Meat Sauces
You may think of meatballs, and will find them here, but there are lots of other meat-based sauces too, some hearty and others extraordinarily refined.
Dr. Stu's Sugo alla Bolognese
Sugo alla bolognese, a rich pasta sauce made primarily from ground meat, may have originated in Bologna, but has spread throughout much of central-Northern Italy, and as is the case with any popular dish, there are a great many variations. And this brings us to Dr. Stu, who has shared a number of delightful recipes over the years. Regarding Sugo alla Bolognese, he says, "How can you give a recipe for this dish without milk? Just give it a try and see what you think. You will love it."
Sugo alla bolognese, a rich pasta sauce made primarily from ground meat, may have originated in Bologna, but has spread throughout much of central-Northern Italy, and as is the case with any popular dish, there are a great many variations. And this brings us to Dr. Stu, who has shared a number of delightful recipes over the years. Regarding Sugo alla Bolognese, he says, "How can you give a recipe for this dish without milk? Just give it a try and see what you think. You will love it."
Fettuccine alla Badessa, a Creamy Chicken Sauce for Pasta
Fettuccine alla Badessa is a rich creamy pasta sauce that's a perfect way to use up the leftovers from a roast; they're rich, but will be quite nice on a cold winter day.
Fettuccine alla Badessa is a rich creamy pasta sauce that's a perfect way to use up the leftovers from a roast; they're rich, but will be quite nice on a cold winter day.
Bigoli with Duck, or Bigoli Co'l'Arna
Bigoli with Duck, or Bigoli Co'l'Arna: Arna lessa e bigolo tondo, a la sera i contenta el mondo, "Boiled duck and round bigoli (thick stranded pasta), and in the evening the world's content," say the Veneti, and the proverb is especially well suited to this dish from Thiene, in the Vicentino.
Bigoli with Duck, or Bigoli Co'l'Arna: Arna lessa e bigolo tondo, a la sera i contenta el mondo, "Boiled duck and round bigoli (thick stranded pasta), and in the evening the world's content," say the Veneti, and the proverb is especially well suited to this dish from Thiene, in the Vicentino.
Ossibuchi al Sugo, or: Stewed Veal Shanks with Meat Sauce
The best known Italian recipe for Ossibuchi, veal shanks, is probably ossibuchi alla milanese, which are slowly cooked, and then seasoned with a heady mixture of chopped herbs just before going to the table. One can do other things with shanks as well. Stew them with ground beef, for example, and this recipe yields an extraordinarily satiny pasta sauce, and a superb main course as well. Winter comfort food of the highest order.
The best known Italian recipe for Ossibuchi, veal shanks, is probably ossibuchi alla milanese, which are slowly cooked, and then seasoned with a heady mixture of chopped herbs just before going to the table. One can do other things with shanks as well. Stew them with ground beef, for example, and this recipe yields an extraordinarily satiny pasta sauce, and a superb main course as well. Winter comfort food of the highest order.
Reginette, and a Pheasant Breast Sauce
Reginette, and a Pheasant Breast Sauce: Reginette are strips of pasta with wavy edges, and they're also known as Mafaldine, in honor of Princess Mafalda of Savoy. A recipe? Reginette with Pheasant Breast. Italian supermarkets generally have a selection of frozen game, including pheasant. If you cannot find pheasant breast, use the breast of Guinea hen or duck.
Reginette, and a Pheasant Breast Sauce: Reginette are strips of pasta with wavy edges, and they're also known as Mafaldine, in honor of Princess Mafalda of Savoy. A recipe? Reginette with Pheasant Breast. Italian supermarkets generally have a selection of frozen game, including pheasant. If you cannot find pheasant breast, use the breast of Guinea hen or duck.
Tagliatelle, and a Tomatoey Chicken Sauce
"Short bills and long tagliatelle, say the people of Bologna, knowing whereof they speak, for long bills frighten husbands, while short tagliatelle are proof of the inexperience of she who made them, and, when served, look like left overs," wrote Pellegrino Artusi, dean of the Italian gastronomes, more than a century ago. Thier classic foil is sugo alla Bolognese, a rich meat sauce. But it takes a while; here's a tasty alternative that's quicker to prepare. To serve 3-4:
"Short bills and long tagliatelle, say the people of Bologna, knowing whereof they speak, for long bills frighten husbands, while short tagliatelle are proof of the inexperience of she who made them, and, when served, look like left overs," wrote Pellegrino Artusi, dean of the Italian gastronomes, more than a century ago. Thier classic foil is sugo alla Bolognese, a rich meat sauce. But it takes a while; here's a tasty alternative that's quicker to prepare. To serve 3-4:
Tagliatelle with Mushrooms and Sausages in a Clear Sauce -- Tagliatelle con Funghi e Salsiccia in Bianco
Mushrooms and sausages are a pleasant combination; in this case you'll want mild Italian rather than hot sausages. If you don't like sausages or are out of them the sauce will also work well with pancetta, and with prosciutto, though the latter should be a combination of fat and lean, not just lean. You can also, if you want, add some chopped tomatoes (canned or sun-ripened fresh), but I find that the tomato covers the mushroom flavor.
Mushrooms and sausages are a pleasant combination; in this case you'll want mild Italian rather than hot sausages. If you don't like sausages or are out of them the sauce will also work well with pancetta, and with prosciutto, though the latter should be a combination of fat and lean, not just lean. You can also, if you want, add some chopped tomatoes (canned or sun-ripened fresh), but I find that the tomato covers the mushroom flavor.
Bowties With Chicken and Beans in a Spicy Sauce -- Farfalle Con Pollo
This is a nice example of modern Italian cuisine -- though my mother-in-law, who is one of the finest traditional Italian cooks I know, would enjoy it, she would probably never think of preparing it herself.
This is a nice example of modern Italian cuisine -- though my mother-in-law, who is one of the finest traditional Italian cooks I know, would enjoy it, she would probably never think of preparing it herself.
Spaghetti and Chicken -- Spaghetti e Pollo
Spaghetti and Chicken, or Spaghetti e Pollo: For some reason chicken isn't that common an accompaniment to pasta in Italy -- one generally encounters it as a second course, after the pasta, though Artusi presents a similar recipe from Romagna that calls for rice rather than pasta. This recipe calls for a half a chicken, weighing about 1 1/2 pounds, but you could also use an equivalent weight of chicken legs, which will all be the same size.
Spaghetti and Chicken, or Spaghetti e Pollo: For some reason chicken isn't that common an accompaniment to pasta in Italy -- one generally encounters it as a second course, after the pasta, though Artusi presents a similar recipe from Romagna that calls for rice rather than pasta. This recipe calls for a half a chicken, weighing about 1 1/2 pounds, but you could also use an equivalent weight of chicken legs, which will all be the same size.
Pasta alla Rossi, with Venison
Pasta alla Rossi, with Venison: I requested that you share your favorite recipes with us. Many thanks, and keep them coming! Hi Kyle: I enjoy your writing and About Italian Guide. I represent the blend of people in the new world. My Italian (Marche) -Canadian father married my American-Hungarian mother. I married my American-Canadian-German sweetheart. My kids are therefore---you get the idea. The cuisine that emerged from that union was unique and flavorful.
Pasta alla Rossi, with Venison: I requested that you share your favorite recipes with us. Many thanks, and keep them coming! Hi Kyle: I enjoy your writing and About Italian Guide. I represent the blend of people in the new world. My Italian (Marche) -Canadian father married my American-Hungarian mother. I married my American-Canadian-German sweetheart. My kids are therefore---you get the idea. The cuisine that emerged from that union was unique and flavorful.
Little Macaroni with Meat Balls -- Maccheroncini con le Polpettine
Little Macaroni with Meat Balls, or Maccheroncini con le Polpettine: Spaghetti with meatballs may be one of the quintessential Italian American dishes, but they're not common in Italy, and I've heard people say that they're not Italian at all, but rather an Italian American invention. Those who make this claim are of course wrong: I've had pasta served with tiny meatballs in Puglia, and Ada Boni gives this recipe in her Talismano di Felicità....
Little Macaroni with Meat Balls, or Maccheroncini con le Polpettine: Spaghetti with meatballs may be one of the quintessential Italian American dishes, but they're not common in Italy, and I've heard people say that they're not Italian at all, but rather an Italian American invention. Those who make this claim are of course wrong: I've had pasta served with tiny meatballs in Puglia, and Ada Boni gives this recipe in her Talismano di Felicità....
Little Macaroni with Meat Balls -- Maccheroncini con le Polpettine
Little Macaroni with Meat Balls, or Maccheroncini con le Polpettine: Spaghetti with meatballs may be one of the quintessential Italian American dishes, but they're not common in Italy, and I've heard people say that they're not Italian at all, but rather an Italian American invention. Those who make this claim are of course wrong: I've had pasta served with tiny meatballs in Puglia, and Ada Boni gives this recipe in her Talismano di Felicità.
Little Macaroni with Meat Balls, or Maccheroncini con le Polpettine: Spaghetti with meatballs may be one of the quintessential Italian American dishes, but they're not common in Italy, and I've heard people say that they're not Italian at all, but rather an Italian American invention. Those who make this claim are of course wrong: I've had pasta served with tiny meatballs in Puglia, and Ada Boni gives this recipe in her Talismano di Felicità.
Maccheroni alla Monteroduni
Caròla Francesconi was the Dean of Neapolitan food writers, and her friends were happy to share recipes with her. This particular dish, she says, was devised many years ago, perhaps by Luigi Pignatelli della Leonessa Principe di Monteroduni or a cook of his, and has been passed down in the family, with different family members making slight modifications to it.
Caròla Francesconi was the Dean of Neapolitan food writers, and her friends were happy to share recipes with her. This particular dish, she says, was devised many years ago, perhaps by Luigi Pignatelli della Leonessa Principe di Monteroduni or a cook of his, and has been passed down in the family, with different family members making slight modifications to it.
Vermicelli alla Campolattaro III
Vermicelli alla Campolattaro III: Don Emilio Capomazza Marquis of Campolattaro, who lived in the mid-1800s, was a charming conversationalist, cultured gentleman, Mayor of Naples, and Member of Parliament, who also found time to create three renowned pasta sauces that bear his name. The third, which is by far the most elaborate, and would work nicely at a banquet, perhaps, or when one wanted to impress one's guests. To serve 6:
Vermicelli alla Campolattaro III: Don Emilio Capomazza Marquis of Campolattaro, who lived in the mid-1800s, was a charming conversationalist, cultured gentleman, Mayor of Naples, and Member of Parliament, who also found time to create three renowned pasta sauces that bear his name. The third, which is by far the most elaborate, and would work nicely at a banquet, perhaps, or when one wanted to impress one's guests. To serve 6:
Vermicelli alla Campolattaro II
Vermicelli alla Campolattaro II: A recipe kindly provided to Caròla Francesconi by Count Paolo Gaetani; Don Emilio Capomazza Marquis of Campolattaro, who lived in the mid-1800s, was a charming conversationalist, cultured gentleman, Mayor of Naples, and Member of Parliament, who also found time to create three renowned pasta sauces that bear his name.
Vermicelli alla Campolattaro II: A recipe kindly provided to Caròla Francesconi by Count Paolo Gaetani; Don Emilio Capomazza Marquis of Campolattaro, who lived in the mid-1800s, was a charming conversationalist, cultured gentleman, Mayor of Naples, and Member of Parliament, who also found time to create three renowned pasta sauces that bear his name.
Sedani Rigati with Chicken and Prunes -- Sedani Rigati con Pollo e Prugne
Sedani Rigati with Chicken and Prunes, or Sedani Rigati con Pollo e Prugne: This combination of fruit and meat may seem a little unusual now, but was fairly common in the past. Sedani rigari are similar to penne, but thinner, and in their absence penne will work fine.
Sedani Rigati with Chicken and Prunes, or Sedani Rigati con Pollo e Prugne: This combination of fruit and meat may seem a little unusual now, but was fairly common in the past. Sedani rigari are similar to penne, but thinner, and in their absence penne will work fine.
Venetian Orsetti with Chicken -- Orsetti alla Veneta
Venetian Orsetti with Chicken, or Orsetti alla Veneta: Orsetti are a pasta shape -- teddybears -- aimed at kids, and prepared with a tasty meat salce made with chicken and tomatoes, among other things. One needn't be a kid to enjoy this, and in the absence of orsetti penne will work fine.
Venetian Orsetti with Chicken, or Orsetti alla Veneta: Orsetti are a pasta shape -- teddybears -- aimed at kids, and prepared with a tasty meat salce made with chicken and tomatoes, among other things. One needn't be a kid to enjoy this, and in the absence of orsetti penne will work fine.
Sedanini Rigati in a Turkey-Brandy Sauce -- Sedanini Rigati Con Tacchino al Brandy
Sedanini Rigati in a Turkey-Brandy Sauce -- Sedanini Rigati Con Tacchino al Brandy: Quick, tasty, and a little unusual. It will be perfect for an elegant festive meal, or, if you reduce the quantities, a romantic occasion.
Sedanini Rigati in a Turkey-Brandy Sauce -- Sedanini Rigati Con Tacchino al Brandy: Quick, tasty, and a little unusual. It will be perfect for an elegant festive meal, or, if you reduce the quantities, a romantic occasion.
Burrina-style Rigatoni, with tomatoes, sausages and cream
Rigatoni are perfect with thick chunky sauces, which can work their way into the pieces of pasta and provide delightful flavor bursts as one chews on them. For example, Rigatoni alla Burrina, made with tomatoes, sausages, and cream. To serve 4 you'll need:
Rigatoni are perfect with thick chunky sauces, which can work their way into the pieces of pasta and provide delightful flavor bursts as one chews on them. For example, Rigatoni alla Burrina, made with tomatoes, sausages, and cream. To serve 4 you'll need:
Bucatini all'Amatriciana
Bucatini all'Amatriciana: This zesty pancetta and tomato sauce is commonly associated with Lazio and Rome, but is actually from the town of Amatrice, just over the border into Abruzzo.
Bucatini all'Amatriciana: This zesty pancetta and tomato sauce is commonly associated with Lazio and Rome, but is actually from the town of Amatrice, just over the border into Abruzzo.
Bucatini, and a Sausage-and-Eggplant Sauce
Bucatini, and a Sausage-and-Eggplant Sauce: The classic sauce for bucatini is all'amatriciana, a sauce that's commonly associated with Lazio and Rome though the town it's named for, Amatrice, is just over the border into Abruzzo. Here's another idea, off the back of a pasta box.
Bucatini, and a Sausage-and-Eggplant Sauce: The classic sauce for bucatini is all'amatriciana, a sauce that's commonly associated with Lazio and Rome though the town it's named for, Amatrice, is just over the border into Abruzzo. Here's another idea, off the back of a pasta box.
Orecchiette with Ragù -- I Rechhietédde Ch'u Suche Russe
Orecchiette with Ragù, or I Rechhietédde Ch'u Suche Russe: This is a recipe from Altamura, a town in Northwestern Puglia, and it will work well as a sauce for regular pasta, or can be used in preparing a festive timballo.
Orecchiette with Ragù, or I Rechhietédde Ch'u Suche Russe: This is a recipe from Altamura, a town in Northwestern Puglia, and it will work well as a sauce for regular pasta, or can be used in preparing a festive timballo.
Farsumagru
Farsumagru: This is perhaps the most celebrated Sicilian meat dish; it draws its name -- farsumagru translates roughly as nonlenten -- because it contains an amazing wealth of ingredients. You'll need:
Farsumagru: This is perhaps the most celebrated Sicilian meat dish; it draws its name -- farsumagru translates roughly as nonlenten -- because it contains an amazing wealth of ingredients. You'll need:
The Great Feast-Day Ragù -- Gran Ragù della Festa
The Great Feast-Day Ragù, or Gran Ragù della Festa: A Sicilian festive ragù is -- often -- the reason for the festivities, according to Pino Correnti, author of Il Libro D'Oro della Cucina e Dei Vini di Sicilia. It's an occasion to gather friends and relatives around the table and enjoy maccarruni that are hand made, both for baron and plebe, with the difference that the former will enjoy the three elements of the more opulent tradition: farsumagru, purpetti, and sasizza fritta.
The Great Feast-Day Ragù, or Gran Ragù della Festa: A Sicilian festive ragù is -- often -- the reason for the festivities, according to Pino Correnti, author of Il Libro D'Oro della Cucina e Dei Vini di Sicilia. It's an occasion to gather friends and relatives around the table and enjoy maccarruni that are hand made, both for baron and plebe, with the difference that the former will enjoy the three elements of the more opulent tradition: farsumagru, purpetti, and sasizza fritta.
Tajarin with the Sauce from a Roast -- Tajarin al Sugo di Arrosto
Tajarin with the Sauce from a Roast, or Tajarin al Sugo di Arrosto: Sugo di arrosto, in this case pot roast (which is also called an arrosto morto in Tuscany) is one of the classic Piemontese condiments for both flat pasta and stuffed pasta, in particular agnolotti. It's a simple preparation that provides the sauce necessary to season the pasta, and also the meat for the second course.
Tajarin with the Sauce from a Roast, or Tajarin al Sugo di Arrosto: Sugo di arrosto, in this case pot roast (which is also called an arrosto morto in Tuscany) is one of the classic Piemontese condiments for both flat pasta and stuffed pasta, in particular agnolotti. It's a simple preparation that provides the sauce necessary to season the pasta, and also the meat for the second course.
Rich Tajarin -- Tajarin Ricchi
Rich Tajarin, or Tajarin Ricchi: Every region of Italy has a type of pasta, and this is what one finds in the Langhe of Piemonte. The pasta are quite similar to tagliatelle but cut very finely -- the strands should be 1/12th of an inch, about 2 mm, wide. Cutting them this thin is a demonstration of skill on the part of the cook, and in the past one can be certain that every woman who frequented a kitchen (i.e. all but the wealthy) learned the art as a girl. Here's a "traditional" recipe:
Rich Tajarin, or Tajarin Ricchi: Every region of Italy has a type of pasta, and this is what one finds in the Langhe of Piemonte. The pasta are quite similar to tagliatelle but cut very finely -- the strands should be 1/12th of an inch, about 2 mm, wide. Cutting them this thin is a demonstration of skill on the part of the cook, and in the past one can be certain that every woman who frequented a kitchen (i.e. all but the wealthy) learned the art as a girl. Here's a "traditional" recipe:
Tagliatelle with Mortadella -- Tagliatelle alla Mortadella
Tagliatelle with Mortadella, or Tagliatelle alla Mortadella: Mortadella, Bologna's signature cured meat, is now (Feb 2000) available in the US. It's excellent in sauce for pasta. And also quick, tasty, and easy.
Tagliatelle with Mortadella, or Tagliatelle alla Mortadella: Mortadella, Bologna's signature cured meat, is now (Feb 2000) available in the US. It's excellent in sauce for pasta. And also quick, tasty, and easy.
Tagliatelle with Chicken Gibblet Sauce -- Tagliatelle con Sugo di Rigaglie di Pollo
The sauce here is similar to that used in Vincisgrassi, though the end result is less elaborate. And, by modern standards, a little lighter on the arteries. The cooks of the Marche region traditionally divide pasta sauces into three categories: minced sauces, fake sauces, and festive sauces. Minced sauces are based on sautéed lard, seasoned with herbs and greens. Fake sauces are for daily uses, and contain no meat. Festive sauces, on the other hand, do contain meat.
The sauce here is similar to that used in Vincisgrassi, though the end result is less elaborate. And, by modern standards, a little lighter on the arteries. The cooks of the Marche region traditionally divide pasta sauces into three categories: minced sauces, fake sauces, and festive sauces. Minced sauces are based on sautéed lard, seasoned with herbs and greens. Fake sauces are for daily uses, and contain no meat. Festive sauces, on the other hand, do contain meat.
Maccheroni alla Chitarra with Meatballs -- Maccheroni alla Chitarra con Polpettine
Maccheroni alla chitarra are a specialty from the Abruzzo region, and are made by rolling a sheet of pasta slightly thicker than normal (dime-and-a-half thick) and forcing it through the chitarra, a set of closely strung strings that looks very much like the strings of a guitar; the end result is spaghetti-like pasta that is square in cross section. This recipe is also quite interesting for its use of meatballs....
Maccheroni alla chitarra are a specialty from the Abruzzo region, and are made by rolling a sheet of pasta slightly thicker than normal (dime-and-a-half thick) and forcing it through the chitarra, a set of closely strung strings that looks very much like the strings of a guitar; the end result is spaghetti-like pasta that is square in cross section. This recipe is also quite interesting for its use of meatballs....
Spaghetti with Lamb and Tropea Onions -- Spaghetti con Agnello e Cipolle di Tropea
Tropea onions are red, and quite sweet, rather like the Vidalia onions one finds in the US, though they're smaller -- at the most a couple of inches across (5 cm). As is the case with Vidalias, the sweetness is not so much due to the cultivar of onion as the soil the onion grows in, or so I have been told, and I tend to believe it because "Tropea" onions from other areas are nowhere near as rich, nor as sweet as the true Tropeas. Other crops are just as sensitive to location as grapes...
Tropea onions are red, and quite sweet, rather like the Vidalia onions one finds in the US, though they're smaller -- at the most a couple of inches across (5 cm). As is the case with Vidalias, the sweetness is not so much due to the cultivar of onion as the soil the onion grows in, or so I have been told, and I tend to believe it because "Tropea" onions from other areas are nowhere near as rich, nor as sweet as the true Tropeas. Other crops are just as sensitive to location as grapes...
A Simple Sicilian Ragú
The classic Sicilian Ragú is a feast day dish that's tremendously involved; this is a considerably abbreviated version you can prepare when rushed, or when the sauce is to be used as an ingredient, for example with tripe.
The classic Sicilian Ragú is a feast day dish that's tremendously involved; this is a considerably abbreviated version you can prepare when rushed, or when the sauce is to be used as an ingredient, for example with tripe.
Orecchiette with Ragù -- Orecchiette col Ragù
Orecchiette with Ragù: According to Luigi Sada, this is the only long-cooked sauce made in Puglia, and has nothing to do with Ragù alla Napoletana.
Orecchiette with Ragù: According to Luigi Sada, this is the only long-cooked sauce made in Puglia, and has nothing to do with Ragù alla Napoletana.
Sasicheddi Rolls
Sasicheddi Rolls: "One of my favorite dishes was the rolled meat my grandmother used to put in her spaghetti sauce. She called it something like sasicheddi (pronounced sa-seech-ed-eee). This was supposed to translate as "little sausage" in the Sicilian dialect (Termini Imerese)."
Sasicheddi Rolls: "One of my favorite dishes was the rolled meat my grandmother used to put in her spaghetti sauce. She called it something like sasicheddi (pronounced sa-seech-ed-eee). This was supposed to translate as "little sausage" in the Sicilian dialect (Termini Imerese)."
Orecchiette with Meat Sauce, Orecchiette al Ragú
Though the recipe calls for orecchiette, the sauce will also work well with calzoncelli.
Though the recipe calls for orecchiette, the sauce will also work well with calzoncelli.
Charcoal maker’s spaghetti, Spaghetti alla Carbonara
Though the Romans claim to have invented this astonishingly simple and mouth watering dish, some say it was developed by Umbrian charcoal burners. Others say it was invented as a way to use bacon and eggs bought on the black market from American service personnel during the Second World War. In any case, it’s one of the few dishes in which bacon can be substituted for the pancetta.
Though the Romans claim to have invented this astonishingly simple and mouth watering dish, some say it was developed by Umbrian charcoal burners. Others say it was invented as a way to use bacon and eggs bought on the black market from American service personnel during the Second World War. In any case, it’s one of the few dishes in which bacon can be substituted for the pancetta.
Tagliatelle with Lamb Ragu, Tagliatelle con Ragu d'Agnello
Very tasty tagliatelle, just the thing for a crisp early spring day.
Very tasty tagliatelle, just the thing for a crisp early spring day.
Orecchiette with Veal Sauce, Orecchiette al Vitello
A southern specialty, from Puglia.
A southern specialty, from Puglia.
Pork Sauce, Sugo di Maiale
This is a rarity, an Italian recipe that calls for pancetta affumicata, which is essentially bacon. Try to select a piece of bacon that has no sugar added.
This is a rarity, an Italian recipe that calls for pancetta affumicata, which is essentially bacon. Try to select a piece of bacon that has no sugar added.
Bolognese Sauce, Sugo Alla Bolognese
You may gorw old, even doddering, but if you know how to make a good sugo people will still beat a path to your door.
You may gorw old, even doddering, but if you know how to make a good sugo people will still beat a path to your door.
Ligurian Stewed Meat Sauce: Tocco di Carne
Rich Ligurian stewed meat in tomato sauce, which goes over the pasta.
Rich Ligurian stewed meat in tomato sauce, which goes over the pasta.
Neapolitan Ragu': Carne al Ragu'
An elegant Neapolitan pot roast that also provides sauce for pasta.
An elegant Neapolitan pot roast that also provides sauce for pasta.
Ossibuchi with Meat Sauce: Ossibuchi al Sugo
The recipe is for veal shanks, but it also yields a fantastic meat sauce.
The recipe is for veal shanks, but it also yields a fantastic meat sauce.
Spaghetti with Meatballs
The classic Italian-American spaghetti with meatballs draws from South Italian feast day traditions.
The classic Italian-American spaghetti with meatballs draws from South Italian feast day traditions.
Ligurian Stewed Meat Sauce II: Tocco di Carne Stufato
Richer than a plain tocco, with the addition of rosemary and other herbs.
Richer than a plain tocco, with the addition of rosemary and other herbs.
Pappardelle with Arugola: Pappardelle al Radicchio
Pasta with a zesty radicchio-and-prosciutto based sauce.
Pasta with a zesty radicchio-and-prosciutto based sauce.
Pappardelle with Rabbit Sauce
A Tuscan classic, which gives you great pasta sauce and a stewed rabbit as a second course.
A Tuscan classic, which gives you great pasta sauce and a stewed rabbit as a second course.
Penne with Prosciutto, Onions and Sage
A tasty sauce that's also quick to prepare.
A tasty sauce that's also quick to prepare.
Smooth-Sided Penne with Mock Carbonara Sauce
With respect to the true carbonara sauce, which is pancetta and eggs with a little cheese, this is enriched by cream and a shallot; it works quite well with smooth-sided pasta.
With respect to the true carbonara sauce, which is pancetta and eggs with a little cheese, this is enriched by cream and a shallot; it works quite well with smooth-sided pasta.
Spaghetti dell'Antonia
A lively broccoli-and-pancetta based sauce.
A lively broccoli-and-pancetta based sauce.
Spaghetti Carrettiera Style: Spaghetti alla Carrettiera
An interesting variation with pancetta and mushrooms.
An interesting variation with pancetta and mushrooms.
Black Linguine with Quail and Garlic
This recipe is not for the weak of heart, but will be perfect on some occasions.
This recipe is not for the weak of heart, but will be perfect on some occasions.
Chicken Alfredo
Chicken stewed with mushrooms and cream, over linguine. Never encountered it in Italy, but the recipe looks nice.
Chicken stewed with mushrooms and cream, over linguine. Never encountered it in Italy, but the recipe looks nice.
Ditali con L'Anatra
An interesting, easy to make pasta dish in which the pasta is cooked directly in the sauce, which happens to be duck (chicken would also work). From the folks at The Artisan.
An interesting, easy to make pasta dish in which the pasta is cooked directly in the sauce, which happens to be duck (chicken would also work). From the folks at The Artisan.
Pasta alla Caruso
Pasta with chicken livers in a red wine tomato sauce. From Skip's recipe archive.
Pasta with chicken livers in a red wine tomato sauce. From Skip's recipe archive.
Red Sauce Revisited
Corby Kummer's passionate look at Naples's signature sauce, with detailed instructions for making it and interesting asides on tomatoes.
Corby Kummer's passionate look at Naples's signature sauce, with detailed instructions for making it and interesting asides on tomatoes.
The Big Spaghetti
ADW's Mom's recipe for festive family occasions, fit to feed a multitude very well, with meatballs, braciole and other things in the sauce (note for purists: this is similar to a Sicilian recipe I found a while back, so not unauthentic).
ADW's Mom's recipe for festive family occasions, fit to feed a multitude very well, with meatballs, braciole and other things in the sauce (note for purists: this is similar to a Sicilian recipe I found a while back, so not unauthentic).
Rigatoni Saltati -- Calabrian Peasant Foods
A couple of interesting recipes, the first, made with organ meats heavily spiced (morseddu), is spread on bread or used in sauces, and the second, rigatoni saltati, is a meat sauce made with several meats including dormice (which you could omit if need be).
A couple of interesting recipes, the first, made with organ meats heavily spiced (morseddu), is spread on bread or used in sauces, and the second, rigatoni saltati, is a meat sauce made with several meats including dormice (which you could omit if need be).
Spaghetti to Make You Cry
A hearty red sauce with everything but the kitchen sink. Really! From the Folks at Eat Dangerously. (Warning: some might find the language used on this site offensive. They do use the F-word.)
A hearty red sauce with everything but the kitchen sink. Really! From the Folks at Eat Dangerously. (Warning: some might find the language used on this site offensive. They do use the F-word.)
Pasta alla Gricia
A peppery Roman pasta sauce similar in some ways to pasta alla carbonara, but without the eggs.
A peppery Roman pasta sauce similar in some ways to pasta alla carbonara, but without the eggs.
Penne Pasta with Chicken
This really isn't Italian: Artusi would call it a hodgepodge due to the eclectic mixture of ingredients, and my father-in-law would object to the grapes (and perhaps the gorgonzola), but it will be a zesty pasta dish nonetheless.
This really isn't Italian: Artusi would call it a hodgepodge due to the eclectic mixture of ingredients, and my father-in-law would object to the grapes (and perhaps the gorgonzola), but it will be a zesty pasta dish nonetheless.
Anthony's Pasta Sauce and Balls!
A son's tribute to his Dad: an exhaustive instructions on how to make pasta with meatballs in a tomato sauce.
A son's tribute to his Dad: an exhaustive instructions on how to make pasta with meatballs in a tomato sauce.
Sunday Gravy
Reminiscences of growing up in a Sicilian household interwoven with a hearty gravy recipe.
Reminiscences of growing up in a Sicilian household interwoven with a hearty gravy recipe.