Easy Weeknight Sausage Ragù | Kenji's Cooking Show
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- Опубліковано 20 сер 2020
- I apologize for the potato quality. Older video that I just got around to uploading and I think the stabilization on the camera was on light instead of normal.
Here's a quick and easy meat sauce that uses Italian sausage and ground beef for tons of flavor in minimal time. Think of it as the simplified version of a ragú Bolognese, which you can find here: www.seriouseats.com/recipes/2...
Ingredients:
1 tablespoon olive oil
1 pound Italian sausage, or a mix of Italian sausage and other ground meat
1 small onion, finely diced
1 carrot, finely diced
2 ribs celery, finely diced (optional)
Kosher salt and freshly ground black pepper
3-6 cloves garlic, minced
1 cup dry red or white wine
1 (15.5-ounce) can crushed tomatoes, canned whole peeled tomatoes crushed by hand, or a pound of fresh Roma or beefsteak tomatoes, split in half and grated on the large holes of a box grater
1 cup milk
Parmesan rinds (optional)
1. Heat the oil in a saucepan or saucier over medium heat until shimmering. Add meat and cook, breaking it up with a pastry cutter or wooden spoon until it is lightly browned and no longer pink, about 8 minutes.
2. Add onions, carrot, and celery (if using), and season with a pinch of salt and pepper, and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add wine and cook until reduced by half, about 2 minutes. Add tomatoes, milk, and Parmesan rinds, bring to a boil, reduce to a bare simmer, and cook until reduced to a thick, rich sauce, about 1 hour. - Навчання та стиль
I cook your stuff often, i always say "my man Kenji!" when they ask where i got the recipe. Thanks for making me look cool my man Kenji ;)
Damn, I say "my boi Kenji". The world is small.
@@thelastdankbender4353 lmao same. "My boy, kenji Lopez-alt"
Hahahha I said "my man Kenji taught me this," to my wife the other day lol
I say “my main man Kenji” lmao.
Lol, I say chef kenji.
FIRST AGAIN.
Freaking chad
J. Kenji López-Alt so competitive. Jeez
🤣
Damn foiled again
NO FAIR
The golden ration onion cut is just wild. Of course Kenji figured that out. Thank you for sharing your wisdom with us man.
I’ve thought about this many times, but never with the expert advice of a mathematician! Or the lubrication of a bottle of wine! I guess Kenji is both more rational and more fun than I am.
@@rexiioper6920 Yeah... This is the sort of stuff that gets done at 2AM on a Friday night at pre-eminent engineering and science schools.
I saw another YTber talking about the golden ratio for cutting onions and they cited Kenji and their source. It's actually pretty interesting.
Yeah, Finally something that makes complete sense
I was interested until he threw like 10% of the onion away
top three things i’ve learned from Kenji, and i mean truly learned, not just heard and comprehended:
1. Taste what you cook. Seriously, taste everything
2. Recipes are guidelines, and merging recipes and adding your own twists is not sacrilege
3. You can make almost anything with stuff lying around in your fridge/pantry
I second this! He's truly a great teacher. I've branched out my list of recipes I have some idea how to make a ton because of Kenji
Let's be honest, the #1 ingredient in "traditional italian" is outrage
scoffs of derision and cursing while gesturing wildly.
Don’t you mean passion
@@yasminjaime9092 No he means being a slave to tradition
As is "traditional Spanish" when it comes to paella.
Thank god I'm not the only one thinking that. My ex was italian and holy shit do they have their ideas of cooking engrained in their head, I was scared to cook pasta around her lmao
The reason I love this channel is because "I enlisted a mathematician to under how to dice an onion" is the base level of expertise present in all the recipes.
Agree. But let just say, that is one hell of knife...
This is my first video of Kenji's, and when I heard that bit, let me tell you: instant grinning from ear to ear. I'm really excited to dive into the backlog now!! 😋
I hope this doesn't creep anyone out but I sometimes use your videos to help me calm down enough so I can sleep after a bad anxiety attack. Aside from teaching a lot about cooking, your videos help me hold onto my mental health. Thanks so much for your content.
I like how you bring that piece of carrot back into the pot but then another jumps out right after
Kenji: _chops onion_ You know, I enlisted the help of a mathematician friend...
Me: Oh, he's about to kneel down and explain dicing onions, isn't he
Kenji: _kneels down and explains dicing onions_
Me: YEAAAAAAAH!!!!!!
Kneels down?
@@VALObrand a bit late, but at 4:22 Kenji kneels down to explain the onion cutting
With just a couple gopro cameras, Kenji has been putting out content from his own kitchen that easily blows most of the food network shows made in the 90's and early 00's away.
I'm 27 and only now getting into cooking and I have to say your channel has completely changed my outlook on cooking. Simple, to the point and well-explained. My issue with cooking was always just fear of messing up and wasting the money I put into a dish as I live alone and money is relatively tight. I really enjoy cooking but that fear always got to me. I grew up always watching the Food Network with my mom and learning food combinations and despite it taking me so long to finally get started I'm glad i'm pushing myself to learn.
Thank you so much for this content. You're the best.
Kenji, you're getting me through Covid-19. Always look forward to the uploads.
Hey Kenji -- I've been a fan forever, and I think i know why. You've managed to develop your natural delivery into something which full of pearls of wisdom. Even though I've made this type of sauce many times, there's always something to learn. Cheers!
I save my parmesan rinds in the freezer, and consistently remember them every time... just *after* I've made my soup, sauce, etc. 🤦♀️
Gotta put a big sign on the fridge that just says "RINDS"
What’s Parmesan rinds?
@@johnasaro9543 the ends of a parmesan block/triangle
"so a mathematician and I drank most of this bottle of wine and talked about how to cut onions"
Haha I was thinking the same thing
Getting shit faced and talking about chopping onions is good craic though
Mathematicians and engineers will go deep into arguing how to cut an onion. The reality is that it's based on geometry.
And I'd gladly pay to watch & learn. (Wine optional)
@@rumbleinthekitchen_Amy wine mandatory
So you just happening to have ground italian sausage in your fridge got me thinking. As you're planning meals for your family, what is your thought process? For me, it usually entails thinking about what new recipes have me excited, or a certain cuisine that has me focusing on it. And then I'll buy all of my groceries at the beginning of the week for the meals ahead. For example, we usually have a different pasta meal every week, or a different example, this week was vegetarian week. So I'm assuming as a popular chef with your access to different ingredients, and your experience to not only come up with new recipes on a regular basis, but to be able to have certain ingredients ready on the fly to be like "oh hey, this would be good for a weeknight bolognese" allows you to be flexible with what you buy. Any chance you could provide some exposition on your thought process for buying ingredients? I'm sure, it might be too long of a question to provide an answer, but I would sure vote for this as a potential future video! Thanks for all of the content during this time. I know I've certainly learned a ton from your videos in particular.
I usually get what looks good and go from there. I had sausage in my fridge because when we make sausage at the restaurant, there's always a little at the end of each batch that the piston cannot push into casings and that goes into the walk-in for people to take home if they'd like. There's always a half pound of this or that hanging out in there.
@@JKenjiLopezAlt That's awesome
@@JKenjiLopezAlt Really cool. Thanks for the info!
Good question, thanks for asking this
@@JKenjiLopezAlt that's awesome. I worked at a restaurant briefly once and they used to THROW EVERYTHING AWAY! Literally dozens of kilos of fresh meat every shift! :(
Man I have to say, I adore your book (we call it "the kenji bible") but I've learned so much more of the nuance from these videos the last 5-6 months than I learned in years of following your writing. I can't express enough how awesome it is that you're putting out this content for free, especially right now. Keep being awesome!
This is the first recipe that I’ve used of yours and it turned out amazing! Thank you so much for sharing your love of food with us! I can’t wait to make many more of your dishes!!!!!!
Carrot: *jumps out of pot*
Kenji: *puts carrot back in and continues cooking*
Carrot: *jumps out again*
Kenji: am I a joke to you
I'm so glad I wasn't the only one who thought this.
As an OCD cook I felt that moment to my core.
I read this exactly as it was happening in the video 🤣
*1950’s laugh track*
Kenji is the Bob Ross of cooking. So wise yet so relaxing, and almost definitely cooler than any person you know, while still being humble. Protect this man at all costs.
Love how interactive you are with your channel. Taking the time to reply to folks. Great stuff
I loved this onion explanation before. So glad it returned with a better demo!!
Thank you so much Chef Kenji López- Alt good to see you take care and be safe
The ragu bolognese recipe in your book is simultaneously the most challenging/complicated recipe I’ve ever made (chicken livers and marmite, seriously?). It is also the most delicious thing I’ve ever made. And it made enough for dinners, lasagna and frozen leftovers of both.
Just picked up your book. Love the cover! Can’t wait to read it!
"You all save your parmesan rinds, right?"
Me, who suddenly stops chewing on a rind: uh, sure
I just used this video as a guide to cook my first sauce for my wife and I. Thanks for the guidance and inspiration!
That little addition of sausage brings it home. I agree with your method regarding the browing of meat. I love your science background too! What a groovy cat you are!
You’re awesome man!.
I lived that video of you and Ragusea, another of my go-to UA-camrs when it comes to home cooking. Of course there’s a lot more about the two of you but I’ll keep it short.
I see a culinarily revolution coming already going on.
This was not the first thing I've made from your channel or cookbook and it won't be my last. Thanks again for the great meal, Kenji. I really appreciate how you showed us a simpler take while supplying a more detailed ragu recipe. Awesome to have a choice of different complexities since I wouldn't have had time for a 4-5 hour ragu but this was perfect!
Thank you for the visual que on when it is done. As a non Italian, I could never tell. Also what else it can be used on. Your videos have kept me sane throughout the pandemic. Thank you.
Your family is lucky to have you and your cooking
Good stuff, Kenji! Thank you
Thank you for sharing your wisdom with us
Your videos are so relaxing to watch
Thx. Kenji - excellent vids & extreamly helpfull tips !
Hi Kenji. Nice recipe. It'll give me another option for weeknight cooking. My Nona never believed in browning the meat completely. She always wanted the meat to finish in the sauce to give it even more flavor. That's how I've always made all of my tomato sauces.
I love using sausage in pasta sauce since it adds so much flavor on its own it makes the whole process easier!
This is actually the most accurate description of a ragù I ever heard from an american channel. Ciao!
Today we learned that Kenji figured out the mathmatically correct way to cut an onion because he could and keeps all his rinds on the off chance he feels like he needs them. Shine on, you hungry diamond.
Thanks for posting this video, Kenji!!!!!!!
Thank you for the overhead shots really appreciate it
I made this today and it was delicious. Thank you.
Kenji: You can put it in a lasagna or on some eggplant or just eat it with a spoon."
Me: *Shoveling it into my face with a spatula.*
That tip about the golden ration when chopping onions was quite awesome.
I’d really enjoy watching your cooking video. I’d learn lot about how to cook the right way and I’d really like how you film your videos. And your little dog is cute 🍕🇨🇦
I just recently discovered you on UA-cam. Im glad I did!!! Im looking forward to future vids. Keep up the good work
Hey Kenji! I totally get what you are saying about using fish sauce. Fish products can add a lot of good umami flavor that just complements a lot of meats. I use anchovy paste anytime I make a meat sauce or a ground beef dish like Picadillo Cubano
I cooked this as a special on my street food stall today and it sold out in an hour... Cheers Kenji!
Attempted this recipe and it was great! I actually screwed up with the ingredient measuring and the ragu turned out more "saucy" at first, but I thought about what you said regarding the meat browning preferences leading to overcooked meat, so I deeply browned the remaining half pound of ground beef and ground spicy Italian sausage, pan cooking it with the remaining diced onions, minced garlic, and ground pepper. Then I added it with its juices to the already-made sauce and it was amazing! I think I got the best of both worlds with the extra meaty flavor and tender meat.
Sweet fancy Moses that looks delicious. And I just happen to have all the ingredients. To the kitchen!! 💃🏽
Looks awesome & easy to make...thank you!🙂
Loved the part about searing the meat or letting it simmer, always wondered about that :) great vid !
You sir, are a gem.
Yay for mathematician friends, for giving a rip about cutting onions, and for sharing extra-culinary details!!! :)
Loved this video! 😍❤️😊🔔
Great video. Love the mathematic approach to onion chopping. Bow-luh-nayz, btw.
Trying your variation on Ragu tonight. Plus I added some of that sacrilegious fish sauce! Also, I saw Kenji on an few years old episode of Guy's Grocery Games. He knocked it out of the park, but was eliminated on the final round. I definitely think he should have won it, but the cool part was the show still give his charity some money.
Back in my cooking days, early on I had a job where my task sheet had me dicing 100# of Spanish onions a day and eventually I intuited to treat the onion as if it formed an invisible teardrop on the bottom profile and to aim for that. Glad to know what I worked out is backed by hard math!
When I make a ragu in this style, I like to use about a half a bulb (or more) of fennel in place of celery. I find that it gives the end product a really nice warmth.
You've just revolutionised how to mince garlic for me. Hit it *twice*
I watch so many chefs and cooks I really respect brown ground meat then use a pastry cutter or ‘meat masher’ technique to try and break it apart, and I’ve tried many ways to do the same myself. If you start the ground meat with a little splash of water in the pan it allows all the particles of meat and sausage to separate as their fat renders, and the fat stops the meat proteins from binding together as they cook and clumping. Then as the water evaporates away the tiny meat particles can brown in the rendered fat. Adding powdered gelatine also allows the meat of the ragu to stay beautifully moist and enriches the sauce with a wonderful mouthfeel.
9:34 just as you get that carrot in, another comes out. Totally relate to this!
I’m gonna lose my sh*t when you upload that onion model for real that sounds amazing. 🤘🏻
oooo love the baked potato idea.
This is almost exactly how I make mine! The only difference is I add dried oregano and fresh basil (I also add fish sauce or anchovies now, because kenji is usually right). And of course I save my Parmesan rinds for my sauce. Looks delicious.
Ive been making a similar sauce using Impossible or Beyond beef and Beyond Sausage without the milk and it comes out super good. I do mine in enameled cast iron then stick it in the oven at 275 til its done. Also, my onion cutting has gotten so much faster since you taught that technique, so thanks for that.
pur3pker131 we’ve done it with almond milk for vegan bolognese for some of the emergency relief meals we do for coronavirus and now the Bay Area fires.
🙏 🙏 😊
such a joy to watch!!
Great choice in rose, Kenji!
I've only recently started watching Kenji's stuff because of how inclusive and cool he seems to be but real talk, how often does he share the mathematician onion model story? This is the second time I've heard it within a week. I'm not really complaining, worst case scenario is I will subconsciously know how to perfectly slice onion.
hey kenji, you probably make the best cooking videos on youtube
gracias.
scraping down that side fond is how you know kenji is a real og
Ok, again, Gods work. A scientific approach to chopping an onion. You just saved me eons of time and risk Gratitude #learnfromkenji
Mad I always done this one without the milk. Going to try that one soon!! I always make loads to put in the freezer. Easy meal I add some cherry tomatoes sliced and arugula n parm to the pasta with the sauce! One tip I have gotten is to lightly toast the onion before slicing for extra flavor!
That onion calculation is so awesome
I have made your Ragu posted earlier three times, almost as you have created. It's my go to Ragu.
This golden ratio onion method needs to be its own video. Game changer.
Just made a pork and beef ragu myself recently Kenji, added green peppers and celery to mine as well as all the ingredients you added. I like to puree my sauce though to give it a smoother texture...
man i swear everytime i watch this show i learn something new. this is way better than school
I had no idea you used fish sauce in your bolognese, I DO TOO! I started cooking a lot more with fish sauce when I started to learn how my wife cooks her native Laos dishes- I've been putting in everything from pasta dishes to chili. It's an amazing ingredient!
Love ya cooking man!
Thank you for the good information.
Hey Kenji! My mom also adds a bay leaf while letting it reduce. It makes it taste really good you should try it.
I’ve been sautéing the veg first then adding the meat. I see so many doing it the way you’ve demonstrated. Meat first, then veg.
Thanks a lot, Kenji. I will forever say, "smack" every time I'm prepping garlic.
Man I love your videos. So much inspiration. Can you please make some Salat recepies and maybe some videos about fast to do dishes. I work so much and want to eat healthier, but it's hard to find stuff that tastes good.
I have recently converted to swapping out the celery for some diced fennel in a meat sauce, particularly any one that you want to be a rich sauce. Just works. Also sprinkling mybe half a tablespoon of fennel seeds in the oil at the start
i saw someone comment pov you are remie from rattatoie and honestly makes me happy and hear french music whenever i was their videos
Kenji you're the best, that's all
Interesting research on onion cutting. I always questioned the horizontal cuts for home cooking.
Dishes like this are great since you really don’t need any recipe at all besides the staple meat, vege and stock. Everything else is what you make it. I often use soy sauce, tomato paste, plenty of garlic, vinegar for acid, very lean mince, home made vege stock, random and differing spices. It’s a beautifully bastardised cross cultural non traditional morass and I love it
One of my favorite recipes by you. My gf goes crazy for this meal
Ayyo! I love your show man!
Made this tonight. Didn’t do a perfect job, but it was still very good. I could see a million jumping off points for directions to take it. Quite certain we'll play with it a bunch!
I like to add a little bit of marjoram, something I picked up from the Talisman cookbook. Also do a variation with ground chicken & ground turkey, for a member of the household who doesn't eat beef or pork. Duck fat is a great addition there 👍
Good stuff, thanks as always Kenji!
I use duck fat when make my chicken/turkey burgers
You are such a nerd it is amazing, love it
The golden ratio? OMG, Kenji, you are such a nerd. I love you. :D
Watching this made me feel really dumb. I used to always have the problem that when I added the milk, it would curdle. But here Kenji added it right after the tomatoes, when the sauce had had a chance to cool down. For some reason I never thought about doing it that way, I always added the milk at the end of cooking.
Welcome to cooking shows from people who know what they're doing. Try Alton Brown's channel too. And Good Eats.
@@violetviolet888 I feel like that wasn't really even a point in this video. He never mentioned "oh by the way add your milk now so it doesn't curdle." He just did it nonchalantly like there wasn't even a problem to begin with. But either way, haven't heard of those channels before. I'll have to check them out, thanks!
14:41 No worries dude. I would argue two and a half minutes of close up, ragu stirring action was a high point of the video.
"You can eat it on its own with a spoon." You're preaching to the choir, chef!