Spaghetti with pork in the oven. Ways to cook pork and pasta with simple ingredients. Recipe in spicy tomato sauce

Pork gravy - a recipe for delicious and meaty gravy in a frying pan and in a slow cooker. To ensure that this simple pork gravy recipe is tasty and tender, it is best to use fresh pork. Pork goulash with gravy is one of the recipes for a meat dish that can be garnished with pasta or mashed potatoes.

Meat gravy is a complete second course, which is stewed pieces of meat in a small amount of broth. The gravy can be meat, chicken, vegetable, cream or tomato. You can use different meats to make meat gravy. Some people prefer to cook it from rabbit, pork, lamb, turkey, others from beef or chicken.

Pork meat gravy is one of the universal gravies that goes perfectly with both side dishes of cereals and pasta, and with mashed potatoes it is simply delicious. Meat plays a primary role in the taste of gravy. Properly selected meat is the key to a delicious gravy. Give preference to meat without a lot of fat.

In addition to the classic set of carrots and onions, bell peppers, tomatoes, green beans, eggplants or zucchini are often added to the meat gravy.

Pork with gravy is an incredibly tasty dish, adored by many, which goes well with almost any side dish. It will be appropriate both at a formal feast and at an ordinary one. Gravy can be prepared in different ways, which every housewife who wants to feed her loved ones with tasty and healthy food should become familiar with.

Pork gravy classic recipe

Ingredients:

Pork - 600 g;
Carrots - 2 pcs.;
Onions - 2 pcs.;
Tomato paste - 2 tbsp;
Wheat flour - 2 tbsp;
Garlic - 4 cloves;
Greens (dill, parsley) - to taste;
Salt - to taste.

Cooking method:

First of all, rinse the meat in water, then cut the meat into small pieces no larger than 5 cm in width and length;
Then fry the meat until half cooked over high heat in a frying pan, and when browned, turn the heat to moderate;
Grate the carrots (or cut into small pieces), cut the onions into small cubes, chop the garlic. Add all vegetables to the pan and fry for 5 minutes;
Add flour to the pan and continue cooking over low heat for 3 minutes;
Pour water into the pan to cover all ingredients;
Add tomato paste and bring to a boil. Then reduce the heat and continue cooking for another 15 minutes under the lid;
Add chopped herbs and leave to brew for another 15 minutes. Bon appetit!

Pork gravy is a godsend for rational housewives who are in a constant search for dishes that allow them to feed their family tasty and inexpensive. It is enough to cook goulash correctly just once, so that you can easily repeat the recipe without looking at the cookbook.

The goulash takes about 1 hour to prepare – during this time small pieces of meat become so soft that they literally melt in your mouth. There is a lot of gravy, it is thick, rich and can make any side dish juicy.

Gravy with tomato paste from pork in a frying pan

Ingredients:

Pork - 800 g;
Water - 1 l.;
Tomato paste - 100 g;
Carrots - 250 g;
Wheat flour - 3 tbsp;
Onions - 250 g;
Sunflower oil - 50 g;
Bay leaf - 2 pcs.;
Salt - to taste.

Cooking method:

To prepare the gravy, take pork pulp or tenderloin. It's okay if the pork has a slight layer of fat. Before cooking, place the meat in a colander and rinse thoroughly with running water. Leave for a few minutes to drain excess liquid or dry with a napkin. Cut into small portions;
Heat some sunflower oil in a convenient frying pan. Add pork pieces. Fry over moderate heat until lightly browned;
Place the fried pork pieces in a stew pan;
Peel the onion and cut into small pieces. Wash and peel the carrots, grate on a coarse grater. Pour the remaining oil into the frying pan, heat it up, add carrots and onions. Fry for 5-7 minutes, stirring occasionally, until soft, over medium heat;
Add wheat flour. The thickness of the finished gravy depends on the amount of flour. The more flour, the thicker the sauce. Stir;
Add tomato paste and hot water. Stir. Bring to a boil. Boil for about 5 minutes. Add salt, ground pepper;
Add tomato sauce to the fried pork and simmer on low heat. Simmer for 30-50 minutes until soft. 5 minutes before the end of stewing, add bay leaf;
Pork gravy is ready. You can serve immediately after stewing or cook for future use for several days. Store the cooled gravy in the refrigerator. Reheat to desired temperature before use. Bon appetit!

For gravy, you can use not the best meat or even trimmings, which makes the dish cheaper. Due to fine cutting and prolonged stewing in broth or sauce, pork of any quality turns out soft and tender. Meat gravy is often confused with goulash. They really are similar. But I think that the Hungarians would be offended if they found out about this. Real goulash is still different from pork meat gravy, a recipe with a photo of which is on our menu today.

The most delicious gravy is made in a slow cooker. Due to the special temperature regime, the meat simmers as if in an oven, is steamed, and turns out to be the softest, even if the pulp of not the best parts of the pork carcass is used.

Meat quick gravy

Ingredients:

Pork - 500 g;
Wheat flour - 50 g;
Onions - 200 g;
Water - 0.5 l.;
Tomato paste 100 g;
Bay leaf - 1 pc.;
Ground black pepper - to taste;
Salt - to taste.

Cooking method:

Rinse the pork well in running water. Take a paper towel and dry thoroughly on all sides. Cut into small slices. You can cut it into cubes, cubes, plates;
Peel the onion, rinse and also dry with a napkin. Cut into small cubes;
Heat a little refined sunflower oil in a deep frying pan or thick-walled saucepan. Dip the pork pieces into the oil. Fry over high heat for about five minutes, stirring occasionally with a wooden spoon;
Add chopped onion. Stir and fry for another 5-7 minutes over moderate heat until the onion is soft. At this step, if desired, you can add coarsely grated carrots;
Add wheat flour. Stir and keep on fire for 1-2 minutes;
Add tomato paste, stir until the meat pieces are completely covered with the paste. Instead of pasta, you can use ketchup or homemade tomato sauce;
Pour in boiling water. Add salt, pepper, bay leaf. From spices you can add allspice, ground coriander, paprika. Mix well. Cover with a lid and boil. Simmer over low heat for 30-35 minutes. During this time, the pieces of pork will become soft and very juicy;
Pork meat sauce is ready. Remove the bay leaves, they have already given up their aroma, and taste. If everything suits you, it’s time to have a hearty and tasty lunch. Serve pork gravy with any side dish and garnish with chopped herbs. Bon appetit!

The gravy enhances any side dish, vegetables, pasta. A small piece of meat is enough to feed the whole family, since with properly prepared gravy, any side dish goes off with a bang.

The gravy does not have a clearly fixed recipe. By adding new ingredients, you will get a sauce with an unusual taste, and you can make lunches or dinners more varied. The recipes provided will tell you in detail how to make pork gravy, inexpensive, but tasty and healthy.

Pork gravy in a slow cooker

Many main courses require meat gravy. This slow cooker recipe goes great with any of our everyday meals, from pasta to mashed potatoes. Instead of pork, you can use other meat - to your taste.

Ingredients:

Pork - 400 g;
Tomato paste - 3 tbsp;
Onion - 1 pc.;
Sunflower oil - 40 ml;
Wheat flour - 3 tbsp;
Water - 0.5 l.;
Carrots - 1 pc.;
Garlic - 2 cloves;
Spices (herbs, pepper) - to taste;
Salt - to taste.

Cooking method:

Cut the washed pork meat into cubes or pieces of any shape;
Peel the carrots and grate on a coarse grater;
Peel the onion and cut into small cubes, like for a vinaigrette;
Pour sunflower oil into the multicooker bowl;
Turn on the “Frying” mode and set the timer for 20 minutes, if this is not provided by the default program;
Place meat, onions and carrots in a container, stir occasionally. You don't have to close the lid;
While the main ingredients are frying, dissolve the specified amount of flour in cold water. It is advisable to use a whisk or beat with a blender so that there are no lumps left;
When the meat and vegetables are fried, add spices, salt and water with flour to the bowl;
Set the “Extinguishing” mode for 50 minutes;
At the end of the process, the gravy can be left on the heater to maintain the optimal temperature of the dish until serving. Bon appetit!

Since childhood, we have been taught that any side dish of cereals or pasta must be served with meat sauce - this rule is strictly observed in the canteens of kindergartens and schools.

The gravy made with milk, sour cream or cream is very tasty and light. To prepare this sauce you will need a milk ingredient, onion, some water, flour and seasonings.

Pork with sour cream sauce for pasta

Ingredients:

Pork - 600 g;
Sour cream - 300 g;
Milk - half a glass;
Sunflower oil - 100 ml.;
Onions - 2 pcs.;
Garlic - 2 cloves;
Greens - a bunch;
Paprika - 1 tsp;
Carrots - 2 pcs.;
Spices - to taste;
Salt - to taste.

Cooking method:

Wash the meat, cut into equal parts, add a little salt, fry in a frying pan;
Grate the carrots, cut the onion into small cubes. Fry vegetables for 15 minutes. Combine ingredients in one pan. A roasting pan or saucepan with thick walls will also work;
Add spices, water, and simmer until half cooked;
In a separate container, mix milk with sour cream, salt, pepper, and flour. Add crushed garlic. Stir the pork after pouring the sauce over it. Wait for it to boil and simmer on the lowest heat for some more time. Pork sauce with sour cream is ready. Serve it with pasta. Bon appetit!

Meat gravy has become something familiar to us, but not all of us know how to cook it correctly. Perfectly cooked meat literally melts in the mouth and many people confuse the duration of its preparation, listening to foreign chefs who recommend spending no more than 10 minutes on heat treatment. Remember that the meat for meat gravy must be stewed for at least 1 hour. Only then will it become tender and juicy and will disintegrate into fibers on its own.

Pork stewed in sour cream and tomato sauce in a slow cooker

Ingredients:

Pork – 500 g;
Sour cream - 100 ml;
Tomato paste - 100 g;
Greens - a bunch;
Olive oil - 100 ml;
Flour - 50 g;
Onions - 2 pcs.;
Ground pepper - to taste;
Salt - to taste.

Cooking method:

We wash a piece of pork under the tap, dry it and cut into medium-sized pieces;
Pour olive oil into the container and start the “Baking” function. Set the timer for 10 minutes. Place the meat and cook, making sure to close the lid;
Peel the onion and chop it finely. Add the onion to the meat and stir. Cook without changing the mode for another 10 minutes;
Sprinkle the meat and onions with flour, salt and pepper. Stir;
Place sour cream and tomato paste in a separate cup, season with salt and black pepper. Shake well;
Pour the sauce over the meat, add water so that the liquid completely covers the meat. Start the “Stew” mode and cook the pork for 1 hour 30 minutes. Serve with pasta, boiled spaghetti or mashed potatoes. Bon appetit!

Goulash is a simple meat dish that men adore. It has many variations, but if you are taking your first steps in the culinary field, we advise you to remember the good old Soviet recipe - pork goulash with gravy. A recipe with a photo will serve you step by step as a reliable visual support - thanks to the photo you will know for sure that everything in your frying pan is happening exactly as it should. The recipe is ideal for beginner housewives.

Pork with gravy in a slow cooker with mushrooms

Ingredients:

Pork - 700 g;
Olive oil - 40 ml;
Mushrooms (champignons) - 250 g;
Onion - 1 pc.;
Tomato paste - 1 tbsp;
Meat broth - 200 ml;
Spicy tomato sauce - 2 tsp;
Bay leaf - 2 pcs.;
Sour cream - 1 tbsp;
Salt - to taste.

Cooking method:

Wash the pork thoroughly, pat it with a towel, carefully cut out the veins and cut the meat into medium slices;
Under running water, brush the champignons and place them on a towel to dry slightly. Chop fairly coarsely;
Pour oil into the bottom of the appliance container, start the “Baking” program and warm it up slightly. Place pieces of pork in a container, season with spices and cook the meat for 15 minutes;
Stir the meat. Peel the carrots and onions and chop finely. Add vegetables to meat, stir and cook in the same mode for another 10 minutes;
Now add the mushrooms, tomato puree, spicy tomato sauce and homemade sour cream. Pour in the broth and salt;
Run the “Extinguishing” function for 1 hour 10 minutes. Close the lid. 10 minutes before the end of cooking, open the lid, add bay leaf and add chopped garlic. Stir;
After cooking, do not remove the pork and gravy for another 10 minutes. Serve with a vegetable side dish or spaghetti. Bon appetit!

We inherited the recipe for pork goulash with gravy from Soviet catering. Pieces of meat, fried with flour and then stewed in tomato sauce, were liked by many, and the dish quickly migrated to home kitchens. If you don’t have a lot of ingredients at home, you can make a quick gravy from tomato paste, onion, flour and pepper with salt.

Pork gravy helps make any side dish tasty and the dish varied. Our tips on how to prepare pork gravy correctly will help you avoid mistakes and disappointments. Follow the recommendations and everything will work out for you:

Gravy made with potato flour should not be overcooked, otherwise it will become too thick. After introducing the starch, it is enough to keep this sauce on the fire for only 1-2 minutes;
Pork is fatty meat. As a result of its preparation, a lot of fat is released. To make the gravy less greasy, it is recommended to skim off all the fat before thickening the sauce;
Quick frying helps preserve valuable nutrients for the body. The thinner you cut the meat for gravy, the faster it will cook and the healthier it will be;
Classic proportions for gravy - take 1 tablespoon of flour or starch for 2 cups of liquid;
To prevent flour or starch from forming lumps when combined with hot liquid, dilute them in a small amount of cold water. In this form, add to the gravy, stirring it thoroughly. This will help make the gravy smooth and creamy;
Greens will add additional taste and appetizing appearance; sprinkle the dish with it during serving. Parsley goes especially deliciously with goulash. Before serving, add fresh chopped herbs to the gravy - this will decorate the dish and save it from everyday life;
Carrots added to the gravy not only improves its taste but also gives a beautiful golden color;
To make the gravy moderately thick, add a little flour when frying the onions. Another option is to coat pieces of meat thoroughly in flour after processing with spices, then fry it. To be sure to avoid lumps, you need to first dilute the flour in water, and then pour it into the main body of the dish;
If you do not use thickeners, such as starch or flour, then at the end of cooking you can add sour cream diluted in water;
It is preferable to use chilled meat for gravy. Its quality can be determined by pressing with a finger. In high-quality meat, the hole formed by pressing will immediately level out;
It is possible to change the taste of a dish using flour. Before adding it to the dish, fry until golden brown. It will add a nutty flavor;
Do not salt the meat in advance - this will deteriorate its taste and reduce its nutritional value;
To increase the mass of goulash, you can add squash while frying the vegetables. It will not spoil the taste, but will only give the dish a beautiful shade and an even consistency;
When frying meat, do not cover the pan with a lid. Do not pack the pieces of meat tightly together;
Stewed pork with mushrooms is incredibly tasty. Just at the end of cooking, add fried mushrooms to your goulash;
There is no need to choose too complicated options when it comes to spices. The classic set is most suitable: black peppercorns or ground, paprika, bay leaf;
If you want to get juicy meat when frying, brush it with mustard several hours before cooking. To keep the meat softer, it needs to be quickly fried over high heat, then its own juice will be preserved inside;
The meat will turn out especially tender and soft if you keep it in milk for several hours;
The flour in the dish can be replaced with corn starch, having previously dissolved it in water, broth or sour cream;
5 minutes before the end of cooking, add 50 g of butter to the goulash; it will give a delicate milky taste.

Pork gravy is a very convenient and versatile dish. It can be served with any side dish. You can prepare porridge from cereals, mashed potatoes, pasta. This gravy will give any side dish a wonderful taste.

What's the most important thing in gravy? Naturally, it is itself, thick, rich, with sour cream and tomato, with vegetables. And the main thing is that there is a lot of it. You can serve pork gravy with almost any side dish: potatoes in various incarnations, pasta, cereals.

Coming from Hungary in the middle of the last century, goulash was received with a bang and did not bypass any home in the Soviet Union. And this is not surprising, because just a couple of tablespoons of goulash on a large plate of potatoes or pasta was enough to make the food tasty, and it was enough to feed the whole large family. You can serve goulash with different side dishes, even with different types of pasta, but in its classic version, goulash, of course, is served with puree.

Video “Pork gravy recipe is simple and tasty”

You don't know what to feed your family? And so that the food is tasty, satisfying and appetizing. I bring to your attention, our dear readers, a recipe for making pasta with pork and vegetables. A hearty, tasty dish will not leave your family indifferent. You will see how your household will ask for more.

You can serve this pasta with fresh or pickled vegetables. Both options will be on topic. Preparing such a delicious dish is not difficult. The ingredients are available to everyone. This food is perfect for lunch or dinner, as an independent dish. Treat yourself and your family to delicious pasta with pork and vegetables. So, let's start cooking.

Let's take the following products: pork, pasta, bell peppers, green peas, green beans, canned corn, garlic, onions, carrots, sunflower oil, salt, ground black pepper.

Wash the pork well and dry it with a paper towel. Cut into small slices. Heat sunflower oil in a frying pan. Fry the pork for about five minutes.

Peel the onions and garlic, carrots. Cut the garlic into circles and the onion into half rings. Cut the carrots into thin strips. Add the prepared products to the pieces of pork. Fry over low heat until soft. This will take about 5-10 minutes.

Wash the bell pepper, cut it in half, and cut into strips. Add frozen green peas, green beans, bell peppers, and canned corn to the pan. Fry until all ingredients are ready. At the end of frying, season with salt and ground black pepper.

Choose pasta at your discretion. Boil in salted water until tender. Place in a colander and rinse with hot water.

Add boiled pasta to the pan with pork and vegetables. Mix everything well. If necessary, season with salt and ground pepper.

Pasta with pork and vegetables is ready. Pour into plates and serve with fresh and pickled vegetables.

Cook with pleasure.

Enjoy your meal!

Pork with pasta

A very simple and quick dinner or lunch made with pieces of fried pork and pasta. Nourishing and tasty!

What do you need

for 3-4 servings

A piece of pork (preferably with fat) – 200-400 g (as much as you have);
Pasta – 6-8 handfuls;
Vegetable oil for frying (or butter) – a little;
Krasnodar type tomato sauce – 2-3 tablespoons;
Salt - to taste;
Basil or black pepper - a pinch.

How to do

Pork cut into slices (up to 1 cm thick). Cut the slices into small pieces. Pour oil into the frying pan (a little if the pork has fat) and heat it up. Place pieces of meat into hot oil and fry over medium heat, stirring a couple of times, for 5-7 minutes. Add salt.
Pour into boiling water pasta. Cook according to package instructions (no longer). I had small horns, sold by weight, and cooked for 3-4 minutes (large ones take longer to cook). Drain the water.
Combine pork with pasta: put pasta in a frying pan with meat, add salt. Add tomato sauce, basil. Anyone who wants can add 1 finely chopped clove of garlic. Stir and leave on low heat for another 2-3 minutes.

Bon appetit!

A tasty and satisfying lunch of fried pork and pasta in tomato sauce

Very tasty!
Instead of meat, you can use pork belly, it will be even tastier!

If you have homemade tomato sauce, a can of lecho (sweet peppers in tomato) or tomatoes in their own juice, you can use them (not the whole can, of course, but 2-3 tablespoons of tomato sauce from there or 2-3 canned tomatoes, cut into pieces ).

If you have fresh tomatoes, then cut 2 tomatoes into small pieces, simmer along with the meat and not only add salt, but also add a little sugar (0.5-1 teaspoon).

However, you can skip the tomato altogether and simply combine fried pieces of pork with boiled pasta. Season everything with salt and pepper to taste (or sprinkle with basil or Provençal herbs).

During cooking, the pork has time to fry, and it is cut into small pieces. As soon as it turns white on one side, stir the meat so that the pork changes color on the other side.

If you don’t have pork or a piece of brisket, you can prepare the same lunch or dinner with chicken (breast or other fillet).

Other pork recipes

(stew - potatoes, eggplants, peppers, tomatoes).

Pasta with meat in a haze - just served, hot, breathing heat

This article offers pork and pasta recipes. The dishes are easy to prepare and anyone can make them. Please note that pork with pasta is a very tasty dish, but quite heavy on the stomach. So don't get carried away.

Recipe in a slow cooker - simple and tasty

What could be easier than cooking in a slow cooker? I put the groceries in, pressed the button, and everything was ready. Enjoy the taste of pork with pasta.

Number of servings: 3

Pork – 350-400 gr.
Onions – 1 pc.
Carrots - 1 pc.
Bell pepper – 1 pc.
Durum pasta – 250 gr.
Vegetable oil – 3 tbsp. spoons
Water – approximately 2 glasses.
Salt pepper.

Preparation:

Pour vegetable oil into the multicooker.
Fry the pork for 15 minutes in the “baking” mode.
Add chopped vegetables and fry for another 5 minutes.
Add dry pasta, salt, pepper and stir.
Pour in water to cover the food, but not higher.
Switch the multicooker to the “Pilaf” mode.

Pork with pasta in a slow cooker is ready.

Recipe with cheese in a mild sauce, in the oven

Baked pork with pasta is very tasty. A delicate creamy sauce goes perfectly with this dish.

Number of servings: 4

Pork – 400 gr.
Pasta – 300 gr.
Onions – 1 pc.
Chicken eggs – 2 pcs.
Cheese – 150 gr.
Vegetable oil – 3 tbsp. spoons.
Cream – 150 gr.
Chicken broth – 100 gr.
Salt, pepper, herbs to taste.

Preparation:

Fry the chopped meat in a frying pan.
Add finely chopped onion.
Boil the pasta.
Prepare the sauce:

Mix together eggs, cream and chicken broth.

Salt and pepper.
Grate the cheese.
Place the pasta in the mold.
Place meat and onions on top of pasta.
Pour sauce over everything.
Sprinkle with grated cheese.
Bake in the oven for 20-25 minutes at 200 degrees.

Pork with macaroni and cheese in a mild sauce is ready.

Cooking in a frying pan

The frying pan makes it easy to watch your food cook. The main thing is not to lose sight of her. Do not overcook meat and vegetables. Then everything will be very tasty.

Number of servings: 3

Pork – 300 gr.
Pasta – 200 gr.
Garlic – 3 cloves.
Tomato paste – 1 tbsp. spoon.
Seasoning for meat - 2 pinches.
Salt, herbs to taste.

Preparation:

Finely chop the meat.
Preparing the marinade:

Mix coarsely chopped onion with garlic cloves squeezed through a garlic press, vegetable oil, tomato paste, salt, pepper and herbs.

Mix the marinade and add meat to it.
Marinate for three hours.
Boil the pasta.
Fry the marinated meat in a frying pan.
Add pasta to meat.
Stir and simmer for 5 minutes.

Pork with pasta in a frying pan is ready.

In tomato sauce or with tomatoes

Tomatoes will add brightness and juiciness to your dish. The sourness goes very well with pork and pasta.

Number of servings: 3

Pork – 300 gr.
Spaghetti – 200 gr.
Onion - 1 pc.
Carrots – 1 pc.
Bell pepper – 1 pc.
Water – 1 glass
Vegetable oil – 2-3 tbsp. spoons.
Tomato sauce – 3-4 tbsp. spoons or 3-4 tomatoes.
Salt, pepper, herbs to taste.

Preparation:

Boil the spaghetti.
Cut the meat and fry in a frying pan.
Add chopped vegetables and grated carrots.
Add tomato sauce or chopped tomatoes.
Add a glass of water.
Simmer for 10 minutes.
Add spaghetti.
Salt and pepper.
Stir and simmer for 5 minutes.

Pork with pasta in tomato sauce or tomatoes is ready.

With mushrooms.

A very tasty dish. Use champignons and you won't go wrong. Better yet, just porcini mushrooms. Don't overcook the pork, keep it tender and juicy.

Number of servings: 3

Pork – 300 gr.
Spaghetti – 200 gr.
Mushrooms – 0.5 kg.
Onions – 1 pc.
Carrots – 1 pc.
Vegetable oil – 4 tbsp. spoons.
Salt, pepper, herbs to taste.

Preparation:

Fry the pork in a frying pan with vegetable oil.
Add chopped onion and grated carrots.
Separately, fry the mushrooms in vegetable oil.
Boil the spaghetti.
Combine the prepared mushrooms and fried meat, mix.
Place a portion of spaghetti on a plate and garnish with pork and mushrooms.

This concludes the pork and pasta dishes. But these dishes will also be a good help in your culinary activities. Cook better, cook tastier, and you will receive gratitude from your family and friends.

Pasta is the simplest and most classic dish. It’s hard to surprise anyone with such a concoction. But once you cook them with pork, add sauce, you get a dish worthy of a restaurant.

Pasta with meat in a slow cooker

Simple recipe step by step

pasta “horns” - 400 g;
oil – 30 ml;
medium bulb;
spices, salt;
pork tenderloin – ½ kg.

Time: 40 minutes.

Calorie content: 293.4 kcal.

You should start cooking by boiling the pasta. This must be done following the instructions on the package;
The meat component must be thoroughly washed and chopped into small strips;
Heat a frying pan and coat it with oil;
Fry the pork over high heat until golden brown;
While the meat is frying, you need to peel the onion and cut it in any way;
Add the chopped vegetable to the pork, season, add some salt and continue cooking over low heat under the lid;
5 minutes before readiness, add the boiled pasta to the mixture in a frying pan and mix thoroughly.

Fried pasta with pork in a frying pan

pasta “spirals” - 200 g;
onion – 1 small head;
pork pulp – ¼ kg;
oil – 30 ml;
carrots – 1 small root vegetable;
salt;
dried herbs, pepper.

Time: 50 minutes.

Calorie content: 262.3 kcal.

Before you start cooking, you should prepare the ingredients. The meat ingredient must be washed and chopped into pieces, the size of which suits you. We remove the peel from the carrot root crop, wash it and chop it using a grater. Remove the onion head from the peel, pour over water and chop into a medium cube;
We pour oil over the bottom of the frying pan, which we place on the stove. Place the chopped pork on a hot vessel and gild it over high heat;
We supplement the meat frying with chopped vegetables and, changing the heat level to minimum, sauté them until soft;
We send the pasta to the meat and vegetable mixture, flavor it with dried herbs, add salt, pepper and mix generously;
Add about ½ tbsp to the pan. water, cover with a lid and simmer until the “spirals” are ready;
If necessary, add a little more water if the pasta is not done. If the pasta is cooked and there is still water left, it is important to increase the heat to maximum and evaporate the remaining moisture.

Navy pasta with pork

pasta “nests” - ½ kg;
dill greens – 20 g;
pork tenderloin – 1/3 kg;
salt and favorite spices;
oil - for frying;
large onion.

Time: 35 minutes.

Calorie content: 298.7 kcal.

We remove the onion from the husk and chop it into several parts;
We wash the pork pulp and cut it into small pieces;
Place the freshly prepared ingredients and washed dill into the blender bowl. Grind to a minced consistency;
Coat the bottom of the frying pan with oil, place it on the fire and transfer the chopped meat and onions;
Season with spices and add salt. Fry the ground pork until lightly browned;
While the mince is golden, it is important to boil the pasta. The instructions on the package will help you do this;
Add boiled pasta to the meat frying and mix generously.

Pasta with pork in tomato sauce in the oven

onion – 1 large head;
tomato paste – 300 g;
pork pulp – ½ kg;
broth - 1 tbsp.;
pasta – ½ kg;
oil – 40 ml;
larva leaf – 2 pcs.;
dried herbs, salt.

Time: 45 minutes.

Calorie content: 227.9 kcal.

We wash the pork tenderloin and cut it into medium pieces;
Chop the onion into large cubes, having previously separated it from the peel;
Place a frying pan that can be put into the oven over high heat and pour in fat;
Sauté the chopped vegetable until transparent, add the meat pieces and give them a light golden color;
We dilute the tomato paste in the broth and pour this mixture over the fried pork;
Add some salt, season with spices, add a bay leaf, mix and place in the oven, which is heated to 190°C for 20 minutes (until the meat component is soft);
While the pork is simmering in the oven, you need to boil the pasta. Dealing with this is as easy as shelling pears: follow the instructions on the pack;
Add cooked pasta to the meat stewed in sauce, stir and keep in the oven for another 5 minutes.

Pasta in creamy sauce with meat

“spirals” from durum varieties – ½ kg;
seasonings;
cherry – 5 pcs.;
pork neck – 400 g;
“Parmesan” – 100 g;
flour – 40 g;
cream – 150 g;
“Dor Blue” – 100 g;
oil – 40 ml.

Time: 40 minutes.

Calorie content: 290.7 kcal.

Remove the fat from the meat component, wash it, blot it with napkins and cut it into pieces;
We coat each piece of meat in flour and place it in a frying pan, the bottom of which must be coated with oil;
Give the pork a golden brown color, remembering to stir;
Fill a small saucepan with cream and heat it well;
Cut Dor Blue into small pieces and add to warm cream, stir constantly until the cheese dissolves;
We wash the cherry tomatoes and chop each tomato in half;
We add tomatoes to the meat frying and add spices;
Continue to simmer the ingredients until soft;
Pour the creamy sauce over the pork and tomatoes and simmer for 10 minutes until the pasta is boiled;
Place the boiled pasta into the frying pan with the prepared ingredients and, after stirring, cook for another 5 minutes;
Grind the Parmesan on a fine grater and sprinkle it over the finished dish.

pasta comes in different varieties and shapes. Therefore, they will take different times to cook. To cook pasta correctly, you must follow the instructions on the package;
if cooked pasta according to a recipe needs to be stewed in sauce along with meat, it is better to reduce the cooking time by 1-2 minutes;
If desired, it is not forbidden to add your favorite vegetables and herbs. This way the dish will acquire a taste that you will like;
if you couldn’t get the meat from the “soft” part of the carcass, then you should simmer it additionally by adding a little water or broth;
As for the method of cutting ingredients, everyone chooses the method that he likes;
Does the recipe not include your favorite spices? Feel free to use them.