Michael Symon's Secret to Great Spaghetti Sauce — Every Thyme!
We can't wait for ABC's new daytime food talk show, The Chew! Although it doesn't premiere until the end of September, we've got an exclusive preview of what we can expect on the show. It's going to be packed with interesting discussions and helpful cooking tips, like the one Iron Chef Michael Symon (he's one of the program's five hosts!) shares with us here. Watch the video now and learn his secret to perfect tomato sauce.
3 Minute Tomato Pasta Sauce | Jamie Oliver & Davina McCall
Who doesn’t love a simple tomato pasta? It’s a classic that can be taken in so many ways, and Jamie’s got some little hints to make this so quick, delicious and easy that you’ll have no excuses not to cook from scratch at all. To make it even more special, Jamie’s got Davina on hand, as they were filming a new documentary celebrating 20 Years of The Naked Chef. Make sure you keep an eye out for that one too!
If you’re UK based you can catch up on me and Davina on my special 'Jamie Oliver: The Naked Chef Bares All' on Channel4.com
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Links from the video:
Sicilian Prawn Linguine | Jamie’s 15 Minute Meals (2012)
Highland Mussels | Jamie Oliver | Jamie’s Great Britain
For more information on any Jamie Oliver products featured on the channel click here:
For more nutrition info, click here:
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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!
Music by Mr. Chase - Grace & Mercy -
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Make a Classic Marinara Sauce | Chef School
Many great Italian recipes start right here, with a flavourful and refined tomato sauce. Chef Mark McEwan shares his simple go-to recipe for a San Marzano tomato sauce that can be used in so many Italian dishes from a simple weeknight pasta to his master recipe for Spaghetti and Meatballs with Veal and Ricotta.
Find the full recipe at
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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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Recipe adapted from Pedal & Tap, Kimberley, British Columbia
#michaelshomecooking #SpaghettiBalls #SpaghettiBallsWithMeat Sauce
Spaghetti Part 2/2
Part 1:
Ingredients:
1 can of tomatoes
Spaghetti
2 cloves of garlic
1 tablespoon of olive oil
Black olives
Salt and pepper
Spaghetti Instructions:
1. Fill a pot with water, about up to the handle.
2. Put the water on the cooktop, and turn it up to high.
3. When the water starts to boil. add spaghetti. You can break it in half so it's easier to eat.
4. Cook spaghetti for the time indicated on the package.
5. Drain water from spaghetti.
6. Add sauce (instructions below) and serve.
Spaghetti Sauce Instructions:
1. Open can of tomatoes and drain all excess water.
2. Use a fork to mash up the tomatoes while still inside the can. Jiggle it all around, somewhat violently.
3. Peel 2 garlic cloves and then crush. Use a hard edge, like the side of a knife, and smash it such that it's not in pieces, but that the innards are exposed. Or, if that's too challenging, just cut it into quarters.
4. Put some (a tablespoon or less) olive oil into a saucepan and heat.
Note that in the video, I incorrectly use a teaspoon of olive oil instead of a tablespoon. The abbreviation tsp is for teaspoon. I think it's a stupid abbreviation to put on a measuring spoon, as both measurements have the letters T,S, and P in that order.
5. Put garlic in hot saucepan and fry for a minute or two.
6. Put tomatoes in saucepan.
7. Add black olives.
8. Cook for approximately 15 minutes, stirring every few minutes.
9. Add salt and pepper to taste.
Spaghetti sauce recipe provided by Beah Burger. Music by moonrocket.