Hello There Friends! In this PASTA SAUCE MASTER CLASS, I’m sharing five of my favorite pasta recipes—not just because they’re delicious, but because each one teaches a technique you’ll use for life. The mac and cheese is my way of showing you how to make a classic Mornay sauce (one of the five French mother sauces). The Bolognese will show how you build a real meat and tomato ragu. Pomodoro keeps it quick and fresh with just a few ingredients. The mushroom cream sauce shows how simple it is to make something rich and silky. And the Italian clam sauce—three ingredients, pure magic. Let’s get saucy!
Introduction 0:00
Mac & Cheese 00:01:32
Bolognese Sauce 00:17:34
Pomodoro Sauce 00:39:14
Creamy Mushroom Pasta Sauce 00:54:34
Linguine Clam Sauce 01:07:52
Conclusion: 01:27:20
RECIPE LINK: https://chefjeanpierre.com/recipes/pasta/5-best-pasta-sauces/
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VIDEOS LINKS:
Fresh Breadcrumbs:
Clam Chowder:
Original Bolognese:
Traditional Bolognese:
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✴️CHICKEN RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgdD1f1nGeAW4nhG2nejyGpO
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✴️SEAFOOD RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfge6lqVl_gsV55cPcYy8Piu7
✴️BREAKFAST RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfyYRp4Jksr3wNoqyrypKug
✴️VEGETERIAN RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfgCrlEBswcT6gQddxnt1Zf
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✴️APPETIZER RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfge7-OVxNjxWks6INZ4qvO74
✴️ONYO RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgcFJp2U7lYfkBvrO3pYWkMt
✴️PASTA RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgdUqroA9jB0IlFDullu0oqN
✴️SOUP RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfYOZMyVakooJYA1OhjXPzE
✴️SAUCE RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfTpSf8l5bbN8vIUWkVKCD-
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50 Comments
HELLO THERE FRIENDS!!!
I like that wok.
I’ve been watching YouTube since 2004 and Chef Jean Pierre is the best. He’s better than any old school cooking network stuff back in the 90s!!!!!!!!!
Hello friends
Chef I share your tomatoe frustration. The only tomatoes that have any taste are the campari tomatoes. Still not close to what they were in the past. Somehow America just ran out of tomatoes. 🍅🍅🍅🍅
Where to buy 40% cream in the USA? All I can find is cream with guar gum.
Thank you, chef Jean-Pierre for teaching me and all the aspiring home cooks who watch you to learn how to make great dishes for our families. My kids and wife keeps looking at me with puppy eyes when they see me watching your videos because they know I am going to try to make it. Almost every time the food come out so good that I don't believe I made it. I’ve learned so much from you and I am internally grateful. Thank you from the bottom of my heart.
I'm surprised you didn't have a " Alfredo "
What a wonderful, nice, long video! Thank you, Chef Jean-Pierre! It's so nice to see you relaxed and not rushing through.
Great sauces are not overrated. Great sauces are the vehicle to take a dish from good to great or even exceptional. Thanks, Chef, for these great sauces.
I made your French linguine and clams for a dinner party that got canceled last min. Omg I ate it 2 meals a day for 4 days and wanted more.
How about Cacio e pepe
I love these Master Class videos…That Creamy Mushroom Sauce is one of my "go too's". I love it! Thanks Chef!
Bernard 🎉
Brilliant !! Simply brilliant !!
stupendous!
You’re a beautiful man
God bless you
Hi Chef Jean-Pierre,
Thank you for teaching these pasta sauce recipes!
I jumped the video to your mushroom sauce recipe. Here, you mentioned adding salt to mushrooms for less rubbery taste (more mushroom taste)
I feel stuck with a big bag of dried mushrooms from an Asian Grocery Store (wise wife brand). Even though they’re dried, after I add water they’re very rubbery again.
I will try to soak the dried mushrooms in a salt-water, drain, add salt again and mince next time.
Currently, I tend to throw away the dried mushrooms after boiling with potato or beans.
Chef , Your absolute love of the craft puts a smile on my face . My only complaint is that there isn't more of you out there .
Your the opposite to Gordan Ramsey you are so cheerful and a great chef . Respect to you.
Made the mac and cheese sauce today and it's the best I've ever had. It's perfect.
All recipes are amazing…. Loved this, Love YOU & JACK! Yum yum….😊😊
Has anyone else actually lost weight once they started cooking with chef? Eating delicious REAL food regularly?
A comment for those trying to eat less carbs. I’ve made both the mac & cheese and Bolognese and they were both excellent. I’m trying to cut down my carb so I used.Carbe Diem brand pasta. It has wheat starch to boost the fiber to 24g for a 2 dry oz serving. So 60% less net carbs and 1/2 the calories of typical pastas but still tastes great.
I’m monitoring my blood sugar to help me lower my A1C from pre diabetes to normal with an the over the counter DexCom Stelo CGM (Continuous Glucose Monitor). The Mac and Cheese caused 44 mg/dL narrow spike in my blood sugar and the bolognese only 25 and with both dishes I had a small green salad that I ate at the same time as the pasta. Both are considered low level spikes. I love pasta and this brand pasta lets me have some in moderation.
I used their elbow for the Mac and cheese and penne for the Bolognese.
One thing about the bolognese, even after cooking 2 hrs it was to watery. I use 1 and 3/4 can whole tomatoes hand crushed. Anyone know why? Next time I might only use one can or maybe cook it longer. Still give it 5 stars out of 5 as I would the Mac & cheese.
You R the best ever.
My favorite is.
When it comes to taste in Bolognese.
I grate carrots and use exactly the same as you in the dish. Maybe even a little curry that no one will notice I used.
SRY
first I have to say that JP you are one of my favorites on Youtube.
All credit to you as it clearly shines through that you love what you do and have done all your life.
You clearly do this out of love for food.
OK my bolognese, I use a tiny bit of bechamel (extremely little) and if I have liquid blood I add this with the minced meat in the pan during browning.
I would think that every Italian with respect for himself has now banged his head against the wall several times…
Love your videos and have a lot of respect for your cooking
sry again. i was missing the Milk you added to the bolognese… ( ref my bechamel )
Exactly tomatoes have no flavor anymore because they are picked before they have matured for shelf life in the store. I miss having a garden, veggies tasted so much better!
What's up with you and the number 17?
Could have sworn on the mushroom sauce he was about to say "Delicious but Hot as Fuck!" 😂
Many thanks to Jean-Pierre for reviewing these basics. Thanks also for all the little tips and anecdotes.
Tomatoes suck at the grocery store stores , I don't even buy them . I made your Pomodoro sauce with my home grown tomatoes , my god ! it's unbelievable, I made again two days later wow your the best damn chef in the world !!! Thank you for sharing
Chef Jean-Pierre, I always wonder about cooking with wine. We grew up not drinking (even at holy communion, it was only grape juice), and I just never got the wine habit. I know it is sad, but I just don't like it very much. It tastes funny to me, no matter if it is fancy and expensive, or Mad Dog! We just aren't big drinkers, and when I do drink, it tends to be hard liquor/mixed drinks. I have had specific wines recommended to me that I have tried to cook with, but I have never loved the results. Other than just going back to my childhood and being raised differently with a decent sense of taste for wine, how can I improve the flavors in recipes that call for wine for my family and guests? Just leaving it out entirely seems to be insulting to the chef who put such things together, especially since my amateur palate is not very highly-educated.
I know that, if I don't like something, I should (and do) feel free to leave it out. It just seems that perhaps I am doing something wrong, and that my cooking is somehow lacking. Is there any way to make up for the lack of wines in my ingredient lists
I've been wondering if you've done any you tube on using sous vous (spelling?)
Dear chef, your shows are NOT too long. As a matter of fact I'm so happy you take the time to explain with great adjectives and answer all the questions in our heads. Thank you
Chef Jean-Pierre, thank you for equipping our pasta sauce tool box! Pasta delizioza 😍
Chef, could you make a quenelles recipe? Thank you! 😀
Thank you Chef!
Just got through this master class. Took me a week, but I call it the Best week EVER!😂😂
You are an inspiration. And Jack is a pro!
God bless you and give you many many years to live , You are a such a inspiration. So much fun to watch your videos first thing in the morning ha ha ha ❤😂❤😂❤😂.
I make my cooks watch your videos.
What can be used instead of wine? Thanks in advance.
If Chef says to make it too liquid, I make it too liquid. I trust it'll thicken up enough in the oven.
I would love for you to do a video on some examples of the prime difference between French and Italian cooking. To me Italian cooking is so much more rustic and more about "feel", while French cooking worries too much about technique. Would love to hear what you say about that on your channel. My wife and I love you, chef!
Buongiorno chef! Amazing video, if it hasn't been produced I would love to see the chef's take on Zozzono and Canelés!
Lovethis vid I havemade all of what you thought tytyty, but have special request? My name is Sal from ct and was wondering how you would cock BLUE CRAB!!!I make it in red suace or grill them ,PLEASESHOW ME YOURE WAYTYTY TY
I really enjoy the Mushroom pasta. I make mushroom stroganoff over potatoes. I now use a potato ricer. You're right. Tastes so much better.
I totally agree with you. Mushrooms taste so much better when you get the water out. Changed my friends thinking when eating mushrooms.
👍🏼👍🏼
Great Chef ! Many thanks for the master class
Excellent idea!
Regards
Gis
Qc Ca
I recently found your channel. I am a student that just moved to france. Away from family it's been rugh to learn new receipes noone really explains and those who do often make it extremly hard to follow / boring.
I can't express how big a of a help your videos were. You have such a beutiful way of speaking and explaining- love your videos!
Chef, if you would auction off a day of instruction and dinner and drinks with you, I can't even begin to estimate the number of bids, and the dollar amount of those bids, you'd receive! 🤣🤣🤣 You ARE the MAN!!!
Chef Jean-Pierre,
Thank you for all your videos. I have loved every one of your recipes I have made!
There is one particular recipe that is one of my favorite recipes of any recipe I have ever cooked in my life. I want to make it for an upcoming family gathering, but I can't find where I wrote it down and can’t remember the name!!!
It was a pasta sauce with sausage or maybe ground pork (not spicy though). It had diced red peppers and tomato puree and canned tomatoes, I think. It did not have any carrots or celery.
Do you (or one of your followers) know what recipe I am talking about? I would love to find the recipe again!!!
I would be so grateful if anyone can tell me the name of the recipe!
Thank you so much.