Red sauce serves as the basis for the preparation of other sauces derived from it. Today I will be preparing a somewhat simplified, homemade version of the red main sauce.

The flour for its preparation should be fried until golden in advance, in the oven, and cool. But I will do it right in the pan. If sauces are constantly on your table, not only, then it makes sense to stock up on ready-made flour for the sauce.

So what we need:

• Carrots and onions - one each
• Parsley root - 30 g,
• Flour - 40 g,
• Broth - half a liter,
• Tomato paste - 30 g,
• Butter - 20 g,
• Sugar, salt, pepper - to taste.

Red main sauce - cooking.

If the red sauce is planned to be served with fish, then it should be prepared from fish broth, and if it is served with meat, for example, then in meat broth.

Toast the flour in a dry frying pan until golden brown. Set aside, let cool. Then you can dilute the broth, introducing it into the flour in a thin stream. Mix well so that there are no lumps.
Cut the onion into small cubes, grate the carrots, parsley. In the original recipe, vegetables need to be cut, keep this in mind.
Pass all the vegetables in oil, then add the tomato paste. We are waiting for the mass to boil.

Now add the flour diluted in the broth, mix and bring the red main sauce to a boil, always under the lid.
Boil the sauce over low heat for about 10 minutes. At the end of cooking, add salt, sugar and pepper to taste.
Now the sauce needs to be filtered, its thick part is processed with the help of mashed potatoes. Return to the liquid part and bring to a boil again. You can add a little more butter to the finished hot red sauce.

Serving with meat
- cook the sauce in meat broth + 2 tbsp. potrvein at the end of cooking.

Serving with a fish dish
- cook the main red sauce in fish broth + chopped pickled gherkins, a handful of olives and a slice of lemon at the passivating stage (except for the lemon - it is at the end).

Preheat oven to 180°C. Wash the bones, dry, put on a baking sheet. Place the bones in the oven and cook, turning occasionally, for 1 hour.

Transfer the bones to a large saucepan, pour in 3 liters of water. Add 1 carrot and 1 onion fried in a dry frying pan, parsley root, black peppercorns, 1 bay leaf and salt. Bring to a boil, remove foam. Close the pan with a lid and cook over medium heat for 4 hours. Remove the bones from the pan, strain the broth. Let cool. Remove all fat from the cooled broth.

Prepare the vegetable dressing the next day. Wash tomatoes. Scald them with boiling water and remove the skin. Grind tomatoes in a blender. Peel the remaining carrots and onions and chop coarsely. Melt the fat in a pan and fry the vegetables in it until brown, 5 minutes. Add chopped tomatoes, cook over medium heat, stirring, 15 minutes. Transfer vegetables to a large saucepan.

Fry the flour in a dry frying pan, 1.5 minutes. Bring strained broth to a boil. Whisking constantly, add flour. Reduce heat to low and simmer for 2 minutes.

The sauce is red, like in kindergarten - many people associate the gravy recipe with childhood. But, even knowing all the ingredients and their proportions, few people get exactly the same familiar and memorable taste. It seems that the technological scheme of preparation is clear - but everything is not right. Now you can learn how to make red sauce with and enjoy its taste.

How to get that taste

The recipe for red sauce and the technology for its preparation are quite simple. The flow sheet for this meat sauce (prepared as in a canteen) contains the following:

• meat broth (brown) - 1 l;
• butter - 30 g;
• wheat flour (highest grade) - 50 g;
• tomato paste - 80 g;
• carrots - 1 pc.;
• onions - 1 pc.;
• parsley root - 20 g;
• sugar - 1 tbsp. l.;
• vegetable oil.

The preparation of red sauce begins with the preliminary cleaning of vegetables. Then they are finely chopped.

Onions and carrots are sautéed in vegetable oil. Tomato paste is diluted in hot boiled water and poured into vegetables, then finely chopped parsley root is added and everything is poured over vegetables. Bring the roast to readiness.

Melt the butter in a saucepan and fry the flour on it until it turns from white to cream. Then add cold water to it in a ratio of 1:4 and stir very quickly with a whisk, trying to break up all the lumps that have formed.

Strain the meat broth and bring to a boil. After that, a flour solution is poured into it through a sieve carefully, in a thin stream, with constant vigorous stirring. Stir until the broth boils again and thickens.

Add vegetable frying and leave to simmer over low heat for about 45 minutes. After that, pour sugar, salt and spices into the sauce (if desired). Boil everything for 15 minutes. Pour the resulting gravy through a sieve into a clean pan, squeeze the vegetables with a spoon and place back into the sauce. Put it back on fire and let it boil. After that, let the dish brew a little and serve it to the table.

Delicious red sauce - just like in the garden - is ready. It is served with pasta, mashed potatoes, meat dishes, sausages. It is great for stewing meatballs and meatballs.

Do not try to shorten the time - it is in the observance of the cooking technology that the secret of the special taste of red sauce lies.

If you want to make a hot sauce, add at the end, when laying sugar and salt, hot pepper or mustard seeds. Determine the quantity according to your taste.

Red gravy is also prepared for meat filling - this is an excellent addition to spaghetti. To do this, fry half a kilo of minced meat and add it half an hour before the end of the first boiling of the dish.

During the preparation of the red main sauce, the following spices can be added: bay leaf, allspice (peas), dried garlic, basil, coriander.

During the boiling process, do not dilute the broth with water - this will spoil its taste. To prevent the liquid from boiling off very quickly, cook the meat sauce only on the lowest heat.

Red meat sauce is one of the most vivid gastronomic experiences of childhood for many people. If you want to experience this taste again, then try the suggested recipe. Making a red sauce like the one you get in a canteen doesn't take much effort, and you'll definitely love the result.

In contact with

Red main sauce. GOST. March 26th, 2013

Yes, this is the same gravy that was and is poured over all meat dishes in all canteens of the former USSR. She accompanies us from the school canteen to ... can I not write about the wake?
In an adult way, this gravy is called "red main sauce". It is one of the basic sauces of Soviet cuisine; many other sauces are prepared on its basis.
For all its prevalence, I have heard many times that for some reason it is not possible to reproduce it at home.
He deserved the love of the people strongly, which is worth only one phrase: "Sauce? How is it in the canteen? Class."
I have long wanted to make it specially and separately, but there was no chance, or rather the dish to which it is served, and then suddenly we wanted meatballs. So here).

Recipe (gr.)
Bouillon brown 1000
Fat 30
Premium flour 50
Tomato. Pasta 80
Carrot 80
Bow rap. 40
Parsley (root) St. 20
Sugar 25
Output 1000

First, I prepared all the ingredients, since the laying takes place almost simultaneously. To make it more visible. This vegetable set is enough to prepare 1 liter. sauce.

Onions, carrots cut into strips, you can carelessly. Heat up a frying pan with fat and fry the vegetables.

We dilute the tomato with boiling water. paste and add it to the vegetables. Boiling water, because it is faster to breed and does not cool the vegetables in the pan. Fry together until done.

Then fry the flour (without fat) until creamy, cool a little and dilute with warm water in a ratio of 1:4, until completely dissolved.

Let's move on to the broth, brown looks like this, this is an ordinary meat broth, which is cooked with baked onions and carrots, subsequently strained.

Bring to a boil and in a thin stream, through a sieve, add the diluted flour, stirring vigorously to avoid lumps when brewing flour. Stir until the broth boils again and thickens.

After that, add the vegetable part and leave to boil over low heat for 45 minutes.

Now it remains to add sugar, salt, peppercorns, bay leaf. Let it boil for another 15 minutes, even out the taste, pass through a sieve. You don’t need to wipe the vegetables, just squeeze them out with a spoon, especially since the bay leaf is very difficult to wipe, and then there’s also peppercorns ... Pour into a clean bowl and let it boil again. Ready.

Explanations.
If the sauce is served on its own, then it must be seasoned with margarine (draining butter) 70 gr. per 1 liter Margarine apparently to reduce the cost of the product.
I traditionally did not find parsley root, so I distributed its mass on onions and carrots.
The sauce is served with dishes from cutlet mass, offal, sausages, sausages, boiled smoked meats.
Why red? I don't know, but flour and carrots do the trick, it's orange.

I needed the sauce to stew meatballs.

Any sauce will add variety to cooked dishes. Often he can « pull out » even something that could not be cooked properly will make it original. There are many recipes for sauces, but there are also those that serve as the basis for preparing a large number of others. Just red sauce is one of them. It can be used as an independent seasoning or you can add various ingredients to it, experiment with tastes. This sauce and any of its derivatives can be used in the preparation of various dishes.

How to cook

Red sauce - the main one is prepared quite quickly and simply. Everything you need for it is in any kitchen, and there is nothing unusual in the technical and technological map (tk). The only difference is that in catering establishments, cooking oil or margarine is used in its preparation, and at home it is preferable to cook it with butter.

Ingredients:

• brown broth - 0.5 liters
• butter - 2 tbsp. spoons
• carrots - 1 pc.
• onion - 40 g
• wheat flour - 50 g
• tomato puree - 200 g or fresh tomatoes - 250 grams
• sugar - 25 g

If desired, add finely chopped greens and grated parsley root.

nutritional value

This sauce belongs to low-calorie products, it is recommended for children and geriatric nutrition.

It consists of:

It is also not a dietary product - people with gastritis and peptic ulcer should refuse to use it.

Cooking

• The main condition of this sauce is well-fried flour and tomatoes. It is necessary to fry the flour, otherwise it will give the sauce viscosity and taste of paste.
• Brown broth is made from the bones. To do this, you need to finely chop the raw meat bones and bake in the oven until a brown color appears. After that, they can be boiled with roots and herbs. This sauce will have a more pronounced taste.

Let's start cooking

1. Fry the flour in a dry frying pan until golden brown. It should become fragrant. Let her cool down a bit.
2. Pour the broth into the flour in small portions, stirring all the time so that lumps do not form. For this, it is better to take a fork. Boil until thickened.
3. Finely chop the onion, grate the carrots and parsley. Fry the vegetables until golden brown in butter, add tomato paste and boil for 2-3 minutes at a gentle boil.
4. Pour the broth with flour into the bowl with vegetables, stirring again so that the sauce is homogeneous. Let it boil for 10 minutes.
5. Add spices, salt if necessary.
6. Beat the sauce with a mixer so that there are no pieces of vegetables left in it, cool and can be served at the table or used as a base for other seasonings.

Meat

On the basis of the red main sauce, seasoning for meat is made. It is made on a strong meat broth, and 2-3 tablespoons of dry red wine are added to the vegetables. Otherwise, it is done in the same way as the main one.