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Fresh, simple, and full of flavour – Marco Pierre White shares the secret to making authentic Italian tomato sauce for pasta, with ingredients and techniques that let the tomatoes shine.
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21 Comments
🧑🍳 Want to cook like a Maestro? Join as a channel member and learn straight from legends like Marco Pierre White and Pierre Koffmann, right here on YouTube.
I only need the will to do it!
Oh dear ! How the mighty have fallen . Looks like a tramp and talking lots of rubbish 😂
Let me guess… a stock cube?
I wondered what happened to those old underpants of mine.
He is not simply a chef, but a lifelong passion for maximum taste and perfection… no words can't express my admiration… can't tell ya how much I'm fascinated about his art ❤
Italy here. I have my doubts on the whole process. The "cartouche" and the tinfoil on the lid rather confirmed my wariness. And…the nature he's always talking about?: maybe he likes to be considered similar to Leonardo Da Vinci? Boh!
Lost me at the second knife scrape 😱
thumbnail “perfect sauce in five minutes”
Marco “and now; a cartouche”
Now do a succulent chinese meal.
Excelente maestro 👏👏👏👏 Gracias
Why filter off the skin? It probably has the most nutrient value and fiber, like a potato skin.
Just use a canned sauce.
Watching this while high is something
The skin that the sieve leaves behind: is this because of an unruly texture? Or does the skin impact the sauces flavour? Wondering if this last step can be skipped when cooking for non-occasions
Dam ese, I feel like crying A.
Is anyone else still confused about the tin foil?
Once an oven is involved i put it in the too hard basket
I’m confused, so when does the Knor pot get introduced.
Great tips, but five minutes – really? A culinary five minutes, perhaps, much like a country mile! 😂
Had a bath last night, 50% water, 50% Knor.
It’s my choice.