I'm going to try your recipe on Monday, it looks like you added more ingredients in the video than what you have listed. After making your recipe and letting it simmer for about an hour and half on the stove, I poured the pan of sauce into a crockpot and let that cook on low for 4 hrs. Just finish dinner, your sauce was wonderful. I did add green pepper and sugar, other than that it was superb.. Thank you so much for your video..
I really enjoyed watching your video. It really looks delicious.. the grated Parmesan with the green parsley at the end was a great touch too! I’ll be making this soon great job thanks again! Sincerely, Brent m
Such a good quality, basic beginner Italian "gravy" that can be made simply by anyone. It has such versatility, as well as customizable to your dishes. My only additions would be a little ground red pepper, and freshly ground sea salt & black pepper. Perfectly taught and presented, as well. Just subscribed...thanks!
Thanks for watching and thanks for the comment. My family isn't big on spice so I have to keep it on the milder side. Otherwise, I would be all over the red pepper :)
@@letseatabite111 I always feel that a couple of flakes of red pepper or a pinch of ground cayenne gives it a little bite. I'm Italian 🇮🇹 (American 😂) and trying to cook with more fresh herbs; try keeping a small fresh basil plant in your kitchen...it's amazing in a homemade ragu. Thanks for replying and good luck with your channel!
Looks good. Close to what my Italian grandma from Naples taught us but a bit different way. All the same ingredients. Must taste good. But where’s your crushed red pepper and grated Parmesan at the end? 👍🏻
I have never seen crushed San Marzano tomatoes in any stores I have been in. I have seen cans of whole San Marzana where you have to crush them yourself with an Emersion blender, I have seen lots of San Marzano STYLE crushed tomatoes but never the real thing crushed in a can. So what brand of San Marzano Crushed do you recommend? Oh, forgot, good job and a very hardy sauce.
Looking real good Ben. I usually make meal balls, however I thought I'd give meat sauce a try for some variety. Question please: Do you think the taste would suffer badly if I left out the sausage? I have a family member on a low fat diet and they can't have a lot of fat. I would make the sauce also with the very lean ground (93-95%) chopped meat. Thanks and well done. Gave a Sub for you too. Philip NYC Area
Thanks for the sub. As a alternative to the sausage you can use ground pork. I've seen my store sell a 90-10 blend. You can also double up on the ground beef.
What was the seasoning that you put in it. It not amazing if we don't know the seasonings. We all cook with ground beef sausage garlic and onions but it not great unless we know the seasonings
I think the addition of sugar depends on the type of tomatoes you use. The ones I typically use are on the sweeter side and I find adding additional sugar isn't necessary. I have used other brands before and had to add a little sugar to balance the acidity. Best thing is to taste the sauce and season accordingly. Thanks for watching!
Here in Italy! Here in Italy! I'm so tired of hearing that when I'm watching Italian-AMERICAN cooking! And yes, I like a lot of sauce on my pasta! Get over it!
I've tried both red and white wines with this sauce. Typically a red wine is going to add a level of richness to a dish and I find this dish is rich enough and the red wine takes it a little too far. I mainly use the wine to deglaze the bottom of the pan. You could just use water but water has no flavor. Thanks for watching!
Ova reprezentacija Talijanskog umaka za dobar bolonjez nije do kraja otkriven pa mi nije jasno kako da ja izvedem kao laik kada mi se nije reprezentirao kompletan sastav ovoga jela a to su količine začina i sama priprema tjestenine vrlo površna ,ako si misliš prezentirati ukusne delicije morati ćeš puno više uložiti truda pozdrav iz HRVATSKE🍝
Here in Italy we don't use garlic in this way, meat must be blended with wine before using tomato sauce, the base of fried vegetables is missing (no garlic at all, but the real italian base for this recipe) dried seasonig (what is?) Quantity is insane, never bread in the same plate with pasta. In the end, this is not an italian dish.
This may be your OWN version of a meat sauce but it’s definitely NOT Italian 😅 here in Italy we use celery, onion, and carrots as the base for ANY kind of ragout!! And we don’t use garlic like that. There’s plenty of “mistakes” (obviously no real mistakes cos anyone is free to cook things their way) which make it not Italian. Other than that, pretty sure the sauce was delicious
“Too much garlic! Garlic everywhere,” Garlic, you see, is not quite the staple of Italian cuisine Americans think it is. Depending on who you speak to, onions are a controversial ingredient too - and don’t even think of ever combining the two in a single dish. Americans are messing with their grandma’s grandma’s grandma’s recipes.
I'm going to try your recipe on Monday, it looks like you added more ingredients in the video than what you have listed.
After making your recipe and letting it simmer for about an hour and half on the stove, I poured the pan of sauce into a crockpot and let that cook on low for 4 hrs.
Just finish dinner, your sauce was wonderful. I did add green pepper and sugar, other than that it was superb..
Thank you so much for your video..
I really enjoyed watching your video. It really looks delicious.. the grated Parmesan with the green parsley at the end was a great touch too! I’ll be making this soon great job thanks again! Sincerely, Brent m
Thanks for watching. I hope you enjoy it!
@@letseatabite111 I just did the pasta al forno. The ricotta really made the difference. I admit I'm proud of how You're a great cook!
Such a good quality, basic beginner Italian "gravy" that can be made simply by anyone. It has such versatility, as well as customizable to your dishes. My only additions would be a little ground red pepper, and freshly ground sea salt & black pepper. Perfectly taught and presented, as well. Just subscribed...thanks!
Thanks for watching and thanks for the comment. My family isn't big on spice so I have to keep it on the milder side. Otherwise, I would be all over the red pepper :)
@@letseatabite111 I always feel that a couple of flakes of red pepper or a pinch of ground cayenne gives it a little bite. I'm Italian 🇮🇹 (American 😂) and trying to cook with more fresh herbs; try keeping a small fresh basil plant in your kitchen...it's amazing in a homemade ragu. Thanks for replying and good luck with your channel!
Absolutely yummy. Thank you for sharing your recipe 💙💙👍
I'm glad that you liked it. Thanks for watching.
Great job! This looks soooooo good!
Thanks for watching!
So delish! Love the tip on how to cover the 🍜 🍝 in the rich meat sauce.
Glad you liked it!!
Good job young man
Outstanding ❤️🙏
Superb Benny.’
Glad you liked it. Thanks for watching.
Looks Amazing 🤩
Thanks for watching!
This guy is awesome. More videos
Great video!
Just came across your channel and subscribed. Looks so good. What could I use instead of the wine?
Looks good. Close to what my Italian grandma from Naples taught us but a bit different way. All the same ingredients. Must taste good. But where’s your crushed red pepper and grated Parmesan at the end? 👍🏻
I have never seen crushed San Marzano tomatoes in any stores I have been in. I have seen cans of whole San Marzana where you have to crush them yourself with an Emersion blender, I have seen lots of San Marzano STYLE crushed tomatoes but never the real thing crushed in a can. So what brand of San Marzano Crushed do you recommend? Oh, forgot, good job and a very hardy sauce.
บ้านฉันเรียกน้ำพริกอ่อง จิ้มกินกับผักอร่อยที่สุด
once mine is boiling i throw it in the oven set at 250,i do it this way so i dont burn it.
That's a good idea. Thanks for watching!
Looking real good Ben.
I usually make meal balls, however I thought I'd give meat sauce a try for some variety.
Question please:
Do you think the taste would suffer badly if I left out the sausage? I have a family member on a low fat diet and they can't have a lot of fat. I would make the sauce also with the very lean ground (93-95%) chopped meat. Thanks and well done. Gave a Sub for you too.
Philip
NYC Area
Thanks for the sub. As a alternative to the sausage you can use ground pork. I've seen my store sell a 90-10 blend. You can also double up on the ground beef.
@@letseatabite111 Thanks for the info!
Phil
NYC Area
What was the seasoning that you put in it. It not amazing if we don't know the seasonings. We all cook with ground beef sausage garlic and onions but it not great unless we know the seasonings
The list of ingredients can be found in the description. Thanks for watching.
What do you add if you don’t like/can’t have wine, or any alcohol?
You can use chicken stock or even water as a replacement.
I’m wondering why there wasn’t a type of sugar added to this sauce? Won’t it be too acidic without a sugar?
I think the addition of sugar depends on the type of tomatoes you use. The ones I typically use are on the sweeter side and I find adding additional sugar isn't necessary. I have used other brands before and had to add a little sugar to balance the acidity. Best thing is to taste the sauce and season accordingly. Thanks for watching!
Yup u dont have to use sugar as long as the tomatoes ripe..its alrdy sweet enough in the sauce.
Here in Italy! Here in Italy! I'm so tired of hearing that when I'm watching Italian-AMERICAN cooking! And yes, I like a lot of sauce on my pasta! Get over it!
Why do you use white wine with red meat ?
I've tried both red and white wines with this sauce. Typically a red wine is going to add a level of richness to a dish and I find this dish is rich enough and the red wine takes it a little too far. I mainly use the wine to deglaze the bottom of the pan. You could just use water but water has no flavor. Thanks for watching!
Ova reprezentacija Talijanskog umaka za dobar bolonjez nije do kraja otkriven pa mi nije jasno kako da ja izvedem kao laik kada mi se nije reprezentirao kompletan sastav ovoga jela a to su količine začina i sama priprema tjestenine vrlo površna ,ako si misliš prezentirati ukusne delicije morati ćeš puno više uložiti truda pozdrav iz HRVATSKE🍝
It's clear that your an expert in Italian cuisine. Thanks for the view😆
Where’s the list of ingredients
Here in Italy we don't use garlic in this way, meat must be blended with wine before using tomato sauce, the base of fried vegetables is missing (no garlic at all, but the real italian base for this recipe) dried seasonig (what is?) Quantity is insane, never bread in the same plate with pasta. In the end, this is not an italian dish.
FYI if it contains meat
it’s gravy. Sauce is
without mean.
Like apple sauce,
tomato sauce,
cranberry sauce.
If it contains meat
it’s gravy.👍🏻
This may be your OWN version of a meat sauce but it’s definitely NOT Italian 😅 here in Italy we use celery, onion, and carrots as the base for ANY kind of ragout!! And we don’t use garlic like that. There’s plenty of “mistakes” (obviously no real mistakes cos anyone is free to cook things their way) which make it not Italian. Other than that, pretty sure the sauce was delicious
“Too much garlic! Garlic everywhere,”
Garlic, you see, is not quite the staple of Italian cuisine Americans think it is. Depending on who you speak to, onions are a controversial ingredient too - and don’t even think of ever combining the two in a single dish.
Americans are messing with their grandma’s grandma’s grandma’s recipes.
Thanks for watching!