Pasta with beef in a creamy mushroom sauce. Pasta with porcini mushrooms and beef
Spaghetti with meat is far from naval pasta.
Everything is much more interesting!
The dish is very rich, beautiful, presupposes the presence of aromatic additives and sauces that set the taste.
Long products are especially loved by children, and even fastidious eaters will enjoy the amazing pasta with pleasure.
But what is the best combination of spaghetti with meat and how can they be cooked?
Spaghetti with meat - general cooking principles
To make the dish happy with its taste, we use only spaghetti from hard varieties wheat. They are boiled separately from other foods and the water is drained. Durum wheat products usually do not require rinsing. But if they are a little overcooked or just turned out sticky, then it is better to rinse with water. The cooking time is usually indicated on the package, but it is wiser to follow the process.
Three basic rules for cooking:
1. Products are laid only in boiling and salted water.
2. The liquid should be 10 times more than the spaghetti.
3. Do not stir too often, especially in the second part of cooking, so as not to damage the pasta.
The meat is boiled, fried or stewed before combining with spaghetti. It is used in chunks or as minced meat. The dish is often combined with all kinds of sauces, dressings, vegetables, mushrooms and other ingredients that also require cooking.
Spaghetti dishes with meat are cooked not only on the stove, but also baked in the oven. Most often with cheese, which perfectly enhances the taste of the main products.
Recipe 1: Spaghetti with meat in tomato sauce
Tomato sauce is a commonplace addition to spaghetti with meat, but only if it is not prepared according to this recipe. The gravy turns out to be rich, with a sophisticated aroma and perfectly emphasize the taste of the main products.
2 cloves of garlic;
1 spoon of tomato paste;
400 grams of spaghetti;
50 ml of white wine;
1 sweet pepper;
From spices you will need: salt, sugar, oregano, pepper, bay leaf and herbs for serving.
1. We wash the meat, twist it through a meat grinder and lightly fry in a frying pan with a spoonful of oil. Then transfer to a bowl.
2. Cut the onion, fry until transparent in the same pan, adding a little more oil.
3. Cut the pepper into cubes, finely garlic and send to the onion, fry the vegetables together for 2 minutes.
4. Add wine and simmer over low heat for a minute.
5. Add tomato paste and grated peeled tomatoes. We boil the sauce for several minutes, add salt and sugar, oregano and other spices.
6. We spread the minced meat. If it turns out thick, then you can pour in a little water. We focus on our preferences.
7. Rub the cheese and put it in a dish, cover it and turn it off after a minute.
8. Boil the spaghetti in salted water according to the instructions.
9. Put the pasta on a plate, on top aromatic sauce, greens and done!
Recipe 2: Spaghetti with meat and mushrooms
A hearty meal for a family meal, in which meat is placed in pieces. We use any spaghetti, like mushrooms. The recipe contains ordinary mushrooms.
0.2 kg of champignons;
1 sweet pepper.
1. Rinse the beef, cut into pieces and fry over high heat until whitened. Then we cover the lid, turn down the heat to the very minimum and simmer for 40 minutes. If necessary, add a little boiling water, although the meat itself should extract the juice.
2. Shred the onion in half rings, fry for half a minute in another pan.
3. Cut the champignons into a plate and put them in the pan as well. Fry with the onion. If necessary, add more oil.
4. Add the peppers cut into strips to the mushrooms, cook until soft.
5. Combine meat with mushrooms and vegetables, mix.
6. Now pour in the cream, add the spices, simmer for 10 minutes and turn it off.
7. Serve with boiled spaghetti, garnish with green parsley sprigs.
Recipe 3: Italian spaghetti with meat and parmesan
An Italian spaghetti dish with yas and parmesan that is very similar to the famous carbonara. You can use other cheese, but better than the hard variety.
200 grams of meat;
80 grams of parmesan;
40 grams of sour cream;
2 spoons of wine (better than white);
2 cloves of garlic;
1. Pour a little oil into a frying pan, put it on the stove.
2. Peel the garlic, cut into 4 pieces and fry until golden brown, then remove the pieces and discard.
3. Cut the meat into thin slices and fry after the garlic.
4. Pour in wine, put spices, sour cream, and simmer under the lid until fully cooked.
5. While the meat is stewing, boil the spaghetti.
6. Transfer the pasta to the pan.
7. Put the grated Parmesan, stir quickly and immediately place on the plates. Decorate with a basil leaf, fresh parsley.
Recipe 4: Spaghetti with meat and cheese from the oven
For this dish, it is better to take fatty meat, for example, pork, lamb tenderloin. Any cheese, but if you have mozzarella, you get a fairy tale!
200 ml tomato juice;
0.5 tsp. oregano and basil;
1. Boil the spaghetti according to the instructions on the package, drain the water.
2. Fry the meat, cut into thin strips, until golden brown.
3. Combine spaghetti with meat, add an egg, spices, herbs, pour in tomato sauce... Mix everything and salt, transfer to a greased form.
4. Sprinkle with cheese and bake for 12-15 minutes until golden brown appears on the surface.
Recipe 5: Spaghetti with meat and vegetables
A variant of vegetable spaghetti with meat, very bright and juicy. Recipe with beef, but you can also use other meat or poultry fillets.
2 cloves of garlic.
1. Finely chop the beef, you can dice or thin strips. Fry in oil.
2. Add the onion, cut into rings, cook together.
3. We also turn carrots and peppers into straws, send them to meat. We make the heat medium and bring the vegetables until soft.
4. Remove the skin from the tomatoes, cut into slices and throw them over the vegetables. We keep mine under the lid 7.
5. At the end, put chopped garlic.
6. Boil pasta, mix with meat and vegetables. Ready!
Recipe 6: Baked spaghetti with meat and cherry tomatoes
Another option for preparing a wonderful dish from pasta in the oven. If there are no cherry tomatoes, then you can use ordinary tomatoes, but dense and not overripe, so that you can cut the fruits neatly.
200 grams of meat;
400 grams of spaghetti;
1 bunch of green onions;
1 onion;
70 grams of cheese;
10 cherry tomatoes;
1. Cook spaghetti. But not to full readiness. Pasta should not be overcooked, it is better to let it be slightly undercooked.
2. Cut the beef into pieces, fry in oil.
3. As the meat is browned, add half rings of onion. We fry until it is transparent.
4. Cut the cherry in half, green onions just grind.
5. Mix everything together, add eggs, spices and put in a mold.
6. Fall asleep with cheese and bake for 20 minutes.
Recipe 7: Spaghetti with meat in a creamy sauce
The recipe is very delicate dish with a creamy aroma. You can take any meat for it, but not very fatty. You can take cream of any fat content, but if necessary more sauce, then we increase the number.
200 grams of spaghetti;
200 grams of meat;
50 grams of cheese;
A little dill (you can dry it);
1. Cooking spaghetti according to the instructions.
2. Melt a piece of butter in a frying pan.
3. Cut a piece of meat into 2-3 plates. We beat it off with a hammer, but not hard, a little, so that it cooks faster and becomes softer. Cut the beaten off plates into strips, fry almost until tender.
4. Add cream, salt, pepper, cover and simmer for 10 minutes.
5. Put chopped garlic. The amount is at your discretion, you can slightly for the smell or put a few cloves for a pronounced taste.
6. Rub the cheese and send it along with the garlic. Heat the sauce until the cheese dissolves, add the dill and turn it off.
7. When serving, place the spaghetti in plates, and on top the meat in creamy sauce.
To prevent pasta from sticking together, they are usually greased. But melting butter is a waste of time and dirty dishes. You can simply add a spoon to the pan vegetable oil and stir.
Tomato skins are difficult to boil and remain tough in the dish, so it is best to remove them. To do this, scald the tomatoes with boiling water, then hold them in cold water.
To shorten the time it takes to fry the meat so it does not dry out, the pieces can be beaten off slightly with a hammer. Especially if it's beef. First, a piece is cut into layers of 1 or 2 centimeters, beaten off and only then cut into strips or cubes.
Not sure what spaghetti to add to your spaghetti? Put Italian spices Provencal herbs and you definitely can't go wrong!
One of the most common mistakes housewives make is rinsing pasta. cold water... If you need to rinse the spaghetti, then only with boiling water. And wise housewives also pour hot water over a colander before laying pasta.
Have you bought bad wheat spaghetti, are they soft and do not keep their shape well? They don't need to be thrown away! Just don't cook until done, only halfway. And then fry in a pan with butter, meat, vegetables or eggs.
Whatever recipe for pasta we are talking about, it is very important to properly boil the pasta. During the cooking process, there are several rules that must be followed. Of course, almost everyone knows how to cook pasta, but the fact of the matter is that in Russia and in Italy they do it a little differently.
How to make pasta the right way
When preparing pasta, it is important to choose the right cookware. The saucepan should be large enough to allow the pasta to flow freely in it. The amount of water is no less important, there should also be a lot of it: about 1 liter per 100 grams of dry paste.
Pour pasta into salted boiling water. It is advisable to add 1-2 tablespoons of olive oil to it, then it will not allow the paste to stick together. Note that Italians prefer to eat the pasta slightly undercooked so that the core remains firm. To do this, you need to remove the pan from the heat 2 minutes before the time indicated on the package.
There is an opinion that after cooking the pasta should be rinsed in cold water so as not to stick together. But, firstly, for this, oil has already been added to the water, and secondly, the water washes away all the starch, and it is necessary for the pasta to be saturated with the sauce.
Cooking mushroom sauce with beef
Now that the pasta is ready, you can start making the sauce. Since in this case a pasta with beef is being prepared, it is meat that will naturally be the main ingredient. You will need 300 grams of it. This recipe pretty simple:
- First, the meat is cut into small thin strips and then fried over high heat until almost cooked.
- The caps of the champignons must be peeled, and the mushrooms themselves must be cut and added to the pan. Diced onions are also poured here. All this must be fried over medium heat until the mushrooms are soft.
- Now add spices to the mixture, along with thyme and mix. Now you need to pour in the cream. After that, the sauce is stewed over low heat for at least 5 minutes.
- The last step - the pasta is poured into the sauce and mixed thoroughly so that it is saturated with the sauce, and the meat is evenly distributed throughout the entire mass of the dish.
Usually served with vegetables and fresh salad... As you can see, the recipe is really very simple.
You think that real pasta can only be tasted in Italy? Why not cook delicious pasta yourself and not to please your family with it? In addition, those who have already cooked know how to cook noodles at home.
Ingredients for pasta with porcini mushrooms and beef.
Beef - 250-300 g
Porcini mushrooms - 100 g
Onions - 1 pc.
Garlic - 2-3 cloves
Dry white wine - 30-40 ml
Cream - 150 ml
Cherry tomatoes - 5 pcs.
Olive oil
Sea salt
Freshly ground black pepper
Homemade tagliatelle - 300 g
Parmesan - 30 g
Greens to taste
How to cook pasta with porcini mushrooms and beef.
1. Peel, wash and finely chop the onion.
2. Finely chop the peeled garlic as well as the onion.
3. To cook faster, cut the meat into thin strips.
4. In a preheated skillet with olive oil, fry the chopped beef for 4-5 minutes, then add the chopped onion and garlic.
5. Mushrooms are thoroughly washed, cleaned and dried. Next, cut into small pieces.
6. Wash the cherry tomatoes and cut them in half.
7. After 1-2 minutes of frying the onion and garlic, add the mushrooms to the pan. Fry for 2-3 minutes. After that, put the chopped cherry tomatoes and continue to simmer for 1-2 minutes.
8. Now let's do the pasta. Cook fresh pasta (homemade tagliatelle) for about 8 minutes in salted water, no more. It is very important not to digest them.
9. Pour wine into the pan and let the alcohol evaporate. Add pepper and salt to taste. Pour in the cream. We do this carefully so that the cream does not curl.
10. Remove the tagliatelle from the heat and put it in a colander. Also, the pasta, as an option, can be stewed with mushrooms and meat until tender. In our case, put the pasta on a dish and pour over the prepared sauce. Before serving, sprinkle with grated cheese and chopped fresh herbs.
Pasta is one of delicious dishes Italian cuisine, which is now very popular in the world. However, many consider this dish a restaurant dish and do not believe that it can be easily prepared at home. We will try to prove the opposite!
Pasta with beef in a creamy sauce
| Ingredients | Quantity |
|---|---|
| a mixture of Italian herbs - | 1 pinch |
| cream - | 100 ml |
| soy sauce - | 2 tbsp |
| salt and pepper - | taste |
| olive oil - | 5 tbsp |
| lemon juice - | 1 tbsp |
| dry white wine - | 1 glass |
| butter - | 50 g |
| garlic - | 5 teeth |
| onion - | 1 PC. |
| pasta - | 300 g |
| beef - | 500 g |
| Cooking time: 150 minutes | Calorie content per 100 grams: 295 Kcal |
Cooking should start with the marinade. To do this, you need to mix soy sauce, olive oil, lemon juice, half a glass of wine, and 3 garlic cloves, chopped. Next, cut the meat into thin pieces and fill it with the resulting marinade, after which we send it to the refrigerator for half an hour. Remember to cover the meat with a lid to prevent the fridge from smelling like garlic.
After that, finely chop the onion and the remaining garlic. Put them in a frying pan, fill with olive oil and fry until golden brown. In the process of frying, add a mixture of Italian herbs.
Five minutes after we started to fry the onion with garlic, add the meat to them and fry for another 3 minutes. Then pour half a glass of wine and simmer for another 10-15 minutes. Then pour in the cream and leave to simmer for 10 minutes. At the same time, we begin to cook pasta - preferably flat, so that it is more similar to the original dish.
As the pasta is cooked, add butter to the already disconnected frying pan and, as soon as it melts, mix it. Then we send the pasta there and mix again.
The pasta is ready. After that, you can put it on a plate and start your meal.
In addition, you can add a little cheese to the pasta - 100-200 grams. Ideally, you should use dor blue cheese, but you can replace it.
Jamie Oliver's Beef Penne Pasta with Tomato Sauce
Cooking time - 2 hours.
Caloric content - 215 kcal / 100 g.
To begin with, we put two liters of water on the fire to boil. Next, we cut the meat, cut it into slices no thicker than 1 centimeter and no more than 3 centimeters in width and length - ideally, it should be cut into rectangles rather than squares.
Next, clean the onion and chop it along the grain. Then we begin to cook pasta - pour them into water, salt and mix. We wait until they boil, mix again and, reducing the heat, cook until tender. Cooking the pasta will take about 10-15 minutes. Don't forget to look at the pasta packaging - there might be detailed way preparation for this particular variety.
The next step is to heat the olive oil in a frying pan, fry the onions until golden crust... Then add the meat, salt, pepper and pour in the tomato sauce, then simmer everything over low heat until the pasta is cooked.
When everything is ready - the dish can be served. First of all, pasta is laid out on a plate, and sauce with meat on top.
Recipe for making pasta with beef and mushrooms and cheese
Cooking time - 2.5 hours.
Caloric content - 380 kcal / 100 g.
Attention! At the end of the recipe, there are several ways to use cheese in this recipe.
First, wash the meat and cut it into small cubes. Next, pour oil into the pan and fry the beef on it over medium heat until tender, salt and stir. It is important not to overdry the meat, otherwise it will turn out tough.
Next, we take the mushrooms, rinse them thoroughly and cut them into pieces of about the same size as the beef. We take a separate frying pan and fry the mushrooms on it - you need to evaporate the water. Next, salt them or sprinkle with mushroom seasoning, if available.
Then we take a deep frying pan and mix the mushrooms and meat in it. If you are sure that one of the pans used is deep enough, and then ten centimeters deep is enough, then mix right in it. We put the pan on the fire and add mayonnaise and sour cream, add more water - 3-4 tablespoons will be enough. We simmer all for 20-30 minutes, do not forget to stir.
While everything is stewing - cook the noodles (you can not tagliatelle). For this we pour water into a saucepan, salt and put on fire. When it boils, gently lower the noodles there and also gently stir until cooked - this will take about 3 minutes.
After that, we take out the noodles and put them in a colander, where all the water should drain from it, transfer them to a convenient dish and add butter, then gently mix.
The pasta is ready - bon appetit!
Ways to use cheese:
- Firstly, we can postpone it until the dish itself is ready and, when it is (necessarily hot) served, grate cheese over it;
- The second way is to add it to the sauce at the very end of the stewing;
- Third, if the cheese is soft enough, it can be added to the noodles immediately after cooking, along with butter, but in this case, when the dish cools down, pieces of cheese will remain, so with this method you will need to eat it right away.
- Before serving the pasta, it is advisable to warm up the plates, otherwise the dish will cool down quickly, which will be poorly displayed on the taste;
- The best cheese for pasta is dor blue;
- Red wine goes well with pasta, making it great dish for a romantic date.
Pasta with meat and mushrooms is a wonderful dish for family dinner or dinner. It turns out delicious, satisfying, beautiful. You can choose any pasta for this dish, I made spaghetti.
To prepare pasta with meat and mushrooms, you will need:
- 300 g of beef pulp;
- 200 g champignons;
- 1-2 onions;
- 1 red bell pepper;
- 100 ml cream;
- 250 g spaghetti;
- vegetable oil;
- salt, black pepper - to taste.
Preparation:
Wash the meat, dry with napkins and cut into small pieces.
Heat oil in a frying pan and fry the meat over high heat until light brown.
Chop the whole onion, add half to the meat, mix. Fry everything together to brown the onion. Pour in a little hot water to cover the meat by half, reduce heat and cook the meat, covered, until tender, for 1 hour.
Cut the champignons into slices and fry until the liquid evaporates. Add the remaining onion and fry together, season with salt and pepper.
Cut the pepper into strips, add to the mushrooms, stir and cook for 5-7 minutes until the pepper is soft.
When the meat is cooked, combine it with mushrooms and pepper.
Pour in the cream, add salt and pepper to taste. Put on low heat and cook, covered for 10 minutes.
During this time, boil the spaghetti, drain the water.
Arrange hot spaghetti on plates, add meat with mushrooms and serve. Delicious pasta with meat and mushrooms ready.
Bon appetit, please your loved ones!