8 Italian Sauces from Lidia Bastianich

In Italian cooking, sauces aren't just for pasta. Queen of the cuisine Lidia Bastianich shares eight standout styles that dress up beef, seafood, chicken and vegetables. (And you'll want to eat every one of them with pasta, too.)

Let the Sauce Make Itself

Enjoying the meal with friends

"Everything cooks together in harmony when you make a braise," Lidia says. "In this veal shank version, the meat, carrots, and a beautiful sauce made with cloves and the orange peel exchange flavors as they simmer."


Braised Vegetable Sauce with Osso Buco

BRAISED VEGETABLE SAUCE WITH OSSO BUCO
Push the vegetables through a strainer at the end to thicken the sauce.


What to drink! La Mozza Morellino di Scansano I Perazzi 2009
This spicy red from Tuscany is a tasty contrast to the mellow veal and sweet carrots.

 


 
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