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Popular and appreciated all over the world, Bolognese can be considered the queen of Italian sauces.
500 g. minced beef
500 g tomato purée
1 small onion, peeled and finely chopped
1 celery stalk, scrubbed and finely chopped
1 small carrot, peeled and finely chopped
½ glass red or white wine
3 spoons olive oil
salt
freshly ground pepper to taste
grated Parmesan cheese
Heat the olive oil in a large pan, add onion, celery and carrot and fry gently until golden. Add the meat and fry until browned, stirring occasionally. Stir in the wine, tomato purée and salt and pepper to taste. Lower the heat, cover the pan and simmer gently for 30 - 40 minutes, adding some water if the sauce becomes too thick.
Meanwhile, cook the chosen kind of pasta in boiling salted water, drain well “al dente” and add to the sauce.
Mix well and serve immediately with Parmesan cheese. |
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| Boscaiola sauce (Bacon and mushrooms) |
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Easy to make and very tasty, this sauce is perfect when it’s necessary to do things in a hurry
1 large can of peeled tomatoes or 500 g tomato purée
80 – 100 g smoked or unsmoked bacon, rinds removed and diced
half onion, peeled and finely chopped
15 – 20 g. dried boletus mushrooms
3 spoons olive oil
1 tablespoon freshly chopped parsley
salt
freshly ground pepper to taste
grated Parmesan or Pecorino cheese (sheep’s milk cheese)
Put the mushrooms to soak in a bowl of warm water; in the meantime, heat the olive oil in a large pan, add the onion and fry gently until golden. Stir in the bacon and fry until crisp. Drain the mushrooms and add them to the pan; stir in the tomatoes or tomato purée and salt to taste. Lower the heat, cover the pan and simmer gently for 15 minutes, stirring in some water if the sauce becomes too thick.
Meanwhile, cook the chosen kind of pasta in boiling salted water, drain well “al dente” and add to the sauce.
Mix well and sprinkle with parsley. Serve immediately with freshly ground pepper and Parmesan or Pecorino cheese. |
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This is an ever-popular sauce ideal for family evening meals. It is traditionally served in Rome on 24 December, when Catholics cannot eat meat.
1 large can of tuna fish, preferably in olive oil
500 g tomato purée
1 garlic clove
3 spoons olive oil
1 tablespoon chopped capers in vinegar
salt
freshly ground pepper to taste
fresh or frozen basil and parsley
Heat the olive oil in a large pan, add the garlic and fry gently until golden. Drain and flake the tuna fish then add it to the pan. Remove the garlic and stir in the tomato purée, capers and a pinch of salt. Cover and simmer gently for 10 – 15 minutes, stirring in some water if the sauce becomes too thick. Add some basil and parsley and remove from the heat.
Meanwhile, cook the chosen kind of pasta in boiling salted water, drain well “al dente” and add to the sauce.
Mix well and serve immediately with freshly ground pepper.
No cheese is suggested due to the presence of fish. |
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