Macaroni is a rather popular and satisfying side dish that cooks quickly and is liked by both children and adults. It is customary to eat pasta with gravy, otherwise the dish will turn out to be tasteless and dry. You can stew vegetables or make gravy for pasta from pork or any other meat. It can be prepared in advance and kept in the refrigerator, and just before serving food, simply warm up and pour freshly cooked pasta or any other side dish, for example, mashed potatoes or buckwheat porridge, which is very convenient.
In the article, we will consider several interesting recipes for making gravy for pork pasta with a detailed description of the work and photos. You will learn how to choose the right meat, what foods are needed for any gravy, how to diversify such a meat dish, giving it a new flavor.
Choose meat
Pork meat sauce can be made by stewing slices of meat or minced meat. In any case, you need to choose fresh meat. So that it is not tough after cooking, buy pork with small layers of fat. It should be neither bold nor too lean. If gravy is prepared from pieces of meat, then they need to be cut into the same size. Then they will be fried at the same time and will look more beautiful on a dish.
Delicious pork sauce for pasta can be prepared from ground raw minced meat, and also make it yourself from boiled meat.
Easiest option
To prepare the meat gravy, you will need 1 onion, 1 carrot, a pound of pork meat, 50 ml of vegetable oil. The meat needs to be washed and dried with paper towels. Cut into equal sized pieces, about 3-4 cm 2 and fry them in vegetable oil in a cauldron or in a pan. When the meat is browned and all the liquid has evaporated, add diced onions and grated carrots to the pork gravy without flour.
Everything is stewed until the golden color of the onion. Then add a glass of water, should cover the meat completely. After boiling, make the fire quieter, salt, you can add your favorite seasonings and bay leaves for flavor and simmer until soft pork. This is approximately 30-40 minutes. Boil the pasta in the meantime. When serving, place a side dish, then pork pasta sauce. Top with grated hard cheese or chopped greens of dill or parsley. The paste is impregnated with liquid gravy and it turns out juicy and aromatic.
Pork Gravy with Tomato Paste
This recipe will appeal to young and inexperienced housewives. It is not difficult to make tomato sauce, and the taste of pasta with such an additive will be unsurpassed. Consider which ingredients are included in its composition:
- meat - 800 grams;
- 2 medium sized onions;
- 1 large or 2 medium carrots;
- 50 grams of refined vegetable oil;
- 2 tablespoons of wheat flour with a slide;
- 2 tbsp. l tomato paste;
- 1 liter of water;
- spices - salt, pepper - to taste;
- a couple of bay leaves.
How to cook gravy
The first thing to do is meat. Cut the washed and dried pork into equal pieces and fry in a pan or cauldron in vegetable oil until a brown crust forms. While the meat is cooking, peel the onions and carrots and chop. Cut the onion into small cubes or half rings, and it is more convenient to grate the carrots.
Pour a little vegetable oil into a separate pan, heated over a fire, to cover the bottom. Then pour onion first, mix, and then add the carrots. Stew until golden. Then spread the tomato paste, mix it with vegetables and stew for 1 minute. While everything is preparing, pour flour into a cup or glass and slowly add water, stirring constantly so that no lumps form. When a homogeneous liquid is obtained, pour it into the pan to the vegetables and stir with a spoon. Gravy should thicken to a jelly state.
Pour the rest of the water into the fried meat on all sides and pour in the stewed vegetables. All together should boil, and then simmer for another 30 minutes. Salt, season with black pepper and put the washed bay leaves. When the meat is soft, the pork sauce with tomato paste is ready. Turn off the heat and pour it on top of the pasta. It turns out a thick and sour sauce with tender slices of meat.
Gentle sauce with sour cream
If you want to surprise your family with delicious and incredibly tender gravy, then carefully read the following recipe. To prepare a sour cream version of pork meat gravy, you will need such components:
- 600 grams of lean meat;
- 800 ml of water;
- 1 medium-sized carrot;
- 1 small parsley root;
- broccoli inflorescences - 10 pieces;
- cauliflower inflorescences - 5 pieces;
- 50 grams of butter;
- a glass of sour cream;
- 2 tbsp. l wheat flour;
- spices - a pinch of chopped nutmeg and the same amount of salt, peas and peas - 10 pieces, a couple of bay leaves.
Cabbage will add sweetness to the gravy, and the spicy taste of nutmeg will add a special aroma.
Cooking
In order for the meat to become soft and just melt in your mouth, it is best to use a slow cooker. It is enough to cut the washed meat into portioned pieces, put them in a bowl and pour water. In addition, throw peppercorns to the pork, put the bay leaves, the onion whole and a pinch of salt. Some housewives completely wash onions under wastewater and put it in a slow cooker along with husks. Thus, the meat acquires a beautiful golden hue. Turn the appliance on the "Extinguishing" mode for half an hour.
While the meat is being cooked, we will take on a cream sauce with vegetables. Put a piece of butter in a hot pan and add flour. Stir constantly to prevent unwanted lumps from forming.
When the meat is stewed, take out the onions, peppers and bay leaves with a slotted spoon. Pork is added to the pork, peeled and sliced in circles, parsley and carrots, sorted into inflorescences cauliflower and broccoli. At the end, fill in the creamy flour mixture and sour cream. For flavor, drop a pinch of nutmeg and cover. Turn Extinguish mode on for another 20 minutes. Add salt if necessary. After making the gravy for pork pasta, leave it for 10 minutes to insist. Then you can open the lid of the multicooker and apply the resulting mixture of vegetables and meat to the paste.
Quick option
The next type of gravy is cooked much faster, since the meat is pre-fried in a pan and is ready to eat before being combined with the rest of the ingredients. Let's get acquainted with what you need to make pork and onion gravy:
- pork fillet - half a kilo;
- onions - 3 pieces;
- 1 carrot;
- 2 tbsp. l tomato paste or ketchup;
- a glass of water or broth;
- spices - salt and black pepper - to taste;
- fresh herbs - half a bunch of dill and as many parsley. If desired, you can use the onion-feather.
Cooking process
The loin is considered lean, so before cooking it is recommended to cut the meat and pre-beat so that it becomes more tender. Then divide it into thin slices and send to a preheated pan with vegetable oil. Stir fry the meat from all sides.
Peel the onion and cut it into cubes or half rings. Wash the carrots, peel and grate on a coarse grater. Add the chopped vegetables to the almost finished meat, mix and simmer for 15 minutes over low heat.
At the very end of cooking, add tomato paste, fry for 1 minute, then pour water or broth, salt, pepper, add chopped garlic. Extinguish for a couple of minutes before boiling the liquid. Then pour finely chopped greens into the pan and turn off the heat. Cover and hold for 10 minutes to insist.
Minced meat
Pork gravy recipe for pasta brought from Italy. For cooking, meat is not used in pieces, but minced meat minced in a meat grinder. It is better to cook it yourself, although it will be delicious with the purchase. Choose not too fat stuffing. Consider the ingredients of Italian gravy:
- A pound of lean meat.
- Pickled tomatoes - 5-6 pieces.
- 2 tbsp. l tomato paste.
- 50 grams of vegetable refined oil.
- Onions - 2 pieces.
- 1 carrot.
- 300 grams of mushrooms.
- A few twigs of celery.
- Spices - a pinch of salt and 5-6 peas of black pepper.
- Fresh herbs - optional. You can use dill and parsley, but it’s interesting to add basil, thyme and rosemary.
Cooking steps
To prepare tasty and fragrant gravy, proceed according to the following recipe:
- Wash fresh vegetables and peel them. Dice the onion and grate the carrots. Grind celery in small pieces.
- Onions are first poured on a preheated pan with vegetable oil. When it gets a golden hue, add carrot and celery and chopped mushrooms. It is most convenient to use champignons. All mixed with a wooden spoon and cooked for 5 minutes.
- Then add ground meat and mix it with the rest of the ingredients. Cook the meat until cooked. Stuffing should be light and slightly fried.
- While everything is stewing, remove the tomatoes from the tin can and peel them from the skin. Using a blender, turn them into a puree mass. Add it to the pan. To make the color and taste of the gravy more saturated, report in addition tomato paste.
- It remains to pour spices and fresh herbs.
- It stews all together on a low fire for another 10 minutes and can be turned off.
Gravy as a result is homogeneous and thick, aromatic due to herbs and the addition of mushrooms. Greens can be sprinkled at the very end, already in a plate with pasta.
Variety of options
As you already understood, there are a huge number of options for this dish. This is gravy with flour for a thick consistency and without it, with sour cream and tomato paste. In the summer, instead of canned tomato, you can use fresh tomatoes, peeling them off and chopping on a blender.
The gravy of minced meat made from boiled pork is quickly prepared. To do this, boil any pieces with the addition of salt and spices, then cool and grind in a meat grinder. To prepare the gravy in this embodiment, first stew all the vegetables, and at the end add the prepared mincemeat. If the meat is boiled in advance, then cooking the gravy will take only a few minutes.
Meat gravy goes well with grated hard cheese, which it is sprinkled on in the plate itself before serving.
Now you know how to make pork gravy for pasta. The article gives the simplest and most popular recipes in our country. Cook with pleasure and delight your loved ones with new dishes! Bon Appetit!