Saturday, March 16, 2019

Homemade Vodka Spaghetti Sauce in a Staub Braiser

It’s a first! The first time I flambed a homemade vodka spaghetti sauce. Well it was the first time I witnessed it being done. It wasn’t in the original recipe, but I heard Chef Ashley whisper get the vodka, so I thought we were in for a treat. Most of the meals in the Sur La Table cooking classes are made on Induction plates, so it was not like we had gas stoves to work with. In the video you can see how it was done. Serves 4 Total Time: about 20 minutes.


1/4 cup extra-virgin olive oil
1 cup yellow onion, finely diced
1 clove garlic, minced
Shot of vodka
1/2 cup red wine
1 teaspoon Worcestershire sauce
Squeeze of honey (1/2 teaspoon)
1/8 teaspoon red pepper flakes
1 28oz can whole peeled tomatoes
Sea salt and pepper, to taste
10 basil leaves, cut into ribbons


In your Staub Braiser heat on medium add the oil when sizzling add the onions and cook until soft and translucent, about 5 minutes add the garlic and cook an additional minute. Add the vodka and flambé until the vodka is cooked down and no longer a flame.

Now add the wine and cook for a minute or two, so you are cooking the wine down and almost dry.  Add in the Worcestershire sauce, honey, red pepper flakes and tomatoes. Using a wooden spoon break the tomatoes into smaller pieces. Salt and pepper, to taste and add in the basil ribbons. Cover and let simmer on medium for 10 minutes. Now your sauce is ready to add your meatballs (if desired)  and let simmer for an additional 8-10 minutes. Remove the meatballs and add in your spaghetti, stir to combine. Place the meatballs on top and sprinkle on grated Parmesan cheese.  Yum Yum

Note: I’ll be adding my recipes for making spaghetti noodles from scratch and homemade pork and beef meatballs.  Here’s my flambĂ© video:

You’ll need a Staub braiser for this recipe

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