Alison Roman's Quick and Easy Ragù | NYT Cooking

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All the food that’s fit to eat (yes, it’s an official New York Times production).

[paulaooook]

Alison, I made this tonight and I want you to know that I could truly understand what you meant by the anchovies giving it a rich and deep cooked-all-day-flavor and I teared up. My husband and I and our 2 year old loved this! And thank you for teaching me to layer the salt and pepper as you go when cooking. I don’t think a lot of us home cooks know that and it’s probably something professional chefs take for granted. You’ve forever changed my cooking. Thank you so much. Love from Seattle.

[Charlzton]

I have no idea why but I'm suddenly in love with 1) Lamb Ragu
2) Anchovies
3) Alison Roman

[idontlikebadjokes]

I love the way she cooks. She's so real. people say things like it stresses them that she have rings on and using her hands bla bla bla.... So what. Most of us do that at home. OK some do some don't. Who cares. Just live your life and do what you like. 😒

[onosabdulrafi]

That stove is so cute! I want to adopt it, put a pink collar on it, walk it to the park, etc.

[sanjanasandeep]

Love her style of cooking. It just comes naturally to her. I want more of Alison!!

[cdkslakkend]

Just did this recipe tonight. My wife and I both commented after the first bite "This is a keeper". She had a hard week so this was her treat tonight. She loved it. Thanks from Vancouver, BC.

[jessactor]

Here from North Carolina, and I just need everybody to know that we do not condone squeezing our toothpaste from the middle. I am truly mortified.

[hillaryplocheck]

Her not cutting that garlic stem off is revolutionary.

[Duckkid]

Not only do I love this recipe, but she just cracks me up minute after minute haha she seems like a fun person

[tessbowens]

Alison! NYT Cooking! We need more content!!! It's the only thing keeping me sane these days. TY!

[Pammellam]

I made this today. Lamb, anchovies and a little bit of red pepper. Lots of anchovies actually more than you put in. And it does not taste of anchovies at all, it just tastes good. This is a great recipe! I also added rosemary and thyme. And a 1/4 cups of white wine with the water.

[melissao.]

I made the lamb ragu and the cauliflower pasta tonight for a dinner party. Pasta duo, everyone went wild over it. I am only making Alison Roman’s recipes til further notice. Easy classic, and super delicious.

[wzars]

My wife does not like anchovies. She loves my sauces so unknowingly she loves anchovies.

[franciscapetillo]

Love her style, her vibe. She feels so relatable

[danidanilian]

Alison you're HILARIOUS and a great cook ! love your recipes and videos.

[jamesmorrison]

I use leftover pot roast to make Ragu with the jus from the roast. I like to use 1 can of whole tomatoes and 1 can of crushed tomatoes, and as it cooks I use a potato masher to break down the tomatoes which also shreds the beef by giving the masher a twist, ( a very simple wrist action) when I mash down. I like to serve it with penne or rigatoni. No need for anchovies in my very meaty pot roast ragu. The rest of my version is the same as yours. Love ya Alison.

[G-kn]

Made this today and everyone in the fam went crazy 😍 because they loved it so much. I added 1 more clove of garlic and a bit more onion (still only used one but I think it was large instead of medium). I also added oregano to the onions and garlic when seasoning with salt and pepper. an amazing recipe. Thanks Alison!

[elenashargo]

Love Alison's personality and her sense of humor and the fact that she's probably cooking in her own apartment. Please list the brands of products you are using, i.e. anchovy!

[shona]

I made this. It was amazing!! First time I've ever used anchovy is anything.

[penniorlandini]

She’s so much fun to watch and learn from. Addicted to this channel