You just made my mama's spaghetti. I lost her a couple of months ago and her spaghetti was one of my favourites. Thank you for making a New memory of her for me sir.
I made this for my family and it was delicious. I had 4 jars of sauce afterwards and was able to have this meal 2 more times in the span of 2-3 months. I love AB’s recipes. I have made several of his crock pot meals and they never disappoint. Much love to AB from California .
This sauce is on point. For those asking how to store the jars. Refrigerate, refrigerate, refrigerate. You cannot store jars filled this way on the shelf. If you want this sauce to go shelf stable you MUST can it. Processing time for this sauce is 75 min for pint jars because it contains meat.
When you say 'processing,'' what does that mean? I was going to invest in canning equipment but it started sounding too complicated for my brain to process cuz now all I see is 'botulism'. BUT THEN, I thought about my momZ and grandma didn't use no special equipment and momZ is in her 90's doing well and grandma died at 92. I'm going in with the 'no equipment method as AB demonstrated, at least with this tomato sauce.
@@mflournoy2971 canning is easy - you just need a big stock pot, and the same jars shown in the video. you essentially are just filling your jars, and then boiling them in hot water for a specific time to pasteurize them you dont close the jars 100% of the way in this process, just enough that they wont leak. they'll close the rest of the way when removed from the hot water bath as they cool down. With Sphagetti sauce, the way he made it is generally safe to jar and store on the shelf as long as the jars themselves have been sterilized, and the meat spent at least 20 minutes cooking in the sauce at the end of the 3 hours.
I like vegetables such as bell peppers, onion and mushrooms. I never thought about canning a portion of my sauce but I'll start. Thank you for sharing your gifts.😊
One trick with the tomato paste. Put in with the garlic and fry it first thing. Same color and texture but pulls the bitter up. If too many brown bits, 1/2 cup red wine takes care of that.
The best results come from great ingredients, and Cento tomatoes are the best. After trying many others, this has been my go-to canned tomatoes for the last 20 years..
I just found you and oh my goodness!!!! I’ve been binge watching your videos!! I made your broccoli and cheddar soup and everyone loved it!!!! Thank you so much!!!!!!❤. I can almost smell the sauce!! I need to try my hand at this!! Stay blessed friend!!!
Just tried the recipe (excepted substituted an onion for the two green peppers - man I hate green peppers) and it turned out so amazing!! It was so fresh! The recipe in the comments shows to use fresh basil, (which they show as an ingredient on his table, but you don't see him putting it in the pot) and that makes a huge difference too. Really glad I caught this video!!
I remember an Italian restaurant as a kid back in the 1950s that made fantastic sauce. It was so tangy it made you pucker up as it slid down coating the sides of your touge as it went. Fantastic sauce. I've looked all over for it in various other restaurants but never found another. If yours is like that I'll be thrilled.
I pretty much cook mine the same way but I add fresh Onion 🧅 onion powder garlic oregano basil thyme and I add smoked diced sausage as well as ground chuck to kick it up a notch. I just don't prefer to mix my noodles with my spaghetti sauce! Delicious 😋🤤
This is the 2nd batch of your spaghetti I've made using "your" recipe. After the 1st time there was no doubt that I had to send you a big "Thank you". Also gave an honest confession how I thought the recipe that I used to make spaghetti for the last 4 or 5 years was the best. Straight up - mine was good, always got compliments on it and it was "THE" way to make it. But always enjoy trying something new, some new way to try grilling, smoking, crock pot cooking and appetizer making. So I had to try "YOUR" recipe. My second batch (made like you shared with us all) is in the kitchen as I type this. I tested it when it was all finished & done and let me tell ya AB; it was NOT a fluke or lucky accident that the best tasting spaghetti I'd ever had was "AB's recipe on how to make spaghetti". Wanted to thank you, thank you, THANK YOU for sharing your knowledge with us all. Because of you, when a friend comes over tomorrow night for a "Meal & Movie" we're going to have some KICK-BUTT spaghetti with garlic bread. We have "YOU" to thank for that...!!!
Love this recipe. Store bought pasta sauce hack. Take fresh tomatoes that are going bad. Cut them up, put them on a roasting pan with, dalt,pepper, garlic gloves and olive oil. Then roast in the oven. Then add it to pasta sauce. I tell you what, makes it taste homemade.
I love all the ways of making, plating, bowling, and just eating spaghetti! When the flavor is right, that's all that matters. I'm a foodie to the max. Much ❤.
@@ElleBrOw Nana did the Bolognese way, or meatballs and pork and pepperoni cooked as gravy REMOVED after an hour, then added back at the end. You got a ladle and a slotted spoon. Mom made her gravy same way, but never put them back. The meat based marinara was in one bowl, the meat in another. Me? Depends on the mood I'm in! But i'm massive into microbatching my stuff now, over huge pots of food....i live by myself with a 5 lb dog...we do not have company. I'm a Hermit, as you can see.
I prefer mine mixed like this, but my husband prefers sauce on top of pasta. I did try your other spaghetti recipe (layered and baked one) we loved it.
GREAT VIDEO! THANKS 😊 JUST LIKE MY DAD MADE. I use a Mason jar 🫙 large mouth funnel that keeps clean up to a simple wipe down. A real time saver & makes canning real simple. I also run my jars through a HOT 🔥 dish washer and immediately fill with spaghetti 🍝 sauce, wipe lip with a clean cloth, lid, place on cooling rack. Listen for them to pop. Super easy.
Growing up, my family never had that much money on hand. I was provided for and was set up better than most folk, but I still have memories of my father making this delicious big pot of spaghetti every other week. Whenever he made it, I’d knew we have leftovers and we’d be eating it for a week afterwards maybe. Even in a house of eight people we’d make that stuff last.
Thanks AB, another great video. Old school spaghetti like my mom and grandma made. I really love the canning tip. Cheers my friend and keep them coming chef.
I add the sauce on top of the noodles. I use the angel hair noodles. But I buy the fresh shredded Parmesan from Trader Joe’s and cover the sauce on my plate with it. Delicious 😋
If you break apart your tomatoes in the beginning, it won't take 3hrs to cook. I can do two cans in an hour to the same consistency by breaking them up. Also, try adding your paste to the oil before you add the canned tomatoes. Let the paste get a little toasty in the oil to bring out its flavor! 🙂
Simmered crushed tomatoes work wonders to reduce time, too. And I agree with browning the paste beforehand; it allows the flavor to mature and bloom, thereby creating a more flavorful sauce overall.
Awesome recipe. I keep the sauce and pasta separated and sever pasta on the plate then top it off with the sauce. I freeze the extra sauce. But now I'm going to canned the rest of my sauce.
You doin this channel right bruh! From start to finish, and believe me bro, I’m very critical. Me and my wife been eaten them air fried wings for 2 days straight. Simplified bro, no mo mystery. Make millions brotha,
Loving everybit of that recipe, putting up the jars of sauce now. Never buying sauce in a can again. Added my spaghetti noodles and real good food cooked in a pot is always better on day two. God bless you, A B.
Growing up in the Midwest, spaghetti was always boiled, drained, rinsed, coated with a drop of oil and then a jar sauce heated up and ladled over it. My dad always made meatballs and fried them and had them on the side. It's like we did all the things wrong and it still was a favorite meal because it was cheap and easy. Now I would make a sauce, let the meatballs hang out in there for a while and put all the pasta in it like you do and then serve. Usually don't leave it over night though, because it gets soggy, though maybe heated up in the oven it would be like a casserole or what we call "hot dish" in Minnesota.
I add tomato paste after the oil first, to toast it. 1 red pepper, 1 green (roast or broil before I chop em) add onions. everything else you added; some red wine or red wine vinegarette, brown sugar and cream cheese. Cook the pasta in chicken broth, save a glassful of pasta broth to add back into sauce later. All that said, this is an AWESOME recipe by itself. I hope you try these mods and tell me how you like em
I’ll love spaghetti! I really didn’t have it too much as a child Being Puerto Rican, you know we eat rice and beans A LOT, LOL. My son loves it as long as it’s not mixed together. , HAHA . I’m a be making this. Thank you so much AB ❤
They say women belong in the kitchen but I grew up with men that cook 10× better than most women. Its not a women's job it's a humans job. Much love my brother, I too love spaghetti and love to cook for my wife she knows I cook better because I watch cooking shows like this 1.
Hey 🆎 You have motivated me to make my own sauce. I really like that you didn’t add sugar. I never do that. I’ve tasted ‘sweet’ spaghetti before 🤢 I was looking for the ice cream 😂. The jarred sauces may use sugar but it blends nicely. I also like all of mine mixed together. Next day is even better.
I'm definitely no chef, but I learned that you put in a small amount of sugar just to cut the acidity of the tomatoes. The dish isn't supposed to be sweet at all
@@CeiCie You don't need added sugar if you cook tomato sauces this long, the sugars get cooked out of the tomatoes, peppers, garlic, and most people also add onions, all of these veggies have sugars in them. I've been to culinary school and adding a small to even decent amount of sugar (Depending on quality of tomato) is for shorter time cooked sauces, 30 minutes to an hour and a half cook time. When you get into the 3 hours + even 2 hour mark if your tomatoes are good quality your sauce doesn't need added sugar, it can become sweet tasting (which some people do like) even with just a little added if your doing long cook times as all the peppers, onions, garlic, and even most of the tomatoes disintegrate into mostly sugars. I personally always slow cook my tomato sauces for a long time to bring out the natural sugars, adding sugar just makes it taste to sweet to me, you lose a lot of the umami / acidic / salty flavor if you add sugar, it is already sweet enough as is after being cooked for a few hours.
You must pressure can meat sauce 75 min for pints at the correct psi for your elevation, to be able to put those on the shelf safely. Maybe you are refrigerating them. Your recipe looks delicious.
The only thing I would change is using Bucatini in place of the angel hair. I have to agree with the San Marzano tomatoes. They are a game changer for sure !!
I love a hearty sauce like this with a little sugar to balance the tomato, I love it altogether too, and when plated, I finish it off with a light sprinkle of fresh parmesan cheese. Thank you AB!💕
Sunbeam used to make a French bread with poppy seeds. My Mom would butter and toast it to serve with her spaghetti. The next day, I loved to put sauce over that toast and eat it like that. Man, what a memory. I still miss Mom. 54 years gone.
I like browning my meat with worschtershire sauce and with diced onions and then drain grease and also adding a couple of teaspoons of red wine to the sauce, and a pinch or two brown sugar.
@@SmokinandGrillinwithAB i made it this afternoon, it was delicious, my wife who has never liked it in the past, tried yours and loved it too, i have some put aside for dinner tomorrow too, have a great week ab 👍👍😁😎💙💙
Hey AB i love watching your videos. I always learn something new. You gave me an idea. That i have honestly never thought about. Making my own spaghetti sauce. I can save time and money. Wow like i said before. I always learn something new watching your channel. Thank you hope you have an amazing day.
My uncle would make sauce from scratch would simmer for 12 hours adding things like ham mushrooms black and green olives triple peppers red green and yellow onions clamatoe juice for that special touch great video 💞💞💞💞
We the people of the United States are tired of the foot dragging, we want these people held accountable. I pray for our country, we need compassion for the American people! appreciate your advices Barbara! Imagine investing $1000 and receiving $10,350 in 5days.
I used to make my own sauce with those tomatoes because it was cheaper years ago. I need to start making my own again and canning it like you showed, I didn’t even think about that part. Spaghetti was my favorite meal as a child my mom made hers similar to ours with the green peppers n onions
San Marzano tomatoes are the best. I use them too to make my sauce. Here's a little clever idea I use to speed up the cooking process.After about an hour, I take out the whole tomatoes out, put in blender and pulse not blend and add them back to the pot and cook 1 more hour. It cuts out an hour of cooking and taste the same 😊
There’s nothing like good old homemade spaghetti but I brown my ground meat onions bell peppers add seasoning then drain excess grease add all the sauces with stewed tomatoes more seasoning if need and a pinch of sugar to take away the tartness in the tomato sauce I also add sausages sometimes shrimp but I prefer the regular spaghetti just different steps but same deliciousness 😋💕
Hey ab when I cook my sauce I use roama tomato's I use onions sweet green peppers, garlic, 1/2 cup red wine, chop meat, ground pork, tomato paste , 1/2 cup of olive oil, a little bit of water and I usually use 30 or 40 Roma tomatoes , Italian seasoning, oregano, Basil and I put my pot on low and cook 8 to 10 hrs . Hey ab the Italians go to the butcher and get a piece of pork butt that is still on the bone and they put that in the sauce and they don't call it sauce they call it gravy . The pork is what really gives the sauce unbelievable flavor.
I like purple bell peppers yellow, & red bell peppers with fresh Rosemary and cilantro, shiitake mushrooms, Portobello. Avocado oil extra virgin!! Extra large egg noodles. Then I pour in a extra sweet red wine and allow it to simmer slowly 👌🏼😉💛❤️🛸‼️🥰🙋🏻♀️📽️📺🤔 I'm definitely making some this month. I like some asiago, pepper jack cheese along with cheddar cheese on top.
You just made my mama's spaghetti. I lost her a couple of months ago and her spaghetti was one of my favourites. Thank you for making a New memory of her for me sir.
Sorry for your loss 🙏🏿✊🏾
My condolences 🙏🏾 nothing like momma. I lost mine in 2020
🙏🏾🙏🏾❤️❤️🤍🤍
❤
AB is the uncle we never had. He’s so wholesome. Longtime subscriber!
I appreciate that fam 💯 🙏
@@SmokinandGrillinwithABUncle AB where did you get your single burner cook top
I couldn't find the words to describe him and these videos before, but you hit the nail on the head.
🙏😎
@@GloriousGloria0lucky if ya did ♥️ his recipes are awesome.
People who don’t watch this channel are missing out! Keep puttin’ that work in brother!! Thank You!!!
I made this for my family and it was delicious. I had 4 jars of sauce afterwards and was able to have this meal 2 more times in the span of 2-3 months. I love AB’s recipes. I have made several of his crock pot meals and they never disappoint. Much love to AB from California .
I think I'm going to make it but cut it in half since its just me I don't want a ton of leftovers. Lol
This sauce is on point. For those asking how to store the jars. Refrigerate, refrigerate, refrigerate. You cannot store jars filled this way on the shelf. If you want this sauce to go shelf stable you MUST can it. Processing time for this sauce is 75 min for pint jars because it contains meat.
I've been doing it this way for years with no problems. But, canning it properly will work also.
When you say 'processing,'' what does that mean? I was going to invest in canning equipment but it started sounding too complicated for my brain to process cuz now all I see is 'botulism'. BUT THEN, I thought about my momZ and grandma didn't use no special equipment and momZ is in her 90's doing well and grandma died at 92. I'm going in with the 'no equipment method as AB demonstrated, at least with this tomato sauce.
@@mflournoy2971 canning is easy - you just need a big stock pot, and the same jars shown in the video. you essentially are just filling your jars, and then boiling them in hot water for a specific time to pasteurize them you dont close the jars 100% of the way in this process, just enough that they wont leak. they'll close the rest of the way when removed from the hot water bath as they cool down.
With Sphagetti sauce, the way he made it is generally safe to jar and store on the shelf as long as the jars themselves have been sterilized, and the meat spent at least 20 minutes cooking in the sauce at the end of the 3 hours.
@@SmokinandGrillinwithAB I as well do as you do. Besides it never stores but maybe for 30 days if even that and it's all gone.
Hey all yall, you can just freeze the leftovers😅
I like vegetables such as bell peppers, onion and mushrooms. I never thought about canning a portion of my sauce but I'll start. Thank you for sharing your gifts.😊
One trick with the tomato paste. Put in with the garlic and fry it first thing. Same color and texture but pulls the bitter up. If too many brown bits, 1/2 cup red wine takes care of that.
One of the all-time comfort foods. Always put the pasta in the sauce and let it simmer.🤩
Mine too! 🔥
The best results come from great ingredients, and Cento tomatoes are the best. After trying many others, this has been my go-to canned tomatoes for the last 20 years..
The man has as much charisma as he has cooking talent! Good stuff.
I just found you and oh my goodness!!!! I’ve been binge watching your videos!! I made your broccoli and cheddar soup and everyone loved it!!!! Thank you so much!!!!!!❤. I can almost smell the sauce!! I need to try my hand at this!! Stay blessed friend!!!
You got this! Let me know what you think afterwards. Enjoy!
Just tried the recipe (excepted substituted an onion for the two green peppers - man I hate green peppers) and it turned out so amazing!! It was so fresh! The recipe in the comments shows to use fresh basil, (which they show as an ingredient on his table, but you don't see him putting it in the pot) and that makes a huge difference too. Really glad I caught this video!!
I remember an Italian restaurant as a kid back in the 1950s that made fantastic sauce. It was so tangy it made you pucker up as it slid down coating the sides of your touge as it went. Fantastic sauce. I've looked all over for it in various other restaurants but never found another. If yours is like that I'll be thrilled.
I pretty much cook mine the same way but I add fresh Onion 🧅 onion powder garlic oregano basil thyme and I add smoked diced sausage as well as ground chuck to kick it up a notch. I just don't prefer to mix my noodles with my spaghetti sauce! Delicious 😋🤤
I know how to cook spaghetti, But the way you cook it and show us step by step is awesome. Great content man.
This is the 2nd batch of your spaghetti I've made using "your" recipe. After the 1st time there was no doubt that I had to send you a big "Thank you". Also gave an honest confession how I thought the recipe that I used to make spaghetti for the last 4 or 5 years was the best. Straight up - mine was good, always got compliments on it and it was "THE" way to make it. But always enjoy trying something new, some new way to try grilling, smoking, crock pot cooking and appetizer making. So I had to try "YOUR" recipe. My second batch (made like you shared with us all) is in the kitchen as I type this. I tested it when it was all finished & done and let me tell ya AB; it was NOT a fluke or lucky accident that the best tasting spaghetti I'd ever had was "AB's recipe on how to make spaghetti". Wanted to thank you, thank you, THANK YOU for sharing your knowledge with us all. Because of you, when a friend comes over tomorrow night for a "Meal & Movie" we're going to have some KICK-BUTT spaghetti with garlic bread. We have "YOU" to thank for that...!!!
Love this recipe. Store bought pasta sauce hack. Take fresh tomatoes that are going bad. Cut them up, put them on a roasting pan with, dalt,pepper, garlic gloves and olive oil. Then roast in the oven. Then add it to pasta sauce. I tell you what, makes it taste homemade.
I love all the ways of making, plating, bowling, and just eating spaghetti! When the flavor is right, that's all that matters. I'm a foodie to the max. Much ❤.
Those of us that’s a 𝙘𝙚𝙧𝙩𝙖𝙞𝙣 𝙖𝙜𝙚 remember a BIG pot of spaghetti with meat & sauce all mixed together 😂
i used to have BOTH! Depends on whether mom or nana was cooking!
@@carlh-thehermitwithwi-fi679 True 🤣
It’s sauce on the side for me- meat sauce or plain sauce with meatballs…any way 𝙚𝙭𝙘𝙚𝙥𝙩 the whole mix
For realll tho -- At the BBQ, Friday nights w/fish and don't forget the church social. I on't ever remember nobody ladling sauce over the pasta. 😀
@@ElleBrOw Nana did the Bolognese way, or meatballs and pork and pepperoni cooked as gravy REMOVED after an hour, then added back at the end. You got a ladle and a slotted spoon.
Mom made her gravy same way, but never put them back. The meat based marinara was in one bowl, the meat in another.
Me? Depends on the mood I'm in! But i'm massive into microbatching my stuff now, over huge pots of food....i live by myself with a 5 lb dog...we do not have company. I'm a Hermit, as you can see.
Yup!😅
My mom's would simmer her sauce for hours with big meatballs 😋 She made the best spaghetti 🍝 thanks AB for the memories ❤
I love everything this man cooks! 😊
I prefer mine mixed like this, but my husband prefers sauce on top of pasta. I did try your other spaghetti recipe (layered and baked one) we loved it.
They are all so good 🔥💯
I just love those infused oil they will carry a flavor even if you're out of onions
When are you going to show us how you do your infused oil
My Dad was a Army Cook and my ex-husband an Executive Chef. You would make them proud!! Thank you ❤
I love your channel!!! 👏🏽👏🏽❤️❤️❤️❤️❤️
Yum spaghetti for breakfast is one of my favs 😍
Mine too, lol. The next day is best!
I really appreciate your help. The tips that you share has helped me improve my cooking a great deal thank you for your time and your help.
Excellent! I love using angel hair for pasta as well. I like to fry my spaghetti the next day.
I've never been disappointed with a recipe I've tried from AB. Thank you AB. Appreciate you.
I like mine with a lot of vegetables from the garden. carrots, zucchini, squash. Also we make our own canned tomatoes and tomato juice.
GREAT VIDEO! THANKS 😊 JUST LIKE MY DAD MADE. I use a Mason jar 🫙 large mouth funnel that keeps clean up to a simple wipe down. A real time saver & makes canning real simple. I also run my jars through a HOT 🔥 dish washer and immediately fill with spaghetti 🍝 sauce, wipe lip with a clean cloth, lid, place on cooling rack. Listen for them to pop. Super easy.
May I ask, are the mason jars so you can freeze the sauce afterwards or why do you use them?
Growing up, my family never had that much money on hand. I was provided for and was set up better than most folk, but I still have memories of my father making this delicious big pot of spaghetti every other week. Whenever he made it, I’d knew we have leftovers and we’d be eating it for a week afterwards maybe. Even in a house of eight people we’d make that stuff last.
Yaassss, I love spaghetti, and this looks fantastic! I can't wait to make 🍝 Thanks
First time viewer here…
One of the most important points I heard him say…”3 hours will get you into the game”.
You best believe that!
Thanks AB, another great video. Old school spaghetti like my mom and grandma made. I really love the canning tip. Cheers my friend and keep them coming chef.
I add the sauce on top of the noodles. I use the angel hair noodles. But I buy the fresh shredded Parmesan from Trader Joe’s and cover the sauce on my plate with it. Delicious 😋
If you break apart your tomatoes in the beginning, it won't take 3hrs to cook. I can do two cans in an hour to the same consistency by breaking them up. Also, try adding your paste to the oil before you add the canned tomatoes. Let the paste get a little toasty in the oil to bring out its flavor! 🙂
I was screaming at my screen this exact message. 😳My mom taught me those steps way back in the day. . .but, I’m a 1950’s baby🤣
And let your meat simmer along with the sauce instead of adding it towards the end. That way it gets nice and tender.
Stop complaining and 3 hours is okay. Don't hate ❤
Simmered crushed tomatoes work wonders to reduce time, too. And I agree with browning the paste beforehand; it allows the flavor to mature and bloom, thereby creating a more flavorful sauce overall.
Thanks will try this!
Awesome recipe. I keep the sauce and pasta separated and sever pasta on the plate then top it off with the sauce. I freeze the extra sauce. But now I'm going to canned the rest of my sauce.
I love the way he cooks
I make mine the exact same way. But, I add lots of fresh basil and thinly sliced uncooked garlic at the end so they stay kinda raw. Unbelievably good.
Good morning ☀️ AB!! I love spaghetti 🍝 and garlic 🧄 bread 🥖 so delicious 😋 enjoy your meal 🍽️. Looks delicious 😋
Thank you and enjoy
Spaghetti is one of My Favorite meals!!!!
Switch out green peppers with orange, yellow, and red trios for a sweeter and healthier version with no heartburn!! Love watching you AB!
Looks delicious 😋! I definitely need to try this one . I liked that you incorporated saving portions in jars for future use 👍🏻.
You doin this channel right bruh! From start to finish, and believe me bro, I’m very critical. Me and my wife been eaten them air fried wings for 2 days straight. Simplified bro, no mo mystery. Make millions brotha,
I definitely prefer to let everyone put their own sauce on their pasta. Amazing recipe.😋
WOW! What a beautiful kitchen. You’ve got this! Love you, man! Have learned so much. Thank you!
Loving everybit of that recipe, putting up the jars of sauce now. Never buying sauce in a can again. Added my spaghetti noodles and real good food cooked in a pot is always better on day two. God bless you, A B.
Cook it all together . It looks Great I really love the way you done it it was like watching my Mema make it . god Bless you and and yours.
I am 💯 a pasta in with the sauce girl! The pasta gets SO much more flavor!
This looks absolutely delicious and now I'm craving spaghetti 🍝
Growing up in the Midwest, spaghetti was always boiled, drained, rinsed, coated with a drop of oil and then a jar sauce heated up and ladled over it. My dad always made meatballs and fried them and had them on the side. It's like we did all the things wrong and it still was a favorite meal because it was cheap and easy. Now I would make a sauce, let the meatballs hang out in there for a while and put all the pasta in it like you do and then serve. Usually don't leave it over night though, because it gets soggy, though maybe heated up in the oven it would be like a casserole or what we call "hot dish" in Minnesota.
I add tomato paste after the oil first, to toast it.
1 red pepper, 1 green (roast or broil before I chop em)
add onions.
everything else you added;
some red wine or red wine vinegarette, brown sugar and cream cheese.
Cook the pasta in chicken broth, save a glassful of pasta broth to add back into sauce later.
All that said, this is an AWESOME recipe by itself.
I hope you try these mods and tell me how you like em
I’ll love spaghetti! I really didn’t have it too much as a child Being Puerto Rican, you know we eat rice and beans A LOT, LOL. My son loves it as long as it’s not mixed together. , HAHA . I’m a be making this. Thank you so much AB ❤
Funny how the kids start eating American lol.
love your energy about cooking! Much love from Michigan
They say women belong in the kitchen but I grew up with men that cook 10× better than most women. Its not a women's job it's a humans job. Much love my brother, I too love spaghetti and love to cook for my wife she knows I cook better because I watch cooking shows like this 1.
Yeeees!! 👏 ❤cook on brotha!
Beatrice, I love the way you Explain What you doing step-by-step, with much love, thank you.❤
Hey 🆎 You have motivated me to make my own sauce. I really like that you didn’t add sugar. I never do that. I’ve tasted ‘sweet’ spaghetti before 🤢 I was looking for the ice cream 😂. The jarred sauces may use sugar but it blends nicely.
I also like all of mine mixed together. Next day is even better.
Agreed with all 💯
@@SmokinandGrillinwithAB 😉
I'm definitely no chef, but I learned that you put in a small amount of sugar just to cut the acidity of the tomatoes. The dish isn't supposed to be sweet at all
@@CeiCie You don't need added sugar if you cook tomato sauces this long, the sugars get cooked out of the tomatoes, peppers, garlic, and most people also add onions, all of these veggies have sugars in them.
I've been to culinary school and adding a small to even decent amount of sugar (Depending on quality of tomato) is for shorter time cooked sauces, 30 minutes to an hour and a half cook time. When you get into the 3 hours + even 2 hour mark if your tomatoes are good quality your sauce doesn't need added sugar, it can become sweet tasting (which some people do like) even with just a little added if your doing long cook times as all the peppers, onions, garlic, and even most of the tomatoes disintegrate into mostly sugars.
I personally always slow cook my tomato sauces for a long time to bring out the natural sugars, adding sugar just makes it taste to sweet to me, you lose a lot of the umami / acidic / salty flavor if you add sugar, it is already sweet enough as is after being cooked for a few hours.
You must pressure can meat sauce 75 min for pints at the correct psi for your elevation, to be able to put those on the shelf safely. Maybe you are refrigerating them. Your recipe looks delicious.
*I like to mix mine like you did😊 Yummy Deliciousness*
My family always mixed the sauce and pasta too. Still do it the same way. 🙂
The only thing I would change is using Bucatini in place of the angel hair. I have to agree with the San Marzano tomatoes. They are a game changer for sure !!
I love a hearty sauce like this with a little sugar to balance the tomato, I love it altogether too, and when plated, I finish it off with a light sprinkle of fresh parmesan cheese. Thank you AB!💕
Yes! I can't believe more people didn't mention sugar. It balances the acid. The only way I can eat it 😊
I like your style man. Italian cooking is all about doing it your own way - but with quality ingredients. Your way dings my wheelhouse.
I thought I made my spaghetti super extra but this takes the cake. I know it smells amazing
Lol it comes out delicious
Very good recipe! Just throwing it out there- I always prefer to use crushed, roasted tomatoes in my sauce. Really gives it a unique flavor.
I love all your recipes!
Thank you Wendy
@@SmokinandGrillinwithAB your holiday ham is the only recipe I use anymore for holidays! Also, the potato salad! Your awesome!
Looks absolutely delicious 😋
Definitely going to try it. I'm going to add onions and a bit of sugar.
Homemade spaghetti looks good!😋😀
Ty
Honestly looks better than any fancy restaurant plate, probably tastes as good if not better. Love it.
Even though I top my pasta with the sauce instead of piling it all in one pot, this looks delicious. 🔥🔥🔥
I like mine all mixed together like you do. I also love to make my sauce homemade. It tastes fresher and better! Thank you for sharing !
very interesting that you don’t add onion? i usually use a whole large onion for a pot that size.
I do sometimes, and I add mushrooms too.
Sunbeam used to make a French bread with poppy seeds. My Mom would butter and toast it to serve with her spaghetti. The next day, I loved to put sauce over that toast and eat it like that. Man, what a memory. I still miss Mom. 54 years gone.
Great recipe! To can liquids and save your fingers get a canning funnel.
I like browning my meat with worschtershire sauce and with diced onions and then drain grease and also adding a couple of teaspoons of red wine to the sauce, and a pinch or two brown sugar.
Hey ab.... I was just saying to my wife yesterday i wanba make spaghetti..... Thakyou for this video, ill be making this next week 👍👍😁😍😍
Enjoy John when you do. Let me know what you think afterwards
@@SmokinandGrillinwithAB i sure will 👍👍
@@SmokinandGrillinwithAB i made it this afternoon, it was delicious, my wife who has never liked it in the past, tried yours and loved it too, i have some put aside for dinner tomorrow too, have a great week ab 👍👍😁😎💙💙
I like to see how other people chop and prepare things that way I learn new ways of doing things. I love all of your recipes and videos.
How long do you store the sauce in the jars?
AB spaghetti looks Delicious😋👍🏿👍🍝
Thanks fam!
You are "The Man". Can't wait to make this recipe. Thank you AB for sharing. God bless!
Now I need to make spaghetti tonight! Yum 😋 🍝 🍝
I grew up on spaghetti just like you make. It is the BEST. Thanks for sharing your recipe.
Hope you had a great birthday, AB ❤
Yammmmmmmmmming!As a child we had spaghetti every Wednesday it was delicious.♑️
That look 🔥🔥🔥🔥🔥 AB tfs
Yw and enjoy
Hey AB i love watching your videos. I always learn something new. You gave me an idea. That i have honestly never thought about. Making my own spaghetti sauce. I can save time and money. Wow like i said before. I always learn something new watching your channel. Thank you hope you have an amazing day.
🤤🔥👍🏽
You use bell peppers but NO ONIONS?
Literally thought this in my head
My uncle would make sauce from scratch would simmer for 12 hours adding things like ham mushrooms black and green olives triple peppers red green and yellow onions clamatoe juice for that special touch great video 💞💞💞💞
We the people of the United States are tired of the foot dragging, we want these people held accountable. I pray for our country, we need compassion for the American people! appreciate your advices Barbara! Imagine investing $1000 and receiving $10,350 in 5days.
Investment is far better than money saved.
When you invest your money it works for you and help you earn more money.
Can you refer me to her ??????
I’m also one of her clients My first experience with her gave me the assurance that has made me to invest without fear of losing
How did this comment end up here? Lol
😂😂😂😂😂😂😂😂😂
I used to make my own sauce with those tomatoes because it was cheaper years ago. I need to start making my own again and canning it like you showed, I didn’t even think about that part. Spaghetti was my favorite meal as a child my mom made hers similar to ours with the green peppers n onions
3 hours to cook some spaghetti that's crazy bro
Your sauce will have more water is why .
It is so WORTH it
I was thinking the same thing
San Marzano tomatoes are the best. I use them too to make my sauce. Here's a little clever idea I use to speed up the cooking process.After about an hour, I take out the whole tomatoes out, put in blender and pulse not blend and add them back to the pot and cook 1 more hour. It cuts out an hour of cooking and taste the same 😊
I prefer my spaghetti separate from the sauce. That way I can control the amount of sauce on my pasta 😊
I made it the Exact way and it came out PERFECT ❤
No onions?
Happy Birthday to you big dog 🤘🏾 your recipes are golden & you make the most home felt videos out here
You didn’t put any onions 🧅 in the sauce.🤦🏽♂️
There’s nothing like good old homemade spaghetti but I brown my ground meat onions bell peppers add seasoning then drain excess grease add all the sauces with stewed tomatoes more seasoning if need and a pinch of sugar to take away the tartness in the tomato sauce I also add sausages sometimes shrimp but I prefer the regular spaghetti just different steps but same deliciousness 😋💕
Hey ab when I cook my sauce I use roama tomato's I use onions sweet green peppers, garlic, 1/2 cup red wine, chop meat, ground pork, tomato paste , 1/2 cup of olive oil, a little bit of water and I usually use 30 or 40 Roma tomatoes , Italian seasoning, oregano, Basil and I put my pot on low and cook 8 to 10 hrs . Hey ab the Italians go to the butcher and get a piece of pork butt that is still on the bone and they put that in the sauce and they don't call it sauce they call it gravy . The pork is what really gives the sauce unbelievable flavor.
I like purple bell peppers yellow, & red bell peppers with fresh Rosemary and cilantro, shiitake mushrooms, Portobello. Avocado oil extra virgin!! Extra large egg noodles. Then I pour in a extra sweet red wine and allow it to simmer slowly 👌🏼😉💛❤️🛸‼️🥰🙋🏻♀️📽️📺🤔 I'm definitely making some this month. I like some asiago, pepper jack cheese along with cheddar cheese on top.
Love it brother ! God bless you
This reminds me some what of Sunday sauce/gravy .I spend all day on mine