Delicious Pasta Sauce Recipes
CHOOSING PASTA SAUCES
The variety and array of sauces that may be served with pasta are seemingly endless. They vary from minimalist sauces, including garlic and essential olive oil, to light vegetable sauces, shellfish sauces, robust meat sauces, and foamy sauces containing eggs, cheese and nuts.
pasta sauce recipe
When choosing the correct pasta shape to get a sauce, there are no solid rules. Some regional dishes are always created using precisely the same pasta shape, for example fettucine all'alfredo, tagliatelle bolognese and penne all'arrabbiata, and it's also rare to determine them served with anything aside from the named pasta. These classic dishes are few and far between however and, with all the increasing various pasta shapes available on the market it can sometimes be tough to know which shapes and which sauces go well together.
Long, thin pasta is better served with either a thin, clinging sauce, a treadmill that is smooth and thick. If too thin and watery, the sauce will just elope the long strands; if too chunky or heavy, it will fall to the bottom with the bowl, leaving the pasta at the very top. Clinging sauces made out of olive oil, butter, cream, eggs, finely grated cheese and chopped fresh herbs are fantastic with long pasta. When ingredients such as vegetables, fish and meat are included with an even thick sauce, they will be very finely chopped.
Short pasta shapes with wide openings, such as conchiglie, penne and rigatoni, will trap meaty or spicy sauces, and so will spirals and curls. Egg pasta has different properties from plain pasta and goes especially well using the rich creamy and meaty sauces which are popular in northern Italy. Fresh homemade egg pasta absorbs butter and cream and helps to make the sauce adhere to it. Just about any pasta is acceptable for your classic Italian tomato sauce.
1 small onion
1 small carrot
1 stalk celery
lot of parsley
� lb ground beef
1 small can of tomato paste
� cup dark wine (optional)
essential olive oil
salt and pepper
beef or chicken broth (optional)
Chop all the vegetables (support the parsley) very fine and saut� them within the essential olive oil until translucent. Add the hamburger. Stir well and cook for approximately 5 minutes or until the meat is separated and browned. Add the tomato paste and mix well until all the ingredients are coated. Add the wine (optional) and the salt and pepper.
Cook for couple of minutes more, you can add about a cup water (or broth). Provide the boil, then slow up the heat and simmer over a low heat, until reduced.
Note: put in a extra liquid if you think maybe it's too dry.
1 cup (250ml) olive oil
320g oxtail or beef tail, fat trimmed
400g veal casserole steak, in chunks
500g pork ribs, in four pieces
1 onion, halved
1 garlic clove, crushed
1 carrot, halved crossways
1 celery stick, halved crossways
700g passata (Val Verde Passata cooking sauce)
425g can crushed tomatoes
1 chicken stock cube
1 cup (250ml) white wine
5 sprigs fresh continental parsley, plus extra for everyone
1 tsp sugar
Salt & freshly ground pepper
Heat 1/2 the oil within a large saucepan. In batches, cook the meat until lightly browned. Remove from your pan.
Add some remaining oil, onion, garlic, carrot and celery. Cook until light brown and soft. Return the meat to the saucepan.
Add pasta, tomatoes, stock, wine, parsley and sugar. Season with pepper and salt. Simmer, stirring often, for 1� hours on the medium-low heat. Remove any large meat or vegetable chunks. Stir through cooked pasta. Serve topped with parsley.