There must be as many Italian meatball recipes as there are Italians. So by no means am I going to say my meatballs are “the best” – especially since I don’t have any Italian in my blood. However, I do think that I’ve got a great tasting version that is pretty simple to make. Feel free to add your own ingredients and techniques, but this recipe should give you a great place to start. FYI –
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Fettucini and Pork Sugo is one of my favorite pasta dishes. I tend to make large batches of the pork sugo and store it in the freezer. In this video, I’ll pulled some out and use it to dress some Fettucini. I think this sauce goes awesome with long strand wide pastas like this. You can either make your own, or obviously buy some
I’m actually not sure where the word “sugo” comes from, or if there’s an official definition, but in my book a sugo is a pasta sauce that contains braised meat, and relatively little tomato. Also in my book, is that it’s one of my all time favorite pasta sauces. Here I’m making a Pork Sugo.
Too many of my friends are intimidated by cooking risotto, but in reality it’s not too complex. You do have to pay attention to the cooking times, and it’s not a “set and forget” dish, but technically there’s not too much to master. And once you have the basics – you can make thousands of different risottos.
Agnolotti, ravioli, tortellini….it’s all so good. Stuffed pastas allow you to really show your creativity and personality.
Sage brown butter sauce is an easy, classic preparation for pasta, and one of my gotos, especially in autumn. It goes great with stuffed pastas like ravioli or tortellini filled with fall vegetables like squash or pumpkin. It's also really easy to make, with just a few ingredients and less than 15 minutes of cook time.
So, a basic tomato sauce is one of the five mother sauces of French cooking. The mother sauces are called such, because they are the core, or start, to so many other sauces. And true to form, there’s dozens, if not hundreds of different directions you can take this sauce in by adding various meats, vegetables, herbs and spices.