In this article, we will answer the following question: How do you keep spaghetti sauce from burning? We will teach you the basics of cooking spaghetti sauce and keep it from burning and make it delicious!
How do you keep spaghetti sauce from burning?
To keep spaghetti sauce from burning, it is good to cook it without a lid, even if it splashes a little, and you have to have a lot of patience. The flame must be kept low to cook everything in the best possible way, and you have to mix to prevent the sauce from burning on the bottom.
Making spaghetti sauce might seem straightforward, especially for pasta lovers, but in reality, it is not as simple as it might seem. First of all, because with sauce, we might mean different things, namely the classic tomato sauce, or the ragù – certainly more elaborate and tasty – or finally, just a simple sauce.
The basics of making a good spaghetti sauce
In this article, we want to provide you with the basics for preparing a spaghetti sauce so that it is both delicious and doesn’t burn. Let’s see together then, how to make the sauce:
Suppose we intend to use a tomato sauce or puree that has already been prepared in the previous months, which only needs short cooking. In that case, we will certainly obtain a more intense and genuine flavor, vice versa; if we do not have it, we can still fall back on a puree or peeled tomatoes in a jar, usually buying them at the supermarket.
Let’s pay attention to this step: cooking the tomato puree is a different operation from the standard heating procedure; even when we buy puree or sauce ready from the supermarket, we should not limit ourselves to heating it and using it, but cooking it properly.
Let’s proceed step by step; first of all, heat a couple of tablespoons of oil in the pan with a clove of garlic cut in half or with onion (it depends a little on the tastes, a little on the quality of the sauce). Let the garlic or onion brown, being careful not to burn anything because the sauce would be affected.
Now it’s time to pour our tomato sauce. Raise the heat and add a pinch of salt, a pinch of white sugar to eliminate the acid taste, a little more oil, and some fresh basil, without breaking the leaf. We can also add pepper or chili to taste. Low flame and stir very often.
Keeping spaghetti sauce from burning – the flame is the secret.
One of the kitchen’s fundamental rules for the dishes’ success is to follow them, not stray during cooking, and choose the flame’s right fire and intensity.
Generally, the flame should be medium and proportionate to the size of the pot or pan.
Usually, the stoves have a very small fire source (excellent for preparing coffee, cooking meat sauce, or for heating milk), two medium burners (ideal for almost all pot and pan preparations), and a large fire, only necessary for large portions or boiling pasta.
The most supplied also have a double or triple crown, ideal for having a lot of heat in a short time (always for large preparations or for pasta). I recommend using one of the medium burners, except for large preparations. The sauté must still be cooked over medium-low heat; it must just sizzle. Not only will it not burn, but it will also get even better!
If the sauce dries too much before it has reached the desired consistency, add a little more vegetable broth. Stir from time to time.
Essential tips for cooking spaghetti sauce
Any spaghetti lover should know these essential rules:
- For every 450 grams of pasta, use five and a half liters of water and three tablespoons of salt. Don’t add salt to the water before it boils, or it will take longer to boil.
- Always use extra virgin olive oil.
- When making the sauce, never let the oil burn. If you see smoke, remove the pan from the heat until it disappears.
- When you add the final touch to your pasta with a butter sauce, use it cold so that it emulsifies better.
- Never boil a sauce until you have added the pasta.
- The sauce should always be integrated with the pasta, smooth, as flexible as silk, and homogeneous.
- For added depth, freshness, and contrast, add the fresh herbs and natural tomato after mixing the pasta with the sauce. Make a splash of oil at the end.
- Remove the pasta with its sauce from the heat before adding the cheese.
- Less is always more. The important thing is that the pasta and the sauce are one, a sum greater than their parts. Fat and cheese are not as important as water and balance.
- Always plate the pasta thinking that it will be consumed in a few minutes.
So let’s summarize what to do to prevent the sauce from burning: do not put the pot or pan on too large a fire or too high a flame, never lose sight of it, turn from time to time, add more vegetable broth if the bottom of cooking should dry out too much!
Pasta sauces are versatile, and there are many delicious recipes out there, so do not be afraid to experiment! If you have any suggestions, comments, or questions on the content, please let us know!