Sauce Bianco Red Recipes

EASY RED PASTA SAUCE

Steps:

• In a medium saucepan over low heat, warm oil and saute garlic; heat through until the garlic turns translucent, not brown. Add onion and cook over low heat until translucent; 5 to 10 minutes.
• Add parsley, basil and ground black pepper; stir. Add tomatoes and cover; raise heat to medium and bring to a strong simmer. Lower heat and add red pepper flakes. Cover saucepan and cook for 25 to 35 minutes.
• The sauce can be run in the food processor for 2 to 3 seconds to achieve a more uniform sauce or let the sauce cook over medium-low heat uncovered for 10 minutes or until it thickens.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 6 to 8 minutes or until al dente; drain and serve with sauce.

BOLOGNESE BIANCO

Steps:

• Put the oil, onion, carrot, celery, garlic, pancetta, bay leaves, rosemary and thyme in a large Dutch oven over medium heat. Cook, stirring occasionally and scraping the bottom of the pan with a wooden spoon, until the pancetta is rendered and cooked, and the vegetables are completely tender and golden, 16 to 18 minutes. (If the vegetables are browning too quickly, lower the heat.)
• Add the ground beef, ground pork and the garam masala and continue to cook, stirring frequently, until the meat is completely broken up and cooked through, and most of the liquid has evaporated, about 10 minutes. Add 1 teaspoon salt and some freshly ground black pepper.
• Add the wine and cook, stirring occasionally, until almost evaporated, 10 to 15 minutes. Add the chicken broth, cream, and the cheese rind if using and bring to a boil. Reduce the heat and simmer, stirring occasionally until the mixture thickens and the flavors come together, about 45 minutes. Discard the bay leaves and cheese rind, and season to taste with salt and pepper. Serve the Bolognese Bianco tossed with the pasta and more grated Parmigiano.

BASIC RED SAUCE

Steps:

• Heat oil in a medium saucepan over medium heat. Cook onion and garlic, stirring occasionally, until tender, about 5 minutes. Stir in tomato paste.
• Add pureed tomatoes, basil, oregano, red-pepper flakes, and 1/2 teaspoon salt. Season with pepper, and bring to a simmer. Reduce heat, and gently simmer, stirring occasionally, until sauce is thick, 25 to 30 minutes.

SIMPLE RED SAUCE WITH PASTA

Steps:

• In a large pot with boiling salted water cook penne pasta until al dente. Drain well.
• Meanwhile, in a medium skillet cook the bacon strips until mostly cooked, but not crisp. Remove from pan, break into bite size pieces. Drain bacon grease from pan. Return cooked bacon to pan, add minced garlic, chopped red onion, olive oil and chili pepper. Saute until onion is soft, about 5 minutes. Add chopped tomatoes, 1/2 cup of grated Parmesan cheese and fresh basil. Simmer for 10 minutes.
• Pour ingredients into a large bowl. Add additional grated Parmesan cheese to top and serve immediately over cooked and drained pasta.

BIANCO RED

Steps:

• Heat a large skillet over medium-high heat. Add ground beef and sausage and cook until both are browned. Set aside. Heat butter and olive oil in a stock pot over medium heat. Add onion and garlic and saute until softened; do not let brown. Add tomato sauce and paste. Add 44 ounces of water (2 cans each of the tomato sauce and paste filled with water). Stir and then add all remaining ingredients except pasta and cheese. Add the browned meats. Stir to combine and bring to a very low simmer, lowering the heat as needed. Simmer very slowly for 3 to 4 hours, checking the taste occasionally and adjusting seasoning accordingly. (The long cooking time is critical). When sauce has reduced substantially and thickened considerably, remove celery and bay leaf. Serve over cooked pasta and top with Parmesan, if desired.

ARGENTINE RED SAUCE

Steps:

• Combine all of the ingredients and mix well. Refrigerated, this keeps for 1 month.

MEXICAN RED SAUCE

Steps:

• Working on one chile at a time, use a kitchen shears to cut a slit all the way down one side of a chile. Open up the chile and remove the stem and seeds. Remove as much of the veins as you can. Reserve a few of the seeds or veins for adding later if you want added heat.
• Heat a large skillet on medium heat. Flatten out the dried chilies as well as you can and place on the skillet to heat. Press down on the opened chilies with a metal spatula for a few seconds. You may hear some sizzle or popping. You do not want to toast or burn the chilies, just heat them enough to draw out more of the flavor.
• Add the chilies to a small saucepan and add enough water so that they are just covered. Bring to a boil. Remove from heat and let sit for 10 minutes, until the chilies have softened and plumped up. (OR pour place the chilies in a small saucepan and pour boiling water over them to cover. Let sit for 15 minutes, until softened.).
• Reserving the soaking water, remove the chilies from the pan and place in a blender. Add the garlic, salt, ground pepper, ground cloves, and 1 1/2 cups of the soaking liquid (taste the soaking water first, if it seems bitter, use water or even broth instead). Purée for 2 minutes, until the sauce is completely smooth. Taste the sauce and adjust the seasoning. If you want more heat, add in a few of the seeds or veins and purée some more. Add more salt if needed.
• Pour the sauce through a sieve into a skillet. Add a tablespoon of olive oil to the sauce. Bring to a simmer and reduce heat to maintain the simmer, cook for 10 minutes. Skim off the foam. Remove from heat. Use immediately or pour into a glass jar (plastic will get stained) and refrigerate.

SAUCE-BIANCO RED

Steps:

• Heat a large skillet over medium-high heat. Add ground beef and sausage and cook until both are browned. Set aside.
• Heat butter and olive oil in a stock pot over medium heat.
• Add onion and garlic and saute until softened; do not let brown.
• Add tomato sauce and paste. Add 44 ounces of water (2 cans each of the tomato sauce and paste filled with water).
• Stir and then add all remaining ingredients except pasta and cheese. Add the browned meats. Stir to combine and bring to a very low simmer, lowering the heat as needed.
• Simmer very slowly for 3 to 4 hours, checking the taste occasionally and adjusting seasoning accordingly. (The long cooking time is critical).
• When sauce has reduced substantially and thickened considerably, remove celery and bay leaf.
• Serve over cooked pasta and top with Parmesan, if desired.