Aurora Sauce Recipes

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AURORA SAUCE



Aurora Sauce image

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

1/2 pint veloute sauce
4 tablespoons tomato puree (paste or 1 tablespoon concentrated tomato paste)
3 tbsp butter
2 tbsp butter
1 oz plain flour (All purpose)
1 pint white stock
salt and black pepper
1-2 tablespoons single or double cream (heavy cream)

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



Aurora Somazzi Clerici's Italian Spaghetti Sauce image

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

28 ounces crushed tomatoes
48 ounces tomato sauce
6 ounces mushroom pieces
3/4 ounce dried shiitake mushroom (these are the closest in flavor)
1/2 cup celery, minced
1/2 cup parsley, minced
5 garlic cloves, minced
1/2 cup carrot, minced
1 onion, minced
2 teaspoons rosemary (fresh and chopped)
2 teaspoons oregano (fresh and chopped)
2 teaspoons basil (fresh and chopped)
2 teaspoons margarine
3/4 lb ground chuck
2 tablespoons dry red wine

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



Baked Rigatoni With Aurora Sauce image

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

1 lb rigatoni pasta
8 tablespoons butter
4 1/2 tablespoons flour
2 1/2 cups milk
1 cup tomato sauce (perferably homemade)
salt
pepper
1 1/2 cups parmesan cheese
8 teaspoons toasted breadcrumbs

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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