Gravy for pasta as in the dining room: description of preparation and ingredients

Currently, there are many different options for preparing pasta for pasta. Someone uses the usual store ketchup and mayonnaise, lovers of homemade preparations for the winter serve spaghetti with lecho and salads like "Ankl Bens", and the true gourmets prefer to cook various famous sauces such as Béchamel or Bolognese. However, many will agree that the taste of childhood can not be replaced by any other masterpieces of cooking. Remembering school or student's years, we revive in our memory and gatherings in school canteens. Their menu did not spoil its variety and luxury, but to cook the same delicious cutlets or pasta, which we regaled the school chefs, is not so simple. Gravy for pasta as in the dining room - is it really possible to cook it in a home kitchen? Let's try.

Brown sauce

What caused such a bright, ginger color of this gravy? The whole secret lies in the way of making one of its main ingredients - flour. The recipe for gravy to pasta as in the dining room necessarily provides for frying flour and oil to such an extent that the whole mass becomes dark brown. It is this factor that affects the rouge of gravy, and not ketchup, as many believe, although this product can also play a role.

The first principle

Simple gravy to pasta as in the dining room is prepared very simply. If you want to get a simple and light sauce to a dish, then you will need these products:

• Flour - 3 tbsp. L.
• Oil or melted fat from the frying pan - as much as flour.
• Warm liquid (can be used as ordinary water, and broth) - 2 cups.
• A pinch of salt.

Despite the fact that such a gravy to pasta as a dining room, requires the use of 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, excessively thick. Since the gravy to pasta as a dining room is quickly prepared, it would be desirable to measure the right amount of ingredients before proceeding directly to its creation.

Walkthrough

The cooking process begins with the melting of the oil. Watch the power of fire - fat should not burn, because then the taste of the whole gravy will be spoiled. When the oil is completely melted, it should be removed from the fire and add flour to it. Stir these two ingredients best with a special aureole, in order to avoid the appearance of lumps. Now the pan in which all these actions were performed is put on fire again. The gravy should be stirred constantly so that it does not burn. Remember - the longer the baking, the more bright and rich the dark brown color will get the sauce. Then, gradually introduce into the saucepan broth. Pour first half a cup of liquid, mix everything thoroughly and let 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 in the absence of it you can use even boiled water. When all the liquid has been injected into the pot and the sauce boils, you need to slightly reduce the power of the fire and continue to simmer the gravy until it acquires the necessary gummy consistency. Before removing the dishes from the plate, add a little salt and mix everything thoroughly. After the gravy to the pasta as in the dining room will be prepared, you can safely use it as a sauce. Bon Appetit!

Extended version

Not only the above-mentioned image prepares gravy for pasta as in the dining room. Description of the second version of its preparation is not particularly different from the main, but its taste will certainly become richer. To prepare you will need:

• 5 g of flour;
• 10 ml melted butter;
• 100 ml of broth;
• 5 g carrots;
• 2 g of onions;
• A little sugar and salt.

Such proportions will allow to prepare 100 g of gravy. As for cooking, everything begins with the chopping of onions (cut it as small as possible) and carrots (it's better to grate it). Vegetables need to be fried in oil until they soften. Now you should do the flour. It is better to fry it in a dry frying pan (do not add oil) to golden color, stirring constantly. Then you need to gradually add to the flour broth, and then slightly stewed vegetables, add salt and sugar. The resulting sauce must be boiled, and then wiped through a sieve to make it homogeneous. And only after that, you should add oil to it. Delicious sauce for pasta as in the dining room is ready!

Tomato version

If you do not think of eating pasta without ketchup, then this option is for you. Do not be afraid, because of the addition of tomatoes in the sauce, it will not lose its original "school" taste. To cook this gravy, you must first fry the flour to a golden color, and then mix it with cold water in a saucepan. There you also need to send a little tomato paste. You can slightly podsolit and sauté sauce. The case for small - put the pan on the stove, after boiling reduce the fire and cook until thick.

Luxury option

Consider how the 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 onions;
• Tomato sauce (about 2 tablespoons);
• Flour (as much);
• Ghee (the same amount);
• Spices - salt, pepper, bay leaf.

Let's start cooking. To begin with, you should lay the ground beef on a hot pan and fry it to a ruddy color. Then the pieces of meat should be placed in a saucepan, in which they will then be stewed. At the same time comes the turn of the onion to languish in a frying pan. Next, the onion is also sent to the pan, where 4 more glasses of water are added. All this must be extinguished for 40 minutes over a slow fire. Next we prepare the flour. How to fry it, was told above in the descriptions of other options of gravy. When the flour becomes golden, 3 cups of beef broth should be added to it and everything should be stirred to a homogeneous consistency. Now the resulting sauce is added to the meat. You should also put spices in the pot. Leave the sauce to languish on the stove for 20 minutes. Real jam!

Starch variant

Many housewives believe that it is better to replace flour when making this sauce for cornstarch. They simply fry onions (sometimes together with carrots), then add 2 spoons of tomato paste into the pan, then add boiling water and pre-diluted starch (about 1 tbsp) to the gravy, and then boil it all until thick.

Vegetable option

Fans of healthy food may also like the gravy of pasta as in the dining room. To the main version of the sauce, you can safely add crushed tomatoes, as well as peppers, beans and green peas. The taste of gravy from this does not deteriorate, but will only become more pleasant for you. Feel free to experiment and choose the option you like.