Culinary recipe for spaghetti and pasta sauce (gravy) with cloves, wine, tomatoes and paprika.
Was there a pack of spaghetti, linguine or rice noodles on the shelf? Not impressed by the usual sauces and store sausages? Try preparing a new gravy for pasta with basil, tomatoes, paprika, and young red wine.
- Caloric content per 100 g - 60 kcal.
- Servings Per Container - 2 Servings
- Cooking time - 30 minutes
Ingredients:
- Sweet pepper - 1 red (large)
- Wine - 0.5 cups (red)
- Tomatoes - 1-2 pcs. (large)
- Bulb onions - 1 pc. (average)
- Carrots - 1 pc. (average)
- Vegetable oil - 2-3 tablespoons
- Dried basil - 1-2 pinches
- Fresh basil - a few leaves
- Cloves - 2-3 things per serving
- Salt, sugar
- Black pepper (coarsely ground or peas)
Making a sauce (lecho) with fresh vegetables for spaghetti
- To begin with, you should cut the vegetables into small cubes or thin strips, as you like. Grate the carrots like in Korean.
- Pour vegetable oil into a saucepan, heat and add onion. Fry a little, 1-2 minutes. (do not bring it to yellow). Then add carrots and bell peppers, salt and pepper a little. Cooking for 5 minutes.
- Add tomatoes and a little water (2-4 teaspoons), and salt, sugar and add dried basil, 2-3 cloves and black peppercorns again. Cooking for about 5 minutes.
- Now you can pour in half a glass of wine, then heat the saucepan with the sauce well and remove it from the stove.
- Put the prepared sauce on a plate and add a couple of fresh basil leaves. Lecho can be served with pasta, rice, egg, or buckwheat (soba) noodles.
This dish can be used as a snack or canned salad - lecho. Keeps well in the refrigerator and tastes good when cold.
Before adding the wine, vegetables can be stewed so that all excess liquid comes out and lightly walk with an immersion blender. Then add wine, but so that the sauce is not very liquid.
