I’ve been watching your channel for some time now & I figured you must be either Italian or Greek because your knowledge of gardening is right up there with my Calabrese family from the old country💯💯💯! I love your content because your videos are chock full of facts. You share more useful info in one video than most other creators do in a 5 part series! And you don’t stumble over your words! You are intelligent & articulate! My husband & I started a garden this spring & it’s doing very well thanks to the knowledge we’re gaining from you & your experiences. Thank you for sharing your skills with us all. Buon appetito!
@@TheMillennialGardener My husband was laughing at me yesterday for playing Italian music on RU-vid while I was making my spaghetti sauce! It helps give me inspiration and keeps it from seeming monotonous!
I'm a long time subscriber that loves your channel and watched it three times because of the food, fun and the music. It wasn't long enough! Can you make a full video so we can enjoy it more? I loved the end when you were eating...priceless:):):)When was sweet Dale? I missed him....
What! You’re telling me after these past few years of boiling tomatoes to remove the skin we could’ve been using a food mill! 😅 I’m not so sure if my wife will be happy or mad to learn about this food mill 😂
Yes. I’ve been watching my mother and grandmother do this for 37 years. No need to cook them. Blend them and mill them. I did a gallon in 10 mins with stopping to film.
@@TheMillennialGardener I made a little over a gallon and a half of sauce yesterday with our garden tomatoes. This time we fire-roasted them first, then roasted our mushrooms, onions and garlic over the same applewood smoked fire. It is SOOOO AMAZING!!! Thanks for your videos. They are really inspiring!
I happened to click this on without seeing that it was from the Millennial Gardener! What a surprise to see your familiar face! Boy, does that ever look good!!!
Highly recommended. You can process pounds of tomatoes in minutes. It's also very useful if you like making jams and jellies, because the fine plates will remove all the seeds. They're only like $40 and they'll last an entire lifetime.
@@TheMillennialGardener That's great! Thank you so much!😊 I just showed my 90 year old, spaghetti lovin' dad the video. Let me just say I'll be cooking this for him very soon!😋👍🏼
It is called a food mill. It will instantly remove all the skins and seeds (depending on the thickness of the sifting plate you use). It is used for making purees, jellies, jams, etc. The product I use is here: amzn.to/3rwqzDf You can see my kitchen equipment here: www.amazon.com/shop/themillennialgardener/list/373U2A1QL0BL2 Please be advised the links above are Amazon Affiliate links, so if you were to use them, I would receive a commission at no cost to you.
I don’t. I only use one can in a large stock pot full. You don’t need to add tomato paste, but caramelizing it on the bottom of the pan in the beginning adds more flavor.
I milled and jarred them the day before and left them in the fridge. They are 64oz mason jars, so that was 96oz of tomatoes or 3/4 gallon. 1 gallon would've been better, but I didn't pick enough.
The instructions and ingredients are in the video. There is no recipe. Recipes are for baking. Cooking is by feeling, especially when using seasonal ingredients. Those "recipes" creators add to cooking videos are pretty generalized approximations. None of them are using measuring cups and such to cook and everything is actually done just by eyeballing and feel. Eyeball it, keep tasting along the way and adjust seasoning as you go.
You could use a strainer, but it would take awhile. A food mill is a worthwhile investment if you do any kind of canning or jelly or jam making. They’re pretty inexpensive. This one is linked in my Amazon Storefront.
I don't know. A reasonable amount for the size of the pot. Never cook with measurements. Cook with feeling. It's about eyeballing, tasting as you go and reducing it to the proper consistency.
@@TheMillennialGardener 😂 I believe my Italian/Greek Family fed me gravy in my bottle when I was born. Ramano cheese, Greek olive's, homemade wine and bread from New Orleans was a staple as a kid 😋 🙋♂️
No. Proper technique when cooking Italian food containing pasta is to "marry" the pasta in the sauce you're making. You simply undercook your pasta by 1-2 minutes, then transfer the pasta into the sauce to finish cooking. This allows the pasta to absorb the sauce and also release starch into the sauce, which thickens it up and improves texture. It's the only way it's done in Italy.
I used white, but sometimes I use red. I usually cook more with white wine than red wine, because white wine doesn't alter color. Red wine changes the color of what you're making. Red wine can be better in red sauces and when making brown sauces for beef dishes, since the flavor is deeper. White wine is milder. It's really your call.
Never add sugar. Sugars develop naturally through the caramelization and cooking process. Adding sugar makes my ancestors cry 😂 If you reduce your sauce long enough, it will be plenty sweet.
My nona always put sugar to cut the bitterness. However, you did it more “right” than she did by removing the seeds, (she just turned over in her grave fyi lol). But yes with seeds I add some maple syrup. If i am doing it right , no seeds and cooked a very long time ….i was going to edit and say this so glad you comment. Love your channel! Such great info and these new shorts are the bomb. Love to see you showing us the food portion in addition to the growing portion. Awesome! Thanks for such great info.
There's nothing inherently fattening about it. Most people don't give themselves an appropriate serving. I measure my pasta with a scale, so I do 75g portions. People that eyeball pasta often eat 200g, which is 4 servings in a sitting.
No ...not prepared correctly. I don't know what part of Italy you come from but carrots and celery are only for a bologneser. Garlic is never put in raw. You need some paste with those tomatoes and basil is not simmered into the sauce...it is added towards the end. Also meatballs should be pan seared not baked...no flavor. A good attempt but you missed the mark.
There isn't a recipe. It is a technique. It's always going to change based on the quality of ingredients you're using, and using fresh tomato is going to taste different than using canned or jarred. The ingredients and technique is shown, but amounts are done based on feeling and tasting as you go. Using fresh tomatoes probably requires 3-4 times the amount of time to reduce the sauce versus canned, since canned tomatoes are pre-reduced.
Dried pasta is superior with meatballs, in my opinion. Applications for fresh egg pasta are limited, because it cannot be cooked al dente. Unless you're making ravioli, or a very specific sauce like bolognese that goes well with a soft pasta, you're going to have better results with dried pasta, because it's toothsome and can be cooked al dente.
That is how pasta dishes are made. You have to marry the pasta sauce in the pasta water. The starch of the pasta is the binder and emulsifies the dish. This is how almost every single pasta dish is made in Italy and the correct way to make almost any pasta dish. Pasta water is the main ingredient in almost every single Italian pasta dish.
Depends on the acidity of those tomatoes. I saw some high acidity tomatoes in that mix, and nothing to offset that. Also you should use a good red wine to deglaze a meatball and tomato dish. That sauce is gonna look great and taste subpar AF minus the herbs. Soffrito is used more for other things as well. Bolognese and such. Core your tomatoes and crush them, dont use a food mill. Props those look like homemade meatballs at least.
