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Tortellinni with meat and tomato sauce

Tortellinni with meat and tomato sauce

The pasta is boiled in water with a little salt, according to the instructions on the package.

The tomatoes are scalded and peeled. Cut into small pieces and place in a pan. Stir in 2-3 tablespoons of olive oil. Add the garlic cut in 2, the basil, salt and pepper.

When the sauce is ready, remove the garlic and add the cooked and drained pasta.

Serve hot sprinkled with plenty of grated cheese.

The meat, together with the finely chopped onion, is finely chopped. In a pan, heat the butter, with 1/2 teaspoon of salt and pepper, put the meat and simmer, covered, about 30 minutes, until the water is completely reduced. Stir a few more times in the remaining fat, then remove from the heat and leave to cool.

When the meat is cold, mix it with egg, flour and a teaspoon of finely chopped dill or parsley leaves.

Break the eggs in a bowl, mix with the butter, then add the flour and semolina with which you mix and knead by hand, like the noodle sheet, always bending the dough under the palm of your hand, for about 5 minutes (until no more needs flour). The crust should be a little softer than the noodle crust. If the eggs were larger, they may need more flour, and if they were small, still a little water, to get a dough that spreads easily with the rolling pin.

Place the dough on the table, sprinkled with a little flour. It is left to rest for 10 minutes, in order to become elastic and to stretch more easily, it is then given the shape of a rectangle, pressing it with the palm so that it has the same thickness and straight sides everywhere. It is spread with a rolling pin in a rectangular sheet of about 2 mm thick, which is then cut with a knife or roulette into squares with a side of about 5 cm.

Distribute the filling on all the squares, then bend each square in the shape of a triangle and press on the edges with a fork or your fingers, so that it sticks and the boiling does not come out. If the sheet has dried a little, moisten it with water (with a brush) around the filling and then bend and press. When the water boils, put the dumplings, mix immediately with a spoon, so that they do not stick to the bottom of the pan or to each other. Boil for 20 minutes, over medium heat, with the lid slightly pulled aside (not to boil too much). Then take the pan off the heat and let the dumplings sit for 30 minutes in the water in which they boiled to swell the dough and become fluffier.

During this time, prepare the sauce. In a saucepan, sauté the grated onion for a minute in butter and immediately quench with the diluted tomato juice, to taste, and optionally add a teaspoon of sugar and, for flavor, dill or parsley leaves and a small leaf. of celery, finely chopped. The sauce should be like a thin cream served from the saucepan.

The dumplings are removed from the water with a foamer, or easily overturned from the strainer. After they have been well drained, put the dumplings in a heat-resistant dish, greased with a tablespoon of butter, add a few pieces of butter over them and heat in the oven, 10 minutes before serving.

Meatballs stuffed with meat are served with tomato sauce and chopped greens.

Pea dish with meat and tomato sauce

Pea recipes are quick and easy to cook, I prefer fresh peas from the garden but I happen to use it quite rarely, I generally cook with frozen peas because it is more practical.

I wrote in the title with meat without specifying which one because this food can be made both with chicken as in my case and with pork, beef or turkey. The taste is just as good, this time I chose chicken because it cooks faster. On the blog I have some recipes with peas and white sauce, prepared with chicken, I invite you to discover them here:

You do not need many ingredients to prepare this delicious food, of course it will be much tastier prepared in summer with fresh tomatoes, but mashed tomatoes are also very helpful.

Pea dish with meat and tomato sauce

  • 600g chicken breast
  • 450g frozen or fresh peas
  • 1 small onion
  • 300ml mashed tomatoes
  • salt
  • pepper
  • 3-4 tablespoons oil
  • 1/2 teaspoon sugar
  • optional marar

We wash the chicken well and cut it into strips, which we season with salt and pepper.

We use a larger diameter pan or pan. Heat a little olive oil and fry the meat well, stirring occasionally over low heat. When the liquid left by the meat starts to drop, let the meat brown a little and then taste it to see if it is ready. As for the chicken breast, it should be almost ready, if you use pork, for example, add water like the stew about 200ml and let it simmer until the meat is ready. Add the finely chopped and chopped onion, leave for another 2-3 minutes and add the peas. Pour the mashed tomatoes, sugar, mix, cover with a lid and simmer for about 10 minutes until the peas are done. If the sauce drops too much, add a little water.

When the peas are cooked, season if necessary with salt, pepper and add, if you like, chopped dill.

If you prepare it with fresh tomatoes, then the tomatoes are scalded, peeled and cut into small pieces. Strain the seeds and add to the food.

If you use broth then you need to thicken the sauce with a little flour. In a bowl put 1 tablespoon of flour and add 100ml broth. Turn over the food when it is ready and mix. Let it boil for 2-3 minutes and the food is ready.

If (and if) you use fresh peas, prepare it as here

And in the version prepared with chicken legs

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Pasta with chicken breast and marinara tomato sauce

Pasta with chicken breast and sea tomato sauce. A simple pasta recipe with chicken with garlic and tomatoes, flavorful and tasty. Spaghetti, macaroni or short pasta (penne, fusilli, farfalle) wrapped in an authentic Italian sauce and complemented by tender pieces of chicken.

I do it quite often pasta with chicken breast and marinara tomato sauce because they are fast and tasty. Marinara tomato sauce recipe with garlic and basil you can find it explained step by step here.

Poultry can be both breast and boneless thighs, cut into cubes. The idea is to cook quickly. I assure you that although 3 stoves will work simultaneously, cooking will not take more than 20 minutes. You can also use the pieces of cold steak left over from the previous day.

The quantities below are for 3 servings of pasta with chicken breast and sea tomato sauce.

Meatballs in tomato sauce with basil

I can't believe when I realized that in the four and a half years since I started blogging, I haven't been able to post even a meatball recipe. The astonishment comes from the fact that during this time I made meatballs that I don't even remember how many times, small meatballs that I served as an aperitif, generous meatballs with various sauces and in more and more ways, but not even once. I managed to photograph the process and publish the meatball recipe on the blog. Well, this undeserved embargo on meatballs had to end, so I present myself today with a meatball recipe in front of your lords. My recipe is a slightly easier alternative to my grandparents' marinated meatballs, which were undoubtedly very tasty, but a bit too caloric, so I gave up the rantas sauce and introduced the fresh basil flavor to the combination.

Ingredients Meatballs In Tomato Sauce With Basil:

  • 200 grams of minced beef
  • 200 grams of minced pork
  • 1 slice of bread
  • 1 or
  • 5 cloves of garlic
  • 1/2 bunch of parsley
  • 1 knife tip of grated nutmeg
  • 5 tablespoons oil
  • 2 small salad onions (or 1/2 small onion)
  • 4-5 large basil branches
  • 1 can of whole tomatoes in broth (or 4-5 well-ripened tomatoes, scalded and clean of skin + 1 cup of 150 ml of broth)
  • 1-2 tablespoons sugar (I used brown)
  • salt and pepper
  • optional: 1 small red hot pepper

Preparing Meatballs in Tomato Sauce with Basil:

1. First prepare the sauce: in a pan heat 2 tablespoons of oil, add the chopped salad and 4 cloves of garlic. Heat until lightly golden and immediately add the tomatoes with broth and 3-4 sprigs of fresh basil (can be replaced with dried basil). Fill with hot water (about 300 ml.) And boil the sauce on the right heat until the tomatoes can be easily crushed and the garlic has softened (about 10-15 minutes).

2. Turn on the oven and set it at 200 degrees Celsius.

3. While the oven is heating up and the sauce is boiling slowly, put the two kinds of meat in a suitable bowl and soak the slice of bread well in water (I chose to prepare meatballs from a mixture of beef and pork just to make them lighter, but you can give up whole pork by preparing the same turkey recipe, for example).

4. Squeeze the slice of bread well and add over the meat, together with the whole egg, nutmeg, 1 clove of crushed garlic, chopped green parsley, salt and pepper to taste (about 1 teaspoon grated of each).

5. Knead the composition well, until it blends perfectly, then, with wet palms, form meatballs the size of a ping pong ball, rolling them between palms.

6. Heat the remaining oil in a large frying pan and add all the meatballs at once, stirring them in the pan constantly and browning them quickly on the surface, about 3-4 minutes.

7. Remove the red meatballs on absorbent kitchen napkins to drain the oil and then transfer to a suitable oven dish, where they will bake for another 8-10 minutes. When well cooked, meatballs should feel elastic to the touch.

8. Meanwhile, pass the sauce with the blender, add to taste a very finely chopped red hot pepper, salt, pepper and 1-2 tablespoons of sugar, tasting several times until you get a balanced taste of sweet / sour / salted.

9. Pour the sauce over the meatballs and bake for another 10-12 minutes.

Finally, on the surface of the bowl, the sauce must have formed a fine puddle and the steam that rises from the bowl of food to spread such flavors, so that even the most skeptical of skeptics can feel their taste buds entering the alert.

Meatballs in tomato sauce with basil go very well with pasta and I would recommend long pasta (tagliatelle, spaghetti, etc.) keep 4-5 tablespoons of tomato sauce with basil in the pan in which it was prepared, how many meatballs in the oven are boil the pasta in salted water for about 7 minutes, then transfer the drained pasta over the sauce in the pan, adding 100 ml. from the water in which they boiled the pasta. Cook the pasta in the sauce for another 2 minutes and when the meatballs come out of the oven, the garnish is ready.

As for me, I prefer to eat meatballs prepared this way only with some good bread, with crispy crust, but they go just as well with a mashed of potatoes, why not? However, they are fragrant, tender to melt in the mouth, quick and easy to make. Sprinkle a few fresh basil leaves, they will invigorate the food not only visually.

How to make pasta with minced meat and tomato sauce simple recipe?

Ingredients for minced meat pasta

I show below both the spring version (with onions and green garlic) and the one from the rest of the year (with old onions and garlic cloves). This time I chose a can of diced tomatoes.

For the minced meat at home I used fatter pork leg and breast (350 g pork leg and 150 g pork breast). In the bowl you see more minced meat because I made some of it baked meatballs (recipe here). You can also chop the thighs or chicken breast with skin for this sauce.

Ingredients for the cannelloni recipe with minced meat

  • 500 g minced meat pork-beef mixture
  • a big onion
  • 2-3 tablespoons of olive oil
  • Salt pepper
  • Tomato sauce
  • a box of cannelloni
  • 200 g ricotta cheese

Preparation for Cannelloni with minced meat, tomato and ricotta sauce, Italian recipe

Chopped meat filling

Finely chop the onion, heat the pan, then the olive oil, toss the onion in the pan and leave for 2 minutes, add the meat and mix with the onion until it changes color. Remove from the heat and add the cheese.

Salt and pepper to taste.

It makes a simple tomato sauce with basil: 1 box of diced tomatoes or 400 ml of thick tomato juice, put in the pan with 1 tablespoon of olive oil, salt, pepper, oregano and basil. Bring to the boil.

As I said: simple sauce. And too good!

How to fill Cannelloni with minced meat?

The meat and cheese composition is put in a bowl and the tubes in the cannelloni box are filled.

In a heat-resistant glass tray or a normal tray, put two poles with sauce, over the sauce put the filled tubes, above them the rest of the sauce, cover the tray with aluminum foil and put in the oven for 30 minutes.

The fire should be at about 200 degrees.

The kitchen and the rest of the apartment are full of flavors, open the oven door by salivating, remove the tray, remove the foil, sprinkle Parmesan, leave it in the oven for about 10 minutes to brown a little, turn off the fire, remove the tray, if you know what patience look has beautiful colors, if not, stick a palette in the tray, remove as much as possible, put on a plate, sprinkle 2-3 basil leaves.

If any neuron is still thinking about the contest and you still feel like taking pictures and recharge your batteries happily. And a glass of red wine.

And now you can say: Why am I cooking so good?

The average grade given by the jury for this recipe is 10.

Re & # 539ete with Gina Bradea & raquo Recipe & raquo Cannelloni with minced meat, tomato sauce and ricotta, Italian recipe

Potato bite with minced meat and tomato sauce. A classic, simple and tasty food

Method of preparation: Finely chop the onion and fry in oil. After a little hardening, add the minced meat, salt and pepper to taste. Leave on the fire for about 10 minutes, and mix until the meat is well browned. Cut two tomatoes as small as possible and add over the meat. Over the tomatoes, add the grated garlic and parsley. Leave it on the fire for another 5 minutes, stirring constantly.

Peel a squash, grate it and slice it. In a tray greased with olive oil, place a row of potatoes, then a row of meat mixture, over which is placed another row of potatoes, another row of meat and the last layer of potatoes. Place a layer of sliced ​​tomatoes on top of the potatoes and sprinkle with grated cheese. Mix the tomato paste with 2-3 tablespoons of water and pour over the composition in the pan. Cover the tray with aluminum foil and put in the oven for about 20 minutes. After 20 minutes, take the foil and leave it in the oven for about 15 minutes.

Spaghetti with tomato sauce

When you don't have enough time to cook, but you want to impress your guests or family members, we recommend you try the spaghetti recipe with tomato sauce. Extremely tasty, spaghetti is prepared very quickly and, even if they are made from few ingredients, they are a filling portion for lunch or dinner.

Spaghetti recipe with tomato sauce:

When you want to quickly prepare a main dish, pasta is always a solution. This time we offer you a recipe for spaghetti with tomato sauce. Here are the steps:

1. Wash the tomatoes and clean the stalks. Immerse in boiling water, and when the peel begins to come off, drain, leave to cool and cut into small cubes.

2. Peel, wash and lightly fry the onion in a pan in a little oil. Then add the tomatoes, basil and season with salt and pepper. Leave on low heat for another 30 minutes, until the sauce starts to drop.

3. Meanwhile, boil the spaghetti in water with a little salt, according to the instructions on the package. Drain and place over the tomato sauce and mix well.

4. Then take out on the plate and garnish with pieces of Parmesan cheese and basil leaves.

You have prepared the simplest recipe for spaghetti with tomato sauce!

We recommend that you try to prepare the following pasta recipes:

3.5 / 5 - 3 Review (s)

Pork chop with tomato sauce & # 8211 quick and tasty recipe

Pork chop with tomato sauce & # 8211 quick and tasty recipe. How to make a quick pork chop dish in tomato sauce, the recipe with the list of ingredients and the detailed preparation method, illustrated with step by step pictures.

This pork chop with tomato sauce is one of those dishes that saves you on busy days, when you don't have much time to spend in the kitchen. Everything happens in a safe pan, in which we will have both meat and sauce at the end and it is a very tasty dish, which qualifies brilliantly in the comfort food category. If we have time to garnish, it's good, if we don't manage perfectly with some good quality bread, with floury crust, with which to wipe the last drop of delicious sauce. I would say that this pork chop with tomato sauce is closely related to pork escalope with mushrooms, which differs only in flavor.

No special sliced ​​meat is needed for this pork chop with tomato sauce. By the way, I decided to cook it one day when I had asked Vukomir for some thick chops with bone, for pan-fried pork chop recipe. Obviously, he didn't have to search too much, so he showed up at home with a product that you can find on the shelf of any supermarket, a casserole with thin slices of boned chop. And he didn't make a big mistake, because the outcome of the story was absolutely delicious. Discover the recipe below.


We like it very much shrimp , especially if they are prepared simply and quickly. For a weekend dinner I chose shrimp in tomato sauce,a recipe delicious and very easy to prepare.

I had shrimp fresh ones that I cleaned and washed, then I dried them between the absorbent kitchen napkins.

I hope it tempts you and you try too shrimp in tomato sauce, I assure you that you will not regret it.

  • 450 g shrimp
  • 400 ml tomato juice
  • 2-3 tablespoons of olive oil
  • 1 small onion
  • 2 cloves of garlic
  • freshly ground salt and pepper
  • parsley

How to prepare shrimp with tomato sauce

In a frying pan, heat the olive oil and sauté the finely chopped onion. Add the garlic and sauté a little more, then the tomato juice, sorrel and pepper to taste.

Instead of pepper you can put a few slices of hot pepper, adding it with the garlic.

Then put the shrimp and cook for a maximum of three minutes, until the sauce drops slightly. Turn off the heat and sprinkle with freshly chopped parsley.

Eat them plain hot or with boiled pasta, boiled brown rice. We ate them with a slice of rye bread, our favorite. Enjoy!

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