This recipe is perfect for instapot, I changed literally nothing about it put the noodles in and set it to pressure cook for 7 minutes bam ready to eat.
Somehow, I’ve gotten in to the habit of watching one or two of your videos during my lunch break (I teach special education through distance-oh dear). What I’ve realized is that your videos have reinforced my accumulated knowledge and technique, and added some extra. I can now cook anything!
Single burner because your kitchen renovation is going into its fifth month with no end in sight. Definitely appreciate a good comfort food recipe. Thanks.
Great recipe. Made it with pork and used Wooster sauce as I didn't have any marmite. No red wine but extra stock and balsamic vinegar. Delicious and super easy to make.
Love the channel. I had never heard of marmite, so will try it sometime. To get that umami hit into tomato sauces, I normally use anchovy paste or a few drops of fish sauce.
I will admit I am not a marmite fan but was pleasantly surprised at the flavours. Just glad I constantly go to a local British store here in Sacramento California.
Try Swanson Beef Broth ... I dislike most boxed or canned beef broths ... but I enjoy this one. I also keep Swanson Beef Stock as well. Love your channel!!! Thank you!!!
I make something similar to this but add Worcestershire sauce instead of marmite or vegemite. Making a sofrito is also a great idea.Manchego cheese works with this. Trying that.
Just tried this recipe. I used diced tomatoes and you are right crushed would be better,but I didn't have any. Also used zucchini instead of bell peppers and I think that works okay. Great recipe 👌
That looks so good. Thank you for making it look quick & easy. And for being made with average ingredients! Except the red wine.... hmmm. Gonna have to give that a try. And the nutmeg too.
I love and i will not deny it, Chef Boyardee Beefaroni. Its just a nice warm meal to eat especially on cold winter days. This is such a great recipe though that i am definitely making it for the family.
I've done this kind of recipe but I've done some modifications. I drink Riesling so that's what subbed for wine and my mirepoix is without garlic because I dump a lot of it at the end with a tagliatelle I boil separately. One, maybe two scoops of pasta water and you got a lovely soup. Keep on keeping on :)
Turns out I had the ingredients at home. A little chilly today so thought it was a good day to try it. Result? What a perfect recipe for lunch... really tasty and will likely be even better as left overs. 👍
I tried it today and it's very good. Although I eyeballed the pasta and might have put too much in it was still very delicious. I didn't have wine but put a few splashes of Vermouth instead.
I will be making this in the next month or so. Thanks for all your work. You have SO MUCH high quality content on your channel. I love how you do a little bit of everything too. Your tastes are so similar to mine. Chris Kimball was my food hero for a long time and you have replaced him for me. Your recipes and the way you present yourself are perfectly to my taste in food videos. Thanks again!
Made it. Excellent recipe. (I don't have marmite so opted for your suggestions: tamari, worchestershire sauce, and some Picapeppa sauce). Very very good.
You and Julie throw axes??! How cool is that! Your black pepper ice cream looked amazing. (You put pepper in just about everything) You two are incredible
This is kind of like hamburger helper. This first time I had that was almost 50 years ago and I still crave it. Thankfully, I can make it from scratch. Yum. Thanks.❤
This would be absolutely delicious with meatloaf mix (my standby for anything italian and ground-beef based, it's what my nana would have used). Going to do as other commenters have suggested and try it in the Instant Pot, although part of the allure of a dish like this is the wonderful aroma it generates for the hour or two that the sauce and meat are cooking, when you drift into the kitchen to swipe at it with a hunk of bread...mmm...
I make a dish similar to this regularly. It came out of the necessity of the pandemic as well as being a busy mom of 2. I used the cheap can of Hunts pasta sauce, a dash of fish sauce instead of the marmite, and cream cheese instead of milk. Always a crowd pleaser with the kids, even the picky neighborhood kids with whom we have shared some of our meals.
I made this! I didn’t have a pepper, but I threw in some bell pepper & mushroom powder I had dehydrated, left out the milk & added mild cheddar instead. Really yummy! Fam decided it was a keeper. Oops, forgot the nutmeg 🤷🏼♀️
try the 'better than bouillon' beef stock (and chicken stock, which is fantastic). it's miles better than any boxed or canned supermarket stock. and, if you could answer a question, where in the world can i buy that ladle holder? i can't for the life of me seem to find anything like it anywhere....
This made me so hungry. I don't have the ingredients to make this but I do have some leftover spaghetti sauce (with ground beef). I think I'll heat it up and have some.
Try More Than Gourmet’s stock products. The best I’ve found. Use their veal and chicken stocks all the time for sauces and work really well. Comes in a gelatinized form, not liquid.
If I didn't have homemade stocks I would use store bought liquid stocks then I found "Better than Bullion" oh my goodness this is good stuff if you can get it in Canada you should try it. I also am waiting patiently for your update on the KFC recipe, can't wait!
Stupid question, but would a spoon of miso also be a good umami source instead of marmite? Never tried that, but i have no marmite and like several jars of miso paste.
squash in this would be good maybe replace some tomato with it and use molasses is what i would do. i have always wanted to try cooking pasta in somthing other than water but i dont want to over cook the beef but maybe thats no issue? or can u put the beef in with the pasta at the same time
Hey, Glen. Try putting spinach in this. Fresh or canned, add when you put in the pasta. Easy way to include a vegetable in the meal. I cook this a LOT (sans marmite though). Quick fix, easy clean up, and relatively inexpensive. In addition to the spinach, I add a can of corn and a can of Rotel tomato with green peppers. If you want to go up a notch, add a dollop of sour cream when serving. Enjoy.
Made this recipe tonight! Funny enough, my fiancées name is Jules. I love nutmeg in pasta dishes, it’s especially good in Mac and cheese. I added a Parmesan rind at the start for a little extra flavor.
Very similar to what I make except I like to throw in some Mozzarella at the end instead of the milk, and my umami comes from sautéing mushrooms and a bit of soy sauce along with the meat.I even do the Nutmeg at the end too. Yum!
I think people don't like the one-pot pasta dishes because a lot of them are trying to be delicate and the starches from the pasta tend to make them gluggy. In this instance, I think you probably actually want the starches to help bind the liquids from the tomato and the remainder from the other veggies together into a sticky sauce that clings to the pasta. Perfect implementation of the one-pot method. As usual, context is key!
Wow that's almost the exact recipe I usually use. I would recommend adding some freshly chopped rosemary to further elevate the dish. Another thing you could do if you like more fat in your sauce, is to add a good amount of unsalted butter, or just add more oil :)
@@chatteyj If you were making proper Hungarian goulash, yeah you would used diced beef instead and you would add paprika aswell, I think there's another key difference but I've been up for 40hrs+ and I can't think of it right now lol
This made me think of "Christmas In Connecticut" when Uncle Felix teaches Nora how to make goulash and adds paprika. :D ruclips.net/video/CWi_XgN-Mys/видео.html
Glen, I doubt you'll see this or reply, but when you talk about ground beef, what percentages for a recipe like this? I used to use 80/20 for my pasta recipes but they are coming out too fatty I think.
What happened to the Friday pizza episodes? I looked forward to them because it reminded me that it was almost time to go home for the weekend - a magical time when I spend two days crying in the dark because I'm so, so alone. (kidding.)
I usually make this when I have leftover spaghetti sauce. I cook the pasta mix it with the sauce, put it in a dish I would use for macaroni and cheese, grate cheese on top and put it in the oven, as if I was making baked ziti. Sometimes I even use extra sharp cheddar. It's different, but it's a dreary, cold, Thursday, comfort food kind of dish.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
This recipe is perfect for instapot, I changed literally nothing about it put the noodles in and set it to pressure cook for 7 minutes bam ready to eat.
Somehow, I’ve gotten in to the habit of watching one or two of your videos during my lunch break (I teach special education through distance-oh dear). What I’ve realized is that your videos have reinforced my accumulated knowledge and technique, and added some extra. I can now cook anything!
I somehow just came across you since this pandemic started and I love you! You and your wife are the best! So down to earth!
Single burner because your kitchen renovation is going into its fifth month with no end in sight. Definitely appreciate a good comfort food recipe. Thanks.
Great recipe. Made it with pork and used Wooster sauce as I didn't have any marmite. No red wine but extra stock and balsamic vinegar. Delicious and super easy to make.
I started watching cooking shows as a young kid with my mom and im 34 now and this is my all time favorite cooking show on tv or youtube...ever!!
Classic comfort food. I like your mirepoix addition and bell pepper blend in there.
Much love from California. The Family love your videos. I’m actually making this for dinner tonight. Thank you for sharing your great videos.
Some Nobody Will do.
Love the channel. I had never heard of marmite, so will try it sometime. To get that umami hit into tomato sauces, I normally use anchovy paste or a few drops of fish sauce.
Can’t stop watching comfort food videos!
Excited to give this a try. Thank you
Definitely something to make.
I really want to try this one. Yummy.
just made this exact to your recipe... so good!!!!
Mmmm..This looks tasty.
I'm very much like Glen, a simple yet flavourful pasta dish is my idea of heaven.
I can't wait to try this one! I've made quite a few of your recipes since discovering the channel back in March. Thanks Glen!
Absolutely love beefaroni. Simple and warming comfort food. Also, the wine out of the soda glasses is oddly fitting for this dish.
Just finished making it and WOW!!! delish!!!!
I’ve made this three times and my family loves it! Thank you Glen👍🏻😊
I made this and it’s delicious!
I don't cook at all, but I might actually try this over the weekend! Thanks Glen!
If anybody is interested, the wine he used is called Sibling Rivalry Red.
that looks so delicious the past must be so flavourfull because its cooked in the sauce. great dish by the looks of it cant wait to try it out myself
You guys are so cute. Love your recipes and attitude about food.🌸
I will admit I am not a marmite fan but was pleasantly surprised at the flavours. Just glad I constantly go to a local British store here in Sacramento California.
Gone to make some.
Just made it, so good!
Love this channel. Thanks Glen!
So many good recipes on this channel I favorite a lot of them.
That looks so good.
Try Swanson Beef Broth ... I dislike most boxed or canned beef broths ... but I enjoy this one. I also keep Swanson Beef Stock as well. Love your channel!!! Thank you!!!
Made it tonight for dinner. Delicious !
Thank you for the great video! Tried it tonight and it is great!
I make something similar to this but add Worcestershire sauce instead of marmite or vegemite. Making a sofrito is also a great idea.Manchego cheese works with this. Trying that.
Just tried this recipe. I used diced tomatoes and you are right crushed would be better,but I didn't have any. Also used zucchini instead of bell peppers and I think that works okay. Great recipe 👌
That looks really good Glen
Made this tonight, so good
I don't have a food processor. Can I use a blender instead or will that be too mushy? I want to try this one tonight - looks yummy!
Simple and really nice , everyone should be able to get it done in no-time .
I just made this and it turned out *so well*. Thank you!
That looks so good. Thank you for making it look quick & easy. And for being made with average ingredients! Except the red wine.... hmmm. Gonna have to give that a try. And the nutmeg too.
I love and i will not deny it, Chef Boyardee Beefaroni. Its just a nice warm meal to eat especially on cold winter days. This is such a great recipe though that i am definitely making it for the family.
I've done this kind of recipe but I've done some modifications. I drink Riesling so that's what subbed for wine and my mirepoix is without garlic because I dump a lot of it at the end with a tagliatelle I boil separately. One, maybe two scoops of pasta water and you got a lovely soup. Keep on keeping on :)
Turns out I had the ingredients at home. A little chilly today so thought it was a good day to try it. Result? What a perfect recipe for lunch... really tasty and will likely be even better as left overs. 👍
I tried it today and it's very good. Although I eyeballed the pasta and might have put too much in it was still very delicious. I didn't have wine but put a few splashes of Vermouth instead.
I’m definitely going to try this one!
I will be making this in the next month or so. Thanks for all your work. You have SO MUCH high quality content on your channel. I love how you do a little bit of everything too. Your tastes are so similar to mine. Chris Kimball was my food hero for a long time and you have replaced him for me. Your recipes and the way you present yourself are perfectly to my taste in food videos. Thanks again!
Made it. Excellent recipe. (I don't have marmite so opted for your suggestions: tamari, worchestershire sauce, and some
Picapeppa sauce). Very very good.
Ahhhhh, I have hot Italian sausages I need to use up and this would be perfect. Thanks for the inspiration!
You and Julie throw axes??! How cool is that! Your black pepper ice cream looked amazing. (You put pepper in just about everything) You two are incredible
This is kind of like hamburger helper. This first time I had that was almost 50 years ago and I still crave it. Thankfully, I can make it from scratch. Yum. Thanks.❤
This would be absolutely delicious with meatloaf mix (my standby for anything italian and ground-beef based, it's what my nana would have used). Going to do as other commenters have suggested and try it in the Instant Pot, although part of the allure of a dish like this is the wonderful aroma it generates for the hour or two that the sauce and meat are cooking, when you drift into the kitchen to swipe at it with a hunk of bread...mmm...
I make a dish similar to this regularly. It came out of the necessity of the pandemic as well as being a busy mom of 2. I used the cheap can of Hunts pasta sauce, a dash of fish sauce instead of the marmite, and cream cheese instead of milk. Always a crowd pleaser with the kids, even the picky neighborhood kids with whom we have shared some of our meals.
Good video, quite shocked about the amount of marmite, will definitely try it
My mom makes my grandma’s beefaroni recipe it’s so friggin good
Nothing like beefaroni, goulash, etc. Whatever you call it, it's pure comfort!
This would be perfect to make in the Instant Pot. Yes, I would add mushrooms - great idea!
I made this! I didn’t have a pepper, but I threw in some bell pepper & mushroom powder I had dehydrated, left out the milk & added mild cheddar instead. Really yummy! Fam decided it was a keeper.
Oops, forgot the nutmeg 🤷🏼♀️
I just found this video. Yay!
try the 'better than bouillon' beef stock (and chicken stock, which is fantastic). it's miles better than any boxed or canned supermarket stock. and, if you could answer a question, where in the world can i buy that ladle holder? i can't for the life of me seem to find anything like it anywhere....
I think this is what you’re talking about: www.kitcheninnovationsinc.com/project/lily-spoon-rest/
Will have to try this. I'd usually cook a sauce like that for 45 minutes so interested to see how this comes out.
This made me so hungry. I don't have the ingredients to make this but I do have some leftover spaghetti sauce (with ground beef). I think I'll heat it up and have some.
I like adding in sage and some mushroom seasoning. Dried mushrooms ground mixed with some vegetarian bouillon powder.
Can you make krusty kooch as well?
Lol making this for sure this week
Would fresh mozzarella be a good substitute for the milk?
Easiest recipe ever. I think I'll try this next time I'm low on time.
Could you maybe do some recipes for instant pot?
Try More Than Gourmet’s stock products. The best I’ve found. Use their veal and chicken stocks all the time for sauces and work really well. Comes in a gelatinized form, not liquid.
If I didn't have homemade stocks I would use store bought liquid stocks then I found "Better than Bullion" oh my goodness this is good stuff if you can get it in Canada you should try it. I also am waiting patiently for your update on the KFC recipe, can't wait!
Stupid question, but would a spoon of miso also be a good umami source instead of marmite? Never tried that, but i have no marmite and like several jars of miso paste.
I think I have everything in this. Gonna make it tonight
squash in this would be good maybe replace some tomato with it and use molasses is what i would do. i have always wanted to try cooking pasta in somthing other than water but i dont want to over cook the beef but maybe thats no issue? or can u put the beef in with the pasta at the same time
Hey, Glen. Try putting spinach in this. Fresh or canned, add when you put in the pasta. Easy way to include a vegetable in the meal.
I cook this a LOT (sans marmite though). Quick fix, easy clean up, and relatively inexpensive. In addition to the spinach, I add a can of corn and a can of Rotel tomato with green peppers. If you want to go up a notch, add a dollop of sour cream when serving. Enjoy.
Doesn't adding the pasta directly to the sauce thicken it allot? Ive never dont it but i dont see why not.
nutmeg, perfect for 18th century cooking :)
First, Also.....
Beefaroni, Beefaroni, give-a-me the FORMUOLI
Michael Kinmonth 🍪
I'm so keen-o I'm beef-a-rino...
I did not imagine Twitch fandoms bleeding over into videos like this.
In the description! For once, someone gave the Formuoli.
I needed this 2 nights ago!
Made this recipe tonight! Funny enough, my fiancées name is Jules. I love nutmeg in pasta dishes, it’s especially good in Mac and cheese. I added a Parmesan rind at the start for a little extra flavor.
Very similar to what I make except I like to throw in some Mozzarella at the end instead of the milk, and my umami comes from sautéing mushrooms and a bit of soy sauce along with the meat.I even do the Nutmeg at the end too. Yum!
is there a substitute for the tomatoes, I've just been told I should avoid them, even though I love them
I think people don't like the one-pot pasta dishes because a lot of them are trying to be delicate and the starches from the pasta tend to make them gluggy. In this instance, I think you probably actually want the starches to help bind the liquids from the tomato and the remainder from the other veggies together into a sticky sauce that clings to the pasta. Perfect implementation of the one-pot method. As usual, context is key!
Question what if we don't have wine or marminte
Have you ever mentioned where you got your apron? If not where did you get it? If you've already mentioned it, where did you get it?
Would miso work?
Wow that's almost the exact recipe I usually use. I would recommend adding some freshly chopped rosemary to further elevate the dish. Another thing you could do if you like more fat in your sauce, is to add a good amount of unsalted butter, or just add more oil :)
oOo ! Yum !
So, it's basically bolognese with some changes (like bell pepper and milk) cooked fast in one-dish-pasta style?
Next to curling, this is the most Canadian thing I can think of!
Aversion to garlic?
I was just over on your side of the ditch (Niagara Falls, ON) for the first time in *19 years* this week :P
Nutmeg- Glen, you and Jon Townsend would get along very well.
Gotta say, it resembles bolognese (sort of)
Nonetheless I made it today, and its awesome. I'll definitely make it more in the future
Miso works well!
My mom used to open a box of Hamburger Helper to make something like this. This looks better.
Mom made a similar dish. She called it goulash.
Same. ;p "Beefaroni" was (is) a canned version from Chef Boyardee ;p
My mom calls it Schlup.
The difference being goulash would use diced beef and also paprika though would it not?
@@chatteyj If you were making proper Hungarian goulash, yeah you would used diced beef instead and you would add paprika aswell, I think there's another key difference but I've been up for 40hrs+ and I can't think of it right now lol
This made me think of "Christmas In Connecticut" when Uncle Felix teaches Nora how to make goulash and adds paprika. :D ruclips.net/video/CWi_XgN-Mys/видео.html
Glen, I doubt you'll see this or reply, but when you talk about ground beef, what percentages for a recipe like this? I used to use 80/20 for my pasta recipes but they are coming out too fatty I think.
Ground beef isn't sold by % fat here - it's either 'lean', medium, or regular. I usually use medium... whatever that means?
Ah! Ye olde hand-crank Swing-a-way can opener! Works every time!
What happened to the Friday pizza episodes? I looked forward to them because it reminded me that it was almost time to go home for the weekend - a magical time when I spend two days crying in the dark because I'm so, so alone.
(kidding.)
Wasn’t getting the views so he stopped for now.
I usually make this when I have leftover spaghetti sauce. I cook the pasta mix it with the sauce, put it in a dish I would use for macaroni and cheese, grate cheese on top and put it in the oven, as if I was making baked ziti. Sometimes I even use extra sharp cheddar. It's different, but it's a dreary, cold, Thursday, comfort food kind of dish.