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How To make Michael's Spaghetti Sauce
TOMATO PRODUCTS:
12 oz Tomato paste
16 oz Tomato sauce
28 oz Tomato puree
28 oz Tomatoes, crushed
SEASONINGS:
4 Garlic cloves
1 lg Bay leaf
1 tb Sugar
1/2 ts Black pepper, ground
1 tb Oregano
1 tb Thyme
1 ts Coriander
2 ts Rubbed sage
2 ts Cilantro (or less;
-optional) 2 tb Parsley
2 ts Basil
1/2 ts Red pepper, crushed
1 md Onion
1/3 c Olive oil
1 tb Sesame oil
MEATBALLS:
1/2 lb Italian sausage,
-sweet 1/2 lb Ground beef, lean
4 tb Worcestershire sauce
2 ts Sesame oil
2 tb Olive oil
1/3 c Bread crumbs
1 ts Sage
2 ts Rosemary
1 ts Thyme
1 ts Basil
1/2 c Sherry
Chop the garlic very finely. Chop the onion. Combine in a suitable pot the tomato products and seasonings. Bring to a simmer. In a bowl, combine the meatball ingredients except the sherry. Break this mixture apart into small balls or bits according to preference. Heat a wok or skillet and saute the meat mixture until cooked to 'rare'. Do not overcook or singe the meat. Remove the grease from the meat mixture by straining in a colander, then return to the hot wok or skillet and reheat. Add sherry and reduce. Add this to the sauce in the pot. Simmer this mixture on the lowest possible heat for 6 or 7 hours. Stir occasionally. NOTES: * An exotically spiced spaghetti sauce with meat -- This is a very adaptable sauce which can be used in any recipe requiring tomato sauces. Best on spaghetti with garlic bread! * I have found that Hunt's tomato products deliver the best flavor for this sauce; they are somewhat sweeter and less acidic than other brands. I always use Lea and Perrins Worcestershire sauce. * This spaghetti sauce is the work of about 2 years experimentation. It has won some of the local cooking contests here in Maine. : Difficulty: easy but tedious. : Time: 1 hour preparation, 7 hours cooking. : Precision: approximate measurement OK. : Michael R. Dow : University of Maine, Police Dept., Orono, Maine, USA : DOW@MAINE.BITNET : @spar-20.arpa decwrl!spar!cheadle : Copyright (C) 1986 USENET Community Trust
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The Best Tomato Sauce You'll Ever Make (Restaurant-Quality) | Epicurious 101
Professional chef Lish Steiling helps you unlock the secret to making restaurant-quality tomato sauce at home. Learn the techniques necessary to raise your game with this Italian cuisine staple to professional levels of goodness.
Producer: Mel Ibarra
Director: Gunsel Pehlivan
Talent: Lish Steiling
Director of Photography: Kevin Dynia
Editor: Jared Hutchinson
Sr. Culinary Director: Kelly Janke
Culinary Producer: Denise Ginley
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Tim Colao
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Op: Jeremy Harris
Audio: Michael Guggino
Production Assistant: Justine Ramirez
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Ben Harowitz
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
--
0:00 Tomato Sauce 101
0:22 What’s Pomodoro Sauce?
0:39 Chapter One - Prep
2:12 Chapter Two - Cooking
5:22 Chapter Three - Saucing The Pasta
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Spaghetti and Meatballs
Old World Spaghetti & Meatballs, the recipe that I always come back to made from scratch.
Ingredients:
Meatballs:
4 slices of cheap bread or 3 slices of substantial bread
water
1 pound ground beef
2 eggs
1/2 cup parmesan cheese
1 teaspoon dried parsley
1 clove garlic
1 teaspoon dried oregano leaves
1 teaspoon salt
1/2 teaspoon pepper
Sauce:
3/4 to 1 cup onion
1 clove garlic
3 Tablespoons olive oil
28 ounces canned tomatoes
6 ounces tomato paste
1 cup water
1 tablespoon sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 teaspoons dried oregano leaves
1 bay leaf
***NOTE***
You only need 6 ounces tomato paste.. not 12 ounces
I was making this from memory and messed up.
Thanks for watching :)
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Marinara Sauce the Easy Way | Chef Jean-Pierre
Hello There Friends, as easy as it is to prepare a Tomato Sauce, one of the most important things to master is what order to add all the ingredients in the pot. This video will teach you the secrets to making an amazing Tomato Sauce! Come and learn how to make this Tomato Sauce / Marinara Sauce and let me know what you think in the comments below.
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PRODUCTS USED BY CHEF:
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❤️ Garlic Olive Oil:
❤️ Basil Olive Oil:
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How to Make Spaghetti Sauce From Fresh Tomatoes : Summer Eating
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There are few treats that are quite as tasty as spaghetti sauce made from fresh tomatoes. Make spaghetti sauce from fresh tomatoes with help from the Director of Culinary Operations for Guckenheimer in this free video clip.
Expert: Larry Leibowitz
Bio: Larry (Lawrence) Leibowitz currently holds the position of Director of Culinary Operations for Guckenheimer.
Filmmaker: Brandon Somerton
Series Description: Summer is an excellent opportunity for a great many things, including a variety of different, delicious, seasonal foods. Learn about eating seasonally and enjoying summer food with help from the Director of Culinary Operations for Guckenheimer in this free video series.
Michaels Of Brooklyn Puttanesca Pasta Sauce Review
This video is review of Puttanesca pasta sauce. Michael's of Brooklyn restaurant makes the best Puttanesca pasta sauce and in this video we will review and taste Puttanesca pasta sauce from Michael's of Brooklyn restaurant. Watch this video and learn how to make Puttanesca pasta at home.