We chefs devote our time and basically our lives to our job and the food we make only to end up under-appreciated and some even under paid haha. The efforts you put into your videos are second to none, definitely worth my time . Nice to see cooking can be educative and informative this was so wholesome to watch
This is so true and not talked about enough,I'm in my mid 50's now. Been working as a chef for 27 years now and I can say we don't get paid enough, still can't set up a restaurant of my own, it's crazy the work we put into it but I guess we do it cause we love it don't we ?
@@ChefDiegoDelgadoPerezWith every trade there are only a few masters the rest are students. Not "trashing" just trying to make a point, if I have a dish executed perfectly I will hunt down the chef so I can thank he/she face to face for that delightful meal. I'm happy they're happy.... Win win Be kind , we all need love and respect.
@@ChefDavidSazzWell this is why most chefs have multiple income streams, my salary doesn't bother me much as a chef, that's because I picked a habit in online trading and exploring the stock market, unfortunately most people don't have such information and I don't really blame them,but lack of information can be a big hurdle. Currently I can average $8500 weekly through trading which is way more than my monthly salary as a chef and I don't even have to do much work. Doesn't matter if the economy is good, or my salary is delayed , great wealth managers will always make returns
I made this tonight after seeing this video last night and it was unbelievable! What happens when the onions break down is like culinary magic. My daughter immediately announced that it’s her favorite pasta dish ever. Thank you for the inspiration and the videos. Damn that was a good meal!!
It is one of mine too, but try beef burgundy ragu with pasta, with parmeciano and a drizzle of lemon juice and parsley, that's my favorite italian/french fusion !
@@jimbob-robob Good food takes time. Time is the most valuable thing you have. If you don't have time, you should do something about it. Work less. Spend time with your family and loved ones. Take time for good food and a good life. You have only one life, you should live it to the fullest.
took me back in time when my mom used to wake up early and took all sunday morning to slow cook the genovese. Left an amazing smell in the house for the whole day. There are really few places outside of Naples where you can get a great genovese, it deserves to be more popular.
This guy is absolutely the best. Every time I see one of his recipes I get it. The building of flavor is excellent. Plus his way of prepping the vegetables with the knife is exactly like mine. Really, really great.
True that, every single one I've made is a mouth in heaven kinda thing. Plus I just love how far Steve have developed his passion for cooking here - adding to a real, down-to-earth approach like here warts and all about cutting an onion. Nothing but love and respect for this guy!
This is honestly one of the best constructed cooking videos I’ve seen. Aside from the delicious result, he was explaining each step of the way providing valuable knowledge and technique. Thank you for this I can’t wait to try it out myself!
Just made this. Wow! This is a beautiful meal. It says love and comfort like no other pasta sauce. If you’re an inexperienced cook, it’s not hard. Just follow the instructions exactly, be patient. It took me 6 hours total prep and cook time. The last hour of simmering the sauce transforms into a silky smooth amazing sauce. Make this, you will be happier. If you make it for guests, they will feel very special.
Bravo complimenti sei il primo straniero che vedo cucinare italiano fatto come si deve,tecnicamente nulla da dire ingredienti e procedure tutte giuste👍
I started wearing my shades to cut onions. Some clear goggles would be better though. Just the crappy clear hard plastic ones that don't seal at all are fine. Anything to block the fumes/juice from your eyes
just cut onions next to a strong fan that blows away all the sulfuric acid before it can reach your eyes, problem solved. maybe point it towards your neighbour too if u dont like them, sadly it wont reach far :D
@@Billyjoe_Patriot yes 8-10 hrs, it’s not like you have to be in the kitchen doing anything, just set it on low and go about your daily business of watching the Kardashians. 🤡
Steve, you are pretty darn good at making me hungry! I can tell you absolutely enjoy that pasta dish. The crust you develop on that beef is perfect, that is what gives that sauce the depth of flavor that holds up to the cheeses. Great recipe! Thanks for what you do!
Thank you for this- my great grandmother, who was Neapolitan, made the traditional Genovese sauce [no tomatoes] which she served with perciatelli pasta. It was so delicious- memories from 60 years ago!
This ragu is _incredible_ . I first learned about and made it about three years ago, and it makes zero sense to me that it isn't more famous outside Italy.
I’m definitely going to make this! However, in many ways it’s French onion soup that’s reduced to a ragu. I’m sure both Italians and my French ancestors would disown me for saying it, but that’s kinda what it is.
The reason is porbably you cant cheat shortcut the time of the cooking, it really needs those 2-3 hours of searing for the dish to happen. Bolognese you can cheat and end after 30 minutes for a less flavorful result.
@hadronoftheseus8829 My wife has an alcohol allergy even when it’s cooked out of most foods, so for years whenever we’ve made French onion soup we’ve often made a pot roast the day before and then used the au jus and shred some of the leftover roast into the finished product. Nowhere near traditional, and I’m sure the French would have a stroke watching me do it.
It just seems like so much work that it's hard for someone who has never tasted it to understand if it's worth it or not, looks great , but damn 5-6 hours of prep/cooking for a fairly simple looking pasta dish is a hard sale tbh.
I ate Genovese pasta in a famous Naples restaurant last June, and it was amazing. I smelled of onions for a couple of days, but it was worth it. during the same meal I also wolfed down what was probably the best bufala mozzarella of my life
i admire your work on explaining these recipes sir! Youre the only youtube chef who's recipes ive followed and actually succeeded in making it. great job!
It's late here in London, but when you stumble across somebody that is sooo good at their craft, it's simply impossible to imagine not watching until the end. Thank you for an entertaining and informative masterclass. I live on a farm, and I'm tempted to get up, go kill a cow, and start right now!
I’m having a pasta party at my house in a few weeks and I’m so excited everyone is making their own pasta dish and bringing it and we’re all gonna eat it and rate it not knowing who made what dish and whoever has the highest graded pasta at the end will win the pot of money everyone will throw in on lol I’m making your pepper pasta dish which is hands down my wife and I favorite Pasta ever hopefully everyone else likes it as much as we do lol
Not enough people know that, added properly to a ragu like this, carrot gives you that lingering flavor in the mouth in much the same way fennel does. Great recipe, the sauce was a little thin for me, but that's easily remedied with just more cheese. Awesome, awesome stuff man.
I made it last week. It was absolutely amazing. Today I am making a double portion. Great great recipe and a loooooooot others to go! I love your channel and your way of describing the cooking steps. Great! Please don't stop!
The reason a Genovese doesn't have tomatoes is because it was created before tomatoes was present in the Italian diet. The Onions is the emulsion medium with the carrot and celery. Add a little guanciale or salted pork, slow cook and the sauce will meld together ❤️
guanciale? salyed pork? please, let him go as he goes and delete "it was created before tomatoes was present in the Italian diet" because it seems you do not have any idea of what you're writing: tomatoes came into worldwide diet 400 years ago in small parts of the planet and become popular 200 years later!!! Nobody used it before even maya just due to the fact that the original tomato was too little. Italians created a wide numbers of variety of tomato and we (i'm it) started to eat genovese as a poor dish less than 200 years ago...
@@lastorianostra8173 You do relize that by 400 years ago that would mean that this dish quite likely did in fact come into being before tomatoes became a thing in italy right? This dish is estimated to come from around the 16th or 17th centuary
@lastorianostra8173 this dish predates tomatoes introduction to Italy. And the north used salted pork jowls or guancale all over the place, it's not as crazy as your comment makes it seem
Not only does this look like an amazing sauce that I’m definitely going to make sometime soon but I think this is possibly your funniest video so far! Buonissimo!
I love that we have the same stove. Mine is 6 burners. You have taught me how to cook well on my new stove. We use several of the same utensils. Thank you!
This has been my Sunday sauce for a number of years, but I just pulse the food processor for the onions and I find that I can get the smoothest base that way. I also use a little tomato... not much though. I aim for authenticity. Great vid.
I like the way you customize the recipe while staying authentic. Those are the kind of modifications an italian cook could do, like adding the tomato paste and blending the pecorino with Parmigiano Reggiano. When americans modify our recipes they usually do crazy things that make all of us cringe but you cook better than my nonna, so you can do whatever you want :D
This is a certified banger. I made this a few times, some variations include adding sun-dried tomatoes and/or anchovies for a little extra umami. Hard to go wrong with this!
So, I learned about this dish from you the first time that you posted it. I love it, make it every fall, share it. Here's my contribution: I have a friend with no joke celiac (like I cook for her and her partner in *their* kitchen to avoid cross contamination) who grew up in Jersey like me. She, naturally, misses Italian food. As luck would have it, when I saw your first video on this and made it, her partner was around and went full goo-goo-ga-ga hearts in your eyes about good it was. The no pasta Italian situation, plus the partner loving this, plus this being so close to a french dip (which is a very different format) lead me to realize: You can make most meat based pasta dishes gluten free. Simply tweak the meat situation so it comes out as one large piece, reduce the sauce, and serve with a side of polenta. Boom, your pasta is now a braise. In the case of converting this dish to GF, I use ribs and they cook for a shorter time than yours. PS: When I make Genovese straight up for pasta (Mezze Rig) I cut my chuck against the grain to 1/4" while it's raw, brown all those surfaces, remove, cook the onions down, and then put it all together in the dutch in the oven. I think this gives good results, including meat-in-tube geometry with a different texture than ground beef, and honestly isn't much work.
This is one of my favorite sauces. I use a bit more meat because I need the protein, but I also use like 6 pounds of onions. It takes me over eight hours to make everything disintegrate into one thick sauce
Watch online recipes daily and cook from them frequently. Your recipe selection, meticulously detailed instructions, and well edited video are second to none.
13:51 The so-called "Scarpetta", as we call it in Italy, which with the bread you collect what remains on the plate, it is practically obligatory here !
Excellent recipe that I cant wait to try. I suggest using a small fan on the bench top to blow the fumes away from you if your prepping large quantities of onions, works a treat.
I recently went to italy for a trip and no one in my family knew what Braciole was and I brought up your video because your video made me realize what I was eating. I was wondering why I was eating meatballs and then realized the rolled meat with it and then everyone wanted it and I have been making your recipes since
I followed this recipe to a T today and it absolutely PHENOMENAL. I can’t believe I’ve never even heard of it before and shocked it’s not more popular with how good it is. An easy inductee into the Sunday rotation.
Can I ask how much beef you used? Recipe says 1.5 - 2lbs with 4lbs of onions. But based on what I’m seeing in Steve’s video, it looks like a lot more than 1.5lbs.
@@DrJ612L'importante è che le il peso delle cipolle sia almeno il doppio di quello della carne. Anche il triplo. A Napoli questo è un piatto della domenica, alternandolo con il "ragù napoletano". Buonissimo, crea dipendenza ❤
Omg that looks delicious. My grandfather was from Genoa. He made his sauce similar to this. I use to make it all the time but it’s been about 30 years. The long cook time got to me. Working, kids, etc. but I can just taste it.
you make a large pan once in a while on a lazy sunday afternoon, and then use a bit and freeze the rest in portions, the sauce will still be good and then you can use it more often and only cook the pasta quickly.. (you freeze the sauce without the cheese and fresh basil)
@@Blackadder75I use to make sauce like this years ago. It took four to eight hours. Yes and I use to freeze it. I just don’t make it anymore. That’s all I was saying.
Just made this. Used 3 onions instead of 4 and beef for stew instead of short ribs, and it turned out so well. My wife was skeptical because it was so many onions over a 4-hour process, but she is a believer now.
I think the basic recipe is about twice the weight of onion to meat. Stew meat is fine, but nice chuck pot roast is awesome, the connective tissue and fat and all. I think the pot roast is so nice I keep it in large pieces except for what falls apart in the sauce to slice and enjoy separately.
Loved, loved loved this video. I learned so many tips and tricks from skimming starch off of the pasta water, the glorious guild the lily of a little butter to safety with a microplane...don't be like my dad in the hospital for Thanksgiving. But my favorite is how you make us laugh with mistakes included. Even though it is 80 degrees in Ireland today...I now want to make this sauce for Sunday supper.
Hey I love your style of cooking and with how much details you teach stuff, lots of small tricks and technics disseminated all along. Really enjoy your style and behavior, lots of enthusiasm! And no ads, great shots too🎉 thanks for spreading the love
2:40 “So don’t be a ding-dong, like my dad!” 😂 The comedy mixes so well with the food! Awesome! 3:00 “Lil’ bit of carrot” 😂🤣Brings out the didgeridoo sized-carrot 😂
This looks amazing and I will definitely make it when cooler Fall weather begins to set in. btw, if your onions are refrigerated to a cold temperature before slicing, your work will be tear-free
Very nice take on this dish. This is a signature dish from my great grandfather's hometown, Calitri, in Avelino, which is a medieval hill town a few hours driving from Naples. They call the long ziti canazze, for the long pasta canes. There are stories about walking through the town on saturday, hearing the "crack crack crack" of the Nonna's breaking the canazze for the wedding or feast meal. One description suggested that cracking the canes is important to the dish, the small pieces that crack off with the larger pieces are important, they provide more starch to the water, cook more, make the dish more creamy. So in respect to that, since I can't usually find long canazze locally I take some of the ziti, crack them into pieces with a pan on the counter, and add them to the cooking water...
You're about the best cooking communicator on YT. Recipies are clearly and fully explained and I always feel like I know exactly what to do before I start chopping. Keep up the good work.
Two no-more-tears tips for cutting onions that you may or may not already know of, I'm merely throwing this out here because they've changed my cooking life forever. The most well-known tip is to avoid cutting the root at all costs. While I do halve the onions, I will place them face down until I really have no choice, after which I will hold my breath for just the moment required to dispose of the root before carrying on. That said, this tip really only works if you are processing, say, less than 3 onions. Any more than that and they'll still get you. The more interesting tip is minty chewing gum. The menthol overpowers the onion and as far as I know you can cut as many onions as you want as long as you keep chewing new fresh gum before the minty flavour of the last one wears off. I've tried this with other minty sweets with varying success, chewing gum seems the best thus far but something even stronger like Hacks might be even better.
I have another tip: Cold onions are less teary than warmer ones, so I put them in the fridge when I know I use them at this day (just don't store them indefinitely)
I need one second… is that the greatest 4 words of the whole clip?!! Dude is intense about sharing this recipe. Therefore we know it’s going to be an epic meal!!
Oh boy, imagine taking the genovese together with some grated mozzarella to a steel griddle, press a sliced baguette on top and make a grilled cheese genovese Sandwich out of it 🤤 Garnish with some tomato, basil and flakey salt and that‘s money!
I really like how you emphasised how dangerous mandolines are. I've sliced my finger with one before and had to go to the hospital too! Definitely not fun. Anyone using one should definitely operate with an abundance of caution like you say.
Thanks, Kristussy. TWICE I ripped off little bits of my fingers with a mandoline, and they took weeks to heal. I have cooked for years and I was sure I could handle the mandoline, and kept thinking that even after the first catastrophe. I have gloves (and fear) now so all is good. To all: Mandolines, microslicers, can injure you faster than you can imagine. Get gloves and use the gripper whenever possible.
Love that you talk about different regions. Can you tell us about your family history and what sparked your love of cooking? And talk about New York. Can I’m coming to New York in April can you list your most beloved restaurants?
I tried making this about five years ago but couldn't find anything more than vague descriptions. I still gave it a try and ended up with a greasy disgusting mess that ended up out on the curb. I'm going to have to give this a try again now that I have more of a recipe than just a chuck roast and a bag of onions to go by. I look forward to getting it right this time, thanks for the time and effort to make and share this recipe.
I've been home all week with Covid and bingeing your videos! I'm so hungry, I can't wait to make this recipe when I can taste food again! Thanks for sharing!
Well done on this recipe. My background is from Montesarchio, Naples and I have never seen this recipe from my family. I have been experimenting with onions in ragù for many years and have had strange looks from the family. So happy to see the video.
I grew up in Sicily my my dad was from Naples and he made a version of this without meat, just onions carrot and a bit of celery, tossed with parmigiana at the end - it was my favourite pasta, and the process was the same as yours (minus the beef ofc). Anyway, I've made genovese many times since then and I love it. Your version with the tomato also looks great. Neapolitans sometimes don't char the beef first and just add it uncooked on top of the onions, cooking the sauce together for 5-6 hours.
Crazy man! I'm drooling! My grandma is/was from Italy, GREAT cook, but never had this! Wish she was still around, but probably at 120 years old, kuchen projects probably not going to happen! Good show.
hi steve came across your channel when i was looking for the best aglio e olio recipe and yours is the one i did for our dinner tonite and i love how you really love the genovese pasta you made here... thats the next pasta i will make when I switch my carb intake from rice, potatoes to pasta next week...i alternate them 😋😋😁😁
As a Neapolitan, this is pretty accurate! And good choice to add few tomatoes it does fit good in there. When I was a kid there were no precut ziti unfortunately or we would have used that. Only one note from me, don't be afraid of adding some pork in there and plenty more of basil!!! Very nicely cooked you got me thinking I'll do this for the kids during the weekend.
Made this yesterday with not the best ingredients, but I didn't add the cheese in the sauce and added only later when making the plated. It was okay. But today I did add the cheese to the sauce and it was AMAZING! Defo will make this again with good beef.
We chefs devote our time and basically our lives to our job and the food we make only to end up under-appreciated and some even under paid haha. The efforts you put into your videos are second to none, definitely worth my time . Nice to see cooking can be educative and informative this was so wholesome to watch
This is so true and not talked about enough,I'm in my mid 50's now. Been working as a chef for 27 years now and I can say we don't get paid enough, still can't set up a restaurant of my own, it's crazy the work we put into it but I guess we do it cause we love it don't we ?
@@ChefDiegoDelgadoPerezWith every trade there are only a few masters the rest are students. Not "trashing" just trying to make a point, if I have a dish executed perfectly I will hunt down the chef so I can thank he/she face to face for that delightful meal. I'm happy they're happy.... Win win Be kind , we all need love and respect.
@@JoseHierro273Hahaha, yes we keep doing it cause we love our job, it's our lifestyle now
@@ChefDavidSazzWell this is why most chefs have multiple income streams, my salary doesn't bother me much as a chef, that's because I picked a habit in online trading and exploring the stock market, unfortunately most people don't have such information and I don't really blame them,but lack of information can be a big hurdle. Currently I can average $8500 weekly through trading which is way more than my monthly salary as a chef and I don't even have to do much work. Doesn't matter if the economy is good, or my salary is delayed , great wealth managers will always make returns
@@RichardBenderfieldThat can't be true, $8500 weekly is a lot , that my four months salary my friend, if not more.
I made this tonight after seeing this video last night and it was unbelievable! What happens when the onions break down is like culinary magic. My daughter immediately announced that it’s her favorite pasta dish ever. Thank you for the inspiration and the videos. Damn that was a good meal!!
You had four to 6 hours to prep and cook this one dish? I'd like to swap lifestyles...
@@jimbob-robob it’s all about managing and prioritizing your time. 🤷♂️
Its maybe 40 minutes of work. The stove does the rest. Mix here or there @jimbob-robob
It is one of mine too, but try beef burgundy ragu with pasta, with parmeciano and a drizzle of lemon juice and parsley, that's my favorite italian/french fusion !
@@jimbob-robob Good food takes time. Time is the most valuable thing you have. If you don't have time, you should do something about it. Work less. Spend time with your family and loved ones. Take time for good food and a good life. You have only one life, you should live it to the fullest.
"And a small carrot..." - holds up largest carrot in the western hemisphere
😂😂
The Peter North of carrots
It's got to compete with those four pounds of Onions!
Haha! I thought the same thing!
As soon as he said that, I came looking for this comment😂😂
took me back in time when my mom used to wake up early and took all sunday morning to slow cook the genovese. Left an amazing smell in the house for the whole day. There are really few places outside of Naples where you can get a great genovese, it deserves to be more popular.
This guy is absolutely the best. Every time I see one of his recipes I get it. The building of flavor is excellent. Plus his way of prepping the vegetables with the knife is exactly like mine. Really, really great.
Same. The majority of recipes we make at home are all Steve’s recipes.
Word!
True that, every single one I've made is a mouth in heaven kinda thing. Plus I just love how far Steve have developed his passion for cooking here - adding to a real, down-to-earth approach like here warts and all about cutting an onion. Nothing but love and respect for this guy!
Congratulations
Fuggeddaboudit
This is honestly one of the best constructed cooking videos I’ve seen. Aside from the delicious result, he was explaining each step of the way providing valuable knowledge and technique. Thank you for this I can’t wait to try it out myself!
Remember when he plated stuff on the cutting board? Man we’ve come a long way ❤
Honestly I'd rather go back to that than seeing him stuffing his face in these thumbnails.
Didn't even notice he stopped doing that. Cutting board gang
@@kmorri9right? He looks like a mother bird regurgitating food
hes looking more like niko avocado than the cutting board king. this channel used to be graceful.
@@kmorri9Its some of the absolute worst thumbnails I’ve ever seen
Just made this. Wow! This is a beautiful meal. It says love and comfort like no other pasta sauce. If you’re an inexperienced cook, it’s not hard. Just follow the instructions exactly, be patient. It took me 6 hours total prep and cook time. The last hour of simmering the sauce transforms into a silky smooth amazing sauce. Make this, you will be happier. If you make it for guests, they will feel very special.
Best channel with true italian recipes. From an Italian.
Also make a big batch and freeze the rest you're not eating at once. This is THE ragù! I had it in Naples once - fell in love instantly
Man, this seems like one of the best sauces ever made. Can't wait to make this thanks brother!!!
Bravo complimenti sei il primo straniero che vedo cucinare italiano fatto come si deve,tecnicamente nulla da dire ingredienti e procedure tutte giuste👍
Ma che ricetta hai visto?
I love the real you went with the onion tears. No one really show that in their cooking shows, but it is something that happens to all of us.
I started wearing my shades to cut onions. Some clear goggles would be better though. Just the crappy clear hard plastic ones that don't seal at all are fine. Anything to block the fumes/juice from your eyes
If I wear my contact lenses I can cut the strongest of onions, in my glasses I’m screwed.
I almost feel weird now if I don't cry cutting onions... It feels as if my eyes are getting cleansed XD
just cut onions next to a strong fan that blows away all the sulfuric acid before it can reach your eyes, problem solved. maybe point it towards your neighbour too if u dont like them, sadly it wont reach far :D
Just don't breathe through your nose when cutting them, simple.
I cook mine for 8-10 hrs, the onions liquify. If you like French Onion soup you will love the flavor of this sauce.
I love onion soup, but 8/10 hours... ?
@@Billyjoe_Patriot yes 8-10 hrs, it’s not like you have to be in the kitchen doing anything, just set it on low and go about your daily business of watching the Kardashians. 🤡
Steve, you are pretty darn good at making me hungry! I can tell you absolutely enjoy that pasta dish. The crust you develop on that beef is perfect, that is what gives that sauce the depth of flavor that holds up to the cheeses. Great recipe! Thanks for what you do!
Thank you for this- my great grandmother, who was Neapolitan, made the traditional Genovese sauce [no tomatoes] which she served with perciatelli pasta. It was so delicious- memories from 60 years ago!
This ragu is _incredible_ . I first learned about and made it about three years ago, and it makes zero sense to me that it isn't more famous outside Italy.
I’m definitely going to make this! However, in many ways it’s French onion soup that’s reduced to a ragu. I’m sure both Italians and my French ancestors would disown me for saying it, but that’s kinda what it is.
@@soonerfrac4611 Well, let me put it this way: I no longer make French onion soup.
The reason is porbably you cant cheat shortcut the time of the cooking, it really needs those 2-3 hours of searing for the dish to happen. Bolognese you can cheat and end after 30 minutes for a less flavorful result.
@hadronoftheseus8829
My wife has an alcohol allergy even when it’s cooked out of most foods, so for years whenever we’ve made French onion soup we’ve often made a pot roast the day before and then used the au jus and shred some of the leftover roast into the finished product. Nowhere near traditional, and I’m sure the French would have a stroke watching me do it.
It just seems like so much work that it's hard for someone who has never tasted it to understand if it's worth it or not, looks great , but damn 5-6 hours of prep/cooking for a fairly simple looking pasta dish is a hard sale tbh.
Thanks!
I ate Genovese pasta in a famous Naples restaurant last June, and it was amazing. I smelled of onions for a couple of days, but it was worth it. during the same meal I also wolfed down what was probably the best bufala mozzarella of my life
Was it tandem? I had literally this exact same experience myself in June 😆 Amazing food
@@bostvik tandem in Napoli is great
i admire your work on explaining these recipes sir! Youre the only youtube chef who's recipes ive followed and actually succeeded in making it. great job!
It's late here in London, but when you stumble across somebody that is sooo good at their craft, it's simply impossible to imagine not watching until the end. Thank you for an entertaining and informative masterclass. I live on a farm, and I'm tempted to get up, go kill a cow, and start right now!
I’m having a pasta party at my house in a few weeks and I’m so excited everyone is making their own pasta dish and bringing it and we’re all gonna eat it and rate it not knowing who made what dish and whoever has the highest graded pasta at the end will win the pot of money everyone will throw in on lol I’m making your pepper pasta dish which is hands down my wife and I favorite Pasta ever hopefully everyone else likes it as much as we do lol
Lucky duck 😂
Not enough people know that, added properly to a ragu like this, carrot gives you that lingering flavor in the mouth in much the same way fennel does. Great recipe, the sauce was a little thin for me, but that's easily remedied with just more cheese. Awesome, awesome stuff man.
What a banger. The amount of flavor that can be created by onions alone is insane
For the cherry tomatos, use to soup container lides and put the tomatos in between, then horizontally slice. Saves you SO much time
I made it last week. It was absolutely amazing. Today I am making a double portion. Great great recipe and a loooooooot others to go! I love your channel and your way of describing the cooking steps. Great! Please don't stop!
The reason a Genovese doesn't have tomatoes is because it was created before tomatoes was present in the Italian diet. The Onions is the emulsion medium with the carrot and celery. Add a little guanciale or salted pork, slow cook and the sauce will meld together ❤️
You’re so correct!
🥰🥰🥰
guanciale? salyed pork? please, let him go as he goes and delete "it was created before tomatoes was present in the Italian diet" because it seems you do not have any idea of what you're writing: tomatoes came into worldwide diet 400 years ago in small parts of the planet and become popular 200 years later!!! Nobody used it before even maya just due to the fact that the original tomato was too little. Italians created a wide numbers of variety of tomato and we (i'm it) started to eat genovese as a poor dish less than 200 years ago...
@@lastorianostra8173 You do relize that by 400 years ago that would mean that this dish quite likely did in fact come into being before tomatoes became a thing in italy right? This dish is estimated to come from around the 16th or 17th centuary
@lastorianostra8173 this dish predates tomatoes introduction to Italy. And the north used salted pork jowls or guancale all over the place, it's not as crazy as your comment makes it seem
Not only does this look like an amazing sauce that I’m definitely going to make sometime soon but I think this is possibly your funniest video so far! Buonissimo!
Sounded to me like “ughhh I’m already crying” hahaha. So relatable😂.
😂😂
Lol, that's what I heard as well.
Sound to me like, 'ohh mom, I'm crying'
Swimming goggles 😉 Thank me later.
I love that we have the same stove. Mine is 6 burners. You have taught me how to cook well on my new stove.
We use several of the same utensils. Thank you!
Steve, everything you cook is perfection! So many details and the quality is all in the details!
Wow. This looks really good. I really want to try this. Thanks for posting something so interesting.
This has been my Sunday sauce for a number of years, but I just pulse the food processor for the onions and I find that I can get the smoothest base that way. I also use a little tomato... not much though. I aim for authenticity.
Great vid.
Just made it, ate it, now it's one of my faves pasta ever! thanks for sharing it!
I like the way you customize the recipe while staying authentic. Those are the kind of modifications an italian cook could do, like adding the tomato paste and blending the pecorino with Parmigiano Reggiano. When americans modify our recipes they usually do crazy things that make all of us cringe but you cook better than my nonna, so you can do whatever you want :D
This is a certified banger. I made this a few times, some variations include adding sun-dried tomatoes and/or anchovies for a little extra umami. Hard to go wrong with this!
So, I learned about this dish from you the first time that you posted it. I love it, make it every fall, share it. Here's my contribution: I have a friend with no joke celiac (like I cook for her and her partner in *their* kitchen to avoid cross contamination) who grew up in Jersey like me. She, naturally, misses Italian food. As luck would have it, when I saw your first video on this and made it, her partner was around and went full goo-goo-ga-ga hearts in your eyes about good it was. The no pasta Italian situation, plus the partner loving this, plus this being so close to a french dip (which is a very different format) lead me to realize: You can make most meat based pasta dishes gluten free. Simply tweak the meat situation so it comes out as one large piece, reduce the sauce, and serve with a side of polenta. Boom, your pasta is now a braise. In the case of converting this dish to GF, I use ribs and they cook for a shorter time than yours. PS: When I make Genovese straight up for pasta (Mezze Rig) I cut my chuck against the grain to 1/4" while it's raw, brown all those surfaces, remove, cook the onions down, and then put it all together in the dutch in the oven. I think this gives good results, including meat-in-tube geometry with a different texture than ground beef, and honestly isn't much work.
Great advice!
My wife is from Napoli and we have Genovese regularly, it's fantastic.
This is one of my favorite sauces. I use a bit more meat because I need the protein, but I also use like 6 pounds of onions. It takes me over eight hours to make everything disintegrate into one thick sauce
Watch online recipes daily and cook from them frequently. Your recipe selection, meticulously detailed instructions, and well edited video are second to none.
13:51 The so-called "Scarpetta", as we call it in Italy, which with the bread you collect what remains on the plate, it is practically obligatory here !
The little shoe 😁
@@cmroosen Yes, literally translated. 😉👍
Excellent recipe that I cant wait to try. I suggest using a small fan on the bench top to blow the fumes away from you if your prepping large quantities of onions, works a treat.
I recently went to italy for a trip and no one in my family knew what Braciole was and I brought up your video because your video made me realize what I was eating. I was wondering why I was eating meatballs and then realized the rolled meat with it and then everyone wanted it and I have been making your recipes since
I followed this recipe to a T today and it absolutely PHENOMENAL. I can’t believe I’ve never even heard of it before and shocked it’s not more popular with how good it is. An easy inductee into the Sunday rotation.
Can I ask how much beef you used? Recipe says 1.5 - 2lbs with 4lbs of onions. But based on what I’m seeing in Steve’s video, it looks like a lot more than 1.5lbs.
@@DrJ612L'importante è che le il peso delle cipolle sia almeno il doppio di quello della carne. Anche il triplo. A Napoli questo è un piatto della domenica, alternandolo con il "ragù napoletano". Buonissimo, crea dipendenza ❤
@@DrJ612 I used about 1.5 lbs and it came out great
Omg that looks delicious. My grandfather was from Genoa. He made his sauce similar to this. I use to make it all the time but it’s been about 30 years. The long cook time got to me. Working, kids, etc. but I can just taste it.
you make a large pan once in a while on a lazy sunday afternoon, and then use a bit and freeze the rest in portions, the sauce will still be good and then you can use it more often and only cook the pasta quickly.. (you freeze the sauce without the cheese and fresh basil)
@@Blackadder75I use to make sauce like this years ago. It took four to eight hours. Yes and I use to freeze it. I just don’t make it anymore. That’s all I was saying.
Just made this. Used 3 onions instead of 4 and beef for stew instead of short ribs, and it turned out so well. My wife was skeptical because it was so many onions over a 4-hour process, but she is a believer now.
I think the basic recipe is about twice the weight of onion to meat. Stew meat is fine, but nice chuck pot roast is awesome, the connective tissue and fat and all. I think the pot roast is so nice I keep it in large pieces except for what falls apart in the sauce to slice and enjoy separately.
Loved, loved loved this video. I learned so many tips and tricks from skimming starch off of the pasta water, the glorious guild the lily of a little butter to safety with a microplane...don't be like my dad in the hospital for Thanksgiving. But my favorite is how you make us laugh with mistakes included. Even though it is 80 degrees in Ireland today...I now want to make this sauce for Sunday supper.
Hey I love your style of cooking and with how much details you teach stuff, lots of small tricks and technics disseminated all along. Really enjoy your style and behavior, lots of enthusiasm! And no ads, great shots too🎉 thanks for spreading the love
2:40 “So don’t be a ding-dong, like my dad!” 😂 The comedy mixes so well with the food! Awesome!
3:00 “Lil’ bit of carrot” 😂🤣Brings out the didgeridoo sized-carrot 😂
YOOOO! Just made this today (it took me all day though), it was amazing!!! ....I love all your stuff, and you have a good presence. Keep it up!
This looks amazing and I will definitely make it when cooler Fall weather begins to set in. btw, if your onions are refrigerated to a cold temperature before slicing, your work will be tear-free
In my experience it will be mostly tear free 😂,fabulous recipe !!
if you just make a small draft over the cutting board, no tears will occur.
Very nice take on this dish. This is a signature dish from my great grandfather's hometown, Calitri, in Avelino, which is a medieval hill town a few hours driving from Naples. They call the long ziti canazze, for the long pasta canes. There are stories about walking through the town on saturday, hearing the "crack crack crack" of the Nonna's breaking the canazze for the wedding or feast meal. One description suggested that cracking the canes is important to the dish, the small pieces that crack off with the larger pieces are important, they provide more starch to the water, cook more, make the dish more creamy. So in respect to that, since I can't usually find long canazze locally I take some of the ziti, crack them into pieces with a pan on the counter, and add them to the cooking water...
Blowing your nose after cutting onions is so real
You're about the best cooking communicator on YT. Recipies are clearly and fully explained and I always feel like I know exactly what to do before I start chopping. Keep up the good work.
Enjoyed your ditty on this recipe. Genuine. What i like is at home, everyone should have fresh. Far better than bought in with all its preservatives
Two no-more-tears tips for cutting onions that you may or may not already know of, I'm merely throwing this out here because they've changed my cooking life forever.
The most well-known tip is to avoid cutting the root at all costs. While I do halve the onions, I will place them face down until I really have no choice, after which I will hold my breath for just the moment required to dispose of the root before carrying on. That said, this tip really only works if you are processing, say, less than 3 onions. Any more than that and they'll still get you.
The more interesting tip is minty chewing gum. The menthol overpowers the onion and as far as I know you can cut as many onions as you want as long as you keep chewing new fresh gum before the minty flavour of the last one wears off. I've tried this with other minty sweets with varying success, chewing gum seems the best thus far but something even stronger like Hacks might be even better.
I have another tip: Cold onions are less teary than warmer ones, so I put them in the fridge when I know I use them at this day (just don't store them indefinitely)
I need one second… is that the greatest 4 words of the whole clip?!! Dude is intense about sharing this recipe. Therefore we know it’s going to be an epic meal!!
Oh boy, imagine taking the genovese together with some grated mozzarella to a steel griddle, press a sliced baguette on top and make a grilled cheese genovese Sandwich out of it 🤤
Garnish with some tomato, basil and flakey salt and that‘s money!
Dude you are a genius...
Your explanations are so helpful. Did not know patting the meat as dry as possible helps to get better sear/color. So good to know.
I really like how you emphasised how dangerous mandolines are. I've sliced my finger with one before and had to go to the hospital too! Definitely not fun. Anyone using one should definitely operate with an abundance of caution like you say.
Thanks, Kristussy. TWICE I ripped off little bits of my fingers with a mandoline, and they took weeks to heal. I have cooked for years and I was sure I could handle the mandoline, and kept thinking that even after the first catastrophe.
I have gloves (and fear) now so all is good.
To all: Mandolines, microslicers, can injure you faster than you can imagine. Get gloves and use the gripper whenever possible.
Love that you talk about different regions. Can you tell us about your family history and what sparked your love of cooking? And talk about New York. Can I’m coming to New York in April can you list your most beloved restaurants?
A good trick for cutting a bunch of cherry tomatoes at once is to put them between two deli container lids and slice through the gap.
Ah yes, I saw that on Natasha's kitchen.
I tried making this about five years ago but couldn't find anything more than vague descriptions. I still gave it a try and ended up with a greasy disgusting mess that ended up out on the curb. I'm going to have to give this a try again now that I have more of a recipe than just a chuck roast and a bag of onions to go by. I look forward to getting it right this time, thanks for the time and effort to make and share this recipe.
“Awwww I’m already cryin”
My mother used allspice in the recipe. Gave it a unique flavor. Wonderful! Also , shell macaroni. My favorite growing up.
$400 for a dutch oven is wild AF
It’s something you’ll own for your entire life. Buy nice or buy thrice.
$400 for a cast iron set of three items
May as well go with a Le Creuset so in 40-60 years you (or your inheritors) can get a new replacement for free from them
0:55 you said " ohhh, im already cryinn'" . Thanks for another amazing video
I made this recipe as directed - AWESOME!!!! It’s a keeper and officially on my “Go To” list. And as all of his videos, beautifully produced!!
Thank you. Our favorite restaurant, made this and it was just delicious. That restaurant is now closed so you have done me a great service
Thank you !!! WOW, this is a happy entertainment party dish for good friends in the winter !!!
Never heard of this, but what a great idea. I know it’s phenomenal. Definitely making this one! Wow! Thx Steve!
I've been home all week with Covid and bingeing your videos! I'm so hungry, I can't wait to make this recipe when I can taste food again! Thanks for sharing!
I’ve made this a few times and I like how this version looks. Make this, everyone. You will not regret it.
I'm SO glad I found your channel. In just this first video I learned new prep methods and flavor secrets. Many thanks!
Cooked it today for myself as a christmas gift. Love it.
Well done on this recipe. My background is from Montesarchio, Naples and I have never seen this recipe from my family. I have been experimenting with onions in ragù for many years and have had strange looks from the family. So happy to see the video.
Once again, another excellent recipe, looking forward to adding this one. The best cooking channel.
I gotta write to this guy….so damn much fun to watch and super talented….💋 I made the genovese pasta and I almost passed out …deliciousness 💯
A joy to watch - and to taste. Great recipe and great presentation. So much love and knowledge. Wonderful.
I swear I could smell this at the end of the video. Absolutely luxurious recipe, chef! Thanks for sharing these amazing dishes and techniques with us.
Made this after watching video yesterday . Awesomeness. Thanks !
I grew up in Sicily my my dad was from Naples and he made a version of this without meat, just onions carrot and a bit of celery, tossed with parmigiana at the end - it was my favourite pasta, and the process was the same as yours (minus the beef ofc). Anyway, I've made genovese many times since then and I love it. Your version with the tomato also looks great. Neapolitans sometimes don't char the beef first and just add it uncooked on top of the onions, cooking the sauce together for 5-6 hours.
Could we do this with pork? My wife doesn't like beef
@@josephmclaughlin9865 yes, you can. it is very good
Dude hits the spot with the prepping and explanations and the outcome is just fantastic. 100% going to cook this soon. Thank you.
Once the weather turns in WNY, im looking forward to tackling this! Thx Stephen!
This is honestly one of my favorite channels
This was great I made this for the whole family & they loved it we haven’t had something like this since we came to the USA from Italy
Making this today, eating it tonight. Cant think of a better way to kick off the fall season.
Crazy man! I'm drooling! My grandma is/was from Italy, GREAT cook, but never had this! Wish she was still around, but probably at 120 years old, kuchen projects probably not going to happen! Good show.
Omg I love u man u have changed my life food is everything to me thank you so much
hi steve came across your channel when i was looking for the best aglio e olio recipe and yours is the one i did for our dinner tonite and i love how you really love the genovese pasta you made here... thats the next pasta i will make when I switch my carb intake from rice, potatoes to pasta next week...i alternate them 😋😋😁😁
Great recipe. Made this tonight and it was a big hit!!
Love all your step by step instructions in your recipes .
As a Neapolitan, this is pretty accurate! And good choice to add few tomatoes it does fit good in there. When I was a kid there were no precut ziti unfortunately or we would have used that. Only one note from me, don't be afraid of adding some pork in there and plenty more of basil!!! Very nicely cooked you got me thinking I'll do this for the kids during the weekend.
My mouth is watering. I had the best ragu sauce in Naples and can imagine how delicious this recipe is.
Well did your incredibly knowledgeable about food and the cooking process!
Just made this for Thanksgiving! Amazing!! Thank you
Made this last night and it was great. Finished it in the oven for an hour to get roasty flavors
You said, “ohhhh I’m already crying.” ❤
Made this yesterday with not the best ingredients, but I didn't add the cheese in the sauce and added only later when making the plated. It was okay. But today I did add the cheese to the sauce and it was AMAZING! Defo will make this again with good beef.
My dad always made it for when I was younger, one of my fav dishes