Prepare pasta with meat and mushrooms. Spaghetti with beef and mushrooms in a delicate creamy sauce
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.
I offer you for your judgment another option for preparing the most popular dish in the world, which is prepared very quickly, simply, it is satisfying, it is navy pasta with minced meat, I attach a recipe with a photo step by step, everything is simple, easy and fast. You can cook them in a variety of ways: with minced meat and mushrooms, separately with minced meat, with stewed meat, separately with mushrooms, with liver, sausages, chicken, with tomatoes, and with anything, it's all a matter of taste. For a hearty quick dinner, this dish is generally a super godsend.
And for cooking we need:
- Pasta (from hard varieties, any shape you want, we love long ones) 450 g (one package).
- Any your favorite mushrooms (I have oyster mushrooms) 200 g.
- Minced pork 300 g.
- Onion 1 pc.
- Carrot 1 pc.
- Vegetable oil 3-4 tbsp. l.
- Salt, black pepper to taste.
Cooking method:
First of all, we will peel the onions and carrots, rinse the mushrooms, three carrots on a grater, cut the onion and mushrooms into cubes. We send the whole thing to a frying pan with butter, mix and simmer for 20-30 minutes.
Then add minced meat to the vegetables, mix thoroughly, salt and pepper to taste and leave to simmer for 30-40 minutes. I usually do not add water, vegetables, especially mushrooms, and minced meat will juice up and this is enough for stewing.
While everything is stewing in a frying pan, cook the macaroons in boiling salted water, then put them in a colander and rinse them, as we usually do.
So our gas station is already ready. I really love when minced meat with mushrooms is stewed, not fried, so it's healthier. Therefore, prepare the dressing this way - first vegetables, then minced meat to them, and not vice versa.
Combine boiled pasta with stewed minced meat and vegetables in a saucepan, mix and the second dish is ready. We put on plates and enjoy a simple, but at the same time delicious and satisfying dish.
Elena Fedotova cooked pasta in the Navy, bon appetit!
Today we are preparing another casserole, well, what can we do, I really like to cook them. Casseroles always turn out delicious, you have to try very hard to ruin this dish. At the same time, you spend a minimum of your time on their preparation, and the result is always excellent, and an ordinary lunch or dinner turns out to be a little festive.
On the site there are already many recipes for delicious casseroles, for example, or, and today we will prepare a casserole of pasta with minced meat and mushrooms.
Ingredients:
- 250-300 g of any pasta
- 500 g of meat or minced meat
- 2 medium tomatoes
- 1 medium onion
- 2 cloves of garlic
- 250 g champignons
- 100-120 g cheese
- salt, spices to taste
- vegetable oil for frying
- some greenery
for the sauce:
- 650-700 ml of milk
- 2 tbsp. l. flour with a small slide
- 50 g butter
Preparation:
Pour 2-2.5 liters of water into a saucepan, put on the stove and bring to a boil. Salt, lower the pasta and cook according to the instructions on the package. The main thing here is not to overcook the pasta, it is better if they are a little undercooked. Drain the finished pasta through a colander and leave to cool.
While the pasta is boiling, we cook the minced meat. If we make minced meat ourselves, which is preferable, then we scroll the meat in a meat grinder. I usually cut pork and beef in half, but other meats are fine, including chicken or turkey.
Now you need to add raw or fried onions to the minced meat. Fried is, of course, tastier.
Cut the onion into small cubes and fry it in vegetable oil until slightly golden brown.
Add the minced meat, mix with the onion and continue to fry over medium heat for 15 minutes. At the end, salt and pepper to taste.
Cut the garlic into slices, not too finely and lightly fry in a separate pan.
We also cut the mushrooms into slices, finely or coarsely - as desired.
Add to a frying pan with garlic and fry over medium heat until the liquid almost evaporates. It is not necessary to evaporate dryness. Salt and pepper lightly.
Add mushrooms to minced meat and mix. We try it for salt.
Now let's prepare the sauce for the casserole. I already laid out a recipe for how to cook correctly, perfect for casseroles. If you have the time, cook exactly according to the recipe, and you will get a very tasty, aromatic sauce. Today we will prepare a sauce, so to speak, based on bechamel, faster and easier. Moreover, we will prepare a larger portion so that the casserole is well saturated.
Melt 50 g of butter in a small non-stick dish.
Add 2 tbsp. l. flour with a small slide and stir quickly so that there are no lumps.
Continuing to stir vigorously, pour in the milk in a thin stream. We heat until thickened. The thickness of the hot sauce should be approximately like a liquid jelly; when it cools, it will become much thicker. Salt to taste and add spices as desired. I added a pinch of dry basil, nutmeg, and a mixture of peppers.
Mix everything, remove from the stove and set aside to cool. This is what the finished, slightly cooled sauce looks like. On the walls you can see how thick it is.
Put the pasta in a greased form with vegetable oil and a few tablespoons of cooled sauce on top.
Put the minced meat with mushrooms on the pasta.
Top - chopped tomatoes, lightly add them.
We spread the remaining sauce, evenly distributing it over the surface.
And, finally, pour the cheese grated on a coarse grater on top.
We put the form in the oven, preheated to 180 degrees, for about 40 minutes. You will determine readiness by a light golden brown crust. Sprinkle the prepared casserole with herbs.
I think that such a casserole made from pasta with minced meat and mushrooms cannot but please, well, perhaps only someone does not like mushrooms. In this case, you can do without them.
If you have a surplus of minced meat, you can make it - a quick, tasty and satisfying dish.
That's all for today. Good luck and good day to everyone.
Always cook with pleasure!
Smile! 🙂
The undoubtedly talented dog sings along with Whitney Houston.
Easy to prepare, very tasty dish, which is suitable for lunch for the second or for dinner.
Ingredients
To prepare three servings of spaghetti with beef and mushrooms in a tender creamy sauce you will need:
beef (pulp) - 200 g;
champignons - 200 g;
cream (10%) - 300 ml;
onion - 1 pc .;
tomatoes in own juice- 100 g;
salt to taste;
spices to taste;
semi-dry white wine - 50 ml;
garlic - 2 cloves;
olive oil - 50 ml;
flour - 1 tbsp. l .;
spaghetti - 300 g.
Cooking steps
Beef, peeled onion finely chop, cut the champignons into slices, peel the tomatoes in their own juice and mash with a fork.
The sauce with beef and mushrooms does not take long to cook, so you can cook the spaghetti. Bring water to a boil, add spaghetti, stir and simmer for 6-7 minutes.
Pour a little into the pan olive oil, put onion and fry lightly.
Add cream, salt, spices, stirring constantly, bring the sauce to a boil.
Add tomatoes in your own juice and mix well. Creamy beef and mushroom sauce is ready!
Bon Appetit!
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. Cooking times are usually indicated on the packaging, 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 the 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 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, reduce 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 and 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 onion half rings. 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. Warm up the sauce until the cheese dissolves, add the dill and turn it off.
7. When serving, put spaghetti on plates, and on top the meat in a creamy sauce.
To prevent pasta from sticking together, they are usually greased. But melt butter- this 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 that 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.