Tomato sauce for spaghetti is the best way to add variety to a simple dish. A selection of the best tomato sauce recipes for spaghetti. Spaghetti sauce - the best recipes for a delicious addition to pasta DIY tomato sauce for spaghetti

Spaghetti is a favorite dish of many and you can’t argue with that! The ability to use one product not only to whip up something, but also to create delicious culinary masterpieces puts them at the top of the list of choices for modern housewives. It only takes a few minutes to cook spaghetti! And if you add original sauce to spaghetti, you get an excellent gourmet dish.

The variety of sauces, both in recipe and taste, sometimes confuses. Sometimes it’s difficult to decide which one is better?! To begin with, you need to decide on the basis. Is red sauce preferable or white? And then choose by ingredients.

Red sauces are based on tomatoes or tomato paste. As a rule, they are lower in calories and most often with more spices. There are many recipes and everyone can find their favorite. We offer the most popular and delicious spaghetti sauces with a simple recipe.

Tomato paste sauce.

A recipe for those who want to prepare a dressing quickly and tasty. The sauce is piquant and contains only simple ingredients that can easily be found in the kitchen.

Tomato paste – 3 tsp;
Chili pepper (flakes or regular as desired), oregano; salt, sugar - a pinch;
Garlic – 2-3 cloves;
Olive oil - 1 tbsp.

Cooking method:

Peel the garlic and cut into thin slices. Heat the olive oil a little, add the garlic and fry, stirring constantly. The most important thing is that it does not burn, but gives flavor.
When the garlic is almost ready, add spices. Mix.
Add tomato paste to the fried garlic. Fry lightly for a minute.
All that remains is to add salt and sugar. Stir, then pour in a little water.
Add pre-cooked spaghetti to the resulting sauce and mix well.

The result is 2-3 servings of classic tomato paste.

Bolognese sauce.

A famous Italian sauce that absolutely everyone loves. It is worthy of your attention due to its easy preparation method and nutritional composition.

Minced beef and pork – 1 kg;
Tomato paste – 1 cup;
Tomatoes in their own juice – 1 can;
Carrots – 2 pcs.;
Garlic – 3 cloves;
Onion – 2 pcs.;
Celery – 1 small stalk;
Red wine (dry) – 1 glass;
Olive oil – 1 tsp;
Butter – 1 tsp;
Salt, pepper, sugar - to taste;
Bay leaf – 1 pc.

Cooking method:

Pre-cook the vegetables. Finely chop garlic, onion, celery. Grind the carrots on a fine grater.
Salt and pepper the minced meat, mix with chopped vegetables.
Heat the oil (olive and butter) and begin to fry the minced meat. In the process, add salt, pepper and bay leaf. Pour in the wine and immediately increase the heat to evaporate the wine.
When all the wine has evaporated, turn down the heat and add tomatoes and tomato paste. Mix thoroughly. Then add a little sugar, cover with a lid and simmer for an hour. It is necessary to control the process and add water little by little. After an hour, taste it. If necessary, add salt and add a little more sugar to suppress the sourness from the tomatoes. Stir for a couple of minutes and turn off.

The amount of ingredients is for 3 servings.

Vegetable sauce.

A recipe for those who have decided to relieve their body a little and exclude meat from their diet. The combination of vegetables and fresh basil gives this gravy a certain twist.
So, you will need the following ingredients:

Tomatoes – 400 gr.;
Bell pepper – 1 pc.;
Onion – 1 pc.;
Garlic – 2-3 cloves;
Olive oil (or vegetable) – 2 tbsp;
Fresh basil (can be replaced with dry), salt, freshly ground black pepper - to taste;

Cooking method:

Peel the onion, garlic, bell pepper. Cut the onion and pepper into cubes. Finely chop the garlic.
Wash and dry the basil on a paper towel and chop it finely.
Heat the oil in a frying pan and add the onion and garlic. Add bell pepper to them. It needs to be brought to a soft state over medium heat.
When the pepper has become soft, pepper and add basil. If you don't have fresh, just replace it with dry one.
While the vegetables are cooking, you need to peel the tomatoes. The proven method with boiling water will help with this. The skin of the tomato is slightly cut. Don't overdo it, you don't need to cut the whole tomato, just the skin. Next, pour boiling water over it; the skin is then easily removed. Grind the peeled tomatoes in a blender.
The resulting puree is added to the fried vegetables. Mix thoroughly and leave to simmer for 10-15 minutes. The sauce is ready.

A very simple and at the same time original recipe. The resulting volume is enough for 3-4 servings.

White sauces: step-by-step recipes.

There are many different types of sauces that go with spaghetti that fall into this category. This includes cream sauce, sour cream, cheese and milk. Such sauces are usually less dietary. However, pasta cooked with such sauces turns out incredibly tasty. There are many simple recipes that turn out great due to their simple composition. These are the ones we will talk about further.

Creamy sauce with chicken breast.

A great recipe that you will instantly love. Simplicity of preparation, a minimum of ingredients and steps makes this recipe indispensable in the kitchen.

Chicken fillet – 300-350 gr.;
Garlic – 2 cloves;
Onion – 2 pcs.;
Cream – 100 ml;
Vegetable oil – a little for frying.

Cooking method:

Lightly fry the peeled onions in a small amount of vegetable oil. Be careful not to burn the onion.
When the onion is almost ready, pass the garlic through a press and fry for a couple more minutes.
Place the washed and chopped chicken fillet in the onion and garlic and simmer over low heat for 15-20 minutes. If during the process you see that there is not enough liquid and the fillet begins to burn, you can add a little water.
5-10 minutes before the end of cooking the chicken fillet, add cream and tightly close the pan with a lid. The sauce is ready.

The resulting volume is enough for 2-3 servings. If you want the fillet to be softer, you can increase the stewing time from 15-20 to 30-40 minutes.

Mushroom sauce

A delicious and nutritious sauce that delivers a rich mushroom flavor. It goes perfectly with any pasta.

Champignons – 200 gr.;
Cheese – 100 gr.;
Cream – 200 ml;
Dill – 30-40 gr.;
Butter – 45-50 gr.;
Salt, pepper - to taste.

Cooking method:

Soak the champignons in water for a few minutes, then rinse them thoroughly and cut into slices. Mushrooms fry well, so if you want larger pieces in the paste, you need to cut it thicker.
Add mushrooms to melted butter and fry until light golden brown.
Pour 200 ml into the prepared champignons. cream and wait for it to boil.
Add grated cheese to the boiling cream and stir until it is completely melted.
Sprinkle the sauce with dill, salt and pepper. Leave for a couple more minutes.

Quite an economical recipe and this volume is enough for 4 servings. You can stir the spaghetti before serving, or you can just pour the sauce on top.

Bechamel sauce

A very original sauce that goes well with both minced meat and mushrooms. The sauce is nutritious and thick.

Milk – 500 ml;
Hard cheese – 50 gr.;
Butter –60 gr.;
Flour – 1 tbsp;
Egg yolk – 1 pc.;
Salt, pepper, spices - to taste.

Cooking method:

Melt the butter over low heat, add a spoonful of flour and stir constantly for several minutes. The flour needs to be fried until it gives off a nutty smell.
When the smell appears, begin to pour in the milk in a thin stream and stir vigorously so that no lumps form. When all the milk has been added and mixed well, cook the mixture until thick.
Add the yolk to the thick sauce and mix very quickly.
Add grated cheese to the resulting mixture and mix well. At this stage, you can add fried mushrooms (or fried minced meat) or leave it as is.

The sauce is enough for 4-5 servings. It can be used to season spaghetti according to the principle of creamy sauces, but there is an equally original way to serve it with pasta. The pasta is mixed with the prepared minced meat, placed in a baking dish and poured with sauce. Place in the oven for 20-25 minutes until the sauce is browned. When the dish has cooled down a little, you can serve it.

Creamy cheese sauce.

Original spaghetti sauce. It cooks very quickly and is incredibly tasty. The recipe does not require the use of spices, but you can experiment and adjust it to your preferences.

Hard cheese – 40-50 gr.;
Chicken eggs – 2 pcs.;
Butter – 20 gr.;
Sour cream – 100 gr.;
Cream – 80 gr.;
Salt - to taste.

Cooking method:

Beat the eggs a little with a whisk, add grated cheese and sour cream and beat well again.
Pour the resulting cheese and sour cream mixture into the butter melted in the frying pan, mix, add 2 tbsp. flour and cream. Stir vigorously again.
Add salt and leave to simmer for 2-3 minutes.

The resulting sauce will be enough for 4 servings.

Simple sauces for seasoning spaghetti should always be in any housewife's cookbook. This will allow you to quickly organize a delicious dinner with a minimum amount of ingredients. A variety of sauces allows you to choose the right one for those who are watching their figure, and for those who value nutritious and rich flavors. They can be included in the diet of young children. Cook deliciously and bon appetit!

Who doesn't love delicious Italian pasta with classic tomato sauce? Such people practically do not exist - this dish has captivated the hearts of millions of adults and children around the world. At the same time, the simple products that are used for tomato sauce allow any housewife to prepare it in her home kitchen. So that you can enjoy the dish as quickly as possible, we have collected the best recipes for spicy seasoning and accompanied them with detailed photos and videos.

Tomato sauce for spaghetti

Ingredients

Servings: – + 4

tomatoes 300 g
bell pepper (red) 1/2 pcs.
bulb onions 1/2 pcs.
chicken broth) 1/2 tbsp.
garlic 2 cloves
tomato paste 2 tbsp. l.
olive oil 2 tbsp. l.
Italian herb mixture 1 tsp.
salt to taste

Per serving

Calories: 99 kcal

Proteins: 2.4 g

Fats: 6.9 g

Carbohydrates: 6.8 g

45 min. Video recipe Print

As always, let's first process the vegetables - you need to peel them, rinse them thoroughly under cold running water and dry them with paper towels.

Then the halves of the onion and the bell pepper (if you don’t have a red one, you can replace it with any other) need to be chopped into tiny cubes according to the brunoise method (1-2 mm), two cloves of garlic are chopped as finely as possible, and the tomatoes, after removing the skin, are crushed in blender.

Next, take a saucepan with a thick non-stick bottom, pour a few tablespoons of unrefined olive oil into it and place it on a burner with medium flame. As soon as it warms up, reduce the heat to low and throw the chopped onion and pepper into the saucepan. Leave to simmer for about 2-3 minutes until the onion is translucent.

As soon as the vegetables become soft, pour crushed tomatoes, half a glass of chicken broth and finely chopped garlic into the saucepan. Stir everything thoroughly and simmer for about 7 minutes.

After this time, add 2 tbsp to the sauce. store-bought or homemade tomato paste (puree), a teaspoon of a mixture of dried Italian herbs and salt to taste. Simmer, stirring occasionally, until desired degree of thickening occurs—approximately 20 minutes.

The wonderful sauce is ready - all you have to do is boil the spaghetti, season it and invite the family to the table!

Advice: To make the skin peel away from the tomatoes more easily, first pour boiling water over the fruits.

Tomato sauce for spaghetti with minced meat

Cooking time: 1 hour

Number of servings: 8

Energy value

calorie content – 117.7 kcal;
fats – 6.4;
proteins – 6.5;
carbohydrates – 8.6.

Ingredients

tomatoes – 750 g;
bell pepper – 1 pc.;
onions – 1.5 pcs.;
garlic – 5 cloves;
minced meat (beef) – 250 g;
olive oil – 2 tbsp;
sugar – 10 g;
basil (dried) – 1/2 tbsp;
oregano (dried) – 1/2 tsp;
ground black pepper – 1 pinch;
salt - to taste.

Step-by-step preparation

First of all, thoroughly clean and thoroughly wash the stored vegetables, blot them from excess moisture with disposable paper towels or napkins.
Chop the bell pepper, onion and garlic cloves with a knife as finely as possible, and place the tomatoes in the bowl of a stationary blender and puree.
Place a deep frying pan on a not too low heat (it is best to use a wok for this), heat the olive oil in it and place the minced meat there. Fry it for a couple of minutes until crumbly, stirring constantly to prevent lumps from forming.
Then add the onion, garlic and sweet bell pepper to the minced meat - mix everything well and leave to fry until the minced meat is completely cooked, about 20 minutes.
Pour the tomato mixture, crushed until smooth, into the frying pan, season everything with sugar, salt, pepper and dried herbs. Stir the sauce thoroughly and simmer over low heat, uncovered, for about 30 minutes until thickened.
The delicious tomato sauce is ready - take it off the stove and season your pasta with it!

Advice: To make the minced meat more juicy, add a little milk, broth or heavy cream.

Tomato sauce for pasta with parmesan

Cooking time: 35 minutes

Number of servings: 3

Energy value

calorie content – 203.2 kcal;
fats – 16.6;
proteins – 6.3;
carbohydrates – 7.3.

Ingredients

tomatoes – 400 g;
hard cheese (parmesan) – 50 g;
olive oil – 3 tbsp;
oregano (dried) – 1 tsp;
paprika (flakes) – 5 g;
salt - to taste;

Step-by-step preparation

Wash the tomatoes thoroughly under running water, blanch them and carefully remove the skin. Then get rid of the place where the stalk is attached and cut the tomatoes into small cubes.
Place the chopped tomatoes in a thick-bottomed saucepan and, placing them on low heat, cook for about 20 minutes.
While the tomatoes are cooking, take the time to grate the Parmesan cheese using the finest grater you have.
As soon as the tomatoes have boiled down and thickened, remove the saucepan from the burner, cool slightly and add pre-grated Parmesan and oil (according to the recipe, olive oil, but in the absence of it, you can use another vegetable oil). Carefully mix all the ingredients together, add paprika, dried oregano and season with spices to taste - the sauce is ready!

Advice: when you don’t have parmesan on hand, don’t be upset. It can be replaced with any hard cheese, for example, Russian or Dutch - this will not spoil the taste.

Fresh tomato sauce for pasta

Cooking time: 25 minutes

Number of servings: 4

Energy value

calorie content – 150.2 kcal;
fats – 12.6;
proteins – 1.3;
carbohydrates – 8.

Ingredients

tomatoes – 500g;
olive oil – 50 ml;
garlic – 5 cloves;
basil (fresh) – 4 sprigs;
mixture of peppers - to taste;
salt - to taste.

Step-by-step preparation

First, let's start with the tomatoes - soak them for a couple of minutes in cool water, then wash each fruit under running water and dry with paper towels. After this, you should get rid of the attachment point of the stalk and seeds, and chop the pulp into small cubes of 1-2 mm (the cutting method is called brunoise).
Garlic cloves need to be peeled, washed and chopped with a knife.
Remove all branches from the basil, and thoroughly wash and dry the leaves. Without being too zealous, chop the basil.
Take a container reserved for the sauce and place vegetables and herbs there. Add extra virgin olive oil and season to taste. Mix thoroughly and leave to brew for about 3 hours, then safely serve.

Advice: To make the sauce thicker, richer and more appetizing, choose optimally ripe and aromatic tomatoes for it.

Puttanesca tomato sauce

Cooking time: 30 minutes

Number of servings: 4

Energy value

calorie content – 217.3 kcal;
fats – 18.9;
proteins – 2.8;
carbohydrates – 7.2.

Ingredients

tomatoes – 400 g;
anchovy (fillet) – 4 pcs.;
garlic – 3 cloves;
tomato paste – 40 g;
olives (pitted) – 20 pcs.;
capers – 3 tbsp;
olive oil – 70 ml;
chili pepper (ground) – 1/2 tsp.

Step-by-step preparation

Peel and rinse the vegetables under cold running water, dry them to remove excess moisture.
Then carefully chop separately: tomatoes, garlic cloves, olives and salted anchovy fillet.
Take a thick non-stick sauté pan and pour olive oil into it and place it over medium heat. Throw in the garlic and fry it for 1-2 minutes.
Next, add the tomatoes to the garlic and, stirring well, simmer for another 5 minutes.
Throw finely chopped anchovies and olives into the softened tomato mass, add three tablespoons of capers, tomato paste and season with ground chili pepper. Stir thoroughly and leave the sauce to cook for another 10 minutes.
Season your pasta and invite everyone to the dinner table!

Advice: When choosing anchovies, pay attention to the fish in brine, which is sold in glass jars. It is usually meatier and more pleasant to taste than in oil.

Tomato sauce with tuna

Cooking time: 25 minutes

Number of servings: 2

Energy value

calorie content – 160.8 kcal;
fats – 11.8;
proteins – 8.4;
carbohydrates – 6.5.

Ingredients

tomatoes – 200 g;
tuna (canned) – 1 can;
onions – 1/2 pcs.;
lemon juice – 1 tsp;
garlic – 2 cloves;
capers – 1/2 tbsp;
olive oil – 2 tbsp;
ground red pepper - to taste;
salt - to taste;
parsley - several sprigs.

Step-by-step preparation

The first step is to thoroughly peel the onion and garlic, wash them and chop them into the smallest cubes you can get.
The tomatoes should also be washed thoroughly, remove the skins and stem attachment points, and blend them in a blender bowl until smooth.
Then take a saucepan and heat a few tablespoons of extra virgin olive oil, throw the onions and garlic into it and saute them for about 2-3 minutes.
Next, add the tomato mass, canned capers, finely chopped parsley and a teaspoon of squeezed lemon juice to the saucepan. Mix the ingredients thoroughly and leave to cook over low heat for about 7 minutes.
Without wasting any time, let's get to the tuna - you need to open the can, drain all the excess liquid and break up the fish flesh with a fork.
Place the tuna in the tomato sauce, season it to taste and leave for another 2-3 minutes. on a quiet flame.
Tomato sauce with Mediterranean sea notes is ready!

Advice: Roll the lemon on the table first - this will soften it and the juice will collect inside, which will be easier to squeeze out.

Amatriciana tomato sauce with bacon

Cooking time: 1 hour

Number of servings: 4

Energy value

calorie content – 292.8 kcal;
fats – 22.7;
proteins – 16;
carbohydrates – 6.1.

Ingredients

tomatoes (in their own juice) – 250 g;
onion – 125 g;
bacon – 150 g;
olive oil – 2 tbsp;
parsley – 25 g;
bay leaf – 2 pcs.;
salt – 1 pinch;
ground black pepper - to taste.

Step-by-step preparation

Let's start preparing the sauce from Amatriciana tomatoes from the onions; they need to be chopped as finely as possible.
Then you need to cut the bacon into slices.
Next, take a deep frying pan (the bottom should be thick), heat the olive oil poured into it and, after mixing the onion and bacon slices, fry them for 5 minutes.
Add the tomatoes in their own juice, bay leaves, salt and pepper and mix everything well using a wooden spatula. Leave the sauce to simmer for about half an hour to forty minutes, remembering to stir it constantly.
Before removing the finished sauce from the stove, sprinkle it with finely chopped herbs and serve.

Advice: when choosing bacon, pay attention to its color and thickness of the layer - a high-quality product must have a uniform color and contain no more than one and a half centimeters of fat.

We hope that among these wonderful recipes for tomato sauce for pasta, you will find your favorite one and will definitely delight your loved ones with it in the near future. And we wish you more new culinary achievements and bon appetit!

Tomatoes give the pasta a pleasant sourness, and if sugar and herbs are added to it, they make the taste unforgettably piquant. Italian cuisine has long conquered millions of human hearts! National dishes of Italy made from pasta, and even stuffed ones, make the sophisticated hearts of true gourmets beat faster.

To prepare an exquisite pasta dish, various fillings are used: meat, fish, fresh herbs, seafood, garlic, tomato paste, onions and their successful combinations.

Spaghetti sauce is prepared from different products, based on tomatoes, cream, cheese, broth, minced meat, mushrooms and other ingredients. Spices and spices give it a special aroma. The result is a huge number of options for serving spaghetti, and each time its taste is revealed in a new way.

Classic tomato sauce recipe

Ingredients:

Tomatoes - 600 g
Onions - 1 pc.
Red pepper (sweet) - 1 pc.
Olive oil - 3 tbsp. l.
Chicken broth - 1 cup
Fresh basil - 5 sprigs
Garlic - 3 cloves
Tomato paste - 4 tbsp. l.
Salt - to taste
Italian herb mixture - 1 level teaspoon

Cooking method:

Place the vegetables in boiling water for 5-10 seconds with a cross-shaped cut made in advance on each of them, after which we be sure to place the tomatoes in a spacious salad bowl with cold (ice) water.
Chop the tomatoes. This is the second important point regarding tomatoes - the process of chopping them. To obtain a homogeneous mass, it is advisable to use a blender. If it is not there, then grate the tomatoes.
Finely chop the red pepper and onion, place them in a heated saucepan, in which olive oil has already been poured.
To obtain tomato sauce for spaghetti, it is recommended to use olive oil instead of the usual sunflower oil, as this product will give the dish a neutral, mild taste.
It is worth noting that the oldest sauce that Italians served with pasta was prepared from finely chopped garlic and olive oil.
It is this union that today is the basis of many common sauces that complement spaghetti and other pasta.
Simmer the vegetables until the chopped onion becomes soft.
Next, finely chop all the garlic. Add it with the tomatoes, crushed with a blender, into a saucepan, pour in the chicken broth and simmer for no more than 6 minutes.
Next, mix tomato paste into the existing liquid, add salt and add a teaspoon of dry Italian herbs.
After this, cook the sauce for another 15 minutes, stirring it often.
During the specified time, the filling will thicken. At this moment, add basil to it, mix everything and immediately remove from the stove.
Let the sauce brew. 10 minutes is enough for this.

Tomato sauce with carrots for spaghetti

Ingredients:

500 g tomatoes,
300 g carrots,
1 clove of garlic,
1 pod of red hot pepper,
50 ml olive oil,
parsley and cilantro,
sugar and salt to taste.

Cooking method:

Wash the parsley and cilantro, dry and chop.
Wash the tomatoes, chop them, simmer in a small amount of water and rub through a sieve.
Peel the garlic, wash it, crush it in a mortar.
Peel the carrots, wash them, grate them on a fine grater.
Wash the hot pepper, remove the stem and seeds, cut into strips.
Fry carrots and garlic in a frying pan in olive oil for 5 minutes, add tomato puree, bring to a boil.
After this, add hot pepper, sugar and salt, cook over low heat for 2-3 minutes, strain and cool.
Add greens to the sauce.
Serve the sauce with fried and stewed vegetables, pasta, spaghetti

Tomato sauce with herbs for spaghetti

Ingredients:

tomatoes,
olive oil,
garlic,
salt,
pepper
dried herbs (oregano, basil, thyme)

Cooking method:

Place baking paper on a baking sheet and cut the tomatoes in half.
Don't forget to cut off the tops of the tomatoes - we don't need them.
We place the tomatoes cut side up on the paper - I want the sauce to be thick and the excess moisture to escape during baking.
Now the second most important ingredient is garlic.
We remove the excess husk from it and add it to the tomatoes.
Cut the garlic, but I did this solely for a beautiful photo; I usually put in whole garlic to make it easier to peel later.
So that the tomatoes begin to acquire a noble taste and aroma already in the oven: sprinkle with aromatic herbs (as you like), salt and sprinkle with oil.
Preheat the oven to 190 degrees.
I cook everything based on intuition, so I recommend that you adjust the temperature and time depending on the characteristics of your oven and the quantity and quality of tomatoes that are in there.
I bake 2 trays full of tomatoes for about 45 minutes.
Time varies, and so do degrees.
During cooking, I periodically open the oven - the first thing I do is release a huge cloud of steam.
If the tomatoes are squealing a lot, lower the temperature; if they look the same as half an hour ago, add heat to them.
We take out the tomatoes when they are already dried at five o’clock
Transfer the tomatoes to a large saucepan and place over low heat.
Add olive oil and freshly ground pepper to the sauce.
The baked garlic needs to be picked out from the skins and added to the pan with the tomatoes.
When the tomatoes have lost their shape and are completely cooked, remove from the heat and take out the immersion blender.
Please be careful when making a smooth consistency.
Don't splash yourself or your kitchen with hot tomato sauce!
You can only turn on the chopper when it is completely immersed in the sauce.
The fewer lumps left, the better.
The sauce is almost ready!
Taste it.
Add salt to taste.
If the sauce seems sour (it all depends on the type of tomatoes), add sugar, especially since it is a good preservative!
The sauce can now be put back on low heat to ensure it is as hot as possible before going into the jars.
Cover the pan with a lid.
While the sauce is bubbling, sterilize the jars.
I simply dip the jars into boiling water and wait a few seconds, then take them out, turn them upside down to let the excess water drain out, and then put them in their normal position - the water will quickly evaporate and the jars will be dry.
So, pour the hot sauce into jars, close the lid, turn it upside down until it cools completely.
Since our sauce is rolled into sterilized jars, it can be easily stored in the cupboard for a whole year, or longer, until the next season of delicious tomatoes from my mother’s dacha.
There is no need to store it in the refrigerator or freezer.
If you are worried about its safety and are afraid that it will spoil after a year in the cupboard, put a little more sugar in it
Now you can easily prepare the perfect pasta or pizza with tomato sauce during the coldest and slushiest time of the year, when there are no delicious tomatoes in stores!
And you can simply scoop this wonderful sauce from a jar with a spoon, or heat it up and serve it as tomato soup, with fish and seafood.
A universal thing that helps us out all the time.

Italian tomato sauce for spaghetti

Ingredients:

5 medium tomatoes
3 cloves garlic
2 tbsp olive oil
fresh basil
dried oregano
sea salt
black pepper
50 g dry white wine
hard cheese (parmesan)

Cooking method:

Place the pasta or rice to cook in boiling, slightly salted water (do not throw out this water later: it will be useful for the sauce). Cook the pasta for no more than 5 minutes, the rice for no more than 15 minutes, so that they turn out slightly undercooked - al-dente.
Fry finely chopped garlic in olive oil until golden brown. Coarsely chop the tomatoes and add to the pan with the garlic.
Cook, stirring, over low heat until the tomatoes are soft and release their juices.
Sprinkle the sauce with dried oregano. In Moscow stores it is usually sold as a spice, in bags. And in Italy (ah, nostalgia!) - whole dry twigs. Season with salt and pepper.
Add chopped basil (not just leaves, but also stems for flavor) and stir.
If the liquid from the sauce has boiled away, add a few tablespoons of the water in which the pasta or rice was cooked. Mix well. Remember that the sauce for risotto should be thinner than for pasta.
Add wine and simmer for another 1-2 minutes. The alcohol will evaporate, and the sauce will acquire a pleasant “taste of illicitness.”
Add freshly cooked pasta or rice to the pan and stir. Serve sprinkled with grated Parmesan.
This very simple and quick dish can be done even by those whose arms do not quite grow from their shoulders.

Tomato bolognese for spaghetti

Ingredients:

2 cloves of garlic;
1 tbsp. l. olive oil;
25 gr. butter;
1 piece each onions and carrots;
2 celery;
250 gr. pork and beef;
1 l. tomato juice;
A little nutmeg and dried herbs;
Salt and ground black pepper to taste;
600 gr. pasta

Cooking method:

Finely chop the carrots, onions, celery and garlic.
Heat butter and olive oil in a frying pan and add vegetables to it.
Fry until translucent, but not golden brown.
Then add the minced meat and knead it so that it does not become a lump.
Fry until the liquid evaporates.
To ensure even frying, stir the vegetables constantly.
Pour in the milk and let it simmer for two minutes, reduce the heat and evaporate the milk.
Then add wine and boil it a little so that the alcohol evaporates.
Continue stirring the meat.
Add tomato juice, fry and add spices to taste.
Cover the sauce with a lid and cook over low heat for 2 hours.
The sauce should be thick.
Add Bolognese sauce (part) and a little broth to the boiled pasta.
Place on plates and add the rest of the sauce on top and sprinkle with grated cheese.
Pasta with bolognese sauce is ready

Tomato sauce for spaghetti for the winter

Ingredients:

tomatoes,
onion,
carrot,
vegetable oil,
salt,
sugar,
black peppercorns,
bay leaf and table vinegar 9%.

Cooking method:

To prepare, we will need tomatoes, onions, carrots, vegetable oil, salt, sugar, black peppercorns, bay leaves and table vinegar 9%.
Wash the tomatoes, remove the stems, cut them and put them in a saucepan.
Place the tomatoes over medium heat, cover the pan with a lid and cook from the moment of boiling for 1 hour.
Pass the tomatoes through a sieve or colander.
While the tomatoes are cooking, at this time we prepare the onions and carrots. Cut the peeled onions into half rings.
Three peeled carrots on a coarse grater.
Sauté onions and carrots in oil.
Add carrots and onions to the tomato puree, as well as bay leaves, peppercorns and vinegar. Cook from the moment of boiling over low heat for 20 minutes.
Place the hot sauce into sterilized dry jars and cover with boiled lids.
Turn the jars of sauce over onto the lid and leave them under a blanket until they cool. Our tomato sauce for spaghetti is ready. From the specified amount of ingredients, 2.7 liters of sauce is obtained. Have a delicious winter!

Tomato sauce for spaghetti with meat

Ingredients:

minced veal - 300 grams
tomatoes - 700 grams
onion - 1 small
carrots - 1 medium
butter - 10 grams
olive oil - 10 ml
chalk salt
freshly ground pepper
dry red wine - 20 m
sugar - 2 teaspoons
bay leaf - 1 pc.

Cooking method:

Peeled and washed the onions and carrots.
I cut the onion into small squares and grated the carrots coarsely.
You need to remove the skin from the tomato.
This will be easy to do if you pour boiling water over them for a few minutes and then put them in cold water.
So I put the tomatoes in a bowl and poured boiling water over them.
I waited 3 minutes.
You can see how cracks appear on the skin, especially if the skin is thin.
I put it in very cold water.
And I cleaned them one by one.
I chopped it coarsely, melted the butter in a frying pan and added olive oil.
I put the onion in and simmered it over very low heat.
The onion should not change color, that is, fry.
It should become almost transparent.
Added grated carrots and simmered again until the carrots became soft.
You can turn up the heat to bring the sauce to a boil.
As soon as it boils, turn the fire very low again.
Added bay leaf, pepper and salt and simmered the sauce until cooked.
Readiness is determined by the consistency of the sauce.
If you want the sauce to be more liquid, then simmer it for 20 minutes.
This sauce goes well with any pasta.
For lasagna, it is better when the sauce is thick enough, so it will have to simmer longer, 30-45 minutes.
At the very end, taste the sauce for salt and pepper, as well as tomato acid.
If it turns out sour, add sugar.
Cover the pan with a cloth (kitchen towel) and let the sauce cool.
Bolognese should be used within the next 36 hours - that’s how long it can be stored in the refrigerator.
Or, as I wrote above, freeze part of the sauce and use part freshly prepared.
Like any other sauce, Bolognese sauce is prepared in different ways.
You can add to it: garlic after the onion has been stewed, stalk celery (2-3 stalks), cut into small cubes, finely chopped basil into the finished sauce.
If you are making the sauce in winter and the tomatoes are not very flavorful, add good tomato sauce or replace fresh tomatoes with a can of pureed tomatoes and a can of tomatoes in their own juice.

Meat sauce with tomatoes for spaghetti

Ingredients:

carrot,
3 cloves of garlic,
celery,
bulb,
tomatoes (5-6 pieces).
red wine (to taste) – 50 ml.
olive oil. 50 ml cream.
fresh herbs (parsley, basil).
salt,
pepper
minced beef or beef and pork

Cooking method:

Carefully peel the tomatoes and grind them through a meat grinder or using a blender.
To easily peel the skin, you need to immerse the tomatoes in boiling water for a few seconds and immediately lower them into cold water.
Finely chop the onion, celery and carrots and sauté in olive oil over low heat until half cooked.
Add the minced meat and mix it, dividing it into small pieces.
Fry for about 10-12 minutes, add salt and pepper.
Fry with the lid open.
Turn up the heat a little and pour in the red wine.
The choice of wine depends on taste preferences, but it is better to use dry wine.
After 1-2 minutes, add the tomatoes and cover the pan with a lid.
Simmer for 15-20 minutes.
Add finely chopped garlic, cream and fresh herbs.
Simmer for another 5 minutes with the lid closed.

Tomato bolognese sauce for spaghetti

Ingredients:

Minced pork and beef - 500 gr.
Tomato puree - 500 gr.
Celery (leaves) - 30 gr.
Basil - 30 gr.
Garlic - 5 cloves
Vegetable oil - 6 tbsp. l.
Olive oil - 3 tbsp. l.
Salt, pepper - to taste.

Cooking method:

Wash the celery greens in running water, dry them on a towel and finely chop them.
There is no need to cut the legs (stems), we only need the leaves.
Just like celery, we wash the basil in running water, dry it on a towel and finely chop it, also only the leaves, we don’t need the stems.
Peel the garlic and finely chop it, or squeeze it through a garlic press.
Add 2 tbsp to a heated frying pan. spoons of vegetable oil, then pour tomato puree or finely chopped tomatoes (without skin) into it.
And simmer for 5-7 minutes.
Add pre-chopped celery, basil and garlic to the tomato paste, 3 tbsp. spoons of olive oil, simmer for another 5-7 minutes.
While the sauce is simmering, you can start preparing the minced meat.
For those who do not like to feel pieces of ingredients in the sauce, the sauce can be swirled in a blender, then its mass will be homogeneous.
The main photo of this recipe shows the rolled sauce. it looked prettier in pieces, but my husband likes it more uniform.
In a well-heated frying pan, add 5 tbsp. spoons of vegetable oil and heat it.
Place the minced meat in a frying pan and begin to fry it, stirring constantly.
Fry the minced meat until cooked so that all excess liquid has evaporated.
After frying, you can add a little salt and pepper, about 1/2 tsp. salt and 1/4 ground black pepper.
Mix the fried minced meat with the sauce and get that famous Bolognese sauce.

Winter tomato sauce for pasta

Ingredients:

Tomatoes - 3.5 kg
Bell pepper – 1 kg
Carrots – 0.5 kg
Apples – 5 small pieces (or 2-3 large ones)
Garlic – 1 piece large (50 g)
Hot pepper – 1 pc. small (as in the photo on the left)
Salt to taste

Cooking method:

Peel apples and carrots
Remove seeds from bell peppers
Cut off only the tail of the hot pepper, leaving the seeds
Leave the tomatoes as is, do not remove the peel
Peel the garlic
Pass all the ingredients for tomato sauce through a meat grinder (or food processor)
We put the resulting tomato-vegetable mass on the fire (I use a large aluminum basin) and cook.
Bring the mixture to a boil, and then cook for another 20-25 minutes, stirring occasionally.
Towards the end we add salt
When the specified time has passed, the delicious tomato sauce for the winter is ready.
All that remains is to pour the boiling liquid into sterile jars
And lastly, you need to choose a secluded corner.
Place the freshly filled and closed jars there with the bottom up.
And be sure to wrap it in a blanket or rug so that the jars cool slowly and don’t burst.
After 2-3 days you can check the banks.
They should cool completely and can be turned upside down and stored wherever you wish.
Not necessarily in the refrigerator.
I just store it at room temperature.

Spiced tomato sauce for spaghetti

Ingredients:

2 kg. tomatoes,
100 g red sweet pepper,
2 pods of red hot pepper,
500 g onions,
5 cloves garlic
100 ml. vegetable oil,
50 ml. table vinegar,
2 bay leaves,
10 g dried tarragon
10 g dried lovage
10 g dried basil,
20 g salt,
30 g sugar.

Preparation:

Wash the tomatoes, rinse with boiling water or blanch for 2-3 minutes, then place in cold water, peel and chop coarsely.
Remove seeds and chop sweet peppers.
Chop the onion and garlic and sauté in heated vegetable oil.
Combine the prepared ingredients, place in an enamel bowl and simmer over low heat until reduced in volume by half.
Add salt, sugar, powdered bay leaf, tarragon, lovage and basil, add vinegar and heat for 5-7 minutes, then remove from heat.
Place the finished sauce into pre-sterilized jars and pasteurize for 30 minutes at a temperature of 80-85°C.
Then roll up, turn upside down, let cool and store in a dark and cool place.

Tomato sauce for spaghetti

Ingredients:

ripe tomatoes – 1 kg;
onions – 50 g;
garlic – 2 cloves;
olive oil – 50 ml;
sugar – 5 g;
dried basil and thyme - to taste;
salt, pepper - to taste.

Cooking method:

Wash the tomatoes, pour boiling water over them and remove the skin. Cut the pulp into small cubes, with the exception of the dense area in the area of the stalk, which is better to discard.
Crush the garlic using a hand press.
Peel the onion and cut into small pieces.
Heat olive oil in a saucepan and fry the onion in it until golden brown. Add tomatoes. Read more:
Simmer the tomatoes over low heat for 5 minutes, then add sugar and continue to simmer for the same amount.
Add garlic and pepper to the tomato mass, add salt and continue cooking for another 5 minutes.
If the tomatoes you come across are not meaty enough and the sauce is too thin, you can thicken it slightly with starch, although liquid sauces are served for spaghetti, so there is no need to worry about this.

Gravy or sauce enjoys well-deserved love; it emphasizes the exquisite taste of a variety of dishes, enhancing and placing accents. For example, in tandem with rice, it will add sharpness and piquancy to a simple side dish, and special juiciness to fried potatoes. The gravy also allows you to decorate the finished dish so that it looks more appetizing and evokes a pleasant aesthetic sensation. Flour in the gravy recipe is used to thicken the gravy.

Gravy with flour: basic recipe

So how do you make gravy from flour? To make a simple flour sauce you will need the following ingredients:

60 g sifted flour;
A piece of butter (50 g);
0.5 liters of broth (vegetable, meat), you can use hot water.

Cooking process

How to make gravy with flour? The step-by-step guide helps you quickly and easily bring the recipe to life.

Heat a frying pan on fire. It is better to use dishes with a thick bottom so that the sauce does not burn. Melt the butter, into which carefully add the sifted flour. Fry, stirring, until golden brown.
Pour liquid (broth, water) into the flour in small portions. Do not stop stirring to avoid the formation of lumps.
Season the thickening gravy with salt and pepper to taste. You can use any aromatic herbs and spices, dried and fresh herbs to give the sauce a piquant taste.
The gravy goes well with various dishes, especially well it emphasizes the taste of oven-baked fish and potatoes.

Gravy recipe with flour and tomato paste

The sauce made from flour and tomato paste has a delicate taste that complements meat, pasta and seafood dishes well. For spiciness, you can add garlic or spicy chili pepper to the sauce.

Tomato sauce with flour, the recipe for which we will consider below, is prepared from the following ingredients:

3 tbsp. tomato paste;
2 tbsp. sifted wheat flour;
70 g vegetable oil;
0.3 l hot water;
To taste – salt, pepper, paprika;
1 tsp Sahara.

Preparation

To prepare the gravy you will need a saucepan. It is best to use non-stick cookware with a thick bottom. Heat vegetable oil in a saucepan.
Carefully add tomato paste, which then stir slowly.
Add flour to a homogeneous mixture, stirring constantly to avoid the formation of lumps. Add paprika, allspice, salt and sugar. Continue stirring the resulting mass, which will gradually begin to thicken.
Add water to the sauce. Stirring continuously, bring the gravy to a boil. Then remove from heat.

Tomato sauce with flour can be served with meat and fish dishes. It perfectly enhances the taste of spaghetti and can be used to make pasta and pizza.

: It contains nothing but spaghetti and fresh tomato sauce. To some, the idea of turning fresh tomatoes into sauce may seem irrational, because quality ones are available all year round, while good ripe tomatoes, even in season, are not cheap. But the fact of the matter is that the taste of fresh tomato sauce is incomparable. I don't like to overly praise my recipes, but this pasta turns out so delicious that you can eat your mind. That is why there is no grated cheese or other frills in it - with such a chic sauce, she simply doesn’t need them.

Spaghetti with fresh tomato sauce

Place the tomatoes in boiling water for 1-2 minutes, let cool, then peel and chop into small pieces. Melt the butter in a frying pan, add finely chopped onion and, stirring, fry until transparent (if you want the sauce to be slightly piquant, add a little dried hot pepper along with the onion). It would seem that it would be more logical to cook a dish with Italian roots with olive oil, but the trick is that with creamy tomato sauce it turns out simply awesome.

Once you have sautéed the onions, add the chopped tomatoes to the pan, add a pinch of salt and let the liquid that comes out of them come to a boil. Then fry the tomatoes at a low simmer, periodically mashing them with a spatula and stirring: after 20-30 minutes, the excess liquid will boil away, and you will get a thick sauce of not too uniform consistency. Add thinly sliced, stir and remove the pan from the heat. This sauce can be used immediately, or you can prepare it in reserve: it will stay in the refrigerator for at least several days without any problems.

A few minutes before the sauce is ready, start boiling the spaghetti or any other pasta you like, taking 1 liter. boiling water and 10 g of salt for every 100 g of pasta. Cook the pasta for the time indicated on the package, taste to make sure it has reached , and drain. Stir the pasta into the sauce (if it is too thick, add a spoon or two of the pasta water), place on plates, season with black pepper and garnish with small basil leaves. You can add grated cheese, drizzle the pasta with olive oil and so on, but this is not necessary: spaghetti with fresh tomato sauce is already absolutely incredible.

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