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This recipe guides you through creating a fundamental building block of Italian cuisine: a rich, authentic tomato sauce. Chef Ray McVinnie emphasizes the importance of a slow-cooked soffritto and generous olive oil to achieve a thick, jam-like consistency that clings perfectly to spaghetti, creating a simple yet deeply flavorful dish.
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Finely chop onions and garlic, then slowly cook in a generous amount of olive oil for 10-15 minutes until soft. → Add crushed tomatoes and tomato paste, then simmer for 20 minutes until the sauce is thick and jam-like. → While the sauce simmers, cook spaghetti in heavily salted boiling water until al dente. → Drain the pasta, mix thoroughly with the sauce. → Serve topped with freshly grated Parmesan cheese and basil leaves.
Finely chop onions and garlic, then slowly cook in a generous amount of olive oil for 10-15 minutes until soft. → Add crushed tomatoes and tomato paste, then simmer for 20 minutes until the sauce is thick and jam-like. → While the sauce simmers, cook spaghetti in heavily salted boiling water until al dente. → Drain the pasta, mix thoroughly with the sauce. → Serve topped with freshly grated Parmesan cheese and basil leaves.
This recipe guides you through creating a fundamental building block of Italian cuisine: a rich, authentic tomato sauce. Chef Ray McVinnie emphasizes the importance of a slow-cooked soffritto and generous olive oil to achieve a thick, jam-like consistency that clings perfectly to spaghetti, creating a simple yet deeply flavorful dish.
Finely chop two onions and four cloves of garlic. This rustic sauce doesn't require a perfectly uniform chop.
Heat a generous amount of olive oil (approx. 100ml) in a pan over medium heat. Add the chopped onions and garlic to create the soffritto, the flavor base of the sauce.
Season the soffritto with salt and freshly ground black pepper. Turn the heat down and cook slowly for 10-15 minutes, allowing the onions to melt and become completely soft without browning.
Once the onions are soft, add two cans of crushed Italian tomatoes to the pan.
Add a generous squeeze of tomato paste to intensify the tomato flavor and help thicken the sauce. Stir everything together.
A good tomato sauce is a foundational skill in Italian cooking.
Do not be afraid to use a generous amount of olive oil; it's essential for the flavor and texture.
The key to a great sauce is cooking the onions slowly until they are completely melted and soft, which builds a deep flavor base.
Ensure your pasta water is very salty. This seasons the pasta from the inside out and is a critical step for a flavorful final dish.
Do not add oil to the pasta water; it's wasteful and ineffective. To prevent sticking, simply stir the pasta after adding it to the boiling water.
The final sauce should be thick enough to coat the pasta, not watery. A watery residue at the bottom of the plate indicates the sauce wasn't cooked long enough.
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