@Ila6380 No it isn't a true Ragout. A true Ragout has veal in it and other spices and it is slowly braised for a long time in order to achieve a tender "stew" Ragu is a brand of spaghetti sauce. A Ragout is a type of stew.
@sandlappersue01 Either in the Italian section near the pasta OR where they have the tuna and canned sardines and anchovies. A tube will last a very long time if you keep it in the fridge. I have had my current tube for about 2 years. It doesn't go bad because it is so high in salt and olive oil. DON'T let your kids know, they won't know anyway, but you will. it adds a lovely nutty saltiness to the dish. Thanks for watching and commenting! Noreen : )
Thank you for all of your videos. I have to laugh as I am not familiar with "Ragout" recipes and when I'd see them in cookbooks, I'd refer to them as "rag-out". Obviously, this southern, country bumpkin did not know how to pronounce "ragout".
Hi, what cut of raw beef could you use instead of the canned beef? I just subscribed to your channel and I love your videos!!!! I can't wait to try some of your recipes, thank you!!
Noreen, I have to tell you that your videos have some kind of therapeutic effect on me. They seem to calm me down - especially after a hard day at work. Everything is so natural, home-like in your videos. Thank very very much for that!
I had to smile over the anchovy paste. Having worked in, and then owned a restaurant, I would say that most folks have NO idea how much they like Anchovies and how often they eat them. You were right, once cooked they do not taste fishy at all. They taste nutty...But I love them right out of the jar or can, too. I've seen guys pour on the W' chestershire sauce but swear they hate anchovies...oh man, too funny! The joke's on them.
Oh boy! Do you know, I had a cousin who used to make braised beef shortribs, and when they were good and tender, she would throw a couple of handfulls of rigatoni in the unthickened gravy and let them boil in there and take up the flavor of the gravy and help thicken it up, too- it was HEAVENLY!!!
@fraser8402 Capers are pickled nastursium buds. They are pickly and peppery and add a little peppery briny bite to what you put them in. I always keep them in my fridge. They are what gives tartar sauce their distinct flavor. Thanks for watching and commenting. Noreen
Hi, I have a really dumb question. The meat you used looks cooked, but from watching your canning video and this video it didn't appear that you cooked the meat at any point. Does the meat become cooked during the canning process? If this is the case, is it the same for the chicken? Sorry, but I have no experience in canning though I'm really interested in starting. Keep up the great videos!
@NeferOfGilead First, there is no such thing as a dumb question except the question you do not ask. Secondly, when you pressure can meats, like I did, you are actually cooking them at the same time, only under pressure. The meats become very tender and infused with the flavors you add to the jar. I put raw meat in the jars (this is called raw pack) and let the canning process do the rest. Get yourself a Ball complete guide to canning and stay tuned. I hope that helps. Noreen
Outstanding! Love it! You had me laughing about sneaking in your secret ingredient. My husband will not eat veggies, so I have to constantly sneak things in. "No honey, that green stuff in the lasagna isn't spinach I was just a little heavy handed with the basil." Lololol. Thanks for the tip on the anchovy in clam sauce too!
that is not the true recipe for RAGù!!!! But good imitation!
Ila6380 4 months ago
@Ila6380 No it isn't a true Ragout. A true Ragout has veal in it and other spices and it is slowly braised for a long time in order to achieve a tender "stew" Ragu is a brand of spaghetti sauce. A Ragout is a type of stew.
atticus9799 4 months ago
I found the paste! Thanks so much.
sandlappersue01 6 months ago
A question; where would I find anchovy paste in the grocery store?
sandlappersue01 6 months ago
@sandlappersue01 Either in the Italian section near the pasta OR where they have the tuna and canned sardines and anchovies. A tube will last a very long time if you keep it in the fridge. I have had my current tube for about 2 years. It doesn't go bad because it is so high in salt and olive oil. DON'T let your kids know, they won't know anyway, but you will. it adds a lovely nutty saltiness to the dish. Thanks for watching and commenting! Noreen : )
atticus9799 6 months ago
Thank you for all of your videos. I have to laugh as I am not familiar with "Ragout" recipes and when I'd see them in cookbooks, I'd refer to them as "rag-out". Obviously, this southern, country bumpkin did not know how to pronounce "ragout".
I look forward to making this as well!
sandlappersue01 6 months ago
Hi, what cut of raw beef could you use instead of the canned beef? I just subscribed to your channel and I love your videos!!!! I can't wait to try some of your recipes, thank you!!
MissJLuxe 11 months ago
Yum! So ready to try this recipe! I think I have everything but the capers in my food stores. Thank for another dinner idea.
theprepperswife 1 year ago
Noreen, I have to tell you that your videos have some kind of therapeutic effect on me. They seem to calm me down - especially after a hard day at work. Everything is so natural, home-like in your videos. Thank very very much for that!
KamilZCz 1 year ago
I had to smile over the anchovy paste. Having worked in, and then owned a restaurant, I would say that most folks have NO idea how much they like Anchovies and how often they eat them. You were right, once cooked they do not taste fishy at all. They taste nutty...But I love them right out of the jar or can, too. I've seen guys pour on the W' chestershire sauce but swear they hate anchovies...oh man, too funny! The joke's on them.
Pattycakessmiles 1 year ago
not to be mean or sound rude (cause im a bigger lady myself) but you look like youre losing weight.
danac352 1 year ago
@danac352 :S why would you even comment on this??!!! - its not exactly relevant to the recipe Noreen has just so kindly shared with us.
Thanks Noreen for another great recipe, I love watching your channel.
1966yjd 1 year ago
@danac352 Thank you.
atticus9799 1 year ago
This looks delicious and I loved your chicken divan!!!I've not made it in awhile tho.
HattieLovesCattie 1 year ago
Great vid, I wish u were my mom.
razio54 1 year ago
Looks awesome!!!
TheVittleVlog 1 year ago
Looks delicious!
southernkindofagirl 1 year ago
Oh boy! Do you know, I had a cousin who used to make braised beef shortribs, and when they were good and tender, she would throw a couple of handfulls of rigatoni in the unthickened gravy and let them boil in there and take up the flavor of the gravy and help thicken it up, too- it was HEAVENLY!!!
mommafletch 1 year ago
Oh girl...you always make me hungry! Lucky family to enjoy your cooking every day.:)
Thanks you!
1930sgirl 1 year ago
What do Capers taste like? I have never had them before and I always see people cooking with them.
fraser8402 1 year ago
@fraser8402 Capers are pickled nastursium buds. They are pickly and peppery and add a little peppery briny bite to what you put them in. I always keep them in my fridge. They are what gives tartar sauce their distinct flavor. Thanks for watching and commenting. Noreen
atticus9799 1 year ago
@atticus9799 That IS interesting - great ? fraser8402. Thanks for asking and to Noreen for replying.
OUARNP 1 year ago
OMG the anchovie paste sneak in was HILARIOUS! You go girl!
OUARNP 1 year ago
Hi, I have a really dumb question. The meat you used looks cooked, but from watching your canning video and this video it didn't appear that you cooked the meat at any point. Does the meat become cooked during the canning process? If this is the case, is it the same for the chicken? Sorry, but I have no experience in canning though I'm really interested in starting. Keep up the great videos!
NeferOfGilead 1 year ago
@NeferOfGilead First, there is no such thing as a dumb question except the question you do not ask. Secondly, when you pressure can meats, like I did, you are actually cooking them at the same time, only under pressure. The meats become very tender and infused with the flavors you add to the jar. I put raw meat in the jars (this is called raw pack) and let the canning process do the rest. Get yourself a Ball complete guide to canning and stay tuned. I hope that helps. Noreen
atticus9799 1 year ago
mniaaaaaaammmmm 8 D
MySonia1111 1 year ago
I love to watch you cook!.... =)
reeram 1 year ago 4
Outstanding! Love it! You had me laughing about sneaking in your secret ingredient. My husband will not eat veggies, so I have to constantly sneak things in. "No honey, that green stuff in the lasagna isn't spinach I was just a little heavy handed with the basil." Lololol. Thanks for the tip on the anchovy in clam sauce too!
-April
vakev8 1 year ago
Yummmooo...thank you guys for another beautiful creation...cant wait to try it..
nkr1695 1 year ago
OMGoodness. I want to make this. Really soon.
16hilltyKMS 1 year ago