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(Huffington Post)   Your pasta sauce needs way more olive oil   (huffpost.com) divider line
    More: PSA, Tomato sauce, Olive oil, Italian cuisine, olive oil, Tomato, Italy, incredible pasta, Fat  
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1228 clicks; posted to Food » on 25 Mar 2019 at 10:05 AM (12 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2019-03-25 09:33:06 AM  
Next time I make pasta sauce, I am going to drizzle more olive oil over the veggies as they are added with the meat.  Of course, I also need to use a crock pot because my stove produces too much heat even on low.
 
2019-03-25 09:53:24 AM  
That's not a bad idea.  I do use a bit of olive oil when sauteeing the veggies (and meat if present, usually hot Italian sausage or veal) prior to adding the tomatoes, but usually only enough to coat.  Maybe I should be using an extra glug or three.  I'll have to try that this weekend.  I usually don't add a lot though because I'm always afraid it'll just separate and pool, which you don't want in a ragu.  (Or at least I don't.)
 
2019-03-25 09:54:49 AM  

harleyquinnical: Next time I make pasta sauce, I am going to drizzle more olive oil over the veggies as they are added with the meat.  Of course, I also need to use a crock pot because my stove produces too much heat even on low.


I've never used a crock pot to cook sauce, but I can see why you do.  I do use the crock for stuff I want cooking low and slow, like chili, pot roast, or stew.  I can't see any reason sauce wouldn't work very well, too.
 
2019-03-25 10:00:34 AM  
Riiiight.  Like that skinnyass biatch knows anything about cooking good pasta dishes.

img.fark.netView Full Size
 
2019-03-25 10:06:23 AM  
My pasta sauce is olive oil.

/with some garlic and chili flakes
 
2019-03-25 10:09:13 AM  
Huh... I guess I got that one right by accident or by instinct.

/not Italian, but I use olive oil quite liberally.
 
2019-03-25 10:09:50 AM  

Psychopusher: I usually don't add a lot though because I'm always afraid it'll just separate and pool, which you don't want in a ragu.


This. I'll usually put in double whatever a recipe calls for, since most of those call for only 1-2 tbsp of olive oil. I also don't want the oil to separate and congeal when stored in the fridge.
 
2019-03-25 10:11:46 AM  

Psychopusher: harleyquinnical: Next time I make pasta sauce, I am going to drizzle more olive oil over the veggies as they are added with the meat.  Of course, I also need to use a crock pot because my stove produces too much heat even on low.

I've never used a crock pot to cook sauce, but I can see why you do.  I do use the crock for stuff I want cooking low and slow, like chili, pot roast, or stew.  I can't see any reason sauce wouldn't work very well, too.


Great for giving sauce a good long time to develop flavor, especially if you have meatballs in there with it. My favorite little addition recently has been fennel seed
 
2019-03-25 10:14:33 AM  
I agree. Add it at the end too.
 
2019-03-25 10:31:29 AM  
Enjoyed reading the article:
img.fark.netView Full Size
 
2019-03-25 10:38:12 AM  
Anyone who lays off the olive oil for 'health reasons' has no idea what they are doing.

There can never be enough olive oil or garlic for me.
 
2019-03-25 10:39:44 AM  
Give me the olive oil *they* use and I'll use more.
 
2019-03-25 10:46:01 AM  

hobnail: Huh... I guess I got that one right by accident or by instinct.

/not Italian, but I use olive oil quite liberally.


I learned it from my friend's mom's when I was a kid.  We had a huge Italian population in my town and I can still remember the wonderful garlicky aromas drifting in the streets on Wednesday nights, which was spaghetti night.  Many parents and even more grandparents were straight from Italy.

And, dear people, please quit using extra virgin olive oil for anything but salads.
 
2019-03-25 10:58:47 AM  

Klivian: Great for giving sauce a good long time to develop flavor, especially if you have meatballs in there with it. My favorite little addition recently has been fennel seed


I can imagine. I'm not sure how I'd like fennel seed in there though.  I love fennel, especially in a nice dry cured sausage (there's a spicy fennel sausage I buy that I just love snacking on), but I feel like the light anise-esque flavour might clash a bit with the tomato.
 
2019-03-25 10:59:10 AM  

NotThatGuyAgain: And, dear people, please quit using extra virgin olive oil for anything but salads.


Is there a reason not to use EVOO in sauces?
 
2019-03-25 11:00:01 AM  
Do you add the oil before or after heating up the jar of Prego?
 
2019-03-25 11:03:08 AM  
Wtf is a nonna?
 
2019-03-25 11:05:24 AM  

vinniethepoo: Wtf is a nonna?


An Italian grandmother
 
2019-03-25 11:19:57 AM  

vinniethepoo: Wtf is a nonna?


Nonno's wife.
 
2019-03-25 11:31:51 AM  

Psychopusher: NotThatGuyAgain: And, dear people, please quit using extra virgin olive oil for anything but salads.

Is there a reason not to use EVOO in sauces?


My experience is that the flavor profile of olive oil gets lost in sauces, unless it's an oil-based sauce like pasta aglio e olio.  I used to use olive oil for sauteing the veggies when I'd make a pasta sauce, but now I use a neutral oil (sunflower seed) and don't notice a difference.
 
2019-03-25 11:35:02 AM  

vinniethepoo: Wtf is a nonna?


yerbizness
 
2019-03-25 11:40:47 AM  

Wave Of Anal Fury: My experience is that the flavor profile of olive oil gets lost in sauces, unless it's an oil-based sauce like pasta aglio e olio. I used to use olive oil for sauteing the veggies when I'd make a pasta sauce, but now I use a neutral oil (sunflower seed) and don't notice a difference.


I think the real use of olive oil is not for its own flavour, which is pretty delicate on its own, but that it's a good carrier for the other flavours you're adding.  Sauteeing veggies, garlic, and other spices with the olive oil allows the oil to really soak up the flavours of what you're sauteeing and distribute them more evenly throughout the sauce.
 
2019-03-25 11:43:44 AM  

Glenford: vinniethepoo: Wtf is a nonna?

Nonno's wife.


Nonno and nonna=grandpa n grandma
 
2019-03-25 11:48:48 AM  

Psychopusher: I think the real use of olive oil is not for its own flavour, which is pretty delicate on its own, but that it's a good carrier for the other flavours you're adding.  Sauteeing veggies, garlic, and other spices with the olive oil allows the oil to really soak up the flavours of what you're sauteeing and distribute them more evenly throughout the sauce.


Maybe I'm just not sensitive enough to notice it.  I do notice it, though, when I use it on something like a white pizza.
 
2019-03-25 11:56:27 AM  

Tax Boy: vinniethepoo: Wtf is a nonna?

yerbizness


i.imgur.comView Full Size
 
2019-03-25 12:07:57 PM  

Psychopusher: That's not a bad idea.  I do use a bit of olive oil when sauteeing the veggies (and meat if present, usually hot Italian sausage or veal) prior to adding the tomatoes, but usually only enough to coat.  Maybe I should be using an extra glug or three.  I'll have to try that this weekend.  I usually don't add a lot though because I'm always afraid it'll just separate and pool, which you don't want in a ragu.  (Or at least I don't.)


Every pizza I bake has olive oil drizzled on it first.
 
2019-03-25 12:08:15 PM  
I taught part of a class at a cooking school in Bologna last year and I can tell you the Italian cooking teachers used a pretty amazing amount of oil.
 
2019-03-25 12:09:45 PM  

Psychopusher: but I feel like the light anise-esque flavour might clash a bit with the tomato.


It actually compliments it nicely. I'll do an oven roasted tomato sauce every once in a while, and I'll start by roasting an onion and a whole bulb of fennel in a dutch oven before adding the tomatoes. I think I picked that up from a Thomas Keller recipe.

Psychopusher: Is there a reason not to use EVOO in sauces?


Not really. I think some feel as though the flavor gets lost, but I disagree. There's also the common narrative to not use EVOO for high heat cooking, which I tend to adhere to, but Italian chefs seem to have no problem using EVOO for that too.
 
2019-03-25 12:12:00 PM  

jackandwater: Glenford: vinniethepoo: Wtf is a nonna?

Nonno's wife.

Nonno and nonna=grandpa n grandma


That's the joke. Nonna is Nonno's wife.
 
2019-03-25 12:14:30 PM  

Jiro Dreams Of McRibs: Psychopusher: That's not a bad idea.  I do use a bit of olive oil when sauteeing the veggies (and meat if present, usually hot Italian sausage or veal) prior to adding the tomatoes, but usually only enough to coat.  Maybe I should be using an extra glug or three.  I'll have to try that this weekend.  I usually don't add a lot though because I'm always afraid it'll just separate and pool, which you don't want in a ragu.  (Or at least I don't.)

Every pizza I bake has olive oil drizzled on it first.


Every pizza I bake has extra virgin olive oil drizzled on it right after it comes out of the oven.
 
2019-03-25 12:25:30 PM  
Very easy, yet extremely delicious marinara sauce. I use this sauce straight up on regular pasta, but will also use the sauce for things like lasagna Florentine or manacotti.

1/4 cup good EVOO
3-4 garlic cloves, minced
2 cans whole San Marzano, drained
salt and pepper, to taste
1/2 cup fresh basil leaves, torn or chiffonade

Heat olive oil. Add garlic and cook stirring for about 30 seconds (don't let it get browned). Add tomatoes by hand crushing them into the pot. Bring to a hard simmer then lower heat. Let gently simmer for 20 minutes. Season with S&P to taste and add the basil.
 
2019-03-25 12:44:23 PM  
Have to do this in the next batch of lasagna.  More garlic as well.
 
2019-03-25 12:47:16 PM  
Swap out the olive oil for butter.
 
2019-03-25 01:08:06 PM  
dipping garlic bread in olive oil is delicious
 
2019-03-25 01:08:51 PM  

Dafatone: Swap out the olive oil for butter.


I do like adding a little pat of butter to sauce.  You don't really taste it but it smooths everything out.
 
2019-03-25 01:51:59 PM  

Dafatone: Swap out the olive oil for butter.


Or sweat/sautee your veggies in bacon fat. Adds a great smokiness to my sauces.
 
2019-03-25 02:30:13 PM  
I usually start with a generous pool and simmer minced garlic for a good 10 minutes before I add anything else
 
2019-03-25 02:33:48 PM  

Tax Boy: vinniethepoo: Wtf is a nonna?

yerbizness


Dad NO!
 
2019-03-25 02:54:11 PM  

Klivian: Psychopusher: harleyquinnical: Next time I make pasta sauce, I am going to drizzle more olive oil over the veggies as they are added with the meat.  Of course, I also need to use a crock pot because my stove produces too much heat even on low.

I've never used a crock pot to cook sauce, but I can see why you do.  I do use the crock for stuff I want cooking low and slow, like chili, pot roast, or stew.  I can't see any reason sauce wouldn't work very well, too.

Great for giving sauce a good long time to develop flavor, especially if you have meatballs in there with it. My favorite little addition recently has been fennel seed


I love the hell out of fennel seed in pork-based sauces.

Also worth noting, pork butt is great in pasta sauce. Sear the seasoned butt (salt, pepper, garlic powder, paprika) in olive oil. (One restaurant I worked for also threw in sausage at this point, too.) Remove meat, add veggies (onions, peppers, and carrots) and sauteed. Deglaze with wine and tomatoes. Return meat to sauce and reduce heat.  When the meat is ready, remove from sauce and handle as one would with pulled-pork. (Remove fatback and bone and flake meat with a pair of forks.) If sausage was used, cut as you wish, I recommend 1" slices. Return to sauce and simmer again until ready. You'll know when.
 
2019-03-25 03:38:50 PM  
I've done this with good results. You want it to have a little sheen on it . Also add your own garlic onions herbs salt and pepper if using store bought. Then reduce it quite a bit to get a richer sauce
 
2019-03-25 04:27:15 PM  
BTW, if you want good olive oil, don't buy Italian. I mean, if you live near Italy, you can buy Italian. Buy olive oil that has been produced close to where you live.  Handling affects the taste more than the variety.
 
2019-03-25 05:35:15 PM  

yakmans_dad: BTW, if you want good olive oil, don't buy Italian. I mean, if you live near Italy, you can buy Italian. Buy olive oil that has been produced close to where you live.  Handling affects the taste more than the variety.


How so?  I mean I can understand shelf life but OO isn't produce.  A bottle of it isn't going to lose quality thru transportation.
 
2019-03-25 05:49:52 PM  

scotchcrotch: yakmans_dad: BTW, if you want good olive oil, don't buy Italian. I mean, if you live near Italy, you can buy Italian. Buy olive oil that has been produced close to where you live.  Handling affects the taste more than the variety.

How so?  I mean I can understand shelf life but OO isn't produce.  A bottle of it isn't going to lose quality thru transportation.


If it's shipped in the hot hold of a ship, it will definitely change. We've gotten Italian olive oil from friends who have brought it back in their luggage. Fantastic. The same brand in a store is nothing special.
 
2019-03-25 05:52:38 PM  

yakmans_dad: scotchcrotch: yakmans_dad: BTW, if you want good olive oil, don't buy Italian. I mean, if you live near Italy, you can buy Italian. Buy olive oil that has been produced close to where you live.  Handling affects the taste more than the variety.

How so?  I mean I can understand shelf life but OO isn't produce.  A bottle of it isn't going to lose quality thru transportation.

If it's shipped in the hot hold of a ship, it will definitely change. We've gotten Italian olive oil from friends who have brought it back in their luggage. Fantastic. The same brand in a store is nothing special.


So let me get this right- your friends brought it back in a temp controlled cargo bay?
 
2019-03-25 07:24:32 PM  
Can we get a physicist in here?

Add oil to noodles? Never. It will make the sauce cling poorly and if it's a boring shape with no curves then even less sauce cling.

Add oil to sauce? Never. It will make the sauce runny, and if you already made the first mistake then your pasta will taste boring and you will dump a lot of oil in the garbage tin (please tell me you're not putting oil down the sink).

Stop this oil myth right now!
 
2019-03-25 09:24:01 PM  

casual disregard: Can we get a physicist in here?

Add oil to noodles? Never. It will make the sauce cling poorly and if it's a boring shape with no curves then even less sauce cling.

Add oil to sauce? Never. It will make the sauce runny, and if you already made the first mistake then your pasta will taste boring and you will dump a lot of oil in the garbage tin (please tell me you're not putting oil down the sink).

Stop this oil myth right now!


You're right on #1, wrong on #2. If adding oil to your sauce makes it runny the you're doing it wrong.
 
2019-03-25 09:41:23 PM  

scotchcrotch: yakmans_dad: scotchcrotch: yakmans_dad: BTW, if you want good olive oil, don't buy Italian. I mean, if you live near Italy, you can buy Italian. Buy olive oil that has been produced close to where you live.  Handling affects the taste more than the variety.

How so?  I mean I can understand shelf life but OO isn't produce.  A bottle of it isn't going to lose quality thru transportation.

If it's shipped in the hot hold of a ship, it will definitely change. We've gotten Italian olive oil from friends who have brought it back in their luggage. Fantastic. The same brand in a store is nothing special.

So let me get this right- your friends brought it back in a temp controlled cargo bay?


The cargo bay is about the temperature of the main cabin. Pets get shipped there.
 
2019-03-25 09:50:28 PM  

yakmans_dad: scotchcrotch: yakmans_dad: scotchcrotch: yakmans_dad: BTW, if you want good olive oil, don't buy Italian. I mean, if you live near Italy, you can buy Italian. Buy olive oil that has been produced close to where you live.  Handling affects the taste more than the variety.

How so?  I mean I can understand shelf life but OO isn't produce.  A bottle of it isn't going to lose quality thru transportation.

If it's shipped in the hot hold of a ship, it will definitely change. We've gotten Italian olive oil from friends who have brought it back in their luggage. Fantastic. The same brand in a store is nothing special.

So let me get this right- your friends brought it back in a temp controlled cargo bay?

The cargo bay is about the temperature of the main cabin. Pets get shipped there.


Hahahahahahahaha ok
 
2019-03-25 09:51:10 PM  

scotchcrotch: yakmans_dad: BTW, if you want good olive oil, don't buy Italian. I mean, if you live near Italy, you can buy Italian. Buy olive oil that has been produced close to where you live.  Handling affects the taste more than the variety.

How so?  I mean I can understand shelf life but OO isn't produce.  A bottle of it isn't going to lose quality thru transportation.


Think of olive oil as fresh pressed juice. How would you treat that juice?
 
2019-03-25 09:53:42 PM  

Katie98_KT: scotchcrotch: yakmans_dad: BTW, if you want good olive oil, don't buy Italian. I mean, if you live near Italy, you can buy Italian. Buy olive oil that has been produced close to where you live.  Handling affects the taste more than the variety.

How so?  I mean I can understand shelf life but OO isn't produce.  A bottle of it isn't going to lose quality thru transportation.

Think of olive oil as fresh pressed juice. How would you treat that juice?


It's not juice. Do you store your juice in the pantry and use it over the course of a few months?
 
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