Halloween Recipe – Bolognese Stuffed Pumpkin

It’s Halloween, and while in most households families get busy carving and emptying pumpkins, we decided to stuff ours! This time, with very typical Italian flavours: we stuffed it with Bolognese sauce, probably the most famous pasta sauce in the world. Since the traditional recipe for Bolognese is very time consuming, we decided to make a lot so we could save several portions in the freezer – keep that in mind if you try this recipe, and adjust the quantity of the ingredients according to the amount of meat you will be using. Also, take into consideration that the sauce takes three and a half hours, so we suggest you prepare it the day before you decide to stuff your Halloween pumpkin with it.

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Carbonara – the Italian Recipe

I won’t dwell too much on the name origin of this Italian classic recipe, for which many are the presumed stories , but none of them sure. What is certain is that this classic recipe from Lazio was popular only after the Second World War, it is one of the most famous recipes in the world, and also one of the simplest pasta sauces there are to make. However, you still find some recipes that get it completely wrong, by adding extra ingredients that are not necessary at all for this recipe. It is definitely a winner at dinner parties with Anglo-Saxon friends – who will wonder at how magically you pulled together their favourite breakfast ingredients in a dinner dish. Serves two people.

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Fresh_Tomato_sauce

Classic Tomato Sauce (Salsa di pomodoro fresco)

As the queen of pasta sauces, Tomato sauce is well known worldwide. Yet, it is a classic Italian recipe we cannot skip, especially after our blog post about fresh, home made pasta. Also, there are so many variations of it, that you can obviously find your own way around it depending on your gusto. For example, you can still make it even if you don’t have carrots and celery in the fridge, by just frying onion and garlic. You can also use a bottled tomato passata if you don’t want to go through the steps of tomato preparation, and if you do, I recommend this one. But, as said before regarding fresh tomatos vs ready passata or peeled tomatoes, it won’t taste as good even though it does save you some cooking time, especially now that the tomato season is starting. So take your time, get your hands a bit dirty and enjoy!

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