Delicious Pasta Sauce Recipes

CHOOSE pasta sauces

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

By choosing the right shape of the pasta to the sauce , there are no absolute rules. Some regional dishes are still made with the same form of pasta, like fettuccine Alfredo , spaghetti bolognese and penne all'Arrabbiata , and it is rare to see them served with another compound called anything. These classics are rare, however, and with the increasing number of different shapes of pasta on the market, it can sometimes be difficult to know which shapes and sauces that go well together .

Long, thin pasta is already better served with either a thin sticky sauce , or one that is smooth and thick. If it is too thin and watery , the sauce just spend the long strands , if too large or heavy, it will fall to the bottom of the container , leaving the paste on top . Harness sauces with olive oil , butter, cream , eggs , grated cheese and chopped fresh herbs are good with long pasta. When ingredients such as vegetables , fish and meat to a smooth, thick sauce are added , they should be very finely chopped .

Forms of short pasta with large openings , as conchiglie , penne and rigatoni , meat sauces or spicy capture and spirals and loops. Egg pasta has different properties from basic pasta and goes well with rich creamy sauces and meat, which are popular in northern Italy . Egg fresh homemade pasta absorbs the butter and cream and makes adherence sauce to it. Almost all of the slurry is adapted to classical Italian tomato sauce .

Bolognese sauce

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

instructions:

Cut all the vegetables (hold the parsley) very thin and saute in olive oil until translucent . Add ground beef . Mix well and cook for about five minutes or until the meat is separated and gold. Add the tomato paste and mix well until all ingredients are coated . Add wine (optional ) and salt and pepper.

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

Note: Add a little more liquid if you think that is too dry.

SUGO

Serves 4
ingredients
1 cup ( 250 ml ) of extra virgin olive oil
Oxtail or shank 320g beef , fat trimmed
400 g casserole beef, cut into pieces
Pork ribs 500g, four pieces
1 onion, cut in half
1 clove garlic , crushed
1 carrot , cut in half crosswise
1 stalk celery, cut in half crosswise
Puree 700g ( sauce cooking Val Verde Passata )
425g can chopped tomatoes
1 cube of chicken stock
1 cup ( 250 ml ) white wine
5 sprigs of fresh continental parsley, and a little more for serving
1 teaspoon sugar
Salt and pepper

method

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

Add remaining oil, onion , garlic , carrot and celery. Bake until golden and soft. Return the meat to the pan.

Add pasta , tomatoes , broth , wine , parsley and sugar. Season with salt and pepper. Simmer , stirring frequently , for 1 ½ hours on medium - low heat. Remove any large pieces of meat or vegetables . Add cooked pasta. Serve garnished with parsley.

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