Spaghetti sauce and Rock and Roll by Vito Chef (Italia) very easy sauce recipe. Link to the full video recipe in the comment. Regards from Salerno, Italy
Spaghetti sauce and Rock and Roll by Vito Chef (Italia) very easy sauce recipe. Link to the full video recipe in the comment. Regards from Salerno, Italy
by Cooking_Vito_e_Daisy
1 Comment
Cooking_Vito_e_Daisy
Hello I’m Vito from Salerno, Italy.
I love cooking and sharing my italian recipes.
[This is a special and easy Spaghetti sauce recipe, watch the full video where you can find everything you need to cook it (in the video my fav Rock and Roll song)](https://youtu.be/QUirXThs2Xg)
​
**Recipe x 4:**
* Spaghetti 400gr / 14oz * Canned tomatoes 1Lt * 1 large onion * 2 carrots * 2 sticks of celery * 1 clove of garlic * Chili pepper, EV olive oil, a knob of butter, parmesan flakes, salt and pepper to taste.
**Procedure:**
1. Cut the vegetables into large pieces 2. Add the vegetables to a pot with the tomato puree, the clove of garlic, chili pepper, salt and a drizzle of olive oil 3. Cook for 2 hours with low heat mixing time to time 4. After 2 hours blend and passing everything through a colander to get a thick and creamy sauce. 5. The remaining part of the ragù can be used to flavor a broth, or to prepare bread bruschetta. Add a drizzle of oil and keep in the fridge for 3-4 days 6. Cook the spaghetti in water with salt 7. In a pan put the oil, butter and a clove of garlic. After a few minutes, add the sauce 8. Drain the pasta al dente in the pan adding cooking water and raising the heat. Mix well 9. Serve adding flakes of parmigiano cheese, ground pepper and fresh basil
1 Comment
Hello I’m Vito from Salerno, Italy.
I love cooking and sharing my italian recipes.
[This is a special and easy Spaghetti sauce recipe, watch the full video where you can find everything you need to cook it (in the video my fav Rock and Roll song)](https://youtu.be/QUirXThs2Xg)
​
**Recipe x 4:**
* Spaghetti 400gr / 14oz
* Canned tomatoes 1Lt
* 1 large onion
* 2 carrots
* 2 sticks of celery
* 1 clove of garlic
* Chili pepper, EV olive oil, a knob of butter, parmesan flakes, salt and pepper to taste.
**Procedure:**
1. Cut the vegetables into large pieces
2. Add the vegetables to a pot with the tomato puree, the clove of garlic, chili pepper, salt and a drizzle of olive oil
3. Cook for 2 hours with low heat mixing time to time
4. After 2 hours blend and passing everything through a colander to get a thick and creamy sauce.
5. The remaining part of the ragù can be used to flavor a broth, or to prepare bread bruschetta. Add a drizzle of oil and keep in the fridge for 3-4 days
6. Cook the spaghetti in water with salt
7. In a pan put the oil, butter and a clove of garlic. After a few minutes, add the sauce
8. Drain the pasta al dente in the pan adding cooking water and raising the heat. Mix well
9. Serve adding flakes of parmigiano cheese, ground pepper and fresh basil
Buon Appetito!!!