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Recipes for meat sauce for pasta, rice, mashed potatoes or porridge. Pasta with meat sauce: pasta step by step recipes What is the name of meat sauce for spaghetti

Pasta is one of the most popular side dishes. He is adored not only by Italians, but also by the inhabitants of our country. They are served with meat patties, vegetables, sausages, cheese, chicken, they are made into a casserole and, of course, they are served with gravy. There are many variations of it, but today we want to present to you 10 of the coolest pasta gravy recipes.

1. Creamy sauce with pasta

Ingredients:

  • garlic - a few cloves
  • a pair of onions
  • heavy cream or sour cream - 1 glass
  • tomatoes - 500 gr
  • butter - 1 tablespoon
  • sugar - 1 tablespoon
  • olive oil
  • basil
  • dried lemon balm
  • salt and pepper

Preparation:

1.Saute the chopped garlic in olive oil until golden brown and transfer to a bowl. Fry chopped onions in the same oil and add chopped peeled tomatoes. Add butter, basil, salt and pepper.

2. After 10-15 minutes add cream or sour cream and lemon balm. The sauce is ready!

2. Vegetable gravy

Ingredients:

  • tomatoes - 400 gr
  • onion - 2 pieces
  • tomato paste
  • bell pepper
  • zucchini
  • pumpkin
  • celery
  • Bay leaf
  • basil, rosemary and thyme
  • garlic and ground pepper
  • olive oil

Preparation:

Cut all vegetables into equal sized cubes and simmer with butter over low heat, stirring occasionally. After 20-25 minutes, add tomato paste and spices to taste.

3. Cheese sauce

Ingredients:

  • flour - 2 tablespoons
  • milk - 1 glass
  • butter - 50 gr
  • grated cheese - 200 gr
  • vegetable oil
  • basil
  • salt and pepper (to taste)

Preparation:

1.Fry the flour in vegetable oil until golden brown and pour in the milk, stirring constantly. Bring to a boil.

2. Add grated cheese, seasonings and butter and mix well.

4. Chicken sauce

Ingredients:

  • chicken breast - 1 pc
  • onion and garlic
  • cream or sour cream - 1 glass
  • basil
  • salt and pepper

Preparation:

1. Cut the breast into strips and fry in a skillet until golden brown. Add the chopped onion and stir.

2. Add 2 spoons of flour. When the flour is caramelized, add a little water and simmer for 15-20 minutes over low heat.

3. Add sour cream or cream, garlic, spices and simmer for a couple of minutes.

5. Chicken sauce with mushrooms

Ingredients:

  • chicken breast - 1 pc
  • onion - 2 pieces
  • champignons - 300 gr
  • sour cream
  • butter - 2 tablespoons
  • vegetable oil
  • greens
  • salt and pepper

Preparation:

1.Cut the breast into small pieces and fry in vegetable oil until golden brown. Add chopped onion and cook for 10 minutes.

2. Add chopped champignons, butter. After 5-10 minutes, add sour cream, herbs, salt and pepper to taste.

6. Pasta sauce with chicken and tomatoes

Ingredients:

  • 300 gr chicken fillet
  • onion - 2 pieces
  • tomatoes - 500 gr
  • basil, rosemary and oregano
  • salt and pepper
  • sugar - half a teaspoon
  • garlic
  • vegetable oil

Preparation:

1.Cut the chicken fillet into small pieces and fry until golden brown, add the chopped onion, stir and simmer for a few minutes.

2. Add chopped peeled tomatoes, some water.

3. Add salt, pepper, sugar, seasoning and simmer until tender.

4. Add minced garlic and simmer for another 5 minutes.

7. Spinach sauce

Ingredients:

  • Spinach (fresh or frozen) - 500 gr
  • olive oil
  • butter - 50 gr
  • cream or sour cream - 1 glass
  • basil

Preparation:

1. Chop the spinach finely and simmer a little in a skillet. Add cream or sour cream, butter and basil.

2. Cook the gravy for 10 minutes.

8. Pork gravy

Ingredients:

  • 300-400 grams of lean pork
  • onion - 2-3 pieces
  • carrots - 2 pieces
  • tomato paste
  • garlic
  • greens
  • salt and pepper
  • water or broth

Preparation:

1.Place the chopped pork in a skillet and fry until crusty. Add a glass of water or broth, chopped onions and carrots.

2. Add tomato paste, garlic and herbs a couple of minutes before cooking.

9. Beef gravy

Ingredients:

  • beef - 300-400 gr
  • onion - 2-3 pieces
  • carrots - 2 pieces
  • flour - 2 tablespoons
  • broth or water
  • cream - 1 glass
  • garlic and herbs
  • salt and pepper

Preparation:

1.Fry the chopped beef in vegetable oil until crusty. Pour in broth or water, add chopped onions and carrots, simmer over low heat.

2. Fry the flour in another pan, add a little water and cream. Season with salt, pepper, stir and pour over the beef. Add chopped herbs and garlic to the gravy.

10. Pasta bolognese with bell pepper

Ingredients:

  • 4 tablespoons olive oil
  • 3 onions
  • 3 cloves of garlic
  • 250 gr smoked bacon
  • 1 kg minced beef
  • 3 bell peppers
  • 350 ml red wine
  • 375 ml milk
  • 3 cans of 400 ml canned tomatoes
  • 3 tbsp Sahara
  • salt and pepper
  • 3 tbsp oregano
  • 750 gr pasta
  • 100 grams of grated parmesan

Preparation:

1.Saute chopped onions, garlic and bacon over medium heat. Add minced meat and cook for 5 minutes. Add chopped peppers and cook for another 5 minutes.

2. Add red wine and cook until half of the wine has evaporated. Add salt and pepper.

3. Add milk, chopped tomatoes, sugar and oregano. Cover and cook over low heat for an hour.

4. Boil pasta, add olive oil and black pepper. Pour over the sauce and sprinkle with Parmesan cheese.

Bon Appetit!

Meat sauce is a delicious addition to pasta and other dishes. The preparation of this seasoning is within the power of even those who are taking their first steps in cooking. To prepare it, you need familiar ingredients such as tomato paste, vegetables and spices.

Bolognese sauce: cooking features

To make this sauce you will need:

  • minced beef - 300 g;
  • tomato paste, juice or fresh tomatoes - 300 g;
  • water - 250-300 ml;
  • spices (of your choice);
  • salt (optional);
  • ground black pepper;
  • any vegetable oil.

"Is prepared according to the following recipe:

  1. Pour the oil into the skillet and spread the food evenly over the surface.
  2. Put the minced meat, stir, sprinkle with spices and fry.
  3. Turn the meat over to the other side and repeat step 2.
  4. Take ready-made tomato paste or cook it yourself. Peel the tomatoes, cut into several pieces and pass through a meat grinder or blender, adding the floor. a teaspoon of salt.
  5. Place the tomato paste in the pan, add 200 ml. water and stir the ingredients in a skillet until smooth. Simmer until the mixture has the desired consistency.

Remove from heat, place in a deep bowl and whisk everything with a blender. Bolognese sauce is ready to eat.

Tomato, onion and milk sauce

To make this delicate spaghetti sauce, prepare:

  • minced beef and pork - 200 g each;
  • tomatoes - 200-250 g;
  • milk - 150 ml;
  • any vegetable oil - 3-4 tablespoons;
  • ground black pepper;
  • salt (optional).

To create a quality and tasty product, follow the instructions below:

  1. Combine minced beef and pork, season with salt, pepper and meat spices (to taste). Put the mixture in a skillet greased with vegetable oil. Fry for 10 minutes over medium heat.
  2. Peel the tomatoes and cut them into small pieces. Do the same with onions.
  3. Put the onion, cut into rings or cubes, in a separate frying pan, fry until golden and soft, then add the tomatoes.
  4. When the vegetables are fried, add the minced meat and pour in the milk. Cover the pan with a lid and simmer for 15 minutes.
  5. Taste the resulting mass. If you are satisfied with the result, then you do not need to do anything else. If the dish seems a little bland, add a pinch of salt and stir in the meat sauce again.

The dish is ready. Serve with tagliatella, spaghetti or noodles.

Beef and Vegetable Sauce

To make this pasta sauce you will need:

  • beef (pulp) - 700 g;
  • onions - 2 large heads;
  • potatoes - 150 g;
  • frozen mixture of vegetables (available at the store) - 500 g;
  • 1 eggplant;
  • a bunch of greens (dill, parsley, onion) - to taste;
  • salt to taste;
  • bay leaf - 1 pc;
  • ground black pepper - to taste;
  • any vegetable oil - 4-6 tablespoons

For a delicious pasta addition, follow the instructions below:

  1. Prepare a heavy-bottomed saucepan. Heat 2 tablespoons in it. oils.
  2. While the oil is heating, prepare the onion. Peel and cut into thin rings or small cubes. Pour into a saucepan and hold until softened.
  3. Cut the beef pulp into small pieces and pour over the onion. Fry both products lightly.
  4. Pour clean water into a saucepan. Do this so that the liquid barely covers the meat pieces. Add bay leaves, salt and pepper. Simmer over medium heat or half an hour.
  5. While the meat is stewing, prepare the vegetables. Place them in a pre-oiled skillet and fry for 10 minutes. Make sure that the food does not burn and stir the vegetables occasionally.
  6. Place the diced eggplant in a separate skillet and fry the vegetable in oil until golden brown.
  7. Peel and peel the potatoes and peel them, rinse and chop like the rest of the vegetables in the sauce. Add to the pot with the beef and the rest of the ingredients. Continue to simmer.
  8. Pour the eggplant and vegetable mixture into a saucepan. Add water (assuming the beef is tender) and cook for another 20 minutes.

The sauce with potatoes, eggplant and vegetable mixture is ready. It can be laid out on plates or used as a stand-alone dish or added to pasta.

Spaghetti sauce

This sauce has a rich flavor and will be a great addition to pasta and other dishes. To prepare it, you will need the following ingredients:

  • beef (with bone) - 500-700 g;
  • bay leaf - 1 pc;
  • potatoes - 500 g;
  • red onion - 1 large head;
  • bell pepper - 1 pc;
  • garlic - 3 cloves;
  • tomato - 4 pcs (or tomato paste if desired);
  • greens (cilantro, celery, dill, green onions);
  • ground black pepper and salt (to taste).

The sauce is prepared as follows:

  1. Wash the beef and remove excess fat if necessary. Separate the meat from the bone and cut into small pieces, but do not discard the bone - you will need it for the broth.
  2. Place the bone and cut meat in boiling water. After 5 minutes, drain the first broth. Thus, you will rid yourself of harmful substances that are released during the initial cooking. In addition, the foam will not be produced in such large quantities during the preparation of the second broth.
  3. Fill the pot with meat a second time. Add bay leaves, bring water to a boil and cook for 40-60 minutes, skimming occasionally.
  4. Chop potatoes, bell peppers and onions into small pieces. Fry until golden and tender. When all the vegetables are tender, add the grated garlic and finely chopped tomatoes.
  5. When the meat is tender enough, strain the broth through a colander or cheesecloth. Pour it back into the pot, add the meat and vegetables. Boil the composition for another half hour.

Add herbs, pepper and salt to the sauce. The greens should be fresh, so add them at the very end.

Tomato sauce with carrots, bell peppers and meat

This sauce will complement not only spaghetti, but also any other side dish. To prepare the composition, you will need:

  • minced beef;
  • carrots - 100 g;
  • onions - 1 large head;
  • tomato juice - 1 liter;
  • salt - 1 tsp;
  • ground black pepper - floor. teaspoon;
  • olive oil - 50 ml.

Sauce preparation looks like this:

  1. Peel the carrots, rinse and rub on a coarse grater.
  2. Cut the onion into small cubes.
  3. Use minced or minced meat. Place it in a greased skillet on a preheated skillet. Fry until white.
  4. Add onions and carrots. Saute the vegetables until softened and golden brown.
  5. Transfer the mixture to a saucepan or saucepan. Pour the tomato juice over the mixture and cover.
  6. Simmer vegetables over low heat until tender.
  7. Transfer the mass to a deep bowl and stir in a blender.
  8. Add a pinch of salt and pepper. Stir.

Tomato and meat spaghetti sauce is ready. Add spices or sprinkle with crushed potion on the sauce to enhance the flavor. Serve the product with pasta, fish, meat and other dishes.

Having prepared a delicious spaghetti sauce, you can create a real culinary delight from a seemingly banal dish, from which everyone, without exception, from small to large, will be crazy. A variety of different variations of the pasta addition will allow everyone to find their favorite recipe.

How to make spaghetti sauce?

Spaghetti sauce, a homemade recipe can be found in the selection below, preparing, as a rule, is simple and quick. Taking the specified components in the right proportions, and fulfilling the described technology, even a novice culinary specialist can cope with the task.

  1. Spaghetti sauce can be prepared on a tomato, creamy, cheese or broth base with the addition of vegetable, mushroom or meat frying, seasonings, spices and other ingredients according to the recipe.
  2. When preparing the sauce, special attention is paid to spices and herbs that can fill the dish with new flavors, make it more or less spicy, piquant and aromatic.
  3. Cooked hot pasta is seasoned with sauce when served on a plate or mixed initially in one bowl and then distributed into portions.

Italian spaghetti sauce


Spaghetti sauce is a recipe from Italian cuisine that has a lot of interpretations. Even the classic basic recipe in every home is prepared in its own way, adding certain ingredients to obtain the desired taste of the delicacy. The technology presented below assumes the design of the popular Italian pesto, which will make the spaghetti tasty and fragrant.

Ingredients:

  • basil - 1 bunch;
  • garlic - 1-2 cloves;
  • pine nuts - 50 g;
  • parmesan - 50 g;
  • extra virgin olive oil - 70-100 ml;
  • salt - 0.5-1 tsp or to taste.

Preparation

  1. The garlic is ground in a mortar with salt until a gruel is obtained.
  2. Add basil leaves, nuts, continue to grind the components until chopped.
  3. Finally, add olive oil and parmesan, mix thoroughly.

Spaghetti tomato sauce


Tomato sauce for spaghetti is especially popular and demanded by consumers. To decorate it, ripe fleshy tomatoes are chosen, immersed in boiling water for a couple of minutes, and then in ice water, after which they are removed from the skin and chopped using a blender, grater or meat grinder. You can replace the tomato paste in the recipe with an additional portion of fresh tomatoes by boiling the sauce a little longer to evaporate moisture.

Ingredients:

  • broth - 200 ml;
  • tomatoes - 4 pcs.;
  • onion and bell pepper - 1 pc.;
  • tomato paste - 5 tbsp. spoons;
  • garlic - 4 teeth;
  • Italian dry herbs - 1-1.5 tsp;
  • olive oil, salt, pepper - to taste.

Preparation

  1. Onions are sautéed in butter, bell pepper is added, and after 7 minutes, chopped tomatoes and garlic are placed.
  2. Pour in broth, add tomato paste, herbs, spices.
  3. Stew the tomato spaghetti sauce for 20 minutes or until thickened as desired.

Mushroom spaghetti sauce


The spaghetti cream and mushroom sauce will make the dish tasty, flavorful and more nutritious. Bored mushrooms can be replaced with forest frozen or fresh mushrooms. They are pre-prepared properly, rinsed, if necessary, soaked and cleaned, and boiled in a container with salted water.

Ingredients:

  • mushrooms - 0.5 kg;
  • onions - 2 pcs.;
  • dried basil - 2 tsp;
  • cream - 200 ml;
  • salt, pepper, oil.

Preparation

  1. Fry onions in oil, add shredded mushrooms, evaporate moisture.
  2. Pour in cream, season the mass with salt, pepper, basil.
  3. Stir in the mushroom white spaghetti sauce until thick.

How to make a creamy spaghetti sauce?


For spaghetti, it will add tenderness, airiness and missing piquancy to the dish. To prepare such an addition to pasta, it is preferable to use medium-fat cream, and finely chop the peeled chives with a knife, without using a press. It is allowed to replace parsley with basil or other herbs of your choice.

Ingredients:

  • cream - 1 glass;
  • butter - 50 g;
  • garlic - 1-2 cloves;
  • chopped parsley - 3 tbsp. spoons;
  • salt pepper.

Preparation

  1. Melt butter in a saucepan, pour in cream, heat for 5 minutes.
  2. Add chopped herbs and garlic to the spaghetti sauce, mix the contents of the container, let it boil and immediately remove from the stove.

Cheese spaghetti sauce - recipe


It will turn out to be no less tasty, but more nutritious for spaghetti. The grated cheese added to the composition will add additional satiety and originality to the dish, and nutmeg will emphasize the taste of the food, make it brighter and more expressive. You can fry the garlic, as suggested in the recipe, in oil at the initial stage, or add chopped cloves at the end of the sauce.

Ingredients:

  • fat milk - 0.5 l;
  • butter - 40 g;
  • flour - 25 g;
  • garlic - 1-2 cloves;
  • cheese - 3 100 g;
  • nutmeg - a pinch;
  • salt, pepper, herbs.

Preparation

  1. Chopped garlic is sautéed in melted butter, then flour is added and fried until creamy.
  2. Milk is poured into the container in a thin stream, while intensively stirring the mass with a whisk.
  3. Season the contents to taste, add grated cheese.
  4. Stir the spaghetti cheese sauce until the cheese chips dissolve and serve immediately.

Spaghetti Meat Sauce


Prepared with the addition of fresh meaty tomatoes, garlic and aromatic Italian herbs. As a meat base, beef, pork or poultry pulp is equally suitable. Boiled hot pasta is supplemented with the resulting mixture, sprinkled with grated cheese on top.

Ingredients:

  • minced meat - 0.5 kg;
  • tomatoes - 1 kg;
  • red wine - 200 ml;
  • garlic - 2 cloves;
  • parmesan - 200 g;
  • salt, pepper, olive oil.

Preparation

  1. Fry the minced meat in oil, pour in the wine, evaporate the liquid, stirring it.
  2. Add chopped tomatoes, let the mass go on for 30-40 minutes over low heat.
  3. Season the prepared sauce with salt, pepper, herbs, garlic, heat for 5 minutes, serve with cheese.

Spaghetti Shrimp Sauce


Delicious spaghetti sauce prepared according to the recipe below will delight seafood lovers. An addition is being made to, which, if desired, can be replaced with mussels, a sea cocktail. An amazing harmony in the taste of the sauce is achieved by combining two types of cheese with cream and spicy additives.

Ingredients:

  • shrimp - 0.5 kg;
  • cream - 150 ml;
  • white wine - 50 ml;
  • garlic - 2 cloves;
  • processed cheese - 2 tbsp. spoons;
  • grated parmesan - ¼ cup;
  • butter - 30 g;
  • Italian herbs - 1 tbsp a spoon;
  • salt, pepper, olive oil.

Preparation

  1. Garlic is fried in a mixture of two types of oils, shrimps are added, browned for a couple of minutes.
  2. Pour in wine, evaporate it a little, add melted cheese and cream.
  3. Season the sauce to taste, simmer for 5-7 minutes.

Vegetable spaghetti sauce


Broccoli spaghetti sauce is perfect for decorating a dietary menu, as it has a relatively low calorie content and impressive nutritional value with a lion's share of vitamins and other elements. The pungency and piquancy of the dish can be adjusted by varying the amount of hot peppers and spicy additives in the recipe.

Ingredients:

  • broccoli - 1 head;
  • cream - 250 ml;
  • broth with spaghetti - 250 ml;
  • garlic - 1 prong;
  • onions - 0.5 pcs.;
  • green onions and basil to taste;
  • cheese - 50 g;
  • salt, pepper, olive oil.

Preparation

  1. Sliced ​​onion and garlic are slightly fried in oil.
  2. Add broccoli inflorescences boiled in advance for three minutes, fry for 2 minutes.
  3. Pour in cream and pasta broth, and after boiling, boil the contents of the pot for 5 minutes.
  4. Add basil leaves, grated cheese.
  5. Season with light spaghetti sauce to taste, heat for 2 minutes.

Egg spaghetti sauce


An amazingly tasty dish is obtained by making a simple spaghetti sauce on egg yolks and adding it to boiled pasta when serving. Often, such a culinary composition is complemented with thinly sliced ​​bacon, ham and freshly ground black pepper fried in oil.

It's no secret that delicious meat gravy significantly improves the taste of dishes, increases appetite and food culture. The gravy is different, but almost always they are united by the broth and flour in the recipe. Some cold or hot gravy can be based on slices of vegetables, poultry, meat, and even fish.

They differ from sauces, with which they are sometimes confused with gravies, in that they go as an additional side dish to boiled pasta, cereals (rice, buckwheat, barley) and mixed dishes of vegetables and cereals, they are especially good for mashed potatoes.

There are a lot of gravy recipes, but they can be divided into their main types: meat, chicken, cream, mushroom or tomato. Meat, of course, is prepared from meat: pork, beef, veal, lamb provide the source material for them. But in any case, flour is an essential ingredient, dried or fried, which gives the gravy a special taste and gravy viscosity. For chicken and meat gravies, sirloin pieces of meat or chicken brisket are more suitable.

What do you need to make a meat gravy?

From the dishes you will need a stewpan or frying pan with a thick bottom, a bowl, a small saucepan, a grater, a knife, a cutting board, containers with spices, measuring dishes, and a culinary spatula.

It is important to prepare the necessary ingredients for the successful preparation of this dish. Rinse the meat or chicken, drain the water and cut into pieces. Rinse all vegetables, peel, finely chop or grate. Sift flour, measure it and liquid components.

1. Homemade recipe for meat sauce for pasta

Meat sauce for pasta will increase their nutritional value, give a special mouth-watering smell and taste, and will appeal to households and guests.

Ingredients:

  • meat or chicken - 250-300 grams;
  • onions - 140 grams;
  • fresh carrots - 150 grams;
  • wheat flour - 1 tablespoon (25 grams);
  • tomato paste - 25-30 milliliters;
  • garlic - 2 cloves;
  • vegetable oil for frying - 30 milliliters;
  • table salt - to taste.

According to the home recipe, the pasta sauce is prepared as follows:

  1. Cut the selected and washed meat into small pieces. Peel and chop vegetables: grated carrots, onions - with a knife.
  2. Fry the pieces of meat in a frying pan in vegetable oil until almost cooked. Add chopped vegetables to the meat and continue to fry the meat with them for another 4 minutes.
  3. Pour flour into the fried vegetables with meat, mix evenly and simmer for 2-4 minutes over low heat, then add chopped garlic and pour in enough water to cover, add tomato paste and add heat.
  4. As soon as the contents of the pan boil, reduce the heat, add the spices and continue simmering under the lid for 15 minutes. Decorate the prepared gravy with chopped herbs and let it brew for 10-15 minutes before serving.

2. Recipe for pork meat gravy

For those who boldly include pork in their menu, the best choice. Such a gravy is prepared quickly, simply, good and nutritious, suitable for almost any side dish.

Ingredients:

  • pork - 400 grams;
  • carrots - 1 root;
  • onions - 2 pieces;
  • wheat flour - 1 level tablespoon;
  • tomato paste - 2 tablespoons;
  • seasonings and herbs - optional;
  • table salt - to taste.

The recipe for pork meat sauce is prepared as follows:

  1. Wash the meat, dry it, cut it into equal pieces with a sharp knife and fry in vegetable oil and add water, simmer over low heat.
  2. Peel and rinse carrots and onions, chop: carrots - grated, onions - cut into half rings. In another frying pan, fry them in vegetable oil, add flour and, stirring, remove from heat.
  3. Transfer the vegetables stewed with flour to the stew, add tomato paste diluted with water and continue stewing in the same mode.
  4. Add prepared chopped fresh herbs a few minutes before the end of stewing. After turning off the heat, let the prepared gravy brew within 15 minutes.

3. A simple recipe for chicken gravy

The aroma of chicken meat combined with the smell of melted sour cream with spices provides this gravy with an unmatched taste with any side dish, be it mashed potatoes or pasta.

Ingredients:

  • chicken meat - 1 breast;
  • onions - 2-3 medium onions;
  • sour cream or mayonnaise - 100 grams;
  • vegetable oil;
  • salt and pepper to taste;
  • drinking water - 40 milliliters.

According to a simple recipe, chicken gravy is prepared like this:

  1. Prepare everything: rinse the chicken and cut into small pieces; peeled onions, chop on a blender or finely chop.
  2. Put chicken in a frying pan preheated with vegetable oil, fry until the meat turns white, immediately add chopped onions and continue frying over medium heat for a short time to pour in a little water and simmer under a lid over low heat until tender.

At the end of the process, add flour, quickly mix everything, add sour cream or mayonnaise, add salt and pepper and simmer for about 5 minutes on the lowest heat setting. Remove from heat and let it brew for a short time.

4. Homemade recipe for buckwheat gravy

What a delicious porridge with gravy is known to everyone. It is consumed in both lean and vegetarian diets. For this reason, this recipe offers two options: meat-based and vegetable-based.

Ingredients for the vegetable option:

  • onion - 2 large onions;
  • fresh carrots - 2 roots;
  • tomato paste - 25-30 grams;
  • vegetable oil - 35 milliliters;
  • sour cream or heavy cream - 15 grams;
  • wheat flour - 1 tablespoon;
  • granulated sugar - 1 tablespoon;
  • salt and pepper to taste;
  • fragrant seasonings - by preference.

According to a homemade recipe, gravy for buckwheat porridge is prepared as follows:

  1. Chop the peeled onions and carrots and fry in vegetable oil - first the onion until browning, and then add the grated carrots to it.
  2. Dissolve the tomato paste in broth or water, add it to the fried carrots and onions, adding sugar, salt and pepper in the preferred amount.
  3. Simmer the gravy for 10 minutes over low heat with occasional stirring. Add water if necessary. At the end of stewing, add flour evenly, stir everything thoroughly, add cream or sour cream and simmer quite a bit.

Ingredients for the meat option:

  • beef and pork - 400 grams each;
  • onions - 3-4 pieces;
  • tomato ketchup - 45-50 milliliters;
  • wheat flour - 10-12 grams;
  • Bay leaf;
  • garlic;
  • salt and pepper to taste.

There are two types of meat in this recipe, mutually enriching meat aroma and taste, which is compatible not only with buckwheat porridge, but also with any side dish.

A variant of homemade meat gravy for buckwheat porridge is prepared as follows:

  1. Rinse pork and beef meat, dry, cut into even small pieces. In a wok or a thick-walled skillet, heat the vegetable oil to a boil and put the pieces of meat in it, which, while stirring, bring the crust to brown.
  2. Put chopped onion in it and continue to fry together over low heat for no more than 5 minutes, then add salt, pepper, pour in ketchup and two glasses of water, stir and continue simmering over low heat for 50 minutes, stirring occasionally.
  3. At the end of stewing, add flour and quickly, avoiding the formation of lumps, mix everything, turn off the heat and let the dish brew.

5. The original recipe for meat sauce for rice

Only when you try this recipe's combination of rice and gravy can you truly appreciate how delicious it is. Plus, it doesn't take much time or gourmet products - everything is at hand.

Ingredients:

  • beef - 300 grams.
  • onions and carrots - 1 each;
  • tomato paste - 15-20 milliliters;
  • wheat flour - 1 tablespoon;
  • hot drinking water - 1 glass;
  • vegetable oil - 2 tablespoons;
  • spicy herbs - by preference;
  • salt and pepper to taste.

According to the original recipe, the sauce for rice is prepared as follows:

  1. Cut the cooked meat evenly into small cubes to fry in vegetable oil until tender and transfer to a suitable container.
  2. Chop the washed and peeled onions with carrots and fry in a pan where the meat has just been fried.
  3. Mix the fried vegetables with tomato paste, sprinkle with flour, mix thoroughly, put the finished meat in them. Stir again, simmer over low heat for up to 5 minutes, pour in water, and add salt, spices, ground pepper with it - continue stewing in low heat until the whole dish is completely cooked, which is removed from heat and let it brew.

6. Rustic liver gravy recipe

Like all other types of gravy, it is very tasty from the liver, and even healthy, because all offal is rich in vitamins, minerals, active animal protein and goes well with any kind of side dish.

Ingredients:

  • beef liver - 500 grams;
  • onions - 2 pieces;
  • sour cream - 350-400 grams;
  • wheat flour - 1 tablespoon;
  • dried parsley - by preference;
  • salt and pepper to taste.

Liver gravy according to a village recipe is prepared as follows:

  1. Soak the liver, rinse, drain the water and, removing the film, cut into small pieces, roll them in flour.
  2. Fry the pieces of liver, boneless in flour, in vegetable oil in a frying pan until the crusts are golden.
  3. Separately fry the chopped onion until lightly browned, put it over the finished liver, to pour the whole mass with sour cream and simmer for no more than 20 minutes on the lowest heat.
  4. 5 minutes before the end, salt and pepper everything, add dry parsley, mix and darken the dish for another 3-5 minutes. After removing from heat, let the gravy brew.

7. Beef sauce according to a special recipe

What is special about this recipe is that it seems to combine the vegetable and meat versions of the gravy. Such an additional side dish is combined with absolutely any other main side dish, which makes the whole dish wonderfully tasty.

Ingredients:

  • beef pulp - 500 grams;
  • onions - 1-2 pieces;
  • wheat flour - 2 tablespoons;
  • tomato paste - 15 milliliters;
  • vegetable oil - 1 tablespoon;
  • drinking water - 350-400 milliliters.

According to a special recipe, beef gravy is prepared as follows:

  1. Cut the prepared beef meat into thin strips, fry in vegetable oil in a wok or a thick-walled pan, then salt, sprinkle with ground black pepper, mix everything.
  2. During this time, chop finely peeled onions, combine with fried meat, add flour and, mixing everything with it, add tomato paste, pour in hot water. Stir vigorously again, excluding flour lumps.
  3. On medium heat, bring the sauce to a boil, reduce heat to low and continue simmering, covered, until cooked.
  4. Remove the finished dish from heat and be sure to insist for 10-15 minutes, then serve hot with the main side dish.

8. Recipe for gravy with chicken for mashed potatoes

A very convenient and quick recipe for such a delicious gravy will appeal to everyone who tries it, in all respects: from the availability of components to the speed of its implementation.

Ingredients:

  • chicken fillet - 300 grams;
  • onions - 2 pieces;
  • vegetable oil;
  • wheat flour - 1 tablespoon;
  • drinking water - 0.5 cups;
  • salt and pepper to taste.

Chicken gravy for mashed potatoes is prepared as follows:

  1. Rinse the chicken fillet, drain excess moisture and dry with a paper towel. Cut evenly into small cubes and fry in vegetable oil with stirring over medium heat until the chicken turns white.
  2. Chop the peeled onion with a knife and add to the fried meat, stirring, continue to fry in low heat for 5-7 minutes.
  3. After the specified time has elapsed, salt and pepper the dish, add your preferred seasonings, among which curry is quite appropriate, stir again.

It remains to pour in the required amount of water and continue stewing over low heat for up to 14-15 minutes. Remove from heat and insist the finished dish for at least 10 minutes. With mashed potatoes, such a sauce is delicious!

With the help of gravy, you can "enrich" any side dish: buckwheat, mashed potatoes, pasta, rice, etc. Simple and uncomplicated recipes will help turn the most ordinary dish into a delicious and satisfying dish. The gravy can be meat, chicken, vegetable, cream, or tomato. To prepare meat gravy, they take a variety of meats: beef, pork, lamb, veal, etc.

To make a tender chicken gravy, it is better to take fillet or brisket for this purpose. The simplest recipe for mushroom gravy involves the use of ordinary champignons, but in the mushroom season, of course, fresh wild mushrooms are best suited - the gravy with them will turn out to be very fragrant, rich and tasty.

Vegetable gravy is mainly made with onions, carrots, tomato paste (fresh tomatoes), herbs and spices. If you don't have a lot of ingredients at home, you can make a quick gravy with tomato paste, onions, flour, and pepper and salt. By the way, flour is an essential ingredient in almost any gravy. It is the flour that gives thickness and makes the gravy a little viscous and enveloping.

Very tasty and light gravy is obtained with milk, sour cream or cream. To prepare such a sauce, you will need a dairy ingredient, onions, a little water, flour and seasonings. It is recommended to leave the finished gravy for 15 minutes, so that it infuses and thickens a little.

Gravy - preparing food and dishes

To prepare the gravy, you need to prepare a set of kitchen utensils and utensils, including the following names: a bowl, a saucepan, a thick-walled frying pan or stewpan, a cutting board, a knife and a grater. The gravy is served along with a side dish on regular serving plates for main courses.

Before proceeding with the actual preparation of the gravy, it is necessary to prepare all the ingredients. The meat should be thoroughly washed and cut into small pieces. Onions and carrots must be peeled and chopped (it is better to grate carrots). You should also measure the correct amount of flour, liquid foods and spices.

Recipe 1: Pasta sauce (option 1)

The sauce for pasta will diversify the usual dish, making it tastier and more satisfying. This recipe suggests making a gravy for meat pasta.

  • 280-300 g of any meat;
  • Onions - 140 g;
  • Carrots - 140-150 g;
  • Flour - 20-25 g;
  • Tomato paste - 25-30 ml;
  • Garlic - 2 prongs.

Prepare food: rinse the meat and cut into small pieces. Peel the onion with carrots, grate the carrots, chop the onion. First, the pieces of meat should be fried until almost cooked. Then add vegetables to it and fry everything together for another 4 minutes. Add flour to the frying and simmer for another 2-4 minutes. Chop the garlic, pour water into the pan so that it covers the ingredients. Top with tomato paste and chopped garlic. After the contents of the pan have boiled, reduce the heat, season with pepper, salt and cover the pan with a lid. Cook over low heat for 14-15 minutes. Sprinkle the gravy with chopped herbs and leave to infuse for 13-15 minutes.

Recipe 2: Pasta sauce (option 2) "Creamy"

A very simple and delicious recipe for pasta gravy. The gravy turns out to be very tender, aromatic and fragrant.

  • Fresh or canned tomatoes - 380-400 g;
  • Heavy cream - 80-100 ml;
  • 15 ml of butter;
  • Onions - 1 pc.;
  • Garlic - 1 clove;
  • Basil (dry or fresh)
  • Olive oil;
  • 2 g oregano;
  • 4-5 g of salt;
  • Sugar - 0.5 tsp;
  • Pepper - 3 g.

Chop the onion and garlic and fry. Wash the tomatoes, remove the skins and chop. Put in a frying pan with garlic and onion. Add some sugar, oregano and basil, season the mixture with pepper and salt. After most of the liquid has evaporated, add butter and cream. Simmer for 4-5 minutes over low heat.

Recipe 3: Pork Gravy

Pork gravy is an excellent choice for second courses: mashed potatoes, pasta, rice or buckwheat porridge. The sauce is prepared quite quickly, during this time you can safely cook buckwheat or make mashed potatoes.

  • 350-400 g of pork;
  • 1 carrot;
  • Onions - 2 pcs.;
  • Sunflower oil;
  • Incomplete spoonful of flour;
  • 2 tablespoons of tomato paste;
  • Seasonings;
  • Greens.

Cut the washed meat into small pieces. Fry in oil, then pour in water and leave to simmer. Rub the carrots, cut the onions into thin half rings. Saute vegetables in a separate skillet. Pour flour to the vegetables and mix thoroughly. Remove vegetables from heat. We spread the sautéing to the meat. Dissolve the tomato paste in warm water, season with salt and pepper. Pour the pasta over the meat and continue to simmer over low heat. A few minutes before cooking, pour chopped greens into the pan. We insist the finished gravy for 10-15 minutes.

Recipe 4: Chicken Gravy

Chicken gravy in a tender sour cream sauce is an ideal way to diversify pasta, buckwheat or mashed potatoes. The gravy turns out to be very tender, aromatic and tasty.

  • Small chicken breast;
  • 2-3 small onions;
  • Salt;
  • Pepper;
  • Sour cream (or mayonnaise) - 100 g;
  • Some water;
  • Vegetable oil.

Rinse the chicken, cut into small cubes and begin to fry in a pan with butter. Peel and chop the onion (you can use a blender for speed). As soon as the meat turns white, put the onions and fry everything together over low heat, then add water and simmer over low heat under the lid. As soon as the chicken is almost ready, add sour cream or mayonnaise, salt and pepper to taste and simmer for a few more minutes.

Recipe 5: Tomato Gravy

The classic tomato sauce is very easy to prepare. You don't need meat to cook it - you just need vegetables and seasonings.

  • 1 onion;
  • 4. Vegetable oil;
  • Salt;
  • Pepper;
  • Tomato paste or ripe tomatoes - 150-160 g;
  • A spoonful of flour;
  • Bay leaf;
  • A little sugar;
  • Water - 250 ml (for aroma and richer taste, you can add a couple of bouillon cubes).

Chop the onion and fry in vegetable oil, then add tomato paste to it and simmer for a few more minutes. Dissolve 2 bouillon cubes in hot water. Pour the resulting broth into the flour and mix thoroughly to avoid the appearance of lumps. Pour the mixture directly to the onion. Mix all ingredients thoroughly, season with salt, pepper and add a little sugar. Throw in a couple of bay leaves and simmer for several minutes under a closed lid. Turn off the heat and leave the gravy to thicken. It is very tasty to pour the finished gravy on meatballs, meat or fish cakes.

Recipe 6: Gravy for buckwheat

Buckwheat gravy can be prepared in two ways: based on vegetables or based on meat. This recipe shares the secrets of making a flavored vegetable sauce for buckwheat.

  • 2 large onions;
  • 2 carrots;
  • 25-30 ml tomato paste;
  • 1 tbsp. l. Sahara;
  • Fragrant spices to taste;
  • Salt;
  • Pepper;
  • 15 ml sour cream or high-fat cream.

Grate the carrots, chop the onion. First, fry the onion in oil, then put the carrots on it. Dilute tomato paste in water or broth and pour the sautéed vegetables with the mixture. Season the ingredients with your favorite spices, salt and pepper to taste. Add a spoonful of sugar (without a slide). Simmer the gravy for 10 minutes over low heat. Add sour cream or cream 2-3 minutes before the end of cooking. If necessary, you can add more water or broth.

Recipe 7: Meat Gravy

This gravy can be made from any meat: beef, pork, lamb, etc. Meat gravy is great with buckwheat, rice or pasta. This recipe uses two types of meat, which makes the dish even tastier and more appetizing.

Peel and chop the onion. Rinse all meat and cut into small pieces. Heat the oil in a thick-walled saucepan or skillet and add the meat. After the pieces of meat are browned, put the onion and fry for a few more minutes. Then toss the bay leaf, add salt and pepper to taste, pour in the ketchup. Pour in about two glasses of water and simmer for about 50 minutes. Add flour and stir vigorously until it is evenly dissolved. Turn off the fire and leave the gravy to infuse.

Recipe 8: Mushroom Gravy

Mushroom sauce is ideal with buckwheat porridge, spaghetti and mashed potatoes. You can cook it from ordinary champignons, or you can cook it from fresh forest fungi - then the sauce will turn out to be even more aromatic and tasty.

Boil the mushrooms until tender, then fry in butter. Chop the onion and add to the mushrooms. Fry all the ingredients for another 9-10 minutes, salt the mass. Then sprinkle the mushrooms and onions with flour, mix and pour in the cream. Bring to a boil and remove from heat. Leave the mushroom sauce to infuse for a few minutes.

Recipe 9: Gravy for cutlets

A very quick recipe for a delicious sauce for cutlets. You can prepare such a gravy immediately after frying the cutlets, as you need fat.

  • Fat and juice in which the cutlets were fried;
  • Half a head of an onion;
  • A spoonful of flour;
  • 65-70 g tomato paste;
  • 200 ml of water;
  • Condiments and spices.

Chop the onion and fry in the fat and juice left over from frying the cutlets.

Then add flour, mix and add tomato paste. Season the sauce with any seasonings and spices. Pour in water, after boiling, simmer over low heat for about 10 minutes.

Recipe 10: Rice Sauce

Even the most common boiled rice can be incredibly tasty when cooked with juicy gravy. Preparing such a sauce is very simple and does not require the use of complex products.

  • Beef - 300 g;
  • 1 onion and 1 carrot;
  • 15-20 ml tomato paste;
  • A spoonful of flour;
  • A glass of hot water;
  • Vegetable oil;
  • Spices;
  • Pepper;
  • Salt.

Cut the meat into small cubes and fry until tender. Transfer the meat to a bowl. Grate the carrots, chop the onion. Fry the vegetables in the same pan where the meat was fried. Season vegetables with tomato paste, stir and add flour. Put the pieces of meat back, simmer everything together for 4-5 minutes, then add water. Season the gravy with herbs, salt and pepper. Simmer over low heat until all ingredients are cooked.

Recipe 11: Liver Gravy

Liver gravy turns out to be not only tasty and satisfying, but also very useful, since the liver contains a lot of nutrients. Liver gravy goes well with any side dishes: mashed potatoes, pasta, buckwheat, etc.

  • Half a kilo - 600 g of beef liver;
  • 2 heads of onions;
  • Sour cream - 350-400 g;
  • Dried parsley;
  • Flour.

Rinse the liver, cut into small pieces, each of which roll in flour. Fry the liver until golden brown. Transfer the liver to a saucepan. Chop the onion and fry until golden brown. Place the onion in a saucepan over the liver. Pour sour cream over the liver and onion and simmer over low heat for about 20 minutes. 4-5 minutes until tender, salt the liver gravy and season with dry parsley. Leave to infuse for 5-10 minutes.

Recipe 12: Beef Gravy

Beef gravy is a great addition to any side dish and is easy to prepare. To make beef gravy, you need meat, vegetables, and tomato paste, which can be replaced with fresh tomatoes.

  • A pound of beef pulp;
  • 1-2 pcs. Luke;
  • 2 tablespoons flour;
  • 15 ml tomato paste;
  • A spoonful of vegetable oil;
  • 350-400 ml of water.

Cut the meat into thin strips and fry in vegetable oil in a saucepan. Then salt and pepper. Chop the onion and add to the meat. Add 2 tablespoons flour and tomato paste. Mix all ingredients well. Pour in hot water, mix everything again to dissolve the lumps. Bring the sauce to a boil, reduce heat and simmer, covered, over low heat until tender. Let the gravy brew for 10 minutes.

Recipe 13: sauce for mashed potatoes

An excellent recipe for a quick sauce for mashed potatoes. For cooking, you will need chicken, onions and seasonings.

  • Chicken fillet - 300 g;
  • 2 onion heads;
  • Salt and pepper to taste;
  • Vegetable oil;
  • Some water.

Rinse the chicken fillet, cut into small cubes and fry in vegetable oil until tender. Peel the onion, chop it and put it with the chicken. Fry everything together for another 5-7 minutes. Season the meat with onions with salt, pepper and any other seasonings or herbs. Perfect for this curry gravy. Then pour the chicken and onion with water and simmer over low heat for another 14-15 minutes. Let the gravy steep, after which it can be served with mashed potatoes.

Recipe 14: Flour Gravy

Flour gravy is the easiest and most common way to prepare sauce for various side dishes. For cooking, you need milk, flour and butter.

Pour milk and water into a small saucepan and bring to a boil. Add butter, season with spices and salt. In a separate bowl, mix flour with hot water and dilute thoroughly until the lumps are dissolved. Pour flour in a trickle into the milk and cook, stirring occasionally, until thickened over low heat. You need to choose the proportions yourself, since everyone loves a different gravy - someone is thicker, someone is more liquid.

- The most important rule that must be observed during the preparation of any gravy is the correct selection of proportions. For one and a half tablespoons of flour, you need to take about 1 cup of liquid. It can be water, vegetable or chicken broth, milk, etc. The proportions can be changed depending on the desired consistency. For a thicker gravy, you need to take a little more flour;

- To make the sauce for cutlets very rich and aromatic, you need to cook it in the same dish where the cutlets were fried;

- To avoid the formation of lumps, you must first dissolve the flour in a little water or broth. You can use a whisk, blender or mixer to break up the lumps;

- If you don't have tomato paste at hand, you can take fresh tomatoes. To do this, you need to wash them, remove the skin, chop or grind the pulp in a blender, season with salt, pepper and sugar. You can add chopped fresh or dry herbs. Cilantro, basil, dried dill and parsley, cardamom, etc. are perfect;

- Chicken gravy goes well with dried garlic and curry;

- If you are preparing a creamy sauce, add the cream last and not boil it, just bring it to a boil. After that, the pan must be immediately removed from the heat and left to infuse for a few minutes;

- Cornstarch can also be used as a thickener instead of flour;

- It is not necessary to use meat ingredients to make the well-known “canteen-style” sauce. You can take 100 g of grated carrots and chopped onions. Pour half a liter of hot water or vegetable (or meat broth) into the vegetable mixture. Then the gravy is seasoned with salt, pepper and a few bay leaves are tossed in. A mixture of three tablespoons of flour and a glass of water is boiled in a separate bowl. Flour must first be fried in a dry frying pan. After that, the flour mixture is poured into the vegetables and boiled all together for a few more minutes.