AURORA SAUCE
A combination of two fine sauces, great for eggs, poultry, sweetbreads, fish and vegetables.
Provided by Cook It Simply
Categories Egg sauces Sauces
Number Of Ingredients 8
Steps:
- Blend the tomato puree or tomato paste into the sauce.
- Stir in the butter (cut into pieces), and correct the seasoning
- to make veloute sauce (makes 1/2 pint / 600 ml)
- Make the roux with the butter and flour. Gradually stir in the hot stock until the sauce is quite smooth.
- Bring to boiling point, lower the heat, and let the sauce simmer for about 1 hour until reduced by half.
- Stir the sauce occasionally. Strain through a sieve, season to taste, and stir in the cream.
Nutrition Facts : Calories 993 kcal, Carbohydrate 58 g, Protein 42 g, Fat 69 g, SaturatedFat 41 g, TransFat 2 g, Cholesterol 185 mg, Sodium 14416 mg, Fiber 4 g, Sugar 15 g, UnsaturatedFat 23 g, ServingSize 1 serving
AURORA SOMAZZI CLERICI'S ITALIAN SPAGHETTI SAUCE
My husband's great grandparents setteled in Napa after coming to America from Lugano, Switzerland. Lugano is a town on the border between Italy and Switzerland and has a long roman history- hence the italian style of foods. This is a great sauce that is easy to make and will fill your home with wonderful smells and healthy appetites. Makes about 3 quarts of finished sauce.
Provided by That Napa Chicken R
Categories Sauces
Time 12h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot add the tomato sauce, crushed tomatoes and the canned mushrooms.Cook on low heat stirring occasionally. Do not let it burn.
- In a small saucepan, add 1 1/2 cups water and the dried mushrooms. Cook until the mushrooms are soft about 1/2 hour. Remove the mushrooms and chop- save the water to add to the sauce later.
- Saute the ground chuck in a large skillet. Remove the meat and add to the sauce mixture. Add the celery, parsley, carrots, onions and herbs to the pan and saute until soft for about 10 minutes. Add these to the sauce.
- Continue cooking the sauce on low heat for about 10-12 hours stirring occasionally. About 2 hours before sauce is to be served, add the liquid from the mushrooms, the margarine and the red wine.
Nutrition Facts : Calories 124.2, Fat 3.5, SaturatedFat 1.1, Cholesterol 18.4, Sodium 779.4, Carbohydrate 16.6, Fiber 3.5, Sugar 8.7, Protein 8.4
BAKED RIGATONI WITH AURORA SAUCE
Aurora sauce is a combination of bechamel, cream and tomato puree. My boys love this simple, quick dish.
Provided by mary winecoff
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Make bechamel sauce using 6 tablespoons butter, flour and milk.
- (Melt butter, add flour and cook until bubbly, then add milk and whisk until thickened).
- Stir in tomato sauce.
- Add salt and pepper.
- Cook pasta until al dente.
- Drain, mix well with sauce and 1/2 of the Parmesan cheese.
- Turn into buttered oven dish.
- Mix remaining cheese with breadcrumbs.
- Top casserole with this mixture, then dot with remaining butter.
- Bake at 425 degrees for 10 minutes.
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