Ingredients:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 medium carrot, finely chopped
• 2 celery stalks, finely chopped
• 1 pound ground beef
• 1/2 pound ground pork
• 1 can canned crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup red wine
• 1 cup milk
• 2 bay leaves
• 1 teaspoon oregano
• 1 teaspoon basil
• A pinch of nutmeg
• Salt and Pepper, to taste

Instructions:

1. The secret to the perfect Bolognese lies in its cooking time. This sauce demands patience, as it needs to simmer gently for several hours so that the flavors meld together.
2. Cook the meat until it’s well-browned, but not burnt.
3. Once the meat is browned, set it aside and in the same pan, sauté the onions, carrots, and celery until they’re soft and golden.
4. Add wine to the pan, scraping up the browned bits from the pan. This adds an incredible layer of flavor.
5. Return the meat to the pan, add the tomatoes and tomato paste, herbs, and slowly pour in the milk. Bring to a gentle simmer, and let it cook, uncovered, for several hours. The longer it cooks, the better it gets.

The post The Perfect Bolognese From Scratch appeared first on falafelandcaviar.com.

Tomato Sauces

For sauces like marinara, Pomodoro, or arrabbiata, you want to choose pasta with ridges or nooks and crannies that will help hold onto the sauce. Shapes like penne, fusilli, or rigatoni will catch chunks of tomato and bits of garlic and herbs, making sure every bite is bursting with flavor.

Cream Sauces

For cream-based sauces like alfredo or carbonara, long, ribbon-like pasta are the gold standard. The smooth surface of pasta like fettuccine, linguine, or pappardelle creates space for the sauce to coat every strand, ensuring you end up with a creamy, decadent dish.

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A post shared by Erin | The Wooden Skillet (@thewoodenskillet)

Oil-Based Sauces

Choose a light pasta for oil-based sauces, such as aglio e olio or pesto. Thin strands of angel hair or spaghetti will allow the flavors of the olive oil, garlic, and herbs to shine through without overwhelming the dish.

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A post shared by Daniel | leckere Rezepte (@fitaliancook)

The post How to Choose the Right Pasta for Your Sauce appeared first on falafelandcaviar.com.

We all know that you can’t go wrong with classics like Bolognese, Marinara, and Alfredo. However, if you are ready to mix things up a bit, then we recommend giving the avocado sauce a try. It is easy to make, delicious, creamy, and works like a charm with pasta.

Ingredients:

• 1 avocado
• 1 cup Greek yogurt
• 3 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon mayonnaise
• Salt and  black pepper

Instructions:

1. Slice your avocado lengthwise, take out the pit, and peel it.
2. Cut the avocado meat into cubes and put them in a Ziploc bag. Add lemon juice, shake to dispense it evenly, and then seal tightly.
3. Pop the avocado cubes into the freezer and let them chill for at least half an hour.
4. Take out the chilled avocado cubes and put them in a blender. Add yogurt, olive oil, and mayonnaise. Salt and pepper to taste.
5. Turn the blender on and blend until all ingredients are combined, and you get a smooth cream-like texture.
6. Cook some pasta, add avocado sauce, and dig in.

The post This Avocado Sauce Works Like a Charm With Pasta appeared first on falafelandcaviar.com.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 medium carrot, finely chopped
• 2 celery stalks, finely chopped
• 1 pound ground beef
• 1/2 pound ground pork
• 1 can canned crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup red wine
• 1 cup milk
• 2 bay leaves
• 1 teaspoon oregano
• 1 teaspoon basil
• A pinch of nutmeg
• Salt and Pepper, to taste

Instructions:

1. The secret to the perfect Bolognese lies in its cooking time. This sauce demands patience, as it needs to simmer gently for several hours so that the flavors meld together.
2. Cook the meat until it’s well-browned, but not burnt.
3. Once the meat is browned, set it aside and in the same pan, sauté the onions, carrots, and celery until they’re soft and golden.
4. Add wine to the pan, scraping up the browned bits from the pan. This adds an incredible layer of flavor.
5. Return the meat to the pan, add the tomatoes and tomato paste, herbs, and slowly pour in the milk. Bring to a gentle simmer, and let it cook, uncovered, for several hours. The longer it cooks, the better it gets.

The post The Perfect Bolognese From Scratch appeared first on falafelandcaviar.com.

Tomato Sauces

For sauces like marinara, Pomodoro, or arrabbiata, you want to choose pasta with ridges or nooks and crannies that will help hold onto the sauce. Shapes like penne, fusilli, or rigatoni will catch chunks of tomato and bits of garlic and herbs, making sure every bite is bursting with flavor.

Cream Sauces

For cream-based sauces like alfredo or carbonara, long, ribbon-like pasta are the gold standard. The smooth surface of pasta like fettuccine, linguine, or pappardelle creates space for the sauce to coat every strand, ensuring you end up with a creamy, decadent dish.

View this post on Instagram

A post shared by Erin | The Wooden Skillet (@thewoodenskillet)

Oil-Based Sauces

Choose a light pasta for oil-based sauces, such as aglio e olio or pesto. Thin strands of angel hair or spaghetti will allow the flavors of the olive oil, garlic, and herbs to shine through without overwhelming the dish.

View this post on Instagram

A post shared by Daniel | leckere Rezepte (@fitaliancook)

The post How to Choose the Right Pasta for Your Sauce appeared first on falafelandcaviar.com.

We all know that you can’t go wrong with classics like Bolognese, Marinara, and Alfredo. However, if you are ready to mix things up a bit, then we recommend giving the avocado sauce a try. It is easy to make, delicious, creamy, and works like a charm with pasta.

Ingredients:

• 1 avocado
• 1 cup Greek yogurt
• 3 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon mayonnaise
• Salt and  black pepper

Instructions:

1. Slice your avocado lengthwise, take out the pit, and peel it.
2. Cut the avocado meat into cubes and put them in a Ziploc bag. Add lemon juice, shake to dispense it evenly, and then seal tightly.
3. Pop the avocado cubes into the freezer and let them chill for at least half an hour.
4. Take out the chilled avocado cubes and put them in a blender. Add yogurt, olive oil, and mayonnaise. Salt and pepper to taste.
5. Turn the blender on and blend until all ingredients are combined, and you get a smooth cream-like texture.
6. Cook some pasta, add avocado sauce, and dig in.

The post This Avocado Sauce Works Like a Charm With Pasta appeared first on falafelandcaviar.com.