Ridiculously Easy Pasta Alla Genovese Recipe - The Must Try Easy Beef and Onion Sauce

Ridiculously Easy Pasta Alla Genovese Recipe - The Must Try Easy Beef and Onion Sauce
At it's core this is a ragu of beef and onions. Ok I hear the ultra traditional Italians crying out "this isn't ziti alla genovese ricetta originale, or pasta alla genovese napoletana ricetta originale." It isn't meant to be an ultra traditional pasta alla genovese napoletana recipe... It's just my take on something I ate at a restaurant in Quebec City, that I enjoyed and thought I'd share.
Ingredients:
Oil for frying
1 Kg (2 pounds) braising beef, cut into 2” cubes
125g (¼ pound) bacon or pancetta, chopped
2 carrots, chopped
1 celery rib, chopped
Salt and pepper
125 mL (¼ cup) dry white wine
2 Kg (4 pounds) onions, chopped
1 pound dried pasta
Finely grated Parmesan or Pecorino cheese
Method:
Pre heat oven to 325ºF.
Heat oil in a heavy pot that has a tight fitting lid.
Brown the beef, and then remove from the pot.
Add the bacon, carrots, celery, salt and pepper to the pot and fry until softened.
Add the wine and simmer just a few moments before adding the onions and the beef back to the pot.
Cover and place in the oven for 4-5 hours (or longer).
Check occasionally to stir and add liquid if needed.
At the end of 4-5 hours, the onions and beef should be almost one.
Cook the pasta 75- 80% through, then cook the rest of the way with some of the sauce, and a splash of wine.
Add pasta cooking water as needed to loosen, then thicken the sauce - stirring constantly to emulsify.
Add the cheese, continue stirring, then serve.
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[@GlenAndFriendsCooking]

As some of you may or may not know - KZbin Ai filters out comments that use abusive language / naughty words / even n*ughty words, and puts these comments into a 'held for review' section and eventually just deletes them. I read through these comments, because sometimes the Ai traps comments that aren't abusive and also just to get a read on what (those abusive) people are thinking. A few points: - The idea of specific pasta for this recipe (and all Italian recipes) isn't as old you might think. The earliest versions of this recipe either don't mention pasta at all, or tell you to use (roughly translated) 'House Pasta'. Only in later years did this dogma of pasta shapes take hold, and now fuels the pasta shape police. - I put a lot of research into these videos; but at the core this is about the recipe. So I mention a few points about history and variations... So for all of the people who expect a 3 hour long PhD thesis lecture; that's not going to happen. Only you care about those 5 points I didn't mention. - I also note that many contemporary Italian chefs (some with Michelin Stars I might add) give recipes for this dish with a wide variety of 'extra' ingredients; many of whom are trying to keep the Italian food scene moving forward. - Anyone who uses foul language and hurls personal insults about me, or Julie will be deleted and banned from leaving any comments in the future. It's sad that so many people are so angry about life that they feel the need to leave such comments on a simple cooking video where I just want to share the joy of food.

[@Maghanashi]

Uh oh, the Italians/Italian-Americans are angry again. Well said.

[@juliebigge]

@@Maghanashi 😂😂😂😂! I'm sure they'll survive 👍

[@lesliemoiseauthor]

I don't understand how anyone could ever want to say something ugly about you or Julie. 🫂

[@bdavis7801]

Wow I can't believe some people! Thank you guys for all you do. I've really enjoyed your recipes and learning about the history of how things developed over time.

[@ellefaye448]

I know I used some questionable vocabulary as I dragged my painfully arthritic body out of bed at 6 am to buy four pounds of onions.. .Unfortunately this was the only sauce I ever saw that would make the spaghetti squash lanquishing away in the fridge palatable. All because of you and your ridiculously delicious recipes!

[@zonacrs]

I love how Julie just rolls in for taste time with a 'Hi Glen'. I know it's staged, but lovely at the same time. This time the cat decided to improv and surprise them and cracked me up.

[@fluffycritter]

"Hi, Glen! Hi, friends!" is the highlight of every video for me.

[@noelwade]

"Never Enough Cheese" is practically a Mantra in our household! 😀

[@JHaven-lg7lj]

Or garlic! I actually managed to make lasagna with too much cheese one time. It was a LOT of cheese 😄 ETA: Oh, hey, look! No tomato *at all*! Proof that it can be done! Someone show this to Adam Ragusea…

[@debbieosredkernelson13]

Glen: "Chicken, that cake is not for you." Chicken: " I'll be the judge of that."

[@LBrobie]

lol, right!? "i'm a kitty! isn't EVERYTHING for me??!"🐱

[@susanelainesanner]

@@LBrobie You are correct, of course. Trying to control the activities and attitudes of a cat will not earn one any reward. A cat is a cat, perfect as he or she is. I understand exceptions exist and are to be honored, but a cat is a cat. As Glenn might say, I want to make this perfectly clear, I have no argument with Chicken getting off the kitchen counter. But I was thrilled to see her! Also, this food would be wonderful, delicious, and I want to make it at home. Thanks, Glenn and Jules and Chicken

[@surlyogre1476]

"Dogs have owners, cats have staff."

[@kimvibk9242]

I hope having a cat named Chicken won't lead to...mishaps...in the kitchen on a busy day...😖

[@susanelainesanner]

@@kimvibk9242 😊 At cat looking at a mouse might think your comment is funny! 😵 😊

[@jemtebelle]

Always love when Chicken's in the show!

[@pflick13]

A little off subject from this recipe, I work in a supermarket in north central Wisconsin and it's because of your channel and your recipes that I am working to bring Marmite onto our shelves. Believe it or not we do not carry this product in our store. Hopefully soon that will change. Thanks for all that you do, your channel is a big inspiration in my culinary world!

[@cleementine]

I was raised on the stuff because my Dad was from England, but here in southern Ontario, they shelve it with the baking supplies rather than with the other toast spreads, so no one knows what to do with it. 😄

[@pflick13]

@@cleementine Before I realized we didn't carry it I looked in baking, bbq sauces, liquid smoke, the isle that has Spanish, Oriental cuisine.

[@jeff3175]

In New Zealand we grew up with marmite as a spread on toast or to accompany cheese in a sandwich etc but we also have a product called yeast flakes often found in the Healtherie section of our supermarkets that is a fantastic alternative.

[@agamemnom]

@@pflick13 here in the UK you usually find marmite in the 'spreads' section in a supermarket so all things jam, peanut butter. honey, marmalade etc :)

[@MatthewWaltonWalton]

Marmite is incredible. It's a shame when I was a kid we only knew about it spread on toast, which is not the best way to appreciate what it can do for your cooking.

[@Jeffffrey0902]

I always love restaurants that serve only a few things. That means they have more control over the dishes' quality.

[@juliebigge]

I'm in awe of this dish! Thank you for showing us how to make it! I had to laugh at Julie's reaction to "Chicken" getting on the counter. We, as cat owners, know that it's a "Oh, boy...we are going to get comments on him!' But, no. Kitties are going to be kitties. We see how clean you guys are :) Tell Julie not to stress about that...animal lovers understand!

[@renaebettenhausen3611]

I spent Christmas week with my friend who is a bit of a germiphobe, while I am of the mindset of "What's a little catspit between friends?" There is a Japanese man who's KZbin channel is "Jun's Kitchen" he has 5 cats that "help"

[@jbjacobs9514]

@@renaebettenhausen3611 Funny you say that - I am the former. While I love, love, love animals of all kinds and walks of life, I don't do cats on the counter. LOL I just can't get past how unsanitary it is either. 🙂But to each his/her own.

[@LBrobie]

@@renaebettenhausen3611 oh yeah, Jun's Kitchen is wonderful!

[@driverjayne]

We've been blessed by a chicken sighting!

[@lesliemoiseauthor]

OMG, how can I be lusting for a dish I didn't know existed this morning?

[@MichelRules]

I make this ragú very often , I brown the meat and veggies on the dutch oven and then pass it to the slow cooker for about 5 hours . It's absolutely delicious

[@bryantallansmith8303]

I was wondering if it could be done in a slow cooker and you have answered that question.

[@MichelRules]

@@bryantallansmith8303 in fact I think is better because it turns out juicer 👍🏻

[@MatthewWaltonWalton]

I guess you get less oven browning but if you brown the beef well beforehand this probably doesn't matter too much. At the very least you'll get something extremely tasty, in a slightly different way to how the oven version is extremely tasty. And personally if I'm leaving something to cook for five hours or more I'd much rather use the slow cooker whenever possible!

[@maxineb9598]

@@bryantallansmith8303 Anything slow cooked is more than suitable to be done in a slow cooker. Or even a pressure cooker.

[@ApeSkit01]

I've never been able to enjoy cooking shows, but Glen is the man and Julie is delightful. I love this channel.

[@stevenvallarsa1765]

I agree. This is the only cooking channel I ever watch, either on KZbin or on the real tube.

[@timacrow]

Gotta love this channel's philosophy of making cooking accessible to anyone. Hats off!

[@ptjzmemory]

I was listening and doing something else. Glen was talking about cutting the beef by half, adding mushrooms and beans. He said And that would make it Chicken. My brain crashed until I realized it was the cat. LOL 🤣

[@awall6910]

I have finally signed up for a KZbin account just to comment to tell you how much my family loves your videos. We love the historical histories, and we love trying recipes like this one! My teens and I have enjoyed watching and making many things we’ve seen. I have recommended your channel to lots of family and friends and many of them watch you too. I often get messages like “I just made Glen’s ice cream, have you yet?” I’m sorry to see on here that you have had not so nice comments. I don’t understand why people spend their time being negative, if they don’t like it just move on. We love your videos and look forward to them all the time. Thanks for bringing us so much joy and interesting information!

[@WillLaPuerta]

I really appreciate your philosophy towards cooking. I've known people who can be very . . . persnickety about sticking to the recipe. But I'm not cooking for a restaurant. I'm cooking for myself and I'll make what makes me happy.

[@TheErador]

My mantra is to try it the way the recipe intended the first time and then adapt next time if needed. Unless we've forgotten to buy an ingredient and I've started cooking, then all bets are off!

[@zincfive]

​@@TheErador Just so! Especially with iconic recipes, I often have found that it's best to fight my instinct to reinvent the wheel and "improve" the a recipe. Italians point out that the main ingredient of a pasta recipe is, well, pasta, it's a course not a meal, and they are proud of Italy's gifts of time-proven pairings of their cuisine, and joke (yes, it's mostly an inside joke) that you can make whatever you want, just don't say it's a particular mother recipe when it's not. They do have a point, it is virtually impossible to have a bad meal in Italy, and it's really easy to be served an abomination about anywhere else having been branded "Italian". I find that usually the "authentic" recipe is the simplest version, and adding a bunch of ingredients doesn't improve anything, but makes the dish confusing, and not about pasta. Of course Genovese is a long-cooked "Sunday" sauce, starting with sofrito and meat, like Bolognese and Neapolitan sugo, which are a different animal, but a number years ago I went through the classic Roman weekday quick pasta recipes, starting with the vegetarian versions, cacio e pepe (No fat, the cream is made with the starch from the pasta water and the cheese, if you master this, you are on your way), aglio e olio (oil, pasta water, garlic and cheese) and arrabiata (oil, pasta water, fresh or canned tomato and cheese), and used the recommended dry pastas and cheese, generally pecorino, avoiding garlic or onion (except of course for the aglio e olio) to see what this is all about, why they are preferred. The next step for me was the dishes where pork replaces the oil (try guanciale rather than pancetta, avoid smoked american bacon if you can) which are gricia, amatriciana, etc. Carbonara basically adds egg to gricia which is a bit tricky, takes some practice and technique to avoid making a sticky mess, (I usually skip it and go with gricia or caccio e pepe).. I would add pasta al burro (the real "Alfredo" which is butter, pasta water and cheese paired with fresh egg noodles as a base sauce. This isn't a common restaurant recipe in Italy, it's more thought of dish for tourists or a comfort dish your Mom would make if you were sick, (try it with orzo or pastina, my father's go-to when he isn't feeling well..) It's basically gricia with butter replacing the pork. It does not have cream or garlic in it like American versions, which are often become a terrible gloop. I would also add a much more recent dish, pasta alla vodka, which is oil, tomato, cheese, adding cream (I like sour cream), and often capers with dry pasta like penne, which for me is a better foundation as a cream sauce, the tomato balances the cream. Going through this process helped me appreciate essential technique and gives me some appreciation of the pairing of pasta and produce. Mastering cooking dry pasta al dente, finishing the dish in a by making a creme of pasta starch, different fats, and cheese) yields a ton of confidence, especially when trying more intricate recipes like Puttanesca (basically amatriciana with wine, capers, olives, pepperoncino). Vongole or other seafood dishes are basically butter sauces with white wine and/or stock, probably garlic or onion, lemon, parsley (consider avoiding cheese with seafood, Italians say cheese "masks the flavor of the sea." Ok, fair enough...) With this confidence, it's a snap recognize great recipes, and to create your own beautiful, well-balanced, healthful pasta dishes, with confidence pairing any seasonal produce or larder ingredients. Just call it "pasta alla (insert whatever name you want)", and you'll never worry about the Italians teasing you...

[@WilliamFollett]

If I lived next door to Glen, I would volunteer my time to making videos with him as long as I get to eat what is made in return.

[@castresechianese9330]

I'm from Naples and this recipe is P E R F E C T. Makes me miss home!

[@jodydorsett8726]

Glen, I just wanted to compliment you on your philosophy of "use what you have". My grandmother and mother did that and never turned out a bad meal. It's called *cooking* and not "follow the instructions". Thank you so much!

[@rocketcaver]

We made this this weekend following Glen's recipe as closely as we could with what the local market had on hand. We cooked it in the slow cooker instead of the oven but it came out delicious anyway. This is a keeper for sure.

[@RachelleHinrichs]

I love your wholesome, well thought out, calm, and very honest videos. You entertain with your own charm, and your wife (and your cat!) add sparkle and fun. Don't let the haters get you down, just keep doing what you love, and those who love you will keep watching. Thanks for being you Glen, and thanks for all your great content.

[@lesliemoiseauthor]

^^^^^

[@ellefaye448]

Oh my goodness! This sauce is so versatile!! So far I have paired it with spaghetti pasta, spaghetti squash, cabbage and rice. I also spread it on some hearty bread topped with cheddar for an open faced broiled sandwich. This of course led to a its use as a pizza sauce...again ....so good! And I used a horrible cut of beef, some white wine that was not great and onions that needed to be used yesterday! Thank you for your wonderful and inspiring content! I am adding broth for onion soup tonight. I am definitely going to make a huge batch to can as I actually prefer it to tomato.

[@deb.m.7458]

I will use the slow cooker and start it the night before. It will be nice to have dinner waiting. Appreciate this recipe - the struggle is real! (I.e., Time, cost). Good to know the ragu can handle simmering for hours. The kids can do the plating and wash up. They’ve developed an interest in baking and cooking. Thank you Glen!

[@jane-annarmstrong295]

I was thinking it would be a good slow cooker dish

[@ringnebula1]

Neapolitan born here. My Genovese is similar . Brown a beef roast, take it out and add to the pan juices carrots and a bit of celery. A little cooking and then add the sliced onion (4 lb or so) and the beef back in. This is done on the stove in a heavy pot with no oven. Add wine, if desired, and let simmers until beef is tender and the onions are a cream. This is were the philosophy diverges: Neapolitans use only the onion sauce on the pasta (no pieces of meat!). The roast is then sliced and served as a second course (dressed with the onion sauce, of course) with a side. Now I am hungry...

[@jimtreglio3950]

I’m still trying to figure the name. I know it’s not complementary to Genovese (because Neapolitan names are evocative, not descriptive). My latest guess is that Genoese sailors were a bit smelly after months at sea and smelled of onions.

[@rlando]

@@jimtreglio3950 From italian wikipedia: There are many hypotheses about the origin of this dish; the least plausible are those who want it to come from Genoa[6][7] or those who are the work of anonymous Genoese cooks who worked in the port of the Neapolitan city between the 14th and 15th centuries, although the dish is completely unknown in that city.[ 6][8] The recipe could also refer to the name of its inventor, since Genovese is a rather common surname in Campania. One of the most reliable hypotheses, even if less cited, has it that the name of this sauce is due to the presence in the city in the period in which its first traces are found, of Swiss mercenaries, in particular from the canton of Geneva, whose cuisine extensive use of onions. The name of the sauce could therefore be derived from the mispronunciation of the words ginevra, from Geneva. In fact, it should be underlined that in the Liber de Coquina[9], one of the first recipe books of the Latin West, written in Naples between the XIII and XIV centuries, there appears an onion stew with chicken "or other meat" and cheese grated, used to flavor the Tria Ianuensis[10] (that is, Genoese pasta), which is also the title of the recipe. This would make it one of the oldest pasta sauces still in use in the Italian tradition.

[@darojos]

I made this and it turned out great. Initially, it was a bit bland, but with quite a bit of salt and a little white wine vinegar (we were out of wine) and it really snapped into focus. Thanks!

[@jdzazz4155]

I feel like this could really be done in a crock pot, as it cooks so long. Looks amazing!

[@rogersmith2450]

I made this exactly as you did without any variations. It was absolutely excellent. My kids are already asking me to make it again. This made the house smell so good.

[@MamaStyles]

This Ragu heavy meat dishes always scream northern Italian.Growing up with a Nonna who was northern and a Nonno who was southern….they argue about dishes.My grandfather didn’t like meat in his sauce unless it was served on the side which ticked my grandmother off. She’d make this and serve it over polenta mush ( which I didn’t like 😂) Going to try this for a New Years day supper minus celery and carrots but add a whole heck of mushrooms .Looked delish…and Chicken I can’t resist desserts either 😝

[@moniqueadcock5219]

Making this for the second time today, thank you for such an easy to follow recipe! I feel so accomplished making this for my family!

[@RedKittieKat]

Oh man .. this looks so great. It looks very similar to something my Mom would make with egg noodles. I want to try it with mushrooms now too!

[@wpattison]

Sometimes you post a video where it's on my Immediately Cook list - this is one of them. Thank you!

[@Klwjjj]

Ohhh my this looks amazing. Great posting Glen.

[@321southtube]

The restaurant sounds like it's right up my alley. Next time, I make it up North. I need to try it. The dish looks tasty. I love the "manager specials". Thanks, Glen, for another intriguing, entertaining, and comforting video.

[@robapielo]

Glen, I made this yesterday. I did however add green pepper, garlic, cumin, oregano, and red pepper flakes. I cooked it in my crockpot on low for 10 hours or so. Finally had some for lunch today. Holy Moly! Thanks for the recipe starter! This will be a go to meal at least once a month or so.

[@keithbrookshire]

I've never heard of this dish. It looks fantastic! Thank you for the detailed recipe.

[@richardgarrett2792]

When you mentioned 325 and 5 hours, my mouth inexplicably began to water. It was as if it anticipated the transformed materials you put in the dish. I bow to its providential abilities to tell me in its own way just 'What Is For Dinner'. I thank you for this directional push to a simpler and very tasty future. P.S. Adding in the 'shrooms is a definite must for me.

[@UsetoCud]

Living in Louisiana I. Was tempted to add more spice, but restrained myself. 😊. It is delicious just the way you made it. The next time I cook it I will play with the recipe!

[@cmflyer]

Wonderful, as always! I could smell it through the internet! I got a big chuckle when you poured the dry pasta and the closed-caption said [applause]. Yay for pasta!

[@BrandochGarage]

I haven't even finished watching this and I already know my old traditional recipe will be done in the instant pot... ;)

[@simonsjodin6062]

Fabulous! I will most definitely make this. Great work.

[@TwoShea]

Made this tonight, added a can of diced tomatoes. Soo good, thanks for sharing Glen!

[@jakereis6281]

Im making this right now. One thing you forgot to tell everyone was at about hour 2 is how "GOOOOOD" this is going to make your kitchen smell.

[@kbjerke]

Looks really good, Glen! It's a Must Try here! Happy New Year to you and yours!

[@amyeagleton697]

Now how can Chicken tell you whether it's any good or not if you don't let him sample? 😂😂

[@darcyjorgensen5808]

Jeepers, looks super yummy!! And I would totally add mushrooms. Beautiful, glorious and brilliant. Thank you!

[@gr8bragu368]

looks fab glen. Excellent comfort food!

[@coloringanddoodling9751]

Looks amazing

[@denniskjrsgaard9052]

Made it for the first time just before New Year’s Eve and it was wonderful. Top five of best braising dishes with Osso buco as #1.

[@erinchamberlain1315]

Oh my. This looks like a winner ❤️

[@norad95]

I can't wait to make this. It looks great!

[@mikemoflo7878]

Whattt never heard of that restaurant, thanks for teaching mr about my city ;) cant wait to go!

[@homecookingwithtom]

This looked pretty tasty, well done. I like your idea of putting mushrooms or beans in. Thanks.

[@adlibrium]

Love these recipes that show you don't really need to spend a lot to eat very well. Obviously everyone's idea of what budget friendly is, probably going to be different, but the general idea of use what you have access to is a good one.

[@marilyn1228]

OMG! You said the magic word---beans. I LOVE adding beans to pasta sauce, particularly refried beans, go so well with beef. Would it be heresy to take the mixture, after it's been browned, etc., and put it all in a crockpot for the extended cooking? Easier to let it cook overnight without worrying about the bottom burning.

[@cleementine]

I think that seems like the safer--both from the not-burning-the-food point of view, and household fire safety--way to long cook this dish.

[@ARVash]

Taboos were made to be broken, it might be missing a little but if you brown it before hand it should be mostly the same.

[@heffiagametech8094]

Love this

[@kenRoberts1984]

Apple juice and balsamic vinegar works well as a wine sub. Could add some lemon juice too

[@supercontesergio]

no please no don t do this

[@Theaterverslaafde]

Apple cider vinegar, yes

[@kenRoberts1984]

@@supercontesergio it works

[@10jamesten]

Always Appreciate your dinner recipes, camera work, explanations, and research.

[@andrewaway]

This looks great.

[@jameswingad3212]

I really love this and using mutton as an alternative for the "meat" also works really well.

[@chickeneye]

Looks so good

[@antonellaprovenzano270]

Yum Yes, it’s basically an onion sauce Thank you!!!!!

[@missbee431]

Omg! I love that the cat is named Chicken! ❤

[@sandragoodman9380]

Just waiting for beef and/or pork to go on sale at my supermarket. This looks so easy and delicious!

[@ajl8198]

Yes mushrooms and beans ! Would be a marvellous addition that would be something I would happily eat every day

[@joeyhardin1288]

Thank you, one of my favorite dishes, and I do add mushrooms. Merry Christmas and Happy New Year. See you in the New Year. God Bless and stay safe.

[@cya2163]

It's not often that I chime in - but that looks scrumptious!

[@ptjzmemory]

Welcome oh Chimer!

[@phranerphamily]

I definitely think that I will be trying this and with mushrooms because mushrooms mmmm

[@Lantanana]

That looks good enough to eat!!!!!

[@panchonorthmann6408]

EEE-Tal-ee-uh Skwizz-ee-tah. Love their channel. This looks delicious, and I make something similar often. If you really think about it, this is a non-ground Bolognese without the milk.

[@TheSethwardpyatt]

Just made this today and added the mushrooms--- so delicious!

[@nicoleturgeon-courchesne2212]

Thanks for this recipe Glen. I can't wait to try this dish. My husband has a habit of going to the clearance rack and picking up stuff that is not on the list and I then need to find recipes to serve it. I call it the clearance rack challenge haha. I actually looked into the restaurant "Buvette Scotts" and will certainly check it out next time we go. Love the appearance of Chicken in the video :)

[@nicholasbobbie7972]

That looks amazing, Glen. Going to give this one a try.

[@nicholasbobbie7972]

Made it last night, and it was fantastic.

[@VA3JPX]

My gawd that looks delish!

[@GaryBoyd02]

I have always thought there has to be a story there....a cat called or named Chicken. It's different!

[@jcannon844]

Thanks!

[@GlenAndFriendsCooking]

Thank You!

[@allegg8804]

Is that the dinner bell or is someone ringing in the New Year? Thank you for a great way to start my morning.

[@colleenbertino2595]

This looks delicious and I love that you have a kitty called Chicken!

[@quartzpool8510]

I'm making this with pork shoulder today, added oyster and button mushrooms... thanks for everything you do! Top 3 KZbin channel for me, personally (was gonna send you a Campbells Soup cookbook from 1958 but then you said you're not a fan of books with 300+ untested product recipes, I'll keep looking 😅)

[@Theaterverslaafde]

Oeh....... nice! And I totally agree with the mushrooms and beans. Was thinking myself about a few grates of nutmeg and maybe 2 cloves of garlic? 🤔

[@donnaclayton8644]

Looks amazing. Hi Chicken!

[@howarddalton8436]

Not new to the channel at all - is Chicken now a regular?! 😻

[@bodnica]

Thsnk you

[@trailduster6bt]

In the spirit of cost savings and improvisation, I think I’ll try this with ground beef and mushroom, plus the same onion, carrot, and celery. Sadly unground meat is almost twice the price of ground where I live, even for the same cut (chuck).

[@andyleighton6969]

Made this on a stovetop having watched an Italian KZbin - the onions took FOREVER! Oven or slow cooker is the way to go. They go really, really, really, sweet - it's quite an unusual taste in a savoury dish, my wife actually didn't like it..

[@peterk2455]

I had dinner at a friends place, his nonna, who is from Pavia, made this dish. Started cooking in the morning. It was goat meat. Absolutely glorious.

[@angelataormina3052]

This looks amazing! Can’t wait to try, and may go straight to a half beef/half mushroom mix. I’m curious if you tried to use the brown fond that was clinging to the Dutch oven. Looks too delicious and well-earned to scrub it down the drain!

[@isbeb507]

ooh yummy

[@allwet66]

End of 2022 and finally a cat video - Happy New Year

[@joyellan]

I appreciate your researching information on these dishes. This one is definitely going to be something I am going to try. I have some squash in the freezer and a couple of apples that would be simply awesome to add to this dish. Off I am going to Aldi. Hi, Chicken, my Zeba is a bit naughty too, lol.

[@awildeep]

Your mushroom variation sounds amazing on a dutch baby

[@CrisShuldiner]

Glen: I have never before commented on a KZbin video, but I am finally moved to comment. I totally love your stuff and I found this recipe very intriguing. We have a friend who can't eat tomatoes and is always grateful for something interesting done without. However, I do have an issue with the video I have now tried the recipe twice, but on the most recent try I took to heart your comment that there is an argument for cooking the sauce for 8 to 10 hours. And while you did say to err on the side of caution with the liquid, I really think you should consider advice on lowering the oven temp when suggesting cooking that long. I had a LOT of liquid in the pot with a reasonably tight fitting lid (the one that came with the dutch oven) and I lowered the oven temp to 300. And yet, in the morning it still was dried out and burnt along the edges of the pot. I will try again, but next time I will be using an oven temp of 250 for the overnight.

[@Cletuslikesbones]

I like the colander that you cook the pasta in. Looks very handy. Never saw one like that before that hooks onto the rim of the pot. What do you call it and where did you get it?

[@itzel1735]

Look for a Ramen strainer.

[@johnpappone8610]

Well done

[@bethpilcher60]

You tickle me how you take a step back every time you taste something. 😂

[@jbjacobs9514]

Love your videos always! This looks so yummy; very similar to something my mom made. What is the pasta you used?

[@Travmoral]

I make something similar just with beef and onion in a slow cooker, take of pot roast just with onions. Add as many onions as the cooker can hold with some beef stock. Always a family favorite.

[@rayc76knoxville]

Will have to make this. Thank you for sharing. Also, can you tell me where you got your pasta basket. That seems so useful. God Bless and Merry Christmas!

[@lylymongeon]

Oh my, that looks delicious. A must make. Love the visit from Chicken. 🐾 Glad to see am not the only who named her cats food names (Pickles, Jelly, Sugar, Spice and Bechamel). Happy Holidays!

[@Kinkajou1015]

Chicken had to inspect the cake. I love random visits from Chicken.

[@emilybilbow4990]

I thought he was named chicken because he was afraid of things… lol

[@lylymongeon]

@@emilybilbow4990 That may also be true. I just assumed when I saw chicken in the kitchen!

[@TheKumaKhan]

We adopted a stray on Thanksgiving day (USA) and named her cranberry!

[@jackieknits61]

From thr point you popped the pan in the oven, I was trying to figure out how I would add mushrooms. Because in my opinion there are a limited number of dishes that are not improved by the addition of mushrooms. I decided on dried porcini at the start, and then sauted in the pan the dish is assembled in so they won't disappear into the totality of the dish.

[@laurajohnson7723]

So i tried this today. Found a piece of beef on sale and cut it up. Gave it 5ish hours in the oven. When it needed liquid i used some white wine and then later on water and beef base, which is super salty. So no need for added salt there! Served it over linguine. Bad idea. Too sloppy and too hard to get sauce and pasta. But this is a good one, Glen!