My Favorite Pasta Sauce of All-Time! | Chef Jean-Pierre
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Hello There Friends, Today I’m going to be making what is my favorite pasta sauce ever! A mix of my Bolognese Sauce and …
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I got a question chef. When you finished the sausage did you put any of the grease in the sauce also, or did you drain It and then add it to the sauce? I mean gotta assume you put a little bit in it cus that's where the good flavors come from . Oh and thinking about this, wouldn't the grease from the sausage supplement something fatty like butter and then in turn mild out the acid from the tomatoes. Love the content been here since like 100K subs and cant wait for more good food and the unbeatable tips and knowledge you provide about cooking!
And now I'm starving, thanks chef. Where's the wine in the sauce? Have used red in my bologs for decades until a few years ago when I tried white and liked its lightness. Saw an old Italian gal add a teaspoon of bicarbonate of soda in her sauce to take out some of the acidity. Never tried this and wonder whether it affects the flavours at all. Will now be trying Italian sausage instead of beef and pork mince.
I love your videos Jean Pierre. I struggle to coon but you make it so much for me. Going to cook that tonight 🤩
Chef, Please may I request you make a cacio e pepe?
Anybody else envious of Jack? He gets to taste all the delicious goodness Chef JP makes.
Texture .
Yummy ❤😂
Nooks and crannies
the onyo is number first! 😂 i think the chef missed an important ingredient close to my heart…garlic! i always use garlic in my red sauce! Fyi, those huge onions require huge amounts of nutrients and lots of composted soil. the soil has to be very nitrgen rich to grow that big. if you have poor soil, you get very small onions.
😊 Hot and sour soupl is very good
Where the heck did you find Buccatini pasta? On line ?
It is funny regarding the onion/carrot/celery order. I know that all recipes say you have to start with the onions to caramelize, but I disagree. Start with the carrots that have a much higher sugar content and caramelize them first. Will take probably 10-15 minutes. Then either add the onions 10 minutes in or wait five more minutes, scoop out the carrots and bake the onions. The celery of course comes last.
Great recipe, chef. Have you considered deglazing the sausage pan with some red wine before adding it to the tomato sauce? I typically do this when making a ragu and feel that it adds a lot of depth to the flavor. If you have and decided not to, I'm curious as to your thoughts on why. Loving the content!
New subscriber here
Adding a little tomato paste to make the sauce cling to the pasta better and pouring some red wine to counter the tomato acidity would make this even more glorious.
I thought I invented this! I go crazy with the veggies. Depends on what is in the refrigerator. Green or yellow zucchini, eggplant, bok choy (gotta separate top and bottom). By the time I’m done, you don’t even really need the pasta. Easily made vegan by substituting beans for the meat
i live to hear him say oh-n-yon (onion)
Chef Onyo – curious on the delicate mushrooms…. will they hold up after freezing? Are you a DeCecco guy too? 👍🏼 😘
I just finished making it!!! I used bucatini. Delicious! I really don't eat spicy sausage, but I did anyway and it is great! Thank you Chef! Another great recipe that I tried!
nice
Now I'm hungry again. Looks amazing. Thanks Chef!
You can wipe your ass with "organic" in the US its the same poison shit as the rest
chef jean pierre is like vinnie. He put to much onions in the sauce.
Thanks, Chef, for helping me get better at cooking. Could we possibly have Jack Cook something with you?
Love you guys!❤
Nooks and crannies – lol. Love the videos.
Chef St-Pierre another Smash Hit Recipe! I will make it on the weekend. Gotta get me some fresh basil and sausage. Too early for basil up north in Toronto outside. And you're right – it's just easier buying it in store, I grew basil indoors last year then transferred it outside, but the time it takes isn't worth it. If in Florida maybe yes.
Hey Chef, we can we see the video crew enjoying your delicious creations?🤔
No stain on your white Jacket. A miracle, because you let only bloop bloop the sauce. Same as your Chocolate Mousse, no Stains. I made 115 today bad away. I had to cut down 3qts of whipped cream, though. I am Cyril Theuret, Director of Dining and Executive Chef here in Denver. And French from Dijon. I watch your videos every morning before going to work. I made your stuffed pepper yesterday. I love the trick on the top to be a pedestal for not only presentations but ease to eat. 115 took 2hrs and was a great success to the Seniors.
Allez.
Your sauce was a hit with my 2 critics, Sophie 10 Cooper 8, grandkids loved it, first time using sausage, amazing. Thank you Chef!!
One more thing: wasn't that a little mushrooms in such a big pot of pasta?
No problem canning this sauce?? It looks delicious. Really impressed chef. 👍💕
I could eat pasta everyday🤪
Green, White and Orange…. Sellery, Onions and Carrots…. Lets call it the Irish Flag!
I rather like burnt garlic lol
Chef, I think the pan was too crowded with sausage to create caramelization within the desired time frame, the meat looked like it was boiling initially.
Apologies for nitpicking, I model my bolognese sauce after watching your videos!
Awesome but, no Bread or Wine?
I can smell it
The last 2 sec priceless! More infragante please!
Well that sausage looks ….yeah..😂😂😂😂