Happy Holidays, Bethany! I just love your channel. I am 59 years old and have been cooking since my teenage years-way before the internet-relying on cookbooks and other written recipes, along with family and friends and their input. The funny thing is, I grew up in a Cuban American family so most of the cooking I learned from my mom, grandma, and family was Cuban dishes... but Italian was something that I always gravitated towards. lol. To the point where my mom would laugh and say to me 'They must have switched my baby at the hospital for you to cook all these Italian dishes' lol. This recipe of yours is EXACTLY how I have been making my 'go-to' sauce for all these years!!!! I do have a habit of adding a little bit of Italian oregano to the sauce. About 30 years ago, I began using much better canned tomatoes, which changed my cooking world. You are so right about that! In my pantry, I always always always have imported cans as well as the Bianca Napoli that you used here! Imported olive oils, good quality meats, sausage, always parmesan reggiano, and red wine (I love using Daou as it isn't too expensive, and good to drink what doesn't go into the pot). Thank you a million times over for sharing all of your recipes, tips and advice! Oh, I did follow your bolognese sauce and it was wonderful!!!! Hugs from Los Angeles!!! xoxo
Marie, you're so kind! I'm so glad to hear you enjoyed the bolognese sauce, and that you make your sauce just like this! Right down to the rind. It's truly the best way to make it! I will have to look for that wine! And I love to hear about Italian food. Honestly, I think most people could agree Italian is hard to beat cuisine-wise. 😉 Thank you for the kind words! I really am so glad you're enjoying what I share🥰
Here's some facts about Italian Cuisine that most Americans may find interesting. Before I begin, I learned to cook in Italy before moving to the US where I owned and operated two restaurants and sold them for my retirement. For the last eight years, I've taught culinary at a local junior college. One of my favorite pastimes is "freaking out" the students with fun facts such as "spaghetti and meatballs is not an Italian dish" etc. lol! Anyway, sauces in Italy are confusing. Im an Italian who was born and raised in Italy and even I get confused sometimes. But, Italians love nothing if not their "exceptions", especially to rules. So, with that said, a sauce in Italy that is meat-based and simmered for hours is called a "ragu". Whereas, tomato-based sauces are called "marinara". Now, marinara can have meat in them. But, the meat is not the main feature nor is it the basis for the sauce's flavor. That role belongs to the tomatoes. Proteins are used in marinara as filler. In fact, your just as likely to find seasonal mushrooms in marinara as you are meat. If a protein is used, more often than not, the protein isn't beef. It will be chicken or turkey, often wild turkey, rabbit or wild boar or, in locations near the coast, seafood, which are often fan favorites. Goose, duck, lamb, veal, calamari, shrimp, clams....these proteins are just as likely to be found in tomato-based sauces as beef. This is not to be confused with Bolognese, which is a meat based sauce and also a "ragu". Bolognese is not tomato based. Its meat-based. But, some folks use a bit of tomato paste or passata for extra richness. Although the use of tomato derivatives may qualify as "authentic", you're gonna get the "stink-eye" in places like Sienna, Italy, if you're using any tomato products in your Bolognese. Where most people outside of Italy get it wrong is when they automatically assume tomatoes are used in most or all Italian sauces. They are not. Tomatoes are but one of many, many ingredients that can be used to make sauces in Italy. In fact, tomatoes are not the most commonly used ingredient in sauces in Italy. The most common and most popular sauces in Italy don't have tomatoes in them at all. For example, Cacio e' pepe and aglio e olio are the most popular and most common sauces in Italy. This "fun fact" usually causes my students heads to explode. lol. So, here's another mind blower. See those onions and garlic going into the pot in this video? Nope. Italians don't really use onions when making tomato-based sauces. The emphasis of marinara is the tomato. The tomato flavor is accentuated by the garlic and herbs. To Italians, the onion's powerful flavor would take away from the flavor of the tomato, which is the focus of the sauce. Italians do, indeed, love their tomatoes. No question about that. Oh, and those "San Marzano's"? Don't get me started on that! Lol! Second mind blower - Basil is not the only herb used in marinara nor is it the most common. Thyme, sage, rosemary etc, are just as common, if not more common. Fun, quick story - the chef who trained me made a marinara with mint and oregano that would make the Holy Virgin Mother Herself swear like a merchant marine. lol! So, yeah....basil...... If I were in Jersey, the sauce made in this video is what I would expect. Its rich, hearty, flavorful and without any doubt, one of those dishes that will keep you eating even though you're stuffed to the gills. But, its not authentic. Again, this is not a criticism or "throwing shade" or, as my nonna used to say, "anciando il diavolo"- loosely translated, "throwing the devil", which is in reference to the tradition of tossing a stone under the tree or bush to "scare off the devil" - (this came from the Middle East, btw). I'm just bringing into relief the contrast between Italian-American cuisine and what Italians eat. (notice I didn't say "traditional" or "authentic"?) To be fair, I really don't like the use of the word "authentic" when describing Italian cuisine. Italian immigrants came to America and that caused the single greatest evolution of Italian cuisine since the Crusades. Ingredients were available to Italians in America that most couldn't afford in Italy. Other ingredients were not available at all. So, what did Italian immigrants do? They do what Italians do best: they "make more with less". The improvise, they adapt and in the process, made some of the most widely renowned and recognized dishes in the world. So, I say "Bravissimo!!! I cherish seeing young cooks carry on with inspirations from Italy as this young chef is doing in this video. At this point, I must ask forgiveness for this long winded rant. Teaching has forced me to learn the keyboard and I find that my propensity for gabbing, which is decidedly Italian, has found its way to my fingers and has pressed them into service. 🙂 How would this sauce be made if it were made in Italy? Would it be tastier? No. I don't think so. Would it be better? No. That's subjective. It would be different. Yes, of course. But, -how- would it be different is the point. First, no onions. Second, if there is a meat protein, a fraction of what's used in this video would be involved. Be creative. The pallet is yours. Think outside of the box. I actually had a student once who made a marinara and used fois gras as the protein. I dug it. But, we had a long talk about the value of temperance when it comes to "creative juices". lol! Second, double the garlic and the finer the mince of the garlic, the better. I usually prep the garlic first because I dice it so finely that its almost a paste. This is a technique. The "technique" is the dynamic that is shared between the tomato and the garlic. Garlic that is almost pureed marries to the tomato's flavors in ways that cannot be captured by words. I'm sure there's some complex, scientific explanation that I don't pretend to know or, if I did, understand. But, what I do know is this union is sublime. Next, just add the tomatoes. Seedless, skinless tomatoes of good quality. This recipe does not call for the sauce to simmer for hours. About 45 minutes will do. Once the tomatoes are cooked, the sauce is ready. There's never a need to simmer marinara for hours. In fact, it destroys the flavor of the tomatoes. The sauce in this video is some sort of hybrid between "Bolognese" and marinara. In this video, the bella ragazza adds tomato paste and then, the canned tomatoes. This is like adding water to boiling water. So, there's no need for the tomato paste. Mind blower #3 coming up. Wine? No. For culinary purposes, wine is acid. There's already an abundance of acid from the tomatoes. A good sauce is made by neutralizing acid, not adding it. Its a myth that simmering tomatoes for hours reduces acidity. It actually increases acidity. Tomatoes are judged by their acidity. Canned tomatoes are canned precisely because they are not the best tomatoes. If they were good, they would've been sold fresh. Remember this the next time you buy a can of tomatoes. "Drink the wine (don't put in your tomato sauce), praise the God of all and let the world be the world". The French got this saying from Italians. God bless and buona fortuna.
@@erikschultz6865 They can, indeed. No question. However, when tomatoes are simmered for hours, they actually become more acidic, not less. Why? Because simmering evaporates any water/moisture in the sauce. When the water content is reduced, the pH lowers. Hence, more acid. Here's a suggestion. When making the platform for a meat-based sauce, use a cut of meat that has a good sized bone. Beef shanks are ideal. Start by covering the bottom of the pan with a good quality olive oil and add as much garlic as you can stand. Gently raise the heat, but be careful NOT to let the garlic sizzle or "sing". This infuses the oil with the essence of the garlic. Next add your herbs and continue to be careful not to let the oil get so hot that the garlic and basil sizzle. Add your shank(s), a pinch or two of kosher salt, some fresh cracked pepper and let those shanks simmer gently in the oil until they are fork-tender. Remove the shanks from the sauce and add the tomatoes. Let that simmer together for about 45 minutes. If the tomatoes are not in season or if the canned tomatoes are not a top quality, you can cut the acidity by adding just a pinch of baking soda. It will bubble and fizzle, so make sure to thoroughly stir it in. Accura! Too much baking soda will ruin the sauce. Just a pinch. Enjoy!
If youve noticed, I've made just about every one of your recipes. I made this one yesterday and as usual, it turned out amazing. I made sure I used the San Marzano tomatoes, which I believe is essential to the sauce. And the 4 hour simmering built up the flavors beautifully. In my younger days, I was a sous chef at a fine dining Italian restaurant. But my recipie repertoire needed updating and modernizing. Your sauces and recipes have done that. Keep up the great work. Looking forward to whats next.
Douglas, I am so honored you've made almost every recipe I've shared. I believe it was my artichoke dip video I gave you a shoutout about that incase you didn't see it:) Your comment means so much and made me smile. I'm really glad you enjoyed the sauce and that it recipes are working out for you🥰 I'll be using this sauce in thursdays recipe!
Made the sauce and really loved it! I added fresh basil and I’m going to use this for a huge lasagna I’m making for Christmas Eve dinner! Thank you beautiful Bethany,
You have stolen my tummy, and my cooking heart with your videos. Your kitchen has ransacked my brain! I follow several cooking vids for years now because I love cooking (even more than eating) but Your clips are just so awesome. Thanks for each And look forward to the next. (P.s. your chronology of ingredient inclusions is always spot on, and glad you didn't use baking soda on this recipe as some insist.) True blessings to you all and families this 2024 Holiday season!!
Nick, you're so kind! That really means a lot. 🥰 Really glad you're enjoying everything! And no baking soda here haha. Thank you again, and blessings to your family this holiday season as well!
This looks amazing, Bethany! I love the simplicity of it. And thanks for explaining the difference between this sauce and your bolognese. Can’t wait to make this one!
I'm half Italian and I concur with this. My mom always added minced carrots and celery and used oregano along with a few other spices that she won't tell me. I'm pretty sure cinnamon is used, I can kinda smell it when she cooks her sauce.
Some add nutmeg to bolognese sauces, but cinnamon is a new thing! And yes, a soffritto wouldn't be uncommon I just like to keep it simple with onion and garlic for this specific sauce :)
It is so funny so many people say they make spaghetti sauce and they use a jar of something. People will buy me sauces and I have yet to find one that is as good as homemade. Yours looked absolutely delicious. I liked that you did not put a lot of state bought Italian seasonings. I grow basil and love the taste of it in sauces. Maybe m now others will see it is not that hard to make spaghetti sauce. I wish I could have a taste..yum. ❤❤❤❤
Looks great! I'll have to try this recipe! I like thick sauces since it sticks to the pasta. Sometimes I'll eat just the sauce if I don't have much left. I usually like to add whatever meat is in the freezer, including wild game. My grandmother used to do it that way. She grew up in Furci, Italy and then moved to the US during the depression so she didn't like to waste anything. Latest batch I made had a pork chop, some beef and venison burger, hot Italian sausage, a chicken breast, and a moose steak. Simmered for a couple hours in the crock pot, removed most of the meat (except the ground burger) and set aside so it didn't completely disintegrate, then simmered the sauce for another 8 hours. Added the meat back at the end. Nice thick, dark red sauce. I usually fry a butch of meatballs separately then freeze, then I'll put a few in the sauce toward the end to heat them up and absorb some of the sauce.
Oh, I'm always down to just eat the sauce as is lol but yes I'm all for a thick sauce. And I love that! My cousin just gave me elk and I was considering trying it in this sauce. So it's nice to hear someone also mixes it up with different game! :) Appreciate you sharing.
@@Asimplepalatewhat’s say we turn one day into some day and then put a date on the calendar!! I’ve done it four times. You NEED to get one out!! 🎉 the world needs it.
Sweet memories of Mama's house on Sundays! I used to take the leftover sauce, slice a seeded Italian lengthwise, drown it with the sauce, top it with my mom's roasted peppers & thinly sliced mozzarella or locatelli. Then I'd put it under the broiler for about 2-3 minutes. Now that was sauce heaven! Good food, good family & good memories. No 5 Star restaurant can give you better than that.
I love to hear that! Simple food and wonderful memories. We would soak the bread in the sauce and just eat it as is. In fact my dad did that the other day when I was making this sauce :)
@Asimplepalate Our family too. By the time my mom was ready to serve the sauce, half of it was gone! She would pan sear her meatballs before she put them into the sauce. She always made extra because she knew we'd grab them before she got them in the sauce pot.
@jeffthevideoguy23 No. My mom was Sicilian. If I called her sauce gravy, I'd be eating corn flakes for dinner. If I called sauce gravy to my dad, he'd be fine with it because he was a Greek chef. :-)
I have been to Sicily twice and had the most delicious marinara and meat sauce ever. This video gives me good ideas to make simulate Sicilian quality the next time I make any sauce. Thank you very much.
So glad to hear it!! This is pretty Italian-American. But you could also check out my ragu alla bolognese - which is a very authentic Italian sauce! :) asimplepalate.com/blog/authentic-pappardelle-bolognese-ragu-alla-bolognese/ Either is delicious though!
Hi Bethany Lovely cooking. Living in the UK I've had a look for Italian sausage, nothing obvious, but our stores do sell "Toulouse sausage" which has a lot of garlic and features in the great French dish cassoulet, with the duck pork and beans etc. I think I'll try your dish with a little of the Toulouse sausage sausage, but hold back other herbs/spices/salt until the end. That Toulouse sausage is spicy!
I made this recipe this morning and it is delicious. I used 1.5lbs each of ground beef and 1.5lbs of sweet and hot sausages. The fennel in the sausage adds so much flavor. Definitely worth making.
Somehow UA-cam caused me to stumble across this video and I am so thankful for your recipe. I do cook for the family and I am putting this in the rotation. Can't wait to try. I love the way you break up your Tomatoes; I do it the same way. It just adds the love. Thank you for this video.
I'm glad it popped up for you! Happy to have you here😊 And i totally agree with crushing the tomatoes by hand. Thanks so much for watching💛 Hope you enjoy the sauce!!
You mentioned so many ways to use this sauce. I started thinking how this brought back memories as a child. My mom would take me to my grandmothers house on Sundays for lunch. Sunday was Spaghetti. I couldn't wait to eat as it smelled so good and was always my favorite so my grandmother would fix me a bowl of just the sauce before the pasta was done. I would lick the bowl clean. I can't even begin to imagine how much better your recipe is and like I always say we eat with our eyes first. I just know this sauce is a 10. But I did realize something. When I cut up onions they always make me cry and my son was supposed to give me a pair of those onion goggles from his site. Now I am thinking he will use them as a Christmas gift. I guess better than never getting them at all lol. Great Job!
That means so much it could remind you of your childhood! My mom always served spaghetti :) Love that for you it was on Sunday! hahaha love it about the goggles. Seriously though, I'm glad no one saw me cut this onion because it got me crying more than usual. Maybe goggles wouldn't be a bad idea 😆
I've got a couple quarts of my canned garden San Marzano tomatoes I need to use up, so I'm going to make a batch of lasagna. HOWEVER! Sauces like this are MUCH better if you make them over the course of a couple days _(you know how spaghetti is always better the following day?)_ So my plan is to make the sauce today and simmer for about half the time (uncovered to concentrate the flavors), rest overnight in the fridge and finish it tomorrow. _This method works very well with a 'five generation' spaghetti sauce that I was able to pry from an Italian friend of mine after 20 years of promising I'd never share it, so it should work well here._ Thanks Bethany!
I totally didn't get to respond to this comment until now, but yes! I love to make sauce and let it sit in the fridge to marinate the flavors. :) Hope you enjoyed the sauce and your lasagna!
The written recipe has optional fresh basil, but I didn’t think herbs made much of a difference. Which is a shock to myself because I add them abundantly to everything!
Awesome techniques! Making me hungry! I always rinse my tomato cans out with the red wine. Great video... I was raised in an all Italian family so I love seeing new twists on making great food greater! As kids we learned to add cream cheese to our red meat sauce spaghetti to make it taste like Lasagna! Used to drive my Aunt Rosie nuts...
Great idea to rinse it out with the red wine! haha cream cheese in meat sauce - never heard of that but I am sure it would drive a few Italian nuts if they heard that ;)
Brilliantly presented Bethany 🙏🏻❤️… I will definitely try this variation of sauce. The San Marzano sauce you’ve done videos on is spectacular. I’m sure this will be just as marvelous. You’re such an excellent teacher through this medium… your graceful demeanor is such a wonder to experience. 🌹🥰
@@AsimplepalateI made the meat sauce today as per the recipe and it was/is amazing Bethany. I used a cup of it tonight for the sauce on a pizza I made, tomorrow night I’m making the ziti recipe (with rigatoni 😂) as per your recipe as well. Big kudos to you… my son is a classically trained French chef from the 3rd ranked culinary school in the world, and he was incredibly impressed and wants to use this sauce as a base for something he wants to experiment with. Much love from Texas 🙏🏻❤️
Hi Bethany. I Made This Meat Sauce Last Night For My Family's Spaghetti Bolognese Dinner, It Was A Winner With All. Thank You For Your Lovely Recipe. I Always Love All Your Videos. Always 10 Out Of 10.🤗♥️😘
This will be delicious with spaghetti! It's similar to a sauce I made in the 80's after I got married. But I lost it. This looks infinitely better! Thank you. You just got a new subscriber.
I got this recipe out of the Vancouver Sun, probably 50 years ago and I still use the same recipe. Except I use tomato sauce rather than the tomatoes because I couldn’t get anything else. All my family have loved this recipe for years.
Hi Bethany Last week I was making homemade Tagliatelle and was going to use your previously made sauce, but this one with the spicy sausage looks amazing. I love the fact it needs to simmer for four hours as I love nothing more than when the family comes home and comments on the great aroma in the house. Will let you know how it goes down when I make it. Chris. PS - How come no one ever invites ravioli to a party ? He’s a little square.
Chris, so great to hear! hey the bolognese sauce will never let you down with tagliatelle. I'm using this sauce in a baked ziti in next weeks video! ☺ hahaha great one with the ravioli! 😉
That would pair up with rice as well as pasta. ❤ What a coincidence: you posted an easy to follow recipe for cooking meat sauce, and now I'm about to make an easy to follow recipe for meat sauce. What are the odds? 😊
I like your recipe and adapted it to my taste and needs. First, I halved it using 1 large and 1 small can tomatoes and I bumped up the fennel in the sausage with a tsp of fennel seeds coarse ground in spice grinder along with 2 tsp dried oregano. At the end I added some chopped fresh basil. I like my oregano and basil 😁Very good 👍
Once again, a gorgeous recipe! Thank you Bethany, and happy Thanksgiving to you and your family ❤ I celebrate my own Thanksgiving of sorts; I give thanks every day for the good folk of Reggiano and their amazing cheese 😅
I prefer to brown the meat separately so it deeply browned. Otherwise, all the ingredients are basically the same as I make it. Love your videos. I wish you much success ♥️
As an Italian and a coocking enthusiast I have to make my compliments to your Ragù (as we call it). Compliments because you don't call it Bolognese (on the contrary you explain the differences), but most of all compliments for how you do the whole preparation. I can safely say that this is absolutely the way an Italian would do it, with the sole exception of the garlic: we don't use so much garlic, in such a pot we would probably put two or three whole cloves and let it cook inside it, but then take it away at the end. But that is not important, you really did well! 👏👏👏
@@LAghemo that means so much! I really appreciate it. And yes this is definitely more Italian-American due to more garlic and a few changes. But I appreciate the kind words and support! 😊
Hi Bethany! Hope you and your family had a great Thanksgiving! This meat sauce has such wonderful color, it looks delicious! I think the wine is a game changer too. PS, love your nails, the color is perfect!!
Thank you so much! It was a great holiday, though I'll have to share my turkey story with you all eventually lol. I hope you had a wonderful Thanksgiving too! And yes, the wine is quite the game changer in this sauce. I made it without it one time and it didn't compare! Also thank you, it's my favorite color too🥰
Because of my health condition I TRY to abide by the daily 2 grams of sodium. I use herbs and if needed, a low sodium salt. I have to dedicate some daily sodium to other tasty things I can't do without. I like this homemade recipe and will give it a whirl. Thanks for sharing! 🍴
This is essentially the meat sauce my mom taught me to make for her lasagna recipe. I've basically been making it this way for 3 decades + now and I've never yet found a better lasagna recipe in all those years. I'm absolutely convinced it's the wine that makes the biggest difference. I use an Italian Chianti if possible.
I couldn't agree more! I have made it without the wine, and the flavor wasn't even close to comparing. But I will say, my bolognese sauce is still my favorite to use in a lasagna but this one is verrry close behind it!
Just stumbled onto this channel. Although I know how to cook this recipe since I'm Italian, I had to watch the entire video because she's so beautiful. So I subcribed. 😊😊 😅
no basil is totally accepted! It's funny, I ALWAYS use soo much basil and herbs in my recipes but I left it out of this one and i'm getting so many comments on it lol. Fresh basil is always always welcome! It's optional on my written recipe :)
You are so beautiful Bethany and the sauce looks delish! I've been cooking for a long time and this is very close to what I do when making Italian meat sauce.
That looks like a perfect meat sauce. Red wins is a must for sure. I used to watch my mom make sauce all the time. She also used put in a couple of pork leg bones cooking the sauce for at least 4hrs. It was very delicious. Molto bene.👍
Love that! Sounds like she was making a true Sunday Gravy - which I will have to share a recipe for. The bones bring all the flavor! Your mom knew what she was doing :)
Great recipe. Almost identical to my nonna’s that I use today🇮🇹👍I add either dry Italian herbs or fresh basil depending if it’s for lasagna or long pastas. Do you ever use those? TY
Now that looks amazing! I'll have to make some with the Italian sausage I made recently. You have a new follower after seeing this. I'm gonna have to look through your videos, I cook a lot but Italian food is kinda minimal until now 😉
Hi Bethany, I've been enjoying your sauces. This late summer I used a couple of your recipes and I'm so happy I stumbled upon your channel. I also enjoyed your intro in this video. I'd like to know what brand of wine are you using for this recipe if possible. Thank you.
@@Nini-ze2jk that means so much! I’m so glad you are enjoying the recipes! Always means so much to hear. Yes, the wine is J. Lohr Cabernet Sauvignon - forgot to mention that! I use it all the time in my cooking😊
I’m new to your channel and I love your recipes! I’m Italian and like to find other recipes as well nothing wrong with mine but great to find alternatives! Thank you
Hi Bethany first time to your channel it is Awesome. Put together this meat sauce this morning and at a low simmer. all I had was sweet sausage so i addred in a little smoked peper flake, maybe a shake to much but sure it will lay down after a day in the refig. what a great idea adding in the Parmigiano rind. its a great sauce with a lot of yummy layers of flavor..Onto your Meatballs this weekend !! Have to laugh about the lady that posted she been cooking before the internet. I to probably have 50+ cookbooks .stasted collecting back when I was a kid . Full booksheilf in the living room LOL....
I'm so glad you got to make the sauce! Lol sorry about it being heavy on the pepper, a day in the fridge can always help the flavors mellow ;) and yes hahah love to hear it!
Finally someone that knows how to make a great sauce and beautiful also
So nice to see she has done her mother and Grandmother proud. Such a lovely post.
Happy Holidays, Bethany! I just love your channel. I am 59 years old and have been cooking since my teenage years-way before the internet-relying on cookbooks and other written recipes, along with family and friends and their input. The funny thing is, I grew up in a Cuban American family so most of the cooking I learned from my mom, grandma, and family was Cuban dishes... but Italian was something that I always gravitated towards. lol. To the point where my mom would laugh and say to me 'They must have switched my baby at the hospital for you to cook all these Italian dishes' lol.
This recipe of yours is EXACTLY how I have been making my 'go-to' sauce for all these years!!!! I do have a habit of adding a little bit of Italian oregano to the sauce. About 30 years ago, I began using much better canned tomatoes, which changed my cooking world. You are so right about that! In my pantry, I always always always have imported cans as well as the Bianca Napoli that you used here! Imported olive oils, good quality meats, sausage, always parmesan reggiano, and red wine (I love using Daou as it isn't too expensive, and good to drink what doesn't go into the pot).
Thank you a million times over for sharing all of your recipes, tips and advice! Oh, I did follow your bolognese sauce and it was wonderful!!!! Hugs from Los Angeles!!! xoxo
Marie, you're so kind! I'm so glad to hear you enjoyed the bolognese sauce, and that you make your sauce just like this! Right down to the rind. It's truly the best way to make it! I will have to look for that wine! And I love to hear about Italian food. Honestly, I think most people could agree Italian is hard to beat cuisine-wise. 😉 Thank you for the kind words! I really am so glad you're enjoying what I share🥰
what a sweet story! I enjoyed reading it.
Italian seasoning, garlic, onion powder black pepper. It looks good im gonna try this.
Here's some facts about Italian Cuisine that most Americans may find interesting. Before I begin, I learned to cook in Italy before moving to the US where I owned and operated two restaurants and sold them for my retirement. For the last eight years, I've taught culinary at a local junior college. One of my favorite pastimes is "freaking out" the students with fun facts such as "spaghetti and meatballs is not an Italian dish" etc. lol!
Anyway, sauces in Italy are confusing. Im an Italian who was born and raised in Italy and even I get confused sometimes. But, Italians love nothing if not their "exceptions", especially to rules.
So, with that said, a sauce in Italy that is meat-based and simmered for hours is called a "ragu". Whereas, tomato-based sauces are called "marinara". Now, marinara can have meat in them. But, the meat is not the main feature nor is it the basis for the sauce's flavor. That role belongs to the tomatoes. Proteins are used in marinara as filler. In fact, your just as likely to find seasonal mushrooms in marinara as you are meat. If a protein is used, more often than not, the protein isn't beef. It will be chicken or turkey, often wild turkey, rabbit or wild boar or, in locations near the coast, seafood, which are often fan favorites. Goose, duck, lamb, veal, calamari, shrimp, clams....these proteins are just as likely to be found in tomato-based sauces as beef.
This is not to be confused with Bolognese, which is a meat based sauce and also a "ragu". Bolognese is not tomato based. Its meat-based. But, some folks use a bit of tomato paste or passata for extra richness. Although the use of tomato derivatives may qualify as "authentic", you're gonna get the "stink-eye" in places like Sienna, Italy, if you're using any tomato products in your Bolognese.
Where most people outside of Italy get it wrong is when they automatically assume tomatoes are used in most or all Italian sauces. They are not. Tomatoes are but one of many, many ingredients that can be used to make sauces in Italy. In fact, tomatoes are not the most commonly used ingredient in sauces in Italy. The most common and most popular sauces in Italy don't have tomatoes in them at all. For example, Cacio e' pepe and aglio e olio are the most popular and most common sauces in Italy. This "fun fact" usually causes my students heads to explode. lol.
So, here's another mind blower. See those onions and garlic going into the pot in this video? Nope. Italians don't really use onions when making tomato-based sauces. The emphasis of marinara is the tomato. The tomato flavor is accentuated by the garlic and herbs. To Italians, the onion's powerful flavor would take away from the flavor of the tomato, which is the focus of the sauce. Italians do, indeed, love their tomatoes. No question about that. Oh, and those "San Marzano's"? Don't get me started on that! Lol!
Second mind blower - Basil is not the only herb used in marinara nor is it the most common. Thyme, sage, rosemary etc, are just as common, if not more common. Fun, quick story - the chef who trained me made a marinara with mint and oregano that would make the Holy Virgin Mother Herself swear like a merchant marine. lol! So, yeah....basil......
If I were in Jersey, the sauce made in this video is what I would expect. Its rich, hearty, flavorful and without any doubt, one of those dishes that will keep you eating even though you're stuffed to the gills. But, its not authentic. Again, this is not a criticism or "throwing shade" or, as my nonna used to say, "anciando il diavolo"- loosely translated, "throwing the devil", which is in reference to the tradition of tossing a stone under the tree or bush to "scare off the devil" - (this came from the Middle East, btw). I'm just bringing into relief the contrast between Italian-American cuisine and what Italians eat. (notice I didn't say "traditional" or "authentic"?)
To be fair, I really don't like the use of the word "authentic" when describing Italian cuisine. Italian immigrants came to America and that caused the single greatest evolution of Italian cuisine since the Crusades. Ingredients were available to Italians in America that most couldn't afford in Italy. Other ingredients were not available at all. So, what did Italian immigrants do? They do what Italians do best: they "make more with less". The improvise, they adapt and in the process, made some of the most widely renowned and recognized dishes in the world. So, I say "Bravissimo!!! I cherish seeing young cooks carry on with inspirations from Italy as this young chef is doing in this video.
At this point, I must ask forgiveness for this long winded rant. Teaching has forced me to learn the keyboard and I find that my propensity for gabbing, which is decidedly Italian, has found its way to my fingers and has pressed them into service. 🙂
How would this sauce be made if it were made in Italy? Would it be tastier? No. I don't think so. Would it be better? No. That's subjective. It would be different. Yes, of course. But, -how- would it be different is the point.
First, no onions. Second, if there is a meat protein, a fraction of what's used in this video would be involved. Be creative. The pallet is yours. Think outside of the box. I actually had a student once who made a marinara and used fois gras as the protein. I dug it. But, we had a long talk about the value of temperance when it comes to "creative juices". lol!
Second, double the garlic and the finer the mince of the garlic, the better. I usually prep the garlic first because I dice it so finely that its almost a paste. This is a technique. The "technique" is the dynamic that is shared between the tomato and the garlic. Garlic that is almost pureed marries to the tomato's flavors in ways that cannot be captured by words. I'm sure there's some complex, scientific explanation that I don't pretend to know or, if I did, understand. But, what I do know is this union is sublime.
Next, just add the tomatoes. Seedless, skinless tomatoes of good quality.
This recipe does not call for the sauce to simmer for hours. About 45 minutes will do. Once the tomatoes are cooked, the sauce is ready. There's never a need to simmer marinara for hours. In fact, it destroys the flavor of the tomatoes. The sauce in this video is some sort of hybrid between "Bolognese" and marinara.
In this video, the bella ragazza adds tomato paste and then, the canned tomatoes. This is like adding water to boiling water. So, there's no need for the tomato paste.
Mind blower #3 coming up. Wine? No. For culinary purposes, wine is acid. There's already an abundance of acid from the tomatoes. A good sauce is made by neutralizing acid, not adding it. Its a myth that simmering tomatoes for hours reduces acidity. It actually increases acidity. Tomatoes are judged by their acidity. Canned tomatoes are canned precisely because they are not the best tomatoes. If they were good, they would've been sold fresh. Remember this the next time you buy a can of tomatoes.
"Drink the wine (don't put in your tomato sauce), praise the God of all and let the world be the world". The French got this saying from Italians.
God bless and buona fortuna.
Thank you for your this lesson. It was quite helpful and informative. I wish I had access to your classes! I’d definitely purchase online courses!
Thank for this post!!!!!
You SHOULD be able to let it sit on stove top for hours and slow cook. Tomatoes seem to be able to take it.
We all want the same thing..health, happiness, a long life. And good Sunday gravy. (I'm Czech/German)
@@erikschultz6865 They can, indeed. No question. However, when tomatoes are simmered for hours, they actually become more acidic, not less. Why? Because simmering evaporates any water/moisture in the sauce. When the water content is reduced, the pH lowers. Hence, more acid.
Here's a suggestion. When making the platform for a meat-based sauce, use a cut of meat that has a good sized bone. Beef shanks are ideal.
Start by covering the bottom of the pan with a good quality olive oil and add as much garlic as you can stand. Gently raise the heat, but be careful NOT to let the garlic sizzle or "sing". This infuses the oil with the essence of the garlic.
Next add your herbs and continue to be careful not to let the oil get so hot that the garlic and basil sizzle.
Add your shank(s), a pinch or two of kosher salt, some fresh cracked pepper and let those shanks simmer gently in the oil until they are fork-tender.
Remove the shanks from the sauce and add the tomatoes. Let that simmer together for about 45 minutes.
If the tomatoes are not in season or if the canned tomatoes are not a top quality, you can cut the acidity by adding just a pinch of baking soda. It will bubble and fizzle, so make sure to thoroughly stir it in. Accura! Too much baking soda will ruin the sauce. Just a pinch.
Enjoy!
If youve noticed, I've made just about every one of your recipes. I made this one yesterday and as usual, it turned out amazing. I made sure I used the San Marzano tomatoes, which I believe is essential to the sauce. And the 4 hour simmering built up the flavors beautifully.
In my younger days, I was a sous chef at a fine dining Italian restaurant. But my recipie repertoire needed updating and modernizing. Your sauces and recipes have done that. Keep up the great work. Looking forward to whats next.
Douglas, I am so honored you've made almost every recipe I've shared. I believe it was my artichoke dip video I gave you a shoutout about that incase you didn't see it:) Your comment means so much and made me smile. I'm really glad you enjoyed the sauce and that it recipes are working out for you🥰 I'll be using this sauce in thursdays recipe!
You got me at the tomato paste 😊 finally a real Italian chef, my favorite recipe ❤
Rinsing the cans to get all the goodies out is a MUST!
Subscribed.
totally agree! And thank you for subscribing:)
Made the sauce and really loved it!
I added fresh basil and I’m going to use this for a huge lasagna I’m making for Christmas Eve dinner!
Thank you beautiful Bethany,
@@DetroitLions59 I’m so glad to hear it! I’m actually using this in my Christmas Eve lasagna as well - it’s delicious!
You have stolen my tummy, and my cooking heart with your videos. Your kitchen has ransacked my brain! I follow several cooking vids for years now because I love cooking (even more than eating) but Your clips are just so awesome. Thanks for each And look forward to the next. (P.s. your chronology of ingredient inclusions is always spot on, and glad you didn't use baking soda on this recipe as some insist.) True blessings to you all and families this 2024 Holiday season!!
Nick, you're so kind! That really means a lot. 🥰 Really glad you're enjoying everything! And no baking soda here haha. Thank you again, and blessings to your family this holiday season as well!
I made a huge spaghetti dinner last night and your meat sauce recipe was a big hit. Thanks kiddo!
I’m so happy to hear that, Tony! I appreciate you trying out my recipe for Christmas. Thrilled it was a hit! 😊 have a wonderful new year!
spaghetti is not used for meat sauce
@ SURE IT IS
once again the prettiest youtube chef with a great recipie
So kind. Thank you so much💛
Simp
Indeed. Sooo delicious 💕
And she knows damn well that no one is paying attention to her making tamales!
She should have her hair tied back and she touched her hair then put salt in with same hand
Tried your recipe and it was great. Best sauce I ever made. Thanks Bethany
That means so much to hear, John! I'm so glad to hear it:) Thank you for sharing!
This looks amazing, Bethany! I love the simplicity of it. And thanks for explaining the difference between this sauce and your bolognese. Can’t wait to make this one!
Thank you, Connie!! I appreciate it💛 Next weeks recipe is the baked ziti with this sauce so stay tuned!
@ YUMM! Looking forward to that video 😊
I'm half Italian and I concur with this. My mom always added minced carrots and celery and used oregano along with a few other spices that she won't tell me. I'm pretty sure cinnamon is used, I can kinda smell it when she cooks her sauce.
Some add nutmeg to bolognese sauces, but cinnamon is a new thing! And yes, a soffritto wouldn't be uncommon I just like to keep it simple with onion and garlic for this specific sauce :)
Adding cinnamon when cooking meat is absolutely essential in Greek cooking - why not in Italian ?
It is so funny so many people say they make spaghetti sauce and they use a jar of something. People will buy me sauces and I have yet to find one that is as good as homemade. Yours looked absolutely delicious. I liked that you did not put a lot of state bought Italian seasonings. I grow basil and love the taste of it in sauces. Maybe m now others will see it is not that hard to make spaghetti sauce. I wish I could have a taste..yum. ❤❤❤❤
This is something i will do tomorrow. I have a bunch of cans with san marzano tomatoes I need to use. 😊
Perfect to make in the crockpot
oh yes, San Marzano's are perfect in this! My next batch I'm making today I'll use Rega. And Yes, could totally do it in a crockpot 😊
Looks great! I'll have to try this recipe! I like thick sauces since it sticks to the pasta. Sometimes I'll eat just the sauce if I don't have much left.
I usually like to add whatever meat is in the freezer, including wild game. My grandmother used to do it that way. She grew up in Furci, Italy and then moved to the US during the depression so she didn't like to waste anything.
Latest batch I made had a pork chop, some beef and venison burger, hot Italian sausage, a chicken breast, and a moose steak. Simmered for a couple hours in the crock pot, removed most of the meat (except the ground burger) and set aside so it didn't completely disintegrate, then simmered the sauce for another 8 hours. Added the meat back at the end. Nice thick, dark red sauce. I usually fry a butch of meatballs separately then freeze, then I'll put a few in the sauce toward the end to heat them up and absorb some of the sauce.
Oh, I'm always down to just eat the sauce as is lol but yes I'm all for a thick sauce. And I love that! My cousin just gave me elk and I was considering trying it in this sauce. So it's nice to hear someone also mixes it up with different game! :) Appreciate you sharing.
👏 👏 I’m waiting for your book to come out!
hey appreciate it, maybe one day☺
@@Asimplepalatewhat’s say we turn one day into some day and then put a date on the calendar!! I’ve done it four times. You NEED to get one out!! 🎉 the world needs it.
@@andylacivita that's wonderful, Andy!! Congrats! And that's so kind of you. Don't worry I have considered it 🙃
Sweet memories of Mama's house on Sundays! I used to take the leftover sauce, slice a seeded Italian lengthwise, drown it with the sauce, top it with my mom's roasted peppers & thinly sliced mozzarella or locatelli. Then I'd put it under the broiler for about 2-3 minutes. Now that was sauce heaven! Good food, good family & good memories. No 5 Star restaurant can give you better than that.
I love to hear that! Simple food and wonderful memories. We would soak the bread in the sauce and just eat it as is. In fact my dad did that the other day when I was making this sauce :)
@Asimplepalate Our family too. By the time my mom was ready to serve the sauce, half of it was gone! She would pan sear her meatballs before she put them into the sauce. She always made extra because she knew we'd grab them before she got them in the sauce pot.
You mean, gravy?
@jeffthevideoguy23 No. My mom was Sicilian. If I called her sauce gravy, I'd be eating corn flakes for dinner. If I called sauce gravy to my dad, he'd be fine with it because he was a Greek chef. :-)
Seems delicious thank you for sharing this recipe
It's always good to have a multiple recipes of meat sauces
I totally agree! :) They're both quite different.
@Asimplepalate you know what they say a good sauce makes the recipe
Well, I was for some reason, sceptical that this would taste good. It was fantastic! And my guests loved it too. Thank you so much.
Glad to hear it was a pleasant surprise! ☺ glad your guests loved it too!
I have been to Sicily twice and had the most delicious marinara and meat sauce ever. This video gives me good ideas to make simulate Sicilian quality the next time I make any sauce. Thank you very much.
So glad to hear it!! This is pretty Italian-American. But you could also check out my ragu alla bolognese - which is a very authentic Italian sauce! :) asimplepalate.com/blog/authentic-pappardelle-bolognese-ragu-alla-bolognese/ Either is delicious though!
Hi Bethany
Lovely cooking. Living in the UK I've had a look for Italian sausage, nothing obvious, but our stores do sell "Toulouse sausage" which has a lot of garlic and features in the great French dish cassoulet, with the duck pork and beans etc. I think I'll try your dish with a little of the Toulouse sausage sausage, but hold back other herbs/spices/salt until the end. That Toulouse sausage is spicy!
Hi Anthony, you could totally use a sausage and add seasonings to it that Italian sausage would have. Make it your own :) I hope you enjoy it!
Great recipe Bethany. 👏🏻 I can’t agree with you more about the wine. It brings such richness to the sauce.
Right?! I've made this sauce without the wine and there is no comparison, it makes that much of a difference!
I made this recipe this morning and it is delicious. I used 1.5lbs each of ground beef and 1.5lbs of sweet and hot sausages. The fennel in the sausage adds so much flavor. Definitely worth making.
Im so glad you enjoyed the sauce, John😊 and I agree using a nice sausage that has fennel always adds the perfect touch. Appreciate you sharing!
That look awesome!! I like a real meaty sauce. This looked spot on!!
I do too!! Appreciate it! :)
Somehow UA-cam caused me to stumble across this video and I am so thankful for your recipe. I do cook for the family and I am putting this in the rotation. Can't wait to try. I love the way you break up your Tomatoes; I do it the same way. It just adds the love. Thank you for this video.
I'm glad it popped up for you! Happy to have you here😊 And i totally agree with crushing the tomatoes by hand. Thanks so much for watching💛 Hope you enjoy the sauce!!
Just be careful not to slop it down the front of your jeans!😂
@ 😂🫠 right?!
You mentioned so many ways to use this sauce. I started thinking how this brought back memories as a child. My mom would take me to my grandmothers house on Sundays for lunch. Sunday was Spaghetti. I couldn't wait to eat as it smelled so good and was always my favorite so my grandmother would fix me a bowl of just the sauce before the pasta was done. I would lick the bowl clean. I can't even begin to imagine how much better your recipe is and like I always say we eat with our eyes first. I just know this sauce is a 10. But I did realize something. When I cut up onions they always make me cry and my son was supposed to give me a pair of those onion goggles from his site. Now I am thinking he will use them as a Christmas gift. I guess better than never getting them at all lol. Great Job!
That means so much it could remind you of your childhood! My mom always served spaghetti :) Love that for you it was on Sunday! hahaha love it about the goggles. Seriously though, I'm glad no one saw me cut this onion because it got me crying more than usual. Maybe goggles wouldn't be a bad idea 😆
Looks delicious will try this, love from Ireland 🇮🇪
I've got a couple quarts of my canned garden San Marzano tomatoes I need to use up, so I'm going to make a batch of lasagna. HOWEVER! Sauces like this are MUCH better if you make them over the course of a couple days _(you know how spaghetti is always better the following day?)_
So my plan is to make the sauce today and simmer for about half the time (uncovered to concentrate the flavors), rest overnight in the fridge and finish it tomorrow.
_This method works very well with a 'five generation' spaghetti sauce that I was able to pry from an Italian friend of mine after 20 years of promising I'd never share it, so it should work well here._
Thanks Bethany!
I totally didn't get to respond to this comment until now, but yes! I love to make sauce and let it sit in the fridge to marinate the flavors. :) Hope you enjoyed the sauce and your lasagna!
This is exactly what I was looking for! Thank you.
So glad to hear it!
I've not made many homemade Italian dishes. This recipe looks so good and simple. Why no herbs?
The written recipe has optional fresh basil, but I didn’t think herbs made much of a difference. Which is a shock to myself because I add them abundantly to everything!
@@AsimplepalateI was going to ask the same thing. I love basil. 🌿
Awesome techniques! Making me hungry! I always rinse my tomato cans out with the red wine. Great video... I was raised in an all Italian family so I love seeing new twists on making great food greater! As kids we learned to add cream cheese to our red meat sauce spaghetti to make it taste like Lasagna! Used to drive my Aunt Rosie nuts...
Great idea to rinse it out with the red wine! haha cream cheese in meat sauce - never heard of that but I am sure it would drive a few Italian nuts if they heard that ;)
My son loves Italian food, pasta meatballs, meat sauce.... I'm not Italian so I am trying to learn true Italian style ❤️ thank you for sharing ❤️
@@lalak5426 I’m not Italian, and love to cook this food because I grew up with it. It’s truly the best! You’re so welcome 💛
Awesome recepie Bethany, that's going to be my next meat sauce looks so simple thank you once again. 🖐️☺️
So happy to hear that! I hope you enjoy it☺
Brilliantly presented Bethany 🙏🏻❤️… I will definitely try this variation of sauce. The San Marzano sauce you’ve done videos on is spectacular. I’m sure this will be just as marvelous. You’re such an excellent teacher through this medium… your graceful demeanor is such a wonder to experience. 🌹🥰
Thats so kind, thank you! your words means so much🥰 So glad you enjoyed the San Marzano sauce too!
@@AsimplepalateI made the meat sauce today as per the recipe and it was/is amazing Bethany. I used a cup of it tonight for the sauce on a pizza I made, tomorrow night I’m making the ziti recipe (with rigatoni 😂) as per your recipe as well. Big kudos to you… my son is a classically trained French chef from the 3rd ranked culinary school in the world, and he was incredibly impressed and wants to use this sauce as a base for something he wants to experiment with. Much love from Texas 🙏🏻❤️
Hi Bethany.
I Made This Meat Sauce Last Night For My Family's Spaghetti Bolognese Dinner, It Was A Winner With All.
Thank You For Your Lovely Recipe.
I Always Love All Your Videos.
Always 10 Out Of 10.🤗♥️😘
@@FrazerMowat I’m so glad this was enjoyed by you and your family!! Means so much to hear 🥰 thank you for the kind words!
Great flavorful basic recipe, thank you. You explain very well and make it look so good.
have some ground uo carrots for sweetness and chopped celeriac,,🤤🤤🤩
Nice and simple. Going to be delicious! Can’t wait to try it out.
This will be delicious with spaghetti! It's similar to a sauce I made in the 80's after I got married. But I lost it. This looks infinitely better! Thank you. You just got a new subscriber.
So glad to hear it!! Thank you!
I got this recipe out of the Vancouver Sun, probably 50 years ago and I still use the same recipe. Except I use tomato sauce rather than the tomatoes because I couldn’t get anything else. All my family have loved this recipe for years.
I love that you enjoy what you do, it shows that your a natural, Italian princess❤
I very much enjoy what I do, thank you! ❤️
Hi Bethany
Last week I was making homemade Tagliatelle and was going to use your previously made sauce, but this one with the spicy sausage looks amazing.
I love the fact it needs to simmer for four hours as I love nothing more than when the family comes home and comments on the great aroma in the house.
Will let you know how it goes down when I make it.
Chris.
PS - How come no one ever invites ravioli to a party ?
He’s a little square.
Chris, so great to hear! hey the bolognese sauce will never let you down with tagliatelle. I'm using this sauce in a baked ziti in next weeks video! ☺
hahaha great one with the ravioli! 😉
Another great looking recipe. Will have to try that one too. Love the Staub Dutch oven, I have that in dark blue.
Love the dark blue! My 5.5 quart is that color. They're my favorite and most used kitchen item!
@ I thought you had a blue one as well. I use my 7 qt version all the time.
@@timmckusker Yes, I just got a 7 quart (in basil green) cuz my blue one almost overflowed in my ragu video lol
@ I thought it was new. Yes certain recipes you just add and add things and it ends up too small.
That would pair up with rice as well as pasta. ❤ What a coincidence: you posted an easy to follow recipe for cooking meat sauce, and now I'm about to make an easy to follow recipe for meat sauce. What are the odds? 😊
hahah what are the odds?! Love to hear it!
I bet it tastes so good! Thanks Bethany
Thank you so much, John!
That sauce looks amazing, and you present everything really well. I can't wait to tey this recipe. You've got a new subscriber here.
I appreciate it so much! :)
Beautiful cook and recipe
Thank you💛
I like your recipe and adapted it to my taste and needs. First, I halved it using 1 large and 1 small can tomatoes and I bumped up the fennel in the sausage with a tsp of fennel seeds coarse ground in spice grinder along with 2 tsp dried oregano.
At the end I added some chopped fresh basil. I like my oregano and basil 😁Very good 👍
@@stevecagle2317 love it, Steve! So glad you could change it to what you have. And I love my fresh basil, glad you added that☺️
Once again, a gorgeous recipe! Thank you Bethany, and happy Thanksgiving to you and your family ❤
I celebrate my own Thanksgiving of sorts; I give thanks every day for the good folk of Reggiano and their amazing cheese 😅
Thank you so much!!💛 hahah, it's a cheese worth celebrating and being thankful for🙃
When I saw you hand crush the tomatoes , I knew you were the real deal. Thanks!
@@markcrume aww shucks, thanks mark 😅 no better tool in the kitchen lol
Pretty much what I do, except I like some herbs. either a boquet of frest, or some dry oragano and basil.
I appreciate how easy this recipe is and literally all the ingredients are on hand in anyone’s home! ❤
I prefer to brown the meat separately so it deeply browned. Otherwise, all the ingredients are basically the same as I make it. Love your videos. I wish you much success ♥️
I also brown the onions and the meat as I find there’s more flavour both are very good
I've been trying to up my Italian game for years, then I found your channel. Thank you!
I'm so glad to hear it :)
As an Italian and a coocking enthusiast I have to make my compliments to your Ragù (as we call it).
Compliments because you don't call it Bolognese (on the contrary you explain the differences), but most of all compliments for how you do the whole preparation.
I can safely say that this is absolutely the way an Italian would do it, with the sole exception of the garlic: we don't use so much garlic, in such a pot we would probably put two or three whole cloves and let it cook inside it, but then take it away at the end. But that is not important, you really did well! 👏👏👏
@@LAghemo that means so much! I really appreciate it. And yes this is definitely more Italian-American due to more garlic and a few changes. But I appreciate the kind words and support! 😊
I have to try this recipe; it looks delicious.
I hope you do get to try it! I'll be pairing it with a recipe tomorrow when we film and it will go out next Thursday :)
I made the mistake of watching this video on a day I was fasting. This made me really, really hungry.
nooo hahah I'm so sorry!
What's 'fasting'? It sounds absolutely horrible. I have no willpower.
@@Drader68 😂
Canning that would make great gifts for the holidays
totally agree!
Looks legit. Yum. Thank you for not adding sugar.
@@glzgowlass nope, no sugar my sauces! 😊 thanks!
Sugar is needed to balance out acidity. You certainly don't need much for a recipe like this. Maybe a heavy pinch.
Hi Bethany! Hope you and your family had a great Thanksgiving! This meat sauce has such wonderful color, it looks delicious! I think the wine is a game changer too. PS, love your nails, the color is perfect!!
Thank you so much! It was a great holiday, though I'll have to share my turkey story with you all eventually lol. I hope you had a wonderful Thanksgiving too! And yes, the wine is quite the game changer in this sauce. I made it without it one time and it didn't compare! Also thank you, it's my favorite color too🥰
J. Lohr, good choice. Thanks for sharing, looks delish.
Good morning! Well, you convinced me. From now on, I'm part of your subscriber community. Cheers! 🙂
I'm so glad to hear it🥰
Beautiful sauce going for some tonight seemed like the wonderful Christmas dinner
Wow that sauce looks amazing and delicious.
Because of my health condition I TRY to abide by the daily 2 grams of sodium. I use herbs and if needed, a low sodium salt. I have to dedicate some daily sodium to other tasty things I can't do without.
I like this homemade recipe and will give it a whirl. Thanks for sharing! 🍴
This is essentially the meat sauce my mom taught me to make for her lasagna recipe. I've basically been making it this way for 3 decades + now and I've never yet found a better lasagna recipe in all those years. I'm absolutely convinced it's the wine that makes the biggest difference. I use an Italian Chianti if possible.
I couldn't agree more! I have made it without the wine, and the flavor wasn't even close to comparing. But I will say, my bolognese sauce is still my favorite to use in a lasagna but this one is verrry close behind it!
Just stumbled onto this channel. Although I know how to cook this recipe since I'm Italian, I had to watch the entire video because she's so beautiful. So I subcribed. 😊😊 😅
This sauce looks amazing! So glad I found this video! Merry Christmas!👍
Appreciate it! :) Merry Christmas to you as well!
My mom used to make a close version of this back in the 60s it would cook all day and what I would give to have it today .miss you mom ❤
Glad it could bring back some good memories. I'm sorry about the loss of your mom💛
Great approach and wine selection
Thank you!!
OMG, this looks incredibly delish. Thank you for sharing. Can't wait to try it!! 😋
That is some gorgeous sauce.
Looks wonderful, greetings from South Africa
Beautiful sauce recipe!
Red wine makes such a difference. I sometimes add some basil too but that may not be traditional I suppose.
no basil is totally accepted! It's funny, I ALWAYS use soo much basil and herbs in my recipes but I left it out of this one and i'm getting so many comments on it lol. Fresh basil is always always welcome! It's optional on my written recipe :)
I love all of your recipes, they help me to improve my meals.
I'm so glad to hear that! Thank you🥰
You are so beautiful Bethany and the sauce looks delish! I've been cooking for a long time and this is very close to what I do when making Italian meat sauce.
So kind, thank you Randy! Glad to hear it’s similar to your meat sauce!
Happy Thanksgiving from Georgia USA
Happy Thanksgiving to you!
That looks like a perfect meat sauce. Red wins is a must for sure. I used to watch my mom make sauce all the time. She also used put in a couple of pork leg bones cooking the sauce for at least 4hrs. It was very delicious. Molto bene.👍
Love that! Sounds like she was making a true Sunday Gravy - which I will have to share a recipe for. The bones bring all the flavor! Your mom knew what she was doing :)
Great recipe. Almost identical to my nonna’s that I use today🇮🇹👍I add either dry Italian herbs or fresh basil depending if it’s for lasagna or long pastas. Do you ever use those? TY
@@Holt333 oh definitely fresh basil! For either lasagna or pasta :)
Looks delicious and the country club music is a must while cooking.
Excellent first try from your recipe. Thank you.
WOW!U the best!thanks🎉
Finely dice some carrots, celery, bell pepper, and mushrooms. Saute with the onions. Adds body, flavor, fiber and extra nutrition.
Now that looks amazing! I'll have to make some with the Italian sausage I made recently.
You have a new follower after seeing this.
I'm gonna have to look through your videos, I cook a lot but Italian food is kinda minimal until now 😉
I appreciate it so much!! Happy to have you here🥰
Hi Bethany, I've been enjoying your sauces. This late summer I used a couple of your recipes and I'm so happy I stumbled upon your channel. I also enjoyed your intro in this video. I'd like to know what brand of wine are you using for this recipe if possible. Thank you.
@@Nini-ze2jk that means so much! I’m so glad you are enjoying the recipes! Always means so much to hear. Yes, the wine is J. Lohr Cabernet Sauvignon - forgot to mention that! I use it all the time in my cooking😊
@Asimplepalate That's lovely, thank you so much for letting me know about the wine. I will be looking forward to all your recipes ❤️
I appreciate your techniques. You are beautiful, but I love your direction and technique. You're a kitchen master!
@@philipkeown I really appreciate that so much! 😊 truly. Thank you!
I’m new to your channel and I love your recipes! I’m Italian and like to find other recipes as well nothing wrong with mine but great to find alternatives! Thank you
I appreciate it! Really glad to hear it :)
I am sure this is good but I like to add some fresh seasonings to my sauce.
Hi Bethany first time to your channel it is Awesome. Put together this meat sauce this morning and at a low simmer. all I had was sweet sausage so i addred in a little smoked peper flake, maybe a shake to much but sure it will lay down after a day in the refig. what a great idea adding in the Parmigiano rind. its a great sauce with a lot of yummy layers of flavor..Onto your Meatballs this weekend !! Have to laugh about the lady that posted she been cooking before the internet. I to probably have 50+ cookbooks .stasted collecting back when I was a kid . Full booksheilf in the living room LOL....
I'm so glad you got to make the sauce! Lol sorry about it being heavy on the pepper, a day in the fridge can always help the flavors mellow ;) and yes hahah love to hear it!
love the way you say sauce and sausage
@@blondejohn25 😂
My Grandma would make her sauce would smell so good too
Another really good video, thanks
Thank you!
That looks SOOO good ! You can bet I'm going to try to make some !!!! ( I have to cut that recipe in half though )
It will work just fine cut in half! I hope you enjoy it:)
Very nice recipe & excellent, well-paced, informative presentation. My compliments! Thank you.
I appreciate that so much!🥰 thank you!
First video of yours that I found and I subbed. I already know that would be awesome sauce!
I'm so glad to hear that, Mark! Welcome to the subscriber fam:)