Pro Chefs Taste Test Every Supermarket Marinara Sauce | Epicurious
Chefs Silvia Barban, Hillary Sterling, and Glenn Rolnick have a combined 90 years of experience making Italian food at a professional level. Today on Epicurious we’ve asked them to give us their no holds barred, unfiltered reviews of some prominent marinara sauce brands found on supermarket shelves. Which marinara sauce packs the most bang for your budget and which should you avoid at all costs?
Director - Paz Mendez Hodes
Director of Photography - Ben Dewey,
Director, Culinary Production - Kelly Janke
Producer - Sarah Burton
Culinary Producer - Kat Boytsova
Line Producer - Jennifer McGinity
Associate Producer - Shelby Boamah
Camera Operator - Caleb Weiss,
Camera Operator / Gaffer - Dave Castellano
Assistant Camera, Roberto Hererra
Audio - Rachel Suffian
Set Designer - Jordan Unverzagt
Production Assistant - Brianna Figueroa
Production Manager - Janine Dispensa
Production Coordinator - Elizabeth Hymes
Casting Producer - Vanessa Brown
Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app.
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
The Mauro Family Sunday Gravy | Food Network
Cook along with Jeff as he stirs up his family recipe for a classic Sunday gravy!
Get the recipe ▶
Subscribe to Food Network ▶
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
The Mauro Family Sunday Gravy
RECIPE COURTESY OF JEFF MAURO
Level: Intermediate
Total: 5 hr 5 min
Active: 1 hr
Yield: 6 to 8 servings
Ingredients
Meatballs:
1 cup milk
4 slices white bread, torn into little pieces
Kosher salt and freshly ground black pepper
1 cup grated Pecorino Romano cheese
1 cup fresh parsley leaves, chopped
3 large eggs
2 pounds ground chuck
1 pound ground pork
1 pound ground veal (if you don't like veal, just use more beef)
Sauce:
1 tablespoon olive oil
1 pound hot Italian sausage links
1 medium onion, finely chopped (about 1 cup)
2 teaspoons dry Italian seasoning
4 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
1/3 cup dry red wine, such as Chianti or merlot
Kosher salt and freshly ground black pepper
Three 28-ounce cans crushed tomatoes
2 pounds pork neck bones
1/4 cup roughly chopped fresh basil
Directions
For the meatballs: In a large mixing bowl, mix together the milk, bread, 1 1/2 teaspoons salt and 1 teaspoon pepper to make a panade. Whisk in the cheese, parsley and eggs until uniform. Add in the chuck, pork and veal and, using your hands, mix together until combined. Do not overwork! Do a tiny test meatball to gauge seasoning. Once the mixture is properly seasoned, roll it into twelve 3-inch meatballs.
For the sauce: Heat the olive oil in large Dutch oven over medium heat until shimmering. Add the sausage and brown on each side until golden, about 5 minutes. Set aside. Next, brown all sides of the meatballs until dark brown, about 5 minutes a side. Set aside. Drain out all but 2 tablespoons of the rendered fat.
Add the onion and cook, stirring occasionally, until softened and golden around the edges, 6 to 8 minutes. Add the Italian seasoning and garlic and cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the wine and deglaze the pan, scraping up any bits. Season with salt and pepper.
Add the tomatoes and increase the heat to medium high. Add the sausage, meatballs and neck bones and bring to a gentle simmer. Cook with the lid on until the meatballs are no longer pink in the middle and are about 170 degrees F, about 1 hour. Remove the sausage and meatballs from the sauce (leave in the neck bones) and refrigerate.
Simmer the sauce, uncovered, until the neck bone meat is falling-off-the bone tender, skimming the fat off the top and stirring frequently, another 3 hours. (After about 2 1/2 hours, remove the sausage and meatballs from the refrigerator to come back to room temperature.)
Add the sausage and meatballs back to the sauce and bring to a simmer again for 10 minutes to heat the meat up. Add salt and pepper to taste, then add the fresh basil just before serving.
Serve on top of a mound of mostaccioli or rigatoni, with a side of hot giardiniera.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#JeffMauro #FoodNetwork #SundayGravy
The Mauro Family Sunday Gravy | Food Network
The Perfect Bolognese Sauce | Chef Jean-Pierre
Hello There Friends! My Bolognese sauce, is one of the most satisfying meat sauces you could ever make. If you are looking for a traditional Bolognese this is NOT your recipe! No Sofrito or beef here! Delicious Spicy Italian Sausage and mushrooms!!! Serve it with any pasta, use to make an amazing Chili, or to stuff a bell pepper, a tomatoes, an ONYO or a Zucchini. Make EXTRA as it freezes beautifully! Let me know what you think in the comments below.
RECIPE LINK:
------------------------------------------------
✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
------------------------------------------------
OUR CHANNEL:
------------------------------------------------
CHEF'S WEBSITE:
------------------------------------------------
CHEF'S ONLINE STORE:
How to make Sunday Gravy - Italian American Style
Thanks for watching! Please be sure to leave a like, subscribe, and turn on notifications!
Ingredients for this recipe:
3 28 oz cans quality crushed tomatoes
4oz tomato paste
Extra virgin olive oil
1 large yellow onion diced
4 cloves chopped garlic
3 tsp salt or to taste
2 tsp black pepper or to taste
Fresh basil-to taste
1 cup white or red wine
(One you would drink)
1 stick butter
4-5 pork ribs
( bone in if possible)
1 1/2 lbs beef
(any type will work)
Italian sausage 6-12 links
Meatball mixture
(See my meatball video)
Give us a follow on our social medias!
Tiktok: @Godfatherbbq
Instagram: @Godfatherbbq_italian
Facebook: @Godfatherbbqanditalian
THE PERFECTLY EASY AND FLAVORFUL SPAGHETTI MEAT SAUCE/OLD SCHOOL SPAGHETTI WITH MEAT SAUCE
OLD SCHOOL SPAGHETTI AND MEAT SAUCE
this is a good recipe for a cold winter night
So easy and yummy
I usually make this and freeze if
So I can have meat sauce anytime I want it
Recipe
1# ground beef (80/20 blend)
6 oz tomato paste
24 oz tomato sauce or tomato puree
24 oz tomato diced
1 cup chopped onions
1 tablespoons chopped garlic
1 tablespoons chopped parsley(optional)
1 tablespoons chopped oregano (optional)
Salt and pepper to taste
Brown beef in vegetable oil until brown
Add onions and garlic and cook an additional 5 minutes
add seasonings to the meat and simmer 5 minutes
Add tomato products and simmer for 15-20 minutes
Add parsley and oregano and simmer for 10 minutes
ENJOY OVER A PLATE OF HOT SPAGHETTI
Join this channel to get access to perks:
GO FOLLOW MY FACEBOOK PAGE
GO FOLLOW MY INSTAGRAM PAGE
FOLLOW ME ON TWITTER
FOLLOW ME ON PINTEREST
FOLLOW ME ON TIKTOK
FOLLOW ME ON YOU TUBE
Visit my website
MY MAILING ADDRESS IS:
OLD SCHOOL SOUL FOOD
23501 CINCO RANCH BLVD
SUITE H120
PMB # 142
KATY,TEXAS 77494
EMAIL ME : CHEFJEFF@OLDSCHOOLSOULFOOD.COM
OLD SCHOOL SOUL FOOD
Phone number 281-345-8991
FOR CASH DONATIONS:
paypal.me/oldschoolsoulfood
cash.app/$wacjeff
MY OLD SCHOOL SOUL FOOD MERCHANDISE FOR PURCHASE LINKS:
#oldschoolsoulfood
#justshowsomekindness
#oldschoolspagettimatsauce
#oldschoolspagetti
SARAP NITO GRABE!!! SIMPLE LANG ANG SANGKAP, PERO PANG-HANDAAN ANG SARAP NITONG PORK MENUDILLO!!!
SARAP NITO GRABE!!! SIMPLE LANG ANG SANGKAP, PERO PANG-HANDAAN ANG SARAP NITONG PORK MENUDILLO!!!
NOTE!!! This video has subtitle!!! Just click CC button in the video, then click auto translate, then choose the language you prefer.. thank you so much.. ????????????????
INGREDIENTS
-2pcs medium size carrots chopped into small cubes
-2pcs medium size potatoes chopped into small cubes
-1/2tsp salt and ground black pepper
-2pcs red bell pepper chopped
-1pc chopped onion
-6cloves chopped garlic
-500g ground pork
-1/2tsp salt and ground black pepper
-1/2Tbsp soy sauce (or almost 1Tbsp soy sauce)
-1Tbsp oyster sauce
-115g tomato sauce
-about 1Cup water for deglazing
-NOTE!!! You could add 1/2tsp salt near the end of cooking according to your preferred saltiness.. Always taste test before adding more.. ???????? Hope you enjoy.. ????????????????
Want to promote your brand/product through my channel??? Please contact me at facebook.com/kuyafernscooking or email me at kuyafernscooking@yahoo.com
Subscribe here
Like my facebook page here
Italian Morning by Twin Musicom is licensed under a Creative Commons Attribution license (
Artist:
menudillo
menudo
adobo
caldereta
afritada
mechado
chicken
pork
giniling
ginisa
ginisang giniling
adobong giniling
picadillo
arroz ala cubana
how to cook
how to make
easy
simple
delicious
yummy
kuya
kuya fern
kuya ferns
fern
ferns
kuya fern's cooking
#menudillo #kuyafernscooking #menudoginiling