We didn’t get a chance to serve this with pasta in the video because real life happens, and I had to run to coach figure skating lessons! If the amount of garlic scares you, that’s okay - lessen it and add a small yellow onion if you prefer (just use less garlic if you do). Rather than chopping the aromatics, you can also add them whole and discard them at the end. Don’t forget to salt to taste at the end. :) Enjoy!
@@EnlightnMe48 Well said! seems wre have a lot of garlic & seasoning critics here. When my mom put a hot meal on the table for us, we weren't critics, we were grateful. Not only for the hot meal, but for her slaving in the kitchen all day to feed her family.
I use your awesome, instructive videos as my recipe book. My wife laughs because I watch your San Marzano sauce video every Sunday as I make your sauce. Thanks for your videos, and I now double my garlic cloves. lol
@JerryrigedJerryriged that’s incredibly kind!! Hahah I totally get watching the videos while you make it. Love to hear it and hey I stopped counting when I add garlic cloves😂🤌🏼
Love the way you explain everything at an easy to follow pace and speak so clearly with so many excellent tips. Besides your mother's tutoring, you must have gone to culinary school. Keep up the good work.
That means so so much, I appreciate it! 💛 and no culinary school. I am constantly cooking, and learning from relatives, and others - but hey I appreciate the compliment:)
Think of how parsimonious she'll be once she has kids ..? Then..? As a mother herself she can just say, _because I said so._ Right ..?? Bc no other reasoning required. 🤣🤪
I’m trying this sauce and your meatball recipe tomorrow, i can’t wait!! I love hearing you speak - it’s so easy on the ears and doesn’t feel rushed. Thank you for sharing your family recipes!
I just cooked the sauce. Could not find the tomato paste in Quebec province. The result is fantastique. Thank you, your vidéo was well done and easy to follow.
Bravo! I've been making marinara sauce for many years. My Italian friends tell me we use too much garlic. I'm with you. The more the merrier. I use at least 5 or 6 cloves. I add a good passata puree instead of paste. The sauce will thicken without the paste. Always at least two carrots to offset the acid. Never sugar. Herbs near the end as you do. Great recipe...done the right way!
If you ever have people over for dinner and they whinge about you adding too much garlic, then simple. Don't invite them round ever again and pretend like you don't know them =P
I love the simplicity of your recipes. I did make you meat sauce and it was EXCELLENT. I learned something about herbs at the end. I have used a carrot before, but blended it and made it part of the sauce. From now on I will add it hole. It definitely cuts the acid or adds a little bit of natural sweetness.
I always use San Marzano's in my sauce. 1 29 oz. can with 2 cans of sauce/crushed. I do use 1 onion with 4 cloves of garlic and add wine and a carrot. Once a month and my people love my food!
I grow San Marzano paste tomatoes in my garden in montana, it makes great sauce. Lots of fresh basil and Parmesan cheese. I juice the tomatoes first and started making the sauce in an instant pot it’s a really great tool to cut down cook time. Definitely going to leave the carrot whole next time I make it up. We canned 20 quarts last year. Great video.
I grow Romas in mine and jar them every year. I wonder the difference between the two as the Romas have way less water and are very meaty compared to most other varieties.
I’ve had many recipes for a marinara sauce over the past 40 years. Yours, and of course your Mom’s is by far the easiest and the best. I learned about the Parmesan rind from you; makes a huge difference. I like the simplicity of throwing in the whole carrot. I’m going to make eggplant parm with the sauce and spoon over pasta. Thank you… you are sweet and pretty as well as a great cook. It’s refreshing to see such respect and love you have for your Mom.
This means so so much, I don't take it lightly. I'm thrilled you enjoyed it, and those little tweaks! Some people disagree with the amount of time it cooks, but I think it makes all the difference along with those little details. Thank you for the kind words and support💛
Your meatball recipe is very close to mom’s recipe. In reality we are Hungarian, my mom never had Italian food until she met Lily Campanella in grade school. She went to Lily’s house for dinner and fell in love with Italian food. My grandmother never made sauce or pasta. We had the best chicken and dumplings, chicken paprika and German strudel. I have my mom’s cook book and there are Lily’s recipes for Spaghetti, baked ziti and lasagna. My meatballs always were dense and brick like I am hoping the ricotta will lighten then up a bit. Excellent video, thank you for the explanations and reminding me of my mom.
I made this for my family using your recipe and they LOVED it. No more buying pre-made tomato sauce from the store!! Thank you so much ❤❤ I used to joke that I’m allergic to the kitchen because I hated cooking and now I’m so excited to try every recipe on your channel 🤩🤩
That is so sweet! I'm soo glad to hear that! lol! love that joke, but once you have recipes you're excited about, cooking takes on a whole new meaning. I really appreciate you sharing🥰
You just brought me back to my childhood days of watching my Mom making amazing tomato sauce "Gravy". :) I can't wait to try this recipe this weekend. Never thought of the sundried tomato paste but that is a very interesting twist. Thank You for sharing and good luck with the figure skating coaching.
@@Asimplepalate Actually ended up making this yesterday, absolutely amazing better than any shop bought sauce. Adding the carrot and cheese lump REALLY makes a difference to the sauce. Thanks again Bethany Chris.
my grandmother taught me to make a "pestata" or Paste as a base first... One carrot , One stalk of celery, one small onion and however much garlic into the food processor until its like a paste. Cook that in olive oil for 5 minutes.. then mix in your tomato paste and cook that off then add dry red wine to that and reduce that then add your tomatoes mix it all around and let it cook for 5 hours. Even though the pestata has carrot in it , i still add a whole carrot as well.. Your Sauce looks great!
Actually, I've seen Italians do this before and always wanted to try it with the paste as a base. Never added wine to a tomato sauce though, but I've seen a few others share they have!
Thank you for this recipe. It looks absolutely delicious. I want to commend you for two things in this video. Number one: you gave valuable tips and information during the video of the type that separates you from the multitude of UA-cam chefs and makes your presentation unique. Secondly, you actually included "Instructions" with your recipe. With this type of sauce, the instructions are fairly self explanatory to anyone who uses a kitchen and knows the difference between a sink and a refrigerator, but there are other recipes presented that are more complicated where the "chef" (?) merely gives a list of ingredients. How am I supposed to remember how to make their dish down the road sometime. Thanks again. I can't wait to try it out.
I really appreciate your words. It means a lot to know so many find the tips and information given valuable! Thank you for taking the time to share this💛
That means so much, my mom taught me how to cook so I’ll always mention her a lot💛 and yes Victoria ended up eating bowls of sauce after this video 😂 and keeps asking for more when she comes over.
It looks great! One thing I like to do when cooking spaghetti sauce is to cook it in the oven, not the stovetop, you get far more even cooking and you are far less likely to have the sauce burn on the bottom of the pot.
I remember my mom doing the sauces all day as well! The longer the more flavor. Love that you showed us the different types of tomatoes to use 🙏 I’d love to make this sometime. I’m a garlic gorl so bring on the garlic 🧄 beautiful work Beth, you look bootyful and little Victoria did really good too 🎉 MAY I SUGGEST DESSERT 😩
So I made this today. I do not like the taste of carrots, but was told by many cooks that the carrot cannot be tasted. So I used the carrot. And the parm rind. And l have to say... This is delicious! No carrot taste, and the garlic is not overpowering! This is just a beautiful sauce that went so well with tonight's bucatini! I will be canning this sauce, and making more next weekend. This is a winner!
I'm thrilled to hear that! Especially not liking carrots, I'm glad it didn't bother you being in the sauce. I appreciate you sharing so much, thank you! :)
@@Asimplepalate just as an addendum, I canned the sauce, and use it on all our pasta dishes. My kids asked me what brand it was because it's better than any other sauce. My 23 year old son was convinced I had purchased this from an Italian restaurant!
Put oil and garlic in a cool pan , allow them to heat up together , once you see the oil and garlic shimmer and get the fragrance from the garlic , add the tomatoes .... keeps the garlic from ever getting bitter .....
I grow tomatoes every year now and San Marzano is one variety I've often thought of growing. This video gives me the inspiration to go ahead now and grow them and if I can get enough eventually make a delicious sauce like this with fresh home grown ones straight from the garden. Or do what Marco Pierre White does and do a 50/50 split of fresh tomatoes and tinned. According to him that's how you maintain consistency when making a Pomodoro.
nicely demonstrated. san marzanos really time the room together in a sauce like that. i have a local store that sells regas for a price so cheap that they must not know what they are. and they aren't outdated or anything remotely old. one thing i'll do in lieu of adding salt is to put a couple drops of red boat fish sauce in the the pot, right after the tomatoes go in. that, in conjunction with the tomato paste, really add some umami to the mix. this also make a great baseline for a Bolognese sauce as well. i like how you know about the carrot and parmesan rind, too. both very nice ingredients to add. mangia!
@@GK-vj9dz aren’t you lucky about those rega tomatoes!! They must have no idea, so don’t tell anyone 😆 And love to hear - I’ve heard others like to add things like that for more umami. Thanks so much for sharing!
I very much agree with @donnag.3611. Having the written recipes along with your video is a major plus. Also, my video teacher in college always emphasized: you can survive imperfect video but not lousy sound. Your sound is great (your video is, too, especially the editing). Too many new UA-cam-ers don’t know what they’re doing technically and it shows and it makes people switch to someone else. You guys, I keep wanting to see what you’re doing next.
This means a lot:) we really appreciate the feedback, especially as we are new to video and still experimenting! We do it how we would enjoy watching it. And if you mean a written recipe on my website, of course! We've been doing written recipes for almost 10 years, so they will always be linked with our videos! :) Very much appreciate your support!
Pleasant vid but my mom always put in a bay leave or two She used dried herbs n always made meatballs n pork chops Her sauce n cooking was amazing I found that if u do use dried herbs it's best t put them in first or the dried herbs overpowered the sauce if u put in towards end Never heard of using a carrot I remember my mom opening the canned tomatoes n squeezing them w her hands guess it made f strong hands Miss u mom😊😢🎉❤
I tried this recipe a few days ago. I cannot believe how something so simple could taste so amazing. This recipe is awesome ; I am a new subscriber to your channel . Looking forward to trying your meatball recipe soon . Thank you
Just made this sauce tonight with your secret ingredient meatballs and Rosemary Garlic Bread - it was absolutely delicious!!! When i was reading the recipe for the sauce i was sure that i was going to have to add Italian seasoning or something else to give it flavor but i didn’t ! Besides seasoning to taste with salt and pepper (like it says in the recipe). It was perfect with the meatballs! Thank you for a truly delicious sauce recipe 😊
I watch a lot of cooking videos especially Italian, you are an excellent host and your videos are so classy!! wishing you the best in your future vid's
Good and simple. My aunts all added a sweetener…big secret. A dash of cinnamon, nutmeg, …just enough for “mystery. You made marinara… for ‘Sunday sauce’ …beef or pork … meatballs and sausage. Best to me was a nice beef that is pre sautéed then added until tender. Brava!
Been looking for a go to sauce. This looks beautiful & delicious. Just love your style of giving simple & easy step by step instructions in all your recipes. I am making your chicken parm with this sauce on Sunday. New to your channel & subscriber.
What a great recipe I love trying new ways to make sauce every Italian makes it a little different my family from Italy always crushed the tomatoes I really like a little chunky sauce I’m going to try this recipe with your great meatball recipe Thank you
I think the music is fine! Like others say, it doesn't drown out your voice! Just subscribed and I really like your presentation! Love the channel! Not all hyper and goofy like some channels!
I volunteered cooking a sausage & cheese ravioli dinner when meeting future inlaws next week. Looks like you have the perfect sauce recipe to try out and I already have 90% of the ingredients. Never heard of the carrot trick and look forward to giving it a try. Personally, carrots are my least favorite veg but I can easily get on board when it's used to help blend flavors and is disposed of before sauce is served. Thank you for sharing your sauce recipe ❤
I probably will prepare it in the Crock pot and let simmer all day. I also will just chop the carrot and eat it along with the sauce. Thanks for sharing!
Family secrets make the best recipes! Thank you for sharing your mom's delicious traditions with us. Also, just discovered your UA-cam channel and love your videos! Keep'em coming ~ 🧄🍅🌿
Your Mom and Aunt taught you well. You know all the tricks my Mom learned from my Dad and Nonno. Mom could not boil water when she married my Dad. There are many Nonnas like yours who don’t add onions( “ Hey Vinny, don’t add too many onions…” , Paul Vario( Paul Sorvino) said to Vinnie( Charlie Scorsese ) in Good Fellas ).Some Nonnas add sugar, others like mine add that carrot. You are not the only one to add the oregano at the end to prevent bitterness . I have to try your trick with the Amore tomato paste. Henry Hill(Ray Liotta) makes a point in making his brother Michael stir the sauce in the movie( and his cook book).
I really appreciate it!! I've had a lot of wonderful cooks in my life to learn from. Love the Good Fellas quote :) Sun-dried tomato paste is worth a try - but totally not essential for a great sauce!
Bethany I made your sauce again exactly as you prescribed (minus the carrot and chees rind 😂), it turned out wonderfully but I added a twist… I made it a meat sauce! I used a pound of spicy Italian sausage and a pound of 80/20 ground chuck. I followed your meatball recipe for the herbs and spices (minus the eggs, ricotta cheese and breadcrumbs). I sautéed the meat in 2 tblsp of EVO, with 2 minced garlic cloves, 1 green and one yellow bellpepper finely diced and one finely diced onion with salt and pepper to taste. I added the drained meat at 2.5 hours of cooking the sauce. It turned out amazing ❤
Love that you were able make it your own, and turn it into a meat sauce! This is definitely a sauce that would pair well with that because of how rich it is. I will have to try this :) Thanks so much for sharing!
@@Asimplepalate I promise you will love it. So far different people have tried it and were floored it was so good. One of them is a trained chef. I turned them all onto your channel here. Let me know if you have any questions and definitely let me know how it turns out if you make it 😉🙏🏻
OMG, I made this last night and it was DELISH!!! I used 6 cans of San Marzano, and also added some ground beef for protein and it was AMAZING!! Thank you so much for this simple, yet perfect recipe for a great sauce!! ❤❤❤
Been basically doing the same recipe/method for a while, but not with a carrot! Definitely going to try that next time, along with putting the tomatoes in whole and cooking the sauce longer. Thank you!
My grandpa's (from Italy) basic sauce was made like this, but no carrots. He also browned a small beef or pork roast and cooked it in sauce for 3 hours. Btw, carrots from the store around here are not sweet at all, actually a bit bitter. Love your recipe. Thanks.
I love to hear that, Denise! Sounds like your grandpa made a wonderful sauce - similar to a Sunday Sauce in jersey. And yes, carrots right now are finally sweet - but they've been not great all year! Appreciate the support so much :)
I love it. It's a simple base sauce I can follow. Btw I ate the carrot once from a Sterno tray at a company dinner. 😂 I didn't know what it was so I ate it thinking it was a sausage.
Nice video. I have heard of San Marzano Tomatoes long ago as being the best for a Marinara Sauce. COP Certified Tomatoes around here are $4.00/can. Kinda expensive for me. I've used Crushed Tomatoes and gotten very good results for a Marinara Sauce. I have heard of carrots adding natural sweetness to tomato sauce before. I need to try that.Your daughter is a treasure. How many 8 - 9 year olds can understand what depth of flavor really means? I am over 50 and I am not sure. She has been coached well.
Yes, San Marzano's here are $5+ a can - they're a treat when I use them. I don't always because of the price! As noted in the recipe video, you can always use a higher-quality peeled tomato instead; that's not DOP. And Thank you :) Victoria is my cousin not my daughter but she's around a lot, she's always up for taste testing!
@@Asimplepalate Thank you for the recipe Bethany! I know I will, those tomatoes are all great! No way I won't enjoy it, because you used the best tomatoes and fresh herbs on Earth! Thank you again, I will let you know later this week how great it came out here!
You have a great channel and explain your recipes in an easy to follow manner. One of your videos showed up in my feed and glad it did. I have never seen the sun dried tomato paste before but I ordered a couple of tubes. Sure is stronger than the regular stuff. I look forward to seeing new videos. Thanks for sharing. BTW never too much garlic. 😅
This is how i learned to make sauce (gravy) way back in the day. I’m wondering if you have ever added some butter at the end before serving and/or if you save water from the pasta to add if the sauce gets dry?
Thrilled to hear it! It's simple ingredients, yes, but give it time the flavors develop and are delicious. So happy to hear you enjoyed it! Thanks for sharing, Tim!
We didn’t get a chance to serve this with pasta in the video because real life happens, and I had to run to coach figure skating lessons! If the amount of garlic scares you, that’s okay - lessen it and add a small yellow onion if you prefer (just use less garlic if you do). Rather than chopping the aromatics, you can also add them whole and discard them at the end. Don’t forget to salt to taste at the end. :) Enjoy!
In our house that's actually a light garlic day. 😅 Carry on, and no worries.
@@EnlightnMe48lol so glad to hear it - there is no such thing as too much garlic in my world 😉
@@Asimplepalate I rinse the cans a little. Goes good; mixed w/beer.
@@Asimplepalate The pasta can wait. A bowl of the sauce, some parmesan, a nice hunk of seeded Italian and life's good!
@@EnlightnMe48 Well said! seems wre have a lot of garlic & seasoning critics here. When my mom put a hot meal on the table for us, we weren't critics, we were grateful. Not only for the hot meal, but for her slaving in the kitchen all day to feed her family.
You mention your Mom w/ such love and respect……you are a bright light w/a caring soul …..a beautiful testament to your family…..a loving daughter 🕊️
Thank you for such kind words. I genuinely appreciate it! My family means a lot to me💛
I use your awesome, instructive videos as my recipe book. My wife laughs because I watch your San Marzano sauce video every Sunday as I make your sauce. Thanks for your videos, and I now double my garlic cloves. lol
@JerryrigedJerryriged that’s incredibly kind!! Hahah I totally get watching the videos while you make it. Love to hear it and hey I stopped counting when I add garlic cloves😂🤌🏼
I tried it today. It came out fantastic. Thank You.
Love the way you explain everything at an easy to follow pace and speak so clearly with so many excellent tips. Besides your mother's tutoring, you must have gone to culinary school. Keep up the good work.
That means so so much, I appreciate it! 💛 and no culinary school. I am constantly cooking, and learning from relatives, and others - but hey I appreciate the compliment:)
Think of how parsimonious she'll be once she has kids ..?
Then..? As a mother herself she can just say, _because I said so._
Right ..?? Bc no other reasoning required. 🤣🤪
I love tomatoes and pastas , your husband is a lucky SOB!! To get these recipes served!
@@curtanderson4145 😂 thank you!
Ok this is my new favorite channel. Please don't stop posting!
I really appreciate that, new video goes up today💛
I’m trying this sauce and your meatball recipe tomorrow, i can’t wait!!
I love hearing you speak - it’s so easy on the ears and doesn’t feel rushed. Thank you for sharing your family recipes!
@@mary27578 I appreciate that so much! :) and I’m excited for you to try them! They’re truly special ❤️
You are lovely….the way you explain everything to a tee. Keep that style.
so kind, thank you so much!
Btw, your demonstration and teaching style is so warm, clear and concise… in short just wonderful… don’t ever lose that aspect. ❤
I really really appreciate it. I don't plan on changing 💛
I just cooked the sauce. Could not find the tomato paste in Quebec province. The result is fantastique. Thank you, your vidéo was well done and easy to follow.
Bravo! I've been making marinara sauce for many years. My Italian friends tell me we use too much garlic. I'm with you. The more the merrier. I use at least 5 or 6 cloves. I add a good passata puree instead of paste. The sauce will thicken without the paste. Always at least two carrots to offset the acid. Never sugar. Herbs near the end as you do. Great recipe...done the right way!
What is passata pure?
If you ever have people over for dinner and they whinge about you adding too much garlic, then simple. Don't invite them round ever again and pretend like you don't know them =P
I use sliced raw garlic in my sauce and 3 head's of oven roasted garlic with smoked sea salt and olive oil on top
Simply delicious
Your one fine lady,and a master in your kitchen ❤
Haha thank you so much!
That little girl is stealing my heart. ❤ love this recipe. I’m going to try the carrot.
Love your recipes...going to make the meatball one today & I also appreciate the written recipe under the video!
Thank you so much! I hope you love the meatballs💛
@@Asimplepalate I'm making the sauce now!
So exciting! hope you enjoy it!
Thank you, dear lady, for emphasizing the supreme importance of D.O.P. Sincerely appreciated. Bless you.
Appreciate it!
I love the simplicity of your recipes. I did make you meat sauce and it was EXCELLENT. I learned something about herbs at the end. I have used a carrot before, but blended it and made it part of the sauce. From now on I will add it hole. It definitely cuts the acid or adds a little bit of natural sweetness.
I'm so glad to hear it :) and so happy o hear you enjoyed the sauce and learned a few new things in the process!
I always use San Marzano's in my sauce. 1 29 oz. can with 2 cans of sauce/crushed. I do use 1 onion with 4 cloves of garlic and add wine and a carrot. Once a month and my people love my food!
Love to hear it!
You use 1 can of San Mariano’s with “2 can of sauce/crushed”. What kind?
@@olegbb I like Hunt's sauce and crushed tomatoes. 1 can each. Hunt's always tasted a bit sweeter than the others.
I grow San Marzano paste tomatoes in my garden in montana, it makes great sauce. Lots of fresh basil and Parmesan cheese. I juice the tomatoes first and started making the sauce in an instant pot it’s a really great tool to cut down cook time. Definitely going to leave the carrot whole next time I make it up. We canned 20 quarts last year. Great video.
I grow Romas in mine and jar them every year. I wonder the difference between the two as the Romas have way less water and are very meaty compared to most other varieties.
I’ve had many recipes for a marinara sauce over the past 40 years. Yours, and of course your Mom’s is by far the easiest and the best. I learned about the Parmesan rind from you; makes a huge difference. I like the simplicity of throwing in the whole carrot. I’m going to make eggplant parm with the sauce and spoon over pasta. Thank you… you are sweet and pretty as well as a great cook. It’s refreshing to see such respect and love you have for your Mom.
This means so so much, I don't take it lightly. I'm thrilled you enjoyed it, and those little tweaks! Some people disagree with the amount of time it cooks, but I think it makes all the difference along with those little details. Thank you for the kind words and support💛
Your meatball recipe is very close to mom’s recipe. In reality we are Hungarian, my mom never had Italian food until she met Lily Campanella in grade school. She went to Lily’s house for dinner and fell in love with Italian food. My grandmother never made sauce or pasta. We had the best chicken and dumplings, chicken paprika and German strudel. I have my mom’s cook book and there are Lily’s recipes for Spaghetti, baked ziti and lasagna. My meatballs always were dense and brick like I am hoping the ricotta will lighten then up a bit. Excellent video, thank you for the explanations and reminding me of my mom.
So glad it could remind you of your mom, Linda! Thank you the kind words and sharing those special memories💛
I was looking for a sauce recipe to make to go along with stuffed shells. I’ll be using this recipe tomorrow.
I made this for my family using your recipe and they LOVED it. No more buying pre-made tomato sauce from the store!!
Thank you so much ❤❤ I used to joke that I’m allergic to the kitchen because I hated cooking and now I’m so excited to try every recipe on your channel 🤩🤩
That is so sweet! I'm soo glad to hear that! lol! love that joke, but once you have recipes you're excited about, cooking takes on a whole new meaning. I really appreciate you sharing🥰
Looks great
You just brought me back to my childhood days of watching my Mom making amazing tomato sauce "Gravy". :) I can't wait to try this recipe this weekend. Never thought of the sundried tomato paste but that is a very interesting twist. Thank You for sharing and good luck with the figure skating coaching.
Awww love to hear it! Yes, my dad calls it gravy too:) hope you enjoy the sauce if you get to try it! Thank you!
Wow this looks amazing if its half as good as the meatballs i will be happy, will make this on Friday for our Lasagne, thanks Bethany,
Chris (In UK)
awww I'm so glad you'll be trying It, Chris! You'll have to let me know what you think :)
@@Asimplepalate Actually ended up making this yesterday, absolutely amazing better than any shop bought sauce.
Adding the carrot and cheese lump REALLY makes a difference to the sauce.
Thanks again Bethany
Chris.
@@geordiejones2 I'm so happy to hear that, Chris!! Means so much. Thank you for sharing:)
my grandmother taught me to make a "pestata" or Paste as a base first...
One carrot , One stalk of celery, one small onion and however much garlic into the food processor until its like a paste.
Cook that in olive oil for 5 minutes.. then mix in your tomato paste and cook that off
then add dry red wine to that and reduce that then add your tomatoes mix it all around and let it cook for 5 hours.
Even though the pestata has carrot in it , i still add a whole carrot as well..
Your Sauce looks great!
Battuto or soffritto. More common when making a bolognese. Yum…
@@rwinstanley8668 yes bolognese but it also makes a regular non meat sauce so much more flavorful
Actually, I've seen Italians do this before and always wanted to try it with the paste as a base. Never added wine to a tomato sauce though, but I've seen a few others share they have!
Lovely young woman
@@Asimplepalate it tastes great bethany try it... sometimes i add sliced mushrooms in also ..
Thank you for this recipe. It looks absolutely delicious. I want to commend you for two things in this video. Number one: you gave valuable tips and information during the video of the type that separates you from the multitude of UA-cam chefs and makes your presentation unique. Secondly, you actually included "Instructions" with your recipe. With this type of sauce, the instructions are fairly self explanatory to anyone who uses a kitchen and knows the difference between a sink and a refrigerator, but there are other recipes presented that are more complicated where the "chef" (?) merely gives a list of ingredients. How am I supposed to remember how to make their dish down the road sometime. Thanks again. I can't wait to try it out.
I really appreciate your words. It means a lot to know so many find the tips and information given valuable! Thank you for taking the time to share this💛
Thanks for the great tips sauce looks amazing
Thanks so much for watching!
New subscriber here. Thank you for not wasting my time. Right to the point along with the recipe. 👍💖😘 Best video ever!
I’m so happy to hear it! Thank you for the kind words 💛
Your sauce looks amazing. Cute little cousin and you can tell she loved your sauce. Also, love how you honor your Mother, she must feel proud😊
That means so much, my mom taught me how to cook so I’ll always mention her a lot💛 and yes Victoria ended up eating bowls of sauce after this video 😂 and keeps asking for more when she comes over.
Your videos are beautiful and informative. Happy to subscribe and bring some Italian flavors to Santa Fe.
I appreciate that, John! Thank you for joining the subcriber fam :)
It looks great! One thing I like to do when cooking spaghetti sauce is to cook it in the oven, not the stovetop, you get far more even cooking and you are far less likely to have the sauce burn on the bottom of the pot.
Love that!! Cooking in the oven is definitely something I want to try thanks for sharing!
I remember my mom doing the sauces all day as well! The longer the more flavor. Love that you showed us the different types of tomatoes to use 🙏 I’d love to make this sometime. I’m a garlic gorl so bring on the garlic 🧄 beautiful work Beth, you look bootyful and little Victoria did really good too 🎉
MAY I SUGGEST DESSERT 😩
thank you so much!! Yessss all about that long simmer time:) lol! I will do a dessert, just need suggestions🙃
To much talking
This video is for people who can’t boil water
I think your post was rude
I do diced carrots in the oil, then onion and then diced celery. Once brown, add tomatoes. I also like to purée after simmering.
That's an Italian soffritto for ya. I've been wanting to try tomato sauce with soffritto (celery, onion, and carrot). I will have to try it next time!
Love the sun dried tomato paste. I’d be mashing that carrot and leaving it in..
I always grate the carrot beffore adding and it breaks down beautifully.
no need just prepare a sofritto and its in there anyway
So I made this today. I do not like the taste of carrots, but was told by many cooks that the carrot cannot be tasted. So I used the carrot. And the parm rind. And l have to say... This is delicious! No carrot taste, and the garlic is not overpowering! This is just a beautiful sauce that went so well with tonight's bucatini! I will be canning this sauce, and making more next weekend. This is a winner!
I'm thrilled to hear that! Especially not liking carrots, I'm glad it didn't bother you being in the sauce. I appreciate you sharing so much, thank you! :)
@@Asimplepalate just as an addendum, I canned the sauce, and use it on all our pasta dishes. My kids asked me what brand it was because it's better than any other sauce. My 23 year old son was convinced I had purchased this from an Italian restaurant!
@@PTDoug011 what an incredible compliment that is💛 truly. Made me smile to hear! Thank you for sharing, Doug!
Put oil and garlic in a cool pan , allow them to heat up together , once you see the oil and garlic shimmer and get the fragrance from the garlic , add the tomatoes .... keeps the garlic from ever getting bitter .....
Hi Bethany, your San Marzano sauce looks so delicious.! ❤I also want to say that your kitchen is gorgeous! Thank you for sharing. Helene
Thank you so much! 💛 I appreciate it!
I am definitely going to try this! Exactly the recipe I was looking for. Thank you.
Lovely video...thank you for the great recipe.
I grow tomatoes every year now and San Marzano is one variety I've often thought of growing. This video gives me the inspiration to go ahead now and grow them and if I can get enough eventually make a delicious sauce like this with fresh home grown ones straight from the garden. Or do what Marco Pierre White does and do a 50/50 split of fresh tomatoes and tinned. According to him that's how you maintain consistency when making a Pomodoro.
Wow, it looks Delicious. Thank you for sharing with all of us your Family's famous recipe. I can't wait to try it out. Thank you for posting 😀
nicely demonstrated. san marzanos really time the room together in a sauce like that.
i have a local store that sells regas for a price so cheap that they must not know what they are. and they aren't outdated or anything remotely old.
one thing i'll do in lieu of adding salt is to put a couple drops of red boat fish sauce in the the pot, right after the tomatoes go in. that, in conjunction with the tomato paste, really add some umami to the mix.
this also make a great baseline for a Bolognese sauce as well.
i like how you know about the carrot and parmesan rind, too. both very nice ingredients to add.
mangia!
@@GK-vj9dz aren’t you lucky about those rega tomatoes!! They must have no idea, so don’t tell anyone 😆
And love to hear - I’ve heard others like to add things like that for more umami. Thanks so much for sharing!
Very knowledgeable video and a great recipe, looks delicious. 👏👏 Thank you and keep em coming
Appreciate it so much!
Finally someone who uses real San marzano 🍅 good job.I have to order my tomatoes online because my stores don't have real San marzano 🍅
I appreciate it! Always gotta use the good stuff.
Looks amazing
I have a bountiful crop of San Mazano tomatoes growing in my garden right now. So I'm going to attempt your recipe from fresh
I have a fresh tomato sauce you can do as well with them :)
Love your channel thank you for the little secrets
You are a testament of how cooking is an art and eating is a pleasure :)
I appreciate that so much! :)
I very much agree with @donnag.3611. Having the written recipes along with your video is a major plus. Also, my video teacher in college always emphasized: you can survive imperfect video but not lousy sound. Your sound is great (your video is, too, especially the editing). Too many new UA-cam-ers don’t know what they’re doing technically and it shows and it makes people switch to someone else. You guys, I keep wanting to see what you’re doing next.
This means a lot:) we really appreciate the feedback, especially as we are new to video and still experimenting! We do it how we would enjoy watching it. And if you mean a written recipe on my website, of course! We've been doing written recipes for almost 10 years, so they will always be linked with our videos! :) Very much appreciate your support!
Pleasant vid but my mom always put in a bay leave or two
She used dried herbs n always made meatballs n pork chops
Her sauce n cooking was amazing
I found that if u do use dried herbs it's best t put them in first or the dried herbs overpowered the sauce if u put in towards end
Never heard of using a carrot
I remember my mom opening the canned tomatoes n squeezing them w her hands guess it made f strong hands
Miss u mom😊😢🎉❤
Sounds great 👍
I tried this recipe a few days ago. I cannot believe how something so simple could taste so amazing. This recipe is awesome ; I am a new subscriber to your channel . Looking forward to trying your meatball recipe soon . Thank you
I truly appreciate the support, David! I'm so glad this sauce impressed you :) and I hope you enjoy the meatballs they are quite a special recipe!
Thank you that is a beautiful recipe
Just made this sauce tonight with your secret ingredient meatballs and Rosemary Garlic Bread - it was absolutely delicious!!!
When i was reading the recipe for the sauce i was sure that i was going to have to add Italian seasoning or something else to give it flavor but i didn’t !
Besides seasoning to taste with salt and pepper (like it says in the recipe).
It was perfect with the meatballs! Thank you for a truly delicious sauce recipe 😊
So happy to hear it, Mary!! Just trust the process with this sauce, it always deepens in flavor in a surprising way :)
You are so lucky to have had your mom to teach you so much !!! You make it look so good ! Deb Az
Thank you, for introducing a new and exciting way to make tomato sauce,
I'm so happy to hear it!
@@Asimplepalate Just to let you know, VERY VERY Tasty. So thanks again. Those reading this, it's a must try recipe.
@@richardsawyer1492 Really happy to hear it! Thank you so much, Richard!
Looks like more than a couple of teaspoons of herbs! TY for recipe
I'm a little generous with my servings of herbs😂
I watch a lot of cooking videos especially Italian, you are an excellent host and your videos are so classy!! wishing you the best in your future vid's
That means so much. Thank you for the encouragement and support💛
Good and simple. My aunts all added a sweetener…big secret. A dash of cinnamon, nutmeg, …just enough for “mystery. You made marinara… for ‘Sunday sauce’ …beef or pork … meatballs and sausage. Best to me was a nice beef that is pre sautéed then added until tender. Brava!
Love that!! I do a pinch of nutmeg in my Bolognese sauce :)
Just recently made this recipe.another hit.
You had a lovely presence and presentation.. so easy and to the point… will enjoy our test kitchen if your recipes…well done!
I appreciate that so much! Thank you💛
You just popped up on my in feed. You two were amazing. Loved the recipe and tutorial.
So glad we popped up for you - welcome! :) and appreciate the support a lot!
Been looking for a go to sauce. This looks beautiful & delicious. Just love your style of giving simple & easy step by step instructions in all your recipes. I am making your chicken parm with this sauce on Sunday. New to your channel & subscriber.
What a great recipe I love trying new ways to make sauce every Italian makes it a little different my family from Italy always crushed the tomatoes I really like a little chunky sauce I’m going to try this recipe with your great meatball recipe Thank you
Awww, same! i love trying different variations of Italian recipes I love. Hope you enjoy the sauce and meatballs :)
We just made your Family’s sauce. It is absolutely delicious, Thank you for sharing your family recipe with us, We will make this our new Tradition!
So happy to hear that! And how special for it to be a new tradition too💛 thank you for sharing!
I will do it your way, can't wait to do it for my grand kids....and me❤❤❤
As I am only cooking for two is this suitable to freeze . Love watching you cook
I appreciate that so much!! And absolutely. I have this sauce in my freezer now :) I typically do it in a freezer bag (air removed) and lay it flat.
It's amazing the difference good quality ingredients make to a sauce. I can cut costs but usually suffer flavor wise.
I can't wait to try this. My Italian friend keeps telling me about this sauce and I never heard of it. I hear it loud and clear now. Thanks.
I think the music is fine! Like others say, it doesn't drown out your voice! Just subscribed and I really like your presentation! Love the channel! Not all hyper and goofy like some channels!
I really appreciate the feedback about the music! Appreciate the subscription and support :)
I volunteered cooking a sausage & cheese ravioli dinner when meeting future inlaws next week. Looks like you have the perfect sauce recipe to try out and I already have 90% of the ingredients. Never heard of the carrot trick and look forward to giving it a try. Personally, carrots are my least favorite veg but I can easily get on board when it's used to help blend flavors and is disposed of before sauce is served. Thank you for sharing your sauce recipe ❤
Love to hear it!! And glad you're up for trying the carrot. It's only in the sauce while it cooks then you can remove it :)
I probably will prepare it in the Crock pot and let simmer all day. I also will just chop the carrot and eat it along with the sauce. Thanks for sharing!
Family secrets make the best recipes! Thank you for sharing your mom's delicious traditions with us. Also, just discovered your UA-cam channel and love your videos! Keep'em coming ~ 🧄🍅🌿
Appreciate it so much 💛
I made the meatballs and your sauce and it was DELICIOUS!! Thanks !
Thank you so much for sharing! Thrilled to hear they came out so well :)
Just found you and love the way you described everything. I’m subscribing and looking forward to seeing more of your recipes. Thank you!!
I appreciate that so much, Lou! Thank you for the support 💛
Your Mom and Aunt taught you well. You know all the tricks my Mom learned from my Dad and Nonno. Mom could not boil water when she married my Dad. There are many Nonnas like yours who don’t add onions( “ Hey Vinny, don’t add too many onions…” , Paul Vario( Paul Sorvino) said to Vinnie( Charlie Scorsese ) in Good Fellas ).Some Nonnas add sugar, others like mine add that carrot. You are not the only one to add the oregano at the end to prevent bitterness . I have to try your trick with the Amore tomato paste. Henry Hill(Ray Liotta) makes a point in making his brother Michael stir the sauce in the movie( and his cook book).
I really appreciate it!! I've had a lot of wonderful cooks in my life to learn from. Love the Good Fellas quote :) Sun-dried tomato paste is worth a try - but totally not essential for a great sauce!
Bethany I made your sauce again exactly as you prescribed (minus the carrot and chees rind 😂), it turned out wonderfully but I added a twist… I made it a meat sauce! I used a pound of spicy Italian sausage and a pound of 80/20 ground chuck. I followed your meatball recipe for the herbs and spices (minus the eggs, ricotta cheese and breadcrumbs). I sautéed the meat in 2 tblsp of EVO, with 2 minced garlic cloves, 1 green and one yellow bellpepper finely diced and one finely diced onion with salt and pepper to taste. I added the drained meat at 2.5 hours of cooking the sauce. It turned out amazing ❤
Love that you were able make it your own, and turn it into a meat sauce! This is definitely a sauce that would pair well with that because of how rich it is. I will have to try this :) Thanks so much for sharing!
@@Asimplepalate I promise you will love it. So far different people have tried it and were floored it was so good. One of them is a trained chef. I turned them all onto your channel here. Let me know if you have any questions and definitely let me know how it turns out if you make it 😉🙏🏻
My dad was a Greek chef and my mom a Sicilian homemaker. If they were still on this planet, they'd have one word to say to this woman: Bravo!
I appreciate that so much!!
OMG, I made this last night and it was DELISH!!! I used 6 cans of San Marzano, and also added some ground beef for protein and it was AMAZING!! Thank you so much for this simple, yet perfect recipe for a great sauce!! ❤❤❤
I'm thrilled to hear it!! Love that you could add some meat too. Thank you so much for sharing💛
Thanks for sharing this recipe, looks amazing, I'm definitely going to try it! 🌷
Looks wonderful ... along with your delicious meatball recipe. Thanks :-))
Thank you so much! 💛
Bravo! I tried it, loved it and subscribed. Better than my own!
I really appreciate it, Paul! Thank you so much for sharing:)
Been basically doing the same recipe/method for a while, but not with a carrot! Definitely going to try that next time, along with putting the tomatoes in whole and cooking the sauce longer. Thank you!
Glad to hear it! Carrot is a great addition :) it’s like a safety net incase any of the tomatoes are acidic
Thank you ! You are Amazing!
Nice option. Thank you.
Great video and description. I look forward to trying this recipe in the near future.
I appreciate it!
My grandpa's (from Italy) basic sauce was made like this, but no carrots. He also browned a small beef or pork roast and cooked it in sauce for 3 hours. Btw, carrots from the store around here are not sweet at all, actually a bit bitter. Love your recipe. Thanks.
I love to hear that, Denise! Sounds like your grandpa made a wonderful sauce - similar to a Sunday Sauce in jersey. And yes, carrots right now are finally sweet - but they've been not great all year! Appreciate the support so much :)
this is awesome, thank you very much....much love.
Beautiful. Thanks coach!🍽
I love it. It's a simple base sauce I can follow. Btw I ate the carrot once from a Sterno tray at a company dinner. 😂 I didn't know what it was so I ate it thinking it was a sausage.
hahaha I'm sure that was interesting expecting that to be sausage
@@Asimplepalatewould carrots be considered sausage for vegetarians? The taste was what confused me. 🙂
Love your recipes and channel, i learn alot, thank you
I am so glad to hear it!
Wonderful recipes & tips, like the idea of the whole carrot to lessen acidity. What are your thoughts on adding wine?
Glad you enjoyed it! Some people add wine, it's not super traditional but I don't think it's wrong if you do add it :)
Nice video. I have heard of San Marzano Tomatoes long ago as being the best for a Marinara Sauce. COP Certified Tomatoes around here are $4.00/can. Kinda expensive for me. I've used Crushed Tomatoes and gotten very good results for a Marinara Sauce. I have heard of carrots adding natural sweetness to tomato sauce before. I need to try that.Your daughter is a treasure. How many 8 - 9 year olds can understand what depth of flavor really means? I am over 50 and I am not sure. She has been coached well.
Yes, San Marzano's here are $5+ a can - they're a treat when I use them. I don't always because of the price! As noted in the recipe video, you can always use a higher-quality peeled tomato instead; that's not DOP. And Thank you :) Victoria is my cousin not my daughter but she's around a lot, she's always up for taste testing!
I love that you use all that garlic as I do in my sauce 👍
yes, always lots of garlic!
Yum, looks amazing! I'm going to make this sauce next time I make sauce!
I hope you enjoy it!
@@Asimplepalate Thank you for the recipe Bethany! I know I will, those tomatoes are all great! No way I won't enjoy it, because you used the best tomatoes and fresh herbs on Earth! Thank you again, I will let you know later this week how great it came out here!
@@robertallison9653 I'm glad to hear it! Look forward to hearing about it :)
Love it! Will make this as soon as possible. Gotta make a trip to the store first. Looks freezable too.
I have it in the freezer now :) it's great for that! Hope you enjoy it!
You have a great channel and explain your recipes in an easy to follow manner. One of your videos showed up in my feed and glad it did. I have never seen the sun dried tomato paste before but I ordered a couple of tubes. Sure is stronger than the regular stuff. I look forward to seeing new videos. Thanks for sharing. BTW never too much garlic. 😅
I'm so glad you found my videos! The support and kind words really means a lot. :) And agreed - never too much garlic!
This is how i learned to make sauce (gravy) way back in the day. I’m wondering if you have ever added some butter at the end before serving and/or if you save water from the pasta to add if the sauce gets dry?
Omg when i was making this today i thought how is this going to have flavor it is the best sauce i have ever made amazing ❤❤❤
Thrilled to hear it! It's simple ingredients, yes, but give it time the flavors develop and are delicious. So happy to hear you enjoyed it! Thanks for sharing, Tim!
Thank you
🙂