Macaroni is a universal dish that can be both a quick lunch and a part of a festive table. But the key element that defines their taste is the sauce. Making homemade sauce is no more difficult than cooking the pasta itself.
Let’s consider several basic recipes and their variations, so that you can always surprise yourself and your loved ones with new tastes.
1. Classic tomato sauce
Tomato sauce is the basis of many Italian recipes, and it goes well with any type of pasta.
Ingredients:
500 g of ripe tomatoes or 400 g of tomatoes in their own juice
1 onion
2 cloves of garlic
2 Art. l. olive oil
Salt, pepper to taste
Fresh basil or oregano
Preparation:
Scald the tomatoes with boiling water, remove the skin, cut into small cubes.
Fry finely chopped onion and garlic in olive oil until golden.
Add tomatoes, season with salt and pepper and simmer over medium heat for 15-20 minutes.
Add chopped basil before serving.
Variations:
For a richer taste, add 1 tsp. sugar
Add 100 ml of dry wine to get a sauce with a slight acidity.
Use rosemary or thyme instead of basil.
2. Alfredo sauce
This creamy sauce is perfect for fettuccine or linguini pasta.
Ingredients :
50 g of butter
2 cloves of garlic
200 ml of cream (20-30%)
50 g of grated parmesan
Salt, pepper to taste
Preparation:
Melt the butter in a pan, fry the chopped garlic for 1-2 minutes.
Add cream, reduce heat and cook, stirring constantly, for 5 minutes.
Stir in the grated Parmesan, season with salt and pepper. Cook until thickened.
Variations:
Add a pinch of nutmeg for spice.
Add fried chicken or mushrooms for a heartier meal.
Replace some of the cream with milk to make the sauce less greasy.
3. Bolognese
This meat sauce is a classic of Italian cuisine. Best for spaghetti or lasagna.
Ingredients:
300 g of minced meat (beef, pork or a mixture)
1 onion
1 carrot
2 cloves of garlic
400 g of tomatoes in their own juice
100 ml of red wine (optional)
2 Art. l. olive oil
Salt, pepper, oregano
Preparation:
Finely chop the onion, carrot and garlic, fry in olive oil until soft.
Add minced meat, fry until golden.
Pour tomatoes (or tomato sauce) and wine, season with spices.
Simmer over low heat for 30-40 minutes, stirring occasionally.
Variations:
Add celery for a deeper flavor.
For spiciness, add a dash of chili.
Use beef stock instead of wine.
4. Pesto
Basil pesto sauce has a fresh taste and is prepared without heat treatment.
Ingredients:
50 g of fresh basil
2 cloves of garlic
50 g of pine nuts
50 g of parmesan
100 ml of olive oil
Salt to taste
Preparation:
Grind all the ingredients in a blender until smooth.
Add olive oil gradually, controlling the consistency of the sauce.
Variations:
Instead of pine nuts, use walnuts or almonds.
Instead of basil, try spinach or parsley.
To reduce the calorie content, use a little lemon juice instead of some of the oil.
5. Creamy mushroom sauce
A great option for the autumn season, when mushrooms are in abundance.
Ingredients:
300 g of fresh mushrooms (champignons, porcini mushrooms, etc.)
1 onion
200 ml of cream
1 Art. l. flour
2 Art. l. butter
Salt, pepper, nutmeg
Preparation:
Cut mushrooms and onions, fry in butter.
Add the flour, mix and heat for 1 minute.
Pour in the cream, season with spices, simmer until thickened.
Variations:
For a richer taste, add a little white wine.
Use frozen mushrooms if you don’t have fresh ones.
You can use sour cream instead of cream.
Useful tips:
Freshness of ingredients : the fresher the ingredients, the tastier the sauce.
Correct Proportions : Maintain a balance between the base of the sauce and the spices.
Pasta and Sauce Pairings : Thick sauces like Bolognese go best with broad types of pasta, and light ones with thin spaghetti.
Homemade pasta sauces are a way to make every meal unique. Experiment with basic recipes, add your favorite ingredients, and you will always enjoy delicious homemade food!
