How to cook pasta stuffed with minced meat. Stuffed shell pasta - delicious and original pasta recipes. Sauce for stuffed pasta

Conchiglioni pasta (giant shells) stuffed with minced chicken

This is conchiglioni

Conchiglioni, lumakoni, cannelloni are giant shells, snails and tubules (large pasta) for stuffing.

This delicious Italian pasta can be prepared with a variety of toppings. If you take minced meat, then conchiglioni baked with minced meat will resemble dumplings of the highest quality or beshparmak.

If you stuff konkilni or other large Italian pasta with salads, then you will get an exquisite and beautiful appetizer.

And when you fill Italian shells or snails with sweets, you will have an original dessert that you can surprise your guests with.

There are many options for preparing conchiglioni, lumaconi, cannelloni and other large pasta for stuffing. And each dish from this cool pasta will be unusual both in taste and in appearance. An intricate process. Nice handmade. Tasty.

Ingredients for conchiglioni with minced meat

for 6 servings

• Conchiglioni (large shells) or lumakoni - 350 g (packing).

For stuffing large pasta

• Minced chicken - 0.5 kg;
• Egg - 1 pc;
• Semolina (or oatmeal) - 0.5 cups (or just put more minced meat);
• Cheese - 50 g;
• Basil, oregano (oregano), salt;

For sauce

• Onion - 1 head;
• Garlic - 2-4 cloves;
• Tomato - 2-3 pieces;
• Sour cream (yogurt or mayonnaise) - 100 g;
• Flour - 2 tablespoons;
• Water - about 2 cups;
• Salt, basil, oregano (oregano)

Baking dish, vegetable oil for greasing the form and for frying, foil.

This is what conchiglioni look like - huge shells with a cavity for stuffing

How to cook

• Make stuffing: grate cheese on a coarse grater; Combine minced meat, egg, semolina, herbs and cheese. Salt.

• Prepare sauce: cut the tomato in half and, attaching the slice to the grater, grate (you will get mashed potatoes, discard the skin). Cut the onion into thin half rings, the garlic into small pieces. Lightly fry in oil until softened. When an onion smell appears, add tomato puree to the pan, pour in sour cream. Combine flour with cold water, mix well. Slowly and constantly stirring the sauce, pour the diluted flour into the pan. As soon as the flour is brewed and the sauce thickens, turn off the heat.

If there is not enough sauce, then you need to add water, sauce or make additional tomato puree (you can add finely grated carrots, eggplants (coarse grater) to it, or grind the vegetables in a puree along with onions and garlic and pour the pasta with vegetable puree, and put the cheese not only in minced meat, but also sprinkle everything on top.

• Stuffing and baking: Fill the bottom of a baking dish with oil. Stuff each shell with minced meat (using a teaspoon). Lay out the conchiglioni. Pour sauce over pasta. If it does not completely close the shells, add water or milk. Either pour all the vegetable puree (along with the sauce or instead of it) - grated tomatoes or tomatoes + carrots (fine grater), peeled eggplants (large), or - chop all this + onions, peppers, garlic with a blender or pass through a meat grinder . Cover the conchiglioni tin with foil. put in the oven, heated to a temperature of 200-220 C. Bake for about 30 minutes closed, then remove the foil, drown the tips of the shells that accidentally floated up, and bake for another 10-15 minutes open at a temperature of 220-230 C, so that the sauce thickens. Serve hot.

Italian pasta conchiglioni are very large, giant shells that can be stuff dryAnd and bake with sauce in the oven, or boil until al dente (al dente - on the tooth, slightly undercooked, chewing with a slight crunch) and fill with cheese, liver pate filling, cottage cheese or other filling. Giant snails (lumakoni) and large tubes (cannelloni) are prepared according to the same principle.

For example, lumakoni or conchiglioni can be prepared with a salad of processed cheese and crab sticks + garlic, egg yolks and mayonnaise - lumakoni recipe. For spiciness, you can add bitter chili pepper to the filling of shell pasta).

Slightly undercooked lumakoni with crab meat and processed cheese

Cannelloni pasta is made from the highest quality flour and, apparently, this is the secret of a delicate, delicious, noble taste.

This is what cannelloni tubes look like

In terms of meaning, conchiglioni prepared according to our recipe resemble dumplings. But, at the same time, they have some special, slender, transparent ... even watercolor taste. They are light and graceful.

Good luck and bon appetit!

Stuffed pasta in the oven, the dish, at first glance, is simple. But how interesting, tasty and fragrant it is!

The best choice for stuffing are conchiglioni, resembling huge shells. Another type of pasta that is easy to stuff is canelloni. These are large hollow tubes. Filling them with minced meat is a little more difficult - it takes a little more dexterity and a more homogeneous mass.

Stuffed pasta in the oven with meat

Ingredients

conchiglioni - 250 g;
minced pork and beef - 0.5 kg;
onion - 2-3 pcs.;
garlic - 2-3 cloves;
water - 2 l;
parmesan - 200-250 g;
butter - 100 g;
ground paprika;
turmeric;
ground black pepper;
fresh or dried basil;
cream - 200-250 ml.

Filling preparation

Cut the garlic cloves in half, put them in hot oil in a pan and fry for 2-3 minutes until the color darkens. Then put on a plate and let cool.

Fry the chopped onion over low heat until golden brown. Add minced meat and fry further 5-10 minutes. Stir the minced meat constantly so that the lumps do not stick together. Pour some water, add spices and simmer until tender.

Meanwhile, bring 2 liters of water to a boil. Cook pasta in it for 4-5 minutes. Please note that the pasta should remain half-cooked. Then we recline on a sieve and pour with melted butter. Gently mix the pasta so as not to damage their shape. Let's cool down.

When the minced meat is ready, it must also be cooled to room temperature.

Grease the bottom of a baking dish with butter and spread a layer of pasta over the bottom. Put the minced meat in each shell with a teaspoon and sprinkle with a little basil. Top them with cream, and then sprinkle with grated cheese. We send it to the oven for 25 minutes.

In order for the cheese crust to turn out soft, cover the form with a lid or foil at the very beginning of cooking. Remove the lid after 15 minutes. We serve pasta stuffed in the oven, right in the form.

Stuffed pasta in the oven with meat and mushrooms

We use canelloni pasta for this dish. They are a little more difficult to stuff, but much easier to serve.

Ingredients

canelloni - 250 g;
minced meat - 250 g;
champignons - 150-200 grams;
carrots - 1 pc;
onions - 2 pcs;
cheese - 150 grams;
sour cream - 50-80 grams;
cilantro or parsley;
salt;
ground black pepper.

Pass the chopped onions and carrots, remove ½ of the vegetables.
Put the minced meat and very finely chopped mushrooms into the pan with the remaining vegetables.

Stir and fry until minced meat is cooked, salt and pepper. Pour water as needed, but remember that the filling should be thick.
From the second part of the vegetables we prepare the sauce. Pour in sour cream and spices, and then simmer the vegetable mixture until tender.

We cook the canelloni for 3-4 minutes and immediately rinse with cold water - so the pasta does not stick together, and it will be easy to work with them.

We start with a teaspoon with non-sharp edges, so as not to damage. It is recommended to stuff loosely, as the tubules may burst during cooking.

In sour cream and vegetable sauce, crumble finely chopped greens.
We spread the tubes in a mold, pour over the sauce and bake for 20 minutes at a temperature of 180 degrees. Sprinkle with grated cheese and keep in the oven until the cheese is melted (5-7 minutes).

Recipe for stuffed pasta in the oven with marinara sauce

Ingredients

large shells (conchiglioni) - 250 g;
cottage cheese - 250 g;
parmesan cheese - 100 g;
greens (spinach, parsley or dill) - 1 bunch;
garlic a couple of cloves;
butter.

For the marinara sauce

peeled tomatoes (with juice) - 300 g;
carrots - 1 pc.;
onion - 1 pc.;
cilantro (or basil) - 1 bunch;
ground black pepper;
white ground pepper;
salt to taste;
olive oil.

Boil the conchiglioni for 4-5 minutes. Rinse with water, pour in the melted butter and mix.

We are preparing the stuffing. We grind the cottage cheese, add 2/3 of the cheese grated on a fine grater, finely chopped greens and garlic. We mix the mass well. If the filling came out very thick, pour a little cream, sour cream or water.

Sauce. Saute the onion in olive oil for 3 minutes, then add the carrots to it and simmer the vegetables together for 5-7 minutes over low heat. We send chopped garlic there and sauté for another 2 minutes. Cut the tomatoes into small pieces and add to the pan along with the juice.

We chop the greens and simmer everything together for another 40 minutes over low heat with the lid closed. At the end, salt, pepper, season. It makes a very thick and rich sauce. It can be prepared in advance and kept in the refrigerator.

Lubricate the baking dish with butter, spread the pasta, fill them with curd mass. Drizzle with sauce and bake for 20 minutes. After 20 minutes, remove the form with stuffed pasta from the oven, generously sprinkle with cheese and return to the oven for another 5-7 minutes.

Minced meat for stuffing shells is better to take pork, so that it contains natural fat, which will make the dish juicy. But you can cook conchiglioni with minced chicken, as well as minced veal, adding a little extra butter.

The shells will be baked in a fragrant sour cream and tomato sauce with the addition of sweet pepper under a thick layer of cheese. It is best to bake in portioned dishes - this is how shells stuffed with minced meat will retain their shape and the dish will not lose its appearance during serving.

Total time: 45-50 minutes | Cooking time: 15-20 minutes
Yield: 6 servings (persons) | Calories: 380.27

Ingredients

• conchiglioni - 30-35 pieces
• minced meat - 400 g
• cheese - 150-200 g
• egg - 1 pc.
• bulb - 1 pc.
• sweet pepper - 0.5 pcs.
• garlic - 2-3 cloves
• sour cream - 1.5 tbsp. spoons
• tomato paste - 1 tbsp. spoon
• salt pepper
• a little vegetable oil
• fresh herbs - for serving

Cooking

Prepare everything you need: shells, minced meat, cheese, tomato paste, sweet peppers, onions, garlic, sour cream.



To begin, boil water in a large saucepan, salt it and boil the shells until half cooked (6-7 minutes).



When the shells are cooked, transfer them to a container of cold water - so they do not stick together and retain their shape, making them easy to stuff.

Heat the pan and fry the minced meat over high heat, stirring constantly so that large lumps do not form. Salt and pepper the mince a little.



When the meat begins to brown, transfer it to a small bowl, let it cool slightly and mix it with 50 grams of grated cheese, as well as a raw egg.



Now start making the sauce. To do this, coarsely chop the onion and chop the garlic.



In the same pan you cooked the minced shells, sauté the onion and garlic until translucent.

Coarsely chop and send the sweet pepper to the pan.



Cook the vegetables together for 2-3 minutes, then add the tomato paste and 1 cup of water to the sauce. You can replace tomato paste with water with regular tomato juice.



Stew the vegetables for another 3-4 minutes, then chop them with a blender.

In portioned forms at the bottom, pour 2 tbsp. sauce spoons.



Stuff semi-finished shells with ready-made minced meat and cheese with an egg. Carefully place the conchiglioni with minced meat in the molds.



Add sour cream to remaining sauce and mix well.



Pour stuffed conchiglioni with sour cream and tomato sauce.



Grate the remaining cheese and sprinkle generously on top of the shells.



Bake the dish in the oven at a temperature of 200 degrees for 15-20 minutes until the conchiglioni become golden brown.

Serve ready-made shells immediately from the oven, adding fragrant chopped herbs.

Stuffed pasta shells is a full-fledged hot dish that is suitable for a family lunch or dinner, gatherings with friends, and even for a festive feast. Stuffed shells with minced meat are easy to prepare, the dish turns out to be very tasty and satisfying. You can bake shells in portioned ceramic molds, then the dish will not lose its shape when served.

For cooking, use large shell-shaped pasta, you can buy them at any supermarket. It is better to use durum wheat pasta, they are more useful and keep their shape better after boiling. As a filling, you can use not only minced meat, but also fried or baked vegetables, mushrooms, chopped seafood. In any case, it will turn out very tasty. This dish reminds me of lasagna in taste, but it is much easier to prepare the dish.

Ingredients

• Pasta "Shells" - 13-15 pcs.;
• Minced meat - 300 g;
• Onion - 1 pc.;
• Garlic - 2 cloves;
• Tomato juice - 300 ml;
• Hard cheese - 100 g;
• Salt, pepper - to taste.

Cooking

Minced meat can be taken any - chicken, pork, pork and beef. Salt and pepper the minced meat to taste, you can also add your favorite spices - basil, oregano, ground paprika. Put the minced meat in a pan and fry over medium heat until cooked. You need to stir often so that the minced meat does not turn into one big cutlet, but remains crumbly.

Transfer the prepared minced meat to a deep bowl. Grate hard cheese on a coarse grater and divide into two unequal parts. Add most of the cheese to the fried minced meat and mix well. For juiciness, you can also add one egg.

The mass should be as homogeneous as possible. It will be better if you mix the filling while the stuffing is still hot, then the cheese will melt immediately.

Boil pasta "shells" until half cooked. Usually the manufacturer will give cooking instructions on the package, but I suggest cooking in one simple way - put the pasta in boiling salted water, bring to a boil and remove from heat. Stir the pasta, cover the pot with a lid and let sit for 10 minutes. You can stir the pasta from time to time so that it does not stick together, but if the pasta is durum, then in the process of such cooking it certainly will not stick together. Then fold the pasta into a colander, cool slightly. Fill each shell with the prepared cheese and meat filling.

Prepare the tomato sauce. To do this, finely chop the onion and garlic. Send them to the pan and sauté over medium heat until translucent.

Then pour in the tomato juice, add a little salt and boil over low heat until thickened (about 10-15 minutes, depending on the density of the juice). If the tomato juice is highly acidic, then you can add 1 tbsp. Sahara.

Brush the bottom of a baking dish with about half of the tomato sauce. This will make the dish more juicy and save the shells from burning.

Lay all the stuffed shells close together.

Top with the remaining tomato sauce. Please note that there should be a lot of sauce so that the finished dish has a bright rich taste and an even richer aroma.

Sprinkle the dish with the remaining grated cheese.

Preheat the oven to 170 degrees and send the form into it for 20-30 minutes. The cheese will melt and form a beautiful, appetizing crust, under which a whole lot of flavors are hidden - from delicate meat filling to bright tomato sauce.

Serve the stuffed shell pasta in the same way you cooked it or transfer it to serving bowls. The most delicious dish will be hot, so immediately after cooking, call everyone to the table.

Pasta today is used to create completely different, unusual dishes. If you want to please your loved ones with a truly original culinary masterpiece, then try making stuffed pasta (often they are made from large “shells”, baked in the oven). Conchiglioni was originally made by Italians. Today they are made by many gourmets around the world.

Almost all types of pasta are suitable for stuffing. However, it is best to use large forms. It can be traditional horns, original "shells". It is best to buy special Italian pasta for stuffing - cannelloni. Their length is approximately 10 cm, diameter - 2-3 cm. If you are interested in how to stuff pasta shells with minced meat, then this should be done manually, with your fingers.

Stuffing for pasta

Filling can be completely different. It all depends on your preferences, wishes. Flour preparations are often filled with:

Based on the fact that the dish is filled not only with salty, but also with sweet compositions, it is served as a hot dish and a dessert. If meat is taken, then it must be chopped. It is seasoned, salted to taste, onion, rice (optional) are added. Vegetables must be finely chopped, fried until a slightly crispy mass is obtained. Mushrooms are delicious mixed with chicken, ham.

If cheese, cottage cheese is used (it is recommended to mix with chopped herbs), then you get a dish like dumplings. For dessert, dried fruits are suitable. They should be poured with boiling water, mixed with honey. Seashells with minced meat in the oven are cooked in a deep frying pan with a closed lid. Appetizing dessert is poured with sweet sauce (often hot caramel is used).

Stuffed Pasta Recipes

If you are interested in how to cook large pasta shells with minced meat, keep in mind that you should first boil the flour products until half cooked (salt the water lightly). After that, the paste should be thrown into a colander. Add vegetable oil. This is necessary to avoid further sticking of products. Cannelloni can be baked, stewed in a slow cooker, in a pan on the stove.

This recipe for stuffed pasta is traditional. It can be changed depending on your preferences. For example, you can add tomatoes. They should be fried together with onions, mushrooms, minced meat. Any sauce can be used (Bechamel is suitable). A sauce based on ketchup, tomato paste, mayonnaise will be delicious. To give originality, use spices: curry, black pepper, turmeric, asafoetida.

Ingredients

• large pasta - 20 pcs.;
• minced meat - 500 g;
• butter - 50 g;
• mushrooms - 150 g;
• 2 onions;
• flour - 5 tbsp. l.;
• milk - 200 g;
• breadcrumbs for breading - 3 tbsp. l.;
• spices.

Cooking

1. Chop, mushrooms, onions. Mix everything with minced meat, fry in oil, then simmer under a closed lid until cooked. Add seasoning, salt.
2. Melt the butter, mix it with flour, milk, salt. The mixture should thicken.
3. Boil flour products, fill them with stuffing. Sprinkle with breadcrumbs. Put in a pan, pour over the sauce. Bake 30 minutes.

in a frying pan

If you are at a loss what to cook for the arrival of guests and you want something festive, satisfying, then pasta stuffed with minced meat will be a great solution for you. Very quickly they are made in a pan. Instead of "shells" you can buy pasta in the form of large tubules. Any minced meat is used: pork, beef, chicken. Ketchup can be replaced with mayonnaise. Start with what's in the fridge.

Ingredients

• "Shells" - 300 g;
• minced meat - 700 g;
• 2 carrots;
• water - 2 l;
• oil - for frying;
• cheese - 100 g;
• 2 onions;
• ketchup - 5 tbsp. l.;
• salt, seasonings - to taste.

Cooking

1. Finely chop carrots, onions. Fry with minced meat in a pan with oil. Add salt, seasonings.
2. Mix ketchup, water, salt, spices.
3. Gently fill the cannelloni and place in the pan. Pour in the sauce.
4. Boil for approximately 20 minutes. Next, sprinkle the cannelloni with cheese, put the pan in the oven for 5 minutes (a crust should form).

In a slow cooker

Perhaps this recipe for manicotti (another name for large pasta) is one of the simplest. The meal is cooked very quickly. It can be done not only for lunch, dinner, but also for an afternoon snack. To surprise your loved ones, you should experiment with the filling. For example, add carrots, bell peppers, mushrooms (it turns out delicious with champignons), zucchini, round eggplant, and other ingredients (even corn will do) to ground meat with onions.

Ingredients

• "Shells" (you can take "Fellini") - 200 g;
• minced meat (beef, pork, chopped chicken fillet) - 400 g;
• sour cream - 4 tbsp. l.;
• water - 2 l;
• tomato paste - 2 tbsp. l.;
• 2 garlic cloves;
• 2 onions;
• salt, seasonings - to taste.

Cooking

1. Chop onion, garlic. Combine with minced meat, salt, pepper.
2. Combine tomato paste, salt, pepper, sour cream (ricotta cheese will do), water.
3. Fill the "shells", place in a pan (you can make three layers). Fill with sauce. Close the container with a lid.
4. Set the "Extinguishing" mode, put the dish in the slow cooker for 30 minutes.

shell pasta

In this recipe, as in those described above, it is recommended to use "shells". If they are not available, then you can take cannelloni in the form of tubes. Products will be slightly larger. It should be noted that stuffing the "shells" is a little more difficult. To avoid problems with filling, try to buy large-sized products for cooking (you can find their photos on separate resources).

Ingredients

• "Shells" - 250 g;
• minced meat - 350 g;
• cheese - 300 g;
• 2 tomatoes;
• 2 bell peppers;
• 2 garlic cloves;
• 2 onions;
• salt, seasonings - to taste.

Cooking

1. Fry minced meat, pepper, add salt, grated cheese.
2. Grind, fry pepper, onion, tomato. Add chopped garlic.
3. Start the "shells" with minced meat, put in a pan. Arrange vegetables on top. Add water.
4. Put the container to bake for 15 minutes.

tube pasta

For this recipe, it is recommended to buy large flour products in the form of tubes. You can use traditional shells or shoes - lumakoni. Inside them can be placed a mixture of minced meat, fish (the finished "shell" resembles a nest). If you want to get juicy, original food, it is recommended to add vegetables (it turns out delicious with cabbage, carrots, zucchini, eggplant, onions, tomatoes). In general, the products used for cooking (see bright photos of dishes on third-party resources) can be found in almost every home.

Ingredients

• tubules - 200 g;
• minced meat - 400 g;
• 4 tomatoes;
• tomato paste - 5 tbsp. l.;
• 2 onions;
• 3 cloves of garlic;
• dry wine - 0.5 tbsp.;
• 2 bell peppers;
• basil, oregano.
• olive oil;
• salt - to taste.

Cooking

1. Saute garlic in oil.
2. Separately, fry the onion, add the tomatoes, tomato paste, wine. Sprinkle with seasoning, salt. Add garlic.
3. Fry minced meat until half cooked.
4. Stuff pasta with them, put them in a baking pan. Pour sauce over, bake for 40 minutes (preheat oven to 200 degrees). Sprinkle with cheese a couple of minutes before cooking.

Macaroni boot

• Cooking time: about an hour.
• Number of servings: for 12 people.
• Calorie content of the dish (per 100 g): 452 kcal.
• Purpose: lunch, afternoon snack, dinner.
• Cuisine: Italian.
• Difficulty of preparation: medium.

This dish can be called lazy dumplings. It is very easy to prepare. You just need to make the filling, fill it with pasta in the form of boots, bake everything in the oven. To make the dish original, add tomato or cream sauce. Below is one of the elementary ways to create a delicious gravy. For her, starch and cream are taken. Due to these ingredients, the taste of lumakoni becomes more delicate. How to cook "boots" is written below.

Ingredients

• "boots" - 200 g;
• minced meat - 500 g;
• mozzarella cheese - 100 g;
• pulp of 4 tomatoes;
• cream - 300 ml;
• starch - 2 tbsp. l.;
• milk - 300 ml;
• 1 onion;
• 2 carrots;
• champignons - 400 g;
• salt, pepper, herbs - optional.

Cooking

1. Fry carrots, onions, mushrooms.
2. Put the cream on the fire, add the starch dissolved in cool water. When the mixture thickens, turn off the heat.
3. Combine minced meat with fried vegetables, mushrooms, spices, salt. Stuff the pasta with this mixture.
4. Put the pulp of tomatoes in the form, then the “boots”. Pour sauce over everything, sprinkle with grated mozzarella.
5. Bake 60 minutes. Sprinkle with dill or parsley before serving.

Stuffed pasta with cream

These cannelloni are easy to prepare in the slow cooker. They can be stewed in a pan, baked in the oven. Choose the way that suits you. In this recipe, instead of ground beef, ground pork, chopped chicken meat is used. If you add vegetables (the filling is mushroom), cream, then this will give stuffed pasta tenderness. To emphasize the sophistication of the dish, do not forget to add your favorite spices and seasonings. If you are wondering how to cook a dish in a slow cooker, check out the tips below.

Ingredients

• cannelloni - 300 g;
• minced chicken - 300 g;
• cream - half a glass;
• vegetable oil - 3 tbsp. l.;
• 2 onions;
• 1 carrot;
• semolina - 1 tbsp. l.;
• hops-suneli;
• salt, green onions, dill - optional.

Cooking

1. Saute onions and carrots until half cooked.
2. Mix minced meat, finely chopped onion, semolina, spices, salt. Stuff the pasta with this mixture.
3. Put the cannelloni in a bowl, pour over the cream. Salt, pepper. Lay out the fried vegetables.
4. On the multicooker, set the "Extinguishing" mode. Put the stuffed pasta in it for 1.5 hours.

Stuffed pasta in tomato sauce

If you don’t want or don’t have the opportunity to use minced meat, chicken, fish to create stuffed lumakoni, then you can use vegetables. Zucchini, cheese will make the dish very unusual in taste. To spice up stuffed "shoes", it is recommended to use tomato sauce and eggs. Use curry or black pepper as seasoning. It is recommended to serve lumakoni with herbs. See below for how to prepare a dish with vegetables.

Ingredients

• pasta - 300 g;
• zucchini - 200 g;
• parmesan cheese - 200 g;
• egg - 2 pcs.;
• tomatoes - 150 g;
• butter - 2 tbsp. l.;
• olive oil - 2 tbsp. l.;
• curry - 2 tsp;
• onions - 2 pcs.;
• salt, herbs - optional.

Cooking

1. Cut the tomatoes, grate the cheese, add the egg, herbs, salt, spices.
2. Grind the zucchini, add grated cheese, curry, salt. Stuff the cooked pasta with this mixture.
3. At the bottom of the container, put one part of the mixture of tomatoes, eggs. Next, distribute the lumakoni, pour them with the second half of the sauce.
4. Bake 30 minutes.

With minced vegetables

This dish is one of the most useful, easily digestible and low-calorie. Among the ingredients you will not find chopped beef, pork, chicken. Based on personal preferences, the composition can be changed. For example, a great dish is obtained without garlic. Add black pepper to add spiciness. Ketchup will help give the dish some piquancy. It is worth considering the cooking process step by step (you can find the necessary photos on the net).