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This recipe guides you through creating a fundamental building block of Italian cuisine: a rich, authentic tomato sauce. Chef Ray McVinnie emphasizes the importance of a slow-cooked soffritto and generous olive oil to achieve a thick, jam-like consistency that clings perfectly to spaghetti, creating a simple yet deeply flavorful dish.
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Finely chop onions and garlic, then slowly cook in a generous amount of olive oil for 10-15 minutes until soft. → Add crushed tomatoes and tomato paste, then simmer for 20 minutes until the sauce is thick and jam-like. → While the sauce simmers, cook spaghetti in heavily salted boiling water until al dente. → Drain the pasta, mix thoroughly with the sauce. → Serve topped with freshly grated Parmesan cheese and basil leaves.
Finely chop onions and garlic, then slowly cook in a generous amount of olive oil for 10-15 minutes until soft. → Add crushed tomatoes and tomato paste, then simmer for 20 minutes until the sauce is thick and jam-like. → While the sauce simmers, cook spaghetti in heavily salted boiling water until al dente. → Drain the pasta, mix thoroughly with the sauce. → Serve topped with freshly grated Parmesan cheese and basil leaves.
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A good tomato sauce is a foundational skill in Italian cooking.
Do not be afraid to use a generous amount of olive oil; it's essential for the flavor and texture.
The key to a great sauce is cooking the onions slowly until they are completely melted and soft, which builds a deep flavor base.
Ensure your pasta water is very salty. This seasons the pasta from the inside out and is a critical step for a flavorful final dish.
Do not add oil to the pasta water; it's wasteful and ineffective. To prevent sticking, simply stir the pasta after adding it to the boiling water.
The final sauce should be thick enough to coat the pasta, not watery. A watery residue at the bottom of the plate indicates the sauce wasn't cooked long enough.
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