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Learn how to make this Italian classic recipe: tomato pasta sauce.
Tags:How to Make Tomato Pasta Sauce,cooking for children,cooking for kids,cooking with kids,food for children,kids food,Pasta sauce,tomato pasta sauce,tomato sauce
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Female Speaker: So we have our water simmering right here and I have a pot going down here for our sauce. I am going to put in our onions and our carrots and then we are going to put our tomatoes in and a ton of herbs and then we are going to let that simmer for a while. It takes little while. Yes, all your fancy herbs that you made for me. Alright, so I am going to add my onions and may be at least you want to wash your hands and then come down here.
Male Speaker: Can we do this for hours?
Female Speaker: You know what, I am going to make -- you make the meat balls buddy since you like your fingers in there.
Male Speaker: I will help you.
Female Speaker: Should I help her?
Female Speaker: Yeah.
Female Speaker: Okay.
Female Speaker: We will --
Male Speaker: Meatballs.
Female Speaker: Are you going to put what? Yes, you will. Okay, I want you to make half of that.
Female Speaker: If you want me to do.
Female Speaker: You are going to go down and start stirring for me. Just making sure here is your spoon, yup and just stir it around. It's not going to do anything bad to you. You have got oil in the bottom. I am going to put little salt in there and you want to crap some pepper upside down, it's like this you turn it up and you can just turn that back and forth. Set it right here on the cutting board. Half of it, you are going to make them tide off, perfect. I didn't even have to tell you. Are you like psychic? You are psychic, aren't you?
Female Speaker: No.
Female Speaker: You are psychic? Wow! You are both psychic. Perfect size about half of this mixture. The rest we want to keep for our ravioli okay?
Male Speaker: Take about this much out.
Female Speaker: Oh, that looks beautiful. What we want to look for is just a tiny, tiny bit of brown.
Female Speaker: Until they are crisp?
Female Speaker: Oh. We don't want them crisp. Just a tiny bit. I am more looking at called sweating. If you are cooking an item just to --
Male Speaker: So we don't get it mixed up with the rest.
Female Speaker: Just put it, just take out balls, one ball at a time and place them on there and then that's about all you need, right about there. Well actually little bit more, couple of more, three more meat balls. We are going to sweat it and that means we are pulling the liquid out of it without browning and that's a pretty much right like you are pulling out some of the liquid but I just like a tiny bit of brown, not full sauté. Do you know what actually sautéing does? When you are browning an item, even meat, vegetables and it starts to brown on the outside that means you are drawing out the sugars from the inside of that vegetable or meat. So it's actually the sugars that are caramelizing on the outside. So the more you cook, sweeter it gets. So that's what we are trying to look for. Just a hint of sweetness added to our tomato sauce.
Male Speaker: And olive oil is healthier?
Female Speaker: Olive oil is healthy. Healthier than a lot of oils. Good job, look at all those beautiful herbs. Alright, good, now you can throw those tomatoes in. Let's just do about half of that. How does that sound? And remember to pour away from you. I will help you a little bit. That's okay. Alright let's look at that. Oh, that's great. That's perfect amount right there. Go right down there and put those herbs in and these are fresh herbs, instead of dry herbs because this sauce we are going to simmer not that long and they will probably darken and turn them little bit black. But fresh herbs have great flavor. So that's why I choose these herbs. I don't want to waste any of this. We are going to --
Female Speaker: Shall I wash my hands?
Female Speaker: We are going to get our lettuce ready and our salad dressing ready. Are you ready?
Female Speaker: Yes.
Male Speaker: I love salad.
Female Speaker: So you are making this for me? Yes we are making this from scratch. So what we will do since we are still letting that pot to rest, we are going to get this on and I simmer so you can come down here, that's perfect, you are done, just let it go, we will put the spoon right over on the side.