How Tomato Sauce Is Made In Italy | Regional Eats | Food Insider
Every summer, Isabella, her mother, Dina, and her daughter, Federica, honor the family tradition and make tomato sauce in their garden. The process is a laborious one that takes several hours, from handpicking each tomato to adding basil leaves into jars one by one. This year, the family has turned more than 200 kilos of tomatoes into sauce.
MORE REGIONAL EATS VIDEOS:
How Genovese Focaccia Bread Is Made In Italy | Regional Eats
How French Baguettes Are Made In Paris | Regional Eats
How Traditional French Butter Is Made In Brittany | Regional Eats
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How Tomato Sauce Is Made In Italy | Regional Eats | Food Insider
How to Make Easy Penne PASTA SPICY SAUCE (ala Gigi Hadid Pasta Recipe)
I watched Gigi Hadid´s famous pasta Recipe and I decided to make it.
It was delicious!
I N G R E D I E N T S (without vodka)
1 cup penne pasta
2-3 Olive oil
chopped onion
2 cloves Garlic
50ml Tomato paste
1 tsp red chilli flakes
120ml heavy cream
1/4 cup cheese
50ml pasta water
Thanks for watchin´
God bless
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GIGI HADID'S PASTA WITH SPICY VODKA SAUCE RECIPE (WITHOUT THE VODKA)
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Italian Stallion Gino Is Back With His Bolognese Masterclass! | This Morning
He's demonstrated how to make traditional Italian favourites like carbonara, risotto, pizza and tiramisu, but this week Gino is tackling a classic bolognese (notice it isn't called a 'spaghetti' bolognese) Yes it turns out if you've been making spaghetti bolognese you've been making it wrong! But don't worry, Gino is here to help!
Broadcast on 16/06/2023
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Spicy Meat Sauce Pasta
Give your spag bol a run for it's money with this twist on a classic. If you can't find n'duja (a spicy spreadable Italian sausage meat) use chorizo finely chopped! Tag your pasta buddy for life! :)
Serves: 4
For the bolognese:
1 tbsp olive oil
2 carrots, finely diced
2 sticks celery, finely diced
1 onion, finely diced
1 clove garlic, finely chopped
500g beef mince
75g n’duja
200ml red wine
400g passata
700ml beef stock
3 tbsp tomato puree
Sprig rosemary
150ml milk, warmed
Sea salt & freshly ground black pepper
To serve:
400g linguine
Parmesan cheese
Extra virgin olive oil
1. Heat the oil in a heavy bottomed pan over a medium high heat. Add the mince and fry for 5-6 minutes over a high heat, trying to brown the mince. Turn back down the heat and add the n’duja, stirring for a few minutes before adding the onions, carrot, celery, garlic and some seasoning. Soften for about 6 minutes before adding the red wine, passata, beef stock, tomato puree and a sprig of rosemary. Allow to reduce down for about 30 minutes before adding the warmed milk.
2. Just before serving, bring a large saucepan of water to the boil, salt generously then add the linguine and cook according to packet instructions.
3. Stir through the warm meat sauce and serve with freshly grated Parmesa and a drizzle of extra virgin olive oil.