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Started By
Message
True Italian Spaghetti Sauce
Posted on 10/12/20 at 7:05 pm
Posted on 10/12/20 at 7:05 pm
Can anyone point me to a recipe from a true Italian on a sauce. There’s tons of recipes but I don’t know if they’re authentic. Just like “cajun” recipes on the web, most are bullshite. Any help would be appreciated.
15
Posted on 10/12/20 at 7:07 pm to thermal9221
Posted on 10/12/20 at 7:11 pm to thermal9221
Probably the best looking Italian chef in the business today.
I did the search for you. Who cares if her sauce is good or not if there is a video of the recipe?
I did the search for you. Who cares if her sauce is good or not if there is a video of the recipe?
This post was edited on 10/12/20 at 7:13 pm
Posted on 10/12/20 at 8:08 pm to thermal9221
Al Aglione is simple.
Diced tomatoes (a ton)
A lot of chopped garlic
salt
pepper
Olive oil
A dash of cayenne at the end
Cook it down for a few hours
To turn it into a marinara add some water to thin it up a bit
Diced tomatoes (a ton)
A lot of chopped garlic
salt
pepper
Olive oil
A dash of cayenne at the end
Cook it down for a few hours
To turn it into a marinara add some water to thin it up a bit
This post was edited on 10/12/20 at 8:10 pm
Posted on 10/12/20 at 8:13 pm to thermal9221
From what region?
Posted on 10/12/20 at 8:22 pm to Treacherous Cretin
I'll see if I can get the one my mom uses. She got it from a neighbor back in 80s that was full blooded Italian, was their family recipe. Takes all day to cook but is amazing
Posted on 10/12/20 at 9:20 pm to Treacherous Cretin
Italy
New York/New Jersey
New York/New Jersey
Posted on 10/12/20 at 9:24 pm to Shotgun Willie
My biggest question is why all day to cook? I don’t mind cooking all day but what’s the reasoning? There’s no meat to tenderize.
Posted on 10/12/20 at 9:44 pm to thermal9221
Posted on 10/12/20 at 9:58 pm to thermal9221
You cook all day and the sugars and fllavors from the tomatoes grow and develop
Posted on 10/12/20 at 10:23 pm to thermal9221
garlic
olive oil
onion
tomatoes
basil & oregano
salt
sugar (optional)
cook it until thick and well developed
olive oil
onion
tomatoes
basil & oregano
salt
sugar (optional)
cook it until thick and well developed
Posted on 10/13/20 at 7:17 am to thermal9221
Im not sure Italians serve “Spaghetti sauce”. That’s more of an Italian American thing. What you’re wanting is probably a “Sunday Gravy” in New York Italian parlance LINKor “Red Gravy” in Creole Italian. LINK
I’ve adapted my spaghetti sauce from Patsy’s (Sinatra’s favorite Italian Restaurant) Bolognese Sauce
LINK
I’ve adapted my spaghetti sauce from Patsy’s (Sinatra’s favorite Italian Restaurant) Bolognese Sauce
LINK
This post was edited on 10/13/20 at 7:24 am
Posted on 10/13/20 at 8:39 am to nateslu1
quote:
LINK
For authentic Italian dish recipes, here's the channel for you
that rack appears to have some potential
Posted on 10/13/20 at 9:25 am to thermal9221
Are you looking for Italian American spaghetti with meat sauce, bolognese, or the Sunday sauce that others have mentioned? I'm not italian but I've made each variation and they're all good. I grew up eating spaghetti with meat sauce so that's the one I make most frequently. I can't give you an exact recipe, but I start by browning off some 80/20 and italian sausage. After removing the meat I sweat an onion, green bell pepper, and garlic (toward the end) in the leftover grease from the meat. Once the vegetables are cooked down I add a good dollop of tomato paste, italian seasoning, a couple anchovies, and red pepper flakes and fry that for just a couple minutes to wake up the herbs and flakes.
I take a couple 28oz cans of san marzano tomatoes and crush them by hand before adding them to the vegetables and meat. Bring it up to a simmer and add in some sliced mushrooms and green olives and a bay leaf. I add a couple glugs of fish sauce. simmer for a couple hours. If it gets too thick add a little water or stock, but remember you want a little of the pasta water to help emulsify everything. The reason you want to simmer for a while is to take the raw edge off the tomatoes and deepen the flavor. Season with salt obviously and a little sugar if you like it on the sweet side.
I like this method because you get a lot of vegetables and a good bit of umami from the mushrooms, anchovies, and olives. It freezes great.
I take a couple 28oz cans of san marzano tomatoes and crush them by hand before adding them to the vegetables and meat. Bring it up to a simmer and add in some sliced mushrooms and green olives and a bay leaf. I add a couple glugs of fish sauce. simmer for a couple hours. If it gets too thick add a little water or stock, but remember you want a little of the pasta water to help emulsify everything. The reason you want to simmer for a while is to take the raw edge off the tomatoes and deepen the flavor. Season with salt obviously and a little sugar if you like it on the sweet side.
I like this method because you get a lot of vegetables and a good bit of umami from the mushrooms, anchovies, and olives. It freezes great.
This post was edited on 10/13/20 at 9:26 am
Posted on 10/13/20 at 9:34 am to thermal9221
My go tos are Henry Hill's basic Tomato Sauce and his Sunday Gravy.
The best resource I've found is his cookbook ... the guy was a frickin' rat, but he knew his way around a kitchen. I got both Rocco Dispirito's "Rocco's Italian American" and I got Henry Hill's " Wiseguy Cookbook.," and Henry's tomato sauce is far superior. He explains in an almost Alton Brown-ish way the science behind cooking it all day and skimming the orange foam from the top before you stir, because that's the acid. I'm a Sicilian born and raised in New Orleans, and both of my Grandomthers loved that tomato sauce.
There's a ton of other great recipes in there, and in between he has little short stories of his life in Witness Protection (after the events of Goodfellas).
The best resource I've found is his cookbook ... the guy was a frickin' rat, but he knew his way around a kitchen. I got both Rocco Dispirito's "Rocco's Italian American" and I got Henry Hill's " Wiseguy Cookbook.," and Henry's tomato sauce is far superior. He explains in an almost Alton Brown-ish way the science behind cooking it all day and skimming the orange foam from the top before you stir, because that's the acid. I'm a Sicilian born and raised in New Orleans, and both of my Grandomthers loved that tomato sauce.
There's a ton of other great recipes in there, and in between he has little short stories of his life in Witness Protection (after the events of Goodfellas).
Posted on 10/13/20 at 10:16 am to unclebuck504
quote:
My go tos are Henry Hill's basic Tomato Sauce and his Sunday Gravy.
Do you slice the garlic with a razor blade?
Posted on 10/13/20 at 10:36 am to Y.A. Tittle
I am guaranteed to crave Italian food any time I watch Goodfellas or The Godfather.
Posted on 10/13/20 at 10:50 am to dpd901
quote:
That’s more of an Italian American thing
People forget tomato’s are a fruit of the new world
Posted on 10/13/20 at 11:10 am to thermal9221
quote:
why all day to cook?
The longer the tomato sauce cooks, the sweeter and thicker it becomes. Just cook it on a low fire in an uncovered pot.. Low and slow.
This post was edited on 10/13/20 at 11:13 am
Posted on 10/13/20 at 11:21 am to bdevill
quote:
Just cook it on a low fire in an uncovered pot.. Low and slow.
Or in a dutch oven with the lid cracked at around 250-275. Same principle but you get browning from above and below with the oven.
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