Get the FREE recipe: https://nyti.ms/3VOaC7p
Samin Nosrat is back in the NYT Cooking Studio Kitchen to teach you how to make her “lazy” sugo, a recipe from her new cookbook, “Good Things.”
“Lazy” is a relative term, but this rich meaty sauce is a combination of pork and beef that’s simmered until tender and shreddable. There’s no soffrito to chop and fry, no need to brown the meat and no deglazing: This sugo comes together easily and offers a big reward.
Samin also shares her tips for perfectly saucing a big bowl of pasta. Pro tip: Preheat your pasta bowl with the leftover pasta water so your sauce doesn’t seize up.
——————————————
Download the Cooking app for daily dinner picks, helpful tools, and even more videos: https://apps.apple.com/us/app/nyt-cooking/id911422904
VISIT NYT COOKING: https://cooking.nytimes.com/
SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
YOUTUBE: https://bit.ly/2MrEFxh
INSTAGRAM: http://bit.ly/2DqJMuD
FACEBOOK: http://bit.ly/2MrTjEC
TWITTER: http://bit.ly/2RZB6ng
PINTEREST: http://bit.ly/2W44xng
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
32 Comments
Love Home Cooking!
I have been enjoying audiobook salt, fat, sour sweet
Will you voice your new book?
That is close to a traditional southern Italian Sugo.
Crushing ingredients by bare hands with jewelry on? No thanks.
Her laughter is so contagious
We once had Pasta Bolognese in Bologna and it was the most scrumptious sauce we’d everrrr tasted! it had not a speck of minced meat… I have since searched high and wide for the method and recipe and you just nailed it!! Bravo Samin!!
Love Samin and her recipes. This looks choice.
Sam Bankman-Fried teaches good cooking!
Another good way of making lazy sugo is just buying frozen soffritto and skipping all the prep work. The difference is almost nonexistent (unless you or your guests have a really fine palate)
Love it, but what part of this recipe is lazy? Haha
1 like is not enough for anything with samin. really wonderful person
Samin, I love the energy and personality, however 😂 you are endeavouring to make Bolognese Ragu. Sugo is not a “meat sauce“. Your dish looked lovely however, butter and chilli flakes need not to apply. Again lovely personality and great video, but the whole premise of the title is incorrect. You were trying to make Ragu, typical of Bologna, not a Sugo. Perhaps the NYT is a tad lazy 😎 I do like the addition and subtraction of the onions, however. Well done.
Mario – Nonno’s Pesto
I love her cooking she’s so smart
"Thickest bottom you have"
why she calling me out?!?
Love Samin and her cooking…..hate the rings on the fingers while handling food.
Adds fat from the meat back to the pot
Skims off fat
Adds butter
I appreciate Samin's knowledge and techniques, but no matter who does this, I always end up questioning it. Just leave the fat and don't add butter. I know butter emulsifies in a way internal fats don't, but it feels like you're removing important flavour compounds when you skim a stew.
It is as exciting to me as it is to you and I am doing it! THANK YOU!
I just received the new Samin book and can't wait to devour it !!
Love you Amin, but THIS is lazy?!? I just put a really nice tomato on a really nice piece of bread, added some salt and black pepper and some really good mayo and I wouldn't have traded it with anything.
I really miss Carla lalli music on my screen.
Wait, isn't Sugo tomato sauce? Never heard "sugo" referring to meat sauce.
The tomato acid will ruin that turquoise.
please take the rings off
i only use diamond crystal kosher salt because of samin it’s truly an unparalleled form of salt
Awesome vid thx!!!!!!!!
Samin, no one is buying that this is lazy. I can't imagine you ever being lazy. The sauce looks great btw.
Love watching Samin. She should have her own show. I watched her Salt, Fat Acid Heat series a few times. It's so well done.
Her recipes are always so interesting and that laugh is contagious. If I could just snip those bangs a little shorter- is she hiding from us?
I adore Samin, it is always like heaven when she cooks and leads you through it. To be honest, I have the feeling as if she is cooking directly for me, she is that incredible.
I adore Samin!
So how does she get her bone-in pork shoulder and beef shank cross-cut? Does she have a table saw? And the whole “ask your butcher” thing doesn’t apply to like 90% of the audience. It doesn’t exist.
I bow to the queen ❤
Warming the bowl is such a pro move