Pasta Sauce

by LulusMom 27 days ago

Welcome to our DOTM reporting thread for October 2021. Our dish this month is bolognese. Bolognese is a meat-based sauce that (ta-da!) originated in Bologna. It is normally served over pasta or in ...

Hmmm.... What can I do with leftover vodka sauce besides freezing it? Maybe a casserole with penne would be good with a bit of mozzarella thrown in? It's too good not to use it wisely. Any thoug...

I got a ricotta and grana Padona ravioli and a mushroom ravioli from Whole Foods. What would be a good sauce to go with them? I've noticed that a lot of these different ravioli just aren't a good m...

I have heard so much raves about this marinara sauce made by a company called Golden Grain. I just have to know where i can purchase it. I live in south texas area however the attorney I work wit...

by Melanie Wong 12 months ago

Just heard from a friend how much he's loving the dried pasta made by Etto Pastificio using American grains manufactured using traditional Italian bronze dies. It also sells fresh pasta, truffles a...

So I'm overrun with tomatoes from my garden (I know, a nice problem to have). Last night despite not really feeling up to it, I started a simple tomato sauce- peeled, cored, seeded roma tomatoes, f...

by MariaRN 8 years ago

Hi All ! The curiosity is killing me! While reminiscing with my Parents, we started a huge conversation about my Grandmother putting eggs in her Sunday Pasta Sauce. I have NEVER heard or se...

Does anyone have the recipe for Lelli's Restaurant in Detroit bolegnese sauce?

HI - i tried this recipe twice and both times it came out too watery. Any ideas of why this would happen? Thank you!

by NonnieMuss 6 years ago

I'm trying to replicate the Carrabba's pomodoro sauce at home and having no luck at all. They have a recipe posted on their website, which makes a nice though bland sauce, and tastes nothing like ...

I need a suggestion for meatless sauce. Would like to stretch what I have and put a two extra meals in the freezer as I can't get back to the store. I have a small jar of marinara, lots of canned...

Hello all, I've been trying to make cacio e pepe by whisking pecorino romano and pasta water until it reaches a consistency similar to heavy cream but the cheese always ends up clumping together...

I do a simple tomato sauce that I learned from a friend. One 28oz can of Tuttorosso crushed tomatoes, one can of Cento San Marzano peeled tomatoes. I begin by sautéing a couple of medium sized onio...

We've used jarred marinara, made slow-cooked homemade sauces with canned tomatoes and tomato paste, and homemade fast-cooked sauces with fresh tomatoes...and my sauce never seems to stick to the no...

When I lived in the UK, I used to buy pasta bake sauce. What would be, if there is, an equivalent here in North America?

Well, since my past 4 times making spaghetti sauce have failed, what are considered a good jar sauce without spending 8 to 10 dollars a jar?

by chezron 2 years ago

There is a local Italian restaurant that makes a baked sea bass with a thick butter, garlic, lemon, and cream sauce. Does anyone know how to make this? Unlike a normal butter sauce this is thicker....

I don't like pesto so I really don't know how it is supposed to come out but my wife loves it. I'm using a ratio of about 6 cups loose packed basil leaves, 1.5 cups grated parm and 1.5 cups olive ...

by Jim Leff 2 years ago

Scroll to bottom of page for recipe: https://steps2nutrition.com/index.php/turkey-bolognese-the-frozen-trader-joes-version-vs-the-homemade-version/ This recipe works way better than it reads (to...