Although they are dishes specific to other geographical areas, pasta has become one of the basic dishes on the Romanian menu. In various combinations, with vegetables, meat, fish, seafood or cheese, pasta is delicious if cooked correctly and can be served at any time of the day. But what perhaps everyone loves most about them is that they prepare easily, in a very short time.
Pasta with minced meat is, however, our favorite, because it fits best in our culinary habits. For a tasty dish, we recommend using carefully selected meat, freshly chopped. In this sense, a meat grinder will be more than useful. These kitchen equipments have been perfected and are very easy to use. Moreover, I give you the opportunity to chop the meat into pieces of various sizes, suitable for the recipes you want to prepare.
In the following, we made a selection of three pasta recipes with minced meat, suitable for lunch or dinner. We have carefully selected them from the list of recommendations of professional chefs and we hope to help you prepare a delicious meal for your loved ones.
● 500 grams of pasta, preferably spaghetti
● 500 grams of minced beef and pork mixture
● 500 grams of mashed tomatoes
● 5 tablespoons olive oil
● 300 milliliters of tomato juice
● 1-2 cloves of garlic
● 1 onion
● 2 carrots
● salt, pepper, thyme, oregano
● basil leaves
Put the pasta to boil in salted water and leave it on the fire as long as it says on the package or until they become "al dente". Finely chop the garlic, onion, into small cubes, and grate the carrot and fry in olive oil. After a few minutes, add the minced meat, season with salt and pepper and let it fry a little, then put the mashed tomatoes and tomato juice and simmer for 5-10 minutes. During this time add thyme and oregano to taste. At the end, put the sauce over the pasta and sprinkle with Parmesan and basil for more flavor.
Penne with minced meat and tomato sauce
● 500 grams of feathers
● 600 grams of minced pork or poultry
● 1 onion
● 2-3 cloves of garlic
● 2-3 tablespoons of oil
● 450 grams of mashed tomatoes or tomato cubes
● salt, pepper, basil, oregano
Put the meat to harden with oil in the pan for 10 minutes, until lightly browned, then add chopped onion and chopped garlic, salt, pepper, basil and oregano. After 2-3 minutes, place the tomatoes on top of the meat and stir. If you feel that the sauce is too dry, you can add a cup of water. Let the sauce boil for 30 minutes, then put it over the pens boiled in salted water.
Lasagna with pork
● 1 box of lasagna sheets
● 200 grams of mozzarella or cheese
For the meat sauce:
● 600 grams of minced pork
● 500 milliliters of tomato juice
● 1 onion
● 1 carrot
● 5 tablespoons oil
● pepper paste
● salt pepper
For Bechamel sauce:
● 100 grams of butter
● 800 milliliters of milk
● 100 grams of flour
● salt, nutmeg
First prepare the meat sauce. In a saucepan put the finely chopped onion in the hot oil, then the carrot put on the grater, and after a few minutes add the meat, which you leave on the fire until it turns white. This is when you add the tomato juice and a teaspoon of pepper paste to the pan. Leave the sauce on the fire for another 15-20 minutes, during which time you prepare the Bechamel sauce. Put the butter in the heated milk, then the flour and mix lightly until it thickens a little. Add a little salt and nutmeg.
Lasagna is composed as follows: in a tray put a part of Bechamel sauce, enough to cover the entire surface evenly, then place a row of sheets over which you put the sauce again, then put a layer of meat and cover again with sheets. Repeat the operation until you finish the compositions. On top you should have a layer of sheets covered with Bechamel, over which sprinkle mozzarella or grated cheese. Keep in the oven for 40 to 50 minutes, over medium heat, until the top layer is browned.