Alison Roman's Quick and Easy Ragù | NYT Cooking
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- čas přidán 3. 09. 2019
- Alison Roman is back with a quick and easy lamb ragù. It's a simple sauce made mostly with pantry staples. It's delicious and unapologetically lamb-forward. If you prefer, you could use pork, beef or a mix of all three. Get the recipe: nyti.ms/2lSuB7d
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All the food that’s fit to eat (yes, it’s an official New York Times production). - Jak na to + styl
I have no idea why but I'm suddenly in love with 1) Lamb Ragu
2) Anchovies
3) Alison Roman
You might be gay
Charlie i seriously thought i was the only one.
That stove is so cute! I want to adopt it, put a pink collar on it, walk it to the park, etc.
Alison, I made this tonight and I want you to know that I could truly understand what you meant by the anchovies giving it a rich and deep cooked-all-day-flavor and I teared up. My husband and I and our 2 year old loved this! And thank you for teaching me to layer the salt and pepper as you go when cooking. I don’t think a lot of us home cooks know that and it’s probably something professional chefs take for granted. You’ve forever changed my cooking. Thank you so much. Love from Seattle.
KingGeedorah if you love and respect food, it’ll overwhelm you with emotion at some point.
This is the sweetest thing!
I was one of those "I can't stand anchovies" people. I used to call them "hairy fish" and why would any rational human being want to eat those disgusting things. Then I discovered proper anchovies and now I want to know where has my life gone?
Just made it for the tenth time! This time the 2 year old is 4 and now we have a 2 year old who enjoyed it too!
Layering the salt and pepper! Yes! Every time I use salt and pepper while cooking I think about Alison Roman
Her not cutting that garlic stem off is revolutionary.
HILLARY PLOCHECK wait till you hear about trimmed and peeled garlic.....
No kidding dude I scrolled to comment this exact thing. Thank u Alison for freeing me of that stupid rule
in Thailand, Thai garlic we peel and not peel or both.
Game changer
I use a cheese grater for garlic. it's so much easier than cutting it. It creates shreds instead of disgusting chunks. Garlic is not onion.
Love her style of cooking. It just comes naturally to her. I want more of Alison!!
Just did this recipe tonight. My wife and I both commented after the first bite "This is a keeper". She had a hard week so this was her treat tonight. She loved it. Thanks from Vancouver, BC.
Here from North Carolina, and I just need everybody to know that we do not condone squeezing our toothpaste from the middle. I am truly mortified.
Jess Lawrence same!
b a n i s h h i m
Animals!
😆
Lmao
I love the way she cooks. She's so real. people say things like it stresses them that she have rings on and using her hands bla bla bla.... So what. Most of us do that at home. OK some do some don't. Who cares. Just live your life and do what you like. 😒
idontlikebadjokes
I think people forget that she’s cooking at home. She isn’t in a restaurant serving the public. She cooks like we cook.
agree!
Cooking with jewelry on your hands is unsanitary. And she’s an “influencer”. She’s offering herself as a professional, an expert, regardless of where she films. When people see her and Guy Fieri and Ree Drummond cook with their jewelry on, they think it’s OK. And it isn’t.
@@dorothyyoung8231 Society is now on the brink of collapse thanks to Ree Drummond, Guy Fieri, and Alison Roman cooking with their rings on. People have started wearing rings while they cook because they saw Guy Fieri do it, so it must be a good idea. Influencers are responsible for the welfare of all humans and must always set a perfect example, it's the law. They are our greatest teachers and we emulate them in all ways. Cooking with dirty hands at home for yourself is the leading cause of death in other people.
Dorothy Young there is actually scientific literature on this and the ‘unsanitary’ part of cooking with rings on was not statistically relevant. Adam Ragusea has a great video on it.
Not only do I love this recipe, but she just cracks me up minute after minute haha she seems like a fun person
I am never wasting an entire Sunday making a 6+ hour bolognese ever again after trying this recipe. Soooo good!
Alison! NYT Cooking! We need more content!!! It's the only thing keeping me sane these days. TY!
Alison you're HILARIOUS and a great cook ! love your recipes and videos.
I made the lamb ragu and the cauliflower pasta tonight for a dinner party. Pasta duo, everyone went wild over it. I am only making Alison Roman’s recipes til further notice. Easy classic, and super delicious.
My wife does not like anchovies. She loves my sauces so unknowingly she loves anchovies.
Bill Zars I went through the same thing with my grandma, I totally freaked out when I saw my grandma with them, that’s when I found out she always used them, and there sauces were legit
Omg, I love it!!
go crazy bill
I made Kenji J Lopez Alt’s “all American pot roast” that called for Anchovies, Fish sauce, and vegemeite/marmite. All of which my lady hates… but she loves them in everything, their all just natural MSG laden Umami Bombs
Same here with the children and grandchildren. 🐟
Love her style, her vibe. She feels so relatable
When I found out there's not only lamb but anchovies in this dish, I thought I had gone to heaven! This has to be my next meal! Thanks so much!
I'm a simple woman: I see Alison Roman at a stove, I click.
Good move.
Life lessons
You sure are that.
Click on....or off??
Made this today and everyone in the fam went crazy 😍 because they loved it so much. I added 1 more clove of garlic and a bit more onion (still only used one but I think it was large instead of medium). I also added oregano to the onions and garlic when seasoning with salt and pepper. an amazing recipe. Thanks Alison!
Made it for the first time tonight - absolutely unbelievably delicious.
a very pleasing person; love your recipes, alison, and you are a real treat!
I made this today. Lamb, anchovies and a little bit of red pepper. Lots of anchovies actually more than you put in. And it does not taste of anchovies at all, it just tastes good. This is a great recipe! I also added rosemary and thyme. And a 1/4 cups of white wine with the water.
why have I never thought of "putting my spoon in there"???? It's brilliant.
I made this. It was amazing!! First time I've ever used anchovy is anything.
Chef Alison is the real deal! More like this video please.
She makes it look so easy and delicious!
Omg I thought I was the worst at cooking until I made this. Im shocked I actually made something good. And this recipe was amazing. Thankyou thankyou thankyou 😩😩💕💕💕💕
Saw this video this morning, made fresh pasta and this for dinner, fantastic.
She’s so much fun to watch and learn from. Addicted to this channel
I love lamb but am low key kind of nervous to cook it, this is def something I'm going to try asap! I've just watched every video I could find on here of Alison, keep them comin!
My new fave! More of Alison!
Roast leg of lamb studded with garlic ,anchovies and rosemary, is fantastic.
Am gonna try this recepy.From looking at it.It looks delicious 😋
It's great to see a cooking channel that deals with the reality of cooking in a real home kitchen 😂
I use leftover pot roast to make Ragu with the jus from the roast. I like to use 1 can of whole tomatoes and 1 can of crushed tomatoes, and as it cooks I use a potato masher to break down the tomatoes which also shreds the beef by giving the masher a twist, ( a very simple wrist action) when I mash down. I like to serve it with penne or rigatoni. No need for anchovies in my very meaty pot roast ragu. The rest of my version is the same as yours. Love ya Alison.
She's like if Busy Phillips and JVN had a daughter
Who is JVN? Can't stand Busy Philips.
OMG hit the nail on the head! Annoying and endearing!
@@fordhouse8b I can't stand Busy. Her voice is obnoxious and she is a horrible person for her abortion rants. She talks about her abortion as having saved her career. She has no shame
@@microbios8586 I just find her voice and general mannerisms grating but it isn’t like I have some other specific personal antipathy towards her. As for her abortion, I couldn’t really care less. It is just a matter of discarding some medical waste, nothing more. Nothing to be ashamed of in the slightest. If it helped her career, good for her.
Discarding medical waste?? Oh my. Somebody failed high school biology.
I feel like a lot of her recipes are “gateway” recipes lol. GATEWAY QUEEN 👑
I love the realistic kitchen. Mine is soo small and its nice to see that you can make amazing recepties without a big designer kitchen. :D
This camera guy from ‘Tasty’ gets around
NYTimes poached him. pun intended.
That ragu is looking so delicious and have me wanting to start making some right now. I have to get some of the ingredients and make some myself and see if mine look as nice as your's.
I had four Italian roommates after I moved to Europe, and the first thing they always did before cooking pasta was look at the cooking time on the package. It's almost always spot on.
how she talks is very busy phillips
I think she's from California, which tracks.
100% agree. Was coming her to comment that Busy Phillips has a long lost sister in Alison Roman. Love them both!
@Mike Grayson Busy Phillips is from Arizona.
I didn’t even recognize her with the dark hair! She has such good presentation skills! Well done 👏🏼
Love Alison's personality and her sense of humor and the fact that she's probably cooking in her own apartment. Please list the brands of products you are using , i.e. anchovy!
Elena Shargorodsky Hi...it is her home kitchen and while it would have been nice if she’d said it here, if you watch the video out now of her giving a tour of her home kitchen, she does give some brand names of her favorites like anchovies and chickpeas.
Delphi Michaels thank you! I found this video after my comment.
Elena Shargorodsky Oh, good! 🙂
The color is beautiful!
Absolutely fantastic
I always put Anchovies in nearly all of my Tomato based Sauces... However, l don’t tell anyone! 🤫 Thank you Alison that Ragù looks incredible!
That looks amazing.
I‘m cooking this right now for valentines day 🥰
OMG.... looks awesome!!!!
Second time making this. Key is in browning those onions and brown bits.
Paparadelle is the best pasta to use with lamb ragu. Yum. 🍝
💯
Love this!
Yes, Alison Roman all day!
"Laughs nervously". Seriously, it's easy to get the toothpaste from the far end to the front. Super tasty looking recipe. Tossing the pasta in the sauce is clever for a recipe like this.
How is it after watching this video I’m convinced she makes a great margarita??
Ok, I’m making this today, watching it again 😜
Nice ~!!! It looks delicious
I'm with her all the way when it comes to anchovies. I used to hate them, until I had the right ones....Now I'm loving them.
I usually eat half a box a pasta to my head, so... otherwise, I love this.
Slowly convincing me to give anchovies a chance, one video at a time 🐟
Short Tubey Noodle was my nickname in high school
Ok...I’m going to try anchovies. Thxs ❤️
AAAAHHH! take off the rings!
I'm #triggered too. 😄
hannah pinover rings do nothing
I add a little fish sauce to mine and it comes out great (also a little brown sugar...I know that's cheating but it's soo good). Could you do a clam linguine sometime if you have a recipe (with canned clams)? Thanks for the videos !!!!
Give me a desert island, Alison Roman and an endless supply of high-quality Italian anchovies.
Alison, you are amazing. You remind me of a female version of Chef John! I would sell a kidney to see you guys do a show together. After all, it's just you cookin'! You are, after all, the Cat Ballou of the Lamb Ragu!
Why can’t it be where I’m in your kitchen and we are cooking together meanwhile you teach some new things + wine 🍷😂 her kitchen is super cute.
Alison has a great personality and taste.
I feel an especial affinity towards her because I also never bother cutting off the damned root end of garlic. Why waste good garlic? Who’s gonna taste a damned root?
lauchingtae232 • I’m very laid back when it comes to chopping anything. Finely chop onions? -I guess large chunks will do for me.
Lamb and anchovy is absolutely a thing.
Okay, subscribed!
If I use venison instead of lamb, should I use ground pork (to add fat) or rendered beef tallow?
You should do this exact recipe - but add a small bunch of fresh oregano when sautéing the onions and garlic with the anchovies.
I'm from NC too but I can totally squeeze the tomato paste hehee Asheville yessss
i've made this so many times and it's perfect, but you don't need the can of water. just use a little pasta water at the end and stir it vigorously to get it to stick to the pasta.
Love all your recipes. I'm definitely going to make the lamb ragu but put it with polenta. I do hope you share your fabulous food with your crew and not just torture them by being the only one to eat it?
What brand of steel pan is this you are cooking the ragu in?
You make me smile.
I think Alison Roman might be my spirit animal.
I was raised in NC too and I was definitely raised to squeeze toothpaste from the top.
I love lamb ragu. I really like it with pappardelle
Yum!
If you're lamb-curious, this is a gateway dish LOL
what chef knife is that? and is it affordable for mere mortals?
I made this and it was even better on day 2.
I was waiting for the chili flakes with a quiver of anticipation
This recipe saved my dinner tonight! Thank you!
The mental imagery of the guy not knowing how to use a tube of toothpaste is WAY more triggering than homegirl squeezing her tomatoes with rings on. Am I alone?
I’m in love.
What brand anchovies is that?
I love how she always says the word “gateway” within 2 minutes of every video lol
Her face is the MVP of the video
Hit the link no recipe dafuk?
"Pink and meaty, and not smell fishy"
It's my first time seeing her and I gotta say... me likey
alison needs to make a pasta only cookbook
I do add some carrots, celery, and red pepper. However, I take all my veggies, onions, garlic, etc... and put through the blender. You should not be able to see the veggies in a ragu, just the meat. Also add a 1/2 bottle of red wine with the tomatoes and other ingredients. I use a combo of ground turkey and pork. Let it cook down (a wonderful recipe to make on a snowy winter day as it should take about 4 hrs to make). So worth the wait.
What brand pepper mill do you use. Mine seems like junk compared to the one you used for Thanksgiving.
This is way after the fact but I think it’s a unicorn pepper mill. Look it up on Amazon, it's what they use at BA as well!
That camera man has a great meal to eat and enjoy every time she cooks 🍷😂🍷
Kim Brouillard so true. Definite perk of the job. Still trying to shred those pounds that were so fun to put on.
Bill Zars she should have a day that she makes your favorite dish
Just use the whole box! Who’s going to use 6oz later!?
FYI It would be 4 oz leftover from a 1# box.
Never tried Oregano with lamb. Will be next time I make a bolegnese. x