My Family Spaghetti Sauce Recipe
Spaghetti sauce is one of those staple Italian family recipes that gets passed down from generation to generation.
There really is no need to ever buy this pre-made because it’s incredibly easy to make and far better than anything from the store. Homemade food from scratch just tastes so much better.
Ingredients for this recipe:
• 3 tablespoons olive oil
• 3 peeled and medium diced white onions
• 10 cloves of finely minced garlic
• 1 cup cabernet sauvignon
• 2 pounds loose mild Italian sausage
• 2 pounds ground sirloin
• 109 ounces san Marzano whole peeled tomatoes
• 3 tablespoons dry oregano
• ¼ cup dry basil
• 1 ½ cups each grated pecorino Romano and parmigiana Reggiano cheese
• 3 tablespoons balsamic vinegar
• ½ cup chopped Italian parsley
• sugar to taste
• sea salt and pepper to taste
• optional ½ cup tomato paste
Servings 40
Prep Time: 15 minutes
Cook Time: 70 minutes
Procedures:
1. Add some olive oil to a very large pot over low heat and cook the onions until they are deep brown and caramelized, about 30 minutes.
2. Add in the garlic and cook for 3-4 minutes.
3. Deglaze with red wine and cook until the amount of liquid is reduced by one half, about 5-7 minutes.
4. Place in the sausage and ground sirloin and cook over medium heat until it is cooked throughout, there should be no pink, while stirring often to break up any large chunks.
5. While the meat is cooking crush the whole peeled tomatoes with your hands to bite size pieces.
6. Put in the tomatoes, oregano, and basil and cook over low heat for 30 minutes.
7. Finish by stirring in the cheeses, parsley, balsamic vinegar and adjusting the seasonings with salt and pepper as well as sugar, if it needs it.
8. Lastly, thicken it by stirring in tomato paste until it is to your desired thickness. This is optional.
9. Toss with cooked spaghetti and serve.
CHEF NOTES:
• To Reheat It: Add your desired amount to a medium size pot and cook over low heat until hot. You can also reheat in a microwave safe bowl until hot.
• To Store It: To store the spaghetti sauce cool it in an ice bath in your sink or transfer to a refrigerator and cool it uncovered until it is cold, about 3-4 hours. Cover it and keep it in there for up to 5 days.
• To Freeze It: This will also freeze well covered for up to 3 months. Thaw for 1 day in the refrigerator before reheating.
• Make Ahead: You can make this up to 2 days ahead of serving it. Keep it in the refrigerator until 1 hour before serving it and reheat it until hot in a pot.
• This Recipe makes a lot so please hover your mouse over the servings amount and scale up or down to fit your desired amount needs.
Spaghetti Bolognese - Italian recipe
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From Giallozafferano, the most famous Italian food website, the true ragout recipe: Spaghetti Bolognese.
Find this and many more recipes with pictures on the Giallozafferano App (in English)
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RAGU BOLOGNESE
Welcome! I'm Sonia, and we're in the GialloZafferano kitchen to make a classic Italian sauce from the Emilia Romagna region. Let's see what ingredients we'll need.
3.5 ounces (100 g) of smoky bacon
Half a pound (250 g) of ground beef
Half a pound (250 g) of ground pork
1 onion, stalk of celery and carrot
2 tablespoons of tomato paste
3 tablespoons of olive oil
3.5 tablespoons (50 g) of butter
1 glass (100 ml) of whole milk
1 glass (100 ml) of red wine
1 cup (250 ml) of beef stock
Pepper and salt
We're ready to begin our ragu Bolognese.
The first thing to do for the Bolognese is to mince the onion, carrot and celery. In a large pot, add the olive oil and the butter and to that add the vegetable mixture. Sautee it all until soft until just before it goes golden. In the meantime, cut the bacon into small pieces.
Now that the vegetables are cooked, add the minced bacon. After that's got some color, add the ground beef and pork. Naturally the meats must be browned well -- be patient with this process! Although this is a simple recipe, the preparation takes time. In total, the sauce will be cooked for at least two hours on a very low heat.
As you can see, the meat is well cooked. Now, add the glass of red wine and cook until the wine is completely absorbed. When the wine has cooked out and the meat is getting a bit dry, add the tomato paste which you can thin out with a bit of beef stock. Stir, salt, lower the heat, and now the ragu must simmer. Continue cooking it on a very low heat for about an hour and a half. Add broth little by little as you cook to keep the meat moist.
The original recipe which follows old Bolognese tradition and was presented to the Bologna Chamber of Commerce in 1982 states that as the ragu finishes, you need to add a cup of milk, or even cream to the sauce, but if this isn't to your liking, you can leave it out. Add the milk and leave it on the heat to absorb completely, after which we can season it and finally finish our ragu Bolognese.
Here is our ragu Bolognese finally ready to be used. In what way? Well, the best way to serve it is with egg tagliatelle from the Emiliana region. From Sonia and GialloZafferano, bye and see you in the next videorecipe!
How To Make The Best Italian Meatballs - Bobby's Kitchen Basics
Learn more about olive oil from the North American Olive Oil Association
Myths and facts ????
Certified Olive Oils ????
This is the second installment of my kitchen basics series, and I am sharing my best ever homemade Italian meatball recipe. These meatballs are juicy, light, and the flavor is off the charts. It's all about using the 3 different meats for this meatball recipe and soaking some bread in milk to help lighten the meatball texture. I like to sear these these homemade meatballs in a hot pan to help form a tasty crust before finishing them in some homemade marinara sauce. I hope you guys enjoy my best ever recipe for homemade Italian meatballs and try them for yourself! Let me know what other basic recipes you wanna see and make sure to share! #KeepOnCooking Dessi & Bobby XOXO
Meatball & Sauce Recipe:
Turkey Meatballs:
Chicken Meatballs:
Low Carb/Fat Meatballs:
Lamb Meatballs:
Macros per meatball, recipe makes 13 meatballs:
53 calories
8.9 grams of fat
1.67 grams of net carbs
1.76 grams of total carbs
10.9 grams of protein
Less than 1 gram of fiber
Macros per ½ cup of marinara sauce:
60 calories
4 grams of fat
10 grams of net carbs(12 total carbs)
2 grams of fiber
2 grams of protein
GET THE KITCHEN GEAR I USE:
offset spatula:
14 inch non-stick pan:
microplane zester:
olive oil dispenser:
my pepper mill:
platter for meatballs:
oil splatter guard:
non-stick tongs:
metal sheet trays:
pyrex glass mixing bowls:
metal sheet trays:
cast iron pan:
lime & lemon juicer:
wood cutting board:
the rest of my gear:
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I'm out to prove that home cooks can be rock stars in the kitchen. I'm rocking the best healthy meal prep recipes on YouTube every Friday morning!
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$265 vs $18 Spaghetti & Meatballs: Pro Chef & Home Cook Swap Ingredients | Epicurious
Pro chef Frank Proto from The Institute of Culinary Education and home cook Beth are swapping ingredients and hitting the kitchen. We set Beth up with all of the supplies she’d need to make Chef Frank’s extremely luxe $265 spaghetti and meatballs recipe while sending her more modest $18 worth of ingredients back the other direction. Watch and find out whose spaghetti and meatballs comes out on top.
Learn more with Chef Frank on his YouTube Channel ProtoCooks!
and follow him on Instagram @protocooks
Beth can be found at @bethdimino
Follow The Institute of Culinary Education at @iceculinary
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The JUICIEST ITALIAN MEATBALLS - Two Ways!
Today we're making juicy Italian meatballs two different ways! In episode 2 of the Italian Sunday dinner series, half a batch of meatballs are fried and the other half are baked. They are both cooked in a separate pot of Sunday gravy/sauce. The winner might surprise you. The ingredients in this classic Italian recipe make a super moist and juicy meatball whichever way you cook them. I hope you enjoy this recipe for classic Italian meatballs!
Rest of the Sunday Dinner Series:
Ingredients:
-1 pound ground chuck
-1 pound ground pork
-1 - 1 1/2 cups unseasoned breadcrumbs
-3/4 cup grated Parmigiano Reggiano
-1/2 cup fresh parsley
-2-3 large eggs
-2 cloves garlic
-2 tsp kosher salt
-1/2 tsp black pepper
PRINT RECIPE HERE:
INSTAGRAM:
Egg Balls (Meatless Meatballs) | Easy Italian w. Cake Boss Lisa Ep03
Lisa, wife of The Cake Boss, shares her recipe for egg balls, also known as meatless meatballs, perfect for a delicious family meal and vegetarians! Click SHOW MORE for the full recipe.
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Follow Lisa on Instagram and Twitter: @lisavalastro4
For business inquiries, please contact andrew@cakehousemedia.com
EGG BALLS (MEATLESS MEATBALLS) RECIPE
• 12 Eggs
• 5 cloves Garlic, crushed
• 1-2 cups Pecorino Romano Cheese
• 1-2 cups Parmesan Cheese
• 1 cup Seasoned Bread Crumbs
• ½ cup Fresh Parsley, chopped
• 2-3 Tbsp. Extra Virgin Olive Oil
• 1 Tbsp. Pepper
• 1 Tbsp. Salt
• Fresh tomato sauce *as linked in description bar
DIRECTIONS:
• Crack the eggs into a bowl
• Add Parmesan and Pecorino Romano cheese
• Add fresh parsley, salt and pepper
• Using garlic press, add cloves of garlic and mix with fork or whisk
• Add 2 Tbsp. extra virgin olive oil and mix well
• Slowly add approximately 5 Tbsp. breadcrumbs to mixture one tablespoon at a time, mixing well as you go
• Add another 3 Tbsp. breadcrumbs to egg mixture and mix well
• Let chill 10-15 minutes in refrigerator until mixture thickens
• Remove from fridge
• In 8-quart saucepot, bring your tomato sauce to a slow boil
• Dip hands in olive oil so palms are covered (remove jewelry beforehand)
• Spoon egg mixture into palms of your hands and roll to make shape of small round balls
• Slowly and gently place each ball into the sauce *do not over fill sauce pot b/c egg balls will expand and you do not want them to stick together
• Fill the bottom layer of saucepot with appx 15-20 egg balls, depending on the size of saucepot
• Cover and cook for ten minutes, raising temp to medium-low until it comes back to a very slow boil
• After the ten minutes, using wooden spoon gently turn egg balls over to make sure they are covered and not sticking together
• Cover and cook another ten minutes
• Spoon egg balls onto a dish or platter and garnish with grated cheese and fresh parsley
Starring Lisa Valastro
Executive Producer: Art Edwards
Executive in Charge: Stephanie Morrisey
Produced by Andy Mills & Cakehouse Media
Culinary Producers: Tony Guglielmelli & Erin McGinn
Recipe Writer: Michele Borzone
Production Manager: Yuna Ma
Art Director: Kenny Cahall
Art Coordinator: Angela La
Camera: Andy Mills & Marc Deblasi
Coordinators: Marissa Perl & Keith Wempe
Music: artlist.io
SFX:
2018