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3 ingredient Pasta Sauce - 10/10 recipe srs (DEAD simple) (Marcella Hazan)
11-20-2017, 02:54 PM
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#31
Originally Posted By redraider86⏩
^^ I make a few different sauces from scratch, most of which have garlic. Trust me, just try this recipe as is, brah. 45 minutes, almost zero effort. If you hate it (you won't) you're out virtually nothing.Because it funkifies the flavors of the recipe Bourbon posted. Adding garlic makes it another recipe. Not trying to be sassypants today, that's just another recipe entirely.
I love garlic. Don't add it to this.
I love garlic. Don't add it to this.
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11-20-2017, 03:12 PM
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#32
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I really like garlic, basil, and oregano in my tomato sauces but a simple sauce can be really good.
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11-20-2017, 03:17 PM
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#33
- biggestmuff
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no garlic
no basil
fuk out of here
no basil
fuk out of here
11-20-2017, 03:26 PM
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#34
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Tfw none of the grocery stores in my city have san marzano. Only places that sells them is the italian deli and they over charge up the azz because they know no one else sells them.
hard to hate on a fellow wings fan but....
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11-20-2017, 03:39 PM
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#35
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Originally Posted By RudeKong⏩
Make them an offer they can't refuse.Tfw none of the grocery stores in my city have san marzano. Only places that sells them is the italian deli and they over charge up the azz because they know no one else sells them.
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11-20-2017, 03:57 PM
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#36
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Originally Posted By RudeKong⏩
Those filthy gindaloonsTfw none of the grocery stores in my city have san marzano. Only places that sells them is the italian deli and they over charge up the azz because they know no one else sells them.
11-20-2017, 04:14 PM
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#37
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Originally Posted By RudeKong⏩
bring them some canolis, they'll tradeTfw none of the grocery stores in my city have san marzano. Only places that sells them is the italian deli and they over charge up the azz because they know no one else sells them.
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11-20-2017, 04:28 PM
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#38
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Basil is expensive AF where I live, I've never used the fresh one in sauces. Am I missing out?
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11-20-2017, 04:31 PM
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#39
11-20-2017, 04:35 PM
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#40
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pics of san marzano tomatoes?
ive gotten the yellow cans in stores, they were aight. but ive read that real san marzanos are actually rare and most in cans at stores are fake
sauce was still decent though they were inherently sweeter
ive gotten the yellow cans in stores, they were aight. but ive read that real san marzanos are actually rare and most in cans at stores are fake
sauce was still decent though they were inherently sweeter
11-20-2017, 04:41 PM
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#41
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Originally Posted By propreffered7⏩
Which kind, OP?pics of san marzano tomatoes?
ive gotten the yellow cans in stores, they were aight. but ive read that real san marzanos are actually rare and most in cans at stores are fake
sauce was still decent though they were inherently sweeter
ive gotten the yellow cans in stores, they were aight. but ive read that real san marzanos are actually rare and most in cans at stores are fake
sauce was still decent though they were inherently sweeter
FL > PA
11-20-2017, 04:44 PM
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#42
Originally Posted By MuzzieChik786⏩
Can you not grow Basil? It's a great herb for a garden, even a window garden. A few leaves of basil here is a couple bucks, and for $2 I got enough seeds to do a whole row of it in the garden. But yes, fresh basil is the jam.Basil is expensive AF where I live, I've never used the fresh one in sauces. Am I missing out?
Originally Posted By Roldz⏩
How fast can you get to Alico Road brah? The noodles just went to boil!I trust your judgement, Bourb.
Willtry/10
Willtry/10
Originally Posted By propreffered7⏩
Here's an image search, I usually use that second can pictured. Look at the shape of the tomato, San Marzanos are long and skinny compared to other tomatoes:pics of san marzano tomatoes?
ive gotten the yellow cans in stores, they were aight. but ive read that real san marzanos are actually rare and most in cans at stores are fake
sauce was still decent though they were inherently sweeter
ive gotten the yellow cans in stores, they were aight. but ive read that real san marzanos are actually rare and most in cans at stores are fake
sauce was still decent though they were inherently sweeter
https://www.google.com/search?q=san+...w=1280&bih=701
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11-20-2017, 05:06 PM
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#43
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Originally Posted By MuzzieChik786⏩
Fresh basil is great, but it's not really fresh anymore if you cook it in sauce. Probably not missing much vs. dried basil. But if you've never made a pizza margherita with fresh basil on top, you're definitely missing out.Basil is expensive AF where I live, I've never used the fresh one in sauces. Am I missing out?
Didn't realize those were the best sauce tomato. I eat them raw all the time, and they're epic. Would cost like $47 to buy enough fresh ones for sauce though.
Made some scratch sauce from Roma tomatoes and it was good, but not really that much better than Ragu. Not hard to do though, should work on improving it.
11-20-2017, 05:34 PM
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#44
11-20-2017, 05:47 PM
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#45
No herbs?
Can't be a 10/10 without herbs
Also, throw in fresh herbs shortly after you're done cooking your sauce in order to preserve the flavor better.
Can't be a 10/10 without herbs
Originally Posted By MuzzieChik786⏩
Yes you are fresh basil gives a distinct smell and flavor that you will rarely find in food services. Grow a couple Basil plants, and you get nearly infinite fresh Basil. Big basil leaves on pizza is really good tooBasil is expensive AF where I live, I've never used the fresh one in sauces. Am I missing out?
Also, throw in fresh herbs shortly after you're done cooking your sauce in order to preserve the flavor better.
11-20-2017, 05:49 PM
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#46
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Originally Posted By MrBourbon⏩
Lol chit man, 10 minutes or so. I'm on Bonita Beach Rd. I was too late seeing this and already ate.How fast can you get to Alico Road brah? The noodles just went to boil!
FL > PA
11-20-2017, 05:51 PM
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#47
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Tomatoes and butter...and an onion that you throw away. How the **** is that a "recipe"? I'm sure it tastes fine, but I only make pasta/sauce that serves as a full meal, and pasta plus this sauce most certainly ain't it.
11-20-2017, 06:08 PM
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#48
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I can confirm about the tomatoes, they are absolutely worth paying more for.
Also, the pasta itself really matters too - you want to buy pasta that says it's made with a "bronze die" or something like that. The bronze have rough edges so the pasta picks that up and almost feel like a cat's tongue. This reallllly, really, helps the sauce stick. It's about double the price of other pasta, but that's like $4 instead of $2 :P.
Also, the pasta itself really matters too - you want to buy pasta that says it's made with a "bronze die" or something like that. The bronze have rough edges so the pasta picks that up and almost feel like a cat's tongue. This reallllly, really, helps the sauce stick. It's about double the price of other pasta, but that's like $4 instead of $2 :P.
11-20-2017, 06:15 PM
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#49
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hungry nao
11-20-2017, 06:17 PM
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#50
Originally Posted By MrBourbon⏩
repped.Making this for dinner tonight and figured I'd share the recipe.
This is one of the simplest recipes I know, but everyone I've made it for has RAVED about it. Good enough to impress that special somebody, but easy/fast enough you can make it on a Tuesday. It's also only got three ingredients you probably already have on the shelf.
If you've never heard of Marcella Hazan, she was considered until her death in 2013 to be one of the foremost authors on Italian cooking, and the one who introduced classic italian recipes, ingredients and techniques to American/UK readers.
OG chef, timeless recipe, dead simple, tastes amazing.
San Marzano Tomatoes are THE best tomatoes for making an Italian red sauce - your grocery store probably carries them near the Italian foods if they aren't by the normal canned tomatoes. They're a few bucks more but absolutely worth it, and in a sauce this simple the tomato flavor really comes through, so go big.
The tomato absorbs the onion's flavor and gets that velvety, saucy roundness from the butter. Fuarking amazing. You can fancy this up with pepper flakes, cheese, basil etc, but it's honestly incredible just on it's own.
Anyone ever made this stuff? Back me up here.
This is one of the simplest recipes I know, but everyone I've made it for has RAVED about it. Good enough to impress that special somebody, but easy/fast enough you can make it on a Tuesday. It's also only got three ingredients you probably already have on the shelf.
If you've never heard of Marcella Hazan, she was considered until her death in 2013 to be one of the foremost authors on Italian cooking, and the one who introduced classic italian recipes, ingredients and techniques to American/UK readers.
OG chef, timeless recipe, dead simple, tastes amazing.
San Marzano Tomatoes are THE best tomatoes for making an Italian red sauce - your grocery store probably carries them near the Italian foods if they aren't by the normal canned tomatoes. They're a few bucks more but absolutely worth it, and in a sauce this simple the tomato flavor really comes through, so go big.
The tomato absorbs the onion's flavor and gets that velvety, saucy roundness from the butter. Fuarking amazing. You can fancy this up with pepper flakes, cheese, basil etc, but it's honestly incredible just on it's own.
Anyone ever made this stuff? Back me up here.
Making this soon
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11-20-2017, 06:45 PM
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#51
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I'm trying to this tonight. Should I add parmesaan afterwards?
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11-20-2017, 06:46 PM
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#52
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Originally Posted By Metz00⏩
Fair point, my mistake not being clearWith the onions going first since garlic burns faster.
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11-20-2017, 06:49 PM
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#53
11-20-2017, 07:04 PM
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#54
11-20-2017, 07:16 PM
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#55
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Originally Posted By MrBourbon⏩
Looks pretty damn good to me.Making this for dinner tonight and figured I'd share the recipe.........
You're my boy Bourbon, maybe I'll make this sometime and put it on top of one of my pizzas.
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11-20-2017, 07:19 PM
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#56
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Originally Posted By miscinbro⏩
Haha picked up some bronze cut pasta at the store the other day, and wife goes "where's the gold cut?".I can confirm about the tomatoes, they are absolutely worth paying more for.
Also, the pasta itself really matters too - you want to buy pasta that says it's made with a "bronze die" or something like that. The bronze have rough edges so the pasta picks that up and almost feel like a cat's tongue. This reallllly, really, helps the sauce stick. It's about double the price of other pasta, but that's like $4 instead of $2 :P.
Also, the pasta itself really matters too - you want to buy pasta that says it's made with a "bronze die" or something like that. The bronze have rough edges so the pasta picks that up and almost feel like a cat's tongue. This reallllly, really, helps the sauce stick. It's about double the price of other pasta, but that's like $4 instead of $2 :P.
11-20-2017, 08:02 PM
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#57
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Making it right now bruh
11-20-2017, 08:09 PM
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#58
11-20-2017, 08:11 PM
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#59
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I will say this...
THE BEST pizza sauce is straight San Marzano CANNED tomatoes (because I don't live in Italy and can't get them fresh), hand crushed, uncooked, straight onto the pizza dough.
having said that, I'm skeptical of OP. I've made my own version of this, without knowing OP's recipe was in fact, a recipe...but I did add garlic
THE BEST pizza sauce is straight San Marzano CANNED tomatoes (because I don't live in Italy and can't get them fresh), hand crushed, uncooked, straight onto the pizza dough.
having said that, I'm skeptical of OP. I've made my own version of this, without knowing OP's recipe was in fact, a recipe...but I did add garlic
11-20-2017, 08:11 PM
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#60
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Where or when do I put the browned mince so I hit my fuark in protein macros?
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