Italian cheese sauce with cream for pasta

Ingredients for 4 servings:

• 50 g butter or good olive oil, please do not use margarine
• 1 onion(s)
• 2 garlic cloves
• 50 g flour
• 1 shot of white wine (generous shot)
• 50 ml vegetable stock, well seasoned
• 500 ml milk
• 1 cup of cream, approx. 200 ml
• 100g Gorgonzola
• 100 g Parmesan
• 100 g mountain cheese or Emmental
• salt and pepper
• 1 pinch of cayenne pepper or chili powder
• 1 pinch(s) of oregano
• 1 pinch(s) nutmeg
• some sage

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

quick to prepare, suitable for vegetarians

Sauté a finely chopped onion and the chopped garlic in butter or good olive oil (very important: do not use margarine!). Then sauté the flour in the fat and deglaze with the white wine, then deglaze with the vegetable stock and milk. Let the mixture simmer for half an hour, while slowly adding the cream. Then add the Gorgonzola, Parmesan, and mountain cheese/Emmental and let it melt slowly into the sauce. If you don’t like Gorgonzola, you can replace it with a wedge of processed cheese. Important: Do not let the sauce boil, otherwise it risks curdling! Finally, season the sauce with salt, pepper, a little cayenne pepper or chili, oregano, nutmeg, and—if you like—a little sage. Filled pasta dishes such as ravioli, tortellini, etc., or tagliatelle, go well with the pasta. Serve with a crisp leaf salad. The sauce is also great with vegetables such as cauliflower.