How To Make The Best Pasta Sauce | Delish Insanely Easy

Why does my pasta look soupy

Why does that can of tomatoes look bigger the 28 oz?

I never used butter in my pasta sauce always used Olive oil. may have to give it a try.

I'm sorry, but who TF puts BUTTER in pasta sauce! That's one of the most blasphemous things I've ever heard! I mean, you can eat whatever you want, but just do yourself a favor and don't EVER go to an Italian with that recipe! XP

Thank~you for sharing it is so good...

Tip use an emerson blender for the canned tomatoes😉

No very Italian....

Thanks, that dish was awesome... just added a dash of cinnamon... Try it! It's great

I’m making this right now

Butter???!!!???!!!!? OMG

Love the sexy 70s music and slo mo at the end.

Looks great. Nice video + instructions. I'd go for a bit more sauce and a drizzle of EVOO at the end. Cool kitchen

How big is the tomato can??

I made this, but without the chili peppers, was great!!!!!

I love how she talks, I would wife her up.

Hey! Thank u x

She needs to learn better, u need to cut the onion honey ! Lord

Tastes really good, thanks!

looks really bland...

45 minutes?!

Wow

Who else notices her pots and plate ? Very old fashioned and nice 👌♥️🥰

Fennel seed is what I like to put in my pasta sauce, since you asked.

it kills me that she put the tomatoes sliced side up

It looks so delicious. I will definitely try it.

This is a great recipe thanks!

I made this sauce last night for my husbands birthday dinner! He loved it so much! Everyone did! ❤️

love this video and if you would like a video to prepare the best pasta: Preparing the best pasta can be really difficult at first. It was almost impossible for us to master how to do it without proper step-by-step tutorial from the professional chefs.
I`ve watched hundreds of tutorials online, but nothing beats this simple, clear-to-the-cut video here: @t

I love this video. Thank you for being one of the only takes on Marcela Hazan's sauce that makes a point to say you don't have to throw out the onion! I've always hated that!

I hIghly recommend that anyone making this recipe use canned San Marzano tomatoes. They're much, much better and don't have the acidity of regular tomatoes. Consequently, there's no need to add some grated carrot (a common trick) to reduce the resulting acidity. The "big box store where you have to be a member" carries a case of 6 cans. Just a question... Don't the editors of Delish own a Scotch spoon, otherwise known as a plastic spatula, for cleaning out that tomato can?

yeah, you had to ruin with changing the philosophy of the simplicity of this sauce, more garlic to ruin it, and this and that.

made it and it's delicious and insanely easy! Definitely would recommend

Why did't she just chop onions and sate those first to get a richer flavour. Then when you boil your sauce they will disintegrate anyway or just used the blender if you don't cock them long enough. Same with Basil WTF, why did she take it out again 0o? I'm not a professional coock or anything but this is far from "The Best", even can make better.

Why did't she just chop onions and sate those first to get a richer flavour. Then when you boil your sauce they will disintegrate anyway or just used the blender if you don't cock them long enough. Same with Basil WTF, why did she take it out again 0o? I'm not a professional coock or anything but this is far from "The Best", even can make better.

good

I tried the steps it so yummy

I literally just made this. Was craving red sauce and woke up, found this video and made this. I added sugar and a bit more herbs (the blended Italian seasoning) and added mild Italian sausage. I didnt have canned tomatoes so I used fresh roma tomatoes. I loved it! Thank you

Why not use crushed tomatoes?

Marcella is credited with first documenting this pasta sauce; however, my Mom and my aunts (Mom's sisters) were making this sauce long before Marcella published this recipe in her book (the Essentials of Classic Italian Cooking). They were taught how to make this pasta sauce and other pasta sauces by their Mom - my Grandmother. I was born in January of 1943 in the USA. I remember being taught, by my Mom, how to make this particular pasta sauce, and variations thereof, back in the 1950's. We always paired this sauce with De Cecco brand (Italy; Fara San Martino d' Abburzo) spaghetti (sent to Mom from Italy by a relative). Now De Cecco brand dried pasta is readily available in the USA at discerning Italian markets and via Amazon,com. I enjoyed your video and look forward to seeing more of your videos.

It doesn't need anything. Literally needs fuck all. Don't put JACK shit in it. Not a damn thing. You put the canned tomatoes, and the butter, and the onion, and you're DONE. Seriously, you can't improve this. Trust me.

Made this yesterday . Doubled the garlic and butter for more flavour . Blended the onions into a puree and added them to the sauce. TASTES GREAT

I have a tomato plant that producing way more tomatoes than I can use. I was thinking of making this with fresh vine ripened tomatoes (peeled and seeded). Would you still cook the sauce 45 minutes, or cook it longer since canned tomatoes are already cooked?

Gross my Italian grandpapa is crying why tf butter xC

i've made marcella hazan's recipe before and it I can vouch that it is indeed good...my only problem with this video is the delish-added fresh basil, which, if put into a pot early, loses all its flavor. fresh basil should only be added in the last couple minutes, i learned the hard way. simmered some sauce for hours with fresh basil added at the beginning and it had zero basil taste at the end. i mentioned it to my roommate at the time who was a chef and he laughed and said yeah the fresh stuff loses its flavor, for long-cooking sauces you need to use dried. never made that mistake again.

I learned to make pasta sauce from my mother and grandmother. (grandma came from Italy). There's no meat in your sauce, you need ground beef at least 20% fat and some ground or unground pork with fat. Small amount of pork just for flavor. Why would you take the onion out, that's stupid. If you don't want much garlic flavor just use less and mince or press it. Season with coarse black pepper, salt and a small amount of dried sweet basil Brown the meat, sweet chopped onion, garlic and mushrooms first (do not drain). Add 2 to 1 tomato sauce and paste, (I like Hunt's) and a bunch of water. Simmer low and slow for at least 6 to 8 hours until it thickens enough. If it starts to stick to your pot reduce the heat. Oh and don't forget to stir, stir, stir.

Oh come on Why would I make my own pasta sauce starting with something from a can

awesome... thank you guys

That looks so good. Great idea with the onions. I use San Marzano crushed tomatoes, 1/4 cup Olive oil, garlic, onions n crushed red pepper flakes. Cook it until it thickens and it's so good. Sometimes I will use angel hair pasta, half n half and sauteed scallops and shrimp.