The best gravy for pasta and other side dishes 🍝

Kitchen appliances and utensils:

• plate;
• pan with a lid;
• stirring paddle;
• kitchen knife;
• cutting board;
• grater;
• beaker;
• teaspoon and tablespoon.

Ingredients

Step cooking

1. First you need to prepare vegetables: carrots (1-2 pcs.) And onions (2 heads), peel and rinse in water. Cut the onions into medium-sized cubes, and grate the carrots on a coarse grater.
   
2. Add vegetable oil (2 tbsp. L.) To the pan, put on fire. When the oil is warm, put the chopped onion and simmer it over low heat, stirring occasionally, until golden brown.
   
3. Then add the grated carrots, mix and continue to simmer the vegetables over low heat until the carrots are soft.
   
4. Pour flour (2 tbsp. L.) To vegetables and mix. If you are worried that there may be lumps, you can pre-dilute the flour in a small amount of water and pour into the pan. Also, instead of flour, you can take starch, but not 2 tbsp. l., and 1 tbsp. l
   
5. Now you need to add tomato juice (1-1.5 stack.). Instead of tomato juice, you can take tomato paste and dilute it in water.
   
6. Mix the gravy thoroughly, add salt, sugar and black pepper to taste. You can also add the Provencal Herbs seasoning, dried herbs or any other seasoning for cooking vegetables and gravy. Spicy lovers can add garlic to taste. Mix the gravy well again, cover and cook over low heat for 5 minutes.
   
7. Put the pasta in a plate, pour the gravy on top and you can start the meal.
   

Enjoy your meal.

Video recipe

We bring to your attention a step-by-step video instruction that shows how to make delicious and aromatic gravy from almost all available products for almost any side dish, including pasta.

Cooking and serving methods

Such gravy can be supplemented with bell pepper and eggplant, as well as a wide variety of herbs. You can add chopped sausages, pieces of smoked sausage or meat to it. And such a meal is suitable not only for pasta, but also for mashed potatoes, boiled rice, buckwheat or any other porridge.
Gravy is not just an addition to the main course, but also an opportunity to give the food an interesting look, rich aroma and additional taste.

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