Marcella Hazan's Tomato Sauce
My Mother's Famous Tomato Sauce
French Mother Sauces Online Course: Béchamel, Tomato, Velouté, Hollandaise & Espagnole Sauce
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All the professionally trained Chefs can make these 5 sauces with eyes closed. Now you can learn how to too!???? And not just these 5 mother sauces, but basically ANY OTHER French sauce, since all the other sauces are based on them.
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Best Italian Tomato PASTA SAUCE RECIPE
Tomato basil pasta sauce is what we are famous for, and in this recipe, I’m going to share all the secrets to this simple, thick, luscious recipe, that will take you right to my Nonna’s house for Sunday lunch. Get your kitchens ready to be infused with the aromas of fresh tomato and basil and plan a special meal to hero this finger-licking sauce, because one you try it, I can bet you will never spend money on artificial store-bought sauce, ever again. This tomato basil pasta sauce is completely homemade, preservative free and I think it’s so good, you could even be tempted to drink it!
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Best Italian Tomato PASTA SAUCE RECIPE - Sugo al Basilico
INGREDIENTS:
Extra virgin olive oil
Onion
Celery
Carrot
75-100g/2.6 – 3.5oz fresh basil leaves
2.5kg/10.42 cups Homemade passata/Store bought OR Peeled/chopped Italian tomatoes
UTENSILS:
Sharp knife
Chopping board
Hand blender
Medium – large size pot
Wooden spoon
METHOD:
1. Tomato basil pasta sauce is made with a “Soffrito” which is a blend of fresh ingredients used at the very beginning of the recipe.
2. To make the soffrito, chop up 1 carrot, 100g onion and 1 celery stalk (including the leaves!).
3. Add all of these ingredients into the base of a hand blender with 100ml of extra virgin olive oil, until it becomes beautiful and creamy, like a puree. This will form a flavoursome base for your tomato basil pasta sauce.
4. Next, turn the stove on to a very gentle heat and place the pot on top. Add 3-4 tablespoons of EVOO and pour in the soffrito mix.
5. Gently stir the soffrito so it covers the base of the pot, cover it with a lid and leave it to simmer for 15-20 minutes.
6. If you are using chopped or peeled tomatoes, blend them up so they become a beautiful thick passata. If you are using homemade or store bought passata to make your tomato basil pasta sauce, then you can skip this step!
7. After ten minutes, the soffrito will start to darken in colour. Stir it using a wooden spoon (making sure it is not burning) and then leave it to simmer for at least another 5 minutes.
8. When the soffrito is ready, mix through the tomato passata and stir very well using a wooden spoon.
9. Sprinkle 10g/2.2 teaspoons of rock salt and some black pepper and mix through.
10. Now, just cover the tomato basil pasta sauce with a lid and leave it to simmer slowly for 1-1.5hr, remembering to stir it every now and then.
11. After 1hr, remove the lid and leave it for another 30-45min, simmering it without the lid.
VINCENZO’S PLATE: It is important to let the sauce simmer without the lid so that the sauce does not become watery and by uncovering it, the steam will leave the pot and allow the sauce to thicken even more.
12. The finishing touch for this perfect homemade tomato and basil sauce is adding fresh basil at the very end. You can cut this up small or large depending on your preference – just make sure you don’t cut it with a knife! Add it with your hands before mixing through and leave this to infuse while the sauce is still hot – but the stove is now off.
HOW TO SERVE:
Enjoy this tomato basil pasta sauce however you like it! Use it with your favourite pasta, enjoy it on a pizza base, smother it over your chicken cacciatore, no matter how you use your sauce, it will add another whole level of flavour to your next meal.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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Espagnole Sauce: History, Origin and How To Make It Step By Step
The Espagnole sauce is one of the 5 French mother sauces that exist and has been around for centuries. knowing how to make that sauce is a must when you are learning French cooking. Get the recipe:
Ingredients:
75 cl brown veal or beef stock.
25 grams smoked pork bellly
25 grams carrot (cut in rough cubes)
25 grams onions
30 grams mushrooms
150 grams fresh tomatoes or 100 grams tomatoes in can
20 grams tomato paste
1 garlic clove
1 bouquet garni (made with a twig of thyme 4 or parsley stokes and a few celery leaves.)
20 grams butter to cook the bacon.
1 tablespoon of flour.
salt and pepper to season
60 grams beurre manie ( 30 grams butter mixed with 30 grams flour) to thicken the stock
This sauce is also called sometimes brown sauce and have strong beef and tomatoes flavours with a hint of bacon in the background.
you can keep that sauce in the fridge for 24 hours or freeze it for further use.it is a great sauce to use to further enhance any meat dished you make.
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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
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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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Tomato Sauce - Rich, Deep Flavour - Mother Sauces
Tomato Sauce - Rich, Deep Flavour - Mother Sauces
Today we are making a classic tomato sauce which can be turned into Pomodoro, puttanesca, marinara, pasta sauce, arrabiata - the list goes on and on. This is one of the 5 mother sauces that has unlimited uses, every good cook should learn to make a basic tomato sauce.
Perfect as it is for tomato pasta sauce, coating meats, fish and chicken.
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Sauces to make from tomato sauce -
Marinara - add white wine and oregano
Puttanesca - add capers, black olive, anchovies and basil
Arrabiatta - add chillies
Pomodoro - add basil and olive oil
Ragu - add cooked minced beef (for Bolognese, lasagna, cannelloni)
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Equipment links:
US:
Victorinox cooks knife
Victorinox vegetable peeler
Electric Stove
Large chopping board
Stick Blender
Spatula/Spoonula
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UK:
Amazon prime free 30 day trial - available for everyone
Amazon prime student free 6 month trial - available for students (you also get half price amazon prime for up to 4 years after the free trial)
Victorinox cooks knife
Victorinox vegetable peeler
Large chopping board
Stick blender
Electric stove
Spatula (Spoonula)
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Recipe:
50g (1/2 stick) butter
2 Medium onions
1 large Carrot
2 ribs of celery
3 cloves of garlic
4 bay leaves
small bunch of thyme
1 big pinch of sugar
5 Tbsp Tomato paste/puree
1L (4 cups) chopped/crushed tomatoes
1L (4 cups) vegetable stock
salt and pepper