recipes
Recipes by Sauce
Sugo Pomodoro Recipes
Minestrone soup
- 30 mins
- serves 4
ingredients
250 g of small shaped pasta (you can break up spaghetti into smaller pieces)
1 pack Belfort Gourmet Sugo Pomodoro
1 tablespoon extra virgin olive oil
1/2 large onion, diced
2 cloves garlic, minced
1 ribs celery, diced
1/2 large carrot, peeled and diced
100 g peeled and cubed butternut squash or sweet potato (1 cm cubes)
1 pack Belfort Gourmet Sugo Pomodoro
1 tablespoon extra virgin olive oil
1/2 large onion, diced
2 cloves garlic, minced
1 ribs celery, diced
1/2 large carrot, peeled and diced
100 g peeled and cubed butternut squash or sweet potato (1 cm cubes)
1 teaspoon dried Italian seasoning or oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 liter vegetable or chicken broth
200 g chopped kale, cabbage or chinese cabbage (or use a mix of all three)
25 g finely shredded Parmesan cheese
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 liter vegetable or chicken broth
200 g chopped kale, cabbage or chinese cabbage (or use a mix of all three)
25 g finely shredded Parmesan cheese
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1
In a large soup pot, heat olive oil over medium-high heat. Add onion and cook, stirring frequently, 3 to 4 minutes or until onion is translucent. Add garlic, celery, carrot, and butternut squash or sweet potato. Cook and stir for 5 minutes or until vegetables begin to soften. Add Italian seasoning, salt, and pepper. Cook for 2 more minutes.
2
Add broth and Belfort Gourmet Sugo Pomodoro. Bring to a boil. Reduce heat to medium low; simmer, uncovered, 10 minutes. Add the kale/cabbage, and uncooked pasta. Simmer 4-5 minutes; remove from heat.
3
Let stand, covered, for 30 minutes or until pasta is “al dente”. Spoon soup into bowls. Top with cheese, parsley & basil before serving.
bacon & asparagus Linguine
- 20 mins
- serves 4
ingredients
320 g Linguine/Spaghetti
1 pack Belfort Gourmet Sugo Pomodoro
2 tablespoons extra virgin olive oil
6 strips of bacon, sliced thin
1 pack Belfort Gourmet Sugo Pomodoro
2 tablespoons extra virgin olive oil
6 strips of bacon, sliced thin
1 small bunch asparagus, sliced thin
1 red chilli, sliced thin (optional)
1 tablespoon parsley, chopped
Pecorino Romano/Parmesan cheese, grated
1 red chilli, sliced thin (optional)
1 tablespoon parsley, chopped
Pecorino Romano/Parmesan cheese, grated
1
Bring a large pot of salted water to a boil. In a large skillet on medium heat, sauté bacon in olive oil for 2-3 minutes, then add asparagus & chilli and sauté for another 2-3 minutes. Stir in the sauce, add 200 ml of water & simmer on low heat.
2
Cook pasta according to package directions. When ready, drain pasta and toss with the sauce. Top with parsley & cheese and serve.
ham & cheese panini
- 10 mins
- serves 8
ingredients
1 pack Belfort Gourmet Sugo Pomodoro
16 slices of bread
100 g butter, softened
8 slices of ham
200 g shredded mixed cheese
16 slices of bread
100 g butter, softened
8 slices of ham
200 g shredded mixed cheese
1
In a small saucepan (or microwave), heat sauce over medium heat until hot; set aside. Preheat your oven to 200ºC (or use a panini maker if available).
2
To assemble the panini sandwiches, place bread slices in toaster, two at a time, and toast until bread is slightly colored (toaster time setting 2).
3
After bread is toasted, spread 1/2 tablespoon sauce on each bread slice. Top one slice with a slice of ham and some of the cheese and then add another bread slice on top. Continue until you have 8 complete paninis. Brush the outside of the paninis with butter and put them on a lined baking tray in the oven until the cheese is melted (or use your panini maker). Serve with remaining sauce for dipping.
prawn linguine
- 30 mins
- serves 4
ingredients
20 prawns, shell-on
extra virgin olive oil
100 ml white wine
320 g linguine
sea salt
4 anchovy fillets, finely minced
2 cloves of garlic, finely sliced
2 long red chillies, finely sliced
1 pack Belfort Gourmet ‘Sugo Pomodoro’
2 TS grated lemon zest
2 TBS parsley, finely chopped
2 TBS butter
a small bunch of rucola
1
Peel the prawns and put their shells & heads together with some olive oil in a small pot on medium-low heat. Gently fry while stirring until the heads turn to an orange-pink color. While stirring, try to crush up the heads and shells to release some extra flavor. Add the white wine and let evaporate. Then pour in some water & bring to a boil. Simmer on low heat for about 5 minutes, then strain & set the prawn jus aside.
2
Bring a large pot of salted water to a boil and cook the pasta according to package directions. Meanwhile, in a large skillet on medium-low heat, sauté prawns in olive oil together with anchovies, garlic & chilli for 1-2 minutes, then stir in the prawn jus and Belfort Gourmet ‘Sugo Pomodoro’. If too thick, add some water & simmer on low heat for about 5 minutes.
3
When ready, drain pasta and toss with the sauce, while adding the lemon zest, parsley & butter. Mix thoroughly, put on individual plates and garnish with some rucola leaves.
Ragu Bolognese Recipes
lasagne
- 45 mins
- serves 4
ingredients
Béchamel:
900 ml hot milk
50 g butter
50 g flour
sea salt & 1 pinch nutmeg
900 ml hot milk
50 g butter
50 g flour
sea salt & 1 pinch nutmeg
10 lasagna pasta sheets
1 pack Belfort Gourmet Ragu Alla Bolognese
60 g Parmesan cheese
200 g mozzarella
1 pack Belfort Gourmet Ragu Alla Bolognese
60 g Parmesan cheese
200 g mozzarella
1
First, prepare the Béchamel: Melt the butter in a small pot over medium-low heat, add the flour and stir. While constantly stirring, add the hot milk, season with salt & nutmeg and bring to a simmer. Set aside.
2
Grease a small ovenproof dish with a bit of butter and then start to assemble your lasagna from bottom to top: One layer of Béchamel, a bit of Belfort Gourmet Ragu Alla Bolognese, some cheese, a layer of lasagna sheets. Repeat until the dish is filled & finish with a layer of Béchamel, mozzarella & parmesan cheese. (It’s important that there is enough Béchamel left to cover the top!).
3
Bake in the oven for 20–25 min at 180°C. When done, take out of the oven & let cool for at least 10-20 mins, then serve & enjoy!.
penne alla cacciatore
- 20 mins
- serves 4
ingredients
320 g penne
1 pack Belfort Gourmet ‘Ragu Alla Bolognese’
1 garlic clove, chopped
30 ml red wine
20 g bacon, finely chopped
120 g chicken thigh meat, minced
1 bay leaf
1 pack Belfort Gourmet ‘Ragu Alla Bolognese’
1 garlic clove, chopped
30 ml red wine
20 g bacon, finely chopped
120 g chicken thigh meat, minced
1 bay leaf
60 g mixed mushrooms, cut in slices
3 g dry porcini mushrooms, soaked in water
20 g Pecorino Romano or Parmesan cheese, grated
40 ml Extra Virgin Olive oil
sea salt & black pepper
2 tablespoons of minced parsley
3 g dry porcini mushrooms, soaked in water
20 g Pecorino Romano or Parmesan cheese, grated
40 ml Extra Virgin Olive oil
sea salt & black pepper
2 tablespoons of minced parsley
1
In a large fry pan, cook the chicken until golden brown, season with salt and pepper making sure there are no lumps. Put to one side. In the same fry pan, cook the garlic with pancetta in a little oil. Once golden, add the bay leaf, mushrooms and porcini. Cook for 3 minutes, then return the chicken to the pan. Add wine and allow it to evaporate.
2
Once the wine has evaporated, add the Belfort Gourmet Ragu Alla Bolognese and bring to a simmer for 10 minutes over a low heat, stirring occasionally (if the sauce becomes too thick, add a splash of water to loosen it up).
3
Meanwhile, bring plenty of water to the boil in a large saucepan. Once boiling, add salt. Drop the pasta into the boiling salted water & follow the instructions on the box, then drain. Toss the drained pasta in with the sauce and cook for a further minute. Remove from the heat, add the cheese, parsley and add a drizzle of olive oil before serving.
bolognese pasta bake
- 30 mins
- serves 4
ingredients
320 g rigatoni (or any other kind of short tubular pasta)
20 g butter
1 pack Belfort Gourmet ‘Ragu Alla Bolognese’
200 g mozzarella cheese
20 g butter
1 pack Belfort Gourmet ‘Ragu Alla Bolognese’
200 g mozzarella cheese
1
Preheat oven to 200°C . Grease an ovenproof dish with a bit of butter.
2
Cook pasta in a large saucepan with salted water according to packet instructions until tender. Drain well
3
Add pasta to prepared dish along with the butter and toss to combine. Add the Belfort Gourmet Ragu Alla Bolognese and half the cheese, stirring through gently to combine. Top with remaining cheese & bake for 20 minutes or until cheese is melted and golden brown. Allow to rest for a few minutes before serving.
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recipes by sauce
sugo pomodoro recipes
Minestrone soup
- 30 mins
ingredients
- serves 4
250 g of small shaped pasta (you can break up spaghetti into smaller pieces)
1 pack Belfort Gourmet ‘Sugo Pomodoro’
1 tablespoon extra virgin olive oil
1/2 large onion, diced
2 cloves garlic, minced
1 ribs celery, diced
1/2 large carrot, peeled and diced
100 g peeled and cubed butternut squash or sweet potato (1 cm cubes)
1 pack Belfort Gourmet ‘Sugo Pomodoro’
1 tablespoon extra virgin olive oil
1/2 large onion, diced
2 cloves garlic, minced
1 ribs celery, diced
1/2 large carrot, peeled and diced
100 g peeled and cubed butternut squash or sweet potato (1 cm cubes)
1 teaspoon dried Italian seasoning or oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 liter vegetable or chicken broth
200 g chopped kale, cabbage or chinese cabbage (or use a mix of all three)
25 g finely shredded Parmesan cheese
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 liter vegetable or chicken broth
200 g chopped kale, cabbage or chinese cabbage (or use a mix of all three)
25 g finely shredded Parmesan cheese
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
instructions
1
In a large soup pot, heat olive oil over medium-high heat. Add onion and cook, stirring frequently, 3 to 4 minutes or until onion is translucent. Add garlic, celery, carrot, and butternut squash or sweet potato. Cook and stir for 5 minutes or until vegetables begin to soften. Add Italian seasoning, salt, and pepper. Cook for 2 more minutes.
2
Add broth and Belfort Gourmet Sugo Pomodoro. Bring to a boil. Reduce heat to medium low; simmer, uncovered, 10 minutes. Add the kale/cabbage, and uncooked pasta. Simmer 4-5 minutes; remove from heat.
3
Let stand, covered, for 30 minutes or until pasta is “al dente”. Spoon soup into bowls. Top with cheese, parsley & basil before serving.
bacon & asparagus Linguine
- 20 mins
ingredients
- serves 4
320 g Linguine/Spaghetti
1 pack Belfort Gourmet ‘Sugo Pomodoro’
2 tablespoons extra virgin olive oil
6 strips of bacon, sliced thin
1 pack Belfort Gourmet ‘Sugo Pomodoro’
2 tablespoons extra virgin olive oil
6 strips of bacon, sliced thin
1 small bunch asparagus, sliced thin
1 red chilli, sliced thin (optional)
1 tablespoon parsley, chopped
Pecorino Romano/Parmesan cheese, grated
1 red chilli, sliced thin (optional)
1 tablespoon parsley, chopped
Pecorino Romano/Parmesan cheese, grated
instructions
1
Bring a large pot of salted water to a boil. In a large skillet on medium heat, sauté bacon in olive oil for 2-3 minutes, then add asparagus & chilli and sauté for another 2-3 minutes. Stir in the sauce, add 200 ml of water & simmer on low heat.
2
Cook pasta according to package directions. When ready, drain pasta and toss with the sauce. Top with parsley & cheese and serve.
ham & cheese panini
- 10 mins
ingredients
- serves 8
1 pack Belfort Gourmet ‘Sugo Pomodoro’
16 slices of bread
100 g butter, softened
8 slices of ham
200 g shredded mixed cheese
16 slices of bread
100 g butter, softened
8 slices of ham
200 g shredded mixed cheese
instructions
1
In a small saucepan (or microwave), heat sauce over medium heat until hot; set aside. Preheat your oven to 200ºC (or use a panini maker if available).
2
To assemble the panini sandwiches, place bread slices in toaster, two at a time, and toast until bread is slightly colored (toaster time setting 2).
3
After bread is toasted, spread 1/2 tablespoon sauce on each bread slice. Top one slice with a slice of ham and some of the cheese and then add another bread slice on top. Continue until you have 8 complete paninis. Brush the outside of the paninis with butter and put them on a lined baking tray in the oven until the cheese is melted (or use your panini maker). Serve with remaining sauce for dipping.
prawn linguine
- 30 mins
ingredients
- serves 4
20 prawns, shell-on
extra virgin olive oil
100 ml white wine
320 g linguine
sea salt
4 anchovy fillets, finely minced
2 cloves of garlic, finely sliced
2 long red chillies, finely sliced
1 pack Belfort Gourmet ‘Sugo Pomodoro’
2 TS grated lemon zest
2 TBS parsley, finely chopped
2 TBS butter
a small bunch of rucola
instructions
1
Peel the prawns and put their shells & heads together with some olive oil in a small pot
on medium-low heat. Gently fry while stirring until the heads turn to an orange-pink color.
While stirring, try to crush up the heads and shells to release some extra flavor. Add the
white wine and let evaporate. Then pour in some water & bring to a boil. Simmer on low
heat for about 5 minutes, then strain & set the prawn jus aside.
2
Bring a large pot of salted water to a boil and cook the pasta according to package
directions. Meanwhile, in a large skillet on medium-low heat, sauté prawns in olive oil
together with anchovies, garlic & chilli for 1-2 minutes, then stir in the prawn jus and Belfort
Gourmet ‘Sugo Pomodoro’. If too thick, add some water & simmer on low heat for about 5
minutes.
3
When ready, drain pasta and toss with the sauce, while adding the lemon zest, parsley
& butter. Mix thoroughly, put on individual plates and garnish with some rucola leaves.
ragu bolognese recipes
lasagne
- 45 mins
ingredients
- serves 4
10 lasagna pasta sheets
1 pack Belfort Gourmet ‘Ragu Alla Bolognese’
60 g Parmesan cheese
200 g mozzarella
Béchamel:
900 ml hot milk
50 g butter
50g flour
sea salt & 1 pinch nutmeg
1 pack Belfort Gourmet ‘Ragu Alla Bolognese’
60 g Parmesan cheese
200 g mozzarella
Béchamel:
900 ml hot milk
50 g butter
50g flour
sea salt & 1 pinch nutmeg
instructions
1
First, prepare the Béchamel: Melt the butter in a small pot over medium-low heat, add the flour and stir. While constantly stirring, add the hot milk, season with salt & nutmeg and bring to a simmer. Set aside.
2
Grease a small ovenproof dish with a bit of butter and then start to assemble your lasagna from bottom to top: One layer of Béchamel, a bit of Belfort Gourmet Ragu Alla Bolognese, some cheese, a layer of lasagna sheets. Repeat until the dish is filled & finish with a layer of Béchamel, mozzarella & parmesan cheese. (It’s important that there is enough Béchamel left to cover the top!).
3
Bake in the oven for 20–25 min at 180°C. When done, take out of the oven & let cool for at least 10-20 mins, then serve & enjoy!
penne alla cacciatore
- 20 mins
ingredients
- serves 4
320 g penne
1 pack Belfort Gourmet ‘Ragu Alla Bolognese’
1 garlic clove, chopped
30 ml red wine
20 g bacon, finely chopped
120 g chicken thigh meat, minced
1 bay leaf
60 g mixed mushrooms, cut in slices
3 g dry porcini mushrooms, soaked in water
20 g Pecorino Romano or Parmesan cheese, grated
40 ml Extra Virgin Olive oil
sea salt & black pepper
2 tablespoons of minced parsley
1 pack Belfort Gourmet ‘Ragu Alla Bolognese’
1 garlic clove, chopped
30 ml red wine
20 g bacon, finely chopped
120 g chicken thigh meat, minced
1 bay leaf
60 g mixed mushrooms, cut in slices
3 g dry porcini mushrooms, soaked in water
20 g Pecorino Romano or Parmesan cheese, grated
40 ml Extra Virgin Olive oil
sea salt & black pepper
2 tablespoons of minced parsley
instructions
1
In a large fry pan, cook the chicken until golden brown, season with salt and pepper making sure there are no lumps. Put to one side. In the same fry pan, cook the garlic with pancetta in a little oil. Once golden, add the bay leaf, mushrooms and porcini. Cook for 3 minutes, then return the chicken to the pan. Add wine and allow it to evaporate.
2
Once the wine has evaporated, add the Belfort Gourmet Ragu Alla Bolognese and bring to a simmer for 10 minutes over a low heat, stirring occasionally (if the sauce becomes too thick, add a splash of water to loosen it up).
3
Meanwhile, bring plenty of water to the boil in a large saucepan. Once boiling, add salt. Drop the pasta into the boiling salted water & follow the instructions on the box, then drain. Toss the drained pasta in with the sauce and cook for a further minute. Remove from the heat, add the cheese, parsley and add a drizzle of olive oil before serving.
bolognese pasta bake
- 45 mins
ingredients
- serves 4
320 g rigatoni (or any other kind of short tubular pasta)
20 g butter
1 pack Belfort Gourmet ‘Ragu Alla Bolognese’
200 g mozzarella cheese
20 g butter
1 pack Belfort Gourmet ‘Ragu Alla Bolognese’
200 g mozzarella cheese
instructions
1
Preheat oven to 200°C . Grease an ovenproof dish with a bit of butter.
2
Cook pasta in a large saucepan with salted water according to packet instructions until tender. Drain well.
3
Add pasta to prepared dish along with the butter and toss to combine. Add the Belfort Gourmet Ragu Alla Bolognese and half the cheese, stirring through gently to combine. Top with remaining cheese & bake for 20 minutes or until cheese is melted and golden brown. Allow to rest for a few minutes before serving
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