Hey friends! You may know that a couple of weeks ago, I got to attend an awesome event hosted by Zwilling, to celebrate the launch of Ballarini cookware!
Myself and fellow Toronto bloggers, foodies, and TV personalities, joined together to cook, as Chef Collins walked us through his delicious recipe.
We recreated Chef Collins’ roasted garlic Italian pasta sauce. I kid you not, when I tell you that this was the absolute best sauce recipe that I’ve had in a VERY long time. And while, nothing beats my nonna’s recipe, and I’m sure nothing ever will… this one comes in a close second!
While cooking alongside Chef Collins, we got to test Ballarini’s new line of cookware!
The frying pan we used was fantastic. The heat distribution was so even, it seriously made me consider replacing all of mine and S’ pots and pans at home!
I never realized how much more efficient I’d be in the kitchen with a pan like this. It took almost no time to make the sauce, and we even slow-cooked / sautéed the vegetables and sauce on a low heat for almost the entire time!
We even used an Italian white wine to reduce and flavour the pasta sauce!
Surprisingly, as I poured splash after splash of white wine into the pan, I realized, I’d never cooked with white wine before! I loved it! It pulled out so many of the flavours from the sautéed vegetables and helped reduce the sauce to a nice consistency. A great tip and essential ingredient going forward!
After the event, I promised myself that I would recreate the recipe at home! Unfortunately, on my first attempt, I burned the vegetables by having the heat on too high, but luckily the sauce still tasted great!
Here is the recipe for an authentic Italian, roasted garlic pasta sauce – by Chef Jonathan Collins himself! Try it out at home and let me know how it turns out!
- 3L Fresh or Canned Roma Tomatoes – rinsed, stemmed and fine dice
- 3tbsp Tomato Paste
- 1 cup Carrots – peeled, trimmed and fine dice
- 1 cup Celery – peeled, trimmed and fine dice
- 1 cup Yellow Onion – trimmed, peeled and fine dice
- 1 cup Leek Whites – trimmed, peeled, rinsed and fine dice
- 2 cups Cremini or White Mushrooms – brushed cleaned, trimmed and sliced
- 1pc Garlic Bulb
- 3tbsp Fresh Thyme – rinsed and leaves stripped
- 3tbsp Fresh Flat Leaf Parsley – rinsed, leaves stripped and fine sliced
- 3tbsp Fresh Oregano – rinsed, leaves stripped and fine sliced
- 2pc Fresh Bay Leaves
- 500ml Vegetable Stock
- 250ml White Wine
- 1tbsp Unsalted Butter
- 3tbsp Extra Virgin Olive Oil – plus more to taste
- Parmesan Cheese to taste
- Flaked Sea Salt to taste
- Fresh Ground Black Pepper to taste
Position rack in centre of oven, preheat to 350°F (175°C).
Slice the top off whole garlic bulb just exposing the cloves, place on a sheet of aluminum foil. Drizzle garlic bulb with olive oil, season with salt and pepper, fold foil to cover.
Roast for 45 minutes or until golden brown and tender.
Heat a sauce pan over medium-high heat, add butter and olive oil. Add carrot, celery, onion, leek and mushrooms, season with salt and pepper. Sauté vegetables until golden brown, 10-15 minutes. Move vegetables to one side, exposing bottom of the pan. Add tomato paste to bottom of pan, sauté and stir until browned and fragrant, deglaze pan with wine.
Mix ingredients and continue to sauté until wine is reduced and until pan is dry. Combine tomatoes, thyme, oregano, bay leaves and stock, reduce heat to simmer. Simmer over low heat for 1 hour or until reduced to desired consistency, remove bay leaves.
Squeeze cloves of garlic from the bulb, add Parmesan cheese and stir to combine. If smooth tomato sauce is desired, puree using an immersion blender or food processor.
Check seasoning, add salt and pepper to adjust, finish with parsley.