Gravy for pasta. Vegetable sauce for pasta Simple vegetable sauce for pasta

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Ingredients:
Lean pork, 300-400g,
two or three cibulini,
carrots (two pieces),
tomato paste,
watchmaker,
salt,
pepper,
greenery,
water chi broth.

Preparation:
Cut the pork into small pieces, beat the giblets, place in a saucepan. When there is a hint of salt on the meat, add a bottle of water or meat broth, add sliced zucchini, sliced carrots, and simmer until done. Add the tomato paste shortly before, watch. Finally, add the greens.

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2. Pidlivu from Yalovichina

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Ingredients:
300-400 g yalovichini,
two or three cibulini,
two carrots,
Boroshno,
meat broth or water,
a cup of tops,
salt,
pepper,
watchmaker,
greenery.

Preparation:
Cut the yowl into strips, brush with olive oil until the crust is brown. After this, pour the broth and water, add the cut into strips and carrots, simmer until the meat is soft on a low heat. At the same time, in another frying pan, coat two tablespoons of beard until brown, add|add| a little water, stir, add|add| tops, salt and pepper, pour into a saucepan with meat. When the sauce is ready, chop the greens and set the clock.

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3. Vegetable sauce for pasta

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Ingredients:
400 grams of tomatoes,
tomato paste,
two cibulini,
sweet bell pepper,
zucchini,
celeri stalk,
watermelon,
bay leaf,
sweetened and chalked pepper,
basil,
rosemary,
chebrets,
watchmaker,
olive oil,
water

Preparation:
Pour olive oil into a saucepan, heat, cut all the vegetables into cubes of approximately the same size, place in a saucepan, mix well, pour over a small fire, covering with a lid. Stir occasionally and add water if necessary. When all the vegetables become soft, add tomato paste, seasonings, salt, pepper, chasnik. An hour of preparation is approximately forty minutes.

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4. Topping up pasta with tomatoes

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Ingredients:
a bunch of cloves in the clock,
pair of cibulins,
a bottle of fatty tops or sour cream,
a bunch of tomatoes,
basil,
olive oil,
a spoonful of top butter,
salt,
pepper,
a little dried lemon balm,
spoon of cucru.

Preparation:
Cut the chasnik into slices and coat it in olive oil. When the chasnik becomes golden, remove it from the olive oil and put the sliced cibul there. Coat it until ready, add the tomatoes, the skins removed, salt, pepper, basil (cut or dried), a spoonful of oil. If most of the juice is evaporated, add|add|

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5. Sirna sauce for pasta

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Ingredients:
two spoons of beard, a bottle of milk,
50 g vershkova butter,
Roslynna Oliya,
salt,
pepper,
200 g grated siru (you can use two types)
kmin,
basil

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6. I'm pouring the chicken

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Ingredients:
One chicken breast without brushes,
cibula,
watchmaker,
Boroshno,
sour cream or tops (flask),
water,
basil,
watchmaker

Preparation:
Place chicken breast cut into strips on a heated frying pan, coat until golden brown, add finely chopped chicken breast, stir. When the tsibul turns golden, add a couple of spoons of boroshna, coat until caramel-colored, add a little water, stir, cover with a lid and let simmer for fifteen minutes on a small fire. When the meat is ready, pour sour cream (or tops) over it, add seasoning, basil, salt and pepper, simmer for another five minutes and remove from heat.

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7. Chicken dip with mushrooms

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Ingredients:
chicken breast (fillet),
two cibulini,
300 grams pecheritsa,
sour cream,
salt,
pepper,
greenery,
two tablespoons of vershkova oil,
Roslynna Oliya.

Preparation:
On olive oil, coat the chicken breast cut into small pieces, salt the giblets. When the chicken meat becomes golden, add the cut into strips and rub ten more khvilins on the middle fire. Cut the pecheritsa (into strips or halves), add to the frying pan, pepper, stir, add a top of oil, create a low heat. After five minutes, add|add| sour cream, salt, add|add| greenery.

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8. Add pasta with chicken and tomatoes

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Ingredients:
chicken fillet, 300 grams,
two middle cibulins,
a bunch of tomatoes,
salt,
pepper,
basil,
rosemary,
motherboard,
tsukor,
watchmaker,
Roslynna Oliya.

Preparation:
In a deep saucepan, coat the chicken fillet cut into small pieces until it has a beautiful golden color, add the sliced chicken, stir and simmer at once. Remove the skins from the tomatoes, scald them with dill, finely chop them, add them to a saucepan, mix with the curd and cinnamon as needed. Add a little water and salt. Pepper, add|add| trinket zucru (half a teaspoon), dry or fresh seasonings, cover and simmer until ready. At the very end, put the grated or finely cut chasnik (three or four cloves), cover with a lid and let it brew for ten minutes, removed from the fire.

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9. Spinach dip

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Ingredients:
Fresh (500g) or frozen spinach (one package),
olive oil,
basil,
salt,
tops (sour cream),
50 g top butter|mastila|.

Preparation:
Place finely chopped spinach or parts from a store-bought package into a frying pan, cover with a lid, and simmer. Add a little salt, pour in a bottle of tops or low-fat sour cream, add a spoon of top oil, add basil, dry or fresh. The tender bark grass is prepared for 10 minutes and is immediately added to the pasta.

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Delicious!

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We are limited in the choice of side dishes. Potatoes, cereals, pasta... How to make money without spoiling the side dish? The gravy is not only to mix the dry porridge with juice, but also to completely transform the familiar herb into the unknown. There are different types of sauces - meat, top, mushroom. Vegetable gravy, which is dedicated to this article, will help you during the day of fasting or for a vegetarian way of life. In principle, it is inexpensive, and it also provides the body with essential vitamins. You can find a selection of the best recipes for vegetable gravy below.

Recipe “For the Swedish hand”

The sauce takes its own preparation method. The essential ingredients are not good for anyone. She herself adds thickness to the sauce, making it enveloping and viscous. Vegetable gravy with sour cream, milk or toppings is extremely tasty. This sauce does not require different ingredients. The components may be even more basic. And if guests arrive unannounced, start boiling the spaghetti and quickly prepare the vegetable gravy “On your hand”. Medium sized cibulin is clean and very shaky. Rub the carrots with large shavings. Pour a little olive oil into the frying pan. When it’s warm enough, add the cibul, and then the carrots. Let's lubricate the close chotirioh hvilin. When the tsibul turns golden, add a tablespoon of beard. Stir and mix again. Carefully add a little water so that the vegetables are covered with ice. Now I have added two fractionally cut cloves to the watchmaker. Now it's time for the tomato mouth. You need to add two tablespoons. If there is no tomato paste in the bottle, you can successfully replace ketchup. Ale yogo needs more - three spoons. And salt the sauce carefully - the ketchup already has seasoning. If you boil instead of a frying pan, you need to change the heat and stop having to sit under the lid for a quarter of a year. During this hour, sleep and spaghetti.

Recipe for vegetable gravy on top

This sauce is ideal for those pasta sprouts that hover in the middle of the opening - ribs, ribs, etc. Coat the head with olive oil, finely shredded cibulin and a clove of chasnik. Add the dill to the tomatoes, remove the skins, cut them and place them in the frying pan. With this recipe you can add vegetables and canned tomatoes. Add half a teaspoon of zucchini, salt, spices (especially basil and oregano). After half of the radish is steamed with tomatoes, it is steamed, add a spoonful of top oil and half a bottle of fatty tops. Then, on the field of fire, it’s five o’clock. If the vegetable sauce becomes too rare, adjust its thickness with beard.

How to season Greek porridge

Let's reveal the secret: the leather garnish extracts its own gravy. And pour the sauce until different types of pasta are cut one at a time. And as for buckwheat, this cereal also provides a lot of cellulose, so you won’t need beard. The vegetable gravy will become thick as the ingredients reduce. Cibulin, carrots, sweet pepper, two cloves of chasnik and a great tomato (don’t forget to remove the skin) will be reduced. We also introduce a stalk of celery. Pour two tablespoons of olive oil into the frying pan. From now on, let’s lubricate the tsybul with the chasnik, literally five minutes. Then I’ll add carrots, bell pepper, and celery. We change the fire and the lubricant with a stir. If it gets too hot, you can add a little water. Then add salt, season with spices and simmer with about ten quilins. Once the vegetables become soft, you can add tomatoes. We continue to extinguish, adding water for consumption, this time. If the gravy comes out too sour, I hoarsely pinch the cucumber.

Sauce for rice

This cereal is flavored with a neutral taste. Vegetable gravy for garnishing rice porridge will add juiciness. It is destructive to cibulin. Morkvin and three bell peppers of different colors, cut into strips. Place the vegetables in a saucepan or deep frying pan. Pour a bottle of mushroom broth (the recipe allows you to steam broth cubes). Add two tablespoons of tomato paste. Everything is well mixed. As soon as the broth boils, the fire changes. Season the sauce with rice, bay leaves and spices. I’ll add two tablespoons of wheat beard. You can carefully add the sauce to the rice and serve it tenderly. For this purpose, mix two tablespoons of beard with half a bottle of sour cream. After this, add it to the sauce and boil it.

Tomato sauce goes well with any side dish, as well as with meat and rib. Especially when preparing with fresh tomatoes. We wrap cibulin with puffballs. Place it in a frying pan with hot oil. From half a kilogram of tomatoes, remove the skin and remove the center. Those that are no longer available are blended. Tomato puree is added to the tsibul. When it boils, add a spoonful of cinnamon, a pinch of salt and a dash of cinnamon. This sauce can be served okremo, poured into a bowl and garnished with chopped fresh green cilantro.

We prepare gravy in a multicooker

Such sauces will still be brown, and even for their preparation you can use less fat. Whether vegetable gravy is prepared in a slow cooker using the same principle as in a frying pan or saucepan. Pour a little olive oil into the bowl. We lay out the vegetables: tsibul, chasnik, carrots. For eggplants, this classic set can be supplemented with capsicum, bell pepper, and pecheritsa. Turn on the “Garinnya” mode for ten minutes. The vegetables are turning red. We'll add it well. Stir with a wooden spatula and continue to grease. Then add water and broth. We set the “Disable” mode on the device and prepare another forty drinks.

Every gentleman would like to prepare this delicious pastry for the family. However, everyone would like to spend only a small amount of time on it.

One of the simplest and most delicious condiments is pasta with gravy. Both children and adults will be happy like this. There are a lot of gifts for food: to pasta for the simplest recipe. Even though everyday women do a lot of other things around the house, they don’t have enough time or energy to prepare them. Others praise not only the smoothness of the process, but the savory fruit that came out. Apparently, not all of the hedgehogs are cooked at a fast pace and come out ready. Nutrition about those pasta is the best and therefore delicious is becoming more and more relevant.

Popular before pasta:

You will need:

Pieces of vershkova butter

8 tomatoes

Broth (bajano chicken) - 1/2 l

1 cibulin

30-40 g boroshna

Grinding of ground pepper (black pepper)

How to prepare vikory ingredients? So, you need to clean the cibulin and finely chop it. Then you need to heat the oil in a saucepan. Before the next step, add the sliced cibul, as well as the sliced tomatoes. To remove the sumish, it is necessary to extinguish it in the middle fire for about five or seven minutes. Don’t forget that the products in the pan need to be stirred steadily. Bazhano is afraid to use a wooden spoon. Then you need to add flour|good| And pour in the prepared chicken broth. You need to make a puree from one or two tomatoes and add it to the mixture. Then add a pinch of pepper and salt. Then bring the sauce to a boil, then cook for 25 minutes. Periodically it is necessary to stir and skim off the foam. Then strain the removed sauce through a sieve. This is necessary in order for the cooking sauce to become lower. Delicious!

There is another recipe that is about how to prepare pasta sauce.

List of required ingredients:

Pork minced meat

Cibulina (1 piece)

30 g boroshna

1 tbsp. tomato mouth

Carrots (1 pcs.)

1 tsp. adzhiki

1 bell pepper

Paprika grind

Salt grinder

1 bunch of parsley or sprinkle

4 tbsp. roslin oil

Before pasta for this recipe? Well, first of all - pour olive oil into the dishes for cooking and coat the meat. After this, you need to cut the carrots and zucchini into cubes, and then add them to the minced meat. I will remove the trace and lubricate it. After this you need to add bell pepper, paprika and salt. Everything must be thoroughly mixed, and then the paste, chopped bell pepper and adjika. To coat the minced meat, you can pour hot water into the frying pan. It will take 20 hvilins to extinguish the gravy. When serving the herb to the table, enjoy some greens. The gravy is ready. Delicious!

Another recipe that is suitable for food preparation is how to prepare gravy for pasta. The wine is simple.

Ingredients:

Piece of meat

1 carrot

4 tbsp. roslin oil

Grinded black pepper

Cibulina (1 piece)

Salt grinder

1 tbsp. ketchup

The meat needs to be cut into small pieces. Then you need to grate the carrots using another grater. Then you need to coat the meat with carrots in a frying pan without oil. After the water has been steamed, you need to add olive oil to the pan and simmer for 25 minutes. Then you need to add ketchup and sour cream. I will remove the liquid trace and extinguish 10 khvilins. Pepper and salt must be added to the pan during cooking. The savory gravy is ready. Delicious!

It’s easy to finish the mixture from the presented recipes, so preparing the sauce for pasta will be easy and acceptable. You can transfer from someone yourself.

2016-06-28

Let's prepare pasta for dinner, or in a new way, pasta. The sauce is delicious to make the grass extremely tasty, choose a recipe!

1. VERKHOVA PIDLIVA TO PASTA WITH TOMATOES

Ingredients:
- a bunch of cloves in the clock,
- a pair of cibulins,
- a bottle of fatty tops or sour cream,
- A bunch of tomatoes,
-basil,
-olive oil,
- a spoonful of vershkova butter,
-sil,
- pepper,
- a few dried lemon balms,
- spoon of cucru.

Preparation:
Cut the chasnik into slices and coat it in olive oil. When the chasnik becomes golden, remove it from the olive oil and put the sliced cibul there. Coat it until ready, add the tomatoes, the skins removed, salt, pepper, basil (cut or dried), a spoonful of oil. If most of the juice is evaporated, add|add|

2.Vegetable pasta for pasta

Ingredients:
-400 g tomatoes,
- tomato paste,
-Two cibulini,
-sweet bell pepper,
-zucchini,
- stem of celery,
-garmelon,
- bay leaf,
- fresh and chalked pepper,
-basil,
-rosemary,
-Timyan,
-watchmaker,
-olive oil,
-Water.

Preparation:
Pour olive oil into a saucepan, heat, cut all the vegetables into cubes of approximately the same size, place in a saucepan, mix well, pour over a small fire, covering with a lid. Stir occasionally and add water if necessary. When all the vegetables become soft, add tomato paste, seasonings, salt, pepper, chasnik. An hour of preparation is approximately forty minutes.

3.SIRNA PIDLIVA FOR PASTA

Ingredients:
- two spoons of beard, a bottle of milk,
-50 g vershkova oil,
- Roslinna Oliya,
-sil,
- pepper,
-200 g grated siru (you can use two types),
-Kmin,
-Basil.

4.PIDLIVA Z KURKI

Ingredients:
-One chicken breast without brushes,
-cibulya,
-watchmaker,
-Borosno,
- sour cream or tops (flask),
-water,
-basil,
-Chasnik.

Preparation:
Place chicken breast cut into strips on a heated frying pan, coat until golden brown, add finely chopped chicken breast, stir. When the tsibul turns golden, add a couple of spoons of boroshna, coat until caramel-colored, add a little water, stir, cover with a lid and let simmer for fifteen minutes on a small fire. When the meat is ready, pour sour cream (or tops) over it, add seasoning, basil, salt and pepper, simmer for another five minutes and remove from heat.

5.PIDLIVA WITH CHICKS WITH MUSHROOMS

Ingredients:
-chicken breast (fillet),
-Two cibulini,
-300 grams of pecherits,
-sour cream,
-sil,
- pepper,
-greenery,
-Two tablespoons of vershkova oil,
-Roslinna Oliya.

Preparation:
On olive oil, coat the chicken breast cut into small pieces, salt the giblets. When the chicken meat becomes golden, add the cut into strips and rub ten more khvilins on the middle fire. Cut the pecheritsa (into strips or halves), add to the frying pan, pepper, stir, add a top of oil, create a low heat. After five minutes, add|add| sour cream, salt, add|add| greenery.

6.PIDLIVA TO PASTA WITH CHICKENS WITH TOMATOES

Ingredients:
chicken fillet, 300 grams,
two middle cibulins,
a bunch of tomatoes,
salt,
pepper,
basil,
rosemary,
motherboard,
tsukor,
watchmaker,
Roslynna Oliya.

Preparation:
In a deep saucepan, coat the chicken fillet cut into small pieces until it has a beautiful golden color, add the sliced chicken, stir and simmer at once. Remove the skins from the tomatoes, scald them with dill, finely chop them, add them to a saucepan, mix with the curd and cinnamon as needed. Add a little water and salt. Pepper, add|add| trinket zucru (half a teaspoon), dry or fresh seasonings, cover and simmer until ready. At the very end, put the grated or finely cut chasnik (three or four cloves), cover with a lid and let it brew for ten minutes, removed from the fire.

7.SPINATUDE PILLIVA

Ingredients:
Fresh (500g) or frozen spinach (one package),
olive oil,
basil,
salt,
tops (sour cream),
50 g top butter|mastila|.

Preparation:
Place finely chopped spinach or parts from a store-bought package into a frying pan, cover with a lid, and simmer. Add|add| a little salt, pour in a bottle of tops or low-fat sour cream, add|add| spoon of top butter|mastila|, add|add| basil, dry or fresh.
The tender and bark-like herb is prepared for 10 minutes and is immediately added to the pasta.

8.Pork gravy

Ingredients:
Lean pork, 300-400g,
two or three cibulini,
carrots (two pieces),
tomato paste,
watchmaker,
salt,
pepper,
greenery,
water chi broth.

Preparation:
Cut the pork into small pieces, beat the giblets, place in a saucepan. When there is a hint of salt on the meat, add a bottle of water or meat broth, add sliced zucchini, sliced carrots, and simmer until done. Add the tomato paste shortly before, watch. Finally, add the greens.

9.Pidlivu from Yalovichina

Ingredients:
300-400 g yalovichini,
two or three cibulini,
two carrots,
Boroshno,
meat broth or water,
a cup of tops,
salt,
pepper,
watchmaker,
greenery.

Preparation:
Cut the yowl into strips, brush with olive oil until the crust is brown. After this, pour the broth and water, add the cut into strips and carrots, simmer until the meat is soft on a low heat. At the same time, in another frying pan, coat two tablespoons of beard until brown, add|add| a little water, stir, add|add| tops, salt and pepper, pour into a saucepan with meat. When the sauce is ready, chop the greens and set the clock.

This fragrant, thick gravy, native pasta can be transformed into cherry herb - a masterpiece of Italian cuisine. Cooks know the secrets of how to use vegetables, cheese, meat and spices to create an extremely tasty sauce for pasta. The secret to taste is the right choice of ingredients and spices. Learn how to prepare the most delicious gravies - it's easy!

The preparation of sauce from fresh vegetables for spaghetti began in the Renaissance era - the hot pasta was sprinkled with basil, tomatoes and chasnik. Italian cooks know a lot of recipes for vegetable gravy - spinach pesto with butter, and thick tomato gravy. But the most beautiful, best variation of this is “Primavera Pesto” - or spring sauce for pasta.

To prepare the sauce you need:

2 large tomatoes;
1 carrot;
2 tablespoons canned corn;
1 green bell pepper;
1 small cibulina;
2 tablespoons of green bean kvass;
2 tablespoons of top oil;
2 tablespoons olive oil;
1 teaspoon Italian herbs seasoning;
1 teaspoon of salt.

First, you need to finely chop the tomatoes, peppers and carrots. Use a blender to puree the porridge until it becomes porridge. Then heat the olive oil in the frying pan, add the carrots and brush for 5 minutes| stir, then add|add| kvass and re-grease for 5 minutes|minutes| stirringly (weak fire). Next, add pepper and corn to the frying pan, grease again, stirring in 5 quills. Then tomatoes, tsibula, salt, spices. Mix everything. If you don’t add enough oil to the sauce, turn on the heat on low, cover with a lid and let it cook for 10 minutes until done. After this you can pour it over the finished pasta and serve it to the table. Watering vegetables before pasta is an ideal option for vegetarians, vegans and people who lead a healthy lifestyle.

Kurki recipe

For sauce for pasta from chicken, add sieve and cinnamon.

The chicken gravy is ready quickly, and this recipe can be taken as a reserve if you need to prepare dinner or lunch in a short hour.

1 chicken breast;
200 grams of sour cream;
100 g solid siru;
a small bunch of parsley;
a teaspoon (without a glass) of salt.

To prepare the herb you need 20 hvilins. First you need to boil the pasta until it simmers, heat the oil in a frying pan with high sides and brush the finely cut breast until cooked. Then you need to add sour cream and chopped parsley, add salt, cover with a lid and let the sauce simmer on low heat for 7 minutes, then add grated cheese. Stir in the pan, cover with a lid and then add the addition to the pasta for 5 minutes.

Tomato sauce for pasta

This sauce is the most widespread in Italy, if you want to eat not just pasta, but Italian pasta with tomatoes, then check out the following recipe.

It is necessary to take:

3 large tomatoes;
2 chasnik cloves;
2 spoons of basil;
a pinch of dried oregano;
3 tablespoons olive oil;
100 g of water;
3 pinches of salt.

We heat the oil and brush the tomato slices (divided cubes) with a length of 10 pieces on a medium fire. Then you need to add water, salt, oregano and more. Simmer the sauce for another 10 quilins without a lid, and sprinkle with the chopped basil before serving. This tomato sauce is richly juicy and has the same flavor as ketchup, is easy to prepare and can be used on the cob in cooks.

Vershkova sauce with chasnik

Lovers of a delicate, top-heavy taste will appreciate this version of the sauce for pasta.

For preparation you need:

tops not fatty 200 g;
3 chasnik cloves;
100 g siru;
a small bunch of crop;
tablespoon boroshna;
a tablespoon of top oil;
salt for relish.

You need to melt the tops of butter in a saucepan and fry them until golden brown, then stir constantly, pour in the tops and let the sauce boil. Then you need to trim the clock with a knife or a special press. Cut the crepe and add all the ingredients to the saucepan. The sauce needs to cook for 3 minutes, and during this hour you need to grate the cheese and add it to the saucepan. After this, you can turn the heat on the stove, add a saucepan and cover with a lid, and let the top of the pasta sauce sit for 10 minutes over an hour.

Sour sauce for pasta

This addition to pasta is called “Venetian”, and it is prepared with two types of cheese, tops and shreds. This sauce can be prepared for a romantic evening in the Italian style.

In order for the pasta sauce to come out well, you need to know the little cooking secrets.

You need to choose cheese that is as soft and as hard as possible. Parmesan and brinza are ideal.
It is not recommended to add kitchen salt to the cheese - the cheese will create the required taste on its own.
It’s better not to use oil for preparing this sauce, otherwise the grass will be too fatty and high in calories.

To prepare the cheese sauce you need:

Syr hard (Parmesan) 50 g;
Shinka sirov'yalena 50 grams;
Soft sir (brinza) 50 g;
Tops 40% fat 100 g.

The dry-cured shred must be cut into small cubes and greased in a frying pan without oil. It is best to use a ceramic frying pan or dishes with Teflon coating. Once the shredder is greased until golden brown, add tops and bring to a boil. At this point, you need to finely chop the brinza and add it to the sauce immediately after it boils. Then you need to change the heat, adjust the sauce and add grated Parmesan. The straw is ready, you can pour it over spaghetti and fettuccine.

Added mushrooms

For those who do not eat meat, you can adapt the recipe for Venetian cheese sauce. Instead of 50 g of dry-cured shreds, you can add 50 g of white mushrooms to the sauce. Both fresh and dried mushrooms can be cooked, but 4 years before cooking, the herbs should be soaked in cold water with salt, and then squeezed well. Mushrooms do not produce meat juice and lard when greased; it is best to brush them with a little oil. Otherwise, the recipe does not differ from the classic one.

How to prepare minced meat?

Minced meat is a favorite ingredient in Russian hospodarok for preparing pasta sauce. The most extensive option is to combine minced meat and tomato paste.

Krasnodar gravy with minced meat, tsibule and tomatoes is very tasty, and it is also exotic – with minced meat and canned pineapples.

This recipe can be described in detail.

For preparation you need:

200 grams minced meat;
200 g canned pineapples in pieces;
2 tablespoons beard;
3 tablespoons of top butter;
salt for relish.

Firstly, you need to brush the minced meat (lightly salt it) with a small amount of top oil. Then you need to transfer the minced meat into a plate, and coat it thoroughly in any oil until golden brown. Then you need to pour in the juice from the canned pineapples and bring the mixture to a boil, stirring constantly so that the breast is not lost. Then you need to add minced meat and pineapple pieces to the frying pan. You can cover the sauce with a lid and let it cook for 10 minutes.

Bechamel sauce

Bechamel is a white French sauce made with beard, milk and olive oil. As a sauce for pasta, you can add syringe Bechamel (with added syru), with added salted olives, mushrooms or olives. You can add the Béchamel sauce yourself, and the recipe is a classic restaurant recipe.

Need:

tablespoon boroshna;
a tablespoon of vershkova butter;
bottle of milk;
5 g salt;
5 grams of ground black pepper.

Coat thoroughly in olive oil until golden brown, add milk (to which the sauce is gradually stirred) and bring to a boil. Boiling sauce needs salt and pepper. Then you need to cover it with a lid and let it sit for 15 minutes. Bechamel sauce can be served before pasta either hot or cold.