How To Cook The Perfect Italian Tomato Sauce | MasterChef New Zealand | MasterChef World

Chef Ray McVinnie gives an Italian Tomato Sauce Masterclass to the home cooks!
Subscribe to MasterChef World here: / masterchefworld
Welcome to MasterChef World!
MasterChef World highlights the best moments from the world's favourite cooking television show.
Watch mystery box challenges, invention tests, pressure tests and find how-to recipes and masterclasses from world-class chefs!
MasterChef offers ordinary home cooks the opportunity to become extraordinary chefs!
Who will compete in the battle to become the MasterChef? Watch MasterChef World to find out!
#masterchef #masterchefnewzealand #howtocook

[@antev3603]

Just some points to help home cooks not from Italy. - use only half an onion for this portion size - one and a half garlic gloves is enough, no more unless you are making a larger portion - don’t add the tomato paste, crushed tomatoes are already good enough for this dish - sure olive oil is expensive but the real reason we don’t put olive oil in the pasta water pot is because if you cook the pasta with the olive oil in the water, the tomato sauce will not stick well to the pasta. Do not leave your pasta out, nor put olive oil on it if you’re leaving it out. Cook your sauce then when it’s ready, cook the pasta in salted water, then transfer the pasta into the pan with the sauce. - we usually half cook the pasta in the salted water pot then we add the pasta to the sauce in the hot pan to finish cooking it in the sauce so that the pasta absorbs it, we also add a little bit of the starchy pasta water to the pasta and tomato sauce to help it thinking and to season it with salt, you do not need to put the salt in the sauce like he did - his sauce would be very acidic, to help with acidity, he added the Parmesan and this is why the cheese is added. He added basil as well, and he used it as garnish but I would’ve cooked it in the sauce if you really wanted to use it. I hope this helps you understand why his recipe tasted bad after you tried cooking it at home

[@chrisbrownx]

As an itlaien i would add tomato pste tho.. it gives it a good texture and a more rich less acidic flavour

[@caimaccoinnich9594]

@@chrisbrownx Agreed

[@sicaf11]

Well for my Taste it was perfect 🤷🏻‍♂️

[@andersbreivik3399]

Ti si neki pametni a? Srbo talijan 🤣🤦

[@StinkyTits]

Lol you are so full of yourself

[@filippocosta4950]

Ok guys, lots of things to talk about: 1. When you say the simplest Italian tomato sauce it has to be simple. In Italy we use few ingredients, which are: garlic or onion (or both), tomato sauce, salt and oil. Basil and parmesan are not mandatory, use them if you like them. 2. The principal ingredient of the sauce are tomatoes, if you put too much garlic or onion you will cover the flavor of tomatoes. I'm not saying that you don't have to use them, they are, as he said, the base of the sauce. 3. White onion is delicious, but it is often very intense, red onion instead is more sweet, try it. 4. Garlic is, in my opinion, one of the greatest ingredients in kitchen, BUT you have to use it responsibly. Again, too much garlic will cover the flavor of the tomatoes. When using garlic, first chose a good garlic (the red one if you can find it), then remove the skin, chop it in half, remove also the inner bud (which is the strongest part of the garlic). Then use, for this quantity of sauce, up to two cloves and don't let it burn during the "soffritto". In the end remove the garlic from the sauce before serving. 5. He says something really important and true about the sauce: all the liquid part must evaporate, in the sauce must remain only the flesh of the tomato, because you know that fruit (yes tomatoes are fruits) are made by a huge quantity of water. The more the sauce cook (of course you don't have to burn it) the more it will be concentrated, the more it will be flavored. 6. Speaking about tomato paste: please DO NOT USE IT IN THIS SAUCE because there's no need. It is a huge concentrated tomato sauce and for this recipe we want a gentle taste. This doesn't mean that we don't use tomato paste, whit ragù (the one you called bolognese) we use it, better if it is homemade. 7. Good explanation about the boiling water that has to be salty enough (of course in right way). Adding salt makes two good things: the temperature of a salty boiling water is superior to 100 °C and the pasta will cook better, secondly, as he said, salt add a completely different flavor to the pasta. Believe me, and you will probably know it, pasta with no salt is one of the worst thing to eat. 8. About the use of the oil. First of all try to use good olive oil, even if it is expensive, because it is a crucial ingredient for all recipes. You have to know that in Italy we used to taste oil on a simple bread slice: we produce, depending on different regions, different types of oils, which are the same products, but made with local olives. So olive oils can be very different each other: so choose well. Don't use too much oil (as he did) in the soffritto, otherwise the pasta will be sickening. Instead use it at the end when the gas is off to add the genuine flavor of the oil, also because fried oil, as you know, is more dangerous for health. 9. "When is the pasta cooked?" "Taste it" NO WAY: there's something that you can't bypass while cooking, TIME. It has to considered a proper ingredient for a recipe. When you put the pasta in the pot set the timer to the time indicates on the pasta box then drain it. Overcooked pasta has no texture and it is less digestible. 10. Do not put oil in the pasta water as he said: it is useless. But stir it: 30 sec - 1 min after you put it in, then every 3 min and the last min to be sure it doesn't stick each other and to the pot. 11. If you want the dish to be more amalgamate, so create like a cream, a moist consistency you have to finish to cook it like a risotto. So, one/two minutes before the end of the normal cooking time written on the box, move the pasta directly from the pot to the pan in which there's the sauce (that has to be hot enough because you have to continue cooking the pasta). Whit the gas on, cook the pasta for the remaining time and use the pasta water (full of starch) like a broth for a risotto. Of course be sure that at the end of the time the water that you put inside little by little is evaporated and the consistence of the pasta is moist, but not wet. 12. Please do not serve the pasta before, then add the sauce on top. Even if you drain it at the end of the boiling, put it in the pan of the sauce or in a big container and mix it (if you can't mix it properly you can use a little bit of pasta water, always remember in any case to store it a little). 13. ALWAYS taste what you are going to serve: you can always correct the flavor. 14. Try not to serve the pasta with parmesan, basil, chili flakes... if you are not sure that every one on your table will enjoy it whit those added ingredients. The best will be serve the plain version (only whit the sauce) and then bring to the table those ingredients. 15. REMEMBER a dish doesn't need to bee too seasoned to be flavored: in Italy there are very simple dishes (like this one, pasta al pomodoro) that are amazing. I will never get tired to eat pasta al pomodoro. ENJOY COOKING and good bye to everyone from Italy!

[@Willumplovesmetalgear]

thanks for tip, have a nice day buddy!

[@ThomasAT86]

Thanks a lot for taking the time, very much appreciated. Not even calling myself a decent home-cook, but those little tipps here and there, I have realized, can make such a huge difference, it's totally astounding! Love and strength, Thomas

[@cookwithshabanatahir6458]

💕

[@byronsmyre7001]

How about marinara sauce for chicken parm

[@simoncampbell3144]

Your gonna hate me , I adore garlic and put way to much in my sauces and then cover everything with parmigiana or pecorino (spelt incorrectly I think ) but I like it how I like it, can't help it

[@Al_Cuore_Ramon]

How to cook the perfect New Zeland onion souce

[@NonsensicalSpudz]

with a hint of tomatoe

[@danielredmond9218]

Hahaahahahqhq it's awful

[@sasukeuchiha-bp3jp]

Just pee on your onions

[@danielredmond9218]

@@sasukeuchiha-bp3jp 🤣🤣

[@ivopan4673]

😂😂😂... Italian tomato sauce with can tomatoes.....what a joke...what about fresh tomatoes...no sugar or honey... come on Bro ...forget about it

[@MasterofPuppetsx]

I cannot believe nobody is quoting Goodfellas here. “Don’t put too many onions in the sauce!”

[@jakesarms8996]

And slicing the garlic with a razor blade so it melts in the pan

[@MasterofPuppetsx]

@Lashiv b have you ever seen Goodfellas?

[@pskully57]

"I didn't put too many onions in the sauce, Paul!"

[@Sawbuck]

"3 small onions."

[@Gnomosfortheoffice]

Onion with a bit of tomato

[@andreabaldovin717]

I'm italian, born and grow up in Italy from italian parents and I never saw this much onion and garlic in a souce before. :'D

[@jonathangoldsmith7832]

Was the amount of oil right? That seemed like a ton of oil for that EDIT: Also, I’ve always browned tomato paste before using it. What’s your thoughts on throwing tomato paste into a sauce raw?

[@priyaljain8392]

@@andreabaldovin717 omg can you please share more recipes😍, would love to get the authentic recipes

[@priyaljain8392]

@@gaetano4143 thanks a lot!

[@Suntzu2900]

@@andreabaldovin717 give me ur Facebook. I would love the recipe mate

[@andreabaldovin717]

@@Suntzu2900 ahahahah thank mate, it is just my name !

[@fcbones9828]

Mediterranean might run out of salt if this guy keeps cooking

[@bettys7298]

lol

[@matteolucidi5081]

It’s the first time that I see a sauce made of onions, garlic and a little bit of tomatoes

[@Gay-rh7yz]

KZbin

[@troyg708]

@@Gay-rh7yz computer

[@jhomatubs4139]

hahaha

[@71160000]

To each their own, My Sicilian grandmother made her sauce with tomato sauce and tomato paste and water, added onion, lots of garlic, celery, salt and pepper, sliced round steak. And then simmered it for at least six hours. She always made more sauce than pasta and the leftovers were mixed and refrigerated to be fried the next day. It simply doesn't get any better than caramelized pasta.

[@yearginclarke]

My mother taught me to simmer our ground beef based sauce for 6-8 hours, stirring regularly to avoid burning on the bottom of the pot. To me the long simmering time is critical, and gives it a much deeper flavor that I don't see in most typical recipes for spaghetti sauce. People always love my sauce and wonder what I'm doing different, and I tell them that it's simply the long simmering time that makes it. No secret ingredients at all. I was always curious about using sliced steak and may have to try it someday.

[@71160000]

@@yearginclarke We always used round steak and the slow all day simmering made it butter knife tender. Sometimes the hamburger meat cooked all day simply melts away.

[@yearginclarke]

@@71160000 I think it depends on how much meat you add. Using an 8 quart stock pot, I use about 1.5 or 2 pounds of meat. While the ground meat breaks up quite a bit, and is reduced to mostly smaller chunks/bits, you can definitely tell it's in there. I prefer it this way myself.

[@davidollino8105]

Not bad but carrots red wine and half a cup of milk at end would make a difference and maybe a little garlic.

[@iam_0]

I know this was a year ago lol, but can you please write the recipe for this, I love a slow cooked sauce and your grandmothers way sounds perfect. I’ve made many attempts but i can’t seem to get it right.

[@gianluca3624]

Dear Chef McVinnie, On behalf of Italy, not only we are concerned of your concept of 'Italian' cuisine, but we are also really concerned by your blood pressure levels. Yes, pasta water needs to be salty because otherwise pasta won't taste like anything at all. No, NOT that much salt.

[@snarkymcsnarkles3493]

Its not like you actually take in that amount of salt from the salted water. only a tiny fraction

[@joemana2271]

Maybe its because hes using kosher salt, which is less less salty than table salt.

[@aleefmohammed244]

Looks like he’s using Kosher Salt, which is less salty than regular salt. And due to evaporation , the water will less salty during the boiling process.

[@gadbadnathi]

@@aleefmohammed244 lol evaporation doesn't take salt away

[@poti732]

@@gadbadnathi yes it does not. But the comment is half right , kosher salt is WAY LESS SALTY , its the bread and butter for these cooking shows because it looks so good on camera to sprinkle a lot of salt into the food .

[@Jessica-qv8yg]

Me, a portuguese: "That is not how you make it" Me after reading the italian comments: "That is definitely NOT how you make it"

[@g.bryant8806]

Lmao. How do you y'all do it?

[@simonwelser6973]

@@g.bryant8806 Less onions, less garlic and less salt…

[@jesper1406]

Portuguese use almost no spices. Portuguese kitchen is the Mediterranean food, but without taste. Stick to your bacalao.

[@ivobatista4018]

@@jesper1406 When you have the best fish in the world you don't need spices... That's for countries with poor ingredients like yours so shut up buddy

[@MrLsdluis]

@@jesper1406 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣.Don´t be ignorant .

[@jorgecardoso5863]

Looked at video and was like: "oh, nice" Watched it while reading the comments and ended like: "Italian blood pressure is rising and its not the salt"

[@antoninotroisi6585]

about the salt Calculating that a liter of water is used for every 100 grams of pasta, the latter must be salted at 1%: this means 10 grams of coarse salt, corresponding to approximately one teaspoon per litre. BUT ..... myself for 75-80 gr of pasta, I use 2 liters of spring water and between 7 and 10 grams of salt, I use little salt, and more water that the rule say , (salt increases my hypertension)

[@DanoFSmith-yc9tg]

Every Italian on the internet... “ you’re doing it wrong “

[@imanarmyandilovemyself5438]

Yes I seriously want the real one and everytime I see a vd they say it's wrong, I'm confused af 😭

[@not_found7066]

@@imanarmyandilovemyself5438 just watch an Italian video, even if you don't understand the language at least you can see how it's made.

[@not_found7066]

One thing i have to say is that he added too much garlic, onion and oil. I'm italian btw :>

[@imanarmyandilovemyself5438]

@@not_found7066 ah okay yes, why didn't I think abt it? 🤦🏻‍♀️ Thank you

[@fiero2499]

As an italian i can confirm, it's definitly wrong.

[@cartouchator]

You're supposed to finish the pasta with the sauce in a pan, and add some of the pasta water the pasta boiled in, the heat from the pan and the starch in the pasta water will emulsify the sauce and cause it to stick to the pasta. The way he did it when you roll the pasta around your fork, all the sauce comes off before it gets to your mouth...

[@andyleighton6969]

Can you imagine adding half a mugful of his "Mediterranean Sea" for the matecatura ? 🤮

[@InessDjellid]

@@andyleighton6969 I'm dead man you killed me hahahhahahaha 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂

[@goshberyy]

i clicked on this video just to read Italians losing it in the comments

[@eggspanda2475]

They sure do love their opinions

[@Dicko125]

Haha me too

[@MrJack9325]

Well no, it seems well done and it made me hungry honestly, maybe the only mistake is that he put too much onion, the sauce tastes so almost only of that 😂 but now I want spaghetti with sauce and it's 3 am night in Italy 😢

[@jurden]

Thank you for your sensibility

[@bahma810]

🤣🤣🤣🤣🤣

[@robertlauncher]

“If you cook it without salt, it’s gonna taste like you made it without salt.” Wow I never would’ve thought that! Truly he is living in a Masterchef World.

[@Antonio.Meloni]

From an Italian: do not dump the pasta water straight in the sink. With tongs take the pasta directly from the pot into the pan of sauce. Stir with a bit of added pasta water.

[@Antonio.Meloni]

And way too much salt

[@poti732]

@@Antonio.Meloni kosher salt is way less salty than regular salt.

[@brn329]

what you going to do with all the water?Dump the water into sink leave a little at bottom and dump that into sauce

[@mrtrek64]

Exactly. What people don't realize is that when they pour their pasta into a waiting strainer in the sink the water hits the dirty sink and then saturates the pasta again until the sink drains. Simply put, your pasta was exposed to sink water and I can assure you that people don't wash their sinks before drain their pasta. This is why only Italians should cook Italian food.

[@ov9322]

@@poti732 Himalayan pink salt is better and so is Portuguese sea salt

[@alxx1378]

I was married with an Italian lady. As a cook I have never seen a red sauce with so much onion. I usually use tomatoes garlic olive oil and herbs.

[@bagghig]

And that is how should be.

[@unbound2424]

@@bagghig umm, whats wrong with onions

[@gioggio_]

@@unbound2424 Onion is fine, but the amount used in this video makes this plate closer to an onion soup than a pasta. Source: I'm italian, trust me dude 😂 You can cook however you want, just don't call this sauce italian because it's not.

[@antoninotroisi6585]

@@gioggio_ vero ,salsa cipolla al pomodoro

[@jiffjiffernson7292]

Nobody knows more about the topic than a guy from NZ. Best from a guy from Philly (yea, i know) whose had grandmother's sauce in Abruzzi, and red sauce in Abruzzi, Rome, Firenze, Bologna and his does not match up. Had much closer in NYC and back home in Roch NY. Happy eating to all.

[@cyclops1337]

you don't add garlic with the onion. it cooks much faster and burns. you add it at the end of onion cooking process for a minute. or you just flavor the oil with whole garlic clove.

[@TomHofmann]

Different philosophies. I have meet a number of Italian chefs that swear by cooking the garlic at a medium to low heat along with the onion. I think the problem is in the video he says "start with a high heat". Most people would start cooking at too high heat and end up with caramelised or burned garlic which is not the same flavour as cooking the garlic at a low heat for 10 to 15 minutes.

[@joshahyu]

that’s why chefs will always clash on certain things, this is a creative industry with many different ways to do things. As long as it tastes good and looks good, who cares how you got there. It’s like performing on stage, no one knows you missed a note if the whole performance is good. however, there are a few things that he could have done differently imo, whole basil leaves are not a good garnish. chomping on a whole leaf is not appetizing

[@rooster3103]

The moist released from the onions does prevent burning your garlic I think

[@joshahyu]

Sixkills garlic burns before onions cook, unless you have it low, but then your onions don’t caramelize. similar to carrots and celery, you should cook them separately. the water content in celery is more than carrots. if you cook them together, depending on the size of your cut, they will cook and caramelize at different times, causing your vegetables to be unevenly cooked. trust me, adding your vegetables separately and at the correct time, will make a big difference in the ending taste of your sauce soup or whatever.

[@alexdeluca4032]

@@TomHofmann I hope its not the same flavor burned garlic taste would overpower the taste of a rotten catfish

[@tbirdparis]

Back in Italy again for xmas, I just showed this video to my aunties who did all the cooking this year. I wish I recorded their reaction, comedy gold. I thought one of them was going to choke from laughing so hard at one point.

[@mariefricchione437]

I’d love to sample your auntie’s sauce-must be authentic and delizioso

[@trinireader6289]

thats funny

[@graziellagranata5776]

To me it’s way too much onions and garlic. As an italian, I would use just 1/4 of the onion and only one garlic clove. And few leaves of basil while cooking the tomato sauce, not just a decoration. Spaghetti al pomodoro could be mistaken for a basic or too simple dish, but it’s not. It’s pure pleasure 😉

[@Djellowman]

Don't you put any oregano or thyme or peperoncino in the tomato sauce?

[@charliep9066]

Totally agree, I think he's cooking Americanized fast casual restaurant Italian food. That's not real spaghetti al pomodoro.

[@dariodeluca1833]

@@Djellowman just a little bit of peperoncino if you like. Oregano and thyme are never put in tomato sauce in Italy

[@dariodeluca1833]

@@charliep9066 Actually his recepy is not that bad, it's similar to what you find here in italy just with an exaggerated amount of onion, oil and garlic

[@Djellowman]

@@dariodeluca1833 Alright, and why not? Because i always put them in mine

[@vluggejapie]

Paul Cicero “don’t put too many onions in the sauce!” This guy: puts in a dozen onions

[@nachoarrausi]

haha.

[@mrbump28]

but it was still a good sauce

[@hectornegron9155]

I thought I only saw two onions. That's the same amount I use. I think the olive oil was too much though.

[@HIDAN228]

@@hectornegron9155 For that amount one is enough, you need to use good tomatoes and thats it(add sone butter too)

[@miketucker9801]

I didn't put too much onions, Paul. Three small onions. That's all I did.

[@thatwantoncat]

He put way too much olive oil but the worst thing is that he made onion soup rather than tomato sauce.

[@Mas-uy7lm]

*Insert OòoooooOoooOhhhhhhhhhhhhhhhhhhhhhhhhh meme*

[@EdgeOfLight]

@@丿卄几卄乇乇爪几 1) Coating the pasta in oil will prevent the tomato (largely made of water) to penetrate the pasta (cause water and oil don't like each other 2) it tastes like olive which is also a Mediterranean product so it fits very well with the tomato AND it's healthier (also please don't deep fry the onions like he did... it prevented the onions from really reducing in my opinion)

[@adamputu5448]

@@丿卄几卄乇乇爪几 olive oil is a must

[@RockingMetal]

I worked at many Pizza Places. One of them actually made a sauce that grilled onions and oil as the first step just like this, but The amount of onions he is using might make enough sauce to supply the Pizza and Pasta sauce for an entire Lunch shift. The amount of sauce that was made with that much onion was at least 25 times the sauce he made. Grilled onions is amazing in Pasta sauce. Its more about seasoning the oil with the grilled onions or Garlic than having a ton of onions and Garlic in it. I bet his sauce is good. It has a very nice color and texture. A little less onion texture maybe though. That paste is probably huge for this. The Pizza Place owner stressed a type of Pizza Sauce or Puree called Tomato Magic with some other type of Pizza Sauce or Paste. Probably San Marzano

[@siracusariskmanagement]

Next he'll be doing Carbonara with just the right amount of cream.

[@vittorio_bestoso]

Ahahahahhahaha

[@buddybudbuddy]

and I bet he's going to add bacon instead of guanciale

[@kyranlewis4759]

lol

[@Khazandar]

@@buddybudbuddy Guanciale isn´t available worldwide. Using bacon is just fine.

[@arieskaoptasari]

Hahahaha..

[@benjaminong4089]

I learnt a lot of Italian cooking from a friend's mum from Sicily. I've never seen a sauce with sooooo much onions, soooo little garlic to make such a little sauce. And I'd won't coat my spaghetti with any oil to avoid it sticking as a layer of oil would prevent sauces from sticking into the spaghetti. Get the spaghetti served as soon as its cooked and toss it around to let it cool fast. It won't stick as bad as you'd think.

[@bikeshack8225]

One thing I have learned attempting Italian food, sometime less is more. You want to get the sweetness and acidity of the tomatoes. And swirling the noodles in the sauce with some pasta water will emulsify the olive oil and produce a much nicer sauce.

[@bikerslv]

Please, do not use the word "noodles" and "italian" in the same sentence.

[@yungboisneak5958]

Let the guy live a little dude

[@AshleySmith19912]

@@bikerslv He didn’t use the words “Italian” and noodles in the same sentence. Same paragraph, yes. But not the same sentence. Educate yourself and learn basic grammar

[@bikerslv]

@@AshleySmith19912 sorry if i'm not fully "grammed". English is not my language. By the way i can speak 4 languages, you?

[@anthonys5568]

My Italian family also was careful with salt, just the right amount to make the sauce sweet.

[@girisaravanan84]

The Golden rule of cooking is never to add salt until all the ingredients in the particular dish has been fully cooked. For instant cooking and for show purposes these chefs recommend usage of high amount of salt. Less amount of salt usage gives you a healthier lives

[@user-ve7hn2dh8h]

"Lower amounts of salt gives you a healthier life" the evidence for that is actually quite inconclusive

[@Jamesm932009]

Calling onion on it's own soffrito was the end for me

[@stenhultermans3308]

It needs carrots and selery right?

[@Diabolus1978]

@@stenhultermans3308yes

[@kinito992]

In Puerto Rico...our sofrito has onions, ajíes dulces (the smaller red yellow and orange peppers that are sweeter) green bell peppers, cilantro and recao(culantro), garlic and olive oil so his sofrito is kind of just a nice onion sauce lol

[@annalisa1091]

In Italy the word 'soffritto' is used to indicate the 'fried base' of a dish, we have the one made of onions only and the one where you add celery and carrots. But normally it indicates the first version.

[@jaansa86]

@@stenhultermans3308 the ragu have carrots and celery. Simple tomato sauce dont

[@cateyedboy6614]

every time a chef prepares the sauce in this way ... an Italian dies

[@lorenzozanelli3437]

actually, he did a decent job. maybe too much oil and salt, but it's a preference. water should be really salty and olive oil should be used. he actually did a pretty decent job believe me

[@cateyedboy6614]

@@lorenzozanelli3437 ma ha usato mezzo kg di cipolla,ha messo il sugo sulla pasta invece che condirla nella pentola..ma scherziamo?😂

[@Jizzed989]

Assolutamente d'accordo. Con l olio la cipolla e l aglio che ha usato ne faceva tipo 3 di sughi come questo, senza contare il fatto che non l ha mantecato nella pentola. La base.

[@cateyedboy6614]

@@Jizzed989 e dai cazzo...ce fà pure lo chef

[@dae66677]

@@cateyedboy6614 Ci credo che nella cena con gli amici di cui parlava la donna non ha aprezzato la sua pasta. Per me mancava un po di acqua di cottura e sopratutto il peperoncino

[@gabril7297]

as an italian i can say that: 1. There's way TOO much onion and garlic. 2. There's way TOO much olive oil. 3. There's way TOO much salt. 4. There's NO basil. 5. There’s NO Parmigiano cheese. SOOOO BAD.

[@quratulain9785]

Can you provide the original complete recipe ....or a link to a video for recipe...

[@STUPIDBINGU]

I like lots of salt and olive oil, I like loads of onion and garlic and I hate basil

[@gabril7297]

@@STUPIDBINGU nobody asked your taste preferences, I just have listed the problems, cuz it’s far far away from the original recipe

[@gabril7297]

@@quratulain9785 sure, just write on youtube “spaghetti al pomodoro ricetta originale” and a lot of videos will pop up :3

[@kalibragamer6306]

Youre the chef? Being italian doesnt mean you can cook good

[@fulviopichierri8509]

Semplicemente Perfetto ! La prima volta che vedo preparare gli spaghetti al pomodoro da uno straniero senza dovermi arrabbiare... Bravissimo !

[@jibby197022]

Holy onions. I love watching non Italians trying to tell u how to make a sauce.

[@drewfleming5584]

dude learned how to make sauce from Goodfellas

[@paolomalfatti6872]

😄👊

[@psk1461]

Tell us the recipe pls?

[@jibby197022]

@@psk1461 allot less onions

[@thepinkestpigglet7529]

I mean hes not telling you.

[@Superketo]

I am from Italy and I have never seen someone cook pasta like this. 😂😂😂

[@OavTarandoKendrapara]

Same i have not seen his Indian style cooking im India

[@jorensstekels5797]

You're from wrong Italy then. 😂

[@vijayjerath8368]

@@OavTarandoKendrapara j

[@riccardoquaresimin4462]

Hai ragione!

[@jordanfagan910]

Agree

[@nicomagliaro]

really really important, the tomato paste needs to be cooked for some minutes over direct heat before adding the tomatos.

[@silkuk8417]

'Cooking out'

[@Kivas_Fajo]

Thank You! Someone with knowledge! Nice.

[@Ottny]

Good, was looking for a comment like this. This made me actually angry when he didn’t do it.

[@Kivas_Fajo]

@@Ottny me. too.

[@asiapartridge138]

I never seen my grandma use canned tomatoes nor tomato paste in fact I never seen any actual old Italians doing that

[@chimera00000]

Made this a couple of nights ago - followed steps exactly for pasta and the sauce (included 1 x carrot and 2 x celery stalks as suggested) and every one of my dinner guests loved it.👍

[@Haristiro]

They prbly haven’t eaten in ages so their taste died

[@Shaambhu25]

​@@Haristirolmao this comment is Hillarious.

[@joeblock22]

It tastes really good.

[@UnknownAlien475]

​@@joeblock22it tastes like what it is, Onion and nothing else.

[@joeblock22]

@@UnknownAlien475 you always get critic's

[@spark0420]

Would have put some basil in the sauce.

[@tigerbalm20000]

“Olive oil is expensive. Don’t waste it.” Not 2 minutes earlier he drowned the onions in 2 liters of olive oil.

[@highjack5555]

Lolol no doubt!

[@rigglebean565]

It’s a part of the sauce

[@davidlynch9049]

@@rigglebean565 You, and most Italians, do not use this much olive oil.

[@ysf210]

chef Marco Pierre white does not like this statement

[@danx889]

You don't eat the whole thing, it's to make a load of portions. 100ml of oil not 2000ml

[@pierluigimontagna2178]

Something tells me he still doesn't pass the italian test.

[@giuseppelorusso245]

Definetly not. I think he misunderstood his italians friends. This sauce has too much onions and we never mix garlic with onions. Pizzaiola sauce is with oregano and not basel and a bit spicy. Then he transferred the dead sea in that pot... can t be called chef.

[@lian2454]

@@giuseppelorusso245 tbh. I tried this, its way way lovely in my opinion. Yes im crazy with the original but this? just when you you're sad like having divorce this what you need

[@giuseppelorusso245]

@@lian2454 it can be ok! Italian sauces can be made in so different ways. I love onions and l use many, but when you describe a particular receipe you have to stick with the original otherwise say "that is how l love doing it". Sorry for your divorce, at least You can eat as much onions as you like.

[@edoardocasa3115]

Hahahah

[@iggypopisgod9]

u can never please italians ! 🤪🤪🤪

[@ConnorLipke]

As per my mother and grandmother(Italian born), you can also add tomato puree, paste, and whole peeled tomatos. Multiple forms and textures of tomato is fine. I'd also do this in a giant pot like he used for the pasta, and let it simmer on medium heat all day(cuts acidity without adding sugar like many recipies call for, his sauce would be way too acidic for my taste). My mom would get up at 8am, start the sauce and we'd eat 10 hours later. His sauce is very very boring. My mom would use copious amounts of oragano, basil, and a bay leaf. She'd sear meatballs and sausage, then cook them in the sauce all day as well.

[@KristianDabeski]

but where is the meat in the pasta souce? Do u guys eat only pasta

[@troopygino]

Italian born grandparent here I agree with the herbs and cooking for a long time. Its usually cooked for hours in my family too.

[@ConnorLipke]

@@KristianDabeski Meat sauce is typically ragu. My mom made pasta sauce probably twice a month, but also made a lot of chicken cacciatore.

[@InnaKGB]

I wish bartenders were as generous with tequila, as this guy was with olive oil and onions, in this “Italian” recipe.

[@user-ej8qp6bk4v]

Viva México 🇲🇽

[@valentonne185]

JAJSJAJSJSAJAJS yes

[@retroguy9494]

If bartenders were as generous as THIS dude was with the onion and olive oil, we'd be picking you up off the floor! 🤣

[@InnaKGB]

@@retroguy9494 Lmao.... yep. And taking me to the hospital 😂

[@retroguy9494]

@@InnaKGB Indeed! 😁

[@mdeombeleg1]

Can't wait to watch him destroy bolognese in the next episode!

[@Gay-rh7yz]

Lol

[@joeywho534]

🤣

[@donlopeaguirre112]

made me laugh

[@nicknyse]

HAHAHAHAH!!

[@FS-lc4jj]

Ehy bolognese exist only in your minds. It's RAGÚ

[@christinealton1868]

He has glasses on he's really smart and knows how to cook onion sauce

[@velt-ez2jr]

😑

[@vdochev]

... where it should be tomato sauce.

[@Karen-ig6bp]

🤣🤣🤭

[@bubblegumplastic]

@@vdochev yes, that's the joke :)

[@mikeelek9713]

I am not Italian, nor did I grow up near Italians, although I did visit Italy when I was 20. I will try this sauce. I also salt my pasta water quite a bit. When salted properly, you don't taste it when it's served. I've also heard others say the water should be salted so it's like sea water.

[@R53Hole]

I just use sea water, complete with seaweed.

[@darkglobe406]

don´t follow this chef , he did just about everything wrong in this video . too much onion , too much oil , too much garlic , used a low quality generic brand of pasta , he puts pasta separately into a cold bowl , so pasta shrinked and stick together (and you can literaly see it on camera) (it is about the worst thing you can do to a cooked pasta) you need to finish your pasta with the sauce in the pan and then serve it .

[@BenM14-ZW11]

Pasta to the sauce and not the other way around, and always keep some pasta water. Also needed some fresh basil ripped and put through the sauce to finish it off once the heat was turned off

[@nicoofner85]

Nice onion sauce

[@donlopeaguirre112]

lol

[@hhale]

I kept expecting to see the basil leaves get thrown in the sauce and well that never happened. Not even a sprinkle of oregano, which some people throw in.

[@saviourthebest]

RULE no1 cook the pasta in the sauce for few mins to get the best flavor !

[@vittoriopaternostro]

ma figurati se sto tizio conosce la mantecatura o similari... ma hai visto che ha fatto?

[@dondeka2086]

@@vittoriopaternostro sí mi amigo, sí

[@preetishukla7822]

I have tried your recipe, turned out really good, have also used all your tips and worked really well. Thank u so much

[@sugarapple5465]

Can you tell me how salty the pasta was?

[@igorcrifo5648]

Practically you did a garlic sauce

[@tellurye]

Im glad I found this video. I was wondering how I can make a ketchup with onions recipe...

[@jvnathvn4331]

LOL

[@poojasikand4712]

Lmfao👍🏽

[@brn329]

you dont know what your talking about

[@tellurye]

@@brn329 Care to enlighten me?

[@Teuwufel]

@@brn329 If you don't see anything wrong with this execution of a simple recipe, it's you who don't know anything.

[@robertorivoltella1686]

I never see a onion sauce like this in my entire life

[@semantic7790]

It’s pretty common tho - are you Italian? If not try making the sauce with onions. Make sure the onions are bit more brown and crunchy and use less oil then he did in the video.

[@kremove]

@@semantic7790 except this was supposed to be tomato sauce. I don't think it's common. Maybe in a certain region?

[@djibytop6724]

A Venezia abbiamo i bigoli in salsa

[@riccardoquaresimin4462]

Infatti , ti stende un sugo così, più cipolla che pomodoro e poi l'alio....

[@lil_thiccpeach9067]

Why have u been livinggg, it’s everywhere lol

[@bino2215]

“Vinny, don’t put too many onions in the sauce” “wha-all I use is three small onions” “Three onions?”

[@alessiouberti5154]

I was about to comment the exact same quote never been so relevant

[@JohnTolici]

I put 2 cans of tomatoes.... You don't need 3 onions 😂

[@stupidusernameize]

Fried onions and 2 tins of tomatoes. MasterChef cooking.

[@goffe2282]

Yeah.... but at least where I live fresh tomatoes just don't taste much. A sauce made from cans is just so much better. I vacationed in Greece a few years ago, and there it was just another story entirely. Sauce from fresh tomatoes was sublime. Can't get that in Scandinavia though. Even though we can grow tomatoes the ones in the supermarket are not nearly good enough quality. It's a sad fact of life. I try to go for as much fresh ingredients as I can, but some things are just better canned.

[@ciabattinaplaygruond8935]

I suggest you call a random phone number in Italy, ask for the grandmother and get the recipe for the sauce, it will certainly be better than yours.😂😂😂

[@cheapy2006]

But Nonna would cry if she saw this!!!

[@MandalayMoore33]

😂

[@madingthree]

“How salty do you want this pasta to be” This guy: *yes*

[@Cpchurch87]

Try half an onion, 1 carrot and 1-2 sticks celery. Add the tomato paste and cook off the raw tomato taste first before putting the canned tomato in

[@keyurdeshpande2396]

Beautiful sticky spaghetti cooked in seawater🌊 served with a Nice onion and oil sauce with a touch of tomatoes......🍝 An absolute honour to great italian cuisine👏👏🙌

[@giuseppetota]

hahaha

[@leenatl4251]

This is the funniest reply on the internet!🤣🙌 Keyur I'm still laughing my as off! 😂🤣 As for the Master Chef😒..somebody get a rope! 🤦‍♂️

[@keyurdeshpande2396]

@@leenatl4251 this sauce is a joke in itself 😂

[@RiftValleyAquatics]

lol

[@XstonedmonkeyzX]

they even started laughing at him when he began cutting all those onions

[@masulelebumbum]

A bit of garlic, fresh cherry tomatos and a lot of basil. 3 ingredients green white and red like our flag. THE BEST ITALIAN TOMATO SAUCE

[@Sangeychhonjin]

I have watched it multiple times but something in this video makes me come back again.

[@jbthepianist]

Respect to whichever Italian played the most amazing practical joke on this guy.. haha

[@rcimini74]

The real soffritto is with onion, celery and carrot. For the soffritto 1/10 of the oil you put is enough. The water must boil before cooking the pasta. It is not necessary to salt the water so much, it is better to make the tomato sauce more tasty. The Parmesan should be grated gently. You made 100 mistakes in 4 steps! Leave it The italian people.

[@ArunJii2912]

Lmao exactly. Damn you should preach.

[@ajoshua013]

Cringe part is he has a cooking show and is a professional chef. But I’ll take the average joes comments to heart (:

[@frankieboy5859]

Three of four points right.

[@lupsik1]

I wouldn't even be mad if he didnt start with a motivational speech about making food the Italian way and how the tomato sauce is the main building block.

[@antoninotroisi6585]

@rcimini74 👍👍, that is basic (secret) salsa pomodoro rinforzata, we did make in restaurant, with white win , and herbs not everyone know this way to make tomato sauce

[@brettc3290]

I like how they try to cut away so we don't notice the noodles DID in fact stick to each other

[@khachoang1719]

Every chief on screen: it's good, believe me 😅 They just need to sound confident

[@HungryH1951]

I tried this and some good and not so good results. Firstly I found this to be too much olive oil. I did just exactly as instructed and after adding tomatoes and simmering I had 1/3 inch of olive oil floating on top of the tomatoes. I simmered but it was still incredibly oily. I had to remove about 5 tablespoons of oil to make it look like sauce and not a puddle of oil. I did learn about the tomato paste in a tube and purchased that and it is definitely the way to go in my opinion. No waste or storing in an opened can like canned tomato paste.. My sauce came out a bit watery but that is on me and I read up on how to fix that in the future. I got an 8 quart stock pot large enough so the spaghetti swims like a fish. That really helped in cooking the spaghetti and getting the right texture. In the past I had been cooking in a much smaller pot which did not allow the spaghetti to swim. So I learned that and much appreciated. Plus adding enough salt to the water, which is important. All in all a good experience cooking this except I will not use that much olive oil again.

[@BenDoMusicofficiel]

My god … can’t wait for him to teach us how to make a pizza 😂 I think he doesn’t really know where Italy is located

[@velasquez7141]

😄😄

[@klrdto3250]

And he learned this recipe in Romania

[@adamputu5448]

@@klrdto3250 And Learn How Catch The Dracula With Much Garlic and Onions 🤣🤣🤣🤣🤣🤣🤣🤣🤣

[@klrdto3250]

@@adamputu5448 lolllll

[@MathiasGreenwalde]

Can we appreciate how smooth that knife cuts.

[@johnmalerba804]

That was enough olive oil and onion for a gallon of sauce. A million Italians just died watching this

[@shard841]

Do you want some pasta with that salt?

[@ashtonoates4798]

no

[@CJR-wv8kc]

I mean I get putting some salt in stuff, but to heavily salt both the pasta and the sauce is overkill, I would send it back to the kitchen as I didn't order a bowl of salt

[@Qlicky]

@@CJR-wv8kc Im sometimes wondering if the people who comment on cooking videos actually cook themselves. That amount of salt on that amount of water is only too much if you're gonna drink the water afterwards, and not actually drain the pasta. Also, that's kosher salt, it packs a lot less punch than table salt.

[@almostangel4759]

As an italian we would call this a “merda”

[@onii-chan00]

E' irrispettoso per noi è irrispettoso per l'Italia

[@alaszrar6202]

Una dilusione

[@alexgalarza6908]

Lmaoo

[@martinobigliotto7987]

Se no "muoro"

[@s1lv3rr]

vuoi che muoro???

[@word20]

Watch Vincenzo's plate to learn to make Italian tomato sauce and Italian food, this is not the way to do it

[@yongefy]

To be honest even italians say to eachother how you should make pasta.

[@Aplldh]

@@yongefy this is not it

[@lillerosin2915]

UNDER NO circumstances WHATSOEVER should anyone try to watch and learn from this Vincenzo guy- i ve seen his videos and he is not the best cook, cant even make a half decent pizza ...

[@Manuel-cw5fo]

i'm italian and you are perfectly right.

[@cychoholic963]

Recipe = ingredients., You're the cook and you're the boss. Put 5kg of onions, 3 bottles of olive oil, 5 heads of garlic, and 1 pack pf salt,up to you. practice what u preach. Dont be concerned much about oh im Italian, im Chinese, Japanese, Mexican. Just cook and let them eat it 😂. Read books, watch videos. Dont copy it, get the ideas instead. The only authentic food we eat is what our mothers cook. When she says its Italian, it will taste Italian even if its a sushi.

[@VassTheKeeper]

Was that a masterclass in how NOT to make Italian Tomato Sauce?

[@jaansa86]

Too much salt on it but the rest. It's pure Italian pasta. 👌

[@wolfman011000]

@@jaansa86 The salt used in cooking shows always seems insane, but they use the expensive sea salt flakes which depending on the type is 2-3 times the volume of "table salt" while containg the same level of sodium cloride. Bertolli suggests 1% salt be used and this is what i do, roughly 1 1/2 teaspoons of tablesalt per liter. As an FYI mediterranean sea water contains 3.8% salt, compared to 3.5% for the atlanic and pacific. Take care, God bless one and all.

[@stevenfellax668]

No way that was a Real Italian tomato sauce

[@wolfman011000]

@@stevenfellax668 Best advice is find an Italian grandmother who has made a video for youtube. Whatever the food Italian/German/French always find a grandmother from there and learn.

[@weirdscenes82]

I am Italian. I live 30 km away from Milano. Never ever ever heard of a tomato sauce like that. An Italian would never use so much garlic.

[@newgen85]

I’m italian and I just had a feast of laughter!!!XD

[@stephanewantiez164]

erk 😄

[@mikeymike1001]

Should read ""How NOT To Cook The Perfect Italian Tomato Sauce | MasterChef New Zealand | MasterChef World""

[@MandalayMoore33]

😂

[@Arogonaut1]

Just made this. Excellent!

[@luismariofloresalcaraz8804]

Wow That SALT just raised my blood pressure, Too Much!!!

[@Tech]

“you think about when you swallow a mouthful of saltwater when you’re swimming, it’s really salty” 🥴 They should’ve saved this one for April 1.

[@ov9322]

I thought he was cooking a Spanish omelette until he added the tomatoes , with so much olive oil and onions lol 😂

[@lorenzozanelli3437]

actually, he did a decent job. maybe too much oil and salt, but it's a preference. water should be really salty and olive oil should be used. he actually did a pretty decent job believe me

[@ramagazzo]

@@lorenzozanelli3437 Being the expert and doing “a decent job” isn’t really a great result

[@pgafa]

Lol at the amount of salt added. It should be called sea pasta sauce , ridiculous

[@rothgartheviking858]

i tried this it makes a huge difference. Follow this guy and you will make amazing pasta and sauce.

[@roytatum9517]

I’m not Italian. I’m a half decent cook. I tried this recipe and loved it. It has a beautiful flavour and texture. It’s delicious. Is it authentic? I don’t know but it tastes great- better than many others I’ve tried. Try it before you criticize it is what I would say.

[@Algol94]

it's probably a decent sauce, it's jut not an italian tomato sauce.

[@beppeberetta4360]

Ah ah ah! It’s all wrong! But the best is “to know when pasta is ready… look the little white point in the middle…” ON THE BOX THERE ARE THE RIGHT MINUTES! 😂😂

[@valerio9948]

That’s exactly my thought when he asked that question 😂

[@Donozor]

For the right amount of tomato, follow this rule: 1 canned tomatoes (around 400gr) Every 250/300gr of pasta.

[@hammersmithhardman4228]

I almost died inside when he tipped all that water away without so much as a drop in that onion with a dash of tomato sauce.

[@komu4885]

It’s a red sauce. You don’t use the starch for a tomato based sauce😂😂

[@komu4885]

@Chuck Bracht No Italian uses starch water for a tomato sauce

[@JoshMoorin]

@@komu4885 you should really do more research before pretending you know things. I’d recommend watching vincenzos plate

[@Teuwufel]

@@komu4885 Italians ADD starchy water, educate yourself! It helps the sauce emulsify! Also it makes the sauce salty so you don't need to waste more salt!

[@komu4885]

@@Teuwufel you don’t Emulate a red sauce. It’s tomato it’s thick from the beginning. If you use pasta water then that’s cuz you have not cooked to sauce enough

[@ProducShuns]

Chef: "Olive oil is very expensive, don't waste it" Also chef: puts half a kg of salt into pasta water

[@teasay3135]

He litteraly just wasted 100ml of olive oil just like that.

[@bawselife6859]

U mean 100 ml of olive oil... not salt salt is cheap.. dosnet mean put scoop loads of it

[@miroslavalopez9764]

Thank you so much chef for months I been trying to figure out how to make e the sauce taste good now that I watched you video I followed every step Andy spaghetti taste so good thank you so much

[@Mr_Helios76]

I'm italian....and that thing doesn't even remotely resemble an Italian tomato sauce -.-

[@jeny701005]

Can you briefly explain how different yours from this? I'm really curious about it , thanks!

[@Mr_Helios76]

@@jeny701005 I'll try Mr Young. First: in Italy we don't ever use onions and garlic together. In exceptional cases we use the "soffritto" aka the french mire poix with onion, carrot and celery. Second: we don't use so much onions or garlic. Not even close. Sorry Third: the amount of salt used in the pasta cooking water in hallucinating. perhaps only sea water contains so much salt certainly not an Italian pasta dish. I was forgetting. We usually use fresh basil to flavor the tomato sauce.

[@mistersebaa6245]

@@Mr_Helios76 This is really helpful, almost got me to make a fake italian tomato sauce. Where can I find authentic recipes btw?

[@jeny701005]

@@Mr_Helios76 These are good to know as I always try to cook more authentic and local when I cook pasta for myself. I'd rather not to use garlic & onion with tons of oil to make my tomato pasta sauce better , thank you for your tips Ciao!

[@uweseidel3422]

@@jeny701005 Search at YT for Genaro an italian chef, he shows how a real italian tomato sauce is made. That what shown here is not a italian tomato sauce.

[@ronalexander4955]

Apparently he still hasn’t learned how to make tomato sauce.

[@brynetches3388]

Was thinking that myself

[@DicitAmos]

@@brynetches3388 Me too

[@Jackd-rp3zw]

Why what was it I need to know to make a proper classic tomato sauce

[@tellurye]

EXACTLY. I was trained in Italy and the first thing they taught us - every mistake everyone makes, including this guy - is cooking the garlic the same time. NO! You cook the garlic first - just garlic and oil (no where NEAR the amount he used) and saute that garlic until it starts to get a nice brown color. THEN you add the remaining ingredients.

[@sejj1819]

@@tellurye my mom always do this and she wasn’t train anywhere, just intuition I guess haha

[@emilcurran7163]

I'm going to try it before passing judgement. I've made a ton of sauce this year from San Marzanos I grow. Adding salt is almost a requirement as the sauce comes together.

[@mekonenzegeye6418]

Those people didn't even taste his food and yet they judged him!

[@jacquelineberrington2249]

One thing I have learned attempting Italian food, sometime less is more. You want to get the sweetness and acidity of the tomatoes.And I'd won't coat my spaghetti with any oil to avoid it sticking as a layer of oil would prevent sauces from sticking into the spaghetti.

[@hanspetermarro4188]

Traditionally in Italy you wouldn't combine garlic and onion. A tomato sauce should simmer without lid for at least 2-3 hours. Ideally you cook the pasta in the sauce for the last 2-3 minutes. Some don't consider Barilla good pasta.

[@ericeandco]

Depends. If you’re not using bones you don’t need hours.

[@orsors2129]

Cook the tomato paste with the onions for a few minutes. It'll remove some of the bitterness. NO seeds in the tomato sauce. Take the pasta and put it directly into the pan with the sauce. Stir it gently for a minute to let it absorb the sauce. From there, put it into the serving bowls. Italians like their pasta hot. The way he does it, it would cool it too quickly.

[@TheRafark]

I’m definitely no Italian because I like my pasta cold. More often than not I enjoy better when I take it out of the fridge the day after

[@yucitco4509]

If he's confusing that for an authentic italian tomato sauce, then he's definitely confusing himself for a chef.

[@michaelbalfour3170]

Was it the lack of celery and carrot? Also the onion wasn't very cooked.

[@Soultergeist]

@@michaelbalfour3170 everything was wrong. Its not in the least bit authentic.

[@michaelbalfour3170]

@@Soultergeist Well, I have watched 100s of pasta nonas on youtube make sauce and yes they don't throw in a load of onion and then tomato calling it a day. Generally soffritto is used at the begining (carrot onion celery) then a small amount of garlic, then canned san marzano or canned plumb type tomatoes are used. Pasta water can be added to emulsify it. Water should be salty when boiling pasta, I agree on that. My comment was basically wanting to start a discussion with others about techniques and ingredients. I am very aware at the lack of authenticity in the video.

[@franklinass8047]

Your killing me, this is hilarious.

[@Mas-uy7lm]

Me who wasn't Italian: more confused than before watching

[@valenciasainz]

1:31 The contestants literally laughed on his face when they saw him put onions and it made the final cut. 🗿

[@novinka19]

him: "when i was in italy i..." everyone: "HAHAHHAHAHAHAHAHAHAHAHA LMAOOOOOOOO" him:???

[@s1lv3rr]

"I wanna make a perfect italian tomato souce" .... OMG!!! 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣

[@coder49]

That amount of water does probably call for a good bit of salt. It looks like he's using kosher salt too which a lot less intense than table salt, so the amount he put in probably looked a lot more than it actually was.

[@wandie87]

Can agree. Usually only salt my water a little bit. Watched this earlier today and after seeing the amount he put in, I added a whole bunch more than usual (bare in mind he put two handfuls in at least), maybe half a handful. The worst tasting pasta I've ever had. I'll stick to doing it my crappy British way that offends Italians, but atleast its edible.

[@thealrightchef2800]

@@wandie87 dont worry his way is what offends italians.

[@warptek]

This man is not a chef but a food scientist. Listen to him. He knows what he's doing.

[@ivanlucacorda8441]

It's sad a chef at this level can't make a decent, classic Italian tomato sauce. Don't even know where to start, but not even using the precious pasta water is the worst sin of all... 😩

[@ivanlucacorda8441]

@AstrahNOT Starchy pasta water gives the sauce a much more pleasant creamy texture

[@bertrandronge9019]

@AstrahNOT not to emulsify, it's not a carbonara but for the starch to thicken the sauce and help the pasta to absorb it

[@yunan9610]

It also season the sauce becaus the water is salty

[@ask230]

The number of mistakes this guy makes in this basic recipe...he really shouldn't be putting himself out there as a teacher of Italian cooking.

[@ankitparson6895]

Yes you should be the master chef and not him

[@NC-qc7wd]

Grazie!!!

[@Teuwufel]

@@ankitparson6895 He would do a better job.

[@ankitparson6895]

@@Teuwufel okay.. so what?

[@Teuwufel]

@@ankitparson6895 Well you sounded sarcastic so I responded like that. There is nothing to add lol

[@Cheyne_TetraMFG]

I’m not even Italian and I know that’s too much onion for the amount of sauce he’s making.

[@chandranshpandey1929]

depends what dish you are making, he has told everything perfect. thats how its made in italy and you can message/mail any top chef about the basic recipe

[@KyaSaj-mq6wn]

I made this exactly as he said and it was delicious.. my child couldn't get enough of it.. But you can only eat it as soon as its done...

[@Beauty-tz6sk]

Mine came out crappy 😢

[@KyaSaj-mq6wn]

No way.... don't give up.. today I actually made it again with less oil, one onion, one clove garlic, salt, blk pepper, pinch of oregano, one tin tomatoes and a tea spoon tomato puree and small amount of pasta water.. it was delicious.. grated cheddar cheese on top and garlic bread, and small portion of homemade chips on the side. Yum

[@247mstwanted]

Gordon Rasmey would have a heart attack seeing him use boxed spaghetti.

[@ashtonoates4798]

no

[@antdel2726]

gordon would flip out because he is supposed to be teaching them properly which he obviously isnt. there are a bunch of mistakes he made. plus in other masterchef shows the contestants would have to make their pasta from scratch so he should do it that way instead of using boxed stuff.

[@solinvictus1234]

Gordon Ramsay isn't even able to make an Italian carbonara dish

[@yarryrob]

Yeah, I was a little surprised to see the supermarket pasta. However, the Masterchef TV show is heavily supported by big supermarkets etc. Always a little disappointed considering making your own pasta is actually very easy.

[@gabrielezanetti3882]

This onion soup looks tasty! (and yes, I am another Italian complaining... )

[@MandalayMoore33]

😂 🤣

[@bertrandronge9019]

yes, but I think it hasn't be stated enough how wrong this is lol We need the whole Italy (and half blood italians living in Belgium ;) ) to tell it to be sure people understand he might be a chef but he doesn't know what he's talking about lol