< Back to Blog
Original link:

2023-08-19 20:41:01

Make Homemade Spaghetti from Scratch

video content Image generated by Wilowrid

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 .

video content Image generated by Wilowrid

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 .

video content Image generated by Wilowrid

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 .

video content Image generated by Wilowrid

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 .

video content Image generated by Wilowrid

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 .

video content Image generated by Wilowrid

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 ?

video content Image generated by Wilowrid

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 .

video content Image generated by Wilowrid

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 .

video content Image generated by Wilowrid

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 .

video content Image generated by Wilowrid

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 .

video content Image generated by Wilowrid

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 .

video content Image generated by Wilowrid

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 .

video content Image generated by Wilowrid

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 .

video content Image generated by Wilowrid

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 .

video content Image generated by Wilowrid

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 .

video content Image generated by Wilowrid

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 .

video content Image generated by Wilowrid

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 .

video content Image generated by Wilowrid

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 .

video content Image generated by Wilowrid

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 .

video content Image generated by Wilowrid

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 .


Attention YouTube vloggers and media companies!
Are you looking for a way to reach a wider audience and get more views on your videos?
Our innovative video to text transcribing service can help you do just that.
We provide accurate transcriptions of your videos along with visual content that will help you attract new viewers and keep them engaged. Plus, our data analytics and ad campaign tools can help you monetize your content and maximize your revenue.
Let's partner up and take your video content to the next level!
Contact us today to learn more.