every time a chef prepares the sauce in this way ... an Italian dies

Just some points to help home cooks not from Italy.

Me, a portuguese: "That is not how you make it"

“If you cook it without salt, it’s gonna taste like you made it without salt.”

I was married with an Italian lady. As a cook I have never seen a red sauce with so much onion. I usually use tomatoes garlic olive oil and herbs.

Every Italian on the internet...

I'm italian, born and grow up in Italy from italian parents and I never saw this much onion and garlic in a souce before. :'D

I learnt a lot of Italian cooking from a friend's mum from Sicily. I've never seen a sauce with sooooo much onions, soooo little garlic to make such a little sauce. And I'd won't coat my spaghetti with any oil to avoid it sticking as a layer of oil would prevent sauces from sticking into the spaghetti. Get the spaghetti served as soon as its cooked and toss it around to let it cool fast. It won't stick as bad as you'd think.

To each their own, My Sicilian grandmother made her sauce with tomato sauce and tomato paste and water, added onion, lots of garlic, celery, salt and pepper, sliced round steak. And then simmered it for at least six hours. She always made more sauce than pasta and the leftovers were mixed and refrigerated to be fried the next day. It simply doesn't get any better than caramelized pasta.

i clicked on this video just to read Italians losing it in the comments

Mediterranean might run out of salt if this guy keeps cooking

Back in Italy again for xmas, I just showed this video to my aunties who did all the cooking this year. I wish I recorded their reaction, comedy gold. I thought one of them was going to choke from laughing so hard at one point.

I cannot believe nobody is quoting Goodfellas here. “Don’t put too many onions in the sauce!”

Ok guys, lots of things to talk about:

Dear Chef McVinnie,

I worked at many Pizza Places. One of them actually made a sauce that grilled onions and oil as the first step just like this, but The amount of onions he is using might make enough sauce to supply the Pizza and Pasta sauce for an entire Lunch shift. The amount of sauce that was made with that much onion was at least 25 times the sauce he made. Grilled onions is amazing in Pasta sauce. Its more about seasoning the oil with the grilled onions or Garlic than having a ton of onions and Garlic in it. I bet his sauce is good. It has a very nice color and texture. A little less onion texture maybe though. That paste is probably huge for this. The Pizza Place owner stressed a type of Pizza Sauce or Puree called Tomato Magic with some other type of Pizza Sauce or Paste. Probably San Marzano

about the salt

How to cook the perfect New Zeland onion souce

Looked at video and was like: "oh, nice"

Semplicemente Perfetto !