Pork Pasta Gravy: Ingredients and Recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pasta is a fairly popular and hearty side dish that is prepared quickly and is enjoyed by both children and adults. It is customary to eat pasta with gravy, otherwise the dish will turn out 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 before serving, simply reheat and pour over freshly cooked pasta or any other side dish, such as mashed potatoes or buckwheat porridge, which is very convenient.

In the article, we will consider several interesting recipes for cooking gravy for pork pasta with a detailed description of the work and photos. You will learn how to choose the right meat, what products are needed for any gravy, how you can diversify such a meat dish, giving it new flavor notes.

Choosing meat

Pork meat gravy can be made by stewing pieces of meat or ground minced meat. In any case, the meat must be chosen fresh. So that it is not tough after cooking, buy pork withsmall layers of fat. It should not be either greasy or too lean. If the gravy is prepared from pieces of meat, then they need to be cut into the same size. Then they will fry at the same time and will look more beautiful on the dish.

Delicious pork gravy for pasta can be made from ground raw minced meat, and you can also make it yourself from boiled meat.

The easiest option

To prepare meat sauce you will need 1 onion, 1 carrot, a pound of pork meat, 50 ml of vegetable oil. The meat must be washed and dried with paper towels. Cut into pieces of the same size, about 3-4 cm2 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 the diced onion and grated carrots to the flourless pork gravy.

Everything is stewed until the onion is golden. Then add a glass of water, should cover the meat completely. After boiling, make the fire quieter, s alt, you can add your favorite seasonings and bay leaf for flavor and simmer until the pork is soft. It's about 30-40 minutes. Meanwhile, boil the pasta. When serving, a side dish is placed on the dish, then gravy for pork pasta. Top with grated hard cheese or chopped dill or parsley. Pasta is soaked in liquid gravy and turns out juicy and fragrant.

Pork gravy with tomato paste

You'll love this recipeyoung and inexperienced housewives. Making tomato sauce is easy, and the taste of pasta with such an additive will be unsurpassed. Consider what ingredients are included in its composition:

• meat - 800 grams;
• 2 medium bulbs;
• 1 large or 2 medium carrots;
• 50 grams refined vegetable oil;
• 2 heaping tablespoons of wheat flour;
• 2 tbsp. l. tomato paste;
• 1 liter of water;
• spices - s alt, pepper - to taste;
• a couple of bay leaves.

How to make gravy

First of all, take care of the meat. Cut the washed and dried pork into equal pieces and fry in a pan or cauldron in vegetable oil until golden brown. While the meat is cooking, peel the onions and carrots and chop them. Cut the onion into small cubes or half rings, and it is more convenient to grate the carrots.

In a separate frying pan, heated over a fire, pour a little vegetable oil to cover the bottom. Then add the onion first, stir, and then add the carrots. Simmer until golden brown. Then spread the tomato paste, mix it with vegetables and stew for 1 minute. While everything is cooking, pour flour into a cup or glass and slowly add water, stirring constantly so that lumps do not form. When you get a homogeneous liquid, pour it into the pan with vegetables and stir with a spoon. The gravy should thicken to a jelly.

Pour into the meat fried on all sidesthe rest of the water and add the stewed vegetables. Everything should boil together, and then simmer over low heat for another 30 minutes. S alt, season with black pepper and put the washed bay leaves. When the meat is tender, the pork gravy with tomato paste is ready. Turn off the heat and pour it over the top of the pasta. It turns out a thick and sour sauce with tender pieces of meat.

Tender gravy 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 the following ingredients:

• 600 grams of lean meat;
• 800ml water;
• 1 medium carrot;
• 1 small parsley root;
• broccoli florets - 10 pieces;
• cauliflower inflorescences - 5 pieces;
• 50 grams of butter;
• glass of sour cream;
• 2 tbsp. l. wheat flour;
• spices - a pinch of chopped nutmeg and the same amount of s alt, peppercorns - 10 pieces, a couple of bay leaves.

Cabbage adds sweetness to the gravy, and the spicy nutmeg taste is a special flavor.

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. Additionally, throw peppercorns to the pork, put bay leaves, a whole onion and a pinch of s alt. Some housewives wash onions clean underwaste water and put it in a slow cooker along with the husk. Thus, the meat acquires a beautiful golden hue. Turn on the device to the "Extinguishing" mode for half an hour.

While the meat is cooking, let's make sour cream sauce with vegetables. Put a piece of butter on a hot frying pan and add flour. At the same time, stir constantly so that unwanted lumps do not form.

When the meat is stewed, take out the onion, pepper and bay leaf with a slotted spoon. Peeled and chopped parsley root and carrots are added to the pork, cauliflower and broccoli are sorted into inflorescences. At the end, pour in the creamy flour mixture and sour cream. For flavor, toss in a pinch of nutmeg and cover. Turn on the "Extinguishing" mode for another 20 minutes. Add s alt if necessary. After preparing the gravy for pork pasta, leave it for 10 minutes to infuse. Then you can open the lid of the multicooker and put the resulting mixture of vegetables and meat on the pasta.

Quick option

The next type of gravy cooks much faster, as the meat is pre-fried in a pan and is completely ready to eat before it is combined with the rest of the ingredients. Let's take a look at 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 - s alt and black pepper - to taste;
• fresh greens -half a bunch of dill and the same amount of parsley. You can use a feather bow if you wish.

Cooking process

The sirloin is considered lean, so before cooking it is recommended to chop the meat and pre-beat it to make it more tender. Then divide it into thin pieces and send it to a preheated pan with vegetable oil. Brown the meat on all sides while stirring.

Peel the onion from the husk and cut it into cubes or half rings. Wash the carrots, peel the skin and grate on a coarse grater. Add chopped vegetables to almost ready 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 in water or broth, s alt, pepper, add chopped garlic. Simmer for a couple more minutes until the liquid boils. Then pour finely chopped greens into the pan and turn off the heat. Cover and let steep for 10 minutes.

mince gravy

Pork gravy recipe for pasta brought from Italy. For cooking, they do not use meat in pieces, but ground minced meat in a meat grinder. It is better to cook it yourself, although it will be delicious with a store-bought one. Choose not too fatty minced meat. Consider the ingredients of Italian gravy:

• Half a kilo of lean minced meat.
• Marinated tomatoes - 5-6 pieces.
• 2 tbsp. l. tomato paste.
• 50 grams vegetable refined oil.
• Onion - 2 pieces.
• 1 carrot.
• 300 grams of mushrooms.
• A few sprigs of celery.
• Spices - a pinch of s alt and 5-6 black peppercorns.
• Fresh herbs - optional. You can use dill and parsley, but it is interesting to add basil, thyme and rosemary.

Cooking steps

To prepare a delicious and fragrant gravy, follow the following recipe:

1. Wash fresh vegetables and peel them. Cut the onion into cubes, and grate the carrot. Chop the celery into small pieces.
2. Onions are first poured into a heated pan with vegetable oil. When it turns golden, add carrots and celery and finely chopped mushrooms. It is best to use mushrooms. Mix everything with a wooden spoon and cook for 5 minutes.
3. Then add minced meat and mix it with the rest of the ingredients. Cook meat until fully cooked. The mince should be light and slightly browned.
4. While everything is stewing, remove the tomatoes from the tin and peel them. Using a blender, turn them into a puree mass. Add it to the pan. Add more tomato paste to intensify the color and flavor of the gravy.
5. It remains to add spices and fresh herbs.
6. Stew everything together on a quiet fire for another 10 minutes and you can turn it off.

The gravy as a result turns out to be homogeneous and thick, fragrant due to herbs and the addition of mushrooms. Greens can be sprinkled at the very end, already in a plate with pasta.

Varietyoptions

As you already understood, there are a huge number of variants of this dish. This is a gravy with flour for a thick consistency and without it, with sour cream and tomato paste. In summer, fresh tomatoes can be used instead of canned tomatoes, peeled and chopped in a blender.

A quick gravy made from minced meat made from boiled pork. To do this, any pieces are boiled with the addition of s alt and spices, then cooled and ground in a meat grinder. To prepare the gravy in this embodiment, all vegetables are first stewed, and at the end, ready-made minced meat is added. 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 is sprinkled on it already in the plate itself before serving.

Now you know how to make gravy for pork pasta. The article gives the most simple and popular recipes in our country. Cook with pleasure and delight your loved ones with new dishes! Bon appetit!