Delicious Pasta Sauce Recipes

CHOOSE THE PASTA SAUCES

The variety and variety of sauces that can be served with pasta are seemingly endless. They range from minimalist sauces, such as garlic and olive oil, to light vegetable sauces, seafood sauces, robust meat sauces, and rich, creamy sauces that contain eggs, cheese, and nuts.

When choosing the right pasta shape for a sauce, there are no hard and fast rules. Some regional dishes are always prepared with the same form of pasta, such as fettucine all’alfredo, tagliatelle bolognese, and penne all’arrabbiata, and it’s rare to see them served with anything other than the aforementioned pasta. However, these classic dishes are few and far between and with the growing number of different forms of pasta on the market, it can sometimes be difficult to know which forms and which sauces go well together.

Long, thin pasta is best served with a thin, sticky sauce or one that is smooth and thick. If it’s too thin and watery, the sauce will just drip down the long strands; if it is too thick or heavy, it will fall to the bottom of the bowl, leaving the pasta on top. Sticky sauces made with olive oil, butter, cream, eggs, finely grated cheese, and chopped fresh herbs are good with long pasta. When ingredients like vegetables, fish, and meat are added to a thick, smooth sauce, they must be cut very thinly.

Short pasta shapes with wide openings, such as conchiglie, penne, and rigatoni, will trap meaty or spicy sauces, as will spirals and curls. Egg pasta has different properties from plain pasta and goes especially well with the creamy and meaty sauces that are popular in northern Italy. Fresh homemade egg pasta soaks up the butter and cream and makes the sauce stick to it. Almost any pasta is suitable for classic Italian tomato sauce.

BOLOGNESE SAUCE

Ingredients:
1 small onion
1 small carrot
1 stalk of celery
bunch of parsley
½ pound ground beef
1 small can of tomato paste
½ cup of red wine (optional)
olive oil
salt and pepper
beef or chicken broth (optional)

Addresses:

Chop all the vegetables (hold the parsley) very finely and sauté them in olive oil until they are transparent. Add the ground beef. Stir well and cook for about five minutes or until the meat is separated and browned. Add the tomato paste and mix well until all the ingredients are covered. Add the wine (optional) and the salt and pepper.

Cook for a few more minutes, then add about a cup of water (or broth). Bring to a boil, then reduce heat and simmer, until reduced.

Note: add a little more liquid if you think it is too dry.

SUGO

For 4 people
Ingredients
1 cup (250 ml) extra virgin olive oil
320g oxtail or veal tail, fat-free
400g of beef steak casserole, cut into pieces
500g of pork ribs, in four pieces
1 onion cut in half
1 clove garlic, crushed
1 carrot, cut in half crosswise
1 celery stick, cut in half crosswise
700g of passata (Val Verde Passata cooking sauce)
425g canned crushed tomatoes
1 chicken bouillon cube
1 cup (250 ml) white wine
5 sprigs fresh continental parsley, plus extra for serving
1 teaspoon of sugar
Salt and freshly ground pepper

Method

Heat half the oil in a large saucepan. In batches, cook meat until lightly browned. Remove from the pan.

Add the remaining oil, onion, garlic, carrot, and celery. Cook until lightly browned and soft. Return the meat to the saucepan.

Add the pasta, tomatoes, broth, wine, parsley, and sugar. Spice with salt and pepper. Cook over low heat, stirring frequently, for 1 ½ hours over medium-low heat. Remove any large pieces of meat or vegetables. Stir in the cooked pasta. Serve topped with parsley.

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