Exquisite sauces are one of the best existent additives to Italian pasta. So if you want to make an unforgettable dinner for the whole family, preparing pasta with a delectable sauce is the perfect option for you. But you don’t have to forget about food preferences of all of members of your family. Children won’t be pleased if in their adorable spaghetti will be onion, garlic, olives or other similar ingredients. That doesn’t mean you have to limit yourself at ketchup as single sauce for pasta. In this article you can find other interesting recipes which will meet all your kids’ requirements.
Classic Italian sauce “Sugo” (Spaghetti Bolognese)
You will need: 2 cloves of garlic, 1 tablespoon of olive oil, 25 g butter, 1 onion, finely chopped, 1 carrot, finely chopped, 1 stalk celery, finely chopped, 85 g chopped Pancetta (ham), 250 g minced beef, 250 g minced pork, 300 ml milk, 300 ml dry white or red wine, 2 tbsp tomato paste, 2×400 g canned tomatoes and 2 teaspoons of mixture of herbs.
Chop the garlic. Pour olive oil in a large deep saucepan, add butter, and then put the pot on the fire, stirring with a wooden spoon for 1-2 minutes, until the butter is melted. Add chopped vegetables, garlic and Pancetta and fry for 8-10 minutes, stirring occasionally, until vegetables are tender but not brown. Add two minced. Stir and knead them with a spoon, to avoid lumps. It is very important, as the sauce should not turn out lumps. Stir and crush with a spoon for 5 minutes, until stuffing is not fry until brown. Pour the milk and stir, then slightly increase the fire, stirring, for 10-15 minutes, until all the milk has been absorbed into the meat. Do not worry if there are slightly folded pieces of milk – they will disappear later. Pour the wine, and repeat the process, as with the milk. Add the tomato paste and pour the tomatoes. Fill both cans of tomatoes from the water and also pour them in a saucepan. Pour herbs and 1 / 2 teaspoon salt, add pepper. Increase the fire and bring to a boil, stirring occasionally and crushing tomatoes with a spoon. Put the pan on the smallest fire. Cover, leaving a small opening to discharge steam. This sauce is prepared 2 hours, lifting the lid and stirring the sauce every 20 minutes. At the end the sauce should be thick and shiny. Turn off the heat, the pan tightly and allow sauce to “rest”, while you cook pasta. Pour most of sauce to pasta and mix with two large spoons, adding a teaspoon or two of water from the pot, where cooked pasta, if they look rather dry. Serve immediately, placing the remaining sauce on top. Serve grated cheese in a separate dish on the table.
There is also another recipe that will not leave your kids
You will need:
- Bank of canned tomatoes (2 pcs),
- Bank of tomato paste (1 g),
- white sugar (4 g),
- clove garlic (5 pieces),
- laurel (1 pc),
- onions, sliced (120 g),
- ground black pepper (1 g),
- pepper (0.5 g),
- olive oil (60 ml),
- lean beef (450 g),
- fresh bread crumbs (50 g),
- salt (10 g),
- dried parsley (1 g),
- dried basil (1 g),
-grated parmesan cheese (5 g),
- garlic powder (0.3 g),
- egg, beaten (1 item).
In a large bowl combine ground beef, bread crumbs, parsley, Parmesan, 1 / 4 teaspoon black pepper, garlic powder and beaten egg. Mix well and make the mixture obtained from 12 balls. Put a plate on the cooling in the refrigerator.
In a large saucepan over medium heat, cook onion and garlic in olive oil until onion becomes transparent. Mix in the tomatoes, salt, sugar. Add the bay leaf. Cover the pan, reduce heat to low and simmer for 90 minutes. Add the tomato paste, 1 / 2 teaspoon pepper, and meatballs, and cook for 30 minutes. Serve.
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