Just a couple of tips from a northern Italian homecook. I still like to add a cup of red wine like a chianti and also a teaspoon of sugar to balance the acidity from the canned tomatoes this will take your sauce to another level of excellence.
I am definately going to start using this recipe. I'm a wife and mom of 4. We have a 5th child on the way. Our family is large, and with the new addition, you can imagine a grocery bill can be quite outstanding at times. This seems not only efficent to feed a big family, but like a good economic decision (making your own) rather than continuing to pay for tomato sauce from the store. Thanks for posting this, you're a big help to this very tired, yet enthusiastic mama.
Dear Hugs, you will love this recipe. Remember that if you make a giant roasting pan of baked ziti or Lasagna, it can probably feed your family for 2 meals, and you still may have some sauce left!
Handed down family recipes are the best! Thank you for posting! After Christmas I will have to make this for our family. With our family it's a "German Goulash" handed down(turn of the century) recipe the kids ask for when they come home to visit.
Thanks Phil - you wouldn't believe all the flack we get for calling this authentic Italian. It's a third generation recipe in our family. So to us, that's authentic.
I was only bummed that we missed the sale on it because we had plans to leave for vacation before it was over. Also, I have two Christmas gifts already that I found at garage sales this spring
I'll have to try the Celery in place of the bell peppers. Its gonna have to be very delicious to beat our family recipe.but im gonna try, i might be Surprised..i will keep right on Canning my Tomatoes every yr. freshness cooks the cake..Tks for the Video.
Re tomato paste: If you use one of those can openers that opens from the side instead of on top, remove the lid, turn the can upside down over the pot and remove the bottom. The paste will then just drop right out of the can. You may not have to remove the entire bottom. The point is that you're letting in the air to equalize the air pressure, allowing gravity to pull the paste out.
Great video! So you low simmer until all of the ingredients are added and then bring to a boil, then simmer for the three hours? Another question, do you spice it differently at all when you use it for different things?
Heather, You ask some great questions. I keep the sauce on a medium heat while I'm adding the ingredients. Then I bring it to a boil and let it boil for about 20 minutes, and then simmer for 3 hours. I haven't tried seasoning it differently, with the exception of adding Italian Sausage or Meat balls. Read the more detailed instructions on this page - moneysmartfamily.com/money-saving-tips/vegetarian-main-dish-recipes-family-favorites/ that should clear up your questions.
Rose, you can freeze this sauce just fine. If seems watery upon defrosting, just stir it up real good and it will be fine. The sauce is thick enough, to absorb any wateriness.
I just made it. Trying to impress the family. I've been tasting as I went along and it was good. But will find out if the family likes it which I'm sure they will love it. Thank you.
That's strange - it took me 2 clicks to make it work. Here's the link: moneysmartfamily.com/money-saving-tips/vegetarian-main-dish-recipes-family-favorites/
The link goes to a super page with lots of vegetarian recipes on it. The spaghetti sauce is in the middle of the page. Try this link, it will take you right there: moneysmartfamily.com/money-saving-tips/vegetarian-main-dish-recipes-family-favorites/#pasta
It could be. I don't know why it works. This has been a recipe handed down in my family for years so I always make it this way.It is so yummy. Let us know how you like it.
Love it when you post cooking videos. I think I've only tried your Pumpkin Bread and/or Chocolate Chip Zuchini Bread & enjoyed it. Hope to try the turkey recipe & the spaghetti sauce someday!!
So sorry to disappoint you, but most folks don't have time to grow the tomatoes, harvest them, and then make them into sauce. We think this is pretty darn authentic, when you compare it to opening up a can of Hunt's spaghetti sauce and eating that with your spaghetti.
Hey You all cant wait to try this out !!!Thank you all for the great videos. Hey Annette missed your apron I can never keep my shirt clean when cooking with red sauce hehehe.
So funny, my shirt was black so I took my chances on splattering on it? Besides I really need new aprons and haven't had time to sew some! You will love this recipe!
Debra, the sauce recipe makes 8 quarts. I personally wouldn't cut the recipe down. Just ladle it into smaller containers/ jars when it's done and freeze it. If your family is small, you may only need to make it once every 2 months or so!
So my husband and I fight about how to severe the spaghetti sauce gravy. I like it on mine served like gravy my husband serves it mixed with pasta. Which do you recommend? What does your family do?
Do both, keep peace in the home. Divide your spaghetti into 2 bowls and mix one with sauce. There's so many things to fight about as couples, let's solve the ones we can!
MoneySmartFamily so true that is exactly what we do split the service of the spaghetti we just thought it would be funny to see what you said I like your answer happy Thanksgiving to you and your family
It depends what area of Italy you are from. Southerners eat with putting the sauce only on top of pasta, another will mix more like Naples or northern. Northerners love cream sauce
Thank you. You save my spaghetti because I had to have a break up with ragu (msp) who was always been a trusty friend of my family for years. Not only that ragu does have so much sugar that the label has been lying me about and and expensive sauce; but they discontinued the one with the most vegetables.
Scotabot, you certainly can do it that way. I wanted to make my recipe vegetarian, so mine is know meat added. If I make meatballs that day, I drain off fat, then add some sauce to fry pan. Next I put on high heat and scrape drippings from pan to add to sauce. Here is the link toy our meatballs! moneysmartfamily.com/money-saving-tips/ground-beef-main-dish-recipes/#Italian-meatballs
I just tried it and it's still warming up but it tastes really good no joke..you guys are jerks who ever is trying to troll her its good ..she knows what she is talking about and I know why she does how she does it. Thank you very much! Great recipe!!!
That’s how my Italian grandma used to get the last bit of tomato paste out of the can. But I agree with Frank Hermann Cut the ends off and push it through saves a lot of time.
Vaishali - great question - we'll have to consult with our Indian friends for more details, but the basics still apply - shop sales - look for alternative sources like Dollar Stores, Farmers Markets, Produce stores like Sprouts. Learn to store the produce so it lasts longer.
MoneySmartFamily Thanks so much for reply. I would definitely follow your tips and would look forward to your video on Indian grocery. Also if you guys can make video how to store vegetables and fruits so we can store them.
Life is full of surprises isn't it. Families are very busy in America, so expecting families to grow their own tomatoes for sauce is unrealistic. As far as the celery goes, don't knock it til you've tried it. Folks that have eaten this sauce, say it is wonderful!
@@MoneySmartFamily okay will do just please don't call it scratch because not only is it not and your using all store bought products but you're also miss using the meaning behind the word in a nut shell and not to be a harsh critic or rude there is nothing that is authentic italian about your sauce I'm sorry
What part of Italy is your family from, Nebraska? First Street Tomato Sauce & Simply Value Whole Peeled Tomatoes . . . Mmmmm, Napoli in a # 10 can! Sorry, just being a "gravy" snob. We Brooklyn bacalas think no one else knows how to make sauce. Should probably try your recipe before I knock it. The pureed celery is a little weird to me, but then my Nonna used to put chicken stock and red wine in hers and let a vat of it simmer away for three days.
John I am dying laughing right now! Annette is from NY and grew up on Long Island. Her relatives are from Naples and Sicily. Please try the recipe, we think you will love it. It is so good that Annette dreads going to Italian restaurants.
i have learned a great deal from your youtube sites. watched almost all. Suggestion: the simple envelope budget system- learned from a TH-cam posting. The envelop has a line down the center: one side says FOOD , the other side says OTHER. I have developed better awareness of spending. Also you are correct NOT to use credit cards. I have always taken lunch, and minimal recreation except for camping, and almost no restaurants. THANK YOU SO MUCH :)
Peppie, the cash system is a great way to understand how much money is being spent. Once someone has a handle on that, gaining a balance in a checking account is also nice. Our paper system has a tally sheet for every budget category we create. This adds up to the total in our checking account.
Your Right. Our crew could really eat. Now that we're empty nesters, we make large batches but store it in smaller containers in the freezer. We still feed extra family and friends several times each week, so nothing goes to waste.
I'm Italian and I'm writing from Italy (from Sardinia) and I'm sorry for my English, who is not fluent and I'm compelled to use a google translator. Anyway, since you speak of "authentic Italian spaghetti sauce" please note that in Italy that recipe does not exist! I really hope not to offend your sensitivity but that pot seems to me to be stereotyped, like all the spices in powder we do not use. How do not you use that huge pot of sauce that would be good to feed an army! In fact, in the simple tomato sauce only the onion (or garlic) is used, some fresh basil leaves (never basil powder) , salt and possibly one or two teaspoons of sugar (up to a spoon, depends on the quantity of the sauce) to eliminate the acidity of the tomato ... and nevertheless the blender should never be used but the ingredients must Be just chopped by hand! Indeed that would seem more like a Pizza sauce due to the presence of the oregano (though the pizza sauce is very simple and only includes raw tomatoes, salt, olive oil, and oregano is not mandatory). Anyway, your sauce would be correct if you removed that onion soup and celery and spices in powder. Furthermore, what is the use of that immense amount of tomatoes? Keep in mind that there must be a balanced relationship between olive oil, onion (or garlic), and tomato, otherwise sauce will not be a real "Italian sauce" but will know too much tomatoes and it will look like a Campbell's tomato soup. In fact, to make a sauce for four or Six people would be enough just a quarter of that huge jar! Excuse me if I tell you, but you Americans use not only exaggerated but really monstrous amounts! In fact, the original Italian cuisine is of peasant origin, but also very poor fishermen, who use the ingredients in very moderate amounts! In addition, your sauce has nothing to do with Ragù, which includes meat and baking for hours. Not to mention that the word "Ragù" is generic, as there are "Ragù Bolognese", "Ragù Napoletano", "Ragù alla Siciliana", and even in Sardinia we have a own Ragù. In fact Italy is divided into twenty different regions, each of which counts hundreds of recipes that do not only include spaghetti, pizza and lasagna, which are typical dishes of the Campania region and of Emilia Romagna region ... and of Italian American stereotypes!
Andrea, thank you for sharing your thoughts. We are speaking about authentic Italian from an american perspective. Also, we make large quantities and freeze it into meal size containers because we are very busy here in America. Anytime we can save time and effort by cooking large and freezing, will mean more time with our spouse or children, so that is why we do it.
Andrea, I have been looking for an authentic sauce recipe but I can't find one like you are talking about. I grew up with Italians all around me in my neighborhoods in Kansas City and I could always smell their home made food. It's been a long, long, time since I've had real Italian food.
@@MoneySmartFamily lol. "Authentic Italian with American perspective" what the hell is that??? You've modified it so it's not "authentic" anymore, it might taste better than the authentic but nit authentic.
Helen, we are so sorry that you are offended, we are not trying to offend anyone. Your rudeness is unkind. To us, this is authentic and has been in our Italian American family for generations. Many recipes will have variations depending on your ethnicity and where you live around the world. There is no such thing as one recipe for everyone.
Ben, no I don't put salt or pepper in my spaghetti sauce and it has lots of flavor. I use those two in lots of other recipes, but not here. Thanks for clarifying.
totally get your perspective. This is an authentic American Italian recipe handed down from Annette's grandmother to her mother to Annette. Homegrown organic would be nice but sometimes you just got to go with what you have..
Annette would like to add to this that most American's live such a fast paced lifestyle, that they don't have time to grow their own tomatoes and process or preserve them for sauce.
Forget canned tomatoes and paste. Use San Marzano canned tomatoes instead. They are a cross between both. Once you use San Marzano you will never use any other canned tomatoe. They are that good!.
Glen, you certainly can use fresh tomatoes, especially if you have access to them. Annette has done this at times when our garden produced a bounty of them. We are hoping our recipes will be doable for most families where mom and dad are both working. Asking them to blanch tomatoes is a big extra step that most don't have time for.
Glen Hansen canned tomatoes are better because they're picked at their ripest....there's nothing wrong with canned tomatoes, most restaurants use it even.
We suppose some foodie types do like totally fresh ingredients. But blanching and peeling enough tomatoes to make a pot of sauce would take a great deal of time and not improve the taste at all.
Sorry you saw so many ads. They are how we earn income from our site right now. In the future that may change, but that's where we are today. We've actually reduced the number by 1/3 in the last week.
Love the video will give it a try! Im curious about adding some red wine and sugar has anyone tried if so how much dont pay any attention to the trolls...if u can't say something nice don't say anything at all
I don't know anyone that puts celery in their sauce, That doesn't sound right. I think it would make it taste bland. I've never been to Italy but my roots are from there and my Mother taught me and all my sisters how to make authentic Italian spaghetti sauce that her mother taught her. I make it almost the same way except I don't use celery. Do most Italian's use celery in their sauce?
Hmmm - I guess we considered it from scratch compared to buying it premade in a jar like Ragu. But if you want to do it with all fresh ingredients more power to you. We just don't have the time.
Hi Steve and Annette. l make also a big Pot, bad i roastet the Tomatopaste with the Garlic. For mi is tast better and i make also a Tbsp Sugger in, his taks the sauer from Tomatopaste. And also a good Portion Harrissa , wi liked hot. A nice Sonday and all the Best for you. Doris from Switzerland 🌻🌹 🌞
I like your version of getting all the tomato paste out of the can, it beats my version of cutting the lid all the way off, putting some water in the can, putting my palm over the open end and shaking the hell out of it.
In Italy i have never seen any gravy sauce for spaghetti. That sauce, ragù in italian, can be used with other types of pasta, traditionally noodles in the North: fettuccine, tagliatelle, or big pasta in the South: penne, rigatoni, mezze maniche but never spaghetti. So when you write "Authentic" i really don't get your words.
Husband asks, “Is it as good as Ragu?” Wife says, “ Way better than Ragu!” I’m laughing my ass off! No self-respecting Italian would even consider eating Ragu or any other commercially made pasta sauce that comes in a jar! 🤣
Ha Ha Ha! As Annette's mom got older and cooked smaller and smaller meal, she would occasionally buy Ragu and add it to her sauce if she was running low. She called it "pasta enhancer."
Chopped onion will dissolve in the sauce while on slow boil. Where's the Italian sausage and meatballs? they should be cooking in the sauce as well. We didn't use tomato sauce, just puree and paste. Paste cooked with the garlic. And stir every 5 minutes on slow boil. No tomato seeds in the sauce. Enjoy.
sorry to have offended your senses. Every family has a different way of doing this. Annette's family is from NY- so NY Italian is bound to be different than Italy Italian. We'd love to try your family recipe - could you send it?
What, no bay leaf (leaves)! When my two little girls ate my sauce and got a bay leaf on their plate, they won a prize. Actually just bragging rights. LOL
White Mike, read all the other comments. This has been explained over and over on this page. People in America do not have time to grow, blanch and use fresh tomatoes. We are hoping this recipe will inspire folks to try making sauce instead of pouring it from a jar!
Just a couple of tips from a northern Italian homecook. I still like to add a cup of red wine like a chianti and also a teaspoon of sugar to balance the acidity from the canned tomatoes
this will take your sauce to another level of excellence.
I'm Mexican married to an Italian and I thank you for your tip ❤
How much red wine?
Love this lady. Family is so lucky.
We are.
This is how my pops use to make it. I always wished I paid more attention to how he did it. Thank you so much for sharing ❤️.
You are very welcome Mary! You will love this recipe!
Try cuttting both ends of the tomato paste can off, remove one and push the other one thru to remove all the paste in seconds,
Great tip, will try that the next time!
Frank Hermann yea i always do that!! 😂
Can't do that all the time, some brands have rounded bottoms a can opener can't grip. I do that when I can though.
I was taught that as a child! I forgot about it because I rarely use it. Thanks for the memory.
And freeze.
I am definately going to start using this recipe. I'm a wife and mom of 4. We have a 5th child on the way. Our family is large, and with the new addition, you can imagine a grocery bill can be quite outstanding at times. This seems not only efficent to feed a big family, but like a good economic decision (making your own) rather than continuing to pay for tomato sauce from the store. Thanks for posting this, you're a big help to this very tired, yet enthusiastic mama.
Dear Hugs, you will love this recipe. Remember that if you make a giant roasting pan of baked ziti or Lasagna, it can probably feed your family for 2 meals, and you still may have some sauce left!
Handed down family recipes are the best! Thank you for posting! After Christmas I will have to make this for our family. With our family it's a "German Goulash" handed down(turn of the century) recipe the kids ask for when they come home to visit.
Let us know how the spaghetti sauce turns out - hope you love it! The Goulash sounds wonderful!
The beauty of Italian cuisine and cooking is the diversity. There’s no right or wrong way, just personal preferences and tastes.
Thanks Phil - you wouldn't believe all the flack we get for calling this authentic Italian. It's a third generation recipe in our family. So to us, that's authentic.
I'm so excited, we just bought a outdoor camp stove so I can continue canning year round. Sauce is on the top of my list to start canning!
You will love it Carolyn!
I was only bummed that we missed the sale on it because we had plans to leave for vacation before it was over. Also, I have two Christmas gifts already that I found at garage sales this spring
In the beginning when your chopping the onion and celery in the blender is there water in there as well?
I am going to try it this way ..I'm always up for different recipes..God bless
Cutie pie, we think you will love it! Remember that it makes a large batch so you will either have to freeze some of it or share it with others.
Celery seems like a great addition! Can't wait to try. I think I will leave the celery whole then fish them out at the end. We'll see. THank you!!
If you puree the celery in the blender, you get the great taste and no strings!
@@MoneySmartFamily what difference does the celery make? I've never heard of this ... thanks
Im gona try to make ur sauce tomorrow wish me luck
I'll have to try the Celery in place of the bell peppers. Its gonna have to be very delicious to beat our family recipe.but im gonna try, i might be Surprised..i will keep right on Canning my Tomatoes every yr. freshness cooks the cake..Tks for the Video.
Let us know what your family thinks. Wow you are ambitious - canning your own tomatoes is a great way to get amazing flavor and save money too.
Re tomato paste: If you use one of those can openers that opens from the side instead of on top, remove the lid, turn the can upside down over the pot and remove the bottom. The paste will then just drop right out of the can. You may not have to remove the entire bottom. The point is that you're letting in the air to equalize the air pressure, allowing gravity to pull the paste out.
Thank you for sharing your authentic family sauce recipe, I've been looking for one, I will definitely try it!
Love you. Thanks for sharing.
You are so welcome!
Great video! So you low simmer until all of the ingredients are added and then bring to a boil, then simmer for the three hours? Another question, do you spice it differently at all when you use it for different things?
Heather, You ask some great questions. I keep the sauce on a medium heat while I'm adding the ingredients. Then I bring it to a boil and let it boil for about 20 minutes, and then simmer for 3 hours. I haven't tried seasoning it differently, with the exception of adding Italian Sausage or Meat balls. Read the more detailed instructions on this page - moneysmartfamily.com/money-saving-tips/vegetarian-main-dish-recipes-family-favorites/ that should clear up your questions.
@@MoneySmartFamily Awesome, cant wait to try this.
Is there a way you can send this recipe to me with all the ingredients or is there a link thank you
In the description but here it is; moneysmartfamily.com/money-saving-tips/vegetarian-main-dish-recipes/#Italian-spaghetti-sauce
You explain this well.
Thank M!
What does the celery do?
It gives the sauce flavor and natural salt. Can't explain it, but it works!
Can I freeze the sauce or will it go waterery
Rose, you can freeze this sauce just fine. If seems watery upon defrosting, just stir it up real good and it will be fine. The sauce is thick enough, to absorb any wateriness.
Thank you so much
Thank you 🙏🏼 I will make this for my family lasagnas meatball sandwiches and spaghetti 🍝👍
They will love it!
Btw the burnt garlic 🧄 gives it the best flavor!
I just made it. Trying to impress the family. I've been tasting as I went along and it was good. But will find out if the family likes it which I'm sure they will love it. Thank you.
Let us know what the family thinks and good luck! Sometimes trying to impress family members is hard!
Everyone loved it, yes even my wife. Normally, she does the cooking. Again, Thank you. I had fun making it.
This is awesome!
What's the link to exact recipe????????
I tried the website can't find it
Thanks
That's strange - it took me 2 clicks to make it work. Here's the link: moneysmartfamily.com/money-saving-tips/vegetarian-main-dish-recipes-family-favorites/
The link goes to a super page with lots of vegetarian recipes on it. The spaghetti sauce is in the middle of the page. Try this link, it will take you right there: moneysmartfamily.com/money-saving-tips/vegetarian-main-dish-recipes-family-favorites/#pasta
Next time I need to make sugo for a small city, I’ll try your recipe!
You will absolutely love it Luke!
Did you add water when you blend onion and celery
Yes I did. Thanks for clarifying. I added around half a cup.
My friend opens both ends of the paste can and shoves the lid all the way through, cleans the ribs excellently!
That's a great idea! Thanks for sharing!
I can't wait to try!!!
gigglesmansonn it so simple and so so delish. let us know how it turns out!
You see how much she’s making ? $3 for a small can maybe sheesh
Yuuuummyy I’ve got to try this recipe
You should it's delicious.
Looks great but I have one question. If you puree the whole tomatoes is that not the same as tomato sauce?
It could be. I don't know why it works. This has been a recipe handed down in my family for years so I always make it this way.It is so yummy. Let us know how you like it.
Love it when you post cooking videos. I think I've only tried your Pumpkin Bread and/or Chocolate Chip Zuchini Bread & enjoyed it. Hope to try the turkey recipe & the spaghetti sauce someday!!
Thank you Joanne, we do hope to post more cooking videos in the future!
Excellent just like Mommy’s. 🇮🇱🎚🇺🇸🙏 Blessings from Pennsylvania. John 3:16
Thanks for sharing
You're welcome!
the tomato paste i usually open both ends of the can and push the paste out with the can with one of the tops i opened
Thanks for sharing. Sometimes my cans have rounded ends on the bottom, so I'll check the next time!
Made your sauce AGAIN!!!! My wife says I make to much, sure. Nonsense. Taste good, so made it again. Thank you.
Thor, the spaghetti sauce freezes well, so just pour off into containers and freeze some for later!
Authentic Italian family recepe out of a can!
So sorry to disappoint you, but most folks don't have time to grow the tomatoes, harvest them, and then make them into sauce. We think this is pretty darn authentic, when you compare it to opening up a can of Hunt's spaghetti sauce and eating that with your spaghetti.
I love this lady❤
thanks = you made my day!
Hey You all cant wait to try this out !!!Thank you all for the great videos. Hey Annette missed your apron I can never keep my shirt clean when cooking with red sauce hehehe.
So funny, my shirt was black so I took my chances on splattering on it? Besides I really need new aprons and haven't had time to sew some! You will love this recipe!
thank you. I love making pasta sauce from scratch.
It is so delicious, we can't imagine eating it any other way!
That's not from scratch it's from a can.
Thank you. Can you share more Italian cooking. How to make lasagna. How to make stuffed shells.
We have a video on How to Make Lasagna recorded and Steve will be editing it this week or next! Sit tight, should be up soon!
Yeah!! Can't wait!!
How much sauce did you produce? I have a small family of 3, how can I cut you recipe down ?
Debra, the sauce recipe makes 8 quarts. I personally wouldn't cut the recipe down. Just ladle it into smaller containers/ jars when it's done and freeze it. If your family is small, you may only need to make it once every 2 months or so!
So my husband and I fight about how to severe the spaghetti sauce gravy. I like it on mine served like gravy my husband serves it mixed with pasta. Which do you recommend? What does your family do?
Do both, keep peace in the home. Divide your spaghetti into 2 bowls and mix one with sauce. There's so many things to fight about as couples, let's solve the ones we can!
MoneySmartFamily so true that is exactly what we do split the service of the spaghetti we just thought it would be funny to see what you said I like your answer happy Thanksgiving to you and your family
Good for you guys!
It depends what area of Italy you are from. Southerners eat with putting the sauce only on top of pasta, another will mix more like Naples or northern. Northerners love cream sauce
Thank you. You save my spaghetti because I had to have a break up with ragu (msp) who was always been a trusty friend of my family for years. Not only that ragu does have so much sugar that the label has been lying me about and and expensive sauce; but they discontinued the one with the most vegetables.
You will love this recipe Christina!
Thanks for sharing your recipe. Can you please break down the cost of making this vs buying the jars? ps I buy Newman's when it's $3 a jar
Alicia, can't do this right now, but will try to get to it soon. How big are the Newman jars of sauce?
If you want bad sauce go buy a jar. It's cheaper. This is for people who like good food 😎
What about all the meats, browning in the bottom of the pot? No meats?
Scotabot, you certainly can do it that way. I wanted to make my recipe vegetarian, so mine is know meat added. If I make meatballs that day, I drain off fat, then add some sauce to fry pan. Next I put on high heat and scrape drippings from pan to add to sauce. Here is the link toy our meatballs! moneysmartfamily.com/money-saving-tips/ground-beef-main-dish-recipes/#Italian-meatballs
No Garlic?
❤❤ thank you
fabulous!
We promise you will enjoy this!
Do you put any salt in it
I know this sounds crazy but no we don't. Celery has lots of salt in it so that must be why it tastes like it doesn't need it.
pureed celery?
I just tried it and it's still warming up but it tastes really good no joke..you guys are jerks who ever is trying to troll her its good ..she knows what she is talking about and I know why she does how she does it. Thank you very much! Great recipe!!!
You're so kind. Thanks for the encouraging words.
Yum!
I think brown garlic takes on a bitter taste. And, in place of sugar to deal with the acidity, I use minced carrots.
That’s how my Italian grandma used to get the last bit of tomato paste out of the can. But I agree with Frank Hermann Cut the ends off and push it through saves a lot of time.
Ted, thanks for sharing about your Grandma and for reminding us about cutting the top and bottom.
Do you have a meatball recipe?
Steve - Can you please do video on how to save on Indian vegetarian grocery??? It would be a great help.
Vaishali - great question - we'll have to consult with our Indian friends for more details, but the basics still apply - shop sales - look for alternative sources like Dollar Stores, Farmers Markets, Produce stores like Sprouts. Learn to store the produce so it lasts longer.
MoneySmartFamily Thanks so much for reply. I would definitely follow your tips and would look forward to your video on Indian grocery. Also if you guys can make video how to store vegetables and fruits so we can store them.
No salt?
No salt is needed, the celery contains natural salt and it tastes just fine.
Lol never heard of celery in authentic italian red sauce and I didn't know scratch means from a can?
Life is full of surprises isn't it. Families are very busy in America, so expecting families to grow their own tomatoes for sauce is unrealistic. As far as the celery goes, don't knock it til you've tried it. Folks that have eaten this sauce, say it is wonderful!
@@MoneySmartFamily okay will do just please don't call it scratch because not only is it not and your using all store bought products but you're also miss using the meaning behind the word in a nut shell and not to be a harsh critic or rude there is nothing that is authentic italian about your sauce I'm sorry
I'll try adding the garlic. :)
Try? I add onion to, sometimes tabasco souse or powder red hot papper
Do try this, many folks say they love our sauce.
Going to make this I’m tired of ragú or pregó
Brenda, you will love it!
Oh gawd..not ragu
What part of Italy is your family from, Nebraska? First Street Tomato Sauce & Simply Value Whole Peeled Tomatoes . . . Mmmmm, Napoli in a # 10 can! Sorry, just being a "gravy" snob. We Brooklyn bacalas think no one else knows how to make sauce. Should probably try your recipe before I knock it. The pureed celery is a little weird to me, but then my Nonna used to put chicken stock and red wine in hers and let a vat of it simmer away for three days.
John I am dying laughing right now! Annette is from NY and grew up on Long Island. Her relatives are from Naples and Sicily. Please try the recipe, we think you will love it. It is so good that Annette dreads going to Italian restaurants.
Will do Steve. Just don't expect me to admit I loved it.
She's feeding a goddamn army!
Kahea, it is very time efficient to make a big batch of something, and then freeze it in smaller containers! Thanks for commenting and following!
Those size cans are the cheapest besides I’m sure you can cut the recipe in half
Nah. She's an italian grandma.
i have learned a great deal from your youtube sites. watched almost all. Suggestion: the simple envelope budget system- learned from a TH-cam posting. The envelop has a line down the center: one side says FOOD , the other side says OTHER. I have developed better awareness of spending. Also you are correct NOT to use credit cards. I have always taken lunch, and minimal recreation except for camping, and almost no restaurants. THANK YOU SO MUCH :)
Peppie, the cash system is a great way to understand how much money is being spent. Once someone has a handle on that, gaining a balance in a checking account is also nice. Our paper system has a tally sheet for every budget category we create. This adds up to the total in our checking account.
ty:)
great..but thought no Tom Paste orig..thx
Not sure what you mean, but grateful that you like the video.
you cook for an army =)
Your Right. Our crew could really eat. Now that we're empty nesters, we make large batches but store it in smaller containers in the freezer. We still feed extra family and friends several times each week, so nothing goes to waste.
I'm Italian and I'm writing from Italy (from Sardinia) and I'm sorry for my English, who is not fluent and I'm compelled to use a google translator.
Anyway, since you speak of "authentic Italian spaghetti sauce" please note that in Italy that recipe does not exist!
I really hope not to offend your sensitivity but that pot seems to me to be stereotyped, like all the spices in powder we do not use. How do not you use that huge pot of sauce that would be good to feed an army!
In fact, in the simple tomato sauce only the onion (or garlic) is used, some fresh basil leaves (never basil powder) , salt and possibly one or two teaspoons of sugar (up to a spoon, depends on the quantity of the sauce) to eliminate the acidity of the tomato ... and nevertheless the blender should never be used but the ingredients must Be just chopped by hand! Indeed that would seem more like a Pizza sauce due to the presence of the oregano (though the pizza sauce is very simple and only includes raw tomatoes, salt, olive oil, and oregano is not mandatory).
Anyway, your sauce would be correct if you removed that onion soup and celery and spices in powder. Furthermore, what is the use of that immense amount of tomatoes? Keep in mind that there must be a balanced relationship between olive oil, onion (or garlic), and tomato, otherwise sauce will not be a real "Italian sauce" but will know too much tomatoes and it will look like a Campbell's tomato soup. In fact, to make a sauce for four or Six people would be enough just a quarter of that huge jar! Excuse me if I tell you, but you Americans use not only exaggerated but really monstrous amounts!
In fact, the original Italian cuisine is of peasant origin, but also very poor fishermen, who use the ingredients in very moderate amounts!
In addition, your sauce has nothing to do with Ragù, which includes meat and baking for hours. Not to mention that the word "Ragù" is generic, as there are "Ragù Bolognese", "Ragù Napoletano", "Ragù alla Siciliana", and even in Sardinia we have a own Ragù.
In fact Italy is divided into twenty different regions, each of which counts hundreds of recipes that do not only include spaghetti, pizza and lasagna, which are typical dishes of the Campania region and of Emilia Romagna region ... and of Italian American stereotypes!
Andrea, thank you for sharing your thoughts. We are speaking about authentic Italian from an american perspective. Also, we make large quantities and freeze it into meal size containers because we are very busy here in America. Anytime we can save time and effort by cooking large and freezing, will mean more time with our spouse or children, so that is why we do it.
Andrea, I have been looking for an authentic sauce recipe but I can't find one like you are talking about. I grew up with Italians all around me in my neighborhoods in Kansas City and I could always smell their home made food. It's been a long, long, time since I've had real Italian food.
@@MoneySmartFamily lol. "Authentic Italian with American perspective" what the hell is that??? You've modified it so it's not "authentic" anymore, it might taste better than the authentic but nit authentic.
Helen, we are so sorry that you are offended, we are not trying to offend anyone. Your rudeness is unkind. To us, this is authentic and has been in our Italian American family for generations. Many recipes will have variations depending on your ethnicity and where you live around the world. There is no such thing as one recipe for everyone.
Americans ruin any authentic menu.
No Salt or pepper?
Thanks for sharing.
Ben, no I don't put salt or pepper in my spaghetti sauce and it has lots of flavor. I use those two in lots of other recipes, but not here. Thanks for clarifying.
🤔🤔🤔I can't eat from a can but beautiful recipe. 🦉🦋🐞🐝🐢
Hey, if you grow your own fresh tomatoes, go for it!
Are those cans the same size used in the Shining ? Italian original recipes did NOT come from a can , but were grown Organically!!
totally get your perspective. This is an authentic American Italian recipe handed down from Annette's grandmother to her mother to Annette. Homegrown organic would be nice but sometimes you just got to go with what you have..
Annette would like to add to this that most American's live such a fast paced lifestyle, that they don't have time to grow their own tomatoes and process or preserve them for sauce.
@@MoneySmartFamily I will most definitely ' fact check ' as to find out as to how busy ya'll are . Great video.
why'd you burn the garlic? that makes the sauce bitter
did they have a blender 4 generations ago O.o
Hand chopping everything is very time consuming. Most Americans don't have 3-5 hours to prepare their food. Sad but true!
Forget canned tomatoes and paste. Use San Marzano canned tomatoes instead. They are a cross between both. Once you use San Marzano you will never use any other canned tomatoe. They are that good!.
Appreciate the advice Candy, but this spaghetti sauce recipe is so good, it doesn't matter what tomatoes are used!
No salt or sugar?????
No cutiepie, none of either. Celery is high in salt, and neither of these are missed. The sauce is so flavorful!
I noticed you didn't add sugar.... I like that!!!!!
The sauce is so well seasoned, it's not needed! Glad you liked it!
Surprised to learn that from "scratch" uses canned rather than fresh tomatoes.
Glen, you certainly can use fresh tomatoes, especially if you have access to them. Annette has done this at times when our garden produced a bounty of them. We are hoping our recipes will be doable for most families where mom and dad are both working. Asking them to blanch tomatoes is a big extra step that most don't have time for.
Glen Hansen canned tomatoes are better because they're picked at their ripest....there's nothing wrong with canned tomatoes, most restaurants use it even.
We suppose some foodie types do like totally fresh ingredients. But blanching and peeling enough tomatoes to make a pot of sauce would take a great deal of time and not improve the taste at all.
canned tomatoes are always better for sauces, especially the san marzano ones.
Good to know - some foodies detest that we used canned tomatoes.
No ground meat actually?
Nyla, you certainly can add ground meat and/or sausage to this recipe. We made it it vegetarian so more folks could enjoy it!
MoneySmartFamily i see... Thanks!
My Italian grandma used to laugh when I told her people call it gravy! She said “the shit you put on potatoes?”
I went to the link to the website and got spammed with so many adds that I could not find the recipe. Really bad business model.
Sorry you saw so many ads. They are how we earn income from our site right now. In the future that may change, but that's where we are today. We've actually reduced the number by 1/3 in the last week.
Love the video will give it a try! Im curious about adding some red wine and sugar has anyone tried if so how much dont pay any attention to the trolls...if u can't say something nice don't say anything at all
I don't know anyone that puts celery in their sauce, That doesn't sound right. I think it would make it taste bland. I've never been to Italy but my roots are from there and my Mother taught me and all my sisters how to make authentic Italian spaghetti sauce that her mother taught her. I make it almost the same way except I don't use celery. Do most Italian's use celery in their sauce?
Geo, I don't know about most Italian's, but this is the recipe my mother swore by and it is delicious!
Geo Bar celery gives it such a pleasant taste - give it a try ! You won’t regret it you don’t even need a lot - I use just 4 sticks cut up
And you dont use metal spoons while cooking sauce
Bobby, I haven't watched this video in a while, but typically I do use wooden spoons to stir my sauce. I will use a metal scoop for serving.
It's not authentic if it comes from a can
How is this from scratch? It's big cans?
Hmmm - I guess we considered it from scratch compared to buying it premade in a jar like Ragu. But if you want to do it with all fresh ingredients more power to you. We just don't have the time.
Hi Steve and Annette. l make also a big Pot, bad i roastet the Tomatopaste with the Garlic. For mi is tast better and i make also a Tbsp Sugger in, his taks the sauer from Tomatopaste. And also a good Portion Harrissa , wi liked hot. A nice Sonday and all the Best for you. Doris from Switzerland 🌻🌹 🌞
Doris Souissi hi Doris. Adding sugar is something a few of our relatives did too. Thanks for mentioning it.
I like your version of getting all the tomato paste out of the can, it beats my version of cutting the lid all the way off, putting some water in the can, putting my palm over the open end and shaking the hell out of it.
I am dying laughing right now! Annette
In Italy i have never seen any gravy sauce for spaghetti. That sauce, ragù in italian, can be used with other types of pasta, traditionally noodles in the North: fettuccine, tagliatelle, or big pasta in the South: penne, rigatoni, mezze maniche but never spaghetti. So when you write "Authentic" i really don't get your words.
We probably should retitle the video to be Authentic New York Italian Spaghetti sauce reciepe. Thanks for sharing.
From scratch, whit canned tomato, my grand ma made hers with fresh tomatoes
Your grandma sounds wonderful - thanks for sharing.
MoneySmartFamily she was a amazing cook the real Italian nona
this woman is an italian version of Ginette Reno! XD
Thank you for the compliment, she has a beautiful voice. Annette does sing herself, so this was cool to listen to this gal!
Husband asks, “Is it as good as Ragu?” Wife says, “ Way better than Ragu!” I’m laughing my ass off! No self-respecting Italian would even consider eating Ragu or any other commercially made pasta sauce that comes in a jar! 🤣
Ha Ha Ha! As Annette's mom got older and cooked smaller and smaller meal, she would occasionally buy Ragu and add it to her sauce if she was running low. She called it "pasta enhancer."
Why wasn’t I adopted by her?
Chopped onion will dissolve in the sauce while on slow boil. Where's the Italian sausage and meatballs? they should be cooking in the sauce as well. We didn't use tomato sauce, just puree and paste. Paste cooked with the garlic. And stir every 5 minutes on slow boil. No tomato seeds in the sauce. Enjoy.
I am going to guess it taste better then the .99 cent store brand that I buy, but I do add some powered garlic so it might rival your sauce.
I doubt adding garlic to jar sauce will rival mine, but you'd have to try mine to know. Let us know if you ever do.
My family is from italy. Never have we ever used celery
Nor do we burn garlic.
Sorry.
I just cant watch this anymore
sorry to have offended your senses. Every family has a different way of doing this. Annette's family is from NY- so NY Italian is bound to be different than Italy Italian. We'd love to try your family recipe - could you send it?
What, no bay leaf (leaves)!
When my two little girls ate my sauce and got a bay leaf on their plate, they won a prize. Actually just bragging rights. LOL
WE never have put bay leaves in our spaghetti sauce. So much is what you have grown up with.
Ahh yes nothing like an authentic can !
Anything from a can is not from scratch. Were talkin tomatos straight from the plant.
Hawk, please see other comments on the page. I have addressed this issue over, and over. Thank you for sharing.
Big Hawk true but no vine tomatoes in winter and I like spaghetti in winter too.
From scratch .. Dont mind the cans giant .. Next video
White Mike, read all the other comments. This has been explained over and over on this page. People in America do not have time to grow, blanch and use fresh tomatoes. We are hoping this recipe will inspire folks to try making sauce instead of pouring it from a jar!
That's almost how my dad made his
That's awesome Ray!
From Schaffer’s
We don't have that here, but great finding your resources.
She immediately burnt the garlic. What in god's name is going on.
Even burnt garlic tastes good!