mangiabenepasta.com
Your place for traditional Italian recipes
Your place for traditional Italian recipes
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Pasta Sauce Recipes
Some people believe that making a sauce for pasta is difficult and time consuming but most sauces are not. A meat sauce, known as a ragu, does require long, slow simmering, but it is still not particularly difficult to make.
This is a basic, simple tomato sauce that that can be used with numerous pasta dishes.
Pasta Sauce Basics
Pasta Sauce Recipes
Prepare simple and delicious pasta dishes with sauces that require no cooking. The only cooking involved is in boiling the pasta.
Pesto (pronounced PEH-stoh) is an uncooked sauce made with fresh basil, garlic, pine nuts, Parmesan and/or pecorino cheese and olive oil.
WE LOVE THIS PAN
No more bending your spaghetti to get it all in the boiling water. The pan's wide oval shape takes up minimal space when the stovetop is crowded. The handles have nonslip, heat-resistant silicone grips, and a helper handle on this pot makes draining and carrying much easier.
Roasted tomato sauce has a concentrated, deep tomato flavor. Fresh plum tomatoes are cut in half, lightly seasoned, and roasted in the oven for less than an hour.
Roasting garlic mellows its sharp flavor and lends it a sweet, caramelized taste. Stir it into sauces or salad dressings, spread it on sandwiches, or add it to dips or pizza.
ROASTED GARLIC
1. Preheat the oven to 400 degrees F.
2. Trim off the top quarter of a head of garlic to expose the cloves.
3. Place the garlic head on a square of aluminum foil. Drizzle with olive oil. Wrap the foil to enclose the garlic.
4. Bake for 40 to 45 minutes.
5. To extract the roasted cloves, grab the bottom of the head and gently squeeze until the cloves pop out. They should be soft and golden brown.
6. Roasted garlic cloves may be refrigerated for up to 2 weeks.
2. Trim off the top quarter of a head of garlic to expose the cloves.
3. Place the garlic head on a square of aluminum foil. Drizzle with olive oil. Wrap the foil to enclose the garlic.
4. Bake for 40 to 45 minutes.
5. To extract the roasted cloves, grab the bottom of the head and gently squeeze until the cloves pop out. They should be soft and golden brown.
6. Roasted garlic cloves may be refrigerated for up to 2 weeks.
DO YOU CAN YOUR GARDEN TOMATOES OR MAKE SAUCE?
This set supplies everything you need to get started canning: A carbon steel 21.5-quart Canner, 5-piece Tool Set, Jar Rack. The canner is safe to use on gas and electric stovetops.
Made in USA
Made in USA
FOOD MILL
I've owned several food mills over the years, and in my opinion, this one is the best. The advantage of a food mill over a food processor or blender is that it separates the skins and seeds from the fruit or vegetable pulp. It is the perfect tool for preparing fresh purees, sauces, and soups.
Italian-American meat and tomato sauce sometimes referred to as red gravy or Sunday gravy to be served with pasta and the added meats, such as braciole, meatballs, sausage, and pork ribs.
This is a deliciously rich meat (beef and sausage) sauce for pasta that is enhanced with the flavor of dried porcini mushrooms.
Traditional Tomato Sauce
Marinara Sauce
Tomato Sauce with Butter
Bolognese Sauce
Pesto Sauce
Garlic and Oil Sauce (Aglio e Olio)
Alfredo Sauce
Butter and Egg Sauce
Butter and Sage Sauce
Bechamel Sauce
Marinara Sauce
Tomato Sauce with Butter
Bolognese Sauce
Pesto Sauce
Garlic and Oil Sauce (Aglio e Olio)
Alfredo Sauce
Butter and Egg Sauce
Butter and Sage Sauce
Bechamel Sauce
Delicate Pink Sauce
Gorgonzola Sauce
Carbonara Sauce
Sicilian Tomato Sauce
Puttanesca Sauce
Low-Fat Carbonara Sauce
Lentil Tomato Sauce
Fresh Tomato Pepper Sauce
Vodka Sauce
Gorgonzola Sauce
Carbonara Sauce
Sicilian Tomato Sauce
Puttanesca Sauce
Low-Fat Carbonara Sauce
Lentil Tomato Sauce
Fresh Tomato Pepper Sauce
Vodka Sauce
The dense, earthy flavor of the mushrooms make a great substitute for the meat used in a traditional Bolognese sauce.
MADE WITH SICILIAN BLOOD ORANGES
From Veneto, Italy, Blood Orange Mimosa is a wine cocktail made from grape wine and the juice and pulp of the celebrated, crimson-fleshed Sicilian blood oranges.
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