Having picky kids and formerly being a picky kid. My trick when adding fresh onions and garlic to any sauce, soup, or stews is putting them in the food processor and running it till it is the consistency of apple sauce. You'll have all of the flavors in your dish that God intended for you to enjoy. All while duping the kids as they enjoy the very ingredients they snub their noses to. I'm going to try this method of jazzing up jarred sauce, but I am going to use the starchy pasta water instead of just water when reducing the sauce.
Great tip on browning or searing that meat. It does add some serious flavor. The wine is definitely the kicker and using the enameled cast iron Dutch oven keeps it from “ catching.” Nicely done!
LOL, my wife corrects me all the time, just like you! Great idea with the sausage, making this tonight. Thanx UPDATE: I sautéed a chopped onion and minced a bulb of garlic before I added the 3 meat medley... I think the wine and that extra tomato paste overtook the sausage flavor? I say this because I enjoy sweet and hot sausages quite often on the mighty Webber Kettle... Still was a good sauce though and I will incorporate sweet and hot Italian sausage from here on. Thanx again.
You have a phenomenal channel, brother. Thought I was already subbed. I love adding halved cherry tomatoes, diced onions, minced garlic, crushed pepper and fresh basil to mine if I have a chance.
@@TheFlatTopKing By the way, bro, I saw the other comment about fatty liver. Look into milk thistle extract as a supplement. The science is not completely conclusive but it could help. Taurine is awesome, too. Caffeine aids the liver as well. Even aspirin. Barring any allergies there, of course. The topic of liver health is near and dear to me! Family history and all. Wishing you rich health and just as rich flavor in your grub! I’ll check out some more videos when I get the opportunity.
@@grizzlybbq4957 honestly its all new. I had some stomach pain on late November then blood work. Long story short by dec 31 i knew i wasnt right. Ive lost 37 lbs since then. My dr says is a marathon not a sprint. Watch my sugar and carb intake.
You did it again Neal, you slipped another chef's "secret" in way too subtlety. Tomato paste! It's great for kicking up almost any saucy dish. And browning it a bit as you did is spot on. Just a comment on the tube thing. We use it that way for a quicky deal too, but most often I'll either break open a small can, use what I need, and then freeze the rest in a small container, or. Next time I need it, I just cut off a chunk of the frozen, as big as I need, or use it all, just depends. Cook on my man!
Great tip. I used to do a lot of that then one day i looked in my freezer and 19 different sandwich bags frozen. Some labeled some not. Hahaha. Shrimp shells, stocks, vegetable trimmings, fats, etc. next thing you know I got to buy another freezer just for little nick nacks. One thing that I constantly do is when i open a can of smoked jalapeño i always dish 2/3 out and freeze separately. Just like you said for the next time. Hope all is well.
Thanks for the tips regardless, we always spice our sauce up with mushrooms, onions, garlic, olives and whatever else. We usually do a spicy sausage but I’ve never added more than one meat. Thanks for helping me reinvent some classic meals. Have a great day.
Well I actually cook this the exact same way with one exception is the Jared sauce you start out with. I would argue that Prego that you have in this video just socks there is nothing you can do to make it better. Barilla is 100% better no question. By the way I lived in Vicenza Italy for 3 years and learned to cook from chefs in Italy and guess what they all use? Barilla everything its the most popular for brand in the entire country. Thats for a really good reason. It's better than just about everything else.
Wow great insight. We picked up some RAO’S. So far it been hard to beat. We have used Barilla and really like it. It tastes clean. No lingering after taste. It is good stuff. Just curious why were you in Italy fir three years.
@@TheFlatTopKing I was stationed in Vicenza with the 173rd Airborne Brigade. I was in Hohenfells Germany for 4 years previous to that where I had gone back and fourth to Afghanistan. I had been In Afghanistan with Army Special Forces the year prior to going to Europe as well. My inlaws and wife(at the time) were Germans but they lived part of the year in a lake house in Lake Garda in Italy about 2 hours North of Vicenza( a suburb of Venice) near Verona but in the Alps. I enjoyed my service in that Unit but didn't honestly like Italy all that much. It's far less friendly than Germany. One thing that's different is the food. Sure you eat alot of German Food in Germany but Germans these days like America are very multicultural. There is lots of Asian Food, Turkish Food( which is also technically Asian) Greek Food and well you name it you can eat something truly unique every day of the week. Italy is very obviously much more poor than Germany it has almost a Bosnia like feel to it go figure lots of Bosnian Serbs and Kosovars living in Vicenza along with a real big Somali and Roma( Gypsy) population. It's very difficult to find non Italian food anywhere. You just kind of get worn out on it. You know your in Italy when you go to a grocery store and it's as big as a stadium and just the cheese isle is as large as a normal size grocery store.
@@joshualittle877 what an awesome adventure. Thanks for your service. I was in the Navy stationed in Norfolk VA. Cooked at the pentagon, camp David and was on my way to the White House but my time ended and I chose to get out. We deployed at the start of the 2nd Iraq war. Keep in touch.
My mother would have sent me to bed if I ever said I'm not eating that because I had found a sliver of onion. Times are so different. But brats are brats no matter what era they're in.
Sorry but I strongly have to disagree with you because not all jars of pasta sauce are the same. I am a pasta sauce connoisseur and there is a total difference between a jar of Ragu Bertolli Classico Rao's and Prego. They do not taste the same
No doubt i could have worded that different. After reviewing the video it was more about the average person. The one who buys the sauce on sale or who just wants a quick meal and hasn't found the one the swear by. I also agree that Rao's to us is far better than the other 2 mentioned. Thats just a personal preference. Thanks for commenting.
I 100% disagree. I've actually watched the reviews of about 12 different brands of spaghetti sauce. All of them, the first ingredient is water. That's the first clue to avoid that sauce. You sound stay away from name brands. If you need the ease of convenience of fat heat sauce, look for the small brand names, usually their a higher price. These sauces are the best! If I don't make home made sauce, I always buy my go to sauce by Michael's of Brooklyn Marinara Sauce. I'll list lists all of their ingredients, tomatoes, fresh garlic, fresh basil, Italian olive oil, oregano, fresh parsley, and spices- Nothing else! I highly recommend you try this. I just brown my meat and add it. If you try it, let me know what you think.
Did you ever think about puréeing any vegetable like onions or garlic or carrot so that they are just paste and putting it in with the sauce and your kids won’t see it… Lol
Yes i have dont it before. I was great the first time then my oldest daughter went through the roof after seeing my blend vegetables in our blender and our it in. She immediately ran and told my youngest. Never again they said HHAHAHAHA
Man, do not get rid of that fat. If you are really looking for health, get rid of carbs. Sorry, I'm a keto person. The health problems in our country come from the overabundance of sugars in everything you buy at a story. You are ahead of everyone else just by actually cooking with real ingredients. I won't lie, keto is tough to stay on a long time. It is easy after the first two weeks if you love meat. However, after 6 months it is hard to stay strict. Anyway, I'm off on a tangent. I love your cooking. I taught myself to cook about 5 years ago and do all kinds of stuff now. However, I like to cheat sometimes by starting with a jar instead of doing from tomatoes.
Not to dive deep im my crap because everyone has some but not long ago I had stomach pain. Long story short We thought it might be a bad gallbladder but it has ended up being fatty liver. So in this case i have to really watch my carbs and fat intake. I actually didn't eat the rest. I sauteed some veggies and served the sauce over. On quite a few of my recent videos I have to do something similar. Take a couple of bites and just eat the meat and veggies.
Having picky kids and formerly being a picky kid. My trick when adding fresh onions and garlic to any sauce, soup, or stews is putting them in the food processor and running it till it is the consistency of apple sauce. You'll have all of the flavors in your dish that God intended for you to enjoy. All while duping the kids as they enjoy the very ingredients they snub their noses to. I'm going to try this method of jazzing up jarred sauce, but I am going to use the starchy pasta water instead of just water when reducing the sauce.
good tip...thanks...
Great tip on browning or searing that meat. It does add some serious flavor. The wine is definitely the kicker and using the enameled cast iron Dutch oven keeps it from “ catching.” Nicely done!
Ooooh man....would make some serious sloppy Joe’s!
I need to make these.
I thought that was standard
Wow thanks for sharing. Have a great day.👍😋414 likes
Thank you! You too!
That is a great looking sauce. I love crushed tomatoes in mine to give another layer of flavor. Fresh garden is best, but canned will work for sure.
Absolutely....
Thanks, I added some crushed red peppers to mine.
Looks good, i was just looking for a way to spice up the canned stuff!
LOL, my wife corrects me all the time, just like you!
Great idea with the sausage, making this tonight.
Thanx
UPDATE:
I sautéed a chopped onion and minced a bulb of garlic before I added the 3 meat medley...
I think the wine and that extra tomato paste overtook the sausage flavor?
I say this because I enjoy sweet and hot sausages quite often on the mighty Webber Kettle...
Still was a good sauce though and I will incorporate sweet and hot Italian sausage from here on.
Thanx again.
Watch my newest video you will be crying 😂😂😂😂
Cooking along with you right now!
Awesome
Yesss brown that beef and use those bits on the bottom! Flavor! New sub. Hello from Texas 🙂
Thanks for the sub and welcome to the family
You have a phenomenal channel, brother. Thought I was already subbed. I love adding halved cherry tomatoes, diced onions, minced garlic, crushed pepper and fresh basil to mine if I have a chance.
Thanks bud! I totally agree. The options are unlimited. Heck throw some pepperoni in as well. Love all of it.
@@TheFlatTopKing By the way, bro, I saw the other comment about fatty liver. Look into milk thistle extract as a supplement. The science is not completely conclusive but it could help. Taurine is awesome, too. Caffeine aids the liver as well. Even aspirin. Barring any allergies there, of course. The topic of liver health is near and dear to me! Family history and all. Wishing you rich health and just as rich flavor in your grub! I’ll check out some more videos when I get the opportunity.
@@grizzlybbq4957 honestly its all new. I had some stomach pain on late November then blood work. Long story short by dec 31 i knew i wasnt right. Ive lost 37 lbs since then. My dr says is a marathon not a sprint. Watch my sugar and carb intake.
Vincent’s sauce is my go to sauce always!
I have not noticed that one I will look for it TY
@@TheFlatTopKing maybe it’s only in NY?
@@TheFlatTopKing Also, Victorias sauce is amazing. I try and use natural sauces with no additives.
@@laurengianna9944 yeah thats a good point ty
Awesome video, thanks ❤
Absolutely....thank you
Is there a recipe here to print out?
Not on that one...we have recipes on our website though...theflattopking,com
THE NINA.....THE PINTA.....THE SANTA MARIA. *what will I do* while you're drinking Sangria? (For those in the know :)
Is it ok to do without the wine?
Absolutely...maybe sub some stock
@@TheFlatTopKing cool
You did it again Neal, you slipped another chef's "secret" in way too subtlety. Tomato paste! It's great for kicking up almost any saucy dish. And browning it a bit as you did is spot on. Just a comment on the tube thing. We use it that way for a quicky deal too, but most often I'll either break open a small can, use what I need, and then freeze the rest in a small container, or. Next time I need it, I just cut off a chunk of the frozen, as big as I need, or use it all, just depends. Cook on my man!
Great tip. I used to do a lot of that then one day i looked in my freezer and 19 different sandwich bags frozen. Some labeled some not.
Hahaha. Shrimp shells, stocks, vegetable trimmings, fats, etc. next thing you know I got to buy another freezer just for little nick nacks.
One thing that I constantly do is when i open a can of smoked jalapeño i always dish 2/3 out and freeze separately. Just like you said for the next time. Hope all is well.
Will try your way. 👍
Please do! any update. I just made it again this week and put a white cheese mix on top like a lasagna style cheese and it was fantastic.
Love this idea of mixing all the meat flavors.
Side note: I did just cringed at wiping hands on the towel after getting sausage on them.
LOL I had to watch again to see. Bad habit from the restaurant business. Even worse iI know but the towels we had we pre sanitized restaurants.
Thanks for the tips regardless, we always spice our sauce up with mushrooms, onions, garlic, olives and whatever else. We usually do a spicy sausage but I’ve never added more than one meat. Thanks for helping me reinvent some classic meals. Have a great day.
Well I actually cook this the exact same way with one exception is the Jared sauce you start out with. I would argue that Prego that you have in this video just socks there is nothing you can do to make it better. Barilla is 100% better no question. By the way I lived in Vicenza Italy for 3 years and learned to cook from chefs in Italy and guess what they all use? Barilla everything its the most popular for brand in the entire country. Thats for a really good reason. It's better than just about everything else.
Wow great insight. We picked up some RAO’S. So far it been hard to beat.
We have used Barilla and really like it. It tastes clean. No lingering after taste. It is good stuff.
Just curious why were you in Italy fir three years.
@@TheFlatTopKing I was stationed in Vicenza with the 173rd Airborne Brigade. I was in Hohenfells Germany for 4 years previous to that where I had gone back and fourth to Afghanistan. I had been In Afghanistan with Army Special Forces the year prior to going to Europe as well. My inlaws and wife(at the time) were Germans but they lived part of the year in a lake house in Lake Garda in Italy about 2 hours North of Vicenza( a suburb of Venice) near Verona but in the Alps. I enjoyed my service in that Unit but didn't honestly like Italy all that much. It's far less friendly than Germany. One thing that's different is the food. Sure you eat alot of German Food in Germany but Germans these days like America are very multicultural. There is lots of Asian Food, Turkish Food( which is also technically Asian) Greek Food and well you name it you can eat something truly unique every day of the week. Italy is very obviously much more poor than Germany it has almost a Bosnia like feel to it go figure lots of Bosnian Serbs and Kosovars living in Vicenza along with a real big Somali and Roma( Gypsy) population. It's very difficult to find non Italian food anywhere. You just kind of get worn out on it. You know your in Italy when you go to a grocery store and it's as big as a stadium and just the cheese isle is as large as a normal size grocery store.
@@joshualittle877 what an awesome adventure. Thanks for your service. I was in the Navy stationed in Norfolk VA. Cooked at the pentagon, camp David and was on my way to the White House but my time ended and I chose to get out. We deployed at the start of the 2nd Iraq war. Keep in touch.
Great Video!!! Why Not Try To Make A Grilled Spaghetti Sandwich on the Griddle? Made in Garlic Texas Toast? Try It!!!!
Dang son. Now we speaking the culinary language. I think we could make that happen
My mother would have sent me to bed if I ever said I'm not eating that because I had found a sliver of onion. Times are so different. But brats are brats no matter what era they're in.
Sorry but I strongly have to disagree with you because not all jars of pasta sauce are the same. I am a pasta sauce connoisseur and there is a total difference between a jar of Ragu Bertolli Classico Rao's and Prego. They do not taste the same
No doubt i could have worded that different. After reviewing the video it was more about the average person. The one who buys the sauce on sale or who just wants a quick meal and hasn't found the one the swear by. I also agree that Rao's to us is far better than the other 2 mentioned. Thats just a personal preference. Thanks for commenting.
carrots?
Absolutely....
Normal guy to Normal guy...thanks
Please keep cooking
I 100% disagree. I've actually watched the reviews of about 12 different brands of spaghetti sauce. All of them, the first ingredient is water. That's the first clue to avoid that sauce. You sound stay away from name brands. If you need the ease of convenience of fat heat sauce, look for the small brand names, usually their a higher price. These sauces are the best! If I don't make home made sauce, I always buy my go to sauce by Michael's of Brooklyn Marinara Sauce. I'll list lists all of their ingredients, tomatoes, fresh garlic, fresh basil, Italian olive oil, oregano, fresh parsley, and spices- Nothing else! I highly recommend you try this. I just brown my meat and add it. If you try it, let me know what you think.
Lol oh ya this sauce wouldn't be kid friendly cause the one I use have chucks of garlic onions and tomatoes. Thought I'd add that in there lol
Looks like chili. I like sausage and meatballs in a marinara sauce. Francesco Rinaldi sauce. Just add a little sugar and garlic.
Tons of ways to help out jarred sauce. Those sound great as well.
Where's that accent from, Tennessee?
Absolutely
Did you ever think about puréeing any vegetable like onions or garlic or carrot so that they are just paste and putting it in with the sauce and your kids won’t see it… Lol
Yes i have dont it before. I was great the first time then my oldest daughter went through the roof after seeing my blend vegetables in our blender and our it in. She immediately ran and told my youngest. Never again they said HHAHAHAHA
😏 I think you might want your wife do it next time 😅🍝✨
WE have incorporated her in the last couple of videos. Plus she cooked a steak in one if you haven't seen it. How to cook a steak for beginners
Prego is the go too tho
We buy that a majority of the time.
@@TheFlatTopKing yea it’s a pretty good base to add onto
@@neverresttv7496 always available good product for the price We have one in our refrigerator now we just threw out it was horrible
Not prego another brand
Maybe twenty five years ago.. now all sauces taste different.
Yeah i could have worded that different.
Grr
Dude…less talking and more recipe. Lost me… sorry bye.
See ya✌️
Man, do not get rid of that fat. If you are really looking for health, get rid of carbs. Sorry, I'm a keto person. The health problems in our country come from the overabundance of sugars in everything you buy at a story. You are ahead of everyone else just by actually cooking with real ingredients. I won't lie, keto is tough to stay on a long time. It is easy after the first two weeks if you love meat. However, after 6 months it is hard to stay strict. Anyway, I'm off on a tangent.
I love your cooking. I taught myself to cook about 5 years ago and do all kinds of stuff now. However, I like to cheat sometimes by starting with a jar instead of doing from tomatoes.
Not to dive deep im my crap because everyone has some but not long ago I had stomach pain. Long story short We thought it might be a bad gallbladder but it has ended up being fatty liver. So in this case i have to really watch my carbs and fat intake. I actually didn't eat the rest. I sauteed some veggies and served the sauce over. On quite a few of my recent videos I have to do something similar. Take a couple of bites and just eat the meat and veggies.
Talks too much 😣
A lot of information for beginners. For a seasoned cook then yeah we could make it fast. but for most they want detailed information
Grr too many ingredienns 😫😏😉
Someone doesn't like flavor
Amen