Set It And Forget It Sunday Sauce
ฝัง
- เผยแพร่เมื่อ 30 ก.ย. 2024
- Today we're making one of my favorite easy meals. This Sunday sauce with shredded pork is so flavorful and really simple to make. The best part is you'll have enough leftover sauce for another pound of pasta. I hope you enjoy this pork sauce with pappardelle.
WATCH MORE COMFORTING PASTA RECIPES!
• Comforting Pasta Recip...
SUPPORT ON PATREON:
/ sipandfeast
MY AMAZON STORE (This is an affiliate link)
www.amazon.com...
SUNDAY SAUCE WITH SHREDDED PORK
Ingredients
1 pound pasta
2.5 pounds boneless pork loin
1 medium onion - diced
4 ounces pancetta - diced
2 tablespoons olive oil
3 ounces tomato paste (half of standard can)
3 (28) ounce cans plum tomatoes - hand crushed or blender pulsed
1 cup dry white wine
Salt and pepper to taste
Lots of grated Pecorino Romano cheese - for serving
Instructions
1. Cut the pork loin into 2 pieces if necessary (it needs to fit in the pot to be seared) and set aside.
2. Heat a large heavy pot to medium heat and add the olive oil and the pancetta. Cook until the pancetta renders most of its fat (about 8 minutes). Remove the pancetta with a slotted spoon.
3. Pat the pork dry then season on all sides with salt and pepper then place into the pot and sear until brown on all sides. If using two pieces, sear one at a time. Remove the pork loin and set aside.
4. Turn heat down to low and add the onions. Cook until soft and translucent (about 5-7 minutes) then add in the tomato paste and cook for 5 minutes longer stirring frequently.
5. Next add in the wine, turn heat to medium-high, and cook for about 5 minutes to burn off the alcohol and reduce the liquid. Using a wooden spoon scrape all the brown bits off the bottom of the pot.
6. Add the plum tomatoes into the pot and stir it all together and bring to a simmer. Once simmering add in the pork and cover leaving the lid slightly cracked. Turn down the heat to low and cook until tender (about 5 hours). Make sure to stir every 15-20 minutes to avoid sticking. Alternatively, if using a Dutch oven, cover and cook in the oven at 300f until tender.
7. Once the pork is fork tender and pretty much falling apart, remove it to a cutting board and chop it up or shred with 2 forks. Return the pork to the pot, mix together, and taste test. Adjust salt and pepper to desired taste and continue to cook the sauce on a very low heat while boiling pasta.
8. Cook pasta in a large pot of salted water (2 tablespoons kosher salt) until almost al dente. Heat a large clean pan to medium-low heat and once hot, spoon 3 cups of the pork sauce into the pan. Add the almost al dente pasta to the sauce and mix it together and/or flip so that the sauce sticks to the pasta. If the pasta is too dry add a bit more of the sauce and/or a splash of pasta water. Once the pasta is cooked through remove from heat and serve. Extra sauce can be served on the table for anyone who would like more or for bread dipping. Serve with lots of grated Pecorino Romano cheese. Enjoy!
NOTE: Makes enough for 2 pounds of pasta. Save the rest in the fridge for up to 3 days or freeze for up to 3 months.
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
Dude I love your laid-back vibe. Also, I freakin loved you mentioning how important fun is to cooking!
Thanks! It's got to be enjoyable to become a regular thing. Otherwise it's back to chick-fil-a lol.
indeed! i agree! and it's true! Most of the joy of cooking is in doing it! :-D Then the eating "completes the picture".
If you’re not having fun while cooking then you’re just making food.
Honestly, this is the vid that made me subscribe. The idea of "This is a starting point, make it your own" really gets to the root of why I love cooking
-A garlic lover
Thanks very much!
I made a Julia Child recipe and after two attempts I finally made it more to my taste and with a ton of mushrooms, suddenly everything fit into place and the chicken breast was so tender. Making a dish your own is important especially after figuring out the base recipe.
100% this is why I love this channel. It's all about making it your own.
Thanks to the TH-cam watch algorithm and SEVERAL feed recommendations later I am now obsessed with and LOVE your channel. Effortless watching, unpretentious and wholesome delivery of outstanding dishes. Can't wait for the piccata recipe 👍 Much respect and congrats on your success so far from my little part of the world here in South Wales 🏴
Thank you so much! I'm glad you're here and enjoying the recipes.
&75
I really hope that your channel blows up soon. You have an amazing channel and delicious recipes.
I appreciate you watching and thanks for the support!
Thumbs up the very moment you start talking about "fun" in cooking. That's it!
All the best!
Thanks so much!
Found this channel a few days ago and lovin the recipes and general vibe you give off. Also like how you're not too strict on what's right or wrong so people can take your base recipe and add their own twist.
I am 100% against the channels that are strict with ingredients or micro weighing them. There is no fun or love in that style cooking. Plus there is no learning. I appreciate you watching and thanks for the feedback.
@@SipandFeast just found you through CJ!
I just found this channel also. I agree, great recipes and pretty mellow and laid back attitude @Sip and Feast Keep it up man, you got another subscriber here!
0
I love Jim’s philosophy of making these dishes our own. Makes it fun and delicious
This looks incredible! I love the simplicity and your emphasis on recipe flexibility. Just discovered your channel today and I am already hooked. So many different dishes you've showcased that I want to try. Thank you and keep it up!
Thanks very much and welcome to the channel!
WELL, gotta try this one, too! Thanks as always!
The production of these videos are amazing! and the recipes are simple yet delicious! so glad I found this channel!
Thanks so much! Appreciate you watching and welcome to the channel!
My first shot at one of your recipes.
Just finished making this…. I know I needed some salt at the end…. absolutely love the flavors. Love your easy style Jim. Keep up the good work. Only problem I have now, is what recipe to try next.
Thanks very much! If you like this type of food I recommend watching the Sunday sauce series:th-cam.com/play/PL0QyikC1o6v0h-8NM4Y8TeWgQ8V2rv-zn.html and the meat sauce series:th-cam.com/play/PL0QyikC1o6v2IA68LB_Kp8AWShDOSyyjV.html. Hope you enjoy!
Amazing thank you so much 🙂😌😊😊😊
Thanks for watching!
I shit you not, with the one pot pasta technique, this made 18 portions. As a student i can't thank you enough.
Made this today and it was terrific. Each Sunday I make another of Jim's recipes--all have been perfect!
I’m loving your channel! I’m also Italian American, grew up in Massapequa Park and this is our family food too! Nothing better. You definitely are a great cook..thanks for sharing! 🍝
Thanks! I really focus just on the food NY/NJ people ate growing up. Massapequa area has some of the best Italian shops in all of Long Island. I used to go to A&S often when I lived in Farmingdale years ago.
@@SipandFeast yes!!! Exactly same food. I know exactly what it tastes like when I see you cook lol. My aunt used to work at A&S pork store. I’m in Florida now many years, we don’t have those stores or great restaurants here…Homemade is soooo much better.
I decided to try this for the whole family when we got together for Christmas this year. I'm pretty amateur at the cooking thing but our Mother passed this year and nobody else seemed to take the lead on making a nice dinner? I simply went to the local market, picked up all the ingredients in 15 minutes and gave myself 6 hours to get it done. I did it on the stove top and we me stirring the sauce every 15-20 minutes it made me look like I really knew how to cook lol......The aroma in the kitchen was amazing and my family ABSOLUTELY LOVED it!! Thanks so much Jim.
Dude I love your laid-back vibe. Also, I freakin loved you mentioning how important fun is to cooking!
Sclafani. Good enough for Rao's restaurant, good enough for me! I wish the they made the really big cans.
YOU sir need a TV show....this is my new go to cooking source....
Thanks so much!
Oh geez this looks so good. Loving this channel. I made the sausage/cream sauce recipe twice this week. I would make this today, but we should probably wait a few days in-between pasta dishes :)
Literally he s the bob ross of cooking and i love it.
4:06: Jim: modeling his theory of mind skills😊
filmography, lights, action, camera, audio, timing, editing incredible. The kids make the show.
Thank you very much!
My humble opinion: your recipes that require hours of cooking demand a cast iron Dutch oven. Nothing else can provide the even heat at low temperatures. It provides a superior high and medium heat cooking surface for the initial searing of meat and sweating the vegetables. You can spend a little or a lot on cast iron pots. My view is that they will last forever so you might as well invest in a really good brand.
You're pretty much correct, though this dish can be made on the stovetop in a regular pot with frequent stirring. The Dutch oven I'm using is a no name brand 6 quart size. I'm just careful when cleaning it and avoid using metal cooking tools that can scratch the enameled layer.
Yeah, I agree. I just bought a nice new deep dutch oven. Perfect for cold weather dishes.
In my humble opinion, as an Italian, everything is ok until you mix what could be an excellent second course with pasta: the sauce is already more than tasty, especially after 4 and a half hours of cooking ..., why then to add meat to pasta?
Moreover, if you do not have the appetite of a wolf who has not eaten for months, that meat accompanied by a little sauce, can be kept in a refrigerator for a few days and be a great meal.
No need to be humble about your opinion. I am not Italian, but I think by long study and practice I've learned the Italian way of thinking about pasta. Most critically, the difference is that Italians really do appreciate the pasta for what it is in itself, whereas Americans tend to view it as a neutral vehicle to carry the sauce. On the whole, the Italian way strikes me as tastier, bringing more layers and complexity to a meal. I might go so far as to tie the loin before cooking it in the sauce, thus making sure it stays whole and can be sliced as secondo, along with contorno, perhaps green beans, or how about stuffed artichokes?
Jim!!! Nice work…I’m learning a lot from your videos, so glad I recognized you from the old days and began watching…this one inspired me to finish my Christmas Eve sauce in the oven the way you just did, whole house smells amazing. And I appreciate you saying we should make the recipes our own, I do that all the time 👍🏻🤙🏻
Thanks Patrick! Merry Christmas!
When you were pulling the pork apart, I was thinking that would be great on a good hoagie roll with some mozzarella on it. Might have to try that in the near future. And I’ll definitely try it with pasta.
OMG! You discovered something great! This is why I love the comment section. Trying!!!!
I love 💕 this channel… reminds me of Sunday dinners with family and friends (as an Italian American Sunday dinner is something we look forward too) but it’s refreshing to see a relatable person showing everyone these delicious recipes.
Thank you very much! It's the most important meal of the week.
Jim, this looks like Italian pulled pork :)
I'd say so. I normally just cook the pork in chunks and serve it on the side. But it's great this way too with a bunch of grated Pecorino Romano at the end.
Jim, I absolutely love all of your videos! You're presentations are without question, extremely informative. Keep up the great work.
I could smell that from here. I customize my sauce with meatballs sausage and neck bones. Tasty sauce recipe. Thanks
Thank you! Love both of those in Sunday sauce.
Jimmy, James, awesome video my friend! U cook with love, just like my nonna use to. Love the channel.
Thanks so much! Appreciate you watching and commenting.
Does regular olive oil give flavor to a dish? What's the difference between regular olive oil and extra virgin? Also I really enjoy your videos and I can't thank you enough for putting this content out there!
Thanks for liking the videos. I cook with regular olive oil, extra virgin, and I use a special extra virgin for finishing. Extra virgin olive oil is more flavorful than regular. For a dish like this, I just start with a touch of regular olive oil. A good inexpensive brand is Filippo Berio. Costco sells it along with their own house versions. It is the best place to buy olive oil for the price imo.
@2:10 I know what you really meant, but you *do* need a Dutch Oven. It maybe the most versatile pieces of cookware. Check even Facebook Marketplace for used ones if you're low on money, they hold up like tanks.
Also, I heard they put basil in canned tomatoes to help cut the acidity in the flavor. Have no idea if that’s true or not. Do they? Oh, and I have a tip.
TIP: If anyone has an Odd Lot/OddJob/Job Lot/Big Lots type place, there’s a good chance they sell good but cheap and even specialty canned tomatoes. Only catch is check the date to make sure they’re not too old. Even Marshall’s/HomeGoods/TJ Maxx has some nicer canned and jarred foodstuff, especially in Italian cuisine.
It can be done on the stove top, but it takes the "set it and forget it" out of the recipe for sure. Great tips on where to buy ingredients and even the cookware. My wife always brings home some good finds at Home Goods. She recently purchased some great egg fettuccine there and a while back got me a great All-Clad roasting pan that I've used in some videos.
I made this for Christmas Eve. Absolutely amazing! The whole family loved it! Cheers to you.
Great to hear!
I enjoy watching your videos so much! thank you for bringing joy to cooking. my mom taught me how to cook, and we never used a written recipe, there were no hard rules, she learned how to cook from my nanna when she married my dad, so most of what she learned to cook was Italian American. the first video of yours I watched was your pasta al limone, and I've been hooked since then! 😁
Thanks very much! I am trying to make these recipes stress free and enjoyable. I appreciate the feedback and am glad you're liking the vids!
When I boil my pasta I add a little oil to my water, it helps the pasta to not stick together. You are right my Italian Grandfather use to add pork to his sauce and I do that myself as well, I love it that way. I rather have the pork instead of the meatballs and sausage some times.
I love the pork too. Probably the most because it brings back memories too.
wonderful, i could eat Pasta every day haha Last week i was cooking a tomatosauce with broccoli, it was delicious..and last night Spaghetti with Pesto Calabrese, well, i was lying in my bed while eating.. so Happy New Year 2022 to you all, all the best wishes for to you and please stay safe from the Corona Virus, many greetings from Brunswick in Germany :) i will share your Video at Mewe..
I had a go at this yesterday. I halved the recipe because I live alone and this makes enough to feed a small army. It went ... okay. I didn't keep a close enough eye on it during baking, and it lost a whole lot more water than I was expecting. The sauce formed cracks like a dried-out mud puddle. Any thoughts on adjusting the cooking time for smaller quantities?
It was edible, but decidedly over-cooked, and the onion was way too strong (I used a whole onion for despite halving the other ingredients). I'll give it another try in a few weeks. Live and learn.
What you were talking about with taking and changing the recipes and making them yours; Almost every video you make that has carrot, the carrot is replaced with bell peppers for me. Im not a fan of cooked carrots, I dont like the flavor or the texture.
However because most of the time you are using carrots in a mirepoix its not a problem. The Cajun Trinity, celery onion bell pepper, is perfectly fine to replace the mirepoix with in almost every situation and it comes out delicious.
Do u all eat all the great food after u make all these video's?
Yes this is our dinner. If I make 2 videos, one of the dishes gets saved for the next day.
I watch food channels on TH-cam obsessively and this is my absolute new favourite. So many things I’m going to try and you’re a joy to watch! Can’t wait to see how this channel grows in the next couple of years 💪🏼
Thanks a ton man! Glad you're here and enjoying the videos.
What would you recommend if you can't find pancetta? Would you suggest bacon or prosciutto? Thank you.
Just put my Sunday Gravy in the oven! I found a small bone-in pork loin roast at the store, and had two cans of Cento tomatoes, plus pancetta portioned into 1/4# slabs in the freezer. Now the 4-hour wait!
Awesome, gonna cook this pasta! Mmmm...
Thanks! Hope you enjoy it!
Mate, you really good in making it interesting.
I appreciate that!
Ok what is the diff between Sunday sauce and Sunday gravy? In St. Louis, I have heard it frequently referred to Sunday gravy prepared by the nonnas
Might I suggest an option to reduce the heat on your browning by adding a tbsp or two of water to lower the heat and pick the brown bits off the bottom before they turn black. Still works fine if you blacken them, but you may notice a flavor change by never letting it burn. Do this throughout the onion phase as well. Just make sure you never let too much brown stuff stick to the bottom. Scrape as you go.
Really enjoying this channel. Any suggestions on materials to read / watch on additional Italian cooking methodology? As a non-Italian, I feel phony not understanding the history / tradition / etc. Thanks for doing what you do!
Hey thanks! I don't really know much about Italian food or culture, but know much more about Italian-American food and its history in the New York metro. To be honest and it sounds cliche, the Sopranos had so much Italian-American food culture in the episodes and they were all spot on. If you ever get a chance to go to little Italy in Manhattan or The Feast of San Gennaro you can learn about this type of food.
Michael there’s an Italian chef straight from Italy named Pasquale who has a TH-cam channel called Orsara Recipes. He’s so much fun and I promise you’ll enjoy him. He lives in New Jersey and has his own garden in his yard where he grows and cans the tomatoes the old school way. He even has a video of the process. Check him out. 🍝
You’re driving me crazy, so I want to make this pork and then you showed that Lemon Chicken Piccota. Ok have to find the Lemon video!
Fantastic video! Is there much of a difference between using red or white wine here? I always associate using red wine with a red sauce, and white wine with a white. But maybe that’s just a silly cultural thing.
I'll cook a ragu thike this in a pressure cooker and still make it a one pot dish. The only difference is it is finished in 90 minutes and you barely have to shred the pork. Absolutely the best way to cook a ragu
I think we're simpatico on the garlic issue. As much as I love it in so many dishes, I cannot abide it with pork. Call me crazy, I dunno.
I love your recipes, and I do make them my own. You are an excellent teacher. Your advice on prices and stores is so valuable. I just got my Costco card. Unfortunately, I live alone and things at Costco are so huge. Can you freeze your recipes?
Thank you.✌
PS: I grew more tomatoes then I can use. Do you have some recipes for old tomatoes?
Thank you! This freezes really well and tastes even better than when made fresh. Hope you enjoy it!
Lucky me, just bought the big can on Nina tomatoes at Costco and have 2 nice chunks of pork loin in the freezer! My local grocery store sells chunks of loin for
Thanks! I made this one because the previous video with the short ribs was a lot more money for the ingredients. Hope you enjoy the recipe!
@@SipandFeast Just made this today, used 2 pork chops, few pork ribs and Italian sausage, 3.5hrs. Off to cool and reheat for tomorrow's dinner, cant wait. The flavor is amazing
ive been making this my own way with a completely different process (really just whatever meat and other stuff i have on hand and the associated times for each) for years now and really ought to try a take on your recipe now, thanks
I'm going to make this but as a single person household I'll cut back the quantities. Also think I'll cheat and let it simmer in my crockpot rather than the oven or stovetop.
Love a sauce with meats cooking in it, a quick sauce for the weeknights,, But nothing like a Sunday sauce.
I agree with Dan diesel, you’re cool and collected and the recipes look simple enough to make
Thanks very much! I appreciate the kind words.
Great recipe. Very nice way to make a robust pasta filled with a lean protein as well. Thanks! Great for meal prep in a thermos to stay hot lol. Btw I really am very much looking forward to the chicken piccata pasta. I love that idea. Also great for a thermos to pack up. Btw I been making pasta primavera and sneaking some cut up meatballs or chicken cutlets into it. Would love to see your take on some pasta primavera. Excellent work on this video and channel. Thanks!
Thank you! I'll add the pasta primavera to the list. I appreciate your support!
our Mom and our Aunt always added some 'tomato water' from the can, added about 1 can of water, sloshed around and added the 'tomato water' to the pot; otherwise it was too thick.
Don’t hate me, but I don’t have a Dutch oven big enough. So I got everything started in a regular pot, then put it all in a crockpot to cook the rest of the day
I make something very similar, but I usually use country ribs. I will have to try this though!
knife out ready to slice pork, unfolds pork with a fork instead .... bangin
Respect using New Zealand wine, Chur from New Zealand
Excellent💯 🔥 🍲
You can buy Costco giftcards and shop without a membership.
Easy nice recipe love it just would add fresh basil and garlic other than that spot on mate!
Don't ever not use a fn lot of garlic! Just saying, nice cook though Jim.
G'day from New Zealand! I think it was that fine NZ sauvignon blanc that made it look so tasty.
Love New Zealand wines! I'm out, so when I go to the store I'll pick up 6 more bottles of this one. I always use it for whenever a recipe calls for a dry white wine.
I really don't like this. I just had dinner and I am hungry. Looks so good!
Another fantastic recipe. Watching your videos leaves me drooling in my wine. Thank you for sharing another wonderful presentation.
Lol thanks so much!
Damn, NY/NJ all over the place in there.....I feel like a kid again.
Mr. Sip - what is your address we are on the way, everything you cook is so easy and yummy
How about 40 garlic cloves...can I do that???
Is summer in Brasil, so i will use fresh tomatos
Theres is no pancetta or similar cured meat here, so bacon it is
I did this recipe except I smoked the loins with apple wood before I put it in the sauce! And oh wow was it a game changer. Just added another element of flavor to the sauce
That sounds great!
Honestly, this is the vid that made me subscribe. The idea of "This is a starting point, make it your own" really gets to the root of why I love cooking
-A garlic lover
Thanks! I'm going to patent the line lol.
🤔 the exact same comment was left by somebody else..also signed as garlic lover..hmm..
my favorite channel 🍝
Thanks very much!
Hey Jim,
I made this recipe today and my family absolutely loved it. So glad I found this channel. I live in Toronto but I work for a company in Long Island and love the food when I get to travel there which is few and far between these days
Great to hear. There are some bad things about Long Island, but food definitely isn't one of them. Many Italian immigrants moved from the city out to Long Island (the first suburb in America) and opened so many of the great pizzerias, pork stores, restaurants, and delis that are around today.
is that brown bits on the bottom your favorite part called fond?
Wow…what a sauce….I’m going to try this with boneless short ribs and pork loin. Great video.
Thanks and I hope you enjoy it!
The way he breaks it down is perfect for an idiot like myself
Apologies, I forgot to say Happy Father's Day! This looks like a great sauce! I LOOOOVE PORK! Now you get 100 points for a Northerner knowing about neck bones. Most look at you like you have two heads when you mention that and grits. LOL!
Thank you so much! Yeah, neckbones are popular in the North in Italian-American grocery stores.
Okay, I subscribed. I watched a few videos and you have the down to Earth Italian familys vibe I grew up with in Detroit.
Thanks for the sub and glad you're liking the videos!
You remind me of my grandma TESS...I'M THE OLDEST OF 8...SHE TAUGHT ME ALOT. NOT SURE IF WE EVER MADE THE SAME RECIPE. SHE TAUGHT ME, WHATEVER WE HAD IN THE FRIDGE...THAT'S WHAT WE USED. IT WAS ALL GOOD. 🥰🥰
I try to instill that in all my videos. I'm so not into the my way or the highway content.
So many of your recipes I don't try because they are so close to what we already do. My wife is a Pope - it's a generational thing, but if you don't know the Popes, look up the New Antoinette Pope Cooking School - from roughly the 50s to the 70s they were a premier attraction - a show on WGN TV out of Chicago, a cooking school they ran on Chicago's southside, a classic cook book (we collect them). Anyway, I always see your recipes from this perspective, since she has taught me to be an honorary Italian, learning to cook so similarly to your channel. Anyway, I watched this video and said, Well, I haven't made anything like this before! She was on the road, so I fired up my Dutch oven and made this tonight. Couldn't find the pasta so used rigatoni as you suggested. All I can say is "wow". Needed a little salt and pepper at the end, and I think she would have used more garlic and probably added a good bit of oregano, but that's Italians for you! Loved it. Very hearty, and I'm a huge pork fan. Keep up the great recipes coming!
I'm glad many of my recipes are familiar to you. Many people want to make this food, but have lost the recipes or don't know how to cook. I try to bridge that gap. Really glad this new for you recipe was a hit!
Just found this channel 10 minutes ago and an instant addict. I only wish I didn't do it at 4 in the morning as my stomach is growling.
I have to ask one thing though. All the years I have been cooking, with the best cookware I could (not) afford, everything, and I mean everything, catches. When I make tomato sauces, unless I stand there for all those hours and stir almost continuously, my sauces catch in about 20 seconds.
How do you guys (TV cooks esp) manage to cook something for 4 hours on a hob and not have it catch?
For sauce, the trick is to stir often and ideally not use an electric cooktop. If you do have an electric stovetop Amazon sells diffuser plates that can help. But any Sunday sauce like this can be cooked in the oven in a heavy Dutch oven pot at about 275 to 300f with great results and no sticking. Thanks for liking the channel!
@@SipandFeast Thank you for the reply and for making these videos. Of the ones I have seen so far I am definitely going to be making them, I bought the pappardelle for this one today. I do use a gas hob, so I guess there is no way to get around stirring unless I use the oven. :)
I honestly can't get enough of your videos :P And I only stumbled across them yesterday!! I live in the UK, I don't have the best budget for food, but I still get a ton of fulfilment watching your videos! I love batch-cooking as well, so your recipes allow me to stick to the main ingredients I tend to get, albeit with the odd differentiation here and there but it opens doors to something entirely new which I can then enjoy for days!
Thanks very much and welcome to the channel!
When it comes to new recipes, I always follow the recipe verbatim the first time just so I can get an idea of what I'm looking for to begin with. Every time after that, I make adjustments as needed to make it my own. Great video!
Thank you very much!
What is the name of the song you use for your background music?
Cooking is great fun if you don't hold yourself back with strict recipes! You're absolutely right!
Thanks! I feel that making everything paint by numbers takes every bit of enjoyment out of it.
didnt know Billy Crystal had a cooking show. cool.
This has become one of my favourite recipes, and it freezes so well. I put it in ziploc bags to make essentially sheets that thaw really quickly in the pan
Glad you enjoy it!
Love your recipes 🍷can tell you cook from your ❤️
I appreciate your approach. I'm excited to try our own first Sunday Sauce.
Thank you! Hope it turns out great!
Finalmente… fai delle ricette che anche un italiano residente in Italia mangerebbe … grazie 🤩
Don't know your name, just found this channel and binge watching. Thanks for the effort and clear instructions. You smoke cooking shows of today. On some videos you look over your right shoulder... I assume to your wife. Shout out to her as well.
Hey I'm Jim. Thanks so much for the compliment! I'm just looking at my other camera to make sure it's in focus. I've gotten a bit better about not showing that too much lately. It was more noticeable in my older vids.
Another classic recipe that's inexpensive and can be saved for another day. Keep them coming.
Thanks! I wanted to make a really inexpensive recipe after the short rib video.
I love your lax attitude about ingredient amounts.
Basically just "do what makes you happy"
Cheers! And happy Thanksgiving to you and your family
Thanks very much!
You are so relaxing to watch, I really appreciate it!
Thanks so much!