Besides pairing with pasta, it also complements baguettes. White sauce, primarily made with unsalted butter, is used for baked pasta, lasagna, and seafood pasta dishes. Black sauce, made with squid ink, is mainly served with squid and other seafood pasta. Method 1: Homemade Pasta Sauce Ingredients: 150g mushrooms,onion 250g, tomato 150g, ground beef 150g (adjust quantities to taste), garlic 15g, butter 15g, cooking oil 20g (vegetable oil or olive oil), black pepper, salt, soy sauce, cooking wine or wine (for flavor enhancement—excess will detract), (use more black pepper for better taste,Also add more salt; I've found it a bit bland when making it myself~) 350g tomato paste (do not buy tomato sauce—it's too sweet; if unavailable, make your own [recipe included at end])
PS: This quantity is sufficient for 500g of uncooked pasta. Method:
1.Finely chop the onion (dip your knife in water before chopping to avoid tears). Finely chop the mushrooms (or half finely chopped, half thinly sliced). Thinly slice or dice the tomatoes and set aside. Crush the garlic cloves with the flat side of a knife or mince finely.
2. Heat a pan, add cooking oil. Once it reaches smoking point, turn off heat and let sit for 4 minutes. Add butter and turn to low heat. Once melted, sauté minced garlic, onion, and mushrooms over medium-low heat until fragrant. Cover and let simmer for 5 minutes. Add ground beef, one capful of cooking wine (or two capfuls if using wine), and a splash of soy sauce. Stir-fry until meat is separated.
3. Add black pepper and salt to taste, stir-frying until evenly combined. 4. Stir in tomato paste and continue cooking until boiling. 5. Pour in an appropriate amount of water (not too much). Once boiling, crack in an egg, stir to incorporate, then reduce heat to low and simmer until the sauce thickens. Appendix 1: Tomato Sauce Recipe:Ingredients: 2000g tomatoes, 400g white sugar, 150ml white vinegar, 50g salt, 15g five-spice powder, minced onion and garlic to taste, a pinch of pepper. Method:
1. Wash tomatoes, steam until tender, peel, crush, then strain through clean cheesecloth to remove seeds, retaining pulp.
2. Dissolve sugar and salt completely in white vinegar. Mix thoroughly, then pour into the tomato pulp. 3. Stir in minced onion, garlic, and pepper into the tomato mixture. Simmer over low heat, stirring constantly until thickened to a paste. Immediately transfer to clean, dry glass jars. Seal tightly.Store in a cool, dry place.
Pasta sauces are categorized into red, green, white, and black varieties. Red sauce, primarily tomato-based, is the most common and serves as the foundation for many flavors. Green sauce, made with basil, pine nuts, and olive oil, offers a distinctive and robust taste.
Method 2 Ingredients: 5 tomatoes, ½ onion,4 garlic cloves, 30g butter, 6g salt, 1 tablespoon sugar, 1 teaspoon black pepper, 1 teaspoon oregano, 1/2 teaspoon basil. Method: 1. Peel tomatoes and dice into small pieces. 2. Finely dice onion and crush garlic into mince. 3. Melt butter in a pan over medium heat. 4. Add onion and garlic, sauté until fragrant. 5.Add diced tomatoes and stir-fry. 6. Once tomato juices release, season with salt, sugar, black pepper, oregano, and basil. Cover and simmer over low heat for about 20 minutes.