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Cook the meat at first with rosemary and thyme until brown, not grey, it should be crunchy, this is where all the great flavor is created. Cooking only until grey is a waste of good meat! Remove the meat once brown and then add your vegetables. Once softened, mix together and add wine, boil until alcohol is evaporated, add the broth, milk etc. and leave it on low heat for at least 3-4 hours

Cook the meat at first with rosemary and thyme until brown, not grey, it should be crunchy, this is where all the great flavor is created. Cooking only until grey is a waste of good meat! Remove the meat once brown and then add your vegetables. Once softened, mix together and add wine, boil until alcohol is evaporated, add the broth, milk etc. and leave it on low heat for at least 3-4 hours

Iascia perdere !!! consiglio da bolognese!!!!! Tu non sai nemmeno da dove si comincia

Bella Italia ❤💚🤍 best pasta

Twice baked. You know nothing. 😂 NOT COOKED

Looks authentic and really delicious. I'd like to taste it! Thanks, for sharing the right way.

would love to hear about what you are serving with it.

Tomato, wrong ingredient.

No No chicken stock!

NE Italy as well, province PN. Enjoying your content!! Grazie mille

HAY , your recipe is bull shit ! how much flour & how much sugar ? don't be dumb

Very nice job, concise and well explained. Bolognese is the most corrupted term in Italian cooking.

There is only 1 official recipe by the Bologna chamber of commerce, but one should wonder how that recipe was singled out. Ragouts that were the precursor to ragu alla Bolognese are numerous. For example. Pelegrino Artusi's recipe is different from this and other recipes using tomato.

Rabbits are more expensive than chicken where I live - definitely not a peasant food lol

Hello ! How many slices of bacon ? Thank you. 👍🌞🌠🌎

no way there is chicken stock in the original recipe

Wow! looks fabulous, I really want to make this. Fantastic video!!!

I like my tripe firm a bit . Not soft It’s soft when your purchase cooked or pre boiled ,a good test tripe must be row when you buy And cook slow in a peeled tomato sauce I cut to piece then put some red wine to evaporate for while in the pot lid on remove the juice from the tripe drain any liquid prior add onion oil and cook till onion soft then add tomatoes peeled basil salt let cook till reach you prefer time to cook Delicious yummy

_"Its not easy to eat rabbit."_ Yeah it is... 😂

Nice recipe.

You can use a pastry bag to fill the squid. Or a plastic gallon size zip lock bag and snip a corner and use as a pastry bag.

Очень вкусные!!! Для меня самые самые!!! И мужу понравились!!!

What is passata?

I do this recipe over and over again! It is delicious!!!! Thanks for sharing!

Could you please have North American measurements such as (cups, ounces, etc) wonderful recipe.👍

Excellent post. My only quibble is that rabbit doesn't taste like chicken. It tastes like rabbit. A delicate and sweet meat that's worth the extra few bucks it costs.

Thank you for posting this Sal. I will prepare this for dinner tonight.i have done this before with rice. I note your comments about cooking squid very quickly in other recipes but in NZ the squid is like a tyre even after a min or two. I don't have this problem with Squid in Australia.???? It's a mystery to me😊

Pentole Agnelli finishing pan?

Never had it this way. Usually in Sicily we had it with red sauce. This was in Marsala. But everything else was the same. I think we had escargot this way.

Can I use parmesan cheese

We LIKE rabbit! This is a fine presentation. I have some especially raised rabbit cuts coming tomorrow.

Quick question. after browning and cooking the ground beef, do you drain any of the fat from pan ?

What an easy recipe to make biscotti no mess and no stickiness. I like that the dough can be rolled out and not spoon it on the cookie sheet. I can’t wait to make them.

Love your channel and content. Enthusiastic supporter. Excellent work on the authenticity of the dishes. My mother was born in Bologna and my grandfather was a Bolognese restauranteur and I appreciate the accuracy you have shown with the recipes. One other thing, I am an Italian speaker having lived in Milan when I was a child and worked there professionally as an adult. I am Australian however and I have noticed how Americans typically mis-pronounce Parmesan Cheese. In Italian it's parmigiano reggiano and in English it's simply parmesan cheese or just parmesan. I notice that Americans typically pronounce it as par-me-jian. In Italian there is no "ge" sound like in "garage". That is more of a French sound. In Italian it's pronounced with a hard "g" like in "just" (don't shoot me I know there is a bit of a contradiction here with "j" and "g"). Also it's not truncated. You could get away with just saying parmigiano for the completely authentic experience. Otherwise perfect presentation. Sorry about the parmesan comment.

My neighbor Patsy(Pascual) and his wife Carmella always asked me to try their Tripe but when they told me it was cow's stomach I just couldn't. Smelled great.

The interesting thing about the first known version of maccheroni alla bolognese recorded by Pellegrino Artusi is that it does in fact not contain tomatoes. So many people think that tomato is an essential ingredient in Bolognese, but it is not included in more traditional style Bologneses even to this day, although quite ubiquitous.

Looks Delicious!!🙏🏻🙏🏻🙏🏻😁😁😁 9:50 9:54 9:56

Where's the white wine? I always brown the stuffed squid in olive oil, to them I add some good white wine, then basil, tomatoes, olives a little pepperoncini, etc...transfer skillet to preheated oven to finish. It's always better with the wine. I also add anchovies and parsley to the stuffing.

This looks delcious

What a sacrilage statement about Rabbit tasting like chicken ???? Have you really tasted it yourself ? You shouldn't have served it with ketchup! 😜

What is 0 flour

Perhaps it's difficult for Americans, but rest assured! The rest of the world has no trouble at all🤦🏻‍♀️🙄...p.s. its a staple in Spain and Greece too.

As a (acquired) ligurian myself, I have to say this is exactly how it's commonly done here in Genova. Some recipes may slightly differ, everyone has his own "secrets" of sorts

great recipe, Sal. My Neopolitan grandparents and mother used to cook it when i was very young but i don't remember how it was done. As i got older i came to enjoy the more tomato based recipes - spain/rome/france. Tripe is still, in general, frowned upon in England as it has too many negative associations - i find that a real shame because it is a very enjoyable food. David from UK

Two hours on the stove!? Jeeze

If I do this for dinner with friends should I add any sides or appetizer or salad before?

Complimenti ingredienti ed eseguzione perfetti. Mi sono iscritta

Hi Mate.. I'm a pretty famous Italian Chef.. please make sure to publish real recipes or personal tastes... in different videos.Thanks 🙏🙏

Tasty, but definitely not a date night meal!👃😷

So good!