Late at night, when everyone is sound asleep, I fill my bathtub with marinara sauce. Then I submerge myself completely in the sauce, and imagine that I'm a meatball.
I'm italian and I live in Italy. We don't call it Marina this sause, it hasnt a specific name. Where do you Americans and Engiish have found this name? We never say "marinara", "marinara" here in italy is only a type of pizza
dude so feelin the way this guy made this sauce! it looks awsome almost like he carmalized the garlic. dont let it cook to long if ur using tomatoes from a can b.c they are already cooked! idk just looks sooo tasty!
II think it looks great, simple and easy the way it should be. I hate it when people get carried away with all the spices. I am trying this tonight. Let you kow the outcome ;} Thanks!
@silvermediastudio "Marinara (mariner's) sauce is a southern Italian tomato sauce usually made with tomatoes, garlic, herbs (such as basil), and onion." thats the exact quote i found. never have i heard or known anyone that has heard that Marinara sauce has anything to do with meat. Idk where you found your info from but it was not from anything Italian! This sauce is very often used with meat and pasta but its never made with any meat products!
@shacks29 This idiot has no clue what real authentic Marina sauce is and he calls himself a chef. Real Marina has seafood in it. This is just a plain simple tomato sauce.
You cook like a buffoon!! ..For Christ Sake please tell me you don't serve marinara with huge chunks of burned garlic and tomatoes from a can!! ... WHAT THE FUCK !
I also heard that you don't want the garlic too brown as it causes it to become bitter. Surprised to see the garlic remain in the sauce plus the clumpy tomatoes.
Garlic and sometimes garlic and onion are browned.
My mom takes it out and just uses the infused olive oil, but , my Aunt leaves it in? Some also blend the tomato's a bit to help distribute the tomato on the pasta a little more evenly....others like chunks...or add fresh diced slightly sauteed tomato's over the top of the dish.
Of course thats Wolfgang Puck's healthy marinara, which my Grandparents think of as traitorous!
Ehm. At 3.14 what does he say? I listen "i would like his cock"...
Sorry but i'm italian and i don't understand american at this speed. :-D
BTW, this is a good sauce, just let it cook a little bit further, because it doesn't have to be so "watering". Anyway, this "sugo" (tomato sauce) is perfect for making pizza. Believe me. You add a salted acciuga (i don't know how to say) and you're done, without any mozzarella. Ah man. TASTY!
@ciolamorta Ha parlato che, " E lo lasceremo cuocersi." Penso che questa sia corretto in italiano, mi scusi ma sono americano e non parlo/traduco italiano bene :).
I agree with many of the other posts here...no way you cook the garlic until its brown...there's too likely a chance it'll burn and ruin your sauce...making it taste bitter.... and that's way too much salt too. Also, use fresh ground red pepper instead of black pepper. A little parsley in the beginning is ok, but put the fresh basil in at the very end of the cooking. There are some other things I don't particularly care for in this video so overall I'd rate this a "fail"!!!
the final veridiction i would say, nice recipe, awful chef.firs, you dont cook sauce into a steel pan, it changes the flavor, and the marinara, YOU EVER EVER COOK IT WITH STEEL COOKING TONGS! its with a wooden spoon!!! the tong changes flavors!!! and you have to let the garlic cook, but not get dark brown, just let its flavor swell... shhheeesh!
rubbish, you cook garlic till it is dark brown what happens???? it get bitter, wtf you going to infuse the olive oil???? if you wanna do that just crush garlic, whack it in a jar with olive oil, bingo infused, lmfao @ burnt garlic, crap sauce mate
@ASCEND2ETERNITY I agree with you, this is all about cooking things easily who has the time to wait 24 hours for a sauce to cook. its all about simplicity. @shakaama if ur such a chef, u would know that food is about individual taste, there is such a huge palate in cooking these days, there are so many different ways for cooking the same recipe. dont be so narrow minded.
While I agree with you that this guy burned he garlic, I do have to say that even chefs will use a good quality canned tomato...especially if they live in a region where fresh can't be found. San Marzano tomatoes are perfectly fine to use, plump, succulent, sweet, savory and they come in cans.
even my uncle, who refuses to call himself a chef, for some reason, will not buy canned anything.
I literally clicked on this video to see how the sauce was made from scratch.
If some chefs use cans... I don't know. I've seen yelling in kitchens over cans. What do i know. could be other kitchens, that sorta thing is ok. I don't know. I'll take your word for it. But, in my experience, such a thing is automatic yelling match. automatic "you're not a chef". *shrug*
Well, by your definition, an artist isn't an artist unless he cuts his own hairs from a horse's tail to make his paint brush. You sound silly. Even the Iron Chefs use some canned ingredients, so it's not really a matter of canned or fresh, it's a matter of what you do with it.
please don't put ridiculous arguments out there like that.
If you're not a chef, or never eaten at a restaurant or don't know a chef at all, don't pretend that cooking from scratch is some big secret that only I am talking about.
if it were the case culinary school would be about a week long of heating up canned goods. please, ridiculous.
My argument is EXACTLY as ridiculous as yours. Well, you're entitled to your opinion, but that's all it is - an opinion. Bon Appetit and happy painting.
using canned tomatoes, using canned anything by definition makes you not a chef.
that's like these silly people calling gourmet food, something you microwave. there's no accounting for the lower classes trying to adopt language that is not fitting. there's no arguing the point. chefs don't use canned anything, or packaged anything. that's not opinion. you're either a chef or just a cook. point blank.
Well, instead of continuously hogging this guy's page about what you feel he is or isn't, why don't YOU post a video showing us how to make marinara sauce, the way a chef would?
@shakaama And by definition, you are a bitter, arrogant, and a compulsively annoying complainer. You said your piece, you don't like it don't watch it, insulting him and critiquining him does'nt make you look any better. cause your such a professional, that's why your watching the same video as everyone else here who's apparently not a "chef" Go look up recipes on google, so we don't have to inadvertantly view your obnoxious ranting and complaining.
@ASCEND2ETERNITY oscenities aside, "classic italian marinara sauce" one would expect to see volcanic rock tomatoes, stewed, with seafood, with italian seasonings. Perhaps one would expect to see some nuance that an americanized version of the recipe doesn't have.
Do you go to a convention called professional sports memorabilia and expect to see spring dresses?
classic italian marinara sauce says he's about to cook the real deal old school italian seafood red sauce. or don't you speak english
Depending on what part of Italy you come from the sauce will be different. Some do not care for lumpy tomato sauce. Nor is parsley added to the marinara or meat sauce recipes.
that's an italian classic marinara sauce,you stuppid people,that they dont know whats marinara sauce, only you need to add some red wine and onion too.
Some chefs use it for complexity. The browner the garlic gets, the more bitter it gets. Not many people enjoy it by itself, but it add extra profiling in some dishes.
@djmrbrown00 Hi, I see this is a year old, but I thought I would reply anyways.
You are both right- kind of... Garlic is great browned, not dark brown as it gets burnt and bitter. But it is best when it gets good and golden browned, then the heat needs to be reduced or it will still burn. It can still over cook and burn on low heat, so it has to be removed or other ingredients added.
@djmrbrown00 Hi, I see this is a year old, but I thought I would reply anyways.
You are both right- kind of... Garlic is great browned, not dark brown as it gets burnt and bitter. But it is best when it gets good and golden browned, then the heat needs to be reduced or it will still burn. It can still over cook and burn on low heat, so it has to be removed or other ingredients added.
@djmrbrown00 Well, he said brown. but if you noticed he only cooked them til they were tan all over. Just a matter of a difference of words. But let me tell you that this is the real deal...this is how its made in Italy. My grandparents would laugh when American chefs would load up their pasta sauce with chopped onions, sugar etc. No, no..just do it this way and you will be doing it right.
@djmrbrown00 The chef SAID dark brown, but you notice he obviously meant a gold or tan color. But that IS classic Marinara...forget the Americanized chopped onion stuff...UGG.
@djmrbrown00 Dark being the key word. He smashed them once and gave a rough chop so there are still large pieces left in tact meaning it can stand to cook a little longer get darker without becoming burned in bitter. Garlic as it cooks will darken burned or just cooked so I think what you want to look for is a darker color than raw and keep in mind the size of garlic pieces you're putting in so have an idea of how long it can cook. Obviously minced garlic will cook through more quickly than this
@djmrbrown00 I would think good hearty Italian dishes are designed for the home....im not italian but that's the way my mom would cook it..... where as i would probably do a ramsey...make such a fuss over cooking garlic so i could charge the world for what is really tomatoe sauce Mwahahaaahah :)
@djmrbrown00 it actually depends on what you are cooking. Frying to Golden brown, the garlic tends to be salty, strong smell and crunchy by texture while light-fry on a garlic is to get that mushy and firm texture, mild smell but strong taste like from an uncooked garlic :D i hope it helps.
aaaaaaaa...... pretty good sauce and ok done but, don't let the garlic become brown because it will make ur sauce bitter!! Add the salt and pepper to the sauteeing garlic for best flavor too. Just so you know, and i know from Nonna because she would smack you if u do this, DONT PUT OREGANO IN PASTA SAUCE FOR ALL WHO DO IT. THIS GUY DIDN'T DO IT WHICH WAS GOOD. OREGANO IS FOR PIZZA SAUCE! IF U DO PUT IT, CHE SCHIFO.
I am Italian and I agree with you, never put origano in a "pasta souce".
More, the marinara sauce is a sauce for fish or pizza, absolutely not for pasta.
Origano is widely used in South-Italy, especially in Sicily, with small sized fishes and in all Italian Peninsula as ingredient for some types of pizza (one of them is named "Marinara" and in Italy it usually is the cheapest pizza in the price-list)
My mother and her parents were all from Umbria, the green heart of Italy. Its in Central hence the green heart. Umbria is right next to tuscany and is known for its vineyards, farms, rolling hills, and beautiful views
Yes, we still have a house there and go their in the summer. Theres still a no resturant that i've been to thats better then dinner at Nonna's, HAHA. Umbria i think is one of the purest parts of Italy, theres not much of a dialect in the language, and most of it has been untouched for years. Are you familiar with the town of Gubbio or Gualdo Tadino?
Exactly right! And Probably he knows that cuz if u notice his "nice and dark brown" was really just a good deeper golden color. But wouldnt you think he would understand that everyone else does not know that? Sheesh.
well i BELIEVE if you guys listen he was talking about the olive oil. Just let it cook for 3-5 mins and a minute more if you think its not enough... do NOT over cook the garlic.
all youtubers are professional cooks??? great great great ,what a heaven on earth!! i bet all of you fuking haters with correcting comments to that chef cant even frie an egg assholes!!shut the fuck up and go to mc donalds
Good recipe. I experimented a little with it, adding some oregano, a little sugar, and even a tiny amount of bay leaf. Came out real good, not just for spaghetti but also chicken catchetorie.
Marinara simply means 'sailors style'. The Spanish brought the tomato back to Europe in the 16th century, and they were introduced into the Spanish kingdom of Naples around 1550. The tomato became popular there, and marinara sauce originated in the Naples area. It took about 200 years before the tomato became popular in most of the rest of Europe.
Marinara doesn't come from "marine", it comes from "mariner". It does not contain any fish, or anything that takes too long to cook. The dish was made in the style of mariners, who couldn't keep a dangerous fire going on a small boat for very long. Also, they had to get back to work, so it's a dish which is quick and working class in style.
Thanks for the great explanation... finally... I've always wondered about the word. Usually "mare" or sea gets confused with seafood being in the dish.
When do you add the meatballs or sausage, in the begining with the garlic or at the end when you serve? I also throw in a bay leaf with oregano and don't forget the sugar...about 1/2 tablespoon to cut out the acid from the tomatoes. Cuts down on the heartburn. Quella salsa buona Umberto.
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Late at night, when everyone is sound asleep, I fill my bathtub with marinara sauce. Then I submerge myself completely in the sauce, and imagine that I'm a meatball.
cocotazo 1 month ago
search for "Legalize Marinara"
OnionCreekProduction 1 month ago
Is this the "Italian mafia" way ?
DarklightALBANIA 2 months ago
I find that extra virgin gets bitter and so do many professional chefs, how do you feel about that??
underpedz818 2 months ago
I'm italian and I live in Italy. We don't call it Marina this sause, it hasnt a specific name. Where do you Americans and Engiish have found this name? We never say "marinara", "marinara" here in italy is only a type of pizza
crusader81pr 4 months ago
dude so feelin the way this guy made this sauce! it looks awsome almost like he carmalized the garlic. dont let it cook to long if ur using tomatoes from a can b.c they are already cooked! idk just looks sooo tasty!
bobwatters 5 months ago
II think it looks great, simple and easy the way it should be. I hate it when people get carried away with all the spices. I am trying this tonight. Let you kow the outcome ;} Thanks!
sparklegrass1 7 months ago
Garlic should have lables on saying,,, Cook to required taste.... it would solve this dilemma
shabbashoaib 7 months ago
Comment removed
silvermediastudio 7 months ago
@silvermediastudio "Marinara (mariner's) sauce is a southern Italian tomato sauce usually made with tomatoes, garlic, herbs (such as basil), and onion." thats the exact quote i found. never have i heard or known anyone that has heard that Marinara sauce has anything to do with meat. Idk where you found your info from but it was not from anything Italian! This sauce is very often used with meat and pasta but its never made with any meat products!
bobwatters 5 months ago
holy fuck that's a lot of garlic. . chopped it in different sizes too so it won't cook evenly
artistsandbox 8 months ago
HACK.
LaFlamaBlanca99 8 months ago
whatz the difference between Marinara and Tomato Sauce?
shacks29 11 months ago
@shacks29 This idiot has no clue what real authentic Marina sauce is and he calls himself a chef. Real Marina has seafood in it. This is just a plain simple tomato sauce.
TheBossMalaka 11 months ago
@TheBossMalaka
So real Marinara sauce comes with Seafood,is that the whole difference?
shacks29 11 months ago
@shacks29 yes thats difference.its that simple. America has basterdised all culniary cluture
TheBossMalaka 11 months ago
You cook like a buffoon!! ..For Christ Sake please tell me you don't serve marinara with huge chunks of burned garlic and tomatoes from a can!! ... WHAT THE FUCK !
This is not Marinara.
MrAlexthemachine 11 months ago
nice
EasyRecipesHQ 1 year ago
OMG STFU every one.. Hes the Cook YOUR NOT!
lauriraid 1 year ago
I also heard that you don't want the garlic too brown as it causes it to become bitter. Surprised to see the garlic remain in the sauce plus the clumpy tomatoes.
2groomer 1 year ago
i never heard of burning the garlic i burn the garlic in the oil though then take it out
rexwooo 1 year ago
Hello I subbed to show support please sub back and tell your friends about me. I'll do the same.
TheGypsyChef 1 year ago
final verdict = your wrong.
Garlic and sometimes garlic and onion are browned.
My mom takes it out and just uses the infused olive oil, but , my Aunt leaves it in? Some also blend the tomato's a bit to help distribute the tomato on the pasta a little more evenly....others like chunks...or add fresh diced slightly sauteed tomato's over the top of the dish.
Of course thats Wolfgang Puck's healthy marinara, which my Grandparents think of as traitorous!
ultramanprime9 1 year ago
1:39 shit dark brown never !
AntoninOldies 1 year ago
Ehm. At 3.14 what does he say? I listen "i would like his cock"...
Sorry but i'm italian and i don't understand american at this speed. :-D
BTW, this is a good sauce, just let it cook a little bit further, because it doesn't have to be so "watering". Anyway, this "sugo" (tomato sauce) is perfect for making pizza. Believe me. You add a salted acciuga (i don't know how to say) and you're done, without any mozzarella. Ah man. TASTY!
Cheers from Italy!
ciolamorta 1 year ago
@ciolamorta Ha parlato che, " E lo lasceremo cuocersi." Penso che questa sia corretto in italiano, mi scusi ma sono americano e non parlo/traduco italiano bene :).
chettodust 1 year ago
@chettodust AAHHHH! "I will let this cook", ok ok. But you know... it seems "I would like this cock".
Your translation is quite good! "To say" is translated like "dire", "parlare" is "to talk".
I say = io dico
I talk = io parlo
:-)
ciolamorta 1 year ago
I agree with many of the other posts here...no way you cook the garlic until its brown...there's too likely a chance it'll burn and ruin your sauce...making it taste bitter.... and that's way too much salt too. Also, use fresh ground red pepper instead of black pepper. A little parsley in the beginning is ok, but put the fresh basil in at the very end of the cooking. There are some other things I don't particularly care for in this video so overall I'd rate this a "fail"!!!
rikray1 1 year ago
you suck
Asmitty290 1 year ago
the final veridiction i would say, nice recipe, awful chef.firs, you dont cook sauce into a steel pan, it changes the flavor, and the marinara, YOU EVER EVER COOK IT WITH STEEL COOKING TONGS! its with a wooden spoon!!! the tong changes flavors!!! and you have to let the garlic cook, but not get dark brown, just let its flavor swell... shhheeesh!
DCIK 1 year ago
unless he is trying to make a Garlic sauce...you NEVER burn or "brown" the garlic.
Great Italian chefs will always say that if you burn the garlic...start over.
mrjaxthecat 1 year ago
this is good thumbs up sounds like ill make it
JumboLunchBox 1 year ago
rubbish, you cook garlic till it is dark brown what happens???? it get bitter, wtf you going to infuse the olive oil???? if you wanna do that just crush garlic, whack it in a jar with olive oil, bingo infused, lmfao @ burnt garlic, crap sauce mate
thephantomsguest 1 year ago
there's no onions?
Avrelsg 1 year ago
Thanks for the recipe.
I am curious though..I have not heard of browning garlic.
Is this a different technique?
Thanks again.
CJPHOTO3 1 year ago
when did the garlic become essence when you bloody burn it ffsssssssssss
thephantomsguest 1 year ago
@ASCEND2ETERNITY I agree with you, this is all about cooking things easily who has the time to wait 24 hours for a sauce to cook. its all about simplicity. @shakaama if ur such a chef, u would know that food is about individual taste, there is such a huge palate in cooking these days, there are so many different ways for cooking the same recipe. dont be so narrow minded.
TheEXSTASIS 1 year ago
umberto doesn't really know how to cook.
SpencerMA89 1 year ago
why is every cooking tutorial on youtube done by wannabes?
pkflake 1 year ago
what CHEF burns garlic?
what CHEF uses canned anything?
please don't call yourself a chef. line cook, maybe; dishwasher, definitely; but not chef.
shakaama 2 years ago
F U SHAKAAMA ..YOU DICKHEAD...
asapmultimedia 2 years ago
thanks for totally debasing yourself. I'd argue with you, but
1. you're trolling
2. you don't have the vocabulary to even comprehend.
shakaama 2 years ago
While I agree with you that this guy burned he garlic, I do have to say that even chefs will use a good quality canned tomato...especially if they live in a region where fresh can't be found. San Marzano tomatoes are perfectly fine to use, plump, succulent, sweet, savory and they come in cans.
yarealpoof 2 years ago
even my uncle, who refuses to call himself a chef, for some reason, will not buy canned anything.
I literally clicked on this video to see how the sauce was made from scratch.
If some chefs use cans... I don't know. I've seen yelling in kitchens over cans. What do i know. could be other kitchens, that sorta thing is ok. I don't know. I'll take your word for it. But, in my experience, such a thing is automatic yelling match. automatic "you're not a chef". *shrug*
shakaama 2 years ago
Well, by your definition, an artist isn't an artist unless he cuts his own hairs from a horse's tail to make his paint brush. You sound silly. Even the Iron Chefs use some canned ingredients, so it's not really a matter of canned or fresh, it's a matter of what you do with it.
VideoVixen24 2 years ago
please don't put ridiculous arguments out there like that.
If you're not a chef, or never eaten at a restaurant or don't know a chef at all, don't pretend that cooking from scratch is some big secret that only I am talking about.
if it were the case culinary school would be about a week long of heating up canned goods. please, ridiculous.
shakaama 2 years ago
My argument is EXACTLY as ridiculous as yours. Well, you're entitled to your opinion, but that's all it is - an opinion. Bon Appetit and happy painting.
VideoVixen24 2 years ago
omg it's not an opinion.
an opinion would be i like more salt in my ragu.
using canned tomatoes, using canned anything by definition makes you not a chef.
that's like these silly people calling gourmet food, something you microwave. there's no accounting for the lower classes trying to adopt language that is not fitting. there's no arguing the point. chefs don't use canned anything, or packaged anything. that's not opinion. you're either a chef or just a cook. point blank.
shakaama 2 years ago
Well, instead of continuously hogging this guy's page about what you feel he is or isn't, why don't YOU post a video showing us how to make marinara sauce, the way a chef would?
VideoVixen24 2 years ago
hogging? wow after posting your inane replies 15 times. *sigh*
shakaama 2 years ago
@shakaama And by definition, you are a bitter, arrogant, and a compulsively annoying complainer. You said your piece, you don't like it don't watch it, insulting him and critiquining him does'nt make you look any better. cause your such a professional, that's why your watching the same video as everyone else here who's apparently not a "chef" Go look up recipes on google, so we don't have to inadvertantly view your obnoxious ranting and complaining.
ASCEND2ETERNITY 1 year ago
@ASCEND2ETERNITY oscenities aside, "classic italian marinara sauce" one would expect to see volcanic rock tomatoes, stewed, with seafood, with italian seasonings. Perhaps one would expect to see some nuance that an americanized version of the recipe doesn't have.
Do you go to a convention called professional sports memorabilia and expect to see spring dresses?
classic italian marinara sauce says he's about to cook the real deal old school italian seafood red sauce. or don't you speak english
shakaama 1 year ago
That looks really good. My secret ingredients are thyme and allspice.
HappyCat3096 2 years ago
thats it? :-(
emalabes 2 years ago
Carefull not to burn that garlic.
thecj29 2 years ago
Marinara must have seafood too; in addition to diced onion and sweet vino. Now I'm hungry...mangiamo? lol
MUTHA70 2 years ago
I pretty much have this marinara idea down after watching about 4 - 5 videos, could anyone tell me if this method sounds good::
Saute some onions and garlic into some olive oil.
Add tomato sauce or canned tomatoes.
throw in some spices...
how long should i cook for?
and isn't there some sort of thing about adding sugar or a carrot to let the acid ferment??
p00pdawg 2 years ago
really depends on the region from Italy you are in. My family is from the Roma. Here is Roma version
-½ butter and ½ olive oil in cold pan with onion and garlic
-Peel roma tomatoes and then dice them
-add diced tomatoes to pan with garlic and oil.
-Add salt and pepper and whole carrot and cook for 20 minutes
-then thrown in whole basil and parsley and cook a little longer
-when sauce is finished add seafood and simmer
-add more butter on top with extra basil and remove carrot
scooterdelmar 2 years ago
@scooterdelmar sounds like a great recipe. Thanks for sharing.
marcoamedrano 1 year ago
What the hell was that??? I feel sick only by watching it. What a waste of fucking time....
TheKaizersorkza 2 years ago
Depending on what part of Italy you come from the sauce will be different. Some do not care for lumpy tomato sauce. Nor is parsley added to the marinara or meat sauce recipes.
MyGoretti 2 years ago
that's an italian classic marinara sauce,you stuppid people,that they dont know whats marinara sauce, only you need to add some red wine and onion too.
kapeqenin22o 2 years ago
Does anyone know if when you're cooking marinara sauce, if you cook the sauce too long, can the flavor of garlic be lost or reduced?
1530tv 2 years ago
What's that?! a classic?? too much garlic, bleah. I'm italian and I don't like this stuff.
albiovernight 2 years ago
: (
TwoEyeCyclops 2 years ago
you lost me at dark brown garlic. blaaah!!
phxpunk 2 years ago
dark brown??? when the garlic is dark brown..it becomes toxic!!
jahlove111 2 years ago
that's not a pinch of salt x))
pandabearmonster 2 years ago 9
Use a fcuking wooden spoon and dont use roasted garlic in your sauce.. And you call yourself a sicilian chef
grownohio 2 years ago
Some chefs use it for complexity. The browner the garlic gets, the more bitter it gets. Not many people enjoy it by itself, but it add extra profiling in some dishes.
SolixTanaka 2 years ago
i never heard people wanting garlic to get dark brown before.. i always hear chefs on cooking shows say NOT to let it get dark brown..
out of my super limited cooking experience when it gets dark it tastes kinda nasty...
WHAT IS THE FINAL VERDICT ON THIS??
djmrbrown00 2 years ago 10
@djmrbrown00 Hi, I see this is a year old, but I thought I would reply anyways.
You are both right- kind of... Garlic is great browned, not dark brown as it gets burnt and bitter. But it is best when it gets good and golden browned, then the heat needs to be reduced or it will still burn. It can still over cook and burn on low heat, so it has to be removed or other ingredients added.
mooserhino 1 year ago
This has been flagged as spam show
@djmrbrown00 Hi, I see this is a year old, but I thought I would reply anyways.
You are both right- kind of... Garlic is great browned, not dark brown as it gets burnt and bitter. But it is best when it gets good and golden browned, then the heat needs to be reduced or it will still burn. It can still over cook and burn on low heat, so it has to be removed or other ingredients added.
mooserhino 1 year ago
@djmrbrown00 maybe it works with this specific sauce, who knows
juliusreea 1 year ago
@djmrbrown00 maybe it works with this particular sauce, who knows
juliusreea 1 year ago
@djmrbrown00 Well, he said brown. but if you noticed he only cooked them til they were tan all over. Just a matter of a difference of words. But let me tell you that this is the real deal...this is how its made in Italy. My grandparents would laugh when American chefs would load up their pasta sauce with chopped onions, sugar etc. No, no..just do it this way and you will be doing it right.
Pattycakessmiles 1 year ago 2
@djmrbrown00 The chef SAID dark brown, but you notice he obviously meant a gold or tan color. But that IS classic Marinara...forget the Americanized chopped onion stuff...UGG.
ReasonsItrust 11 months ago
@djmrbrown00 Dark being the key word. He smashed them once and gave a rough chop so there are still large pieces left in tact meaning it can stand to cook a little longer get darker without becoming burned in bitter. Garlic as it cooks will darken burned or just cooked so I think what you want to look for is a darker color than raw and keep in mind the size of garlic pieces you're putting in so have an idea of how long it can cook. Obviously minced garlic will cook through more quickly than this
digitalgenitals 10 months ago
@djmrbrown00 you don't want it BLACK. Golden brown...
Antiks72 9 months ago
@djmrbrown00 I would think good hearty Italian dishes are designed for the home....im not italian but that's the way my mom would cook it..... where as i would probably do a ramsey...make such a fuss over cooking garlic so i could charge the world for what is really tomatoe sauce Mwahahaaahah :)
shabbashoaib 7 months ago
@djmrbrown00 it actually depends on what you are cooking. Frying to Golden brown, the garlic tends to be salty, strong smell and crunchy by texture while light-fry on a garlic is to get that mushy and firm texture, mild smell but strong taste like from an uncooked garlic :D i hope it helps.
alienboyguitar 6 months ago
Just got done making and eating this and it was awesome. 5/5
NewDaysofNoah 2 years ago
Simple, like it should be.
NewDaysofNoah 2 years ago
sound yummy
dodo34342008 2 years ago
aaaaaaaa...... pretty good sauce and ok done but, don't let the garlic become brown because it will make ur sauce bitter!! Add the salt and pepper to the sauteeing garlic for best flavor too. Just so you know, and i know from Nonna because she would smack you if u do this, DONT PUT OREGANO IN PASTA SAUCE FOR ALL WHO DO IT. THIS GUY DIDN'T DO IT WHICH WAS GOOD. OREGANO IS FOR PIZZA SAUCE! IF U DO PUT IT, CHE SCHIFO.
iownupianoandcooking 2 years ago
Hi,
your comment is very interesting.
I am Italian and I agree with you, never put origano in a "pasta souce".
More, the marinara sauce is a sauce for fish or pizza, absolutely not for pasta.
Origano is widely used in South-Italy, especially in Sicily, with small sized fishes and in all Italian Peninsula as ingredient for some types of pizza (one of them is named "Marinara" and in Italy it usually is the cheapest pizza in the price-list)
Where your grandmother was from, exactly?
italiarovinata 2 years ago
My mother and her parents were all from Umbria, the green heart of Italy. Its in Central hence the green heart. Umbria is right next to tuscany and is known for its vineyards, farms, rolling hills, and beautiful views
iownupianoandcooking 2 years ago
Oh yes,
I know very well Umbria because I was born in Florence, Tuscany.
Umbria is famous for all the things you wrote and for its extraordinary artistic patrimony, a great heritage of our ancient fathers.
I am happy to see that you don't forget your origins and you are an expert of real Italian cooking.
italiarovinata 2 years ago
Yes, we still have a house there and go their in the summer. Theres still a no resturant that i've been to thats better then dinner at Nonna's, HAHA. Umbria i think is one of the purest parts of Italy, theres not much of a dialect in the language, and most of it has been untouched for years. Are you familiar with the town of Gubbio or Gualdo Tadino?
iownupianoandcooking 2 years ago
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infovobis 3 years ago
You can't let the garlic turn brown. That means it's burned and it turns bitter.
FireAlarmFanatic 3 years ago 2
Exactly right! And Probably he knows that cuz if u notice his "nice and dark brown" was really just a good deeper golden color. But wouldnt you think he would understand that everyone else does not know that? Sheesh.
SPIRITOF76goeson 3 years ago 2
so when is the right time to take it out?
Russiaaan 3 years ago
well i BELIEVE if you guys listen he was talking about the olive oil. Just let it cook for 3-5 mins and a minute more if you think its not enough... do NOT over cook the garlic.
infinitystar 2 years ago
1, dont use metal tongs. metal scrapping with metal is not good. 2, you say "incorperate all ingridents" what are the ingridents?
jimfromearth 3 years ago
all youtubers are professional cooks??? great great great ,what a heaven on earth!! i bet all of you fuking haters with correcting comments to that chef cant even frie an egg assholes!!shut the fuck up and go to mc donalds
zabbabou 3 years ago
I am a professional chef , asshole. ;O)~
brandonmgd 2 years ago
Good recipe. I experimented a little with it, adding some oregano, a little sugar, and even a tiny amount of bay leaf. Came out real good, not just for spaghetti but also chicken catchetorie.
Sonofthebeach009 3 years ago
i hope i did it right
XxXLoves1haterXxX 3 years ago
what the????
why did you burn the garlic! whats amatter with you?
mclaine33 3 years ago
learn how to cook buddy, don't burn garlic!
andrewpaulsmith1234 3 years ago
I tried this recipe and it is heaven! We will be making it allot.
Globalpack 3 years ago
no sugar?
IAintNoHick 3 years ago
This comment has received too many negative votes show
Things wrong with this recipe:
1. Don't burn the garlic.
2. Use fresh tomatoes.
3. You forgot the onions.
4. If you do use canned tomatoes, there is no need to salt the sauce, canned tomato sauce is normally salted.
5. No parsley.
6. Did he forget the oregano?
ertznay 3 years ago
you don't know what you're talking about
CiroOnapoletano 3 years ago
Marinara simply means 'sailors style'. The Spanish brought the tomato back to Europe in the 16th century, and they were introduced into the Spanish kingdom of Naples around 1550. The tomato became popular there, and marinara sauce originated in the Naples area. It took about 200 years before the tomato became popular in most of the rest of Europe.
yolkerman 3 years ago
what's the difference between marinara sauce and tomato sauce?
BBGenelie 3 years ago
tomatoes from a can?????? and you burned the garlic..garlic in any dish should be infused at the last minute....
migo53333 3 years ago
you're totally right about the garlic but canned tomatoes are actually pretty good to make sauce:)
FernandoPS 3 years ago
No it shouldnt you jackass its the base of the sauce not the garnish
Isus1 3 years ago
Other then the olive oil, everything else is acetic so your going to need to put in tomato paste or a bit of sugar.
ck360 3 years ago
dudee you're burning your garlic!!!
It gives the sauce a bitter taste when you do that
skarfaze1234 3 years ago
Marinara doesn't come from "marine", it comes from "mariner". It does not contain any fish, or anything that takes too long to cook. The dish was made in the style of mariners, who couldn't keep a dangerous fire going on a small boat for very long. Also, they had to get back to work, so it's a dish which is quick and working class in style.
caucazoidandroid 3 years ago
Thanks for the great explanation... finally... I've always wondered about the word. Usually "mare" or sea gets confused with seafood being in the dish.
lotusmark 3 years ago
dont you have to put carrots and celery????
nawfra 3 years ago
Only if you're from Tuscany...
caucazoidandroid 3 years ago 2
THANK YOU CHEF BEREITOO =)
CHEYENNETRAVERSE 3 years ago
Never burn your garlic.. it will give your sauce a bitter taste
tightvers2 3 years ago
Yes, and if you think it;s gonna burn throw some chopped onions in there to cool things down quickly.
suroj 3 years ago
Thanks for Chef!
Latinlabel 4 years ago
Kosher Baby...
When do you add the meatballs or sausage, in the begining with the garlic or at the end when you serve? I also throw in a bay leaf with oregano and don't forget the sugar...about 1/2 tablespoon to cut out the acid from the tomatoes. Cuts down on the heartburn. Quella salsa buona Umberto.
tjp623 4 years ago
amazing sauce..thanks chef Umberto
manystar 4 years ago
This comment has received too many negative votes show
disgusting
swordfishHHHHHH 4 years ago
Yay :D I can't cook at all, so this was nice.
Colors2Grey531 4 years ago