He’s been cooking for 50 years..... just as long as he’s been a stand up comic. I love this guy. Never get tired of watching. Thanks chef!!!!!! 👍 respect from Canada 🇨🇦.
FINALLY! A recipe where the meat is "seared/caramelized" properly instead of boiled with the veg. I salute you! Too many are doing this wrong even by many who should know better.
He says that they cooked the camera! They forgot about it and put it in the oven by accident! Love this guy! And can’t wait to make the sauce and use it for stuffing zucchini and onions and on pasta…the best cooking channel ever👨🍳
FYI Made the sauce and it was phenomenal! Ate one quart and froze up the remaining two quarts - will NOT be in freezer “17 years”, actually thinking it may be tomorrow’s dinner - can’t wait 😋
WE LOVE YOU, TOO, CHEF!! Thank you 🙏🏽 for sharing your awesome talent and wonderful sense of humor with us all!! My grandfather was an Italian Chef and restaurant owner. You remind me, so much, of him! I miss him terribly. Will you be my Grandpa!? 😆❤️🙏🏽
@@ChefJeanPierre you are so Sweet. But too young to be my grandfather. I'm 66. You can't be my husband either. God gave me my perfect man. 😅😅😅He really did. ♥️💞🙏🙏🙏🙏🙏🙏🌞🎶🎶✌️👶
As one of Italian heritage (my grandfather came over at age 16 to Ellis island, from Civita Italy) and a father who was a cook in the Navy in WWII, I really appreciate this recipe! I miss my Grandfather and Dad's sauces (gravy) that was so often bubbling on the stove. This Saturday morning I will jump into this recipe, and fill my own home with the wonderful scents, for my own family. We'll raise some vino to YOU, Chef!
Never forget your homeland. Was there as half german half french for 3 weeks in holiday. Che grande felicita, mi ha piacutto tanto, da fare vacanze vicino die Pisa, dopo Genova, Rapallo, Ravenna e una settimana a venezis, fatto un giro di barqua privata a Burano e la Laguna. Que felice. USA is a playground for ruthless politicians. As there is no background.
@@enno9431 why don’t talk bout food. Leave it at that you half German and call American ruthless Ben if they politicians. Come on guy nobody more ruthless than Germans y’all never be forgotten. Y’all one of the most ruthless people in the history of mankind. 🤫
Were all SO happy you started to do TH-cam videos again. I'm not joking when I say that it actually helps with my anxiety and depression. Cooking and your videos are better than prozac I'm telling you.Thank you chef.
Best chef instructor on TH-cam imo. Simply love the way he explains things technically and in detail. E.g. the burning of butter in in oil. Highly recommend watching everything Chef Jean Pierre does. Thanks so much.
I made this last night for dinner. We had it on some pasta. My wife said it was the best sauce she ever had as she finished her second serving. I stayed up all night to see what I am making next and one thing came perfectly clear to me. I dont have enough wisks.
Mon cher Jean-Pierre. Québécois de Montréal ici. JE T'ADORE! Tu es une perle et mon as de coeur. Je cours vers tes vidéos à chaque fois qu'il y en a des nouveaux. Merci merci merci!!!! XOXO François
This is one of my family‘s favorite recipes; I go this video every time I make it. What makes this so special is I don’t cook this alone, I get to cook it with “The Chef”. Always a pleasure! So fun!
Thank you chef. You’ve re-ignited my interest in cooking. Sharing Your passion with the world is a truly beautiful thing. A much needed beacon of light on the internet.
Mama Mia! 3 videos this Thursday. Amazing! It's great to have friends. Now I know what I'm making for Sunday dinner - the best lasagna anyone will ever try. Thank you Chef Jean-Pierre!
During the pandemic, my son's high school sent the kids home for several weeks. His Chemistry teacher sent the students an at-home chemistry lab assignment to research the Maillard reaction by cooking a meal for their family. Awesome! Nobody says "Mai-llll-yard" like you do chef!!
Just made a beef stock (16 hrs) Not exactly like yours, but definitely inspired by you. I’m making the beef stew (again) on the 27th, as I’m turning 50. And hands down your beef stew is the best simmer food dish I’ve ever made, and my guests deserve to taste it. Thank you for your great enthusiasm which really is contagious! Viva la France 🇫🇷🇺🇸🇩🇰
What a great guy who teaches well and always puts a smile on my ugly face. I love that he has the God Bless America sign in the kitchen as well. Older guy just learning to cook for myself as I was in the military 27yrs then eating on a corporate card with 18 hour days for the next decade. These videos help my health (dramatically), budget, give me a healthy hobby and relaxation. Thanks Chef and good luck everyone! At first, I joked that the smoke alarm was my timer.
Your subscription numbers are amazing. I started watching your channel a month ago and you had 887k subscribers, now 930k. But then with so many great recipes like this it's hardly surprising
Chef, you are an inspiration. I embrace many of your rules: mis en place, Onyo first, caramelize the meat, etc. Your sausage ragu is sensational etc. This one is the essence of simplicity . Bon Appetit!
Well if you don’t want to eat your camera or cook it or whatever don’t do it don’t do it I cook my cameras that’s it I like cooking my cameras if you don’t wanna cook cameras don’t do it Don’t worry about the TH-cam police
OMG! I just made this sauce. The most delicious Ragu Meat Sauce I've ever made, or had the pleasure of consuming. The fragrance in my kitchen and through the house is just amazing 👏
You Chef are an amazing person, a positive person in such a negative world at the moment. You help bring families together and in the process spread some happiness with your passion for fantastic food! I look forward to your videos!
You are absolutely amazing! The dishes you make are fantastic and I absolutely enjoy watching your videos; I can’t wait to start experimenting with the meals. PLEASE upload as many videos as you can- you are brilliant and the world needs to see your creative ideas and your personality.
Thanks for coming back!! I found the videos from long ago and I went on the search to find if there was any recent videos. It was about 5 months ago, when I did this. When I saw there was a new video I got really excited. So thank you!
Hey Jean Pierre, Bolognese sauce is one of my favourite, I make it similar but with a few changes: I use a three meat (veal, beef and pork and like you remove excess oil-) , I add a small amount of red wine, coffee and dark chocolate to cover the 5 tastes. I don't use as much tomato paste. Love your recipes and your upbeat presentations.
That sounds like a classic bolognese, if you maybe include a parm rind. I wouldn't call this sauce bolognese, it's much more an italian-american gravy.
Merci pour votre bonne humeur, chef Jean-Pierre! Si vous n'existiez pas, on aurait du mal à vous inventer!!! Grâce à vous, "Apprendre en riant" est une merveilleuse expérience à vivre! Encore merci et meilleures salutations de Tahiti.
Being from Sweden, my wife says that finally there is someone that speaks English she can understand. Being the cold season, I would appreciate if you did a soup, maybe a Goulash?
This has got to be the best video for making a perfect tomato sauce. I followed your technique, made a garlic puree, bought the San Marzano tomatoes and I browned the chopped meat. I used basil and oregano instead of thyme (my preference). Oh and I ground my own meat and I will never buy ground meat again. Long story short, the sauce was the best, like at a good Italian restaurant. Thank you!
Passionate telling, and a big dose of fun. This is how you supposed to teach and make it enjoyable. Love watching this with my son, who wants to be a cook and doing his 1e year in cooking school atm.
Chef Jean-Pierre is definitely my favorite TH-cam chef to watch. I just love his personality. "Simply amazing." His recipes are full of flavor and absolutely delicious. I made up a big batch of this Ragu and froze most of it. What I didn't freeze I used with Lasagna. Hmmm, so yummy!!!
A couple of weeks ago I made this bolognese sauce with linguine...OMG!!! Delicious!!!. My husband liked it so much that he asked me to make it again for a dinner with all the famliy last Friday... Everyone loved it!!! I did all the steps as the Chef says, especially the part of caramelizing the onions and the meat until it's golden brown!!! Big difference in taste!!! Plus I made it a day before. Delishhh!!!! Thank you Chef for explaining to us why those details are so important. Keep up the good work!
Dear Chef JP😍🥰You’re just too good to be true! Can’t take my eyes of you and your pan! Your comment and tips during your cooking are inspiring & comforting and have improved my own dishes to ***😋👍🏽🥳. My husband is so happy after 40 years of wishing &hoping ....😍 finally i have 3 stars😃😂... thanks to you!!💋
You have been teaching me so much about Carmlization.But the light bulb came on today! The rule of Carmlization.creating that flavor. I was wrongly only cooking my protein half way for meat sauce....Flavor...Amazing...Carmlization...Add Flavor!...Thank you Chef!
Really enjoyed watching that, came here from your caramelized onion video. I love how you take your time to explain the essential things you need to be looking for when cooking, not just the ingredients but the idea behind the ingredients and what you need to look out for. Great content, happily subscribed!
Chef Jean Pierre, with all the real crap going on online these days your videos show the good that is possible with our modern technology. You teach. You make people laugh. You show us great recipes that bring joy to our lives. THANK YOU SO MUCH!!
Thank you, Chef, I cooked this bolognaise yesterday evening, it was amazing. I just found the two tins of tomatoes 28 oz each a bit much, my conversion to metric might have been wrong. Thanks again for a great cooking lesson!
I watch and learn from your video's. I'm teaching my grand kids to cook,.using the skills. I've gained and some of the things iI see you do. Now they know onions first and have everything sliced, diced and chopped before you start. I've made the garlic puree. I started young like you and have been in the kitchen over 50 years. People today say they don't have food. they just have ingredient's. Learning to cook solves that problem.
Chef, I must say before I discovered you I already enjoyed cooking. After discovering you, I LOVE all about cooking! I feel more confident and ready to experiment because you encourage us by saying "a child can do this" 😂 I tried your chicken milanese yesterday, it was DELICIOUS! Amazing. Much love from Sweden.
When I was young and working my way thru school. I had the great honor of working with many of the great chefs of the time. You are a true talent, bravo. 👍
I do this recipe in almost exactly the same way, it is very good. The only way I do it differently is I put capsicum and chillies in as well. Great minds think alike!
I made this, froze it and have used it in everything from lasagna, spaghetti, stuffed shells; you name it, it’s wonderful! I learned a lot about caramelization of the meat and vegetables! I was a poacher! Thanks Chef Jean-Pierre!❤️🥂
![เปิดบ้าน โคตรสวย ป๋องกพล รู้จักตั้งนาน เพิ่งรู้ว่ารวย!!! l [Nickynachat]](http://i.ytimg.com/vi/tmgCF_2HfYI/mqdefault.jpg)
Your videos are NOT too long. Don't listen to the complainers. You're the best. We appreciate you chef!
I second that
It doesn’t matter how many times you say that something is good for 17 years, it always makes me smile. Thank you, Chef!
Holy Macaroli always gets me!
We just knew he was going to say 17yrs and i laugh & fist pump when he does....
He chats to us like he's cooking 1 on 1
Haha - me too, I love his humour
He’s been cooking for 50 years..... just as long as he’s been a stand up comic. I love this guy. Never get tired of watching. Thanks chef!!!!!! 👍 respect from Canada 🇨🇦.
One could argue he's been a comic longer!
Manny, one year later and here we are. Hope all is well with you in Canada.
@@StretchFletcher 👍🏻 the truckers, so far, are kicking ass. 🇨🇦🇨🇦🇨🇦🇨🇦
@@mannyradzky493 love it man. From South Africa, huge respect.
@@StretchFletcher 👍🏻👍🏻👍🏻👍🏻👍🏻
FINALLY! A recipe where the meat is "seared/caramelized" properly instead of boiled with the veg. I salute you! Too many are doing this wrong even by many who should know better.
Who the hell doesnt sear the meat first? Whoever does, should stick to boiking hotdogs..
I just love the delivery of his recipies. Kind of like an uncle overjoied with showing his nephew/niece how to cook. Very homie.
He's the best chef on videos! Much better than Ramsey.
Onyo is number 1!! We need t shirts chef!
Absolutely! Just ""Onyo #1" on a shirt I think. I would wear that!
Yes. Make that happen, Chef.
@@HigherPlanes "Measure Carefully" "A Child Could Do It"
@@freed6343 lol
“Onyo always number first!”
I have never seen a youtube video with NO thumb down. That is awesome!
Holy Moly, three different videos in one day? You're blessing us with lots of your awesome recipes, and I couldn't be happier
Don't let them rush you too much Chef. Your personality is a great ingredient in the success of this channel
Well said!!
He says that they cooked the camera! They forgot about it and put it in the oven by accident! Love this guy! And can’t wait to make the sauce and use it for stuffing zucchini and onions and on pasta…the best cooking channel ever👨🍳
FYI Made the sauce and it was phenomenal! Ate one quart and froze up the remaining two quarts - will NOT be in freezer “17 years”, actually thinking it may be tomorrow’s dinner - can’t wait 😋
In this bizarre isolated COVID world, your videos give me the strength to keep going. They're also responsible for most of my COVID weight gain.
There is a solution to that ya know...
Just open the door and go outside. 👍
WE LOVE YOU, TOO, CHEF!! Thank you 🙏🏽 for sharing your awesome talent and wonderful sense of humor with us all!! My grandfather was an Italian Chef and restaurant owner. You remind me, so much, of him! I miss him terribly. Will you be my Grandpa!? 😆❤️🙏🏽
With pleasure!!! 😍😍😍
@@ChefJeanPierre you are so Sweet. But too young to be my grandfather. I'm 66. You can't be my husband either. God gave me my perfect man. 😅😅😅He really did. ♥️💞🙏🙏🙏🙏🙏🙏🌞🎶🎶✌️👶
As one of Italian heritage (my grandfather came over at age 16 to Ellis island, from Civita Italy) and a father who was a cook in the Navy in WWII, I really appreciate this recipe! I miss my Grandfather and Dad's sauces (gravy) that was so often bubbling on the stove. This Saturday morning I will jump into this recipe, and fill my own home with the wonderful scents, for my own family. We'll raise some vino to YOU, Chef!
Yes, it's 'gravy'. Chef Jean-pierre says 'anybody
can make' it but it helps if your Italian. 👩🍳
Never forget your homeland. Was there as half german half french for 3 weeks in holiday. Che grande felicita, mi ha piacutto tanto, da fare vacanze vicino die Pisa, dopo Genova, Rapallo, Ravenna e una settimana a venezis, fatto un giro di barqua privata a Burano e la Laguna. Que felice.
USA is a playground for ruthless politicians. As there is no background.
@@enno9431 why don’t talk bout food. Leave it at that you half German and call American ruthless Ben if they politicians. Come on guy nobody more ruthless than Germans y’all never be forgotten. Y’all one of the most ruthless people in the history of mankind. 🤫
Were all SO happy you started to do TH-cam videos again. I'm not joking when I say that it actually helps with my anxiety and depression. Cooking and your videos are better than prozac I'm telling you.Thank you chef.
😍😍😍
@@ChefJeanPierreWhere's the pork?
Forget Gordon Ramsey ... I love this guy... Great personality
Gordon doesn't come close to this guy!
Chef you never fail to put a smile on my face every time I watch your videos
Best chef instructor on TH-cam imo. Simply love the way he explains things technically and in detail. E.g. the burning of butter in in oil. Highly recommend watching everything Chef Jean Pierre does. Thanks so much.
Another 10 out of ten recipe demonstration.
I made this last night for dinner. We had it on some pasta. My wife said it was the best sauce she ever had as she finished her second serving. I stayed up all night to see what I am making next and one thing came perfectly clear to me. I dont have enough wisks.
10 out of 10 Again; When you have fun, I have fun watching you. Forget about the recipe police. Forget about critics. YOU JUST KEEP ON KEEPING ON
When Chef says "I stuff Zucchini" and his tongue comes out: that is passion right there friends.
Nothing better than stuffed zucchini blossoms 😜
I see he has you saying, "friends". It is a great conversational piece
remember guys its all about the tongue
Tongue 👅 well 😊👌🏻 the Mån’s French, what can I say✨ 😉🙏🏻🎼♨️🌱
Has anyone else stayed up very late on a weekend and binged watched this guy? I did. Its aMAzing.
I just love this guy!!
Mon cher Jean-Pierre. Québécois de Montréal ici. JE T'ADORE! Tu es une perle et mon as de coeur. Je cours vers tes vidéos à chaque fois qu'il y en a des nouveaux. Merci merci merci!!!! XOXO François
Jean Pierre you are number 1, not just the onion!!!!
Perfect!!!❤❤❤
This is one of my family‘s favorite recipes; I go this video every time I make it. What makes this so special is I don’t cook this alone, I get to cook it with “The Chef”. Always a pleasure! So fun!
Thank you chef. You’ve re-ignited my interest in cooking. Sharing Your passion with the world is a truly beautiful thing. A much needed beacon of light on the internet.
Mama Mia! 3 videos this Thursday. Amazing! It's great to have friends. Now I know what I'm making for Sunday dinner - the best lasagna anyone will ever try. Thank you Chef Jean-Pierre!
During the pandemic, my son's high school sent the kids home for several weeks. His Chemistry teacher sent the students an at-home chemistry lab assignment to research the Maillard reaction by cooking a meal for their family. Awesome! Nobody says "Mai-llll-yard" like you do chef!!
👍👍👍😊
Just made a beef stock (16 hrs) Not exactly like yours, but definitely inspired by you. I’m making the beef stew (again) on the 27th, as I’m turning 50. And hands down your beef stew is the best simmer food dish I’ve ever made, and my guests deserve to taste it. Thank you for your great enthusiasm which really is contagious! Viva la France 🇫🇷🇺🇸🇩🇰
Im 50 plus and American. I totally agree
Jean Pierre
You are awesome!!
Greatest teacher and better chef
What a great guy who teaches well and always puts a smile on my ugly face. I love that he has the God Bless America sign in the kitchen as well. Older guy just learning to cook for myself as I was in the military 27yrs then eating on a corporate card with 18 hour days for the next decade. These videos help my health (dramatically), budget, give me a healthy hobby and relaxation. Thanks Chef and good luck everyone! At first, I joked that the smoke alarm was my timer.
Your subscription numbers are amazing. I started watching your channel a month ago and you had 887k subscribers, now 930k. But then with so many great recipes like this it's hardly surprising
Wow! 3 new Jean-Pierre recipes for my Thursday!
My Wife made this recipe for the family tonight it was outstanding
Chef, you are an inspiration. I embrace many of your rules: mis en place, Onyo first, caramelize the meat, etc. Your sausage ragu is sensational etc. This one is the essence of simplicity . Bon Appetit!
I just can't get enough of this!!! Yeah baby!!!
He accidentally cooked one of his cameras 😂. How can you not love this guy?
I would love to see that video... I bet its well done.
I don't know him, but sure we love Jean-Pierre and his french accent...
I hope we get to see this in the outtakes!
Well if you don’t want to eat your camera or cook it or whatever don’t do it don’t do it I cook my cameras that’s it I like cooking my cameras if you don’t wanna cook cameras don’t do it
Don’t worry about the TH-cam police
How long do you cook your camera for? Until it smells 😉
I can not tell how much I appreciate all your teaching, I use it all the time, and you are so much to watch. please keep it up.
OMG! I just made this sauce. The most delicious Ragu Meat Sauce I've ever made, or had the pleasure of consuming. The fragrance in my kitchen and through the house is just amazing 👏
No Chef, you're AMAZING!!!! Keep up the great videos with your awesome sense of humor!!!
Thanks for your time.. best regards from Malta 🇲🇹 Europe
That beautiful Island of ours.
🥂💐🥂
Chef Jean-Pierre is the only person I've ever watched who, when he says "I promise you..." actually means it!
🙏🙏🙏😀
Just discovered this channel and really love it. It's much more informative than most channels and Chef's personality seals the deal.
I love the fact that he doesn't use alcohol therefore not limiting the type of viewers who would b inspired to cook like him
We're being spoiled with three absolutely gorgeous recipes today. Its wonderful Chef, thank you!
Chef thank you for coming back, your exposure to the next generation will be very profitable for you. God bless!
It wouldn't be a Chef JP video without his "Can freeze it for 17 years" joke, never gets old ha!
It’s better than Tim yak Tom 🤣
Sorry
It’s better than Tik tak tok 😂
Nice pun! lol
Always waiting for it to come. Would be disappointed if it wasn’t there.
Or “measure carefully!”
SO GOOD Chef!!
You are amazing sir. A perfect example.
A Professional Chef cook wth Joy Joy Joy & 👍👍👍sharing. MAY GOD BLESS U Cheers😉
You Chef are an amazing person, a positive person in such a negative world at the moment. You help bring families together and in the process spread some happiness with your passion for fantastic food! I look forward to your videos!
Gotta say, his sheer positivity makes the recipe so much better. Thanks chef!
You are absolutely amazing! The dishes you make are fantastic and I absolutely enjoy watching your videos; I can’t wait to start experimenting with the meals. PLEASE upload as many videos as you can- you are brilliant and the world needs to see your creative ideas and your personality.
Aldi in Ireland does 95/5 in beef mince. Its very tasty.
Thanks Chef for all your expertise and enjoyment!
Thanks for coming back!! I found the videos from long ago and I went on the search to find if there was any recent videos. It was about 5 months ago, when I did this. When I saw there was a new video I got really excited. So thank you!
"It's like taking a steak, and putting it in boiling water!" I love this guy!
You are the best!!!! nice watching your cooking
Hey Jean Pierre, Bolognese sauce is one of my favourite, I make it similar but with a few changes: I use a three meat (veal, beef and pork and like you remove excess oil-) , I add a small amount of red wine, coffee and dark chocolate to cover the 5 tastes. I don't use as much tomato paste. Love your recipes and your upbeat presentations.
That sounds like a classic bolognese, if you maybe include a parm rind. I wouldn't call this sauce bolognese, it's much more an italian-american gravy.
My heart is Italian, so whenever Chef cooks I begin drooling! ❤
Love your channel Chef Jean-Pierre. Such passion for your craft after all these years you must absolutely love your life.
Thank you, Yes I do! 😍
Merci pour votre bonne humeur, chef Jean-Pierre! Si vous n'existiez pas, on aurait du mal à vous inventer!!! Grâce à vous, "Apprendre en riant" est une merveilleuse expérience à vivre! Encore merci et meilleures salutations de Tahiti.
Tahiti le pays de reves!!!! Merci milles fois!!! 😍😍😍
@@ChefJeanPierre vous êtes le bienvenu quand vous voulez!!!
Being from Sweden, my wife says that finally there is someone that speaks English she can understand. Being the cold season, I would appreciate if you did a soup, maybe a Goulash?
Between yourself chef, chef Ramsey, chef Marco, I love watching your videos
Thank you so much 😀
Chef, you bring aesthetics back into food and cooking. I made this dish last night, it was delicious!
So glad you are back! I like the way you cook. 💗
Best entertaining chef in the world!!!!!
This has got to be the best video for making a perfect tomato sauce.
I followed your technique, made a garlic puree, bought the San Marzano tomatoes and I browned the chopped meat. I used basil and oregano instead of thyme (my preference).
Oh and I ground my own meat and I will never buy ground meat again.
Long story short, the sauce was the best, like at a good Italian restaurant.
Thank you!
👏👏👏😊
Passionate telling, and a big dose of fun. This is how you supposed to teach and make it enjoyable. Love watching this with my son, who wants to be a cook and doing his 1e year in cooking school atm.
I love Chef Jean-Pierre 's energy and humour !
Chef Jean-Pierre is definitely my favorite TH-cam chef to watch. I just love his personality. "Simply amazing." His recipes are full of flavor and absolutely delicious. I made up a big batch of this Ragu and froze most of it. What I didn't freeze I used with Lasagna. Hmmm, so yummy!!!
Thank you! 😀
@@ChefJeanPierre It's well deserved kind Sir. :)
Love this guy. He’s a national treasure.
I only make a recipe if there's the world famous... No. 1.... ONYO!!!!!!
A couple of weeks ago I made this bolognese sauce with linguine...OMG!!! Delicious!!!. My husband liked it so much that he asked me to make it again for a dinner with all the famliy last Friday... Everyone loved it!!!
I did all the steps as the Chef says, especially the part of caramelizing the onions and the meat until it's golden brown!!! Big difference in taste!!! Plus I made it a day before. Delishhh!!!!
Thank you Chef for explaining to us why those details are so important.
Keep up the good work!
Dear Chef JP😍🥰You’re just too good to be true! Can’t take my eyes of you and your pan! Your comment and tips during your cooking are inspiring & comforting and have improved my own dishes to ***😋👍🏽🥳. My husband is so happy after 40 years of wishing &hoping ....😍 finally i have 3 stars😃😂... thanks to you!!💋
Thank you so much 😀 Much love back at you Georgina! 😍😍😍
You have been teaching me so much about Carmlization.But the light bulb came on today! The rule of Carmlization.creating that flavor. I was wrongly only cooking my protein half way for meat sauce....Flavor...Amazing...Carmlization...Add Flavor!...Thank you Chef!
Really enjoyed watching that, came here from your caramelized onion video. I love how you take your time to explain the essential things you need to be looking for when cooking, not just the ingredients but the idea behind the ingredients and what you need to look out for. Great content, happily subscribed!
Please dont stop doing what you are doing!
Chef your work is incredible! You have helped me cook my family some incredible meals!
Good Morning....This is Diane from Michigan....My husband and I watch your show every morning...love your recipes and humor. Makes us laugh:)
Chef
Thank you for showing us how to prepare a delicious sauce without being complicated. A few simple fresh ingredients. Yum yum😋
Chef Jean Pierre, with all the real crap going on online these days your videos show the good that is possible with our modern technology. You teach. You make people laugh. You show us great recipes that bring joy to our lives. THANK YOU SO MUCH!!
All the pleasure is mine Jim! I treasure to opportunity to do this and it is people like you that make it all worthwhile! THANK YOU!!!😍
Thank you, Chef, I cooked this bolognaise yesterday evening, it was amazing. I just found the two tins of tomatoes 28 oz each a bit much, my conversion to metric might have been wrong. Thanks again for a great cooking lesson!
by far my favorite cooking videos on youtube...thanks!
I do wish my Father was still alive alive to this man cook and listen to him. He would love him. This man is awesome!
I watch and learn from your video's. I'm teaching my grand kids to cook,.using the skills. I've gained and some of the things iI see you do. Now they know onions first and have everything sliced, diced and chopped before you start. I've made the garlic puree.
I started young like you and have been in the kitchen over 50 years. People today say they don't have food. they just have ingredient's. Learning to cook solves that problem.
Chef, I must say before I discovered you I already enjoyed cooking. After discovering you, I LOVE all about cooking! I feel more confident and ready to experiment because you encourage us by saying "a child can do this" 😂 I tried your chicken milanese yesterday, it was DELICIOUS! Amazing. Much love from Sweden.
Wow, thank you 😍😍😍
you´re great!! thanks master!! can´t stop watching when start...
As always making recipes look so easy a child could do it! Delicious sauce right there Chef. Thank you ❤️❤️👀
When I was young and working my way thru school. I had the great honor of working with many of the great chefs of the time. You are a true talent, bravo. 👍
You're reading my mind, Chef! I was just thinking I needed to make something Italian and yummy tonight!
I made it tonight!! 😂👍🏻
I can’t get enough of Italian ragu / bolognese/ sauce recipes. Thank you Chef, always amazing!
Lately I've been putting sauted Leeks in everything lol. They would work very well in this recipe as well. Yummy!!
Grüße aus Deutschland. Du hast mit großen Abstand den besten Kochkanal auf TH-cam!!! Respekt!!!
This is SO EASY. ..
A Child could do it haha.
Hes right...
Love this channel with so many funny sayings.
P.S Beware of the TH-cam Police 😃😆
A great addition to the Marinara repitoire! I love your italian dishes!
I do this recipe in almost exactly the same way, it is very good. The only way I do it differently is I put capsicum and chillies in as well. Great minds think alike!
I made this, froze it and have used it in everything from lasagna, spaghetti, stuffed shells; you name it, it’s wonderful! I learned a lot about caramelization of the meat and vegetables! I was a poacher! Thanks Chef Jean-Pierre!❤️🥂