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Spaghetti Sauce to Aurore

A tasty pasta always goes well, either at lunch or dinner.

Ingredients:

500g Pasta Spaghetti Granoduro Ninfa
2 cans peeled tomatoes
1 onion
1 carrot
1 celery stalk
1 Garlic stem leek
100ml of red wine
1 liter chicken broth
Salt (to taste)
Black pepper (to taste)
Extra virgin olive oil
40g Grated Ninfa

Method of preparation
Cook the pasta in abundant seawater as packing specification. Drain and set aside.
Sauce:
Cut all vegetables into very small cubes and saute in olive oil, fish sticks when they are well, add the tomato and red wine and simmer until the wine reduce completely. Add the chicken broth and simmer over low heat until the desired texture. (About 20 minutes) Add the sauce to macacarrão correcting the seasoning if necessary. Finish with Grated Ninfa.

Source: Chef Daniel Bernardi