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!
Thank you for the great question! I regret not having done it in the video! I will make sure to do next time! In the meantime if you have more than 2 tablespoons of fat, you should remove it and save for another recipe, sauteed potatoes are great with that! Thanks again for the great question! 😊
Chef Jean Pierre, I was 25 years in the business, I was a Restaurant GM and I'm a CEC. I left the industry about 4 years ago and changed careers. My passion for cooking was gone. Watching you rekindled it. I started cooking at home more, challenging my self again, cooking for friends and family. Now i have a side hustle where I cater small events or a personal chef for small dinner parties. You clearly have a love and zest both for life and cooking. Your shows make the viewer feel like they are right there with you. Thank you Chef!
.... I was reading your Comment, and I understood it... even though I was not/ am not a Professional Chef ( although I was married to a Chef) ... I loved to cook and I always was trying new Recipes, even made up some of my own Recipes. .... then just " lost interest " in it , Some of my interest in it has returned, ( since I enjoy my own cooking, lol) but I still only like to cook 3-4 days a week. I agree , Chef John has you feeling you're right there in person, watching what he is doing. May you find enjoyment and Success with your " Side hustle ". :) 🍽
What a lovely story! I am similarly trying to regain my interest in cooking and just found this channel less than 12 hours ago because of the a”How to make French butter” video. I am in the transitional phase from a very long recovery from the onset of a chronic illness. I have to establish a new normal and getting back into the groove of cooking for myself has been difficult. As a woman, it’s so ironic that I have to make myself eat because I’ve lost my appetite in general. Despite having two parents that both cooked well, they didn’t have the time or energy to teach their youngest child how to cook, so I taught myself as an adult. I loved both the science and artistry of cooking and had started improving or downright inventing my own recipes when my illness rudely interrupted. I’m in the process of getting back on track and Chef Jean-Pierre has an infectious zeal for his craft and I appreciate his willingness to share his gifts of both cooking and teaching.
Good job. We need more people keeping the art going. Even if it’s basically simple home made food, it will be better than any takeaway stuff. I’m far from reaching the level of a high cuisine chef, I just don’t have the skills and the technique, but I’m really enjoying creating nicely balanced meals for my friends and family. A simple pasta sauce has the ability to make someone happy if you get it right.
Chef Jean-Pierre has never failed to impress. One of the few channels where what you see is what you can make, every episode is educational and he covers the gamut of all popular cuisines.
Hello Chef, Just wanted you to know that I made this sauce for a spaghetti dinner our church youth group organized to raise money for bible camp this year, all the money raised goes to kids who can not afford to pay for camp on their own. THE SAUCE WAS A HUGE HIT. Everyone loved it and asked me for the recipe. I was honest and told them all it was not mine to share but told them it was your recipe and where they could find it. So you are now doing the Lords work 😊. Thanks again for one of many recipes I have cooked for my family they always come out great and are always delicious. I look forward to many more of you YT vids. God Bless you.
I just absolutely love watching you cook. Not only because you are, in my opinion, one of the greatest chefs in the world, but also largely because you have such a child-like love for sharing your food with the world. Thank you sir, for being who you are and letting us enjoy your "Amazing" gift. 😁
I made a large quantity of this sauce. It's in my freezer. When I made pizza I used some for the base of the pizza. OMG the flavor is phenomenal!!!! Thank you Chef!!!! I always say, following your instructions made me a better cook.
wow the speed you cooked this dish whilst being live filmed whilst keeping your whites spotless shows your amazing skill to the full Chef and you still manage to make us all laugh with your wonderful and honest humour that's why we all can't wait to see each new recipe and Jack has so much polish in his art also which brings the whole magical experience together. In the last year and a half I can't tell you how much I've learnt from you and I even get creative with new dishes based on your techniques and i've ran out of space in my small kitchen to buy any more apparatus, potato ricer, mincer, the 5 main knives, 3 draws full of utensils, countless oils and herbs and spices etc thank you Chef for brining my passion for food and cooking back to me 😍😛❤💯
The struggle is real, I have a pasta roller and a thing called a spaetzl hobel. My drawers and cabinets can't hold all my utensils and ingredients, they've flowed onto the top of the fridge and a work table in the kitchen 😂
LOL...same here... I've been buying kitchen utensils I've never owned or knew about. I just bought my first set of expensive knives and they are amazing. Also, my first Dutch😃 oven pot.
@newcopperpenny Exactly, but quotes like that are why I love Chef JP so much. He’s charismatic and talented, but his English skills could still use some work 😂
I recently used a blend of ground beef and spicy Italian sausage (thanks to this video) for Lasagne and it went over so well with my parents that my mum actually called me at about 8 in the evening to thanks me for making it. That almost never happens. So, thankyou, Chef Jean-Pierre.
Oh Chef Jean Pierre! You really make my day! I love that little reference to the Crook and Nanny, instead of Nook and Cranny!! I was hysterical! God Bless You Sir!! ♥️♥️🌹
Loving how your channel is growing, no worries about apologizing for long time viewers having to listen to your basics. Everyone deserves to grow, and you, sir, are culinary fertilizer.
Knife skills are so important. I see many amateur or home chef videos where it is painful to watch them cut the veggies. Takes them twice as long as necessary and I'm in constant fear for their fingers.
I agree with you about so many things in the kitchen. One, especially being a clean cooking area. When I cook, and when I am done cooking, it’s hard to believe there was cooking going on. Except for in the sink. Spices are put up, counters and cutting blocks are clean . I love learning from you, which I do learn something new each video watched. Thank you!
I've made several dishes from Chef Jean Pierre and they have all been fantastic. This sauce is amazing. So pleased to have found this channel. He brings back so many great memories in my previous career working in 4 and 5 star restaurants next to incredible Chef's. Chef Jean Pierre really helped me refresh the technical skills I have lost over the years and inspired me to enjoy life through cooking. I'm amazed at how polished his website and videos are. This is one of the best cooking channels I've come across. Thanks Chef Jean Pierre for being so generous and sharing your talent and passion. You are a true inspiration.
Oh yeah!! I can't wait till my tomatoes start coming off, I got my basil, tarragon, thyme everything in the garden this year, I'll be making this one in a few months.
I am so jealous!😊I live in the city and only two of my windows get sun at least 3 hrs a day. I bought some sage, rosemary, and basil from the store, they are doing good but I am obsessed with them like they are my little kids... the basil is like an orchid past 3 days I have to water it or it will wilt...LOL
@@flarican64 OMG, I feel for you. This is barely a garden for a lifelong grower, but the "Camp Fire" Effed my A 😣. And I'm not yet on a comeback, but I'm doing the things I love. Just get the herbs in place, you can buy the rest of it, but having to buy and be stingy with herbs is no bueno Miss. Cams 🤗
I made lasagna and zucchini boats with your Italian sausage bolognese and mornay sauce for my family for Mother’s Day, both were huge hits! Thank you this is my favorite food channel by far!!😊
When I was a kid, I saw Rebecca de Mornay nude in the 1988 remake of "And God Created Woman". That night, my friends, I made my very first "Mornay Sauce".
Try replacing the bolognese sauce with genovese pesto and bechamel, and grated (Parmiggiano Reggiano) cheese on top? That's one of the TONS lasagne variations we have in Italy. 😁
Bonjour Chef. Je ne connaissais pas cette variante de sauce "Bolognaise" mais avec de la saucisse épicée au lieu du bœuf. Je me dois d'essayer.... Je clique sur le bouton "J'aime" avant même d'avoir vu la vidéo, car je sais d'avance que cela sera un grand moment de cuisine. Enjoy ! Christian Vélizy Yvelines France
I am so glad that Chef Pierre says that about putting the onion first. Even as just an average cook, I’ve always noticed that the onion takes longer. So by necessity you need to put it first. And I love what he says about once you put in the garlic, you need to put in the liquid. Don’t burn the garlic.!!🇮🇹
I love your recipes Chef! The way you discuss each step and throw in some humor makes your content some of my favorite to consume. This sauce looks really good.
This looks amazing! I’m so eager to make this! I live alone I’m sure it will take 17 years to eat all that beautiful pasta sauce! And that is a good thing!! Love you bunches JP!!! 😍😍😍
I really need to tell you that you are very inspiring. I never cooked before, but I now cook a lot and many of the recipes are from your RUclips channel. Keep up the channel and your cheerful way of cooking
My fingers and my facial expressions are just like Chef JP. My daughter started to wave goodbye in the morning like she is JP. I love you JP, you are such a character. I regularly cook your recipes.
I can't say onion the normal way anymore, making the pasta sauce now. It looks delicious, wish I could send the Chef a picture of my grandkids when they try recipe. Chef of all the vegetables which do you despise preparing?
At 20:00 minutes... "I gotta have a clean kitchen, the mess drives me nuts." Exactly right, Chef! Attention to the details... a clean kitchen is home to the best food! I'm making your sauce this week!
My mouth salivates every time i watch your channel chef jeanne pierre until i attempt to cook one of your recipes!!!! Its a poure joy when sitting with friends and loved and enjoying fine food and wine knowing it was cooked by me 😁😁😁😁
Hello my friends!!! Am I the only one who automatically clicks like if it’s a chef video?? Love you Chef!!! Ps. Those mushrooms on your counter look absolutely amazing 🔥😍
You are my favorite chef and I love all of your recipes and videos ❤️ You have helped me become more confident in the kitchen! You remind me of Charlie Chaplin will some of your hand gestures 😂 don’t ever stop being you! My husband and I both love watching you!! Thank you Chef ❤️❤️
I made this without the mushrooms or cherry tomatoes. Just good quality San Marizano tomatoes. It was excellent. I don’t think I’ll make meat sauce any other way. It’s far superior to most pasta I pay for eating out. Thanks chef for another banger!
Love it, I have been making a variation of this sauce for a while now. In stead of the spicy sausage I use ground beef and then add chili flakes and/or jalapenos to achieve a touch of heat. And as Chef JP says put as much or as little as you like.
I've got a bone to pick with you. Since I've been watching you cook, my cooking has been amazing. But, but I've gained 5 pounds! 😮😊😂 my boys inhale my food faster than ever ❤
This whole production is just so infectious not only do you teach us your culinary skills chef but by jolly you sure make us laugh my sides are splitting.All the very best from Scotland 👍🏻🏴👍🏻🏴👍🏻🏴
I treasure all the details, I had been 18 years of Service in the hotel overseas and also restaurant before I miss all my mentors to learn,but this is it, the legend Chef Jean Pierre talking to us infront of camera it is my honor to learn more thank you Chef Jean Regards,Chef Puroi from Philippines
Chef, I have to tell you - I made your recipe today, and the family loves it. It is even better than my usual Bolognese-sauce I do. So this is moving into my todo-recipes. Thank you!
I render down cherry tomatoes then poach chicken breast in cherry tomatoes with portobello mushrooms garlic chilli pepper and basil. Best pasta sauce for lunch
I thought the beef bolognase and mornay sauce is good enough ( and they are, my kids demand that I make them at least once a month), until i see this. Will definitely try it.
Chef I just watched this video in my tv which does not let me ring the bell and thumbs up but I can on my phone. I just want to say I love this recipe for pasta sauce and I will look for buccatini pasta. You have never made a sloppy looking dish. Everything you make is a work of art. Thank God we have your videos to learn how to cook correctly.
Dearest Chef, you are a treasure to America! I have learned more about food and cooking from you, than any other channel! I didn’t even know what Bucatini Pasta was!! I bought the Italian version from Amazon and made this sauce, and it was Amazing! And, I Love your products! They add so much to the food, and the oils and balsamic vinegars are exquisite! Thanks so Much!❤😊
Chef, if you plant a garden, try planting your basil next to your basil. You will end up with fresh basil and tomatoes that have a basil flavour to them. I do this every year and surprises even myself with what it does to my recipes. I will share with you some of my "tricks" for the kitchen. Love your work sir.
pro tip - to cut all those cherry tomatoes fast, put a plate over top of a bunch of them at a time and cut underneath. if you arent confident in doing with under your hand.
Chef , your show excites me! I know that there's many intrical parts that we don't see that make your show so interesting to view but you also play an amazing part in the way you you presented your food with such passion! Chef Pierre you are fun to watch... I was wondering if you could give me some cooking lessons 👍🙏? Blessings to you and your crew!!! You all do great work. 🌞
if you are having problems with it being too acidic, try putting a few length wise half sliced baby carrots in. just one cut on the baby carrot but expose as much of the inside as you can. then at the end pull them out and toss them away. they give a natural sugar way better than using refined..and they absorb some acid as well. it's a win win
Made a batch yesterday. I'm so happy I didn't make a small one. This is a magnificent pasta sauce! Best ever! I used baby bello mushrooms, love those. I also added in a little of the fat from the sausage to tame the tomato acid. I don't like adding sugar. This is now my go to pasta sauce! Thank you Chef!
Hi Chef…I came across your channel accidentally a couple of days ago and I’ve been blown over by your cooking and kitchen management presentations! My mother is an incredible cook, and growing up watching her was magic. However, I never really explored my own culinary prowess until a few months ago (I’m well into my 40’s) and wow! Something dormant has for sure been awakened! I’m in love with the kitchen and everything to do with it. Exploring products and tastes is incredibly fun and I’ve discovered my own little sanctuary in my busy home. My mother cooks like you. By feel…no measuring…so watching you is a delight. I’m not there yet…but I’m patient enough to know that if I stick to it, eventually I may also make that magical switch of just knowing innately. I just want to reach out and say thank you. I love your channel so much. I made this dish last night…my own meat sauce is something of an institution at ho as it’s one of the few dishes I’ve been successful at for quite a few years now…yet yours is ❤❤❤ - mama mia!!!!!! We were blown away. Thank you and I look forward everyday to learning new things from you. Love the way you do it.
Chef I made home made sauce today, cleaned all of the tomatoes out of the garden and cooked a large pot of sauce. I let my daughter taste it after it has simmered for about two hours. She said it tasted garlicky, I had to banish her from the kitchen for that garlic remark.
You are simply a wonderful man and human being. Besides being an incredible chef, it is your sense of humour that keeps me glued to your channel. This is the way my aunt in Rome makes her sauce. God bless you, Chef.
Chef! I made this dish last night, and I have to say it was phenomenal. I enjoyed the sauce and everything was wonderful. I skip on mushrooms usually, but to everything else, WONDERFUL! Thank you for your amazing videos, you make the world a better place with your passion and true love of the craft. I enjoy cooking even more when I can try new recipes and you have been a blessing in my life. Thank you chef!
That is the first pasta sauce I made 50 years ago. A couple of comments about mushrooms. Do not leave those growing mushrooms in your house - they put live spores in the air that cover surfaces in a white dust. There is a French company that makes dried mushrooms that it sources from great locations, and Costco sells them for a ridiculously low price. You can reconstitute them and put them in many dishes, including this one to enrich the meaty (umami) flavor. They also make a great base for a mushroom soup. Also, as other commenters and chef have remarked the sausages can have excess fat, to the point that even after removing most of it, you can add some true balsamic or wine vinegar to the sauce to fine tune the final result if there is a little too much fat in the sauce.
Chef JP is like a mad scientist! I absolutely love the guy, his mannerisms, charisma, passion are a delight. All great teachers have something about them that draws the pupil and makes learning fun. Thank you Chef!
I came across this channel last week and I'm hooked, I feel like a professional chef myself... Thank Mr "BUTTER" watching from South Africa...I tried the cottage pie it's was delicious 😋
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
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!
I had the same question..
Thank you for the great question! I regret not having done it in the video! I will make sure to do next time! In the meantime if you have more than 2 tablespoons of fat, you should remove it and save for another recipe, sauteed potatoes are great with that! Thanks again for the great question! 😊
You are definitely a 'Florida Man'
Fabulous question! And that would be bangin’ to cook potatoes in! Isn't Chef a lovely soul? Hope you have a joyful rest of your week 💚🙏🕊
Great question and thanks to the chef for replying!
Chef Jean Pierre, I was 25 years in the business, I was a Restaurant GM and I'm a CEC. I left the industry about 4 years ago and changed careers. My passion for cooking was gone. Watching you rekindled it. I started cooking at home more, challenging my self again, cooking for friends and family. Now i have a side hustle where I cater small events or a personal chef for small dinner parties. You clearly have a love and zest both for life and cooking. Your shows make the viewer feel like they are right there with you. Thank you Chef!
.... I was reading your Comment, and I understood it... even though I was not/ am not a Professional Chef ( although I was married to a Chef) ... I loved to cook and I always was trying new Recipes, even made up some of my own Recipes. .... then just " lost interest " in it , Some of my interest in it has returned, ( since I enjoy my own cooking, lol) but I still only like to cook 3-4 days a week. I agree , Chef John has you feeling you're right there in person, watching what he is doing.
May you find enjoyment and Success with your " Side hustle ". :) 🍽
What a lovely story! I am similarly trying to regain my interest in cooking and just found this channel less than 12 hours ago because of the a”How to make French butter” video. I am in the transitional phase from a very long recovery from the onset of a chronic illness. I have to establish a new normal and getting back into the groove of cooking for myself has been difficult. As a woman, it’s so ironic that I have to make myself eat because I’ve lost my appetite in general.
Despite having two parents that both cooked well, they didn’t have the time or energy to teach their youngest child how to cook, so I taught myself as an adult. I loved both the science and artistry of cooking and had started improving or downright inventing my own recipes when my illness rudely interrupted. I’m in the process of getting back on track and Chef Jean-Pierre has an infectious zeal for his craft and I appreciate his willingness to share his gifts of both cooking and teaching.
He is quite the inspiration, I too lost my passion, but he helped me regain it. Ty CHEF
Good job. We need more people keeping the art going. Even if it’s basically simple home made food, it will be better than any takeaway stuff. I’m far from reaching the level of a high cuisine chef, I just don’t have the skills and the technique, but I’m really enjoying creating nicely balanced meals for my friends and family. A simple pasta sauce has the ability to make someone happy if you get it right.
The classic French cooking that Chef does is nothing short of brilliant. He really is the best cooking teacher on RUclips.
🙏🙏🙏❤️
I'm pretty sure this was Italian..
Chef Jean-Pierre has never failed to impress. One of the few channels where what you see is what you can make, every episode is educational and he covers the gamut of all popular cuisines.
Hello Chef, Just wanted you to know that I made this sauce for a spaghetti dinner our church youth group organized to raise money for bible camp this year, all the money raised goes to kids who can not afford to pay for camp on their own. THE SAUCE WAS A HUGE HIT. Everyone loved it and asked me for the recipe. I was honest and told them all it was not mine to share but told them it was your recipe and where they could find it. So you are now doing the Lords work 😊. Thanks again for one of many recipes I have cooked for my family they always come out great and are always delicious. I look forward to many more of you YT vids. God Bless you.
Love the little post-credit scenes showing Chef enjoying his creations. Nice touch.
Yeah, great addition.
The chef has to take two bites now for the behind-the-scenes.
@@gqqnbig poor him😂❤
@@Batvolle yes 🙃...poor Jean-Pierre!
Having to eat this deliciousness
🤗
I've been waiting for this recipe for almost 17 years
🤣😂🤣
I just absolutely love watching you cook. Not only because you are, in my opinion, one of the greatest chefs in the world, but also largely because you have such a child-like love for sharing your food with the world. Thank you sir, for being who you are and letting us enjoy your "Amazing" gift. 😁
I made a large quantity of this sauce. It's in my freezer. When I made pizza I used some for the base of the pizza. OMG the flavor is phenomenal!!!! Thank you Chef!!!! I always say, following your instructions made me a better cook.
wow the speed you cooked this dish whilst being live filmed whilst keeping your whites spotless shows your amazing skill to the full Chef and you still manage to make us all laugh with your wonderful and honest humour that's why we all can't wait to see each new recipe and Jack has so much polish in his art also which brings the whole magical experience together. In the last year and a half I can't tell you how much I've learnt from you and I even get creative with new dishes based on your techniques and i've ran out of space in my small kitchen to buy any more apparatus, potato ricer, mincer, the 5 main knives, 3 draws full of utensils, countless oils and herbs and spices etc thank you Chef for brining my passion for food and cooking back to me 😍😛❤💯
The struggle is real, I have a pasta roller and a thing called a spaetzl hobel. My drawers and cabinets can't hold all my utensils and ingredients, they've flowed onto the top of the fridge and a work table in the kitchen 😂
@@LunarLocust Yep top of fridge, work table and extra shelves on walls, brilliant!! 🤣
@@1tonybricky I have strainers, skewers and splatter shields (that double as steaming platforms) hanging from wall hooks 😞
LOL...same here... I've been buying kitchen utensils I've never owned or knew about. I just bought my first set of expensive knives and they are amazing. Also, my first Dutch😃 oven pot.
Crook and nanny 🤣 Never ever ever ever change chef, we love you just the way you are!
Maybe nooks and crannies?
@newcopperpenny Exactly, but quotes like that are why I love Chef JP so much. He’s charismatic and talented, but his English skills could still use some work 😂
I like when Chef starts with "We're making it together". He doesn't always say that though.
Maybe on some days, he prefers to make it alone
I recently used a blend of ground beef and spicy Italian sausage (thanks to this video) for Lasagne and it went over so well with my parents that my mum actually called me at about 8 in the evening to thanks me for making it. That almost never happens. So, thankyou, Chef Jean-Pierre.
Oh Chef Jean Pierre! You really make my day! I love that little reference to the Crook and Nanny, instead of Nook and Cranny!! I was hysterical! God Bless You Sir!! ♥️♥️🌹
Rushing to Chef Jean Pierre's newest drop
Exactly!! 😅
He makes me smile 😊
ME TOO!!🎉 SO EXCITED!! And I already know I love it❤❤ Don't you?!😊
Loving how your channel is growing, no worries about apologizing for long time viewers having to listen to your basics. Everyone deserves to grow, and you, sir, are culinary fertilizer.
One thing from I learned from an on-line cooking class was: when cutting vegetables, the most important thing is to cut EVERYTHING IN THE SAME SIZE!
Knife skills are so important. I see many amateur or home chef videos where it is painful to watch them cut the veggies. Takes them twice as long as necessary and I'm in constant fear for their fingers.
I agree with you about so many things in the kitchen. One, especially being a clean cooking area. When I cook, and when I am done cooking, it’s hard to believe there was cooking going on. Except for in the sink. Spices are put up, counters and cutting blocks are clean . I love learning from you, which I do learn something new each video watched. Thank you!
I agree, the only thing, I wash my dishes in between too. I hate a crowded sink.
“Crooks and Nannies” was one of the funniest things I’ve heard in a long time!
I've made several dishes from Chef Jean Pierre and they have all been fantastic. This sauce is amazing. So pleased to have found this channel. He brings back so many great memories in my previous career working in 4 and 5 star restaurants next to incredible Chef's. Chef Jean Pierre really helped me refresh the technical skills I have lost over the years and inspired me to enjoy life through cooking. I'm amazed at how polished his website and videos are. This is one of the best cooking channels I've come across. Thanks Chef Jean Pierre for being so generous and sharing your talent and passion. You are a true inspiration.
Oh yeah!! I can't wait till my tomatoes start coming off, I got my basil, tarragon, thyme everything in the garden this year, I'll be making this one in a few months.
I am so jealous!😊I live in the city and only two of my windows get sun at least 3 hrs a day. I bought some sage, rosemary, and basil from the store, they are doing good but I am obsessed with them like they are my little kids... the basil is like an orchid past 3 days I have to water it or it will wilt...LOL
@@flarican64 OMG, I feel for you. This is barely a garden for a lifelong grower, but the "Camp Fire" Effed my A 😣. And I'm not yet on a comeback, but I'm doing the things I love. Just get the herbs in place, you can buy the rest of it, but having to buy and be stingy with herbs is no bueno Miss. Cams 🤗
I made lasagna and zucchini boats with your Italian sausage bolognese and mornay sauce for my family for Mother’s Day, both were huge hits! Thank you this is my favorite food channel by far!!😊
Sounds delicious.
When I was a kid, I saw Rebecca de Mornay nude in the 1988 remake of "And God Created Woman".
That night, my friends, I made my very first "Mornay Sauce".
Try replacing the bolognese sauce with genovese pesto and bechamel, and grated (Parmiggiano Reggiano) cheese on top?
That's one of the TONS lasagne variations we have in Italy. 😁
@@Cr4z33_YT omg that sounds amazing too!!
You may have a French accent but you are a great American. I love you
Honestly, I don't know who I like more: you chef, or the captions of your camera/editor person. Wonderful! Thank you!!
Bonjour Chef. Je ne connaissais pas cette variante de sauce "Bolognaise" mais avec de la saucisse épicée au lieu du bœuf. Je me dois d'essayer.... Je clique sur le bouton "J'aime" avant même d'avoir vu la vidéo, car je sais d'avance que cela sera un grand moment de cuisine. Enjoy ! Christian Vélizy Yvelines France
Merci Christian! 😊👍
I am so glad that Chef Pierre says that about putting the onion first. Even as just an average cook, I’ve always noticed that the onion takes longer. So by necessity you need to put it first. And I love what he says about once you put in the garlic, you need to put in the liquid. Don’t burn the garlic.!!🇮🇹
He’s a Mad but Enchanting Culinary Scientist! Gotta love him! 😊
I love your recipes Chef! The way you discuss each step and throw in some humor makes your content some of my favorite to consume. This sauce looks really good.
Wow-a 100% French chef who does Neapolitan Italian! My respect for Chef Jean Pierre has increased 100%!
He' s Half French Half Italian grew up in Provence France
His Mamma was Italian!
🥰👍💯
No, the recipe is from Bologna, very far from Naples & totally different regional cuisine !
@colekter5940 Don't be daft. He has no American in his blood whatsoever 😂. That's why he doesn't cook shit😂😂
One of the nice things about living in Florida and other warm weather places is being able to grow fresh herbs outside year round
I was lucky enough to go to your choosing school in Lauderdale. I miss it! I want to cook with you again!
Cooking School!
I was lots of fun for sure!!! We’ll do it again one day soon!!! 😊
lol ! I would never question the alcohol content of your videos! I have made several of your recipes already and they have all came out Great!
My favorite chef!!!!
Love how Jack kept zooming in on the sausage lol. I'm definitely going to make this, thanks again Chef!
This looks amazing!
I’m so eager to make this! I live alone I’m sure it will take 17 years to eat all that beautiful pasta sauce! And that is a good thing!!
Love you bunches JP!!!
😍😍😍
Gotta have my Chef Jean Pierre’s “joie de vivre “ to start my work day!❤. Now I’m hungry 😂
I really need to tell you that you are very inspiring. I never cooked before, but I now cook a lot and many of the recipes are from your RUclips channel. Keep up the channel and your cheerful way of cooking
me too!
Its like a missing of life suddenly snapped into place.
Im the same way about a clean kitchen while i'm cooking! And that pasta dish looks fantastic!
My fingers and my facial expressions are just like Chef JP. My daughter started to wave goodbye in the morning like she is JP. I love you JP, you are such a character. I regularly cook your recipes.
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I can't say onion the normal way anymore, making the pasta sauce now. It looks delicious, wish I could send the Chef a picture of my grandkids when they try recipe. Chef of all the vegetables which do you despise preparing?
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The combination of Chef JPs charisma and Jack’s editing is just perfect, they understand each other
At 20:00 minutes... "I gotta have a clean kitchen, the mess drives me nuts." Exactly right, Chef! Attention to the details... a clean kitchen is home to the best food! I'm making your sauce this week!
'I am not using it but I am looking at it so I have to clean it.' Make me smile! Thank you.
Hey chef, for an added layer of flavor, I char my cherry tomatoes in a basket on the grill before I cut them in half and add them to the sauce.
My mouth salivates every time i watch your channel chef jeanne pierre until i attempt to cook one of your recipes!!!! Its a poure joy when sitting with friends and loved and enjoying fine food and wine knowing it was cooked by me 😁😁😁😁
I'm having currently fever and this is exact the type of videos what I need currently 😊
Feel btr soon
I have made a percentage of the recipes that the Chef put on his videos.
A couple little personal tweaks. Perfect.
Love watching.
Hello my friends!!! Am I the only one who automatically clicks like if it’s a chef video?? Love you Chef!!! Ps. Those mushrooms on your counter look absolutely amazing 🔥😍
No me too 👍🏻 not only do I love his cookery I love him also ❤
@@colekter5940 you mean really.. algorithm is total garbage…. 🫣🫣 RUclips is busy trying to suppress and control us all… ugh
@@colekter5940 aren’t we glad this is just a cooking channel eh? Hopefully RUclips in its infinite wisdom won’t suppress these comments…. ✌️
Nope it’s a guaranteed like from me. I even liked the rice pudding video and I don’t think I’ll ever make that.
You are my favorite chef and I love all of your recipes and videos ❤️ You have helped me become more confident in the kitchen! You remind me of Charlie Chaplin will some of your hand gestures 😂 don’t ever stop being you! My husband and I both love watching you!! Thank you Chef ❤️❤️
I made this without the mushrooms or cherry tomatoes. Just good quality San Marizano tomatoes. It was excellent. I don’t think I’ll make meat sauce any other way. It’s far superior to most pasta I pay for eating out. Thanks chef for another banger!
Love it, I have been making a variation of this sauce for a while now. In stead of the spicy sausage I use ground beef and then add chili flakes and/or jalapenos to achieve a touch of heat. And as Chef JP says put as much or as little as you like.
👍👍👍😊
The best cooking channel on RUclips
My day is not complete without a big hearty healthy bowl of "OKAY FRENZ!!"
He’s got my PRECISE TASTE in both ‘snausage’ caramelization AND bucatini. 🫶🤌
Oh l love seeing your face when you taste test your finished dish....my mouth just waters because l know how wonderful it would actually taste 😊
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Onyo always number first!! Love you Chef!
We love your sense of humor!!! you are the best!!! Me n my wife enjoyed this episode a lot!! you crack us up every minute
This is the one guy I can actually watch- the whole thing :)
Dear Lord! The clouds have parted and this recipe fell from heaven!!
Looks absolutely, AMAZING, chef!
God bless you. From Ukraine.
We're gonna call it celery, carrots and onyo❤ Thank you for always keeping it simple for us, Chef
I've got a bone to pick with you. Since I've been watching you cook, my cooking has been amazing. But, but I've gained 5 pounds! 😮😊😂 my boys inhale my food faster than ever ❤
🙏🙏🙏👍
I have learned so much from you!! Very GREATFUL!! Thank you for time teaching us ALL!! Yummie!! ALWAYS
This whole production is just so infectious not only do you teach us your culinary skills chef but by jolly you sure make us laugh my sides are splitting.All the very best from Scotland 👍🏻🏴👍🏻🏴👍🏻🏴
On aime tellement
Thank you so much Chef Jean-Pierre for this sharing your wonderful pasta sauce! It truly looks amazing!
I treasure all the details, I had been 18 years of Service in the hotel overseas and also restaurant before I miss all my mentors to learn,but this is it, the legend Chef Jean Pierre talking to us infront of camera it is my honor to learn more thank you Chef Jean
Regards,Chef Puroi from Philippines
Wait a minute!! A commercial on your channel. I don't recall ever seeing commercials...
Great recipe btw as always.
Gotta begin with oyon!!!!😀 love Chef Jean Pierre he makes my day. ❤
onyo😄
Chef, I have to tell you - I made your recipe today, and the family loves it. It is even better than my usual Bolognese-sauce I do. So this is moving into my todo-recipes. Thank you!
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I render down cherry tomatoes then poach chicken breast in cherry tomatoes with portobello mushrooms garlic chilli pepper and basil. Best pasta sauce for lunch
Awesome Chef! Keep these coming please.
The best cooking channel and chef. Pure joy to watch and learn. Amazing! Greetings from Sweden 😋
I thought the beef bolognase and mornay sauce is good enough ( and they are, my kids demand that I make them at least once a month), until i see this. Will definitely try it.
Chef I just watched this video in my tv which does not let me ring the bell and thumbs up but I can on my phone. I just want to say I love this recipe for pasta sauce and I will look for buccatini pasta. You have never made a sloppy looking dish. Everything you make is a work of art. Thank God we have your videos to learn how to cook correctly.
Tonights meal. Thanks Chef!
Dearest Chef, you are a treasure to America! I have learned more about food and cooking from you, than any other channel! I didn’t even know what Bucatini Pasta was!! I bought the Italian version from Amazon and made this sauce, and it was Amazing! And, I Love your products! They add so much to the food, and the oils and balsamic vinegars are exquisite! Thanks so Much!❤😊
"Whell hello der fwends!"
My favorite greeting before a video.
Chef, if you plant a garden, try planting your basil next to your basil. You will end up with fresh basil and tomatoes that have a basil flavour to them. I do this every year and surprises even myself with what it does to my recipes. I will share with you some of my "tricks" for the kitchen. Love your work sir.
Basil next to your basil? I am assuming based on the resst of the sentence that you meant the basil next to your tomatoes. Good tip, thanks!
Yes!!! Basil next to tomatoes brilliant!!! 😊
pro tip - to cut all those cherry tomatoes fast, put a plate over top of a bunch of them at a time and cut underneath. if you arent confident in doing with under your hand.
Chef , your show excites me! I know that there's many intrical parts that we don't see that make your show so interesting to view but you also play an amazing part in the way you you presented your food with such passion! Chef Pierre you are fun to watch... I was wondering if you could give me some cooking lessons 👍🙏? Blessings to you and your crew!!! You all do great work. 🌞
Looks delicious. Frozen pasta sauce is always better after it's been in the freezer awhile.
And pasta sauce from a jar always tastes best when you pour it down the drain.
@@gojewlaAmen!
if you are having problems with it being too acidic, try putting a few length wise half sliced baby carrots in. just one cut on the baby carrot but expose as much of the inside as you can. then at the end pull them out and toss them away. they give a natural sugar way better than using refined..and they absorb some acid as well. it's a win win
I made your Salmon with Couscous dish for my Mother yesterday. She requested it! 😀👍
I've been growing my own herbs at home and I am incredibly jealous of how good that basil plant looks! Amazing work and amazing food!
I love the comment about Buying a Basil Plant instead of the little package that goes to Mush in two days if you don't use it right away.
Made a batch yesterday. I'm so happy I didn't make a small one. This is a magnificent pasta sauce! Best ever! I used baby bello mushrooms, love those. I also added in a little of the fat from the sausage to tame the tomato acid. I don't like adding sugar. This is now my go to pasta sauce! Thank you Chef!
Hi Chef.... we love you and your videos ❤❤❤ 🇬🇧🇬🇧🇬🇧
How have I missed this dude for so long? He’s fantastic
THANK YOU 🙏 CHEF 👩🍳
Love the energy young man! When I cook pasta kids sleep afterwards, lol!
Man it would be so nice to have Chef Jean Pierres frozen pasta sauce that we could buy at the super market !!! 😜👍❤ thankyou for the video...awesome
It is fun watching you dear chef .
17 years😂😂😂love you Chef Jean Pierre❤
Hi Chef…I came across your channel accidentally a couple of days ago and I’ve been blown over by your cooking and kitchen management presentations! My mother is an incredible cook, and growing up watching her was magic. However, I never really explored my own culinary prowess until a few months ago (I’m well into my 40’s) and wow! Something dormant has for sure been awakened! I’m in love with the kitchen and everything to do with it. Exploring products and tastes is incredibly fun and I’ve discovered my own little sanctuary in my busy home. My mother cooks like you. By feel…no measuring…so watching you is a delight. I’m not there yet…but I’m patient enough to know that if I stick to it, eventually I may also make that magical switch of just knowing innately. I just want to reach out and say thank you. I love your channel so much. I made this dish last night…my own meat sauce is something of an institution at ho as it’s one of the few dishes I’ve been successful at for quite a few years now…yet yours is ❤❤❤ - mama mia!!!!!! We were blown away. Thank you and I look forward everyday to learning new things from you. Love the way you do it.
Chef I made home made sauce today, cleaned all of the tomatoes out of the garden and cooked a large pot of sauce. I let my daughter taste it after it has simmered for about two hours. She said it tasted garlicky, I had to banish her from the kitchen for that garlic remark.
Well done. There is no such thing...😂🤣😂
You are simply a wonderful man and human being. Besides being an incredible chef, it is your sense of humour that keeps me glued to your channel. This is the way my aunt in Rome makes her sauce. God bless you, Chef.
My top 5 best chef 🔥👌
Thank you for the videos and recipes over the years
Keep it up❤❤
@@colekter5940 that's what I'm saying
I'm not saying he is number 5 just saying he is in my top 5 but take the number 1 spot
@@dlamini1481 oh.. im just poking fun. I know you love Chef as much as the rest of us do.
@@colekter5940 😂
Chef! I made this dish last night, and I have to say it was phenomenal. I enjoyed the sauce and everything was wonderful. I skip on mushrooms usually, but to everything else, WONDERFUL! Thank you for your amazing videos, you make the world a better place with your passion and true love of the craft. I enjoy cooking even more when I can try new recipes and you have been a blessing in my life. Thank you chef!
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That is the first pasta sauce I made 50 years ago. A couple of comments about mushrooms. Do not leave those growing mushrooms in your house - they put live spores in the air that cover surfaces in a white dust. There is a French company that makes dried mushrooms that it sources from great locations, and Costco sells them for a ridiculously low price. You can reconstitute them and put them in many dishes, including this one to enrich the meaty (umami) flavor. They also make a great base for a mushroom soup. Also, as other commenters and chef have remarked the sausages can have excess fat, to the point that even after removing most of it, you can add some true balsamic or wine vinegar to the sauce to fine tune the final result if there is a little too much fat in the sauce.
Chef JP is like a mad scientist! I absolutely love the guy, his mannerisms, charisma, passion are a delight. All great teachers have something about them that draws the pupil and makes learning fun. Thank you Chef!
Thank you 🙏
@@ChefJeanPierre No sir, thank you🫡
I came across this channel last week and I'm hooked, I feel like a professional chef myself... Thank Mr "BUTTER" watching from South Africa...I tried the cottage pie it's was delicious 😋
I’d pay to eat that sauce just by itself!😮