Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Italian pasta organized by shape — which sauce belongs with which pasta
The definitive Italian cooking technique book in English
Salt-cured Sicilian capers — superior to brine-packed
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Italian pasta organized by shape — which sauce belongs with which pasta
The definitive Italian cooking technique book in English
Salt-cured Sicilian capers — superior to brine-packed
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
You're reading one of recipes available free. Full library with Gastronome.
In a skillet over medium heat, throughly cook your protein with a teaspoon of Italian Seasoning. When meat is nicely browned, drain off juices and grease. In an 8 quart stock pot place protein, with the rest of the ingredients bring to a boil. Make sure to stir the sauce constantly or it can burn! Then cover and simmer on low heat for 4 hours. If using an electric stove use setting number 3. Stir with a metal spatula continually - this will ensure no burning or sticking to the bottom of pot or sides. Sauce will reduce and thicken. When sauce is done, remove from heat and let the sauce stand for 30 to 60 minutes or until cool. Then ladel into storage contianers or cook some pasta and eat while still warm!
“Data were available for 124 (2008) and 187 (2011) products, and mean Na levels were not significantly different (451 mg/100 g v . 423 mg/100 g; P = 0·16).”
Na content of Australian pasta sauces → did not significantly change → between 2008 and 2011
“The projected means (381 mg Na/100 g in scenario 1; 375 mg Na/100 g in scenario 2) exceeded the 2012 UK target (330 mg Na/100 g) and to attain this would require a 22 % reduction from 2011 levels.”
projected mean Na content of Australian pasta sauces → exceeded → 2012 UK Na target