Pasta sauces Archive

BOLOGNESE sauce

Posted 02/06/2011 By Francois

BOLOGNESE sauce

For: 6 people
Difficulty: Easy
Cost: Medium

Preparation time: 15 minutes
Cooking time: 45 minutes

A rich and creamy sauce as desired.
This classic sauce is probably the best known and that which exists in the largest number of versions.
Perfect for a meal with friends during a chilly winter evening.

Bologuese sauce on pasta

plum tomatoes 2 cans of 1.6 liters (56 ounces)
olive oil 45 ml. (3 tablespoons)
pancetta or bacon, finely chopped 8 slices
Mid-lean ground pork 115 gr. (1 / 4 pound)
Mid-lean ground beef 115 gr. (1 / 4 pound)
ground veal 115 gr. (1 / 4 pound)
chopped onions 250 ml. (1 cup)
chopped carrots or finely grated 250 ml. (1 cup)
dry red wine 250 ml. (1 cup)
cream 35% 250 ml. (1 cup)
salt and pepper to taste

1 – Purée the tomatoes with their juice and leave aside.
2 – In a large heavy bottomed pot, heat oil over medium heat.
3 – Add the pancetta / bacon and sauté for medium golden brown (5-6 minutes).
4 – Add the pork, beef and veal, separate the meat for an even cooking.
5 – Sauté the meat until brown (5-6 minutes).
6 – Add the onions and carrots. Cook 4-5 minutes to soften vegetables.
7 – Add the red wine, stirring constantly and scraping the bottom of the saucepan.
8 – Reduce the liquid for 5-6 minutes (halving).
9 – Stirring constantly, add the tomatoes and cream.
10 – Reduce heat and add salt and pepper.
11 – Simmer 30 minutes to obtain a nice uniform red very dark sauce.
12 – Pour hot pasta into the sauce and stir so that the pasta is well coated with sauce.
13 – Serve immediately

Seafood sauce and Espelette chili

Posted 30/05/2011 By Francois

Seafood and Espelette chili sauce

Can serve: 2 people
Difficulty: Easy
Cost: Medium

Preparation time: 5 minutes
Cooking time: 15 minutes

A little spice to cook the seafood
Particularly interesting with beautiful scallops and king prawns

Seafood and espelette chili sauce

seafood 250 gr. (1 / 2 lbs.)
olive oil 15 ml. (1 tsp)
peeled tomatoes in juice 1 small can of 540 ml. (19 oz fl.)
cream 35% 75 ml. (5 tsp.)
1 medium onion
Espelette pepper 2.5 ml.  (1 / 2 tsp.)
fish stock 15 ml . (1 tsp.)

1 – Peel and chop onion.
2 – In a large skillet, heat the olive oil and brown the onions for 5 minutes.
3 – Add the seafood and cook 8 minutes over medium heat.
4 – Add the fish stock, simmer for 2 minutes.
5 – Add the tomatoes and their juice (cut tomatoes into large slices), cream and chilli Espelette.
6 – Let simmer 5 minutes again.
7 – Serve hot over pasta.

PRIMAVERA Sauce

Posted 28/05/2011 By Francois

PRIMAVERA Sauce

For: 8 people
Difficulty: Easy
Cost: Medium

Preparation time: 15 minutes
Cooking time: 30 minutes

Rich and full of good looking crunchy vegetables sauce.
Do not get overwhelmed with the list of vegetables to use. Experiment with seasonal products and invent your own version of this greedy pleasure.

PRIMAVERA sauce on pasta

onion 1
red pepper 1 / 2
green pepper 1 / 2
yellow pepper 1 / 2
1 small eggplant
1 zucchini
3 plum tomatoes, diced
olive oil 45 ml. (3 tablespoons)
chopped garlic 15 ml. (1 tbsp)
1 sprig thyme
1 bay leaf
tomato sauce (MARINARA) 500 ml. (2 cups)
chopped basil 30 ml. (2 tablespoons)
Salt and pepper to taste

1 – Cut all vegetables into pieces.
2 – Sauté onion in hot oil.
3 – Add assorted peppers, eggplant, garlic, thyme and bay leaf.
4 – Cook for a few minutes over medium heat.
5 – Pour tomato sauce over the vegetables and simmer for ten minutes on low heat.
6 – Stir in zucchini and tomatoes.
7 – Simmer again ten minutes.
8 – Just before serving, add basil and season.

MARINARA Sauce

Posted 20/05/2011 By Francois

MARINARA Sauce

Production: 2 – 250ml. Jars
Preparation: 5 Minutes
Cooking: 20 Minutes
Canning (boilling bath): 15 Minutes

The simplest tomato sauce ever.
Italien sailors had adopted it since it was preserved very easily (because of the lack of meat).
This sauce is the base for many recipes but do not deprive yourself of tasting it without any supplement.
Note: Use the MARINARA wherever it is asked to add tomato sauce.

Pasta a la Marinara

Ingredients:
Tomatoes  – [1]
Olive oil – [1/3 cup]  (85 ml.)
Garlic cloves – [4]

Steps:
1-  Peel, degerm and chop coarsely garlic.
2- In a saucepan seal garlic in oil for 1 minute.
3- Add tomatoes, simmer for 20-25 minutes, (when the oil rises to the surface, the sauce is ready to serve) .

– – – Home Canning process – – –
15 minutes in a boilling water bath