Dude, I wouldn’t give a fuck about what people said. Seriously people are going to give you shit for syrup and fajita/burrito? Fuck them. If they don’t like it they can go create their own badass comic. Anyways, awesome work man.
Not only are the recipes good, they’re achievable by just about anyone with a kitchen and a pot. That’s great- we don’t need more Cooks Illustrated posers around here. Also, your character is so freaking great- love the lines, love the expressions… Almost love it more than the recipes. Almost.
As an Italian, I think your sauce sounds tasty. I’m not much of a ground-beef-in-sauce kind of person (I prefer to have large chunks of beef/pork simmering in it and then removed) but it still sounds nice. I may have to try adding beer to my sauce one day.
I have been looking for an easy enough red sauce to make for all the pasta dishes I rely on to fill up my husband and son. (Seriously, they’re like food vortexes that are never satisfied!) Finally found one to replace the jars I always buy! Thanks! All your recipes and the way you present them are awesome =)
So I don’t know if you are taking requests yet, but can you do one on Ramen/Instant Noodles???? Pretty sure the Asians will go Lin-sane for this one (I can say it because I’m Asian). haha I’m loving these as a poor college student.
Definitely gonna try this tomorrow, though I only have chicken kickin’ around so appropriate spicing will have to happen.
Thanks for helping make cooking all the more exciting and props for deflecting the tortilla elitists so well.
While this comic in particular had its funny moments, I believe I will continue to use my own personal marinara sauce recipe, since I prefer mine to have a much larger array of spices for flavoring. No biggie though. Keep up with the recipes. I’ve already tried one of them (with phenomenal success) and am tempted to try another one or two of them sometime.
Great one. As a fellow student, these recipes are much appreciated. I do, however have one question. I’ve been searching high and low for a good curry recipe, and have yet to find one that isn’t 10 pages long with a massive ingredients list. Would you consider taking a stab at it? I know you’re probably not looking to take requests, but I’d be forever in your debt for this one.
Either way, keep it up. You do such a great job. You should really get paid to do this!
Again, can’t get enough of the comic’s with cooking. No matter how bad a day i’m having, I can come home, whip one of these bad boys up and enjoy your art and strip. Keep doing what you do for the pathetic college kids like myself.
i used to work in a restaurant that made chicken wraps and the wraps used to rip and tear when you were trying to roll them up. steaming them is genius… and the spices you used are amazing, better than any store bought packs i’ve tried.
First of all, congrats for the recipe.
I’ve never seen canned tomatoes in Brazil, neither plum nor crushed, so I would like to know if I can use fresh tomatoes and how to use them.
And about browning the beef, is enough just throwing it in the frying pan, without oil?
A perfect place to start for any cook! There are an infinite number of ways to do a red sauce, and this is a simple and delicious way to introduce anybody to cooking.
Ways to customize include simple ideas like subbing 2/3 of the ground beef for ground pork and ground sausage, to using peeled and seeded fresh tomatoes with a little olive oil in the oven until cooked, then puree half the mixuture, and rough chop the other half (from Good Eats)!
Any way you think of doing it, this sauce is healthier and better than any canned sauce could possibly be!
RE:Guilherme (this info from Good Eats)
You can use fresh tomatoes by cutting a light X in the bottom of the tomato, and blanching them (dropping them in boiling water for a short period, then fishing them out and dropping them into a bowl of ICE water), from there you can easily peel the skin off. Then strip out the seeds and toss them with a little olive oil and salt, and load them onto a sheet pan and place in the oven until they look and smell delicious! Use a rough chop on half the tomatoes, and finely chop the other half.
This will not only sub in the recipe, but it’ll taste even better than canned ever could. I’d say good luck, but anyone can do this!
You sir, are a genius. I’m from Argentina and I happened to bump into this website a few months ago, and I’m very proud to say, no, to state, that I’ll cross the very fires of Mordor if I have to in order to get a copy of your future book! Or I’ll use an extremely convenient shipping method, whatever is epic the most.
My son and I whipped this up last night. It was an instant hit. I let my boy, he’s 14, do the garlic/onion saute and browning of the meat. I grew up watching my grandma and mom cook, now I am doing my best to pass the torch. Thanks for a great website, can’t wait for the book!
Just bringing you an error alert: in the comic panel, you say to ad 3tsp of Oregano, but in the recipe recap at the bottom you call for 2tsp of Oregano. Loved the steamed tortilla idea, but I very much dislike the inconsistencies. -_^
Finally… a fellow cook who thinks and writes the way I do. My recipes are all sarcastic and filled with serious shorthand. I’ll have to mail you my Mango Red Pepper Chicken. It’s divine. You could feature it, I won’t mind.
as a culinary arts student i can say it’s a pretty good recipe, the only problem is that with that kind of sauce (meaty sauce) you dont use spaghetti, you use a fetuccini, the sauce sticks better to it, and you don’t end up eating the meat alone when you’re done with the pasta
This sounds like a legit recipe for some awesome marinera sauce. I think its importance is commonly overlooked. I can appreciate a home made red sauce much more than the stuff in jars. There is a definite art to making a good red sauce, too. Great post, thanks for sharing
I don’t care that its a bit like a whatever recipe, or should be made with this or that extra….
What I LOVE is that it’s simple.
Cookery books are far too complicated and I can’t be bothered with long lists of ingredients.
The wonderful thing about this site is that he makes things look easy enough to try. I absolutely hate cooking but I know it’s more healthy than the rubbish I end up eating so i am going to TRY.
I bought the ingredients today and tomorrow lunch… fingers crossed.
I am also looking forward to the book! ….. err and can we have an iPad app or version of the book too please?
I have made this twice and it is seriously the best sauce I have ever tasted. I refuse to go back to store bought sauce!! There are 2 of us and 1 batch will last us a long time. I end up with spaghetti with leftovers for work for both of us and then freeze the rest of the sauce in smaller portions for quick heat ups over whatever we want. Om nom nom!!
I wish to express my utmost admiration and joyful giggly-hoo to you, sir, and your wonderful illustrated recipes, an equal to which there is none. My favorite part was the righteous chainsawing of the clearly smug garlic and onion. I laughed. I cried. It was better than “Cats.”
I tried this a couple months ago. I didn’t do anything differently as I wasn’t really feeling very creative at the stove. I must say, this is the best bolognese I’ve had in forever! Ugh. I’m afraid you’ve ruined bolognese for me, because if it’s not made from this recipe, it ain’t worth my tastebuds!
I actually have a suggestion to SIMPLIFY THIS MORE (LE GASP)
But how is that possible, you ask?
Fry up your onions/garlic/whatever the fuck you want to fry until they start getting all golden and aromatic, then put the beef directly on top of it. Bright side? This can be done in the same pot. 1 dish = less cleaning later. Throw your tom toms and can of sauce on top and let simmer until delicious. Spices can be added any time.
As an italian, nothing to be offedned of
Kitchens are place of creativity, if one want to derail from the original recipes (this does not do this much as other pointed out) to adapt it to their tastes. They’re weay way more than welcome, that’s how innovation is brought into the world.
[...] a bit late because of a work-related pint. Chennoah made a salad, and I made this garlic bread, and this Spaghetti Bologonase. The meal was amazing, if I do say so myself, but I left the bread in for 9 [...]
I made a batch of this yesterday, but I omitted the beef and used a half-cup of Shiraz instead of beer, so it’s more of a marinara than a bolognese. Which is fine; I plan to use some as a base for my chicken parmigiana. I used some in a lasagna and the results were delicious.
Not bad. In case you wish to leave the Yummy Flats and head for the Exquisite Hills, try this:
Instead of ground beef use pieces slightly bigger than you could bite off in an appropriate manner. Preferably shin.
Sauté onions and 3 of the garlic cloves. Add meat. Instead of beer, add red wine. Add (fresh, chopped, Roma!) tomatoes. Add some rosemary as well. Throw in a handful of chopped dried tomatoes.
Ignore for several hours on low heat. 15 mins prior to serving add last garlic, sugar, more rosemary, basil and oregano to taste. Maybe another splash of red wine. Or two. Fight of hordes of expatriate Italians attempting to storm your kitchen while you eat.