PERFECT PENNE BOLOGNESE, WOW! | SAM THE COOKING GUY 4K

[@rayray52577]

I made this for my wife today for Mother’s Day. Pretty sure she’s now pregnant with our 3rd. Thanks, Sam!

[@rubenmendes2342]

😭😂😂

[@stephenjames1443]

FUCK thanks 4 tip. With 4 kids,I am gonna make something else.

[@zeldajohnson6908]

Lol

[@jeromesmith2933]

@@stephenjames1443 😂😂😂

[@SecondEvilEx]

Eww

[@randh3303]

Couldn’t find the recipe so I wrote it down! - [ ] 1 onion - [ ] 1 carrot - [ ] 1 celery - [ ] 2 gloves garlic - [ ] 1 pound beef - [ ] White wine - [ ] 1.5 ounce can crushed tomatoes - [ ] 3 tsp tomato paste - [ ] 2 cups beef broth - [ ] Dried oregano 🌿 - [ ] 3 tsp balsamic vinegar 1 hour on low heat - [ ] 1 cup of milk - [ ] Salt and pepper Let it sit for 45 minutes - [ ] Penne pasta - [ ] Fresh parmigiana

[@randh3303]

I may have missed a few things but here it is lol!

[@howardwotton5632]

Thank you!

[@f5370]

Thanks

[@joem7462]

Omg thank you!

[@ScoobieDoobie197474]

You forgot the first simmer of 1 hour

[@haunter5271]

Sam, don’t know if you’ll ever see this but I’m currently in a really bad living situation for the past 6 months and I’ve been eating TV dinners and bread since March. But I’m moving out in 10 days and I will literally never eat out or a TV dinner ever again. Your videos give me so many recipe ideas for things I want to cook when I move out.

[@ThymeBandit]

His every day tomato sauce is the bomb too if you haven’t seen that older vid.

[@quangluong5413]

Good luck good things awaiting for you

[@peppersprayyy]

his receipts are not cheap, but if you plan out meals you can reuse sauces or marinades or other types of meals and have great flavors that you normally don't get. GL

[@phillipchappell1009]

I made this for my family tonight. They raved how good it was. Thank you for the inspiration to make it. I did accidentally use Tablespoons instead of Teaspoons when adding the red pepper flakes. So, it was a little spicy, but was still so good! Love your channel and your content. My favorite person to watch on KZbin!

[@jdub6204]

I did the same thing. A little to much pepper. She actually liked the extra heat, which was surprising to me.

[@98vuxs70cigxocp]

I'm here 3 years later to say: Embrace the spice

[@rebeccaswiger6832]

Every time I make one of your recipes, I end up feeling so proud of myself! Thank you for everything you do for the every-day cook and elevating our meals to a professional level.

[@versansky75]

I totally agree. I've made numerous dishes with Sam's recipes and they've always been a bit hit. All except one dish. His Pasta Ag Olio with Blackened Chicken. That was the only dish I didn't care for.

[@johnr4550]

Love watching Sam. He actually makes things with ingredients you have or can easily get. Oh, and everything is delicious. This sauce came out amazing.

[@danielzaragoza8429]

I made this recipe last night. I always thought that Sam's phrase, "Oh my god" was a play for the camera. I tasted the sauce several times during the cook. The phrase is not a play for the camera. This is an excellent recipe.

[@kooky434]

🤣🤣🤣

[@ryanroberts0167]

i can vouch and… “OMFG”

[@AndrewDecker_Sr]

I can not stop making this! It has become my show off dish! Just like you said start an hour before guests arrive, the reactions when they walk through the door are amazing! Thank you!

[@andydale1875]

Oh my god...I made this tonight and it is awesome. This is the fourth “Sam” recipe and they have all been great. Keep them coming.

[@mtgoxsucks435]

I have made this over and over again and get compliments from everyone from 2 to 82 years old. For me, this is the single number one best thing I have made from Sam’s videos and I have made a lot of his stuff.

[@bedtimestorey3162]

I'm a single dad so cooking a good meal can be a bit of a hassle sometimes. I'm very fortunate that my teenage daughter loves to cook. We get a lot of ideas from you. The chicken parma was incredible. She's excited to make this soon. I'm excited to make it for someone else on a night the kids are with their momma and put your little challenge to the test.

[@zyxe-726]

God bless you for taking care of your kids ❤️ Your a real man

[@Garth2011]

Good that you have a daughter who will cook. That says a lot about her character.

[@ShadamAran]

She sounds like such a sweet girl! I'm sure you're very proud!

[@alihamed7999]

May you never stop having more ideas to cook with your daughters

[@at-ge5te]

Holy Trinity: onion,cellery, bell pepper, and never forget the pope,garlic.

[@aprillinton7889]

Yiiisssss Isaac Toups taught me that. 🙌 Chefs kiss to you

[@nicholasingenthron7104]

Issac is my cousin, I knew where that came from before I read the follow on comment 😂

[@JR-kv6ez]

Onion, cellery, and carrot.

[@rkero88]

I’ve made this about six times since watching it and it’s gotten better each time

[@Naimira]

​@Giuseppe Simone: 6 anale That's just such a weird comment to be honest 😂

[@Customsbymac]

12:36 “that’s what she said?” 😂😂😂 nice one max 😂😂

[@TheJeffcurran]

I'm gonna tell you all right now. This is way better on day two.

[@Pronoodleeater126]

Can confirm

[@shamickawhite9524]

LaNoche Triste yasssssss better days after

[@TheJeffcurran]

@@shamickawhite9524 So good on day two.

[@djdavro]

Well...that decides it...I wasn’t sure I was gonna be up for making garlic knots and this on the same day..so I’m just gonna make this the day before.

[@nicknicholas3186]

Yup. Just like a lotta stuff.beef stew, brisket, chili. Etc

[@ambsemlay]

i made this today and i just want to say it's incredible. i spent the whole time eating smiling and i felt like i had just been transported to a higher, better dimension. i forgot about the pandemic. i forgot i have overdue uni work. everything felt ok. every time i close my eyes now i see this bolognese. i see happiness and bolognese. it's all i think about. I'll probably dream about it tonight. sam i love you

[@user-td6fq7or8d]

did the balsamic vinegar overpower the dish?

[@ambsemlay]

@@user-td6fq7or8d not at all, the vinegary taste cooks off !

[@mickvk]

Instead of griping that Sam doesn't do recipes I'm gonna help Make America Cook Again and key it in here: Penne Bolognese by STCG Makes 4 servings One carrot, one celery stalk, one small onion, diced and processed fine (Sofrito/Meriqua). With a splash of oil, cook 5 mins on medium high. When dry, another splash of oil and 2 cloves of minced garlic, bloom one min Add 1lb of 80/20 ground beef, pork or veal. Add 1/2 C white wine or vermouth, several mins Add 15 oz can crushed tomatoes 3 Tbsp tomato paste 2 C beef broth 2 tsp dry oregno Tsp of red pepper flakes 3 Tbsp balsamic vinegar. Salt and pepper to taste Simmer low for an hour Add a cup of milk Simmer 45 more minutes Cook a pound of penne pasta and toss it right in to the sauce Top with grated parmesan and fresh parsley

[@bertmaster66]

Thanks dude! That was very helpful :)

[@lectorintellegat]

I’ve never watched a single one of your videos. I didn’t even know who you were when I clicked. After two mins, I was subscribed. Thank you, YT algorithm.

[@1grumppa]

welcome!

[@ThePapiRiro]

The whole is greater than the sum of its parts.

[@philliptoole6439]

[@TheYurisam]

👍👍👍👍

[@jackpoint188]

I said that to my girlfriend once. She was pretty mad.

[@edmundh]

@@jackpoint188 That happened to me too, then I realized I said "this hole is bigger than some of my parts." That's not how it goes, BTW.

[@jackpoint188]

@@edmundh We think alike. ☺

[@kathydamato6987]

Sam thank you. We have several of your recipes as “regulars “ now, with my favorite being this Bolognese. Your roasted chicken , all of your pounded grilled chickens , and our lent fish and chips blew the mind. Keep up the great work.... the recipes are perfect. You are my go to you tube guy for any recipes now.

[@frankvanderwerff4337]

Sam, this is amazing. Made it for dinner tonight. The whole family loved it. I love cooking, but often tired of cooking books. You are an inspiration for me!

[@BTCarpentry]

Can confirm. It is scientifically proven that Sam's Pasta recipes get you laid.

[@OlEgSaS32]

...nooo, im pretty sure sams pastas would send you both into a food coma given how rich and heavy they are

[@bredockschannel7331]

You can doo eht, you can doo eht all night looong.

[@markbell1]

Didn't happen if there aren't photos...

[@asd3262]

Why do you have 2 first names? is the question

[@BTCarpentry]

Chris Kim I don’t know Chris Kim... guess I don’t need a last name. 🤷🏻‍♂️

[@dmndave]

Made this today. ( failed on the Parm, used bagged ). So tasty! My first ever from scratch bolognese!

[@Madrrrrrrrrrrr]

@@RLH_ITALIA Or any blue cheese and dump in salad and ... mix

[@Sniperboy5551]

I tried to make fettuccine alfredo today and learned that lesson the hard way. The pre-shredded garbage I used ended up clumping like crazy. No matter how much pasta water I added, I couldn’t get rid of them. Still tasted good though, I used a lot of butter!

[@jeprad]

synergy = the whole is greater than the sum of the parts. Sam had it.

[@MsVanilla1228]

Made this over the weekend. Didn't blend my veggies....wanted to have a lil veggie bite to my sauce. It was sooo good! Have some in my freezer too!

[@richd9658]

I added diced pepper and some mushrooms to thicken it up after trying the original, think I prefer the extra veg. Sauce is 👏

[@whammys]

I made this yesterday and added the extra tomato paste and perhaps a little more oregano. It was delicious. When I served, I drizzled a little heavy cream over the top with the freshly grated parm. I also drained the grease out from the ground beef prior to adding the other ingredients. I used white wine in mine. As it rendered down after about an hour, I cranked the heat and kept stirring to add some deeper flavor/color prior to adding the milk. Seriously, this was one of the best Sam recipes I've made yet. I love a good/simple pasta dish and this is a keeper. It takes a bit longer to cook/prepare, but it's worth it IMO.

[@superswank05]

Great tip on the extra oregano and tomato paste. I’m cooking this now and did the same. It’s not done yet but so far tastes amazing.

[@whammys]

@@superswank05 I made a baked pasta dish with the leftovers today with some mozzarella on top and then placed in the broiler. For me, I really like the addition of the heavy cream when serving. A local favorite of mine does that with their baked penne pasta dish and I think it works well. I hope it comes out great!

[@vpaizen4824]

In the description you should put the ingredients it would be so helpful when referring to the recipe

[@aquang4726]

Nobody will watch the video then

[@PhantomGardener]

I would

[@ronsonjohnson334]

The whole is greater than the sum of its parts. It's a quote from aristotle. Hes saying that if you dont consider a phenomena as a whole you cant conceive all of its qualities by just observing its parts. Consider a bouquet of flowers. If I took a part every petal and stem before laying it on a table, you would not be able to truly understand what a bouquet is because some the bouquet's properties can only be instantiated when presented as a connected whole.

[@Micha-qv5uf]

Every other cooking channel: Here's my recipe for you to try it This cooking channel: Buy this! Pre-order that! Also here's my shop! Buy cook books! Buy merch! Buy buy buy!

[@bstigleman]

I made this last night for about 25 people. I used 5 lbs of meat and had to guess a little bit on the rest of the ratios. With that amount of volume it took a lot longer to reduce down to the the consistency I wanted, but the end result was amazing. The flavor was rich and developed enough that a gourmet chef would appreciate it but familiar enough that even my little kids who are picky eaters scarfed it down. I love to cook but often lose the desire because I get stuck in a rut of constantly making the same things. Your channel is the first place I go when I'm looking for some culinary inspiration!

[@surshot56]

"The whole is greater than the sum of its parts." ' This is a phrase attributed to Aristotle and misquoted by those seeking to understand one of the most mysterious properties of a given system. The phrase is used to explain the importance of Synergy. When your son said, "the sum of its parts is the whole" he was correct.

[@michaelcasely8808]

Synergy does not exist.

[@azelynhirano]

@@michaelcasely8808 not to the unworthy.

[@kelishagibbs8301]

🤦🏽‍♀️ it's "the whole is greater than the sum of its parts" 😂😂😂

[@funkylentil6966]

Yes. If just some of the parts were greater than the whole, that kinda defeats the purpose of putting them together x3 Like putting pineapple on pizza

[@82guitarman]

I watched this and now my wife is pregnant!

[@CompanyMega]

Congrats! 🎉

[@82guitarman]

Arno White it was actually just a joke but thank you for the consideration! 🤣

[@maxcarrasco260]

@@82guitarman is she with child now? 😁

[@KnightOfCups1999]

Good work, dude!

[@worthdoss8043]

What the hell LOL

[@EasyMacG]

The longer this goes, the better it gets. Have faith, it will be amazing. Everything... Everything I have cooked from Sam's videos has been amazing.

[@brsavage5504]

Im making authentic bolognese right now 1st hour done need to go another 4

[@bonibroco1076]

0:36 SYNERGY...the whole is greater than the sum of the parts. The combined interaction of the ingredients is greater than the sum of their individual effects.

[@CocinaConDaniyMel]

We make in *our kitchen a chorizo carbonara recipe, from a michelin star chef* its a must!! Show us some love pasta lovers ❤❤

[@mateogarcia5345]

❤ from a pasta lover, in going to see that recipe👏

[@CarlosNavarro-ju7or]

❤

[@andreaolivares8716]

I'm a pasta lover too!! And I love chorizo yummm 😍

[@martincrete9745]

Aristotle said "the whole is greater than the sum of its parts". It absolutely applies to cooking!

[@martincrete9745]

Of course!

[@phi1688]

Sam: I’ve made the best Bolognese sauce. Adam Ragusea: *are you sure about that*

[@mrdanthesnowman]

"Why I seasoned Sam The Cooking Guy's video and not my own."

[@Tommyleon225]

Sam is a really cool guy - but Adams bolognese WRECKS this.

[@Cesar-ht5uz]

@@Tommyleon225 yeah, but still not a true bolognese.. It's sad because is really simple to make it, and they could show it to millions of people, but..

[@immanueldarjean5050]

@@Tommyleon225 Can you use that same sauce for lasagna...i think you can, and i think i will !!??

[@MrChadcolwell]

​@@Cesar-ht5uz Like you said, Adam's is another youtube version of American meat sauce, not bolognese. True bolognese is so delicious and much simpler. Too bad these guys royally screw it up. Not another Cooking Show is the most authentic I've seen. Or Chef John if you want an Americanized/Marcella Hazan style with canned tomato.

[@WingsDippedInBlood]

I know its been a minute since it was posted but I just found this and currently cooking it for me and my husband 😀 Its cold outside, its raining, its miserable. Can't wait to eat this!

[@SimplyFitwithJay]

Made this with some garlic bread tonight and it was amazing 🥲

[@GetCooking]

Buona giornata Sam! If i could have one meal for the rest of my life, its bolognese!

[@kevinjacobs2758]

Get Cooking! Italia mate just saw you also made bolognese on your channel! Well done mate

[@karlabonatti7675]

Just checked out your channel Get Cooking! Pretty cool, looking forward to seeing more videos

[@Lordsheva80]

Are you Italian and you use vermut, garlic, vinegar, oregano in ragù alla bolognese?

[@GetCooking]

LordSheva no i would use full body red wine, no garlic, no vinegar and no oregano...

[@GetCooking]

LordSheva made a video on how i would make it if you are interested in checking it how!

[@Hi-FiBBQ]

Made this tonight. Had several vegetarians at our gathering, so I made this with two massive changes: plant based protien instead of beef; vegetable stock instead of beef stock. It was a serviceable dish, and everyone ate it and liked it, but who wants to prepare something "serviceable"? We gathered beef eaters knew we had sacrificed much and will do it again with a guest list exclusively of meat eaters. Terrific recipe, by the way. Easy to follow, easy to double with no ill effects, and came together exactly as presented in the video. Thanks, Sam, I can't wait to do it properly. It is the type of food I truly enjoy making and eating. Long live the meat eaters!

[@tspstormin2798]

You are the best cooking guy ever and I am 12 year old and I cook now from you

[@AlejandroHernandez-ot3uj]

He's definitely one of the best. Maybe not the best but he's one of them.

[@Kerry0101]

Way to learn from him. You will appreciate food more because he is a excellent cook, for everyday people.

[@jameswest9893]

Hes very good. Another good one is Chef Johns Food Wishes. Both excellent chefs.

[@Kerry0101]

@James West. Yes I agree down to earth chef. Some people don’t like how he sounds though in how he does his videos. I have been a big fan of his for awhile now. Rowan Zaidan look up FoodWishes on KZbin.

[@JoshDragRace0688]

Sam shows that you don't need to make it complicated with measuring every little thing out like the salt, pepper, onions, etc. There really is quite a bit of leeway with food, the specific measurements scare people away sometimes I think. Now baking is not the same, you have to use exact measurements and instructions for that or your not gonna get a great product.

[@chrishart1974]

Hey Sam. I just made this recipe and added it to a lasagne and I’ve gotta say, it’s the best I’ve ever tasted. Keep the great recipes coming my friend. 👍🏻👍🏻👍🏻

[@ItsMudhoney]

That’s a great idea to use it in a lasagna🎉

[@earlsmith1043]

I made it and now this is my favorite meal ever done. Thanks.

[@axel.lessio]

Sam, "pene bolognese" literally means "a penis from Bologna", what the heck. This is called "penne al ragù". Spelling matters.

[@sukantpanigrahi76]

LMAOOOOOO

[@90MinutenLang020Damsko]

😂no man! Pene Bolognese is better.

[@elpastor7155]

@Axel Lessio does penne al ragù exist in Italy? as far as i know, tagliatelle & pappardelle are used for ragù

[@axel.lessio]

@@elpastor7155, yes they’re common, because when we make ragú then if we’re really feeling it we make fresh tagliatelle, otherwise we eat it with whatever pasta we have left in the kitchen 😂

[@gstanley75]

9 months from now headlines: “Mini Baby Boom Attributed to Sam The Cooking Guy’s Penne Pasta Bolognese”

[@DamonWhitt]

Aristotle said that, “The whole is greater than the sum of its parts.” In other words, when individual parts are connected together to form one entity, they are worth more than if the parts were in silos.

[@Nothing-zw3yd]

I make mine almost the exact same way (but I omit the onion and garlic because I'm allergic), I'll add some fresh basil about 20 minutes towards the end then take it out before serving. I add the tomato paste and balsamic before the crushed tomatoes and beef stock and let them cook out a little, then deglaze with the tomatoes and stock, and heavy cream, about half the amount of milk you used. It never misses. I make it with rigatoni a lot also.

[@angelitas12]

Thank you so much for the recipe! I followed step by step and prepared this last night for dinner and everyone just loved it. I received great compliments from my family-in law 🥰 Thank you!

[@mrdanthesnowman]

Sam's trying to hook me up with a case of the reflux in the middle of the deed.

[@vondapommills2195]

I made this dish! I followed everything just like you said including the milk. This Bolognese sauce was by far was the best I had every made and tasted as well. I have no idea of what I was making prior, but once you know better you do better.

[@davidecarollo2506]

As an italian I can say: surprisingly traditional. The milk, vinegar and parsley i don't think, but it probably tasted great. one thing i suggest you is to brown the meat, that way you can even skip the stock

[@FROBcom]

Don't forget the oregano. No oregano in the original afaik

[@davidecarollo2506]

@@FROBcom i've seen people in italy add some, i find myself in fact not disliking it

[@otflilelric4873]

@riff maka so I just brown the beef with the veggies instead of adding stock

[@edjarrett3164]

Sam’s recipe is solid. As a teenager growing up in Italy, our neighbors had a slight variety of this recipe. First, they would use two carrots to add the sweetness to the sauce. Second, they would insist on fresh herbs over dried spices. Finally, they would devote a bottle of vino to the cooking action. I always helped in this endeavor because it meant speedier food, but always remembered the many inputs of my neighbors into this basic recipe.

[@gregchambers6100]

The group is worth more than the sum of it's parts. Teamwork achieves far, FAR MORE than the individuals.

[@TheJeffcurran]

I'm making this right now. It's going great and smells wonderful. Great recipe. I added Basil. Come on man, it's Italian.

[@TheJeffcurran]

@@RLH_ITALIA Worked for me.

[@lvllavahead]

Watching this while eating a can of crescent rolls 👌🏻👌🏻

[@sortafast.industries]

Careful with pasta for a “romantic” evening. Nothing kills the mood like passing out from a food coma. 😂

[@flooshar]

I've made this a few times now, made some adjustments you might like. I cut a small red bell pepper and add that to the veggies at the beginning. I take out the chili flakes, but that's just us, I add some worchester sauce, when I add the vinegar. When adding the cream, I add some butter too.

[@59jkappelman]

I make my bolognese with 1 lb beef, 1 lb ground pork, and 1/4 pound ground bacon. The milk helps that sauce bind to the pasta. Stunning

[@LuuOnYoutube]

HAHAHA Sam can you make a playlist of dishes that are "precursors moves" for bedroom activities.

[@Teymurphell2]

What about cooking out the tomato paste? Aren’t you supposed to add the tomato paste and cook it out before adding liquids?? It stays tart if you don’t.

[@chriscanoe1936]

he simmered it for over an hour im sure the tomato paste was cooked down lol

[@Teymurphell2]

you’re not getting it.

[@samuelortiz2495]

Teymur Phell Can you elaborate what exactly he should do then?

[@JudgeMagisterSnow]

I love how he looks at the bite of food like a loving parent looks at their newborn. And then he eats it like a madman. 🤣

[@Xzqwerty2324zX]

made this for my family of 4 including myself and we loved it! i added a bit of chili oil when i was simmering the tomatoes to add some spice and it was amazing

[@Xzqwerty2324zX]

also, watching these videos on a mobile device does not do them justice, re-watched this on my desktop and the quality is stunning

[@thiscorrosion900]

I have two questions: can you just use a good chef's knife to prep the veggies as fine as you can get them if you don't have a food processor? Or some other method? And, don't a lot of restaurants use a red wine like a Cabernet for this recipe, or could you use either and get good results?

[@stevewoolhiser7249]

Yes and Yes. As a butcher, my career literally revolves around knives, and yes, a good, high quality chef's knife in combination with a decent steel and sharpener can do any job that almost any fancy expensive kitchen gadget can do. Spend the money on the knife. I recommend the 8-12" Kessaku Chef's knife, and their "Utility Knife" as it's sidekick. As far as a steel and sharpener, you don't need to spend a lot on those, but you should have one of each and know how to use them.

[@thiscorrosion900]

@@stevewoolhiser7249 Thanks Steve, great advice! I'll invest in a good quality chef's knife soon, plus sharpener. I don't think a pocket Gerber sharpener is gonan cut it, of course. I've never needed a food processor.

[@connellyjim]

Big fan, but having an “Uncle Roger” moment watching this, lol.

[@Your.Uncle.AngMoh]

Start up an “Uncle Giuseppe” and do a stereotyped Italian. Give me 10% of your royalties for coming up with the idea!

[@lemonadejesus5485]

You're not alone!! Soooo many issues with this episode, lol :^)

[@scottatkinson9415]

Everyone has said this but know one has said what’s wrong or how to do it “right”

[@lemonadejesus5485]

Scott Atkinson opening scene, cast iron skillet 👎 Stainless 🙌 Enamel cast iron Dutch oven 🤘🤘 no bitchin, no complaining, just commentary with no ill will. All the love ❤️

[@MobWithGuns]

For the onion/carrot/celery I think “the trinity” or Mirepoix is accepted. The Emeril one is probably referred to as the Cajun Trinity. And I believe it might have been better to cook the tomato paste with the mirepoix before adding the stock.

[@lorenbradford]

Mob with Guns Absolutely, cook the paste and let it darken, then deglaze with the stock.

[@mawallo1]

Mirepoix is French and almost universally means onion, celery, and carrot in a 2:1:1 ratio. The Holy Trinity or Cajun trinity, as you put it, is creole and universally means onion, celery, and bell pepper in equal proportions. If garlic is added it’s referee to as the Pope. And contrary to popular belief Emeril did not come up with it. The name has existed for decades. Emril simply picked it up as a creole chef and NOLA restaurateur.

[@MeteoricMarlin]

Note to self: DO NOT watch Sam the cooking guy while fasting. 😩

[@dgdigital2659]

Or trying to stay celibate🤣

[@Kerry0101]

That IS torture.

[@kevster1007]

Why fast, what reason ?

[@JoshDragRace0688]

@oFriskyPanda Its just common sense man. It is obvious that giving your digestion system a break, to let it clear itself out for a few days to a week every year or couple years is a good idea.

[@geurtknatterton5777]

...Or while fisting.

[@RPtheII]

I became one of my friend groups favorite cooks bc of Sam. Thanks for blessing us big bro!

[@heysultana]

Whenever I look for a recipe on KZbin, your food thumbnails look the best! Obviously it's because your dishes are sooo good!

[@sgtestevez7995]

The man upstairs would love for you to cook for him God bless brother keep up the good job!

[@paulmoellermusic]

I’ve been making this meal once a week since I found it and it’s amazing! Sam I love how awkwardly awesome you are! I feel like I know you lol and thanks for the first rate tutelage!

[@mobianproductions]

The whole is greater than the sum of its parts. Meaning that the end result or product is better than the individual ingredients or parts.

[@flora4908]

I was already cooking a bolognese when I watched your video... I added the hit of balsamic vinegar... POW! Totally elevated the sauce. Thanks, Sam!

[@ashleytibbitts4399]

Made this two nights ago. Blown away. My boyfriend who is a picky eater loved it. One more night of leftovers. Can't wait!

[@valebelenmancini]

I´m glad this is part of my life. I make this at least twice a month

[@mpj7987]

My go to was always fettuccine Alfredo but after watching this, I imagine you would get the same result in the bedroom lol.

[@monmoymaahdie3177]

Imagine replacing the milk with heavy cream xD

[@nathanmiller4588]

I can’t tell if this is a joke or not. Would that be good? I want to try it

[@nathanmiller4588]

I only ask because I had the same thought

[@TheWestlandgirl]

Same thought!

[@nicolestepp6469]

My husband loves to cook and does most of the cooking for our family. I made dinner and used this recipe and it was delicious! I've made it a few times now, it's amazing!

[@Anonymous-gb4ml]

Just tried this out. I have a bolognese recipe that’s the bomb. But now it’s in second place. If you like bolognese make this, it’s pure gold. I have 12 cups of it in the freezer after making a batch.

[@BT-tu6nd]

Sam we have a regional dish called a Garbage plate in Rochester, NY, you should either do regional dishes or upscale regional dishes

[@MarkB1ack]

I’m from Ithaca NY small world lol I’ve had garbage plates in Syracuse and the roc

[@gavinloveless7873]

I fell in love with the garbage plate while visiting Rochester. I've tried making a few variations myself, It would be cool to see Sam's take on it.

[@imkeerock]

Bring this out with your garlic bread, a bottle of good red wine, or two and shazzzaaaaaammmmmm!!!!

[@Alacard0malley]

People that get upset over people that say oh my God are more annoying than when people say oh my god

[@chefmarcos]

Best ever Bolognese: 1) render diced guanciale or pancetta. 2) sweat mirepoix and garlic in pork fat. 3) add and cook pink out, but dont brown 50% beef 25% pork 25% veal or just 100% beef. (U don’t want browning because the end texture is effected by the browned protein, you want soft beef in the end, stewed basically.) also skim fat and scum at this stage as meat releases liquid. 3) once meat is not pink, make an opening in the bottom center of pot (or remove meat mixture entirely and add back after deglazing) and add tomato paste and let caramelize to bottom of pan as much as possible 4) deglaze with ur fav red wine. Cab sav is pbly best. Let reduce au sec (almost dry) 5) add milk (return beef and pancetta back into pot at this stage if uv removed beef) and reduce au sec (almost dry) 6) add crushed tomatoes. Fresh thyme, bay leaves, salt, pepper and a pinch of chili flakes. 7) cover loosely and simmer on low for 2-3 hours until meat is very tender. Check and stir intermittently throughout process to ensure nothing burns to bottom. 8) remove bay leaves. Done. Really is best to make ahead of time. The next day is AMAZING.

[@dbsweeney7039]

GREAT GREAT GREAT recipe. I grew up eating once a week at an Italian restaurant full of little old Italian ladies in an old farmhouse. While the men were working in the coal mines, the women were making the best Italian food the midwest had ever had. I've been trying to duplicate their Bolognese for 2 decades. This is as close as I've come and I thank you for that.

[@crabbypadty393]

“The whole is greater than the sum of the parts.” Interpretation for Max. The team is better than any of the individuals.

[@otallono]

It's the individuals that make the whole, if each individual sucks, so will the team unless they unfairly outnumber the opposing team or something but even then...

[@tntsection1201]

I’m not going to lie... you really persuaded me to go and purchase those ear buds

[@amandaestey6122]

Chorizo would actually be bomb. I made Matty Matheson's chorizo lasagna with a bolognese like this except with chorizo and it was amazing

[@lazarusblackwell6988]

I never thought to grind my vegetables in a blender. Will try it definitely. Must be really good!

[@AnimeOtakuDrew]

I think the saying you were looking for is "the whole is greater than the sum of its parts." It means that the combination of these things is better or more valuable than the things are separately.

[@bounhomesphongsai5173]

Thank you I made last week very dioecious my family clean the dish 😂 today I will made again love it thank you 😊

[@naughtypie1265]

I'm making a 3x version of this for Hurricane prep. Zeta headed right for us.

[@matmosmac]

You boys are doing pretty good with the videos. May I recommend looking into using a multi-band compressor on your audio (can be done in Premiere)? You've got a few volume issues. For example, in this video, there are three different general volumes. 1. The cooking parts (sounds about right) 2. The music (much louder than the cooking parts) 3. The paid promotion section (quieter than the cooking parts) A multi-band compressor should help. Keep up the good work!

[@ethanshrum9933]

I made this last night for my wife and in-laws, they all absolutely loved it! Very very good recipe!

[@jmac2744]

Late to the party for this video. Made this for the first-time last night and it's absolutely outstanding. I used fresh crushed tomatoes rather than a canned, so I layered in some salt as I was cooking. This will be a recipe I make for years to come. Thank you Sam.

[@danielvalluzzi1024]

Stumbled across this video while 12 weeks into a diet, FML...

[@dennisthain3704]

looks like another easy and delicious recipe to make my wife happy and more spice in our 80 years lives I will let you know how it went lol. Thanks again Sam.

[@jennyboss2477]

You are an amazing cook. If a little “God” conversation with God offends some, then see yourself out. Honestly, no room for negative people. We are here to support you channel because you are funny, charismatic, and most importantly an amazing cook!

[@TheWestlandgirl]

True!

[@kisha.cwilsie5183]

Every time I make this dish, it makes my hubby so happy. Amazing meat sauce recipe!! 😍

[@joelee3781]

Emeril'sholy trinity for Louisiana cooking is onion, celery, bell pepper

[@sachsgs2509]

It's not Emeril's its Louisiana's.