Does anyone know any recipes for sauces that are good on pasta?

ex. alfredo sauce tomato sauceDoes anyone know any recipes for sauces that are good on pasta?
I use Prego as a base, it is the BEST for a really, really quick meal, it's very, very tasty, and you can throw whatever else you want into the sauce :)Does anyone know any recipes for sauces that are good on pasta?
Basil pesto





2 cups fresh basil


1/4 cup pine nuts


1/4 cup parmesan cheese


1/4 cup lemon juice


1/4 cup olive oil





Blend


first three ingredients until smooth


add lemon juice and oil untill well blended, serve on fettucini or other pasta
Someone has already given you the very best answer - basil pesto. Another really tasty one is Arrabiata- spicy tomato sauce.





Fry onions till softish, add some chopped garlic then add diced tomatoes (plus a teaspoonful of sugar - yes, that is the secret ingredient.) A mix of fresh and tinned is tastiest. Add chili- powdered if you wish but fresh is better. Leave out - or keep- as many of the seeds as you want.


The actual quantities depend on your taste and of course how many people you are serving. Serve with penne, rigatoni or other tube pasta with a fresh salad and bread.
No. 1. Espagnole, or Brown Sauce


The chief ingredient of this useful sauce is good stock, to which


add any remnants and bones of fowl or game. Butter the bottom of a


stewpan with at least two ounces of butter, and in it put slices of


lean veal, ham, bacon, cuttings of beef, fowl, or game trimmings,


three peppercorns, mushroom trimmings, a tomato, a carrot and a


turnip cut up, an onion stuck with two cloves, a bay leaf, a sprig


of thyme, parsley and marjoram. Put the lid on the stewpan and


braize well for fifteen minutes, then stir in a tablespoonful of


flour, and pour in a quarter pint of good boiling stock and boil


very gently for fifteen minutes, then strain through a tamis, skim


off all the grease, pour the sauce into an earthenware vessel, and


let it get cold. If it is not rich enough, add a little Liebig or


glaze. Pass through a sieve again before using.


No. 2. Velute Sauce


The same as above, but use white stock, no beef, and only


pheasant or fowl trimmings, button mushrooms, cream instead of


glaze, and a chopped shallot.


No. 3. Bechamel Sauce


Ingredients: Butter, ham, veal, carrots, shallot, celery bay leaf,


cloves, thyme, peppercorns, potato flour, cream, fowl stock.


- 6 - Delicious Italian dishes


Prepare a mirepoix by mixing two ounces of butter, trimmings of


lean veal and ham, a carrot, a shallot, a little celery, all cut


into dice, a bay leaf, two cloves, four peppercorns, and a little


thyme. Put this on a moderate fire so as not to let it colour, and


when all the moisture is absorbed add a tablespoonful of potato


flour. Mix well, and gradually add equal quantities of cream and


fowl stock, and stir till it boils. Then let it simmer gently.


Stir occasionally, and if it gets too thick, add more cream and


white stock. After two hours pass it twice slowly through a tamis


so as to get the sauce very smooth.


No. 4. Mirepoix Sauce (for masking)


Ingredients: Bacon, onions, carrots, ham, a bunch of herbs,


parsley, mushrooms, cloves, peppercorns, stock, Chablis.


Put the following ingredients into a stewpan: Some bits of bacon


and lean ham, a carrot, all cut into dice, half an onion, a bunch


of herbs, a few mushroom cuttings, two cloves, and four


peppercorns. To this add one and a quarter pint of good stock and


a glass of Chablis, boil rapidly for ten minutes then simmer till


it is reduced to a third. Pass through a sieve and use for masking


meat, fowl, fish, %26amp;c.


No. 5. Genoese Sauce


Ingredients: Onion, butter, Burgundy, mushrooms, truffles,


parsley, bay leaf, Espagnole sauce, blond of veal, essence


of fish, anchovy butter, crayfish or lobster butter.


Cut up a small onion and fry it in butter, add a glass of Burgundy,


some cuttings of mushrooms and truffles, a pinch of chopped parsley


and half a bay leaf. Reduce half. In another saucepan put two


cups of Espagnole sauce, one cup of veal stock, and a tablespoonful


of essence of fish, reduce one-third and add it to the other


saucepan, skim off all the grease, boil for a few minutes, and pass


through a sieve. Then stir it over the fire, and add half a


teaspoonful of crayfish and half of anchovy butter.


No. 6. Italian Sauce


Ingredients: Chablis, mushrooms, leeks, a bunch of herbs,


peppercorns, Espagnole sauce, game gravy or stock, lemon.


- 7 - Delicious Italian dishes


Put into a stewpan two glasses of Chablis, two tablespoonsful of


mushroom trimmings, a leek cut up, a bunch of herbs, five


peppercorns, and boil till it is reduced to half. In another


stewpan mix two glasses of Espagnole or Velute sauce and


half a glass of game gravy, boil for a few minutes then blend


the contents of the two stewpans, pass through a sieve, and add the


juice of a lemon.


No. 7. Ham Sauce, Salsa di Prosciutto


Ingredients: Ham, Musca or sweet port, vinegar, basil spice.


Cut up an ounce of ham and pound it in a mortar then mix it with


three dessert spoonsful of port or Musca and a teaspoonful of


vinegar a little dried basil and a pinch of spice. Boil it up, and


then pass it through a sieve and warm it up in a bain-marie. Serve


with roast meats. If you cannot get a sweet wine add half a


teaspoonful of sugar. Australian Muscat is a good wine to use.


No. 8. Tarragon Sauce


Ingredients: Tarragon, stock, butter, flour.


To half a pint of good stock add two good sprays of fresh tarragon,


simmer for quarter of an hour in a stewpan and keep the lid on. In


another stewpan melt one ounce of butter and mix it with three


dessert-spoonsful of flour, then gradually pour the stock from the


first stewpan over it, but take out the tarragon. Mix well, add a


teaspoonful of finely chopped tarragon and boil for two minutes.


No. 9. Tomato Sauce


Ingredients: Tomatoes, ham, onions, basil, salt, oil, garlic,


spices.


Broil three tomatoes, skin them and mix them with a tablespoonful


of chopped ham, half an onion, salt, a dessert-spoonful of oil, a


little pounded spice and basil. Then boil and pass through a


sieve. Whilst the sauce is boiling, put in a clove of garlic with


a cut, but remove it before you pass the sauce through the sieve.


No. 10. Tomato Sauce Piquante


Ingredients: Ham, butter, onion, carrot, celery, bay leaf, thyme,


cloves, peppercorns, vinegar, Chablis, stock, tomatoes, Velute or


- 8 - Delicious Italian dishes


Espagnole sauce, castor sugar, lemon.


Cut up an ounce of ham, half an onion, half a carrot, half a stick


of celery very fine, and fry them in butter together with a bay


leaf, a sprig of thyme, one clove and four peppercorns. Over this


pour a third of a cup of vinegar, and when the liquid is all


absorbed, add half a glass of Chablis and a cup of stock. Then add


six tomatoes cut up and strained of all their liquid. Cook this in


a covered stewpan and pass it through a sieve, but see that none of


the bay leaf or thyme goes through. Mix this sauce with an equal


quantity of Velute or Espagnole sauce, let it boil


and pass through a sieve again and at the last add a teaspoonful of


castor sugar, the juice of half a lemon, and an ounce of fresh


butter. (Another tomato sauce may be made like this, but use stock


instead of vinegar and leave out the lemon juice and sugar.)


No. 11. Mushroom Sauce


Ingredients: Velute sauce, essence of mushrooms, butter.


Mix two dessert-spoonsful of essence of mushrooms with a cupful of


Velute sauce, reduce, keep on stirring, and just before


serving add an ounce of butter. This sauce can be made with


essence of truffle, or game, or shallot.


No. 12. Neapolitan Sauce


Ingredients: Onions, ham, butter, Marsala, blond of veal, thyme,


bay leaf, peppercorns, cloves, mushrooms, Espagnole sauce,


tomato sauce, game stock or essence.


Fry an onion in butter with some bits of cut-up ham, then pour a


glass of Marsala over it, and another of blond of veal, add a sprig


of thyme, a bay leaf, four peppercorns, a clove, a tablespoonful of


mushroom cuttings, and reduce half. In another saucepan put two


cups of Espagnole sauce, one cupful of tomato sauce, and half a cup


of game stock or essence. Reduce a third, and add the contents of


the first saucepan, boil the sauce a few minutes, and pass it


through a sieve. Warm it up in a bain-marie before using.


No. 13. Neapolitan Anchovy Sauce


Ingredients: Anchovies, fennel, flour, spices, parsley, marjoram,


garlic, lemon juice, vinegar, cream.


- 9 - Delicious Italian dishes


Wash three anchovies in vinegar, bone and pound them in a mortar


with a teaspoonful of chopped fennel and a pinch of cinnamon. Then


mix in a teaspoonful of chopped parsley and marjoram, a squeeze of


lemon juice, a teaspoonful of flour, half a gill of boiled cream


and the bones of the fish for which you will use this sauce. Pass


through a sieve, add a clove of garlic with a cut in it, and boil.


If the fish you are using is cooked in the oven, add a little of


the liquor in which it has been cooked to the sauce. Take out the


garlic before serving. Instead of anchovies you may use caviar,


pickled tunny, or any other pickled fish.


No. 14. Roman Sauce (Salsa Agro-dolce)


Ingredients: Espagnole sauce, stock, burnt sugar, vinegar,


raisins, pine nuts or almonds.


Mix two spoonsful of burnt sugar with one of vinegar, and dilute


with a little good stock. Then add two cups of Espagnole sauce,


a few stoned raisins, and a few pinocchi* (pine nuts) or


shredded almonds. Keep this hot in a bain-marie, and serve with


cutlets, calf's head or feet or tongue.


*The pinocchi which Italians use instead of almonds can be bought


in London when in season.


No. 15. Roman Sauce (another way)


Ingredients: Espagnole sauce, an onion, butter, flour, lemon,


herbs, nutmeg, raisins, pine nuts or almonds, burnt sugar.


Cut up a small bit of onion, fry it slightly in butter and a little


flour, add the juice of a lemon and a little of the peel grated, a


bouquet of herbs, a pinch of nutmeg, a few stoned raisins, shredded


almonds or pinocchi, and a tablespoonful of burnt sugar. Add this


to a good Espagnole, and warm it up in a bain-marie.


No. 16. Supreme Sauce


Ingredients: White sauce, fowl stock, butter.


Put three-quarters of a pint of white sauce into a saucepan, and


when it is nearly boiling add half a cup of concentrated fowl


stock. Reduce until the sauce is quite thick, and when about to


serve pass it through a tamis into a bain-marie and add two


tablespoonsful of cream.


- 10 - Delicious Italian dishes


No. 17. Pasta marinate (For masking Italian Frys)


Ingredients: Semolina flour, eggs, salt, butter (or olive oil),


vinegar, water.


Mix the following ingredients well together: two ounces of


semolina flour, the yolks of two eggs, a little salt, and two


ounces of melted butter. Add a glass of water so as to form a


liquid substance. At the last add the whites of two eggs beaten up


to a snow. This will make a good paste for masking meat, fish,


vegetables, or sweets which are to be fried in the Italian manner,


but if for meat or vegetables add a few drops of vinegar or a


little lemon juice.


No. 18. White Villeroy


Ingredients: Butter, flour, eggs, cream, nutmeg, white stock.


Make a light-coloured roux by frying two ounces of butter and two


ounces of flour, stir in some white stock and keep it very smooth.


Let it boil, and add the yolks of three eggs, mixed with two


tablespoonsful of cream and a pinch of nutmeg. Pass it through a


sieve and use for masking cutlets, fish, %26amp;c.


Modern Italian Sauces


No. 1. Fish Sauce


Add one dessert-spoonful of the sauce to a quarter pint of melted


butter sauce.


No. 2. Sauce Piquante (for Meat, Fowl, Game, Rabbit, %26amp;c.)


One dessert-spoonful to a quarter pint of ordinary brown or white


stock. It may be thickened by a roux made by frying two ounces of


butter with two ounces of flour.


No. 3. Sauce for Venison, Hare, %26amp;c.


Two dessert-spoonsful of New Century Sauce to half a pint of game


gravy or sauce, and a small teaspoonful of red currant jelly.


- 11 - Delicious Italian dishes


No. 4. Tomato Sauce Piquante


Fry three medium-sized tomatoes in one and a half ounce of butter.


Pass this through a sieve, then boil it up in a bain-marie till it


thickens, and add one dessertspoonful of New Century Sauce.


No. 5. Sauce for Roast Pork, Ham, %26amp;c.


Add to any ordinary white or brown sauce one dessert-spoonful of


New Century Sauce and two of port or Burgundy if the sauce is


brown, two of Chablis if white.


No. 6. For masking Cutlets, %26amp;c.


Making a roux by frying two ounces of butter with two ounces of


flour, and add two tablespoonsful of boiling stock. Stir in one


dessert-spoonful of New Century Sauce. Let it get cold, and it


will then be quite firm and ready for masking cutlets, %26amp;c.
http://pasta.allrecipes.com/directory/15鈥?/a>





This is a good site to look at
Tomato and alfredo are common. Try olive oil and sundried tomatos with spices. Toss in some seafood (shrimp or scallops) for meat. Yum!
this simplest way is to buy PREGO in the jar and add your own season in , a little garlic fryed, basil and oragano with that i cook about 1 lb of beef and then stir it all together and you will have the best tasting sause anywhere hahha ......at least thats what they say about mine!!!!!!