Pasta Sauce A La Nesslageni Recipes

30 BEST HOMEMADE PASTA SAUCES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a pasta sauce in 30 minutes or less!

PASTA ALLA GENOVESE

Steps:

• Bring a large pot of water to a boil. Place the onions in the boiling water, and cook, covered, 15 minutes. Drain the onions, and let cool a bit, then slice very thinly.
• Heat half the oil in a large heavy pot over medium-high heat; stir in the carrots, celery and bacon, and cook for 4 minutes. Add the beef, then cover with the onions. Pour the remaining oil over the onions, then sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Cover, bring to a simmer and cook gently until the beef is tender, about 2 hours; the onions will release a good deal of liquid.
• Uncover the pot and bring to a boil. Cook, stirring more frequently as the liquid reduces and lowering the heat as necessary to prevent scorching, until the meat has fallen apart and the sauce is creamy, about 45 minutes. Stir in the wine and taste, adding more wine if desired. Reduce the heat to low, and continue to cook, stirring frequently, until the sauce is glossy and quite thick, about 15 minutes more.
• Cook the pasta in a large pot of boiling salted water until al dente, then drain and toss with the sauce. Stir in Parmesan to taste, then serve.

PASTA SAUCE A LA PAULY

Steps:

• Melt butter with the olive oil in a pot over medium heat. Cook and stir veal, beef, and pork in the butter mixture until completely browned, about 10 minutes.
• Stir stewed tomatoes, tomato paste, onion, mushrooms, red wine, bell pepper, garlic, sugar, Worcestershire sauce, bitters, and cayenne pepper into the meat mixture; bring to a simmer, reduce heat to medium-low, and cook at a simmer until the tomatoes break down into a sauce, at least 3 hours.

WORLD'S BEST PASTA SAUCE!

Steps:

• In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.

PASTA SAUCE A LA NESSLAGENI

Steps:

• In a 5-6 quart pan over medium heat, crumble beef with a spoon. Remove sausage casing and crumble sausage in pan. Stir often until meat is well browned, 12-15 minutes. Discard drippings.
• To pan, add pepperoni, onion, green pepper and mushrooms. Stir occasionally until onion is limp, 5-8 minutes.
• Meanwhile, in a blender or processor, whirl garlic, all herbs (except the parsley & basil) molasses and about 1/2 cup of the tomato puree until garlic and herbs are finely chopped.
• Pour mixture into pan, rinse blender with beer and pour into pan along with the rest of the beer, remaining tomato puree and the wine. Cover and bring to a boil on high heat, then simmer until reduced to about 9 cups, about 1 hour. Stir occasionally.
• Add fresh chopped parsley and basil or any other fresh herbs near the end of the cooking time.
• If making ahead, let sauce cool, cover and chill up to three days. To store longer, freeze in easy to use portions.