"Spaghetti Bolognese" doesn't exist ! Here's the real Italian recipe from Bologna
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- čas přidán 19. 01. 2024
- The Mayor of Bologna is unequivocal : Spaghetti Bolognese doesn't exist. The real recipe is called Ragù. Click betterhelp.com/alex for 10% off your first month of therapy with our sponsor BetterHelp. Join over 4 million people who've met with a therapist on BetterHelp and started living a healthier, happier life.
The official Ragu recipe in pdf from the city hall of Bologna :
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Salut,
Alex - Zábava
I feel like the Pasta series will never end and I’m here for it 😂
Got my fork ready!
Now this channel is Italian but in English
I completely agree!
I hope you are right😅
I hope it will never end
Now I'd love Andy to ask Babe in a French accent 😂
Spag Bol? Basic Mitch.
@@Zoltugermore Tag Bol, not that basic
@@RBonfas It's still pretty basic.
Andy who?
@@vtecbobby the guy at 8:23
The "babe, what do you want for dinner" at 8:23 is perfectly placed appreciation 😂🥰
Alex, as an italian, from Ravenna, which is near Bologna, but in the Romagna region (it's an important distinction even if we don't hate each other that much, I mean I love Bologna) I suggest you to investigate about the traditional pasta from Romagna, which is Cappelletti. At first you would think that they are just bigger tortellini. BUT, the stuffing is different, so much differnt, there's no meat. Instead, inside there's parmigiano, ricotta and nutmeg (noce moscata) which gives it a unique flavour. We usually eat it with chicken broth or with ragù. Keep up the great work and thank you for spreading knowledge about italian cuisine.
cappelletti > tutto
I'm upvoting this!
Un altro ravennate a rapporto, confermo e sottoscrivo 👌
Cappelletti are just bigger tortellini
I've just explained the difference. Tortellini have meat. Cappelletti have cheese. @@i.c.wiener2750
Salut Alex! I am an Italian guy from Bologna and I wanted to say how I loved that you made this video. We really love our ragù here in Bologna and the best part is that every family has its slightly different way of doing it, but the most important thing is what you said in the end: simple, few ingredients cooked with time and patience. "To make a good ragù the best ingredient is patience", I always heard.
I want to say, for those who will try to replicate the recipe, that you can use your regular dried pasta (we do it too we don't always have egg pasta at home) with ragu, just know that it will be a bit drier than intended because there's no egg in the pasta. Also I encourage you to add like half a glass of milk in the ragu while cooking it to make it creamier; yes it is traditional, it is even written in the same documentation Alex read but for some reason it wasn't translated in the english version.
Some people do what's called a "sausage ragu", which is the same as this but some local sausage is added and browned with the other meats; it's a tasty variant that we eat from time to time. The most important thing to remember is not to add spices at all apart from salt and pepper (and maybe one bay leaf) if you want to replicate the original taste, I bet it will still be good but it will taste different. Ciao a tutti!
@Shivann96 I was taught to make it with beef, pork belly the addition of diced mortadella. Is that a common ingredient?
@@DirtyHairy84 Hi! Thank you for replying. So mortadella is not usual in ragù, I personally made it once and I didn't find it that great of an addition, it brought out some flavours that I didn't enjoy 100%.
Edit: I previously wrote it wasn't traditional but I have no clue if that's true, maybe it is traditional in some parts of the countryside around Bologna. So it could still be traditional!
@@Shivann96Agreed and agreed! I always add a 1/2 cup or so of milk for creamuness, I've tried cubes of mortadella and and not enjoyed it. Can't pinpoint why mortadella doesn't really work, since ordinarily I love the stuff. As you wrote, it brings a sharp and "piggy" note that throws off the sweet beefiness of a well made beef ragu. Something like a lemon verbena ice cream - I love ice cream, I love verbena in tea, but together, just weird!
But to each their own, and it's worth trying with mortadela at least once. I'm so grateful that Alex is showing ppl the "true ragu." I've been making it this way for years, good to see Alex PREACH it. 😊
Thank you!
@@DirtyHairy84No. We generally don’t cook mortadella (except for some recipes with stewed beans and when it’s used to stuff filled pasta).
So even if every family has its own version of ragù, slightly different from the official recipe (I use a different pork cut, for instance), I wouldn’t say that mortadella in ragù can be considered traditional. 😊
The Andy Cooks reference 🤣😍
Hello Alex, italian ragú enthusiast here.
Your process is on point (as always), and the accuracy to the original registered recipe is appreciated. HOWEVER, it's an old recipe, and we have a more profound understanding of what happens in the ragu-making process today. Dario Bressanini explains it very well in his cooking book "La scienza della carne", I suggest you look into it.
In short, you can unlock a whole new depth to this dish if you try the following:
- ragú should be fat and flavorful, the main meat you used looks too lean, try a more fatty cut.
- add the "optional" milk instead of water (make sure it's whole milk). It's very important for the fat aspect of it;
- once you add the meat, let it cook for at least 3 hours to allow collagen to properly break down and create a rich, flavorful sauce.
Hit me up if you need to, I'd be happy to give you all the information you need.
Trust me, it's worth it.
I agree with the above comment. Adding water (or stock as you suggested) is a plain mistake. Check out Bressanini's "scientific ragù" if you want to go next level. Traditional isn't always better..
If you toss in a bone you can make an even richer sauce. I always buy beef with the bone, separate it, and toss it into the pot with the meat. The result is incredible. I do this with chili too.
My arteries can’t handle this advice lol Alex already has me using way more fat in my cooking than I did 5-10 years ago. My mouth is very happy! But my doctor wagged his finger. In moderation, folks. Watch your triglycerides 😅
I'm from Bologna and I agree
Yes agreed on everything, cook for 2-3 hours and add milk for the additional hour (total of 3-4 hours). Just creates an entirely deeper flavor profile.
Hi Alex, I'm Italian and I've been following you for a long time. I hope with all my heart and I also think on behalf of all the Italians who follow you, that you will receive an official honor from our country. the work and passion you put into your videos praising our cuisine is extraordinary. Thank you
if you ever wonder why fascism took hold in italy just remember how italians talk about food.
@@georgzwiebel9585 Witze über Faschismus machen kommt aus Deutschland immer gut
@@laraliske6932 keine sorge ist kein witz. In italien sind leider die Faschisten mit Meloni an der Macht.
I've been following you for years and this is why. The authenticity.
That "Babe, what do you want for dinner" was incredibly hilarious!
happy someone caught it
Love the shoutout to Andy
8:24 - YES! An Alex & Andy Cooks Collab would be EPIC! Longtime subscriber of you both. Love the homage, Alex! Cheers. 🥂
Good video, just a small correction, I'm from the south of italy but grew up in Rome. It isn't the fact that people from the north mostly eat fresh pasta, it's actually more to do with the correct usage of the pasta itself which is the problem with spaghetti bolognese. Spaghetti simply don't hold onto a chunkier sauce like bolognese as well, that's the problem with it, not so much the non-usage of fresh pasta. Regardless, thanks for spreading the truth that spaghetti bolognese doesn't exist!
Hey Alex! From an Italian, this is actually a bigger topic then you may think. In Italy, there are two styles of Ragu: Bolognese and Neapolitan. So in the North Bolognese one is more popular while in the South the Neapolitan version reigns. The difference is that Neapolitan style Ragu uses whole pieces of meat that are then separated from the sauce after it's cooked and eaten separately (although many, me as well, like to keep some meat in the sauce and eat it together). So if you go to the south and you ask for a Ragu you get the Neapolitan one. Although if you want the Bolognese one, you can just ask for a Bolognese (it's literally called like that). In the North, meanwhile, if you ask for a ragu they will give you the Bolognese one and they don't make the neapolitan version at all.
So as always, it's a matter of regional cuisine and who you ask.
good comment, but I have one question, isn't ground pork the real traditional way to make bolognese? i've always heard from many italians that it is and that when beef is used it's usually mixed with pork and that's a more "modern" take. so, what's the truth here?
We always do a blend, Pork gives taste and adds fats, beef roundness and consistency.@@slXD100
Personally I am from Southern Italy but I do not even know what is Neapolitan ragù. For me the pasta con il ragù is the Bolognese, with minced meat, tomato sauce, onion and carrots...that's all.
Ok, now we need a collab between Alex and Andy :D
The respect you have for Italy is moving. Your adventures reveal a genuine love for my homeland, and I'm flattered by that. Thank you, Alex!
yeah as much as France and Italy rival with each other, ultimately both their cuisines are well respected within each other and are excellent in their own right.
Thank you! 😃
Two years ago we traveled to Bologna to finally visit that wonderful city. OK, we really traveled there to taste the ragù in its native home. We were not disappointed in any way! We loved it. Your video helped replay that tasty visit and yes - of course it was served there with tagliatelle! Thank you for the memory!
Oh my goodness I am absolutely loving these deep dives into these well-known, and iconic recipes. Love this Alex. Your channel is so underrated. You deserve way more subscribers! People are trying to do what you do, but they cannot do it with your flair. But I am glad I have been here with you for over 10 years for a magnificent, geeky culinary ride 😅 Salut ✌🏾
I still want to see you tackle a molé sauce 😂
Love Alex’s content!!
@@nicoskefalasSo unique!
@@BellaBlkBerry ahahah
I would love him diving deep into the mysteries of molé!
Mole, there's no é
more of these pls! i love diving into origins of dishes and challenging preconceptions
Just brilliant - performance, filming and sound. I love to see your videos as I love italian cuisine! Pls continue the pasta series 👍😋
Alex, if this series continues please start spoiling us with an indigriends list the day before.. the only think i am dreaming about is to start cooking immediately
Some let’s cook livestreams would be cool.
Hi Alex, I'm Italian, from the South, and... It's not that dried pasta is more common in the south, it's just that we make fresh pasta differently. My grandma used to make orecchiette by hand, but they are usually made with semola and water, rather than flour and eggs. Dry pasta is still used in Italy, cause not everyone has the time to make it fresh, but there are different traditions, that's it.
Glad to see you've still got the passion Alex ...and that you still make your pasta from scratch is so inspiring!
Just looking up at one of my 'pasta & sugo' (Alex ed.) posters now ...I think this will be a very good year.
I like these types of videos that you produced lately. Simple recipe. Simple instructions. Deep nuances that make dish MAGNIFICENT!
I need a collab with you and Vincenzo's Plate in my life! He will love you forever 🇮🇹
Oh yay another Alex video😎💪🏼 the chef Andy reference was gold😂😂
Real recognises real ❤❤
@@ESGymNo2 facts lol
Hey alex as someone who is on a quest to cook recipes in their original, most of the time ancient form (and going through a lot of inconvenience in the process) i appreciate your commitment 🤘🏻
your videos are so incredible! I love your work, keep it up, please!
Okay, I may be missing it but does anyone see the link to the recipe? I love your cooking and the freshness you bring to your videos. Please keep up the good work.
I also wondered about the link missing …
Maybe it was just forgotten?
This isn't the first time he's said he'd link something but hasn't. IDK maybe he just forgot. If you go to the site and type "ragu" in the search bar it's the first article. There's a link to the recipe on a PDF.
@FrenchGuyCooking you forgot to put the link to the recipe in the description!
You have helped me fill my belly with so much good food alex! And italian food is My favorite! The carbonara is by far the best but this will be amazing as always! God bless You! 😊😊😊😊❤️❤️❤️🙏🙏🙏🙏
alex, the production you make is insanely great. The music background with the video shots? it gave me goose bumps. You got much better and i look for your videos with excitement. thank you for your content! 🎉
Alex, your culinary skills are incredible, of course. That said, something not brought up often enough in my opinion, is how beautifully composed every single one of your videos are. The visuals, the sound, your script- they all come together to make a legitimately beautiful cinematic experience. I love learning through your channel, but it's also such a treat to just watch and listen to the content as well, it is absolutely top tier. Thank you for your effort, my friend. Cheers.
Agreed!
As an Italian and your long-time supporter, I always really appreciate when you make videos about our cuisine. It's nice to see how it has influenced you over the years and how it inspires you every time to create the content we appreciate so much. The great classics are a sure hit, but you could make a series on unknown Italian dishes, many still think that Italian cuisine is all about pasta and pizza, in reality there are many and truly particular, traditional dishes to discover which could shock anyone due to their goodness and creativity! If you're interested I can recommend some very particular places or dishes.
Start a channel!!
Love the new studio, you successfully brought the Alex charm with you to the new location and its very watchable!
Alex, I recently started watching your videos; about two weeks ago, in fact. I want to say that you have inspired me to push myself to pursue my ambitions. I appreciate and respect how passionate you are about food and how you push boundaries, continuing to cultivate and grow in the craft. For someone who has struggled with shame around passion, you've reminded me the power of passion and how that is one of the fundamentals of life. You've also shown me the power of humility, accepting praise and criticism so eloquently. I am thankful for all that I've already learned in two short weeks of watching you, taking notes, and practicing. (I'm currently watching the dried pasta series you published two years ago) Well wishes!!!!!
Grazie Alex per portare in alto la corretta tradizione italiana. Per il mio gusto e meglio il vino rosso e il concentrato di pomodoro ma la ricetta è perfetta così, mia nonna usava anche un bicchierino di latte quasi a fine cottura
I think of that stereotypical pasta bolognese - a pile of spaghetti with a generous ladle of deep read meat sauce piled on top - as American spaghetti. It was created here post-WW2 by returning GIs who remembered something like it in Italy. They didn’t necessarily know what they were doing, but they loved delicious food and did their best. I’ve made mountains of it in my life. It is wonderful and only barely Italian, and we mean no disrespect by it.
doesn't it have anything to do with the Italian diaspora in the US? I find that hard to believe
@@valdir7426
It's not an American thing at all, it happened in the UK, Australia, France and god knows where else for one simple reason, until relatively recently spaghetti was by far the easiest dried pasta to find on supermarket shelves.
@@FallenPhoenix86 sure; but there's an italian diaspora in the rest of Europe too
@@valdir7426
Which is true, but if spaghetti is all you have access to then that's what will be used, and for most of the last 60+ years that has been the case.
The Italian Diaspora was most keenly felt in the U.S. where families from all over Italy arrived and settled together mixing dialects and food ways. Then WW2 spread American takes on the various dishes worldwide as the basic ingredients were easy and cheap to get. Other examples of this include Pizza, Bologna (pronounced boloney) and various meatballs. The impact of Italian cuisine on the American diet is way outsized to most anywhere else the Italians settled.
Salut Alex, merci pour ta vidéo. On se regale à chaque fois ! Je tiens mes recettes de toutes tes précieuses explications ❤
Charming in every way. The inclusive natural style, great music, the knowledge, the down to earth creative magic. Alex is truly a lovable CZcamsr.
My best guess is that Spaghetti Bolognese got its start in the United States. Italian communities in the U.S. were often hodgepodged together by families from all across Italy where southern and northern foods and culture mixed while being constrained by changes in available ingredients. Similar things occurred with the various spoken Italian dialects as well.
Thanks for interesting and informative video as always ❤❤❤
This guy gives me so much dopamine and enjoy and satisfaction that im addicted to his videos thank you for still filming 🙏🏽
The : babe what do you want for dinner like that other chef is funny 🤣😂 wasn’t expecting that 🤣😂.
Also le fait qu’il utilise le chaudron de l’épisode ou il a été en fabriquer une est aussi inattendue.
Bravo 💪😎
Ragu is delicious, but in Australia "Spag Bol" is an iconic dish, perhaps our most popular. It may not be authentic, but it has fed us for years and it is delicious. Love the reference to Andy Cooks. Keep it up Alex
Spaghetti Australia.
what is authentic is relative. spag bol is as authentic to australians as ragu alla bolognese is to northern italians.
Can we give Alex an honorary Italian citizenship please? Your pasta series is incredible.
I've been a fan for ages, your content is always top notch chef's kiss.
Cheers from the boot
WEIRD I was just looking for bolognese recipes earlier today and was thinking it's a shame Alex hasn't covered it. What timing! Bravo
Alex has made it already. Check out his video Chef skills I learned making lasagna
@@wyattholm5720 thx for this! will check it out
Hi Alex, Italian here, I see some difference between your recipe and the one that would be deposited at the Camera di commercio di Bologna, especially in the lack of an ingredient: MILK
On CZcams you can find the video entitled: "Ragù classico Bolognese, ricetta depositata alla camera di commercio di Bologna" made by Chef Stefano Barbato where this ingredient is used. Was it your choice to leave it out?
THANK you! It's right there in the recipe referenced in the video, and Alex skips it.
Tu as raison, ce n'est jamais servi avec des Spaghettis. C'est servi avec des tagliatelles, des lasagnes, des cannellonis, des pâtes au four ou de la polenta.Questions: Pourquoi après deux heures, ont dirait qu'il n'y a plus de tomate du tout (comme-ci tu l'avais recommencé)? Pourquoi ne mets tu pas de lait, comme dans la recette traditionnelle? C'est là pour adoucir le goût acide des tomates et du vin. Bref, ça l'air très près de ce qu'on peut lire, et ça l'air très bon celà dit. Cheers!
I started truly learning how to cook a few years ago, and ragu bolognese was one of the first things I learned to make, as well as the fresh noodles. It was the dish that taught me so much about the basics of good technique. I am proud to know that the recipe I started with was nearly identical to what you have just made! I have cooked this for everyone that I love because it is a dish that requires time and attention, but it is also so delicious! Thank you for the video and for respecting the origin of this dish!
Had a chance to visit Bologna in October last year and ordered tagliatale ragu from a family runned restaurant. It was so delicious. Spaghetti bolognaise is one of my comfort foods and this video opened my eyes to the origins of this dish. Thanks Alex!
@Alex, there is a lot more to Ragu Bolognese. If I recall correctly Alberto Alvisi, cook of the regions cardinal, wrote down the first known recipe. The way I remember it he said that there were a lot of different variations of the dish. I believe specifically mushrooms were mentioned as a common ingredient. Also, if you look around ragus, grinding the meat looks like a fairly new addition. Many other ragus boil the meat for a long time to make the meat shredable. There used to be copies and translations of Albertos visit to Bologna on line. I don't know why, but I can't seem to find them these days.
Agreed, I actually prefer the meat not ground but stewed for a long time until falling apart. The texture to me is much more enjoyable.
Mushrooms sound very good in this, will try for sure!
There's a lot more because ragù is just the meat cooked in this way, you can do rabbit, boar and go on.
Minced meat is definitely new. Because it was produced from leftovers, tongue, cheek, tail. We don't have those leftovers anymore so it's minced meat.
Some say even tomato it's a recent addition, so it was vegetables and long cooked meat.
The recipe might have originated between 1785 and 1800 as Alberto Alvisi's 'Ragù per i maccheroni' (noted in "Eminenza, il pranzo e servito. Le ricette di Alberto Alvisi cuoco del card. Chiaramonti vescovo di Imola" by Aureliano Bassani & Giancarlo Roversi, 1984). You should be able to source the recipe as 'The Cardinal's Ragu' (from Lynne Rossetto Kasper's 'Splendid Table'), as the recipe was made for Cardinal Chiaramonti (later Pope Pius VII). (Also available in Lynne Rossetto Kasper's 1992 book "The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food".) Ingredients included rendered fat from salt pork, unsalted butter, onion, beef skirt steak (or boneless chuck blade steak, trimmed of fat), ground cinnamon, salt and pepper, flour, and meat or poultry stock -- and penne pasta. The original recipe also gave an option of substituting veal shoulder, pork loin, or poultry giblets in equal amounts.
Pellegrino Artusi noted a version in 1891 as 'Maccheroni alla Bolognese' (Recipe 58 from "La Scienza In Cucina E L'Arte Di Mangiar Bene"). English translations of the recipe are available from "Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library)" by Pellegrino Artusi , Murtha Baca, et al. and "Italianissimo: Italian Cooking at Its Best" by Pellegrino Artusi.
For a modern take on the recipe, Massimo Bottura's 'Tagliatelle al ragù alla Bolognese' (from his 2014 book "Never Trust A Skinny Italian Chef") is said to be excellent.
Accademia Italiana della Cucina has their revised 'authentic' recipe as "Ragù alla Bolognese", which should have been noted in the video notes.
See -- "Italian Academy of Cuisine registers updated recipe for true ragù alla bolognese". Perhaps this version stems from Pellegrino Artusi's, but I'd have to check...
A recent Pasta Grammar episode had a recipe which (for myself) looks tastier -- "How to Make the ULTIMATE Meat Sauce | Ragù alla Napoletana Recipe"
It really would be nice if some CZcamsr would make all *five* recipes (and maybe Marcella Hazan's recipe) and see which one is most appealing to today's tastes.
For some more history source Martin Staniforth's "Bolognese Bolognese" which goes through multiple renditions of the sauce and their history.
Also source out Thomas Gwinner's "The Origin and Evolution of ragù bolognese (Bolognese Sauce)".
I started making the authentic version of the ragu a few years ago and it's amazing. But I really dont like fresh pasta, so Ill just stick with penne.
Let me make a couple of Italian suggestions.
In case you can find them, I suggest Garganelli or Maccheroni al Pettine, a couple of types of egg pasta, dry and penne-like in shape. If you really can't stand egg pasta, at least don't use Penne Rigate but Penne Lisce. For me, however, Fusilli are the best alternative for Ragù. Farfalle aren't bad either, as well as Spaghettoni, Maccheroni Al Pettine, Cellentani/Cavatappi, and something else I don't remember right now LOL
Alex what a great series !!! As Italian I feel you are truly making justice to our dishes !!! I recommend you to make the next video on a south Italy fresh pasta from Amalfitan Coast called "Scialatielli" that literally means you are over the moon while you are eating them!!!!
Again a great episode! Maybe one day you could make an episode just about pots and pans? That is also something technical and would fit well into your series. thanks for the inspiration and all !
I've been making ragu wrong my whole life. But at the same time I feel like I'll miss the freshness of tomatoes in such a caramelised dish. Time for some experiments 😮😮
In the end it's about how you prefer it. Having said that, it's good to know that there is a traditional way to do it. But then, every nonna bolognese will have her own recipe 😊
Learn to make it the traditional way, then do whatever you want. I know how to make a proper ragu but I still love that sausage and tomato American version 😂
"Babe, what'd you want for dinner?". I got that reference.
I’m still waiting for a studio update!! Love the videos!
There are a million links in the description, sadly the recipe isn't ammong them. I would love to try it you if you could please add it like you said in the video that would be amazing. Aside from that , amazing video as always, thank you very much.
Alex, I truly hope you don't underestimate the impact your videos are having on the world of cooking on the internet. I remember before you had started this pasta series, for example, it was almost impossible to find authentic (Italian, French, Classic) recipes online. Thanks to your deep dives and detailed explanations for how and why things are done a certain way, this has changed. Thank you for using your reach to not only preserve tradition, but to make it thrive. Thank you for helping us understand the simplistic complexity behind our favourite dishes, as well as the essence behind culinary thinking.
I love Alex's videos, but I'm sorry, no, he hasn't changed the internet :D (yet). There have always been authentic recipes online if you ignore the food blogger stuff.
You should explore Mexican cuisine! Make it a taco or mole or tamale series.
I Love this, finally some proper Italian recepies!
I also love that you got a new kitchen, but still cook with the same small gas burner. 😄
I'm wondering though, when are we getting a tour of the new kitchen?
Beautiful! Great Episode 🙂
FYI. Italian national here.
This is a classic example of Italian BS.
Italians truly like to use tradition as a blunt weapon. Of course spaghetti al ragu' exists and of course it is enjoyed in every single city in Italy.
Including Bologna.
"Italians truly like to use tradition as a blunt weapon."
Sir, you made my day 😂
Certo, esistono anche quelli che mettono la panna nella carbonara, incluso Velletri 🤌 Spaghetti alla bolognese si ma se vi toccano (inserire piatto tradizionale di casa tua) vengono giù i santi. L'é méi un bèl taŝair che un bèl parlèr
Ma qui, dal titolo del video, il discorso è sul nome “spaghetti alla bolognese” (così come sono conosciuti all’estero), che non esistono, non sugli spaghetti al ragù.
italian here also. i dont agree with you at all.
spaghetti bolognese is what you find outside Italy or in a tourist place.
spaghetti al ragu is consumed all through Italy.
two different thing, one trying to be the other but it isn't.
Ps. You will not find a real restaurant (it's called trattoria) with spaghetti Bolognese, spaghetti al ragù and any other BS.
In Emilia Romagna ragù is consumed with fresh pasta.
@@Gianpino_Pezzi
He's right though, nothing is traditional... until it is.
Take it back far enough and tomatoes are not traditional to Italian cuisine... hanging onto tradition above all else is advocating for cultural stagnation.
Loved the ragu and care you put into it. Thank you for educating us. The "Babe, what do you want for dinner" killed it. 🤣🤣🤣
Thanks Mr. Mayor for reminding me of my favourite dish Spaghetti Bolognese so I'm gonna make it tonight. To make my favourite Bolognese Sauce🤌I'll usually start with browning my frozen ground beef and chopped onions with Butter in my wok, then squirt in half a bottle of ketchup(or the cheapest jarred pasta sauce), and to boost the flavour I'm gonna add soy sauce and chiu chow chili oil and MSG👌 and a tiny bit of Vegemite to imitate the taste of fermented black beans that I don't have. And when it's done I'm gonna slorp loudly while eating it with chopsticks. Am I permabanned from entering Italy now :D
Marcella Hazan’s famous ragu Bolognese recipe has milk in addition to white wine and it cooks over three times as long, until the ragu becomes like jam. It’s excellent.
Marcella Hazan’ recipe is the one I use for dinner parties. I use a dried Pappardelle noodles. I cook it in the oven, stirring occasionally for several hours in a large Dutch oven. It is always a hit.
I love how you arranged the ingredients of the sofrito in a way that it resembles the Italian flag
*_Ok lets NOT talk about todays sponsor. Scam artists._*
why?
@@blackatleftismyt5001Unethical, expensive and false promises does make a company evil
Just skip the ads like you're supposed to
8:21 that Andy Cooks reference LMAO. Love it.
italy has to give u honorary citizenship my friend, this is amazing.
Grande Alex, sono italiano e ti seguo da sempre, è bello vedere la cucina italiana venire rispettata, e tu la comprendi a pieno, complimenti, continua così !
Thank-you, I know what I am having for dinner tonight! Keep the pasta dishes coming!
Finally someone who has some understanding of true Italian sauces. Molto bene Alex Bellisimo
Great video as always; I appreciate the amount of work and care that goes into each one. A small correction: pancetta is not fresh pork belly; it’s cured with salt and spices and allowed to dry until it takes on a deeper, richer, almost gamier flavor. Try using that next time and see if your ragú is even more complex.
This is why I fell in love with cooking !!!!
Salut Alex! That looked amazing and delicious! 🙂😋😎❤
I watched this video late last night and woke up today craving to make it, thanks for the video, had a great dinner tonight and my roommates and me enjoyed the fresh pasta and well-rounded sauce!
Love this video - thank you for sharing.
Can you share the English version of the recipe that was used in the video?
Thank you so much!
You're the man Alex. Felicitations, tres bien fait.
An absolute masterpiece of cooking education! Thank you.
Happiness. Pride. Perfecting your art so much that it becomes recognized around the world. This is an Italian thing. You are so passionate and you devoted yourself so much to the wonderful Italian culture Alex, this is magical. Everything you do is pure gold. Thank you, sincerely.
Merci pour cette super recette…
Vidéo très intéressante…
Bises anita
The production quality on this video is amazing. I've been a follower since that Jamie Oliver competition. Congratulations for everything.
Thank you Alex. I am never disappointed by your channel...except when I see you are in your new kitchen and you have not shown us how you made it so you, like you used to do.
No complaints, just yearning for a little more. I have a feeling that when you went out into nature and cooked over a fire you were perhaps letting off steam from the frustrations that construction projects do produce.
Lots of love to you. ( I bet your cameras were hidden away during the new kitchen build) :(
I went to Bologna for a visit and the first thing i noticed is they love their food especially ragu. My understanding is they cook it for 8 to 10 hours. I tried 8 hours and it was so good that I would not cook it less anymore. They also use mostly meat, less tomato sauce if no tomatoes it all. They taught me so much about cooking in 4 days. Everyone must visit Bologna.
Amazing video as always Alex! I prepare this recipe by braising the unground skirt steak in the ragu for about 1.5 hrs, and shred it to get individual strands of meat with the tagliatelle, looks better in presentation as well as better meat mouth feel
Agreed
Loved the video as always! As an Italian (tho I'm from Rome) I wanted to say that we do eat every type of pasta with ragù, even rice from time to time! But for sure the typical format is either Tagliatelle or Pappardelle :)
Also, please you should consider making a video about Supplì, a street food typical of Rome. Apparently it isn't very well known even in Italy outside Rome, but it's one of the better things one can have in life I swear!
Alex, I love Baguette and I´ve been trying to make them myself. Alas they dont turn out like the ones from the French bakery. Some secrets to the dough and how you knead it. Seems to be right into your alley. As much as I like your ongoing series about pasta dishes, AlexFrenchGuy, I would love if you had a video on how to make a proper Baguette.
As a Emiliano Romagnolo myself, i am speechless.
Perfection.
Wonderful job man.
The rule about the food processor might be specifically because of Vincenzo. He had video where he pureed the sophrito in the food processor. Later, he had a chef from Bologna set him straight. Awesome video. Looks really different with less tomato.
How's the new place going ?? excited to see it
Hey Alex! Great video as always. As I was watching the video, I was surprised you didn't add milk. I suggest you to, it gets a lot more creamier and even softer. I believe there are also historical reasons, since tomato wasn't available before the discovery of America, but there were already traces of stewed meat sauces.
I really like your new kitchen setup. Makes for a much better feel for your abilities.
Can you read my mind? I got a wok and the next day you put out a video making stir fried rice. I start doing italian cuisine and learning about ragu bolognese, and literally the hour after I make the same dish, I see this video lol
I am not Italian…but I love making this…using an old cook book recipe and it’s exactly as the original…I always use beef and pork also red wine and milk and simmer for at least 3 hours…it tastes amazing…I always say..you get out of your food..what you put in…UK guy…64 who loves all types of cuisine
Great video again Alex! Did you forget the milk from the recipe or did you omit it on purpose (I know it is optional)? And on a side note, beautiful images, but this time a bit too much closeup for my taste, so it was a bit harder to follow up your recipe - e.g. it was hard for me to guess how much Ragu you used for your Tagliatelle. But I totally agree, Pasta al Ragu tastes so much more delicious than "Bolognese". Oh and loved your "Andy cooks" joke! 😀
All of these videos are amazing Alex! You're doing italy such a great service! You deserve a citizenship for all of this! You're the Best! 🇮🇹🇮🇹🇮🇹🇮🇹🤌🤌🤌🤌🍝🍝🍝🍝🍝
I concur :)
@@FrenchGuyCookingSame❤❤❤❤❤❤
Thanks for the website Alex It'll help a lot to find authentic recipes!
This brought back really fond memory of my youth ... as a kid or teenager i remember waking up on Sunday morning with the smell of the ragù simmering in the kitchen (although it was not Ragù alla Bolognese but Ragù alla Napoletana). You Bet, my breakfast was a good chunk of bread dipped in the hot slowly boubling sauce, in that very moment i was the happiest kid in the World. Alex keep up the good work you are doing a fantastic job.
I was really hoping you were going to pull out the machine This Old Tony rebuilt for you, haven't seen that in ages.
It looks delicious, Alex! 💕💕💕