Live long and cook.
05
Mar 12

98 Responses to “The Red Sauce”

  1. Aaron Says:

    Haters gonna hate man. Keep doing that culinary voodoo that you do so well.

  2. Harrison Says:

    Bad-ass reaction to the steamed tortillas thing. Great recipe, tastes very good with some frozen peas and corn thrown in when you start to simmer.

  3. Stephen Says:

    Note to self: Do not read cookingcomically while hungry, also wipe drool from keyboard.

  4. Eife Says:

    Nice “deal with it” at the end :D

  5. Jeff Says:

    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.

  6. Heather Says:

    Hell yes son!

  7. tonya cinnamon Says:

    how in the world can some one hate on your food.
    I love your food recipes :)

    let the food snobs go on to other places

  8. Sadie Says:

    Oh man, the reference to Assassin’s creed killed me. Sounds delicious, dude.

  9. leeapeea Says:

    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. :-)

  10. Borzin Says:

    Tortillas? Did I miss something?

  11. Tara Says:

    Yay! a new recipe on my birthday, and its for bolongnese- one of my faves! This day rules!

  12. Cris Edington Says:

    Man, some seriously good looking food! After I get around to the fajitas—- burritos I mean, I’ll make this as well! Can’t wait to steam those tortillas!

  13. Eternal Says:

    Simple, effective. I had a good laugh at the “Explore your Italian heritage” panel.

    Well put together- this actually reminds me a lot of the book ‘A Man, A Can, and A Plan’, but geared towards the gamer geek niche. Keep it up, my good fellow.

  14. Amanda Says:

    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.

  15. Kevin J Says:

    Thanks again for another great recipe man! I cooked a couple of your dishes and have everyone thinking that I actually can cook. haha

  16. David Says:

    Great job yet again. Making this on Friday. Also, that was a boss intro. Eff them haters.

  17. Matt Says:

    Hey man thanks for the recipes inspired me to start cooking again. I really liked the tortillas keep up the good work man.

  18. sergio Says:

    hey man good recipe but no one italian will use beer, we use red wine. ciao from italy

  19. Emily Says:

    Awesome stuff(: props for that Assassins Creed reference by the way

  20. Jeff Says:

    Love it!

  21. Monty Says:

    Good job as always! More people need to make sauce from scratch and not just buy a jar of Dolmio or whatever. :-)

  22. Scott Says:

    I’m going to try this one tomorrow! Excellent!

  23. Katie Says:

    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 =)

  24. Will Says:

    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.

  25. capricorn Says:

    Nice to have you back mate. I have to commend you for the ballsy reaction to the Tortillas mob lynch party.

    It is not even the worst recipe I saw for a “ragu sauce” ( Yes, THAT is the real name of bolognese) and using beer instead of wine makes it doable for non wine countries.

    I have to tell you a secret though and you will not believe me.

    Classic ragu has no spices.

    You hack onion, two medium carrots, a cut of celery and use salt and red wine.

    It is actually easier that what everyone thinks :D

    Keep those recipes coming mate!

  26. MaestroJ Says:

    Good recipe. Know what goes surprisingly well in bolognese sauce? Chopped carrots of all things – I added that in this and it was perfect. (Cook them with the onions)

  27. Kassi Says:

    awesome comics, i look forward to the next one. very entertaining.

  28. Oestrus Says:

    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.

  29. Flor Argentina Says:

    A master piece!!!

  30. nbasil Says:

    definitely trying it this weekend. question though, i have heard that a bolognese sauce has some sort of milk/cream in it, would this just be a meat sauce?

  31. Calyo Says:

    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.

  32. Trevor Says:

    I absolutely love that you used Snow Day.

  33. Francisco Says:

    Simply amazing, as always.

  34. Stephen Says:

    This site is nothing short of brilliance.

  35. Mitchell Says:

    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!

  36. Richard Says:

    Awesome as always. One point though: Brown your meat and onions etc in the pot you are doing the sauce in. Less dishes & MOAR FLAVA!

  37. daniel Says:

    Nice, i love your site.
    I’m not italian but i do this recipe a lot, you should try cinnamon with that.
    Hit that astonishing plate with some cinnamon, bitches love cinnamon.

  38. Silka Says:

    Man, screw the haters. XD Although, I just gotta ask, wouldn’t it be easier to sweat the aromatics and brown the meat and simmer the sauce all in one pot? Y’know, so that nothing’s lost. ^.^

  39. Zaitsev Jr. Says:

    Add some Thyme to that and a tiny pinch of rosemary.

    ;)

  40. Shane Says:

    You, good sir, are a bastion of manly chefliness on par with the essence of Saxton Hale himself.

  41. shelbs Says:

    You and your recipes both make me swoon a little. Gonna try this out! The burritos were de-fucking-licious.

  42. Aaron Says:

    Dude, I am making this right now!! Added some mushrooms and a little more than a shot of beer. Thanks a bunch for the recipe!

  43. Phil Says:

    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.

  44. Danielle Says:

    you rock!!

  45. Dan Says:

    I am an Italian cook.

    This is a basic meat sauce recipe. It’s tasty, but really only tomato sauce with ground beef, the alternative to the plain red sauce.

    Real Bolognese almost always has carrots and celery as well as red wine. Don’t skip these, they make it that much different than your regular meat sauce.

  46. healy Says:

    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.

  47. Luke Says:

    Made yesterday, used the crock-pot to simmer all day. Tasted really good.

  48. Luke Says:

    Oh and it made the house smell even better.

  49. Corey_S Says:

    As a person of Italian decent, I can still say that I like the recipe.

    As a note, you can also use honey or agave nectar in place of the sugar. It will still help cut the acidity of the tomatoes just as the sugar does.

  50. Guilherme Says:

    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?

  51. Josh Says:

    I noticed you used the Best Meat In Town. I approve.

  52. ZombieHack Says:

    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!

    IT’S BETTER TO COOK SIMPLY THAN NOT AT ALL.

  53. ZombieHack Says:

    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!

  54. Ashley Says:

    My little brother is going to college next year. I’m definitely going to send him to your site to learn how to cook.

  55. number Says:

    The joke in the name “Bolognese for days” escapes me. Someone care to explain?

  56. Nicolas Diaz Soler Says:

    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.

  57. stephsanoob Says:

    sounds exactly like my spaghetti sauce i like to add some green peppers with the onions and some bay leaves with the spices. mmm im hungry now lol

  58. Robert Cox Says:

    Awesome recipe – I added in some red pepper flake to spice it up a little bit (personal preference). The base sauce was really good though.

    Can’t wait for the book to come out!

  59. Moesasji Says:

    Its simmering as I type this, added wine instead of beer and tossed in some chopped celery and carrots. <3 this site, keep up the good work!

  60. RyanA Says:

    Just made this recipe using big moose sarnac… it was delicious, kudos to you good sir.

  61. Robert Says:

    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!

  62. Frankthetank Says:

    Your recipes and illustrations are awesome! Keep doin’ what you do.

  63. MentalSieve Says:

    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. -_^

  64. hempire Says:

    i have my problems with the imperial measurements

  65. Kalvyn Evans Says:

    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.

  66. Samantha Says:

    Someone said curry.
    I second their request.
    Even if you don’t take requests.
    I will lick your face if you make a Curry one of these.
    <3

  67. Nicolas Says:

    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

  68. Tom A Says:

    Tried it and it was delicious!!!very simple great recipe.

  69. R. Maloy Says:

    I love these. So very much. Please keep it up!

  70. Denver internet marketing Says:

    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 :D

  71. Skywarrior Says:

    My family is from New York City and THIS is NOT a Fajita! Great stuff! Looking forward to making this!

  72. Jill Says:

    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?

  73. Lauren Says:

    Panel five makes me laugh. Every. Single. Time.

  74. Geekchic Says:

    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!!

  75. ATasteOfMadness Says:

    This is hilarious! And oh so tasty ;)

  76. Jackie Says:

    Would love to be able to print your recipes…. Would you be able to add a button to the page? Yummy sauce, by the way :)

  77. Ex2bot Says:

    Brilliant comic!

  78. Max Says:

    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.”

  79. Mike Says:

    Just tried this out finally, gotta say it’s damn good. I was always really happy with my own sauce, but I might like yours better.

  80. Narcissus Says:

    Looks heavenly. One thing though..if you’re gonna brown the beef first, might as well add it to the onion and garlic that are being sauteed. That way the beef browns while absorbing more yummy flavour :)

  81. Joey Says:

    just made this today for dinner

    made my girl fall in love with me again!!!
    thank you and MAD respect

  82. Mike Says:

    Twice now I have failed at Making this. Once I get to the simmer part… I just start eating it, and by the time its ready… There’s none left

  83. blah! Says:

    still… you just don’t steam tortillas dude… and this recipe is quiet decent XD

  84. snzro Says:

    i would swap the beer for some decent (cheap) red wine. and i would also add some carrots…

  85. Shay Says:

    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!

  86. Cecaelia Jones Says:

    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.

  87. Marr965 Says:

    I want you in my family.

    Seriously, I am something of a foody, more-so now that I’m a student. These simple recipes are right up my street. Thanks for these.

  88. Luca Says:

    As an italian, nothing to be offedned of :D
    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.

    Keep going on!

  89. Ksmashcabbage Says:

    I made this last night and it was divine! My apartment smelled like heaven. I can’t wait to make it again, and fancy it up a bit.

  90. Italian Night! « Twisted Torus Says:

    [...] 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 [...]

  91. J D Means Says:

    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.

  92. mustangsally Says:

    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.
    Enjoy.

  93. mustangsally Says:

    *Edit: the last “of” above was meant to be “off”, of course.

  94. Abovethefullmoon Says:

    About to try making a sauce from scratch for the first time. I’m using this as a template for venison/onion/zucchini sauce. Thank you.

  95. bakeca Magione Says:

    mmm looks yamy

  96. RecipeZazz Says:

    I really love how you put comedy to recipes and by the way, this Bolognese for Days recipe looks fantastic! Glad I found your site, and will check out the book :)

  97. sheri Says:

    Seriously people….if you want to put your “edits” in….get your own blog! No one wants to hear how you spruced up the recipe…its fine just as it is…and pointing out errors of the author just makes you look like a douche. So stop it.

  98. jimblob Says:

    bolognaise….. is not Italian… sorry

    EDIT FROM THE AUTHOR: http://en.wikipedia.org/wiki/Bolognaise …sorry.

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