How to Make Spaghetti Sauce Part 3

    Published: 06-16-2009
    Views: 15,633
    Lieutenant Tom Popatis a firehouse chef, demonstrates how to make a spaghetti sauce.

    Tom Papoutsis

    Tom Papoutsis is a “Firehouse Chef” that currently holds the rank of Lieutenant with the Fairfax County Fire and Rescue Department. Tom’s experience in the Fire Service spans over 29 years, 19 of which have been with Fairfax County. The bulk of his firehouse culinary expertise has been practiced during his tenure there. He was a national finalist in the 2004 Tabasco Cook & Ladder Competition finishing in the top 10 of the nations Firehouse Chef’s, and traveled to New York City to compete in a cook off with his peers. He has also been placed on the “charity” auction block several times to prepare meals for the highest bidder. Tom likes to specialize in Italian and Greek cuisine being of the same heritage, but also enjoys preparing Asian and of course “Good Ole American” foods as well. He concentrates on entrées but also has a few hors d’oeuvres and dessert specialties as well, such as his versions of Bruschetta and Amaretto Cheesecake. For the past year he has been studying the practice of making homemade Italian deli meats and sausages. Tom’s motto: “It’s just cooking, not rocket science, take a chance…..you might like it!” Residing in Chambersburg, PA with his wife JoAnn, twins Jonathan & Katie and “Buddy” their Golden Retriever. Tom enjoys cycling, hunting, fishing, woodworking, raising his children and helping form today’s youth while volunteering with son Jonathan’s Cub Scout pack. Tom can be reached via e-mail at [email protected]

    Okay, as far as our spaghetti sauce goes at this point, we are done. The spaghetti sauce is actually completed. What I am going to do is I am going to go ahead and take the sausage out, because we got our pasta on, and we are getting ready. So, what I am doing here is I just take and spoon this sausage out of here, and keep as much sauce in the pot as we can. You could see how our sauce has just turned out nice. Its nice and well cooked. It only takes a couple of hours for this, there we go. I have got water boiling, I am going to turn that back just a touch, because we are splashing a little bit, but we are going to go ahead and take our sausage out of here, and thats just going to leave us with sauce. Now, this will be served on the side, and thats it, but we will serve that on the side. We are going to set that aside right now. The other thing that I do with my pasta sauce is I always put a little bit of cheese in there. This is a good Romano cheese, this is imported Romano, finely ground, this is from Italy of course. What I am going to do is I am going to take just like a spoonful here, and we are going to just sprinkle that in, maybe almost two, thats good. Then I am going to give that a good stir again. We are going to stir that in, that gives it a wonderful flavor. You dont want to add that too early though, we want to kind of put that in towards the end, because if you put it in too early then it can burn, it can get real gooey on you and everything else, so I like to put it in right towards the end. We are just going to let that sit and finish.