Ingredients

To prepare tomato paste sauce for pasta you will need:

tomato paste - 1.5 tbsp. l.;

onion - 1 pc. (if the onion is small, then you need to take 2 pieces);

water - 180 ml;

salt - a pinch;

Italian herbs - 0.5 tsp;

sugar - to taste;

ground black pepper - 0.25 tsp. (or to taste);

butter - 20 g;

vegetable oil - 1 tsp.

Cooking steps

Prepare the necessary ingredients. Peel the onion and cut into small cubes.

Place butter and vegetable oil in a saucepan or small saucepan with a thick bottom. Add chopped onion.

Fry the onion over medium heat, stirring, until golden brown (about 3-4 minutes), then add tomato paste.

Pour in water, stir, bring to a boil and cook over low heat for 5 minutes.

Then add salt, sugar, ground black pepper and Italian herbs (spices can be adjusted to your taste, making the sauce hotter or spicy), mix.
Boil for a couple more minutes and the tomato paste sauce is ready.
Pour into a gravy boat and serve. Delicious tomato paste sauce is a great addition to pasta.

4 options for making aromatic spaghetti sauce from tomato paste

2017-09-19 Katerina Lukonina

Grade
recipe

18923

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

7 gr.

Carbohydrates

26 gr.

173 kcal.

Classic tomato paste spaghetti sauce recipe

Spaghetti with tomato sauce is considered a classic Italian dish. Although the first recipe for a similar treat was found in a cookbook published in France in 1797, and tomatoes came to Italy only around 1800. But the inhabitants of the Apennine Peninsula liked the combination of their favorite pasta with tomatoes so much that they glorified the dish throughout the world .

Tomato sauce is a popular addition to pasta, adding new nuances to its taste. By changing its ingredients and their proportions, you can make the dish spicier or more aromatic, so there are many recipes. Traditional cooking methods require the use of tomatoes: they must be peeled and crushed to a paste. But you don’t always have time for this, so an excellent alternative would be to use ready-made tomato paste, which you can buy in the store or make yourself during seasonal preparations. The taste will still be excellent!

To prepare spaghetti sauce from tomato paste according to the classic recipe, you need to take:

• 200 g tomato paste;
• 1 head of onion;
• 50 g granulated sugar;
• 2 tbsp. spoons of odorless vegetable oil;
• about 2 pinches of salt;
• to taste - ground hot pepper (preferably black).

The ingredients are likely to be found in every kitchen, so the sauce can be made “in a hurry.” The cooking process itself is also simple and suitable for beginners in cooking - it’s hard to make a mistake:

1. First of all, you need to take onions. It is cleared of the husk and the top layer of pulp (too hard for use in sauces). The onion is cut into small pieces using a sharp knife. To prevent the process from causing tears, you should wet the vegetable and blade in cool water.

2. Fry the onion in a frying pan with vegetable oil evenly distributed along the bottom. The duration of this stage can be determined “by eye” - the vegetable pieces should become transparent and slightly browned, but without a brown crust. Usually 2-4 minutes is enough.

3. Then put tomato paste into the frying pan, mix with onions and cover with a lid, keeping the heat to a minimum.

4. When 15 minutes have passed, you need to turn off the stove and add salt, granulated sugar and pepper to the mixture.

5. Mix everything thoroughly again so that the consistency is homogeneous. You can use a blender.

In total, cooking will take about 20-25 minutes. During this time, you can have time to boil the spaghetti so that you can immediately pour warm tomato sauce over it - it will be enough for 4 servings. It also goes well with meat if you use pasta as a side dish. This tomato paste spaghetti sauce recipe can be used as a base for creative experimentation - perhaps by introducing new ingredients.

Mediterranean tomato paste spaghetti sauce

The addition of spices can make the taste brighter and the smell richer. When choosing them for spaghetti sauce made from tomato paste, the best option would be to use Mediterranean herbs, because the dish is traditional for Italy. It's good to use fresh leaves whenever possible. But crushed dry ones sold in stores are also suitable. The full list of ingredients is:

• 200 g tomato paste;
• 4 tbsp. spoons of granulated sugar;
• 1 laurel leaf;
• to taste - salt;
• spices: pepper, thyme, basil, rosemary and others as desired (you can purchase ready-made mixtures, for example, “Provençal herbs”).

When using fresh herbs, chop them finely.

Cooking method:

1. Bring water to a boil in a small saucepan. Stir sugar in it and throw in a bay leaf. Cook for another 5 minutes to obtain a flavorful liquid for the sauce.

2. Remove the leaf and add tomato paste. Stir it in water until smooth and cook for 5 minutes, then add spices. There is no need to overdo it - the total amount of seasoning should be about ½ teaspoon. Otherwise the gravy will be harsh.

3. Remove from heat and keep covered for at least 10 minutes to allow the herbal aroma to develop.

This sauce with the smell of Mediterranean spices is poured over pasta to taste. You can sprinkle the top of the dish with chopped fresh herbs - parsley or dill.

Spaghetti sauce made from tomato paste with garlic

Spaghetti sauce made from tomato paste with garlic goes well with meat: it has a bright smell and taste. This is a great option if pasta is served with chicken or semi-finished products - the gravy will really “revive” the dish.

To prepare it you need to take:

• 200 g tomato paste;
• 200 ml of water (or broth left over from cooking meat);
• 4 garlic cloves;
• vegetable oil;
• a pinch of salt and black pepper (ground);
• spices: basil, cilantro, hops-suneli.

The preparation is similar to the classic recipe, but instead of onions, the “fragrant” ingredient is garlic:

1. The cloves are thoroughly cleaned, and then they need to be chopped as much as possible with a knife or passed through a press.

2. Fry the garlic in oil for 1-2 minutes.

3. Then add tomato paste to the pan and pour in water. The mass must be mixed so that it has a uniform liquid consistency.

4. Leave on low heat, half-covered, for 10 minutes. During this time, excess moisture will evaporate. Add salt, pepper and some spices.

5. Simmer for another 2 minutes.

Making garlic spaghetti sauce from tomato paste will take about 25 minutes. With the help of this additive you can diversify the menu and surprise your household with the bright taste of the usual pasta.

Spaghetti sauce made from tomato paste with cream

The sauce, unlike the “garlic” version, turns out to be gentle, and will certainly appeal to those who do not like to eat spicy food. Includes:

• 100 g tomato paste;
• 100 g milk;
• 100 g cream;
• 1.5 tbsp. spoons of wheat flour;
• 50 g butter;
• salt, pepper - to taste.

When the products are prepared, you can start cooking:

1. Fry the flour until it turns light brown in a frying pan without oil.

2. Then gradually pour in the milk, stirring the mixture continuously. This is necessary to prevent lumps from forming - they will ruin the dish.

3. All that remains is to add cream and pasta, and, constantly stirring the sauce, simmer for 5 minutes.

After removing from heat, add salt and pepper. You can use spices, but they should not be harsh, otherwise they will interrupt the delicate taste of the cream.

To prepare goulash we need very few ingredients: veal 1 kilogram vegetable oil literally 1/2 teaspoon (sprinkle the pan) salt black peppercorns water (boiling water)

Rinse the meat well, cut off all the films, veins (if any), cut into pieces approximately 1*1 or 1.5*1.5 centimeters in size. Heat a frying pan, sprinkle with vegetable oil, place the chopped meat in it

and fry until the liquid has evaporated and the meat is lightly browned.

Pour hot water over the meat (boiling water, exactly boiling water!), after the meat boils, salt it, add black peppercorns, close the lid and simmer over low heat (temperature) for 1-2 hours.

I don’t add tomato paste, because it turns out very tasty without it! Rice or buckwheat goes great with goulash as a side dish; I also really like goulash with green beans, which I boil in the microwave for 5 minutes.

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Pork gravy, recipe with photo

Gravy is popular in Russian cuisine because, with ease of preparation and low consumption of ingredients, it allows you to make side dishes juicy, aromatic, appetizing and very tasty.

Gravy is prepared from any product, often even without recipes, by combining ingredients that are on hand. The most popular are, of course, meat gravies: pork, beef and chicken. Pork gravy turns out to be nourishing, sweetish due to the characteristics of this meat, and, if desired, quite spicy and piquant.

Pork gravy, a recipe with a photo of which we offer you today, is bright and quick to prepare. You can optionally supplement the recipe with other ingredients: sour cream or cream (they give special tenderness and softness), beans, mushrooms, corn, chopped pickles, fresh or frozen vegetables, etc.

Ingredients

• pork, 500 g
• onion, 2 pcs.
• tomato paste, 2 tbsp. l.
• flour, 1 tsp.
• sugar, 1 tsp.
• vegetable oil, to taste
• salt, to taste
• spices, to taste
• greens, bunch

How to make pork gravy

Heat a frying pan with vegetable oil, add the meat and fry until golden brown.

Add boiling water - enough to completely cover the meat. Put in a bay leaf. After boiling, turn the heat to minimum, cover the pan with a lid and simmer for half an hour.

In a second frying pan, heat the vegetable oil, add the onion and flour and fry until browned. Add onion to meat. If it is soft enough, pour in the tomato sauce, add salt and pepper, simmer uncovered for another 5-7 minutes, sprinkle with herbs and turn off the heat.

Cover the pork gravy with a lid and let it sit for 10 minutes.

They prepared it. Look what happened

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Gravy for side dishes and main courses

Regardless of what the second hot dish is prepared from: potatoes, cereals or pasta. Everyone loves it when served with juicy gravy.

Delicious gravies and sauces complement the daily diet and make it varied. They are prepared from a variety of products.

What gravies are prepared at home:

- meat. They are usually prepared from pork, any parts of chicken, or beef;

- with the addition of kefir, cream, sour cream - creamy;

- with the addition of processed cheeses - cheese;

- assorted, mixing all the previously listed products.

Our website has the largest selection of recipes for gravy for pasta, cereals and other side dishes. All of them have been tested by the best chefs, sign up soon!

Vegetable sauce for cutlets

Delicious juicy minced meat cutlets are simply unthinkable without aromatic gravy. Without it, the cutlets seem dry and not tasty. And if you cook it on a tomato base with vegetables or make it creamy with cheese and mushrooms. Meat cutlets will acquire a different taste, will be juicy and soft.

• flour - 3 tablespoons;
• fresh mushrooms (champignons, oyster mushrooms, any forest mushrooms) – 200 grams;
• carrots – 1 large;
• onion – 2 heads;
• hot peppers;
• garlic – 5 cloves;
• fresh parsley, dill and basil - 0.5 bunch each;
• spices and seasonings as desired;
• broth (vegetable or meat) – 200 ml. (ordinary water or boiling water is fine).

Wash and finely chop all vegetables. Heat oil in a frying pan and lightly fry the garlic in it. Add chopped onion to the fried garlic. Close the lid tightly. Stew the vegetables a little and add chopped or grated carrots. Stir the roasted vegetables well. After 10-15 minutes, add fresh mushrooms and hot peppers cut into slices and simmer for another twenty minutes over low heat.

Separately, fry the flour until golden brown. Pour it over the vegetables and stir thoroughly until smooth. Pour broth into the pan (it’s better if you use meat broth, then the gravy will be aromatic and satisfying) or water. Stir. Add spices and seasonings as desired and to taste, as well as finely chopped fresh herbs. Cover with a lid and simmer for 5-10 minutes.

Video recipe: Beef gravy

Mushroom sauce made from dried mushrooms for buckwheat

If you have dried mushrooms at home, prepare a hearty mushroom sauce for buckwheat. And buckwheat porridge will acquire a new taste and aroma. To prepare this dish you don't need any meat at all. Making gravy for buckwheat without meat is very easy and quick.

• dried mushrooms - 1 small handful;
• onion bulb;
• butter -75 g;
• low-fat liquid sour cream - 75 g;
• wheat flour - 70-90 g;
• spices and dill - optional;
• a little salt.

How to prepare mushroom sauce for buckwheat:

Pre-fill the dried mushrooms with warm water for 1.5-2 hours. Cook the broth from the soaked mushrooms for about an hour. Pour the prepared mushroom broth into a separate bowl. Prepare vegetable frying. To do this, peel the onion head, wash it and finely chop it. Then fry it in butter. When the onion becomes soft and acquires a golden hue, add boiled mushrooms and simmer the mixture for about 15 minutes.

After the time has passed, without ceasing to stir the mixture, slowly pour the flour into the frying pan. Make sure that no lumps of flour form.

Add broth to mushroom sauce. Its quantity depends on the desired thickness of the gravy. Season with sour cream, add salt, spices and dill as desired. In a couple of minutes, the mushroom sauce made from dried mushrooms for buckwheat is ready. You can season buckwheat porridge with it and serve.

Sour cream chicken sauce

Gravy with chicken fillet and sour cream can be served with fluffy rice or tender mashed potatoes. You can simply spread it on bread and eat it as a separate, independent dish. Preparing chicken gravy with sour cream is easy and simple, but keep in mind that this dish should be eaten immediately after cooking. Because when heated it will no longer be as tasty and aromatic. Write down a very simple chicken gravy recipe.

• chicken meat - 100-200 g;
• onion - 1-2 heads;
• vegetable oil for frying;
• light sour cream - 2 cups;
• ground black pepper and salt - 1/2 teaspoon each;
• bay leaves 1-3 pcs.

Prepare the meat: rinse, dry and cut into small pieces. The smaller you cut the chicken, the faster the meat gravy will cook. Fry the chicken over high heat in vegetable oil. Peel and finely chop the onion. Add chopped onion to the browned chicken pieces, cover the pan with a lid and simmer over low heat for 5-10 minutes. Stir occasionally. When the onion is stewed and becomes soft, add sour cream to the pan.

Stir, cover and continue to simmer the chicken gravy for another 10-15. Turn off the stove, add salt, add your favorite spices, bay leaf and let it brew. Chicken gravy with sour cream is ready.

Video recipe: quick sauce for minced pasta

Pork gravy

Meat gravy will help diversify the taste of the dish; it will make it bright and rich. Gravy can be prepared from any meat, including pork. This meat can be combined with any seasoning and all additional ingredients. With milk, with kefir marinade, with sour cream and cream, with cheese and vegetables, with tomatoes, with soy sauce and tomato paste. The choice of pork gravy recipe depends on your own taste preferences and habits.

Of all the options, the most versatile and nutritious is pork gravy with tomato paste. It can be served with buckwheat, pasta, and mashed potatoes. If you make it not very thick, you will get goulash, which can be eaten as an independent dish.

• pork - 500 grams;
• white wheat flour - 50-60 g;
• carrots - 1 root;
• white onion - 1 head;
• vegetable oil - for frying;
• allspice peas - 5-10 peas;
• tomato paste - 25-30 g;
• fresh herbs - optional;
• bay leaves, salt, favorite spices.

How to prepare delicious pork gravy for main courses:

Wash the pork well with water, dry it and cut into cubes or thin strips. Heat vegetable oil in a deep frying pan over high heat. Lightly fry the chopped pork pieces until lightly browned. Peel and wash the vegetables for gravy. Cut the onion into small half rings, grate the carrots on a medium grater. Add prepared vegetables to meat.

Dilute the tomato paste in a small amount of water and pour the tomato juice into the frying pan. After that, add flour, stir and pour half a liter of boiling water into the gravy. Simmer the meat gravy for 30 minutes over low heat, covered, stirring occasionally. 5 minutes before the end of cooking, add allspice, salt, bay leaf, some spices for taste and finely chopped herbs for aroma. Turn off the stove and let the gravy brew.

Tomato sauce without meat

Great for pasta during Lent or for vegetarians. Seasonings in the dish will add a bright, rich aroma and diversify the lean side dishes. Preparing a delicious gravy with tomatoes is simple and quick, because it is a meat-free dish. This means you don’t need time to prepare it. Be sure to write down the recipe.

• 4 tomatoes;
• 50g tomato paste;
• 2 cloves of young garlic;
• ground red pepper, sweet paprika, other favorite spices, salt;
• parsley, dill, basil.

Prepare the vegetables: wash and peel the tomatoes. It is more convenient to do this if you make a crosswise cut on the tomatoes. Pour boiling water over the vegetables and place in cold water. After the procedures are completed, the skin is easily removed. Cut the tomatoes peeled in this way into cubes. Pour frying oil into a frying pan and add chopped tomatoes. Mix with tomato paste, add salt and simmer over low heat until the mixture thickens. Chop the garlic or pass through a press and add to the tomatoes. Add finely chopped herbs and simmer for a couple of minutes. The meatless tomato sauce for pasta is ready, you can cook spaghetti and treat your family to a delicious dinner.

Gravy like in kindergarten

Delicious gravy that we all ate in kindergarten and gladly asked for more. Write down the recipe, your kids will love it. Moreover, the dish takes only 20 minutes to prepare.

• pork pulp - 500 g;
• any broth or purified water - 200 ml;
• tomato paste - 70-90 g;
• vegetable oil for frying;
• flour - 50 g;
• spices at your discretion.
• a little salt.

Pre-rinse and dry the meat. Cut it into cubes and fry in oil in a frying pan. Separately, pour a little vegetable oil into a deep frying pan or saucepan and heat it up. Add flour to hot oil and fry until golden brown. Add tomato paste to the pan and stir well. In a separate bowl, heat the broth or water without bringing to a boil. Pour the broth in a thin stream into the pan, stirring constantly. In this case, it is necessary to break up the lumps of flour. Salt and add spices of your choice. Simmer over low heat for 5-7 minutes. Add previously fried meat and simmer for 10 minutes. The gravy is ready like kindergarten. Ideal with mashed potatoes, pasta and wheat porridge.

This is a simple way to prepare a delicious dish from childhood. It was prepared, as a rule, with starch in vegetable or meat broth, sometimes even in water. Generously seasoned with tomato paste, mayonnaise or any tomato sauce. You can cook it with soy sauce, but then you don’t need to add salt. The gravy turned out to be liquid and incredibly tasty, served with cutlets or mashed potatoes. But if you want a thicker version, add flour instead of starch. Write down the best and at the same time budget recipe for a delicious gravy, which was often prepared in Soviet canteens.

Products per serving:

Lightly fry the flour in a dry frying pan until light brown. Set aside for now. Peel and fry vegetables (onions and carrots) until softened. Dilute the starch in water, stir well and pour into the frying pan with the vegetables. Add broth with tomato paste. Delicious cafeteria-style gravy is ready.

Liver gravy for rice

1. When preparing gravy, the proportions must be strictly observed. Otherwise, you may not get the desired consistency of the dish. The following proportions are generally accepted: for one glass of water, broth, kefir, liquid sour cream, whey or milk, you need to take one and a half tablespoons of flour or starch.
2. To get a more concentrated, juicy, aromatic and thick gravy for cutlets, it is advisable to cook it in the same bowl where the cutlets were fried;
3. To deal with lumps, you should dissolve the flour in a small amount of water and stir well. To speed up the procedure, you can use a mixer.

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Pork sauce without tomato

Meatballs Chicken soups Fish soups Cream soups Cold soups Without meat. If you know the recipe for beef goulash, which you can look at here. And the meat turns out delicious, as does the gravy sauce for this meat. one or two tomatoes or two tablespoons of ketchup (tomato paste).

Pork gravy without tomato photo

Tomato-based gravy is a great addition to almost any dish. There are several recipes for the sauce: with fresh tomatoes, canned tomatoes or with tomato paste. The article provides all of the options listed.

Let's start with perhaps the simplest recipe - based on pasta.

Tomato paste sauce recipe

Ingredients

• Spoon of sugar (tablespoon).
• 70 g tomato paste.
• Bulb.
• 2 tbsp. flour.
• Ground pepper (to taste).
• Salt.
• Two bay leaves.
• 0.3 liters of water.
• Spices.

Preparation

1. Prepare the onion for sauteing: peel, wash and finely chop. Don't fry too much.
2. In a separate bowl, combine flour, sugar and salt, also add tomato paste.
3. Mix the ingredients well, then add water.
4. Pour the mixture into a frying pan and cook the gravy over medium heat until the consistency becomes more or less thick. It is important to stir the gravy regularly.
5. Add spices at the end if desired.

That's all, the recipe for gravy with flour and tomato paste does not require much time and effort. The only thing is: after turning off the stove, let the gravy simmer a little.

Fresh tomato sauce

Ingredients

• A kilogram of tomatoes.
• Bulb.
• A few cloves of garlic.
• Two tablespoons of sunflower oil.
• 150 g mozzarella.
• Bay leaf.
• Spices, salt.

Preparation

1. As in the previous recipe, first fry the onion in a frying pan (about five minutes).
2. Finely chop the garlic and add it to the onion. Cook for two minutes.
3. Remove the skin from the tomatoes. To make it easier to remove, scald the tomatoes with boiling water.
4. Cut the peeled tomatoes into medium pieces, pour the vegetables into the frying pan.
5. When the gravy comes to a boil, reduce the heat. Simmer for about twenty-five minutes, stirring constantly.

This gravy option is healthier as it is made from fresh vegetables. True, you will have to spend more time in the kitchen.

Tomato sauce: recipe from canned tomatoes

Ingredients

• A can of tomatoes.
• Medium sized head of garlic.
• Lemon juice (to taste).
• Spoon of sugar.
• Salt pepper.
• Greenery.

Preparation

1. Pour the tomatoes and juice into a blender bowl and beat thoroughly.
2. Next, transfer the mixture to a medium bowl or saucepan. Bring it to a boil. At this stage, add sugar, pepper and salt to the gravy. Since canned tomatoes are already seasoned, don't overdo it with the spices and salt.
3. Turn off the stove as soon as the gravy begins to boil. Add chopped garlic and herbs if desired.
4. Ready!

Each recipe given has its own unique taste, so we recommend trying all three sauces. Tomatoes are rich in lycopene, a substance that prevents the appearance of malignant tumors. It is also worth mentioning that tomato-based gravy is lower in calories than, for example, mayonnaise or sour cream.

Tomato sauce is sold in the store, but, you see, the homemade product has a completely different taste, and, moreover, preparing the gravy is not so difficult.

Gravy - general principles of preparation

With the help of gravy, you can “enrich” any side dish: buckwheat, mashed potatoes, pasta, rice, etc. Simple and uncomplicated recipes will help turn the most ordinary dish into a very tasty and satisfying meal. The gravy can be meat, chicken, vegetable, cream or tomato. To prepare meat gravy, use a variety of meats: beef, pork, lamb, veal, etc.

To make a tender chicken gravy, it is better to use fillet or brisket for this purpose. The simplest recipe for mushroom gravy involves the use of ordinary champignons, but during the mushroom season, of course, fresh forest mushrooms are best - the gravy with them will be very aromatic, rich and tasty.

To prepare vegetable gravy, onions, carrots, tomato paste (fresh tomatoes), herbs and spices are mainly used. If you don’t have a lot of ingredients at home, you can make a quick gravy from tomato paste, onion, flour, pepper and salt. By the way, flour is an integral ingredient in almost any gravy. It is the flour that adds thickness and makes the gravy a little viscous and enveloping.

The gravy made with milk, sour cream or cream is very tasty and light. To prepare this sauce you will need a milk ingredient, onion, some water, flour and seasonings. It is recommended to leave the finished gravy for about 15 minutes so that it infuses and thickens a little.

Gravy - preparing food and utensils

To prepare the gravy, you need to prepare a set of kitchen utensils and utensils, including the following items: a bowl, a saucepan, a thick-walled frying pan or saucepan, a cutting board, a knife and a grater. The gravy is served along with the side dish on regular serving plates for main courses.

Before you start preparing the gravy, you need to prepare all the ingredients. The meat should be thoroughly washed and cut into small pieces. Onions and carrots must be peeled and chopped (it is better to grate the carrots). You should also measure out the required amount of flour, liquids and spices.

Gravy Recipes

Recipe 1: Pasta sauce (option 1)

Adding gravy to pasta will add variety to an ordinary dish, making it tastier and more satisfying. This recipe suggests preparing gravy for meat pasta.

Required ingredients:

• 280-300 g of any meat;
• Onions - 140 g;
• Carrots - 140-150 g;
• Flour - 20-25 g;
• Tomato paste - 25-30 ml;
• Garlic - 2 cloves.

Cooking method:

Prepare food: wash the meat and chop it into small pieces. Peel the onion and carrots, grate the carrots, chop the onion. First, fry the pieces of meat until almost cooked. Then add vegetables to it and fry everything together for another 4 minutes. Add flour to the fry and simmer for another 2-4 minutes. Chop the garlic, pour water into the pan so that it covers the ingredients. Add tomato paste and chopped garlic. After the contents of the frying pan boil, reduce the heat, pepper, salt and cover the frying pan with a lid. Cook over low heat for 14-15 minutes. Sprinkle the gravy with chopped herbs and leave to steep for 1315 minutes.

Recipe 2: Pasta sauce (option 2) “Creamy”

A very simple and delicious pasta sauce recipe. The gravy turns out very tender, aromatic and fragrant.

Required ingredients:

• Fresh or canned tomatoes - 380-400 g;
• Heavy cream - 80-100 ml;
• 15 ml butter;
• Onions - 1 pc.;
• Garlic - 1 clove;
• Basil (dry or fresh);
• Olive oil;
• 2 g oregano;
• 4-5 g salt;
• Sugar - 0.5 tsp;
• Pepper - 3 g.

Cooking method:

Chop the onion and garlic and fry. Wash the tomatoes, remove skins and chop. Place in the pan with the garlic and onions. Add a little sugar, oregano and basil, season the mixture with pepper and salt. After most of the liquid has evaporated, add butter and cream. Simmer over low heat for 4-5 minutes.

Recipe 3: Pork Gravy

Pork gravy is an excellent choice for main courses: mashed potatoes, pasta, rice or buckwheat porridge. The gravy is prepared quite quickly, during which time you can easily cook buckwheat or make puree.

Required ingredients:

• 350-400 g pork;
• 1 carrot;
• Onions - 2 pcs.;
• Sunflower oil;
• An incomplete spoon of flour;
• 2 tablespoons of tomato paste;
• Seasonings;
• Greenery.

Cooking method:

Cut the washed meat into small pieces. Fry in oil, then add water and leave to simmer. Grate the carrots and cut the onion into thin half rings. Sauté the vegetables in a separate frying pan. Add flour to vegetables and mix thoroughly. Remove vegetables from heat. Place the sauté on the meat. Dissolve tomato paste in warm water, season with salt and pepper. Pour the paste over the meat and continue to simmer over low heat. A few minutes before it’s ready, add the chopped herbs to the pan. Infuse the prepared gravy for 10-15 minutes.

Recipe 4: Chicken gravy

Chicken gravy in a delicate sour cream sauce is an ideal way to diversify pasta, buckwheat or mashed potatoes. The gravy turns out very tender, aromatic and tasty.

Required ingredients:

• Small chicken breast;
• 2-3 small onions;
• Salt;
• Pepper;
• Sour cream (or mayonnaise) - 100 g;
• Some water;
• Vegetable oil.

Cooking method:

Wash the chicken, cut into small cubes and start frying in a frying pan with oil. Peel and chop the onion (you can use a blender for speed). As soon as the meat turns white, add the onion and fry everything together over low heat, then add water and simmer over low heat under the lid. As soon as the chicken is almost ready, add sour cream or mayonnaise, salt and pepper to taste and simmer for a few more minutes.

Recipe 5: Tomato sauce

Classic tomato sauce is very easy to prepare. You don't need meat to cook it - you only need vegetables and seasonings.

Required ingredients:

• 1 onion;
• 4. Vegetable oil;
• Salt;
• Pepper;
• Tomato paste or ripe tomatoes - 150-160 g;
• Spoon of flour;
• Bay leaf;
• A little sugar;
• Water - 250 ml (for aroma and richer taste, you can add a couple of bouillon cubes).

Cooking method:

Chop the onion and fry in vegetable oil, then add tomato paste to it and simmer for a few more minutes. Dissolve 2 bouillon cubes in hot water. Pour the resulting broth over the flour and mix thoroughly to avoid lumps. Immediately pour the mixture into the onion. Mix all ingredients thoroughly, add salt, pepper and a little sugar. Throw in a couple of bay leaves and simmer with the lid closed for a few minutes. Turn off the heat and leave the gravy to thicken. The prepared gravy is very tasty to pour over meatballs, meat or fish cutlets.

Recipe 6: Buckwheat Gravy

Buckwheat gravy can be prepared in two ways: vegetable-based or meat-based. This recipe shares the secrets of preparing aromatic vegetable gravy for buckwheat.

Required ingredients:

• 2 large onions;
• 2 carrots;
• 25-30 ml tomato paste;
• 1 tbsp. l. Sahara;
• Fragrant seasonings - to taste;
• Salt;
• Pepper;
• 15 ml sour cream or high fat cream.

Cooking method:

Grate the carrots and chop the onion. First, fry the onion in oil, then add the carrots to it. We dilute tomato paste in water or broth and pour the mixture over the sautéed vegetables. Season the ingredients with your favorite spices, salt and pepper to taste. Add a spoonful of sugar (without a slide). Simmer the gravy for 10 minutes over low heat. 2-3 minutes before the end of cooking, add sour cream or cream. If necessary, you can add more water or broth.

Recipe 7: Meat gravy

This gravy can be made from any meat: beef, pork, lamb, etc. Meat gravy goes great with buckwheat, rice or pasta. This recipe uses two types of meat, which makes the dish even tastier and more appetizing.

Required ingredients:

• 400 g each of beef and pork;
• Bulbs - 3-4 pcs.;
• Tomato ketchup - 45-50 ml;
• Bay leaf;
• 10-12 g flour;
• Salt;
• Pepper.

Cooking method:

Peel and chop the onion. Wash all the meat and cut into small pieces. Heat the oil in a thick-walled saucepan or frying pan and add the meat. After the pieces of meat are browned, add the onion and fry for a few more minutes. Then throw in a bay leaf, add salt and pepper to taste, and pour in ketchup. Pour in about two glasses of water and simmer for about 50 minutes. Add flour and stir vigorously until it is evenly dissolved. Turn off the heat and leave the gravy to infuse.

Recipe 8: Mushroom Gravy

Mushroom sauce is ideal for buckwheat porridge, spaghetti and mashed potatoes. You can prepare it from ordinary champignons, or from fresh wild mushrooms - then the gravy will be even more aromatic and tastier.

Required ingredients:

• 400 g wild mushrooms;
• A glass of cream (21-22%);
• 1 tbsp. l. flour;
• 80-100 g of onion;
• 65 g butter;
• Salt.

Cooking method:

Boil the mushrooms until tender, then fry in butter. Chop the onion and add to the mushrooms. Fry all ingredients for another 9-10 minutes, add salt. Then sprinkle the mushrooms and onions with flour, stir and pour in the cream. Bring to a boil and remove the pan from the heat. Leave the mushroom sauce to sit for a few minutes.

Recipe 9: Gravy for cutlets

A very quick recipe for delicious gravy for cutlets. You can prepare this gravy immediately after frying the cutlets, as you will need fat.

Required ingredients:

• Fat and juice in which the cutlets were fried;
• Half an onion;
• Spoon of flour;
• 65-70 g tomato paste;
• 200 ml water;
• Seasonings and spices.

Cooking method:

Chop the onion and fry in the fat and juice left over from frying the cutlets.

Then add flour, mix and add tomato paste. Season the sauce with any seasonings and spices. Pour in water, and after boiling, simmer over low heat for about 10 minutes.

Recipe 10: Gravy for rice

Even the most ordinary boiled rice can become incredibly tasty if you prepare a juicy gravy for it. This gravy is very simple to prepare and does not require the use of complex products.

Required ingredients:

• Beef - 300 g;
• 1 onion and carrot each;
• 15-20 ml tomato paste;
• Spoon of flour;
• A glass of hot water;
• Vegetable oil;
• Spices;
• Pepper;
• Salt.

Cooking method:

Cut the meat into small cubes and fry until cooked. Transfer the meat to a bowl. Grate the carrots and chop the onion. Fry the vegetables in the same pan where you fried the meat. Season the vegetables with tomato paste, stir and add flour. Put back the pieces of meat, simmer all together for 4-5 minutes, then pour in water. Season the gravy with herbs, salt and pepper. Simmer over low heat until all ingredients are cooked.

Recipe 11: Liver Gravy

Liver gravy is not only tasty and satisfying, but also very healthy, since the liver contains a lot of nutrients. Liver gravy goes great with any side dishes: mashed potatoes, pasta, buckwheat, etc.

Required ingredients:

• Half a kilo - 600 g of beef liver;
• 2 onions;
• Sour cream - 350-400 g;
• Dried parsley;
• Flour.

Cooking method:

Wash the liver, cut into small pieces, roll each of them in flour. Fry the liver until golden brown. Transfer the liver to a saucepan. Chop the onion and fry until golden. Place the onion in the pan next to the liver. Pour sour cream over the liver and onions and simmer over low heat for about 20 minutes. 4-5 minutes before readiness, salt the liver gravy and season with dry parsley. Leave to infuse for 5-10 minutes.

Recipe 12: Beef Gravy

Beef gravy makes a great addition to any side dish and is easy to prepare. To prepare beef gravy you will need meat, vegetables and tomato paste, which can be replaced with fresh tomatoes.

Required ingredients:

• Half a kilo of beef pulp;
• 1-2 pcs. Luke;
• 2 tablespoons flour;
• 15 ml tomato paste;
• A spoon of vegetable oil;
• 350-400 ml of water.

Cooking method:

Cut the meat into thin strips and fry in vegetable oil in a saucepan. Then add salt and pepper. Chop the onion and add to the meat. Add 2 tablespoons of flour and tomato paste. Mix all ingredients thoroughly. Pour in hot water and stir everything again until the lumps dissolve. Bring the gravy to a boil, reduce heat and simmer, covered, over low heat until tender. Let the finished gravy sit for 10 minutes.

Recipe 13: Gravy for puree

An excellent recipe for quick gravy for mashed potatoes. To prepare you will need chicken, onions and seasonings.

Required ingredients:

• Chicken fillet - 300 g;
• 2 onions;
• Salt and pepper - to taste;
• Vegetable oil;
• Some water.

Cooking method:

Wash the chicken fillet, cut into small cubes and fry in vegetable oil until tender. Peel the onion, chop and add to the chicken. Fry everything together for another 5-7 minutes. Season the meat with onions with salt, pepper and any other seasonings or herbs. Perfect for this curry sauce. Then add water to the chicken and onions and simmer over low heat for another 14-15 minutes. Let the finished gravy brew, after which it can be served with mashed potatoes.

Recipe 14: Flour Gravy

Flour gravy is the simplest and most common way to prepare sauce for various side dishes. To prepare you will need milk, flour and butter.

Required ingredients:

• 100 ml milk;
• 35 ml water;
• Butter - 45 g;
• Seasonings;
• Salt;
• Flour - “by eye”.

Cooking method:

Pour milk and water into a small saucepan and bring to a boil. Add butter, season with spices and salt. In a separate bowl, mix flour with hot water and stir thoroughly until lumps dissolve. Pour the flour into the milk in a stream and cook, stirring, until thickened over low heat. You need to choose the proportions yourself, since everyone likes a different gravy - some are thicker, some are thinner.

— The most important rule that must be followed in the process of preparing any gravy is the correct selection of proportions. For one and a half spoons of flour you need to take about 1 cup of liquid. This could be water, vegetable or chicken broth, milk, etc. The proportions can be changed depending on the desired consistency. For a thicker gravy, you need to use a little more flour;

— To make the gravy for the cutlets very rich and aromatic, you need to cook it in the same container where the cutlets themselves were fried;

- To avoid the formation of lumps, you must first dissolve the flour in a small amount of water or broth. You can use a whisk, blender or mixer to break up lumps;

— If you don’t have tomato paste on hand, you can use fresh tomatoes. To do this, you need to wash them, remove the skin, chop the pulp or grind it in a blender, season with salt, pepper and sugar. You can add chopped fresh or dried herbs. Cilantro, basil, dried dill and parsley, cardamom, etc. are perfect;

— Chicken gravy goes well with dried garlic and curry seasoning;

- If you are preparing a creamy gravy, the cream must be added at the very last stage and do not boil it, but simply bring it to a boil. After which the pan must be immediately removed from the heat and left to steep for a few minutes;

— Instead of flour, you can also use corn starch as a thickener;

— To prepare the well-known cafeteria-style gravy, it is not necessary to use meat ingredients. You can take 100 g of grated carrots and chopped onions. Pour half a liter of hot water or vegetable (or meat) broth into the vegetable mixture. Then season the gravy with salt, pepper and throw in a few bay leaves. In a separate bowl, boil a mixture of three tablespoons of flour and a glass of water. The flour must first be fried in a dry frying pan. After this, the flour mixture is poured into the vegetables and boiled together for a few more minutes.