The gravy or, as foreigners say, the sauce, is simply indispensable in culinary life. It can be changed and adjusted to any garnish you come up with, as well as combine with other independent dishes. We have prepared for you two completely different recipes for this dish.
How to prepare sauce from pork forcemeat with tomato paste to pasta?
Ingredients:
- minced pork - 0.5 kg;
- tomatoes - 4 pieces;
- tomato paste - 1 glass;
- wine is dry - 0.1 l;
- broth - 0,15 l;
- carrots - 1 piece;
- onion - 1 onion;
- olive oil - 25 ml;
- basil - 5 leaves;
- garlic - 2 teeth;
- green chili pepper - 1 pc .;
- ground pepper;
- nutmeg - 1 pinch;
- oregano;
- sugar;
- salt.
Preparation
From beef with a bone cook a steep broth, not forgetting to add during cooking one onion and carrots, so it will be much tastier. And, proceeding from the fact that we need 100-150 ml for gravy, the remaining broth is used for another dish. Pork meat is well washed and dried, then remove the film, veins and other unnecessary parts. Then cut and chop into mince with a blender or meat grinder. Onion is also chopped using kitchen appliances, and carrots can be grated or cut into small cubes. Start frying onion in the oil, after a minute adding the squeezed garlic to it, and after the carrot wait until the carrot is soft and toasted. Then add minced meat, warming it in the first minutes of frying, so that lumps do not form. In the changed color and roast beef, enter spices, finely chopped basil and green chili which of course can be ruled out if the spicy you do not eat, but we advise you to add at least a little, the pepper will add piquancy. Now pour in the wine (preferably red dry, but also fit white) and wait until the smell of alcohol passes. And after that add broth and bring to the consistency that you would like, but do not forget that it will boil away. While the sauce is stewed, pour tomatoes over boiling water and peel them from the skin, then cut into the smallest cubes that can or, after wiping, make them puree. After half an hour after adding broth, enter tomatoes, tomato paste and leave to languish for about an hour and a half. For 5-10 minutes to the finish you need to try the sauce, then salt, if you need pepper and add sugar, if the tomatoes were not sweet.
Sauce from chicken mince in a multivark with sour cream
Ingredients:
- minced chicken - 300 g;
- sour cream - 150 ml;
- flour - 3 tbsp. spoons;
- mushrooms - 150 g;
- garlic - 1 tooth;
- carrots - 1 piece;
- onion - 1 onion;
- greens - 1 bunch;
- broth chicken - 200 ml;
- vegetable oil - 40 g;
- salt;
- pepper.
Preparation
Initially, you need to prepare chicken broth, but not from giblets, it should be a steep, transparent or golden broth. Chicken breast or other chicken meat, separate from cartilage, bones, veins and film, as well as from other parts that you do not need. Meat processed into minced meat, not adding a bow or something else. Bow finely chop the kitchen appliances to a state of mashed potatoes or a small grater. Carrots simply grate on medium or shallow grater. A better mushrooms cut into strips, but who likes large-sized plates. Turn the multivarker into the "Baking" mode and put mushrooms there, after that