Thank you for this awesome recipe. It is the perfect comfort food for staying at home. Slightly modified it with some roasted and peeled bell peppers to balance the acidity of the white wine a little more. Its always a pleasure to watch your videos and then cook it. Keep on producing, especially when so many people sit at home and dont know what to do, or worse dont know what to cook. Maybee a video about a tasty way to prepare toilet paper.
Dear Slow Cooker Nation: The long simmering part would work in a slow cooker, but they stink for the searing and sauteing parts, so I never bother. Not a fan of slow cookers in general.
I am cooking Genovese as I watch this. A few months ago, I was in Napoli for a week and honestly, this is all I kept going and trying in every damn restaurant. The taste of meat melting into those slowly caramelized onions - I swear this is the best pasta I ate in all of Italy and it's most underrated! ❤
My wife HATES onions, however we just made this recipe and she absolutely loved it. Thanks for the recipe Chef John, keep being fantastic at what you do.
Chef, I watched this early yesterday morning and immediately ran out and bought what I needed. I followed your directions to a T and it was fantastic!!! I put garlic in most everything, so I fought myself not to. Lol It was amazing; the family loved it too. The beef did brown up nice. Thanks!
Chef John, thank you for preparing a dish from my hometown and for being very precise when it comes to the use of tomato paste. Since I moved abroad I haven't cooked genovese yet. This is the sign that I should start chopping and make mamma proud
Dear Chef John, I am always inspired by two things about you videos: the technique and the word play. I can play Goldberg variations on your technique, because of the masterfulness of your pedagogy. You are a true Sensei of the kitchen and I bow to your greatness. You have made me a better cook at home, Thank you! When it comes to word play, alas, I cannot help myself. And I know that, so I am unrepentant. I do it to amuse you and your followers--and to keep in practice. As my mother once said, I am "always trying." Parse that.
I made this last weekend and gave some to a friend whose mother is recovering from surgery. It was a huge hit with everyone and Chef John you have another subscriber or two!
Oh my goooooooood. It looks amazing! I made something similar by complete accident that I've been cooking ever since. I had some leftover shredded short ribs to which I added leftover caramelized onions, tomato paste, chicken stock, and parmesan. One of the best things I've ever cooked. Really psyched to try this.
So I made this on Saturday and still have some left. I’ve shared it with my parents, sister and brother in law and they loved it as did I! Completely delicious
My dad's side of the family are immigrants from southern Italy and I've grown up as a kid loving this. My dad would make this for me on my birthday because I preferred it to going out at a restaurant.
I've been cooking this dish, and recommending it to everyone, for months now. It's great. For everyone on the fence about this dish, it is really simple, taste amazing, and when you cook it for others, everyone is blown away at how delicious it is. Please try it, if you can!
Made this for the first time last night. I used beef short ribs (what I had) but followed the rest of the recipe. I have to say this is probably one of the world's best Ragus. Thanks for sharing!
This has to be one of my fave Food Wishes video. It has everything: Italian pasta and meet sauce that look crazy delicious and take all day long to cook + chef John in top humorous form 👍🏻
This is a great recipe, thanks for making this video. I didn't end up using tomato paste because it's my first time making it, and I figure I'll experiment over time. A local Italian restaurant serves their Genovese sauce once in a while, which is how I heard about this dish. They finish the sauce with a little bit of cream when cooking with the pasta at the end. While it makes the recipe a tad richer, I feel it enhances the dish overall.
My husband and I embarked on this Genovese journey with you using your recipe, kind of. We did all the searing and sautéing in a cast iron pan, but then transferred to the crock pot for the long haul. We HAD to because I don't have a pot big enough, and it was more convenient for the duration. In hindsight, I will say, I will HAVE to get a bigger pot before we do this again because the crock pot took foreeeeveerrr... After 10 hours on high, the meat and onions had not yet become one. It took about 15 hours total of crock pot time on high. I did stir and broke up the pieces of meat to help along every few hours or so when I would check on it. Was it worth it?? YES, it turned out absolutely wonderful. My husband is a fireman and he took the majority of the sauce to the station and the guys loved it for dinner with pasta. We still have some leftover which we will enjoy when he gets off shift. I know that on the stove top, it will come together better, and 8-10 hours will seem like nothing compared to 15!! We love watching your videos, we love your recipes!! I know you hear this a lot but we feel like we would totally be friends with you and your wife if we all knew each other. Keep the videos coming, we always look forward to them!
I don't know if I've commented on this on this video before, but I always spice the onions in one go the night before (I'm really slow at chopping), and then cover them in a bowl in the fridge overnight. That way the next day I can just start cooking in the morning and baby it through the rest of the afternoon 😎 Love this recipe Chef John! It's been a happy addition to my life since you first posted this video, Thanks so much!!
I love onion flavor and this admittedly is probably the only way I'd ever be able to tolerate onions that aren't pureed... because after cooking for 10 hours I'd imagine there's not much left of their extremely offensive texture.
I have been make Genovese for many. many years. I don't add celery, carrots, pancetta and tomatoes , the way I was taught. Every house make their own. I love your recipes, make them a lot.
I made this for Christmas dinner 2015 using a slightly different recipe, almost everything the same except there was some finely diced salami in with the pancetta at the first browning. It made the house smell like heaven, didn't require much looking after especially because I put it in the crock pot for the long slow simmer, and tasted delicious.
I have made different versions of this many times. It is one of my favorite sauces. I never added the tomato paste, but I have tried a little heavy cream at the end. It was delicious. I have normally cooked this with a roast, not with chunks of meat.
This is a great channel, even I smuck like me can do semi-wonders in the kitchen due to these videos. I like how Chef John also tells me when to do what. For example, when to lower and increase heat. Also, he gives me time frames through out the whole dish.
I made this a couple of days ago and it was spectacular. My mum had some as leftovers and added a splash of Worcestershire sauce - she said it makes it even better. I'll definitely be making this again.
I feel so hungry and it is only 9am and already had breakfast!! But well... there is always time for a second breakfast! I could eat pasta all day! yum
Found this a couple days ago and today im going to make it. I will make it without salt pork or celery because i dont have that, but im guessing it will be fire anyways. Im excited!
Not sure when but I’m going to make this....the ingredients demand that I try but the nostalgia of my childhood when my parents & Grandparents would start Sunday dinner on Saturday because somethings just take time..(plus we would be at church on Sunday morning lol)....food that takes time seems to have more love in it!! 💜 Can’t wait to try it!
I'm making this tonight, eating it tomorrow. I cannot wait to give a real review. Edited to add review: This was delicious and everyone loved it! What took the most time was prepping the onions before chopping. My tip: prep the onions, cut off ends and peel, before you put the pancetta in and line up all the onions ready to go. Chopping didn't take as long as I thought it would
Made it yesterday. I cut the beef chuck small, like 1/2 inch cube instead your 2" cube to let the meat cook and break down faster. After cooking on the stove for one hour, I put the whole le creuset in the 350F oven for 4 hours, and checking every hour for liquid level. it turned out very well but with so much onion, it almost tasted like onion soup ! Very tasty and I served it with the Rummo brand pasta Paccheri. This is so simple I would cook it again ! Thank you for the good recipe !
Watched this yesterday evening. Got the ingredients and put it on for four hours. Let it go for another four today, only stirring and adding a little bit of water twice. Just ate it with the kids. They luv it. Amazing, worth all the time on the stove. Great recipe. Never even bothered looking up precise amounts.. Maybe next time.
Absolutely the best gravy--ever! So flavourful. Mind, as I do with almost everything, I added garlic to the meat. John, your videos are like therapy! So calming; and, exceedingly enjoyable. Thank you!
I was actually quite shocked when I didn't see or hear garlic in this recipe. In my aunts' kitchens there was ALWAYS a lot of garlic. Fresh, powdered, garlic salt, etc. I don't think a vampire would've come close to either house. Aaah, so miss their cooking. 💔 🍛🍝🍲
Ok, I am late to the party, but wow. Just WOW! Thank you chef. This was super easy (and long! Lol) but one of the best meat sauces I have made for pasta in a very long time. I melted the faces of my family when they sat down and had it for dinner. Again, just fantastic! Followed the recipe to the "T". Thank you!!!! *Chefs kiss*
Woohoo, I was only the 250th viewer! I don't think I've ever caught a Food Wishes video this early on! Supposedly it was only uploaded six minutes ago.
Finally finished making this, but I excluded the ingredients I didn’t have: carrots, onion and tomato paste. It’s been stewing for hours and man is this ever delicious! Not too big a fan of this on pasta though, so I’m gonna make rice for my leftovers going forward. Thanks for the awesome recipe!
my mothers side of the family 100% Calabrese. Every Sunday some sort of pasta diner. starting with beef neck bones olive oil and garlic. usually chucked up beef, or chicken, or pork- gotta have at least two different meats. In goes the. home grown, canned in mason jars tomatoes and paste. this would cook 8 hrs!! If they were putting in meat balls, they would be added about 2 hrs before serving, and always put in raw, cooking in the sauce. cooking the sauce all day gave them plenty of time to break out the pasta machine, and create home made fettuccini, or cavatelli usually, always adding potato to the cavatelli. no BS, every Sunday!! No one had bypass surgery either! amazing!!
We just ate this. Had to use Penne because they dont make gluten free rigatoni around here (celiac family) and I did not want to make my own pasta today but my GOD THIS WAS SO SO SO SO GOOD! 20 stars. Easy. The toddler ate 3 bowls. a miracle.... ha! Your recipe beats all the other ones I checked out, too. Even from the actual Italians living and speaking Italian. Thank you! I may have to make a super huge batch of this and pressure can it.
Man, I feel sorry for people that don't like onions ^_^ I heard an interesting little fact the other day about onions; apparently they're the only ingredient thats used in every cuisine in the world.
I don't like onions.* * - I LOVE the flavor, but find the texture to be extremely offensive in pasta dishes. Pasta is soft, so everything on it should be, as well. You have to cook onions for HOURS to make them soft enough for pasta dishes - so here, no problem!
When I was pregnant with my first, I used to eat vanilla ice cream with cayenne pepper. Love your videos I can't wait to watch the new ones so I re-watch the old ones.
I finally got around to making this! It was amazing. I still have half of it frozen for an easy dinner night. I found that using a stock pot and pouring about a quart of water at the beginning of the 8 hour simmer made it less tedious to keep track of the liquid level at the start.
Check out the recipe: www.allrecipes.com/Recipe/246866/Rigatoni-alla-Genovese/
What's your take on anchovy paste instead of, or in addition to, tomato paste?
Thanks , nice new meat sauce , what you think a few marrow bones in the sauce?
Thank you for this awesome recipe. It is the perfect comfort food for staying at home.
Slightly modified it with some roasted and peeled bell peppers to balance the acidity of the white wine a little more.
Its always a pleasure to watch your videos and then cook it.
Keep on producing, especially when so many people sit at home and dont know what to do, or worse dont know what to cook.
Maybee a video about a tasty way to prepare toilet paper.
I believe this sauce is also called tuco. Awesome.
I am definitely canning some pint jars of Genovase sauce for some quick and easy pasta dinners.
Dear Slow Cooker Nation: The long simmering part would work in a slow cooker, but they stink for the searing and sauteing parts, so I never bother. Not a fan of slow cookers in general.
+Food Wishes you're CUTE
+Food Wishes nEVER use red onion for genovese. The more acidic the onion is the better. Otherwise good job. I like the tomato paste twist :)
+grtolli1 who are you
somebody from naples. where this dish comes from.
+Food Wishes I wonder if one could cheat and use a pressure cooker for a shorter length of time.
I always assume that chef John just keeps a fridge full of parmesan wheels and a cabinet full of 10 gallon buckets of cayenne in his kitchen
A few bushels baskets of onions too! Especially for this recipe!
I mean, who doesn't?
Well of course. Where else would he keep them?
😉
This is still one of my all time favorite chef john recipes. Im literally cutting onions for it right now.
I am cooking Genovese as I watch this. A few months ago, I was in Napoli for a week and honestly, this is all I kept going and trying in every damn restaurant. The taste of meat melting into those slowly caramelized onions - I swear this is the best pasta I ate in all of Italy and it's most underrated! ❤
I was like "hell yeah, gonna make that for dinner tonight" until those 8 - 10 hours hit me lol.
+Buzebell same. That disappointment tho.
+Buzebell If you start making it today, it'll be ready for tomorrow.
The Scarecrow Perfect for anyone who doesn't have to work, huh?
Moron
Seán O'Nilbud excuse me?
My wife HATES onions, however we just made this recipe and she absolutely loved it. Thanks for the recipe Chef John, keep being fantastic at what you do.
Alright, it's 8:30 AM on my day off, time to go to the store and start my dinner. Lol
used to make this as a poor student. cheap cut of meat plus tons of cheap onions equals less than $1 per plate.
+guguigugu And twice that in electricity bills
yeah, no. making one large batch is actually more economical energy-wise than doing many small ones.
Doesn't sound that bad, poor or not, not many people would cook and eat fancy steak everyday.
guguigugu when do you put in the beef broth
Once you prepare the sauce you can save it for many other times: you don't need to use it at once.
"Vinnie, don't put too many onions in the sauce"
"I didn't put too much onions, Paul"
"3 onions, I put 3 small onions"
"3 Onions?"
he always put too many onions in the sauce
- Henry says don't let the sauce stick
- I'm stirring it!
Just tree small onions that's all I did
Bwahahahahahhhahahahahahahhahahaha
Here I am standing in the kitchen at 10AM cooking this..! Thank you chef John!
Chef, I watched this early yesterday morning and immediately ran out and bought what I needed. I followed your directions to a T and it was fantastic!!! I put garlic in most everything, so I fought myself not to. Lol It was amazing; the family loved it too. The beef did brown up nice. Thanks!
Robin Voak I saw it last night at work and am cooking it now. Can’t wait.
I can’t wait to make it.
Thats awesome! May I know what cut of beef you have used here? Will make it this week too :)
@@jeannedarc7726 for beef, chuck is the best, but any fatty cut of beef would do it
Chef John, thank you for preparing a dish from my hometown and for being very precise when it comes to the use of tomato paste. Since I moved abroad I haven't cooked genovese yet. This is the sign that I should start chopping and make mamma proud
I made this today and it was probably one of the best pasta sauces I made myself so far. Thank you.
Dear Chef John, I am always inspired by two things about you videos: the technique and the word play. I can play Goldberg variations on your technique, because of the masterfulness of your pedagogy. You are a true Sensei of the kitchen and I bow to your greatness. You have made me a better cook at home, Thank you! When it comes to word play, alas, I cannot help myself. And I know that, so I am unrepentant. I do it to amuse you and your followers--and to keep in practice. As my mother once said, I am "always trying." Parse that.
This was the most amazing sauce I ever made...We love Chef John!
Made this for my wife for Mother's Day and it was absolutely fantastic! Thanks for this great recipe. Keep up the great videos!!!
Oh man, I made this the other night except I used braised lamb shanks instead of beef. It was amazing.
I think this process would be good for just about ANYmeat, really. Even just a slab of bacon or pancetta. 🐖❓
👍
I was raised on this dish. Brings back wonderful memories in Naples. Thank you for sharing.
I made this last weekend and gave some to a friend whose mother is recovering from surgery. It was a huge hit with everyone and Chef John you have another subscriber or two!
I'm making this recipe at the moment and I can tell you it smells exactly like a bourguignon beef, which is divine when served on pasta
Hey you made my request! Wow! Thank you so much; the recipe is very helpful! I just wish my cable company was this responsive to my requests.
Oh my goooooooood. It looks amazing! I made something similar by complete accident that I've been cooking ever since. I had some leftover shredded short ribs to which I added leftover caramelized onions, tomato paste, chicken stock, and parmesan. One of the best things I've ever cooked. Really psyched to try this.
And as Always, you make the BEST dishes, Chef John. Keep em' coming, because pleasing my wife takes finesse' and variety! Thank You!
So I made this on Saturday and still have some left. I’ve shared it with my parents, sister and brother in law and they loved it as did I! Completely delicious
I think leftovers would make an outstanding sandwich. Most likely better than a properly made meatloaf sandwich.
Omg it's 4am and I'm watching this in bed! Now I'm hungry LOL
I've made this several times over the years and it's my favorite sauce. I don't add the tomato paste and it doesn't need it. Perfect dish.
My dad's side of the family are immigrants from southern Italy and I've grown up as a kid loving this. My dad would make this for me on my birthday because I preferred it to going out at a restaurant.
I've been cooking this dish, and recommending it to everyone, for months now. It's great.
For everyone on the fence about this dish, it is really simple, taste amazing, and when you cook it for others, everyone is blown away at how delicious it is.
Please try it, if you can!
"And I said simple, not fast." I love you, Chef John hahahaha
Made this for the first time last night. I used beef short ribs (what I had) but followed the rest of the recipe. I have to say this is probably one of the world's best Ragus. Thanks for sharing!
This has to be one of my fave Food Wishes video. It has everything: Italian pasta and meet sauce that look crazy delicious and take all day long to cook + chef John in top humorous form 👍🏻
I need this in my life... Cooking for 12 hours straight? Challenge accepted!!
You can make in 6...
12 hours ain't nuthin, beef stock cooks for 48 hours
This is a great recipe, thanks for making this video. I didn't end up using tomato paste because it's my first time making it, and I figure I'll experiment over time. A local Italian restaurant serves their Genovese sauce once in a while, which is how I heard about this dish. They finish the sauce with a little bit of cream when cooking with the pasta at the end. While it makes the recipe a tad richer, I feel it enhances the dish overall.
My husband and I embarked on this Genovese journey with you using your recipe, kind of. We did all the searing and sautéing in a cast iron pan, but then transferred to the crock pot for the long haul. We HAD to because I don't have a pot big enough, and it was more convenient for the duration. In hindsight, I will say, I will HAVE to get a bigger pot before we do this again because the crock pot took foreeeeveerrr... After 10 hours on high, the meat and onions had not yet become one. It took about 15 hours total of crock pot time on high. I did stir and broke up the pieces of meat to help along every few hours or so when I would check on it. Was it worth it?? YES, it turned out absolutely wonderful. My husband is a fireman and he took the majority of the sauce to the station and the guys loved it for dinner with pasta. We still have some leftover which we will enjoy when he gets off shift. I know that on the stove top, it will come together better, and 8-10 hours will seem like nothing compared to 15!! We love watching your videos, we love your recipes!! I know you hear this a lot but we feel like we would totally be friends with you and your wife if we all knew each other. Keep the videos coming, we always look forward to them!
I don't know if I've commented on this on this video before, but I always spice the onions in one go the night before (I'm really slow at chopping), and then cover them in a bowl in the fridge overnight. That way the next day I can just start cooking in the morning and baby it through the rest of the afternoon 😎
Love this recipe Chef John! It's been a happy addition to my life since you first posted this video, Thanks so much!!
Haha! My ex was an "I don't like onions Lunatic!" So glad we're no longer together because I LOVE onions and this recipe looks amazing!!
Jai Thomas,
Don't like onions? ... I think we are done here.
Fuck onions though
@@LordKnt fuck you
Lord K. Mm nope 👎
I love onion flavor and this admittedly is probably the only way I'd ever be able to tolerate onions that aren't pureed... because after cooking for 10 hours I'd imagine there's not much left of their extremely offensive texture.
my food wish is to have an amazing dinner cooked by chef John!!! 😁🙌
Don't complain about the cook time!!
This is a beautiful meal to start on a Sunday morning! Has your home smelling awesome all day long!!
“That’s you cookin’.” Priceless!! Great recipe. Thank you, chef.
Chef, I love this dish. I will use some beef cheek I have in the freezer. Thank you so much. My Neapolitan hubby will love it :)
"A lot of you are thinking, this has cooked for an hour, it's probably close to being done.....well not exactly" LMAO
Beautiful. My friends mom used to make this on Sundays. I'm Latino but loved her home style Italian meals.
I have been make Genovese for many. many years. I don't add celery, carrots, pancetta and tomatoes , the way I was taught. Every house make their own. I love your recipes, make them a lot.
I made this for Christmas dinner 2015 using a slightly different recipe, almost everything the same except there was some finely diced salami in with the pancetta at the first browning. It made the house smell like heaven, didn't require much looking after especially because I put it in the crock pot for the long slow simmer, and tasted delicious.
This post answers one of my questions. Thanks!! I have only a 25lb tank of liquid gas and I think it'd go just to make this dish! 🍲
Smart move Crockpots are the best aid on long cook dishes. I have done brisket and came out incredible.
I have made different versions of this many times. It is one of my favorite sauces. I never added the tomato paste, but I have tried a little heavy cream at the end. It was delicious. I have normally cooked this with a roast, not with chunks of meat.
This is a great channel, even I smuck like me can do semi-wonders in the kitchen due to these videos. I like how Chef John also tells me when to do what. For example, when to lower and increase heat. Also, he gives me time frames through out the whole dish.
I made this a couple of days ago and it was spectacular. My mum had some as leftovers and added a splash of Worcestershire sauce - she said it makes it even better. I'll definitely be making this again.
I am trying this today. Figure with the "stay home orders" seems like a good time to give this a go.
k
@@casandra0 it was pretty good. I'll go it again when it gets a bit cooler. It's not really a dish for the middle of summer.
For a moment I thought there'd be no cayenne. I was almost panicked.
@Tamas Borbely Cayenne is not a spice that italians use. So no need for the commentator to panic.
My mother was from Naples and she made this quite often. It is absolutely delicious!
Best Foodwishes video in ages. Good to see
I have never felt sadder with my oatmeal and applesauce breakfast
hey oatmeal and applesauce slaps
I had ramen 🤦♀️
@@robinohara226 Put this together today. Put it in the crockpot overnight. Voila! Rigatoni alla Genovese for breakfast !!
I feel so hungry and it is only 9am and already had breakfast!! But well... there is always time for a second breakfast! I could eat pasta all day! yum
Love your recipes. Such easy to follow.
Love your videos for their wit, humor and knowledge!! Thank you
Me: How many onions?
Chef John: yes
Made this yesterday, had to set an alarm on my day off!
Anyway is was AMAZING! Everyone loved it :)
Hey. I know you have made it long ago but do you remember how much you made? Was it for 8 people like John said or was ot less?
Found this a couple days ago and today im going to make it. I will make it without salt pork or celery because i dont have that, but im guessing it will be fire anyways. Im excited!
of all your videos this really stands out as an amazing looking thing I never heard of anywhere. It looks fantastic!
omg! I cannot wait to make this! tomato sauce kills me and I love pasta! I love onions too so this recipe is a win win for me!
Not sure when but I’m going to make this....the ingredients demand that I try but the nostalgia of my childhood when my parents & Grandparents would start Sunday dinner on Saturday because somethings just take time..(plus we would be at church on Sunday morning lol)....food that takes time seems to have more love in it!! 💜 Can’t wait to try it!
MzSCT It DOES have more love in it!
I'm making this tonight, eating it tomorrow. I cannot wait to give a real review.
Edited to add review: This was delicious and everyone loved it! What took the most time was prepping the onions before chopping. My tip: prep the onions, cut off ends and peel, before you put the pancetta in and line up all the onions ready to go. Chopping didn't take as long as I thought it would
Made it yesterday. I cut the beef chuck small, like 1/2 inch cube instead your 2" cube to let the meat cook and break down faster. After cooking on the stove for one hour, I put the whole le creuset in the 350F oven for 4 hours, and checking every hour for liquid level. it turned out very well but with so much onion, it almost tasted like onion soup ! Very tasty and I served it with the Rummo brand pasta Paccheri. This is so simple I would cook it again ! Thank you for the good recipe !
It finishes well in a 275° oven in five hours nicely too
im 16 years old and i don't normally cook but i still watch every video of food wishes when I'm hungry
good for you
Watched this yesterday evening. Got the ingredients and put it on for four hours.
Let it go for another four today, only stirring and adding a little bit of water twice.
Just ate it with the kids. They luv it. Amazing, worth all the time on the stove.
Great recipe. Never even bothered looking up precise amounts.. Maybe next time.
Well I do think I am in love.....thank you for this Fabulous recipe...just what I needed for a winter meal. Thank you my dear Chef John.
looks delicious Chef Jon!
Absolutely the best gravy--ever! So flavourful. Mind, as I do with almost everything, I added garlic to the meat. John, your videos are like therapy! So calming; and, exceedingly enjoyable. Thank you!
I was actually quite shocked when I didn't see or hear garlic in this recipe. In my aunts' kitchens there was ALWAYS a lot of garlic. Fresh, powdered, garlic salt, etc. I don't think a vampire would've come close to either house. Aaah, so miss their cooking. 💔 🍛🍝🍲
@@iluminameluna Italians don't use a lot of garlic when cooking, that's much more of an italian-american thing
@BJJ Fiend I found a creamy Asiago. Delish!!!
@@FirstLast-pk2of Not true. Pugliese, Calabrese and Sicilian all use garlic generously.
@BJJ Fiend You bet. Trust me, it's phenomenal.
Ok, I am late to the party, but wow. Just WOW! Thank you chef. This was super easy (and long! Lol) but one of the best meat sauces I have made for pasta in a very long time. I melted the faces of my family when they sat down and had it for dinner. Again, just fantastic! Followed the recipe to the "T". Thank you!!!!
*Chefs kiss*
This looks spectacular! Now I know what I'm gonna do with that chuck roast in my freezer. Thanks Chef John. Always coming through in the clutch.
"We want to cook this until the beef and onions become one"... Chef John is that what you'd call: Bunions?
5/10 for effort haha
When you need some love like you've never needed love before.
Bunions 😆😆😆😆
Also a missed opportunity for Tonions
🌽👈😐👉🧀
Woohoo, I was only the 250th viewer! I don't think I've ever caught a Food Wishes video this early on! Supposedly it was only uploaded six minutes ago.
Finally finished making this, but I excluded the ingredients I didn’t have: carrots, onion and tomato paste. It’s been stewing for hours and man is this ever delicious! Not too big a fan of this on pasta though, so I’m gonna make rice for my leftovers going forward. Thanks for the awesome recipe!
Tried it and it was great !
This recipe is now part of my repertoire.
Thanks for sharing
my mothers side of the family 100% Calabrese. Every Sunday some sort of pasta diner. starting with beef neck bones olive oil and garlic. usually chucked up beef, or chicken, or pork- gotta have at least two different meats. In goes the. home grown, canned in mason jars tomatoes and paste. this would cook 8 hrs!! If they were putting in meat balls, they would be added about 2 hrs before serving, and always put in raw, cooking in the sauce.
cooking the sauce all day gave them plenty of time to break out the pasta machine, and create home made fettuccini, or cavatelli usually, always adding potato to the cavatelli.
no BS, every Sunday!! No one had bypass surgery either! amazing!!
that would be chunked up! lol
ha ha Because it was made with lotsa love.
Mama Mia Chef! Delizioso! That really looks good!
Just made this tonight. And it is everything. Chef John says. Amazing!!
well done!!!!
i am neapolitan and love to cook genovese... it is the best sauce for pasta in the world!!!
*****
hai ragione fratello! :-)
+Waga Noogi
minkia col salame napetano...
deve essere buona ma ci vuole il fegato di un T-Rex! ahahaha
+Waga Noogi
minkia col salame napetano...
deve essere buona ma ci vuole il fegato di un T-Rex! ahahaha
+Waga Noogi
la provero' e ti faccio sapere :-)
Made it but tweaked it some at the end.. I added garlic, oregano, parsley and more tomato paste.. mmm
My wife told me she fell in love with me all over again when she tasted this! Thanks so much, Chef John! :-D
Just made this incredible sauce. The browning of the sauce was the final touch!!! Superb.
when I saw the onions I was all "yeah okay, got me... nice april fools recipe" then by the end I was salivating
this is beautiful
We just ate this. Had to use Penne because they dont make gluten free rigatoni around here (celiac family) and I did not want to make my own pasta today but my GOD THIS WAS SO SO SO SO GOOD! 20 stars. Easy. The toddler ate 3 bowls. a miracle.... ha! Your recipe beats all the other ones I checked out, too. Even from the actual Italians living and speaking Italian. Thank you! I may have to make a super huge batch of this and pressure can it.
made this yesterday. ALL yesterday. was totally worth it, thanks Chef John.
an amazing use for this meat sauce is to use it in Shepard s Pie....omg so good.
What a great idea!!
Man, I feel sorry for people that don't like onions ^_^ I heard an interesting little fact the other day about onions; apparently they're the only ingredient thats used in every cuisine in the world.
I think salt would also be on that list. Chef John uses way too much.
Well thank you Burt Wolfe!😋
@@MegOfBroccoli you're free to eat bland food 😀
I don't like onions.*
* - I LOVE the flavor, but find the texture to be extremely offensive in pasta dishes. Pasta is soft, so everything on it should be, as well. You have to cook onions for HOURS to make them soft enough for pasta dishes - so here, no problem!
I'm the guy that don't like onions.
I love worldwide food, but onion IS the ingredient all cuisines share, and it's so friggin' tough on a man...
This looks crazy good. Sounds like the perfect slow-cooker recipe.
This is beyond brilliant and will be added to our holiday menu planning
Oh yes my mother used to make this, the house smelled delicious
+Ryan Alpha Wolf I can't imagine if it was the other way around...
SuburbAllied no the house smelled delicious the sauce is deliciouis
The pic alone has my taste buds going !!! Hahaha !!!! 😁✌🇮🇪
😐
When I was pregnant with my first, I used to eat vanilla ice cream with cayenne pepper.
Love your videos I can't wait to watch the new ones so I re-watch the old ones.
Amazing, I must try this. Thank you so much. Love your simplicity and thoughtfulness in helping us eat more deliciously. God Bless.
mm rigatoni on point
+HellthyJunkFood® haha love you guys!
You guys are my second favorite cooking
Love your videos and I hope you guys get to a million like Chef Jon here
I like your obscene amounts of onion cutting theory.
One of my many favorite pasta dish's!
I finally got around to making this! It was amazing. I still have half of it frozen for an easy dinner night. I found that using a stock pot and pouring about a quart of water at the beginning of the 8 hour simmer made it less tedious to keep track of the liquid level at the start.
Just became a honorary Italian because of this dish.Kiss your Nana!