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.
Michael Symon's Fettuccine with Smoked Tomato Sauce | Symon's Dinners Cooking Out | Food Network
Bring some smoky flavor to your next tomato sauce. (Spoiler alert: there's BACON involved!)
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Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.
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!
Fettuccine with Smoked Tomato Sauce
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 45 min
Active: 30 min
Yield: 4 servings
Ingredients
2 pounds vine-ripened tomatoes
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
8 ounces bacon, diced
2 cloves garlic, sliced
1 small yellow onion, finely diced
1/4 teaspoon crushed red pepper flakes, optional
1/2 cup dry white wine
Small bundle fresh oregano
Small bundle fresh thyme
1 pound dried fettuccine
1 tablespoon unsalted butter
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
Parmesan, for serving
Directions
Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place a cooling rack over indirect heat. Place a heavy-bottomed saucepot over direct heat.
Slice the tomatoes in half. Drizzle them with olive oil and season with salt and pepper. Place the tomatoes on the cooling rack on the grill, cut-side down, to soften and take on some smoke while you make the sauce, 10 to 12 minutes.
Meanwhile, add a drizzle of olive oil to the saucepot along with the bacon. Cook, stirring occasionally until the bacon is crisp, 3 to 5 minutes. Stir in the garlic, onions and crushed red pepper flakes if using and cook until the onions soften, an additional few minutes. Add the wine. Tie the fresh herbs together with a piece of butcher's twine and add to the saucepot.
When your tomatoes have begun to soften, remove them from the grill. Remove the skins (they will come off really easy), add the tomatoes to the saucepot and season with salt and pepper. Close the grill and continue to cook the sauce until the tomatoes fully break down and the sauce thickens slightly, about 20 minutes.
Meanwhile, bring a pot of salted water to a boil. Cook the pasta 2 minutes less than the package directions. Using tongs, pull the pasta out and add it directly to the tomato sauce, along with 1/3 cup of the starchy pasta water. Mix to combine. The sauce will stick to the pasta. Remove the saucepot from the heat.
Add the butter and a drizzle of olive oil to the pasta and stir to combine. Add the basil and and stir again. Serve with freshly grated Parmesan over top.
(Alternatively, you can cook the sauce and pasta over medium-high heat on a stovetop.)
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Michael Symon's Fettuccine with Smoked Tomato Sauce | Symon's Dinners Cooking Out | Food Network
Spaghetti Balls and Meat Sauce with Michael's Home Cooking
Lets flip Spaghetti and Meatballs upside down and make Spaghetti Balls with Meat Sauce! See full recipe in description below. Click the Show More
Meat Sauce Ingredients:
1 pound ground beef
1/2 teaspoon garlic powder
1/2 teaspoon sugar
1 teaspoon Italian Seasoning
1 teaspoon salt
28 ounce can of low sodium Tomato Sauce
Brown and cook ground beef, then add the rest of the ingredients.
Cook 30 to 60 minutes.
I did add 3/4 cup water to the sauce as well. I used the water to rinse out the tomato sauce can.
Spaghetti Balls:
I cooked 8 ounces of spaghetti in salted water until it was completely tender.
Once cooked.... drain, cool and sprinkle with a little olive oil so it will not stick to itself.
Once the cooked spaghetti is room temperature add:
3 eggs
1/2 cup all purpose flour
2 cups shredded mozzarella cheese
1/4 cup fresh chopped parsley
1/4 cup sour cream
1/2 teaspoon salt
Mix this to combine, then put into refrigerator while your cooking oil is heating up.
I used 6 to 8 cups or so of vegetable oil and heated to 330F
Use an Ice Cream Scoop and cook Spaghetti Balls for 3 and 1/2 minutes or until a golden brown.
This will make 12 spaghetti balls.
Enjoy and thank you for watching!
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Explore my other Video Recipes
Recipe adapted from Pedal & Tap, Kimberley, British Columbia
#michaelshomecooking #SpaghettiBalls #SpaghettiBallsWithMeat Sauce
How to make authentic Italian spaghetti sauce (gravy) from scratch
This authentic Italian Pasta Sauce / Spaghetti Sauce recipe has been handed down through Annette’s side of the family for more than 4 generations. It’s a versatile sauce that can be used on spaghetti, in lasagna, as a pizza sauce and as a marinara sauce.
You’ll need to allow an hour to prep the sauce and 3 or 4 hours to let it simmer. Letting the sauce simmer and thicken is the authentic Italian way. Your home will be filled with the fantastic aroma of what the true Italians call Pasta Gravy . . . spaghetti sauce.
This recipe makes 8 quarts of spaghetti sauce and it tastes absolutely delicious . . . way better than Ragu and of course, it costs much less too!
You can call it spaghetti sauce, pasta sauce or gravy - but no matter what you call it, you'll love the flavor.
Visit for the complete ingredient list and instructions
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