Delicious Pasta Sauce Cooking

The variety and range of sauces that can be used with pasta seems endless. They range from small sauces, such as garlic and olive oil, to light vegetable sauces, shellfish sauces, strong meat sauces, and rich sauces and salts containing eggs, cheese and nuts.

When choosing the right pasta form of sauce, there are no hard and fast rules. Other regional dishes are often made in the same pasta form, such as fettucine all'alfredo, tagliatelle bolognese and penne all'arrabbiata, and it is rare to see them served with anything other than a named pasta. These old dishes are few and far between and, with the growing number of different pasta forms on the market it can sometimes be difficult to know which shapes and which sauces will go well together.

Long, thin pasta is best served with a thin, sticky sauce, or a smooth and thick one. If it is too thin and watery, the sauce will simply remove the long strands; if it is too chunky or heavy, it will fall to the bottom of the bowl, leaving the pasta on top. Garnish sauces made with olive oil, butter, cream, eggs, shredded cheese and fresh chopped herbs ready with long pasta. When ingredients such as vegetables, fish, and meat are added to a very smooth sauce, they should be finely chopped.

Short forms of pasta with wide openings, such as conchiglie, penne and rigatoni, will hold fleshy or spicy jars, as will make designs and designs. Egg pasta has a variety of properties from plain pasta and goes well with the rich creamy sauce and meat that is popular in northern Italy. The reconstituted egg pasta takes the butter and cream and makes the sauce stick to it. Almost any pasta is perfect for the classic Italian sauce.

BOLOGNESE SAUSE

Ingredients:

1 small onion

1 small carrot

Stem 1 is an edible plant with succulent branches

a collection of parsley

Beef lb ground beef

1 teaspoon of tomato paste

½ a cup of red wine (if you like)

Olive oil

salt and pepper

beef or chicken (optional)

Guidelines:

Chop all the vegetables (hold the parsley) very well and dip them in the olive oil until they turn. Add the 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 packed. Add wine (optional) and salt and pepper.

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

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

SUGO

It can be eaten by 4 people

Ingredients

1 cup (250ml) virgin olive oil

320g oxtail or beef tail, cut fat

400g veal casserole steak, in chunks

500g pork ribs, into four pieces

1 onion, half

1 garlic clove, crushed

1 carrot, halves crossing

1 stick of edible vegetable with watery branches, roads across halfway

700g passata (Val Verde Passata cooking sauce)

425g can be crushed tomatoes7

1 chicken stock cube

1 cup (250ml) white wine

5 sprigs of fresh continental parsley, and more to serve

1 tsp sugar

Salt and fresh pepper

Method:

We heat 1/2 of the oil in a large pan. In batches, cook the meat until lightly browned. Remove from pan.

Add the remaining oil, onion, garlic, carrot and celery. Cook until light brown and soft. Return the meat to the pan.

Add pasta, tomatoes, stock, wine, parsley and sugar. Season with salt and pepper. Stir, stirring frequently, 1½ hour over medium heat. Remove any large pieces of meat or vegetables. Add the cooked pasta. Serve with parsley.