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World's Best Tomato Pasta Sauce | Cooking Italian with Joe
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- Опубликовано: 3 фев 2015
- I'm gonna share with you my family's Italian recipe for The World's Best authentic Italian pomodoro or marinara tomato pasta sauce, or "gravy" as the Italians call it. This is simple, easy and will fill your home with the smells and feel of old Italy. This is a great recipe for Italian sauce from the Puglia region of Italy in the ancient village of Vico del Gargano where my olive grove is located. Check out the recipe at www.cookingita...
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Hi Joe! I just discovered your channel. Loving the recipes & content. My Nonna was from the Puglia region so our family recipes are very similar. One note, she would always rinse out the cans with a liquid into the sauce! No waste! I will use the wine to rinse the cans while adding! Thank you for sharing your Italian heritage stories. We are also trying to keep my grandparents recipes going. We make a BIG batch of cavatelli during the winter to keep our freezers stocked for months using her original hand crank maker ❤️🍷 Ciao!
Thanks for the video! It takes a lot of time and a LOT of hard work to prepare a video to present in this medium. Yes, there are multitudes of varieties, but those of us who are good cooks, but with no experience with a particular recipe or cuisine need a good foundation. Joe is like the late painter Bob Ross - when he cooks you feels as you can do it too. I love the channel, the recipes and the fun you exhibit in doing each of these. I am grateful.
Hello to all my subscribers and non subscribers. As to butter in my sauce recipe, just because your grandmother didn't do it doesn't mean it wasn't done or even correct. Many of you know what we know and think this represents all Italian cooking or recipes, because my Italian grandmother did it this way. Well sorry to inform and disappoint but your grandmother's recipe or traditions does not always represent Italy or authentic cooking or the history of the dish. Most often recipes developed from what was available in the area and would often have ingredients substituted for what was around in the region or in the season. This is a great thing and adds to the beautiful diversity in Italian food. As for sauce and butter. First calm down and be respectful with comments or I delete you. Second you do not know your history or when tomatoes first came in contact with pasta. News flash! Wasn't Italy it was France! So once you know the history you will know what I did in the dish is authentic to Italian cooking and authentic to the northern region of Italy. The first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by roman chef Francesco Leonardi. Before tomato sauce was introduced, pasta was eaten dry with the fingers; the liquid sauce demanded the use of a fork. Tomato use for a sauce was not really widespread until after 1800, so believe it or not it is essentially more recent than most people think. As for the butter, well almost all sauce recipes call for a soffritto, which begins with onion, garlic, celery, carrots or whatever was around depending upon the area and season. French use of tomato sauce with pasta is assumed to be first, and the french chefs would make a roux first. This begins with a fat and flour. In this case butter was almost always used however olive oil or lard was used at times as well. Then there is the soffritto and then tomatoes etc... Much of the northern tomato sauce with a huge influence from France would use cream, and or butter in the roux to make the sauce. As time progressed the soffritto was made with olive oil and butter, and as Rome was the capital, butter is still used today and many tomato sauce recipes down to Rome and sometimes beyond. American Italian sauces tend not to use butter or cream for the sauces today. But in Italy, especially northern Italy closer to Milan down to Rome, and very close to France the tomato sauce will begin with butter or butter is added, as well as cream sometimes. This depends on who's grandmother or nonna is making it. lol My grandparents are from Milan and so our family sauce was made with butter added, although not in a roux, but with the soffritto and a bit more in the end. Sometimes grandma would add some cream for added fat and flavor and I would see here use lard instead of olive oil to get started at times. I think we lose the love of what makes Italian food so great when we say this is how something is made and is authentic only when this is used. Traveling and studying food and recipes in Italy now for 25 years, I can say you go one village over and not only is there a new language or dialect but the food and traditions and ingredients are all different. Thank you for your comments and input again. Next time you make some sauce, add some butter, as it is authentic, and used today and has been for 300 hundred years in many villages and in many families throughout northern Italy down to Rome. Thank you for watching, Joe.
Haha yes that is an enormous amount of butter. You shocked me at first. But you are cooking northern Italian, which does use butter more than southern Italian sauces. Most immigrants who came to NYC/NJ/CT/MA were southern Italians, so many of us 1st & 2nd generation who were trained by our relatives from Italy are horrified at first, but understand your cooking is just what you learned from your Milanese family. And Milan is a whole different world from Naples or Sicily. I have seen some Ital Americans use a pat of butter when finishing pasta with some tomato sauce in a pan, like TV personality Rachel Ray, for example. But using a lot of butter or cream is definitely more Northern inspired from a colder climate. So understandable. But my Neapolitan father would have spat that sauce right out and made one of his funny remarks like "the spaghetti is ruined!" So just keep in mind most Italian immigrants were southern and although every village and town had a different approach to their tomato sauce, using butter and cream in a basic sauce was not common, and therefore, we were not taught to add it.
Hello to all my subscribers and non subscribers. As to butter in my sauce recipe, just because your grandmother didn't do it doesn't mean it wasn't done or even correct. Many of you know what we know and think this represents all Italian cooking or recipes, because my Italian grandmother did it this way. Well sorry to inform and disappoint but your grandmother's recipe or traditions does not always represent Italy or authentic cooking or the history of the dish. Most often recipes developed from what was available in the area and would often have ingredients substituted for what was around in the region or in the season. This is a great thing and adds to the beautiful diversity in Italian food. As for sauce and butter. First calm down and be respectful with comments or I delete you. Second you do not know your history or when tomatoes first came in contact with pasta. News flash! Wasn't Italy it was France! So once you know the history you will know what I did in the dish is authentic to Italian cooking and authentic to the northern region of Italy. The first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by roman chef Francesco Leonardi. Before tomato sauce was introduced, pasta was eaten dry with the fingers; the liquid sauce demanded the use of a fork. Tomato use for a sauce was not really widespread until after 1800, so believe it or not it is essentially more recent than most people think. As for the butter, well almost all sauce recipes call for a soffritto, which begins with onion, garlic, celery, carrots or whatever was around depending upon the area and season. French use of tomato sauce with pasta is assumed to be first, and the french chefs would make a roux first. This begins with a fat and flour. In this case butter was almost always used however olive oil or lard was used at times as well. Then there is the soffritto and then tomatoes etc... Much of the northern tomato sauce with a huge influence from France would use cream, and or butter in the roux to make the sauce. As time progressed the soffritto was made with olive oil and butter, and as Rome was the capital, butter is still used today and many tomato sauce recipes down to Rome and sometimes beyond. American Italian sauces tend not to use butter or cream for the sauces today. But in Italy, especially northern Italy closer to Milan down to Rome, and very close to France the tomato sauce will begin with butter or butter is added, as well as cream sometimes. This depends on who's grandmother or nonna is making it. lol My grandparents are from Milan and so our family sauce was made with butter added, although not in a roux, but with the soffritto and a bit more in the end. Sometimes grandma would add some cream for added fat and flavor and I would see here use lard instead of olive oil to get started at times. I think we lose the love of what makes Italian food so great when we say this is how something is made and is authentic only when this is used. Traveling and studying food and recipes in Italy now for 25 years, I can say you go one village over and not only is there a new language or dialect but the food and traditions and ingredients are all different. Thank you for your comments and input again. Next time you make some sauce, add some butter, as it is authentic, and used today and has been for 300 hundred years in many villages and in many families throughout northern Italy down to Rome. Thank you for watching, Joe.
I'm not Italian but I love Italian food, always have. I ADORE spaghetti. It took me years to get where I am with no help, no family. My husband is Jewish/German so.....he's not Italian. I go on line and just go by instinct and watch videos, like yours. Thank you!
Thank you. Ciao, Joe.
My GF absolutely LOVES this sauce recipe, and says she has to have it! I provided her the link to your webpage, and told her to look under 'recipes' for 'traditional pasta sauce'. One comment: the recipe on your webpage seems to be missing critical steps in the directions. All the ingredients are there, but not steps like sweating the onions and garlic overly very low heat, then adding the butter, followed by all the other ingredients, and cooking extremely low heat for about three hours, stirring occasionally. I told her she needs to watch your accompanying video to get all that, but that the recipe is SIMPLE! I gave my GF 10 of the meatballs I made with your recipe lastnight, and she says her 3 & 4 year old have already devoured them, and want more! lol. I'm definitely trying more of your recipes! The recipes are authentic, simple, and your video instruction is entertaining, and very instructive. Thanks for all you do, Joe!
Sounds like your cooking made quite the impression!!👍👏😁
@@GirlMomma Thanks! It really IS good! I've made it so many times now, and so has my GF!!! :)
@@rgeorge9260 Same!! Not that they're complaining, but my family was wondering why I've suddenly gone Italian on them with cooking a dinner of Joe's every single night for the past few weeks - when the closest thing to Italian I've ever cooked was spaghetti and meatballs..in a can! 😆
@@rgeorge9260 it truly is that good! I agree. 🤗
That oil/butter/onion/garlic melt would be a great bread dip.
Aaron, You are right for sure! LOL. I would taste it all with bread at all stages. Love it! Thank you for watching and subscribing. Joe
Crazy thing is, I'm usually a meat and potatoes guy (though I'm addicted to pizza, lol) and since my weightloss surgery, I've been craving Italian quite a bit, lol. I even made a home-made marinara sauce without the sugar and mixed in ricotta cheese and cottage cheese with it for protein. Takes care of those cravings quite well. :)
That's called bagna cauda! Add some anchovies and parsley and a little bit of heavy cream. It's so heavenly you'll weep.
it’d be great eaten like in greece, add some balsamic vinegar to the oil mix and it should separate. dip some crusty bread into it and it layers onto the bread
@@KristenWack777 My dad makes it a couple times a year. I love it.
Im a 53 year old Italian from New York and we never used butter in our gravy, I think I might have to try it! Thanks for sharing.
I’ve really enjoy your page! My family was from northern Italy and I can never replicate some of my grandfather’s signature dishes because he would always leave something out when trying to teach 😂 this looks like the sauce he used to make. I’m very excited to start making some of your dishes!
So much free time these days, I've scanned lots of demo's but you've got the magic. I can smell the sauce & meatballs coming through my computer. I'll be whipping them up in my kitchen this weekend - Thanks Joe!!
My mother would be proud! Thank you making this soon!
Joe - I’m an honorary Italian and have been begging my real Italian friends to show me how to make gravy for years-to no avail! I followed your instructions to a T and OMG, I’m dying!!!! AMAZING!!!! I will only ever use your recipe again. I just need a bowl of this with a loaf of crusty bread. HAPPY!!!!!!!!!!
I love you Joe! I believe I made almost every recipe you have posted. My husband came from a big italian family and he is hard to impress but has liked everything I have made so far.
Thanks for this great video Joe! 🙂 this is almost exactly like my Mom’s sauce recipe , I looked forward to every Sunday my Mom made it , either just sauce and meatballs, or sauce for baked ziti or lasagna or just plain sauce and spaghetti, it was always the BEST!!! My Mom passed away 9 years ago, I was still very young and not cooking as much as I do now, I forgot some steps and parts of the recipe, so that’s why I’m so thankful for ur video, brings back good memories of my Mom and filled in the blanks for some steps I had forgotten . . Can’t wait to make it !! 🥰
i dont get it, the guy gives out free recipes and everyone cuts them up. if your recipe is better or youre a super breed of italian that Joe isnt, then why are you looking up recipes. if he uses too much butter then use less if you prefer.
Hey Rob thank you! Exactly my thoughts. Also if you go to the next village in Italy the recipe and variation is often very different so there is no one recipe of authentic anything really. It depends on the village and what was available in the region and the time of year which often decided a recipe in Italy and this is what is great and should be embraced, the beautiful variations in these recipes. Thank you for the support and defending me and the channel. In the end I am just putting out some love with stories and joy and family happiness. Ciao, Joe.
You are absolutely right! You can always adjust a recepe to your own taste. I use less butter and also cook my meatballs in the sause so that they suck up all those beautiful flavours en become super moisty!
Joe you are the very best, you have my full support and I would defend you to the very end!
Rob _ lol. he earn money from RUclips monetized ads.
XDHGX Debangshu that has nothing to do with my comment, but thanks
I am a private chef and love watching tutorials from other chefs. I came across your videos and am looking forward to trying some of your recipes.
I'm glad I found Joe's channel. I'll be trying Joe's recipe here this week as I've never added butter into my sauce. The only thing I'd do differently is to drain the pasta, put it back into the hot pot and add the sauce to allow the pasta to absorb the sauce. If doing this do not cook the pasta in water fully as it'll finish cooking when adding the sauce.
Joe, I made your Sauce tonight, and the house smells great. Thanks for the great recipie and demo. I'm going to Italy on Vacation this year for the first time. Can't wait for dinner!!!!!
I’m Honduran and I got this food event at my daughter school I want to bring the best spaghettis.....good luck to me lol
Jiveth09 Please give us an update on how it went! 🍝
How did it go?
How did it go? At the event?
Hey Catracha! I love his recipes😊
Hola, un Catracho aquí ¿cómo te fue?
That Jazz in the background sounds great and the spaghetti with that delicious sauce is heavenly. YUM-YUM!
Right! I was loving the background jazz music 🎷!!😊
This sauce is simple, yet simply stunning. All about the ingredients, make sure you get the best of all of them and this sauce will look after you for the rest of your days.molto delizioso.
Joe, I've made this before, and it is excellent! Everyone loves the sauce! One comment: on your webpage, while it specifies 3 cans of tomato puree and 2 cans of whole tomatoes, it does NOT specify the size. Of course I watched your video, and figured out it was the 28oz can for each. You may want to update the ingredients page for this recipe to specify the size of canned tomatoes needed, just as you specify measurements of other ingredients. Thank you.
good comment
They only sell 28 oz
@@sarahbrower2453 You're correct - at least for the whole, plum tomatoes. As for the puree, other than the store brand (which is horribly acidic!), I could not find 28oz. cans at my local store (tried 2 stores, actually). Thus, I went with Contadina, 15oz. cans of puree. It took six, total cans for the recipe, but it worked. I simply adjusted for seasoning. Always taste for seasoning. Right? Worked out great! Thx.
Thanks Richard. I was trying my best to see the size in the video and finally was able to make out what I thought was a 28. I appreciate your help.
Thanks for this recipe Joe. It's is a great hit around our family table.
How you do not have millions of subscribers, your recipes are incredible. Thanks for sharing !
I make this based on your recipe all the time but today.... I am using Vito and Joe's olive oil!! My husband surprised me with a bottle!!! Thank you
For those who didn't pick-up on it, in the video, I believe Joe mentions he is DOUBLING the recipe. However, what he presents for the rest of us is the single batch recipe. Hence, it LOOKS like Joe is using a lot of butter, but it is only two sticks - the single recipe uses one stick of butter. I just made Joe's sauce last night, following the directions provided on his website, and making sure to incorporate tips / techniques in the process. My sauce turned out amazingly well! Man, I had my doubts when I saw two TABLESPOONS of freshly ground pepper - that seemed to dwarf the other seasonings / spices, and I was worried the pepper would overwhelm everything else - but the sauce is perfect, with just the right amount of pepper "bite" to it - not over powering at all. I did wind-up adding more salt-to-taste, but then Joe only RECOMMENDED STARTING with two teaspoons of salt. After all, salt is a matter of taste, and some people need a low sodium recipe. I've made pasta sauces before, some of them a lot more involved than Joe's recipe. Joe's recipe is VERY simple, yet tasted better than any I have tried thus far - on this, my family & GF all agree. It was nothing to put this sauce together. It makes a good sized portion, so you have some for future use, and it is absolutely delicious. Tonight I am going to try Joe's meatball recipe. I had to go to the butcher for ground veal, and PLAIN ground pork (not Italian pork sausage) for the meatballs, as none of the big chain stores around me carry these. I'm confident the meatballs will be every bit as good as the pasta sauce recipe Joe provided. Thanks so much, Joe! Your videos are fun to watch, have great tips / information, and the recipes provided are delicious!
Yes exactly right. Sorry for confusion on video. Thank You, Ciao, Joe.
It’s l
What are the a counts of spices. I don't see that anywhere Joe.
There is a link to the recipe in the description.❤
TFS :) This is by far the best sauce recipe I've seen on YT. The butter component is such a great culinary addition. I will make this sauce my staple. The idea of two fats, means flavor at its height; for a bland food like pasta, that relies on a good sauce to be palatable.
MSE. Dzirasa my sauce is pretty close to this Never tried butter Will have to
Excellent sauce! This is now my go to recipe....its easy and soooo dang good!❤
hello Joe enjoying your cooking very simply explained , one word I love using when cooking is aroma can't explain it better than that relearning our Italian heritage home filled with real Italian aromas
+Salvatore joseph Exactly!! Thank you for watching and your comments. Please subscribe to our
channel for more great recipes and have a wonderful holiday season,
Joe.
Your recipe is like my Nonna’s. Just how I remember it, Ciao Joe
i've been looking to learn this for a long time now! thank you joe!!!
+candlelight23 Thank you! Ciao, Joe.
Your such a great instructor. You explain so clear, even a dummy cook like me can understand.🙂
Thank you for the recipe Joe. The sauce is super good. I added a half pound of beef to it, used only 1 tea pepper and left out the butter to reduce my fat intake. I could not ask for a better gravy and I appreciate your sharing your family recipes.
I cook mine in an electric Nesco roaster oven. That way the heat is on the sides and not the bottom. No chance to burn as the sauce isn't sitting on the heat. I cook low and slow temps. Nice also as it frees up the range for other items you might be cooking.
Bravo! I like it !
perfect my freind, perfect
Hi Joe. I`ll have this simmering by tomorrow evening. Looks really good. My next door neighbor used to send me over a pot of spaghetti every now and then. To die for! And I met this guy in Home Depot, here in Las Vegas. He was in plumbing, and he looked a little lost. I helped him find his item. Then installed for him. He`s in the "Godfather" movie. Hes Frank. You should taste his gravy. Drool. He was`t too keen on sharing recipe, though.
I am so making this sauce over pasta tomorrow. I made Braciole for dinner last night. So good! Thank you
OMG, I love this man. Simple and to the point. That is all I wanted and he gave it to me good!!!!!
Been wanting to make a good homemade pasta sauce and I KNEW Joe would have a recipe! Cannot wait to make this !!
Cutting off the tip of that spoon was genius! 👏 You better patent that, Joe! 👍💜 This is probably a silly question, but I'm a brand-new wannabe cook...I'm just double-checking that this sauce will go well with your stuffed shell recipe that I am going to cook tomorrow night after I cook The World's Greatest Fettuccine Alfredo Ever, tonight that is! 😉
Love it. Thank you!!!
Joe I made this a few weeks ago, and the sauce is AMAZING! I used it for spaghetti and meat lasagna. I’m making another batch tomorrow. Oh, it freezes very well too. My picky wife even loves it, and that’s saying something. Well done brother and thanks for sharing. 🙏🏻
Thank you so much for the kind words! I'm thrilled to hear that you and your wife enjoyed the sauce. Using it for both spaghetti and meat lasagna sounds delicious. I'm glad to know it freezes well too. Enjoy your next batch, and happy cooking! 🙏🏻🍝
Thanks so....much for taking the time getting back to me. I will use sea salt since I have it. Love your videos. You take me back to the days when I was growing up in North Philly. Moved to Charlotte 20 years ago, but proud to say I still have the Philly accent. I grew up in a neighborhood they called Little Italy, and was introduced to Italian food, by friends and my Italian Uncle. You know what they say, there are two kinds of people, those who are Italian and those who want to be Italian lol. Listening to you makes me feel like I am back in Philly, in my old neighborhood. Making your gravy tomorrow and looking forward to the wonderful smells it will bring into my house.
+GVanet I love your post and thoughts. Yes a great time that I try to recreate some moments for myself as so much of the family has passed on. We are having fun and truly love sharing these thoughts and memories and recipes with you. Thank you for watching. Thank you of rate greta thoughts. Please subscribe and have a great Thanksgiving, Joe.
Joe, I'm from South Philadelphia, Cento Italian Products are based out of South Philadelphia and South Jersey, they make great Crushed Tomatoes, another good Crushed Tomato, and this was my Mom's preferred Brand, Pastene! ALDI Stores also have excellent Crushed Tomatoes, and they also have a variety of Crushed Tomatoes with Puree and Basil added.
+Mark Conti Love it! and thank you for watching. Love to make others have fun and enjoy time in the kitchen with family. Joe
+Mark Conti Ever try Valoroso tomatoes? I live in the Scranton area and my good friend works for an Italian wholesale delivery warehouse. Best tomatoes i've found!
+Mark Conti I grew up on the above brands that you ve mentioned, its such an abomination to know that the lining in the tins can cause illness such as cancer, etc. I only use jarred ones now, its not always available but definitely much better to use. Do you know if Cento Italian Products line theirs with BPA?
sawsickness O, thank you so much for the tip- I travel through Scranton all the time for business. I'm from NYC, and have heard of Valoroso, but never tried. What grocery stores in Scranton can you find it? Much appreciated. Ciao
"Oh my God that is absolutely fantastic... Oh my god!"
Joe, you do very well presenting your cooking methodology. Keep going.
Thanks for sharing your nans way of making gravy. My Dad taught me how to make his dads sauce. He was a Frenchman from Canada. But my Pep'a made a great sauce and taught him well.The only thing tat is different they added a cooked mixture of ground beef and pork, then the meatballs & Italian sausage.Yum!😽
Sigh-- I'm not sure which looks dreamier -- the sauce or the cook :) Fun to watch! Joe, your enthusiasm is contagious. I'm going to try this recipe!
+Diane Martin P.S. The kitchen is absolutely gorgeous! I am green with envy.
+Diane Martin Thank you, and thank you for watching. Love to make others have fun and enjoy time in the kitchen with family. Joe
+Cooking Italian with Joe Blushing!
+Diane Martin Blushing!
-- just say'in :) Keep up the good videos and delicious food!
Making the sauce right now, smells heavenly! Thanks for sharing your recipe 😊
Hi, Joe. You definitely know what you're doing, my man. Good job!
I like your video because you explain the process and why you do it. Other video recipes don't explain, just shows the steps.
After testing over multiple weeks I have found most Italian restaurants use just plain tomato puree as their main pasta sauce-no spices added. I did a small diced onion in my sauce today with a cup of Chianti and it was dead-on. I made meatballs with full spice count-salt, pepper, diced garlic, diced onion, oregano,and basil and I have found by making the sauce boring you make your protein of the dish be the star of the show-if properly seasoned. Two weeks ago I followed a recipe spot on for marinara sauce that was so flavorful it overshadowed the taste of meatballs and sausage. The sauce I made today with just puree, red wine, and diced onion enhanced the flavor of my meatballs with basil, oregano, salt, paper, onion, and garlic. My conclusion: if you are just having pasta and sauce make sure to season the sauce, however if you are serving with a meat or fish, eliminate the sauce spices if you want to throw a spotlight on the properly spiced meat or fish.
Wine is also added for sweetness too. Balances out the acidity
Joe I love your cooking thank you for posting.
Joe we love your recipes and stories about your grandmother, I was very close to my grandmother and I really enjoyed her cooking. Don't listen to the haters because they are miserable and probably never had any love from any family members if they even had a grandmother and are just jealous and miserable. You're very blessed to have had your grandmother and your memories with her. I just did this recipe and really enjoyed it, it is fantastic and will be my go-to recipe for tomato sauce from now on. I actually plan on making my Thanksgiving dinner this year with this recipe as well as your other recipe for meatballs instead of turkey. My family and I love your channel, keep those recipes coming!
I love this sauce. I'm going to try it. Thanks Joe!!!
That pasta sauce looks delicious! We need to try this!
fame food Oh yea! that is red gold right there! lol. Thank you! Joe.
This guy is really good! A good teacher with great recipes!
Love your channel and recipes. Also love how you provide the recipe so i don’t have to listen to the video multiple times to figure out what you did! I am making your meatballs tonight so need the sauce!!! Thank you!
Thank you Joe! You're an
EXCELLENT teacher and I
have learned many new tips/
techniques from you even
though I'm 65+, (going on 20).
Can't wait to try your mouth-
watering recipes on my
growing Grandsons!
NanaAnn
Wow, thanks!
Interesting video!
Never entertained Butter however I will it a whirl. Love your sequence of adding all the ingredients..
Very informal..
Thanks for your educational video..
Butter is a great way to tone down the acid content in tomatoes.
Just came across your recipe today and went out and bought all the ingredients! It is currently simmering away! Can't wait to try it! Thanks for the recipe!
Thank you Joe can wait to make this this is the first time I’m gonna follow an Italian recipe on the Internet I always make my sauce but I believe I need to learn different ways and this looks so delicious thank you kindly for giving us this beautiful recipe😍😜
joe, this is the best sauce i've ever had!! thank you so much for sharing!
Watching this reminds me of the scene in Goodfellas when they were making the sauce or gravy. Remember two cans of tomatoes, haha. Gonna give this a try.
He had this wonderful system for doin' the garlic. He used a razor, and he used to slice it so thin that it used to liquefy in the pan with just a little oil. It's a very good system.
@Jay Fields
Thank you kindly sir.
Thanks for making the video, after seeing your video i went to the shop and got all the ingredients and i’m cooking the sauce right now
Hope you enjoy
Classy presentation! Thank you!!! Making some gnocchi tomorrow and will give this a go...
Very very good😍
How do you feel about the lack of finishing it in a pan with pasta water?
Simply hand crush those tomatoes. It will take less than 30 seconds and the texture will be perfect.
Or use a potato masher works a treat
Hey Joe ! Excellent videos my man ! Just completed the gravy ( sauce ) smell’s and looks great ! I also was called a “guido “ with my wife beater on and large gold chain . ( always wear them ) Thank you , and my guest ‘s and I will enjoy your creation .
Hi Joe. I found your channel when I lost my recipe for sauce. Yours was the closest I found. I made it today. Well, it's currently simmering, but the only difference between yours and mine is I use fresh herbs, not dried. I've been tasting it all day ad it just gets better and better.
Wonderful!
Joe, thank you! I now make my own sauce that is truly very delicious. When I lick the bowl I know it's good.
Joe, your referring to the "Guitara", my Grandmom used it to cut Spaghetti, although, she cut Spaghetti by hand to, and she was fast! Now, I'm guessing your from somewhere out in the Midwest, I've never started a Gravy with Butter and Onions! the Crushed Tomatoes go in, about Four or Five Cans, I add crushed Garlic cloves, chopped Basil, Salt and Pepper. On low low simmer, I stir in the Spices. in my Frying Pan with some Oil, I begin to par fry my Meatballs. on occasion I'll make Braciolles to. As my Balls are Frying, in the Skillet I max out, I roll as many and, keep the Pan full, I turn them a few times, then I fork them in to the hot Sauce. Then I add more Balls, I fry the Balls first, if I use Sausage, I fry it after the Balls, never together. Now that you've added your Braised Meats to the Gravy, you have your drippings in the Frying Pan, now this is where you get your rich flavor from, you now remove the larger portion of drippings, you don't want all that grease, you then add a small can of Tomato Paste to the renderings, this is done on a medium heat, stirring with a fork, the Paste will then merge with the drippings, it will begin to bubble, using a Ladle, add two full ladles of your Sauce from the Pot, now stir it into the Paste, it will come to a boil, it will be a rich red color, the drippings and Paste will now be the base for your Sauce. then pour it carefully in to your Pot, cover and cook over the low setting, it should cook slowly for three to four hours. some people think it should be cooked all day, your making a Sunday Gravy, not Mud!
+Mark Conti Thank you Mark, love it. Areeg with everything. My base sauce is non meat. To add meat and flavor what you recommend is exactly what I do. AS all applications and all pasta as well as all dishes do not ask for meat or meat flavor this base sauce is perfect for the start. When meat is desired this is perfect and you will see on the comments this is what is suggested. Thank you for watching. Love to make others have fun and enjoy time in the kitchen with family. Joe
I have a batch of this simmering right now for tonight's Manicotti....Can't wait!!!!
I simply adore you Joe💖 Old enough to be your mother🤣 Sometimes people just need the basics then have to adjust the recipes accordingly for health, religious, or whatever the reasons. An alcoholic could not have wine in a recipe. You remind me of my cousin's Italian hubby from Jersey; way back in the 60's Billy would walk in the door looking like a character from Grease and say to me, "Yea; how you doin' Jude?" "So Ju...dy, what-cha cookin' Babe?" I LOVE ITALIAN FOOD❗ I love Italians❗ I really appreciate your awesome recipes, and I thank you so much for sharing your beautiful family gifts. All of your recipes in my stash I gave you full credits so when I'm gone everyone will know where I got the recipes. You, Deano, & Frank are just the best. Arrivederci dall' Illinois, USA, amico mio ... Judy (Hope I got it right).
Hi Joe, would you please tell me how long the sauce can live in the refrigerator? I tend to toss things at 3 days and I hope it lasts longer than that. I’m thinking this might be a good recipe to can so it’s shelf stable.
Cathy Cutler I freeze my sauce. no worries ;)
He says right in the video that you can keep it tightly closed in the fridge for weeks
Tomatoes are high in acids, so they don’t spoil easily. Since there is no meat in the sauce, you could probably leave it in your fridge for at least 3 weeks as long as it’s stored tightly covered. I do it all the time. Good luck.
Any suggestions if I can't find San Marzano tomatoes? I recently moved from Chicago to a culturally devoid small Midwestern town and they are not available. (Neither is ground veal). Help!!! Thanks!!!
lol. Find a specialty store and I promise you you will find the tomatoes. I lived in Chicago for years. Here are a few.
J.P. Graziano Grocery
4.7
(69) · Sandwich
Long-running Italian market & sandwich shop offering subs & specialty food items since 1937.
901 W Randolph St
Closing soon: 4:00 PM
Conte Di Savoia
4.7
(42) · $ · Sandwich
Italian gourmet grocery store since 1948 with counter-serve deli for sandwiches, subs & salads.
1438 W Taylor St
Eataly
4.3
(619) · $$$ · Italian Grocery Store
Chef Mario Batali's sprawling, modern outpost featuring a range of Italian eateries & food markets.
43 E Ohio St
Bari
4.6
(108) · $ · Sandwich
Compact Italian deli & grocery serving takeaway sandwiches, salads, soups & sides.
1120 W Grand Ave #1
Tony's Italian Deli & Subs
4.7
(27) · $$ · Fast Food
Informal grocery store for imported foodstuffs from Italy plus a sandwich shop & delicatessen.
6708 North Northwest Highway
Serrelli's Finer Foods
4.5
(7) · Italian
6456, W North Ave
No I moved from Chicago to Des Moines 😔😭
Please never use veal. It's a tortured infant. Kept screaming in pain and agony on its knees in the dark all its short life. It should be illegal. Find a substitute. I beg you.
Amazon grocery
If you live near a KROGER, you can ask the manager to order a case, & he will!!
Thanks for this recipe. I will definitely do this once I'm well enough. Btw I like your background song (brings back memories). Happy New Year (2023)!!
I just made this sauce and it’s absolutely wonderful
What kind of a piasano uses a blender for the San Marzano peppers? Use your hands!
Thanks Joe for sharing it, When my Mother got that wooden Spoon, In her hand I use to run Growing up, So I don't run into her as long as she was holding that big Wooden Spoon , Some great Old Memories of that etc.
This is good! I mean really, really good. Who knew how important the right brand of tomatoes would be. Loved the taste and the color was a beautiful red. And adding the butter ... that was exactly what was missing from my old recipe. I loved it and it really makes this sauce smooth and put together. Wasn't sure about the 2 tbsps of pepper, but yea baby! Perfect! Thank you so much for posting this. My family thanks you too!
Thank you for watching. Please subscribe and share our videos on your Facebook page and email with friends. Ciao, Joe.
great sauce recipe ,i heard if the butter doesn't melt you can put it in a butter pie ?
Looks very tasty, Thanks for making the video.
Great video! Joe, have you tried Irish Butter? It has a very low water content and doesn't 'brown' as fast like the common butter in your local major food store. I found this butter at Aldi's store but not sure if you have one by you.
I will give it a try for sure. Thank you for watching. Please subscribe to our channel. Ciao, Joe.
Yeah....... today we're gonna make sauce/gravy..... family....... memories of my grandmother...... pasta rolling...... OMG the smell is incredible.....
Would like recipe gravy tomato sauce
My sauce turned out great! Awesome recipe. I can't see making it any other way. Thank you.
Hey just wondering if I can freeze this sauce and for how long
yes. zip lock. little air as possible. 3 months. Ciao Joe.
@@Cookingitalianwithjoe
I make a big batch and freeze all the time. It heats up and tastes fresh everytime!!
Things that make a sauce "authentic Italian" -->>made by an italian---->grandma was Italian and made it this way---->uses san marzano tomoatos!
It's all about good authentic Italian tomatoes butter other ingredients etc & cooked slowly with love .
I bet it smells absolutely fantastic
I am as midwestern as they come. I was in Boston and had one of the most fantastic sauces ever tasted. When I asked the secret, the cook said, in very broken English, "I use butter in my sauce." To the person from Sicily, well duh....you are not Italian....LOL.
Boom!
He must have been watching my videos. lol
NO BUTTER. That is not true Italian.
Thank you Very Very much, you saved my weekend date😏😏😏
Did it secure you a second date there, mate?
That’s what I wanna know
Wonder if they are married because of this sauce
Thanks for a wonderful recipe and demonstration!
Thanks for watching
I understand why he uses the butter. It does make a more flavorful sauce! I tried it and it turned out great!
Who cares if food is authentically italian or not
The only thing that matters to me is whether or not it tastes good
Christopher Peery If it is authentic Italian, then it will taste good.
Karl Ruehs true true but authenticity isnt the only thing that tastes good
Christopher Peery I just peeled a 2 Lb bag of fresh Garlic 🧄 for a nice big Pot 🥘of Maranara tomorrow🍝. 6 Ingredients; EVOO, Onion🧅, Garlic🧄, Paste🥫, Canned Tomatoes🍅 & Puré, Basil🌱, plus Seasoning🧂 (S&P). I’m lucky to have access to Restaurant supplies. I use Stanislaus Alta Cucina #10 Cans of Tomatoes. They’re the “Same tomato” as San Marzano, except grown in California instead of Italy Mt. Vesuvius🌋.
I guarantee it’ll taste good. I guarantee it, folks. I guarantee it.🇺🇸
Christopher Peery I think I’m going to add some carrot too. 🥕
I've heard true Italian is not as good as olive garden has ruined us to taste.
I always use tomato paste with the whole peeled tomatoes, it aides to thicken the sauce, don't enjoy sauce too thin. Notice you did not use paste or mention it in the recipe. Please Advise
Great recipe Joe! looks fantastic. My recipe is almost identical but I use fresh plum tomatoes and the taste doesn't even compare. Thanks for your videos
Best recipe for Italian tomato sauce I’ve tried - love your videos 😁
Awesome, making the meatballs tonight
Thank you! Please subscribe and please share our posts, channel, and recipes to the world! Ciao, Joe.
Whole time I've been frying the onions. Got to put an end to that!
Same!
Sauteed , garlic ,celery bell, peppers red and green,bit red onion yellow onion,carrot, onions oregano tomato paste olive oil,olives, diced tomato, crushed tomato, blend everything,return to pan cook one hour low heat sauce reduce 20 percent, add but of sugar rosemary,sea salt,black pepper, basil, Done.
Me too. Sweat the onions and garlic.
@@DanielaAndBenny4ever If it ain't broke don't fix it. Your sauce sounds really good. Some people do carrots instead of sugar to get rid of acid.
@@frankthetank1369 its just a slight amount of brown sugar.
Stanislaus brand, Alta Cucina plum tomatoes are the best San Marzano copycat grown in Modesto, California, USA. They are picked ripe, canned, cooled rapidly and on the shelf all in the same day! I'm a big fan.
Hi Joe....By chance I came across your video and I love the way you explain your cooking . It is in a way that is easy to understand and entertaining as well. Some time in the near future I will try the addition of rosemary, but still not that open to it. I am planning on making ravioli your way very soon. I tried it a few years ago and I was disappointed, but your video encouraged me to try it again. Thanks Angel