If the pasta doesn't feel moist enough, add more oil/water. We normally can store in a refrigerator for a day before it has to be boiled, otherwise you'll need to freeze it.
Also, don't be afraid to over salt or oil. Thats where the flavor is generated, and most of the time these recipes go light on those ingredients for health purposes.
I decided to grow some Roma tomatoes this year, along with basil and oregano. I've got enough of each to make "home grown" sauce (or gravy), which I've never done before. Any tips?
RE: Okay, I started to watch it (and will likely try again later)
I decided to grow some Roma tomatoes this year, along with basil and oregano. I've got enough of each to make "home grown" sauce (or gravy), which I've never done before. Any tips?
I've done it before. You can taste the difference. Check out this video below.
homemades, you shouldn't boil for more than 3 minutes. I don't even like going that far. I usually leave mine in for 90 seconds, which makes them the perfect texture.
To make a gravy, I'd run the tomatoes thru a food mill, or otherwise skin and seed them. In a heavy pot I'd brown off some ground been & pork (a lot), pull and drain the pot. Saute grated/diced onion w/ salt (plus carrot and/or celery if you want) in olive oil, when that's ready make a clear spot and cook some garlic in a splash more oil for a minute. Add tomatoes, cooked meat, salt and pepper, dried herbs if you want (eg oregano). Fresh basil near the end end if you want. Should cook several hours at least. Link - ( New Window )
Recipe, it's my go to recipe. You can make with accompanying bolegnese sauce but I make my own. Enjoy! Link - ( New Window )
The sauce is a really good recipe. You can save a step by just adding the dry mushrooms to the sauce, they will rehydrate, and give great flavor during the cooking time. Just make sure they are clean first.
how did you last 8 minutes with that voice?
I was 2 seconds in before my ears started bleeding.
Also, don't be afraid to over salt or oil. Thats where the flavor is generated, and most of the time these recipes go light on those ingredients for health purposes.
how did you last 8 minutes with that voice?
I was 2 seconds in before my ears started bleeding.
LOL. I'm italian. I'm used to voices like that. She has great recipes. I use her all the time.
I've done it before. You can taste the difference. Check out this video below.
Sauce - ( New Window )
how did you last 8 minutes with that voice?
I was 2 seconds in before my ears started bleeding.
Haha, your post made me click, awful voice. I'm also Italian and I still have no idea how Italians have accents like this. Its cringeworthy.
She's kinda hot though.
To make a gravy, I'd run the tomatoes thru a food mill, or otherwise skin and seed them. In a heavy pot I'd brown off some ground been & pork (a lot), pull and drain the pot. Saute grated/diced onion w/ salt (plus carrot and/or celery if you want) in olive oil, when that's ready make a clear spot and cook some garlic in a splash more oil for a minute. Add tomatoes, cooked meat, salt and pepper, dried herbs if you want (eg oregano). Fresh basil near the end end if you want. Should cook several hours at least.
Link - ( New Window )
Link - ( New Window )
how did you last 8 minutes with that voice?
I was 2 seconds in before my ears started bleeding.
LOL After checking her voice out your post reminded me of the Steve Martin Movie "The Man With Two Brains"
"It's my voice"
Plus her voice got pretty normal after the initial greetings
The sauce is a really good recipe. You can save a step by just adding the dry mushrooms to the sauce, they will rehydrate, and give great flavor during the cooking time. Just make sure they are clean first.