Thanks for stopping by at FixMyRecipe.com. Chef Billy Parisi here. New fix goes to Joe of New York City, wants to know the difference between spaghetti sauce and marinara. Well I already did marinara sauce. Joe, pay close attention. I’m going to walk you through spaghetti sauce.
Joe, if you’re not Italian, you got to do a couple of things before making spaghetti sauce. 1. You got to have Godfather playing in the background. 2. Maybe a little Italian music going on. 3. Use a gigantic wooden spoon; and 4. A huge pot.
Joe now we’re going to caramelize our vegetables and meat but in completely separate pots. In our first large pot, we’re going to sauté off garlic and three different kind of onions in a little bit of olive oil. And in the other one, we’re going to sauté off Italian sausage and ground meat.
Joe the reason why we’re using two separate pots is because you need to caramelize your food. This brings out all the flavor available in that food. Once we do it and it is caramelized, we’re going to deglaze with a little Cabernet Sauvignon in each pot and then combine them together.
Alright once our pot is back on the burner, now we’re going to add in our tomatoes and herbs. Of course let it sit and bring out all those excellent flavors. As you can see the consistency is nice and thick but it’s going to cook for a while and it’s going to reduce and get even thicker. At this point do not hesitate to add water.
Now Joe I’m not here to tell you your business or how long you should cook this but trust me, the longer the better. We’re about half way through so let me try a little bit. Mmm. Oh my lord, are we in Italy? No. I don’t know what I was thinking. Sure it does tastes like it though.
You can see it is still a little bit watery. Don’t worry. Now we’re going to add in some tomato paste, thicken it up and also, it’s going to provide a lot of natural salts.
Now we’re going to step it up a little bit in the flavor category. We’re going to add in some balsamic vinegar, little bit of sugar for sweetness, adjust the seasonings with salt and pepper, and at the very end, we’re going to finish it off with a little finely grated Romano Cheese.
Alright, this looks absolutely amazing and the smells are phenomenal. Let’s get a little taste of our final product. Joe my friend, your boys are going to love you for how wonderful this spaghetti sauce tastes. Stick to my recipe and you are going to be amazed at the flavors that it offers.
Joe, once again, thank you so much for writing this is. I had a great time making this, brings the Italian out in myself. Come back tomorrow. See our new featured fix of the day.
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