World’s Best Tomato Pasta Sauce Cooking Italian with Joe (VIDEO)
Join Chef Joe Borio, host of, “cooking Italian with Joe”, in his kitchen as he shares his family’s Italian recipe for The World’s Best authentic Italian pomodoro or marinara tomato pasta sauce, or “gravy” as the Italians call it. This is simple, easy and will fill your home with the smells and feel of old Italy. This is a great recipe for Italian sauce from the Puglia region of Italy in the ancient village of Vico del Gargano where my olive grove is located.
3 cans san marzano tomatoes puree
2 cans san marzano tomatoes whole
one whole white onion diced
6 cloves garlic diced
1/3 cup olive oil extra virgin
1 stick salted butter
1 tsp oregano dried
1 tsp basil dried
1/2 tsp rosemary dried
1/2 tsp thyme dried
1/3 cup fresh parsley chopped
2 tsp sea salt (approx)
2 tbls peper (approx)
1 cup of a table red wine
low low heat
cover leaving a slight space for some steam to escape
stir every 10 min making sure to keep bottom clean and moving to prevent burning.
Related Posts
){kind=link}
){kind=link}
Why do you use puree AND crushed tomatoes? Why not just one or the other?
With the onions and garlic, I always add celery and green peppers. Then I brown some ground chuck and add that. Then simmer for about an hour. My sauce has a bigger dick than yours.
Needs meatballs.
Thats red gold lol
That’s the best pasta sauce, traditional italian kitchen , so nice 😍
was waiting for your tobacco dip to shoot into the sauce
Shit camera man
Hey bud…HOW U DOIN!!1 Question…..is it sauce or gravy? I was taught that it was gravy if it had meats in it, if not it was simply…sauce. Can you help on this??
I love when self-worshipping people say it's "The Best" in the title. That way I know it is not the best
Too much butter and NO Pork flavor… (sausage pork chop or neck bones)
Does anyone know what size cans of tomatoes and puree he is using? His recipe does not state.
if i leave the sauce that much time it just burns the whole pot at the bottom
Now go and get your shinebox
Looks amazing. What kind of wine did you use?
I like Cento and use it alot—if you like chunky to a degree—-use the hand potato masher to break up the whole tomatoes—holy smokes that is alot of butter–which I have never done but have to try
Enjoyed watching!! One of my favorite things to make! I love all the veggies in ours ( shrooms, celery,carrots and alot of wine) I could almost smell the love in there!!!! Bravo!!
I'm Making this right now.
I made some mods
Added a bit of agave syrup for that upkick. Added a tiny bit of red pepper (spicey) finely chopped sautéed in olive oil. Added a tiny bit of anchovy paste.
Appreciate this recipe for a nice sauce
Butter! This guy not Italian.
Okmdarlin, I am going to make ALL of your recipez, one by one. Thanks!!!!♡♡♡♡♡
I don't like building echos.