Pasta with meat: the best recipes. Italian pasta

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

It only seems at first glance that pasta with meat is a simple and uncomplicated dish. After all, everyone at least once in their life cooked pasta with chicken or pork. But a real dish with an Italian accent is not so easy to prepare - there are many subtleties and nuances that allow you to make a truly tasty and sophisticated dish.

Delicious and appetizing

Real Italian pasta with meat is an unusually tasty, mouth-watering and exquisite dish. Tasty - because pork, combined with real Italian herbs and spices, acquires an extraordinary taste and aroma. And appetizing - because small cherry tomatoes and fresh herbs can't help but make you feel hungry.

Traditionally in Italy, pasta is called pasta dishes. Each region of the country is famous for its unique recipes and traditional dishes cooked in the best traditions. It's time to get acquainted with the best recipes of Italian cuisine.

Pasta alla Carbonara

Carbonara,or pasta alla carbonara, is a traditional Italian dish. Essentially, it's spaghetti with small pieces of bacon filigree mixed with chicken egg sauce, parmesan cheese and pecorino romano. All this is skillfully seasoned with ground black pepper and s alt, decorated with fresh herbs. For the first time, such pasta in Italian appeared in the middle of the 19th century. This is a traditional dish of Lazio - the Italian region, whose capital is the glorious and majestic Rome. To prepare this dish, a special variety of aged sheep's milk cheese is used - Pecorino Romano. For those who do not consider themselves a gourmet, this cheese may seem too sharp, so it is specially mixed with parmesan.

To create this culinary masterpiece you will need the following ingredients:

• Spaghetti - 250 grams.
• Bacon pieces - 100 grams is enough.
• Chicken yolks - 4 jokes.
• Cream (preferably fatter) - 100 ml.
• Parmesan (grana padano or dzhyugas is suitable) - 50 grams.
• Garlic (2 cloves), parsley.
• Black ground pepper and s alt.

Real pasta with meat is not a dish that is prepared in haste. It is important to do everything carefully and carefully.

Cooking method

First of all, you need to cut the bacon into small cubes and fry it in a pan. It is advisable to do this with olive oil.

Next, boil 4 liters of water. S alt lightly. Gently lower the spaghetti into the boiling water and bring them to al dente.(incomplete readiness).

Pasta can be left alone for now. It's time to prepare the pasta. Chicken yolks must be mixed with cream, lightly s alted and peppered, slowly beat with a whisk and add grated parmesan to them.

Now you should remove the already cooled pieces of bacon from the pan and brown the finely chopped garlic in the remaining fat. As soon as it acquires an appetizing shade, you can put spaghetti in a pan, mixing them together with fat and aromatic spice.

You don't need to keep the whole mass on fire. As soon as the pasta is mixed with garlic, you need to remove the pan from the stove, add beaten eggs and cheese to it and mix thoroughly. The eggs should curl up. After that, you need to add pieces of bacon, pepper and s alt as needed.

Italian pasta is ready - the dish can be served to the table, garnished with fresh herbs.

Ragu alla Bolognese

The people of Bologna have created their own recipe for a traditional Italian dish. Pasta with meat in this region is called "Bolognese" and is prepared with fresh tagliatelle and green lasagna. Slightly departing from tradition, the dish is served with various varieties of pasta. The official recipe is recommended by the Bologna delegation itself at the Accademia Italiana della Cucina. The classic version of the sauce consists of beef, carrots, celery, pancetta, tomato paste, meat broth, red wine and cream.

Ingredients:

• Beef mince - 100 grams.
• Spaghetti - 80-100 grams.
• Onion - 1piece.
• Tomatoes - 3 pieces.
• 1 garlic clove.
• Tomato paste - 2 teaspoons.
• Pinch of dried basil.
• Pinch of sugar.
• Dry red wine - 2 tablespoons (remaining in the bottle can be used as an aperitif before the main course).
• Pinch of oregano.
• Parmesan cheese.
• S alt and black pepper.

Pasta with meat and vegetables in its traditional version looks very appetizing and tempting. If you approach the cooking process responsibly, you can turn an ordinary dinner into something festive and solemn.

Cooking process

First, heat sunflower or olive oil in a frying pan. Then fry the minced beef in it. Italian pasta with pork meat is rather a simplified variation of a traditional dish. In its original form, pasta is made only from beef.

After the minced meat has reddened, remove excess fat and fry chopped onion and garlic in the same pan along with the meat. Keep the mixture on fire for another 2-3 minutes. After that, you need to add chopped tomatoes, a pinch of sugar, tomato paste and red wine to it. Simmer covered for 25 minutes until the mixture thickens.

At this time, when the sauce is languishing under the lid, you can start cooking pasta. To do this, spaghetti is dipped in boiling s alted water for a short amount of time. The pasta is cooked to al dente.

Dish almostready. Boiled spaghetti is laid out on a plate, covered with a small layer of ready-made sauce, and the whole composition is directly rubbed with a small amount of parmesan.

This dish appeared not so long ago - approximately at the beginning of the 20th century.

Italian Pasta: Recipes

Traditional Italian cuisine is in great demand around the world. This is not surprising, because all the character traits of the Italian people, their burning temperament, soft charisma and captivating beauty are magically intertwined in classic dishes.

Many housewives have taken note of the traditional recipes for pasta with meat. Someone strives to accurately recreate all the piquancy of Italian cuisine, while someone improvises by adding new ingredients or replacing them with analogues. Whatever it was, but the most capacious and most colorful definition of traditional Italian cuisine is Italian pasta, the recipes for which will help you experiment again and again.