The Italians have given the world a lot and in fact always great dishes, for which we are infinitely grateful. Leaving pizza aside, we can honestly say that pasta is one of the greatest culinary achievements that, fortunately, can be made at home.
However, for this purpose, in addition to the necessary amount of pasta, we will also need a really good pasta sauce to add an Italian touch to the dish.
Today we're going to introduce you to some classic Italian macaroni sauces that you can use just as successfully for penne or farfalle.
Bolognese
Bolognese sauce proudly bears the title of the emblem of Italian cuisine. To make it perfect, you'll need 1 large onion, finely chopped, 50 g butter, 150 g bacon, finely chopped, 1 carrot, finely diced, 250 g boiled beef, finely chopped, 2 cups beef broth /2 cubes/, 250 g peeled tomatoes /tomato puree/, 1/2 wine glass of red wine, 1 pinch of nutmeg, 150 g freshly grated Parmesan.
Method of preparation: Fry the bacon in the butter in a large pan with a thick bottom, add the carrots, onions and stew them, by stirring constantly, for about 6-8 minutes. Increase the temperature, add the meat and continue to stir, add the tomato puree or finely chopped tomatoes. Add the wine, spices, salt and black pepper. Reduce the heat and let the mixture simmer for about 2 hours, by adding the broth at all times.
Carbonara
To make the magic Carbonara sauce you will need: 100 g bacon, finely chopped, 4 eggs, 100 g grated Parmesan cheese, 1 1/4 cups of cream, black pepper.
Method of preparation: Fry the pieces of bacon in a pan with a thick bottom, until they become transparent. Beat the eggs, cream and Parmesan in a bowl and add them to the bacon. Stir constantly, until the mixture thickens. Finish off with a few pinches of black pepper.
Milanese
Required products: 1 small onion, 2 cloves of garlic, 100 g of ham, 200 g of ground beef, 100 g of mushrooms, 200 g of canned tomatoes, 1 carrot, 300 ml of white wine, 50 ml of cream.
Method of preparation: In a pan, fry the vegetables for a few minutes, until they soften slightly. Then add the minced meat - the goal is to break it into small pieces. Pour the wine, cream and add the chopped or pureed canned tomatoes. Cover and let it simmer on low heat for 30 minutes. Add the finely chopped mushrooms and ham and boil for another 10 minutes.
Marinara
Necessary products: 1 onion, finely chopped, 1 jar /500 g/ tomatoes, 2 cloves of garlic, 1/2 cup of red wine, 1 jar of mussels, 2-3 calamari, cut into circles, 1/4 cup of olive oil, oregano, basil, salt, black pepper.
Method of preparation: Fry the finely chopped onion and crushed garlic in olive oil in a deep pan. Stir for 3-4 minutes and add the tomatoes, spices and wine. Once the sauce has thickened, add the mussels and calamari.
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