My Favorite Pasta Sauce of All-Time! | Chef Jean-Pierre

[@watchfulatmoney1911]

I got a question chef. When you finished the sausage did you put any of the grease in the sauce also, or did you drain It and then add it to the sauce? I mean gotta assume you put a little bit in it cus that's where the good flavors come from . Oh and thinking about this, wouldn't the grease from the sausage supplement something fatty like butter and then in turn mild out the acid from the tomatoes. Love the content been here since like 100K subs and cant wait for more good food and the unbeatable tips and knowledge you provide about cooking!

[@mickeyTX.]

I had the same question..

[@ChefJeanPierre]

Thank you for the great question! I regret not having done it in the video! I will make sure to do next time! In the meantime if you have more than 2 tablespoons of fat, you should remove it and save for another recipe, sauteed potatoes are great with that! Thanks again for the great question! 😊

[@alexlogan202]

You are definitely a 'Florida Man'

[@MayimHastings]

Fabulous question! And that would be bangin’ to cook potatoes in! Isn't Chef a lovely soul? Hope you have a joyful rest of your week 💚🙏🕊

[@ndimberg]

Great question and thanks to the chef for replying!

[@Avalon620]

Chef Jean Pierre, I was 25 years in the business, I was a Restaurant GM and I'm a CEC. I left the industry about 4 years ago and changed careers. My passion for cooking was gone. Watching you rekindled it. I started cooking at home more, challenging my self again, cooking for friends and family. Now i have a side hustle where I cater small events or a personal chef for small dinner parties. You clearly have a love and zest both for life and cooking. Your shows make the viewer feel like they are right there with you. Thank you Chef!

[@texasstardust6010]

.... I was reading your Comment, and I understood it... even though I was not/ am not a Professional Chef ( although I was married to a Chef) ... I loved to cook and I always was trying new Recipes, even made up some of my own Recipes. .... then just " lost interest " in it , Some of my interest in it has returned, ( since I enjoy my own cooking, lol) but I still only like to cook 3-4 days a week. I agree , Chef John has you feeling you're right there in person, watching what he is doing. May you find enjoyment and Success with your " Side hustle ". :) 🍽

[@Obsidian_Iris_]

What a lovely story! I am similarly trying to regain my interest in cooking and just found this channel less than 12 hours ago because of the a”How to make French butter” video. I am in the transitional phase from a very long recovery from the onset of a chronic illness. I have to establish a new normal and getting back into the groove of cooking for myself has been difficult. As a woman, it’s so ironic that I have to make myself eat because I’ve lost my appetite in general. Despite having two parents that both cooked well, they didn’t have the time or energy to teach their youngest child how to cook, so I taught myself as an adult. I loved both the science and artistry of cooking and had started improving or downright inventing my own recipes when my illness rudely interrupted. I’m in the process of getting back on track and Chef Jean-Pierre has an infectious zeal for his craft and I appreciate his willingness to share his gifts of both cooking and teaching.

[@msswiftygal]

He is quite the inspiration, I too lost my passion, but he helped me regain it. Ty CHEF

[@angrydoggy9170]

Good job. We need more people keeping the art going. Even if it’s basically simple home made food, it will be better than any takeaway stuff. I’m far from reaching the level of a high cuisine chef, I just don’t have the skills and the technique, but I’m really enjoying creating nicely balanced meals for my friends and family. A simple pasta sauce has the ability to make someone happy if you get it right.

[@BillPlain1]

The classic French cooking that Chef does is nothing short of brilliant. He really is the best cooking teacher on KZbin.

[@ChefJeanPierre]

🙏🙏🙏❤️

[@michaelcristel3060]

Chef Jean-Pierre has never failed to impress. One of the few channels where what you see is what you can make, every episode is educational and he covers the gamut of all popular cuisines.

[@Javdoc]

Love the little post-credit scenes showing Chef enjoying his creations. Nice touch.

[@colekter5940]

Yeah, great addition.

[@gqqnbig]

The chef has to take two bites now for the behind-the-scenes.

[@Batvolle]

@@gqqnbig poor him😂❤

[@myVillage2323]

@@Batvolle yes 🙃...poor Jean-Pierre! Having to eat this deliciousness 🤗

[@bradmeyer6200]

Hello Chef, Just wanted you to know that I made this sauce for a spaghetti dinner our church youth group organized to raise money for bible camp this year, all the money raised goes to kids who can not afford to pay for camp on their own. THE SAUCE WAS A HUGE HIT. Everyone loved it and asked me for the recipe. I was honest and told them all it was not mine to share but told them it was your recipe and where they could find it. So you are now doing the Lords work 😊. Thanks again for one of many recipes I have cooked for my family they always come out great and are always delicious. I look forward to many more of you YT vids. God Bless you.

[@ericlee7665]

I just absolutely love watching you cook. Not only because you are, in my opinion, one of the greatest chefs in the world, but also largely because you have such a child-like love for sharing your food with the world. Thank you sir, for being who you are and letting us enjoy your "Amazing" gift. 😁

[@jamesmahler275]

I made lasagna and zucchini boats with your Italian sausage bolognese and mornay sauce for my family for Mother’s Day, both were huge hits! Thank you this is my favorite food channel by far!!😊

[@None-685]

Sounds delicious.

[@spirosmandes4001]

When I was a kid, I saw Rebecca de Mornay nude in the 1988 remake of "And God Created Woman". That night, my friends, I made my very first "Mornay Sauce".

[@Cr4z33_YT]

Try replacing the bolognese sauce with genovese pesto and bechamel, and grated (Parmiggiano Reggiano) cheese on top? That's one of the TONS lasagne variations we have in Italy. 😁

[@jamesmahler275]

@@Cr4z33_YT omg that sounds amazing too!!

[@p333t3r]

You may have a French accent but you are a great American. I love you

[@liamevans9815]

I recently used a blend of ground beef and spicy Italian sausage (thanks to this video) for Lasagne and it went over so well with my parents that my mum actually called me at about 8 in the evening to thanks me for making it. That almost never happens. So, thankyou, Chef Jean-Pierre.

[@teresalee3567]

I made a large quantity of this sauce. It's in my freezer. When I made pizza I used some for the base of the pizza. OMG the flavor is phenomenal!!!! Thank you Chef!!!! I always say, following your instructions made me a better cook.

[@okyonek]

I've been waiting for this recipe for almost 17 years

[@flarican64]

🤣😂🤣

[@1tonybricky]

wow the speed you cooked this dish whilst being live filmed whilst keeping your whites spotless shows your amazing skill to the full Chef and you still manage to make us all laugh with your wonderful and honest humour that's why we all can't wait to see each new recipe and Jack has so much polish in his art also which brings the whole magical experience together. In the last year and a half I can't tell you how much I've learnt from you and I even get creative with new dishes based on your techniques and i've ran out of space in my small kitchen to buy any more apparatus, potato ricer, mincer, the 5 main knives, 3 draws full of utensils, countless oils and herbs and spices etc thank you Chef for brining my passion for food and cooking back to me 😍😛❤💯

[@LunarLocust]

The struggle is real, I have a pasta roller and a thing called a spaetzl hobel. My drawers and cabinets can't hold all my utensils and ingredients, they've flowed onto the top of the fridge and a work table in the kitchen 😂

[@1tonybricky]

@@LunarLocust Yep top of fridge, work table and extra shelves on walls, brilliant!! 🤣

[@LunarLocust]

@@1tonybricky I have strainers, skewers and splatter shields (that double as steaming platforms) hanging from wall hooks 😞

[@flarican64]

LOL...same here... I've been buying kitchen utensils I've never owned or knew about. I just bought my first set of expensive knives and they are amazing. Also, my first Dutch😃 oven pot.

[@annettebitet8603]

Oh Chef Jean Pierre! You really make my day! I love that little reference to the Crook and Nanny, instead of Nook and Cranny!! I was hysterical! God Bless You Sir!! ♥️♥️🌹

[@DavidPetrovich108]

Dear Lord! The clouds have parted and this recipe fell from heaven!! Looks absolutely, AMAZING, chef! God bless you. From Ukraine.

[@katrinat.3032]

I am so glad that Chef Pierre says that about putting the onion first. Even as just an average cook, I’ve always noticed that the onion takes longer. So by necessity you need to put it first. And I love what he says about once you put in the garlic, you need to put in the liquid. Don’t burn the garlic.!!🇮🇹

[@oblivionfox]

Loving how your channel is growing, no worries about apologizing for long time viewers having to listen to your basics. Everyone deserves to grow, and you, sir, are culinary fertilizer.

[@ClaudiaGonzalez-l4f]

Honestly, I don't know who I like more: you chef, or the captions of your camera/editor person. Wonderful! Thank you!!

[@biglike7981]

I've made several dishes from Chef Jean Pierre and they have all been fantastic. This sauce is amazing. So pleased to have found this channel. He brings back so many great memories in my previous career working in 4 and 5 star restaurants next to incredible Chef's. Chef Jean Pierre really helped me refresh the technical skills I have lost over the years and inspired me to enjoy life through cooking. I'm amazed at how polished his website and videos are. This is one of the best cooking channels I've come across. Thanks Chef Jean Pierre for being so generous and sharing your talent and passion. You are a true inspiration.

[@pointclickdigital]

Rushing to Chef Jean Pierre's newest drop

[@SeasidePrincess]

Exactly!! 😅

[@cindyfrancisco3251]

He makes me smile 😊

[@trinitywright7122]

ME TOO!!🎉 SO EXCITED!! And I already know I love it❤❤ Don't you?!😊

[@Ladythyme]

He’s a Mad but Enchanting Culinary Scientist! Gotta love him! 😊

[@KLWilsonUS]

I love your recipes Chef! The way you discuss each step and throw in some humor makes your content some of my favorite to consume. This sauce looks really good.

[@genekelly8467]

Wow-a 100% French chef who does Neapolitan Italian! My respect for Chef Jean Pierre has increased 100%!

[@pabo8080]

He' s Half French Half Italian grew up in Provence France

[@danielbeck9191]

His Mamma was Italian!

[@trinitywright7122]

🥰👍💯

[@j.bradleyheck1589]

No, the recipe is from Bologna, very far from Naples & totally different regional cuisine !

[@angelaberni8873]

​@colekter5940 Don't be daft. He has no American in his blood whatsoever 😂. That's why he doesn't cook shit😂😂

[@FifthKnowledge]

I like when Chef starts with "We're making it together". He doesn't always say that though.

[@oyotundookubegwa520]

Maybe on some days, he prefers to make it alone

[@DarthPeachy]

Crook and nanny 🤣 Never ever ever ever change chef, we love you just the way you are!

[@newcopperpenny]

Maybe nooks and crannies?

[@Sniperboy5551]

@newcopperpenny Exactly, but quotes like that are why I love Chef JP so much. He’s charismatic and talented, but his English skills could still use some work 😂

[@bmguercio]

I agree with you about so many things in the kitchen. One, especially being a clean cooking area. When I cook, and when I am done cooking, it’s hard to believe there was cooking going on. Except for in the sink. Spices are put up, counters and cutting blocks are clean . I love learning from you, which I do learn something new each video watched. Thank you!

[@flarican64]

I agree, the only thing, I wash my dishes in between too. I hate a crowded sink.

[@heather2493]

Hello my friends!!! Am I the only one who automatically clicks like if it’s a chef video?? Love you Chef!!! Ps. Those mushrooms on your counter look absolutely amazing 🔥😍

[@thornbird6768]

No me too 👍🏻 not only do I love his cookery I love him also ❤

[@heather2493]

@@colekter5940 you mean really.. algorithm is total garbage…. 🫣🫣 KZbin is busy trying to suppress and control us all… ugh

[@heather2493]

@@colekter5940 aren’t we glad this is just a cooking channel eh? Hopefully KZbin in its infinite wisdom won’t suppress these comments…. ✌️

[@aceplaysgamesnetwork9566]

Nope it’s a guaranteed like from me. I even liked the rice pudding video and I don’t think I’ll ever make that.

[@jobyfankell321]

if you are having problems with it being too acidic, try putting a few length wise half sliced baby carrots in. just one cut on the baby carrot but expose as much of the inside as you can. then at the end pull them out and toss them away. they give a natural sugar way better than using refined..and they absorb some acid as well. it's a win win

[@jamesblanton3744]

One of the nice things about living in Florida and other warm weather places is being able to grow fresh herbs outside year round

[@JoanieO11]

This looks amazing! I’m so eager to make this! I live alone I’m sure it will take 17 years to eat all that beautiful pasta sauce! And that is a good thing!! Love you bunches JP!!! 😍😍😍

[@jasandper]

I made this without the mushrooms or cherry tomatoes. Just good quality San Marizano tomatoes. It was excellent. I don’t think I’ll make meat sauce any other way. It’s far superior to most pasta I pay for eating out. Thanks chef for another banger!

[@roseconklin5392]

Thank you so much Chef Jean-Pierre for this sharing your wonderful pasta sauce! It truly looks amazing!

[@Paul-zb9bg]

My mouth salivates every time i watch your channel chef jeanne pierre until i attempt to cook one of your recipes!!!! Its a poure joy when sitting with friends and loved and enjoying fine food and wine knowing it was cooked by me 😁😁😁😁

[@TomJones-tx7pb]

That is the first pasta sauce I made 50 years ago. A couple of comments about mushrooms. Do not leave those growing mushrooms in your house - they put live spores in the air that cover surfaces in a white dust. There is a French company that makes dried mushrooms that it sources from great locations, and Costco sells them for a ridiculously low price. You can reconstitute them and put them in many dishes, including this one to enrich the meaty (umami) flavor. They also make a great base for a mushroom soup. Also, as other commenters and chef have remarked the sausages can have excess fat, to the point that even after removing most of it, you can add some true balsamic or wine vinegar to the sauce to fine tune the final result if there is a little too much fat in the sauce.

[@Sniperboy5551]

The combination of Chef JPs charisma and Jack’s editing is just perfect, they understand each other

[@chapmansbg]

My fingers and my facial expressions are just like Chef JP. My daughter started to wave goodbye in the morning like she is JP. I love you JP, you are such a character. I regularly cook your recipes.

[@ChefJeanPierre]

👍👍👍

[@billwise7407]

I can't say onion the normal way anymore, making the pasta sauce now. It looks delicious, wish I could send the Chef a picture of my grandkids when they try recipe. Chef of all the vegetables which do you despise preparing?

[@anthonyturzio1770]

😊

[@iamalive82]

Clean kitchen is a ready kitchen and inspires orderliness

[@aguythatworkstoomuch4624]

My favorite chef!!!!

[@SteveSingsThings]

For some “The Joy of Cooking” is a great cookbook. For you it’s a way of life!

[@topfeedcoco]

Oh yeah!! I can't wait till my tomatoes start coming off, I got my basil, tarragon, thyme everything in the garden this year, I'll be making this one in a few months.

[@flarican64]

I am so jealous!😊I live in the city and only two of my windows get sun at least 3 hrs a day. I bought some sage, rosemary, and basil from the store, they are doing good but I am obsessed with them like they are my little kids... the basil is like an orchid past 3 days I have to water it or it will wilt...LOL

[@topfeedcoco]

@@flarican64 OMG, I feel for you. This is barely a garden for a lifelong grower, but the "Camp Fire" Effed my A 😣. And I'm not yet on a comeback, but I'm doing the things I love. Just get the herbs in place, you can buy the rest of it, but having to buy and be stingy with herbs is no bueno Miss. Cams 🤗

[@Terry-lu2dr]

I have made a percentage of the recipes that the Chef put on his videos. A couple little personal tweaks. Perfect. Love watching.

[@ivanhorvat8964]

THANK YOU 🙏 CHEF 👩‍🍳

[@KGFishyFingers]

Im the same way about a clean kitchen while i'm cooking! And that pasta dish looks fantastic!

[@laspuma]

Love it, I have been making a variation of this sauce for a while now. In stead of the spicy sausage I use ground beef and then add chili flakes and/or jalapenos to achieve a touch of heat. And as Chef JP says put as much or as little as you like.

[@ChefJeanPierre]

👍👍👍😊

[@chancemorse6705]

Dear chef pierre, thank you for your hospitality, your inspiration and your laughter. ❤What a great chef and all around great personality🎉

[@BusterLund]

I really need to tell you that you are very inspiring. I never cooked before, but I now cook a lot and many of the recipes are from your KZbin channel. Keep up the channel and your cheerful way of cooking

[@marymangano1705]

me too!

[@colekter5940]

Its like a missing of life suddenly snapped into place.

[@adelacamarillo6301]

Something happened and I lost interest in cooking for many years. However, I was randomly flipping the KZbin channel one day. I stumble on Chef JP. He makes cooking fun. My children and I watch you cook. For the first time I tried leg of lamb and strawberry 🍓 mousse. They were very delicious. Thank you Chef JP, Jack and the entire Team I'm motivated to cook again. Grateful.❤

[@GailValdez-qd5un]

You are my favorite chef and I love all of your recipes and videos ❤️ You have helped me become more confident in the kitchen! You remind me of Charlie Chaplin will some of your hand gestures 😂 don’t ever stop being you! My husband and I both love watching you!! Thank you Chef ❤️❤️

[@jeanhabdank8531]

One thing from I learned from an on-line cooking class was: when cutting vegetables, the most important thing is to cut EVERYTHING IN THE SAME SIZE!

[@angelap32]

17 years😂😂😂love you Chef Jean Pierre❤

[@ellenramos6784]

I treasure all the details, I had been 18 years of Service in the hotel overseas and also restaurant before I miss all my mentors to learn,but this is it, the legend Chef Jean Pierre talking to us infront of camera it is my honor to learn more thank you Chef Jean Regards,Chef Puroi from Philippines

[@DM-rock-n-roller]

At 20:00 minutes... "I gotta have a clean kitchen, the mess drives me nuts." Exactly right, Chef! Attention to the details... a clean kitchen is home to the best food! I'm making your sauce this week!

[@Mo_Ketchups]

He’s got my PRECISE TASTE in both ‘snausage’ caramelization AND bucatini. 🫶🤌

[@Bugnetblue]

'I am not using it but I am looking at it so I have to clean it.' Make me smile! Thank you.

[@tomtarczon9616]

Hey chef, for an added layer of flavor, I char my cherry tomatoes in a basket on the grill before I cut them in half and add them to the sauce.

[@harrymann5523]

The best cooking channel on KZbin

[@archie7012]

Chef, I have to tell you - I made your recipe today, and the family loves it. It is even better than my usual Bolognese-sauce I do. So this is moving into my todo-recipes. Thank you!

[@ChefJeanPierre]

👍👍👍😊

[@elizabethstevens4720]

I have learned so much from you!! Very GREATFUL!! Thank you for time teaching us ALL!! Yummie!! ALWAYS

[@scottgodkin781]

“Crooks and Nannies” was one of the funniest things I’ve heard in a long time!

[@MedinaMcKee]

This man is a treasure to humanity.

[@ChefJeanPierre]

🙏❤️

[@tlb2970]

💯

[@upsideofliving220]

Hi Chef…I came across your channel accidentally a couple of days ago and I’ve been blown over by your cooking and kitchen management presentations! My mother is an incredible cook, and growing up watching her was magic. However, I never really explored my own culinary prowess until a few months ago (I’m well into my 40’s) and wow! Something dormant has for sure been awakened! I’m in love with the kitchen and everything to do with it. Exploring products and tastes is incredibly fun and I’ve discovered my own little sanctuary in my busy home. My mother cooks like you. By feel…no measuring…so watching you is a delight. I’m not there yet…but I’m patient enough to know that if I stick to it, eventually I may also make that magical switch of just knowing innately. I just want to reach out and say thank you. I love your channel so much. I made this dish last night…my own meat sauce is something of an institution at ho as it’s one of the few dishes I’ve been successful at for quite a few years now…yet yours is ❤❤❤ - mama mia!!!!!! We were blown away. Thank you and I look forward everyday to learning new things from you. Love the way you do it.

[@MRKUE]

lol ! I would never question the alcohol content of your videos! I have made several of your recipes already and they have all came out Great!

[@ljrocks3752]

Let me tell yall a little story. Back story: I cooked this masterful creation about 2 months ago. When I had ate it the first time, I couldn’t taste anything due to COVID, so I threw some in the freezer. Really sucked I thought I was gonna die. Well anyways fast forward 2 months to today and it’s 0138. I no longer have covid. When I say masterful creation, I mean go get these damn ingredients and slap it in a pot rn. Amazin pasta just absolutely AMAZIN!!! I wish I could’ve had this fresh😩 actually I am gonna get this fresh. I’m cooking this later on today. It’s 0142 now.

[@briarcunningham7284]

Gotta have my Chef Jean Pierre’s “joie de vivre “ to start my work day!❤. Now I’m hungry 😂

[@kathleenwassum7712]

Dearest Chef, you are a treasure to America! I have learned more about food and cooking from you, than any other channel! I didn’t even know what Bucatini Pasta was!! I bought the Italian version from Amazon and made this sauce, and it was Amazing! And, I Love your products! They add so much to the food, and the oils and balsamic vinegars are exquisite! Thanks so Much!❤😊

[@yukmoutb5885]

pro tip - to cut all those cherry tomatoes fast, put a plate over top of a bunch of them at a time and cut underneath. if you arent confident in doing with under your hand.

[@deanharrington4278]

I love the comment about Buying a Basil Plant instead of the little package that goes to Mush in two days if you don't use it right away.

[@magickbeans]

The word for space and shape is Texture ❤

[@pastadrmartinssempa6295]

I'm having currently fever and this is exact the type of videos what I need currently 😊

[@colekter5940]

Feel btr soon

[@lordcheezus1]

Chef! I made this dish last night, and I have to say it was phenomenal. I enjoyed the sauce and everything was wonderful. I skip on mushrooms usually, but to everything else, WONDERFUL! Thank you for your amazing videos, you make the world a better place with your passion and true love of the craft. I enjoy cooking even more when I can try new recipes and you have been a blessing in my life. Thank you chef!

[@ChefJeanPierre]

🙏🙏🙏👍

[@zig6234]

Tonights meal. Thanks Chef!

[@robertban7405]

The best cooking channel and chef. Pure joy to watch and learn. Amazing! Greetings from Sweden 😋

[@johnmartone7113]

I was lucky enough to go to your choosing school in Lauderdale. I miss it! I want to cook with you again!

[@johnmartone7113]

Cooking School!

[@ChefJeanPierre]

I was lots of fun for sure!!! We’ll do it again one day soon!!! 😊

[@zoeemiko8149]

Made a batch yesterday. I'm so happy I didn't make a small one. This is a magnificent pasta sauce! Best ever! I used baby bello mushrooms, love those. I also added in a little of the fat from the sausage to tame the tomato acid. I don't like adding sugar. This is now my go to pasta sauce! Thank you Chef!

[@earlrumble1692]

Another great big thumbs up to Jack for his editorial comments! I always get a chuckle with his inputs! The sauce really sounds super good. I like the idea of freezing any extra as a senior citizen cooking for one, this makes good sense.

[@nfsmwcc2157]

We love your sense of humor!!! you are the best!!! Me n my wife enjoyed this episode a lot!! you crack us up every minute

[@jameswilson6717]

This whole production is just so infectious not only do you teach us your culinary skills chef but by jolly you sure make us laugh my sides are splitting.All the very best from Scotland 👍🏻🏴󠁧󠁢󠁳󠁣󠁴󠁿👍🏻🏴󠁧󠁢󠁳󠁣󠁴󠁿👍🏻🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@VJJBodhi]

This is the one guy I can actually watch- the whole thing :)

[@chevlife3311]

Looks delicious. Frozen pasta sauce is always better after it's been in the freezer awhile.

[@gojewla]

And pasta sauce from a jar always tastes best when you pour it down the drain.

[@Sharon-pb7so]

​@@gojewlaAmen!

[@moimeme1928]

On aime tellement

[@thegodofpez]

I’d pay to eat that sauce just by itself!😮

[@PelicanOfDeath]

I've been growing my own herbs at home and I am incredibly jealous of how good that basil plant looks! Amazing work and amazing food!

[@WhatTheColour]

Love how Jack kept zooming in on the sausage lol. I'm definitely going to make this, thanks again Chef!

[@JourneymanActor]

I made your Salmon with Couscous dish for my Mother yesterday. She requested it! 😀👍

[@mattlocke4680]

We love you, Chef Jean-Pierre!

[@ChefJeanPierre]

🙏🙏🙏❤️

[@JL16061980]

Hi Chef.... we love you and your videos ❤❤❤ 🇬🇧🇬🇧🇬🇧

[@davidoickle1778]

Watching his expression when he tastes how food is the best part of a video.

[@williamrhea3535]

Chef I made home made sauce today, cleaned all of the tomatoes out of the garden and cooked a large pot of sauce. I let my daughter taste it after it has simmered for about two hours. She said it tasted garlicky, I had to banish her from the kitchen for that garlic remark.

[@flarican64]

Well done. There is no such thing...😂🤣😂

[@steveshetterjr.6976]

Chef, if you plant a garden, try planting your basil next to your basil. You will end up with fresh basil and tomatoes that have a basil flavour to them. I do this every year and surprises even myself with what it does to my recipes. I will share with you some of my "tricks" for the kitchen. Love your work sir.

[@flarican64]

Basil next to your basil? I am assuming based on the resst of the sentence that you meant the basil next to your tomatoes. Good tip, thanks!

[@ChefJeanPierre]

Yes!!! Basil next to tomatoes brilliant!!! 😊

[@danfitzgerald2734]

Awesome Chef! Keep these coming please.

[@winnie-the-poohahaha4428]

I render down cherry tomatoes then poach chicken breast in cherry tomatoes with portobello mushrooms garlic chilli pepper and basil. Best pasta sauce for lunch

[@kpnitrl38]

Wait a minute!! A commercial on your channel. I don't recall ever seeing commercials... Great recipe btw as always.

[@69adrummer]

My day is not complete without a big hearty healthy bowl of "OKAY FRENZ!!"

[@cjsnanny]

Mmmmmmmmm, oh my. I have to try.

[@jackierebbel4604]

Onyo always number first!! Love you Chef!

[@Loreleifury]

Mamma Mia! I made it. I used 2 tbl spoons Straight From France Provence Herbs Seasoning instead. It tasted great the first day and I froze some as well BUT, the second day knocked my taste buds catawampus! All of the flavors married into a wonderful pallet that caused cravings for another serving!

[@ChefJeanPierre]

👍👍👍😊

[@velizyhills]

Bonjour Chef. Je ne connaissais pas cette variante de sauce "Bolognaise" mais avec de la saucisse épicée au lieu du bœuf. Je me dois d'essayer.... Je clique sur le bouton "J'aime" avant même d'avoir vu la vidéo, car je sais d'avance que cela sera un grand moment de cuisine. Enjoy ! Christian Vélizy Yvelines France

[@ChefJeanPierre]

Merci Christian! 😊👍

[@dioris8]

How have I missed this dude for so long? He’s fantastic

[@radzsing]

Anybody else envious of Jack? He gets to taste all the delicious goodness Chef JP makes.

[@flarican64]

Yes, very jealous but he deserves it because he does such a good job with the video stuff.😃👌👏👏

[@All-Fur-Coat_No-Trousers]

Yea, Jack is living right. What a gig

[@tobyw9573]

LOVE those BEAUTIFUL Technicolor canned tomatoes -- Such color!

[@Nigels_Wrld]

onyo is always number 1st!!