Sausage and Pepper 'Bolognese', An Italian American Ragu

Taking the Italian American classic, Sausage and peppers and mashing it with the traditional Ragu Alla Bolognese from Emilia-Romagna. The result is a ragu Italian Americans can all their own. 

Recipes:
Sausage and Pepper “Bolognese”, An Italian American Ragu

The Pizza I Made for Wolfgang Puck

Cacio E Pepe

Carbonara

PATREON:

Music by GurtyBeats

[danielbalboni]

I just want to thank you for pointing out Italian-American food/recipes. Too often I see videos and/or read comments on how traditional Italian-American recipes are not correct or not really Italian. To understand Italian-American recipes is to understand the history of Italians that came to American at the turn of the 20th century. They brought their traditions and culture but had to adapt to the new surroundings. You nailed it when you said by using what was locally available. Thank you again.

The meat is gonna steam and then your gonna hear the meat fry. Underated cooking tip right there!!!

[jokerproduction]

I made this last night and it came out fantastic! I had sweet sausage on hand so I had to tweak the heat a bit to get it where I wanted, but in the end it absolutely *SLAPPED!*

[charlesveprek]

I made this last night and it was one of the best things I have ever made. The sauce is creamy and the spicy sausage worked so well with it. This will be a regular staple in our house from now on. Just amazing!!!

[stevewiser]

Made this dish tonight and it slapped.. awesome video and dish! Thank you for sharing.

[MrMjjizzle]

Steve, I love you man! You're the king of food channels. You make ONLY delicious recipes and I can see the passion in your eyes. You're sincere, you care and you really mean what you do. I can see you mostly make what YOU like to eat and you have fantastic taste!

I've made like 10 of your recipes so far and all but one (the butternut squash pasta) were AMAZING!!! You are quickly becoming my number one favorite chef!

[SuzanneBaruch]

I made this and *wow.* Because of dietary restrictions, I used 1 cup of half and half and 1 cup of rich chicken stock in place of the 2 cups of cream. I also used 1/2 pound of ground sausage, then blotted it dry before adding it to the sauce. These three steps reduced the fat significantly, but I'll tell you what -- no one could tell. It tasted *that good.* Like "I want to lick this plate" kinda good! Thank you!

[TheFatGandalf]

Made this today. Only one change - my family like sweet sausage better than hot. It was sublime. Great flavors. Really came together at the end when the sausage was added. A new favorite. Thank you for sharing.

[TheGlamNomad]

I made this last night and it was hands down the best pasta dish I've ever executed. It leverages the flavors of all my favorites. Not sure where to go from here. Might just keep this on repeat.

[riseandshine]

thank you man. It’s actually simple enough for me to make an it was a hit! everyone loved it

[markalex]

I made this for the family, clean plates all round. Lovely recipe

[gt]

The red bell pepper sauce was already the best thing I’ve ever tasted. Can’t wait to try this now

[RealJohnMc]

You are THE pasta guy. My go-to for all pasta recipes

[cheririch]

This dish looks amazing and I love pasta. The sauce is on point. You make me want to eat pasta everyday, but I will not.

[Earthlovergod]

Made this tonight for my lady and her kids. Soooo delicious! This recipe is definitely going into the rotation. Thank you.

[torreyholmes]

Simple ingredients. Basic techniques. All combined in a really creative way to make a dish which is new and exciting. Well done!

[gd-mnyw]

It's next on my list. Thank for all your great recipes.

[O-Heyguys]

I’ve made this about 3 or 4 times now for friends and family and it has been amazing every time. You can tweak it with chicken if you want but the sausage still reigns supreme.

[colepalmer]

I made this tonight and it turned out fantastic. Made a few tweaks that made it easier on myself, not sure how much it would change the end result.
1. Instead of making the pepper sauce first, I sauteed the sausage first, then removed it into a bowl and put my vegetables in the fond covered pan, deglazing with the moisture from the vegetables and a tiny splash of water
2. I didnt have calabrian chilis, so I just used some pepper flakes instead when cooking the vegetables.
3. Since I did the sausages first, I just pureed the vegetables right in the pot with my immersion blender, then added the cooked sausage back in
4. I found it could use bit of acidity at the end, so I just hit it with a splash of white wine vinegar. I'm sure red wine vinegar or balsamic would work great too

[bleedingmetal]

I've never watched so many videos of a guy I don't like all that much. Well done as usual.