Make Homemade Spaghetti from Scratch

Hey , check it out folks .

Hey , look , I ain't got all that hype .

Listen , you didn't already read the thumbnail .

You seen it ?

You know what I mean ?

I'm gonna show you today how to make , listen , everybody be talking to me about the spaghetti sauce and all that .

I make it all kind of ways , but now I'm gonna tell you and show you what I put out when I'm ready to just like take it like extremely over the top .

And I'm gonna be honest with you , once you make it like this and once you make it one time , this is probably gonna be your go to and guess what ?

I'm gonna go ahead and address that sugar , no sugar .

Hey , so with that being said , let's look at some of these ingredients and let's get to cooking .

OK ?

So look , I want you guys to see like some of these ingredients right here , right ?

And as always listen , everything that I do like ingredients , the amounts and everything will be done in the description box below .

But I want to get hung up right here .

You see this right here .

These are branch and vine products Right .

Listen , if you guys can get these , I highly suggest that you get them because these will be leveled up .

These are infused olive oils , right ?

So if I turn this right here , look , this is scallion and then right here , look , this is probably like my favorite .

I ain't going to lie to you scallion garlic either way .

Got a little bit of a different profile .

You guys know the difference of what they are but I , you know , mostly cook and use these .

So look when I get them , I usually get four bottles at a time .

You know what I mean ?

So look , this is the garlic .

These right here are the level up , right ?

So look , you can see I got , I've already died things down .

I'm trying to refine my videos where you guys ain't got to watch me do no knife work or nothing like that .

Not that I know what doing anyway .

But look , don't forget down in the description box below .

So now I'm gonna say let's cut .

Ok ?

So look now we're getting ready to get into the to the meat and potatoes , right ?

So look , I'm gonna go ahead , I'm gonna start with my garlic right ?

This right here .

Look when you use the right ingredients folks , this is what levels up your food .

This right here will be more like high end you know , restaurant , but it's still real affordable though .

You know what I mean ?

So I put a little oil in here .

A little bit of this garlic infused .

I'm using like a , a medium flame right now .

Right .

So now I'm gonna bring some joy to myself .

I'm gonna go ahead and get my press .

You know , I'm just loading it up .

That's all I'm doing as my oil is , uh coming up to 10 because , you know , the first thing we wanna do is we want to start because I'm putting bell peppers in , I start everything , you know , in the beginning .

If I had onions , I'd start my onions first , right ?

So we just wanna go ahead .

Listen , as this heats up , I can tell you this the aromatic that comes off of this and make you say that .

You know what , I'm never using a virgin olive oil is not infused ever again .

And I gotta address this part too .

If you don't have uh you know , branch and vine products , you know what I mean ?

Which is OK .

If you don't have them , you can always use , you know , just extra virgin olive oil , you know what I mean ?

Uh That works too because we're gonna add some garlic to it anyway .

But listen , when you start off with these type of ingredients right here , this is nice , pure and very , very , very , very fragrant .

Listen , I can smell it and I can tell you we got some nice heat underneath the bottom , right ?

So now this is two bell peppers listen , I like bell pepper .

You guys can take to make it the way you like to do it .

But for me , this is the way I get down .

Listen , there's a whole lot of flavor and that's what we're doing folks .

If I hadn't said that already , listen , we build in flavor , just flavor on top of flavor , on top of flavor .

Then what you want to do is you just want to go ahead and move it around .

You want to get it all coated and look , maybe some of you guys are asking this question like why am I using a garlic infused ?

And then I'm still put garlic in there .

Listen , if you never had a great spaghetti make it the way .

I'm telling you guys to make it .

I mean , it's going to come out great either way .

But even if you had the branch and vine products , it's like I cook with it so much .

And to be honest with you , if I put this out here like this and you guys see this , I keep it filled .

I keep the bottles , the bottles are for y'all .

But listen , when I tell you I use infused olive oils all the time .

I do and behind the camera , I got several of those with different flavors , you know , because I keep them at the ready .

We're not going to take these all the way down , right ?

We just give these for me if you guys are using like a medium low , I reduce my heat down to a medium low , started out with medium .

But you know what I did that because now I'm getting ready to introduce my garlic right .

So now I'm gonna put a smile on my face with this right here .

Hey , take a look at that right there .

Just tell me , hey , listen , the sound , the whole shebang and just how it feels in your hand .

I don't know what that is about that .

That's so gratifying to me , but I gotta do it folks .

I will tell you all this maybe sometime I grind garlic as therapy .

Now , I just want you to break down just a little bit , absorb some of this .

Hey , listen , you want that oil to grab some of that fresh garlic too and we just wanna cook this down , right ?

Let it get some of that .

I mean some of this uh green bell pepper .

This is it right there .

Look that right there .

You see that right there .

That's what you want .

Now , I'm gonna make sure I got this on super low .

Now we're trying to open up our cans and then we're gonna start adding some , some goodness to this because listen , we got to like cook it and cook things down and get them nice and soft .

Now we just go ahead and start adding in our tomatoes , right ?

I want you guys to pay attention .

I'll show you in just one second , just the cans I use and I'll put it down in the description box below .

If you want to have it to be over the top , I was told they great these right here , right .

So I just hold it up , show it to you guys like that .

These are the best ones you want to do .

If you're making spaghetti sauce , you know , from the very beginning , right ?

Take a look .

Hold tomatoes .

This is what we're gonna do .

We gonna cook these down .

I usually cook these down for about three hours , right ?

So and then I want you , I left it like this before I stir it up .

You see that right there .

That's the olive oil .

Look at the color right there .

That's the garlic , the fresh garlic we added to it , right ?

So we started with garlic infused olive oil .

Then we added some fresh to send it up over the top , right ?

Not that it wasn't over the top already , but look at the color right ?

There .

Was it green ?

What was that ?

That was that bell pepper ?

So listen , I just want to keep it separated like that .

So you guys can see and just think about all of that goodness inside of this , right ?

So we got the rest to add our red chili flakes basil .

Now look that's dry basil .

I got it because check this out .

I got that fresh too .

This fresh basil .

Give you a little bit of a bitter taste , you know what I mean ?

So we start with that right now , right ?

And then right here we go with a little oregano , right ?

And then last you see this just a tomato paste .

I like to what this does as far as color and the flavor that it adds .

Now we just go ahead and start mixing this up .

Now I'm gonna look at my fire , right .

This is a big pot .

We don't wanna burn nothing , right ?

But we want to get everything incorporated .

Oh Man .

Can you see how it's going ?

Now ?

Look the longevity because we gonna cook these down where it gets soft and then what we want to use to do is just to dissolve .

So it takes about three hours , right ?

So I'm gonna look at this right here .

I'm gonna set this up on a medium high .

No , excuse me , medium low .

You know what I mean ?

Because we wanna get bring it up to a simmer .

Then we set it that way .

I'm sorry .

Listen , this right here .

Smells so good .

And you guys are looking at me , turn this like this .

Look at this right here .

We folks imagine this but this broke down and then don't forget we put that meat in there too though .

Hey , so with that being said , look , let me get this up to a simmer .

Once we get that little light boil , then we drop it down to a simmer and then we just go ahead and let it cook for about two hours .

That's the next time I'm gonna look at it .

Ok ?

So I want you guys to see this is what I'm talking about .

We just want a nice simmer like that right now .

I'm gonna set my timer look , I'm gonna set my timer for in actuality .

I want to go two hours , right .

But I'm gonna set my timer for about an hour and about , let's say an hour and 20 minutes because what I want to do is I want to look at it and just see , make sure nothing sticking because I like to always give it a start .

But I'm gonna bring this up here like this and I just want you guys to look at that right there that right there .

Oh man , this is like the goodness .

OK .

So look , it's been two hours , right ?

I'm gonna go ahead and take this top off .

Oh Yeah , that's what we want to see right there .

That right there is real nice .

Let's smooth this .

I like to hit the bottom .

Look , there's nothing on the bottom .

Nothing sticking .

Listen , as long as you're not using that high heat , it's good .

You can look it right there .

But I want you to take a look at the tomatoes .

Look , they're starting to just like break down .

Now I tell you , I'd like to do these for like at least three hours , the longer the better , but three hours to get your , the game .

Now I'm gonna lift this up .

Let me just do it like this .

So you can just see how soft it is right there .

You know what I mean ?

Hey , look at that right there .

We see that bell pepper and all of that on there .

This is what you want and you can see , look how delicate it is one more hour and this should be right .

So I'm gonna go ahead and put my talk back on .

We're gonna go for one more hour and then we're gonna start getting our , you know , our meat together .

Brought my p got it up to temp .

I only use and fuse olive oil , right ?

So I just give it a little bit of start , right ?

Like that .

Now it's up to you .

If you guys go with the 90 10 , you know what I mean ?

They even got the 93 7 .

You can do that also , right ?

That doesn't make a difference .

But if you do do it , I tell you , I like to put down just a little bit even though this is a non stick pan and all of that .

And then here we go with the pork , right ?

So let's get this out .

Let's get this going .

Listen , I use hex clad , you know , pans and pots , right ?

These are non stick and I'm sure most of you guys are using some type of non stick .

So listen , this right here is Keith .

You want to get yourself one of these and I'm going to say shout out to all of my followers that have just sent me one of these silicone , you know , like mash or you just want to go ahead and just break this up .

It's OK to hit the bottom of it once I get everything broken down , you know what I mean ?

Into small pieces like this .

I like to get them down a little bit further .

Right .

I'm gonna give it just a little bit of salt .

Just a light two pinches right here .

And then , you know , you've been following me for a minute , you know what's next ?

Bam , this right here .

I don't care how much you put in here .

It's gonna take it all .

Now , I'm gonna go ahead and turn this off .

We good here .

I just wanna get this all mixed up and I'm gonna keep chopping this down like this because I want it to be as small as possible .

Notice I didn't put no salt , no pepper in here like this .

I cook it one way , right .

We want to do it that way .

Listen , after I add all that and I mix everything , then we taste and if we think it needs anything else , then we make our adjustments .

Hey , this is real simple , folks .

We've been going three hours .

So the first thing I'm gonna do is I'm gonna show it to you right after three hours .

You know , I like to run the square edge wooden spoon right under the bottom like this , right ?

Just to ensure nothing , you know , stick , you can feel anything .

Ain't nothing but fine down there anyway , but I don't feel they really doing nothing .

You know what I mean ?

Just Yeah .

OK .

So look , now I'm gonna bring it up like this .

Look at that right there .

That right there is a sauce .

Folks check this out .

Here's the thing this right here at last and did you know spaghetti is a freezer friendly .

Hey , just a lot of cool little facts about it .

But look , this will feed your friendly for three , about three days because you know what I always tell you , you got a taste as you go and you adjust as you go .

Now we'll just start adding this here .

Look at this right here and that's up to you guys .

I like a meaty sauce .

This step right here could have been completely , you know , skipped if you didn't want to have no meat .

You know what I mean ?

You didn't have to have it because listen , the sauce was chunky .

But right now I'm tasting it .

You know what I wanna do is check the profile on it , right ?

I wanna know it doesn't need any more salt more , you know , all of that .

Right ?

And I still haven't put in , I still haven't put in the fresh basil because listen to give it that little bit of a bitter taste .

But right now I just want to go ahead and drop this in right there .

You see that right there and then look if I want to cook it and make it thick , I would take off the top and then cook some of the liquid down , right ?

But this is how we gonna get out right now .

Let me check this out real .

Oh Hey , check it out .

That right there is fire .

Now we got to address this part right here .

It still got that little just on the back of your palate , on the back of your tongue .

You know , you could just , it got that little bitter , right ?

So look , I'm gonna get a little sugar .

We're going to add a little sugar to it just to knock that off .

If you don't .

That's cool too .

But and if it was like this and it was on my plate , I probably hit it with a little bit of that ketchup .

That ketchup is full of sugar .

So let me get a little sugar .

We're gonna put that in there and mix it up .

I'm gonna let it go between 45 minutes and an hour and after that , then we're gonna introduce the noodles and then we're gonna go from there .

OK ?

So I added some sugar and listen , you put it in there and you taste it , you go and you adjust it to the way you like it , right ?

So I add a little bit just to give me that little bit of a balance and I like it right .

So remember earlier , I talked to you guys about the basil using that fresh basil and it'll make it a little bit on the bitter side .

So once I got this , you know , flavored to the way I like it .

Now , I go ahead and add the fresh basil right now .

I'm gonna mix this up and don't forget we got a big leaf .

Then we gonna cook this for about 45 minutes , you know , to an hour .

I'm gonna go ahead and add my big leaf .

I'm gonna set a timer for 45 minutes .

I'm gonna see what it looks like .

Now I will tell you this too .

This will be a good time for you to start thinking about how you're gonna do your , you know your pasta for me .

If you know me , you know , I like to get down with Angel here .

Make yours Alden because we're gonna put .

Now we're going to address this .

Let's talk about the day old .

I mean , this is the age old question .

Do you guys like your noodles cooked in your pasta or do you like it served to you ?

Like how the restaurants do pasta on the plate ?

Hit it with a scoop of sauce on top for me .

For a b they check it out .

We cook it in there .

That's why your spaghetti is better the next day because pasta is so super absorbent .

It absorb all of them flavors .

And after it set up overnight , tomorrow is the night .

But I can tell you this right here .

If your pot make it till tomorrow .

That's one thing too .

But when you make it like this gotta be the question .

Let's get it .

It's been 50 minutes .

I said 45 but it's been 50 .

Look at that right there .

It is ready .

I don't need to be doing all that .

Keep that one over there .

I got these two since I got them right now , I'm gonna go ahead and just take these out right now .

I don't think I need to go no further .

Been making this too long .

You know what I mean ?

I'm gonna let this cool just a little bit and I want you to guys to notice I got , you know , some bottles out or some people call it cannon .

Listen , this right here is cool .

You make this , you can set this and put this in your cupboard and this will last you a few months .

You know what I mean ?

So the key is if you look at them like this , if you can hear it right .

Listen , you know when you put stuff in these cans , these jars like this , when you put it inside , look this right here will no longer do it , listen , the heat will suck all the oxygen out of it and pull it down and form a seal .

That's what you want .

Then you can just put it in your cupboard and just make it last .

You know what I mean ?

So , if you're anything like my family , listen , we had spaghetti and it was part of the rotation , you know what I mean ?

So , this is a lot , I don't know if you're going to make it all like that .

But for me , I'm going to put up a couple of jars , you know what I mean ?

I just write the date on it , put a little sticker on there , you know what I mean ?

And I put him in my cabinet and then when it come time to make it again , I don't have to do this process all over again .

Just cool down a little bit .

Notice I got myself a towel , you know what I mean ?

And I'm gonna put this , you know , like this so that I don't burn my hand , right ?

So look , get yourself a ladle .

You know what I mean ?

Don't fill it up like I was about to do , just set it here .

It might get a little messy .

It depends on how your porn skills are .

You know what I mean ?

As you can see , mine ain't the best .

But look , I just put it in here just like you see now I just take my top which got a little dimple right there and while it's on here , I just stick it on here like this and while it stays hot you just put this on here .

I know I'm preaching to the choir .

I know you guys know it .

But this is for all my new people to just , you know , some people , some of us don't know .

And look right now it's like this , as I let this sit , it's gonna suck this in and suck it all the way down and then it's gonna form a nice tight seal .

Now I'm gonna go ahead and fill up a few more of these jars , you know what I mean ?

And I'm gonna leave enough for the posit that I have made and then we're gonna get down , we're gonna cook that , you know , with the pasta just for about another 30 minutes .

OK ?

So now for the best part , listen , we're trying to introduce , you know , our noodles , right ?

Noodles , pasta , whatever you guys want to call it streams .

But just that Angel here , folks , this is what you want for me .

You know what I mean ?

I got it .

Some people don't like to do the Angel here .

I didn't hurt at all .

You know what I mean ?

It doesn't make a difference , man .

You can use any type of pasta noodles , swirls shells , it doesn't make a difference , but this is right here .

Keep you a little bit more authentic , you know .

Listen , I don't cook this down for about 45 minutes .

Just let it sit in there .

Listen , spaghetti to me is always better the next day .

Right ?

So , listen , if you make this like on a Saturday morning or something like that , it depends on when you make it , you know what you can let it sit up , the longer it sits up , the longer that pasta noodle , that spaghetti absorbs the sauce .

Right .

So , listen , I'm not gonna go ahead and take none , you know , put none on the plate right now because I'm gonna let it sit up .

But I'm gonna go ahead and get me something right .

So check it out .

Gotta get some of this sauce too , you know what I mean ?

So I'm gonna take it , I'm gonna get out the way , you know what this , my mama would teach me how to like be boozy .

You know what I mean ?

You could see like it's not really cooked on there like I would like it to be , you know what I mean ?

Because you gotta like let it sit up and cool .

Right ?

But this right here is good .

You know what ?

But I'm gonna go in here and get some of that because you know , I gotta have some of that meat too .

Cheers folks .

Hey , when I tell you , it's good , it's good .

And I just happen to like spaghetti .

Hey , listen , I love spaghetti grill up on it .

So look , I put the top on here because I had to wait a minute .

I had to go and get myself a little bowl , you know , give me a little bit .

But what I'm doing now is I'm trying to let it sit up for a little while , you know , let it just , you know , let the pasta absorb that , you know , that spaghetti sauce .

But listen , we did a lot of work to get a lot of flavor .

Hey , you guys just got to trust the process and then look , then you can see these man , you do this a couple of times .

Actually , I make my spaghetti sauce before I even make the spaghetti because I like to do this work and then put it up and have it ready .

So when I'm ready to make it bam , it's nothing but a heat up and go with that being said , I want you guys to let me know down in the comment section below and answer all the questions I asked .

But I really want to know how you guys like yours , whether you like yours pasta and sauce on that then on your plate or would you like yours the same way like mine , you know , put the pasta inside of your sauce , cook it all together and then let it sit up and then eat it that way .

So with that being said , let me just take this time to say , hey , thank you for watching this video .

Don't forget to like smash that subscribe button .

And I want you guys to tell everybody out here , listen , there's a channel out here that's simplifying these recipes and taking the mystery out of cooking .

And with that being said , listen , all of the people that I have ran into because I've been running into a lot of people , especially in Vegas .

If I've seen you , I just want to say , hey , much love to all the love that you guys show me and don't forget , listen , I got some merch down underneath this video .

It will be linked to the number one comment , get yourself .

These aprons , folks get out here and let's grill , let's cook in the kitchen and guess what ?

Folks , I'm out .

Peace .