Homemade Spaghetti Sauce Recipe
Homemade Spaghetti Sauce is so full of flavor and it's easy to make in large batches for freezing or canning for easy homemade meals that are prepared ahead.
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✅Ingredients
• 2 tablespoons olive oil
• 1 large white onion, minced
• 5 cloves garlic, crushed
• ½ cup chicken broth
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 tablespoon white sugar
• 1 tablespoon fennel seeds
• 1 tablespoon ground oregano
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ cup chopped fresh basil
• ¼ cup chopped fresh parsley
✅Instructions
1️⃣ Heat a large pot on the stove over medium high heat. Add in olive oil and saute onion in the olive oil for about 5 minutes, until softened. Add in 5 cloves and saute another 30-60 seconds.
2️⃣ Pour in chicken broth, crushed tomatoes, tomato sauce, tomato paste, sugar, fennel, oregano, salt, pepper, basil, and parsley. Bring to a simmer.
3️⃣ Reduce the heat to low and simmer for 1-4 hours. Use an immersion blender to puree the mixture until the desired consistency is achieved, leaving it slightly chunky, or making it completely smooth.
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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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How To Make Spaghetti w/ Homemade Meat Sauce | Best Spaghetti Recipe Ever #MrMakeItHappen #Spaghetti
Spaghetti is a staple in most households. It's relatively cheap to make, feeds a crowd, and the leftovers are just as good - if not better. Today I am going to show you how to elevate a classic! Let's #MakeItHappen
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Shopping List:
1 28oz can crushed tomatoes
1 28oz can chopped tomatoes
1 16oz can tomato sauce
1 onion
1 bell pepper
4 cloves minced garlic
1 lb ground beef 80/20
1/2 lb sweet italian sausage
1/2 lb hot italian sausage
1 tsp worcestershire sauce
1/4 cup dry red wine
herbs de provence
red pepper flakes
salt/pepper/garlic/onion powder
2 pinches of sugar
fresh basil
2 tbsps tomato paste
1 package spaghetti
2 tbsps butter
parmesan cheese
fresh chopped parsley
Directions:
Begin by prepping your veggies. Heat large pot over medium heat and begin cooking your ground meat until no longer pink. Add in onion and pepper and sweat for 5 minutes. Season generously. Add garlic and incorporate. Next, add in tomato paste and mix to combine. Deglaze the pot with a bit of red wine or beef stock - bring to a simmer. Add in crushed and chopped tomatoes, along with tomato sauce. Add Worcestershire sauce and Mix to combine and begin seasoning to taste. Add sugar as needed to balance acidity. Add basil leaves and cover for 30-60 minutes on low - stirring occasionally. Cook pasta to package instructions, drain, and add 2 tbsps butter. (always salt pasta water). Add sauce to your noodles based on your preference and garnish with fresh parmesan and parsley.
Italian Meat Sauce with BEEF & PORK
This beef and pork Italian meat sauce is loaded with flavor from the San Marzano Plum tomatoes, onions, garlic, white wine, and ground beef. This spaghetti with meat sauce recipe is episode 1 of 5 in the Sunday Meat Sauce Series. I hope you enjoy it and make all the rest of the recipes in this series!
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How to Make Ragù Bolognese (Northern Italia Meat Sauce)
When it comes to meat sauces, ragù Bolognese is the undisputed heavyweight champion of the world. To arrive at this version, I started with Barbara Lynch's great recipe, adding a few tweaks here and there to enhance meatiness and texture (hello pancetta, gelatin, and fish sauce!), and employing a unique oven-based cooking technique that develops rich browned flavors all while maintaining the tender, silky texture that the best sauces have. This is the kind of sauce that will leave you and your loved ones weak in the knees.
I welcome you to tell me how inauthentic this recipe is. Please.
Why this recipe works:
- Slow-roasting in the oven creates rich browned flavors while ensuring that the meat stays tender.
- A combination of beef, lamb, and pork along with pancetta and chicken livers creates layers of rich, meaty flavor.
- Fish sauce added at the end enhances the meatiness of the dish.
SPECIAL EQUIPMENT:
Dutch oven, immersion blender
INGREDIENTS:
1 quart (1 liter) homemade or store-bought low-sodium chicken stock
1 to 1 1/2 ounces (4 to 6 packets; 30-45g) powdered gelatin (see note above)
1 (28-ounce; 800g)) can whole peeled tomatoes, preferably San Marzano
1/2 pound (225g) finely minced chicken livers
1/4 cup (60ml) extra-virgin olive oil
1 pound (450g) ground beef chuck (about 20% fat)
1 pound (450g) ground pork shoulder (about 20% fat)
1 pound (450g) ground lamb shoulder (about 20% fat)
Kosher salt and freshly ground black pepper
4 tablespoons (60g) unsalted butter
1/2 pound (225g) finely diced pancetta
1 large onion, finely minced (about 8 ounces; 225g)
2 carrots, finely chopped (about 8 ounces; 225g)
4 stalks celery, finely chopped (about 8 ounces; 225g)
4 medium cloves garlic, minced
1/4 cup minced fresh sage leaves (about 25g)
1/2 cup minced fresh parsley leaves (about 50g)
2 cups (475ml) dry white or red wine
1 cup (235ml) whole milk
2 bay leaves
1 cup (235ml) heavy cream
3 ounces (85g) finely grated Parmesan cheese
2 tablespoons (30ml) Vietnamese or Thai fish sauce
To Serve:
Dried or fresh pasta, preferably pappardelle, tagliatelle, or penne
DIRECTIONS:
1. Adjust oven rack to lower-middle position and preheat oven to 300°F. Place stock in a medium bowl or 1 quart liquid measure and sprinkle with gelatin. Set aside. Puree tomatoes in the can using an immersion blender or transfer to the bowl of a regular blender and puree until smooth. Transfer chicken livers to a cup that just fits the head of the immersion blender and puree until smooth.
2. Heat olive oil in a large Dutch oven over high heat until shimmering. Add ground beef, pork, and lamb, season with salt and pepper and cook, stirring and breaking up with a wooden spoon or potato masher until no longer pink, about 10 minutes. Remove from heat and stir in pureed chicken livers.
3. Meanwhile, heat butter and pancetta in a large skillet over medium-high heat and cook, stirring frequently, until fat has mostly rendered but butter and pancetta have not started to brown, about 8 minutes. Add onions, carrots, celery, garlic, sage, and half of parsley and cook, stirring and tossing until vegetables are completely softened but not browned, about 8 minutes. Transfer mixture to Dutch oven with meat mixture.
4. Return Dutch oven to high heat and cook, stirring, until most of the liquid has evaporated from the pan, about 10 minutes longer.
5. Add wine and cook, stirring, until mostly evaporated. Add reserved stock, tomatoes, milk, and bay leaves. Season gently with salt and pepper.
6. Bring sauce to a simmer, then transfer to oven with no lid. Cook, stirring and scraping down sides of pot occasionally, until liquid is almost completely reduced and sauce is rich and thick underneath a heavy layer of fat, 3 to 4 hours. If the sauce still looks liquidy or the fat has not separated and formed a thick layer after 4 hours, transfer to stovetop and finish cooking at a brisk simmer, stirring frequently.
7. Carefully skim off most of the fat, leaving behind about a cup total (for more precise measurement, skim completely then add back 1 cup of fat).
8. Stir in heavy cream, Parmesan, fish sauce, and remaining parsley. Bring to a boil, stirring constantly to emulsify. Season to taste with salt and pepper. Bolognese can be cooled and stored in sealed containers in the refrigerator for up to 1 week.
9. To Serve: Heat ragú in a large pot until just simmering. Set aside. Cook pasta in a large pot of well-salted water until just barely al dente. Drain, reserving 1/2 cup of cooking liquid. Return to pot and add just enough sauce to coat, along with some of the cooking water. Cook over high heat, tossing and stirring gently until sauce is thick and pasta is coated, about 30 seconds. Transfer to a serving bowl and serve immediately, passing extra Parmesan at the table.