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Pasta Sauces --Beef, Ham, Lamb Bacon and cream --Mix cream, eggs and Parmesan cheese. Toss hot pasta with sautéed chopped bacon and then stir in egg mixture off heat. Serve when eggs have thickened. Bacon and garlic --Lightly brown lots of chopped, lean, unsmoked bacon with a little chopped garlic and toss with pasta topped with black pepper and cheese. Bacon, cream and gorgonzola --Brown chopped bacon and a little chopped hot chili pepper in oil. Stir in lots of diced gorgonzola cheese and when it melts, add heavy cream. Bacon and tomatoes --Sauté chopped bacon and onions. Drain fat. Add fresh chopped tomatoes, oregano, basil, cayenne or Tabasco, salt, black pepper. Simmer briefly. Bacon and tomatoes with vinegar --Sauté chopped bacon and garlic in oil. Add tomatoes. Cook briefly, then add crushed red pepper and a little vinegar. Simmer a bit more before serving Beef sauce --Sauté chopped onions and garlic in oil. When translucent, add finely diced or ground beef and sauté until brown. Add beef broth and/or water and/or wine and simmer. Options: Add chopped carrots, celery, green pepper to the onions. Season with oregano, marjoram, bay, clove. Beef and mozzarella --Make a sauce of sautéed onions, carrots, chopped beef browned in oil. Add a little water if need be and simmer until meat is tender. Toss hot pasta with lots of butter and diced mozzarella and then top with the sauce. Beef, cream and butter --Sauté onions in butter. Add lean beef and brown; then cut into small pieces and return with juices to pan. Simmer out the moisture. Then add pureed tomatoes, butter, salt, pepper and nutmeg. Simmer down and add enough cream to make a thick sauce. Beef, fennel and onions --Sauté lots of chopped onions and fennel in oil; add beef chunks, salt, pepper and rosemary. Simmer until the vegetables disintegrate. Serve the sauce over pasta and serve the meat separately or save for another use. Boiled beef and peppers --Toss hot pasta with cubed boiled beef and finely diced sweet pepper. Bolognese --Sauté chopped onions, carrots, celery and bacon until soft. Add equal amounts of ground beef, veal and combined chicken livers and sausage. Cook slowly without browning. Add red wine and beef broth to cover. Season with a little tomato paste, grated lemon rind and nutmeg. Simmer until thick and shortly before serving add a splash of heavy cream. Ham and eggs --Add cooked pasta to sautéed chopped ham, then toss over heat with a mixture of beaten eggs and grated cheese. Ham and lemon --Sauté a little chopped onion in butter and then add chopped cooked ham. Off heat, stir in cream, grated lemon rind and beaten egg yolk. Mix this into pasta along with grated cheese and a little hot water. Top with parsley. Ham and peas --Sauté chopped onion in oil. Add fresh or frozen uncooked peas, chopped ham, beef broth and simmer. At last minute, add some warm cream. Ham and vodka --Sauté diced cooked ham in oil. Add a splash of vodka and simmer to evaporate. Add tomatoes, cream and white pepper; simmer and stir. Ham, beans and cream --Combine eggs, cream and cheese; steamed string beans; sweet red peppers simmered in dry vermouth, browned bacon or ham strips. Ham, mushrooms and Swiss --Sauté sliced mushrooms and diced ham in butter. Add cooked pasta and then toss in grated Swiss cheese and hot pureed tomatoes. Artichokes and ham --Sauté a little chopped onion in oil with chopped ham. Add sliced artichoke bottoms and raise heat for a few minutes. Add white wine and simmer down, then add cream. Ham, mushrooms and Marsala --Brown a little chopped onion in butter. Add sliced mushrooms and diced cooked ham. Moisten with Marsala and season with nutmeg, salt and pepper. Cook slowly for a while, adding a little warm water if necessary. Ham, peas and cream --Sauté fresh or frozen peas in butter. Add cooked diced or chopped ham, then some mushrooms. Then add heavy cream and season with nutmeg. Ham and walnuts --Add a little basil to melted butter and then chopped walnuts, diced ham, salt, pepper and cream. Warm briefly. Lamb curry --Brown diced lamb in butter with a little chopped onion. Add wine and simmer, covered until lamb is tender. Add water, stock or wine if needed. Before serving add curry powder. Lamb leftover --Make a sauce of diced leftover lamb roast warmed in its gravy to which white wine and pounded anchovy fillets have been added.
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