Farfalle Pasta with Hearty Meat Sauce | Gin Lee

Farfalle pasta with hearty meat sauce/Gin Lee

How do you make thick, creamy, hearty Italian meat sauce? Today I will be using heavy cream as an ingredient in my sauce. It’s true, adding dairy to your tomato-based sauce adds a creamier texture and enhanced richness of flavor, and it also creates a thicker, desirable quality meat sauce. The Italian sauce I’m making today will have Italian spices, but it will also be slightly southern because the sauce will include two pounds of lean ground beef and one pound of Italian sausage. The end result is thick, creamy and hearty.

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Farfalle pasta with hearty meat sauce/ Homemade garlic bread/Gin Lee

Creamy but Hearty Italian Meat Sauce

Ingredients:

  • 2 pounds lean ground beef
  • 1 pound Italian sausage
  • 1 teaspoon seasoning salt
  • 1 cup heavy cream, milk can also be used
  • 48 ounces canned tomato sauce or pasta sauce
  • 2 teaspoons Italian seasoning
  • 1 large onion, diced
  • 4-6 garlic cloves, minced
  • ½ teaspoon of oregano
  • ½ teaspoon basil
  • ½ teaspoon celery flakes
  • 1 tablespoon olive oil, or cooking oil of your choice
  • 1 cup parmesan cheese

Optional add-ons:

  • Diced carrots, cooked
  • Diced tomatoes, simmered
  • Peppers, cooked
  • Banana peppers, cooked
  • Diced squash, or eggplant, cooked
  • Italian sausage, cooked
  • Pancetta, cooked

Instructions:

In a Dutch oven, add the oil, the diced onion and the minced garlic; cook over medium heat until onion is translucent (six to eight minutes). Add ground beef, Italian sausage and seasoning salt, stir and cook until meat is browned. Drain the fat from the meat. Then add milk, tomato sauce and remaining seasonings; mix well. Lower the temperature and simmer the sauce for forty-five minutes.

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Hearty Italian Meat Sauce/Gin Lee

Next, add the Parmesan; stir and mix well.

Once the sauce is cooked, add the cooked farfalle; stir and sprinkle with additional Parmesan.

Instructions for cooking farfalle (butterfly wing pasta)

You will need:

  • 1 pound farfalle pasta
  • 6 liters of water
  • 1 teaspoon seasoning salt
  • 1 teaspoon olive oil, or your favorite oil.
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Farfalles cooked/Gin Lee

In a large pasta pot, cook your farfalle pasta for eleven minutes (al dente’) in about six liters of salted boiling water. Also add a teaspoon of olive oil or another type of oil to the pan. When the pasta is tender, drain the water; serve with the hearty and creamy Italian meat sauce. Enjoy!