POPPA's PASTA Spaghetti Sauce | Pantry Meals with Todd
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- เผยแพร่เมื่อ 16 ก.ย. 2024
- I get questioned from my kids every now then "Dad/Poppa I want to make some pasta, tell me how you made yours". It's a bit hard to tell someone a recipe over the phone or video chat, so today while making big batch to freeze-off for quick & easy meals, I decided to film the process. The recipe below is pretty much me guessing how much I use along the way. For the actual process, watch the video. I hope you enjoy!
3 Quarts of tomato pasta sauce
3# ground pork
2 Cups roughly chopped onions
3 Tablespoons chopped garlic
1/3 Cup chopped fresh basil
3/4 Tablespoon Black Pepper
1/3 Tablespoon Salt
1-2 Tablespoon chopped oregano
1/2 Teaspoon of Allspice
1/2 Teaspoon Red Pepper Flakes
1.5# Pasta store bought of choice (spaghetti, elbows, penne, etc)
Do you have a "secret family" ingredient you use in your spaghetti sauce? Is so, share it down below.
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You know I’ve been thinking of starting a channel for the sole purpose of sharing recipes with my kids and grandkids. I think this is awesome
I didn’t grow up with any family recipes. They just didn’t cook much. I’ve learned from others through the years.
@@tinacostner3069 I want to do that, as well! Great idea!!
I’ve been working on mine for the same reason! Kids had me start sharing on IG/FB last yr and talked me into TH-cam at Thanksgiving- I’m working on it🤪 editing😩
wishing you Best of luck!!!
I've made a cook book to pass down. Got a big binder and a ton of plastic inserts and dividers and just print off free recipe layouts and write em in. It has gotten huge over time.
@@tinacostner3069 I think you should do it! You'll be leaving a family legacy to your kids! Advice: Just make sure to also post your videos on Rumble.com (with Rumble, your videos get monetized right away! Not like, here, on youtube that you need 4000 hours of view time and a certain amount of subscribers before they "consider" if you should be eligible for monetization! Rumble monetizes all your videos right away!).
My father would drop a bunch of pork chops into the sauce and simmer all day. First night's meal was the chops and then second night would be spaghetti night because spaghetti sauce tastes best the next day. I still do this and now my daughters does too. Pepére's way 💗
What did he serve the pork chops with the first night usually?? This sounds amazing
my secret ingredient is fennel seeds. I grind them up and add it in. Makes the sauce taste like you added Italian sausage to it
Brilliant! I am going to try this!
I like that too and sometimes I add Thai Basil it tastes just like Italian sausage, too!
I love fennel seeds in spaghetti and sausage.
I use fennel seeds ground up also. Since I don’t eat pork, I make Italian bulk sausage using lean ground beef and other spices.
My secret ingredient is a Parmesan cheese rind. I ask to buy just the rinds in the cheese department of Whole Foods Market. I let it simmer in the sauce all day (or however long I have) and pick it out with the bay leaf when it’s done.
We’re just a two person household too and I’ve batch cooked all my adult life - one busy day in the kitchen makes for a lot of easy home cooked evening meals.
My secret ingredient is oxtails. Carmelize them(I've done oven or the pot the sauce will be cooked in)and then do as normal and cook for several hours. When it is all finished, pull the meat off the bone(most will have fallen off by itself anyway), mix it in, and toss the bones. They add an amazing flavor. Also, Worcestershire sauce. It is a must.
Oxtails--my favorite food in the world! Fabulous eating, and then a fabulous broth from the bones, that makes the best spaghetti sauce ever.
I add pork neck bones to the simmering sauce, great flavor.
I love your story of your grandma and her sister with their recipes being different; allspice has cinnamon in so they’re not that dissimilar really. Grandma’s always have the best secrets in their recipes 😋
Actually, that’s a misnomer. Allspice is not a spice mixture. Allspice is made from ground allspice berries. I always buy the whole dried berries and grind my own. Cinnamon in made from tree bark.
Shredded carrots give the sauce a sweetness and they melt down to nothing if you cook it long enough😊
My Great aunt taught me about cartots too sweeten the sauce and cut the acidity. She came from Italy at 17 yrs old. She was an amazing cook.
Fennel seed is my new fav secret. Our neighbors gave us venison Italian sausage and ever since... love adding it. Here's one thing my mom use to do growing up.. she would make a large batch of spaghetti and towards the end would add kidney beans and chilli powder to make it into Chilli. Makes one meal into two. :)
Great job Poppa!!👏👏😀loved the video
So my family is from Spain and Cuba but I was born in Massachusetts and raised in New Haven CT. My nanny became my Nonna and she was from the Amalfi coast. I learned how to cook firstly from my Nonna. We learned to make our sauce with Nutmeg, just a dash and for sauces with a budget issue and not a lot of meat was available or only some ground beef then we would add crushed fennels seeds also to mimic sausage links. Very similar consistency and flavor.
That’s some good looking pasta. Love watching u grow ur food then using the food that you grow and showing us how u cook with it.
I put a pinch of nutmeg in my pasta sauce! Also, a little shake on roast chicken or a chicken dish of any type is delicious and adds depth.
I make my spaghetti different than most. A old friend of mine taught me how to make it & we absolutely love it! I use hamburger, italian sausage or breakfast sausage, sometimes both, pepperoni, onions, mushrooms & black olives. It makes the most flavorful spaghetti ever! Those that don't like certain things just pick them out or I'll make some special without everything we love in it. We call it "Everything & the Kitchen Sink Spaghetti." Now I'm craving some but I just got out of the hospital, with Covid, & don't feel like standing there to make it. Lol 😂 Maybe I'll talk my son into making me some. Hahahaha 🤣🤣 Not happening!
I just use the whole onion, including the sprouting center.
I too, yammi.
Me too I wonder why it would be bad
Me too. The sprouting part is like using green onions.
Same here
always remove the sprout.... (iceburg lettuce, Garlic, potato, onlion) just to name a few... they are Ca-ca lol
Looks amazing! My secret ingredient is red wine and a little anise seed
Because my parents families were mostly German and English, our secret ingredient was store bought Ragu! LOL I did use your general pasta sauce recipe from when you processed all those tomatoes when I did ours this summer. So thankful for the different backgrounds here on the tube sharing historic family recipes!
Our family's secret ingredient is nutmeg! I'm going to try it with allspice next time and compare the results. Thanks so much for sharing!
I loved my dad's pasta sauce too. He added shredded carrots and zucchini to his sauce and mushrooms. But I know not everyone is a fan of mushrooms. Similar to your frozen basil I make homemade pesto which I freeze and usually drop in a few cubes. Thanks for sharing your family tradition. We can all learn so much from each other.
I love to add my own garlic. Red bell pepper. Onions. Mushrooms, oregano, mix herbs and when done topped with fresh basil
What a great way to document your recipes for your kids and grandchildren. I'm sure they will treasure all your videos. My mouth is watering now for that pasta.... and it's not even time to eat! One question. Where is a bowl for Nick??? lol
We invited him, but he said he ate right before he came over.
Lol. We knew you would not have ignored him!
THANK YOU for putting the cloth under your cutting board. So many TH-camrs cut on boards that are sliding all over their counters. I watch in horror expecting the boards to slip away and the cooks coming to grief! Thank you for modeling good techniques, Todd!
My friends have Egyptian in their background and they put cumin in. When you first have it and you don't know what it is , it's so hard to place the flavour but I actually like it sometimes. My family doesn't though. I love pureed butternut then grated zuchini . Xxoo
I found out years ago that I was always spiffing up my homemade sauce when I open a jar anyways so I just started canning plain tomato sauce. I do add onions and peppers and a few stalks of celery(yes I know not traditionally used but we love the flavor it adds) and maybe a pinch of salt.
Then when I open I add garlic olive oil and all my other seasonings like oregano and basil and even a pinch of fresh rosemary.
It just tastes fresher to add when opening and then I also found we used the plain sauces up faster as I could add them to anything not just pasta sauce.
Not that we ever have any left each season anyhoo but it stopped limiting what I could cook with. Im sure hoping for a fantastic harvest this year as I have rounded up family to help.
They have missed my home made tomatoes since I got sick last year(2019). I did freeze some this past summer but no where near the normal amount I would can.
I'm kinda pleased that my daughter wants to learn. And my grand kids are finally old enough so I won't worry about them burning themselves by accident 🙃
Oh im guilty of cooking for a crowd too. It's hard to adjust to empty nest 😆
That looks so good Todd. I do pork instead of ground beef also Todd and I use the cinnamon and nutmeg in mine. I use that much garlic too if not more. I also add red wine, brown sugar and grape jelly. This was my Grandpops recipe.
I absolutely ❤️ ved this!! Just found your channel. Thanks so much for sharing. I can't wait to make your sauce.
I just made your sauce! WOW!!! So delicious! Thank you so much for sharing!
I love this style of cooking! "Idk, about this much..." That is how I make everything and I love to see other people wing it like that. You know your ingredients and you're preferences and you just make what you like.
Thank You Todd for sharing not into much meats more of a Vegetable person 4-30-22👍🏽👍🏽
My grandma always put some of dad’s homemade wine in hers!! She was Italian too! From Foggia.
My Irish Grandma's "secret" spaghetti sauce ingredient was grape jelly. (she got it out of a magazine) I use it in my sauce sometimes.
Hmm. Makes sense. A lot of ppl add sugar to their sauce so that is a more flavorful way of adding it. I knew someone who made the best baked beans with grape jelly. Very interesting idea. Will try it sometime.
Sounds delicious.
I once when a very young cook, made the best red sauce I have ever made. It was made from fresh tomatoes, all the regular spices plus a lil red wine and shredded carrots. The carrots off set and acidity from fresh tomatoes. And yes, that recipe from my youth had a tad bit of allspice, as well. The recipe came from , I think, one of the first issues of Bon Appetite magazine.
Oh my goodness that looks delicious! Love little Waffles!
Heart tugs at the sentiment for the love of your family! Beautiful! ❤
I made 2 lasagna freezer meals over the weekend. I never quite have wrote a recipe, but homegrown tomatoes really send it out of the park. Here's this weekend's sauce: 1/2 lb. Hot sausage, 1/2 lb. Breakfast sausage, 1 lb. Hamburger, 1 lg. Onion minced, 2 Tbsp Garlic minced, 2 Tbsp homegrown Italian spice blend, and 1 quart tomato sauce. At the simmer state I taste and add brown sugar as needed.
I will definitely be trying allspice next time, giving thanks to your grandmother as well as you.
Huge thank you for the wonderful content!
Ha- I forgot about the frozen garden red and green pepper I added.
So interesting. I’m half Italian and our secret ingredient is a little carrot to bring out the sweetness of the tomatoes and a splash of good balsamic vinegar. My husbands family is Greek and they put cinnamon and mint in their pasta dishes like pastitsio. I’ve never tried allspice. I’ll have to give it a go. Thanks for sharing! We are having pork chops for dinner but man am I craving ziti and meat sauce now 😋
That looks delicious. One of the best sauces i ever made was with ground venison. So tasty.
Yes,! Venison is so good!! We use it along with sweet and hot ground sausage in our pasta sauce. Look forward to trying this recipe with my family! Love yinz channel. It's packed with top shelf content!
That looks delicious. Thank you for sharing. Blessed be!💚
Pork neck bones made it into my mothers sauce pot when I was young. Sure wish I had that recipe now!
I love allspice! I will try some in my next spaghetti.
Thank you Tod for the georgous secret spagetti !! I’m definitely going to to try to copy this yummo !!!!
I have always preferred tiny meat chunks too. But my sister makes these amazing meatballs with raisins mixed in. So I’d say raisins are her secret ingredient. It doesn’t sound very good, possibly off putting (raisins? Who likes those? Anyone handing them out on Halloween is forever shunned.) but a must try.
My secret ingredient is cinnamon. Glad to hear that your Aunt did the same. I am not a fan of cloves and when I use Allspice I can taste the clove. Great video for sharing with your kids! Love Waffles!!
I use cinnamon in tomato sauce when I make chili. It adds that interesting flavor that people like and comment on but can't identify. I will try allspice next time instead. I love that you used ground pork instead of beef in your sauce. Looked really yummy
I tried this today for dinner with my home canned sauce and it was delicious. Thank you for sharing.
I add cinnamon to my chili, I make it very thick, lots of meat and beans, no pasta, lots of peppers, onions, garlic and spices, including cinnamon. It's so good. I'm definitely going to have to try allspice in my pasta sauce, that sounds like it would be good.
My husband (John) made The Best Spaghetti I’ve ever had. I questioned him about what spices he used... his answer made me laugh 😂 He used some spices that our son had premixed to seasoned a pork butt. No idea what all he used... but it was fantastic. I’ve asked him to try and fix more , so far he hasn’t.
I am really wanting some good spaghetti after watching your video.
Blessings 🙏🏻
That pasta looks amazing! I always cook up some bacon then saute the onions and garlic in the fat along with a secret dab of anchovy paste! Add the very crumbly bacon to the sauce later.
Waffles is adorable!! Pasta looks really good. Nutmeg is what I add in .
I love to experiment with different flavors in my pasta. If there is meat in it, I have to have it with sautéed or roasted red bell peppers. I love the sweetness they bring
Fennel seed. I love all the onions. Bay leaf sometimes. I imagine cardamon would he good. I purchased that for Rachels onion jam.
Looks soo good. Wish I had some.
I put 2 Bay leaves in my sauce.
I just have to say that Nick has amazing patience and self control to sit there and not devour his favorite pasta during this video. I know when my grandfather made his secret sauce from Italy years ago, I could barely contain myself. Good memories! I sure wish we had him on video making it, but that wasn't available back then.
Your meal looks so delicious.
i am single and often times cook big meals and have lots of leftovers to freeze and eat later on.
My secret ingredient: Cocoa (unsweetened, about a teaspoon on your big batch, less on smaller pots of sauce)
It was delicious 😊
My moms recipe that I’ve been cooking for 30 plus years doesn’t use allspice but I add one green pepper and about a tablespoon of sugar, works great with pork or beef. Thanks for sharing!
I like all the home grown herbs
Loved your video! My nana used one bay leaf:) for her meat (chuck roast)all day sauce:) Thanks you guys:)
Love adding a pinch of mint!
Freeze dry the onions I had problems with some of my onions like that so I saw the zoom by restoring them I did the same thing separated out the core and such and any bad spots and then just chop them and put them in the freeze dryer and it worked out amazingly and it works great when you’re adding it to sauce
Love this video! Your cooking videos are always great!
My secret ingredient is fennel seed ground in a stone mortar and pestle. I add the dry spices to the onions, garlic, and olive oil. Then a tablespoon of tomato sauce until it is all jammy thick. Then de glaze with a bit of red wine. Add home canned tomatoes. I usually stick blend the sauce, then add meat to finish a long simmer. I love the idea of the ox tail, or other bone in pork.
My secret ingredient us, worshire sauce
Hey Rachel and Todd! 👋 this is probably a weird comment but I am always so jealous of your cookware that is one hefty spatula 😂 also wish I had Todd’s knife skills. Haven’t commented in a super long time but still love watching you guys and just wanted to say hi ☺️
I have never seen it cooked that way! I brown my onions in the garlic and olive oil, then add beef mince, brown the meat and then I add the tomatoes, tomato paste, then all the herbs and spices. My secrets ingredient is a spoon of sugar to take away the acidity.
OH Wow Guys- My son is 34yrs & has been married coming up 8yrs- he shared a house with his University (College) buddies before he started dating his now wife, he came over to our family home as he had met her & she was coming for tea at his house & guess what he wanted me to teach him to cook- YEP exactly the same as Todd has just done. Cheers Denise- Australia
Basil is my favorite in sauces.
Anise seed! I also cook the meat with some Worcestershire sauce and liquid smoke.
That looks delicious 😋 homemade spaghetti sauce is so Yummy 😋
Kalamata olives finely diced, and a good heavy handed splash of red cooking wine...
Green Olive Juice (guessing maybe 1-2 tbsp p quart of sauce) + Chopped Green Olives (again, guessing maybe 1/3-1/2 cup) I cook like you, Todd....just toss, add, dump-->no measuring!
YUUUUMMMMMMMM, Love all onions and garlic!! That pic with you and your grandma was sweet. Dark hair and short beard! Nice!
Hello Rachel and Todd my late Mother and Grandma would ground a little fresh nutmeg in their spaghetti and meat sauce
we do cinnamon in our house but I will definetely give the all spice a try!! :-)
Grew up in RI, learned to make spaghetti from my friends mom. They started with browning a pork chop. No basil. Big meatballs. I was in my mid teens when I had my first pasta.
Looks fabulous! I fry up bacon, break it up then add it back to sauce! But I truly love your way. And as a side note, let Rachel know I am curious as to how her starter plants are doing.
Two MUGS of onions! Kind of like when I have a 'cup' coffee! Lol.
That looked so good.im not a fan of pork or anything spicy but i would try it.never heard of putting allspice in spaghetti or goulash.
My mom’s recipe has nutmeg in it. So yummy.
I absolutely love the family history ❤️. I don't have family so I know how precious it is.
I’m sorry you don’t have family to share life with! I hope you choose friends to make memories with and they can be your family of choice ♥️♥️
@@mimiohnine thank you and yes I have built a very small friend/family. I am blessed to still be loved.
I freeze onions in quart bags, used to dry them n make powder but didnt have x this last year.
We are Sicilian ( city of “Catania” by mount etna is also my maiden name) and my dad used mint , we always made meatballs
I stumbled across a news article online in my feed. A guy in Colorado found a hand written recipe for spaghetti sauce in an envelope behind the pegboard in the garage from the 1940s. The house was built in 1947. Several of us on reddit tracked down pieces of the puzzle to try and get the recipe shared with the descendants of the family. The author of the recipe was a restaurant owner, and he had no immediate children but at least now the "secret sauce" is online for all to share. I've made the reduced version a couple of times and it's very good. Imagine your great grand children looking up your video on TH-cam and instead of a paper behind a pegboard they can watch you make it!
My family is Sicilian and we add some nutmeg. Looks delicious, thank you for sharing.
Oh my 😱😋🤤 yummmm! Looks wonderful Todd
My granddog was from Tennessee. She was found at a truck stop by a trucker and driven up to Kentucky. My daughter and son in law adopted her and brought her to Southern Indiana, but she's lived with me 3 1/2 years so far.
A tsp of brown sugar, it seems to counteract the acidity of the tomatoes a little bit. I don’t mind it but my husband prefers a tidbit of the sugar. Not a lot, just a smidge.
A New York Italian friend from college days told my hubby that his family's secret ingredient for spaghetti was nutmeg. Not too far off from yours.
looks great I love pasta dishes
When Nik picks the dog up send him home with some pasta.
Ooo you need a pampered chef mix n chop tool if you love finally chopped ground meats!! Worth every bit of the 12ish? dollars they cost... They are much higher quality and can even chop through partially frozen meats ... than the flimsier knockoffs you can get at big box or online retailers... Herbs de provence and a little sweetener are our spaghetti sauce secret ingredients... and finely chopped olives sometimes if we are looking to take it up a notch
You cook like I do; by sight, feel and taste. Never met a recipe I didn't change.. lol I puree carrots, bell pepper, pretty much any veg and add to my sauces and meat loaf. the grandloves get all the nutrients and never know..
I used the sprout part as well or my grandmother would strangle me if i threw them out or used it in the compost !!!
And nutmeg was my families secret ingredient, fresh ground. They used it in ravioli or any pasta filling but not in sauce. They never used oregano but lots of garlic and tons of basil and parsley !
Mom always made a tomato, onion, pepper sauce that she used for everything, pasta, pizza, lasagna, meat soup and so on. When I moved, it was this recipe I first asked for. Bought tomatoes and more in the store. Made of course a really big batch. But it only tasted like water. Then I learned: home-grown and buying vegetables are two completely different things and can not be compared. Then you can have as many secret ingredients as you like.
Looks good! a few fennel seeds goes in our sauce.
Hi Todd, thanks for sharing with us.
my mama always put ground chili powder in hers. yours looks mighty too.
Making me very hungry 😊