Pasta

220K views · 5K reactions | How to make Alessio’s Italian ragu | How to make Alessio’s Italian ragu | By The Pasinis | Facebook

144K views · 665 reactions | Follow @andyseastcoastkitchen_ for more fun and approachable recipes. • There’s something incredibly comforting about homemade meatballs and tomato sauce. It’s one of those dishes that feels a little fancy, but is surprisingly easy to throw together. Meatballs are like little flavour-bombs, perfect for soaking up your rich tomato sauce. And the best part? You get to control every single ingredient in this easy, homemade meatball recipe, which means you can go all out on flavour. • Comment “Recipe” on the Instagram post for the full recipe sent to you | Andy’s East Coast Kitchen

196K views · 2.6K reactions | One pot pearl couscous with chickpeas and veggies 💛 an easy and healthy dinner recipe done in one dish, get the recipe in the comments! 🥰 | Minaelle's Kitchen

Maggiano’s Lasagna Recipe

Authentic Italian Sunday Gravy Recipe

78K views · 8.9K reactions | Did you know that authentic fettuccine alfredo only requires 3 ingredients!? 🇮🇹🧀🧈 If you’re traveling to Rome, @il_vero_alfredo is a MUST! If not, recreate it at home with this recipe. It’s also a really fun last minute dinner party dish that will wow your guests ❤️ Ingredients: 1 lb. fettuccine 6-8 tbsp. grass fed unsalted butter, cut into ½ inch pieces (measure with your heart 😉) 1 ½ cups finely grated Parmigiano Reggiano plus ½ cup for garnish 1/2 cup pasta water Method - in a pot: 1. In a large pot of heavily salted boiling water, cook pasta until al dente. Reserve ½ cup of pasta water. 2. Once cooked, use tongs to transfer the pasta directly Into a large pot or saute pan (off the heat). Add butter, 1 ½ cups of parmigiano reggiano, and splashes of pasta water as needed. Stir vigorously until combined and an emulsified sauce has been created. 3. Serve and garnish with additional parm. Method - on a serving platter: 1. In a large pot of heavily salted boiling water, cook pasta until al dente. Reserve ½ cup of pasta water. 2. Meanwhile, add dabs of butter onto the bottom ofe serving dish. 3. Once the pasta is cooked use tongs to transfer the pasta directly onto the platter overtop of the butter. Bit by bit, add 1 ½ cups of parmigiano reggiano, and small splashes of pasta water as needed. Using a large fork and spoon or tongs, toss vigorously until combined and an emulsified sauce has been created. 4. Serve and garnish with additional parm. TIPS: - Using real parmigiano reggiano and finely grating it at home is key. You risk having the sauce break if you don’t do this. - You can heat the serving plate if desired, this will help the sauce come together faster. - Salt your pasta water until it tastes like the ocean - it’s the only salt you’re using in this dish and it makes a huge difference. . . . . . #fettucine #comfortfood #fettucinealfredo #pasta #recipevideo #pastarecipe #dinner #easyrecipes #romefood #dinnerideas #italianfood #30minutemeals #viralreels #alfredo #parmesan | Erin O'Brien

180K views · 13K reactions | Comment “recipe” for my Poor Mans Casserole recipe… oh yeah… and I’ll take a 🍺 please 😉 MAKE IT!!! #poormanscasserole #groundbeefrecipe #casserole @dei_fratelli @tonychacheres | Melissa Kauper

498K views · 10K reactions | Winter is coming, so save this recipe for when the temperatures drop. This will be the perfect meal after your winter activities. Pro tip: make a big batch of ragu, divide it in bags, and freeze it. You will have a great meal ready for when you don’t feel like cooking.For the sausage ragu:6 italian sausages1 onion5 garlic cloves4 celery stalks2 carrots1 can of tomatoes, whole preferably (i used @centofinefoods san marzano)1 cup of red wine1 cup of veggie broth or waterStart by browning the sausages, break them into smaller pieces that resemble ground beef, once all the meat changes color remove from the pan and reserve. Add the onion and the garlic and cook on medium for 5-6 minutes, add the celery, cook for 2-3 minutes, add the carrots, make sure to salt every time you add a vegetable. Put the sausages back in, deglaze with red wine, let it reduce. Add the crushed tomatoes, i add a cup of broth to the can, just to get all the tomato. Cover the sauce, and cook on low for about 20 minutes, remove the lid, and cook uncovered for 1.5-2 hours.This recipe was inspired on this super delicious dish that we had in San Francisco over the summer, it was buttered mafaldine, with an addition of beef cheek ragu. I loved it so i decided to make it here. I am always against of not tossing the pasta with the sauce, in this case, the pasta already has a sauce which is the butter, the ragu its just the perfect addition, because you get the best out of the two, by having them separate. This is a very easy recipe perfect for everyone. You should try it.FOLLOW @apartmentcook FOR MORE CONTENT.#butternoodles #sausageragu #sausagepasta #pappardelle #butterpasta #pastarecipe #pastarecipes #pastapasta #cooklikeapro #cookingtechniques #cookathome #misen | Apartmentcook

196K views · 3.4K reactions | The Secret Trick to Perfect Meatballs 🍝 | When I'm feeling down in the dumps, I go straight to Rigatoni and Meatballs | By Not Another Cooking Show | Facebook

Easy One Pot Spaghetti