How To Make A Really Great Spaghetti Sauce

[MrJack83124]

try throwing in some portabellas too

[SincereCreature]

Respect ;)

[Bommelmensch]

First Step: Buying a new pan!!!!!

[TinFoilChefDotCom]

@Bommelmensch I'd love to but cannot afford such luxuries right now. Unless somebody cares to make a donation.

[Ladygagsalot]

lmao

[tutukevin]

of course it will be tasty...use are using the already made spaghetti sauce..but it will be nothing like a real made from scratch one

[TinFoilChefDotCom]

@tutukevin To be honest, the "already made spaghetti sauce" that I used is in truth very little more that lightly flavored tomato sauce. Given that, this IS made from scratch

[kentfoxx]

I'm sure all that teflon will add to the flavor!!! Buy a new pan!!!!!!!!!!! Looks tasty though......

[TinFoilChefDotCom]

@kentfoxx Yeah it's lost a lot of it's coating but none is flaking off or I wouldn't have used it. And yes, I'd love to buy a new pan... Several in fact. Someday I'll have the cash to do it with too!

[abetolentinojr]

wow,,,,,,,,,,looks magnifico........

[Luckyz]

lmao did he say 3 hours ...

[TinFoilChefDotCom]

@Luckyz Yep, he did. The long simmering time allows the flavors to blend into a single unique taste. It's the way that old time Italian restaurants used to do it. The sauce for the next day would be cooked the entire day before.

[azakojima75]

test....

[TinFoilChefDotCom]

@azakojima75 did you pass? ;)

[mariposa3589]

Thanks for sharing this recipe it looks delicious!

[ram8704]

I won't judge whether or not the sauce tastes good or not. I will say that the lighting is bad in the video. The sauce doesn't look too appetizing. That could be purely based on the lack of vibrant color in the video. Just my own opinion, keep on doing your thing.

[TinFoilChefDotCom]

@ram8704 In those early days I had a lot of problems with lighting. If you make it, this sauce will look a LOT better IRL than in video

[buibuyi]

dude.. are you trying to repel aliens with that tinfoil hat??

[TinFoilChefDotCom]

@stevebailey69 Of course. What else would a TinFoil Chef wear?

[HyperfastMalmsteen]

dennis hopper with a beard!

[Andrunkify]

tripped out green background, aluminum foil hat, dark shades.... this must be a good munchie video.

[rexwooo]

oh my god you call that sauce

[TinFoilChefDotCom]

@rexwooo Yep, a pretty good one too. Thanks for watching

[danielkol10]

Omg i actually made it and its YUMMY YUMMY u all should try it!

[ELMER832007]

3 hour is a really long time.. i thought 40 minutes was enough???

[TinFoilChefDotCom]

To be honest, you can easily call it "done" in 40 minutes if you prefer. Nothing at all wrong with that. I prefer to let mine simmer for a much longer time because I think that it makes for a better overall sauce. The flavors have longer to combine into one single unique taste. One that I have found takes a long slow simmer. There's a reason that old style Italian restaurants will cook their sauce literally all day for the next day's business.

[ELMER832007]

i see what you mean.. thanks..

[agwhitaker]

3 hours is a really long time ??

When I make spaghetti sauce I brown lean ground beef/pork, 2 big diced onions, and a whole head of crushed garlic

Then it all goes into a big slow cooker, and it starts to simmer. Now I start to add crushed tomatoes, tomato paste, diced -mushrooms, celery, sweet peppers, hot peppers, dry onion soup mix, salt, pepper, sugar, spices, and several cups of water.

And let it sit all day, stirring and adding a bit of water occasionally. Easy, but don't rush it.

[TinFoilChefDotCom]

@agwhitaker ill bet it's a killer sauce too! Like I've said before, there's a good reason why those who still make their sauce the old world way take all day to make the sauce for the next day. You can "hurry" the sauce and have a passable result but if you take all that time it'll really scream with flavor!

[montelee]

@agwhitakerdoesnt the onion poweder mix add too much salt to the dish?

[TinFoilChefDotCom]

@montelee Not at all. Especially since the onion powder I use is exactly that, powdered onion and not onion salt, which is something else entirely

[jakeswift79]

the beef or wat ever didnt look like 100% beef to me

[TinFoilChefDotCom]

That's because it wasn't beef. I made it with ground turkey and country sausage (also mentioned that at 0:39 seconds

[snowbellie]

hmmmnnn yummy!!!!!

[viewingangle]

what kind of meat is that?? Looks like some paste

[TinFoilChefDotCom]

Ground turkey breast. Not only is it good, it has the advantage of not being loaded with grease like ground beef is.

[VincentSinclair]

cool, 3 hours waiting give me some time to tap my girl friends ass real good, cause she is one hot little honey girl,

[KillYourSelfPlease25]

could you use tomato sauce?

[Silvertrine]

Good recipe I always use whole tomatoes rather than diced however, I find the diced ones to have more water and less tomato.

[TinFoilChefDotCom]

That's true about a lot of brands of diced tomatoes however I've found a regional brand "Happy Harvest" that has always been great about not having a bunch of water in them. I'd say that 80% or more of the liquid in their cans is from the tomatoes themselves.

Another option is to just buy fresh tomatoes and dice 'em yourself.