The 5 Basic Italian Sauces

The basic Italian sauces include:

1. Marinara sauce: A tomato-based sauce that often includes garlic, onions, and basil. It is typically used for pasta dishes like spaghetti and meatballs.
2. Pesto: A sauce made from basil, garlic, pine nuts, Parmesan cheese, and olive oil. It is typically used as a topping for pasta, fish, or meat dishes.
3. Alfredo sauce: A cream-based sauce made from butter, heavy cream, and Parmesan cheese. It is typically used as a topping for pasta dishes such as fettuccine alfredo.
4. Puttanesca: A flavorful sauce made from tomatoes, olives, capers, and anchovies. It is typically used as a topping for pasta dishes such as spaghetti alla puttanesca.
5. Ragu: A meat-based sauce that is typically made with ground beef, tomatoes, onions, and red wine. It is typically used as a topping for pasta dishes such as lasagna or spaghetti bolognese.

1. Marinara Sauce

Marinara Sauce Recipe

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 cans of crushed tomatoes (28 oz each)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large saucepan over medium heat.
2. Add the diced onion and minced garlic, and sauté until softened and translucent, about 5 minutes.
3. Add the crushed tomatoes, dried oregano, and dried basil. Stir to combine.
4. Bring the mixture to a simmer and let it cook for 20-30 minutes or until the sauce has thickened to your desired consistency.
5. Season with salt and pepper to taste.
6. Serve the marinara sauce over pasta or use it as a base for other Italian dishes.

Optional: you can add some red pepper flakes for a bit of heat or a little sugar to balance out the acidity of the tomatoes. You can also include some fresh herbs like parsley or basil if you have some on hand.

2. Pesto

Pesto Sauce Recipe

Ingredients:

• 2 cups fresh basil leaves, packed
• 1/2 cup grated Parmesan cheese
• 1/2 cup pine nuts
• 3 cloves of garlic, minced
• 1/2 cup extra-virgin olive oil
• Salt and pepper to taste

Instructions:

1. In a food processor or blender, combine the basil leaves, Parmesan cheese, pine nuts, and minced garlic. Pulse until coarsely chopped.
2. Slowly pour the olive oil through the feed tube with the machine running. Continue to process until the mixture is smooth and well blended.
3. Season with salt and pepper to taste.
4. Serve the pesto sauce over pasta or use it as a spread or marinade for meats and vegetables.

Optional: you can add some lemon zest or juice to balance out the flavors or some arugula or spinach for a different taste. You can also use different nuts like walnuts or almonds instead of pine nuts.

3. Alfredo Sauce

Alfredo Sauce Recipe

Ingredients:

• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/4 teaspoon nutmeg (optional)

Instructions:

1. Heat the heavy cream and butter in a large saucepan over medium heat. Cook, occasionally stirring, until the butter is melted and the mixture comes to a simmer.
2. Remove the pan from heat and add the grated Parmesan cheese. Whisk until the cheese is melted and the sauce is smooth.
3. Season with salt and pepper to taste. If desired, you can also add a pinch of nutmeg for added flavor.
4. Serve the alfredo sauce over pasta, or use it as a base for other dishes like chicken alfredo or fettuccine alfredo.

Optional: you can add minced garlic or shallots for a different flavor or chopped parsley or chives for garnish. You can also use different types of cheese like Gouda or Asiago instead of Parmesan.

4. Puttanesca Sauce

Puttanesca Sauce Recipe

Ingredients:

• 2 tablespoons olive oil
• 2 cloves of garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 can of diced tomatoes (28 oz)
• 1/4 cup of capers
• 1/4 cup of chopped olives
• 2 tablespoons of chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat the olive oil over medium heat.
2. Add the minced garlic and red pepper flakes and sauté until fragrant.
3. Add the diced tomatoes, capers, and chopped olives. Stir to combine.
4. Bring the mixture to a simmer and let it cook for 10-15 minutes or until the sauce has thickened to your desired consistency.
5. Season with salt and pepper to taste.
6. Stir in the chopped parsley, serve the puttanesca sauce over pasta, or use it as a topping for fish or chicken dishes.

Optional: you can add some anchovies or chopped fresh basil for added flavor. You can also use fresh tomatoes instead of canned tomatoes; just ensure they are ripe and well-seasoned.

5. Ragu Sauce

Ragu Sauce Recipe

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 pound ground beef or pork
• 1 can of diced tomatoes (28 oz)
• 1/2 cup red wine
• 2 cups beef or chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• Salt and pepper to taste
• Fresh parsley or grated Parmesan cheese for garnish (optional)

Instructions:

1. Heat the olive oil over medium heat in a large saucepan or Dutch oven.
2. Add the diced onion and minced garlic, and sauté until softened and translucent, about 5 minutes.
3. Add the ground beef or pork and cook until browned, about 10 minutes. Drain any excess fat.
4. Add the diced tomatoes, red wine, beef or chicken broth, dried oregano, and dried basil. Stir to combine.
5. Bring the mixture to a simmer and let it cook for 1-2 hours, or until the sauce has thickened and the flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve the ragu sauce over pasta or use it as a topping for lasagna or other dishes. You can garnish with some fresh parsley or grated Parmesan cheese if desired.

Optional: you can add some carrots, celery, or other vegetables for extra flavor and nutrition. You can also use different types of meat, like ground turkey or lamb, instead of beef or pork.