Step 1: You will need
- Tinned Tomatoes
- Red Wine
- Olive Oil
Hi, I am Matt Kemp from the Underground Cookery School. I am going to show you how to make a series of sauces, hope you enjoy it.
Hello, cookery lovers.
I am now going to show you how to make a spaghetti sauce. So I am going to get this pan hot and I am going to add some olive oil, and what we really want is some onions, which I am going to throw now just to get that nice crisp fine sound. And because I am doing this in miniature, we don't need any enormous amount of time to cook those down.
So, at this point I am going to add garlic, always add garlic in after the onions as they are smaller and as a consequence, they do not need much cooking. Just give that a good whole mix, now I am going to add a little drop of red wine, and what that serves to do is, what we call in the catering industry, is to deglaze the pan, to stop the onions from burning and add an extra layer of flavor. I am just going to put a tiny drop more in as I can.
There we go; I mean, I don't know if you are boiled enough to have lean half bottles knocking around but I always have at least half a bottle in the kitchen, which I use for cooking. I am going to add some tinned tomatoes, which I just mixed up earlier on, so that goes straight in. So that's how to make a spaghetti sauce, now that's the texture at the moment, there is a quiet of liquid in there.
And just by cooking over a naked flame, we are going to reduce the volume of liquid down by getting the moisture out and we are going to end up with a lovely reduced thick sauce. That's now cooked ambusively, spin on hot for few minutes, and that sauce is now ambusively thickened and perfect for serving. And that is how to make a perfect spaghetti sauce.