Pasta Sauce – Reinventing Spaghetti Bolognese
This Pasta Sauce recipe is not just any ordinary recipe; it’s a recipe made with love. I have always been passionate about cooking and experimenting with different ingredients, and this recipe is a testament to that passion.
I wanted to create a unique version that had my personal touch, despite the traditional Bolognese sauce being undeniably delicious. To achieve this, I incorporated some unique ingredients that elevate the sauce’s flavour profile and make it truly unforgettable.
In this recipe, I used Proscuitto and Italian Sausages, which create a perfect balance of flavours and textures. Furthermore, I add a generous amount of carrot, celery and onions, which add depth and complexity to the sauce.
Additionally, for the special touch, I use a combination of red wine and extra virgin olive oil, which gives the sauce a rich, savoury flavour that is simply irresistible.
While this recipe is not the authentic Bolognese sauce recipe, it is an equally delicious reinvented version. Therefore, this Italian Pasta Sauce recipe will make you lick your plate clean.
So, if you’re looking for a pasta sauce recipe that is easy to make and bursting with flavor, this recipe is definitely worth a try. Whether you’re making it for your family or entertaining guests, this sauce is sure to impress and leave everyone wanting more.
Watch the Pasta Sauce video recipe
How to Make PASTA SAUCE (Reinventing Spaghetti Sauce) Like an Italian
Vincenzo’s Top Tips To Make Pasta Sauce
Just keep on kneading
Keep kneading the dough so that it begins to firm up and also smooth out.
Make sure the egg doesn’t run away!
Bring the edges of the flour into the center with the fork, and quickly continue to cover them all the way around. Keep doing this until all of the eggs have folded into the flour. You will need to use your hands at this point.
Sprinkle it on top
Sprinkle a generous amount of parmesan cheese on top along with a few leftover basil or celery leaves.
Slow cook the sauce
To achieve the best flavor and texture for your sauce, it’s important to cook it slowly on low heat. This allows the flavors to blend together and the sauce to thicken.
Use fresh and quality ingredients
When making your sauce, it’s important to use fresh ingredients that are of good quality. Fresh ingredients will ensure that your sauce has the best flavor and taste.
Pasta Sauce
Print Recipe
Ingredients
- ½ Onion
- 1 Carrot
- Celery stick
- Fresh basil
- 200 grams Prosciutto cut into cubes
- 400 grams Italian Tomato Sauce
- 300 grams Italian Sausages
- 100 ml Vegetable stock
- 100 ml Red wine
- Salt & Pepper
- Extra virgin olive oil
- 3 pinches Rock salt
- 5 L Water
- Parmesan
- Fresh Pasta
Instructions
- Fresh Pasta
- To make the fresh pasta, pour the flour on to your board/table.
- Make a small-medium size mound using the flour and create a well in the center.
- Crack each egg onto the plate, then drop it into the well. This will prevent any unwanted egg shell remnants from getting inside the flour.
- Whisk the eggs carefully using a fork.
- Bring the edges of the flour into the centre with the fork, and quickly continue to cover them all the way around. Keep doing this (making sure the egg doesn’t run away!) until all of the eggs have folded into the flour. You will need to use your hands at this point.
- Begin to mix it together using both hands until the dough for the fresh pasta begins to form.
- Keep kneading the dough so that it begins to firm up and also smooth out.
- Cut a couple of slices from the main piece – approx. 2-2.5cm thick, and feed them through the largest slot in your fresh pasta making machine. Each time it passes through, fold it together and repeat.
- Work your way down to the thinner options until you get the smooth consistency required. You might need to sprinkle some added flour on top of the sheet, to prevent it from sticking.
- It is then time to pass the pasta sheets through the correct option for Tagliatelle.
- Bolognese Pasta Sauce Recipe
- Finely chop the carrot, celery and onion.
- Put the saucepan on the stove at a medium heat and add some extra virgin olive oil.
- Add the carrot, celery and onion. Cook this for 5 minutes until it becomes nice and golden.
- Add in the sausages and prosciutto and stir well. Break the sausages down using a wooden spoon and blend it in well with the other ingredients.
- Add salt, pepper and mix it through as well.
- When 80% of the sausages has turned brown, add 100ml the red wine and cook it until it evaporates.
- Add the Italian Tomato sauce into the mix and stir it well.
- After around 5 minutes add the stock.
- Cover the saucepan with a lid and cook the pasta sauce recipe for 1 hour.
- Add 5L of water to a large pot and bring it to the boil.
- Throw in a few pinches of rock salt, mix it through and add the Tagliatelle Pasta.
- Cook the pasta for your Tagliatelle Bolognese dish until it is al dente, and then strain it well and add it to the saucepan of sauce!
- Add basil to the sauce Mix it together well.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to Serve Pasta Sauce
Pasta sauce can be served in several ways, such as tossed with pasta, used as a dip for bread or vegetables, as a topping for meat or vegetables, as a base for lasagna, and as a pizza sauce. Regardless of the serving method, pasta sauce is sure to be tasty and fulfilling.
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