How To make Spagetti Sauce Italiano

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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.

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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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REAL Italian Tomato Pasta Sauce * PROFESSIONAL Recipe *

FOR BEST RESULTS use the finished sauce to simmer meatballs in. If you intend on using this by itself, then add some stock to it - ideally beef, but if you are vegetarian, then use mushroom stock. This is not intended as a finished sauce by itself.

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.

HOW TO MAKE AUTHENTIC ITALIAN SPAGHETTI SAUCE FROM SCRATCH with Meatballs, Lamb, Sausage & Braciole

Hey guys! Today I am sharing the secret family italian sauce recipe! It is absolutely the BEST. It is a perfect meal to make for holidays or entertaining. You can make it the day before or even in multiple days to break up the steps. If you make it leave me a comment and let me know what you thought!

RECIPE (Serves 5-6)

Ingredients:
4 Cans of Plum Tomatoes
2 Cans Tomato Paste
1-2 boxes of pasta (whichever kind you like)
2 Heads of Garlic
1 Onion
3/4 C. Parsley
Locatelli Cheese (1 small bar for cooking and 1 bar to serve)
3 Bay Leaves
EVOO
1, 3lb package of ground beef
2 eggs
1 small can of Crisco
1.5 cups italian breadcrumbs
1 small package of thinly sliced top round steak
lamb (add however much you like)
italian sausage (add however much you like)
toothpicks (to hold together the braciole)
salt and pepper to taste

STEPS:

1. Brown lamb and italian sausage with EVOO, salt and pepper on medium high heat.

Put browned meat in bowl and set aside.

2. Make the braciole:
Cut steak in half, lay flat on parchment paper and spread a thin coat of Crisco to the side facing up and lightly salt and pepper.
Chop parsley until fine. Chop garlic or use a garlic press, grate half of one bar of locatelli cheese.
Add a pinch of parsley, garlic and locatelli cheese to each peice of steak and roll, using 2-3 toothpicks to secure.
Brown on stovetop over medium high heat with EVOO
Add to bowl with other browed meat and set aside

3. Make the meatballs:
-grate other half of locatelli cheese (save the rind to use in the sauce!)
-chop or press 4-5 cloves of garlic
-finely chop remaining parsley
-in a large bowl add eggs, cheese, garlic, parsley, salt and pepper to taste and mix until combine.
-add ground beef to bowl and combine (using your hands is the best way)
-slowly add breadcrumbs to the meat mixture until combined.
-roll into medium size meatballs
- slice onion into rings
-add onions to pan on medium high heat and let cook for 2-3 minutes.
-add meatballs in batches to pan until brown.
-discard onions after cooking or snack on them while cooking :)
- add browned meatballs to a bowl and set aside

4. Make the Sauce:
- add plum tomatoes to blender and blend until smooth
-add smoothed plum tomatoes to sauce pan with salt and pepper and cover. Cook over medium-low heat for 20 minutes.

After 20 minutes add all browned meat to the pot, add tomato paste, the rind of the locatelli cheese and stir until combined. Cover and cook for another 20 minutes on medium-low heat. After 20 minutes reduce heat to low and cook for an additional 20+ minutes. (the longer the sauce cooks on low heat the better the flavor will be!)

5. Cook the Pasta
-cook according to package instructions to salted water.
*Salting the water is KEY to adding flavor to your pasta. The water should taste as salty as the ocean before adding the pasta :)

6. TO SERVE:
This meal is served in two courses:
1. sauce and pasta
2. the meat
-remove the meat from the sauce and set aside for the second course.
- in a large bowl alternate adding pasta, sauce, and grated locatelli cheese and combine.
-make sure to serve sauce and locatelli cheese with the pasta and the meat.

ENJOY!

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How To Cook The Perfect Italian Tomato Sauce | MasterChef New Zealand | MasterChef World

Chef Ray McVinnie gives an Italian Tomato Sauce Masterclass to the home cooks!

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