Cooking With Raphael - Spaghetti Sauce
“THE ITALIAN SAUCE” THAT ALL GREAT CHEFS WANT
This sauce has been lost for hundreds of years. By a strange twist of fate, I was dreaming wanting to create the most delicious, delectable, mouth-watering sauce the world has ever tasted!!!!!!
It came to me in a flash of bright light; the light was as brilliant as the sun!!!! An ancient voice spoke and said, “Hey, cu gino, put down the pasta and listen to an old man, who will give you the enlightenment of the ages.” As soon as I put down my meal of rigatoni with garlic, onion and Extra Virgin oil, that old goat grabs it and ran away with it. He did not come back for twenty minutes. For a crippled old man, he moved fast.
He proceeded to give me the most fantastic Pasta sauce recipe I ever tasted. Even though he told me, “never give this knowledge to anyone”, I cannot keep it to myself. So even though I fear for my life, I must give this blessing to humankind.
3 lbs. Chuck Roast, cut into 2-inch pieces. Remove excess fat.
2 lbs. beef short ribs cut into 2-inch pieces
2 packages of good Hot Italian sausages (8 links)
1 lb of fettuccine or more if you desire
1 small red onions, diced
8 cloves garlic peeled and diced
1 large red bell pepper, remove seeds and inside veins. Chopped.
¼ cup fresh Italian Parsley finely chopped (Save some to dress pasta)
1 tbs. fresh rosemary finely chopped
2 Fresh bay leaves. Remove leaves when you consume the sauce
3 Sprigs of thyme. Strip leaves and finely chop.
1 Tbs. dry basil.
Salt and Pepper to taste.
2 cans (32 oz.) plum tomatoes (San Marsono brand) Put in a large bowl, crush with hand. (Purchase 3 cans; you may need an extra can.)
2 cans of (32 oz.) tomato sauce
2 small cans of tomato paste.
OPTIONAL: ½ CUP GOOD RED WINE
COOKING PREPARATION
Using a large Stainless steel, copper bottom pot; pour out 4 oz. EVOO, brown chuck roast and short ribs on medium heat
all sides 5-6 minutes over medium/high heat. Set aside seared meat. In the mean-time, puncture sausage
links, bake in the oven on a cookie sheet covered with aluminum foil at 350 degrees, until much of the fat has rendered out of links. Approximately 15-20 minutes. Do not over-cook; sausage will finish cooking in the sauce. Allow links to cool and cut each link into three pieces.
After chuck roast and short ribs have been browned, use the same pot to lightly cook, red onion, garlic, bell pepper, parsley, rosemary, thyme, and dry basil.
When herbs are cooked add 2-32 oz plum tomatoes, 1-32 oz sauce, 1 small can of tomato paste, mix thoroughly. Add bay leaves to pasta sauce, stir constantly for 30 minutes. After 30 minutes reintroduce sausage links, short ribs to red sauce. (THIS IS A GOOD TIME TO ADD THE WINE IF YOU DESIRE TO DO SO) Reduce heat to medium, partially cover the pot, add salt and pepper, gently stir so that sauce does not burn or stick to the bottom of the pan. Continue to cook for 30 minutes so short ribs will soften, then add the chuck roast and cook for one hour or 90 minutes. During all this time check for correct seasoning, you may need to add Italian seasoning and salt and pepper. The sauce will slowly thicken and flavors will marry together.
HINT: When waiting for the sauce to cook, have near the cooking pot salt and pepper, Italian seasoning, and dry Oregano. You may need some last-minute seasoning.
Cook the Fettuccine (OR the pasta of your choice) as per package directions.
THE 'BEST' LIVER STEW!
Hello lovelies, in this week's video we are making 'Liver Stew' and this recipe is going to take you from a liver hater to a liver lover. It's easy, quick and delicious you'll enjoy it with your family!
Ingredients:
-1kg Cow Liver
For the marinade:
-1/2cup milk
-1tsp cumin powder
-1tsp coriander powder
-1/4tsp turmeric powder
-1 medium onion, chopped
-3 cloves crushed garlic
-1 medium green bell pepper, chopped
-2 blended tomatoes
-1tbsp tomato paste
-1tsp curry powder
-1 tsp salt
-chopped green chillies(optional)
--Oil
I tested 'COPYCAT' recipes leaked by EX-EMPLOYEES of restaurants 9
You asked for it and I always deliver: the leaked recipe for olive garden garlic breadsticks, pesto sauce, artichoke dip and a mysterious discontinued pizza.
I hope you like it and don't forget to subscribe, thanks!
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Contact: raphael@raphael-gomes.com
Recipes:
Olive Garden Breadsticks
1 cup + 2 tablespoons (250ml) warm water
1 1/2 tsp instant yeast
2 tbsp (25g) white sugar
3 tbsp (42g) salted butter melted
2 tsp salt
3 cups bread flour
2 tbsp (28g) margarine
1/2 tsp salt
1/4 tsp garlic powder
Olive Garden Pesto Sauce
1/2 cup pine nuts
2 cups fresh basil chopped
3 garlic cloves chopped
1 cup extra virgin olive oil
1/2 cup parmesan cheese
1/2 cup Romano cheese
Salt and pepper to taste
Olive Garden Artichoke Dip
1lb cream cheese
8oz mascarpone cheese
2 tbsp all purpose flour sifted
1 cup parmesan freshly grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 tbsp fresh flat leaf parsley
1 garlic clove minced
5 green onions chopped
Salt and pepper to taste
16 oz pack fresh spinach chopped
14 oz can artichoke hearts chopped
Olive Garden Pizza
7 1/2 cups all purpose flour
1 packet active dry yeast
2 1/2 cups warm water
1/2 tbsp + 1 tsp salt
1 tbsp extra virgin olive oil
1 eggplant peeled and cut into very thin slices
16 fresh garlic cloves
1 tbsp olive oil
4 rounds fresh mozzarella cheese
4 tbsp pesto