Authentic Italian Pink Sauce Recipes

CHEESE RAVIOLETTI IN PINK SAUCE

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Heat a large skillet over medium-low heat. Add the olive oil, garlic, shallots and salt. Cook, stirring often, until the shallots are beginning to turn golden, 5 to 6 minutes. Add the chile flakes and cook an additional 2 minutes.
• Add the ravioletti to the boiling water and cook for 7 minutes, or 2 minutes less than package instructions.
• Meanwhile, add the wine to the pan with the shallot mixture and reduce by half, about 2 minutes. Stir in the tomato puree and cream and simmer for 5 minutes, stirring occasionally. Using a slotted spoon or spider, remove the ravioletti from the water and add them straight to the skillet. Before stirring, sprinkle with 3/4 cup of the Parmesan. Stir the ravioletti into the sauce.
• Top with the basil and the remaining 1/4 cup Parmesan before serving.

ITALIAN PASTA SAUCE

Steps:

• In a Dutch oven or soup kettle, cook beef in 2 batches over medium heat until no longer pink; drain and set aside. Cook sausage over medium heat until no longer pink; drain and set aside. In the same pan, saute onion, celery and garlic in oil until vegetables are tender. , Return the beef and sausage to the pan. Add the next 9 ingredients, including allspice if desired, and bring to a boil. Reduce heat; cover and simmer until sauce reaches desired thickness, stirring occasionally, 2-3 hours. Serve over pasta.Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Add a little broth or water if necessary.