looking for a recipe for pasta sauce with nutmeg in it?

Question

I had lasagna in a resturant and i am sure it had a hint of nutmeg flavor yummmmmmmmmmy

Answer 1

Here are a couple of options I found for you:

Here is a creamy pasta sauce recipe:

CREAMY PASTA SAUCE WITH FRESH HERBS

1 1/2 c. heavy cream
4 tbsp. sweet butter
1/2 tsp. salt
1/8 tsp. grated nutmeg
Pinch cayenne
1/4 c. grated Parmesan cheese
1 c. finely chopped mixed fresh herbs (Basil, Mint, Italian Parsley, Watercress and Chives, or any combination)

Combine cream, butter, salt, nutmeg and cayenne in heavy saucepan and simmer for 15 minutes (sauce should be slightly reduced and thickened). Whisk in cheese and fresh herbs and simmer for another 5 minutes. Taste and correct seasoning. Serve immediately. (Enough sauce for 1 lb. angel hair pasta).

Emeril's Lasagna Bolognese

Lasagna Bolognese
From chef and author Emeril Lagasse
2001

It's one of the best loved Italian dishes but a conventional lasagna? Not for Emeril Lagasse. Check out these three different lasagnas. Each one is impressive and delicious.


Ingredients
For the Lasagna
# 1 1/2 pound lasagna noodles.
# 1 cup freshly grated Parmesan cheese
# Bolognese sauce
# Béchamel sauce

For the Bolognese Sauce
# 2 tablespoons butter
# 6 strips bacon, diced
# 1/4 pound ham, diced
# 1/2 pound ground veal or ground pork, or 1/4 pound of each
# 1 1/2 cups chopped onion
# 1/2 cup finely chopped carrot
# 1/2 cup finely chopped celery
# 1/4 pound thinly sliced mushrooms
# 3 cloves garlic, minced
# Pinch of dried cloves
# 1/4 teaspoon ground nutmeg
# 3 tablespoons tomato paste
# 1 cup dry white wine
# 4 cups chicken stock
# 1 1/2 teaspoons salt
# 1/4 teaspoon black pepper
# 1/2 cup heavy cream
# 1/4 cup chopped parsley

For the Béchamel Sauce
# 4 1/2 cups milk
# 6 tablespoons butter
# 6 tablespoons flour
# 1 teaspoon salt
# 1/4 teaspoon nutmeg

Directions

Make the Bolognese Sauce:

1. In a large pot, heat the butter over medium-high heat.

2. Add the bacon and ham and sauté until caramelized and light brown, about 10 minutes.

3. Add the ground meats and cook over high heat until well browned, stirring constantly, about 20 minutes.

4. Add the onions, carrots, celery and mushrooms and cook until soft, about 5 minutes.

5. Add the garlic, cloves and nutmeg to the pan and cook for 2 minutes.

6. Add the tomato paste and cook for an additional 2 minutes.

7. Add the wine and cook until almost evaporated.

8. Add the stock and simmer over medium-high heat until sauce is thickened and flavorful, about 45 minutes to 1 hour.

9. Season the sauce with salt and pepper to taste.

10. Stir in the cream and parsley, and adjust seasoning if necessary. Set aside until ready to assemble lasagna.

Make the Béchamel Sauce:

1. In a saucepan, melt the butter over low heat and stir in the flour, stirring constantly until smooth, about 2 minutes.

2. Slowly whisk the milk into the flour, stirring vigorously to blend together. Set over high heat and quickly bring to a boil for 1 minute stirring.

3. Allow to cook another 5 minutes, or until floury taste is gone. Remove from the heat and add salt and nutmeg to taste.

Build the Lasagna:

1. Preheat the oven to 350 degrees F.

2. Butter a large rectangular baking dish, then spoon some meat sauce onto the bottom of the dish.

3. Cover with one sheet of pasta.

4. Top the lasagna with a layer of meat sauce (making certain that pasta is completely covered), a layer of béchamel sauce, then a light dusting of cheese.

5. Repeat layering lasagna, sauces and cheese in this manner until all have been used, ending with a topping of béchamel sauce and cheese.

6. Bake the lasagna covered with aluminum foil for 45 minutes, and then unwrap and return to the oven for 15 minutes to reach a golden brown.

7. Allow to sit 10 minutes to firm before serving.

Recipe copyright ©2001 by Emeril Lagasse

Happy Cooking!!!!

Answer 2

Was it a veggie lasagna? A lot of cream sauces have nutmeg in it. The same is true for spinach. There are certain flavors that nutmeg goes well with. I always put a touch of nutmeg in my quiche. Nobody (except for all on yahoo) knows what my secret is, but it's lovely.

Answer 3

The 'recipe' for which you are looking is actually much more 'complex' than just having nutmeg in it ... basically, you use 'tomato sauce' to which you add 'Italian spices' (usually a mix you can purchase ... if not, it's oregano, basil, parsley, and thyme with 'most to least' in that order) and then add 1-2 tablespoons of 'unsweetened cocoa, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg, if you are using the '12 ounce' size cans of tomato sauce. It's a very 'yummy' sauce if you want to use it plain, but it doesn't 'combine' with any meat you use ... unless you are a REAL ITALIAN and know something I don't ... I'm just a 'life-long cook' married to a chef ... and we eat very little 'red sauce' even though we eat mostly 'Italian' style dishes.

Answer 4

You're talking about a bechemel sauce, or white sauce, that is traditional in many lasagnes. To make it, you simply need to melt 1 cube of butter in your pan, add 1/2 cup flour and stir to make a thick paste. Cook this paste for approximately 1 minute and then add 2 1/2 cups of whole milk (or you can use 2% or even half and half!) Stir to thicken and break up the lumps. Add salt, pepper, and 1/4 tsp of nutmeg (or to taste). Since you're making lasagne, you might also add 1/2 cup grated parmesan at this juncture as well. Layer your white sauce on top of your meat sauce as you make your lasagne,and top with cheese.

Answer 5

Chop an onion finely and either cook in a little oilve oil until see through and soft or just use a little bit of water and cook until soft. Add some crushed garlic at this stage if you like. Add some passatta, tinned chopped tomatoes or fresh chopped tomatoes (what ever you have) plus a good squirt or dollop of tomato paste. Cook gently until slightly thicken Add fresh torn basil and/or handful of olives or even some dried herbs or chilli. You can use this sauce with pasta or whatever. It keeps in the fridge for a few days and also freezes well. Divide it into portions and freeze in freezer bags.

Answer 6

Lots of great recipes here already, definately will be and the pinch of nutmeg can give flavor.

Answer 7

Probably a bechamel sauce, a bit of nutmeg in a white sauce is always good.

Answer 8

PASTA TWISTS WITH CREAMY SAUCE

3 tbsp. olive or vegetable oil
1/2 c. frozen chopped onion
2 tsp. minced garlic
1 (20 oz.) bag frozen broccoli cuts
1 c. each chicken broth and milk
8 oz. fully cooked ham, diced
1/8 tsp. each ground nutmeg and pepper
8 oz. pasta twists, freshly cooked and drained, reserving 1/3 c. cooking water

Heat oil in 3 quart saucepan; add onion and garlic. Cook over medium heat until onion is translucent. Stir in broccoli and chicken broth; bring to a boil. Reduce heat; cover and simmer 18 minutes or until broccoli is very tender. mash broccoli against side of pan into a chunky puree. Stir in milk, ham, nutmeg, and pepper. Increase heat to medium; cook 3 minutes longer or until sauce is thick and creamy. Stir in reserved pasta cooking water. Pour over pasta; toss to coat. Makes 4 servings.

Answer 9

i've seen a lot of alfredo sauce recipes with nutmeg in it - usually nutmeg goes well in creamy sauces

Answer 10

They both are Perfect for your health. If you eat both, you're better off. But yea, I'd personally choose fruits because they taste better.