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I can’t wait to try this recipe! This is an excellent video and you made it so easy to follow. Just subscribed!

The dogo is always the bast part of the kitchen. ❤

Why would you use flour? I always thought that was a restaurant trick. Totally unnecessary

So I made this today. I do not like the taste of carrots, but was told by many cooks that the carrot cannot be tasted. So I used the carrot. And the parm rind. And l have to say... This is delicious! No carrot taste, and the garlic is not overpowering! This is just a beautiful sauce that went so well with tonight's bucatini! I will be canning this sauce, and making more next weekend. This is a winner!

Where was Drew? Id like to see you with 500k subs ;-)

I love how she says, "meatballs ".....I hear the accent....

Looks amazing , so us the LADY!!

Been basically doing the same recipe/method for a while, but not with a carrot! Definitely going to try that next time, along with putting the tomatoes in whole and cooking the sauce longer. Thank you!

I am definitely going to try this! Exactly the recipe I was looking for. Thank you.

Where’s the recipe

2:38 That's the universal imitation voice for all moms, sisters, wifes, etc...

Great recipe! I’m gonna try it. One minor suggestion, when baking…turn the meatballs over at 14 minutes with clean tongs. Makes for an even better thorough cooking. Oh, and the flat pan you used is called a brazere. (Meaning “to braze”)

Try making it with half the garlic and add one small shallot and a 4" section of a white leek instead.....

Tom are toes not Tom ate toes , you Americans needs to stop mispronouncing the ENGLISH language, there is no American English language. American English is a bastardisation of English and totally worthless.

You talk about homemade bread crumbs. Is there a special way you do the bread crumbs? 11:32

I made your meatballs last night. They are the BEST! Thank you for sharing.

Good stuff ! 😀😀😀

It’s mozarellA not motzarell 😂 great recipe

These look delicious. (Great job on that). Your family's blessed. God[Bible] Bless.

What a wonderful sauce. NOW I know how to make it! You mentioned spicy near the end and black pepper. Didn't see you add any. Did I miss something? Peter, Yorkshire, England.

I was taught to briefly saute tomato paste with the onions, before adding the tomatoes. It's apparently thought that doing so develops more umami from the tomato paste.

Great recipe…..A couple humble tips to consider…..Grow your own tomatoes- It really is not hard to do… I grow year round with aquaponics….Over winter I have a grow tent and grow lights….however, even if you do not want to go that far, you can do it in the summer with soil and seed…. There are lots of sauce tomatoes that are great, including San Marzano ….Add some red high tannin wine to reduce sauce and sweeten …..Add juice of lime to brighten, at end, add oregano , thyme and most of all , a lot of basil…All good

I'll watch later, but your calmness-serenity-is so compelling. An old man is smitten. 😊

I love your recipes. What is the squeeze bottle of olive oil that you use?

Did you break into a Model Home?

Thanks...

Thank you, they look fantastic. How would they hold up to pressure-cooker cooking rather than the frypan?

Looks delicious!

Yummi Meat boolz. Love the New Joisy accent!

It's amazing the difference good quality ingredients make to a sauce. I can cut costs but usually suffer flavor wise.

Very authentic. Same as mine! Perfect! We must have studied some vids the same. Wonderful!

Great recipe, but I would skip the breadcrumbs (unnecessary and can cause dry meatballs) and only use egg yolks (egg whites can also lead to dry meatballs). Try it without those 2 ingredients and it will even be better!

Great recipe. Putting 4:36 onions in fridge before processing will make them less strong. Or won't burn your eyes

I just started watching your videos, please keep them coming, ur great !!!

Love the sun dried tomato paste. I’d be mashing that carrot and leaving it in..

what electric stove burner is that? thank you for sharing your family recipe!

Gorgeous ❤❤❤❤❤❤

I do the bake method, also, but then i add to crock pot of my tomato sauce/paste/oregano that has been simmering on low for awhile. 😊

What sauce do you like to use ?

Thank you, dear lady, for emphasizing the supreme importance of D.O.P. Sincerely appreciated. Bless you.

You are so hot

WOWOWOW tight ass video and recipe. Subbed now. Wish more people could show how their family taught them how to cook properly. I'm a 4 year home cook and hope to have your knife skills some day! Great vid guys!

Wonderful reception..thank you!

Love the onion-grating tip - so smart! 👍👍

You are lovely….the way you explain everything to a tee. Keep that style.

Could you make a meatloaf out of this recipe ?.

Nice option. Thank you.

Looks delicious

It looks great! A couple of things I add to a Bolognese sauce or a ragu that almost nobody I know adds are beef soup bones and half of a rack of pork ribs, cut into individual bones (I cut the meat off the bones and add it to the sauce after I am done cooking). The collagen and flavor from the bones add another level of flavor to the sauce.

It looks great! One thing I like to do when cooking spaghetti sauce is to cook it in the oven, not the stovetop, you get far more even cooking and you are far less likely to have the sauce burn on the bottom of the pot.