How to Make Pasta Sauce and Not Die Trying?

These are the steps you must follow to prepare authentic pasta sauce. 

Italia is well known because of its pasta recipes, and there is not a single dish that it isn’t accompanied by a good sauce. They have a great tradition; besides, their preparations are quite simple, and the ingredients are easy to find. Chef Giada de Laurentiis comes from an Italian family where food is a prominent and basic part of it: her cooking style is based on the country’s classics, especially the sauces. Today we are going to show you four recipes by the famous chef.

Tomato sauce

Ingredients:

• 1/2 cup extra-virgin olive oil.
• 1 small onion, chopped.
• 2 cloves garlic, chopped.
• 1 stalk celery, chopped.
• 1 carrot, chopped.
• Sea salt and black pepper.
• 2 (32-ounce) cans crushed tomatoes.
• 4 to 6 basil leaves.
• 2 dried bay leaves.
• 4 tablespoons unsalted butter, optional.

Directions:

• In a large pot, put oil to heat, then add the onions and garlic for about 2 min or until they are soft and transparent.
• Now, add the celery and carrots, seasoned with salt and pepper. Saute until all veggies are soft for about 5 min.
• It’s time for the tomatoes, with basil and bay leaves. Simmer covered at low heat for 1 hour or until thick.
• Remove leaves, and check the flavor, if it still taste acidic you can add the butter.
• Add by parts the sauce in the food processor for better consistency, until smooth.
• You can separate the part that is going to be used right away from the part that is going to be reserved. It can be frozen up to 6 months.

Marinara sauce

Ingredients:

• 1/2 cup extra-virgin olive oil.
• 2 small onions, finely chopped.
• 2 garlic cloves, finely chopped.
• 2 celery stalks, finely chopped.
• 2 carrots, peeled and finely chopped.
• 1/2 teaspoon sea salt.
• 1/2 teaspoon freshly ground black pepper.
• 2 (32-ounce) cans crushed tomatoes.
• 2 dried bay leaves.

Directions:

• Add oil in a casserole pot, let it heat. Add the onions and garlic, saute for 10 min until they are transparent.
• Next, the celery and carrot. Cook them for 10 min until all are soft. Add a teaspoon of salt and pepper.
• Tomatoes and bay come next. Simmer them uncovered for 1 hour until the thickness starts to appear.
• Remove the bay leave and taste it for salt and pepper. You can make it the day before eating; refrigerate it and when is going to be used rewarm at low heat.

Bolognese sauce

Ingredients:

• 1/4 cup extra-virgin olive oil.
• 1 medium onion, coarsely chopped.
• 2 garlic cloves, peeled and coarsely chopped.
• 1 celery stalk, coarsely chopped.
• 1 carrot, coarsely chopped.
• 1 pound ground chuck beef.
• One 28-ounce can crushed tomatoes.
• 1/4 cup flat-leaf Italian parsley, chopped.
• 8 fresh basil leaves, chopped.
• Salt and freshly ground black pepper.
• 1/4 cup freshly grated pecorino romano cheese.

Directions:

• Heat oil in a large skillet, add the onion and garlic until they are soft, for almost 8 min.
• Add the celery and carrot, saute for 5 min.
• Increase the heat and add the ground beef, cook for about 10 min., frequently stirring until the meat is no longer pink.
• Then, add the tomatoes, parsley, and basil leaves. Cook them at medium heat until the sauce thickens.
• Season with salt and pepper, and keep cooking for about ½ hour.
• Finish this sauce by adding pecorino romano cheese.

Pesto sauce

Ingredients

• 1/4 cup extra-virgin olive oil.
• 1 garlic clove, peeled.
• 2 cups fresh basil leaves.
• 1/4 cup toasted pine nuts.
• Salt and freshly ground black pepper.
• 1/2 cup - 3/4 cup extra-virgin olive oil.
• 1/2 cup grated parmesan cheese.
• Kosher salt and pepper.

Directions:

• In the food processor, add basil leaves, garlic, pine nuts, salt, and pepper; turn it on until everything is finely chopped.
• With the food processor still running, start adding the olive oil, slowly until the ½ cup is in the processor. Check the thickness and consistency, if necessary add more oil.
• Put it in a bowl and add the parmesan cheese. Stir until the sauce and the cheese are combined.

Giada is also a well known New York Times bestseller, you can find these and other recipes in her books. Try these at home and tell us how was the meal. Come to Davide Punto Cucina to degust dishes with the best sauces prepared by our chef Davide.

The main ingredient is the passion you put into your food. 

Web: Davide Punto Cucina

Facebook: Davide Punto Cucina

Instagram: Davide Punto Cucina

Twitter: Davide Punto Cucina

205 Roberts Street, San Juan, Puerto Rico 00907

Teléfono: 787.729.6700