Check out the recipe: www.allrecipes.com/Recipe/246866/Rigatoni-alla-Genovese/

@paulwagner688

4 жыл бұрын

What's your take on anchovy paste instead of, or in addition to, tomato paste?

@geoffedwards-tb4kp

4 жыл бұрын

Thanks , nice new meat sauce , what you think a few marrow bones in the sauce?

@jakobrenftle7621

4 жыл бұрын

Thank you for this awesome recipe. It is the perfect comfort food for staying at home. Slightly modified it with some roasted and peeled bell peppers to balance the acidity of the white wine a little more. Its always a pleasure to watch your videos and then cook it. Keep on producing, especially when so many people sit at home and dont know what to do, or worse dont know what to cook. Maybee a video about a tasty way to prepare toilet paper.

@Caifan90211

4 жыл бұрын

I believe this sauce is also called tuco. Awesome.

@jessstuart7495

3 жыл бұрын

I am definitely canning some pint jars of Genovase sauce for some quick and easy pasta dinners.

Dear Slow Cooker Nation: The long simmering part would work in a slow cooker, but they stink for the searing and sauteing parts, so I never bother. Not a fan of slow cookers in general.

@melodypathkiller4801

8 жыл бұрын

+Food Wishes you're CUTE

@wyldcard00

8 жыл бұрын

+Food Wishes nEVER use red onion for genovese. The more acidic the onion is the better. Otherwise good job. I like the tomato paste twist :)

@chairshoe81

8 жыл бұрын

+grtolli1 who are you

@wyldcard00

8 жыл бұрын

somebody from naples. where this dish comes from.

@antonc81

8 жыл бұрын

+Food Wishes I wonder if one could cheat and use a pressure cooker for a shorter length of time.

I always assume that chef John just keeps a fridge full of parmesan wheels and a cabinet full of 10 gallon buckets of cayenne in his kitchen

@faithsrvtrip8768

2 жыл бұрын

A few bushels baskets of onions too! Especially for this recipe!

@gleipnirrr

2 жыл бұрын

I mean, who doesn't?

@seattlefloyd

Жыл бұрын

Well of course. Where else would he keep them? 😉

This is still one of my all time favorite chef john recipes. Im literally cutting onions for it right now.

I've been cooking this dish, and recommending it to everyone, for months now. It's great. For everyone on the fence about this dish, it is really simple, taste amazing, and when you cook it for others, everyone is blown away at how delicious it is. Please try it, if you can!

I was like "hell yeah, gonna make that for dinner tonight" until those 8 - 10 hours hit me lol.

@antisocialite483

8 жыл бұрын

+Buzebell same. That disappointment tho.

@ScarecrOmega

8 жыл бұрын

+Buzebell If you start making it today, it'll be ready for tomorrow.

@baccikoi

8 жыл бұрын

The Scarecrow Perfect for anyone who doesn't have to work, huh?

7 жыл бұрын

Moron

@baccikoi

7 жыл бұрын

Seán O'Nilbud excuse me?

I am cooking Genovese as I watch this. A few months ago, I was in Napoli for a week and honestly, this is all I kept going and trying in every damn restaurant. The taste of meat melting into those slowly caramelized onions - I swear this is the best pasta I ate in all of Italy and it's most underrated! ❤

My wife HATES onions, however we just made this recipe and she absolutely loved it. Thanks for the recipe Chef John, keep being fantastic at what you do.

Alright, it's 8:30 AM on my day off, time to go to the store and start my dinner. Lol

used to make this as a poor student. cheap cut of meat plus tons of cheap onions equals less than $1 per plate.

@diopap1529

8 жыл бұрын

+guguigugu And twice that in electricity bills

@guguigugu

8 жыл бұрын

yeah, no. making one large batch is actually more economical energy-wise than doing many small ones.

@alwaysnever6004

8 жыл бұрын

Doesn't sound that bad, poor or not, not many people would cook and eat fancy steak everyday.

@rob3mad1

7 жыл бұрын

guguigugu when do you put in the beef broth

@lorenzoditommaso4920

6 жыл бұрын

Once you prepare the sauce you can save it for many other times: you don't need to use it at once.

"Vinnie, don't put too many onions in the sauce" "I didn't put too much onions, Paul"

@maxm6560

5 жыл бұрын

"3 onions, I put 3 small onions" "3 Onions?"

@SiliconBong

4 жыл бұрын

he always put too many onions in the sauce

@onedoorfilms

4 жыл бұрын

- Henry says don't let the sauce stick - I'm stirring it!

@bigfootsburneraccount9160

4 жыл бұрын

Just tree small onions that's all I did

@iluomobravo

4 жыл бұрын

Bwahahahahahhhahahahahahahhahahaha

Chef, I watched this early yesterday morning and immediately ran out and bought what I needed. I followed your directions to a T and it was fantastic!!! I put garlic in most everything, so I fought myself not to. Lol It was amazing; the family loved it too. The beef did brown up nice. Thanks!

@karlstine3258

5 жыл бұрын

Robin Voak I saw it last night at work and am cooking it now. Can’t wait.

@beatrizsandoval4395

5 жыл бұрын

I can’t wait to make it.

@jeannedarc7726

5 жыл бұрын

Thats awesome! May I know what cut of beef you have used here? Will make it this week too :)

@Bluebelle51

4 жыл бұрын

@@jeannedarc7726 for beef, chuck is the best, but any fatty cut of beef would do it

I made this today and it was probably one of the best pasta sauces I made myself so far. Thank you.

Here I am standing in the kitchen at 10AM cooking this..! Thank you chef John!

This was the most amazing sauce I ever made...We love Chef John!

Dear Chef John, I am always inspired by two things about you videos: the technique and the word play. I can play Goldberg variations on your technique, because of the masterfulness of your pedagogy. You are a true Sensei of the kitchen and I bow to your greatness. You have made me a better cook at home, Thank you! When it comes to word play, alas, I cannot help myself. And I know that, so I am unrepentant. I do it to amuse you and your followers--and to keep in practice. As my mother once said, I am "always trying." Parse that.

Oh man, I made this the other night except I used braised lamb shanks instead of beef. It was amazing.

@iluminameluna

4 жыл бұрын

I think this process would be good for just about ANYmeat, really. Even just a slab of bacon or pancetta. 🐖❓

@stephaniejordan9066

3 жыл бұрын

👍

I'm making this recipe at the moment and I can tell you it smells exactly like a bourguignon beef, which is divine when served on pasta

Made this for my wife for Mother's Day and it was absolutely fantastic! Thanks for this great recipe. Keep up the great videos!!!

I made this last weekend and gave some to a friend whose mother is recovering from surgery. It was a huge hit with everyone and Chef John you have another subscriber or two!

I am trying this today. Figure with the "stay home orders" seems like a good time to give this a go.

@shammy8703

4 жыл бұрын

k

@iandhr1

3 жыл бұрын

@@casandra0 it was pretty good. I'll go it again when it gets a bit cooler. It's not really a dish for the middle of summer.

So I made this on Saturday and still have some left. I’ve shared it with my parents, sister and brother in law and they loved it as did I! Completely delicious

@dct581

Жыл бұрын

I think leftovers would make an outstanding sandwich. Most likely better than a properly made meatloaf sandwich.

Chef John, thank you for preparing a dish from my hometown and for being very precise when it comes to the use of tomato paste. Since I moved abroad I haven't cooked genovese yet. This is the sign that I should start chopping and make mamma proud

I was raised on this dish. Brings back wonderful memories in Naples. Thank you for sharing.

I made this for Christmas dinner 2015 using a slightly different recipe, almost everything the same except there was some finely diced salami in with the pancetta at the first browning. It made the house smell like heaven, didn't require much looking after especially because I put it in the crock pot for the long slow simmer, and tasted delicious.

@iluminameluna

4 жыл бұрын

This post answers one of my questions. Thanks!! I have only a 25lb tank of liquid gas and I think it'd go just to make this dish! 🍲

@MiguelGonzalez-dz2gp

2 жыл бұрын

Smart move Crockpots are the best aid on long cook dishes. I have done brisket and came out incredible.

Hey you made my request! Wow! Thank you so much; the recipe is very helpful! I just wish my cable company was this responsive to my requests.

I've made this several times over the years and it's my favorite sauce. I don't add the tomato paste and it doesn't need it. Perfect dish.

And as Always, you make the BEST dishes, Chef John. Keep em' coming, because pleasing my wife takes finesse' and variety! Thank You!

Omg it's 4am and I'm watching this in bed! Now I'm hungry LOL

This is a great recipe, thanks for making this video. I didn't end up using tomato paste because it's my first time making it, and I figure I'll experiment over time. A local Italian restaurant serves their Genovese sauce once in a while, which is how I heard about this dish. They finish the sauce with a little bit of cream when cooking with the pasta at the end. While it makes the recipe a tad richer, I feel it enhances the dish overall.

One of my many favorite pasta dish's!

Best Foodwishes video in ages. Good to see

Haha! My ex was an "I don't like onions Lunatic!" So glad we're no longer together because I LOVE onions and this recipe looks amazing!!

@holybathook

7 жыл бұрын

Jai Thomas, Don't like onions? ... I think we are done here.

@LordKnt

7 жыл бұрын

Fuck onions though

@MCalla-jw8vh

4 жыл бұрын

@@LordKnt fuck you

@madmoiselle007

4 жыл бұрын

Lord K. Mm nope 👎

@lt1caprice57l

3 жыл бұрын

I love onion flavor and this admittedly is probably the only way I'd ever be able to tolerate onions that aren't pureed... because after cooking for 10 hours I'd imagine there's not much left of their extremely offensive texture.

I need this in my life... Cooking for 12 hours straight? Challenge accepted!!

@kristianbasile7141

5 жыл бұрын

You can make in 6...

@marcuscicero9587

5 жыл бұрын

12 hours ain't nuthin, beef stock cooks for 48 hours

Oh my goooooooood. It looks amazing! I made something similar by complete accident that I've been cooking ever since. I had some leftover shredded short ribs to which I added leftover caramelized onions, tomato paste, chicken stock, and parmesan. One of the best things I've ever cooked. Really psyched to try this.

This has to be one of my fave Food Wishes video. It has everything: Italian pasta and meet sauce that look crazy delicious and take all day long to cook + chef John in top humorous form 👍🏻

I have made different versions of this many times. It is one of my favorite sauces. I never added the tomato paste, but I have tried a little heavy cream at the end. It was delicious. I have normally cooked this with a roast, not with chunks of meat.

my food wish is to have an amazing dinner cooked by chef John!!! 😁🙌

Made this for the first time last night. I used beef short ribs (what I had) but followed the rest of the recipe. I have to say this is probably one of the world's best Ragus. Thanks for sharing!

Yes I will try this and will love it !

Not sure when but I’m going to make this....the ingredients demand that I try but the nostalgia of my childhood when my parents & Grandparents would start Sunday dinner on Saturday because somethings just take time..(plus we would be at church on Sunday morning lol)....food that takes time seems to have more love in it!! 💜 Can’t wait to try it!

@Sugarsheila.

6 жыл бұрын

MzSCT It DOES have more love in it!

I feel so hungry and it is only 9am and already had breakfast!! But well... there is always time for a second breakfast! I could eat pasta all day! yum

Simply a Masterpiece, love it!

Love your recipes. Such easy to follow.

"And I said simple, not fast." I love you, Chef John hahahaha

omg! I cannot wait to make this! tomato sauce kills me and I love pasta! I love onions too so this recipe is a win win for me!

Love your videos for their wit, humor and knowledge!! Thank you

Just made this tonight. And it is everything. Chef John says. Amazing!!

"A lot of you are thinking, this has cooked for an hour, it's probably close to being done.....well not exactly" LMAO

looks delicious Chef Jon!

I made this a couple of days ago and it was spectacular. My mum had some as leftovers and added a splash of Worcestershire sauce - she said it makes it even better. I'll definitely be making this again.

I don't know if I've commented on this on this video before, but I always spice the onions in one go the night before (I'm really slow at chopping), and then cover them in a bowl in the fridge overnight. That way the next day I can just start cooking in the morning and baby it through the rest of the afternoon 😎 Love this recipe Chef John! It's been a happy addition to my life since you first posted this video, Thanks so much!!

Chef, I love this dish. I will use some beef cheek I have in the freezer. Thank you so much. My Neapolitan hubby will love it :)

It finishes well in a 275° oven in five hours nicely too

of all your videos this really stands out as an amazing looking thing I never heard of anywhere. It looks fantastic!

Tried it and it was great ! This recipe is now part of my repertoire. Thanks for sharing

im 16 years old and i don't normally cook but i still watch every video of food wishes when I'm hungry

@markzanetti6228

5 жыл бұрын

good for you

Made this yesterday, had to set an alarm on my day off! Anyway is was AMAZING! Everyone loved it :)

@yigitkulahl1562

3 жыл бұрын

Hey. I know you have made it long ago but do you remember how much you made? Was it for 8 people like John said or was ot less?

Simmered for three days now, probably ready to eat tomorrow. Can’t wait!

Beautiful. My friends mom used to make this on Sundays. I'm Latino but loved her home style Italian meals.

Absolutely the best gravy--ever! So flavourful. Mind, as I do with almost everything, I added garlic to the meat. John, your videos are like therapy! So calming; and, exceedingly enjoyable. Thank you!

@iluminameluna

4 жыл бұрын

I was actually quite shocked when I didn't see or hear garlic in this recipe. In my aunts' kitchens there was ALWAYS a lot of garlic. Fresh, powdered, garlic salt, etc. I don't think a vampire would've come close to either house. Aaah, so miss their cooking. 💔 🍛🍝🍲

@FirstLast-pk2of

4 жыл бұрын

@@iluminameluna Italians don't use a lot of garlic when cooking, that's much more of an italian-american thing

@AGTsakumis

4 жыл бұрын

@BJJ Fiend I found a creamy Asiago. Delish!!!

@AGTsakumis

4 жыл бұрын

@@FirstLast-pk2of Not true. Pugliese, Calabrese and Sicilian all use garlic generously.

@AGTsakumis

4 жыл бұрын

@BJJ Fiend You bet. Trust me, it's phenomenal.

this is beautiful

My dad's side of the family are immigrants from southern Italy and I've grown up as a kid loving this. My dad would make this for me on my birthday because I preferred it to going out at a restaurant.

This is a great channel, even I smuck like me can do semi-wonders in the kitchen due to these videos. I like how Chef John also tells me when to do what. For example, when to lower and increase heat. Also, he gives me time frames through out the whole dish.

I have never felt sadder with my oatmeal and applesauce breakfast

@robinohara226

4 жыл бұрын

hey oatmeal and applesauce slaps

@desertdaisymarie6951

3 жыл бұрын

I had ramen 🤦‍♀️

@williampotter2098

3 жыл бұрын

@@robinohara226 Put this together today. Put it in the crockpot overnight. Voila! Rigatoni alla Genovese for breakfast !!

Made it but tweaked it some at the end.. I added garlic, oregano, parsley and more tomato paste.. mmm

This is beyond brilliant and will be added to our holiday menu planning

made this yesterday. ALL yesterday. was totally worth it, thanks Chef John.

Me: How many onions? Chef John: yes

well done!!!! i am neapolitan and love to cook genovese... it is the best sauce for pasta in the world!!!

@Sox148

8 жыл бұрын

***** hai ragione fratello! :-)

@Sox148

8 жыл бұрын

+Waga Noogi minkia col salame napetano... deve essere buona ma ci vuole il fegato di un T-Rex! ahahaha

@Sox148

8 жыл бұрын

+Waga Noogi minkia col salame napetano... deve essere buona ma ci vuole il fegato di un T-Rex! ahahaha

@Sox148

8 жыл бұрын

+Waga Noogi la provero' e ti faccio sapere :-)

This looks INCREDIBLE!!!

My mother was from Naples and she made this quite often. It is absolutely delicious!

my mothers side of the family 100% Calabrese. Every Sunday some sort of pasta diner. starting with beef neck bones olive oil and garlic. usually chucked up beef, or chicken, or pork- gotta have at least two different meats. In goes the. home grown, canned in mason jars tomatoes and paste. this would cook 8 hrs!! If they were putting in meat balls, they would be added about 2 hrs before serving, and always put in raw, cooking in the sauce. cooking the sauce all day gave them plenty of time to break out the pasta machine, and create home made fettuccini, or cavatelli usually, always adding potato to the cavatelli. no BS, every Sunday!! No one had bypass surgery either! amazing!!

@marcs3982

7 жыл бұрын

that would be chunked up! lol

@Sugarsheila.

6 жыл бұрын

ha ha Because it was made with lotsa love.

For a moment I thought there'd be no cayenne. I was almost panicked.

@newforce5699

3 жыл бұрын

@Tamas Borbely Cayenne is not a spice that italians use. So no need for the commentator to panic.

Don't complain about the cook time!! This is a beautiful meal to start on a Sunday morning! Has your home smelling awesome all day long!!

WOW!!!! Can't wait to try that sauce!!

Mama Mia Chef! Delizioso! That really looks good!

"We want to cook this until the beef and onions become one"... Chef John is that what you'd call: Bunions?

@serseriherif9530

4 жыл бұрын

5/10 for effort haha

@UnitSe7en

4 жыл бұрын

When you need some love like you've never needed love before.

@alixhice

4 жыл бұрын

Bunions 😆😆😆😆

@Mach1Greeble

3 жыл бұрын

Also a missed opportunity for Tonions

@stephaniejordan9066

3 жыл бұрын

🌽👈😐👉🧀

“That’s you cookin’.” Priceless!! Great recipe. Thank you, chef.

I made this yesterday, one word... GREAT

Oh yes my mother used to make this, the house smelled delicious

@SuburbAllied

8 жыл бұрын

+Ryan Alpha Wolf I can't imagine if it was the other way around...

@RyanWolf92

8 жыл бұрын

SuburbAllied no the house smelled delicious the sauce is deliciouis

Woohoo, I was only the 250th viewer! I don't think I've ever caught a Food Wishes video this early on! Supposedly it was only uploaded six minutes ago.

Made this yesterday. Gonna eat it today!

This looks amazing.

an amazing use for this meat sauce is to use it in Shepard s Pie....omg so good.

@M63Tod

3 жыл бұрын

What a great idea!!

Man, I feel sorry for people that don't like onions ^_^ I heard an interesting little fact the other day about onions; apparently they're the only ingredient thats used in every cuisine in the world.

@MegOfBroccoli

5 жыл бұрын

I think salt would also be on that list. Chef John uses way too much.

@generalzod8589

4 жыл бұрын

Well thank you Burt Wolfe!😋

@crusershiny

4 жыл бұрын

@@MegOfBroccoli you're free to eat bland food 😀

@lt1caprice57l

3 жыл бұрын

I don't like onions.* * - I LOVE the flavor, but find the texture to be extremely offensive in pasta dishes. Pasta is soft, so everything on it should be, as well. You have to cook onions for HOURS to make them soft enough for pasta dishes - so here, no problem!

@carlosborow

3 жыл бұрын

I'm the guy that don't like onions. I love worldwide food, but onion IS the ingredient all cuisines share, and it's so friggin' tough on a man...

wow this is by far the best cooking video ever thank u

Food is my life

@pitita585

8 жыл бұрын

+Jalenrulz Mine too!

when I saw the onions I was all "yeah okay, got me... nice april fools recipe" then by the end I was salivating

I loved this recipe.

My husband and I embarked on this Genovese journey with you using your recipe, kind of. We did all the searing and sautéing in a cast iron pan, but then transferred to the crock pot for the long haul. We HAD to because I don't have a pot big enough, and it was more convenient for the duration. In hindsight, I will say, I will HAVE to get a bigger pot before we do this again because the crock pot took foreeeeveerrr... After 10 hours on high, the meat and onions had not yet become one. It took about 15 hours total of crock pot time on high. I did stir and broke up the pieces of meat to help along every few hours or so when I would check on it. Was it worth it?? YES, it turned out absolutely wonderful. My husband is a fireman and he took the majority of the sauce to the station and the guys loved it for dinner with pasta. We still have some leftover which we will enjoy when he gets off shift. I know that on the stove top, it will come together better, and 8-10 hours will seem like nothing compared to 15!! We love watching your videos, we love your recipes!! I know you hear this a lot but we feel like we would totally be friends with you and your wife if we all knew each other. Keep the videos coming, we always look forward to them!

The pic alone has my taste buds going !!! Hahaha !!!! 😁✌🇮🇪

@stephaniejordan9066

3 жыл бұрын

😐

mm rigatoni on point

@christolmh

8 жыл бұрын

+HellthyJunkFood® haha love you guys!

@paxtonb7202

8 жыл бұрын

You guys are my second favorite cooking Love your videos and I hope you guys get to a million like Chef Jon here

Amazing, I must try this. Thank you so much. Love your simplicity and thoughtfulness in helping us eat more deliciously. God Bless.

Wow that looks amazing.

Chef John, with all due worship, could you make tabouleh? It's one of my favorites and it seems like (maybe I'm wrong) you haven't made a video on it. You'd make my year if you did ^.^

@iluminameluna

4 жыл бұрын

I haven't had tabouleh since I was knee high to a grasshopper!! One of my mother's boyfriends back in the day was Egyptian and he made it for us. SO good!!

Are you Italian, Chef John? Cause having followed you since 2010, you have got A LOT of pasta recipes and meat sauces on your channel!

@GeneralToxicus

8 жыл бұрын

+Jordan Livington I think his education was in Italian cuisine.

@federicagiulietti2311

8 жыл бұрын

I think he just likes good pasta . A lot 👍

Just made this incredible sauce. The browning of the sauce was the final touch!!! Superb.

This looks spectacular! Now I know what I'm gonna do with that chuck roast in my freezer. Thanks Chef John. Always coming through in the clutch.

I like your obscene amounts of onion cutting theory.