Pasta with meat: the best recipes. Pasta in Italian

It's only at first glance it seems that pasta with meat is a simple and uncomplicated dish. Everyone at least once in his life cooked pasta with chicken or with pork. But the real dish with the Italian accent is prepared not so simply - there are many subtleties and nuances that make it possible to make a truly delicious and delicious dish.

Tasty and appetizing

A real Italian pasta with meat is an unusually tasty, appetizing and delicious dish. Delicious - because pork in combination with real Italian herbs and spices gets an unusual taste and aroma. And appetizing - because small cherry tomatoes and fresh herbs can not but cause a feeling of hunger.

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

Pasta alla Carbonara

Carbonara, or pasta alla carbonara, is a traditionally Italian dish. In fact, it's spaghetti with small bits of bacon filigree mixed with chicken egg sauce, parmesan cheese and pecorino romano. All this is skillfully seasoned with ground black pepper and salt, decorated with fresh herbs. For the first time such pasta appeared in Italian in the middle of the XIX century. This is a traditional dish of Lazio - an Italian region, whose capital is the glorious and majestic Rome. To prepare this dish, a special sort of aged cheese from sheep milk is used - a pecorino romano. For those who do not consider themselves a gourmet, this cheese may seem too harsh, so it is specially mixed with Parmesan.

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

• Spaghetti - 250 grams.
• Pieces of bacon - enough 100 grams.
• Chicken yolks - 4 jokes.
• Cream (preferably fatter) - 100 ml.
• Parmesan (suitable granana padano or jugas) - 50 grams.
• Garlic (2 cloves), parsley.
• Black pepper and salt.

A real pasta with meat is not a dish that is prepared in a hurry. It's important to do everything carefully and carefully.

Cooking method

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

Next, you need to boil 4 liters of water. Lightly add salt. Gently dip the spaghetti into the boiling water and bring them to the al dente state (incomplete readiness).

Pasta can still be left alone. It's time to prepare the pasta. Chicken yolks must be mixed with cream, slightly add and pepper, whisk in a hasty whisk and add grated Parmesan to them.

Now you should remove the already cooled pieces of bacon from the frying pan and in the remaining fat bruise finely chopped garlic. As soon as he gets an appetizing shade, you can put spaghetti in the pan, mixing them together with fat and flavoring spice.

Keep the whole mass on fire is not necessary. Once the pasta is mixed with garlic, you need to remove the frying pan from the plate, add whipped eggs and cheese to it and mix thoroughly. Eggs should curdle. After that, you need to add bits of bacon, pepper and salt as needed.

Pasta in Italian is ready - the dish can be served to the table, decorated with fresh herbs.

Ragu alla Bolognese

The inhabitants of Bologna have created their own recipe for a traditional Italian dish. Pasta with meat in this region is called "Bolognese" and is cooked with fresh tagliatelle and green lasagna. Slightly departing from the traditions, the dish is served with different varieties of pasta. The official recipe is recommended by the delegation from Bologna in 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:

• Minced beef minced - 100 grams.
• Spaghetti - 80-100 grams.
• Onions - 1 piece.
• Tomatoes - 3 pieces.
• 1 clove of garlic.
• Tomato paste - 2 teaspoons.
• A pinch of dried basil.
• A pinch of sugar.
• Dry red wine - 2 tablespoons (the remaining in the bottle can be used as an aperitif in front of the main dish).
• A pinch of oregano.
• Parmesan cheese.
• Salt and black ground pepper.

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

Cooking process

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

After the mincemeat has blushed, you should remove excess fat and fry the onion and garlic in the same pan with meat. Keep the mixture on fire for another 2-3 minutes. After this, it is necessary to add to it chopped tomatoes, a pinch of sugar, tomato paste and red wine. Stew it under the lid for 25 minutes until the mixture thickens.

At this time, when the sauce languishes under the lid, you can do the cooking of pasta. For this, the spaghetti is lowered into boiling pre-salted water for a small amount of time. Macaroni are cooked to the state of al dente.

The dish is almost ready. The cooked spaghetti is laid out on the plate, the top is covered with a small layer of ready-made sauce, and the entire composition is immediately rubbed with a small amount of Parmesan.

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

Macaroni in Italian: recipes

Traditional Italian cuisine is in great demand around the world. This is not surprising, because in classical dishes, all the features of the character of the Italian people, its burning temperament, soft charisma and captivating beauty were interwoven.

Many housewives took note of the traditional recipes for cooking macaroni with meat. Someone wants to accurately recreate the piquancy of Italian cuisine, and someone improvises, adding new ingredients or replacing them with analogs. Whatever it was, but the most capacious and most colorful definition of the traditional cuisine of Italy are pasta in Italian, the recipes of which will help to experiment again and again.