Found this guy about 2 weeks ago and my wife and I have watched almost all of Jimmy's videos. Being from Jersey and also Irish Italian Sicilian, wife is Jewish from Jersey as well, we find his recipes quite relaxing if that makes any sense, it can be hectic in an Italian kitchen lol. Thanks again, Jimmy 🤌💯👍🤘
@@SipandFeast Hi S&F. Awesome. I love lamb but do not have it very often. I also like pasta so much I find I've made too much sauce sometimes. But this was really cool. Finishing the pasta with the sauce is a nice touch. I've done this but not so good at it. Ragu is the bees knees.
Agreed but still he uses salt and animal fat a bit too much. Some times, he adds salt up to 4 times in a recipe. Here, he didn't drain the fat of the meat. Must be tastefull for sure but a bit off with the today's guidelines. But sure his cooking is mouthwatering. I just reduce the amount of salt and drains meats from their fat.
I love the digs at internet commenters about the "right" way to cook things. people get weird about cooking, especially Italian food. I like this channel because he always emphasizes making things how you like them and using the ingredients that are available/affordable.
I find it weird that Italian pasta cooking is so fussed about when the greatest benefit of Italian cooking is how modular the steps are. It's not like they are using really temperamental ingredients or methods like making a roux where a misstep can legitimately ruin the thing.
Absolutely, even if you want to make a scrambled eggs pasta (seen that video?) it's like wired but ok moment. I've substituted ingredients in classic Italian dishes countless times and almost never failed.
@@HellecticMojo in my opinion, the problem is that since Italian recipes are so easy, seeing them ruined by stupid mistakes can be frustrating, but if you put cilantro on ragu (for example), no one is going to smack the shit out of you, of course you can modify it.
For example, Gordon Ramsay carbonara is disgusting in my opinion. The recipe is simple: guanciale (or pancetta, or bacon whatever), eggs, pecorino, pepper, pasta. You can put whatever you want in it, but if you do, DON'T CALL IT CARBONARA. That video might be a joke, but imagine some one seeing that as a carbonara recipe for the first time in their life...
I'm constantly impressed by Sip and Feast. It's not just the amazing recipes, but mostly the fact that the host is so likeable, friendly and, for lack of a better word, real! How could anybody not like this guy! This channel needs to blow up - and it will!
@@SipandFeast Jim, do you have a background in acting? They say if you want someone who looks normal on camera, get an actor. Thanks for your videos, much appreciated.
I never understand why people post negative comments. If you don't like it, move on to the next 5 minute youtube video. I found your channel a few weeks ago and I've probably watched over 50 videos. I love them all. I'm from southeast Georgia. not italian but I love watching you teach me new things to cook. thank you!! f the haters!!
Is this guy good, or what? I’ve done some digging around in his channel and I gotta say I like his recipes and his style. No fuss, no muss, no BS “rules.” Every episode is a straightforward, delicious looking dish without demanding techniques or ingredients. Love it!
One "BS" rule thats definitely missing and it not "BS" is frying your vegetables and meat seperately. The roasting flavors on the meat are one of the most important parts of the flavor in this dish, and if you are going to fry your vegetables together with your meat you are either never gonna get a good roasting flavor out of the meat or you are going to absolutely nuke your vegetables
True what he said about eating bad meals. People picky and rude nowadays and then go on about how its tradition or whatever. When you're hungry you eat, and don't make a fuss if someone put the effort to cook up a meal if its not what it should be. Saying this as an italian who was offered alfredo with chicken and peas..
Im really enjoying your recipes. Ive lived in northern Jersey my whole life...its fun seeing someone who cooks with all the same basic brands that I cook with. Whenever I cook in the oven with a dutch oven I always put a piece of foil over the pot and then put the lid on....almost no evaporation and the bottom of the lid stays almost perfectly clean.
I like how he mentioned the order of cooking the veggies. As long as they’re the right consistency it shouldn’t matter. Plus, I find that carrots and celery take longer to soften than onions. Onions soften very quickly. Even with all three at the same time in the same pot at the same temperature. Or is it just me?
Tip for Europeans: Look at the country of origin on your tomato purée and crushed tomatoes. A lot of times even the low cost in-store brands are from Italy.
I will be making this. Too bad there are so many “food critics” that aren’t smart enough to use whatever ingredients “they” want rather than criticizing 🙄
That's why I like his channel and why I prefer cooking over baking. Baking is all about being precise. Cooking can be tailored to anyone's tastes. There are people in my family that don't like black pepper (the horror!) so guess what? I omit it for their dishes. These so called food critics probably don't cook much anyway because if they did, they would realize that cooks respect other cooks.
That awesome “short rib “ dish is on my Christmas dinner list . I’m making this dish your showing today , over the weekend 😍for my family , I can see their happy faces now ! I’m using ground beef in mine . Not sure I can find those tomatoes out here on the west coast , but I’ll search for them today ! Another great video 🤩😍
Very Berry, you can try Mutti or San Benito found at Smart & Final. Personally, I prefer San Benito. You can easily store remainder in spare jars on the fridge for future use.
@@francescacastiglione7094 thank you so much 😊 I would of never thought of smart and final ! I will check tomorrow 😍I will see if they have the San Benito Brand !
Gorgeous and delicious-looking Italian recipe, with great ingredients! I appreciate your no-nonsense approach and simplicity of cooking. As an added bonus is including the opinion of your little taste-tester guy at the end who is super adorable and precious! Keep these videos coming!
"You gotta let people cook the way they want to. If they cook you a horrible meal, you gotta eat it and you gotta smile - that's just the way it is." This made me instantly sub. More friends of mine would get into cooking if they had this kind of lax introduction to the hobby, where they can actually relax, experiment and enjoy themselves.
This has, honestly, become my favorite TH-cam channel. The recipes are amazing and the presentation is so enjoyable to watch. I have cooked several recipes and all turned out great. This channel needs to have WAY more subscribers!
Sip and Feast . I think u should change the name of the show! I know the finished recipe is good bcus one the kids shovelin it down nonstop, two I know it's good bcus i make it " allo stesso modo" ( the same way) . I watch your show when it comes 2 cooking delicious basic Italian American recipes! One more thing : I don't get it! What's happening 2 people ? My God! There arguing with u over what pomodore ( tomatoes u should be using ! You can't find better canned tomatoes for gravy/ sauce than the ones you're using which are : Cento San Marzano , Sclafani , and Nina ! There is one more that is : Tuttorusso , but other than that you're using the best tomatoe products in the stores! Sip n feast the problem is people gotta get a life! I love the shows. Still waiting on a tripe recipe!
I'm a relatively new fan to this channel but am totally hooked and find myself going back through the archives to see what other amazing recipes I might have missed! My two favorite things about every video are 1) that he makes cooking so accessible, and 2) that he always has his son try his food. Too much food content on TH-cam (and just the internet in general) has this very snobby tone to it and there's a lot of "there is only one right way or your food won't be *authentic*" kind of nonsense. I'm not trying to knock authenticity by any stretch, but while there are fundamentals for how cooking works (the science part) the rest is just about what you've got, what you like, and what you enjoy. I love that he shares his reasoning behind certain techniques or ingredients but at every turn encouraging people to do what works for them. And because kids can be picky as hell, having a kid eat and rate his food is perhaps the most accurate barometer you could ask for on whether or not a dish is worth making. Kudos all around! Gonna add this to my dinner rotation next week for sure.
Come S&F, you couldn't give me a break man ? It's the day after Thanksgiving, I gotta burn some calories. This looks so good I may have to put the calorie burning off a few more days. Love your content man ! My waistline does not !
This guy, Adam ragusea and Kenji are my 3 favorite TH-cam cooks. James is so great at speaking to the audience and so far I’ve had nothing but compliments from all the recipes of his I have made. Keep up the great work!
Thank you for the comments about people telling you what to put in or omit. I love the comment you made about going to a friends house for dinner and you don't particularl like the dish. You eat it, finish it and thank them for dinner. This something that I teach my kids and remind them before we go over to a friends for dinner!
I have to recommend everybody I mean everybody wants in their lifetime hop on your page try the short rib ragu life changing literate life changing I've never had pasta sauce that good
A nice variation is to get the meat in the pan first. Cook all of the water out and keep it cooking until it is well browned. Meat goes in first because if you do that with the veg in there it will burn. Too many people boiling their meats which is a shame since it adds much less flavor that way. Once browned then in with the veg and deglaze with the wine. Keep up the amazing content.
100%. As with his final step of cooking the sauce with the pasta for a couple of minutes, it tastes good without doing it, but is even better if you do.
I wasn't able to visit my family for Thanksgiving, so I made a few of your recipes and had a delicious Thanksgiving at home. I made lasagna, green beans w/ tomato sauce, and sautéed broccoli rabe. They came together in a snap, even the lasagna, which wasn't hard, just took some time. Thanks for all your hard work. I really appreciate how you make these recipes approachable for a complete novice.
So, I have tried about 6 of his recipes to date over the past year, and most, if not all have been keepers, and this ground lamb recipe is no different per my wife. When it comes to Italian food, he is my “go-to” guy now, bar none other. They are always simple to make, and I always get compliments from my guests - thank you! Needless to say, I love this channel and its ease of navigation and capturing his recipes… what can I say than to say, that James D. is a keeper too! 😊
@@SipandFeast For some reason I am always reluctant to use celery in a tomato sauce unless it is a soup. Carrots are good for sweetness but not celery - some leftover weirdness from my Sicilian grandmother.
love your show, flavors are great and the music is very good, it's calming and it relaxes dont change it, for me it's a big part, it's almost like meditating !
Hey Jim . three hours in the oven at what temp? Been watching your channel for a long time, and actually have made this but it's been a while. Your channel is the best, in my opinion!!
Ragus and Sunday sauce with meat always goes best with Mafaldine pasta. I love it with almost any sauce, but for meat sauces it is the best. No more papardelle for me. Look for Anna pasta online. It's made my Cento and they ship :)
Yum... I have all the ingredients in the house including the ground lamb! I wanted to do something different with the lamb, great suggestion! I'm off to the kitchen now!
SUGGESTION: My aunt use to make for Easter a leg of lamb with potatoes carrots and onions. She made cuts in the lamb and stuffed garlic, romano and I think oregano. It was amazing. A great holiday meal.
Best cooking videos I've found on youtube. I love the easy style and the constant reminder that there is a range of flexibility when cooking sauce-based dishes, like the lamb ragu featured in this one. My kids don't like lamb so I'll just substitute either beef, pork or veal and maybe backoff a little on the rosemary.
Again, I worked in the meat department at Whole Foods and that brand of ground lamb is trash. Get the 'in house' ground lamb, it's usually a blend of lamb shoulder and leg of lamb. Much better meat. Prepackaged ground meat is generally 'leftovers' from the initial butchering process. It's whatever wasn't used to create the primals (tongue, fat, trimmings, etc.). All that fat you took out was probably mostly water with some fat trimmed off the lamb when it was broken down. If you let the water cook off, the meat will get a really good 'crust' on it. Go for the 'in house' stuff because it's made from the actual primals. 80/20 and 85/15 ground beef is generally Chuck, 90/10 is generally sirloin and/or Teres Major, ground pork is generally ham and shoulder, ground lamb is generally leg and shoulder.
this was such a good watch that i immediately went to the store to buy stuff to make this. i took it out for the check at 1.5 hours and ohhh my gooooddddddddddddddd i ate half a bowl by itself and had to forcibly walk away from it after putting it back in the oven, this shit is GOOOOOOOOOOOOOOOOOOOD
Greeting to you, Mr LongIsland Man, your cooking classes are fantastic! Thank you so much for your great classes and your wonderful way of conveying to beginners how to cook Italian dishes. I have just one minor request or question: could you please teach us how to make some very delicious Italian dessert. When I was in Italy, I always have that very famous fruit salad, Macedonia? Could you please teach us how to make this too? Thanks again and greetings to you from B E R L I N D E U T S C H L A N D👋
Mr Sip. I just got round to making this. It was phenomenally good! I used minced lamb. Apart from browning the lamb separately first (sorry, I couldn't bring myself to do otherwise) I followed your method, ingredients and quantities to a tee. I even chilled it overnight before eating. This recipe is solid gold. I have to ask now, could I straightforward double all the ingredients to make a big batch for portion freezing?
That comment about the onions triggered me, lol There is no freaking way that could ruin a dish, first of all! You are completely right in that regard. As a Chef - and especially when I am making Family Meal for my Team - I think it's best to go Carrot, Celery and then Onion. Again, you're absolutely right in wanting to just get the vegetables soft, and I think that going from the most hearty to least is the prime way to do it. BUT! That's just me. LOVE your videos - don't know how I haven't subscribed before, but that has definitely been done now!
In my book, Rigatoni are the best Pasta for almost any sauce. Bolognese, pure tomatoe, Al arabiata, tomato+tuna, any pesto... Just 2 exceptions: Cream-ham-peas-Al-forno is best with tortellini, and Carbonara has to go with spagetti xDDD To me those rules are basically as important as basic human rights
Just want to thank you for the fantastic recipes you share and your very relaxed cooking style - your cooking style reminds me of my Sicilian Grandmother's cooking. I shared your Short Rib Ragu video with my wife and she just made it for me on my 60th birthday. What a wonderful and flavorful dish, so full of rich taste and very easy to make (according to my wonderful wife). Keep up the good work ! If you have a tripe recipe to share, I would love to see it. Best Regards, Don
anybody make ragu/bolognese sauces like this in an instant pot? Know it's not "traditional" but I bet it would work great based on how amazing every soup I've tried is. Probably 45 minutes from pressure up to pressure down vs 3-4 hours of stove/oven.
5:00 - Why "low sodium beef stock" when we are adding salt anyway? I noticed that recipes and presenters very often use "low sodium stock", "kosher salt" etc without any meaning behind it, as rote phrases. E.g. recipe specifies salt, measured in grams, to be dissolved, and then insists on kosher salt (which would kind of make sense if it was measured by volume - being coarser, kosher salt packs more lightly.) Later on, when you talk about replenishing evaporated water with beef stock, then low sodium _does_ make sense.
Try to add salt at the end, salt will toughen the ground mutton. Salting raw meat draws out the moisture and dehydrates it, making it tough when cooked,... trust me 😊😁... Besides lamb need extra seasoning unlike the beef (to avoid the raw-alike taste and odor) , i suggest adding couple of bay leaves, cinnamon powder, and nutmeg powder. Thanks all..
Looks and sounds really delicious. I can almost smell it. Now I’m hungry. Great presentation. I feel like we’ve been friends for along time. And this is the first time I’ve seen you. Well done.
Chef Guy: This pasta has more fat in it, had to remove some fat. Son: Whatever you say dad, you keep talking while I take this all up to my room. All jokes aside, great video, this is the first one I’ve seen from your channel and I’m impressed. In my house though, the roles are reversed, I’m the one who makes the food while my dad and brothers judge it.
I run out of words for your cooking style. Your artistry, teaching ability, videography the fact that your cooking looks delicious (I wish I could taste it), I don’t know. When you start your cooking school, I’m in. Good vid, great job.
I’ve gained 5 pounds just from watching your videos (haven’t actually eaten a thing yet, like a food version of a sympathetic pregnancy) and it was worth every single pound.
Well of course it's good - it's like a 3- hours cooked Bolognese with beef stock but I'd have added a good handful of garlic to this. But yes, I'd like to try this dish very soon. :)
If u make a soffrito Out of the veggies in the beginning, Ur basically cooking a Classic Bolognese how i know it From italy. I eat this stuff until i Explode haha
You sir, are the real deal. I can't say for sure, because I am not Italian, but I would bet my next paycheck that actual Italians would say use what you have around the house, or they wouldn't shame people for using the wrong canned tomatoes. So, yeah. You have the right mind set. Side note. I am vegan. But that food looked very tempting. 😂 I must be the worst vegan in the world. 😅
Hey paesan, made this again but with a few alterations. Used 1lb lamb and 1 lb bison, 1/2 stick of butter and peas. Everything else the same. Served over girelle pasta.
I really have come to love your channel - I like your personality. But, the guy was right - when you do the onions first you caramelize it and concentrate its sugars - otherwise your steaming all the veggies (same with the meat). They brake down easier as well and blind the flavors in a more smoother fashion. 🙏
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This guy is fantastic, from the way he talks to his audience to his cooking which is spot on . Thanks for producing all of you cooking ideas
Thanks so much!
Stan, exactly. I like his 'if you want to add more do it, if you don't like it don't put it in' attitude.
Found this guy about 2 weeks ago and my wife and I have watched almost all of Jimmy's videos. Being from Jersey and also Irish Italian Sicilian, wife is Jewish from Jersey as well, we find his recipes quite relaxing if that makes any sense, it can be hectic in an Italian kitchen lol. Thanks again, Jimmy 🤌💯👍🤘
@@SipandFeast Hi S&F. Awesome. I love lamb but do not have it very often. I also like pasta so much I find I've made too much sauce sometimes. But this was really cool. Finishing the pasta with the sauce is a nice touch. I've done this but not so good at it. Ragu is the bees knees.
Agreed but still he uses salt and animal fat a bit too much. Some times, he adds salt up to 4 times in a recipe. Here, he didn't drain the fat of the meat. Must be tastefull for sure but a bit off with the today's guidelines. But sure his cooking is mouthwatering. I just reduce the amount of salt and drains meats from their fat.
I love the digs at internet commenters about the "right" way to cook things. people get weird about cooking, especially Italian food. I like this channel because he always emphasizes making things how you like them and using the ingredients that are available/affordable.
Thanks very much!
I find it weird that Italian pasta cooking is so fussed about when the greatest benefit of Italian cooking is how modular the steps are. It's not like they are using really temperamental ingredients or methods like making a roux where a misstep can legitimately ruin the thing.
Absolutely, even if you want to make a scrambled eggs pasta (seen that video?) it's like wired but ok moment. I've substituted ingredients in classic Italian dishes countless times and almost never failed.
@@HellecticMojo in my opinion, the problem is that since Italian recipes are so easy, seeing them ruined by stupid mistakes can be frustrating, but if you put cilantro on ragu (for example), no one is going to smack the shit out of you, of course you can modify it.
For example, Gordon Ramsay carbonara is disgusting in my opinion. The recipe is simple: guanciale (or pancetta, or bacon whatever), eggs, pecorino, pepper, pasta. You can put whatever you want in it, but if you do, DON'T CALL IT CARBONARA. That video might be a joke, but imagine some one seeing that as a carbonara recipe for the first time in their life...
I'm constantly impressed by Sip and Feast. It's not just the amazing recipes, but mostly the fact that the host is so likeable, friendly and, for lack of a better word, real! How could anybody not like this guy! This channel needs to blow up - and it will!
I really appreciate that!
@@SipandFeast Jim, do you have a background in acting? They say if you want someone who looks normal on camera, get an actor. Thanks for your videos, much appreciated.
No background. But thanks for the compliment!
Yeah, it's a terrific channel.
I never understand why people post negative comments. If you don't like it, move on to the next 5 minute youtube video. I found your channel a few weeks ago and I've probably watched over 50 videos. I love them all. I'm from southeast Georgia. not italian but I love watching you teach me new things to cook. thank you!! f the haters!!
Thanks so much!
Is this guy good, or what? I’ve done some digging around in his channel and I gotta say I like his recipes and his style. No fuss, no muss, no BS “rules.” Every episode is a straightforward, delicious looking dish without demanding techniques or ingredients. Love it!
Thanks! I am very much anti the my rules or it's wrong crowd. This makes it hard for me to watch most other channels.
One "BS" rule thats definitely missing and it not "BS" is frying your vegetables and meat seperately. The roasting flavors on the meat are one of the most important parts of the flavor in this dish, and if you are going to fry your vegetables together with your meat you are either never gonna get a good roasting flavor out of the meat or you are going to absolutely nuke your vegetables
Like my grandma would say, “it’s your kitchen Your the boss in your kitchen, you cook like you want…
Great recipe as usual! I like how you encourage people to be sensible and to think for themselves throughout your videos. It's a much needed energy
Thanks very much!
That's what makes his channel most appealing.
My husband made this recipe and I’m gonna tell you right now, it’s the best red sauce pasta recipe I have ever had! Delish!
"You gotta eat it and you gotta smile - that's how it is". You're a national treasure, man, that's how it is. Godspeed!
True what he said about eating bad meals. People picky and rude nowadays and then go on about how its tradition or whatever. When you're hungry you eat, and don't make a fuss if someone put the effort to cook up a meal if its not what it should be. Saying this as an italian who was offered alfredo with chicken and peas..
Im really enjoying your recipes. Ive lived in northern Jersey my whole life...its fun seeing someone who cooks with all the same basic brands that I cook with. Whenever I cook in the oven with a dutch oven I always put a piece of foil over the pot and then put the lid on....almost no evaporation and the bottom of the lid stays almost perfectly clean.
That's a great tip! Thanks for liking the recipes.
Very nice recipe. And the unpretentious, no-nonsense attitude is the best!
I like how he mentioned the order of cooking the veggies. As long as they’re the right consistency it shouldn’t matter. Plus, I find that carrots and celery take longer to soften than onions. Onions soften very quickly. Even with all three at the same time in the same pot at the same temperature. Or is it just me?
It doesn't really matter for a dish like this where you are just sweating them and putting no color on the veggies.
Tip for Europeans: Look at the country of origin on your tomato purée and crushed tomatoes. A lot of times even the low cost in-store brands are from Italy.
Very pleased the TH-cam algorithm sent me to this page! Great content and even better recipes.
Thanks very much and welcome to the channel!
I will be making this. Too bad there are so many “food critics” that aren’t smart enough to use whatever ingredients “they” want rather than criticizing 🙄
They are so certain of things it makes me laugh. I like to give options so that everyone can make these dishes. I hope you enjoy the recipe!
That's why I like his channel and why I prefer cooking over baking. Baking is all about being precise. Cooking can be tailored to anyone's tastes. There are people in my family that don't like black pepper (the horror!) so guess what? I omit it for their dishes. These so called food critics probably don't cook much anyway because if they did, they would realize that cooks respect other cooks.
That awesome “short rib “ dish is on my Christmas dinner list . I’m making this dish your showing today , over the weekend 😍for my family , I can see their happy faces now ! I’m using ground beef in mine . Not sure I can find those tomatoes out here on the west coast , but I’ll search for them today ! Another great video 🤩😍
Any quality tomatoes can be used. Thanks for liking the video and I hope you enjoy both this one and the short rib ragu.
Where is the video for the Christmas dinner… I may want to try that one as well !
Very Berry, you can try Mutti or San Benito found at Smart & Final. Personally, I prefer San Benito. You can easily store remainder in spare jars on the fridge for future use.
@@EvaJ976 it’s a couple of video back , the video with the shredded pork and very thick pasta 🍝 😋 it’s called “The Ragu to end all Ragues “
@@francescacastiglione7094 thank you so much 😊 I would of never thought of smart and final ! I will check tomorrow 😍I will see if they have the San Benito Brand !
Gorgeous and delicious-looking Italian recipe, with great ingredients! I appreciate your no-nonsense approach and simplicity of cooking. As an added bonus is including the opinion of your little taste-tester guy at the end who is super adorable and precious! Keep these videos coming!
"You gotta let people cook the way they want to. If they cook you a horrible meal, you gotta eat it and you gotta smile - that's just the way it is."
This made me instantly sub. More friends of mine would get into cooking if they had this kind of lax introduction to the hobby, where they can actually relax, experiment and enjoy themselves.
100% THIS.
"ya gotta eat it, and ya gotta smile" (TRUTH)
Looks delicious! Is there a reason you’re not adding garlic?
This has, honestly, become my favorite TH-cam channel. The recipes are amazing and the presentation is so enjoyable to watch. I have cooked several recipes and all turned out great. This channel needs to have WAY more subscribers!
Sip and Feast . I think u should change the name of the show! I know the finished recipe is good bcus one the kids shovelin it down nonstop, two I know it's good bcus i make it " allo stesso modo" ( the same way) . I watch your show when it comes 2 cooking delicious basic Italian American recipes!
One more thing : I don't get it! What's happening 2 people ? My God! There arguing with u over what pomodore ( tomatoes u should be using ! You can't find better canned tomatoes for gravy/ sauce than the ones you're using which are : Cento San Marzano , Sclafani , and Nina ! There is one more that is : Tuttorusso , but other than that you're using the best tomatoe products in the stores! Sip n feast the problem is people gotta get a life! I love the shows. Still waiting on a tripe recipe!
Great channel we discovered keep it up from a fellow NYer foodie
Thanks and welcome!
I'm a relatively new fan to this channel but am totally hooked and find myself going back through the archives to see what other amazing recipes I might have missed! My two favorite things about every video are 1) that he makes cooking so accessible, and 2) that he always has his son try his food. Too much food content on TH-cam (and just the internet in general) has this very snobby tone to it and there's a lot of "there is only one right way or your food won't be *authentic*" kind of nonsense. I'm not trying to knock authenticity by any stretch, but while there are fundamentals for how cooking works (the science part) the rest is just about what you've got, what you like, and what you enjoy. I love that he shares his reasoning behind certain techniques or ingredients but at every turn encouraging people to do what works for them. And because kids can be picky as hell, having a kid eat and rate his food is perhaps the most accurate barometer you could ask for on whether or not a dish is worth making.
Kudos all around! Gonna add this to my dinner rotation next week for sure.
Really appreciate this comment and welcome to the channel!
Come S&F, you couldn't give me a break man ? It's the day after Thanksgiving, I gotta burn some calories. This looks so good I may have to put the calorie burning off a few more days. Love your content man ! My waistline does not !
Lol thanks! I could of went for the leftover turkey videos, but I figured why not something a little different.
This guy, Adam ragusea and Kenji are my 3 favorite TH-cam cooks. James is so great at speaking to the audience and so far I’ve had nothing but compliments from all the recipes of his I have made. Keep up the great work!
Thank you for the comments about people telling you what to put in or omit. I love the comment you made about going to a friends house for dinner and you don't particularl like the dish. You eat it, finish it and thank them for dinner. This something that I teach my kids and remind them before we go over to a friends for dinner!
Can you imagine the nerve of someone telling YOU how to cook (@2:09) - lolololololol.
lol right!
I have to recommend everybody I mean everybody wants in their lifetime hop on your page try the short rib ragu life changing literate life changing I've never had pasta sauce that good
100%! I made it over Thanksgiving and it was insane.
You really make cooking entertaining. Just like the Food Channel did years ago. Keep up the good work. And yes, this looks so yummy.
Thanks so much! I appreciate the feedback and I actually loved the Food network back then lol.
If you don't want to use wine use a splash of balsamic vinegar as its for the acidity because of the tomatoes.
so likeable, friendly and sensible
A nice variation is to get the meat in the pan first. Cook all of the water out and keep it cooking until it is well browned. Meat goes in first because if you do that with the veg in there it will burn. Too many people boiling their meats which is a shame since it adds much less flavor that way. Once browned then in with the veg and deglaze with the wine. Keep up the amazing content.
100%. As with his final step of cooking the sauce with the pasta for a couple of minutes, it tastes good without doing it, but is even better if you do.
I wasn't able to visit my family for Thanksgiving, so I made a few of your recipes and had a delicious Thanksgiving at home. I made lasagna, green beans w/ tomato sauce, and sautéed broccoli rabe. They came together in a snap, even the lasagna, which wasn't hard, just took some time. Thanks for all your hard work. I really appreciate how you make these recipes approachable for a complete novice.
Glad you enjoyed them all. My intent is to make most recipes fairly easy and under 10 ingredients or so.
What's the difference between lamb and beef? Ive never had lamb before..
I’m making a similar meat sauce to go inside a lasagne today! The mirepoix makes such a difference! I need to try your version :)
I love it. No pressure do what you want. Thank you.
Thank you very much!
I can't wait to try this one, thanks for sharing ! What temperature in the oven ? Low i guess...
I'm sorry if I didn't specify. It should be 300f, but you could go even lower at about 275f if you have the time.
So, I have tried about 6 of his recipes to date over the past year, and most, if not all have been keepers, and this ground lamb recipe is no different per my wife. When it comes to Italian food, he is my “go-to” guy now, bar none other. They are always simple to make, and I always get compliments from my guests - thank you!
Needless to say, I love this channel and its ease of navigation and capturing his recipes… what can I say than to say, that James D. is a keeper too!
😊
I prefer a chuck roast for a ragu but you gave me some new ideas
No doubt a chuck roast is awesome for ragu.
@@SipandFeast For some reason I am always reluctant to use celery in a tomato sauce unless it is a soup. Carrots are good for sweetness but not celery - some leftover weirdness from my Sicilian grandmother.
I get that too. My Grandmother never used celery in her sauce or ragu either.
I actualy made it and its really good i did it with beef and added a tiny bit of oregano.
love your show, flavors are great and the music is very good, it's calming and it relaxes dont change it, for me it's a big part, it's almost like meditating !
Thanks very much! I think I found a niche that people like, so I plan on sticking with the format.
This is by far the best food channel out there!! I do know for sure that your kids are very happy!! Can not wait to try this recipe!!!
Thanks so much! I hope you enjoy it.
You really don’t watch much else do you LOL
No reason to put the onions in first. It's a mirapoix and they sell them already cut up in a bag at Wegmans for a reason.
I know that. But you'd be surprised with some of the comments I get lol.
@@SipandFeast They probably don't even cook. SMH.
Love watching this guy cook... So down to earth and real. Awesome recipes!!!
Hey Jim . three hours in the oven at what temp? Been watching your channel for a long time, and actually have made this but it's been a while. Your channel is the best, in my opinion!!
Good question, I’m looking for that too.
Ragus and Sunday sauce with meat always goes best with Mafaldine pasta. I love it with almost any sauce, but for meat sauces it is the best. No more papardelle for me. Look for Anna pasta online. It's made my Cento and they ship :)
I once tried using passata. Very bad idea. The sauce came out so sour and acidic. Couldn't even eat it.
Jim, on your ground lamb ragu I was curious as to why you left out the garlic? So as not to overpower the taste of the lamb? Thanks.
I switch up things constantly and try to mix it up. If you like garlic, by all means add it in there.
I made this today and, while I don't think I did it as well as shown here, it was still amazing. Thanks for putting out these videos.
Yum... I have all the ingredients in the house including the ground lamb! I wanted to do something different with the lamb, great suggestion! I'm off to the kitchen now!
I hope you enjoy it!
@@SipandFeast 🐑 should be a great dinner tonight! Thanks!
@8:53 I really leaned forward and tried to smell it 😂 it just looks so good.
Are you from New York cause you got that Boston accent.
Yes I am from Long Island.
@@SipandFeast I thought so, and sorry for the bad attempt at a joke
SUGGESTION: My aunt use to make for Easter a leg of lamb with potatoes carrots and onions. She made cuts in the lamb and stuffed garlic, romano and I think oregano. It was amazing. A great holiday meal.
That sounds great!
I'd like to make this one but I'm throwing in some garlic & smoked paprika.
Sounds great!
Just curious on garlic, is that optional in this or intentionally left out? Doesnt go with lamb perhaps?
It is left out intentionally. By all means add as much as you like.
No garlic??
I love this guy. He's just a dude!
Brilliant, as always. Thanks for taking the time and trouble to make this video.
Thank you! I appreciate you watching.
Very good use Vino Bianco next time
Best cooking videos I've found on youtube. I love the easy style and the constant reminder that there is a range of flexibility when cooking sauce-based dishes, like the lamb ragu featured in this one. My kids don't like lamb so I'll just substitute either beef, pork or veal and maybe backoff a little on the rosemary.
I really appreciate it!
Great recipe! Question: What type of heating element is that?
Thanks! It is butane burner. It's linked in my shop in the description above.
This sounds great! Lamb is my favorite.
Thanks very much!
As my grandma would say, It’s your kitchen you cook like you want…
Hope you had a wonderful Thanksgiving! 🦃
You too!!
Excellent recipe. I love Lamb Ragu,. I used lamb stock rather than beef. More Than Gourmet Glace D'agneau Gold, Roasted Lamb Stock
Again, I worked in the meat department at Whole Foods and that brand of ground lamb is trash. Get the 'in house' ground lamb, it's usually a blend of lamb shoulder and leg of lamb. Much better meat. Prepackaged ground meat is generally 'leftovers' from the initial butchering process. It's whatever wasn't used to create the primals (tongue, fat, trimmings, etc.). All that fat you took out was probably mostly water with some fat trimmed off the lamb when it was broken down. If you let the water cook off, the meat will get a really good 'crust' on it. Go for the 'in house' stuff because it's made from the actual primals. 80/20 and 85/15 ground beef is generally Chuck, 90/10 is generally sirloin and/or Teres Major, ground pork is generally ham and shoulder, ground lamb is generally leg and shoulder.
Amazing! 👉😋....I love the way you cook!..... Glad I found this channel! 💙
this was such a good watch that i immediately went to the store to buy stuff to make this. i took it out for the check at 1.5 hours and ohhh my gooooddddddddddddddd i ate half a bowl by itself and had to forcibly walk away from it after putting it back in the oven, this shit is GOOOOOOOOOOOOOOOOOOOD
"you gotta eat it and you gotta smile". That actually made me smile. You got a sub from me my man.
Thanks very much and welcome to the channel!
Greeting to you, Mr LongIsland Man, your cooking classes are fantastic! Thank you so much for your great classes and your wonderful way of conveying to beginners how to cook Italian dishes.
I have just one minor request or question: could you please teach us how to make some very delicious Italian dessert. When I was in Italy, I always have that very famous fruit salad, Macedonia? Could you please teach us how to make this too?
Thanks again and greetings to you from
B E R L I N
D E U T S C H L A N D👋
Mr Sip. I just got round to making this. It was phenomenally good! I used minced lamb. Apart from browning the lamb separately first (sorry, I couldn't bring myself to do otherwise) I followed your method, ingredients and quantities to a tee. I even chilled it overnight before eating. This recipe is solid gold.
I have to ask now, could I straightforward double all the ingredients to make a big batch for portion freezing?
Thumbs up for realness.
That comment about the onions triggered me, lol
There is no freaking way that could ruin a dish, first of all! You are completely right in that regard. As a Chef - and especially when I am making Family Meal for my Team - I think it's best to go Carrot, Celery and then Onion. Again, you're absolutely right in wanting to just get the vegetables soft, and I think that going from the most hearty to least is the prime way to do it. BUT! That's just me. LOVE your videos - don't know how I haven't subscribed before, but that has definitely been done now!
In my book, Rigatoni are the best Pasta for almost any sauce. Bolognese, pure tomatoe, Al arabiata, tomato+tuna, any pesto... Just 2 exceptions: Cream-ham-peas-Al-forno is best with tortellini, and Carbonara has to go with spagetti xDDD To me those rules are basically as important as basic human rights
Just want to thank you for the fantastic recipes you share and your very relaxed cooking style - your cooking style reminds me of my Sicilian Grandmother's cooking. I shared your Short Rib Ragu video with my wife and she just made it for me on my 60th birthday. What a wonderful and flavorful dish, so full of rich taste and very easy to make (according to my wonderful wife). Keep up the good work ! If you have a tripe recipe to share, I would love to see it. Best Regards, Don
anybody make ragu/bolognese sauces like this in an instant pot? Know it's not "traditional" but I bet it would work great based on how amazing every soup I've tried is. Probably 45 minutes from pressure up to pressure down vs 3-4 hours of stove/oven.
This guy became MY chef when he said "Don't waste your $ on very expensive Olive oil ,you can use Canola for many dishes" That's honesty !
That Ragu with the short ribs was the bomb!
5:00 - Why "low sodium beef stock" when we are adding salt anyway? I noticed that recipes and presenters very often use "low sodium stock", "kosher salt" etc without any meaning behind it, as rote phrases. E.g. recipe specifies salt, measured in grams, to be dissolved, and then insists on kosher salt (which would kind of make sense if it was measured by volume - being coarser, kosher salt packs more lightly.)
Later on, when you talk about replenishing evaporated water with beef stock, then low sodium _does_ make sense.
Try to add salt at the end, salt will toughen the ground mutton. Salting raw meat draws out the moisture and dehydrates it, making it tough when cooked,... trust me 😊😁... Besides lamb need extra seasoning unlike the beef (to avoid the raw-alike taste and odor) , i suggest adding couple of bay leaves, cinnamon powder, and nutmeg powder. Thanks all..
Looks and sounds really delicious. I can almost smell it. Now I’m hungry. Great presentation. I feel like we’ve been friends for along time. And this is the first time I’ve seen you. Well done.
Love it😂 “you gotta eat it ya gotta smile” great recipes, Always loving your work sir!
Chef Guy: This pasta has more fat in it, had to remove some fat.
Son: Whatever you say dad, you keep talking while I take this all up to my room.
All jokes aside, great video, this is the first one I’ve seen from your channel and I’m impressed. In my house though, the roles are reversed, I’m the one who makes the food while my dad and brothers judge it.
I run out of words for your cooking style. Your artistry, teaching ability, videography the fact that your cooking looks delicious (I wish I could taste it), I don’t know. When you start your cooking school, I’m in. Good vid, great job.
Really appreciate that, thank you!
I’ve gained 5 pounds just from watching your videos (haven’t actually eaten a thing yet, like a food version of a sympathetic pregnancy) and it was worth every single pound.
Ground lamb is Awesome. For me, ground lamb makes a very delicious burger. Try it. You wont be disappointed.
Two words crucial to Italian cooking, “that’s okay”, it doesn’t have to be exact. Just cook with love and enjoy the process.
Well of course it's good - it's like a 3- hours cooked Bolognese with beef stock but I'd have added a good handful of garlic to this. But yes, I'd like to try this dish very soon. :)
If u make a soffrito Out of the veggies in the beginning, Ur basically cooking a Classic Bolognese how i know it From italy.
I eat this stuff until i Explode haha
I would much rather be invited to his home to enjoy a meal than Gordon Ramsay's or any other so called "CHEF'S".
We used ground bear..lol.
I'd like to buy just one or two sticks of celery instead of a whole bunch. Sprouts in my neighborhood has pre-dice mirepoix. But it costs a bit more.
You sir, are the real deal. I can't say for sure, because I am not Italian, but I would bet my next paycheck that actual Italians would say use what you have around the house, or they wouldn't shame people for using the wrong canned tomatoes. So, yeah. You have the right mind set.
Side note. I am vegan. But that food looked very tempting. 😂 I must be the worst vegan in the world. 😅
Hey paesan, made this again but with a few alterations. Used 1lb lamb and 1 lb bison, 1/2 stick of butter and peas. Everything else the same. Served over girelle pasta.
I really have come to love your channel - I like your personality.
But, the guy was right - when you do the onions first you caramelize it and concentrate its sugars - otherwise your steaming all the veggies (same with the meat). They brake down easier as well and blind the flavors in a more smoother fashion. 🙏
I don't think I've ever used passata. Every time I've thought about it, I've defaulted to Mutti Polpa tomatoes instead. Bit of texture.
Lamb is (overpriced) expensive here, so i just make beef ragu like this. Simple and beautiful.
WOW your little dude has GROWN lol
Its amazing and beautiful thing.