It s not a big deal to be able to make dozens of pasta sauces, with these Western all round sauces

Pasta with tomato sauce.

Tomato sauce can be said to be the most representative sauce in pasta, as long as you talk about this delicacy, it is indispensable, 6 ripe tomatoes, 100 grams of olive oil, 80 grams of diced onions, 20 grams of minced garlic, and nine layers of spices.

5 grams, 1 2 sprigs of celery. Before blanching, the tomato can be lightly crossed with a knife, so that it is easy to peel and chop the celery.

Method

1. Melt the butter in a pan over warm heat, turn on high heat, add chopped onions, stir-fry until fragrant, pour in diced tomatoes and stir-fry.

2. Add basil after the soup is served.

Stir the black pepper and salt to dry the soup over high heat.

3. Pour water into the pot and heat it, add a little salt after the water boils, then cook it according to the prompt time on the pasta packaging bag, pass through cold water, control the moisture, and pour a little cooking oil into the noodles.

Stir so it doesn't stick.

4. Remove from the pot, pour in a little oil, when the oil is seven minutes hot, add mushrooms, ham and green peppers to fry until fragrant, pour in the tomato sauce and pasta that has just been fried, stir in the pot and stir evenly, and the noodles are ready.

First make sauce, meat sauce, minced beef meat, minced onion, minced celery, minced carrots, bay leaves, thyme, red wine, tomato paste, first fry the beef in a pan, then pour out the meat, add oil to the pot and put onions, celery, carrots and stir-fry until fragrant, add bay leaves, thyme, stir-fry until fragrant, then add tomato paste and stir-fry until fragrant, add beef cubes, spray red wine, add water to boil, after the beef is soft and rotten, season with salt and black pepper, and finally cook the sauce thick. Sautéed pasta with the prepared sauce is meat sauce pasta.

The easiest way: melt the butter in the pot, (no butter with cooking oil), the heat should be low, then add the minced garlic and fry for a while, then add diced tomatoes, fry the soup, add some water, add a little tomato sauce, put a little salt, and finally sprinkle a little black peppercorns before coming out of the pot, you can also put some cheese, and finally mix well with the noodles.

Materials:

4 tablespoons olive oil, 3 garlic cloves, mashed, 4 cans of small tomatoes (400 grams), 175 grams of tomato paste, 1 handful of fresh parsley, chopped, 1/2 teaspoon salt, 100 milliliters of red wine.

Method

1.In a large pot, heat the olive oil over medium-low heat. Add the garlic and sauté for a few minutes, taking care not to burn the garlic.

2.Pour the tomatoes and sauce into a pan and cook over medium heat for 10 minutes. Add parsley, salt and red wine. Reduce the heat to low and simmer, stirring at the right time until the sauce thickens.

To make pasta, you can make tomato shrimp sauce, let's take a look at the steps.

Ingredients: 2 tomatoes, 10 prawns, 150g pasta, 2 tablespoons light soy sauce, a pinch of salt, 1 tablespoon oyster sauce, 2 tablespoons tomato paste, 1/2 tablespoon cooking wine.

Cooking steps:1Prepare the necessary ingredients, prawns, tomatoes and wash well.

2.Remove the shrimp threads from the prawns, peel off the shells, and add half a spoon of cooking wine.

3.Marinate the prawns with a pinch of black pepper and a pinch of salt for 10 minutes.

4.Peel the tomatoes and cut them into small pieces for later use.

5.Mix the sauce, put 2 tablespoons of tomato paste, 1 tablespoon of oyster sauce and 2 tablespoons of soy sauce in a bowl and stir well.

6.Bring water to a boil in a pot, add a little salt, add pasta, cook for 10 minutes, remove the cold water, and control dry.

7.Put a little cooking oil in a pan, add the prawns, stir-fry until they change color, and serve.

8.Add tomatoes to a pan and stir-fry to remove water.

9.Add the pasta and prawns and stir-fry.

10.Pour in the sauce that was prepared earlier.

11.Add 2 grams of salt to taste, sprinkle with a little black pepper, stir-fry evenly and remove from the pan.

Cooking Tips:

Shrimp purchase skills: 1. Curved body shape: Fresh shrimp should have a complete head and tail, the head and tail are closely connected with the body, and the shrimp body is relatively straight, with a certain elasticity and curvature.

2. Dry body surface: The appearance of fresh shrimp is clean, and there is a feeling of dryness when touched by hand. If the shell sticks to the hand, it means that the shrimp have gone bad.

3. Bright color: the color of fresh shrimp is blue, if the shrimp hair is black, it is not fresh shrimp, and the whole shrimp is relatively black and not bright, which also means that it has deteriorated. 4. The meat shell is closely connected

Fresh shrimp shells are tightly glued to the flesh, and if there is a loosening phenomenon, it means that the shrimp is not fresh. 5. No peculiar smell: fresh shrimp has a normal fishy smell, if there is a peculiar smell, it means that the shrimp has deteriorated.

You can choose from the following

Curry paste: 358 kcal (100g).

Kewpie salad dressing, halved fat, sweet (strips), 323 kcal (100 g), Barilla Napoleon pasta sauce 64 kcal (100 g), Barilla perilla pasta sauce 54 kcal (100 g), Barilla olive, pasta sauce 83 kcal (100 g), Kraft low-fat salad dressing, 125 kcal (100 g).

Kraft Wonderful Sauce (mayonnaise, mayonnaise, wonderful sauce) 300 kcal (100g) Hoisin sauce (Ah Xiang Po) 492 kcal (100g).

Rooster Standard Original Egg ** Marlin Salad Dressing 156 kcal (100 grams) Hai Ge brand tuna sweetfish sauce 232 kcal (100 grams) These big supermarkets should sell them Go and see it.

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The most classic and delicious is of course the Italian tomato bolognese, which is sold in this big supermarket or imported supermarket, but it is generally not particularly delicious, and you can make it yourself if you have time. The authentic method is as follows.

Ingredients: half an onion, 2 small pieces of celery, a carrot, half a catty of pork and beef filling, 1 can of imported tomatoes (if you don't have a good tomato, you can peel and cook them yourself), a glass of red wine, beef broth (or boiled water), butter, salt, black pepper, and grated cheese. Method

1.Onions, celery, carrots finely chopped. 2.

Mix the canned tomatoes with the broth and boil them into tomato juice, which requires a larger amount.

3.Put butter in the pot and burn it (you can't replace it with olive oil or other fried vegetable oil), fry the onion until soft, then fry the celery and carrots until soft, fry the meat filling to change color, add red wine, cook for a while, wait until almost half of the red wine is boiled, add a part of the tomato juice until it has just passed the meat, don't add too much tomato juice at this time, then add salt and black pepper, cook slowly over low heat, add a little tomato juice to the pot every 10 minutes or so, and cook for 1 hour to 1 and a half hours, Just add all the tomato juice to the pan, and finally add a little salt and pepper when it is thick, and you can mix the pasta with a little grated cheese if you like. 4.

The meat sauce that you can't eat can be sealed and put in the refrigerator for two or three days.

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Pasta originated in China, so of course his sauce is similar to China...

Tomato sauce preparation:

1。You need to boil the water, put the spaghetti you need in the boiling water, and remember to add olive oil and a pinch of salt.

2。I prepared the sauce. Blanch the tomatoes in boiling water, remove the skin, then cut into small pieces and set aside. Half an onion, diced smaller than a tomato, in addition, 2 cloves of garlic, pureed.

3。Heat the oil with olive oil, add the onion and garlic, 4 into the heat of the sautéed onion. Then add the tomatoes, and when the tomatoes are about to melt, add the tomato sauce (for spaghetti, buy tomato sauce with onions and garlic), add a little lemon juice, salt, and seasoning noodles to taste...

If the sauce made of puree is too good, you can also add a little water, but not too much.

4。Serve the cooked pasta in a bowl and sprinkle the sauce on top, you can also sprinkle pasty (an Italian spice) on top, or coriander...

5。The hot spray spaghetti is a success, it's very simple, you can try it yourself, it will be successful... hope u enjoyed！！！

Ingredients: 3 tomatoes, 1 onion, appropriate amount of salt, appropriate amount of blended oil, appropriate amount of tomato sauce, appropriate amount of Yuanzhen sugar.

1. Pour a little oil into the pot.

2. Add minced meat, stir-fry quickly, and fry dry.

3. Add diced onion and minced garlic and stir-fry until fragrant.

4. Add diced tomatoes and stir-fry the tomato juice.

5. Add the dried bean curd and black pepper and cook for a while.

6. Add tomato sauce and sugar, turn to low heat and continue to cook until the sauce thickens.

7. Remove from the pot and finish.

Finished pasta with sauce will taste even more delicious, and it can be purchased in major supermarkets. So what sauce is used to make pasta? What sauce is good for pasta?

What sauce to use to make pasta.

It's best to make your own sauce, most of the ones sold outside have additives. Generally, there is pasta sauce sold in large supermarkets, and the main ingredient is actually tomatoes. It is recommended to make your own sauce.

What sauce is good for pasta?

Pasta sauces are divided into red sauce (tomatosauce), pestosauce, white sauce (creamsauce) and dark sauce (squid-inksauce).

Red sauce is a sauce made mainly from tomatoes, and it is currently the most common; Pesto sauce is made of basil, pine nuts, olive oil, etc., and its taste is more special and rich;

White sauce is a sauce made mainly from unsalted cream, mainly used for baked noodles, lasagna and seafood pasta; Dark sauce is a sauce made from cuttlefish juice, which is mainly served with seafood pasta such as cuttlefish.

Preparation of pasta sauce.

1. Wash the fresh tomatoes and remove the stems, and draw cross marks on the tails.

2. Boil a pot of boiling water, blanch the tomatoes in Sichuan for about 1 minute until the tomato skin is turned up, and tear off the tomato skin by hand.

3. Cut the tomatoes into large pieces and puree them with a juicer for later use.

4. Finely chop the onion and garlic.

5. Add olive oil to sauté the onion and minced garlic in a pan and fry over low heat until the onion is soft and translucent.

6. Then add the tomato puree, bay leaf and seasoning, and slowly simmer over low heat until thick.