Meat sauce for pasta
Description
The dish is prepared without unnecessary complications. The meat sauce for pasta and many other things is the most important dish I inherited, along with the recipe for delicious Kuban borscht. The order is crucial: first, fry the onions almost until done, then add the meat. The meat releases juice, so keep frying over high heat, stirring constantly until all the liquid has evaporated, then let the meat brown. The entire process takes place over high heat. I don't recommend leaving the cauldron unattended. Once you add water, reduce the heat to low so the meat simmers gently. Good luck, and the finished dish can now be served.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Slice the onion into rings and sauté in oil until translucent.
- 3
Step 3
Cut the meat into pieces.
- 4
Step 4
When the onion is sautéed, add the meat, mix well, and simmer until the liquid evaporates.
- 5
Step 5
When the liquid has evaporated, continue frying for another 15 minutes, stirring.
- 6
Step 6
Pour boiling water over the meat, add spices, and simmer covered for 40 minutes. Then add salt and let it cook for another 10 minutes.
- 7
Step 7
Serve the finished sauce with pasta.