Home Pasta REAL Italian Tomato Pasta Sauce * PROFESSIONAL Recipe *

REAL Italian Tomato Pasta Sauce * PROFESSIONAL Recipe *

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FOR BEST RESULTS use the completed sauce to simmer meatballs in. If you plan on utilizing this by itself, then add some inventory to it – ideally beef, however in case you are vegetarian, then use mushroom inventory. This will not be meant as a completed sauce by itself.

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39 Comments

  1. Thorkil Johnsen

    November 4, 2018 at 9:11 am

    Hey. Followed every step precisely, and it turned out to be a simply amazing tomato sauce! My sis, who is a former chef cook, praised it to the skyes, saying it was one of the best tomato sauce she had ever tasted! Thank you Sir.

    Reply

  2. TOXIC DEMONx

    November 4, 2018 at 9:11 am

    This turned out heavenly 🤤

    Reply

  3. Shanaz Alliar

    November 4, 2018 at 9:11 am

    Thankyou very much. Well explained.thankyou .

    Reply

  4. Screen Clean

    November 4, 2018 at 9:11 am

    I tried this recipe all the time, my pasta is delicious, amazing and everyone love it , they siad its authentic. Wow I am a Thai who never cooked Italian food before. Thank you so much!

    Reply

  5. Hawkeye the best

    November 4, 2018 at 9:11 am

    Can the vodka also be replaced by Grappa?

    Reply

  6. joseph hadabeer

    November 4, 2018 at 9:11 am

    It's remarkable how many of you indicate you need the ingredients and the man has addressed that countless times. Read a little! Going to try this and very grateful to you for posting this for all of us. Don't let the nimrods keep you from posting further videos!

    Reply

  7. Linda Friend

    November 4, 2018 at 9:11 am

    Looks delish 😋.

    Reply

  8. altrogeruvah

    November 4, 2018 at 9:11 am

    Professional? Definitely. Authentic? No way. There are way too many burned things going on to get that rustic Italian trattoria taste. I'm not dismissing it though, I'll keep an open mind and try this in a few days.

    Reply

  9. killshot123

    November 4, 2018 at 9:11 am

    You use pasata for "real sauce"?

    Reply

  10. Luiz Carlos Engelhardr

    November 4, 2018 at 9:11 am

    Very good.

    Reply

  11. Ray Dunkin

    November 4, 2018 at 9:11 am

    How the hell are we supposed to know everything that's going in you don't tell us

    Reply

  12. Machiavelli III

    November 4, 2018 at 9:11 am

    It's a guessing game with the ingredients, lol.

    Reply

  13. Omar Wahid

    November 4, 2018 at 9:11 am

    In mediterranean culture we never use butter for cooking, you started so bad!!!!! Fix it

    Reply

  14. Sana Perveen

    November 4, 2018 at 9:11 am

    Yesterday i made this sauce…n i love it…this recipe is amazing….✌

    Reply

  15. Jimmy Ferrero

    November 4, 2018 at 9:11 am

    Hey MrPlanx. Love the video and am going to attempt tonight. Do you think using a 3qt sauce pan instead of 2qt will alter the intended flavor? Thanks, man!

    Reply

  16. kurdish bazm

    November 4, 2018 at 9:11 am

    I just love the way they make ppl to feel hungry in italy. 😐

    Reply

  17. Paul Smith

    November 4, 2018 at 9:11 am

    I copied the steps in a document. Here they are:

    Begin by heating 15 ml (1/2 oz) olive oil and 30g (1 oz) butter to cook the garlic. You want the butter to brown with the garlic in it, but do NOT burn the garlic!

    When it is done, set this aside in a small bowl.

    In a separate heavy-bottom pan (already hot) on HIGH HEAT, add 60 ml (2 oz) olive oil to coat the bottom.

    Now add 150 g (5 oz) of the Italian tomato sauce/pureé. DO NOT STIR!

    Add 1 t. brown sugar, and 3/4 t. sea salt. NO STIRRING!

    If you have problems with the sauce actually burning, then you are not using a thick enough pan. Do NOT use cast iron, either. It must be non-reactive metal.

    After several minutes the bubbles will get small. Wait until that point.

    Now add the 45 g (1 1/2 oz) diced onion, and the 120 g (4 oz) quartered cherry tomatoes.

    Finally now you will stir for the first time in this recipe.

    Lower the heat to medium-high and cook until the tomatoes have mostly melted into the sauce.

    Now add the other 150 g (5 oz) of the Italian tomato sauce.

    Add a little freshly grated lemon zest.

    Also add the 1/2 teaspoon of ground black pepper at the point (not shown in the video).

    NOW ADD:
    30 ml (1 oz) Red Wine
    30 ml (1 oz) White Wine
    30 ml (1 oz) Vodka

    Partially cover. Still Medium-High Heat and cook for 10 minutes

    Now add the 1/4 t. Cayenne pepper, stir and cover again.

    Cook for 5 more minutes

    Now add the basil paste or cut basil

    Move off of the heat and cool slightly before using a stick blender to pureé.

    NOT SHOWN: Finish with about 2 teaspoons of the best quality red wine vinegar. I strongly suggest Balsamico Rosso from Italy.

    Reply

  18. Jane Evans

    November 4, 2018 at 9:11 am

    Reading bottoms comments again😜

    Reply

  19. MR ice man

    November 4, 2018 at 9:11 am

    It would be great if you could tell us exactley what you are putting in it. I fucking love pasta

    Reply

  20. anushka arora

    November 4, 2018 at 9:11 am

    I would love to try this at home but I didn't get what all ingredients are added into it

    Reply

  21. rip itup

    November 4, 2018 at 9:11 am

    Nice Recipe very unique

    Reply

  22. Hennessy Blues

    November 4, 2018 at 9:11 am

    INGREDIENTS (in order they are used)

    75ml (2 1/2 oz) Extra Virgin Olive Oil.

    30g (1 oz) Butter.

    5-6 Garlic cloves- crushed with the side of a knife.

    300g (10 oz) Tomato Sauce [ Italian PASATA ].

    1 teaspoon Brown Sugar.

    45g (1 1/2 oz) Onion- Diced.

    120g (4 oz) Cherry Tomatoes- quartered.

    1/2 teaspoon Black Pepper- ground.

    Lemon Zest- freshly grated.

    30ml (1 oz) EACH of Red Wine, White Wine, Vodka.

    1/4 teaspoon Cayenne Pepper.

    1 teaspoon Knorr brand Basil Paste, or 1 Tablespoon minced fresh Basil.

    2 teaspoon Red Wine Vinegar.

    DIRECTIONS

    Begin by heating 15ml (1/2 oz) Olive Oil and 30g (1 oz) Butter to cook the Garlic. You want the Butter to brown with the Garlic in it, but do not burn the Garlic!

    When the Oil, Butter and Garlic is done, set it aside in a small bowl.

    In a separate heavy-bottom pan (already hot) on High Heat, add 60ml (2 oz) Olive Oil to coat the bottom. Allow Oil to get hot.

    Now add 150g (5 oz) of the Italian tomato sauce/puree. DO NOT STIR!

    RESIST THE TEMPTATION TO STIR!

    Add 1 teaspoon Brown Sugar, and 3/4 teaspoon sea salt. NO STIRRING!

    [ If you have problems with the sauce actually burning, then you are not using a thick enough pan. DO NOT use cast iron, either. It must be non-reactive metal. ]

    [ After several minutes the bubbles will get small. Wait until that point. ]

    Now add the 45g (1 1/2 oz) diced Onion, and the 120g (4 oz) quartered Cherry Tomatoes.

    [ Now you may stir. ]

    Lower the heat to medium-high and cook until the Tomatoes have mostly melted into the sauce.

    Now add the other 150g (5 oz) of the Italian tomato sauce.

    Add a little freshly grated Lemon Zest.

    And add the brown butter and Garlic cloves you cooked at the start of this.

    Also add the 1/2 teaspoon ground black pepper.

    [ Wait a few minutes. ]

    Now add 30ml (1 oz) Red Wine, 30ml (1 oz) White Wine, 30ml (1 oz) Vodka.

    [ Partially cover. Still on medium-high heat. Cook 10 minutes. ]

    Now add the 1/4 teaspoon Cayenne Pepper, stir and cover again.

    [ Try not to get splashed and burned. ]

    [ Cook 5 minutes more. ]

    Now add the Knorr Basil Paste, or the minced fresh Basil.

    [ Stir. ]

    [ Move off the heat and cool slightly before using a Stick Blender to puree. ]

    Finish off with about 2 teaspoons of the best quality Red Wine Vinegar. ( Balsamico Rosso from Italy suggested)

    [ Make this sauce extra smooth by passing through a fine Mesh Sieve. ]

    [ NOTE: This sauce is thick, because it is anticipated that it will be diluted slightly by the pasta water clinging to the freshly cooked pasta you add to it. ]

    [ IMPORTANT NOTE: You began on HIGH HEAT, and stay there until told to reduce to Medium-High, then keep that level of heat for the rest of the recipe. ]

    !BUON APPETITO!

    Reply

  23. whiskers

    November 4, 2018 at 9:11 am

    first time i see a recipe vid without being told wtf is put in it..

    Reply

  24. Karanjit Kaur

    November 4, 2018 at 9:11 am

    can someone tell me the ingredients?

    Reply

  25. Amy Morton

    November 4, 2018 at 9:11 am

    Would love to try this. Where's the list of ingredients? Not sure what exactly your adding.

    Reply

  26. Naf B

    November 4, 2018 at 9:11 am

    Where is recipe?

    Reply

  27. Susan Hill

    November 4, 2018 at 9:11 am

    I tried to read through many comments to find the answers I was looking for. I figured out the pot type and size as well as the tomato pasata. My only question is…If I am trying to use it for pasta sauce, how much beef stock do I add to it and how long do I allow it to simmer for? Sorry in advance if you've already answered this.

    Reply

  28. Marko Simurina

    November 4, 2018 at 9:11 am

    Thank you, i am gonna try this and feel it will be great.

    Reply

  29. nurul hayati

    November 4, 2018 at 9:11 am

    Where to get the ingredients for dis pizza sauce plss

    Reply

  30. Marcelo França

    November 4, 2018 at 9:11 am

    knorr ? really ?

    Reply

  31. walkwithred

    November 4, 2018 at 9:11 am

    Was so excited to eat this that I forgot to add the red wine vinegar at the end despite ordering in a very nice bottle for it! Amazing flavour. We are lucky that you shared the recipe!

    Reply

  32. Sara Lopes

    November 4, 2018 at 9:11 am

    Can anyone list the ingredients please??

    Reply

  33. Jason Chiang

    November 4, 2018 at 9:11 am

    i'm curious did italians really add vodka?

    Reply

  34. Joe

    November 4, 2018 at 9:11 am

    this is treasure!

    Reply

  35. The Winters

    November 4, 2018 at 9:11 am

    Hi thanks for the sauce video it looks amazing. I have a thick bottomed stainless steel pan the right size, would this work or should I buy a more suitable pan, sorry if you have answered this already, I did look.

    Reply

  36. Dominic Thewlis

    November 4, 2018 at 9:11 am

    F*** me fella, this is a ridiculous sauce, been stuck on dolmio sauces for years and yesterday i thought id have a crack at this, thought some of the ingredients were a bit silly until i tried it, i will never question them again. I will never go back to sauces from a jar after this, absoloutely brilliant!

    Reply

  37. Yay Nay

    November 4, 2018 at 9:11 am

    very oldschool

    Reply

  38. Captain_Dirt

    November 4, 2018 at 9:11 am

    It's impossible to make this sauce without a list of ingredients , or amounts of ingredients .

    Reply

  39. besma melloul

    November 4, 2018 at 9:11 am

    Great videos.. keep up the good work… lot of love from France ❤️

    Reply

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