Italian Tomato Sauce Meets French Chef
Hello There Friends, What happens when an Italian Tomato Sauce comes into direct contact with a French Chef with an addiction to a certain ingredient? YOU GET MAGIC! Come and watch Chef Jean-Pierre; the half French half Italian, and 100% American Chef who brings this unique sauce to your dinner table!
RECIPE LINK:
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VIDEOS LINKS:
Pesto:
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PRODUCTS USED BY CHEF:
❤️ Staub Dutch Oven:
❤️ Wusthof Paring Knife:
❤️ Wusthof Offset Deli Knife:
❤️ Garlic Olive Oil:
❤️ Pesto Olive Oil:
❤️ Silicone Brush:
❤️ Fleur de Sel Salt:
❤️Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
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0:00 Intro
0:16 Tomatoes I use
2:35 Starting the Sauce
5:00 Peeling Tomatoes
5:47 Continuing Sauce
10:50 French Twist
14:45 Tasting
15:05 Serving with Fish
17:09 Time to EAT
19:00 Tasting again / Outro
Pizza Sauce (Chef John's Secret Recipe | Food Wishes
Learn how to make a Pizza Sauce Recipe! - Visit for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Pizza Sauce Recipe!
The Mauro Family Sunday Gravy | Food Network
Cook along with Jeff as he stirs up his family recipe for a classic Sunday gravy!
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The Mauro Family Sunday Gravy
RECIPE COURTESY OF JEFF MAURO
Level: Intermediate
Total: 5 hr 5 min
Active: 1 hr
Yield: 6 to 8 servings
Ingredients
Meatballs:
1 cup milk
4 slices white bread, torn into little pieces
Kosher salt and freshly ground black pepper
1 cup grated Pecorino Romano cheese
1 cup fresh parsley leaves, chopped
3 large eggs
2 pounds ground chuck
1 pound ground pork
1 pound ground veal (if you don't like veal, just use more beef)
Sauce:
1 tablespoon olive oil
1 pound hot Italian sausage links
1 medium onion, finely chopped (about 1 cup)
2 teaspoons dry Italian seasoning
4 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
1/3 cup dry red wine, such as Chianti or merlot
Kosher salt and freshly ground black pepper
Three 28-ounce cans crushed tomatoes
2 pounds pork neck bones
1/4 cup roughly chopped fresh basil
Directions
For the meatballs: In a large mixing bowl, mix together the milk, bread, 1 1/2 teaspoons salt and 1 teaspoon pepper to make a panade. Whisk in the cheese, parsley and eggs until uniform. Add in the chuck, pork and veal and, using your hands, mix together until combined. Do not overwork! Do a tiny test meatball to gauge seasoning. Once the mixture is properly seasoned, roll it into twelve 3-inch meatballs.
For the sauce: Heat the olive oil in large Dutch oven over medium heat until shimmering. Add the sausage and brown on each side until golden, about 5 minutes. Set aside. Next, brown all sides of the meatballs until dark brown, about 5 minutes a side. Set aside. Drain out all but 2 tablespoons of the rendered fat.
Add the onion and cook, stirring occasionally, until softened and golden around the edges, 6 to 8 minutes. Add the Italian seasoning and garlic and cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the wine and deglaze the pan, scraping up any bits. Season with salt and pepper.
Add the tomatoes and increase the heat to medium high. Add the sausage, meatballs and neck bones and bring to a gentle simmer. Cook with the lid on until the meatballs are no longer pink in the middle and are about 170 degrees F, about 1 hour. Remove the sausage and meatballs from the sauce (leave in the neck bones) and refrigerate.
Simmer the sauce, uncovered, until the neck bone meat is falling-off-the bone tender, skimming the fat off the top and stirring frequently, another 3 hours. (After about 2 1/2 hours, remove the sausage and meatballs from the refrigerator to come back to room temperature.)
Add the sausage and meatballs back to the sauce and bring to a simmer again for 10 minutes to heat the meat up. Add salt and pepper to taste, then add the fresh basil just before serving.
Serve on top of a mound of mostaccioli or rigatoni, with a side of hot giardiniera.
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The Mauro Family Sunday Gravy | Food Network
The BEST Spaghetti and Meatballs Recipe | Chef Jean-Pierre
Hello There Friends, Spaghetti and Meatballs Recipe today! This Spaghetti and Meatballs will be the best you will ever have. Do you know why? Because I'm Half French and Half Italian! Blending the two techniques together makes this recipe just AMAZING! You should really come and check it out. Also leave a comment to let me know what you think.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Basil Olive Oil:
❤️ Garlic Olive Oil:
❤️ Silicone Spatulas set of 3:
❤️ Silicone Baking Mat:
❤️ Stuab Dutch Oven:
❤️ Woll Non-Stick Fry Pan:
❤️ La Valle Tomatoes:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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VIDEOS LINKS:
Tomato Sauce:
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✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
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CHECK OUT OUR AMAZON STORE:
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OUR CHANNEL:
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CHEF'S WEBSITE:
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CHEF'S ONLINE STORE:
Roasted Red Pepper Sauce with Chicken Italian Sausage Meatballs, Linguine and Pesto
Love roasted red pepper sauce and don't see it much nowadays so I decided to make it for myself for dinner with some chicken Italian sausage meatballs and a basil pesto. Turned out great and is satisfying in a way alfredo and tomato sauce could never be.