@Donald Kasper I grew up in Brooklyn - a true New York never uses measuring spoons or cups. In all my years of living at home, I remember my mom using a measuring cup only once because she tried a recipe she had never done before. Like Jack Benny, I'm now well over 39 and have never used a measuring spoon or cup in my life. Never go by the recipe - use your ingredients *a su gusto* as they say.
I love how daddy Jack trades out a traditional French mirepoix for a New Orleans holy trinity because he is out of celery... A pure cooking master thinking on the fly...
I worked with a Chef named Tony Scarpa years and years ago @ Mass Eye and Ear. He made a meat sauce that was to die for. Wish I had paid attention. So many chefs from the old school wouldn't show important steps. Kudos and Complements to this chef. He warms my heart and reminds me of Tony. Thank you for teaching us your recipes. You cook with feeling and passion. Many Thanks.
This is probably the best quick meat sauce recipe I've ever seen and I've seen a ton of them! You are the man in the kitchen Jack. Hope to meet you one day!
He is a wonderful chef that does amazing things with the most simplest of ingredients and he does it with class. I am a true fan. I truly wish I could visit his restaurant and meet him. :)
Just tried this recipe, love how you finish the pasta in a pan with the sauce and garlic, it really brings the flavors together on the plate. Bravissimo! :-)
Yup! And that pasta is most likely 3/4 the way cooked. Slightly less than Al Dente. So when you finish cooking it in the sauce it absorbs some flavor from the sauce ♥️
I grow my own basil, and then every summer I make pesto, freeze the pesto into ice cubes, and then put them in a zip lock bag. Then every time I make pasta sauce, I add 1-2 pesto cubes into the sauce, with carrots, red and green bell peppers, garlic, onions, Alta cucina tomatoes, red wine or balsamic vinegar, and tomato paste, and it's always really delicious. With spaghetti made in Italy. I'm half Italian though (and Japanese), and it always turns out good in 30 minutes or less. The secret is the red wine or balsamic vinegar. It seems counter intuitive, but it helps cut the acid in the tomatoes if I don't have time to cook a sauce for 4-5 hours. Great video again! I love your cooking videos! I'd love to see an Italian Sunday gravy recipe from you. Like bolognese, everyone has a family recipe for it, but a basic Sunday gravy would be great to see! またね！(๑･̑◡･̑๑)
I would add one of your two pesto cubes right at the very end. Let it melt and turn of the heat, turn the pasta over and mix a bit. That way you'll get the fresh pesto taste (not cooked off), and also the cooked taste. Same principle with garlic in a dish. Crush some and add it at the end, but also brown it a bit like Jack does in the beginning.
Some people make such a fuss over those fancy chefs that seem more concerned with presentation than anything else. Mr. Jack is a man who's craft is part of who he is. Cooking, what must be incredible things, seems as natural as breathing to him and I love his funky down home groove in his kitchen. If I were a young man in that area, I think I'd offer to work for him for free just to learn from him. He seems like a genuine and sincere guy as well. I love your channel!
@@colinbreland1696 I don't disagree. Nobody wants to eat something that looks bad. I'm talking about a dish that's all art with little substance. Of course, then they want to charge a fine art price for lunch.
He did dried tarragon.... which is a little odd, but I guess this is what he likes, so until "I" have a restaurant, I won't question it I guess. No basil is strange. @@davidsouza7994
I learn so much from you easy cooking..for such great Italian dishes....wish I was there to eat some of you wonderful looking dishes....thank you for making these videos....Happy New Year...
I love that all his dishes are flavored with fresh ingredients. Notice Jack seldom uses any other spices or flavoring agents other than salt and pepper and very little at that. And his blackened seasoning but that's mostly it. Most of his flavor is derived from fresh vegetables. I'm no vegetarian mind you. It's simple as well. And so so good I am sure...
This dude has always amazed me. If I cooked like he did I'd chop off my fingers, set the kitchen towels on fire and made a hot mess of the food. He does it and it turns out great!
I just made this for my family(5 girls 6 years and younger (4 of them eat real food). Give or take a few ingredients. My wife and enjoyed it the girls not so much except for the 2 year old. We will be having this again and I know all my girls will eventually love it. Thanks Chef!
I used to think my noodles were fine till I saw you put butter & garlic in a hot pan & prepare it that way. Great videos guys,, very insightful! thx m8s
Brown 1pound hamburger, add one fine chopped white onion/garlic, add one package of 'McCormick Italian Style Spaghetti Sauce Mix With Mushrooms', 7 ounce can of 'mushroom stems & pieces', 6 ounce can of tomato paste, 2.5 cups water, boil and simmer. Serve over angel hair pasta(al dente). Sprinkle with parmesan...BAM.
Still making this sauce whenever I have extra vegetables and tomatoes that aren’t doing anything. Giving it A few hours to simmer really develops the sauce into something special.
Looks awesome... i think some mushrooms in that sauce would go great.. and a little cracked black pepper .Cannot argue with the garlic.. it goes with anything and you can never have to much
Big papa, this Ken Gonzales from Albuquerque, New Mexico, u are right , truth in the pudding, that what i like about u, there's no lying in you, and u give props, where its needed, i would appreciate if u put me the running for the knife's, keep up the good work, and the good music.👍👍👊
