Pasta with meat - 9 recipes

At first glance it seems that pasta with meat is a very commonplace dish. In fact, it is easy to make it very tasty and original, if you pick up interesting additions. For example, a gentle fragrant sauce.

Pork with pasta in a delicate sauce

Ingredients: half a glass of fat sour cream, a pound of pork tenderloin, 15 g butter, 230 g curly pasta, coarse salt, a mixture of peppers, onions, a pound of canned tomatoes without skin, ¼ tbsp. filtered water.

1. Pasta is cooked until cooked, reclined in a colander, and then returned to the pan, butter is sent to them.
2. Small pieces of meat are fried with salt and pepper. When the pork is completely cooked, it is transferred to a plate. In the remaining fat, onion cubes are passaged.
3. The meat is back. Crumpled tomatoes are laid out in a frying pan along with juice, water and salt are added.
4. The mass languishes on fire until thickened. Lastly, sour cream is added to it.

Pasta is served in portions. From above, they are generously sprinkled with meat sauce.

Baked pasta with meat in the oven

Composition of products: 320 g of pasta-horns, a little more than a pound of minced meat, onion, 6-7 large tablespoons of tomato paste, 2 raw eggs, 130 g of semi-hard cheese, 90 ml of cream, olive oil, salt, spices. How to cook pasta in the oven as a casserole is described below.

1. Horns are boiled until half cooked.
2. Onions are diced and fried until golden brown.
3. Then the meat is laid out to the vegetable, and together the products are cooked for another 6-7 minutes.
4. Tomato paste is added.
5. Cream with raw eggs, salt and spices are whipped separately.
6. Cheese finely rubs.
7. In the form oiled, the products must be laid out in layers. Between pasta there is meat with onions and tomato paste. From above, the future casserole is filled with cheese and filled with egg mixture.

Cooking pasta casserole with meat in the oven for 45-55 minutes. Served with any sauce and a portion of fresh salad.

A simple recipe with chicken in a pan

Ingredients: half a pound of chicken thigh fillet, a faceted glass of very fat cream, half a standard packet of pasta-feathers, half a glass of boiling water, coarse salt, onion head, half a bunch of fresh herbs.

1. A frying pan with a small amount of fat is immediately sent to warm up. It is well fried pieces of chicken, cut into thin oblong pieces. The bird is ready when its stripes turn white.
2. Onions are chopped into cubes and sprinkled with meat. Together, the ingredients are cooked until the vegetable is soft.
3. Then you can pour salted cream and water into the pan.
4. While the sauce is languishing under the lid for several minutes over low heat, you need to boil the feathers until half cooked.
5. Pasta is also transferred to the pan. The dish will languish for another 10-12 minutes. About a minute before cooking, it is sprinkled with chopped greens.

You can add chopped garlic to pasta with meat in a pan.

In a slow cooker

Composition of products: 340 g of any meat and the same amount of pasta, feathers, onion, 40 g of butter, half a carrot, hot broth, a mixture of peppers and any other seasonings.

More materials:multicooker pasta

1. Vegetables are finely cut and cooked in baking or frying until golden brown. Next to them are laid out small pieces of meat. Together, the ingredients are fried until the last ingredient is cooked.
2. Dry feathers pour into the bowl for frying. The broth spills from above. Its level should turn out about 1 finger above pasta. Instead of broth, you can use ordinary hot water.
3. The mass is salted, peppered and seasoned with any spices. Butter is also added here.
4. A dish is prepared in the same program for another 10-12 minutes under the lid.

As soon as the liquid from the bowl evaporates, pasta with meat in a slow cooker can be laid out on plates.

With vegetable gravy

Ingredients: 280 g of chicken and pasta-horns, 1 pc. onions, carrots and bell peppers, 2 large spoons of fat cream, 230 g of tomatoes in their own juice, dried Provence herbs, coarse salt, a pinch of sugar.

1. Onions and bell peppers are diced. Carrots rubs coarsely.
2. In well-heated oil, all prepared crushed components are fried until soft.
3. Next, tomatoes are laid out in their own juice. Stew vegetables together for 12-15 minutes.
4. It remains to pour cream, add spices, sugar and salt.
5. When the mass is thickened, the pasta sauce is ready.
6. Separately, until roasted, pieces of chicken and salt are fried. A ready-made bird is laid out in gravy and languishes in it for a couple of minutes.

Pasta is cooked until fully cooked and served with vegetable gravy in portions.

It is interesting:pasta nests with minced meat - recipe

Beef stroganoff with pasta - step by step recipe

Ingredients: half a kilogram of beef, 2 medium onions, 2 large spoons of tomato paste, coarse salt, a full glass of fat sour cream, 1 large spoon of high-grade flour, a mixture of peppers, pasta to taste.

1. Onion finely chopped in cubes. Beef is chopped into strips.
2. First, slices of vegetable are fried on any fat, and then - together with meat.
3. The mass is salted and peppered. With frequent stirring, the foods are cooked for 8-9 minutes over high heat. Then the pan is covered, and cooking continues for another 7 minutes over low heat.
4. The meat is sprinkled with flour, mixed, fried for 3-4 minutes.
5. Sour cream is laid out. The mixture is brought to a boil.
6. Next, you can add tomato paste. After a couple of minutes, the sauce will be completely ready.

Any pasta is cooked until cooked and served with the resulting gravy.

Spaghetti with meat - a delicate and tasty dish

Ingredients: 320-360 g spaghetti, 40 g butter, large bell peppers, onion, 420 g pork pulp, fresh garlic to taste, 130 ml of meat broth, salt.

1. Small pieces of pork with salt and chopped garlic are fried in any fat until golden brown.
2. Vegetables chopped in any convenient way are sent to the pan to the meat. The ingredients are cooked together for another 2-4 minutes.
3. Pouring brine. The contents of the pan are stewed for about half an hour under the lid.
4. Separately, until cooked, spaghetti is boiled in salted boiling water. Then they are laid out on a colander and combined with butter.

Spaghetti are laid out in portions, stew with vegetables is laid on top of them.

Classic pasta with navy meat

Composition of products: 420 g of short pasta and as much of any meat, 2-3 onions, 70 g of butter, a mixture of spices for meat, coarse salt.

1. The meat is cooked until cooked with salt and one onion. Next, the meat component is removed from the liquid and cools.
2. Short pasta is cooked according to the instructions on the packet. Water drains, but they do not need to be washed. Half pasta of the declared amount of butter is laid out for pasta.
3. The onion is chopped into cubes and fried until golden.
4. The meat is scrolled through a meat grinder and sent to the pan to the onion. The remaining butter, salt, and spices are laid out there. About half a glass of meat broth is poured.
5. The mass languishes under the lid for 5-7 minutes.
6. The contents of the pan are sprinkled with pasta.

Served hot dish with chopped herbs.

With Bolognese Sauce

Ingredients: 170 g of pork and beef pulp, packing of spaghetti, a pinch of dried Provence herbs, 2 tomatoes, a pinch of dried celery, basil, 180 ml of beef broth, onion, fresh garlic to taste, 2 large tablespoons of tomato paste, 140 ml of red dry wine, 30 g butter, 60 g parmesan, refined oil.

1. On a mixture of vegetable and butter, randomly chopped onions and garlic are fried. When the ingredients are soft, finely chopped meat of two kinds is laid out to them. Together, the products are cooked for 15-17 minutes.
2. Next comes the wine. The ingredients languish until the alcohol evaporates.
3. Then the broth is poured, crushed tomatoes without skin, tomato paste are added.
4. The mass languishes until complete boiling - about 35-40 minutes.
5. All spices and salt are added. If the mixture is acidic, you can sweeten with a portion of sand.
6. It remains to pour finely grated Parmesan and cook the sauce until the liquid in it has evaporated by half and the meat is softened.
7. Spaghetti is cooked until half cooked.

Served pasta portioned with meat sauce.