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Cooked tomato sauces. A tomato-based sauce containing tomato puree, diced tomatoes, and unseeded red, yellow, and green bell peppers. It is seasoned with fresh garlic, basil, oregano, paprika, Cajun seasoning, crushed red pepper, and parsley. A simple tomato sauce consists of chopped or ground tomatoes sautéed in olive oil and simmered until ...
Bolognese sauce. Bolognese sauce, [a] known in Italian as ragù alla bolognese[b] or ragù bolognese (called ragù in the city of Bologna, ragó in Bolognese dialect), is a meat-based sauce in Italian cuisine, typical of the city of Bologna. [2] It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese.
Spaghetti. Spaghetti (Italian: [spaˈɡetti]) is a long, thin, solid, cylindrical pasta. [1] It is a staple food of traditional Italian cuisine. [2] Like other pasta, spaghetti is made of milled wheat, water, and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum -wheat semolina. [3]
Media: Pasta. Pasta (UK: / ˈpæstə /, US: / ˈpɑːstə /; Italian: [ˈpasta]) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was traditionally only made with durum, although the definition has been expanded to ...
Fettuccine Alfredo (Italian: [fettut'tʃiːne alˈfreːdo]) is a pasta dish made with fettuccine, butter, and Parmesan cheese. As the cheese is mixed with freshly cooked, warm fettuccine and ample butter, it melts and emulsifies to form a smooth, rich cheese sauce coating the pasta. [1] Originating in Rome in the early 20th century, the recipe ...
Marinara sauce is a tomato sauce usually made with tomatoes, garlic, herbs, and onions. [1] [2] Variations include capers, olives, spices, and a dash of wine.[3] [4] Widely used in Italian-American cuisine, [5] it is known as alla marinara in Italy, where it is typically made with tomatoes, basil, olive oil, garlic and oregano, but also sometimes olives, capers, and salted anchovies.
Howard Moskowitz. Howard Moskowitz is an American market researcher and psychophysicist. He is known for the detailed study he made of the types of spaghetti sauce and horizontal segmentation. By providing a large number of options for consumers, Moskowitz pioneered the idea of intermarket variability as applied to the food industry.
The sauce is transferred to a large serving bowl and topped with spinach, which sits nearby as De Laurentiis cooks up a pound of her manfredi pasta (a long pasta shape with ruffled edges). Once it ...