Pasta gravy like in the dining room: description of preparation and ingredients

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

Currently, there are many different options for making pasta dressings. Someone uses the usual store-bought ketchups and mayonnaises, lovers of homemade preparations for the winter serve spaghetti with lecho and salads like Ankle Bensa, and true gourmets prefer to cook various famous sauces, such as bechamel or bolognese. However, many will agree that the taste of childhood cannot be replaced by any other culinary masterpieces. Remembering school or student years, we revive in memory and gatherings in school canteens. Their menu did not indulge in its diversity and luxury, but it is not so easy to cook the same delicious meatballs or pasta that we were treated to by school cooks. Pasta gravy like in the dining room - is it really possible to cook it in the home kitchen? Let's try.

Brown sauce

What causes such a bright, red color of this gravy? The whole secret is contained in the method of preparation of one of its main ingredients - flour. The recipe for gravy for pasta, as in the dining room, necessarily involves frying flour and butter to such an extent that the whole mass becomes dark. Brown. It is this factor that influences the redness of the gravy, and not ketchup, as many believe, although this product can also play a role.

Foundation

A simple canteen-style pasta gravy is easy to make. If you want a simple and light sauce for a dish, then you will need these products:

• Flour - 3 tbsp. l.
• Butter or melted fat from a frying pan - as much as flour.
• Warm liquid (you can use both plain water and broth) - 2 cups.
• Pinch of s alt.

Despite the fact that this canteen-style pasta sauce requires a narrow range of products, its preparation is not so simple. It is important to observe all proportions so that the sauce turns out to be the right consistency and not too liquid or, conversely, too thick. Since canteen-style gravy is quick to prepare, it would be a good idea to measure out the right amount of ingredients before proceeding directly to its creation.

Step by step guide

The cooking process begins with melting the butter. Watch the power of the fire - the fat should not burn, because then the taste of the whole gravy will be spoiled. When the butter is completely melted, it should be removed from the heat and add flour to it. It is best to stir these two ingredients with a special whisk in order to avoid the appearance of lumps. Now the pan, in which all these actions were performed, is again put on fire. The sauce needs to be constantly stirred.so that it doesn't burn. Remember - the longer the baking time, the brighter and richer dark brown color the sauce will acquire. Then you should gradually introduce the broth into the pan. First pour in half a glass of liquid, mix everything thoroughly and let the gravy restore its previous temperature. Then do the same 3 more times. Gravy for pasta as in the dining room provides for the addition of beef broth, which has a characteristic color and bright taste, but for lack of it, even boiled water can be used. When all the liquid is introduced into the pan and the sauce boils, you need to slightly reduce the power of the fire and continue to simmer the gravy until it acquires the desired thick consistency. Before removing the dishes from the stove, add a little s alt and mix everything thoroughly. After the gravy for pasta, as in the dining room, is cooked, you can safely use it as a sauce. Bon appetit!

Extended version

Not only in the above way is prepared gravy for pasta as in the dining room. The description of the second version of its preparation is not particularly different from the main one, but its taste will certainly become richer. For cooking you will need:

• 5g flour;
• 10ml ghee;
• 100 ml stock;
• 5g carrots;
• 2g onion;
• Some sugar and s alt.

Such proportions will allow you to cook 100 g of gravy. When it comes to cooking, it all starts withchopping onions (you need to cut it as small as possible) and carrots (it is better to grate it). Vegetables need to be fried in oil until they soften. Now it's time for the flour. It is better to fry it in a dry frying pan (oil should not be added) until golden brown, stirring constantly. Then you need to gradually add the broth to the flour, and then lightly stewed vegetables, add s alt and sugar. The resulting sauce must be boiled, and then rubbed through a sieve to make it homogeneous. And only after that oil should be added to it. Delicious canteen-style pasta gravy is ready!

Tomato variant

If you can't imagine eating pasta without ketchup, then this option is for you. Do not be afraid, because of the addition of tomatoes to the sauce, it will not lose its original “school” taste. To prepare this gravy, you must first fry the flour until golden brown, and then mix it with cold water in a saucepan. There you also need to send a little tomato paste. You can lightly s alt and sugar the sauce. The point is small - put the pan on the stove, after boiling, reduce the heat and cook until it thickens.

Luxury option

Let's consider how meat sauce is prepared for pasta as in the dining room. So, the recipe for this version of this sauce involves the use of the following ingredients:

• beef tenderloin (about 1 kg);
• 2-3 bulbs;
• tomato sauce (about 2 tablespoons);
• flour (same amount);
• ghee (so muchsame);
• spices - s alt, pepper, bay leaf.

Let's start cooking. First, put the pre-chopped beef in a hot frying pan and fry it until golden brown. Then the pieces of meat should be placed in a pan, in which they will subsequently be stewed. At the same time, it is the turn of the onion to languish in the pan. Then the onion is also sent to the pan, where 4 cups of water are also added. All this must be simmered for 40 minutes over low heat. Next, prepare the flour. How to fry it was described above in the descriptions of other gravy options. When the flour becomes golden in color, add 3 cups of beef broth to it and stir everything until a homogeneous consistency. Now the resulting sauce is added to the meat. Spices should also be placed in the pan. Let the sauce simmer on the stove for 20 minutes. You will lick your fingers!

Starch variant

Many housewives believe that it is better to replace flour when creating such a sauce with cornstarch. They simply fry the onions (sometimes with carrots), then add 2 tablespoons of tomato paste to the pan, then add boiling water and starch previously diluted in cold water (about 1 tablespoon) to the gravy, and then boil it all until it thickens.

Vegetable option

He althy food lovers might also like canteen pasta gravy. To the main version of the sauce, you can safelyadd chopped tomatoes, as well as peppers, beans and green peas. The taste of the gravy will not deteriorate from this in any way, but will only become more pleasant for you. Feel free to experiment and choose the option you like.