PalmRoyale
Senior Member
I don't really need to write down more, do I?
This recipe is on point. Definitely do the tomato paste make sure it gets caramelized.The most important thing is to use San Marzano tomatoes.
This is a good base sauce that you can use in other recipes.
- 2 tablespoons of your best olive oil in a heavy pot with some red chili flakes.
- Sweat finely diced onions
- Add finely diced garlic and cook until you can smell it
- Add can of San Marzano tomatoes ( you can break up the tomatoes before adding or just crush them in the pot).
- Add couple of basil leaves (optional)
- Cook on low simmer for at least one hour.
- Salt and pepper to taste
For a richer sauce you can cook a tablespoon or two of tomato paste into the onions before adding the tomatoes.
I want to try a simple pasta+meat balls+sauce dish. I saw that my local super market now sells Mutti finely chopped canned tomatoes which as I understand it is a go to brand in Italy so it must be the best quality San Marzano tomatoes.
Part of it was buying crushed tomatoes instead of whole peeled, but I have bought the same brand before and the crushed tomatoes have been okay.
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Mutti is definitely not San Marzano tomatoes...maybe Italian, but not the best. You should try to source real D.O.P. certified San Marzano tomatoes for the best sauce.
Thaty's going to be difficult and very expensive here in the Netherlands so I have to make due with what's available.
I make awesome meatballs that make anything taste goodIf your meatballs are great, and you cook them in the sauce, they will help compensate for the less than optimal tomato product.
That is exactly what I did on my first batch. The sauce was okay if you didn't know it was supposed to be a tomato sauce I used some of it in the layers of a lasagna I made, but to top off the lasagna and for serving I needed real tomato flavor, which meant a new batch.My suggestion would be to make meaty pasta sauces to compensate for the crap tomatoes.
Add bacon and mire poix.
You are really supposed to use sausages AND meatballs if you want to do it right...i like to use sausage and pancetta in my red sauce for spaghetti instead of making meatballs.
serious business - alwayswell in pro setting i do a braised pork neck ragu (which has pancetta added) AND meatballs which is a 2-day prep process, def no cut corners there.
im weird in that i dont like to eat fresh pasta, much prefer dried cause it's way more al dente. but ya know, restaurant setting gotta make it fresh... whatevers.
im weird in that i dont like to eat fresh pasta, much prefer dried cause it's way more al dente. but ya know, restaurant setting gotta make it fresh... whatevers.
all this pasta talk got me wanting some pappardelle and short rib with calabrian chillies.
or some bucatini carbonara
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