The Perfect Bolognese Sauce | Chef Jean-Pierre
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- เผยแพร่เมื่อ 7 ต.ค. 2020
- Hello There Friends! My Bolognese sauce, is one of the most satisfying meat sauces you could ever make. If you are looking for a traditional Bolognese this is NOT your recipe! No Sofrito or beef here! Delicious Spicy Italian Sausage and mushrooms!!! Serve it with any pasta, use to make an amazing Chili, or to stuff a bell pepper, a tomatoes, an ONYO or a Zucchini. Make EXTRA as it freezes beautifully! Let me know what you think in the comments below.
RECIPE LINK: www.chefjeanpierre.com/recipe...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
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Chef, the reason we cook a sauce for 4 hours is to have a reason to open a 2nd bottle of wine in the kitchen....wink !
In hear that. You don't need immediacy when cooking the sauce.
Chef we don’t mind long videos! They could even be longer!
I really don't mind but in order to grow his channel faster its better if he keeps them 5-10 minutes. People have short attention spans. Just a friendly tip Chef.
@RebelDeuce and playback at 1.5 speed if necessary!
I really enjoy all of his videos
That's what when said
As long as they're AMAZING.
I agree 100% I like to watch chef from beginning to end. You see the whole process
I just luv to hear him say, "Oh yeah Baby"!!!!! Brings a smile !
"I really wanna do it... to show you because nobody takes the time to show you how to do it. It makes for a longer video but it's worth it to show you how to do it"
And that is why you're a national treasure, Chef. :)
😍😍😍
Keep your treasure in america.....we will stick with Italy!
Thousand time better than Ramsey, this guy meditating us.
"look look look!" ... CJP's passion is so intoxicating!
Your videos are not too long. It is more that they are packed with information. We are making bolognese but then we take a short side trip and we are learning about cutting mushrooms, and how to handle a knife...and what to do with too much fat...and these lessons are full of gems that make them complete lessons and not just slapping a recipe together. And because they are real time, you learn what can go wrong and how correct it. That's real life and valuable. I learn so much from you Chef. You are a great teacher...thanks.
Eric Ripert agrees, he is always putting cooked meat in colander He is my other inspiration. It also keeps the moisture in the meat as it rests. Do not not use flat surface to rest meat.
He transitions between an Italian, French and Brooklyn accent so quickly.
And yet, he still exemplifies Florida man energy 😂. (I mean this in the best way)
Some times you even get a hint of Bob Ross
Brooklyn, Boston, French, sometimes Jewish rabbi.... its blowing my mind.
Sometimes, he sounds as if he has a cajun accent.
@@georgesingleton3425 Sometimes? ALWAYS. I mean..."Onyon"? Plus the casualness of his teaching is so very Cajun.
soffritto, beef mince, italian sausages, garlic, mushrooms, red wine, herbs, canned tomatoes & tomato paste, beef stock (either cubed or liquid, watch the salt). Cook for 3 hours and you're done.
JP I've also started cooking the water out of my food before I add them back in. You're a living legend.
Great classical way to do it! But since I am 1/2 French I must change things!!! 😂😋😂Thank you for watching my channel! 😀❤
Sofrito consists of onion, celery and carrot. He only used onion. Canned tomatoes have no place in a bolognese sauce. Neither do garlic. herbs or mushrooms. Have a look on google and you'll find the real recipe.
Don't add water add flavour, take the chance to add stock, wine etc to make it taste better ;)
Chef Jean, I just wanted to let you know I look forward to watching your videos every week!
I appreciate that! 😀❤
I have now made this about 10 times and everybody loves it! And I live 1K from the Italian border and we eat pasta several times a week at local places. I have usually used less spicy Italian sausage but today I did about half and half. Just Fantastic! Thank You!
Before I watch the video, I click the like button because I know the chef makes great videos and with a lot humor in it.
Looks yummy. I’d add red wine as emotional support. Lol. Love from Malaysia
Must have nutmeg also and not as thick.
I would add a large vodka in addition to wine in today's world. Love to you and yours. 😚
Emotional support wine. Works for me. One glass for the pot and one for the cook
@@judyjohnson9610 yeah, Judy... You're my kinda lady... 😂😂😂
Sharing the secrets again!!
You're the most gracious chef ever.
And you're my favorite chef ever and I'm 62 years old and I've watched a lot of chefs!!
This is wonderful and thank you. 💯❤️😁
A new Chef Jean vid! What a perfect way to start the day.
Completely agree. Gotta see what's being done with oyen today! Still hoping for Coq au vin.. Mmmmmmm
Last weekend I suddenly had to cook for a group of people. instead of panicking I went to your channel. Inspired by this video I followed your advice and instructions for making a bolognese sauce. I also used sausage instead of minced meat as I always have. The sauce turned out really fantastic! Even got compliments from a couple of Italians who suddenly joined us. You are a life saver. Thank you so much, you are my hero!!!
Thank you! 😀
I have some aged beef so I am using no peppers, it would cover its flavor. Regular beef, go ahead
Brilliant! Chef, please do not feel that you ever have to hurry. I love you for giving us REAL teaching and fun, no matter how long the video is! Thank you so very much. Joseph
Thank you 🙏
Summary on how to make bolonyez:
1. Saute oño
2. Caramelize meat
(Make sure the meat is not fatty)
3. Slice mushrooms
(Respect knife while doing this)
4. Put mushrooms with oño
(Optional)
5. Mix thyme, garlic chopped tomatoes and meat with oño
6. Season sauce with salt & pepper
7. Keep boiling with low heat
8. Boil pasta and mix with butter
9. Mix sauce with pasta
10. Add parmesan cheese and parsley
AWESOME COMMENT!!! Thanks for taking the time! 😀❤
I could watch JP’s videos just for the oños, pretty sure he’s a secret oño farmer.
Hahaha I laughed
Robert And that’s what it’s all about, isn’t it. Lots of youtubers forget how to have fun.
😡😡😡
I love Chef Jean-Pierre so much I often watch these vids multiple times.
Why on earth would anyone give a cooking video, let alone one by a master chef as charming and knowledgeable as you, a thumbs down? Too many sick people in the world. Love your channel, Chef. I’m a new subscriber! God bless you.
Wow, thank you and God bless you🙏😀
Incredible how you cut the mushrooms, master chef!
Chef Jean-Pierre for President who’s with me????
I am 74 years old, and learning to cook fabulous recipes years ago was a huge "winner" in my single years. Women were not accustomed to men cooking for them at home. That's still true today, I'm sure, so you younger guys need to learn to cook. I loved the early days of watching Mario Batali and Emeril Lagasse on TV and copying many of their recipes. Chef Jean Pierre, I'm loving watching every one of your videos and now have a new Favorite Chef. You are fabulous. Wish I lived close enough to attend your school if you are still teaching live. Thumbs up. Subscribed. And rang the bell.
Thank you so much, I really appreciate the kind words!!! Much love to you! 😍😍😍
when i was young,in the uk, a fameous tv presenter always regailed his audience with the term ,,,, "thank you friends" or "sincererly friends",,,and at that tender age i thought what a creeep!!,,,and as it turned out ,he was,,,,but this guy ,as successfull as he must be ,does not give me the same feeling.he is so informative and generous with his skills that you do feel his genuine friendship towards his audience.thank you cjp.
14:14 They did it that way cause it's a *ragout* if you cook it 3-4 hours, adding hot water and stirring from time to time, all the ingredient will get softer, and infuse more with the sauce.
This looks wonderful! When I make a pasta bolognese that starts the traditional way (carrots, onions, celery, herbs and tomatoes, with either beans, ground beef, or ground turkey). Then I go nuts with whatever happens to be in the refrigerator. Mushrooms, zucchini (yellow and green), eggplant, leeks, bok choy (whatever is in there!). By the time I am done, the sauce can be eaten with or without pasta.
I call it pasta Bolognase/primavera mash up. Sneaky mom trick for stuffing the kids with veggies
😍 😍😍that is what cooking is all about!
Whether it’s mise en place or making a garlic puree... Chef, you taught me simple preparations, makes for wonderful dishes, and “so simple, a child could do it!” Thanks again.
Chef Jean Pierre! One of the reasons why I L-O-V-E your channel and videos is that you take teach us step- by- step... AND explain the reasons why a certain technique is important. For example,not skipping the step of caramelizing your meat first. Thank you soooo much for being such a joy to learn from! 👍
Also that you explain some options and occasionally how to "fix" something 🤣
NEVER skip it, I even sear my meat before making meatloaf, you just ONLY sear it and leave the inside pink, uncooked and moist. Use high temp and much less time. Use egg to bind.
This is beautiful. I learnt a lot.
Thanks chef JP! It's going straight into my gold collection.
I'll be making this tonight after a quick trip to the store to get chopped tomatoes. Can't wait. I just tuned in about 3 weeks ago and I've made an omelet, quiche, pork chops with a mushroom sauce, steak au poivre, and eggs benedict. Chef has inspired and motivated me to cook.
I am completely enjoying chef Jean-Pierre. Loving his recipes and loving him. He is a joy. Thank you for your show. Great way to start my day.
Chef, I just discovered your channel a few days ago and just seen a few programs of yours but in all, apart from your excellent recipes of which of one and single one of them I had at least one important tip, the common denominator in all of them is your ENTHUSIASM. It is a pleasure to watch you, both because of your content and your attitude. Thanks for sharing.
Thank you! 😍😍😍
I am always caramalizing the tomatoe puree as well. My Bolognese contains also carot and celery
the recipe is very good, i'm cooking it very often, and i really like it. I wouldnt call it Bolognese though. Sausage and mushrooms, with tomato sauce, is usually called "boscaiola" in Italy. Bolgonese usually have carrots, celery and onion, mince meat (usually half beef and half pork), and has to cook for a looong time (my grandmother used to cook it for 8 hours).
Thank you for the step by step explanation & demonstration of this recipe Chef Jean! Love it! 👍🏾👍🏼
They don't make people like you anymore. Thank you Chef.
I’ve never seen anyone chop so fast and so perfectly. What a treat to watch a master at his craft. You’re the Tiger Woods of chefs.🌷
🙏😀
Susur Lee is pretty amazing with a knife too.
Thank you for taking the time to show us the technique.
I have been self isolating for 10 days because of COVID- 19. I have become a fan!! Your presentation is excellent. I am form Gibraltar at the Western end of the Mediterranean. My mopther taght me to cook and I was always told that the basis for Mediterranean Sauces was th Italian flag, Red White and Green, Tomatoes, Oniions and Green Peppers. Your interpretation, which I have tried is excellent. A bit more practice, by me and It will be superb. I particularly like your channel because you teach the basics , like cutting an onion or dicing a tomatoe. Thank you Chef Jean Pierre !!
Bravo, chef! I can’t wait to make this over the weekend! Grazie!
Man you're such a great teacher. I almost always use a mixture of pork mince and beef mince but I am off to my local Italian Deli to get some Italian sausages, and adding mushrooms is a new thing to me. EDIT: I literally answer you out loud when you ask questions. What do we do when we smell garlic? WHAT DO WE DO?! ARGH WE ADD TOMATOES!!!! I AM SORRY!!! edit2: I was speaking to a food scientist the other day (I am a butcher) and they were telling me there's science behind the fact that something like a ragu or stew, anything slowly cooked like that, tastes better the next day. Something to do with the proteins mixing with the other ingredients and all becoming part of the same thing rather than separate ingredients.
Awesome comment! Thank you for watching my channel! 😀❤
When spices sit for a few ours in a cooked dish they release even more and mature the taste. Try it with Indian curries. make it and reheat the next day, its simply amazing.
Use one meat, beef only, duck only, lamb only, pork only, this is not a chili.
You know..... I can't say "onion" without using your accent anymore! Thanks a lot Chef!:) God Bless you and yours and love your channel!
My next goal in my experimental cooking !!!!
I made this a couple of nights ago and it was great! Thanks Chef for the wonderful recipe and for teaching me why things are done a certain way. Also, I used the garlic purée, which I love.
Love your videos! They make cooking so understandable.
I made this again last night and my grown son came to dinner with his buddy. His buddy almost fell out of his chair when he took a bite. As always, super delicious. Thanks so much for your videos. YOu are hoot to cook with!
Thank you, Chef. I love a rich, hearty sauce that goes with everything! Especially, in the colder months. So warm and filling! 😊
Love this guy. He’s my new go-to for classic-style recipes. Knowledgeable & entertaining. 👍 Great work!! 😁
Awesome! Thank you Philip! 😀❤
This recipe looks really good!!!! 👍
you bring everything to the table...education, art and entertainment!!! my favorite chef!
I’m always learning a lot every segment! Thank you!
I always make a big pot of meat sauce and freeze it for weekly use; I've never made a Bolognese but I sure will give it a try now! We have a great Italian deli near my office where I'll pick up some nice spicy sausage! Thanks for the lesson!
I recently made this Bolognese sauce, and it was AMAZING - so simple "a child could make it." You are obviously a very skilled chef, and I appreciate your step-by-step, instructional, cooking videos and your explanations as to "why" you do the things you do (i.e., caramelize the meat for flavor). You are an excellent instructor (very encouraging), with a wonderful sense of humor. After watching many of your videos, I have a renewed enjoyment for cooking. Thank you.
Simply delicious!!!! I had a head of cabbage in the fridge I needed to use. I hollowed it out, filled it with this sauce, wrapped it in foil and put it on the grill. Family ate every bite and told me next time to make two. lol Shows how versatile it can be. Thanks for all the time you spend teaching us cooking techniques, recipes and tips.
Thank you, you are so genuine. And I appreciate that you so take the time showing everything, not like some with precooked entrees. I may even try mushrooms !
Great videos sir! I can't believe we live in an age where we can get recipes/tutorials by real chefs, for free or otherwise.
Glad you like them!😀😀❤
As soon as he mentioned and emphasized the browning of the meat, I subscribed. I cannot tell you how many times I had gray mince meat in a flavourless sauce, as soon as I learned to brown the meat before adding the tomoatoes, my sauce went from a 3/10 to an 8. Yet not a lot of people talk about it enough, guys and gals it's really crucial!
I caramelize the onions to about 75%, and then throw the meat in with the onions and caramelize them together. The meat picks up 5he onion flavor. Works great for Bolognese, chili, or whatever else you’re making.
@@LuoJun2 I will try the out, would the meat be dry enough to get the Maillard reaction if it is combined with the onions?
@@Riddlestar93 I find it works best if you fry the onion until it is translucent then add the meat. The onion finishes caramelizing at the same time the meat browns, so you do get that Millard (sp?) reaction and all the delicious brown bits.
@@LuoJun2 Thanks for the tip!
Chef you are my hero. Not only are you an exceptional culinary presence but your attitude and disposition is very warm and welcoming. I really really enjoy your videos. Especially when I feel a little blue. Lifts me right up. So thank you for being you.
😍😍😍😍😍😍😍
Love you Chef Jean-Pierre. You always make me feel happy watching you.
Looks even better than the ragu I cooked recently, could you showcase some french dishes I think they would be a great addition to the channel :)
cantastisch7410 he hearted your comment
I will do it! Thanks for watching! 😀❤
@@ChefJeanPierre Sounds great already looking forward to it.
You have some damn fine knife skills Chef. I like that you stressed caramelization in this recipe. I like to heavily brown meat in most sauces and stews to impart flavors you don’t get otherwise. Carbonnade Flammand is one of my favorites and I will follow your recipe for Bolognase from now on.
Chef you are amazing! I made this sauce and my family and friends went nuts over it! You're really helping me become a better cook. Thank You.
I thought yesterday to salt a hamburger patty and stick it in the refrigerator and let the salt exorb into the meat, and cooked it for lunch today. I let it cool a little after I cooked it, and the inside juices started coming back to the surface. I learned this trick from you on one of the first videos I watched, where you salted a steak and put it in the frig for 24 hours before cooking it. I'm nearly 56 and have never been taught that trick, and my mom and my dad's mother and sisters were some amazing cooks! What a priceless bit of knowledge that will make every meat I cook a little more moist! I am thinking next week I want to try your amazing beef stew recipe. I have always enjoyed a good beef stew. It really doesn't cost that much to make!
Thanks again for sharing the recipes, Chef Sean-Pierre!
I really really love the ches’f reply and totally agree with changing up things around yet I remain intrigued by the reasoning behind it. Why omitting the mirepoix? Is it bc it mellows out the meaty flavor too much? Is it bc it adds more sweetness than what you want? Is it bc compared to the stronger flavor of the meat, carrot and celery don’t add much and is an additional work which makes cooking longer unnecessarily? I know this nuances sometimes are difficult to explain but I admit is the kind of questions I’d love to be addressed in a cooking channel bc is the kind of information that makes you think better as a cook and not to only follow recipes. I don’t mind longer videos though 😜 Congratulations, this is already a great cooking channel and promises to be one of the best.
WOW!!!! Betty I like you on my team any day of the week!!!! Thank you! Not only your comment is very good but I agree with everything you just said! God bless you and have the most wonderful Holidays!!!😍😍😍
Man i love the deskinning and reusing of quality sausage... you should do a sort of rustic video where you make pub classics like sausage rolls and pies, be good to see how your french pastry knowledge comes into it. I love all the videos btw and have learned so much from your onyon videos of yesteryear.
If We can watch a 3hr podcast, don’t worry about long videos chef 🧑🍳 we appreciate your wisdom. I speak for myself bout I’m been in the kitchen for years now and I am still learning!! Thank you!!
I appreciate that and you know after 54 years in the kitchen I still learn every day!! 😍😍😍
I love how you include things that you forget or mistakes you make. So many aspiring chefs get scared off by the industry because it's so much detail to master. But the fact that you show so much humility by sharing your imperfections motivates so many people to follow in you footsteps, including me. Thank you for the recipe chef
I just made this for myself and my family today using 15/85 ground beef. My son and I cooked it together and we had a great time!
What can I say? Thank you so much for your wonderful videos. And bon appetite from Egypt
Thank you for sharing your experience and Thank you for watching my channel! 😀❤
The Chef that can throw tradition to the winds and get a great result is a good chef.
7:33 Did he just say "boi"?
damn what a cool chef🤘
I think he said «boy»
I love that "look, look, look friends"😅
LOVE THIS SLOW COOKING INTERVENTION. We really need to start appreciating food and the fact that good food takes time and effort ❤
Thank you for reigniting my passion for cooking
Chef JP the realest fuckin chef on the internet hands down
I love his God Bless America sign behind him. ❤️💕🇺🇸
You have such great energy and your vids genuinely makes me happy!
Your love for food really shines through! Great videos!
Given that I love tomatoes, I would've LOVED to smell and taste that, sauceboss Jean-Pierre! 🤩
PS: Your knife skill is commendable too. I was always scared whenever you took your eyes off the mushrooms and continued cutting. 😱
Still binge watching your videos. Like the others, this looks amazing!
I shared the pepper sauce video with my son and I told him what a wonderful chef you are.
That is awesome Thank you and Merry Christmas🎅 😍😍😍
Chef I tried this recipe today, really amazing! Thanks so much for making these videos, it keeps the non chef types like myself eating well.
Love your food, Chef Jean. Keep up the great work! 👍🏻
I could literally watch him cook for hours 😋😛
Thank you for watching my channel!!!😀❤
I probably have
I can't wait to try this. I have always cooked my Bolognese sauce slow over night...like 30 hours or more! There seems to be a point in time where everything breaks down. When you can no longer recognize the pieces of meat. For me this has always been when it was best but I can't wait to try this one! It looks great!
love love your shows, so inspirational
This is the best way to start the day! Please Chef JP, do your beef stroganoff recipe again! It’s absolutely marvelous!
Will do it soon!!!
Go to his cooking class in Fort Lauderdale. It is so fun. Bring a little wine 🍷
Remember! Always keep a towel draped on the hot pan handles. Last night I burned each hand with two different pans because I FORGOT Chef's warning.
Chef - I have really enjoyed your videos and the kitchen and cooking for my family is my outlet for a tough day. No matter how bad or long the day is, I get in the kitchen and the world and my troubles go away while I make a satisfying meal for my family.
Thank you for your videos and one of the most amazing personality I have ever come across.
just plain delishy! eating my way through the vids. such fun! thank you chef!
JP, you have to do that stuffed Vidalia with your bolognese.
It coming out next week!!! I can't wait for it!!! 😀❤
"Whatever mushrooms make you happy" - hmm, maybe not those types of mushroom, eh Chef?! 😂
That's gay bro
@@MrKevin486 - I think he may have been referring to shrooms.
Love your cooking sir....always teaching as you go along...God bless
Chef JP I loved watching you cook this dish and I can't wait to try it out for myself thank you once again for all you wonderful advice and recipes. many Thanks
I like to cook mine the day before and let it sit overnight.
So easy a child can do this....proceeds to make the best sauce in the WORLD!
😊Thank you for your sharing your expertise and being on TH-cam, you point out critical mistakes cooks disregard. Inspirational.
Mmmm my mouth is watering. Definitely on my list this week.
Glad to see our chef back :D
Chef, Our of curiosity, since Mamma Chef was a great chef in her own right, what meal do you produce that she would proclaim is your best? Every mother likes to boast of her baby, what is her boast about you?
That is a great question! My Mom is an amazing Chef so it is a difficult question to answer! But she loves my Duck Breast stuffed with Duck Leg confit wrapped with bacon and served with a black mission fig sauce. As a matter of fact I'll make a vid on that dish it is amazing! Thank you for watching my channel! 😀❤
@@ChefJeanPierre Chef, I absolutely love duck. Such an underappreciated protein. Sound great... would it be rude of me to beg to watch that meal in prep?
I made this and it was so delicious. I'm a fan now! Really love the simplicity of the recipe.
Hi Chef, I wish I could like twice. Your videos are a perfect length. I love and use all your tips and knowledge. Thankyou so much.