The most delicious and simple recipes for spaghetti sauces – detailed cooking recipe. Share with friends: 
Time: – Difficulty: easy
Recipe:
Spaghetti is one of the most popular and delicious Italian dishes, widely known in our country. Adds spaghetti of course the sauce. Now in any hypermarket you can buy ready-made sauce, but its taste will never compare with what is cooked do it yourself.
There are a lot of options for making the sauce, so we will consider The simplest, tastiest and most popular recipes.
Bolognese sauce
For cooking you will need:
- 400 gr. boneless beef
- One onion
- Two petioles celery
- One carrot
- 50 gr butter
- 300 gr tomatoes (better canned in their own juice and without peel)
- 150-300 ml. water (preferably vegetable broth)
- 100-125 ml. wine (dry red)
- 50 ml olive oil
- Bay leaf
- Herbs to taste (e.g. rosemary and thyme)
- Spices to taste
- A pair of garlic cloves
Cooking method:
Wash the beef, cut into pieces and scroll through meat grinder. Chop onions, carrots, celery, chop garlic. Mix olive oil with butter and heat in a pan, after add previously chopped vegetables, keep on fire for about 5-10 minutes. Add minced meat, wine and spices, stir over medium heat. until all liquid has evaporated. Then to the pan put tomatoes, herbs and pour water (broth). Add bay leaf 10 minutes before the dishes are fully cooked. Received sauce cook 35-45 minutes under the lid.
Pesto”
For cooking you will need:
- 100g Arugula
- 50g Parmesan cheese
- 50 gr pine nuts
- A pair of garlic cloves
- A pair of dill branches
- A pair of parsley branches
- Olive oil
Cooking method:
Grind the arugula previously washed in a blender together with dill and parsley. To the grated cheese add garlic, pine nuts and olive oil. Beat the resulting mixture until smooth. If a immediately did not use the sauce, then it can be stored no more than a week in tightly closed jar.
If you like to experiment, you can move away from traditional recipe. When preparing the pesto sauce, as a basis you can take any herbs: green basil, parsley, cilantro, spinach or wild garlic.
Mushroom sauce
Ingredients:
- 150 gr. Champignon
- Ten stalks of asparagus
- 300 ml water (preferably vegetable broth)
- 50 gr frozen green peas
- One onion
- One bunch of greens to taste
- Spice
- Olive oil
Cooking method:
Peeled onions, cut into small cubes, fry a little on olive oil. Rinse the champignons, cut into slices and add in the pan. Season the mushrooms with spices to taste and leave on open fire until all the liquid has evaporated. After add water (broth), asparagus (wash and cut into slices) and peas. Bring the resulting sauce to a boil and leave over low heat 12 – 15 minutes.
Tomato sauce
For cooking you will need:
- One can of tomatoes (better canned in their own juice and without peel)
- One onion
- One carrot
- A pair of basil twigs
- Two stalks of celery
- Two cloves of garlic
- Half a glass of water
- 4 tbsp. tablespoons of olive oil
- A quarter teaspoon of sugar
- Black pepper
- Salt
Cooking method:
Peel and chop the onion. Wash and grate the carrots. Grind garlic and celery. Pour olive oil into a frying pan, fry onions and carrots a little. Put tomatoes, celery and garlic. Pour in water, add sugar, black pepper and salt over to your own taste. After the dish boils, darken it 20 minutes under the cover. When the sauce is ready, grind it in blender and add basil leaves.
Cheese sauce
For cooking you will need:
- One glass of cream
- 400gr. cheese
Cooking method:
Warm the cream in a pan, add the grated cheese in advance. Mix the resulting mass well until smooth. On their own several types of cheese can be used to taste at once.
Recipes with similar ingredients: beef, onions, celery, carrots, tomatoes, red wine, arugula, cheese, nuts cedar, mushrooms champignons, asparagus
