Ridiculously Easy Pasta Alla Genovese Recipe – The Must Try Easy Beef and Onion Sauce
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Ridiculously Easy Pasta Alla Genovese Recipe – The Must Try Easy Beef and Onion Sauce At it’s core this is a ragu of beef and …
As some of you may or may not know – YouTube Ai filters out comments that use abusive language / naughty words / even n*ughty words, and puts these comments into a 'held for review' section and eventually just deletes them.
I read through these comments, because sometimes the Ai traps comments that aren't abusive and also just to get a read on what (those abusive) people are thinking.
A few points:
– The idea of specific pasta for this recipe (and all Italian recipes) isn't as old you might think. The earliest versions of this recipe either don't mention pasta at all, or tell you to use (roughly translated) 'House Pasta'. Only in later years did this dogma of pasta shapes take hold, and now fuels the pasta shape police.
– I put a lot of research into these videos; but at the core this is about the recipe. So I mention a few points about history and variations… So for all of the people who expect a 3 hour long PhD thesis lecture; that's not going to happen. Only you care about those 5 points I didn't mention.
– I also note that many contemporary Italian chefs (some with Michelin Stars I might add) give recipes for this dish with a wide variety of 'extra' ingredients; many of whom are trying to keep the Italian food scene moving forward.
– Anyone who uses foul language and hurls personal insults about me, or Julie will be deleted and banned from leaving any comments in the future. It's sad that so many people are so angry about life that they feel the need to leave such comments on a simple cooking video where I just want to share the joy of food.
Oh my. This looks like a winner ❤️
Making this right now. About to put it in the oven. I'm not sure if by "add more liquid if needed' means add more wine, or if you mean add some water/stock. Hope i don't have to, but if i do then i'll add some stock
Just made this today and added the mushrooms— so delicious!
Thanks for this recipe Glen. I can't wait to try this dish. My husband has a habit of going to the clearance rack and picking up stuff that is not on the list and I then need to find recipes to serve it. I call it the clearance rack challenge haha.
I actually looked into the restaurant "Buvette Scotts" and will certainly check it out next time we go. Love the appearance of Chicken in the video 🙂
I had heard of this dish but never really knew what it was. Now I know I want to run to the shop and buy beef or pork (I'm sure it'd work great with either, maybe mutton but that's hard to find due to modern boringness) and a great many onions and start chopping.
I make something similar just with beef and onion in a slow cooker, take of pot roast just with onions. Add as many onions as the cooker can hold with some beef stock. Always a family favorite.
When you mentioned putting it on for a longer time, even overnight, my thought was if it was put into a slow cooker and left to cook there for however long it took
Glen would stew beef be the best way to go
That big bowl (measuring cup?) of onions makes me want to cry. 😁
This is definitely something we are going to try! My husband would agree with Glen's "Never enough cheese" idea – we have to warn servers NOT to say "Say When" as they grate cheese over his meal! They'll be there forever!
Also could never understand why anyone would leave abusive comments – if you don't like to show, stop watching!
I had dinner at a friends place, his nonna, who is from Pavia, made this dish. Started cooking in the morning. It was goat meat. Absolutely glorious.
Always Appreciate your dinner recipes, camera work, explanations, and research.
'that would make this chicken' – that would be some impressive cooking 🤣
When you first opened your video, you said you found ingredients that were on sale. I was just wondering about the prices in your area. I live in Idaho in the United States. Our eggs (as of Dec 28th)were $5.78 per dozen! A bag of tortillas that used to be $3.00 a dozen, now $6.50. I read an article that said the Avion flu has killed 90% of egg laying hens but does not harm meat birds. Are Canadians having the same problems?
Farmed mushrooms used to be so cheap, stroganoff half the meat, double the mushrooms. We were poor but when husband earned more was not generous. But loved mushrooms. They are so much dearer.
Now I'm having ideas. If my wife will let me experiment. . .
I love your wholesome, well thought out, calm, and very honest videos. You entertain with your own charm, and your wife (and your cat!) add sparkle and fun. Don't let the haters get you down, just keep doing what you love, and those who love you will keep watching. Thanks for being you Glen, and thanks for all your great content.
Not at all sure abut beans but I think mushrooms would be wonderful! I think it just cries out for a few tablespoons of tomato paste. Not near enough to make it a Ragu, but just to add that fruity depth to it. It looks wonderful, though! If you were going to cook it overnight, would you add water, beef stock, wine?
When you mentioned 325 and 5 hours, my mouth inexplicably began to water. It was as if it anticipated the transformed materials you put in the dish. I bow to its providential abilities to tell me in its own way just 'What Is For Dinner'. I thank you for this directional push to a simpler and very tasty future.
P.S. Adding in the 'shrooms is a definite must for me.
CHICKEN REVEAL! 13:47
I love you guys. But you need to stop eating out of the same bowl.
I know this sounds nuts, maybe, but my family is southern Italian and my wife is Portuguese and when my wife makes lasagna, she uses ground turkey meat and I have to say that I prefer hers over my own families version and I think if I were to make this dish, I would substitute ground turkey as well. It seems to make dishes less soupy and absorbs flavors better than beef and pork in my opinion. I suspect that’s controversial, but that’s my thing.
Star of the show appears @ 13:47 🙂
I've been looking for more long braise/cooking projects over the winter, but GI weirdness has left me unable to eat many tomato products. Thanks for the new (to me) recipe!
I'm from Naples and this recipe is P E R F E C T. Makes me miss home!
Where did you get your pasta strainer? I have looked for one but haven’t found it.
This is something between a Greek Stifado and an italian Ragu. I appreciate the fact that you are true to tradition and like exploring that but similarly to how people adapted back then, you can adapt this now, I would guess, and instead of cooking it in the oven for ~5 hours, you could probably achieve the same results with half of that in a pressure cooker. Electricity cost has kind of skyrocketed depending on where people live.
As always, thank you for all the content!