How to Make BOLOGNESE SAUCE like an Italian
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- čas přidán 14. 03. 2020
- Bolognese sauce smothered over your favorite pasta is known to warm the heart and perfect for any day of the week. This pork and beef mince based bolognese sauce has a special, often forgotten ingredient that makes all the difference…moist, juicy pancetta! The key to keeping Bolognese sauce moist and flavoursome, is slow cooking it keeping all the meat luscious and tender.
We recommend making an extra-large batch and storing extra in the fridge or freezer for a mid-week meal that will take you right back to Italy.
#bolognese #bolognesesauce #bologneserecipe
🌍Get the recipe on my website www.vincenzosplate.com/recipe...
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PASTA RECIPES: bit.ly/MyPastaRecipes
PIZZA RECIPES: bit.ly/MyPizzaRecipes
NONNA’S RECIPES: bit.ly/NonnaRecipes
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HOW TO MAKE BOLOGNESE SAUCE
INGREDIENTS:
1 x brown onion
1 x celery stalk
1 x carrot
150g/5.03oz pancetta
500g/17.06oz beef mince
200g/7.05oz pork mince
500ml/16.8oz tomato/basil sugo/tomato passata
Extra virgin olive oil
1 x glass white wine
1 - 2 x glasses water
Salt and pepper
Dried oregano (optional)
UTENSILS:
Sharp knife
Chopping board
Hand blender
2 x Medium - large size pot
Wooden spoon
Tongs
Large serving spoon
METHOD:
1. Bolognese sauce starts with a delicious foundation - soffrito with a twist! Start by roughly chopping the carrot, onion and celery, and cutting the pancetta into strips.
2. Mix all chopped up ingredients together and combine well using a hand blender.
3. Place medium-large size pot on the stove at a low-medium heat.
4. Once the pot has started to warm, add 4-5 tablespoons extra virgin olive oil (EVOO).
5. When the oil has warmed up, add the soffrito and combine with the oil using a wooden spoon.
6. Leave the soffrito to simmer for around 10 minutes.
7. Add the beef and pork mince to your Bolognese sauce mix, breaking down the chunks of meat using a wooden spoon as you cook it.
8. Next you can sprinkle a generous amount of salt along with dried oregano (or an alternate herb of your choice), along with a glass of white wine.
9. Leave the Bolognese sauce to simmer for approx. minutes, stirring every so often. This should start to bubble as the wine evaporates.
10. Now it’s time to add the bottle of passata/tomato sauce and a sprinkle of pepper before continuing to mix once again.
11. The final ingredient is 1 x glass of water. Add this to your Bolognese sauce, mix through and cover, leaving it to cook for 30 minutes.
12. Stir the sauce every 10 minutes so the meat cooks evenly and nothing sticks to the pan.
13. Once 30 minutes have passed, uncover and mix well using a wooden spoon.
VINCENZO’S PLATE TIP: If there is not a lot of moisture in the pan, add one more glass of water to your mixture and bring the cooking temperature down slightly as you want the Bolognese sauce to remain nice and moist.
14. At this point if there are any thick chunks of meat, break them down again using your wooden spoon before leaving the sauce to simmer once more for 30 minutes, stirring every ten and leaving the lid off.
15. In the meantime, boil 5L water in a second pot and add a tablespoon of rock salt, leaving it to dissolve.
16. Once the sauce has finished cooking and your water has boiled, add your choice of pasta to the water and cook according to the packet instructions.
17. While the pasta is boiling, prepare a large fry pan for mixing!
18. Place a frypan on the stove at a low heat, and add a generous spoonful (or two!) of Bolognese sauce, covering the base.
19. Next, add the strained pasta into the pan along with 2 x spoonful’s of pasta water.
20. Mix this through until the pasta is completely lathered before adding another generous amount of Bolognese sauce and mixing again.
E ora si mangia, Vincenzo’s Plate…Enjoy!
🎬 #VincenzosPlate is a CZcams channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!). - Jak na to + styl
What Pasta Shape do you like with your Bolognese Sauce?
1) Tagliatelle
2) Spaghetti
3) Pappardelle
4) Fettuccine
5) Penne
Vincenzo's Plate pappardelle!!!!
@@danimarino5653 me too! a nice tasty egg pasta the sauce stick to the pappardelle real good
Number 3 my friend
Tagliatelle
Pappardelle!!!
This is the only guy I trust for traditional Italian. He's so passionate!
Gennaro Contaldo?
I was about to comment the same thing! Gennaro is also great!!!
Yeah but there is no milk, so this is wrong
His carbonara recipe is perfect though
Sorry but this is not very close to the real Ragù. I Am not saying it is bad, but this is a very different stuff...pancetta, origano, the way he Cook it is not the way it is prepared, sorry but it is mostly wrong
Mom: why are you buying fancy meats online?
Me: THERE IS NO BOLOGNESE WITHOUT PANCETTA
that's what i tell my fiancé all the time
Chris Vandenbroek 😂😂😂
My father: but that’s jus bacon right???
Lol, I hear ya, fellow Canadian Boi. Not the easiest thing to find some of these ingredients locally in smaller cities/towns here, so you might have to go online, yeah. I had trouble where I live. The wife laughs now cause I am saying Italian ingredients and dishes in my best Vincenzo Italian accent. When she questions me about why, it's like, "what did Vincenzo say?! You want the real experience you have to get the right ingredients and you liked the Carbonara right?!" She loves the Italian cheeses and meats now, so much, there is no argument.
I just imagined myself telling that to my mom lol
Im from Bologna, and i can say that this is really good to be made in us, but there is still something not really traditional ; little things but importants. 1 no pancetta or half of that, because originally it wasn't used in Bologna's country sides, people were very very poor (good for the two different meats). 2 vegetables can't be blended, because the texture is important while you fry them together in the "soffritto", blended is more like a paste/sauce, and it gives less flavour. Also in the plate you have to feel little little pieces of sedano and carrots. 3 origano is not really common to use, the best thing to use is rosmary, rosmarino, or alloro al limite. 4 you have to boil that for 2-5 hours, to be perfect. But at the end this is a really good and tasty recipe that i personally recommend, and he is doing an important thing, preserving taste and traditions! complimenti allo chef!
Thank you for your comment!
Some Times i also put some "chiodi di garofano" or "bacche di ginepro" they give a nice smell ;)
One of the best is "alloro" anyway
Before to put passata you can put some “concentrato di pomodoro “ and about spices try to use some alloro and timo. Ciao
@matteo barcalla
Interesting, I really like how people are dedicated and make bolognese to perfection..
it would be awesome if you could make your Bolognese and upload it to CZcams..
I would really like to see how you do it
I was looking for such a comment. An Italian tries to tell me how I make Bolognese Sauce like an Italian and then another Italian comes along and has 5 things that can / must / should be done differently. That's why I've learned to never take advice from an Italian when cooking. He will be 50% wrong and 100% will be done differently than how he explained to you (with the same recipe). I would have amused myself if I hadn't lost the fun in the kitchen after 15 years.
"You are hurting nonnas all around Italy" - this was the moment I knew I was at the right place.
Yep.... by using a blender
@@A_DR haha yes ..
@@A_DR oh no, God forbid he uses a modern piece of technology instead of the good old 200kg pestle and mortar back at the stone age Village.. Who gives a shit if he used a blender, if just means more flavour as it has more surface area instead of all stringy bits of celery That never cook down even after 12hrs.
@@sahilsquadron2286 au contraire. Using a blender removes the liquid otherwise required during the soffritto stage.
@@A_DR a blender does not remove liquid it smashes cell walls if that's what you're taking about?
Watching this at the middle of the night was a mistake.. Now im craving pasta :(
I make this mistake all the time 😁
I know right , i would pay a fortune for that dish now
Im laying in hospital bed watching this 😭😭 all i want is to get out and make this and enjoy it because hospital food isnt that good 😐
Bruh me too
oh yea.
After watching this video I had to realize I was making tomato sauce with meat instead of Bolognese all my life. I bought the ingredients, followed the instructions and found myself in dolce vita heaven when eating this phenomenal pasta dish! Thank you so much Vincenzo, this was eye opening and extremely delicious!
woah fancy with the correct demonym
Had the same realisation and started doing the meatier version. Then I had an other revelation: I actually prefer the tomatoey version 😁 though there are some techniques worth knicking from this process
Tommard Well to be totally honest I must admit I added three toes of garlic and two medium hot chili peppers to the recipe, hope that isn't considered bastardizing it too much...
@@LousyFacelift to the purists it probably is. But why'd deny yourself a better dish (I mean if it tastes better for you it is a better dish), just because someone's a stuck up ass 😄
LousyFacelift yes, it is. No no.
I never comment on CZcams videos. This was the absolute best thing I've ever cooked. Best bit is how enjoyable it is to make. And the smells in the house!
Omg Luke I love to hear that 😍 I'm super glad you loved this recipe 😋
I do if I like them, it helps the algorithm since such a small percentage bother.
If I’ve learnt anything about Italian cooking it’s that there is only 1 correct way to cook an Italian recipe, and that’s the way your Nona does it, and if someone else’s Nona does it differently it’s not “authentic“ 😂. Great recipe by the way Vincenzo, keep up the good work.
Yes I've come to connect those dots too, it's like roast dinners, you can eat at some one else house and it's ok but dosent beat your own mum or nans
My nona made lasagna with scrippelle and to me it's the only proper way to make it.
That's due to the incredibly poor and immature attitude of some Italians. and I say that as an Italian. It's incredibly stupid how they are about recipes.
I love this guy
Thank you! But that ragù is even better 😋
@@vincenzosplate thats what i just said! Mama Mangia!
@@vincenzosplate 😆 the best answer you can give 👍
I love him too
I'm Greek, and dear God, I have NEVER heard anyone in my family say, "That's too much sauce for me. What am I going to do with all that sauce?" LOL
Garlic bread👍
It's not for one dish.
Άρε ελληναρα...
we eatin
Spanish here, and I also never heard anyone say that!
I prepared this exactly as made in this video, and it turned out perfect. I couldn't have asked for better! Thanks so much for publishing this.
WOW 😍 Your words make me soooo happy.. I don't know how to thank you my friend!
Anyway, you did an amazing job, it's all about you if your dish was delicious!😋
@@vincenzosplate Oh it was devine! Thanks again :-).
@@vincenzosplate Hey why when I used the same exact ingredients mines seem so Oily? I actually used less olive oil then yours what did I do wrong?
@@mannataylor8002 cook the meat down first... or use much leaner versions
Just made this recipe, and it was absolutely delicious! The entire group said it was the best Bolognese they had! Thank you!
This guy just makes me smile. He’s so passionate and inspires me to cook my roommates better meals 😂 love from australia
Oh, many thanks 😘
Love from Australia too
I've now made 5 pots of this recipe, I can't stop eating it, best recipe ever. I freeze it into individual portions, love it.
Wow 😍 amazing! You’re now a bolognese lover 🤤
I just make bigger batches, this freezes well. Then I just have to do the pasta each time.
I'm in love with Italy and I appreciate you keeping your recipes traditional, I loveee these original flavors not the commercial ones. Thank you Vincenzo!!!! Ti ringrazio mille!
I love sharing original recipes and showing that with few and good ingredients you can make great recipes! 😍
Many thanks to you Ruben
Im trying to tell people that the "Italian" restaurants around here isn't Italian. It's American pasta dishes
That’s so true!
Vincenzo's Plate indeed! I am from hungary but all about traditional cooking! So many bad cooking around the world. So glad You are sharing the real thing!
Thats because italian food exist only in Italy... or where autentic italians are...
@@foxtrone do you mean In terms of restaurants? Because italian food exist wherever it's made. Not only in Italy. I seek for, study and make real Italian also. Yet I only have ancestry from the Roman empire era haha :)
I have the same feeling with the Jersey Shore cast. They always say, they're italians and i'm always like, nope, you're definitely americans^^ (except from Vinny maybe....)
One of my favorite recipes EVER!
My big tip for people making this is keep the heat low (especially if you have a gas stove) during the 1 hour of simmering. The first time I cooked it, the sauce burned to the bottom of the pan. Keep checking on it, and add even more water if needed.
Also, I tried this same recipe without pancetta in the carrot mixture, and with only beef (no pork.) It also worked very well!
Thanks again, Vincenzo!!!
No, water is not supposed to be added. The heat has to be high in the beginning, so the meat is browning properly and the wine can evaporate properly. Only afterwards the heat has to be kept low
@@Berlinerundso He talks about the heat during simmering. And simmering naturally equates to low heat. Of course you need hight to medium heat to sizzle the meat in the beginning.
Use cast iron or transfer to a slow cooker on high.
@@Berlinerundso As chef JP says "Bloop, bloop, bloop"
It’s not rocket science
This is truly the best Bolognese I've ever had in my life! Thank you for such a beautiful, authentic recipe!
Love the way you stick to true italian traditional recipes. Without people like you the true Italian foods would be lost forever 👍😀😁
Thank you so much for teaching me how to cook this dish. I felt so proud of myself when I was able to make a meal at home that reminded me so much of Italy. Awesome recipe!
oh, I love to hear that! Grazie India for trying my recipe, I'm glad you loved it! 😍 will you try any other recipe?
Thank you!! Made this for my friend after he lamented not having had a good bolognese in ages. It was just what we both needed on a cold Scottish winter night 😄
Wonderful! 😍 I love to hear that!
Thank you guys, glad you loved my recipe 😋
I appreciate you and what you do! In this strange time it’s hard to hold onto anything concrete. I’ve come to appreciate my own love of cooking, and I love cooking with a purpose! When I follow your recipes and instructions I know I’m doing just that.
Cheers from Philadelphia USA
I love the country of Italy my dream vacation since I was little. This recipe is delicious my children loved it! Thank you for sharing Italy's authentic recipes with us!
New to Vincenzo's channel. I love how he sticks to traditional recipes.
Welcome!! 😍 thank you so much!!
I hope you will try this recipe, it's great 🤤
Brings back wonderful memories of Sunday dinner with my Italian family
😍
Thanks, Vincenzo, this is one of the best things to ever come out of my kitchen!
Wow! Just wow! This stuff looks amazing. By far the best Bolognese recipe I've seen. I love the channel Vincenzo!
"For measurement im going to use a wine glass now"
It really feels like cooking at home
Also dont forget to wear your best white shirt when ur going to eat your bolognese! :)
Didn’t you know it’s how chefs flex their skills... use to work in a fine finding kitchen... all wore white. The cleanest apron was something to be proud of. And if you happened to be the saucier and the cleanest... you’re a badass
@@Daniel-xu6kd He was talking about eating, not cooking
@@MargaritaMagdalena and Dan was talking about cooking?, what he's not allowed to contribute to the knowledge??.
@@sahilsquadron2286 True
As an Italian I can say this is the only CZcams channel you can trust for real Italian recipes.
WOW 🤩 That's a huge compliment, thank you so so much 🙏🏻
@@vincenzosplate as a local chef for an italian place. i gotta say we come close to your videos. i might tell my boss to change recipes a tiny bit.. not to much. so im watching these at night making lots of notes.
Excellent!!! Cannot stop making this dish to share!
This is the best channel for Italian recipes, I made this a month ago and it was the best I've ever cooked. Cooking it again tonight cause I can't get enough of this Bolognese sauce!
Heheheh it's so goooooood 😋😋😋😋🤤
I just spent an hour and a half making this recipe (I know, it's Friday. Not Sunday). And OMG, it is so good! We have a local Italian restaurant that makes everything from scratch - the pasta, the sauces, the bread, everything. They have an appetizer on their menu that consists of some Italian bread pieces served on a plate and a small dish of meat sauce on the side. It's delicious. My wife and I order it every time we go. Well this tastes just like that. Can't wait to try it in a pasta dish.
Wow David, thank you so much 😍 I’m really happy you liked this recipe! 🤩 you did an amazing job!
I just made this and now I realize that I have been butchering this recipe all my life. The result was pure love, you would think pasta dishes should be cheap but after realizing all the technique, dedication and quality ingredients that go into them I can see how they compete with other items in the menu.
Top quality! Congratulations and thank you for this wonderful dish.
Vincenzo, I love your Bolognese recipe! I learned to make it when I was young from my grandfather who was actually German American (my grandmother is Italian American so he probably gained inspiration from her😆). I hadn't made it in YEARS and I had seen some of your other videos and followed them and they were absolutely delicious so I trusted your process. Fast forward about 5 years later and I still use your recipe, which is very similar to what my grandfather taught me. I can do it now with my eyes closed but I'm making it tonight and I decided to watch this video again just as a little refresher and to hear your enjoyment for this perfectly delicious dish! Thank you so much for what you do and have a wonderful night!!
Thanks a lot for sharing! I'm really happy you enjoy my Bolognese recipe and that it reminds you of family memories. It's awesome that you've been cooking it for years now. Have a great time making it tonight, and thanks for being part of our cooking family! 😊🍝
Outstanding Love your work. Hope everyone back at home is doing well. God Bless.
Thank you 🙏🏻
I cooked this and it turned out lip-smackingly delicious. Thank you!
Wow 😍 great job 👏🏻
Many thanks
I"ve been watching your videos for the last couple weeks. I decided to try making this last night using Pappardelle and it was absolutely delicious. Thank you Vincenzo, I'm looking forward to trying more of your recipes.
Made this and turned out to be absolutely delicious. Thank you!
Best bolognese I've made (and I've made a lot! ). Thanks for the lesson.
Omg great to hear. 😍 you’re so kind
My Godmother (Zia) is from Teramo (Abruzzo) Your recipe is similar to hers. I've travelled around Italy a lot. I found the recipe changes slightly depending where you are. Still delicious 👌🏼👌🏼
Exactly , it can change from area to area, but it is still very good! 😋
my grand parents are from Abruzzo as well (castelvechio) and noticed the food they passed down to my dad is nothing I find here in the states. my mom's mom is from naples and their food is much more common.
Bolognese is a northern italian sauce. He got the white wine right, but they don't turn the veggies into baby food, and he left out the milk. (it soaks into the meat, making it sooooooo moist)
I made this last week and I have to say it was the best ragu I've ever made!! I'm obsessed now. Thank you, Vincenzo!!
omg I love to hear that! Grazie Jana, i'm happy you loved this recipe of mine 😍
as a chef i must say : many thanks! i learn so much from you and i love italian food... if it's done correctly :) thank you!! you are amazing and inspiring!!!
This is the best bolognese recipe I've followed so far.
Also I've experimented with other types of pasta like rigatoni, penne and farfalle, they work very nicely with the bolognese ragu too. Rigatoni and penne especially because the meat goes inside and between the canals of the pasta, it's beautiful and fun when you bite on them.
Many thanks 😍
Yes bolognese goes well with every type of pasta 😋 it is just perfect!!
I’m so, so glad I found you!!
Grandmama Vittori would’ve been proud of my last bolognese.
wow 😍 Thank you so much Robert!
I'm a fan of your videos and tried making this for the first time. It's so delicious! This is the only Bolognese recipce I will use in the future. beautiful, the whole family loved it!
I can’t wait to try and cook this for the wife and our son.. thank you for sharing with us!
Wow, just tried this recipe... and felt that all my attempts before this were complete failures... it’s really good!
wow, great to hear 😍
thank you my friend, I'm glad you loved it!
I had this for supper last night, I made it with homemade tagliatelle, ciabatta, and your apple crumble. I also had some carabaccia soup with it. Everything was superb, thank your for all of your amazing recipes. I also was wondering if you have recipes for carbaccia, since the recipe I was using was from another channel.
Wow 😍 I’m so happy you liked my recipes!! Thank you soo much 😍 great job! 👏🏻👏🏻
instantly followed, gives me memories of my Nana's cooking! appreciate the passion and time you put into your cooking!
Food always brings back great memories ❤️
Welcome my friend
Love watching your videos!
I currently have your (this) recipe simmering on my stove to make lasagna (with homemade lasagna pasta) this evening. I’m so glad I stepped out of my comfort zone to make this. I can’t wait to eat, later! ♥️♥️♥️
Wow, that’s amazing 😍 I’m super curious to know how it was 😍😍
@@vincenzosplate phenomenal doesn’t even begin to describe it. All the chef kisses, for sure!! I made my own pasta, also.
Absolutely delicious!! I’ll be making it more often, now. I let the sauce simmer for five hours!
Thank you for sharing this recipe, I made this last night for my girlfriend and I and it was the BEST Bolognese I have ever tasted!
Wow my friend, great job 😍 now your girlfriend loves you moooore ❤️
Vincenzo i just made the bolognese exactly by you'r recipe and it it amazing!!!! thank you!!!! the best i have ever had!!!
You Are Amazing Amico!!! Yes traditional, taste awesome! Thank you for being original!!!!!!!!!
Vincenzo is a brave man, he eats pasta Bolognese wearing a white shirt. 😎
Eheh oh yes I’m a brave man 🤣
I agree tradition is everything!!! It’s the only way we get to enjoy our history through food!! Bravo Vincenzo!!!
You’re right Dani! That’s so true
Keep it simple. Love it
This is amazing. Thanks you for sharing the real authentic recipe. Mille grazie. 🇮🇹 🍝
This is my guy right here. Love this guy.
Grazie 😍
Nice recipe!! My nonna in her recipe (she was from Calabria) had a similar recipe but she used a little tomatoe paste, red wine, also bay leaf, garlic, fresh chilli and she add a little parsley also.
Exactly how my Dad taught me to make it
They first ones are common but NOT chili, this is a subtle and elegant sauce not jerk chicken.
@@torilesssome chilli is subtle, not sure why you have to disrespect jerk chicken just to prove your point!
Best sauce I've ever made!!!! Thank you Vincenzo!!!!
You're very welcome! 🎉 Delighted to hear it turned out so well. Keep cooking and enjoying! 😊👨🍳🇮🇹
Thank you Mr. Vincenzo, love your authentic Bolognese Sauce like Italian style.
Glad you like it. I do hope you'll give this recipe a try!
Lovely dish..but no way would i dare it this dish with a white shirt lol
Hahahaha ops
Bolognese sauce is my single favourite dish, and after watching this I realised I've been making it wrong all these years. I tried this way and it's even better!
You can change the meat but the rest should follow all the other rules. I have a lamb ragu sometimes make.
Wonderful I can’t wait to try this thank you again Vincenzo
Amazing! Please make it and let me know 😋
OMG Vincenzo bravo! The recipe is unbelievable! Grazia from Boston Ma!
This looks like how all my coworkers make bolognese and when I make it it turns out perfect. It might be a personal preference but I hate chunky looking bolognese I like mine to be very fine and well mixed so the consistency is more noticeable.
ew, baby food
@@toriless I guess people love baby food we were top 5 in the company for a reason
Your method putting everything in a blender is a real surprise, thanks for the idea! Some questions:
- how about red wine instead of white whine?
- no garlic, no cheese?
My pleasure!
1. You can use red wine of course!
2. No garlic, but you can add grated cheese on top 😋
@@vincenzosplate agreed
Thank God! I’ve been looking for the perfect recipe for Bolognese! Thank you!
wow, what an honor to know you found it on my channel! 😍
Made this tonight and it was the best thing I’ve ever eaten. So delicious.
Wow 🤩 that’s what I like to hear Adam!
Thank you soooo much
Nice and yummy keep it up
🥰🥰 try also my lasagna: czcams.com/video/G2ADTfAasck/video.html
I love it with rigatoni, inside fills with meat and the ridges grip the sauce!!
Mmmh, super delicious 😋
This guy is awesome love this recipe
I’m making this now. It really is an amazing recipe! I hand-chopped the veggies very finely, but otherwise, identical. The depth of flavor I am getting with this is amazing!
I always finely chop to make my sofrito
Bruh Italians will look at the person who invented Bolognese and be like "...this is not an authentic bolognese. No self-respecting Italian would make it this way." Then argue amongst themselves about how their recipe from their nonna's nonna (which to clarify, would be impossible in this situation) is the only true way to make bolognese.
They don't seem to understand that some modifications end up tasting the exact same way.
It's the way to preserve the culture bro. You hear the same shit when Mexicans see "gringos" cook their food wrong, indians do the same too.
@@Igelme a bit like here in the UK you cannot get a proper tasting roast dinner in a restaurant or pub etc, nothing like your mums or nans, which is strange as a roast isn't as complex as foreign dishes
@@deanmason4714 right? that's the way it is everywhere. don't try to be fancy or "improve" the recipe, keep it traditional and it will be delicious
Well, considering the original recipe has no tomato, or wine in it, you're not wrong.
i also like the texture of meat cut by hand for bolognese i grew up eating spaghetti bolognese
Wow delicious! I definitely love it 😍
That looks absolutely delicious! Im going to try this recipe yum!
Please do! 😍 You will love it for sure!
Hi Vincenzo, I followed your receipt and made this for dinner this evening. It was absolutely delicious and look forward to making it again. Thank you for the receipt 🤤
wow, I'm super happy to hear that! Thank you sooo much 😍
I make bolognese just like this, but my preference is to use fresh rosemary over oregano and I add a little high fat milk too. To save money sometimes I use a couple of teaspoons of white or red wine vinegar instead of wine, it works because it replaces the acid you would miss out on if you don't use wine. You should do recipe for Naples bolognese (Ragu alla Napoletana) which is incredible too.
Mmh, your bolognese version sounds delicious!
thanks for your suggestion, i will consider it ❤️
Hey, good call on the milk - it gives a richness to the sauce - and very good advice on the vinegar. I think that's the mark of someone who knows how to REALLY cook: it's about improvising. No wine...? ok, we have wine vinegar, just add a little sugar to balance the acid and its as close as you can get.
Sherry might work or sherry vinegar. I use it to make beef casserole.
Absolutely love to use just a dash of fresh ground nutmeg if milk is added too!
Gross! Rosemary is a VERY strong herb, only savory or sage even approach it. Like lavender most people use way too much and ruin a meal. You need the fat to cover the rosemary pungency. Get the The Herbfarm Cookbook by Jerry Traunfeld to learn how to use herbs. I have worn out my first copy and bought a second one.
Use Dry Vermouth instead of the vinegar, unlike wine it is shelf stable at room temperature for a ling time like vinegar but will not ruin the taste. It is also cheaper than using wine since to you not have to buy a whole bottle to use only half a cup. Try it instead.
I make it basically the same way, except I use my knife skills to cut the vegetables into tiny pieces, and I also use equal amounts of beef, pork and veal for meats.
Prefer Tagliatelle.
Super yummy!
I also use same amount of pork and beef, pretty much just because both meats come in same size packages usually.
kasa don’t buy packaged minced beef! Buy it freshly minced from a butcher and your dish will taste even better
I made this today. Thank youuuuu soooooooo much. I love it 👍👍👍
Glad you liked it!!😍 thank you so much!
Bellissima Vincenzo, this recipe worked like a charm and the results were absolutely delicious, thank you so much and keep up the amazing work👍
Glad you enjoyed it🙏🏻 Have you made this Bolognese sauce? 😋
So, what you're saying is, don't listen to Gordon Ramsey about Bolognese?
Yeah don't listen to Ramsey, trust the Italians, they make the best Italian food.
No listen to me 'cos this is close but also wrong
@@ix-Xafra Really? How?
@@moehoward01 ragu is cooked slow and long so big pieces break up. This is a good recipe but not a ragu. Too much use of a blender. You think old italian nonnas use a blender?
Definitely do not listen to Ramsey when it comes to Italian food. He butchers it too much with his own spin to the point of it no longer resembling the original and becoming something else. Great chef, great character but not traditional.
what kind of freak is disliking this??? Looks stunning
Thank you Mike 🙏🏻
Probably Gordon Ramsay
I love your passion for food, and what is important, the traditon.we must preserve our traditions 🥰 it is the perfect delicious meal
This is the most delicious bolognese I have ever had in my life. Thanks pal for the recipe!
I'm thrilled to hear that you enjoyed the bolognese! It's always a pleasure to share delicious recipes. 🍝👌 Thank you for your kind words!
Always remember: A tablespoon is called a tablespoon because a table can fit onto it.
Just joking of course, looks absolutely fantastic.
Many thanks!!
Eating this would make anyone break out in a song, especially nonna !!!
you're so right Klara 😍
@@vincenzosplate "20 MORE MINUUUUUUUUTES!"
Made this last night and my daughter and friend loved it! Im having it again today for lunch. Wish I could post a pic.
Thanks Vincenzo.
Mamma mia, this is great! Bravo 👏🏻 my friend!
I’m glad you loved this recipe!!
Thank you for this recipe! I tried some different recipes for the bolognese ragu, but this is the one! Great stuff!
I made this ragu today, it's very tasty and delicious. That was my better sauce ever. I'm going to eat pasta every day 😄
Wowwww 😍😍 thank you so much!!
In Bolongne they dont call it a sauce but ragu
@@ridderus i change the word, but still taste the same 😆
I think you mean "best"? maybe?
@toriless I'm a french speaker, so I'm not perfect in english, sorry for the inconvenience.
I reckon that by machine-blending the soffritto, the raw vegetables, especially the onion, release too much water (you damage the cell walls much more) which makes them harder to caramelize. Granted it's a lot easier, but it does pay to cut them by hand, I think. Otherwise, nice recipe.
This!
agreed
He dont even caramelize the meat, soo :P
Espen Carlsmose Don’t need to brown the meat, browning it makes it richer but you sacrifice softness and smoothness
D’accordo! (Agreed!)
My favourite chef on utube. We cook so much of his recipes ❤ this is a favourite 😍
The best video of pasta I’ve ever seen
That recipe looks very very very delicious my friend.
And it is! Easy and delicious
Woow! Amazing 👏🏻💯 this looks soo Delicious 😋👍🏻
Thaaaank youu
Your pasta sauce is indeed mouthwatering. We'll try this delicious recipe.
Thanks for the kind words! Hope you enjoy the recipe 🍝👨🍳
Delicious! Thank you.🤗🌺🤗
My pleasure 😊