Description
Once advertised everywhere sauce for pasta, I began to prepare your. It is much tastier, healthier and without preservatives. Today I cooked in multivarka VITEK VT - 4211 W. This is my personal recipe.
Ingredients
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Minced Turkey
700 g
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Onion
1 piece
-
Carrots
1 piece
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Zucchini
1 piece
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Mushrooms
6 piece
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The Apium graveolens Dulce
2 piece
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Black pepper
-
Salt
-
Tomatoes in own juice
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Sweet pepper
-
Vegetable oil
2 Tbsp
Cooking
Breast, or thigh of the Turkey to scroll in a meat grinder or take the ground Turkey meat. Included multivarku mode "Roasting", put the time to 30 minutes. At the bottom of the bowl multivarki pour 1 tbsp. olive or other vegetable oil. Put the minced meat neatly keeping the "worms". Fry stirring occasionally and separating the formed large lumps.
Onion cut into half rings and add to the mince. Stir all.
Carrots wash, peel and cut into small cubes. Add to shashu slow cooker and mix well.
Zucchini or just zucchini (zucchini looks spectacular) cut into small pieces, but not very finely otherwise when cooking will collapse. Sent in a bowl multivarki and mix.
Mushrooms clean, wash and cut into pieces. Put in a bowl multivarki and mix.
Sweet pepper of any color I got was yellow, my, clean from seeds and cut into cubes. Sent in a bowl multivarki. Mix everything.
Celery stalks wash, cut vegetables in a bowl multivarki. Season with salt and pepper and mix well.
Now the contents of the bowl multivarki, pour pureed tomatoes (tomatoes). And there are plenty of options that I occasionally use. This can be a season regular tomatoes chopped food processor or blender. Tomato juice or tomato paste diluted with water according to your taste. Or as I have mashed tomato mass. But its volume should be 500 to 700 ml.
It should look like this.
At this point, the mode of roasting is finished. Included multivarku mode "Quenching" set time of 30 minutes. And before the beep on the sauce forget.
Meanwhile, heat water for cooking pasta. Salt it and pour 1 tbsp of vegetable oil. In boiling water to fill pasta and cook until the state of al dente (the pasta being completely ready, preserve tangible by the bite of an internal elasticity). Pasta use the following types: spaghetti, long pasta like spaghetti but with a hole inside, bows, wheels, feathers, spirals, small shells. That is, pasta preserving for yourself the sauce.
Pasta recline in a colander and give water to drain.
Put the pasta in a dish for spaghetti. In the center neatly pour our sauce using the ladle. It turns out so :-)
Our secret sauce. Looks appetizing! :-)
BON APPETIT!!!
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