The Other Legendary Ragu From Naples is Glorious 

"And a small carrot..." - holds up largest carrot in the western hemisphere

We chefs devote our time and basically our lives to our job and the food we make only to end up under-appreciated and some even under paid haha. The efforts you put into your videos are second to none, definitely worth my time . Nice to see cooking can be educative and informative this was so wholesome to watch

Remember when he plated stuff on the cutting board? Man we’ve come a long way ❤

I made this tonight after seeing this video last night and it was unbelievable! What happens when the onions break down is like culinary magic. My daughter immediately announced that it’s her favorite pasta dish ever. Thank you for the inspiration and the videos. Damn that was a good meal!!

took me back in time when my mom used to wake up early and took all sunday morning to slow cook the genovese. Left an amazing smell in the house for the whole day. There are really few places outside of Naples where you can get a great genovese, it deserves to be more popular.

I cook mine for 8-10 hrs, the onions liquify. If you like French Onion soup you will love the flavor of this sauce.

The reason a Genovese doesn't have tomatoes is because it was created before tomatoes was present in the Italian diet. The Onions is the emulsion medium with the carrot and celery. Add a little guanciale or salted pork, slow cook and the sauce will meld together ❤️

I love the real you went with the onion tears. No one really show that in their cooking shows, but it is something that happens to all of us.

This guy is absolutely the best. Every time I see one of his recipes I get it. The building of flavor is excellent. Plus his way of prepping the vegetables with the knife is exactly like mine. Really, really great.

13:51 The so-called "Scarpetta", as we call it in Italy, which with the bread you collect what remains on the plate, it is practically obligatory here !

Best channel with true italian recipes. From an Italian.

I ate Genovese pasta in a famous Naples restaurant last June, and it was amazing. I smelled of onions for a couple of days, but it was worth it. during the same meal I also wolfed down what was probably the best bufala mozzarella of my life

Sounded to me like “ughhh I’m already crying” hahaha. So relatable😂.

It's late here in London, but when you stumble across somebody that is sooo good at their craft, it's simply impossible to imagine not watching until the end. Thank you for an entertaining and informative masterclass. I live on a farm, and I'm tempted to get up, go kill a cow, and start right now!

This ragu is _incredible_ . I first learned about and made it about three years ago, and it makes zero sense to me that it isn't more famous outside Italy.

What a banger. The amount of flavor that can be created by onions alone is insane

Just made this. Wow! This is a beautiful meal. It says love and comfort like no other pasta sauce. If you’re an inexperienced cook, it’s not hard. Just follow the instructions exactly, be patient. It took me 6 hours total prep and cook time. The last hour of simmering the sauce transforms into a silky smooth amazing sauce. Make this, you will be happier. If you make it for guests, they will feel very special.

Also make a big batch and freeze the rest you're not eating at once. This is THE ragù! I had it in Naples once - fell in love instantly

This is honestly one of the best constructed cooking videos I’ve seen. Aside from the delicious result, he was explaining each step of the way providing valuable knowledge and technique. Thank you for this I can’t wait to try it out myself!

Steve, everything you cook is perfection! So many details and the quality is all in the details!

Man, this seems like one of the best sauces ever made. Can't wait to make this thanks brother!!!

Steve, you are pretty darn good at making me hungry! I can tell you absolutely enjoy that pasta dish. The crust you develop on that beef is perfect, that is what gives that sauce the depth of flavor that holds up to the cheeses. Great recipe! Thanks for what you do!

I can't even imaging how good your kitchen smelled. Steve, I look forward to each and every video that you create! Another great recipe.

I love your cooking. It's very approchable for home cooks while still being things that are unique and new for me.

For the cherry tomatos, use to soup container lides and put the tomatos in between, then horizontally slice. Saves you SO much time

Not enough people know that, added properly to a ragu like this, carrot gives you that lingering flavor in the mouth in much the same way fennel does. Great recipe, the sauce was a little thin for me, but that's easily remedied with just more cheese. Awesome, awesome stuff man.

I swear I could smell this at the end of the video. Absolutely luxurious recipe, chef! Thanks for sharing these amazing dishes and techniques with us.

I love your videos! I like how you explain what you are doing and why. The food always looks delicious!

Blowing your nose after cutting onions is so real

I’m having a pasta party at my house in a few weeks and I’m so excited everyone is making their own pasta dish and bringing it and we’re all gonna eat it and rate it not knowing who made what dish and whoever has the highest graded pasta at the end will win the pot of money everyone will throw in on lol I’m making your pepper pasta dish which is hands down my wife and I favorite Pasta ever hopefully everyone else likes it as much as we do lol

As a pasta lover, your recipes are my favorite, each time the taste is the one I like. Thanks !

Your explanations are so helpful. Did not know patting the meat as dry as possible helps to get better sear/color. So good to know.

This is one of my favorite sauces. I use a bit more meat because I need the protein, but I also use like 6 pounds of onions. It takes me over eight hours to make everything disintegrate into one thick sauce

This has been my Sunday sauce for a number of years, but I just pulse the food processor for the onions and I find that I can get the smoothest base that way. I also use a little tomato... not much though. I aim for authenticity. Great vid.

The workglove for the mandolin is genius....

Not only does this look like an amazing sauce that I’m definitely going to make sometime soon but I think this is possibly your funniest video so far! Buonissimo!

I recently went to italy for a trip and no one in my family knew what Braciole was and I brought up your video because your video made me realize what I was eating. I was wondering why I was eating meatballs and then realized the rolled meat with it and then everyone wanted it and I have been making your recipes since

I really like how you emphasised how dangerous mandolines are. I've sliced my finger with one before and had to go to the hospital too! Definitely not fun. Anyone using one should definitely operate with an abundance of caution like you say.

Thank you for this- my great grandmother, who was Neapolitan, made the traditional Genovese sauce [no tomatoes] which she served with perciatelli pasta. It was so delicious- memories from 60 years ago!

Made it! Love it!! This is now a family favorite!! Thank you!! 😊

Omg that looks delicious. My grandfather was from Genoa. He made his sauce similar to this. I use to make it all the time but it’s been about 30 years. The long cook time got to me. Working, kids, etc. but I can just taste it.

So, I learned about this dish from you the first time that you posted it. I love it, make it every fall, share it. Here's my contribution: I have a friend with no joke celiac (like I cook for her and her partner in *their* kitchen to avoid cross contamination) who grew up in Jersey like me. She, naturally, misses Italian food. As luck would have it, when I saw your first video on this and made it, her partner was around and went full goo-goo-ga-ga hearts in your eyes about good it was. The no pasta Italian situation, plus the partner loving this, plus this being so close to a french dip (which is a very different format) lead me to realize: You can make most meat based pasta dishes gluten free. Simply tweak the meat situation so it comes out as one large piece, reduce the sauce, and serve with a side of polenta. Boom, your pasta is now a braise. In the case of converting this dish to GF, I use ribs and they cook for a shorter time than yours. PS: When I make Genovese straight up for pasta (Mezze Rig) I cut my chuck against the grain to 1/4" while it's raw, brown all those surfaces, remove, cook the onions down, and then put it all together in the dutch in the oven. I think this gives good results, including meat-in-tube geometry with a different texture than ground beef, and honestly isn't much work.

0:55 you said " ohhh, im already cryinn'" . Thanks for another amazing video

Just made this tonight and it was unbelievable! Thanks for putting this one out there!!!!

Loved, loved loved this video. I learned so many tips and tricks from skimming starch off of the pasta water, the glorious guild the lily of a little butter to safety with a microplane...don't be like my dad in the hospital for Thanksgiving. But my favorite is how you make us laugh with mistakes included. Even though it is 80 degrees in Ireland today...I now want to make this sauce for Sunday supper.

This looks amazing and I will definitely make it when cooler Fall weather begins to set in. btw, if your onions are refrigerated to a cold temperature before slicing, your work will be tear-free

I made this recipe as directed - AWESOME!!!! It’s a keeper and officially on my “Go To” list. And as all of his videos, beautifully produced!!

Once again, another excellent recipe, looking forward to adding this one. The best cooking channel.

Oh boy, imagine taking the genovese together with some grated mozzarella to a steel griddle, press a sliced baguette on top and make a grilled cheese genovese Sandwich out of it 🤤 Garnish with some tomato, basil and flakey salt and that‘s money!

“Awwww I’m already cryin”

Steve makes cooking interesting and simple. One of my absolute favorites, thanks Steve!!

I like the way you customize the recipe while staying authentic. Those are the kind of modifications an italian cook could do, like adding the tomato paste and blending the pecorino with Parmigiano Reggiano. When americans modify our recipes they usually do crazy things that make all of us cringe but you cook better than my nonna, so you can do whatever you want :D

You're about the best cooking communicator on YT. Recipies are clearly and fully explained and I always feel like I know exactly what to do before I start chopping. Keep up the good work.

I’ve made this a few times and I like how this version looks. Make this, everyone. You will not regret it.

This recipe was really speaking to me so I decided to give it a try. Got everything simmering right now and the house is smelling fantastic!

Two no-more-tears tips for cutting onions that you may or may not already know of, I'm merely throwing this out here because they've changed my cooking life forever. The most well-known tip is to avoid cutting the root at all costs. While I do halve the onions, I will place them face down until I really have no choice, after which I will hold my breath for just the moment required to dispose of the root before carrying on. That said, this tip really only works if you are processing, say, less than 3 onions. Any more than that and they'll still get you. The more interesting tip is minty chewing gum. The menthol overpowers the onion and as far as I know you can cut as many onions as you want as long as you keep chewing new fresh gum before the minty flavour of the last one wears off. I've tried this with other minty sweets with varying success, chewing gum seems the best thus far but something even stronger like Hacks might be even better.

A good trick for cutting a bunch of cherry tomatoes at once is to put them between two deli container lids and slice through the gap.

One of my favorites! I'm surprised I wasn't wondering why you haven't done your beautifully executed version before today

Thank you so very much your recipes are insane beyond belief

$400 for a dutch oven is wild AF

Dude hits the spot with the prepping and explanations and the outcome is just fantastic. 100% going to cook this soon. Thank you.

Hey I love your style of cooking and with how much details you teach stuff, lots of small tricks and technics disseminated all along. Really enjoy your style and behavior, lots of enthusiasm! And no ads, great shots too🎉 thanks for spreading the love

I made it last week. It was absolutely amazing. Today I am making a double portion. Great great recipe and a loooooooot others to go! I love your channel and your way of describing the cooking steps. Great! Please don't stop!

Been following you for years! You impress me each time ❤

That dad thing really got him emotional

Cannot wait to try this recipe. Thank you!

Once the weather turns in WNY, im looking forward to tackling this! Thx Stephen!

Watch online recipes daily and cook from them frequently. Your recipe selection, meticulously detailed instructions, and well edited video are second to none.

I'm SO glad I found your channel. In just this first video I learned new prep methods and flavor secrets. Many thanks!

Man alive, that looks soooo dang good! I've never made anything like that; I may have to try it out. Thanks for sharing a masterpiece for the taste buds.

WOW! Looks like a labor of love and absolutely delicious!!!!

This looks fantastic!! Haven't heard of it before but it looks absolutely mouthwatering. I'm hoping it also freezes well, definitely going to try

I am making this without a doubt. Great video !!!

Amazing. Absolutely making this!

Made this last week and shared with two friends! Amazing! We all loved it ❤

This is honestly one of my favorite channels

Definitely gonna make this one. Can’t wait to give it a shot. Thanks Steve!

This was a really great video, one of your best.

Thank you !!! WOW, this is a happy entertainment party dish for good friends in the winter !!!

Absolutely divine, true art

Thank you for this recipe …. It is amazing!

Perfect fall pasta recipe. Thanks for a dish that’s right up my alley!

God! this is a gorgeous recipe 🤌

Incredible. Definitely going to be making this. Great video! Much appreciated!

I really, truly enjoy your posts. Great food. Great personality. Thanks!

I love that we have the same stove. Mine is 6 burners. You have taught me how to cook well on my new stove. We use several of the same utensils. Thank you!

Man your videos never cease to make me hungry 😂

Trying this today! Should be ready about 7:30 EST. Thank you!

Thanks for showing us the way of Putanesca! Definitely will give that a try as well. We do already have a good ragout recipe, but this one looks so good. Thanks for showing us the real authentic Italian cuisine, and thanks also for honoring the original recipe, but also mention your deviations.

Cooked it today for myself as a christmas gift. Love it.

Steve is a phenomenal cook 🎉. Nice one, Chef.

That looks absolutely delicious👌🏻 I’m definitely going to make this. Thank you for sharing😊

I love his recipes, I’ve made quite a few and haven’t been disappointed yet

A joy to watch - and to taste. Great recipe and great presentation. So much love and knowledge. Wonderful.

This looks amazing! Thanks for sharing 🤩😋

Never heard of this, but what a great idea. I know it’s phenomenal. Definitely making this one! Wow! Thx Steve!

oh, we will be making this in the near future!! and your spot on about the mandolin brother

Omg omg looks amazing. Thank you! Can’t wait to make this 🙃💕

Looks absolutely glorious

Love all your step by step instructions in your recipes .