The Perfect Bolognese Sauce | Chef Jean-Pierre
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- čas přidán 7. 10. 2020
- Hello There Friends! My Bolognese sauce, is one of the most satisfying meat sauces you could ever make. If you are looking for a traditional Bolognese this is NOT your recipe! No Sofrito or beef here! Delicious Spicy Italian Sausage and mushrooms!!! Serve it with any pasta, use to make an amazing Chili, or to stuff a bell pepper, a tomatoes, an ONYO or a Zucchini. Make EXTRA as it freezes beautifully! Let me know what you think in the comments below.
RECIPE LINK: www.chefjeanpierre.com/recipe...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
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Chef, the reason we cook a sauce for 4 hours is to have a reason to open a 2nd bottle of wine in the kitchen....wink !
In hear that. You don't need immediacy when cooking the sauce.
Chef Jean-Pierre for President who’s with me????
Thousand time better than Ramsey, this guy meditating us.
Chef we don’t mind long videos! They could even be longer!
I really don't mind but in order to grow his channel faster its better if he keeps them 5-10 minutes. People have short attention spans. Just a friendly tip Chef.
@RebelDeuce and playback at 1.5 speed if necessary!
I really enjoy all of his videos
That's what when said
As long as they're AMAZING.
I agree 100% I like to watch chef from beginning to end. You see the whole process
Summary on how to make bolonyez:
1. Saute oño
2. Caramelize meat
(Make sure the meat is not fatty)
3. Slice mushrooms
(Respect knife while doing this)
4. Put mushrooms with oño
(Optional)
5. Mix thyme, garlic chopped tomatoes and meat with oño
6. Season sauce with salt & pepper
7. Keep boiling with low heat
8. Boil pasta and mix with butter
9. Mix sauce with pasta
10. Add parmesan cheese and parsley
AWESOME COMMENT!!! Thanks for taking the time! 😀❤
I could watch JP’s videos just for the oños, pretty sure he’s a secret oño farmer.
Hahaha I laughed
Robert And that’s what it’s all about, isn’t it. Lots of youtubers forget how to have fun.
😡😡😡
They don't make people like you anymore. Thank you Chef.
Mushrooms? Oh Hell, Yes!
think i've found the best chef in the world
😍😍😍
"I really wanna do it... to show you because nobody takes the time to show you how to do it. It makes for a longer video but it's worth it to show you how to do it"
And that is why you're a national treasure, Chef. :)
😍😍😍
Keep your treasure in america.....we will stick with Italy!
14:14 They did it that way cause it's a *ragout* if you cook it 3-4 hours, adding hot water and stirring from time to time, all the ingredient will get softer, and infuse more with the sauce.
Excellence topped with the finest spice " your sense of humor"
Chef's racing towards 100K. YAAYYYY!!! 😍🎊
Yeah!! Thank you !!! 😀❤
I love Chef Jean-Pierre so much I often watch these vids multiple times.
Before I watch the video, I click the like button because I know the chef makes great videos and with a lot humor in it.
I love that "look, look, look friends"😅
There you go ... Bandiera Italiana 😊
"look look look!" ... CJP's passion is so intoxicating!
He transitions between an Italian, French and Brooklyn accent so quickly.
And yet, he still exemplifies Florida man energy 😂. (I mean this in the best way)
Some times you even get a hint of Bob Ross
Brooklyn, Boston, French, sometimes Jewish rabbi.... its blowing my mind.
Sometimes, he sounds as if he has a cajun accent.
@@georgesingleton3425 Sometimes? ALWAYS. I mean..."Onyon"? Plus the casualness of his teaching is so very Cajun.
Hello Chef, I’m so glad I came across your Channel recently; I’m addicted already...
God bless America..my kinda kitchen
Looks yummy. I’d add red wine as emotional support. Lol. Love from Malaysia
Must have nutmeg also and not as thick.
I would add a large vodka in addition to wine in today's world. Love to you and yours. 😚
Emotional support wine. Works for me. One glass for the pot and one for the cook
@@judyjohnson9610 yeah, Judy... You're my kinda lady... 😂😂😂
Sharing the secrets again!!
You're the most gracious chef ever.
And you're my favorite chef ever and I'm 62 years old and I've watched a lot of chefs!!
This is wonderful and thank you. 💯❤️😁
10 out of 10 AGAIN - MORE VIDEOS................MORE VIDEOS...............MORE VIDEOS
I am 74 years old, and learning to cook fabulous recipes years ago was a huge "winner" in my single years. Women were not accustomed to men cooking for them at home. That's still true today, I'm sure, so you younger guys need to learn to cook. I loved the early days of watching Mario Batali and Emeril Lagasse on TV and copying many of their recipes. Chef Jean Pierre, I'm loving watching every one of your videos and now have a new Favorite Chef. You are fabulous. Wish I lived close enough to attend your school if you are still teaching live. Thumbs up. Subscribed. And rang the bell.
Thank you so much, I really appreciate the kind words!!! Much love to you! 😍😍😍
Chef Jean, I just wanted to let you know I look forward to watching your videos every week!
I appreciate that! 😀❤
soffritto, beef mince, italian sausages, garlic, mushrooms, red wine, herbs, canned tomatoes & tomato paste, beef stock (either cubed or liquid, watch the salt). Cook for 3 hours and you're done.
JP I've also started cooking the water out of my food before I add them back in. You're a living legend.
Great classical way to do it! But since I am 1/2 French I must change things!!! 😂😋😂Thank you for watching my channel! 😀❤
Sofrito consists of onion, celery and carrot. He only used onion. Canned tomatoes have no place in a bolognese sauce. Neither do garlic. herbs or mushrooms. Have a look on google and you'll find the real recipe.
Don't add water add flavour, take the chance to add stock, wine etc to make it taste better ;)
So this is the video people were giving you crap about, lol? Looks good to me.
Im 53 now (only 2 years younger than you. Haha) and when I was 6 years old I used to watch cooking on TV instead of playing baseball. There were only two on TV in America at that time: Julia Child of course and The Galloping Gourmet Graham Kerr. He would come running on screen and smile and be so enthusiastic. If he made a mistake he would laugh and enjoy a laugh with the entire audience. Thats what made me want to cook. He was so excited about what he was going to demonstrate next.
You have that shine chef. You call this whatever you want. Double the portion and i would pay $17 for that. 😁
Thanks for showing us your spin on this classic.
Thank you for the kind words Tim! 😍
@@ChefJeanPierre - you bet.
Like the Bob Ross of cooking!
Your videos are not too long. It is more that they are packed with information. We are making bolognese but then we take a short side trip and we are learning about cutting mushrooms, and how to handle a knife...and what to do with too much fat...and these lessons are full of gems that make them complete lessons and not just slapping a recipe together. And because they are real time, you learn what can go wrong and how correct it. That's real life and valuable. I learn so much from you Chef. You are a great teacher...thanks.
Eric Ripert agrees, he is always putting cooked meat in colander He is my other inspiration. It also keeps the moisture in the meat as it rests. Do not not use flat surface to rest meat.
Brilliant! Chef, please do not feel that you ever have to hurry. I love you for giving us REAL teaching and fun, no matter how long the video is! Thank you so very much. Joseph
Thank you 🙏
when i was young,in the uk, a fameous tv presenter always regailed his audience with the term ,,,, "thank you friends" or "sincererly friends",,,and at that tender age i thought what a creeep!!,,,and as it turned out ,he was,,,,but this guy ,as successfull as he must be ,does not give me the same feeling.he is so informative and generous with his skills that you do feel his genuine friendship towards his audience.thank you cjp.
God bless America ,but we pray to continue bless you also mi beautiful chef
I am always caramalizing the tomatoe puree as well. My Bolognese contains also carot and celery
Why on earth would anyone give a cooking video, let alone one by a master chef as charming and knowledgeable as you, a thumbs down? Too many sick people in the world. Love your channel, Chef. I’m a new subscriber! God bless you.
Wow, thank you and God bless you🙏😀
This guy is a gem
Well Thank you very much !!!😀❤❤❤
@@ChefJeanPierre na...u deserve all the thank yous here...keep blessing us with ur teachings sir...respect from jamaica 🇯🇲
I just luv to hear him say, "Oh yeah Baby"!!!!! Brings a smile !
This looks wonderful! When I make a pasta bolognese that starts the traditional way (carrots, onions, celery, herbs and tomatoes, with either beans, ground beef, or ground turkey). Then I go nuts with whatever happens to be in the refrigerator. Mushrooms, zucchini (yellow and green), eggplant, leeks, bok choy (whatever is in there!). By the time I am done, the sauce can be eaten with or without pasta.
I call it pasta Bolognase/primavera mash up. Sneaky mom trick for stuffing the kids with veggies
😍 😍😍that is what cooking is all about!
Last weekend I suddenly had to cook for a group of people. instead of panicking I went to your channel. Inspired by this video I followed your advice and instructions for making a bolognese sauce. I also used sausage instead of minced meat as I always have. The sauce turned out really fantastic! Even got compliments from a couple of Italians who suddenly joined us. You are a life saver. Thank you so much, you are my hero!!!
Thank you! 😀
I have some aged beef so I am using no peppers, it would cover its flavor. Regular beef, go ahead
HAHAHA I have never subscribed to any channel but this is not any channel! Jean-Pierre is my mentor 🙂. I made this sauce OMG it's like being back in the at my grandmothers. Thank you Jean-Pierre this is authentic. if you live in the North East you can buy Lavelle San Marsano cans at Market Basket 3.99 a 28 oz can 🙂. Make this sauce so easy so good remember how to add the garlic and "xtra Onyon"
My next goal in my experimental cooking !!!!
A new Chef Jean vid! What a perfect way to start the day.
Completely agree. Gotta see what's being done with oyen today! Still hoping for Coq au vin.. Mmmmmmm
7:33 Did he just say "boi"?
damn what a cool chef🤘
I think he said «boy»
I would definitely be adding some red wine to that. 👌👌👌
I can smell it through my iPad!
I’ve never seen anyone chop so fast and so perfectly. What a treat to watch a master at his craft. You’re the Tiger Woods of chefs.🌷
🙏😀
Susur Lee is pretty amazing with a knife too.
Chef Jean Pierre! One of the reasons why I L-O-V-E your channel and videos is that you take teach us step- by- step... AND explain the reasons why a certain technique is important. For example,not skipping the step of caramelizing your meat first. Thank you soooo much for being such a joy to learn from! 👍
Also that you explain some options and occasionally how to "fix" something 🤣
NEVER skip it, I even sear my meat before making meatloaf, you just ONLY sear it and leave the inside pink, uncooked and moist. Use high temp and much less time. Use egg to bind.
There are houndreds, sometimes thousands of comments on your videos. And yet you find the time to reply. Impressive! And dare I say, passion and responsibility. Thank you!
Thank you John, you are right every day we get as much as 2000 comments between the many videos we have. Sometime it is very difficult to catch up. Like for instance you wrote your comment 2 days ago and I am only getting to it today! But I love hearing from everyone and will keep doing it as long as I can. 🙏😀
You know..... I can't say "onion" without using your accent anymore! Thanks a lot Chef!:) God Bless you and yours and love your channel!
I always make a big pot of meat sauce and freeze it for weekly use; I've never made a Bolognese but I sure will give it a try now! We have a great Italian deli near my office where I'll pick up some nice spicy sausage! Thanks for the lesson!
Chef, we love you
Making my mouth water....wow
This is beautiful. I learnt a lot.
Thanks chef JP! It's going straight into my gold collection.
I'll be making this tonight after a quick trip to the store to get chopped tomatoes. Can't wait. I just tuned in about 3 weeks ago and I've made an omelet, quiche, pork chops with a mushroom sauce, steak au poivre, and eggs benedict. Chef has inspired and motivated me to cook.
Yummy Carbonara, you made there.
I’ve been on a bolognese kick! Just made one I saw on Vincenzo’s plate. It was delicious!! I’ll be making this one next. I love that pasta he’s using.
Great videos sir! I can't believe we live in an age where we can get recipes/tutorials by real chefs, for free or otherwise.
Glad you like them!😀😀❤
This recipe looks really good!!!! 👍
Delicious! Thanks chef! Cheers from Spain
@4:00 YES YES YES. Taking the time to show us non-confident cooks who are scared to death of screwing the pooch, botching $20 worth of ingredients, and having to order take-out for dinner! THANK YOU THANK YOU THANK YOU CHEF. You truly missed your calling - you should have been a teacher, your students would have been very lucky to have you.
🙏🙏🙏😊👍
Bravo, chef! I can’t wait to make this over the weekend! Grazie!
The Chef that can throw tradition to the winds and get a great result is a good chef.
I watched the really traditional ways to make this, and I really like your way. Thing about the traditional way is, it's too little on the herbs/spices. I don't like that really meaty taste, I really want to add an extra something to counter that. Your recipe encourages me to start with the traditional sofrito, but maybe I can add thyme or rosemary to the mix as well. I also don't want to cook it for 4 hours, the weather is very hot and adding 4 hours of heat to that... it will be bad at home. Thanks for all the tips and such a charming presentation.
JP saying "he respects the knife" as he's looking at the camera cutting mushrooms while not looking. I love this guy
While he feels the cold of the knife on his knuckle, there's no danger.
I made this a couple of nights ago and it was great! Thanks Chef for the wonderful recipe and for teaching me why things are done a certain way. Also, I used the garlic purée, which I love.
Whether it’s mise en place or making a garlic puree... Chef, you taught me simple preparations, makes for wonderful dishes, and “so simple, a child could do it!” Thanks again.
Love 💘 your videos every time
Bob Cooney
JP is a master of entropy, he accepts inefficiencies when adding his mise en place, he doesnt measure, he doesnt time things, he guesstimates, he just has fun
Love your videos! They make cooking so understandable.
You have some damn fine knife skills Chef. I like that you stressed caramelization in this recipe. I like to heavily brown meat in most sauces and stews to impart flavors you don’t get otherwise. Carbonnade Flammand is one of my favorites and I will follow your recipe for Bolognase from now on.
Another good things thanks
Stunning as always Chef
Man you're such a great teacher. I almost always use a mixture of pork mince and beef mince but I am off to my local Italian Deli to get some Italian sausages, and adding mushrooms is a new thing to me. EDIT: I literally answer you out loud when you ask questions. What do we do when we smell garlic? WHAT DO WE DO?! ARGH WE ADD TOMATOES!!!! I AM SORRY!!! edit2: I was speaking to a food scientist the other day (I am a butcher) and they were telling me there's science behind the fact that something like a ragu or stew, anything slowly cooked like that, tastes better the next day. Something to do with the proteins mixing with the other ingredients and all becoming part of the same thing rather than separate ingredients.
Awesome comment! Thank you for watching my channel! 😀❤
When spices sit for a few ours in a cooked dish they release even more and mature the taste. Try it with Indian curries. make it and reheat the next day, its simply amazing.
Use one meat, beef only, duck only, lamb only, pork only, this is not a chili.
Man i love the deskinning and reusing of quality sausage... you should do a sort of rustic video where you make pub classics like sausage rolls and pies, be good to see how your french pastry knowledge comes into it. I love all the videos btw and have learned so much from your onyon videos of yesteryear.
Yum I will try and cook 👨🍳 that Chef Jean Pierre 🙋🏻♀️
the recipe is very good, i'm cooking it very often, and i really like it. I wouldnt call it Bolognese though. Sausage and mushrooms, with tomato sauce, is usually called "boscaiola" in Italy. Bolgonese usually have carrots, celery and onion, mince meat (usually half beef and half pork), and has to cook for a looong time (my grandmother used to cook it for 8 hours).
Love this guy. He’s my new go-to for classic-style recipes. Knowledgeable & entertaining. 👍 Great work!! 😁
Awesome! Thank you Philip! 😀❤
I recently made this Bolognese sauce, and it was AMAZING - so simple "a child could make it." You are obviously a very skilled chef, and I appreciate your step-by-step, instructional, cooking videos and your explanations as to "why" you do the things you do (i.e., caramelize the meat for flavor). You are an excellent instructor (very encouraging), with a wonderful sense of humor. After watching many of your videos, I have a renewed enjoyment for cooking. Thank you.
Tried 6 recipies so far, all excellent! 👍😄😎🛎❤🙏
Yummy food from a yummy man! 💖😃💖
Chef JP the realest fuckin chef on the internet hands down
I love his God Bless America sign behind him. ❤️💕🇺🇸
Looks even better than the ragu I cooked recently, could you showcase some french dishes I think they would be a great addition to the channel :)
cantastisch7410 he hearted your comment
I will do it! Thanks for watching! 😀❤
@@ChefJeanPierre Sounds great already looking forward to it.
Thank you for taking the time to show us the technique.
I made this again last night and my grown son came to dinner with his buddy. His buddy almost fell out of his chair when he took a bite. As always, super delicious. Thanks so much for your videos. YOu are hoot to cook with!
Given that I love tomatoes, I would've LOVED to smell and taste that, sauceboss Jean-Pierre! 🤩
PS: Your knife skill is commendable too. I was always scared whenever you took your eyes off the mushrooms and continued cutting. 😱
Go to his cooking class in Fort Lauderdale. It is so fun. Bring a little wine 🍷
Chef after so many increíble recipes I ADORE YOU!...My every day kitchen is with You!!!!! ❤❤❤❤❤❤❤❤❤❤🎉🎉🎉🎉🎉🎉🎉🎉🎉
Wow, thank you 🙏❤️
Chef, you are always welcome at my home for dinner.
As soon as he mentioned and emphasized the browning of the meat, I subscribed. I cannot tell you how many times I had gray mince meat in a flavourless sauce, as soon as I learned to brown the meat before adding the tomoatoes, my sauce went from a 3/10 to an 8. Yet not a lot of people talk about it enough, guys and gals it's really crucial!
I caramelize the onions to about 75%, and then throw the meat in with the onions and caramelize them together. The meat picks up 5he onion flavor. Works great for Bolognese, chili, or whatever else you’re making.
@@LuoJun2 I will try the out, would the meat be dry enough to get the Maillard reaction if it is combined with the onions?
@@Riddlestar93 I find it works best if you fry the onion until it is translucent then add the meat. The onion finishes caramelizing at the same time the meat browns, so you do get that Millard (sp?) reaction and all the delicious brown bits.
@@LuoJun2 Thanks for the tip!
Still binge watching your videos. Like the others, this looks amazing!
I shared the pepper sauce video with my son and I told him what a wonderful chef you are.
That is awesome Thank you and Merry Christmas🎅 😍😍😍
Hi Chef, I wish I could like twice. Your videos are a perfect length. I love and use all your tips and knowledge. Thankyou so much.
I love this man!!!!
I could literally watch him cook for hours 😋😛
Thank you for watching my channel!!!😀❤
I probably have
Incredible how you cut the mushrooms, master chef!
sauce really does have more flavor after it's been in the frig for a couple hours. I don't know why but I know mom's home made spaghetti sauce always had more flavor a couple hours after dinner. As a child we always at around 5 or 6 o'clock, and I would shovel it down to run out and play, and I was always hungry again when I came back in, and dad always let me have a little of the left overs. He used to try and get me to eat until my stomach was hard before I got to go back outside, but I always wanted more anyway, lol.
I don't know what it is about cooking it and putting it into the frig to cool off and reheating it, but it always had more flavor! Mom could make some amazing spaghetti sauce!
Thanks for showing the process, Chef Sean-Pierre!
Just "Amazing" !!!
I can't wait to try this. I have always cooked my Bolognese sauce slow over night...like 30 hours or more! There seems to be a point in time where everything breaks down. When you can no longer recognize the pieces of meat. For me this has always been when it was best but I can't wait to try this one! It looks great!
Thank you for reigniting my passion for cooking
I have been self isolating for 10 days because of COVID- 19. I have become a fan!! Your presentation is excellent. I am form Gibraltar at the Western end of the Mediterranean. My mopther taght me to cook and I was always told that the basis for Mediterranean Sauces was th Italian flag, Red White and Green, Tomatoes, Oniions and Green Peppers. Your interpretation, which I have tried is excellent. A bit more practice, by me and It will be superb. I particularly like your channel because you teach the basics , like cutting an onion or dicing a tomatoe. Thank you Chef Jean Pierre !!
That looks fantabulous! Thanks for the "how to" and also for a few "where to use it" comments.
11pm...making me hungry...(sigh)
Carmelize (anything); add butter; with those two of Chef Jean-Pierre's basics, what can go wrong?
Is there a third "rule"?
I love how you include things that you forget or mistakes you make. So many aspiring chefs get scared off by the industry because it's so much detail to master. But the fact that you show so much humility by sharing your imperfections motivates so many people to follow in you footsteps, including me. Thank you for the recipe chef