If you season the pasta with a homemade sauce you will get an amazing result and a delicious dish. Plus, you will be extremely proud of your creation! Here are some quick and easy recipes to satisfy lovers of meat, cheese and even vegetarians. Pre-made sauces can't hold a candle to these tasty sauces. Read on to learn more.
Ingrediants
Sauce with Beef
- Half a kilo of ground beef
- 1 jar of Peeled tomatoes
- 1 bottle of tomato puree
- 1 tube of tomato concentrate
- Half chopped green pepper
- 1 chopped spring onion
- 5-8 chopped champignons
- 1 chopped celery stick
- Olive oil
- Garlic powder
- Cayenne pepper
- Sugar
Sauce for Pasta all'Arrabbiata
- 1 teaspoon of olive oil
- 1 cup of chopped onion
- 4 minced garlic cloves
- 90 ml of red wine
- 1 tablespoon of sugar
- 1 tablespoon of chopped fresh basil
- 1 teaspoon of minced hot pepper
- 2 tablespoons of tomato concentrate
- 1 tablespoon of lemon juice
- Half a teaspoon of Italian condiments
- 1/4 teaspoon of black pepper powder
- 40 cl of peeled and diced tomatoes
- 2 tablespoons of chopped fresh parsley
Special bechamel
- Half a cup of Butter
- 1/4 cup margarine
- 2 tablespoons of flour
- 2 cups of milk
- 1 and a half cups of cream and milk (in equal parts)
- 45 cl of chicken broth
- 3 tablespoons of Corn Starch
- 1 teaspoon of salt
- Half a teaspoon of chopped rosemary
- 1 sprinkle of nutmeg
- Half a teaspoon of garlic powder
- 1 1/2 cups grated Parmesan
Pesto
- 1 cup full of fresh basil
- Half a cup of fresh parsley
- Half a cup of grated Parmesan
- 1/4 cup of pine nuts
- 1 large garlic clove (cut into four parts)
- 1/4 teaspoon of salt
- 1/4 cup of olive oil
Steps
Method 1 of 4: Gravy with Beef
Step 1. Sauté half a pound of ground beef in a pan
Coat the bottom of the pan with olive oil and stir the meat until it turns brown. When it's almost ready, add a finely chopped spring onion and a sprinkle of garlic powder.
Step 2. Remove the fat from the meat from the pan
Just tilt it to drain the fat. Place a plate or lid on the meat to keep it from falling out of the pot as you do this.
Step 3. Mash the tomatoes with a potato masher
Alternatively, you can use a fork but the texture of the tomatoes will be more grainy.
Step 4. Add a bottle of puree and a tube of tomato paste to the tomatoes
Step 5. Mix the various types of tomatoes to blend them
Step 6. Season the tomato with a pinch of cayenne pepper, a pinch of sugar and a light dusting of garlic powder
Step 7. Add half a finely chopped green pepper, 5-8 finely chopped champignons and a finely chopped stalk of celery to the sauce
Stir well to blend the ingredients.
Step 8. Cook the gravy over medium-high heat until it starts to simmer, then turn it down
Step 9. Let the gravy simmer for 15-20 minutes
This is enough time for the flavors to blend and the vegetables to soften.
Step 10. Add the meat to the gravy
You need to mix well so that the meat absorbs the richness of the sauce and its spicy flavor.
Step 11. Serve this sauce with any type of pasta
It is perfect for dressing a simple plate of spaghetti or even ravioli.
Method 2 of 4: Arrabbiata Pasta Sauce
Step 1. Heat a teaspoon of olive oil in a large skillet over medium heat
You can use a saucepan instead of the pan.
Step 2. Sauté 1 cup of chopped onion and 4 finely chopped garlic cloves in the pan with the oil for 5 minutes
The onion and garlic must become golden and transparent.
Step 3. Add the other ingredients
Pour the red wine, 1 tablespoon of sugar, 1 tablespoon of chopped fresh basil, 1 teaspoon of chopped hot pepper, 2 tablespoons of tomato paste, 1 tablespoon of lemon juice, half a tablespoon of Italian spices, 1/4 of spoon of black pepper and 40 cl of diced tomatoes. Mix all the ingredients to combine them.
Step 4. Bring the gravy to a boil
It will take about 3 minutes to start boiling.
Step 5. Reduce the flame to medium intensity
Let the sauce simmer uncovered for 15 minutes, the time needed for the ingredients to flavor.
Step 6. Add 2 tablespoons of chopped fresh parsley
It will add a fresh and pleasant flavor to the sauce.
Step 7. Serve this sauce with your favorite pasta
It is perfect for seasoning penne.
Method 3 of 4: Special Bechamel
Step 1. Melt half a cup of butter and 1/4 cup of margarine in a saucepan over medium heat
They must become liquid.
Step 2. Add 2 tablespoons of flour and mix
Keep stirring to mix the flour with the butter.
Step 3. Add 2 cups of milk and one and a half cups of cream and milk in equal parts
Mix it well.
Step 4. Add 45 cl of broth and 3 tablespoons of cornstarch to the pot
Step 5. Bring the béchamel to a boil
Keep stirring without ever stopping.
Step 6. Let the sauce boil for one minute
Step 7. Remove the pot from the heat
Step 8. Add the spices to the bechamel to complete the preparation
Add 1 teaspoon of salt, half a teaspoon of chopped rosemary, a sprinkle of nutmeg, half a teaspoon of garlic powder and one and a half cups of grated Parmesan.
Step 9. Serve this particular béchamel with your favorite pasta
It is excellent for dressing linguine or tagliolini. If you prefer, add some grilled shrimp or other seafood to enrich the dish. You can use it as a base for making creams and soups.
Method 4 of 4: Pesto
Step 1. Put all the ingredients in the blender:
a cup of fresh basil, half a cup of fresh parsley, half a cup of grated Parmesan cheese, 1/4 cup of pine nuts, a large clove of garlic cut into four parts and 1/4 teaspoon of salt.
Step 2. Put the lid on and start blending the ingredients
Interrupt the operation every now and then to mix the ingredients so that everything is blended evenly.
Step 3. Set the blender to the lowest intensity
Step 4. Add 1/4 cup of olive oil, then continue blending
You need to get a thick sauce.
Step 5. Serve this pesto with fresh fettuccine, chicken, shrimp or broccoli
Advice
- Use your favorite vegetables instead of those listed to experiment and find your favorite combination of ingredients.
- Chop all the vegetables before you start cooking to make preparation easier.
- Wash all the vegetables well before cooking them!
- If you get bored while cooking, try listening to some music.
- Have a clean and spacious work surface.
- Don't touch your eyes after handling cayenne pepper. Wash your hands well. When it comes into contact with the eyes it causes intense burning!
- Work the meat and vegetables on different surfaces. They must not come into contact to avoid dangerous contamination that can cause health problems.
