If I didn't already know there was no meat in this 'meat' sauce, I would be completely fooled. I just made this for my family. The only thing I would do different is pulse the chickpeas smaller and add more garlic. EXCELLENT RECIPE!
I love this show. I have been watching this show since 2003, then I was just a teenager living with my parents and I could not wait to be old enough to have my own kitchen and try your recipes. Well my wish came true and am so glad you guys still on air and now on CZcams. Now I can finally try your recipes and perfect my cooking skills. Thanks guys!
The meatless sauce is one of our new staples. Make a double batch, portion and freeze. Healthy midweek meal. Absolutely perfect recipe. Thank you! Love the vegan content.
You often say to use a wooden spoon to scrape all the goodness off the bottom of the pan, or to stir in a sauce, and you always use a wooden spoon which is round in shape, which means just a tiny area of the tip is touching the pan when stirring. Here in Norway, we are taught to use wooden spoons with a straight bottom edge for such tasks, as it will make sure you easily and quickly can scrape off the fond or just move around all the sauce, when stirring. So much easier to use too! Why don’t you use such spoons, they just work so much better - just wondering! 😊
Very excited to try the veggie version! I do eat meat but I get bored of having it all the time. Plus of course we should all be having more beans and pulses for health reasons.
The Bolognese Anne Burrell published over 10 years ago starts almost exactly the same way, and I've been using the food processor / build method ever since. (Her's still takes the traditional route the rest of the way.) Nice work streamlining the process!
PLEASE begin a new series called, "Shopping with Jack!" He is so pleasant and knowledgeable, I am certain you would have TONS of material to edit and present and it would be so fun to watch.
Only one thing about the pasta I question; I watch Lydia's kitchen quite a bit and she says don't put salt In the water for pasta. It removes enough starch or something from the pasta and the sauce doesn't stick as well. She saves some of the water, but she finishes cooking the pasta in the sauce mix pot, with the sauce.
I made a "true Bolognese Sauce" yesterday, that I got from another CZcamsr. Cooked it for 5 hours. I may be prejudice, but the meat sauce I make in 1 hour tastes just as good, if not better.
This turned out friggin AMAZING!!!!! BUT... claiming its ready in 30 minutes is far from the truth... it's more like an hour+.. All of the prep, & browning took at least 40 minutes. But let me tell ya... best stuff I've ever had!!!
Agree. The final simmer was 30 mins for the sauce. While you can cook the pasta at the same time there is still a lot of steps and time needed to get there. However 2-3 hours for the traditional version plus the cost of all 3 meats make this a solid weeknight version.
Kim McG. Lol it is misleading. it takes 30mins from the time it takes to cook the sauce once built up. Of course it takes more time to cook the vegetables, pancetta, tomato paste etc. Anne Burrell’s is another great recipe. Set aside 4 hrs but it works!!
Yes, looks very good. But not quick - and for all the various brownings, you to be pretty much on top of it all the time, too. This is a weekend side, definitely not for a weeknight!
I disagree. Anything mushroom is bad. Seldom do garbanzo beans improve anything. As far as vegetables go, some taste pretty good, some taste OK, and some are just nasty. My rule is avoid option 3. Kind of like chicken hot dogs. Slimy and nasty whereas chicken itself is good. Cross it off the list and avoid disapointment.
Pancetta sounds like a brand name of high fat Italian unsmoked pork sausage. It's not available in any store. However we do have a brand called Sila Chorizo Dry Sausage made from pork and fats and it's available at all supermarkets. It's potent and concentrated flavor that makes it ideal for this recipe and sparingly in some pasta salads. I am sure it will make an excellent substitute. The wine they used is likely a dry table wine and not a cooking wine. Most parmesan cheeses are not real parmesan cheese. Real parmesan cheese is called Grana Padan Parmesan, all others are immitations and you buy it by the 1 lb (150g) block section. It's will have it's name laser stenciled on the outer cheese skin.
This is a really great program, that spagbol recipe looked really tasty though I would add much more veg as the ratio of veg to meat was a bit lacking for me. The Veg bolognaise sauce also looks really nice 😋 I do wish the recipes had an automatic metric conversion as its a real pain to convert everything but otherwise, Cheers from Australia
This has become our go to for spaghetti. I never leave well enough alone and I add a splash of red wine to deglaze and some balsamic vinegar just prior to adding crushed tomatoes. Certainly fine without it. Good with it.
I just purchased 2 lbs. of ground beef and will be looking for those noodles at our local stores and make that ground beef dish to see how it turns out. Thanks for sharing that recipe with us all. I have to get some of the panchetta meat also and use it in the dish.
I'm looking forward to trying this recipe. I don't like beans unless their texture is appropriately disguised, so chopping up the chick peas is perfect
My Italian friend, who still keeps a house in Jersey, uses the SMT canned tomatoes. I've done a side by side test, and CENTO canned whole san marzanos, freshly blended, had much stronger/fresher flavor.
Another brand tip for you, if you buy canned chick peas the brand you want is "Goya" 20 or 30 cents more a can, but worth it. I do not know where you live but they may say chick peas, garbanzo beans, ci ci beans, ce ce beans, they are all the same thing, just called different names in various regions.
@@davejones5747 Must be. I wonder if they taste tested CENTO crushed tomatoes, or whole san marzanos freshly blended. That's what I think made the flavor stronger. Idk, I can't argue with taste testers. It must just be my personal preference
@@@brendanstanford5612 They tested crushed tomatoes, that come crushed in the can. It may well be that the SMT brand has better crushed tomatoes than does CENTO, and CENTO has better whole canned tomatoes than does SMT.
Love to see this vegan standard going mainstream. It will benefit from a little longer simmering and a pinch of Italian herbs. I often add a little red wine too. Thanks so much, I love this show.
On the meatless sauce, could you just use the starch from the chick peas to thicken the sauce, without adding the texture??? That sounds more appealing to me, but would it work??? Thanks!
@@SayYesToAwesome Yea, flavor and taste are hard to argue with, those flavor compounds aren't easy to substitute! If you're seeking to reduce your animal consumption though, try Meatless Mondays, great way to begin exploring vegan and vegetarian recipes that are also really delicious :)
The Amazon description says the SMT tomatoes come from authentic San Marzano seeds grown in fertile California dirt. So, is this California dirt in New Jersey, Pennsylvania, and Ohio?
HA ! My husband and I were eating Bologna’s tonight. And your program came up on my iPad as I watched after dinner. I watched about 19 videos of recipes today and made it as I remembered parts of each recipe. Mine turned out VERY yummy, but the meatless version you made has me very curious. I think I will give it a try next Friday (last Friday in Lent) thank you for the wonderful video.
More than that! Took my over 40 minutes to get to where I could boil it. But then...I only boiled it about 15 minutes... UNcovered. For me, it had more than enough time on the heat
True. Think the tests were a little skewed either unintentionally or otherwise. Everyone loves foreign especially products from their original origins but there's also an element or nationalism. Hate to suggest the results were massaged but you just never know these days. Recently tried my first can of the coveted San Marzano's from Italy at $5 a pop (can) it sure wasn't cheap. So how did it taste from the ordinary garden variety that goes for $0.99 a tin? A difference in taste for sure but at the end of the day, it wasn't worth 400% more. And who eats these straight out of the can? You use them as a base and the cheapo definitely win space in my pantry. Call it a dull palette or whatever you want, it's all subjective to me.
@@supercooled the problem is that there are a lot of fake San Marzano tomatoes out there. Some say, San Marzano style. I don't know if I ever had real San Marzano tomatoes.
You should test some products like Gardein "meatless ground beef". Sold frozen, it does a nice job of imitating ground beef in sauces. Mushrooms, sadly, can cause gout attacks.
They tested Cento too. Tottorosso, Muir Glen Organic, Hunt’s, Redpack, and Progresso were all recommended, along with a few lesser recommendations. Cento all-purpose crushed tomatoes were not recommended.
Weird question but what would be a good alternative to the cheese you put in the sauce? Y’all said milk but also said that doesn’t make the taste as good as adding the cheese.
Have you guys made "Coq A Vin" yet? I used to have an old recipe on a recipe subscription card I used to get in the mail (giving away my age here lol) I list the card and never found another recipe even close.
"Chris Kimball’s version of this recipe was in his 10th Anniversary America’s Test Kitchen Cookbook." myyearwithchris.wordpress.com/2012/11/19/coq-au-vin/ (The "America's Test Kitchen" website requires a Paid Subscription for certain Recipes. )
I made the bolognese. The timing is not 30 minutes. It takes an hour to prep and brown all the meats before you add the broth. So it's really a 90 minute meal. First time I made it, it was way too much beef flavor. Almost overwhelming. I substituted the beef stock with chicken stock the next time I made it, and it tasted way better.
Please hop along right to 15:35 for that meatless sauce if you are needing your -astroph- cooking advice in a hurry -- but do watch the rest if you're in no rush, because it's quite educational!
The tagliatelle recipe was awesome, but misrepresented as a "30 minute" recipe. Adding all the times stated in the video, the time comes to over 60 minutes, not counting the prep of vegetables and pancetta and opening tomato paste, and grating cheese. Still, an hour + is better than spending all day the traditional way.
I watch skilled chef's dice various items & throwing them into a pot & cook. I am glad to know you can speed the process up by using a blender. Lazy or in a rush to eat? Not sure, but..
If I didn't already know there was no meat in this 'meat' sauce, I would be completely fooled. I just made this for my family. The only thing I would do different is pulse the chickpeas smaller and add more garlic. EXCELLENT RECIPE!
I love this show. I have been watching this show since 2003, then I was just a teenager living with my parents and I could not wait to be old enough to have my own kitchen and try your recipes. Well my wish came true and am so glad you guys still on air and now on CZcams. Now I can finally try your recipes and perfect my cooking skills. Thanks guys!
Me too! 😊
Thank you for honest cooking & recipe demonstrations rather than the ridiculous "food competitions".
I am not a vegan but that sounds like a good recipe. I do love Becky, she is always so happy.
The meatless sauce is one of our new staples. Make a double batch, portion and freeze. Healthy midweek meal. Absolutely perfect recipe. Thank you! Love the vegan content.
Ron Remke my niece and nephew are vegetarian. Definitely going to make it for them.
You often say to use a wooden spoon to scrape all the goodness off the bottom of the pan, or to stir in a sauce, and you always use a wooden spoon which is round in shape, which means just a tiny area of the tip is touching the pan when stirring. Here in Norway, we are taught to use wooden spoons with a straight bottom edge for such tasks, as it will make sure you easily and quickly can scrape off the fond or just move around all the sauce, when stirring. So much easier to use too! Why don’t you use such spoons, they just work so much better - just wondering! 😊
I really love how easy and approachable they make the recipes look. Not intimidating and encouraging to try to make at home :)
I really love the interactions of the hosts and cooks. I'm addicted to watching even though I cannot cook.
Very excited to try the veggie version! I do eat meat but I get bored of having it all the time. Plus of course we should all be having more beans and pulses for health reasons.
Yup you ladies did it again, managed to make me hungry again. I don't wanna work at the test kitchen, I wanna eat at the test kitchen😊
(A little late) well if you have a refined pallet then they could use you
The Bolognese Anne Burrell published over 10 years ago starts almost exactly the same way, and I've been using the food processor / build method ever since. (Her's still takes the traditional route the rest of the way.) Nice work streamlining the process!
PLEASE begin a new series called, "Shopping with Jack!" He is so pleasant and knowledgeable, I am certain you would have TONS of material to edit and present and it would be so fun to watch.
These lady's humor is wonderful.
Only one thing about the pasta I question; I watch Lydia's kitchen quite a bit and she says don't put salt In the water for pasta. It removes enough starch or something from the pasta and the sauce doesn't stick as well. She saves some of the water, but she finishes cooking the pasta in the sauce mix pot, with the sauce.
Hello lovely ladies! This sauce must be heart healthy, we are changing to this recipe! Again, many thanks from 73 year old Grandma💖🤗
I made a "true Bolognese Sauce" yesterday, that I got from another CZcamsr. Cooked it for 5 hours. I may be prejudice, but the meat sauce I make in 1 hour tastes just as good, if not better.
This turned out friggin AMAZING!!!!!
BUT... claiming its ready in 30 minutes is far from the truth... it's more like an hour+.. All of the prep, & browning took at least 40 minutes.
But let me tell ya... best stuff I've ever had!!!
Did u need to add a little sugar to the sauce? Thank u.
Agree. The final simmer was 30 mins for the sauce. While you can cook the pasta at the same time there is still a lot of steps and time needed to get there. However 2-3 hours for the traditional version plus the cost of all 3 meats make this a solid weeknight version.
Kim McG. Lol it is misleading. it takes 30mins from the time it takes to cook the sauce once built up. Of course it takes more time to cook the vegetables, pancetta, tomato paste etc. Anne Burrell’s is another great recipe. Set aside 4 hrs but it works!!
Yes, looks very good. But not quick - and for all the various brownings, you to be pretty much on top of it all the time, too. This is a weekend side, definitely not for a weeknight!
Love the science of food and the taste test. And as always love the recipes. Thanks
Think I'll try the meatless meat sauce, looks pretty good.
This tinned tomato test makes me want to try this test with our local options in Australia, very interesting
i think the vegetarian sauce looks AMAZING...i'm definitely going to try it!!!
I disagree. Anything mushroom is bad. Seldom do garbanzo beans improve anything.
As far as vegetables go, some taste pretty good, some taste OK, and some are just nasty.
My rule is avoid option 3.
Kind of like chicken hot dogs. Slimy and nasty whereas chicken itself is good. Cross it off the list and avoid disapointment.
@@MrRShoaf How are mushrooms bad and how are vegetables disgusting? I swear anything vegetarian makes people mad for no reason
You guys are just a pleasure to watch! Great show, as usual!
I love it!!! I was a rock star. My family loves it! We are not vegetarians but it was so good
Becky, you were a delight here & your sauce looks amazing.
Pancetta sounds like a brand name of high fat Italian unsmoked pork sausage. It's not available in any store. However we do have a brand called Sila Chorizo Dry Sausage made from pork and fats and it's available at all supermarkets. It's potent and concentrated flavor that makes it ideal for this recipe and sparingly in some pasta salads. I am sure it will make an excellent substitute. The wine they used is likely a dry table wine and not a cooking wine. Most parmesan cheeses are not real parmesan cheese. Real parmesan cheese is called Grana Padan Parmesan, all others are immitations and you buy it by the 1 lb (150g) block section. It's will have it's name laser stenciled on the outer cheese skin.
I will be making both sauces, they look so good and simple.
This is a really great program, that spagbol recipe looked really tasty though I would add much more veg as the ratio of veg to meat was a bit lacking for me. The Veg bolognaise sauce also looks really nice 😋 I do wish the recipes had an automatic metric conversion as its a real pain to convert everything but otherwise, Cheers from Australia
Thank you for the Meatless Sauce demo! Looking forward to making this.
Becky is such a delight
I wish you could show us how to properly reheat these recipes in an office microwave, how would you package this for a good lunch at work?
This has become our go to for spaghetti. I never leave well enough alone and I add a splash of red wine to deglaze and some balsamic vinegar just prior to adding crushed tomatoes. Certainly fine without it. Good with it.
you ladies are my two favourite people on CZcams!!! 🙂
I just purchased 2 lbs. of ground beef and will be looking for those noodles at our local stores and make that ground beef dish to see how it turns out. Thanks for sharing that recipe with us all. I have to get some of the panchetta meat also and use it in the dish.
Hello! Great job. You folks are really terrific!
Thanks.
Since I am trying to go plant/vegetarian/vegan, I like the recipe for spaghetti, I think I am going to try it out. Thank you so much for the idea.
I'm looking forward to trying this recipe. I don't like beans unless their texture is appropriately disguised, so chopping up the chick peas is perfect
Growing up in an Italian household we had a meatless sauce that used whole chick peas, not ground up.
Great to see Becky. Fast but VERY well thought out recipies
I love this show, you ladies rock!
My Italian friend, who still keeps a house in Jersey, uses the SMT canned tomatoes. I've done a side by side test, and CENTO canned whole san marzanos, freshly blended, had much stronger/fresher flavor.
Another brand tip for you, if you buy canned chick peas the brand you want is "Goya" 20 or 30 cents more a can, but worth it. I do not know where you live but they may say chick peas, garbanzo beans, ci ci beans, ce ce beans, they are all the same thing, just called different names in various regions.
They taste tested Centro but it was not recommended. I guess your tastes are very different from the Cook's Country taste testers'.
@@davejones5747 Must be. I wonder if they taste tested CENTO crushed tomatoes, or whole san marzanos freshly blended. That's what I think made the flavor stronger. Idk, I can't argue with taste testers. It must just be my personal preference
@@@brendanstanford5612 They tested crushed tomatoes, that come crushed in the can. It may well be that the SMT brand has better crushed tomatoes than does CENTO, and CENTO has better whole canned tomatoes than does SMT.
@@fordhouse8b Good point. That is what I was wondering
Love to see this vegan standard going mainstream. It will benefit from a little longer simmering and a pinch of Italian herbs. I often add a little red wine too. Thanks so much, I love this show.
The baking soda also reduces the acid in the tomato paste.
I cannot wait to make that meatless one 👍 show us more
i would add carrots to the meatless sauce. But i am sure it is perfect. i will try it
DEFINITELY
Can you make the meatless pasta sauce with a Vitamix blender by pulsing the ingredients if you do not own a food processor?
I tend to batch cook and freeze in portions so I am not too concerned with the time but this looked good to batch for me.
Can't wait to try the vegetarian sauce! Looks amazing😊 Great information on the crushed tomatoes. Thanks!
On the meatless sauce, could you just use the starch from the chick peas to thicken the sauce, without adding the texture??? That sounds more appealing to me, but would it work??? Thanks!
‘Because it’s pancetta.’
Lold at that part. She's always quick on the jokes, love her
I fully get that. I once made tortillas with pork fat from fried chili pancetta. Just so good.
Pancetta is just delicious.
I wish the grocery store was open right now to go by the ingredients 😋
Love love love the meatless meat sauce! So easy, and such great flavors!
I’d be a vegan if it wasn’t for bacon. Or pancetta. Or Parmesan. Or butter. Or mortadella. Or salami.
@@SayYesToAwesome Yea, flavor and taste are hard to argue with, those flavor compounds aren't easy to substitute!
If you're seeking to reduce your animal consumption though, try Meatless Mondays, great way to begin exploring vegan and vegetarian recipes that are also really delicious :)
I can't wait to try Becky's vegetarian "meat" sauce !
The Amazon description says the SMT tomatoes come from authentic San Marzano seeds grown in fertile California dirt. So, is this California dirt in New Jersey, Pennsylvania, and Ohio?
Maybe that's a different batch.
All looks delicious. I'll be making the Bolognese Sauce.
Absolutely love this. I am a meat lover but with kidney problems I have to let go of some meat.
I’m going to make this. Thanks!❤️😊
HA ! My husband and I were eating Bologna’s tonight. And your program came up on my iPad as I watched after dinner. I watched about 19 videos of recipes today and made it as I remembered parts of each recipe. Mine turned out VERY yummy, but the meatless version you made has me very curious. I think I will give it a try next Friday (last Friday in Lent) thank you for the wonderful video.
I'm a flexitarian, so I love the vegetarian options.
Both for budget and health benefits!!!!!!!
30 minutes final cook, maybe, but there's another half hour of prep in front of it, no?
More than that! Took my over 40 minutes to get to where I could boil it. But then...I only boiled it about 15 minutes... UNcovered. For me, it had more than enough time on the heat
I made the bolognese last night. It was the best I ever had!
Why wouldn't you get the Muir Glen without basil?
True. Think the tests were a little skewed either unintentionally or otherwise. Everyone loves foreign especially products from their original origins but there's also an element or nationalism. Hate to suggest the results were massaged but you just never know these days. Recently tried my first can of the coveted San Marzano's from Italy at $5 a pop (can) it sure wasn't cheap. So how did it taste from the ordinary garden variety that goes for $0.99 a tin? A difference in taste for sure but at the end of the day, it wasn't worth 400% more. And who eats these straight out of the can? You use them as a base and the cheapo definitely win space in my pantry. Call it a dull palette or whatever you want, it's all subjective to me.
@@supercooled the problem is that there are a lot of fake San Marzano tomatoes out there. Some say, San Marzano style. I don't know if I ever had real San Marzano tomatoes.
@@tony_25or6to4 They were from Italy or at least the label indicated that so I think they're the real mccoy.
@@supercooled not necessarily. There are counterfeits that come out of Italy too. They have found Spanish tomatoes labeled San Marzano before.
You guys are the BEST, thanks!
I like Bridget. So much fun to watch 😊
"We love pancetta because... it's pancetta!" LOL!
Holy moly!!! The vegetarian sauce is unbelievable!!!!
Wow looks amazing!
Instead of using butter and evoo, could you avoid the "butter browns too fast" issue by using ghee instead?
I love these two ladies together so much!!
These recipes will be served at my home in the near future 😊
You should test some products like Gardein "meatless ground beef". Sold frozen, it does a nice job of imitating ground beef in sauces. Mushrooms, sadly, can cause gout attacks.
Very good somebody is cooking excellent.
The meatless meat sauce sounds great!
I always like American Test kitchen.
This is my favorite crushed tomato too! Yeah! Have to get on sale or a bit pricey.
+1 for Cento--it's all I use. Can't imagine why that wasn't one of their options--it's fairly popular.
They tested Cento too.
Tottorosso,
Muir Glen Organic,
Hunt’s,
Redpack, and
Progresso were all recommended, along with a few lesser recommendations.
Cento all-purpose crushed tomatoes were not recommended.
@@davejones5747 Ouch! Poor Cento...
Winning brand of tomatos...never heard of....my favorite is always Red Gold.
Weird question but what would be a good alternative to the cheese you put in the sauce? Y’all said milk but also said that doesn’t make the taste as good as adding the cheese.
So good. Thanks.
Thanks for the vegetarian options!
That's beautiful looking broth!!
Have you guys made "Coq A Vin" yet? I used to have an old recipe on a recipe subscription card I used to get in the mail (giving away my age here lol) I list the card and never found another recipe even close.
"Chris Kimball’s version of this recipe was in his 10th Anniversary America’s Test Kitchen Cookbook."
myyearwithchris.wordpress.com/2012/11/19/coq-au-vin/
(The "America's Test Kitchen" website requires a Paid Subscription for certain Recipes. )
We like pancetta because it's pancetta.
No more words needed. ❤️
Becky is my favorite!
I wonder if you could finish cooking penne or shells in the meat sauce to absorb some stock and flavor. Either way, it looks delicious.
2 beautiful ladies with the quickest route to my heart. 🤗
I made the bolognese. The timing is not 30 minutes. It takes an hour to prep and brown all the meats before you add the broth. So it's really a 90 minute meal. First time I made it, it was way too much beef flavor. Almost overwhelming. I substituted the beef stock with chicken stock the next time I made it, and it tasted way better.
LITTLE SPONGES, THEY SUCK IT JUST RIGHT UP! Love these ladies. Just the right amount of snark 🤏
Please hop along right to 15:35 for that meatless sauce if you are needing your -astroph- cooking advice in a hurry -- but do watch the rest if you're in no rush, because it's quite educational!
The tagliatelle recipe was awesome, but misrepresented as a "30 minute" recipe. Adding all the times stated in the video, the time comes to over 60 minutes, not counting the prep of vegetables and pancetta and opening tomato paste, and grating cheese. Still, an hour + is better than spending all day the traditional way.
Great recipe!
what an iconic episode!
In Italy we call mirepoix "soffritto"!
The two most beautiful ladies on CZcams!!!!
I watch skilled chef's dice various items & throwing them into a pot & cook. I am glad to know you can speed the process up by using a blender. Lazy or in a rush to eat? Not sure, but..
Can't wait to try it..
I'd like to see if there's something more low carb than chickpeas. The recipe sounds delicious
Very nice thank you 😊
Becky is the best!!
I'm adding meat to the meatless meat sauce
Just because I can lol
Perfection
Would you happen to have a good recipe for potato soup and macaroni salad and potato salad