Well, hello friends! It’s Monday again, and I am back in the kitchen, ready to shake things up. No more soups—those days are behind me for now. Today, I’m kicking off Pasta Mondays with a dish that’ll make you forget all your troubles: Pasta Genovese with a beef ragu. This beauty hails from Naples, and it’s a classic that’s hearty, meaty, and oh-so-simple to whip up. I’ve added a few twists—because why not?—and I promise you’ll be licking your plate clean. We’re talking tender beef that falls apart with a wink, onions that melt into sweet perfection, and a sauce so good you’ll want to call it family 😊. Grab your pots, friends, because we’re making something spectacular!
RECIPE LINK:
————————————————
Join this channel to get access to perks:
————————————————
PRODUCTS USED BY CHEF:
❤️ Staub Dutch Oven:
❤️ Demeyere Stainless Steel Fry Pan:
❤️ Garlic Olive Oil:
❤️ Wooden Spoon:
❤️ Bamboo Spatula:
❤️ Demeyere Reduction / Saucier Pan:
❤️ Stainless Steel Ladle:
❤️ Digital In Oven Thermometer:
❤️ Instant Read Thermometer:
❤️ Laser Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Scrapper / Chopper:
————————————————
✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
————————————————
CHECK OUT OUR AMAZON STORE:
————————————————
OUR CHANNEL:
————————————————
CHEF’S WEBSITE:
————————————————
CHEF’S ONLINE STORE:
Genovese Beef Ragu with Pasta | Chef Jean-Pierre
33 Comments
Leave a Reply
You must be logged in to post a comment.
C'est comme ça comme on fait ça! Bien fait, Chef.
HEWO DERE FWENS!
Always love your videos. Quick question, the spatula that was used to get the bacon out of the pan, its not in your store, Where can i find one??
I'll definitely be making this on Saturday.
Hewwo der Fwendz
Tomato and garlic are not tradictional, you're right. Basil it is btw.
Caramelized onion might not be REALLY tradictional, but they DO LOOK GOOD!
Anyway I agree with you, what's the point in doing a "tradictional" receipe? Do it the way you like! What the heck!
This will definitely be made Next Sunday..!!
Invite a few friends.. share some wine.. and just enjoy..!!!
Really looks great..!! 👍👍
Blessings…
My 94 yr old father watches you and makes your meals. You give him inspiration. He cooks for my 92 yr old mother who cannot cook anymore. His name n is Angelo, and he calls him self Chef Angelo. I thank you for your passion and teaching abilities. You have been a savior for my Mom and Dad. ❤😊
Your new videos are the high point of our evenings. I am here (again) to print out a copy of this recipe so I can make it. Last week, we had your recipe for Chicken Parmesan. Earlier, I made "Marry Me Chicken" , Creamy Garlic Chicken and have made several other recipes that I've gleaned from this channel.
Thank you so much. You are a treasure.
Canadian French here
You are truly the Bob Ross of the kitchen!
Also, if you don't oil the pasta water, the sauce will 'stick' to the pasta better! (Courtesy Alton Brown, Good Eats)
So much love you put in your cooking… And you make it so much fun to watch… I am laughing so much while i watch… But learn even more 🥰🍝
Here in Georgia where we have sweet (low sulfur) Vidalia onions, I'm perfectly fine with a nice slice of raw onion on my burger. Love the recipes Jean-Pierre!
no discrimination,,,,absolutely 😁😁😁
Chef, making this for my son’s 16th birthday dinner this Sunday and we’re planning on feeding 15. 🤞Thank you for the inspiration
Cant wait to make this recipe! Every ones i tried from you so far are now part of my family's diet. Theyre all delicious and fun to make.
Question about Pomme Puree (i know that has nothing to do with this video!)
Would adding Ghee to Yukon Gold potatoes get close to the flavor of the La Ratte potatoes? If so, what ratio would be needed?
Everything Chef makes is a favorite!! Beautiful!
Love ❤️ amore from Sweden 🇸🇪🙋♀️💯
I'll try this version when I have guests over. Looks very tasty!
When did you start saying Onyon? It's always been Onyo!
Watched the video. Realized I had most of the ingredients so made it for dinner tonight. Had to make a few substitutions: red and green capsicum in place of celery, finely diced tomato + dash of tomato sauce in place of tomato paste, added red and green cayenne chili peppers otherwise followed the instructions and it turned out magnificently. Easy to prepare, super tasty. What's not to like? Thank you Chef J-P!
I love your show so much. When I walk into the kitchen, I say loudly, "well, hello friends!". .
Again, raw onions on burgers.
im working on perfecting meat ragu over pasta a lot lately….. ive found too much tomato doesnt work, use less not more….. definitely use a diced cured meat in with the ground beef….. and not too much onion, celery and carrot, its a meat sauce, it should taste like meat first….. definitely trying this one, see how i go.
Thats my kinda pasta!! Very hearty and thick 😂
One thing I always love about Chef is how excited he is about the food he makes. Thanks to Uncle Sam, I've eaten plenty of meals that were simply to give me calories to keep working. Ever since I started cooking for myself, and experiencing the joy of making something delicious with my own hands, I am always giddy when I plate my food.
I am glad Chef shares this joy with millions of people. It is such a simple thing, yet so powerful.
And here, all this time, I thought Ragu was a spaghetti sauce.
Chef JP, You make cooking look easy. 😊
What brand of pasta do you recommend?
And, yes, you talk too much but I rather enjoy your ramblings. lol
munchies inducing at 11pm and after a doob
mingia
Why not say the food items in French. Like the vegetables. We can all see what they are. Spices and different types of other non obvious items in French then English.
People from all over the world are learning other languages from games not being translated. Primary English.
You start saying food in French. People learn French.
Hi chef, 'culinary jazz' man from the UK here! Just to say I did the duck a l'orange yesterday and decided to use blood oranges! Wow! The colour and taste! Bend those saxophone notes! Bless xx Paul