BEST EVER SPAGHETTI SAUCE - READY IN 30 MINUTES
Ingredients:
1 lb ground beef
1 small onion, finely chopped
3 cloves of garlic, finely chopped
1/2 cup Diced Green Bell Pepper
1/2 cup Diced Red Bell Pepper
2 (15 oz), pureed tomato sauce
2 tbsp of olive oil
1/2 tsp of thyme
1/2 tsp of oregano
1/2 to 1 tsp of salt or add to taste
1/4 tsp cayenne pepper or to taste
1 tsp bouillon powder
1 tsp of ground black pepper
1/4 Cup fresh Parsely
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Italian Grandma Makes Bolognese Sauce
BOLOGNESE SAUCE
3-4 tablespoons Extra Virgin Olive Oil
1 cup chopped yellow onion
1 cup chopped carrots
1 cup chopped celery
Salt (about 3 teaspoons)
Black pepper (about 1 teaspoon)
1½ pounds ground beef (lean 95/5)
½ pound ground pork
1 cup dry red wine
6 ounces tomato paste
1 quart peeled tomatoes
1 quart tomato puree
¼ cup fresh basil
1 cup whole milk
1 pound wide fresh pasta noodles such as Pappardelle
¼ cup grated Pecorino Romano Cheese
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera and behind the scenes?
Grandma Gina’s retired son-in-law, Nick, does the filming, editing, production, and channel management. Her daughter, Maria, helps with food preparation, kitchen setup and fan support. Also, Grandma Gina usually has one or two grand-kids in the kitchen to help.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
Traditional Italian Meat Sauce ( Best Using San Marzano Tomatoes )
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AmazonBasics Dutch Oven Red Clear Enamel 6 Quart
San Marzano Style Peeled Pear Tomatoes with Basil & Sea
Botticelli Olive Oil
Traditional Italian Meat Sauce
Growing up in a large Italian family, I learned from an early age about what goes into a great meat sauce. Thanks to my mom, dad and aunt Rosie, I am happy to share this family tradition with you! Enjoy!
Ingredients:
1/3 cup of olive oil (from Italy)
1 pound of ground Angus beef or lean sirloin
1 pound of sweet Italian sausage taken out of the casing
1 medium sized yellow onion (chopped)
4 cloves fresh garlic (minced)
1/2 teaspoon of crushed red pepper flakes
8 to 10 fresh basil leaves or 1 tbsp. dried basil
Salt and pepper to taste (keeping in mind how much salt is in the canned tomatoes and also in the sausage meat)
3/4 cup of red wine (Merlot or Cabernet Sauvignon) (also you can replace it with beef broth or leave it out)
2 whole peeled carrots
(* Fresh oregano or 1/2 teaspoon dried)
* Optional
2 cans of San Marzano style peeled tomatoes in purée with basil
1 can of San Marzano purée
1 6 oz. can of tomato paste
Note: 2 large vine ripe heirloom tomatoes or one pint ripe grape tomatoes cut up into small pieces can be thrown in for more fresh tomato flavor.
*Sugar if needed
Instructions:
1. Heat olive oil in a 5 quart Dutch oven pot over medium heat. Add ground beef and sausage, cook breaking it up with a wooden spoon, until meat is just done.
2. Add onion and garlic to meat and sauté stirring occasionally until the onions are translucent, about 3 to 4 minutes.
3. Stir in the red wine and let simmer for about one minute until mostly evaporated.
4. Add all of the cans of tomatoes, (plus fresh tomato if using) to the pot, keep stirring to incorporate. Bring to a boil and then reduce to a low flame ( make sure it is a light simmer) . Add the carrots and red pepper flakes, stir and place the lid on the pot slightly ajar. Simmer for three hours stirring occasionally.
5. After 3 hours, taste and add the salt, pepper, fresh basil and oregano. Cook for another half hour and remove the carrots. If you feel that the sauce is still tangy, add 1 tsp. sugar or more to taste.
* Serve with your favorite pasta. Use as a base for eggplant Parmesan or lasagna. This sauce can also freeze for up to three months.
Enjoy!
Pair this recipe with the meat sauce!
Eggplant Ricotta Bake
#meatsauce #pasta
My Family Spaghetti Sauce Recipe
Spaghetti sauce is one of those staple Italian family recipes that gets passed down from generation to generation.
There really is no need to ever buy this pre-made because it’s incredibly easy to make and far better than anything from the store. Homemade food from scratch just tastes so much better.
Ingredients for this recipe:
• 3 tablespoons olive oil
• 3 peeled and medium diced white onions
• 10 cloves of finely minced garlic
• 1 cup cabernet sauvignon
• 2 pounds loose mild Italian sausage
• 2 pounds ground sirloin
• 109 ounces san Marzano whole peeled tomatoes
• 3 tablespoons dry oregano
• ¼ cup dry basil
• 1 ½ cups each grated pecorino Romano and parmigiana Reggiano cheese
• 3 tablespoons balsamic vinegar
• ½ cup chopped Italian parsley
• sugar to taste
• sea salt and pepper to taste
• optional ½ cup tomato paste
Servings 40
Prep Time: 15 minutes
Cook Time: 70 minutes
Procedures:
1. Add some olive oil to a very large pot over low heat and cook the onions until they are deep brown and caramelized, about 30 minutes.
2. Add in the garlic and cook for 3-4 minutes.
3. Deglaze with red wine and cook until the amount of liquid is reduced by one half, about 5-7 minutes.
4. Place in the sausage and ground sirloin and cook over medium heat until it is cooked throughout, there should be no pink, while stirring often to break up any large chunks.
5. While the meat is cooking crush the whole peeled tomatoes with your hands to bite size pieces.
6. Put in the tomatoes, oregano, and basil and cook over low heat for 30 minutes.
7. Finish by stirring in the cheeses, parsley, balsamic vinegar and adjusting the seasonings with salt and pepper as well as sugar, if it needs it.
8. Lastly, thicken it by stirring in tomato paste until it is to your desired thickness. This is optional.
9. Toss with cooked spaghetti and serve.
CHEF NOTES:
• To Reheat It: Add your desired amount to a medium size pot and cook over low heat until hot. You can also reheat in a microwave safe bowl until hot.
• To Store It: To store the spaghetti sauce cool it in an ice bath in your sink or transfer to a refrigerator and cool it uncovered until it is cold, about 3-4 hours. Cover it and keep it in there for up to 5 days.
• To Freeze It: This will also freeze well covered for up to 3 months. Thaw for 1 day in the refrigerator before reheating.
• Make Ahead: You can make this up to 2 days ahead of serving it. Keep it in the refrigerator until 1 hour before serving it and reheat it until hot in a pot.
• This Recipe makes a lot so please hover your mouse over the servings amount and scale up or down to fit your desired amount needs.
Gordon Ramsay Bolognese Sauce Recipe Authentic Italian
Gordon Ramsay's Bolognese Sauce Recipe captures the essence of authentic Italian cuisine, blending traditional flavors with his unique touch. This Recipe features a rich and hearty sauce made with ground beef slowly simmered with onions, carrots, and garlic. The aromatic dried oregano adds depth, while the canned tomatoes and tomato puree form the base of the sauce, creating a perfect balance of sweetness and acidity.
Actual Recipe:
Directions:
00:07 Transform average mince into a tasty bolognese by grating onion and carrot for quick cooking.
00:20 Create a purée of vegetables in a hot pan with olive oil for a richer sauce, seasoned with garlic and oregano.
01:07 Quickly sweat mince meat in the center of the pan to prevent greying, making space to cook off the tomato purée.
01:30 Add red wine to the mixture, reducing it to syrup before incorporating chopped tomatoes and seasoning with Worcester sauce.
02:14 Finish the bolognese with a splash of milk for a smooth, rich flavor.
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How to make Bolognese | Gennaro Contaldo | Italian Special
You asked for it so we had to give it! Gennaro’s bolognese, this is one hell of a recipe that is worth every minute of love, care, and attention. Give it a go, you won’t be disappointed!
Gennaro in Italy
Over the coming months we will be posting a series of Gennaro’s recipes from Italy, some of which you, the audience, have specifically asked for and others are Gennaro doing what the Italians do best – sourcing good ingredients and making simple, bold dishes with little effort and time involved.
Rather than cut these videos right down, we have left them a little longer and kept them relaxed. We think watching Gennaro in Italy is a glorious thing, and Gennaro does such a great job at being both inspiring and entertaining. So sit back and enjoy these as they roll out – we would love to know what you think.
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Links from the video:
How to make Gnocchi | Gennaro Contaldo | Italian Special
Tuna Pasta | Gennaro Contaldo | Italian Special
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