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Marinara sauce as good as the restaurant! made using simple ingredients that speak for themselves. #sauce #howtocook
Marinara recipe –
2 cans of pure Italian tomatoes (each can is 28oz)
olive oil to saute
1 Sweet onion diced fine
4 garlic cloves minced fine
4oz white wine
1/4 teaspoon cracked black pepper
1 teaspoon oregano
1/2 teaspoon chili flake
1tsp OCEAN (salt, adjust salt levels when sauce is finished too)
1 small bunch basil leaf
2oz olive oil to finish
How many minutes on the gas? ( The wine sauce )
Don't forget a touch of sugar. I mean a touch, a tiny amount. No where near enough to make it sweet just to cut the acidity a bit.
Yes, I love my sauce tasting like rubber gloves
Lowkey I am fine with the mac and cheese also this whole video went over my drunk little head :p
Is that a can of mutti tomatoes?
Damn is😂🎉
@lionfield
completely wrong! for any professional kitchen!
Mill your tomatoes! if you didnt know every box grader has a milling side!
The trick is to cook the oil and tomatoes together until emulsified! there is no set time!
That sauce looks fabulous, and the only thing that will make it better is to use a dark red wine instead of white. Like maybe a Lambrusco from Reunite, or another red that you like.
Canned tomatoes have a lot of salt.
Nah no garlic fam. Like maybe 1 clove.
why can tomato sauce occassionally get butter
literally just realized i hadn’t subscribed to you yet. idk how that’s even possible. righted my wrong immediately lol
Damn! 🍅🍅🍅🍅🍅🍅🍅🍅🍅🍅🍅
absolutely delicious 😋 yummy ❤
Yum 😋
You seem like a bro so I feel comfortable asking this dumb question: why do chefs do the knife smash on the garlic to open it? I've always just palm striked it and for a second I thought you'd do the same after crushing the head with your hands lol
This guy looks like Anime Chef
Dam badass thank you 😊
Perfecto!!! 👌🏻🥰😘❤💋
No need for more olive oil also simmer 8 hrs minimum
Thanks sir
Can it be cans and stored? Can you keep it in pantry?
You call it a splash, but sir, that was 2-3 drizzles.
oregano is a hell no
Add a parmesan cheese rind with the basil
Jose el GANSTA
I will never understand how one can chop that small that fast. I mean, I get and know it's to practice it everyday, and that there's a technic for it, but man… I both envy it and be amused by that sort of talent…
type of stuff I get when I'm fasting
🪶👍🏼