Tasty Pasta Sauce Recipes
The unique post is on Food and Drink with Kanza
d copyright, 2011. Share it, but link back to this blog.
Kanza Khan
With best Wishes & Regards
The variety and range of sauces that can be served with pasta are seemingly endless. Sauces vary from minimal, such as garlic and olive oil, light vegetable sauces, seafood sauces, meat sauces and strong, rich and creamy sauce containing eggs, cheese and nuts.
By choosing the appropriate form of pasta for a sauce, there is no hard and fast rules. Some dishes of the region are carried out with the same form of pasta, as all'alfredo fettucine, spaghetti Bolognese and penne all'arrabbiata, and it is rare to see them served with the pasta otherwise named. These classic dishes are few and far between, yet with the increasing number of different forms of pasta on the market can sometimes be difficult to know what forms and sauces that go well together.
Long, thin pasta is best served with a very fine, attachment, or one that is smooth and thick. If too thin and watery, the sauce will simply run off the long filaments, if too thick or heavy, will fall to the bottom of the cup, leaving the pasta on top. Clinging sauces made 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 are added to a smooth thick sauce, you must be very finely chopped.
short pasta shapes with large openings such as conchiglie, penne, rigatoni, meat is cheating or spicy sauces, like spirals and curls. egg pasta has different properties and smooth paste goes especially well with rich cream sauces and hearty that are popular in northern Italy. Pasta homemade fresh egg absorbs cream and butter and makes the sauce stick to it. Almost any type of pasta is ideal for the classic Italian tomato sauce.
BOLOGNESE SAUCE
Ingredients:
1 small onion
1 small carrot
1 stalk celery
bunch parsley
½ pound ground beef
1 small can tomato paste
½ cup red wine (optional)
olive oil
salt and pepper
beef or chicken broth (optional)
Getting There:
Cut all the vegetables (hold the ham) very fine 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 browned. Add the tomato paste and mix well until all ingredients are covered. Add the wine (optional) and salt and pepper.
Cook for a few minutes, then add 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
Makes 4 servings
Ingredients
1 cup (250 ml) extra virgin olive oil
320g oxtail and oxtail, trimmed fat
400 g of beef stew, chopped
500 g pork ribs into four pieces
1 onion, halved
1 clove garlic, minced
1 carrot, half cross
1 stalk celery, half cross
700 g of puree (Val Verde cooking sauce puree)
425g crushed tomatoes
1 chicken bouillon cube
1 cup (250 ml) white wine
5 sprigs fresh continental parsley and a little more to serve
1 teaspoon sugar
Salt and freshly ground pepper
Method
Heat 1 / 2 the oil in a large saucepan. In batches, cook beef until browned. Remove from pan.
Add remaining oil, onion, garlic, carrot and celery. Cook until brown and soft. Return meat to pan.
Add pasta, tomatoes, broth, wine, parsley and sugar. Season with salt and pepper. Simmer, stirring frequently, for 1 ½ hours over medium-low. Remove meat or large pieces of vegetables. Stir through cooked pasta. Serve with parsley.
By choosing the appropriate form of pasta for a sauce, there is no hard and fast rules. Some dishes of the region are carried out with the same form of pasta, as all'alfredo fettucine, spaghetti Bolognese and penne all'arrabbiata, and it is rare to see them served with the pasta otherwise named. These classic dishes are few and far between, yet with the increasing number of different forms of pasta on the market can sometimes be difficult to know what forms and sauces that go well together.
Long, thin pasta is best served with a very fine, attachment, or one that is smooth and thick. If too thin and watery, the sauce will simply run off the long filaments, if too thick or heavy, will fall to the bottom of the cup, leaving the pasta on top. Clinging sauces made 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 are added to a smooth thick sauce, you must be very finely chopped.
short pasta shapes with large openings such as conchiglie, penne, rigatoni, meat is cheating or spicy sauces, like spirals and curls. egg pasta has different properties and smooth paste goes especially well with rich cream sauces and hearty that are popular in northern Italy. Pasta homemade fresh egg absorbs cream and butter and makes the sauce stick to it. Almost any type of pasta is ideal for the classic Italian tomato sauce.
BOLOGNESE SAUCE
Ingredients:
1 small onion
1 small carrot
1 stalk celery
bunch parsley
½ pound ground beef
1 small can tomato paste
½ cup red wine (optional)
olive oil
salt and pepper
beef or chicken broth (optional)
Getting There:
Cut all the vegetables (hold the ham) very fine 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 browned. Add the tomato paste and mix well until all ingredients are covered. Add the wine (optional) and salt and pepper.
Cook for a few minutes, then add 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
Makes 4 servings
Ingredients
1 cup (250 ml) extra virgin olive oil
320g oxtail and oxtail, trimmed fat
400 g of beef stew, chopped
500 g pork ribs into four pieces
1 onion, halved
1 clove garlic, minced
1 carrot, half cross
1 stalk celery, half cross
700 g of puree (Val Verde cooking sauce puree)
425g crushed tomatoes
1 chicken bouillon cube
1 cup (250 ml) white wine
5 sprigs fresh continental parsley and a little more to serve
1 teaspoon sugar
Salt and freshly ground pepper
Method
Heat 1 / 2 the oil in a large saucepan. In batches, cook beef until browned. Remove from pan.
Add remaining oil, onion, garlic, carrot and celery. Cook until brown and soft. Return meat to pan.
Add pasta, tomatoes, broth, wine, parsley and sugar. Season with salt and pepper. Simmer, stirring frequently, for 1 ½ hours over medium-low. Remove meat or large pieces of vegetables. Stir through cooked pasta. Serve with parsley.
The unique post is on Food and Drink with Kanza
d copyright, 2011. Share it, but link back to this blog.Kanza Khan
With best Wishes & Regards
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