We chefs devote our time and basically our lives to our job and the food we make only to end up under-appreciated and some even under paid haha. The efforts you put into your videos are second to none, definitely worth my time . Nice to see cooking can be educative and informative this was so wholesome to watch
This is so true and not talked about enough,I'm in my mid 50's now. Been working as a chef for 27 years now and I can say we don't get paid enough, still can't set up a restaurant of my own, it's crazy the work we put into it but I guess we do it cause we love it don't we ?
@@ChefDiegoDelgadoPerezWith every trade there are only a few masters the rest are students. Not "trashing" just trying to make a point, if I have a dish executed perfectly I will hunt down the chef so I can thank he/she face to face for that delightful meal. I'm happy they're happy.... Win win Be kind , we all need love and respect.
@@ChefDavidSazzWell this is why most chefs have multiple income streams, my salary doesn't bother me much as a chef, that's because I picked a habit in online trading and exploring the stock market, unfortunately most people don't have such information and I don't really blame them,but lack of information can be a big hurdle. Currently I can average $8500 weekly through trading which is way more than my monthly salary as a chef and I don't even have to do much work. Doesn't matter if the economy is good, or my salary is delayed , great wealth managers will always make returns
This guy is absolutely the best. Every time I see one of his recipes I get it. The building of flavor is excellent. Plus his way of prepping the vegetables with the knife is exactly like mine. Really, really great.
True that, every single one I've made is a mouth in heaven kinda thing. Plus I just love how far Steve have developed his passion for cooking here - adding to a real, down-to-earth approach like here warts and all about cutting an onion. Nothing but love and respect for this guy!
I made this tonight after seeing this video last night and it was unbelievable! What happens when the onions break down is like culinary magic. My daughter immediately announced that it’s her favorite pasta dish ever. Thank you for the inspiration and the videos. Damn that was a good meal!!
It is one of mine too, but try beef burgundy ragu with pasta, with parmeciano and a drizzle of lemon juice and parsley, that's my favorite italian/french fusion !
took me back in time when my mom used to wake up early and took all sunday morning to slow cook the genovese. Left an amazing smell in the house for the whole day. There are really few places outside of Naples where you can get a great genovese, it deserves to be more popular.
Just made this. Wow! This is a beautiful meal. It says love and comfort like no other pasta sauce. If you’re an inexperienced cook, it’s not hard. Just follow the instructions exactly, be patient. It took me 6 hours total prep and cook time. The last hour of simmering the sauce transforms into a silky smooth amazing sauce. Make this, you will be happier. If you make it for guests, they will feel very special.
This is honestly one of the best constructed cooking videos I’ve seen. Aside from the delicious result, he was explaining each step of the way providing valuable knowledge and technique. Thank you for this I can’t wait to try it out myself!
The reason a Genovese doesn't have tomatoes is because it was created before tomatoes was present in the Italian diet. The Onions is the emulsion medium with the carrot and celery. Add a little guanciale or salted pork, slow cook and the sauce will meld together ❤️
guanciale? salyed pork? please, let him go as he goes and delete "it was created before tomatoes was present in the Italian diet" because it seems you do not have any idea of what you're writing: tomatoes came into worldwide diet 400 years ago in small parts of the planet and become popular 200 years later!!! Nobody used it before even maya just due to the fact that the original tomato was too little. Italians created a wide numbers of variety of tomato and we (i'm it) started to eat genovese as a poor dish less than 200 years ago...
@@lastorianostra8173 You do relize that by 400 years ago that would mean that this dish quite likely did in fact come into being before tomatoes became a thing in italy right? This dish is estimated to come from around the 16th or 17th centuary
@lastorianostra8173 this dish predates tomatoes introduction to Italy. And the north used salted pork jowls or guancale all over the place, it's not as crazy as your comment makes it seem
@@Billyjoe_Patriot yes 8-10 hrs, it’s not like you have to be in the kitchen doing anything, just set it on low and go about your daily business of watching the Kardashians. 🤡
Bravo complimenti sei il primo straniero che vedo cucinare italiano fatto come si deve,tecnicamente nulla da dire ingredienti e procedure tutte giuste👍
I started wearing my shades to cut onions. Some clear goggles would be better though. Just the crappy clear hard plastic ones that don't seal at all are fine. Anything to block the fumes/juice from your eyes
just cut onions next to a strong fan that blows away all the sulfuric acid before it can reach your eyes, problem solved. maybe point it towards your neighbour too if u dont like them, sadly it wont reach far :D
i admire your work on explaining these recipes sir! Youre the only youtube chef who's recipes ive followed and actually succeeded in making it. great job!
Watch online recipes daily and cook from them frequently. Your recipe selection, meticulously detailed instructions, and well edited video are second to none.
This ragu is _incredible_ . I first learned about and made it about three years ago, and it makes zero sense to me that it isn't more famous outside Italy.
I’m definitely going to make this! However, in many ways it’s French onion soup that’s reduced to a ragu. I’m sure both Italians and my French ancestors would disown me for saying it, but that’s kinda what it is.
The reason is porbably you cant cheat shortcut the time of the cooking, it really needs those 2-3 hours of searing for the dish to happen. Bolognese you can cheat and end after 30 minutes for a less flavorful result.
@hadronoftheseus8829 My wife has an alcohol allergy even when it’s cooked out of most foods, so for years whenever we’ve made French onion soup we’ve often made a pot roast the day before and then used the au jus and shred some of the leftover roast into the finished product. Nowhere near traditional, and I’m sure the French would have a stroke watching me do it.
It just seems like so much work that it's hard for someone who has never tasted it to understand if it's worth it or not, looks great , but damn 5-6 hours of prep/cooking for a fairly simple looking pasta dish is a hard sale tbh.
Steve, you are pretty darn good at making me hungry! I can tell you absolutely enjoy that pasta dish. The crust you develop on that beef is perfect, that is what gives that sauce the depth of flavor that holds up to the cheeses. Great recipe! Thanks for what you do!
Just made this. Used 3 onions instead of 4 and beef for stew instead of short ribs, and it turned out so well. My wife was skeptical because it was so many onions over a 4-hour process, but she is a believer now.
I’m having a pasta party at my house in a few weeks and I’m so excited everyone is making their own pasta dish and bringing it and we’re all gonna eat it and rate it not knowing who made what dish and whoever has the highest graded pasta at the end will win the pot of money everyone will throw in on lol I’m making your pepper pasta dish which is hands down my wife and I favorite Pasta ever hopefully everyone else likes it as much as we do lol
I ate Genovese pasta in a famous Naples restaurant last June, and it was amazing. I smelled of onions for a couple of days, but it was worth it. during the same meal I also wolfed down what was probably the best bufala mozzarella of my life
Not enough people know that, added properly to a ragu like this, carrot gives you that lingering flavor in the mouth in much the same way fennel does. Great recipe, the sauce was a little thin for me, but that's easily remedied with just more cheese. Awesome, awesome stuff man.
It's late here in London, but when you stumble across somebody that is sooo good at their craft, it's simply impossible to imagine not watching until the end. Thank you for an entertaining and informative masterclass. I live on a farm, and I'm tempted to get up, go kill a cow, and start right now!
Thank you for this- my great grandmother, who was Neapolitan, made the traditional Genovese sauce [no tomatoes] which she served with perciatelli pasta. It was so delicious- memories from 60 years ago!
This has been my Sunday sauce for a number of years, but I just pulse the food processor for the onions and I find that I can get the smoothest base that way. I also use a little tomato... not much though. I aim for authenticity. Great vid.
Two no-more-tears tips for cutting onions that you may or may not already know of, I'm merely throwing this out here because they've changed my cooking life forever. The most well-known tip is to avoid cutting the root at all costs. While I do halve the onions, I will place them face down until I really have no choice, after which I will hold my breath for just the moment required to dispose of the root before carrying on. That said, this tip really only works if you are processing, say, less than 3 onions. Any more than that and they'll still get you. The more interesting tip is minty chewing gum. The menthol overpowers the onion and as far as I know you can cut as many onions as you want as long as you keep chewing new fresh gum before the minty flavour of the last one wears off. I've tried this with other minty sweets with varying success, chewing gum seems the best thus far but something even stronger like Hacks might be even better.
I have another tip: Cold onions are less teary than warmer ones, so I put them in the fridge when I know I use them at this day (just don't store them indefinitely)
This is one of my favorite sauces. I use a bit more meat because I need the protein, but I also use like 6 pounds of onions. It takes me over eight hours to make everything disintegrate into one thick sauce
You're about the best cooking communicator on YT. Recipies are clearly and fully explained and I always feel like I know exactly what to do before I start chopping. Keep up the good work.
Love that you talk about different regions. Can you tell us about your family history and what sparked your love of cooking? And talk about New York. Can I’m coming to New York in April can you list your most beloved restaurants?
Oh boy, imagine taking the genovese together with some grated mozzarella to a steel griddle, press a sliced baguette on top and make a grilled cheese genovese Sandwich out of it 🤤 Garnish with some tomato, basil and flakey salt and that‘s money!
I recently went to italy for a trip and no one in my family knew what Braciole was and I brought up your video because your video made me realize what I was eating. I was wondering why I was eating meatballs and then realized the rolled meat with it and then everyone wanted it and I have been making your recipes since
My mother made this but omitted the carrots and celery. She also didn't put any sauce or paste. Just a lot of onions, salt pepper, the beef, maybe some wine. Trying to remember, but it was so delicious. The onions really cooked down a lot. I'm thinking it was genovese. She used linguine most of the time.
So, I learned about this dish from you the first time that you posted it. I love it, make it every fall, share it. Here's my contribution: I have a friend with no joke celiac (like I cook for her and her partner in *their* kitchen to avoid cross contamination) who grew up in Jersey like me. She, naturally, misses Italian food. As luck would have it, when I saw your first video on this and made it, her partner was around and went full goo-goo-ga-ga hearts in your eyes about good it was. The no pasta Italian situation, plus the partner loving this, plus this being so close to a french dip (which is a very different format) lead me to realize: You can make most meat based pasta dishes gluten free. Simply tweak the meat situation so it comes out as one large piece, reduce the sauce, and serve with a side of polenta. Boom, your pasta is now a braise. In the case of converting this dish to GF, I use ribs and they cook for a shorter time than yours. PS: When I make Genovese straight up for pasta (Mezze Rig) I cut my chuck against the grain to 1/4" while it's raw, brown all those surfaces, remove, cook the onions down, and then put it all together in the dutch in the oven. I think this gives good results, including meat-in-tube geometry with a different texture than ground beef, and honestly isn't much work.
I like the way you customize the recipe while staying authentic. Those are the kind of modifications an italian cook could do, like adding the tomato paste and blending the pecorino with Parmigiano Reggiano. When americans modify our recipes they usually do crazy things that make all of us cringe but you cook better than my nonna, so you can do whatever you want :D
13:51 The so-called "Scarpetta", as we call it in Italy, which with the bread you collect what remains on the plate, it is practically obligatory here !
I followed this recipe to a T today and it absolutely PHENOMENAL. I can’t believe I’ve never even heard of it before and shocked it’s not more popular with how good it is. An easy inductee into the Sunday rotation.
Can I ask how much beef you used? Recipe says 1.5 - 2lbs with 4lbs of onions. But based on what I’m seeing in Steve’s video, it looks like a lot more than 1.5lbs.
@@DrJ612L'importante è che le il peso delle cipolle sia almeno il doppio di quello della carne. Anche il triplo. A Napoli questo è un piatto della domenica, alternandolo con il "ragù napoletano". Buonissimo, crea dipendenza ❤
I really like how you emphasised how dangerous mandolines are. I've sliced my finger with one before and had to go to the hospital too! Definitely not fun. Anyone using one should definitely operate with an abundance of caution like you say.
Thanks, Kristussy. TWICE I ripped off little bits of my fingers with a mandoline, and they took weeks to heal. I have cooked for years and I was sure I could handle the mandoline, and kept thinking that even after the first catastrophe. I have gloves (and fear) now so all is good. To all: Mandolines, microslicers, can injure you faster than you can imagine. Get gloves and use the gripper whenever possible.
I love that we have the same stove. Mine is 6 burners. You have taught me how to cook well on my new stove. We use several of the same utensils. Thank you!
Omg that looks delicious. My grandfather was from Genoa. He made his sauce similar to this. I use to make it all the time but it’s been about 30 years. The long cook time got to me. Working, kids, etc. but I can just taste it.
you make a large pan once in a while on a lazy sunday afternoon, and then use a bit and freeze the rest in portions, the sauce will still be good and then you can use it more often and only cook the pasta quickly.. (you freeze the sauce without the cheese and fresh basil)
@@Blackadder75I use to make sauce like this years ago. It took four to eight hours. Yes and I use to freeze it. I just don’t make it anymore. That’s all I was saying.
Loved, loved loved this video. I learned so many tips and tricks from skimming starch off of the pasta water, the glorious guild the lily of a little butter to safety with a microplane...don't be like my dad in the hospital for Thanksgiving. But my favorite is how you make us laugh with mistakes included. Even though it is 80 degrees in Ireland today...I now want to make this sauce for Sunday supper.
Not only does this look like an amazing sauce that I’m definitely going to make sometime soon but I think this is possibly your funniest video so far! Buonissimo!
This looks amazing and I will definitely make it when cooler Fall weather begins to set in. btw, if your onions are refrigerated to a cold temperature before slicing, your work will be tear-free
Hey I love your style of cooking and with how much details you teach stuff, lots of small tricks and technics disseminated all along. Really enjoy your style and behavior, lots of enthusiasm! And no ads, great shots too🎉 thanks for spreading the love
2:40 “So don’t be a ding-dong, like my dad!” 😂 The comedy mixes so well with the food! Awesome! 3:00 “Lil’ bit of carrot” 😂🤣Brings out the didgeridoo sized-carrot 😂
I made it last week. It was absolutely amazing. Today I am making a double portion. Great great recipe and a loooooooot others to go! I love your channel and your way of describing the cooking steps. Great! Please don't stop!
I need one second… is that the greatest 4 words of the whole clip?!! Dude is intense about sharing this recipe. Therefore we know it’s going to be an epic meal!!
Excellent recipe that I cant wait to try. I suggest using a small fan on the bench top to blow the fumes away from you if your prepping large quantities of onions, works a treat.
I tried making this about five years ago but couldn't find anything more than vague descriptions. I still gave it a try and ended up with a greasy disgusting mess that ended up out on the curb. I'm going to have to give this a try again now that I have more of a recipe than just a chuck roast and a bag of onions to go by. I look forward to getting it right this time, thanks for the time and effort to make and share this recipe.
This is a certified banger. I made this a few times, some variations include adding sun-dried tomatoes and/or anchovies for a little extra umami. Hard to go wrong with this!
I've been home all week with Covid and bingeing your videos! I'm so hungry, I can't wait to make this recipe when I can taste food again! Thanks for sharing!
Made this yesterday with not the best ingredients, but I didn't add the cheese in the sauce and added only later when making the plated. It was okay. But today I did add the cheese to the sauce and it was AMAZING! Defo will make this again with good beef.
Crazy man! I'm drooling! My grandma is/was from Italy, GREAT cook, but never had this! Wish she was still around, but probably at 120 years old, kuchen projects probably not going to happen! Good show.
My mandolin came with a holder that guarantees that you're fingers won't come anywhere near the blade. It cuts an onion wright down to the root. Only for eg carrots and celery I use without the holder. It's from Börner an makes everything from thick and thin slices, from pommes frites to julienne. Highly recommendable.
Mine too, it works great. I never cut myself and like you said it cuts right down to the end of the vegetable. No waste. Mines a Star frit ...if I'm not mistaken.
As a Neapolitan, this is pretty accurate! And good choice to add few tomatoes it does fit good in there. When I was a kid there were no precut ziti unfortunately or we would have used that. Only one note from me, don't be afraid of adding some pork in there and plenty more of basil!!! Very nicely cooked you got me thinking I'll do this for the kids during the weekend.
We chefs devote our time and basically our lives to our job and the food we make only to end up under-appreciated and some even under paid haha. The efforts you put into your videos are second to none, definitely worth my time . Nice to see cooking can be educative and informative this was so wholesome to watch
This is so true and not talked about enough,I'm in my mid 50's now. Been working as a chef for 27 years now and I can say we don't get paid enough, still can't set up a restaurant of my own, it's crazy the work we put into it but I guess we do it cause we love it don't we ?
@@ChefDiegoDelgadoPerezWith every trade there are only a few masters the rest are students. Not "trashing" just trying to make a point, if I have a dish executed perfectly I will hunt down the chef so I can thank he/she face to face for that delightful meal. I'm happy they're happy.... Win win Be kind , we all need love and respect.
@@JoseHierro273Hahaha, yes we keep doing it cause we love our job, it's our lifestyle now
@@ChefDavidSazzWell this is why most chefs have multiple income streams, my salary doesn't bother me much as a chef, that's because I picked a habit in online trading and exploring the stock market, unfortunately most people don't have such information and I don't really blame them,but lack of information can be a big hurdle. Currently I can average $8500 weekly through trading which is way more than my monthly salary as a chef and I don't even have to do much work. Doesn't matter if the economy is good, or my salary is delayed , great wealth managers will always make returns
@@RichardBenderfieldThat can't be true, $8500 weekly is a lot , that my four months salary my friend, if not more.
This guy is absolutely the best. Every time I see one of his recipes I get it. The building of flavor is excellent. Plus his way of prepping the vegetables with the knife is exactly like mine. Really, really great.
Same. The majority of recipes we make at home are all Steve’s recipes.
Word!
True that, every single one I've made is a mouth in heaven kinda thing. Plus I just love how far Steve have developed his passion for cooking here - adding to a real, down-to-earth approach like here warts and all about cutting an onion. Nothing but love and respect for this guy!
Congratulations
Fuggeddaboudit
"And a small carrot..." - holds up largest carrot in the western hemisphere
😂😂
The Peter North of carrots
It's got to compete with those four pounds of Onions!
Haha! I thought the same thing!
As soon as he said that, I came looking for this comment😂😂
I made this tonight after seeing this video last night and it was unbelievable! What happens when the onions break down is like culinary magic. My daughter immediately announced that it’s her favorite pasta dish ever. Thank you for the inspiration and the videos. Damn that was a good meal!!
You had four to 6 hours to prep and cook this one dish? I'd like to swap lifestyles...
@@jimbob-robob it’s all about managing and prioritizing your time. 🤷♂️
Its maybe 40 minutes of work. The stove does the rest. Mix here or there @jimbob-robob
It is one of mine too, but try beef burgundy ragu with pasta, with parmeciano and a drizzle of lemon juice and parsley, that's my favorite italian/french fusion !
Remember when he plated stuff on the cutting board? Man we’ve come a long way ❤
Honestly I'd rather go back to that than seeing him stuffing his face in these thumbnails.
Didn't even notice he stopped doing that. Cutting board gang
@@kmorri9right? He looks like a mother bird regurgitating food
hes looking more like niko avocado than the cutting board king. this channel used to be graceful.
@@kmorri9Its some of the absolute worst thumbnails I’ve ever seen
took me back in time when my mom used to wake up early and took all sunday morning to slow cook the genovese. Left an amazing smell in the house for the whole day. There are really few places outside of Naples where you can get a great genovese, it deserves to be more popular.
Best channel with true italian recipes. From an Italian.
Just made this. Wow! This is a beautiful meal. It says love and comfort like no other pasta sauce. If you’re an inexperienced cook, it’s not hard. Just follow the instructions exactly, be patient. It took me 6 hours total prep and cook time. The last hour of simmering the sauce transforms into a silky smooth amazing sauce. Make this, you will be happier. If you make it for guests, they will feel very special.
This is honestly one of the best constructed cooking videos I’ve seen. Aside from the delicious result, he was explaining each step of the way providing valuable knowledge and technique. Thank you for this I can’t wait to try it out myself!
The reason a Genovese doesn't have tomatoes is because it was created before tomatoes was present in the Italian diet. The Onions is the emulsion medium with the carrot and celery. Add a little guanciale or salted pork, slow cook and the sauce will meld together ❤️
You’re so correct!
🥰🥰🥰
guanciale? salyed pork? please, let him go as he goes and delete "it was created before tomatoes was present in the Italian diet" because it seems you do not have any idea of what you're writing: tomatoes came into worldwide diet 400 years ago in small parts of the planet and become popular 200 years later!!! Nobody used it before even maya just due to the fact that the original tomato was too little. Italians created a wide numbers of variety of tomato and we (i'm it) started to eat genovese as a poor dish less than 200 years ago...
@@lastorianostra8173 You do relize that by 400 years ago that would mean that this dish quite likely did in fact come into being before tomatoes became a thing in italy right? This dish is estimated to come from around the 16th or 17th centuary
@lastorianostra8173 this dish predates tomatoes introduction to Italy. And the north used salted pork jowls or guancale all over the place, it's not as crazy as your comment makes it seem
I cook mine for 8-10 hrs, the onions liquify. If you like French Onion soup you will love the flavor of this sauce.
I love onion soup, but 8/10 hours... ?
@@Billyjoe_Patriot yes 8-10 hrs, it’s not like you have to be in the kitchen doing anything, just set it on low and go about your daily business of watching the Kardashians. 🤡
Bravo complimenti sei il primo straniero che vedo cucinare italiano fatto come si deve,tecnicamente nulla da dire ingredienti e procedure tutte giuste👍
Ma che ricetta hai visto?
Man, this seems like one of the best sauces ever made. Can't wait to make this thanks brother!!!
Also make a big batch and freeze the rest you're not eating at once. This is THE ragù! I had it in Naples once - fell in love instantly
I love the real you went with the onion tears. No one really show that in their cooking shows, but it is something that happens to all of us.
I started wearing my shades to cut onions. Some clear goggles would be better though. Just the crappy clear hard plastic ones that don't seal at all are fine. Anything to block the fumes/juice from your eyes
If I wear my contact lenses I can cut the strongest of onions, in my glasses I’m screwed.
I almost feel weird now if I don't cry cutting onions... It feels as if my eyes are getting cleansed XD
just cut onions next to a strong fan that blows away all the sulfuric acid before it can reach your eyes, problem solved. maybe point it towards your neighbour too if u dont like them, sadly it wont reach far :D
Just don't breathe through your nose when cutting them, simple.
i admire your work on explaining these recipes sir! Youre the only youtube chef who's recipes ive followed and actually succeeded in making it. great job!
What a banger. The amount of flavor that can be created by onions alone is insane
Watch online recipes daily and cook from them frequently. Your recipe selection, meticulously detailed instructions, and well edited video are second to none.
This ragu is _incredible_ . I first learned about and made it about three years ago, and it makes zero sense to me that it isn't more famous outside Italy.
I’m definitely going to make this! However, in many ways it’s French onion soup that’s reduced to a ragu. I’m sure both Italians and my French ancestors would disown me for saying it, but that’s kinda what it is.
@@soonerfrac4611 Well, let me put it this way: I no longer make French onion soup.
The reason is porbably you cant cheat shortcut the time of the cooking, it really needs those 2-3 hours of searing for the dish to happen. Bolognese you can cheat and end after 30 minutes for a less flavorful result.
@hadronoftheseus8829
My wife has an alcohol allergy even when it’s cooked out of most foods, so for years whenever we’ve made French onion soup we’ve often made a pot roast the day before and then used the au jus and shred some of the leftover roast into the finished product. Nowhere near traditional, and I’m sure the French would have a stroke watching me do it.
It just seems like so much work that it's hard for someone who has never tasted it to understand if it's worth it or not, looks great , but damn 5-6 hours of prep/cooking for a fairly simple looking pasta dish is a hard sale tbh.
That dad thing really got him emotional
Steve, you are pretty darn good at making me hungry! I can tell you absolutely enjoy that pasta dish. The crust you develop on that beef is perfect, that is what gives that sauce the depth of flavor that holds up to the cheeses. Great recipe! Thanks for what you do!
Just made this. Used 3 onions instead of 4 and beef for stew instead of short ribs, and it turned out so well. My wife was skeptical because it was so many onions over a 4-hour process, but she is a believer now.
I’m having a pasta party at my house in a few weeks and I’m so excited everyone is making their own pasta dish and bringing it and we’re all gonna eat it and rate it not knowing who made what dish and whoever has the highest graded pasta at the end will win the pot of money everyone will throw in on lol I’m making your pepper pasta dish which is hands down my wife and I favorite Pasta ever hopefully everyone else likes it as much as we do lol
Lucky duck 😂
You said, “ohhhh I’m already crying.” ❤
I ate Genovese pasta in a famous Naples restaurant last June, and it was amazing. I smelled of onions for a couple of days, but it was worth it. during the same meal I also wolfed down what was probably the best bufala mozzarella of my life
Was it tandem? I had literally this exact same experience myself in June 😆 Amazing food
@@bostvik tandem in Napoli is great
Not enough people know that, added properly to a ragu like this, carrot gives you that lingering flavor in the mouth in much the same way fennel does. Great recipe, the sauce was a little thin for me, but that's easily remedied with just more cheese. Awesome, awesome stuff man.
It's late here in London, but when you stumble across somebody that is sooo good at their craft, it's simply impossible to imagine not watching until the end. Thank you for an entertaining and informative masterclass. I live on a farm, and I'm tempted to get up, go kill a cow, and start right now!
I made this recipe as directed - AWESOME!!!! It’s a keeper and officially on my “Go To” list. And as all of his videos, beautifully produced!!
For the cherry tomatos, use to soup container lides and put the tomatos in between, then horizontally slice. Saves you SO much time
Thank you for this- my great grandmother, who was Neapolitan, made the traditional Genovese sauce [no tomatoes] which she served with perciatelli pasta. It was so delicious- memories from 60 years ago!
This has been my Sunday sauce for a number of years, but I just pulse the food processor for the onions and I find that I can get the smoothest base that way. I also use a little tomato... not much though. I aim for authenticity.
Great vid.
Blowing your nose after cutting onions is so real
Two no-more-tears tips for cutting onions that you may or may not already know of, I'm merely throwing this out here because they've changed my cooking life forever.
The most well-known tip is to avoid cutting the root at all costs. While I do halve the onions, I will place them face down until I really have no choice, after which I will hold my breath for just the moment required to dispose of the root before carrying on. That said, this tip really only works if you are processing, say, less than 3 onions. Any more than that and they'll still get you.
The more interesting tip is minty chewing gum. The menthol overpowers the onion and as far as I know you can cut as many onions as you want as long as you keep chewing new fresh gum before the minty flavour of the last one wears off. I've tried this with other minty sweets with varying success, chewing gum seems the best thus far but something even stronger like Hacks might be even better.
I have another tip: Cold onions are less teary than warmer ones, so I put them in the fridge when I know I use them at this day (just don't store them indefinitely)
Steve, everything you cook is perfection! So many details and the quality is all in the details!
This is one of my favorite sauces. I use a bit more meat because I need the protein, but I also use like 6 pounds of onions. It takes me over eight hours to make everything disintegrate into one thick sauce
Your explanations are so helpful. Did not know patting the meat as dry as possible helps to get better sear/color. So good to know.
Sounded to me like “ughhh I’m already crying” hahaha. So relatable😂.
😂😂
Lol, that's what I heard as well.
Sound to me like, 'ohh mom, I'm crying'
Swimming goggles 😉 Thank me later.
Props for being adamant about safety with the mandolin, recipe looks great too.
You're about the best cooking communicator on YT. Recipies are clearly and fully explained and I always feel like I know exactly what to do before I start chopping. Keep up the good work.
Love that you talk about different regions. Can you tell us about your family history and what sparked your love of cooking? And talk about New York. Can I’m coming to New York in April can you list your most beloved restaurants?
Oh boy, imagine taking the genovese together with some grated mozzarella to a steel griddle, press a sliced baguette on top and make a grilled cheese genovese Sandwich out of it 🤤
Garnish with some tomato, basil and flakey salt and that‘s money!
I’ve made this a few times and I like how this version looks. Make this, everyone. You will not regret it.
I recently went to italy for a trip and no one in my family knew what Braciole was and I brought up your video because your video made me realize what I was eating. I was wondering why I was eating meatballs and then realized the rolled meat with it and then everyone wanted it and I have been making your recipes since
My mother made this but omitted the carrots and celery. She also didn't put any sauce or paste. Just a lot of onions, salt pepper, the beef, maybe some wine. Trying to remember, but it was so delicious. The onions really cooked down a lot. I'm thinking it was genovese. She used linguine most of the time.
So, I learned about this dish from you the first time that you posted it. I love it, make it every fall, share it. Here's my contribution: I have a friend with no joke celiac (like I cook for her and her partner in *their* kitchen to avoid cross contamination) who grew up in Jersey like me. She, naturally, misses Italian food. As luck would have it, when I saw your first video on this and made it, her partner was around and went full goo-goo-ga-ga hearts in your eyes about good it was. The no pasta Italian situation, plus the partner loving this, plus this being so close to a french dip (which is a very different format) lead me to realize: You can make most meat based pasta dishes gluten free. Simply tweak the meat situation so it comes out as one large piece, reduce the sauce, and serve with a side of polenta. Boom, your pasta is now a braise. In the case of converting this dish to GF, I use ribs and they cook for a shorter time than yours. PS: When I make Genovese straight up for pasta (Mezze Rig) I cut my chuck against the grain to 1/4" while it's raw, brown all those surfaces, remove, cook the onions down, and then put it all together in the dutch in the oven. I think this gives good results, including meat-in-tube geometry with a different texture than ground beef, and honestly isn't much work.
Great advice!
My wife is from Napoli and we have Genovese regularly, it's fantastic.
I like the way you customize the recipe while staying authentic. Those are the kind of modifications an italian cook could do, like adding the tomato paste and blending the pecorino with Parmigiano Reggiano. When americans modify our recipes they usually do crazy things that make all of us cringe but you cook better than my nonna, so you can do whatever you want :D
0:55 you said " ohhh, im already cryinn'" . Thanks for another amazing video
13:51 The so-called "Scarpetta", as we call it in Italy, which with the bread you collect what remains on the plate, it is practically obligatory here !
The little shoe 😁
@@cmroosen Yes, literally translated. 😉👍
I followed this recipe to a T today and it absolutely PHENOMENAL. I can’t believe I’ve never even heard of it before and shocked it’s not more popular with how good it is. An easy inductee into the Sunday rotation.
Can I ask how much beef you used? Recipe says 1.5 - 2lbs with 4lbs of onions. But based on what I’m seeing in Steve’s video, it looks like a lot more than 1.5lbs.
@@DrJ612L'importante è che le il peso delle cipolle sia almeno il doppio di quello della carne. Anche il triplo. A Napoli questo è un piatto della domenica, alternandolo con il "ragù napoletano". Buonissimo, crea dipendenza ❤
@@DrJ612 I used about 1.5 lbs and it came out great
I really like how you emphasised how dangerous mandolines are. I've sliced my finger with one before and had to go to the hospital too! Definitely not fun. Anyone using one should definitely operate with an abundance of caution like you say.
Thanks, Kristussy. TWICE I ripped off little bits of my fingers with a mandoline, and they took weeks to heal. I have cooked for years and I was sure I could handle the mandoline, and kept thinking that even after the first catastrophe.
I have gloves (and fear) now so all is good.
To all: Mandolines, microslicers, can injure you faster than you can imagine. Get gloves and use the gripper whenever possible.
I love that we have the same stove. Mine is 6 burners. You have taught me how to cook well on my new stove.
We use several of the same utensils. Thank you!
Omg that looks delicious. My grandfather was from Genoa. He made his sauce similar to this. I use to make it all the time but it’s been about 30 years. The long cook time got to me. Working, kids, etc. but I can just taste it.
you make a large pan once in a while on a lazy sunday afternoon, and then use a bit and freeze the rest in portions, the sauce will still be good and then you can use it more often and only cook the pasta quickly.. (you freeze the sauce without the cheese and fresh basil)
@@Blackadder75I use to make sauce like this years ago. It took four to eight hours. Yes and I use to freeze it. I just don’t make it anymore. That’s all I was saying.
The workglove for the mandolin is genius....
“Awwww I’m already cryin”
My dad always made it for when I was younger, one of my fav dishes
Loved, loved loved this video. I learned so many tips and tricks from skimming starch off of the pasta water, the glorious guild the lily of a little butter to safety with a microplane...don't be like my dad in the hospital for Thanksgiving. But my favorite is how you make us laugh with mistakes included. Even though it is 80 degrees in Ireland today...I now want to make this sauce for Sunday supper.
Not only does this look like an amazing sauce that I’m definitely going to make sometime soon but I think this is possibly your funniest video so far! Buonissimo!
This looks amazing and I will definitely make it when cooler Fall weather begins to set in. btw, if your onions are refrigerated to a cold temperature before slicing, your work will be tear-free
In my experience it will be mostly tear free 😂,fabulous recipe !!
if you just make a small draft over the cutting board, no tears will occur.
Hey I love your style of cooking and with how much details you teach stuff, lots of small tricks and technics disseminated all along. Really enjoy your style and behavior, lots of enthusiasm! And no ads, great shots too🎉 thanks for spreading the love
2:40 “So don’t be a ding-dong, like my dad!” 😂 The comedy mixes so well with the food! Awesome!
3:00 “Lil’ bit of carrot” 😂🤣Brings out the didgeridoo sized-carrot 😂
I made it last week. It was absolutely amazing. Today I am making a double portion. Great great recipe and a loooooooot others to go! I love your channel and your way of describing the cooking steps. Great! Please don't stop!
A good trick for cutting a bunch of cherry tomatoes at once is to put them between two deli container lids and slice through the gap.
Ah yes, I saw that on Natasha's kitchen.
I need one second… is that the greatest 4 words of the whole clip?!! Dude is intense about sharing this recipe. Therefore we know it’s going to be an epic meal!!
$400 for a dutch oven is wild AF
It’s something you’ll own for your entire life. Buy nice or buy thrice.
$400 for a cast iron set of three items
May as well go with a Le Creuset so in 40-60 years you (or your inheritors) can get a new replacement for free from them
Cooked it today for myself as a christmas gift. Love it.
Excellent recipe that I cant wait to try. I suggest using a small fan on the bench top to blow the fumes away from you if your prepping large quantities of onions, works a treat.
Just made it, ate it, now it's one of my faves pasta ever! thanks for sharing it!
I tried making this about five years ago but couldn't find anything more than vague descriptions. I still gave it a try and ended up with a greasy disgusting mess that ended up out on the curb. I'm going to have to give this a try again now that I have more of a recipe than just a chuck roast and a bag of onions to go by. I look forward to getting it right this time, thanks for the time and effort to make and share this recipe.
Dude hits the spot with the prepping and explanations and the outcome is just fantastic. 100% going to cook this soon. Thank you.
Incredible! This is the kind of recipe that wins over family, friends, enemies, entire nations....the planet!!!
Thank you. Our favorite restaurant, made this and it was just delicious. That restaurant is now closed so you have done me a great service
Love all your step by step instructions in your recipes .
Thank you !!! WOW, this is a happy entertainment party dish for good friends in the winter !!!
Wow. This looks really good. I really want to try this. Thanks for posting something so interesting.
That looks absolutely insane good
I swear I could smell this at the end of the video. Absolutely luxurious recipe, chef! Thanks for sharing these amazing dishes and techniques with us.
I'm SO glad I found your channel. In just this first video I learned new prep methods and flavor secrets. Many thanks!
I'm 1 hour into this cook and the smell is amazing!
I can't even imaging how good your kitchen smelled. Steve, I look forward to each and every video that you create! Another great recipe.
My mother used allspice in the recipe. Gave it a unique flavor. Wonderful! Also , shell macaroni. My favorite growing up.
This is a certified banger. I made this a few times, some variations include adding sun-dried tomatoes and/or anchovies for a little extra umami. Hard to go wrong with this!
Once again, another excellent recipe, looking forward to adding this one. The best cooking channel.
You say “oooah I’m already cryin’” at 0:56!
This is honestly one of my favorite channels
This was great I made this for the whole family & they loved it we haven’t had something like this since we came to the USA from Italy
Made this last week and shared with two friends! Amazing! We all loved it ❤
0:56 sounds like you said: "oh god I'm already crying".
I love your cooking. It's very approchable for home cooks while still being things that are unique and new for me.
Enjoyed your ditty on this recipe. Genuine. What i like is at home, everyone should have fresh. Far better than bought in with all its preservatives
A joy to watch - and to taste. Great recipe and great presentation. So much love and knowledge. Wonderful.
“The smell is out of control!”😂. I agree. Mine is in the 3rd hour! Amazing recipe.
I've been home all week with Covid and bingeing your videos! I'm so hungry, I can't wait to make this recipe when I can taste food again! Thanks for sharing!
Making this today, eating it tonight. Cant think of a better way to kick off the fall season.
Made this yesterday with not the best ingredients, but I didn't add the cheese in the sauce and added only later when making the plated. It was okay. But today I did add the cheese to the sauce and it was AMAZING! Defo will make this again with good beef.
Man your videos never cease to make me hungry 😂
Crazy man! I'm drooling! My grandma is/was from Italy, GREAT cook, but never had this! Wish she was still around, but probably at 120 years old, kuchen projects probably not going to happen! Good show.
My mandolin came with a holder that guarantees that you're fingers won't come anywhere near the blade. It cuts an onion wright down to the root.
Only for eg carrots and celery I use without the holder.
It's from Börner an makes everything from thick and thin slices, from pommes frites to julienne.
Highly recommendable.
Mine too, it works great. I never cut myself and like you said it cuts right down to the end of the vegetable. No waste. Mines a Star frit ...if I'm not mistaken.
As a Neapolitan, this is pretty accurate! And good choice to add few tomatoes it does fit good in there. When I was a kid there were no precut ziti unfortunately or we would have used that. Only one note from me, don't be afraid of adding some pork in there and plenty more of basil!!! Very nicely cooked you got me thinking I'll do this for the kids during the weekend.
Just made this tonight and it was unbelievable! Thanks for putting this one out there!!!!