Category Archives: pasta sauce

Sauce Bolognese

The origin of this recipe for a basic meat sauce for pasta and lasagna is from a German cook book with Italian recipes (1) that I own. I changed it a bit, replacing the amount of milk that it asks for by broth. It takes a bit of time to prepare. That’s why I usually prepare it ahead and double or triple the recipe to freeze some portions.

Ingredients

  • 1/2 cup butter
  • 50g pancetta
  • 300g ground beef
  • 1 carrot
  • 1 celery stalk
  • 1 onion
  • 1 garlic glove
  • 2 tbsp tomato paste
  • 300g tomatoes from the can
  • 1 cup beef broth
  • 1/2 cup red wine.
Preparation
Prepare the vegetables. Mince pancetta, carrot, celery, onion and garlic (I just use my food processor to do this) and mix with the ground meat. Melt the butter and brown the meat mixture. Add red wine and and bring to boil. Boil until reduced by half, then add broth, tomatoes and tomato paste and simmer for about 2 hours.
(1) Marieluise Christl-Licosa, “Echt italienisch kochen. Reizvolle Original-Rezepte und Küchentips”, GU Verlag, 1989.
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Sauce Alfredo

This is one of the many variations of the Béchamel Sauce, this time with chicken or ham and peas. If you omit the meat and the peas it makes a great white cheese sauce.

Ingredients

  • 1 tbsp minced onion
  • 2 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup whipping cream
  • 1 cup cooked chicken or cooked ham, cubed
  • 1/2 cup peas, precooked
  • 3 tbsp grated Parmesan cheese
  • To taste: Salt, pepper, nutmeg, Worcestershire sauce, lemon juice.

Preparation

In a sauce pan cook the onion in the butter until it is softened. Stir in the flour and cook. Add the milk while whisking until the mixture is thick and smooth. Add salt and pepper, and simmer the sauce for 5-10min. Stir in cheese and add salt, pepper, nutmeg, Worcestershire sauce and lemon juice to taste. Pour in the chicken or ham cubes and the peas for reheating.

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Béchamel Sauce

This basic white sauce is the basis for many variations of pasta sauces. Just start with a minced onion and add cooked fish, ham or cheese at the end. It can also be used as a topping on a vegetable gratin.

Ingredients

  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups milk
  • 1 cup whipping cream
  • salt and white pepper.

Preparation

In a sauce pan melt butter. Add flour and sauté for a bit. Stir with a whisk while adding the milk. Let come to a boil, then simmer for 5 min. Add whipping cream and salt and pepper to taste.

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