Alison Roman's Quick and Easy Ragù | NYT Cooking
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- Опубликовано: 11 сен 2024
- Alison Roman is back with a quick and easy lamb ragù. It's a simple sauce made mostly with pantry staples. It's delicious and unapologetically lamb-forward. If you prefer, you could use pork, beef or a mix of all three. Get the recipe: nyti.ms/2lSuB7d
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Alison, I made this tonight and I want you to know that I could truly understand what you meant by the anchovies giving it a rich and deep cooked-all-day-flavor and I teared up. My husband and I and our 2 year old loved this! And thank you for teaching me to layer the salt and pepper as you go when cooking. I don’t think a lot of us home cooks know that and it’s probably something professional chefs take for granted. You’ve forever changed my cooking. Thank you so much. Love from Seattle.
KingGeedorah if you love and respect food, it’ll overwhelm you with emotion at some point.
This is the sweetest thing!
I was one of those "I can't stand anchovies" people. I used to call them "hairy fish" and why would any rational human being want to eat those disgusting things. Then I discovered proper anchovies and now I want to know where has my life gone?
Just made it for the tenth time! This time the 2 year old is 4 and now we have a 2 year old who enjoyed it too!
Layering the salt and pepper! Yes! Every time I use salt and pepper while cooking I think about Alison Roman
I have no idea why but I'm suddenly in love with 1) Lamb Ragu
2) Anchovies
3) Alison Roman
You might be gay
Charlie i seriously thought i was the only one.
I love the way she cooks. She's so real. people say things like it stresses them that she have rings on and using her hands bla bla bla.... So what. Most of us do that at home. OK some do some don't. Who cares. Just live your life and do what you like. 😒
idontlikebadjokes
I think people forget that she’s cooking at home. She isn’t in a restaurant serving the public. She cooks like we cook.
agree!
Cooking with jewelry on your hands is unsanitary. And she’s an “influencer”. She’s offering herself as a professional, an expert, regardless of where she films. When people see her and Guy Fieri and Ree Drummond cook with their jewelry on, they think it’s OK. And it isn’t.
@@dorothyyoung8231 Society is now on the brink of collapse thanks to Ree Drummond, Guy Fieri, and Alison Roman cooking with their rings on. People have started wearing rings while they cook because they saw Guy Fieri do it, so it must be a good idea. Influencers are responsible for the welfare of all humans and must always set a perfect example, it's the law. They are our greatest teachers and we emulate them in all ways. Cooking with dirty hands at home for yourself is the leading cause of death in other people.
Dorothy Young there is actually scientific literature on this and the ‘unsanitary’ part of cooking with rings on was not statistically relevant. Adam Ragusea has a great video on it.
That stove is so cute! I want to adopt it, put a pink collar on it, walk it to the park, etc.
Just did this recipe tonight. My wife and I both commented after the first bite "This is a keeper". She had a hard week so this was her treat tonight. She loved it. Thanks from Vancouver, BC.
Love her style of cooking. It just comes naturally to her. I want more of Alison!!
Her not cutting that garlic stem off is revolutionary.
HILLARY PLOCHECK wait till you hear about trimmed and peeled garlic.....
No kidding dude I scrolled to comment this exact thing. Thank u Alison for freeing me of that stupid rule
in Thailand, Thai garlic we peel and not peel or both.
Game changer
I use a cheese grater for garlic. it's so much easier than cutting it. It creates shreds instead of disgusting chunks. Garlic is not onion.
Here from North Carolina, and I just need everybody to know that we do not condone squeezing our toothpaste from the middle. I am truly mortified.
Jess Lawrence same!
b a n i s h h i m
Animals!
😆
Lmao
Not only do I love this recipe, but she just cracks me up minute after minute haha she seems like a fun person
I made this today. Lamb, anchovies and a little bit of red pepper. Lots of anchovies actually more than you put in. And it does not taste of anchovies at all, it just tastes good. This is a great recipe! I also added rosemary and thyme. And a 1/4 cups of white wine with the water.
I made the lamb ragu and the cauliflower pasta tonight for a dinner party. Pasta duo, everyone went wild over it. I am only making Alison Roman’s recipes til further notice. Easy classic, and super delicious.
My wife does not like anchovies. She loves my sauces so unknowingly she loves anchovies.
Bill Zars I went through the same thing with my grandma, I totally freaked out when I saw my grandma with them, that’s when I found out she always used them, and there sauces were legit
Omg, I love it!!
go crazy bill
I made Kenji J Lopez Alt’s “all American pot roast” that called for Anchovies, Fish sauce, and vegemeite/marmite. All of which my lady hates… but she loves them in everything, their all just natural MSG laden Umami Bombs
Same here with the children and grandchildren. 🐟
I use leftover pot roast to make Ragu with the jus from the roast. I like to use 1 can of whole tomatoes and 1 can of crushed tomatoes, and as it cooks I use a potato masher to break down the tomatoes which also shreds the beef by giving the masher a twist, ( a very simple wrist action) when I mash down. I like to serve it with penne or rigatoni. No need for anchovies in my very meaty pot roast ragu. The rest of my version is the same as yours. Love ya Alison.
Alison! NYT Cooking! We need more content!!! It's the only thing keeping me sane these days. TY!
Love her style, her vibe. She feels so relatable
Love Alison's personality and her sense of humor and the fact that she's probably cooking in her own apartment. Please list the brands of products you are using , i.e. anchovy!
Elena Shargorodsky Hi...it is her home kitchen and while it would have been nice if she’d said it here, if you watch the video out now of her giving a tour of her home kitchen, she does give some brand names of her favorites like anchovies and chickpeas.
Delphi Michaels thank you! I found this video after my comment.
Elena Shargorodsky Oh, good! 🙂
I'm a simple woman: I see Alison Roman at a stove, I click.
Good move.
Life lessons
You sure are that.
Click on....or off??
Alison you're HILARIOUS and a great cook ! love your recipes and videos.
I made this. It was amazing!! First time I've ever used anchovy is anything.
Made this today and everyone in the fam went crazy 😍 because they loved it so much. I added 1 more clove of garlic and a bit more onion (still only used one but I think it was large instead of medium). I also added oregano to the onions and garlic when seasoning with salt and pepper. an amazing recipe. Thanks Alison!
Roast leg of lamb studded with garlic ,anchovies and rosemary, is fantastic.
how she talks is very busy phillips
I think she's from California, which tracks.
100% agree. Was coming her to comment that Busy Phillips has a long lost sister in Alison Roman. Love them both!
@Mike Grayson Busy Phillips is from Arizona.
I am never wasting an entire Sunday making a 6+ hour bolognese ever again after trying this recipe. Soooo good!
why have I never thought of "putting my spoon in there"???? It's brilliant.
Omg I thought I was the worst at cooking until I made this. Im shocked I actually made something good. And this recipe was amazing. Thankyou thankyou thankyou 😩😩💕💕💕💕
AAAAHHH! take off the rings!
I'm #triggered too. 😄
hannah pinover rings do nothing
Second time making this. Key is in browning those onions and brown bits.
I always put Anchovies in nearly all of my Tomato based Sauces... However, l don’t tell anyone! 🤫 Thank you Alison that Ragù looks incredible!
Her rings and those tomatoes stress me out no end
Javiera Scarratt Same here, remove the rings, it's gross.
hahaha it gives me life
Yes! I can't watch lol
If it bothers you that much, don’t watch......really simple, actually.
Me too! I never cook with rings...so unsanitary! But I do love to watch her recipes
When I found out there's not only lamb but anchovies in this dish, I thought I had gone to heaven! This has to be my next meal! Thanks so much!
I had four Italian roommates after I moved to Europe, and the first thing they always did before cooking pasta was look at the cooking time on the package. It's almost always spot on.
Paparadelle is the best pasta to use with lamb ragu. Yum. 🍝
💯
She’s so much fun to watch and learn from. Addicted to this channel
Made this with ground turkey instead of lamb, and while the turkey came out a bit bland and not as tender as i might have wanted, the sauce itself tasted great, like it had been cooking for hours. Excellent base recipe. Will try it next time with lamb, as per the original recipe. 😍
She's like if Busy Phillips and JVN had a daughter
Who is JVN? Can't stand Busy Philips.
OMG hit the nail on the head! Annoying and endearing!
@@fordhouse8b I can't stand Busy. Her voice is obnoxious and she is a horrible person for her abortion rants. She talks about her abortion as having saved her career. She has no shame
@@microbios8586 I just find her voice and general mannerisms grating but it isn’t like I have some other specific personal antipathy towards her. As for her abortion, I couldn’t really care less. It is just a matter of discarding some medical waste, nothing more. Nothing to be ashamed of in the slightest. If it helped her career, good for her.
Discarding medical waste?? Oh my. Somebody failed high school biology.
"Laughs nervously". Seriously, it's easy to get the toothpaste from the far end to the front. Super tasty looking recipe. Tossing the pasta in the sauce is clever for a recipe like this.
How is it after watching this video I’m convinced she makes a great margarita??
I add a little fish sauce to mine and it comes out great (also a little brown sugar...I know that's cheating but it's soo good). Could you do a clam linguine sometime if you have a recipe (with canned clams)? Thanks for the videos !!!!
Made it for the first time tonight - absolutely unbelievably delicious.
Alison has a great personality and taste.
I feel an especial affinity towards her because I also never bother cutting off the damned root end of garlic. Why waste good garlic? Who’s gonna taste a damned root?
lauchingtae232 • I’m very laid back when it comes to chopping anything. Finely chop onions? -I guess large chunks will do for me.
I love the realistic kitchen. Mine is soo small and its nice to see that you can make amazing recepties without a big designer kitchen. :D
This camera guy from ‘Tasty’ gets around
NYTimes poached him. pun intended.
i've made this so many times and it's perfect, but you don't need the can of water. just use a little pasta water at the end and stir it vigorously to get it to stick to the pasta.
Yes, Alison Roman all day!
She makes it look so easy and delicious!
I feel like a lot of her recipes are “gateway” recipes lol. GATEWAY QUEEN 👑
Chef Alison is the real deal! More like this video please.
That ragu is looking so delicious and have me wanting to start making some right now. I have to get some of the ingredients and make some myself and see if mine look as nice as your's.
I love lamb but am low key kind of nervous to cook it, this is def something I'm going to try asap! I've just watched every video I could find on here of Alison, keep them comin!
I didn’t even recognize her with the dark hair! She has such good presentation skills! Well done 👏🏼
It's great to see a cooking channel that deals with the reality of cooking in a real home kitchen 😂
The mental imagery of the guy not knowing how to use a tube of toothpaste is WAY more triggering than homegirl squeezing her tomatoes with rings on. Am I alone?
I do add some carrots, celery, and red pepper. However, I take all my veggies, onions, garlic, etc... and put through the blender. You should not be able to see the veggies in a ragu, just the meat. Also add a 1/2 bottle of red wine with the tomatoes and other ingredients. I use a combo of ground turkey and pork. Let it cook down (a wonderful recipe to make on a snowy winter day as it should take about 4 hrs to make). So worth the wait.
a very pleasing person; love your recipes, alison, and you are a real treat!
My new fave! More of Alison!
For a more environmentally-friendly vegan version you can easily swap the anchovies for miso paste and the ground meat for TVP! Add extra olive oil to compensate for losing the fatty meat. Swapping miso for anchovies will work in all of her recipes btw, I've noticed she likes to use them and you'll still get that depth of umami flavour :)
Then again, if we were seeking environmentally friendly vegan versions, we would not be watching this.
@@donkemp8151 Lol, and yet here I am! So much of watching cooking videos is about the personality and entertainment factor... Most of us never make a huge majority of the recipes anyway haha
Saw this video this morning, made fresh pasta and this for dinner, fantastic.
I‘m cooking this right now for valentines day 🥰
Alison, you are amazing. You remind me of a female version of Chef John! I would sell a kidney to see you guys do a show together. After all, it's just you cookin'! You are, after all, the Cat Ballou of the Lamb Ragu!
You should do this exact recipe - but add a small bunch of fresh oregano when sautéing the onions and garlic with the anchovies.
I had no idea about this before I moved to Italy - but Italians don't condone (and even frown upon) the use of onion AND garlic in a recipe. It's an either/or for them. In ragù, onion, celeri, and carrot. In a tomato sauce, you can go for just garlic.
Slowly convincing me to give anchovies a chance, one video at a time 🐟
Can we please fix the lens, the spot in the bottom left corner is bugging me :( :( :(
William Syvongsa I noticed in other videos too!!
I'm with her all the way when it comes to anchovies. I used to hate them, until I had the right ones....Now I'm loving them.
Am gonna try this recepy.From looking at it.It looks delicious 😋
That looks amazing.
Short Tubey Noodle was my nickname in high school
The color is beautiful!
Love her! Most of us cook like this rings and all ! She’s real! Looks delicious 👍
brand of anchovies?
$20 for a can of anchovies? Nahhhh 😂😂
Srsly?
Why can’t it be where I’m in your kitchen and we are cooking together meanwhile you teach some new things + wine 🍷😂 her kitchen is super cute.
Lamb and anchovy is absolutely a thing.
I think Alison Roman might be my spirit animal.
I usually eat half a box a pasta to my head, so... otherwise, I love this.
If you're lamb-curious, this is a gateway dish LOL
If I use venison instead of lamb, should I use ground pork (to add fat) or rendered beef tallow?
Absolutely fantastic
It's my first time seeing her and I gotta say... me likey
This was ridiculously delicious. I have the pickiest family on the planet. I had to negotiate for onions. NO ANCHOVY. (Sad.) NO LAMB. GROUND TURKEY ONLY. (They're all assholes.) But... it was fantastic and we all licked our plates. This will be a new staple in our house. BTW, Alison, your videos make me so darn happy. If I'm feeling sad, I watch the tour of your kitchen. It's magical! XOXO Chris
The trick with people who dont like onions is to put them in food processor first. My mother in law does this bc the kids hate onions. They have no idea that onions are in the recipe.
Also my husband does not eat fish but you better believe he NEVER guesses that there is anchovy in the pasta sauce.
I see the appeal of Alison Roman...she comes across as very approachable, she's not overly styled (or styled at all) to the point of crossing over from cook to quasi-celebrity, and there really isn't very much to her recipes; it's the way stressed, busy people cook everyday. A few sanitary tweaks (rings + tomatoes = NO) would be appreciated but for those dipping their toes into cooking she's a good guide.
The rings + tomatoes is not in the slightest unsanitary for a dish that will cook for a substantial amount of time. Any possible bacterial or viral contamination will be eliminated by the cooking, with the food essentially being pasteurized. Now if the tomatoes were meant to be eaten raw, that would be a whole different ball of wax.
Life hack : use half of the tomato/shallots/anchovy paste from Alison’s shallots pasta recipe as a base for this Raggu recipe. Same ingredients excepts for the shallots instead of the onion...( tastes better too imo)
I was waiting for the chili flakes with a quiver of anticipation
I'm from NC too but I can totally squeeze the tomato paste hehee Asheville yessss
Ok...I’m going to try anchovies. Thxs ❤️
Love all your recipes. I'm definitely going to make the lamb ragu but put it with polenta. I do hope you share your fabulous food with your crew and not just torture them by being the only one to eat it?
Give me a desert island, Alison Roman and an endless supply of high-quality Italian anchovies.
Carrots aren’t for sweetness they are for bringing down the acidity from the tomatoes
It's funny how Americans don't really eat lamb. In the UK we love it, especially a leg or shoulder of roasted lamb for a Sunday lunch! You are missing out!
Her face is the MVP of the video
"Pink and meaty, and not smell fishy"
I love how she always says the word “gateway” within 2 minutes of every video lol
You make me smile.
Ok she's breaking some hygene rules, i.e, wearing her rings and squeezing the tomatoes, but she's cooking in her kitchen, her own food, it's not a restaurant cooking!
Hud .Hud excellent way to brighten up your rings
This is how food is meant to be prepared. If it offends you, order takeaway and take the risk! :)
Real question: what do you do with the rest of the anchovies (when they come from a tin)? How to store?
LUNA BEEHIVE put them on buttered toast or in a salad
My Caesar salad dressing I make uses them!
That camera man has a great meal to eat and enjoy every time she cooks 🍷😂🍷
Kim Brouillard so true. Definite perk of the job. Still trying to shred those pounds that were so fun to put on.
Bill Zars she should have a day that she makes your favorite dish
You wanna talk about a divisive meat? Anchovies
I love lamb ragu. I really like it with pappardelle
Tomato paste and anchovy is an Umami bomb
She reminds me of Sarah Paulson
Just use the whole box! Who’s going to use 6oz later!?
FYI It would be 4 oz leftover from a 1# box.