{"id":15188,"date":"2018-06-19T09:27:36","date_gmt":"2018-06-19T09:27:36","guid":{"rendered":"https:\/\/borges1896.com\/in-en\/blog\/grandmas-secret-for-delicious-pasta\/"},"modified":"2018-06-19T09:27:36","modified_gmt":"2018-06-19T09:27:36","slug":"grandmas-secret-for-delicious-pasta","status":"publish","type":"post","link":"https:\/\/borges1896.com\/in-en\/blog\/grandmas-secret-for-delicious-pasta\/","title":{"rendered":"We\u2019ve discovered grandma\u2019s secret for delicious pasta!"},"content":{"rendered":"<p>Delicious pasta and tomato, always a sure bet if you need to whip up something quickly, can all too often end up as nothing more than a plate of boiled pasta with tomato passata poured on top straight out of the tin. Yuck! One mistake after another\u2026 But keep calm: we\u2019ve got the solution! We\u2019ve found grandma\u2019s secret for genuine Italian <em>maccheroni<\/em><em>alla nonna<\/em>.<\/p>\n<p>The most important thing for delicious macaroni is time. Forget about knocking something up in 5 minutes, tinned sauces, Bolognese sauces with only 5\u00a0g of meat for every litre of sauce and other horrors. In Italy, whole armies of grannies get up at the crack of dawn on a Sunday morning to start making the sauce. We\u2019re not that strict, but there\u2019s no getting round the fact that any decent <em>salsa della nonna <\/em>needs cooking for a good couple of hours.<\/p>\n<p><span style=\"color: #ff0000;\"><strong>Ingredients:<\/strong><\/span><\/p>\n<p><strong><em>For the sauce:<\/em><\/strong><\/p>\n<ul>\n<li>1 onion<\/li>\n<li>Carrot and celery as necessary<\/li>\n<li>Minced pork or beef: 40\u201350\u00a0g (1.4\u20131.7\u00a0oz) per person<\/li>\n<li>Tomato passata: 150\u00a0g (5.3\u00a0oz) per person<\/li>\n<li>A dash of white wine<\/li>\n<li>Salt<\/li>\n<li>Sugar<\/li>\n<li>Extra-virgin olive oil<\/li>\n<li>Black pepper<\/li>\n<li>Fresh basil<\/li>\n<\/ul>\n<p><strong><em>For the pasta:<\/em><\/strong><\/p>\n<ul>\n<li>Penne rigate or fusilli: 80\u2013100\u00a0g per person<\/li>\n<li>Water<\/li>\n<li>Salt<\/li>\n<\/ul>\n<p><strong><em>To cook au gratin:<\/em><\/strong><\/p>\n<p>Grated Parmesan cheese and, if you really want to impress, a little mozzarella cheese<\/p>\n<p><span style=\"color: #ff0000;\"><strong>Method:<\/strong><\/span><\/p>\n<p>The tomato sauce for macaroni is pure poetry. Start by chopping the onion, carrot and celery as finely as possible. Then gently fry them in a fairly large pan with a good dash of extra-virgin olive oil and season with salt and black pepper. When the onion has turned translucent, add the minced meat, and when the meat has started to change colour, add a dash of white wine.<\/p>\n<p>Once the wine has evaporated a little, stirring all the while to make sure the meat doesn\u2019t stick, add the tomato passata, two glasses of water, a teaspoonful of sugar (another of grandma\u2019s tricks to counteract the acidic tomatoes) and salt to taste. Stir well. You\u2019ll end up with a fairly thin sauce, but don\u2019t worry, this is where the real secret comes in: you need to let it thicken over a low heat for a couple of hours. You\u2019ll need to stir every 10 minutes or so to make sure it doesn\u2019t stick. You\u2019ll know when it\u2019s ready when a wooden spoon doesn\u2019t drip when you lift it out of the sauce. At this point, take it off the heat and put by.<\/p>\n<p>Only now should you bring a pan of water to the boil for the pasta; not before. You most definitely do not want to be cooking the penne first of all and then leaving it in the colander for hours. When the water has come to the boil, add the penne and a little coarse salt and cook for a couple of minutes less than the time given in the instructions on the packet, as it will finish cooking in the oven. When the pasta is ready, strain but don\u2019t run it under the tap: utter sacrilege for any true pasta lover.<\/p>\n<p>Add the pasta to the pan with the sauce (if you\u2019ve made lots of sauce, take off what you don\u2019t need for this recipe; you can even freeze it in individual pots to make life easier). Mix well and put half the mixture in an oven tray. Add some small pieces of mozzarella and cover with the remaining half. Sprinkle with plenty of Parmesan and bake in the oven for 5 or 10 minutes at the most!<\/p>\n<p>Decorate with fresh basil leaves and serve. You\u2019ll bowl your guests over as a thousand Italian grandmas breathe a sigh of relief. Doing the right thing has never been so easy.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Delicious pasta and tomato, always a sure bet if you need to whip up something quickly, can all too often&#8230;<\/p>\n","protected":false},"author":2,"featured_media":15189,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[3106],"tags":[],"class_list":["post-15188","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Discover grandma\u2019s secret for delicious pasta - Borges<\/title>\n<meta name=\"description\" content=\"The most important thing for delicious pasta is time. And we\u2019ve got the solution! 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