how to make spaghetti

今天这期《家庭主厨日》，我要教大家自制意大利麺酱。这个配方经过多年验证，是我们全家百吃不厌的经典款。我通常都会一次性做双份，把一半冷冻起来，这样忙碌不想下厨的夜晚就能随时取用。今天我们会用到三种番茄加工品：碎番茄、番茄酱和番茄膏。这些食材能呈现最新鲜的番茄风味，因为它们都是在采摘后立即加工封存的。如果想用新鲜番茄，我另有视频教程，但务必确保番茄足够新鲜，最好是自家种植或农贸市场采购的。 现在移步灶台开始制作。取4-6夸脱容量的锅，中高火加热2大勺橄榄油，预热一分钟后加入切碎的白洋葱或黄洋葱。煸炒约5分钟至洋葱变软呈半透明状。我这里演示的是基础款意面酱，因为我家常搭配肉丸食用，所以不额外添加绞牛肉。但如果你想加绞牛肉，此刻就该和洋葱一起入锅彻底炒熟，然后沥掉多余油脂。 接下来加入5瓣蒜末，煸炒60-90秒激发蒜香，然后倒入半杯鸡高汤（也可以用白/红葡萄酒替代）。加入28-30盎司碎番茄、15盎司纯番茄酱（即番茄原浆），以及6盎司罐装番茄膏。分享个小技巧：开罐时两端都切开，就能用另一端的盖子轻松推出膏体。 撒入1大勺糖中和番茄酸度（若不用糖，可用等量极细胡萝卜末替代）。再加入1大勺干牛至、1/2小勺盐、1/4小勺黑胡椒，最后可选加入1大勺茴香籽——这种自带八角风味的香料常用于香肠制作，能为酱料增添肉香而不必真加肉。最后拌入1/2杯新鲜罗勒（或2大勺干罗勒），以及1/4杯新鲜欧芹碎（或1大勺干欧芹）。 将所有材料搅拌均匀后转小火慢炖。建议至少炖煮30分钟，有时间的话可延长至2-4小时（长时间炖煮需加盖防水分蒸发）。若不想守候在灶台旁，也可转入慢炖锅，让你能安心处理其他事务，晚餐时分就能直接享用。 酱料炖好后，可选择保留颗粒口感，或用搅拌机打成顺滑质地。这个配方也适合装罐保存（需按比例添加柠檬汁/柠檬酸），但最简便的方法是冷冻储存——装入密封保鲜袋平铺冷冻即可。 完整食谱已附在视频简介区。记得订阅点赞，并浏览我的其他视频，获取数百道在家就能轻松复刻的餐厅级食谱。我们下期见！ Today, on this Day at Home Chef, I'm showing you how to make homemade spaghetti sauce. This one is a tried and true family favorite that I've been making for years. In fact, usually I make a double batch just so I can freeze half for those busy nights when I don't feel like cooking. We're going to be using three different preserved tomato products today, crushed tomatoes, tomato sauce, and tomato paste. These will give you the best, most fresh tomato flavor because they were preserved immediately after picking. If you want to use whole tomatoes, I have a separate video for that. You'll just want to make sure that they're fresh, like from your own garden or from a farmer's market. Next, let's head on over to the stove and get started. Get 2 tablespoons of olive oil heating in a four to six quart. That over medium high heat gives out a minute to heat up and then add in one white or yellow diced onion. We're going to saute this for about 5 minutes until the onions start to get soft and translucent. Now I'm demonstrating just the plain spaghetti sauce because my family likes to eat spaghetti and meatballs so I don't need to. Had any ground beef to this? However, if you wanted to use ground beef, you'd add it in with your onions and cook it thoroughly and then drain off the excess grease. Next, I'm going to add in five cloves of minced garlic. Let the garlic toast for about 60 to 90 seconds to really bring out the best garlic flavor, and then we'll pour it. In half a cup of chicken broth, or you can use white or red wine. Add in 28 to 30 ounces of crushed tomato, 15 ounces of tomato sauce which is just pureed tomatoes, and a six ounce can of tomato paste. And if you cut open both sides, an easy trick is that you can then use the other light. To push it right through makes it come out so much easier. Then we'll sprinkle in a tablespoon of sugar, which will help to counteract the acidity of the tomatoes. Or if you don't want to use sugar, you can use the same amount one tablespoon of really finely minced carrot. Next you'll need one tablespoon of dried oregano, half a teaspoon. Of salt 1/4 teaspoon of black pepper and then this last one is optional but I also like to add in one tablespoon of fennel seeds. Fennel has this wonderful anise flavor. They use it in sausages and so this adds a real meaty flavor to the sauce without actually using meat then we'll add in half a cup of fresh basil, or you can use about 2 tablespoons of dried basil on the very last ingredient, 1/4 cup of freshly chopped parsley or one tablespoon of dried parsley. Then we just stir this all together and bring it to a simmer. Flavor is going to develop as this sauce simmers. I recommend letting it simmer over a low heat for at least 30 minutes. Or if you've got the time, this can go for up to two to four hours with long simmering times you want to add a lid on to prevent evaporation. If you don't want to babysit it on the stove top, you can also transfer it all into a slow cooker and let it simmer throughout the day while you're busy doing other things and running errands, and then it will be ready for dinner once your sauce. Is done simmering. You can either serve it up as is all chunky, or use an immersion blender or a regular blender to blend until smooth. You can use this recipe for canning. You'll need to add the appropriate ratio of lemon juice or citric acid, or the easiest way to store it is to freeze it. I just put it into a plastic resealable. Freezer bag and then lay it flat to freeze. Thanks for watching. You can find the full written recipe in the video description. Be sure to subscribe, like and follow, and check out the rest of my videos where you can find hundreds of restaurant quality recipes you can easily make at home. We'll see you later.