Every day, different sauces
Our sauces
Every lunch at our grandmas was always a pleasant discovery: what will we eat this time? Generally, everything was delicious, yet each of us had a favourite plate. When we are children we would eat every day, the whole day, our preferred ones. If you think about it, though, the best way to make us happy was to surprise us with something new that from that day on could be our new favourite. At least till next Sunday. At 2 Spaghi you will often find our and your preferred sauces to dress the pasta; yet every day we try to surprise you with something new, unexpected, always respecting Italian tradition. That is why we don’t have a menù, but a list of the daily sauces, which changes every day. Here are some of the most famous and appreciated.
Fresh Pesto alla Genovese
Our Pesto is simple and very much loved. You can find it mostly at the beginning of the week, when we produce it.
How do we make it
Pesto can be preserved easily, thanks to the olive oil. It’s perfect with short pastas, but some of our clients also like it with fresh Spaghetti, or with bucatini or even with egg-dough Tagliatelle.
We don’t put any other aromatic plant, just fresh basil. This is the only secret for a good pesto. Distrust who uses parsley!
Ingredients
- Fresh Basil, aromatic and with small leaves
- Grana Padano D.O.P.
- Pine nuts and walnuts
- Abundant Italian Extra-virgin olive oil
- Fresh garlic
Tomato and Basil
An Italian client once said: “My grandfather always said the best way to understand if an Italian restaurant is good, is just to ask a tomato and basil sauce”. True!
How do we make it
Few things are important for this sauce, but they are so important that they can completely change the taste:
we only take tomatoes or tomato pulp coming from Italy, because a good sauce basically depends on those.
Ingredients
- Good and mid-sweet tomatoes, fleshy and with little water inside
- A good extra-virgin olive oil
- Little garlic and brown onion
- Fresh and scented basil
Ragù Bolognese
One of the most famous pasta sauces worldwide, unluckily one of the most mistreated. The ingredients are so important, but also the cooking: slow and patient! Important: Ragù Bolognese should be eaten with Taglietelle!
How do we make it
Our ragù cooks for 5 hours, to make the tastes mix together.
And we use it also to make Lasagne, every weekend.
Ingredients
- Sautèed carrots, celery, brown onion
- Tomato pulp
- Dry white wine
- Lean beef meat, bacon and lean pork meat, chicken liver
- Laurel leaves
- Cloves
- Salt and Pepper
Boscaiola sauce
This is a renowned autumn sauce mostly from North of Italy, but it’s also an unexpectedly unknown sauce worldwide. We try our best to make it known everywhere.
How do we make it
The best match is with just made Tagliatelle. And a sprinkle of Parmigiano or Grana Padano.
Ingredients
- Mixed wild mushrooms
- Bacon
- Fresh Italian sausage
- Tomato pulp
- Little cream
Gorgonzola, radicchio, walnuts
A special for winter time. Radicchio is much used in North of Italy, its slightly bitter taste perfectly matches the strong taste of Gorgonzola (not the spicy one).
How do we make it
It’s important to not cooke the gorgonzola with radicchio, just add it later.
We suggest this sauce with short pasta like Caserecce, Fusilli or Malloreddus.
Ingredients
- Gorgonzola (not spicy), to melt separately
- Fresh Radicchio, cooked in a sautèed vegetables
- Grated walnuts, at the end
Tuna, Olives, Capers, Dried tomatoes
Fish dishes always require great attention to the freshness and the cooking. At 2 Spaghi we try to satisfy also fish lovers; but especially in countries where fresh sea fish doesn’t arrive easily, there’s no better way than using good oil-preserved ingredients. Here is our Oil-preserved Tina sauce!
How do we make it
For this typical home made sauce we use only naturally oil-preserved products. The result is a wonderful taste match, to which we add some fresh rucola, if you like it.
It’s a simple sauce, but very effective for a nice and fast dinner at home.
Ingredients
- Oil-preserved tuna slices
- Garlic and red onion
- Oil-preserved anchovies
- Salted capers
- Big green olives, in brine
- Italian dried tomatoes
- Italian extra-virgin olive oil
- Dry white wine
