Aurora Sauce Recipes

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BAKED RIGATONI WITH AURORA SAUCE



Baked Rigatoni With Aurora Sauce image

Aurora sauce is a combination of bechamel, cream and tomato puree. My boys love this simple, quick dish.

Provided by mary winecoff

Categories     European

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb rigatoni pasta
8 tablespoons butter
4 1/2 tablespoons flour
2 1/2 cups milk
1 cup tomato sauce (perferably homemade)
salt
pepper
1 1/2 cups parmesan cheese
8 teaspoons toasted breadcrumbs

Steps:

  • Make bechamel sauce using 6 tablespoons butter, flour and milk.
  • (Melt butter, add flour and cook until bubbly, then add milk and whisk until thickened).
  • Stir in tomato sauce.
  • Add salt and pepper.
  • Cook pasta until al dente.
  • Drain, mix well with sauce and 1/2 of the Parmesan cheese.
  • Turn into buttered oven dish.
  • Mix remaining cheese with breadcrumbs.
  • Top casserole with this mixture, then dot with remaining butter.
  • Bake at 425 degrees for 10 minutes.

AURORA SAUCE



Aurora Sauce image

A combination of two fine sauces, great for eggs, poultry, sweetbreads, fish and vegetables.

Provided by Cook It Simply

Categories     Egg sauces     Sauces

Number Of Ingredients 8

1/2 pint veloute sauce
4 tablespoons tomato puree (paste or 1 tablespoon concentrated tomato paste)
3 tbsp butter
2 tbsp butter
1 oz plain flour (All purpose)
1 pint white stock
salt and black pepper
1-2 tablespoons single or double cream (heavy cream)

Steps:

  • Blend the tomato puree or tomato paste into the sauce.
  • Stir in the butter (cut into pieces), and correct the seasoning
  • to make veloute sauce (makes 1/2 pint / 600 ml)
  • Make the roux with the butter and flour. Gradually stir in the hot stock until the sauce is quite smooth.
  • Bring to boiling point, lower the heat, and let the sauce simmer for about 1 hour until reduced by half.
  • Stir the sauce occasionally. Strain through a sieve, season to taste, and stir in the cream.

Nutrition Facts : Calories 993 kcal, Carbohydrate 58 g, Protein 42 g, Fat 69 g, SaturatedFat 41 g, TransFat 2 g, Cholesterol 185 mg, Sodium 14416 mg, Fiber 4 g, Sugar 15 g, UnsaturatedFat 23 g, ServingSize 1 serving

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