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05 Sep 2016
Fudge recipe

The range and variety of sauces which can be served with pasta are seemingly endless. They differ from minimalist sauces, like garlic and organic olive oil, to light vegetable sauces, shellfish sauces, robust meat sauces, and rich and creamy sauces containing eggs, cheese and nuts.

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In choosing the right pasta shape for a sauce, there are no solid rules. Some regional dishes will almost always be constructed with the identical pasta shape, such as fettucine all'alfredo, tagliatelle bolognese and penne all'arrabbiata, and it is rare to view them served with anything besides the named pasta. These classic dishes are few in number however and, with all the increasing number of different pasta shapes on the market it could be difficult to know which shapes and which sauces goes well together.

Long, thin pasta is most beneficial served with whether thin, clinging sauce, or one that's smooth and thick. If too thin and watery, the sauce will just escape the long strands; if too chunky or heavy, it is going to fall for the bottom of the bowl, leaving the pasta at the pinnacle. Clinging sauces constructed with olive oil, butter, cream, eggs, finely grated cheese and chopped fresh herbs are great with long pasta. When ingredients for example vegetables, fish and meat are combined with an effortless thick sauce, they must be very finely chopped.

Short pasta shapes with wide openings, for example conchiglie, penne and rigatoni, will trap meaty or spicy sauces, as will spirals and curls. Egg pasta has different properties from plain pasta and goes especially well using the rich creamy and meaty sauces that are popular in northern Italy. Fresh homemade egg pasta absorbs butter and cream and helps make the sauce follow it. Virtually any pasta is acceptable for that classic Italian tomato sauce.


1 small onion
1 small carrot
1 stalk celery
bunch of parsley
� lb ground beef
1 small can of tomato paste
� cup dark wine (optional)
extra virgin olive oil
pepper and salt
beef or chicken broth (optional)


Chop each of the vegetables (retain the parsley) very fine and saut� them within the extra virgin olive oil until translucent. Add the ground beef. Stir well and cook approximately a few minutes or before meat is separated and browned. Add some tomato paste and mix well until every one of the ingredients are coated. Add the wine (optional) and also the pepper and salt.

Cook for couple of minutes more, you can add of a cup of water (or broth). Provide for the boil, then reduce the heat and simmer on the low heat, until reduced.

Note: put in a little more liquid if you think it's too dry.


Serves 4
1 cup (250ml) olive oil
320g oxtail or beef tail, fat trimmed
400g veal casserole steak, in chunks
500g pork ribs, in four pieces
1 onion, halved
1 garlic herb, crushed
1 carrot, halved crossways
1 celery stick, halved crossways
700g passata (Val Verde Passata cooking sauce)
425g can crushed tomatoes
1 chicken stock cube
1 cup (250ml) white wine
5 sprigs fresh continental parsley, plus extra for everyone
1 tsp sugar
Salt & freshly ground pepper


Heat 1/2 the oil inside a large saucepan. In batches, cook the meat until lightly browned. Remove from your pan.

Add the remaining oil, onion, garlic, carrot and celery. Cook until light brown and soft. Return the meat towards the saucepan.

Add pasta, tomatoes, stock, wine, parsley and sugar. Season with pepper and salt. Simmer, stirring often, for 1� hours on a medium-low heat. Remove any large meat or vegetable chunks. Stir through cooked pasta. Serve topped with parsley.


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