Papa P - I know it’s been a couple of years since you’ve released this video, but I just wanted to say that I made this sauce today, and it turned out fantastic! Love your show with Chef Dom. Thank you!
You both are awesome 👌 we are italian New Yorkers , kind of missing Ny Restaurants down here in South Carolina. You got us as subscribers and I'm baking that bread and watching real Italian Chefs God bless you and your family and cooking. 🤩
My Sicilian grandma always put a couple of sautéed pork ribs into her sauce while simmering. She used fennel seed too. I haven't seen anyone on YT using fennel but I grew up loving the flavor so I continue to make my sauce the same way. Anyone else use fennel?
@@mr.martyr8573 : I use some whole seeds (love biting into them) and some I grind in my little spice grinder. I buy fennel seeds in bulk on Amazon. Much less expensive than buying those small bottles in the grocery store.... & they freeze well.
@@mr.martyr8573: Buying fennel seed in bulk on Amazon is much less expensive than those little glass jars in the grocery store. I forget the price but the brand is called SPICE TRAIN & it's a 14 oz. bag. I keep it in the freezer.
I ABSOLUTELY LOVE THIS SAUCE!!!!!!!!! I MADE THIS , AND THIS IS NOW IN MY RECIPE BOX... MY HUSBAND REALLY WENT CRAZY FOR THIS SAUCE.. THANK YOU FOR SHARING THIS PAPA P THIS IS OFF THE CHAIN DELICIOUS.....
Papa P, fantastic recipe! Turned out perfect, just like your pizza dough and pizza sauce recipes! Really appreciate you sharing. ❤ Thank you so much! Can’t wait to try more 🎉
Thank you guys! I’m about to make this sauce for the 3rd time and using it for lasagna! I took it to work for Christmas dinner last time and everyone LOVED it! 😊
This much tomato, you got to have a bit of sugar. I wasn't sure then asked my mom who makes a great sauce and she said she adds sugar to hers so all fears were gone.
I can’t wait to try this. I watched your other video, where your brother made those wonderful meatballs, and I want to put it all together and thank you so much!
Love this vid...I hv checked yr channel and like to see you guys make italian wedding style soup. Its great comfort food when it's cold. Just a thought and ty
Hi brothers, thank you for sharing your wonderful recipes. The authentic flavors of your dishes have me coming back for more. Your tutorials are straight forward to follow simplifying what seemed to be so difficult to master. I will continue to keep these recipes and share each bite with my family and friends. God bless you for your generosity!
I know you posted this 3 years ago but I made this sauce yesterday with Mutti brand tomato. Best sauce ever. Threw in a Tbsp of balsamic vinegar at the end for added depth.
I use fresh romas, boil to remove skin than proceed pretty much as you did, but I never used onions or cheese in the sauce (since everybody piles it on later). I use immersion blender, add the paste, salt, pepper (garlic sometimes) and sugar and sometimes fennel seed. Let cook an hour or so. Everyone says it’s tastes homemade. I freeze in jars than defrost as needed. My family is from Staten Island which makes us all half Italian and half Jewish even though I’m neither. Haha!
Just found this channel. I'm blown away at how awesome it is and all the great foods, most of which I've never heard of. Soo much heritage and soo much pride in these dishes. This is a must subscribe
Just watched your meatball recipe and of course I needed the gravy to go with it..and it does look wonderful..I agree with you on the onion and garlic smell...I noticed some comments on here about the use of sugar...yes...use it...I've been using sugar for many,many yrs..even in my soups and salads...also if you haven't tried it a little sugar in green beans is great...makes them taste like fresh from garden if you're using canned beans... Ketchup is also good to use..on to the next video on my marathon..😅
I've made tomato sauce a few different ways, most are similar to this one with just a few tweaks. But overall, this is the best one to go with. I've even taken leftover sauce and converted it into some amazing tomato soup on occasion.
Looks so good, and well done. I used to use sugar in my recipe, but now substitute a whole carrot. It cooks the whole time in the sauce and then I remove it, prior to serving. Either way, love the video. Grazie!
I made this for about the fourth time today. My only screw up is I didn't make enough. It was just me and my daughter at home today so I went with a one can portion and we barely made it. I think I have half a cup for leftovers. I had half a large yellow onion in the refrigerator that I needed to get rid of so I diced it all up. Just for the heck of it, I measured it to see how much I had; one full cup, but the sauce turned out PERFECT. One of my cooking rules is "you can't have too much onion in something". The only other thing I noticed is I went with the lowest amount of olive oil in the recipe (1/4 cup) but I had twice as much onion as the recipe. It turned out better for me this way as previous times I made it I had free oil sitting on top of the sauce at the end. While I was frying the onions and garlic I was worried I still had too much oil as things got real mushy / soggy; but at the end it was just right. So, if you want a pretty thick sauce that tastes amazing, follow this recipe. Use a full cup of yellow onion (1/2 of a large one) and 1/4 cup olive oil. I only cooked mine for about 1 hour because it was about to all evaporate away even though I had my stove on the lowest setting. I could probably mitigate that issue by putting the lid on next time (I used a new Le Creuset pot for the very first time today). Very easy, very fun recipe. Set aside the time to do it right; don't try to rush it. Crack open a nice bottle of red and enjoy yourself.
Papa P - when you blend the plum tomatoes from the can, do you blend only the tomatoes, or do you add the sauce from the can into the blender with the tomatoes? Thanks.
Hey my friend! Just found your channel. We lived in Martina Franca for about two years. The Nonnas who taught my wife how to make tomato gravy used shallots instead of onions. We love it! Thanks for the memories!
The sauce came out delicious!! I thought it was going to have too much pepper so I reduced it to 1 TBSP total for 3 cans of tomatoes. I also thought there would be too much basil, but followed the recipe on that. I couldn't believe how much better it is than jar sauce, even though using canned tomatoes (Cento, as recommended). Thanks!
I have to say, I absolutely love y'all's channel! I just found it and I just can't stop watching! I am going to make this sauce! I was wondering, if you guys can this sauce? I'm really big on canning our foods and it helps out later on for quick meals? Do you can this sauce and if so how long do u water bath quarts for, 15 minutes?.... I have watch many of your videos and I am hooked!!!! Thank you!
Just a thought- try omitting the sugar, if possible. During the caramelization time, the larger sugar molecules in onions are broken down into smaller, simple sugar molecules. Secondly, try adding the basil towards the end of your cooking process- without the heat. The basil provides it’s awesomeness when infused, rather than cooked. La mia famiglia e di bari e sicilia.
You’d be surprised how many real Italian grandmas add a little sugar, so don’t knock it! There’s as many little twists & variations in making red sauce as there are cooks, and I mean Italian and Italian-Americans who consider themselves old school, making it just like their relatives, the older generation did.
@jeanniebrooks sugar a small amount is common in a tomato sauce to cut acidity. Some people use a bit of grated carrot instead. Now in Sunday gravy which is not what this is not sure about adding sugar . They have a Sunday Gravy on this site.
Yummmmmmmmmmmmmmm I soooooooo miss good Italian food. Used to love going to Le Mela's is little italy... very very good sause! Some great spots in Elizabeth and Newark NJ back in the day day (Zig Zag, Stretches, Spiritos). I've live in Chicago and WI for past 15 where the foods HORRIFIC!
I am always looking for a .good tomato sauce recipe and this is it! It’s one of my favorites and I’ve tried many. I used plum San Mariano style tomatoes packed in juice instead of purée. (All I had) Do you prefer juice or purée or does it even matter? My sauce came out delicious BTW❣️
That’s awesome! Very glad to hear it. Both type tomatoes work well. When I’m not using the tomatoes in purée, I use tomato paste to thicken it up a bit.
This is exactly how my Mom made her "sugu" (we are a Scilian family also) and how I make it (of course) and how my grown children make it!!!! Let's keep our special traditions ongoing!!! Thank you, so exciting to see your videos.
Awesomesauce very similar to mia Nonnas. Wheres your brother? Cento are the best. Years ago Red Pack was very good. Cento is better than Altacucina commercial tomatoes. Consider 1 can crushed tomato 1 can puree no paste. I will try this exact recipe. Buona Appetito
Hi chef 👨🏼🍳 p , do you prefer fresh basil over basil in the plastic jar ? . And fresh garlic chopped over chopped garlic in the jar . it’s like garlic paste in a jar . I use both if I’am out of the fresh . I know fresh is best but in a pinch why not ? . Your sauce looks awesome by the way . Ty , Sharon p.s. my Italian ancestors would be turning over in there earns lol . Only fresh they would say !!! . Yaks I’am in trouble lol 😂 .
Hi Arline! Honestly, if I were missing these fresh ingredients, I would not make sauce. When you get used to a certain taste, it’s difficult to deviate.
Good morning! This looks great! I can’t wait to try this. But I have 2 questions. Can I leave the tomato paste out? And the tomatoes, did you put in the food processor or blender? Or did they come that way? And yes I could eat that whole bowl lol
Pizza Lovers! Try our Fried Pizza Recipe! th-cam.com/video/tYPux7o_0Tg/w-d-xo.html
I made this sauce with your homemade meatballs & i couldnt stop eating it - delish or as my hubbys grandmother would say "monga monga" means eat eat.
Glad you enjoyed it! Thanks for letting us know!
Papa P - I know it’s been a couple of years since you’ve released this video, but I just wanted to say that I made this sauce today, and it turned out fantastic! Love your show with Chef Dom. Thank you!
That is awesome! Appreciate the feedback! Happy Thanksgiving!
Thank you so much Happy Holidays to you and your family
You both are awesome 👌 we are italian New Yorkers , kind of missing Ny Restaurants down here in South Carolina. You got us as subscribers and I'm baking that bread and watching real Italian Chefs God bless you and your family and cooking. 🤩
Thanks Gracie! Welcome to our family!
When it comes to those teaspoons , as Vicente says , “ be generous “ 👍🏻…. I love your style … good homemade ❤️
Thanks so much! 😊
My Sicilian grandma always put a couple of sautéed pork ribs into her sauce while simmering. She used fennel seed too. I haven't seen anyone on YT using fennel but I grew up loving the flavor so I continue to make my sauce the same way. Anyone else use fennel?
Me too I love Fennel Seed in my sauce 👏👍👍
I use Fennel as well.
@@paulb583: Then you probably love anise flavored PIZZELLES too! 😋👍
@@mr.martyr8573 : I use some whole seeds (love biting into them) and some I grind in my little spice grinder. I buy fennel seeds in bulk on Amazon. Much less expensive than buying those small bottles in the grocery store.... & they freeze well.
@@mr.martyr8573: Buying fennel seed in bulk on Amazon is much less expensive than those little glass jars in the grocery store. I forget the price but the brand is called SPICE TRAIN & it's a 14 oz. bag. I keep it in the freezer.
I just made this sauce using your recipie and i must say it's easily the best i've ever had. Well done.
Great to hear! Appreciate you letting us know!
I know what its like to be surrounded by STUNADS!
You guy are terrific.
Thanks ❤️❤️❤️
I made the sauce a few weeks ago and can’t wait to make it this evening. It was the most amazing sauce I’ve ever had. Five stars!
Thanks Cuz! Glad you enjoyed it!
that's how I remember my grandmother made it .l was forgetting the parmesan Ramona cheese in the cook thx
Hi Mitch-I think a lot of Italian said she’s in there tomato sauce that most people don’t realize.
I love watching you and your brother cook together. Treasure these times.
I ABSOLUTELY LOVE THIS SAUCE!!!!!!!!! I MADE THIS , AND THIS IS NOW IN MY RECIPE BOX... MY HUSBAND REALLY WENT CRAZY FOR THIS SAUCE.. THANK YOU FOR SHARING THIS PAPA P THIS IS OFF THE CHAIN DELICIOUS.....
Wonderful! Very happy you all enjoyed it! ❤️
You guys need a Wolf Kitchen makeover for your great food... I plan on it myself when I move to Vegas.
We have remodel a kitchen since this last video.
Papa P, fantastic recipe! Turned out perfect, just like your pizza dough and pizza sauce recipes! Really appreciate you sharing. ❤ Thank you so much! Can’t wait to try more 🎉
Glad you enjoyed it! And we really appreciate when you let us know how a Recipe turned out.
Thank you guys! I’m about to make this sauce for the 3rd time and using it for lasagna! I took it to work for Christmas dinner last time and everyone LOVED it! 😊
Wonderful! Thanks for letting us know
I made this and added the sugar, against some food critics advice😮😂. It turned out fantastic!!!! Thank you for this recipe ❤❤
So glad! Our pleasure.
This much tomato, you got to have a bit of sugar. I wasn't sure then asked my mom who makes a great sauce and she said she adds sugar to hers so all fears were gone.
I LOVE YOUR VIDEOS! YOU RE RIGHT ABOUT THE WOODEN SPOON ,THAT S ALL I USE WHEN MAKING SAUSE.
Glad you like them!❤️
THE WAY I MAKE IT TO THE LETTER!! LOVE AND HUGS ❤
Bon APPÉTIT ♥️😘😘😘
Love it!!
I can’t wait to try this. I watched your other video, where your brother made those wonderful meatballs, and I want to put it all together and thank you so much!
Hope you enjoy! Thanks for watching!
Love that CUTTING BOARD 😊
Me too!!
Trying your recipe but did add ground beef after the onion garlic pepper. Fingers crossed.
Sounds great! That works
Love this vid...I hv checked yr channel and like to see you guys make italian wedding style soup. Its great comfort food when it's cold. Just a thought and ty
Thank you! We actually have Italian wedding soup on the menu in December
Bro...I made this sauce td ...very good indeed..I always Rao's sauce nut but this much cheaper and better...ty guys !
That’s fantastic! Yea. A lot cheaper to make your own and no preservatives.
I never rrally noticed Cento in Brooklyn. We had Scalfanni in my neighborhood. Now out here in Vegas, I'm a Cento guy. Another great Video!
Hi brothers, thank you for sharing your wonderful recipes. The authentic flavors of your dishes have me coming back for more. Your tutorials are straight forward to follow simplifying what seemed to be so difficult to master. I will continue to keep these recipes and share each bite with my family and friends. God bless you for your generosity!
Thanks for the wonderful comment! We hope you enjoy all of our future recipes
Looks soooo great
Thanks 😊
Thankyou
I know you posted this 3 years ago but I made this sauce yesterday with Mutti brand tomato. Best sauce ever. Threw in a Tbsp of balsamic vinegar at the end for added depth.
Love Mutti tomatoes!
All over the place. I buy it in LABELLA ON STATEN ISLAND. But TO ME. IM BROOKLYN Born & breed 😊😊❤
Love it!!❤️🇮🇹
Merry Christmas to you and your family Connie
@@dominicksimonetti6726 ME TOO BENSONHURST BORN & Breed❤️🥸
Perfect, Rocky from Frost Street would be smiling.
Loved Frost Diner!
Delish
Just made it. Excellent dish. The butter and sugar do incredible things. I used grana padana instead of pecorino, and i used a bit of red wine.
@@korylewis7858 that’s great! Nice touch
God bless you both for sharing your Talent and recipes really appreciate it❤
Our pleasure!
Hey Gumba. Would you make a recipe for Bolognese. I love the show
Thanks Dave! Here is a link to our bolognese video. Super Rich and Flavorful Wagyu Bolognese Pasta
th-cam.com/video/sGGpsVz2Ec0/w-d-xo.html
That answers the questions I asked you yesterday, Jay
I use fresh romas, boil to remove skin than proceed pretty much as you did, but I never used onions or cheese in the sauce (since everybody piles it on later). I use immersion blender, add the paste, salt, pepper (garlic sometimes) and sugar and sometimes fennel seed. Let cook an hour or so. Everyone says it’s tastes homemade. I freeze in jars than defrost as needed. My family is from Staten Island which makes us all half Italian and half Jewish even though I’m neither. Haha!
Thanks for sharing ❤️
You will have thousands of recipes to show us. God Bless. Happy thanksgiving 🦃 🍁 Day
Thank you! You too!
Just found this channel. I'm blown away at how awesome it is and all the great foods, most of which I've never heard of. Soo much heritage and soo much pride in these dishes. This is a must subscribe
Thanks Randy! We appreciate the support. Enjoy the weekend n
The sauce is fantastic. I’ve tried out a half dozen or so tomato sauce recipes out of cookbooks and off the web this Winter and this is my favorite.
Great to hear! Thanks for letting us know!
Just found your channel. I love Italian food. Thank you for this recipe. 😀🍝🍅🍽
Welcome! We appreciate the support!
Nice..I'll hv to try..
Enjoy!
That’s a lot of onion! Wow!
It really makes a big difference in the taste. Most folks don’t like to cut onion, so o usually doesn’t get enough.
My mouth was watering . Yum
Just watched your meatball recipe and of course I needed the gravy to go with it..and it does look wonderful..I agree with you on the onion and garlic smell...I noticed some comments on here about the use of sugar...yes...use it...I've been using sugar for many,many yrs..even in my soups and salads...also if you haven't tried it a little sugar in green beans is great...makes them taste like fresh from garden if you're using canned beans...
Ketchup is also good to use..on to the next video on my marathon..😅
Can’t wait to try❤
That sauce looks awesome. Thanks for posting the exact recipe at the end.
Thanks Richard!
These videos are making everyone so hungry! Great sauce recipe.
Thanks ❤️
I've made tomato sauce a few different ways, most are similar to this one with just a few tweaks. But overall, this is the best one to go with. I've even taken leftover sauce and converted it into some amazing tomato soup on occasion.
Beautiful 🍅🇺🇸
Thank you!
Wait... 1st vid?! See what happens when I can't sleep! 🤣 I make sauce very similar! I'll add a touch of vino, but yours looks excellent!
Thanks!
Great video!!! Thannnnk you! Can't wait to make it!!!
Our pleasure!
Looks great
Thanks!
Looks so good, and well done. I used to use sugar in my recipe, but now substitute a whole carrot. It cooks the whole time in the sauce and then I remove it, prior to serving. Either way, love the video. Grazie!
I could easily eat that whole bowl and mop up that sauce with some good Italian bread. I'm making that.
Great! Let me know how it comes out.
Have been watching your channel…excellent Italian comfort food…….Italian Portuguese here…thank you for your recipe s🧜♀️
Thanks! We appreciate you watching!
Thank you blessings upon you always
BRAVO! I'm hungry these videos are killing me😂
😂
Love it!
Thanks!!
every ones family makes there own gravy
Very true
and GOD for bid i add red pepper flecks
Yes I'll try and I'll let's you know hey thank you
Our pleasure!
Sooooo happy I found you!!! Why the butter in the pasta??
Welcome! The butter brings the pasta to a new level high. It gives the pasta, a nice creamy and silky texture.
Perfect!❤
Nomnomnom. Just made it and it’s soooo yummy!
That’s great! Thanks for letting us know!
Nice video, making me hungry.
Thanks Donald!
I made this for about the fourth time today. My only screw up is I didn't make enough. It was just me and my daughter at home today so I went with a one can portion and we barely made it. I think I have half a cup for leftovers.
I had half a large yellow onion in the refrigerator that I needed to get rid of so I diced it all up. Just for the heck of it, I measured it to see how much I had; one full cup, but the sauce turned out PERFECT. One of my cooking rules is "you can't have too much onion in something".
The only other thing I noticed is I went with the lowest amount of olive oil in the recipe (1/4 cup) but I had twice as much onion as the recipe. It turned out better for me this way as previous times I made it I had free oil sitting on top of the sauce at the end. While I was frying the onions and garlic I was worried I still had too much oil as things got real mushy / soggy; but at the end it was just right.
So, if you want a pretty thick sauce that tastes amazing, follow this recipe. Use a full cup of yellow onion (1/2 of a large one) and 1/4 cup olive oil. I only cooked mine for about 1 hour because it was about to all evaporate away even though I had my stove on the lowest setting. I could probably mitigate that issue by putting the lid on next time (I used a new Le Creuset pot for the very first time today).
Very easy, very fun recipe. Set aside the time to do it right; don't try to rush it. Crack open a nice bottle of red and enjoy yourself.
THANK YOU LOOKS SO GOOD.
You are so welcome!
Yum!
Papa P - when you blend the plum tomatoes from the can, do you blend only the tomatoes, or do you add the sauce from the can into the blender with the tomatoes? Thanks.
Yes, and the entire can.
Love your shirt don't get too surrounded!
My daughter got that for me. I love it!
Didn’t see ingredient list at end video. Great Family Recipes!
Check again❤️
Another thing I love about this channel is they do their cooking in a real kitchen, not some studio setup on one of those stupid little hot plates.
Looks really good.
Delish!
Thanks Kim!
Hey my friend! Just found your channel. We lived in Martina Franca for about two years. The Nonnas who taught my wife how to make tomato gravy used shallots instead of onions. We love it! Thanks for the memories!
Sounds great! Welcome aboard!
Just found your video love your cooking can you put this sauce in jars and keep on the shelf. 😊
Welcome aboard! My wife used to join my sauce, but then she would put a little lemon juice on top of the jar. I guess it was the preserve it.
The sauce came out delicious!! I thought it was going to have too much pepper so I reduced it to 1 TBSP total for 3 cans of tomatoes. I also thought there would be too much basil, but followed the recipe on that. I couldn't believe how much better it is than jar sauce, even though using canned tomatoes (Cento, as recommended). Thanks!
Yes, he misspoke on pepper. He meant 1/4 teaspoon per can
. It is correct on the end of the video where the recipe is written out.
Just found this channel. My mouth waters every time I watch you and your brother's cooking. Keep it coming!
Thank you & welcome to our channel!
I agree, don’t use jarred garlic!
I have to say, I absolutely love y'all's channel! I just found it and I just can't stop watching! I am going to make this sauce! I was wondering, if you guys can this sauce? I'm really big on canning our foods and it helps out later on for quick meals? Do you can this sauce and if so how long do u water bath quarts for, 15 minutes?.... I have watch many of your videos and I am hooked!!!! Thank you!
Hi Pricilla! Welcome to our Channel! My wife canned our sauce in the past and She left the jars in the boiling water until the lids popped.
Just a thought- try omitting the sugar, if possible. During the caramelization time, the larger sugar molecules in onions are broken down into smaller, simple sugar molecules. Secondly, try adding the basil towards the end of your cooking process- without the heat. The basil provides it’s awesomeness when infused, rather than cooked. La mia famiglia e di bari e sicilia.
Exactly, I had such anxiety.
sugar in gravy hell no…..
You’d be surprised how many real Italian grandmas add a little sugar, so don’t knock it! There’s as many little twists & variations in making red sauce as there are cooks, and I mean Italian and Italian-Americans who consider themselves old school, making it just like their relatives, the older generation did.
@jeanniebrooks sugar a small amount is common in a tomato sauce to cut acidity. Some people use a bit of grated carrot instead. Now in Sunday gravy which is not what this is not sure about adding sugar . They have a Sunday Gravy on this site.
That was for the person that said sugar .. Hell no
Yummmmmmmmmmmmmmm
I soooooooo miss good Italian food. Used to love going to Le Mela's is little italy... very very good sause!
Some great spots in Elizabeth and Newark NJ back in the day day (Zig Zag, Stretches, Spiritos).
I've live in Chicago and WI for past 15 where the foods HORRIFIC!
Great job Papa P its making me hungry, can't wait to try it out for myself.
Have fun!
I am always looking for a .good tomato sauce recipe and this is it! It’s one of my favorites and I’ve tried many. I used plum San Mariano style tomatoes packed in juice instead of purée. (All I had) Do you prefer juice or purée or does it even matter? My sauce came out delicious BTW❣️
That’s awesome! Very glad to hear it. Both type tomatoes work well. When I’m not using the tomatoes in purée, I use tomato paste to thicken it up a bit.
This is exactly how my Mom made her "sugu" (we are a Scilian family also) and how I make it (of course) and how my grown children make it!!!! Let's keep our special traditions ongoing!!! Thank you, so exciting to see your videos.
Thanks! We appreciate you watching a Videos!
It's just beautiful!!!
Awesome sauce recipe! Thank You! Hey Paul where did you get that t-shirt 😆 🤣 I love it!
Thanks Brad! got it on Amazon. Here's the link: amzn.to/3NwmNQL
@@BrooklynBrothersCooking Thanks Paul
Where’s the recipe?? What size Cento tomatoes? 🤷🏽♀️ how much paste? ( I can’t wait to try this fantastic recipe)
The recipe is at the end of the video.
Delicious!!! I’m drooling
Using a good white wine instead of sugar adds another depth of flavor.
Wonderful....thank you so much! Will definitely try it.
I cannot find the printed recipe though.. maybe you can tell me where i can find it....regards
Thank you! I don’t have a printed version at this time, but I am working on a BrooklynBrothers cookbook.
Awesomesauce very similar to mia Nonnas. Wheres your brother? Cento are the best. Years ago Red Pack was very good. Cento is better than Altacucina commercial tomatoes. Consider 1 can crushed tomato 1 can puree no paste. I will try this exact recipe. Buona Appetito
Thanks! I began the channel and the later on my brother joined me.
If you didn't put butter on the pasta, would it taste much different?
Just a little difference. The butter gives it a nice silky consistency.
You guys make everything excellent 💯❤
Excellent! 😋😋😋
Thank you!
Can you put some in the refrigerator? If yes, how long should it last? Please. Thank you for sharing your recipe.
Yes, you can keep it in the refrigerator for up to one week
That looks so amazing! I can’t wait to try it!
Thanks Hailey!
Hi chef 👨🏼🍳 p , do you prefer fresh basil over basil in the plastic jar ? . And fresh garlic chopped over chopped garlic in the jar . it’s like garlic paste in a jar . I use both if I’am out of the fresh . I know fresh is best but in a pinch why not ? . Your sauce looks awesome by the way . Ty , Sharon p.s. my Italian ancestors would be turning over in there earns lol . Only fresh they would say !!! . Yaks I’am in trouble lol 😂 .
Hi Arline! Honestly, if I were missing these fresh ingredients, I would not make sauce. When you get used to a certain taste, it’s difficult to deviate.
Awesome recipe, thanks
Thanks Christeen!
Hey Paul, I'm not finding the recipe in the description? You had mentioned that it was broken down to per can of tomato sauce used?
Hi Brad. The recipe is at the end of the video.
@@BrooklynBrothersCooking Your sauce recipe is the bomb! In fact I'm making it again right now! Thank you so much! Tell everyone hi!
That’s fantastic! Glad you enjoyed it! 🍝
Good morning! This looks great! I can’t wait to try this. But I have 2 questions. Can I leave the tomato paste out? And the tomatoes, did you put in the food processor or blender? Or did they come that way? And yes I could eat that whole bowl lol
Yes, you can leave the paste out. Are used a blender.
Thank you!