Tomato Ragu / Meat Sauce | Chef Jean-Pierre
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- Опубліковано 10 лют 2021
- Hello There Friends, Today I will be teaching you the basic yet delicious way of making a Tomato Meat sauce, Ragu, Bolognese. Whatever you want to call it, its DELICIOUS. So come watch the video and make it for yourself. Let me know in the comments section how you did!
RECIPE LINK: www.chefjeanpierre.com/recipe...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
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✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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Your videos are NOT too long. Don't listen to the complainers. You're the best. We appreciate you chef!
It doesn’t matter how many times you say that something is good for 17 years, it always makes me smile. Thank you, Chef!
Holy Macaroli always gets me!
We just knew he was going to say 17yrs and i laugh & fist pump when he does....
He chats to us like he's cooking 1 on 1
Haha - me too, I love his humour
He’s been cooking for 50 years..... just as long as he’s been a stand up comic. I love this guy. Never get tired of watching. Thanks chef!!!!!! 👍 respect from Canada 🇨🇦.
One could argue he's been a comic longer!
Manny, one year later and here we are. Hope all is well with you in Canada.
@@StretchFletcher 👍🏻 the truckers, so far, are kicking ass. 🇨🇦🇨🇦🇨🇦🇨🇦
@@mannyradzky493 love it man. From South Africa, huge respect.
@@StretchFletcher 👍🏻👍🏻👍🏻👍🏻👍🏻
I just love the delivery of his recipies. Kind of like an uncle overjoied with showing his nephew/niece how to cook. Very homie.
When Chef says "I stuff Zucchini" and his tongue comes out: that is passion right there friends.
Nothing better than stuffed zucchini blossoms 😜
I see he has you saying, "friends". It is a great conversational piece
remember guys its all about the tongue
Tongue 👅 well 😊👌🏻 the Mån’s French, what can I say✨ 😉🙏🏻🎼♨️🌱
Onyo is number 1!! We need t shirts chef!
Absolutely! Just ""Onyo #1" on a shirt I think. I would wear that!
Yes. Make that happen, Chef.
@@HigherPlanes "Measure Carefully" "A Child Could Do It"
@@freed6343 lol
“Onyo always number first!”
FINALLY! A recipe where the meat is "seared/caramelized" properly instead of boiled with the veg. I salute you! Too many are doing this wrong even by many who should know better.
He accidentally cooked one of his cameras 😂. How can you not love this guy?
I would love to see that video... I bet its well done.
I don't know him, but sure we love Jean-Pierre and his french accent...
I hope we get to see this in the outtakes!
Well if you don’t want to eat your camera or cook it or whatever don’t do it don’t do it I cook my cameras that’s it I like cooking my cameras if you don’t wanna cook cameras don’t do it
Don’t worry about the UA-cam police
How long do you cook your camera for? Until it smells 😉
He says that they cooked the camera! They forgot about it and put it in the oven by accident! Love this guy! And can’t wait to make the sauce and use it for stuffing zucchini and onions and on pasta…the best cooking channel ever👨🍳
FYI Made the sauce and it was phenomenal! Ate one quart and froze up the remaining two quarts - will NOT be in freezer “17 years”, actually thinking it may be tomorrow’s dinner - can’t wait 😋
I have never seen a youtube video with NO thumb down. That is awesome!
Forget Gordon Ramsey ... I love this guy... Great personality
Don't let them rush you too much Chef. Your personality is a great ingredient in the success of this channel
Well said!!
WE LOVE YOU, TOO, CHEF!! Thank you 🙏🏽 for sharing your awesome talent and wonderful sense of humor with us all!! My grandfather was an Italian Chef and restaurant owner. You remind me, so much, of him! I miss him terribly. Will you be my Grandpa!? 😆❤️🙏🏽
With pleasure!!! 😍😍😍
@@ChefJeanPierre you are so Sweet. But too young to be my grandfather. I'm 66. You can't be my husband either. God gave me my perfect man. 😅😅😅He really did. ♥️💞🙏🙏🙏🙏🙏🙏🌞🎶🎶✌️👶
In this bizarre isolated COVID world, your videos give me the strength to keep going. They're also responsible for most of my COVID weight gain.
There is a solution to that ya know...
Just open the door and go outside. 👍
Jean Pierre you are number 1, not just the onion!!!!
Perfect!!!❤❤❤
Holy Moly, three different videos in one day? You're blessing us with lots of your awesome recipes, and I couldn't be happier
Were all SO happy you started to do UA-cam videos again. I'm not joking when I say that it actually helps with my anxiety and depression. Cooking and your videos are better than prozac I'm telling you.Thank you chef.
😍😍😍
@@ChefJeanPierreWhere's the pork?
As one of Italian heritage (my grandfather came over at age 16 to Ellis island, from Civita Italy) and a father who was a cook in the Navy in WWII, I really appreciate this recipe! I miss my Grandfather and Dad's sauces (gravy) that was so often bubbling on the stove. This Saturday morning I will jump into this recipe, and fill my own home with the wonderful scents, for my own family. We'll raise some vino to YOU, Chef!
Yes, it's 'gravy'. Chef Jean-pierre says 'anybody
can make' it but it helps if your Italian. 👩🍳
Never forget your homeland. Was there as half german half french for 3 weeks in holiday. Che grande felicita, mi ha piacutto tanto, da fare vacanze vicino die Pisa, dopo Genova, Rapallo, Ravenna e una settimana a venezis, fatto un giro di barqua privata a Burano e la Laguna. Que felice.
USA is a playground for ruthless politicians. As there is no background.
@@enno9431 why don’t talk bout food. Leave it at that you half German and call American ruthless Ben if they politicians. Come on guy nobody more ruthless than Germans y’all never be forgotten. Y’all one of the most ruthless people in the history of mankind. 🤫
Best chef instructor on UA-cam imo. Simply love the way he explains things technically and in detail. E.g. the burning of butter in in oil. Highly recommend watching everything Chef Jean Pierre does. Thanks so much.
I made this last night for dinner. We had it on some pasta. My wife said it was the best sauce she ever had as she finished her second serving. I stayed up all night to see what I am making next and one thing came perfectly clear to me. I dont have enough wisks.
Has anyone else stayed up very late on a weekend and binged watched this guy? I did. Its aMAzing.
Chef you never fail to put a smile on my face every time I watch your videos
It wouldn't be a Chef JP video without his "Can freeze it for 17 years" joke, never gets old ha!
It’s better than Tim yak Tom 🤣
Sorry
It’s better than Tik tak tok 😂
Nice pun! lol
Always waiting for it to come. Would be disappointed if it wasn’t there.
Or “measure carefully!”
10 out of 10 Again; When you have fun, I have fun watching you. Forget about the recipe police. Forget about critics. YOU JUST KEEP ON KEEPING ON
During the pandemic, my son's high school sent the kids home for several weeks. His Chemistry teacher sent the students an at-home chemistry lab assignment to research the Maillard reaction by cooking a meal for their family. Awesome! Nobody says "Mai-llll-yard" like you do chef!!
👍👍👍😊
This is one of my family‘s favorite recipes; I go this video every time I make it. What makes this so special is I don’t cook this alone, I get to cook it with “The Chef”. Always a pleasure! So fun!
Thank you chef. You’ve re-ignited my interest in cooking. Sharing Your passion with the world is a truly beautiful thing. A much needed beacon of light on the internet.
I only make a recipe if there's the world famous... No. 1.... ONYO!!!!!!
Just made a beef stock (16 hrs) Not exactly like yours, but definitely inspired by you. I’m making the beef stew (again) on the 27th, as I’m turning 50. And hands down your beef stew is the best simmer food dish I’ve ever made, and my guests deserve to taste it. Thank you for your great enthusiasm which really is contagious! Viva la France 🇫🇷🇺🇸🇩🇰
Im 50 plus and American. I totally agree
Chef Jean-Pierre is the only person I've ever watched who, when he says "I promise you..." actually means it!
🙏🙏🙏😀
Drinking game: One shot for every "amazing". Be sure to have a ride home.
Mama Mia! 3 videos this Thursday. Amazing! It's great to have friends. Now I know what I'm making for Sunday dinner - the best lasagna anyone will ever try. Thank you Chef Jean-Pierre!
"It's like taking a steak, and putting it in boiling water!" I love this guy!
What a great guy who teaches well and always puts a smile on my ugly face. I love that he has the God Bless America sign in the kitchen as well. Older guy just learning to cook for myself as I was in the military 27yrs then eating on a corporate card with 18 hour days for the next decade. These videos help my health (dramatically), budget, give me a healthy hobby and relaxation. Thanks Chef and good luck everyone! At first, I joked that the smoke alarm was my timer.
I can not tell how much I appreciate all your teaching, I use it all the time, and you are so much to watch. please keep it up.
I just can't get enough of this!!! Yeah baby!!!
You Chef are an amazing person, a positive person in such a negative world at the moment. You help bring families together and in the process spread some happiness with your passion for fantastic food! I look forward to your videos!
Mon cher Jean-Pierre. Québécois de Montréal ici. JE T'ADORE! Tu es une perle et mon as de coeur. Je cours vers tes vidéos à chaque fois qu'il y en a des nouveaux. Merci merci merci!!!! XOXO François
I do wish my Father was still alive alive to this man cook and listen to him. He would love him. This man is awesome!
Another 10 out of ten recipe demonstration.
Just discovered this channel and really love it. It's much more informative than most channels and Chef's personality seals the deal.
Chef, you are an inspiration. I embrace many of your rules: mis en place, Onyo first, caramelize the meat, etc. Your sausage ragu is sensational etc. This one is the essence of simplicity . Bon Appetit!
Thanks for coming back!! I found the videos from long ago and I went on the search to find if there was any recent videos. It was about 5 months ago, when I did this. When I saw there was a new video I got really excited. So thank you!
OMG! I just made this sauce. The most delicious Ragu Meat Sauce I've ever made, or had the pleasure of consuming. The fragrance in my kitchen and through the house is just amazing 👏
Being from Sweden, my wife says that finally there is someone that speaks English she can understand. Being the cold season, I would appreciate if you did a soup, maybe a Goulash?
We're being spoiled with three absolutely gorgeous recipes today. Its wonderful Chef, thank you!
Jean Pierre
You are awesome!!
Greatest teacher and better chef
Please dont stop doing what you are doing!
This is SO EASY. ..
A Child could do it haha.
Hes right...
Love this channel with so many funny sayings.
P.S Beware of the UA-cam Police 😃😆
Wow! 3 new Jean-Pierre recipes for my Thursday!
Does that mean, with the mailliard reaction on the cooked camera, the videos will be even better?!?! This man is amazing!
I love the fact that he doesn't use alcohol therefore not limiting the type of viewers who would b inspired to cook like him
Dear Chef JP😍🥰You’re just too good to be true! Can’t take my eyes of you and your pan! Your comment and tips during your cooking are inspiring & comforting and have improved my own dishes to ***😋👍🏽🥳. My husband is so happy after 40 years of wishing &hoping ....😍 finally i have 3 stars😃😂... thanks to you!!💋
Thank you so much 😀 Much love back at you Georgina! 😍😍😍
You are absolutely amazing! The dishes you make are fantastic and I absolutely enjoy watching your videos; I can’t wait to start experimenting with the meals. PLEASE upload as many videos as you can- you are brilliant and the world needs to see your creative ideas and your personality.
This has got to be the best video for making a perfect tomato sauce.
I followed your technique, made a garlic puree, bought the San Marzano tomatoes and I browned the chopped meat. I used basil and oregano instead of thyme (my preference).
Oh and I ground my own meat and I will never buy ground meat again.
Long story short, the sauce was the best, like at a good Italian restaurant.
Thank you!
👏👏👏😊
Your subscription numbers are amazing. I started watching your channel a month ago and you had 887k subscribers, now 930k. But then with so many great recipes like this it's hardly surprising
You are amazing sir. A perfect example.
You're reading my mind, Chef! I was just thinking I needed to make something Italian and yummy tonight!
I made it tonight!! 😂👍🏻
Merci pour votre bonne humeur, chef Jean-Pierre! Si vous n'existiez pas, on aurait du mal à vous inventer!!! Grâce à vous, "Apprendre en riant" est une merveilleuse expérience à vivre! Encore merci et meilleures salutations de Tahiti.
Tahiti le pays de reves!!!! Merci milles fois!!! 😍😍😍
@@ChefJeanPierre vous êtes le bienvenu quand vous voulez!!!
You have been teaching me so much about Carmlization.But the light bulb came on today! The rule of Carmlization.creating that flavor. I was wrongly only cooking my protein half way for meat sauce....Flavor...Amazing...Carmlization...Add Flavor!...Thank you Chef!
Chef, I must say before I discovered you I already enjoyed cooking. After discovering you, I LOVE all about cooking! I feel more confident and ready to experiment because you encourage us by saying "a child can do this" 😂 I tried your chicken milanese yesterday, it was DELICIOUS! Amazing. Much love from Sweden.
Wow, thank you 😍😍😍
Chef, you bring aesthetics back into food and cooking. I made this dish last night, it was delicious!
Chef thank you for coming back, your exposure to the next generation will be very profitable for you. God bless!
Gotta say, his sheer positivity makes the recipe so much better. Thanks chef!
Love your channel Chef Jean-Pierre. Such passion for your craft after all these years you must absolutely love your life.
Thank you, Yes I do! 😍
Passionate telling, and a big dose of fun. This is how you supposed to teach and make it enjoyable. Love watching this with my son, who wants to be a cook and doing his 1e year in cooking school atm.
Thanks for your time.. best regards from Malta 🇲🇹 Europe
That beautiful Island of ours.
🥂💐🥂
Holly smolly Jean the recipe Italian police will be watching this . I am half Italian . Love the way you do this to he honest this is more from bologna . Recipe every body different. From making there sauce in italy . It's your sauce make it the way you want simple . 50 per cent meat 20bper cent pork and pigs cheek a little . But most 5 per cent fat . If you can . Love this way you do it how you want to. Lovely homely meal makes you full of love xx
Thank you, Chef, I cooked this bolognaise yesterday evening, it was amazing. I just found the two tins of tomatoes 28 oz each a bit much, my conversion to metric might have been wrong. Thanks again for a great cooking lesson!
I love spicy Italian sausage mixed with lean ground beef for this sauce. Spicy but not too much so. One of our family favorites. Comfort food extraordinaire. 😋
I watch and learn from your video's. I'm teaching my grand kids to cook,.using the skills. I've gained and some of the things iI see you do. Now they know onions first and have everything sliced, diced and chopped before you start. I've made the garlic puree.
I started young like you and have been in the kitchen over 50 years. People today say they don't have food. they just have ingredient's. Learning to cook solves that problem.
Greetings Chef Jean-Pierre. I have become a better cook of great tasting food because of you. Thank you. All the way from Zimbabwe
I'll make this soon, to put on some pasta, my favourite chef
Now this is amazing. My favorite Civ6 streamer likes my favorite chef.
Life's good.
we raiding this weekend?
@@gregross2532 the only raiding I can is the fridge.
Didn't expect you to be here!
Heyyyyyyyyy spuddies
Thanks Chef for all your expertise and enjoyment!
No Chef, you're AMAZING!!!! Keep up the great videos with your awesome sense of humor!!!
I click the "thumbs up" button at the begining of your videos so I get it out of the way...I know I'm going to learn something and be entertained at the same time for all of your videos. Thank you, sir!
I appreciate that💗
Chef Jean-Pierre is definitely my favorite UA-cam chef to watch. I just love his personality. "Simply amazing." His recipes are full of flavor and absolutely delicious. I made up a big batch of this Ragu and froze most of it. What I didn't freeze I used with Lasagna. Hmmm, so yummy!!!
Thank you! 😀
@@ChefJeanPierre It's well deserved kind Sir. :)
Chef
Thank you for showing us how to prepare a delicious sauce without being complicated. A few simple fresh ingredients. Yum yum😋
My Wife made this recipe for the family tonight it was outstanding
Spicy Italian Sausage with plenty of fennel makes it very nice!
Chef your work is incredible! You have helped me cook my family some incredible meals!
Best entertaining chef in the world!!!!!
Just chopped my veggies and decided I want to see how you make the sauce, never disappointed.I’m using beef and Italian sausage.
I made this sauce with sweet italian sausage and shiitake mushrooms followed your suggestions and techniques and it went over as a great meal from my wife and mother in law, with thin spaghetti, steamed asparagus and garlic paprika cheese bread
I did not use carrots or celery , used my interpretation of your recipe.. added fresh basil from our kitchen plant.. Glad I made extra for tomorrow!! 🤤
Thank you chef JP
I took a picture but don’t know how to share it here…
Cheers!!
👍🏻👍🏻
Hey Jean Pierre, Bolognese sauce is one of my favourite, I make it similar but with a few changes: I use a three meat (veal, beef and pork and like you remove excess oil-) , I add a small amount of red wine, coffee and dark chocolate to cover the 5 tastes. I don't use as much tomato paste. Love your recipes and your upbeat presentations.
That sounds like a classic bolognese, if you maybe include a parm rind. I wouldn't call this sauce bolognese, it's much more an italian-american gravy.
Really enjoyed watching that, came here from your caramelized onion video. I love how you take your time to explain the essential things you need to be looking for when cooking, not just the ingredients but the idea behind the ingredients and what you need to look out for. Great content, happily subscribed!
It's all about the clumps. Well said, Chef JP.
Chef Jean Pierre, with all the real crap going on online these days your videos show the good that is possible with our modern technology. You teach. You make people laugh. You show us great recipes that bring joy to our lives. THANK YOU SO MUCH!!
All the pleasure is mine Jim! I treasure to opportunity to do this and it is people like you that make it all worthwhile! THANK YOU!!!😍
As always making recipes look so easy a child could do it! Delicious sauce right there Chef. Thank you ❤️❤️👀
Lately I've been putting sauted Leeks in everything lol. They would work very well in this recipe as well. Yummy!!
When I was young and working my way thru school. I had the great honor of working with many of the great chefs of the time. You are a true talent, bravo. 👍
I made this today exactly as your tutorial states. Mama mia! Forget spag bol guys...try this recipe as it is a level up and another level again. Thanks Chef. 😁
I do this recipe in almost exactly the same way, it is very good. The only way I do it differently is I put capsicum and chillies in as well. Great minds think alike!
I've been doing essentially the same sauce for a while, with a few variations. I grate the carrot instead of dicing it, and I also add diced bell pepper. Plus I usually do ground beef AND Italian sausage. For the sausage I brown it and then cut it into medallions and add them. Mushrooms of course! I also add a knob of butter and sometimes a tablespoon of brown sugar, which counteracts the acidity of the tomato. Though if the carrots are sweet enough, the sugar might not be necessary. Instead of garlic puree, I just use a microplane.
It seems disrespectful to me to try and put your own recipe down on somebody else's channel if you want to be a chef get your own channel
Yuck... no green pepper in spaghetti for me...it ruins the italian taste for me. That's for meatloaf and maybe chili
You are the chef of chefs, the king of kitchens, master of cuisine. and your a funny guy! Just love watching you. My mum thinks your like Jean Pepin, on steroids an 2 bottles of of a good wine! Your superb. Why are there 6 dislikes? I bet this is Rick Stien, Jamie Oliver, Gordon Ramsey, Aldo Zilli, Angela Hartlet, Ainsley Harriot!
Heaven on UA-cam today! Chef JP 3 times in one day!!! 🥂 Love his fridge.....some little things like garlic puree and lots of good wine!😜 chef JP what about some kitchen aprons with Onyon ? Whatever you want to have the onyon with😀
“It’s all about the clumps” that’s what I’m talking about!
I saw the title and just watched to see if I was making mine correctly. I am, except for the mushrooms,I use spinach instead. And I believe that you can freeze a ragu for 17 years.
My heart is Italian, so whenever Chef cooks I begin drooling! ❤
A couple of weeks ago I made this bolognese sauce with linguine...OMG!!! Delicious!!!. My husband liked it so much that he asked me to make it again for a dinner with all the famliy last Friday... Everyone loved it!!!
I did all the steps as the Chef says, especially the part of caramelizing the onions and the meat until it's golden brown!!! Big difference in taste!!! Plus I made it a day before. Delishhh!!!!
Thank you Chef for explaining to us why those details are so important.
Keep up the good work!