Many people like to eat, but not everyone has enough time to spend hours in the kitchen to conjure. If the time is not enough, you should pay attention to the dishes from Italy, which can be prepared very simply. For example, Italian pasta with meat preparing practically without cooking, and taste this dish always get great.

The classic combination

Virtually all national cuisines popular combination of meat and dough. This and a variety of pies and pancakes with a stuffing and dumplings Dumplings - the card of Russia   of all kinds, and, of course, pasta with meat sauce. Although supporters of a separate food combination of pasta and meat seems to be unhealthy and even dangerous, it should be noted that, according to scientists, Mediterranean cuisine - one of the most healthy. Italians live a long time and a little sick, and Italian women are famous for a magnificent figure. The famous actress Sophia Loren said in an interview that never indulges in a platter of traditional Italian pasta.

Pasta made from durum wheat, does not harm the figure, but it contributes to good health and good mood. Of course, the Italians do not diet consists exclusively of pasta - on the Apennine peninsula in honor of fish and meat, olive oil and a variety of vegetables and fruits. Dishes include pasta, lean meat and vegetables, healthy and tasty at the same time.

How to choose the right toothpaste

This Italian pasta prepared exclusively from durum wheat (Group "A" or "First Class"). This pasta does not stick together when cooked, maintains the elasticity and keeps its shape well. The water after cooking "right" Italian pasta just slightly cloudy. I must say that these pastas are usually more expensive than made from soft wheat, so they are often counterfeited. Distinguish high-quality pasta can be on a smooth surface and a smooth, "vitreous" edge products. This paste has an attractive golden or cream color with small dark inclusions (remnants of a shell of grain). In a pack of pasta, as a rule, there is no dust and debris. If the paste is prepared from conventional flour from soft wheat varieties, it has a rough surface with white dots. These products are more fragile, they have pale or poisonous yellow What color is combined yellow: Armed and Fabulous .

The Italian pasta should be no extraneous additives - only flour and water. In some varieties of pasta and add the eggs: These pastas are especially good for baking in the oven. Sometimes, the batter is added as natural colorants, such as spinach juice, tomato paste, cuttlefish ink. If the pasta consisting of these dyes, fragrances, fillers, and the like artificial substance, to buy such a paste is not necessary.

Instant noodles, you simply pour boiling water, of course, helps in difficult situations when there is no way to cook a complete meal, but it has no relation to the real Italian pasta. These noodles contain a lot of starch, baking powder, thickeners and fat, it contributes to the fullness and can not relate to healthy food.

Spaghetti bolognese

Thick Bolognese sauce hails from Northern Italy. It is extremely tasty dish, flavored and satisfying. Each hostess their recipe spaghetti bolognese - someone uses only fresh tomatoes, someone adds celery dish Celery: vegetable with obvious advantages , Carrots and peppers, someone replaces the cream of milk. In the original version of Bolognese sauce is stewed for a long time, but it is possible to prepare for the future and keep for several days in the refrigerator for a few minutes to fill with freshly spaghetti. Sometimes while extinguishing the sauce reduces to half an hour, but in that case a less dish tasty and fragrant.

At three hundred grams of dry pasta should take half a kilo of minced meat (mixed or beef), one jar of tomatoes in juice (you can substitute fresh tomatoes), a large onion, three or four cloves of garlic, two tablespoons of low-fat cream, three tablespoons of dry red wine, olive oil, a mixture of Italian herbs (tarragon, thyme, basil, rosemary), salt, pepper, a hundred and fifty grams of cheese.

Fresh or canned tomatoes need to peel and rub through a sieve. In a deep frying pan with a thick bottom pour a little olive oil, add the crushed garlic, warm up for two minutes, which is almost vybrosat garlic and put in oil with chopped onion. When the onion is translucent, add the minced meat and fry it over high heat, stirring constantly. Then add to the stuffing cream and mix well. When the cream has completely evaporated, add the dry wine and also evaporate. Then put in the meat pureed tomatoes, spices and a couple of glasses of hot water and simmer on low heat for two and a half - three hours.

Spaghetti boil in salted water, recline in a colander and add to the meat sauce. Mix well and serve, sprinkled with grated cheese.

Maria Bykov

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