How To Cook The Perfect Italian Tomato Sauce | MasterChef New Zealand | MasterChef World
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- Опубликовано: 3 янв 2021
- Chef Ray McVinnie gives an Italian Tomato Sauce Masterclass to the home cooks!
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Хобби
Just some points to help home cooks not from Italy.
- use only half an onion for this portion size
- one and a half garlic gloves is enough, no more unless you are making a larger portion
- don’t add the tomato paste, crushed tomatoes are already good enough for this dish
- sure olive oil is expensive but the real reason we don’t put olive oil in the pasta water pot is because if you cook the pasta with the olive oil in the water, the tomato sauce will not stick well to the pasta. Do not leave your pasta out, nor put olive oil on it if you’re leaving it out. Cook your sauce then when it’s ready, cook the pasta in salted water, then transfer the pasta into the pan with the sauce.
- we usually half cook the pasta in the salted water pot then we add the pasta to the sauce in the hot pan to finish cooking it in the sauce so that the pasta absorbs it, we also add a little bit of the starchy pasta water to the pasta and tomato sauce to help it thinking and to season it with salt, you do not need to put the salt in the sauce like he did
- his sauce would be very acidic, to help with acidity, he added the Parmesan and this is why the cheese is added. He added basil as well, and he used it as garnish but I would’ve cooked it in the sauce if you really wanted to use it.
I hope this helps you understand why his recipe tasted bad after you tried cooking it at home
As an itlaien i would add tomato pste tho.. it gives it a good texture and a more rich less acidic flavour
@@chrisbrownx Agreed
Well for my Taste it was perfect 🤷🏻♂️
Ti si neki pametni a? Srbo talijan 🤣🤦
Lol you are so full of yourself
Every Italian on the internet...
“ you’re doing it wrong “
Yes I seriously want the real one and everytime I see a vd they say it's wrong, I'm confused af 😭
@@imanarmyandilovemyself5438 just watch an Italian video, even if you don't understand the language at least you can see how it's made.
One thing i have to say is that he added too much garlic, onion and oil.
I'm italian btw :>
@@not_found7066 ah okay yes, why didn't I think abt it? 🤦🏻♀️ Thank you
As an italian i can confirm, it's definitly wrong.
I was married with an Italian lady. As a cook I have never seen a red sauce with so much onion. I usually use tomatoes garlic olive oil and herbs.
And that is how should be.
@@bagghig umm, whats wrong with onions
@@unbound2424 Onion is fine, but the amount used in this video makes this plate closer to an onion soup than a pasta.
Source: I'm italian, trust me dude 😂
You can cook however you want, just don't call this sauce italian because it's not.
@@gioggio_ vero ,salsa cipolla al pomodoro
Nobody knows more about the topic than a guy from NZ. Best from a guy from Philly (yea, i know) whose had grandmother's sauce in Abruzzi, and red sauce in Abruzzi, Rome, Firenze, Bologna and his does not match up. Had much closer in NYC and back home in Roch NY. Happy eating to all.
“If you cook it without salt, it’s gonna taste like you made it without salt.”
Wow I never would’ve thought that! Truly he is living in a Masterchef World.
I'm italian, born and grow up in Italy from italian parents and I never saw this much onion and garlic in a souce before. :'D
Was the amount of oil right? That seemed like a ton of oil for that
EDIT: Also, I’ve always browned tomato paste before using it. What’s your thoughts on throwing tomato paste into a sauce raw?
@@andreabaldovin717 omg can you please share more recipes😍, would love to get the authentic recipes
@@gaetano4143 thanks a lot!
@@andreabaldovin717 give me ur Facebook. I would love the recipe mate
@@Suntzu2900 ahahahah thank mate, it is just my name !
Me, a portuguese: "That is not how you make it"
Me after reading the italian comments: "That is definitely NOT how you make it"
Lmao. How do you y'all do it?
@@g.bryant8806 Less onions, less garlic and less salt…
Portuguese use almost no spices. Portuguese kitchen is the Mediterranean food, but without taste. Stick to your bacalao.
@@jesper1406 When you have the best fish in the world you don't need spices... That's for countries with poor ingredients like yours so shut up buddy
@@jesper1406 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣.Don´t be ignorant .
I cannot believe nobody is quoting Goodfellas here. “Don’t put too many onions in the sauce!”
And slicing the garlic with a razor blade so it melts in the pan
@Lashiv b have you ever seen Goodfellas?
"I didn't put too many onions in the sauce, Paul!"
"3 small onions."
I learnt a lot of Italian cooking from a friend's mum from Sicily. I've never seen a sauce with sooooo much onions, soooo little garlic to make such a little sauce. And I'd won't coat my spaghetti with any oil to avoid it sticking as a layer of oil would prevent sauces from sticking into the spaghetti. Get the spaghetti served as soon as its cooked and toss it around to let it cool fast. It won't stick as bad as you'd think.
i clicked on this video just to read Italians losing it in the comments
They sure do love their opinions
Haha me too
Well no, it seems well done and it made me hungry honestly, maybe the only mistake is that he put too much onion, the sauce tastes so almost only of that 😂 but now I want spaghetti with sauce and it's 3 am night in Italy 😢
Thank you for your sensibility
🤣🤣🤣🤣🤣
Ok guys, lots of things to talk about:
1. When you say the simplest Italian tomato sauce it has to be simple. In Italy we use few ingredients, which are: garlic or onion (or both), tomato sauce, salt and oil. Basil and parmesan are not mandatory, use them if you like them.
2. The principal ingredient of the sauce are tomatoes, if you put too much garlic or onion you will cover the flavor of tomatoes. I'm not saying that you don't have to use them, they are, as he said, the base of the sauce.
3. White onion is delicious, but it is often very intense, red onion instead is more sweet, try it.
4. Garlic is, in my opinion, one of the greatest ingredients in kitchen, BUT you have to use it responsibly. Again, too much garlic will cover the flavor of the tomatoes. When using garlic, first chose a good garlic (the red one if you can find it), then remove the skin, chop it in half, remove also the inner bud (which is the strongest part of the garlic). Then use, for this quantity of sauce, up to two cloves and don't let it burn during the "soffritto". In the end remove the garlic from the sauce before serving.
5. He says something really important and true about the sauce: all the liquid part must evaporate, in the sauce must remain only the flesh of the tomato, because you know that fruit (yes tomatoes are fruits) are made by a huge quantity of water. The more the sauce cook (of course you don't have to burn it) the more it will be concentrated, the more it will be flavored.
6. Speaking about tomato paste: please DO NOT USE IT IN THIS SAUCE because there's no need. It is a huge concentrated tomato sauce and for this recipe we want a gentle taste. This doesn't mean that we don't use tomato paste, whit ragù (the one you called bolognese) we use it, better if it is homemade.
7. Good explanation about the boiling water that has to be salty enough (of course in right way). Adding salt makes two good things: the temperature of a salty boiling water is superior to 100 °C and the pasta will cook better, secondly, as he said, salt add a completely different flavor to the pasta. Believe me, and you will probably know it, pasta with no salt is one of the worst thing to eat.
8. About the use of the oil. First of all try to use good olive oil, even if it is expensive, because it is a crucial ingredient for all recipes. You have to know that in Italy we used to taste oil on a simple bread slice: we produce, depending on different regions, different types of oils, which are the same products, but made with local olives. So olive oils can be very different each other: so choose well. Don't use too much oil (as he did) in the soffritto, otherwise the pasta will be sickening. Instead use it at the end when the gas is off to add the genuine flavor of the oil, also because fried oil, as you know, is more dangerous for health.
9. "When is the pasta cooked?" "Taste it" NO WAY: there's something that you can't bypass while cooking, TIME. It has to considered a proper ingredient for a recipe. When you put the pasta in the pot set the timer to the time indicates on the pasta box then drain it. Overcooked pasta has no texture and it is less digestible.
10. Do not put oil in the pasta water as he said: it is useless. But stir it: 30 sec - 1 min after you put it in, then every 3 min and the last min to be sure it doesn't stick each other and to the pot.
11. If you want the dish to be more amalgamate, so create like a cream, a moist consistency you have to finish to cook it like a risotto. So, one/two minutes before the end of the normal cooking time written on the box, move the pasta directly from the pot to the pan in which there's the sauce (that has to be hot enough because you have to continue cooking the pasta). Whit the gas on, cook the pasta for the remaining time and use the pasta water (full of starch) like a broth for a risotto. Of course be sure that at the end of the time the water that you put inside little by little is evaporated and the consistence of the pasta is moist, but not wet.
12. Please do not serve the pasta before, then add the sauce on top. Even if you drain it at the end of the boiling, put it in the pan of the sauce or in a big container and mix it (if you can't mix it properly you can use a little bit of pasta water, always remember in any case to store it a little).
13. ALWAYS taste what you are going to serve: you can always correct the flavor.
14. Try not to serve the pasta with parmesan, basil, chili flakes... if you are not sure that every one on your table will enjoy it whit those added ingredients. The best will be serve the plain version (only whit the sauce) and then bring to the table those ingredients.
15. REMEMBER a dish doesn't need to bee too seasoned to be flavored: in Italy there are very simple dishes (like this one, pasta al pomodoro) that are amazing. I will never get tired to eat pasta al pomodoro.
ENJOY COOKING and good bye to everyone from Italy!
thanks for tip, have a nice day buddy!
Thanks a lot for taking the time, very much appreciated. Not even calling myself a decent home-cook, but those little tipps here and there, I have realized, can make such a huge difference, it's totally astounding!
Love and strength,
Thomas
💕
How about marinara sauce for chicken parm
Your gonna hate me , I adore garlic and put way to much in my sauces and then cover everything with parmigiana or pecorino (spelt incorrectly I think ) but I like it how I like it, can't help it
To each their own, My Sicilian grandmother made her sauce with tomato sauce and tomato paste and water, added onion, lots of garlic, celery, salt and pepper, sliced round steak. And then simmered it for at least six hours. She always made more sauce than pasta and the leftovers were mixed and refrigerated to be fried the next day. It simply doesn't get any better than caramelized pasta.
My mother taught me to simmer our ground beef based sauce for 6-8 hours, stirring regularly to avoid burning on the bottom of the pot. To me the long simmering time is critical, and gives it a much deeper flavor that I don't see in most typical recipes for spaghetti sauce. People always love my sauce and wonder what I'm doing different, and I tell them that it's simply the long simmering time that makes it. No secret ingredients at all. I was always curious about using sliced steak and may have to try it someday.
@@yearginclarke We always used round steak and the slow all day simmering made it butter knife tender. Sometimes the hamburger meat cooked all day simply melts away.
@@71160000 I think it depends on how much meat you add. Using an 8 quart stock pot, I use about 1.5 or 2 pounds of meat. While the ground meat breaks up quite a bit, and is reduced to mostly smaller chunks/bits, you can definitely tell it's in there. I prefer it this way myself.
Not bad but carrots red wine and half a cup of milk at end would make a difference and maybe a little garlic.
I know this was a year ago lol, but can you please write the recipe for this, I love a slow cooked sauce and your grandmothers way sounds perfect. I’ve made many attempts but i can’t seem to get it right.
Back in Italy again for xmas, I just showed this video to my aunties who did all the cooking this year. I wish I recorded their reaction, comedy gold. I thought one of them was going to choke from laughing so hard at one point.
I’d love to sample your auntie’s sauce-must be authentic and delizioso
thats funny
Mediterranean might run out of salt if this guy keeps cooking
lol
It’s the first time that I see a sauce made of onions, garlic and a little bit of tomatoes
RUclips
@@Gay-rh7yz computer
hahaha
How to cook the perfect New Zeland onion souce
with a hint of tomatoe
Hahaahahahqhq it's awful
Just pee on your onions
@@sasukeuchiha-bp3jp 🤣🤣
😂😂😂... Italian tomato sauce with can tomatoes.....what a joke...what about fresh tomatoes...no sugar or honey... come on Bro ...forget about it
I worked at many Pizza Places. One of them actually made a sauce that grilled onions and oil as the first step just like this, but The amount of onions he is using might make enough sauce to supply the Pizza and Pasta sauce for an entire Lunch shift. The amount of sauce that was made with that much onion was at least 25 times the sauce he made. Grilled onions is amazing in Pasta sauce. Its more about seasoning the oil with the grilled onions or Garlic than having a ton of onions and Garlic in it. I bet his sauce is good. It has a very nice color and texture. A little less onion texture maybe though. That paste is probably huge for this. The Pizza Place owner stressed a type of Pizza Sauce or Puree called Tomato Magic with some other type of Pizza Sauce or Paste. Probably San Marzano
about the salt
Calculating that a liter of water is used for every 100 grams of pasta, the latter must be salted at 1%: this means 10 grams of coarse salt, corresponding to approximately one teaspoon per litre.
BUT .....
myself for 75-80 gr of pasta, I use 2 liters of spring water and between 7 and 10 grams of salt,
I use little salt, and more water that the rule say , (salt increases my hypertension)
Onion with a bit of tomato
every time a chef prepares the sauce in this way ... an Italian dies
actually, he did a decent job.
maybe too much oil and salt, but it's a preference.
water should be really salty and olive oil should be used.
he actually did a pretty decent job believe me
@@lorenzozanelli3437 ma ha usato mezzo kg di cipolla,ha messo il sugo sulla pasta invece che condirla nella pentola..ma scherziamo?😂
Assolutamente d'accordo. Con l olio la cipolla e l aglio che ha usato ne faceva tipo 3 di sughi come questo, senza contare il fatto che non l ha mantecato nella pentola. La base.
@@Jizzed989 e dai cazzo...ce fà pure lo chef
@@cateyedboy6614 Ci credo che nella cena con gli amici di cui parlava la donna non ha aprezzato la sua pasta. Per me mancava un po di acqua di cottura e sopratutto il peperoncino
Semplicemente Perfetto !
La prima volta che vedo preparare gli spaghetti al pomodoro da uno straniero senza dovermi arrabbiare...
Bravissimo !
The Golden rule of cooking is never to add salt until all the ingredients in the particular dish has been fully cooked. For instant cooking and for show purposes these chefs recommend usage of high amount of salt. Less amount of salt usage gives you a healthier lives
"Lower amounts of salt gives you a healthier life" the evidence for that is actually quite inconclusive
Looked at video and was like: "oh, nice"
Watched it while reading the comments and ended like: "Italian blood pressure is rising and its not the salt"
Dear Chef McVinnie,
On behalf of Italy, not only we are concerned of your concept of 'Italian' cuisine, but we are also really concerned by your blood pressure levels. Yes, pasta water needs to be salty because otherwise pasta won't taste like anything at all.
No, NOT that much salt.
Its not like you actually take in that amount of salt from the salted water. only a tiny fraction
Maybe its because hes using kosher salt, which is less less salty than table salt.
Looks like he’s using Kosher Salt, which is less salty than regular salt. And due to evaporation , the water will less salty during the boiling process.
@@aleefmohammed244 lol evaporation doesn't take salt away
@@gadbadnathi yes it does not. But the comment is half right , kosher salt is WAY LESS SALTY , its the bread and butter for these cooking shows because it looks so good on camera to sprinkle a lot of salt into the food .
I have watched it multiple times but something in this video makes me come back again.
I am not Italian, nor did I grow up near Italians, although I did visit Italy when I was 20. I will try this sauce. I also salt my pasta water quite a bit. When salted properly, you don't taste it when it's served. I've also heard others say the water should be salted so it's like sea water.
Next he'll be doing Carbonara with just the right amount of cream.
Ahahahahhahaha
and I bet he's going to add bacon instead of guanciale
lol
@@buddybudbuddy Guanciale isn´t available worldwide. Using bacon is just fine.
Hahahaha..
From an Italian: do not dump the pasta water straight in the sink. With tongs take the pasta directly from the pot into the pan of sauce. Stir with a bit of added pasta water.
And way too much salt
@@AntonioJMeloni kosher salt is way less salty than regular salt.
what you going to do with all the water?Dump the water into sink leave a little at bottom and dump that into sauce
Exactly. What people don't realize is that when they pour their pasta into a waiting strainer in the sink the water hits the dirty sink and then saturates the pasta again until the sink drains. Simply put, your pasta was exposed to sink water and I can assure you that people don't wash their sinks before drain their pasta. This is why only Italians should cook Italian food.
@@poti732 Himalayan pink salt is better and so is Portuguese sea salt
Thank you so much chef for months I been trying to figure out how to make e the sauce taste good now that I watched you video I followed every step Andy spaghetti taste so good thank you so much
I make mine much the same way; however, I always dice up Pancetta relative to the amt of sauce I want to make. I remove the finished pancetta to be used for garnish later and add olive oil to the pancetta oil cooking the onions down, then adding garlic. Then sauce, etc.
Something tells me he still doesn't pass the italian test.
Definetly not. I think he misunderstood his italians friends.
This sauce has too much onions and we never mix garlic with onions.
Pizzaiola sauce is with oregano and not basel and a bit spicy. Then he transferred the dead sea in that pot... can t be called chef.
@@giuseppelorusso245 tbh. I tried this, its way way lovely in my opinion. Yes im crazy with the original but this? just when you you're sad like having divorce this what you need
@@lian2454 it can be ok! Italian sauces can be made in so different ways. I love onions and l use many, but when you describe a particular receipe you have to stick with the original otherwise say "that is how l love doing it".
Sorry for your divorce, at least You can eat as much onions as you like.
Hahahah
u can never please italians ! 🤪🤪🤪
Calling onion on it's own soffrito was the end for me
It needs carrots and selery right?
@@stenhultermans3308yes
In Puerto Rico...our sofrito has onions, ajíes dulces (the smaller red yellow and orange peppers that are sweeter) green bell peppers, cilantro and recao(culantro), garlic and olive oil so his sofrito is kind of just a nice onion sauce lol
In Italy the word 'soffritto' is used to indicate the 'fried base' of a dish, we have the one made of onions only and the one where you add celery and carrots. But normally it indicates the first version.
@@stenhultermans3308 the ragu have carrots and celery. Simple tomato sauce dont
If this guy is a Masterchef in New Zealand I can become an astronaut
That was enough olive oil and onion for a gallon of sauce. A million Italians just died watching this
You're supposed to finish the pasta with the sauce in a pan, and add some of the pasta water the pasta boiled in, the heat from the pan and the starch in the pasta water will emulsify the sauce and cause it to stick to the pasta.
The way he did it when you roll the pasta around your fork, all the sauce comes off before it gets to your mouth...
Can you imagine adding half a mugful of his "Mediterranean Sea" for the matecatura ? 🤮
@@andyleighton6969 I'm dead man you killed me hahahhahahaha 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
He put way too much olive oil but the worst thing is that he made onion soup rather than tomato sauce.
*Insert OòoooooOoooOhhhhhhhhhhhhhhhhhhhhhhhhh meme*
@@user-um3ls5gs1k 1) Coating the pasta in oil will prevent the tomato (largely made of water) to penetrate the pasta (cause water and oil don't like each other
2) it tastes like olive which is also a Mediterranean product so it fits very well with the tomato AND it's healthier (also please don't deep fry the onions like he did... it prevented the onions from really reducing in my opinion)
@@user-um3ls5gs1k olive oil is a must
Just made this. Excellent!
I have a new appreciation for Chef Boyardees authenticity after watching this.
“Olive oil is expensive. Don’t waste it.” Not 2 minutes earlier he drowned the onions in 2 liters of olive oil.
Lolol no doubt!
It’s a part of the sauce
@@rigglebean565 You, and most Italians, do not use this much olive oil.
chef Marco Pierre white does not like this statement
You don't eat the whole thing, it's to make a load of portions. 100ml of oil not 2000ml
Paul Cicero “don’t put too many onions in the sauce!”
This guy: puts in a dozen onions
haha.
but it was still a good sauce
I thought I only saw two onions. That's the same amount I use. I think the olive oil was too much though.
@@hectornegron9155 For that amount one is enough, you need to use good tomatoes and thats it(add sone butter too)
I didn't put too much onions, Paul. Three small onions. That's all I did.
It was delicious, thank you.
Beautifully explained. Thank s
as an italian i can say that:
1. There's way TOO much onion and garlic.
2. There's way TOO much olive oil.
3. There's way TOO much salt.
4. There's NO basil.
5. There’s NO Parmigiano cheese.
SOOOO BAD.
Can you provide the original complete recipe ....or a link to a video for recipe...
I like lots of salt and olive oil, I like loads of onion and garlic and I hate basil
@@STUPIDBINGU nobody asked your taste preferences, I just have listed the problems, cuz it’s far far away from the original recipe
@@quratulain9785 sure, just write on youtube “spaghetti al pomodoro ricetta originale” and a lot of videos will pop up :3
Youre the chef? Being italian doesnt mean you can cook good
I am from Italy and I have never seen someone cook pasta like this. 😂😂😂
Same i have not seen his Indian style cooking im India
You're from wrong Italy then. 😂
@@OavTarandoKendrapara j
Hai ragione!
Agree
Use one 1/4 the onion or you will have considerable abdominal distress
Always sweat out onions in oil for several minutes BEFORE adding garlic
Always add saute tomato paste in hot oil following onion and garlic and BEFORE adding crushed tomatoes
Add pepper AFTER removing sauce from burner
Fried onions and 2 tins of tomatoes. MasterChef cooking.
Yeah.... but at least where I live fresh tomatoes just don't taste much. A sauce made from cans is just so much better.
I vacationed in Greece a few years ago, and there it was just another story entirely. Sauce from fresh tomatoes was sublime. Can't get that in Scandinavia though. Even though we can grow tomatoes the ones in the supermarket are not nearly good enough quality. It's a sad fact of life. I try to go for as much fresh ingredients as I can, but some things are just better canned.
To me it’s way too much onions and garlic. As an italian, I would use just 1/4 of the onion and only one garlic clove. And few leaves of basil while cooking the tomato sauce, not just a decoration. Spaghetti al pomodoro could be mistaken for a basic or too simple dish, but it’s not. It’s pure pleasure 😉
Don't you put any oregano or thyme or peperoncino in the tomato sauce?
Totally agree, I think he's cooking Americanized fast casual restaurant Italian food. That's not real spaghetti al pomodoro.
@@Djellowman just a little bit of peperoncino if you like.
Oregano and thyme are never put in tomato sauce in Italy
@@charliep9066 Actually his recepy is not that bad, it's similar to what you find here in italy just with an exaggerated amount of onion, oil and garlic
@@dariodeluca1833 Alright, and why not? Because i always put them in mine
I think it needs more salt
Just came across this video after watching many.... This is worth watching. Thanks Luv
Can't wait to watch him destroy bolognese in the next episode!
Lol
🤣
made me laugh
HAHAHAHAH!!
Ehy bolognese exist only in your minds. It's RAGÚ
He has glasses on he's really smart and knows how to cook onion sauce
😑
... where it should be tomato sauce.
🤣🤣🤭
@@vdochev yes, that's the joke :)
1 litre of Olive oil
2 full onions
Half a kg of salt.
Good lord have mercy
Made this a couple of nights ago - followed steps exactly for pasta and the sauce (included 1 x carrot and 2 x celery stalks as suggested) and every one of my dinner guests loved it.👍
They prbly haven’t eaten in ages so their taste died
@@Haristirolmao this comment is Hillarious.
It tastes really good.
@@joeblock22it tastes like what it is, Onion and nothing else.
@@UnknownAlien475 you always get critic's
you don't add garlic with the onion. it cooks much faster and burns. you add it at the end of onion cooking process for a minute. or you just flavor the oil with whole garlic clove.
Different philosophies. I have meet a number of Italian chefs that swear by cooking the garlic at a medium to low heat along with the onion. I think the problem is in the video he says "start with a high heat". Most people would start cooking at too high heat and end up with caramelised or burned garlic which is not the same flavour as cooking the garlic at a low heat for 10 to 15 minutes.
that’s why chefs will always clash on certain things, this is a creative industry with many different ways to do things. As long as it tastes good and looks good, who cares how you got there. It’s like performing on stage, no one knows you missed a note if the whole performance is good.
however, there are a few things that he could have done differently
imo, whole basil leaves are not a good garnish. chomping on a whole leaf is not appetizing
The moist released from the onions does prevent burning your garlic I think
Sixkills garlic burns before onions cook, unless you have it low, but then your onions don’t caramelize. similar to carrots and celery, you should cook them separately. the water content in celery is more than carrots. if you cook them together, depending on the size of your cut, they will cook and caramelize at different times, causing your vegetables to be unevenly cooked. trust me, adding your vegetables separately and at the correct time, will make a big difference in the ending taste of your sauce soup or whatever.
@@TomHofmann I hope its not the same flavor burned garlic taste would overpower the taste of a rotten catfish
Respect to whichever Italian played the most amazing practical joke on this guy.. haha
The number of dislikes is all the Italians who died after watching the video.
Thank you for the delicious recipes!
Holy onions. I love watching non Italians trying to tell u how to make a sauce.
dude learned how to make sauce from Goodfellas
😄👊
Tell us the recipe pls?
@@psk1461 allot less onions
I mean hes not telling you.
Would have put some basil in the sauce.
With an Italian mother, I have a similar dish which almost the same with tons of onions but she adds braciole meat into the sauce. The meat has tooltips to keep the meat together in piece chunks. Then you eat the pasta with only the sauce and then eat the meat after as a second dish. The meat adds so much flavor to the sauce.
He made tons of errors at the end of his dish. First you do not need that much salt. He added way too much. Secondly, save some of the pasta water and put the cooked pasta into the sauce pan for the last minute and add some of the pasta water. The scratchy pasta water will make the sauce more creamy and adds enough salt to the sauce.
One thing I have learned attempting Italian food, sometime less is more. You want to get the sweetness and acidity of the tomatoes.And I'd won't coat my spaghetti with any oil to avoid it sticking as a layer of oil would prevent sauces from sticking into the spaghetti.
I wish bartenders were as generous with tequila, as this guy was with olive oil and onions, in this “Italian” recipe.
Viva México 🇲🇽
JAJSJAJSJSAJAJS yes
If bartenders were as generous as THIS dude was with the onion and olive oil, we'd be picking you up off the floor! 🤣
@@retroguy9494 Lmao.... yep. And taking me to the hospital 😂
@@InnaKGB Indeed! 😁
I like how they try to cut away so we don't notice the noodles DID in fact stick to each other
The Mediterranean salinity is 3.8%. If your pasta water is much above 1.5-2% the pasta will be too salty to eat. Rule of thumb for seasoning (salting) is 1% by weight.
Outstanding. Just made this and will never make it any other way again.
I never see a onion sauce like this in my entire life
It’s pretty common tho - are you Italian? If not try making the sauce with onions. Make sure the onions are bit more brown and crunchy and use less oil then he did in the video.
@@semantic7790 except this was supposed to be tomato sauce. I don't think it's common. Maybe in a certain region?
A Venezia abbiamo i bigoli in salsa
Infatti , ti stende un sugo così, più cipolla che pomodoro e poi l'alio....
Why have u been livinggg, it’s everywhere lol
I suggest you call a random phone number in Italy, ask for the grandmother and get the recipe for the sauce, it will certainly be better than yours.😂😂😂
But Nonna would cry if she saw this!!!
😂
Good call on the oil in the tomato sauce helped with the tossing..mixing..of the starch...great tip
Wow! You are excellent. I make a very good tomato sauce and pretty much do it exactly the way this was explained. But I still learned new things. Thanks.
You have just found a new way how NOT to make Italian Tomato sauce.
THis is the worst way to make sauce.
Pasta to the sauce and not the other way around, and always keep some pasta water. Also needed some fresh basil ripped and put through the sauce to finish it off once the heat was turned off
really really important, the tomato paste needs to be cooked for some minutes over direct heat before adding the tomatos.
'Cooking out'
Thank You! Someone with knowledge! Nice.
Good, was looking for a comment like this. This made me actually angry when he didn’t do it.
@@Ottny me. too.
I never seen my grandma use canned tomatoes nor tomato paste in fact I never seen any actual old Italians doing that
Excellent video.....thank you.
It's not excellent too much onion and garlic
An Italian chef would never throw away the boiling water of the pasta: it’s a sin! You need a bit to get a creamy sauce that sticks to the spaghetti.
RULE no1 cook the pasta in the sauce for few mins to get the best flavor !
ma figurati se sto tizio conosce la mantecatura o similari... ma hai visto che ha fatto?
@@vittoriopaternostro sí mi amigo, sí
“Vinny, don’t put too many onions in the sauce”
“wha-all I use is three small onions”
“Three onions?”
I was about to comment the exact same quote never been so relevant
I put 2 cans of tomatoes.... You don't need 3 onions 😂
I loved it. Thank you
As per my mother and grandmother(Italian born), you can also add tomato puree, paste, and whole peeled tomatos. Multiple forms and textures of tomato is fine. I'd also do this in a giant pot like he used for the pasta, and let it simmer on medium heat all day(cuts acidity without adding sugar like many recipies call for, his sauce would be way too acidic for my taste). My mom would get up at 8am, start the sauce and we'd eat 10 hours later. His sauce is very very boring. My mom would use copious amounts of oragano, basil, and a bay leaf. She'd sear meatballs and sausage, then cook them in the sauce all day as well.
but where is the meat in the pasta souce? Do u guys eat only pasta
Italian born grandparent here I agree with the herbs and cooking for a long time. Its usually cooked for hours in my family too.
@@KristianDabeski Meat sauce is typically ragu. My mom made pasta sauce probably twice a month, but also made a lot of chicken cacciatore.
I’m italian and I just had a feast of laughter!!!XD
erk 😄
One thing I have learned attempting Italian food, sometime less is more. You want to get the sweetness and acidity of the tomatoes. And swirling the noodles in the sauce with some pasta water will emulsify the olive oil and produce a much nicer sauce.
Please, do not use the word "noodles" and "italian" in the same sentence.
Let the guy live a little dude
@@bikerslv He didn’t use the words “Italian” and noodles in the same sentence. Same paragraph, yes. But not the same sentence. Educate yourself and learn basic grammar
@@AshleySmith19912 sorry if i'm not fully "grammed". English is not my language. By the way i can speak 4 languages, you?
My Italian family also was careful with salt, just the right amount to make the sauce sweet.
I never know which olive oil to use their are too many to choose from, any advice?
I waisted 7 min till at 6:40 it gets really salty😂😂. Thanks guys I was on the floor Lol
The real soffritto is with onion, celery and carrot.
For the soffritto 1/10 of the oil you put is enough.
The water must boil before cooking the pasta.
It is not necessary to salt the water so much, it is better to make the tomato sauce more tasty.
The Parmesan should be grated gently.
You made 100 mistakes in 4 steps!
Leave it
The italian people.
Lmao exactly. Damn you should preach.
Cringe part is he has a cooking show and is a professional chef. But I’ll take the average joes comments to heart (:
Three of four points right.
I wouldn't even be mad if he didnt start with a motivational speech about making food the Italian way and how the tomato sauce is the main building block.
@rcimini74 👍👍, that is basic (secret) salsa pomodoro rinforzata, we did make in restaurant, with white win , and herbs
not everyone know this way to make tomato sauce
Try half an onion, 1 carrot and 1-2 sticks celery. Add the tomato paste and cook off the raw tomato taste first before putting the canned tomato in
I M INDIAN...... And i have Never seen a Bad Pasta sauce recipe than this 1 !!!
God knows - italians are smashing their screens right now.
PS: I am a chef/blogger too on YT :)
It looks good to me!
Thank you
Im glad I found this video. I was wondering how I can make a ketchup with onions recipe...
LOL
Lmfao👍🏽
you dont know what your talking about
@@brn329 Care to enlighten me?
@@brn329 If you don't see anything wrong with this execution of a simple recipe, it's you who don't know anything.
Do you want some pasta with that salt?
no
I mean I get putting some salt in stuff, but to heavily salt both the pasta and the sauce is overkill, I would send it back to the kitchen as I didn't order a bowl of salt
@@CJR-wv8kc Im sometimes wondering if the people who comment on cooking videos actually cook themselves. That amount of salt on that amount of water is only too much if you're gonna drink the water afterwards, and not actually drain the pasta. Also, that's kosher salt, it packs a lot less punch than table salt.
Your kidneys watching you cook this: 😳
Why is it chefs think the can cook every dish better than the nations that have done it for generations
1:31 The contestants literally laughed on his face when they saw him put onions and it made the final cut. 🗿
Can we appreciate how smooth that knife cuts.
I'm italian....and that thing doesn't even remotely resemble an Italian tomato sauce -.-
Can you briefly explain how different yours from this? I'm really curious about it , thanks!
@@jeny701005 I'll try Mr Young.
First: in Italy we don't ever use onions and garlic together. In exceptional cases we use the "soffritto" aka the french mire poix with onion, carrot and celery.
Second: we don't use so much onions or garlic. Not even close. Sorry
Third: the amount of salt used in the pasta cooking water in hallucinating. perhaps only sea water contains so much salt certainly not an Italian pasta dish.
I was forgetting. We usually use fresh basil to flavor the tomato sauce.
@@Mr_Helios76 This is really helpful, almost got me to make a fake italian tomato sauce. Where can I find authentic recipes btw?
@@Mr_Helios76 These are good to know as I always try to cook more authentic and local when I cook pasta for myself. I'd rather not to use garlic & onion with tons of oil to make my tomato pasta sauce better , thank you for your tips Ciao!
@@jeny701005 Search at YT for Genaro an italian chef, he shows how a real italian tomato sauce is made. That what shown here is not a italian tomato sauce.
Recipe = ingredients., You're the cook and you're the boss. Put 5kg of onions, 3 bottles of olive oil, 5 heads of garlic, and 1 pack pf salt,up to you. practice what u preach. Dont be concerned much about oh im Italian, im Chinese, Japanese, Mexican. Just cook and let them eat it 😂. Read books, watch videos. Dont copy it, get the ideas instead. The only authentic food we eat is what our mothers cook. When she says its Italian, it will taste Italian even if its a sushi.
Can't wait till I make this, great video
“you think about when you swallow a mouthful of saltwater when you’re swimming, it’s really salty” 🥴
They should’ve saved this one for April 1.
I thought he was cooking a Spanish omelette until he added the tomatoes , with so much olive oil and onions lol 😂
actually, he did a decent job.
maybe too much oil and salt, but it's a preference.
water should be really salty and olive oil should be used.
he actually did a pretty decent job believe me
@@lorenzozanelli3437 Being the expert and doing “a decent job” isn’t really a great result
Lol at the amount of salt added. It should be called sea pasta sauce , ridiculous
i tried this it makes a huge difference. Follow this guy and you will make amazing pasta and sauce.
Was that a masterclass in how NOT to make Italian Tomato Sauce?
Too much salt on it but the rest. It's pure Italian pasta. 👌
@@jaansa86 The salt used in cooking shows always seems insane, but they use the expensive sea salt flakes which depending on the type is 2-3 times the volume of "table salt" while containg the same level of sodium cloride. Bertolli suggests 1% salt be used and this is what i do, roughly 1 1/2 teaspoons of tablesalt per liter. As an FYI mediterranean sea water contains 3.8% salt, compared to 3.5% for the atlanic and pacific. Take care, God bless one and all.
No way that was a Real Italian tomato sauce
@@stevenfellax668 Best advice is find an Italian grandmother who has made a video for youtube. Whatever the food Italian/German/French always find a grandmother from there and learn.
I am Italian. I live 30 km away from Milano. Never ever ever heard of a tomato sauce like that. An Italian would never use so much garlic.
This looks divine thank you
That looks scrumptious. Thank you. I'll do that
him: "when i was in italy i..."
everyone: "HAHAHHAHAHAHAHAHAHAHAHA LMAOOOOOOOO"
him:???
Apparently he still hasn’t learned how to make tomato sauce.
Was thinking that myself
@@brynetches3388 Me too
Why what was it I need to know to make a proper classic tomato sauce
EXACTLY. I was trained in Italy and the first thing they taught us - every mistake everyone makes, including this guy - is cooking the garlic the same time. NO! You cook the garlic first - just garlic and oil (no where NEAR the amount he used) and saute that garlic until it starts to get a nice brown color. THEN you add the remaining ingredients.
@@tellurye my mom always do this and she wasn’t train anywhere, just intuition I guess haha
Each of those students is probably thinking, " I want an Italian teaching me this. " " That's not a spaghetti sauce any Italian would approve of." If this is an improvement from his previous spaghetti sauce, what the hell was he doing wrong then because this sure ain't right.