my dad passed away in march of this year. he was an avid cook and loved to learn new recipes. he found your channel and loved to cook your pork chop recipe. when we cooked together we would watch your videos and he would say, “pause jean pierre! tell me what he puts next!” now, i find myself turning to your recipes more often than any other chef because it feels like i’m still cooking with him. thank you for doing what you do, chef!
I love to cook now that I am retired. I cannot cook without thinking of my mother and grandmother, hearing them in my mind telling me what to do. I even have all of their cookery to use. I'm sorry you lost your dad but I'm glad that you have a good memory of him and you honor him with your cooking.
I used to love cooking with my Nana and Mum who have both died. They were great cooks and that's why I can do a bit. Even though they are both gone, I still smile (with a damp eye at times) to myself thinking about them when I cook. Even death can't remove great loving memories.
Yet, he added a garlic olive oil to it lol! As a Brazilian of Italian descent, I add garlic everywhere! Loved the recipe and I'll be doing it tonight! Thanks Chef!
I’m going to be there in January! Where are a couple places you suggest to eat? I wanted to take a class at VSB but she doesn’t have the course I want when we are there :(
This is the best cooking channel on UA-cam. Everything I’ve made from Chef Jean Pierre has been scrumptious. What a personality! This guy is a treasure. Hats off to you, Chef, on your third successful career. Brilliant channel!
"Don't look at the beef, it's making me sad..." Been following the Chef since he started, so happy for his success, and it's those throwaway lines that make me smile and appreciate his channel even more. Plus, I learn so much on each video.
he's just relatable like no other chef i know. it feels like normal home cooking with a degree, it's wonderful. and sometimes meat just gushes water like crazy, i felt his pain the whole time, looking at the beef in sadness.
I agree, the channel is great and these remarks are so classic. A good remedy for having soggy watered down meat is going to an actual butcher instead of a grocery store, which uses only meat that is from factories (where water is inserted to increase profits) Or ideally get it directly from the farmer's stores so they get more of the profit. 99.5% of all the work, the care and the investment is done by the farmers to create a beautiful meat and then a few percent by the butcher. Supermarket chains offer nothing but logistics and convenience, but they make by far the most profit out of the whole chain, that simply is not fair.
Ladies and gentlemen What we have here is a chef Not a tick tack toe chef on those other mockery mouse platforms But a real chef. A real teacher like the other ole boy Jean pier We’re blessed to have these old lads teaching us mere mortals how to cook Properly Grazie a tutti
I love this man. Nearly 30 minute video and never felt bored. A great mix of pure talent and experience blended with humor. I will definitely make this one day. For now, I just enjoyed watching him. So relaxing.
@@ChefJeanPierre I have been making Chef Massimo Spigaroli's recipe (lasagna vid) from the Italia Squista channel. Thank you Chef JeanPierre, very cool.
That looks great! I just want to thank you for all the time and effort you have put into this channel! My cooking has improved leaps and bounds from where it was just learning from you.
I have also done bolognese according to the "strict rules" and yes 1) it is a meat sauce and 2) it becomes like meat marmalade...Truly something else. I recommend for all to try to do it the "strict way"!
OMG, I love Jean Pierre, he’s so funny and so informative. He’s a joy to watch! I love his French accent, with his Italian background. The two most important foodies ever!❤
I was told by a butcher that they grind the beef with ice so the grind is loose when browned on the stove. When I have 1/2 cup of water coming out of my ground beef I feel I have been cheated. I have a masher to break up my ground beef I don’t need it filled with water so it’s more crumbly. We deserve better
Now I am hungry! Chef, I have learned so much from you and cooked so many of your recipes. Thanks for taking time out of your retirement to teach us how to be a better cook AND have fun doing it.
Yes, but no garlic is not just authentic but DELICIOUS, please, get rid of that smelly disgusting thing. Unless it`s so little I do not notice. But if I can, I vomit. Involuntary, sorry.
When I was in my early thirties, I worked as a barista at a coffee shop. My boss was Italian, I was complaining to him one day that I was looking for pasta machine because I wanted to learn to make pasta from scratch, and I didn't have the counter space to roll it out, but I couldn't find a machine for under $40. I was a single mom at the time and mind you this was almost 30 years ago... He was so pleased to hear me say that I wanted to learn to make pasta, that a few days later there was a brand new machine in the back room waiting for me... Anyway, when I brought the machine home, one of the first pastas I made was pappardelle and bolognese. P. S. I also learned that depending on the region, the sauce changes... P. P. S. Don't tell anyone, but I learned to make it with beef, pork, and veal... Also with fresh basil and garlic. I hope the Italians forgive me. 😁🙏 Thank you for all that you do... After years of cooking, I'm still learning!
The best Spaghetti Bolognese I ever had was in South France, it was so good I had it everyday for lunch while I was there. They topped it with gruyere cheese. I have made it that way ever since - super yummy.
No matter what recipe I am watching you demonstrate, I am always learning something…you don’t just demonstrate how to do it…you Live the process….and on top of it, you always make me Smile….thank you Chef…you are amazing!
For those of you struggling with caramelising the meat, I recommend frying it in smaller batches! I found this really helped when I had trouble with that.
Or how about meat processors stop adding saline solution to our meat. Lately I have been getting pork chops and STEAK?! that get a salty nasty tasting crust when fried over high heat even though I haven’t added any salt. Wish I had a good old butcher nearby.
My husband and I just came back from Italy 2 days ago. We spent days with friends from Napoli and the region of Lazio. They prepared the real bolognese sauce. The Nona prepared for us! What an amazing experience!!! Then I decided to learn this recipe and prepare it here at my home in the USA. Thank you for sharing this recipe with us!!
Yes! God bless the Italians. They truly are champions at making pasta. Just spent two weeks there. Thank you Chef for bringing this famous classic into our homes!
Chef, it was a pleasure to watch you make this pasta dish. I so enjoyed your presentation, your commentary “excellent” thanks so much in anticipation of making this dish 👍👍
Chef Jean Pierre, your culinary expertise is inspiring! This recipe looks delicious, and your instructions are clear and concise. We love watching your videos!
My man! Just made my week...again. I am so happy I found this channel. You are definately the "number first" in my books. P.S....I made your lambchops....amazing is an understatement, out of this world. Thanks again!
One of my favorite Chefs. You have got me to enjoy cooking again. Its something I have loved since I was a young child and have lost the passion for it but your videos have got me in the kitchen again. Thank you chef.
Chef, that's my mom's favorite!!! I took her out to an Italian restaurant for her 75th birthday, and I've never been able to recreate the sauce. She's 94 now, and I'll be making this for her. Thank you so much!!!
Love watching, learning and laughing with CJP! Before learning from you I was always undercooking the minced meat and didn't know what to do with all that water coming out! Now I understand the Maillard reaction and I nail it! Merci infiniment!
Hello Chef. That right there certainly looks fun to make. Italians love a traditional Italian Bolognese. Personally I love Your version much butter, with garlic and herbs and flavor and love and.....
One of the best uploads you have done yet - and I have been following you for years!! I often make your beef stew for the family - they love it, and I always say to them - it's bloop bloop slow not bloop bloop fast
I like to shred the carrot real fine and very fine chop on the celery as they will practially desolve in the sauce. This is pretty much like my great grandmother made she came to America on a wood sailing ship from Sicily to mary a coal miner. He was Sicilian too. I love your show and humor. Thank you for making cooking fun.
Merci beaucoup, Chef Jean Pierre . J'ai beaucoup apprécié votre recette authentique de cette extraordinaire et pourtant si simple sauce ( ou ragoût de viande) italienne . C'est formidable de vous regarder cuisiner . Il y a tellement de passion chez vous; et vous êtes tellement généreux et pédagogique : vous donnez toujours beaucoup de conseils tres pertinents . Avec vous cuisiner devient un jeu d'enfant . 😇Merci.
Chef, thank you so much for your videos! I've been in a deep depression for many years, and you have reignited my passion for cooking that I lost for so long. Merci beaucoup mon ami!
Am I the only one thinking, Chef Jean-Pierre is getting better everytime I see him? Great Recipe of an italian Classic Dish, thx so much. Lemme tell you, I'm glad Milton didn't do any harm to you and Jack. Hope your Families and friends are well also.
Glad you mentioned Vincenzo's Plate. He really does a very good job with authentic Italian recipes. Plus I believe he's a fan of Chef Jean Pierre's channel so you know he's really smart.😉😉😉
Thank you chef! I have watched many videos on Bolognese sauce and I must admit yours threw me for a loop. Of course you were the first I went to but I did not think sausage was called for (and I had only beef). It bothered me that yours was so much different than others, so I'm glad to see you're showing us the variance and reasoning behind your version. Much appreciated.
I love all your videos!! As a result of your continued repetition I’ve actually learned something and my cooking is starting to make sense and most importantly taste good!! Thank you so much.
I think it’s hilarious to think that the Italians might not find out what Chef is suggesting 😂 he’s famous everywhere now. Hey Chef - please could you attempt to do a classic spaghetti “assassinata” one day? It’s the one where the pasta is cooked dry on the griddle. It looks fascinating, but I’ve never seen a how-to that I can follow. Thanks for all the wonderful vids.
Chef Jean Pierre is the best and a joy to watch and learn from. Nice call out to Alex. Another example of how you know what he’s talking about is genuine. I’ve been cooking for decades. I’ve taken classes at the CIA. I learn something new every time I watch him. The video is excellent. Finally, he’s funny.
Lovely, spot on. I always add a sprinkle of cheese in the mix before getting it all together and serving. That's what we are having for dinner tonight.....well we are now anyway.
First off THANK YOU Chef for actually listening to my comment!! (I’m pretending you read my comment and followed my suggestion 😂). I asked you not to bow to new followers that were asking you for shorter videos. I really appreciate that you went back to your longer videos!! We follow you because of your personality and your teaching style!! I’ve always been a pretty good cook. My late father was born in Russia and raised in Germany with a chef for a mom. He did a lot of the cooking and my mom is from Belfast/ I really got into Asian cooking for a while and my sauce game is pretty good. However… since I started following you, EVERYONE that has tasted my cooking is blown away by my skills!! The biggest difference is teaching me “gastric”. ❤😊 Watching your videos makes me happy
What a delicious product of food. I really enjoy how you, as the chef, combine all the ingredients together to make a delicious table feast. Lots of dishes, lots of flavour and plenty of drink! Yum, yum.
My mothers bolognese sauce is my absolute favorite and have never had any better. I can’t even make it as good as hers and she shared the recipe. Her meatballs are also one of the best and remember helping her make them, maybe it comes down to grinding everything by hand. Thank you Chef for sharing your time and expertise/experience with all, much appreciated. Keep them coming.
Glad you mentioned @Vincenzo's Plate ❤ he's really trying hard to keep teaching people about real authentic Italian cuisine. Some might not appreciate his tenacity, but he's just amazingly passionate about his heritage ❤ and I mean, why wouldn't he be? Italian cuisine is amazing 😍
I made this last weekend. It may be the best Bolognese recipe i have made. Even my wife liked it and she is not a big fan of meat sauces. Definitely recommend.
“Chef Jean Pierre says …..” I drive my wife crazy saying that, but I’ve learned so much from you, and I’m a better cook because of it. Thank you, chef.
I’ve been cooking this recipe since I was a child. I’m 65 now. I never knew it was called bolognese! All the same ingredients! lol. Everyday learn something new. 😊
I've been making (my version - closely based on my mom's version - of) Bolognese for years. But I am absolutely going to make this traditional version as the recipe calls for! Thanks, Chef!
I love incorporating sweet and sometimes spicy Italian sausage to any ground beef dish. I do agree we are getting “cau cau grade “ ground meat. I’ve started using more lamb as well.
I like slowcooking chuck and just shred it roughly in the ragu, gives it a bit more feeling of real meat instead of mince. Doesn't look like classic bolognese, but man is it tasty.
Wishing a Happy International Chef's Day to an extraordinary chef and mentor, Jean-Pierre! Your dedication to teaching and inspiring others is truly admirable. We're thankful for the skills and confidence you've instilled in us. May God bless you, your family, and your culinary endeavors. Best regards, Juan Antonio Carrera
Monday is not started until chef says "Well hello there friends!!"
🙏❤️
Yes and the world is a better, kinder place! 😊
@@ChefJeanPierre Love your channel Chef
Love him, bit I think their is 2 Rs in “frriends” 🙂
Or when you heare his: OK FOLKS!
my dad passed away in march of this year. he was an avid cook and loved to learn new recipes. he found your channel and loved to cook your pork chop recipe. when we cooked together we would watch your videos and he would say, “pause jean pierre! tell me what he puts next!” now, i find myself turning to your recipes more often than any other chef because it feels like i’m still cooking with him. thank you for doing what you do, chef!
I am sorry for your loss, what a wonderful way to stay connected with your Dad through cooking recipes from our favourite chef. Take care.
I love to cook now that I am retired. I cannot cook without thinking of my mother and grandmother, hearing them in my mind telling me what to do. I even have all of their cookery to use. I'm sorry you lost your dad but I'm glad that you have a good memory of him and you honor him with your cooking.
@@jody-annesullivan4547 thank you ❤
@@rmur4820 it's amazing how food brings us memories of our loved ones. thank you for sharing ❤
I used to love cooking with my Nana and Mum who have both died. They were great cooks and that's why I can do a bit. Even though they are both gone, I still smile (with a damp eye at times) to myself thinking about them when I cook. Even death can't remove great loving memories.
Thank you Chef. When the Mayor of Bologna sends you a letter, you better believe you are the number one Chef in UA-cam.
Oscar Mayer?
Yet, he added a garlic olive oil to it lol! As a Brazilian of Italian descent, I add garlic everywhere! Loved the recipe and I'll be doing it tonight! Thanks Chef!
With all due respect, Chef, if you don’t put the carrots, celery and milk, isn’t it just a meat sauce and not Bolognese?
@@garygerbino3171 You need to know the rules here.
Rule #1. CJP is never wrong.
Rule #2. If CHP is wrong read rule #1.
@@jmfstl11 Thanks for the education :-)
I am from Bologna. I approve of this video.
😂
Baloney, NY or Baloney, TX?
I’m going to be there in January! Where are a couple places you suggest to eat?
I wanted to take a class at VSB but she doesn’t have the course I want when we are there :(
Don't need your approval, and I would use spaghetti and break it in 1/2 just to piss you off, haha
AND FULL OF BOLOGNA TOO 🤣
I have gotten so fat since I found this channel
You're having a mid-waist crisis as well?
... but happyyyy !!! 😂😂😂
Haha..yeah me too! Glad I'm not the only one😂
Well done!😊
lol lol. But a good fat it’s homemade!
This is the best cooking channel on UA-cam. Everything I’ve made from Chef Jean Pierre has been scrumptious. What a personality! This guy is a treasure. Hats off to you, Chef, on your third successful career. Brilliant channel!
Thank you for the kind words! 🙏🙏🙏❤️
"Don't look at the beef, it's making me sad..." Been following the Chef since he started, so happy for his success, and it's those throwaway lines that make me smile and appreciate his channel even more. Plus, I learn so much on each video.
he's just relatable like no other chef i know. it feels like normal home cooking with a degree, it's wonderful.
and sometimes meat just gushes water like crazy, i felt his pain the whole time, looking at the beef in sadness.
I agree, the channel is great and these remarks are so classic.
A good remedy for having soggy watered down meat is going to an actual butcher instead of a grocery store, which uses only meat that is from factories (where water is inserted to increase profits)
Or ideally get it directly from the farmer's stores so they get more of the profit. 99.5% of all the work, the care and the investment is done by the farmers to create a beautiful meat and then a few percent by the butcher. Supermarket chains offer nothing but logistics and convenience, but they make by far the most profit out of the whole chain, that simply is not fair.
Ladies and gentlemen
What we have here is a chef
Not a tick tack toe chef on those other mockery mouse platforms
But a real chef. A real teacher like the other ole boy Jean pier
We’re blessed to have these old lads teaching us mere mortals how to cook
Properly
Grazie a tutti
Exactement!
👏👏👏👏
I feel the same way, don’t appreciate how some people will criticize how he cooks. I have learned a lot cooking and now to cook. Thanks chef.
I love this man. Nearly 30 minute video and never felt bored. A great mix of pure talent and experience blended with humor. I will definitely make this one day. For now, I just enjoyed watching him. So relaxing.
Always impressed by our Onyo Emperor's recipes..... delicious and approachable
🙏❤️
@@ChefJeanPierre I have been making Chef Massimo Spigaroli's recipe (lasagna vid) from the Italia Squista channel. Thank you Chef JeanPierre, very cool.
@@ChefJeanPierre💕💥
Chef is back. It's nice to see you happy and excited again. Glad you had some time off to recharge.
Glad I'm not the only one who critiques and modifies the steps and processes in recipes.
That looks great! I just want to thank you for all the time and effort you have put into this channel! My cooking has improved leaps and bounds from where it was just learning from you.
You are most welcome! 😊🙏❤️
Always humble, Chef. I've been a regular watcher for a few years now. I've learned so much from your channel!! Thanks, Chef!
I have also done bolognese according to the "strict rules" and yes 1) it is a meat sauce and 2) it becomes like meat marmalade...Truly something else. I recommend for all to try to do it the "strict way"!
OMG, I love Jean Pierre, he’s so funny and so informative. He’s a joy to watch! I love his French accent, with his Italian background. The two most important foodies ever!❤
I'm glad you're ok Chef!!! The hurricane had me worried about you!
I was worried about him too!
Thank God @@quedizzle7378
🙏🙏🙏❤️
Same here. Good to see you are still going strong!
Glad you are safe Chef
"Don't look at the beef, it makes me sad."
Love you chef!
I was told by a butcher that they grind the beef with ice so the grind is loose when browned on the stove. When I have 1/2 cup of water coming out of my ground beef I feel I have been cheated. I have a masher to break up my ground beef I don’t need it filled with water so it’s more crumbly. We deserve better
@@marydauby5229Shrinkflation.....
Amen 🙏🏽
Now I am hungry!
Chef, I have learned so much from you and cooked so many of your recipes. Thanks for taking time out of your retirement to teach us how to be a better cook AND have fun doing it.
Yes, but no garlic is not just authentic but DELICIOUS, please, get rid of that smelly disgusting thing. Unless it`s so little I do not notice. But if I can, I vomit. Involuntary, sorry.
As a part Italian, seeing my favourite chef, cooking my favourite dish on my birthday (October 14th), this makes me happy! ❤
Happy birthday :)
Happy birthday,Carl!! ✌️💥🎉
HAPPY BIRTHDAY CARL!!! 🎂
Happy Birthday, Carl! 🎉🎂🎉
Happy Birthday!
When I was in my early thirties, I worked as a barista at a coffee shop. My boss was Italian, I was complaining to him one day that I was looking for pasta machine because I wanted to learn to make pasta from scratch, and I didn't have the counter space to roll it out, but I couldn't find a machine for under $40. I was a single mom at the time and mind you this was almost 30 years ago...
He was so pleased to hear me say that I wanted to learn to make pasta, that a few days later there was a brand new machine in the back room waiting for me...
Anyway, when I brought the machine home, one of the first pastas I made was pappardelle and bolognese.
P. S. I also learned that depending on the region, the sauce changes...
P. P. S. Don't tell anyone, but I learned to make it with beef, pork, and veal... Also with fresh basil and garlic. I hope the Italians forgive me. 😁🙏
Thank you for all that you do... After years of cooking, I'm still learning!
Simply the most authentic, charismatic chef on youtube. His recipes are pretty good too.
The best Spaghetti Bolognese I ever had was in South France, it was so good I had it everyday for lunch while I was there. They topped it with gruyere cheese. I have made it that way ever since - super yummy.
Good morning chef the day just got brighter. Thanks for another fantastic recipe. You’re the greatest.
🙏👍❤️
@@ChefJeanPierre HON HON HON OHNYOOOOOOOOOOOOOOOOOOOOOOOOOOOOO
No matter what recipe I am watching you demonstrate, I am always learning something…you don’t just demonstrate how to do it…you Live the process….and on top of it, you always make me Smile….thank you Chef…you are amazing!
This time I learned to talk to the sauce. 😂❤
If you listen to it sizzling, you can hear a little Sicilian lady sassing. Cooking is a science really, an amazing and fascinating science
Video so fresh I can smell the bolognese!
You know you’re in for a treat when a chef with a half century+ of culinary expertise is this excited to share a recipe with us! 🥰
For those of you struggling with caramelising the meat, I recommend frying it in smaller batches! I found this really helped when I had trouble with that.
Broil it on a screen over a pan or like how they do grilled meatloaf.
Or how about meat processors stop adding saline solution to our meat. Lately I have been getting pork chops and STEAK?! that get a salty nasty tasting crust when fried over high heat even though I haven’t added any salt. Wish I had a good old butcher nearby.
@@elabuterin7150🤡
@@elabuterin7150
I agree.
I finally found a fantastic local butcher selling grassfed meat from local farms ❤ hope you can find one too
My husband and I just came back from Italy 2 days ago. We spent days with friends from Napoli and the region of Lazio. They prepared the real bolognese sauce. The Nona prepared for us! What an amazing experience!!! Then I decided to learn this recipe and prepare it here at my home in the USA. Thank you for sharing this recipe with us!!
Thank you Chef, what a wonderful episode! I love your show, and cooking your recipes!
You are my favorite to watch and learn from. Keep it up, Chef, you're brilliant!
Great show! I truly enjoy this channel and have at 70 learned to enjoy cooking. Thank you
Loved Jack`s dancing fingers
Recipe? History was made.
It was my favourite!!
Yes! God bless the Italians. They truly are champions at making pasta. Just spent two weeks there. Thank you Chef for bringing this famous classic into our homes!
Chef Jean-Pierre is incroyable… a real legend! Can’t wait to try this recipe
After 2 hurricanes in two week and being buried with work, my attitude changed with "Hello there friends". Thank you JP and Jack.
God Bless the Italians... and Chef Jean Pierre !!!! ❤
Your culinary delights are always warmly welcomed and thoroughly enjoyed at the family table . Thankyou Jean pierre.
I love that you and your cameraman get to enjoy the food after the video is all done!
Chef, it was a pleasure to watch you make this pasta dish. I so enjoyed your presentation, your commentary “excellent” thanks so much
in anticipation of making this dish 👍👍
Thanks so much 🙏❤️
A caramelized onyo is always gonna taste better! Yes! 👍
Hahha...😂😂😂 me laughing to myself reading this comment at 3am, while waiting for my ragu 2-3hours
😉😘
Chef Jean Pierre, your culinary expertise is inspiring! This recipe looks delicious, and your instructions are clear and concise. We love watching your videos!
My man! Just made my week...again. I am so happy I found this channel. You are definately the "number first" in my books. P.S....I made your lambchops....amazing is an understatement, out of this world. Thanks again!
One of my favorite Chefs. You have got me to enjoy cooking again. Its something I have loved since I was a young child and have lost the passion for it but your videos have got me in the kitchen again. Thank you chef.
Chef, that's my mom's favorite!!! I took her out to an Italian restaurant for her 75th birthday, and I've never been able to recreate the sauce. She's 94 now, and I'll be making this for her. Thank you so much!!!
I pray it comes out perfect and makes her smile.
Took about 15y of practice to make a Roux that matches my moms recipe. Got some kids.. And I got it. Love and time was the missing piece.
That's so nice of you to do, making this for your grandmother. Bless you!
@@pinobluevogel6458- mom, not grandmom!!!!
@@michaelbroska3144 I'm sorry, I misread
Love watching, learning and laughing with CJP! Before learning from you I was always undercooking the minced meat and didn't know what to do with all that water coming out! Now I understand the Maillard reaction and I nail it! Merci infiniment!
I needed a Chef JP video in WNC today. Chef never disappoints. Glad to see he's doing alright after Milton hammered across FL.
Jean is a bloody great chief. We love his cooking and what he teaches us
Hello Chef. That right there certainly looks fun to make. Italians love a traditional Italian Bolognese.
Personally I love Your version much butter, with garlic and herbs and flavor and love and.....
My cooking has improved because of you. Thanks!
Fascinating to see this traditional recipe and it looks delicious! Thankyou Chef JP. Sharing.
God bless the Chef
One of the best uploads you have done yet - and I have been following you for years!! I often make your beef stew for the family - they love it, and I always say to them - it's bloop bloop slow not bloop bloop fast
I like to shred the carrot real fine and very fine chop on the celery as they will practially desolve in the sauce. This is pretty much like my great grandmother made she came to America on a wood sailing ship from Sicily to mary a coal miner. He was Sicilian too. I love your show and humor. Thank you for making cooking fun.
That's a great idea, never thought to shred the carrot. I'll be trying that next time. Thanks.
I agree. I also use fine carrot and celery.
I like traditional Bolognese. Thank you for teaching to cook.
Merci beaucoup, Chef Jean Pierre . J'ai beaucoup apprécié votre recette authentique de cette extraordinaire et pourtant si simple sauce ( ou ragoût de viande) italienne . C'est formidable de vous regarder cuisiner . Il y a tellement de passion chez vous; et vous êtes tellement généreux et pédagogique : vous donnez toujours beaucoup de conseils tres pertinents . Avec vous cuisiner devient un jeu d'enfant . 😇Merci.
Merci!!! 🙏🙏🙏❤️
@@ChefJeanPierreThank YOU😘
Thank you chef for all the wonderful, tasty dishes! God bless you and your family.
Even the Oven is amazed!
Chef, thank you so much for your videos! I've been in a deep depression for many years, and you have reignited my passion for cooking that I lost for so long. Merci beaucoup mon ami!
Watching this on TV with my coffee! ❤
🙏❤️
@@ChefJeanPierre And if your Italians friends tell you that's not how it's made, just say "stai zitto." 😂❤️🍝
Am I the only one thinking, Chef Jean-Pierre is getting better everytime I see him? Great Recipe of an italian Classic Dish, thx so much. Lemme tell you, I'm glad Milton didn't do any harm to you and Jack. Hope your Families and friends are well also.
Glad you mentioned Vincenzo's Plate. He really does a very good job with authentic Italian recipes. Plus I believe he's a fan of Chef Jean Pierre's channel so you know he's really smart.😉😉😉
Lol...this HAS to be Vincenzo's burner account.
Fess up Vinnie, it's you isn't it?!
His carbonara is fantastic.
Yes, please do a collaboration with him!
I second that! ✅
Vincenzo's Plate is underrated.
Thanks!
Thank you 🙏
Chef Jean-Pierre is always number first!
Garlic, basil, and cheese...Thanks for the video Chef!
Happy Monday, Chef! I am so excited, too! ❤
Thank you chef! I have watched many videos on Bolognese sauce and I must admit yours threw me for a loop. Of course you were the first I went to but I did not think sausage was called for (and I had only beef). It bothered me that yours was so much different than others, so I'm glad to see you're showing us the variance and reasoning behind your version. Much appreciated.
You da man chef I watch all your stuff on my reaction channel! Cheers!
I love how CJP has this official recipe and he's like "I'm not doing it like that."
That's how i follow a lot of recipes too. Much love CJP!
Chef is back 🥰 with another wonderful recipe!
Going to have to try this recipe. This man really makes me smile - and a great chef, too!
I’m going to visit my brother tomorrow. He is a faithfully follows you, I hope he makes this while I’m visiting
I love all your videos!! As a result of your continued repetition I’ve actually learned something and my cooking is starting to make sense and most importantly taste good!! Thank you so much.
I am sticking with Chef JP Bolognese...Thanks for the Demonstration
Good choice!😂❤️👍
Absolutely!
Kiitos!
Thank you 🙏
I think it’s hilarious to think that the Italians might not find out what Chef is suggesting 😂 he’s famous everywhere now. Hey Chef - please could you attempt to do a classic spaghetti “assassinata” one day? It’s the one where the pasta is cooked dry on the griddle. It looks fascinating, but I’ve never seen a how-to that I can follow. Thanks for all the wonderful vids.
Chef Jean Pierre is the best and a joy to watch and learn from. Nice call out to Alex. Another example of how you know what he’s talking about is genuine. I’ve been cooking for decades. I’ve taken classes at the CIA. I learn something new every time I watch him. The video is excellent. Finally, he’s funny.
I’m glad you enjoyed the video! I really appreciate the kind words 🙏❤️
😂 8:00 "Don't look at the beef, it's making me sad." HA!
Lovely, spot on.
I always add a sprinkle of cheese in the mix before getting it all together and serving.
That's what we are having for dinner tonight.....well we are now anyway.
First off THANK YOU Chef for actually listening to my comment!! (I’m pretending you read my comment and followed my suggestion 😂). I asked you not to bow to new followers that were asking you for shorter videos. I really appreciate that you went back to your longer videos!! We follow you because of your personality and your teaching style!!
I’ve always been a pretty good cook. My late father was born in Russia and raised in Germany with a chef for a mom.
He did a lot of the cooking and my mom is from Belfast/
I really got into Asian cooking for a while and my sauce game is pretty good.
However… since I started following you, EVERYONE that has tasted my cooking is blown away by my skills!! The biggest difference is teaching me “gastric”. ❤😊
Watching your videos makes me happy
I cook this the same way but with white wine. Delicious
Chef Pierre is a national treasure!!! And must be safe guarded at all costs!!
Maybe CJP bought land in the Antarctic. (he-he) My freezer isn't that big.
What a delicious product of food. I really enjoy how you, as the chef, combine all the ingredients together to make a delicious table feast. Lots of dishes, lots of flavour and plenty of drink! Yum, yum.
I'm in heaven! I really wanted to make a Bolognese, now this video is COMMANDING ME TO DO IT!
THANKS CHEF FOR THE INSPIRATION!
My mothers bolognese sauce is my absolute favorite and have never had any better. I can’t even make it as good as hers and she shared the recipe. Her meatballs are also one of the best and remember helping her make them, maybe it comes down to grinding everything by hand. Thank you Chef for sharing your time and expertise/experience with all, much appreciated. Keep them coming.
''Don't look at the beef, it's a make-a me sad'' Poor Chef :( Love your work regardless!!
My friend read the recipe and said blah blah blah. He's a Chef, but still a man. I love it!!! ONYO!!!
Glad you mentioned @Vincenzo's Plate ❤ he's really trying hard to keep teaching people about real authentic Italian cuisine. Some might not appreciate his tenacity, but he's just amazingly passionate about his heritage ❤ and I mean, why wouldn't he be? Italian cuisine is amazing 😍
I love Vincenzo- he’s my favorite Italian chef on UA-cam. Chef Jean-Pierre is my favorite French-Italian-100%American chef!
Real Italians love Vincenzo!
This isn’t his channel!
@@jakestacked03says you.😒
I made this last weekend. It may be the best Bolognese recipe i have made. Even my wife liked it and she is not a big fan of meat sauces. Definitely recommend.
I am glad you and your wife enjoyed it! 👍😊
@@ChefJeanPierre🥰❣️
Thank you, love you!
🙏❤️
“Chef Jean Pierre says …..” I drive my wife crazy saying that, but I’ve learned so much from you, and I’m a better cook because of it. Thank you, chef.
I’ve been cooking this recipe since I was a child. I’m 65 now. I never knew it was called bolognese! All the same ingredients! lol. Everyday learn something new. 😊
Yes, mom just called it spaghetti sauce. But she's Scottish/German, so,.......😊
The real ricetta is from Artusi , the Italian Academy just adapted it to modern tastes.
But we know that even traditional cuisine is evolving .
I've been making (my version - closely based on my mom's version - of) Bolognese for years. But I am absolutely going to make this traditional version as the recipe calls for! Thanks, Chef!
I love incorporating sweet and sometimes spicy Italian sausage to any ground beef dish.
I do agree we are getting “cau cau grade “ ground meat. I’ve started using more lamb as well.
I am with you 100% Sausage is an awesome addition!!!
I like slowcooking chuck and just shred it roughly in the ragu, gives it a bit more feeling of real meat instead of mince. Doesn't look like classic bolognese, but man is it tasty.
@@ChefJeanPierreYum😜
Wishing a Happy International Chef's Day to an extraordinary chef and mentor, Jean-Pierre!
Your dedication to teaching and inspiring others is truly admirable. We're thankful for the skills and confidence you've instilled in us. May God bless you, your family, and your culinary endeavors.
Best regards,
Juan Antonio Carrera
My Monday is complete.
This show is amayyyzeng
🙏👍❤️
@@ChefJeanPierre❤️🔥
Going to have to make this later on this week.
looks divine, especially when the sauce and pasta all came together in the pan at the end. Phenomenal
Chef Pierre following a written recipe; now I have seen everything