How to Make Italian Spaghetti Sauce and Pasta From Scratch

Let's look at the Italian spaghetti sauce. Where did it come from? If you ask most people what is in an Italian spaghetti sauce? They will give some recipe containing tomatoes. Right? Well that isn't always the case.
Now with that brief history lets look at spaghetti sauces. Where they come from and why.
First lets look at the recipe name: Spaghetti Sauce Spaghetti (the pasta)
Pasta is a generic term for a noodle dough made from a variety of flour sources, water and eggs. Spaghetti is just one of the ways the dough is pressed through a processor to form the noodle.
Sauce (This is where it can get really complicated very fast, Italian spaghetti sauce can vary so much it is really a generic term for the sauce served with the pasta.) So, when you are talking about a spaghetti sauce and you serve it with a different kind of pasta is that wrong? Not really. Be aware that an authentic Italian sauce can come in many varieties depending on what part of Italy the sauce originates.
Pasta is almost always served with a sauce. Depending on the kind of pasta the sauce is paired with, will decide the composition of the pasta.

• Northern Italian Sauces are known for a pesto sauce ( a blend of fresh basil, pine nuts and olive oil) or bolognese sauce originating in Bologna, Italy. Classical ingredients include beef, pancetta (bacon), onions, tomato paste, meat stock, white wine, and milk or cream. And believe it or not Bechamel Sauce (one of the Escoffier Five Mother Sauces) when making Lasagne.
• Central Italian Sauces These sauces start with a base of sauce tomate (another one of the Escoffier Five Mother Sauces) so they are rich in tomato sauce style dishes. Central Italy also makes sauces such as carbonara made with cheese blends (Romano, Pecorino or Parmesan or a blend of them) eggs, Guanciale or pancetta (in the us most us bacon), butter and olive oil.
• Southern Italian Sauces are usually a spicy tomate sauce with plenty of garlic and olive oil. They use a lot of vegetables and seafood. A well know variety is pasta alla norma (tomatoes, eggplant and cheese)

Fettuccine Alfredo with cream, cheese and butter, and spaghetti with tomato sauce (with or without meat) are popular Italian-style dishes in the United States.
A good book on the topic: Pomodoro!: A History of the Tomato in Italy (Arts and Traditions of the Table: Perspectives on Culinary History)
Like all things a Chef is only as good as his tools. I have cooked professionally for over 30 years. Although I don't claim to know everything about food, I do have a very good understanding of the Culinary Arts after all the time I have spent in the kitchen.
If you don't cook, then quite frankly this isn't for you. If you have a passion for food and love to be in the kitchen this article is for you.
Don't miss my article coming up where I will cover the 5 Mother sauces by Escoffier.

Thanks for reading my post. If you don't have a link to my blogs visit [http://www.HeritageFoodNetwork.com] where I will have all my blogs listed. Visit as many as you would like. If there is a topic you would like me to cover, leave me a message on one of my blogs. I will get to it and let you know when I have posted it.
Have a great day and God Bless you and your family.

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