This recipe will give you enough sauce for roughly 1 1/2 pounds of pasta. The Patreon full Thanksgiving meal video will be out by 11/13. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week. ▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast ▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/
Gotta tell ya.. as a younger guy I’ve really taken to your videos, I’m making sauces, buying good cookware, really getting better. You are a big part of that and I thinks it’s the way that you structure your videos. I keep coming back. Hope you keep it up!
Good for you. It’s rare for a younger guy, or any younger person, to be a good or experienced cook these days. It’s a skill that will serve you so well your whole life in so many ways. Keep it up!
@@syrinx114 I appreciate that and you are absolutely right. Totally worth it as well, I made a chicken Marsala the other night, couldn’t be happier with myself. I actually made real mashed potatoes as well, not the instant kind, I love that I am able to make real food. The way a woman looks at you when you have a bottle of wine (or two or three) and you have food on the stove and not in a bag? Yea.. that doesn’t hurt.
I love the fact that you show all of the ingredients before you start cooking. It really helps me to make sure I have everything I need before I start making your recipe.
I appreciate very much that you take the time to show and explain the ingredients and the tools you use. Don't listen to the naysayers. Keep being you. We love it!! Great recipe!!
My husband and I went to Italy for our honeymoon this summer and this was the best dish we tried. Im so happy you made a video on it!! Cant wait to try. You always have the best recipes 😊
Jim you don't have to apologize. Just keep on being awesome and show us how to make it! My man you are helping me to be to my family what you are to your family. Much love my friend!
I love your attitude, Jim and Tara, so welcoming! So friendly and so engaging. You keep me coming back time after time and I'm never disappointed. The onions looked excellent. Love them caramelized. Thank you for your wonderful work. - Marilyn
This recipe has been delighting my family for over 60 years , my grandfather Venters had this on the hob from early in the morning (on a wood burning stove )stunning !
I love my Lodge Dutch Oven… I’ve never had an issue using it…. It could be the burner you are using……Call me cheap but I’d never pay what it cost for a LaCreuset for a cooking pot…. I’m in my golden years and have cooked almost all my years…never needed something so expensive. This looks wonderful!
I have a lodge and le creuset and they're both great. The big advantage of the le creuset for me is that they're lighter in weight and the cooking space on the bottom of the pot is larger.
I've made it with both a 2:1 and a 3:1 onion to beef ratio, and I prefer it at 3:1 so it has more sweet onion flavor, 2:1 is much more beef forward. And I also prefer long cooking times, letting the beef and onion meld together is my preferred consistency.
I like Jim’s advice to just add a little water at a time to prevent over-heating and sticking for low-heat, long-term cooking. I’ve started using this technique and it works perfectly. I also like to put the pot in the oven for slow-cooking recipes. We’ll done!
I loved watching this recipe. Easy ingredients with an interesting cooking process. So I ran out and got two pounds of chuck and four hours later it was done. Really good... intense onion and meaty flavor. Was fun to do, will do it again, and will recommend it to others. Thank you.
I do this is my pressure cooker. I take the beef out, reduce the onions. The whole thing is done just a little over one hour. Comes out excellent every time.
I was thinking of searing in the Ninja slow cooker and letting it cook all day. This seemed to take 5 days to do. It started out bright sunshine and ending in the dead of night. The cars going by that window had high beams on.😂😂
first of all: i love this channel and how it keeps inspiring me to cook a wider variety of dishes! helped me have fun through covid lockdown and subscriber since. fun story: had an italian friend and every year on the day of first snowfall his mom cooked this dish and made just a little bit of cacio e pepe sauce additionally on the side, so we could drizzle some of that on top. that was insane and i almost fully forgot about that.
My kids wont eat beef stew. I made the Beef Borguignon you posted for them a few weeks ago and they loved it. I'm trying this next. My mouths watering just watching this.
I made this last saturday (Nov 9) and OMG, this was delicious.. Its was time consuming but like any great meal it was worth the wait!!!! Thank you for showing this and we'll definitely will be making this again over the winter.. Keep up the great work!
Fun fact : when Italians started to stockpile pastas at the beginning of COVID, all the shelves in the supermarkets were empty... except for this form factor ! They (and I, and probably most people) prefer pastas with grooves, like Penne Rigate because the sauce sticks to it better. I guess this recipe is the exception...
Started following during COVID when you were a relatively small channel and I was learning to cook with all the time on my hands being furloughed. So happy to see how you've blown up - deep congratulations on your success!!!
You do not have to cook it at once: put it in the oven for an hour, let it cool and sit in the fridge for a day or even two. Back in the oven or on the stove and so on… Three or four days with resting time in between. Believe me it will only get better as the flavours kind of combine even more and the meat and the onions will become super soft, the onions nearly melting into a creamy sauce. This is how you cook Viennese Gulasch as a pro 😉 Best wishes from Austria, I love your channel!
My mother-in-law immigrated here from Naples. She made this all the time. You’re version is very authentic. She, however, always used loin lamb chops as her protein because her military family was living in Tripoli, Libya during WWII. It’s great both ways. But try it with the lamb. Serve the pasta first then the slow cooked chops as a secondi.
Side Note: I made your Swedish meatballs the other day. I goofed and put the mustard and W sauce in the meatballs! I did the sauce correctly. I seriously wanted to call you and ask for advice! It still came out delicious! I also added raw onions to the meatballs.
A lot of time goes into a creation like this - that's really cool. Interesting that this is a no-garlic and no-tomato recipe. Keeps things interesting and unique. Go Jim, go!
I can see you would inspire a lot of novice cooks to try your recipes…your simple narrative makes it look easy. Great show …..really no need for the pan
Never heard of this before but while defrosting my freezer I discovered I had several check roasts I forgot I had as well as some pancetta I made a while back, so I'll be making this sometime this week. Thanks, every one of your recipes I've tried have been great.
Always delivers. I cant do alot of these recipes as I in Colombia and while they have so much fruit, I honestly dont know what 70% of them are and try them anyways. BUT, with his training and a few others, I have gotten much better and not burnt a salad in years! Thank you all and wish a a great day.
That is a dish to make on a snowy Saturday. Put it in the oven in the morning, then watch a movie or read a book, alternating with a bit of shoveling! I would do the whole thing in the oven, first the three hours with the lid on, then a final hour without the lid. I think I might like the pasta just with the onions and serve the meat as the 2nd course. Anyway, looks, fantastic, as usual!
I love this dish and like how you took the beef out to further caramalize the onions. I’m going to try that next time. One thing though, I was taught to keep cooking the onions until they stop looking like onions. What do you think of this?
I have the one from Made In that was $200 less than Le Creuset is. It's a great pan and I will try this on Sunday for dinner. Thanks for another good video.
My le cruset also gets dark on the bottom when cooking on the stove top. I found placing the pot inside a cast iron skillet helps dissipate the heat and prevent burning.
Loved the video. Just a tip: use a lot more pasta water to really finish cooking the pasta inside the saucepan for 2-3 mins for a much more emulsified experience. Otherwise great recipe!!
Heyy there I have following for a long timee now, and I admit that I sometimes just sometimes binge watch your videos and its sooo relaxing...I just wanted to request you could you make any Indian dishhhh PLEASE.!!!!! It would be great to see a Indian recipe made by youuu
I've made this so many times based off your older video/recipe. It is so good! Excited to see if you have tweaked it at all. I do substitute bacon for the pancetta and Top Round/London Broil for the Chuck, mainly because they are cheaper and easier to find near me. It's still awesome! Every time I make this, I enjoy it with my Italian friend whose parents are Italian Immigrants, and he says he loves it because there are no tomatoes in it 😆 edit: The meat press. I love that idea! I'm sure it will also help with the oil splatter too.
Nice recipe! I always like when you point out that Italian food is different than Italian-American food. BIG difference. P.S. love your accent because I sound exactly the same! Born in Manhattan, grew up in the Bronx, lived all around the metro area - my 30 year old kids still make fun of my accent!
Le crueset are definitely worth the price tag! They always have end of the year deals and you can get a lot of great, great deals! Great Jones also has a very good quality Dutch oven. Not as pricey as lecreuset either! Great vid!
Looks delicious, and it’s a dish I’ve never tried before so it was especially fun to watch. That’s a lot of onions to cut up and cry over lol, but well worth the tears. Jim, I was wondering if a red wine would be another good choice instead of white for this recipe? Sorry James was out for the count, but loved Tara stepping up to the plate (literally)😉. Enough baseball, let’s get back to thanking you Jim and Tara for sharing this recipe. 🧅🍝💕👍
No James?!? Hope he feels better soon! Dish looks fabulous. My wife and I both like things with lots of onion. I just need to decide if I’m willing to devote that much time to cooking dinner.
I must say, Ive used Lodge, Staub, Tramontina and Cuisinart... Le Creuset is amazingly better, vastly expensive unless you catch it on a sale but Ive finally bought a few items I always wanted... Its the best, end of story. That being said my 5.5 qt oven was $400
You are lucky to live close to NYC where high quality and choices of food are available. As you travel westward, food shopping is a quality desert. Even the big name retailers stock fewer high end options. You'd starve to death before you could find a large chunk of pancetta like that. We'd have to settle for some form of bacon.
The reason it tastes like French Onion soup is because Genoa is just a few miles from France. It is the first "big historlical" italian city if you go into Italy from France, so there is likely alot of cultural exchange
I've come to prefer white onions to yellow onions. The white ones are less sulfur-y and don't smell as pungent. I seldom cook with red onions because they seem to have a higher water content - they're much better for slicing and eating raw.
Apparently nothing matters. Love your nonchalance, makes it more approachable for green cooks, although I will say, why would you add water when you can add stock??
This recipe will give you enough sauce for roughly 1 1/2 pounds of pasta. The Patreon full Thanksgiving meal video will be out by 11/13. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast
▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/
Gotta tell ya.. as a younger guy I’ve really taken to your videos, I’m making sauces, buying good cookware, really getting better. You are a big part of that and I thinks it’s the way that you structure your videos. I keep coming back.
Hope you keep it up!
Good for you. It’s rare for a younger guy, or any younger person, to be a good or experienced cook these days. It’s a skill that will serve you so well your whole life in so many ways. Keep it up!
@@syrinx114 I appreciate that and you are absolutely right. Totally worth it as well, I made a chicken Marsala the other night, couldn’t be happier with myself. I actually made real mashed potatoes as well, not the instant kind, I love that I am able to make real food.
The way a woman looks at you when you have a bottle of wine (or two or three) and you have food on the stove and not in a bag? Yea.. that doesn’t hurt.
Keep up the good work.. Add bread and pastry to your skills if you can.. (but don't overdo it.. too many carbs can be killer..)
@@seattlerinis8249 Bread would be a great one to know!
That is great to hear! We aren't going anywhere.
I love the fact that you show all of the ingredients before you start cooking. It really helps me to make sure I have everything I need before I start making your recipe.
I appreciate very much that you take the time to show and explain the ingredients and the tools you use. Don't listen to the naysayers. Keep being you. We love it!! Great recipe!!
Exactly-knowing the ingredients first in detail is the most logical (at least for me) way to approach any recipe.
Made this for Sunday dinner. Took all day, but the family loved it. Thanks a lot!
My husband and I went to Italy for our honeymoon this summer and this was the best dish we tried. Im so happy you made a video on it!! Cant wait to try. You always have the best recipes 😊
Hope you love it!
I have two kids and I've been making something similar to this once a week for the past few years. Everyone loves it.
You are in my top 5 most watched UA-cam channels and easily my favorite UA-cam chef!
Jim you don't have to apologize. Just keep on being awesome and show us how to make it! My man you are helping me to be to my family what you are to your family. Much love my friend!
I love your attitude, Jim and Tara, so welcoming! So friendly and so engaging. You keep me coming back time after time and I'm never disappointed. The onions looked excellent. Love them caramelized. Thank you for your wonderful work. - Marilyn
I can see you would inspire a lot of novice cooks to try your recipes…your simple narrative makes it look easy. Great show
love your presenting style, please keep it up
Sorry James is under the weather. Hope he's 💯 soon! ❤️ ❤️ ❤️
This recipe has been delighting my family for over 60 years , my grandfather Venters had this on the hob from early in the morning (on a wood burning stove )stunning !
This was a great one, Jim. I'm so sorry to hear that James is under the weather. I hope he feels better soon! Happy Holidays!!!!
I love my Lodge Dutch Oven… I’ve never had an issue using it…. It could be the burner you are using……Call me cheap but I’d never pay what it cost for a LaCreuset for a cooking pot…. I’m in my golden years and have cooked almost all my years…never needed something so expensive. This looks wonderful!
I have a lodge and le creuset and they're both great. The big advantage of the le creuset for me is that they're lighter in weight and the cooking space on the bottom of the pot is larger.
I have found that it is impossible to get the stains off the lodge enamel. It works fine, but harder to clean.
Jim, Tara, and James are the best! They are US...let's get them to ONE MILLION! SHARE THIS!!!
My son dislikes onions. Intensely. I prepared this for lunch and he loved it. I told his wife the ingredients. He still loves it.
Still my favorite cooking show. Love watching it every Thursday.
So glad I didn't already have a plan what to make tonight (because I watch these videos and want to make what you made). Y'all are awesome. 🙌🏼
I do believe omitting the onions would really make this dish. Delicious!
I've made it with both a 2:1 and a 3:1 onion to beef ratio, and I prefer it at 3:1 so it has more sweet onion flavor, 2:1 is much more beef forward. And I also prefer long cooking times, letting the beef and onion meld together is my preferred consistency.
Seriously Fantastic recipes on this Channel, the kind of foods I like in the style I like.
Big Cheers.
I like Jim’s advice to just add a little water at a time to prevent over-heating and sticking for low-heat, long-term cooking. I’ve started using this technique and it works perfectly. I also like to put the pot in the oven for slow-cooking recipes. We’ll done!
I loved watching this recipe. Easy ingredients with an interesting cooking process. So I ran out and got two pounds of chuck and four hours later it was done. Really good... intense onion and meaty flavor. Was fun to do, will do it again, and will recommend it to others. Thank you.
I do this is my pressure cooker. I take the beef out, reduce the onions. The whole thing is done just a little over one hour. Comes out excellent every time.
I was thinking of searing in the Ninja slow cooker and letting it cook all day. This seemed to take 5 days to do. It started out bright sunshine and ending in the dead of night. The cars going by that window had high beams on.😂😂
I’ve never heard of this and can’t wait to make it! Thank you Sip and Feast Family! Feel better soon taste tester! 💙
Pasta alla genovese, the best!
I like the visual on the ingredients, it’s easier for me to process what is involved.
first of all: i love this channel and how it keeps inspiring me to cook a wider variety of dishes! helped me have fun through covid lockdown and subscriber since.
fun story: had an italian friend and every year on the day of first snowfall his mom cooked this dish and made just a little bit of cacio e pepe sauce additionally on the side, so we could drizzle some of that on top. that was insane and i almost fully forgot about that.
My kids wont eat beef stew. I made the Beef Borguignon you posted for them a few weeks ago and they loved it. I'm trying this next. My mouths watering just watching this.
Getting them to participate generally gets them to try other things, though it can add some time to a dish.
@@wobblysauce I wish I could get them to participate, but if they knew half the ingredients of anything I made, they wouldn't eat.
I made this last saturday (Nov 9) and OMG, this was delicious.. Its was time consuming but like any great meal it was worth the wait!!!! Thank you for showing this and we'll definitely will be making this again over the winter.. Keep up the great work!
Fun fact : when Italians started to stockpile pastas at the beginning of COVID, all the shelves in the supermarkets were empty... except for this form factor ! They (and I, and probably most people) prefer pastas with grooves, like Penne Rigate because the sauce sticks to it better. I guess this recipe is the exception...
An authentic pork version with more carrots tend to be served with a pasta that holds the sauce. Never a spaghetti type.
I made this for dinner tonight following your recipe and everyone raved about it. Thank you for posting this! Can’t wait to try other recipes.
Making tonight! House already smells amazing, and I haven’t even popped it in the oven yet. Cheers from Columbus, OH 🍷
Started following during COVID when you were a relatively small channel and I was learning to cook with all the time on my hands being furloughed. So happy to see how you've blown up - deep congratulations on your success!!!
You do not have to cook it at once: put it in the oven for an hour, let it cool and sit in the fridge for a day or even two. Back in the oven or on the stove and so on… Three or four days with resting time in between. Believe me it will only get better as the flavours kind of combine even more and the meat and the onions will become super soft, the onions nearly melting into a creamy sauce.
This is how you cook Viennese Gulasch as a pro 😉
Best wishes from Austria, I love your channel!
In Australia , A Dutch Oven means something completely different.
It has another meaning here too in the US. lol
@@SipandFeast 😄
Locking in that flavour.
@@SipandFeast I've been sleeping on the couch for 16 years now.
My mother-in-law immigrated here from Naples. She made this all the time. You’re version is very authentic. She, however, always used loin lamb chops as her protein because her military family was living in Tripoli, Libya during WWII. It’s great both ways. But try it with the lamb. Serve the pasta first then the slow cooked chops as a secondi.
Side Note: I made your Swedish meatballs the other day. I goofed and put the mustard and W sauce in the meatballs! I did the sauce correctly. I seriously wanted to call you and ask for advice! It still came out delicious! I also added raw onions to the meatballs.
A lot of time goes into a creation like this - that's really cool. Interesting that this is a no-garlic and no-tomato recipe. Keeps things interesting and unique. Go Jim, go!
I can see you would inspire a lot of novice cooks to try your recipes…your simple narrative makes it look easy. Great show …..really no need for the pan
Never heard of this before but while defrosting my freezer I discovered I had several check roasts I forgot I had as well as some pancetta I made a while back, so I'll be making this sometime this week. Thanks, every one of your recipes I've tried have been great.
Hoping James is feeling better soon.
Thanks, I'll have to save this recipe for when the weather starts cooling down. It's been way too hot for those savory meals in October!
Bringing back an oldie but goodie?
I could totally see myself eating this every week too! The sauce looks so rich and delicious!
Always delivers. I cant do alot of these recipes as I in Colombia and while they have so much fruit, I honestly dont know what 70% of them are and try them anyways. BUT, with his training and a few others, I have gotten much better and not burnt a salad in years! Thank you all and wish a a great day.
One of my favorite dishes, I cook mine all day long in the oven, and it turns into something even more amazing.
Love the recipes and videos. Thanks for making them.
Will for sure make this! Also, will certainly add the tomato paste, as well as these: some fresh thyme, a bit of dry oregano, some soy paste (
Hope Jr. and the family is well! Thanks for another great episode
That is a dish to make on a snowy Saturday. Put it in the oven in the morning, then watch a movie or read a book, alternating with a bit of shoveling! I would do the whole thing in the oven, first the three hours with the lid on, then a final hour without the lid. I think I might like the pasta just with the onions and serve the meat as the 2nd course. Anyway, looks, fantastic, as usual!
I love this dish and like how you took the beef out to further caramalize the onions. I’m going to try that next time.
One thing though, I was taught to keep cooking the onions until they stop looking like onions. What do you think of this?
Love the way you cook and explain
I love Tara's addition to the show.
I have the one from Made In that was $200 less than Le Creuset is. It's a great pan and I will try this on Sunday for dinner. Thanks for another good video.
My le cruset also gets dark on the bottom when cooking on the stove top. I found placing the pot inside a cast iron skillet helps dissipate the heat and prevent burning.
Loved the video. Just a tip: use a lot more pasta water to really finish cooking the pasta inside the saucepan for 2-3 mins for a much more emulsified experience. Otherwise great recipe!!
How nice we got to see Tara
James looks just like his mom! Cutie!
Heyy there I have following for a long timee now, and I admit that I sometimes just sometimes binge watch your videos and its sooo relaxing...I just wanted to request you could you make any Indian dishhhh PLEASE.!!!!! It would be great to see a Indian recipe made by youuu
Looks great! and nothing like a LeCreuset, still using the one my grandma got as a wedding present in 1930(!)
Great video and the final dish looks delicious.
I've made this so many times based off your older video/recipe. It is so good! Excited to see if you have tweaked it at all. I do substitute bacon for the pancetta and Top Round/London Broil for the Chuck, mainly because they are cheaper and easier to find near me. It's still awesome! Every time I make this, I enjoy it with my Italian friend whose parents are Italian Immigrants, and he says he loves it because there are no tomatoes in it 😆
edit: The meat press. I love that idea! I'm sure it will also help with the oil splatter too.
Nice recipe! I always like when you point out that Italian food is different than Italian-American food. BIG difference. P.S. love your accent because I sound exactly the same! Born in Manhattan, grew up in the Bronx, lived all around the metro area - my 30 year old kids still make fun of my accent!
Yum! I've never had this but I'm definitely making it.
I made your chicken piccata last week, guess I need to pick up some chuck roast this week 😄 love your channel!
Le crueset are definitely worth the price tag! They always have end of the year deals and you can get a lot of great, great deals!
Great Jones also has a very good quality Dutch oven. Not as pricey as lecreuset either!
Great vid!
I like how I can go to the end and see all the ingredients in the bowl.
Can’t wait to make this! Any replacement to pancetta for those who can’t eat pork? Maybe some extra beef fat?
You can use beef fat or olive oil.
Looks delicious, and it’s a dish I’ve never tried before so it was especially fun to watch. That’s a lot of onions to cut up and cry over lol, but well worth the tears. Jim, I was wondering if a red wine would be another good choice instead of white for this recipe? Sorry James was out for the count, but loved Tara stepping up to the plate (literally)😉. Enough baseball, let’s get back to thanking you Jim and Tara for sharing this recipe. 🧅🍝💕👍
I've lived in Italy for 25 years and have never seen so many onions being used.
Nevertheless it looks like a good variation. I'll be trying it. Thanks
No James?!? Hope he feels better soon!
Dish looks fabulous. My wife and I both like things with lots of onion. I just need to decide if I’m willing to devote that much time to cooking dinner.
hi I watch all your recipes and really enjoy them. I jest never leave a comment... Thanks for your recipes.
I must say, Ive used Lodge, Staub, Tramontina and Cuisinart... Le Creuset is amazingly better, vastly expensive unless you catch it on a sale but Ive finally bought a few items I always wanted... Its the best, end of story. That being said my 5.5 qt oven was $400
You can use metal in an enameled cast iron. I do it all the time. Just don't be really rough on it.
One of my favorites. Despite the name, this is actually a Neapolitan dish so Pecorino is more traditional than Parmesan.
Definitely want to try this 😋 thanks ❤
Jim doesn’t get older; he gets better! Let’s have a big, online party when you hit the magic million number!
3:09 "Hopefully the delivery is better".... hahahaha Amazon truck in the background.
Here to support Ingredient pregame! Love your style.
Looks so good
Absolutely love this! Trying your recipe
That looks so good.
You are lucky to live close to NYC where high quality and choices of food are available. As you travel westward, food shopping is a quality desert. Even the big name retailers stock fewer high end options. You'd starve to death before you could find a large chunk of pancetta like that. We'd have to settle for some form of bacon.
Love this channel ! This is a definite keeper ! Can’t wait to try. I’m curious, though, why white wine and not red wine since it’s a beef based dish?
That looks sooo good.
The reason it tastes like French Onion soup is because Genoa is just a few miles from France.
It is the first "big historlical" italian city if you go into Italy from France, so there is likely alot of cultural exchange
I've come to prefer white onions to yellow onions. The white ones are less sulfur-y and don't smell as pungent. I seldom cook with red onions because they seem to have a higher water content - they're much better for slicing and eating raw.
That would be good with blistered cherry tomatoes.
Great recipe. Merci.
I add oyster sauce and miso paste to French onion soup!
Apparently nothing matters. Love your nonchalance, makes it more approachable for green cooks, although I will say, why would you add water when you can add stock??
The famous Long Island orange onions.
Hope the Taste Tester feels better soon 😊
I wish I had "Smellivision", That looks absolutely, amazingly, delicious. Thanks for the video. So going to make this one. Delizioso. 🤓❤👌👍
Thank you.
"Oh, it has a lot of onions? I wonder how man- JESUS CHRIST!"
Awesome recipe
Some restaurants will cook this up to 72 hours. Looks great !
It's one of those laborious recipes that you'll eventually thank yourself for doing, it's really good