6 of the most delicious spaghetti sauces

An invariable companion of any pasta is sauce. He determines the taste of the dish. Gourmets are sure that the sauce is the heart of the pasta, without which it cannot exist.

It is better to chop the garlic for the sauce, not squeeze it, and add it to the dish during cooking, rather than fry it separately.


Liquid types of sauces go well with porous pasta, while thick ones go well with short pasta. Long pasta blends well with the delicate texture of the sauce, while vegetable, seafood and meat chunks go well with short, large-hole pasta.

Classic bolognese

INGREDIENTS
250 g ground beef
8 medium tomatoes
1 large clove of garlic
100 g parmesan
half a glass of red wine
black pepper
basil
Add olive oil and sauté the ground beef, add wine and mash the minced meat. It is necessary for all the liquid to evaporate. Remove the skin from the tomatoes, first scalding them with boiling water. Cut into cubes and add to the minced meat. You should not use concentrated tomato paste for the sauce, fresh tomatoes are better. Mix everything well and simmer for about 20-30 minutes. Then add chopped garlic and spices to taste. Sprinkle with Parmesan last, when the pasta and sauce are already on the plate ...

Carbonara sauce

INGREDIENTS
200 g bacon
1 large clove of garlic
4 tbsp. l. 10% cream
50 g parmesan
6 egg yolks
black pepper
Cut the bacon into strips and sauté in a little olive oil. Add the chopped garlic. Whisk the yolks with the cream and add a thin trickle to the freshly cooked pasta to curl up the mixture. Spread on bowls, sprinkle with fried bacon, black pepper and grated Parmesan.

Sauce with tomatoes and seafood

INGREDIENTS
350 g seafood cocktail to taste
8 fresh tomatoes
2 cloves of garlic
1 small bunch of parsley (can be dried)
chili or paprika to taste
2 tbsp. l. white wine
live oil to taste
Boil seafood for 2-3 minutes. The broth can be used to boil pasta. Chop the garlic and parsley, add a little olive oil and mash until the juice appears. Peel the tomatoes and fry over high heat for 1 minute. Add wine and pepper. Then simmer everything over low heat for 7 minutes. Add the mixture of garlic and parsley and tomato for a couple of minutes. Spread the pasta on the plates, pour the resulting tomato sauce and sprinkle with seafood.

Cheese sauce with zucchini

INGREDIENTS
150 g gorgonzola
1 vegetable marrow
200 ml 10% cream
small bunch of dill
parmesan to taste
Cut the zucchini into semicircles and fry a little. Season with salt and chopped dill and cut the cheese into cubes. Heat the cream and add the cheese, wait until it is completely dissolved. To this end, it is better to choose varieties of cheese that melt quickly: gorgonzola, parmesan, beaufort, cantal ... It is best to combine 2 types of cheese. Serve the pasta laid out on plates, on top of the fields with cheese sauce, put the zucchini. Sprinkle Parmesan on the dish.

Mushroom sauce

INGREDIENTS
300 g fresh champignons
150 g pork belly
300 ml 20% cream
1 tsp ground nutmeg
salt black pepper
Cut the brisket into strips and the mushrooms into cubes. Fry the brisket until golden brown. Separately from the meat, fry the mushrooms until the liquid evaporates, salt them and then add the meat. Warm up the cream and add the grated Parmesan and nutmeg before boiling. Stir everything well and turn off the heat when the cream becomes thick. Put the pasta on the plates, pour the creamy sauce and top with the mushrooms and brisket.

Pesto sauce

INGREDIENTS
1 tbsp. l. olive oil
1 bunch of basil
1 clove of garlic
40 g pine nuts
50 g Parmesan Salt
Put the basil, garlic and pine nuts in a blender, add salt and olive oil to taste and blend until puree. Add cheese and stir again. Add sauce to pasta.
It won't take you long to prepare each sauce and dish in general. In addition, these sauces can be combined not only with pasta, but also with rice. And one more little tip: when you prepare pasta, throw it in a colander and do not rinse it with water. Place on plates and season with your favorite sauce.