- Seriously, who doesn't
love a good spaghetti sauce?
I just got done eating this
and if you don't make it,
you are out of your mind
because it is ridiculously delicious
and so incredibly simple to make.
I know you're gonna
love this family recipe.
This is an adaptation of my dad's recipe
and it is seriously amazing.
I cannot say that enough.
To kick this recipe off,
we need to knock out a
little prep, all right?
Sound good?
Let's cook.
No matter if you call it
Ragu or spaghetti sauce,
it all starts with onions.
So, I've got some white onions here
and we need to medium dice them.
So, go ahead and slice off each end,
cut it in half and then simply peel
off that outer shell of the onion.
Now we're going to medium dice.
If you need to know how to do this,
please check out my video on knife cuts.
It'll be extremely helpful
and not just for this recipe.
And, believe it or not,
I'm not even crying for
cutting all these, not bad.
Finish up the onions and
then what we're gonna do
at this point is just go ahead
and place them in a bowl.
So it's just gonna be easier to transport.
Once they're all in there,
we are going back over to
an extremely large pot.
Hit it with some olive oil.
Probably about three tablespoons or so,
and we're gonna turn the heat down to low.
That's right, I said low heat
because we want these onions slow and low.
So, go ahead and add
all of these in there.
I know it seems like a lot,
but I promise you they're gonna cook down
and there's not gonna be
as much as maybe you might of thought.
So go ahead and give it a few stirs
and then when it comes to doing this,
you want them to be golden brown.
So, come back every
five, every 10 minutes,
give them a stir,
make sure nothing is
burning to the bottom.
When you take the time to caramelize
and brown up these onions,
you're gonna release all
of the natural sugars and the flavor
is gonna be absolutely amazing
in your spaghetti sauce
because you took the time to do this.
So, let's take one last look.
Yep, perfectly golden brown.
Gonna be really nice and
sweet and at this point,
you know I'm Italian,
so I'm adding in quite
a few garlic cloves.
I'm gonna do 10 here.
Go ahead and run it through a
garlic press or finely minced.
Like I said, I'm sick of
chopping garlic in this life,
so the garlic press it is, my friends.
Gonna scrape off any
last garlic bits there,
then I'm gonna simply mix everything in.
This is only gonna take about three
or four minutes for it to cook,
but I wanted to glaze with some red wine.
And when it comes to cooking with wine,
I was always taught,
don't cook with something
that you wouldn't drink.
So, I've got a fairly
inexpensive $7.99 bottle
of Cabernet Sauvignon that
we're gonna pour right
into our pot and deglaze all
those delicious, caramelized
onions and garlic with.
About one cup here.
We're gonna cook it until
it is reduced by one half.
That means we're gonna cook it
until the liquid is half gone
or absorbed into the onions
and, at this point, it's
meat time, my friends.
Go ahead and add in some ground sirloin
and then next I'm going to add
in some loose, Italian mild sausage.
If you like a little zip,
you can absolutely use hot sausage here.
And next go ahead and
turn the heat up to medium
because we wanna get all
of this goodness cooked.
Be sure to chop it up so
that everything breaks up
and there's no big chunks in there.
I get it, I know you're already saying
this is gonna make so much
food, but a few things.
One, my buddy just had a kid.
I'm gonna bring some over there.
This freezes amazingly well,
but also go to billyparisi.com.
It doesn't matter what
recipe you decide to go to.
Scroll down 'til you get
to that little recipe card.
Now, run your little mouse
cursor over the servings amount.
You're gonna see a slider
that goes up and down.
You wanna scale this back, go ahead.
You wanna scale it up and make
even more, totally up to you.
This is just an easy, simple way
where you can scale down or
scale up any of my recipes
to make it fit your needs.
Okay, now we need to go ahead
and prepare our tomatoes.
I've got some whole peeled tomatoes
and I always liked to
remove any processing done
at the store, I like to do it myself.
So, no chopped, no crushed,
I'll take care of it.
I'm gonna put on some gloves
just because I don't
want you to yell at me
because I'm touching
food with my bare hands.
I'm going to simply squeeze
all of these tomatoes
to sort of crush them up myself.
I believe when you do this,
you're gonna release a little bit
more flavor into the sauce.
It's gonna be sweeter and a lot tastier.
Now, when doing this,
you can also use a spoon
or even a potato hand
masher if you'd like.
And let me stop and say my dad found
a number 10 can of San Marzano's tomatoes
for four bucks at some little
Italian spot in Detroit.
He brought it down for Christmas,
that's why I'm making this recipe.
Be sure to find out what's
on sale, my friends,
it'll make this so much cheaper
and so much more economical,
it'll still taste amazing.
So go ahead and finish crushing them up.
You can take a look if you'd
like to see where we're at.
It's nice and crushed, it looks fantastic.
Now, let's head over to the cooktop
and first we're gonna take a little look
at our ground sirloin and Italian sausage.
This looks absolutely fantastic
and, just as a side note,
you could add ground lamb
in here too, FYI there.
Now, pour in our crushed
tomatoes that we're using.
This is just gonna be
so amazing of a sauce.
I can't even stress enough.
Pour it all in there and
then what we wanna do
is give it a little stir,
sort of mix it in right with the meats.
But I wanna add a little
bit more sauce here
and, obviously, a little old school trick.
There's gonna be some sauce
on the side of that bowl
or even in the can.
Give it a quick rinse out with some water.
Go right back over,
pour it in there, boom,
you get an extra half cup to a
cup of sauce, you're welcome.
Now it is time to add in some herbs.
I've got some dry oregano
that I'm gonna hit it with
and next some dry basil.
If you remember what I always say
when it comes to using herbs,
you start with dry, you finish with fresh.
While this sauce is cooking,
all of those amazing
flavors from the herbs
are gonna come right out in this sauce.
Turn the heart down to low,
let it cook for about 30 minutes.
Now what I'm gonna do is go
over to my cutting board.
I've got a few different cheeses.
First some Pecorino Romano.
It's a nice, salty, delicious hard cheese.
We are going to finely grate it up
on this grater and next
some Parmigiano-Reggiano.
This is gonna add a ton
of fantastic, silky delicious flavors.
I've got about three cups total.
I like to do it right on parchment paper
so that it transports very easily.
Heading right over to that pot.
Go ahead and finish off your
sauce with some of this cheese.
We're going to mix it in there
and then next I've got
some fresh, chopped parsley
which we're just gonna add right in there.
It's gonna add color
and it's very Italian to use
things like Italian parsley.
I know, goofy, right?
Now, at this point,
we're gonna give it a stir
and this is going to be controversial,
but I'm gonna add in
some balsamic vinegar.
Ask yourself, how good is balsamic vinegar
on fresh tomatoes?
It's amazing.
So add a little bit,
taste it, see if you need
to pour a little bit more in there just
to sort of accentuate those flavors and,
if you need a little sweetness,
hit it with some sugar,
taste it, hit with a little
bit more sugar, then we'll see.
And it's all about understanding
these simple cooking techniques
so that you can apply
it to all of your food.
So you can make anything
homemade from scratch.
I always say it tastes way better.
You understand that you taste it,
you season it, you taste it again.
There's nothing worse
than adding too much.
You can't go back, my friends,
but you can always add a little bit more.
Now let's talk about thickening this up.
What I'm going to be doing is
adding in some tomato paste.
This part is totally up to you.
I like a little bit thicker sauce.
My dad likes a thinner sauce,
and he swears it doesn't give him
as bad heartburn or acid reflux.
But, I like thick sauces and Ragu,
so I'm hitting it with tomato paste.
I'm gonna thicken it up.
Last but not least, of course,
we're gonna hit it with some sea salt,
some fresh, cracked black pepper.
Mix in all of those flavors
and I cannot say this enough.
Sauce will always taste better
over time just like soup.
It's really good today,
but it's gonna be
absolutely insane tomorrow.
So now what?
Of course we're gonna make some pasta.
Go ahead and season up some boiling water.
Should taste like the ocean
and add in your homemade spaghetti.
I've got an awesome recipe for you.
Only takes about a minute or so
and, yes, you can use dry noodles.
I'm not gonna be upset with you.
After this time what we're gonna do
is simply drain it off
and then it's time to plate
all this up, my friends.
So now kick over to super slow motion.
In a bowl, add in your
desired amount of spaghetti
or you can even use angel
hair noodles if you'd like.
I'm not much for tossing it ahead of time,
but I do like to add on
a heaping scoop over top.
One, I think it looks
prettier when serving it
and I like to sort of just eat the sauce
because, yeah, it's good.
Finish it by grating on a little bit
more Parmigiano-Reggiano
or you could even do Pecorino if you want.
For a little zip I'm gonna add
on some crushed red pepper flakes
and then, last but not least,
of course some parsley.
How about this beauty?
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Be sure to like this video
if you're loving on this recipe.
And I'll catch you on this next video
because it is dang delicious.
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