INTRODUCTION The Bolognese sauce (Italian: ragù alla bolognese) is a meat-based sauce originated from Bologna. In Italy, there are as many variations of this recipe as there are people. Some add pancetta and mortadella, some use white wine instead of red, some add broth, and so forth. Because of the delicate red wine flavour, our Cabernet Sauvignon fettuccine are perfect matched with this sauce. PREPARATION 1) Heat 4 tablespoons of extra virgin olive oil in a large pot, over

INTRODUCTION I love our garlic and black pepper pasta, because it is very versatile and allows for more elaborated recipes. This wintry dish is the result of a perfect marriage between the foamy pureed broccoli cream and spicy Italian sausages. PREPARATION Bring a pot full of water to boil and throw in a broccoli head. Cook for 8-10 minutes, until soft, season it with salt and pepper and blend it with 2 tablespoons of extra virgin olive oil, 1/3 of garlic clove, and a couple

INTRODUCTION I came up with this recipe after I tried the delicious Stellar Gourmet classic alioli: together with a fresh tomato sauce and basil it perfectly complements the flavours of this pasta. Topped with toasted pine nuts is even better. PREPARATION Cut 1-lb fresh tomatoes in small pieces. Chop 5 basil leaves julienne-style. Crush 2 garlic cloves. Heat a saucepan and toast 3 oz of pine nuts for 1 minute. Set aside. Toss 4-6 tablespoons of extra virgin olive oil in the p

INTRODUCTION This type of pasta makes a perfect base for a stir-fry recipe. I decided to do a vegan Southeast Asian-style dish, using some secret ingredients. PREPARATION Sauté garlic (3 chopped cloves) and onions (1 finely chopped onion) in butter, until onions translucent. Add in chopped lemongrass (4 tablespoons) and ginger (2 tablespoons) and sauté about 3 minutes. In the meantime, you need to start your pasta pot. Boil a pot of water and salt it to taste like the sea.

INTRODUCTION A cherry-tomato based sauce is the perfect ingredient to bring out the flavors of this pasta. Not many people know that by using a pinch of baking soda (instead of sugar) you can overcome the acidity of the tomatoes. Add a little Parmigiano or fresh mozzarella at the end to make it a richer dish. PREPARATION Cut 1-lb cherry tomatoes in forths. Chop 5 basil leaves julienne-style. Crush 2 garlic cloves. In a saucepan, add 4-6 tablespoons of extra virgin olive oil,