PASTA DISHES (2)

 

1) ALFREDO PASTA:

Ingredients:

1 package of fettuccine pasta

1/2 cup unsalted butter

1 cup cream

1 cup grated Parmesan cheese

1/2 teaspoon of salt

1/4 teaspoon black pepper

1/4 cup chopped fresh parsley, for garnish (optional)

Instructions:

1. Bring a large pot of salted water to the boil. Add the fettuccine and cook according to package directions.

2. While the pasta is cooking, melt the butter in a saucepan over medium heat.

3. Whisk in the cream and bring to a simmer.

4. Reduce the heat to low and add the Parmesan cheese, salt and pepper.

5. Whisk until the cheese is melted and the sauce is smooth.

6. Drain the pasta and add it to the sauce.

7. Serve immediately, garnished with the chopped parsley if desired.

Tips:

For a richer flavor, use whole milk or half-and-half instead of just cream.

Add a splash of white wine to the sauce for an extra touch of flavour.

If you don't have Parmesan cheese, you can use any other hard cheese.

f the sauce is too thick, you can thin it out with a little pasta water.

erve the pasta immediately with a side of your favorite protein, such as grilled chicken or prawns.

 

 

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BOLOGNAISE SAUCE & SPAGHETTI:

Ingredients:

1 tablespoon olive oil

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

500-gram minced meat

1/2 cup dry white wine (optional)

2 cans of crushed tomatoes

1 can of tomato sauce/puree

1 teaspoon dried oregano

1 teaspoon dried basil

1 bay leaf

1/2 teaspoon of salt

1/4 teaspoon black pepper

1/2 cup grated Parmesan cheese, for serving.

Instructions:

1. Heat the olive oil in a pot over medium heat.

Add the onion, carrots and celery and cook, stirring occasionally, until soft, about 5 minutes.

2. Add the beef and cook, breaking it up with a spoon, until browned, about 10 minutes. Drain off any excess fat.

3. Add the wine to the pot and cook until it has evaporated, about 2 to 3 minutes.

4. Stir in the crushed tomatoes, tomato sauce, oregano, basil, bay leaf, salt and pepper. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, for 40 minutes to 1 hour, or until the sauce has thickened and the flavors have blended.

5. Serve over cooked spaghetti and top with Parmesan cheese.

Tips:

For a richer flavour, use half ground beef and half ground pork.

If you don't have white wine, you can use beef stock or water.

If you don't have dried oregano and basil, you can use 1 tablespoon of each fresh herb.

You can add a pinch of red pepper flakes to the sauce for some heat.

For the garlic lovers "like me" you can add to taste

Served with a side of crusty bread or garlic bread.

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