The things that people get worked up about : the authenticity of a Ragu Bolognese - I ask you. Well, I am very grateful to Mary for this recipe and shall be making it tonight. I have been doing own version of this for years but Mary's version sounds delicious and looks very appetising.
Ragu, is made differently in every household around Italy. Trust I've lived around and worked in kitchens in Tuscany. The one no no I've heard is using milk or cream. But there's no need to get butt hurt it's her way and it probably tastes better than a lot
My friend's lovely nona who was born and raised in Tuscany used to put milk in her tomato sauce when she made meatballs too. It's apparently not uncommon in many parts of Italy to add milk to their salsa and, like any cuisine, there's no hard and fast recipes - or very few, anyway. They're often different from family to family and region to region. Whatever works for you is my motto. Vive la difference!
kez kezooie I agree! The addition of whole milk is a fairly well-known and traditional ingredient in a ragu sauce. The milk not only tenderises the meat, but it also mellows the acidity of the tomatoes and wine.
Mary love watching u in the USA YOUR cooking program makes me so happy love the big spoons you use to cook with where do u find them do you sell them. Thank you for keeping your cooking shows alive
Cook it, taste it then judge it afterwards. As for the name: Food lovers don't need to concern themselves with semantics, just like grammarians don't need to worry about how a word tastes.
why are people moaning!! she even said its her version.... with a twist on the classic. an authentic. carbonara is made using only egg yolks for the sauce... alot if people put cream in for extra silkiness.. but people dont winge about that if you dont like her adaptation... dont make it... simple!!
CGN colliers gaming network I know! People are always panicking about white wine and cream. It gives it a wonderful twist to this classic Italian dish'
I agree - however, whinge is the correct spelling. That's not open to personal interpretation, as recipes are. Also, it's means it is, and a lot has a space between the two individual words.
Ragù alla Bolognese in 1891 MEAT SAUCE!!! As the official Bolognese recipe below specifies, authentic Bolognese is primarily a meat sauce that contains very little tomato, and there isn’t any garlic, no oregano, no basil, no parsley, no bay leaves, no rosemary, thyme or sage, no anchovies, no fennel or star anise, no lemon zest, no cinnamon or nutmeg, no sugar, no peppers, no chili sauce or hot pepper flakes - none of the myriad ingredients that many people might use in their bolognese recipes today. • 10 ounces pancetta or unsmoked bacon (finely chopped) • 1 medium onion (4-oz), finely chopped • 1 large carrot (4-oz), finely chopped • 2 celery stalks (4-oz), finely chopped • 20 ounces ground beef (finely ground thin skirt, veal, or beef chuck) • 2 cups whole milk • 1 cup dry white or red wine2 • 1 cup of beef broth • 1/2 cup (8 tablespoons) of tomato paste • 2 tablespoons of heavy cream • Kosher salt and freshly ground pepper
I love it when people make their own version of a recipe. I myself usually end up improvising anyhow due to food allergies. I for one use ground turkey for beef. I am allergic to beef, and no eggs for me. There are other ways to thicken up a sauce.
It's Mary cooking I mean it's her house it's her kitchen it's her show she will cook the way she freakin wants if your saying she isn't doing traditional way just go to other chefs doing that way or just make your own and stop hating on her
Proper cooked Bolognese. All the idiots in the comments section saying she did it wrong and you should only cook it for five minutes, get lost. She's cooked it long to enrich the flavour. I bet her recipe tastes delicious!
Look at Genarro Contaldos version. Authentic italian bolognese is very simple and uses only double concentrated tomato paste, not canned tomatoes or passata. However, Authenticity is not that important. But the taste of the end result is.
The people moaning have probably never made one of Mary's recipes in their life. I own two of her books and have made many of the recipes multiple times, and always thought they were delicious. She's a better cook than most of these "professional" chefs (Jamie Oliver, Gordon Ramsay, etc.) by far, and those complaining about the ingredients she uses should consider venturing further afield to Waitrose or M&S, rather than Iceland or Poundland.
It's up to her how she makes the sauce, to suit the taste of herself and her family - every household does the same! But just 75g of pasta per portion? That's to serve as a starter rather than a main course, surely!
Remember that dried pasta swells as it cooks, so the end result adds approx 25g to the starting weight. So starting with 75-100g of dried pasta (as is the recommended portion size) will yield between 100 and 125g of cooked pasta. Mind you, I also think that 75g is a little on the stingy end. I tend to start with between 80 and 85g, but much more than that and it becomes a double portion! :D
If she’d called it ‘Mince meat in tomato sauce’ nobody would have had any problem whatsoever... Who cares if it’s authentic or not? Perhaps it’s better suited to Brits. I bet the cream makes it rich, wholesome, and heart-warming. Perfect for a chilly evening in Britain. Probably not so suited for a hot afternoon in Italy, but her audience is British... as far as the slow-cooking method, I’ve tried it and she’s right - almost anything tastes more intense if it’s slow-cooked. My usual butternut squash recipe takes 30-40 minutes. I’ve tried Berry’s recipe and it takes almost double, but gosh it’s got a much stronger flavour - same ingredients, no extra spices, just letting everything take its time to cook.
it's wrong it's not a Bolognese sauce and the white wine (if you want to use it) should be used before putting the tomato and blending it all. (I remember that the recipe of Bolognese sauce is filed at the Chamber of Commerce of Bologna)
@zamarco What's the point in having an authentic Italian recipe at Bologna's Chamber of Commerce, then doing what you want and calling it Ragù alla Bolognese? Just call it red meat sauce. It's so easy.
I'm a sicilian and I do like miss Berry but no garlic ?? She can get shot for that also the way English people make their pasta dishes with dry ass pasta all stuck together and sauce slapped on top no no no And the cream is a no no also . Is fine if you make the lassangga but not the ragu but I will forgive her cos she is amazing
I once managed Mary Berry's family private dinner at a 5 star hotel. I found out through my own research for benefit of guest service that it was her birthday. I surprised her with our very own baker's mini birthday cake. Instead of being grateful, she seemed more angry and annoyed that we knew it was her birthday.....
Real Bolognese ragù ingredients: pancetta, onion, celery, carrots, beef skirt, dry white wine, tomato paste, stock (optional) milk and salt and pepper to taste. Allow around 8 hours to cook. You’re welcome.
brandnew heavie you make a good point that each Italian family has their own versions but they all have specific ingredients also, such as onion, celery and carrots, most do not include garlic and most use a mixture of beef and pork with little tomato. In terms of real, I was referring to the recipe as deposited in the Bologna chamber of Commerce in 1982 which denotes the so called ‘official’ recipe. This was after years of research and differing recipes within the region which people call a Ragù alla Bolognese to come up with a definitive recipe which incorporates the differing recipes from family to family which covers the most consistent ingredients throughout and pays respect to the traditions of the region.
I love you Mary. But pooring sauce over your pasta rather than mixing the pasta with the sauce is about as weak as squeezing tomato paste out of a tube using 2 hands.
What you find "weak" can be explained thus: as a child, Mary had polio. Her left hand is deformed. She uses two hands and holds things in ways which appear awkward sometimes. She has managed to do alright nonetheless. Go, Mary!
MESSAGE FROM ITALY: Dear Ms. Berry, these recipe is insane!! What kind of sauce can be cooked in the oven?? Twice!! It doesn't exist, believe me!! And then...the white (!!!) wine added in the halfway cooking!! No way!! And what about cream?? don't use it in this kind of recipe otherwise becomes something else!! But how you cook in England? :)
She said "tomato passata", which is basically uncooked tomato purée. I personally prefer to use tomato purée, because it's usually thicker and I can get away with spending less time reducing the sauce.
OK BLUE THANKS...couldn't make out 'passata' ......in fact.... never heard of it. Is this dish really....'THE SAUCE'.. in the UK as Mary said? I can hardly believe that. I've been making this for years and years here in the States.... and I never thought of this as a big STAPLE Dish anywhere else. It's just my everyday.... Meaty RAGU type Spaghetti sauce..Just asking . Funny Strange.
William Earney Passata is seived cooked tomatoes so you don't get the chunks. And yes, it's made a lot in the UK, it's probably my most frequently made actual recipe
Glad that you said "my version". My Grandma would kill you if she was still here... White or red wine whatever??? whatever what?? cmon! seriously? double cream for a richer taste and than you prefer white whine? NO WAY! Then, you pour the wine with the tomato?? you should pour this just after the meat, so the meat can be cooked with wine so the meat can be soft and tasty... and too much tomato sauce dear! and double cream?????????? what the hell is that... ahhhh right, rags for english! but as you said.... this is your version... lucky us! MAMMA MIA! next time i make some Rage you are invited...
The things that people get worked up about : the authenticity of a Ragu Bolognese - I ask you. Well, I am very grateful to Mary for this recipe and shall be making it tonight. I have been doing own version of this for years but Mary's version sounds delicious and looks very appetising.
Gosh people are precious about their recipes.
I know, just let them enjoy! It's not a final decision, cooking is opinionated.
I made this tonight and my husband said it his favourite dish ever
To everyone complaining, this is a wonderful western twist on a classic Italian ragu. It might not be authentic but nevertheless super tasty.
John Cornish people in this world are interested
the official bolognese recipe contains, milk and pancetta and red or white wine.
140 fan?
@@faceyfacefaceface there is NO such thing as an official recipe...
@@stevencgr actually there is in this case. Cultural and culinary universities have recorded the essential Bolognese sauce.
Tried multiple bolognese sauce recipes over the years and bravo (!!) on the white wine, tried it and I'll say it was a crowd pleaser. Thanks Mary!
Love the idea of changing red wine to white and it honestly tastes so much better especially when your not a wine drinker thanks Mary 😘
I've added Pancetta and it added to the depth of flavour
I added white wine to ours and it really is delicious!
I actually followed this recipe exactly like she did and it’s amazing. Love the cream and white wine in it than the red for sure.
Ragu, is made differently in every household around Italy. Trust I've lived around and worked in kitchens in Tuscany. The one no no I've heard is using milk or cream. But there's no need to get butt hurt it's her way and it probably tastes better than a lot
The original Bolognese recipe has both milk and wine in it. Plus pancetta.
It's actually added in Pellegrino Artusi's original bolognese recipe.
Alexander Zamani and the Italian academy of cuisine.
My friend's lovely nona who was born and raised in Tuscany used to put milk in her tomato sauce when she made meatballs too. It's apparently not uncommon in many parts of Italy to add milk to their salsa and, like any cuisine, there's no hard and fast recipes - or very few, anyway. They're often different from family to family and region to region. Whatever works for you is my motto. Vive la difference!
kez kezooie
I agree! The addition of whole milk is a fairly well-known and traditional ingredient in a ragu sauce. The milk not only tenderises the meat, but it also mellows the acidity of the tomatoes and wine.
Mary is a legend! Appreciate her cooking tips and tricks!
Mary love watching u in the USA YOUR cooking program makes me so happy love the big spoons you use to cook with where do u find them do you sell them. Thank you for keeping your cooking shows alive
Just made this last night for family. It was amazing & so easy to make. All clean plates 🍽 😊
Looks delicious. Definitely giving this recipe a try. Thanks Mary 😁
Cook it, taste it then judge it afterwards. As for the name: Food lovers don't need to concern themselves with semantics, just like grammarians don't need to worry about how a word tastes.
why are people moaning!! she even said its her version.... with a twist on the classic. an authentic. carbonara is made using only egg yolks for the sauce... alot if people put cream in for extra silkiness.. but people dont winge about that
if you dont like her adaptation... dont make it... simple!!
CGN colliers gaming network I know! People are always panicking about white wine and cream. It gives it a wonderful twist to this classic Italian dish'
I agree - however, whinge is the correct spelling. That's not open to personal interpretation, as recipes are. Also, it's means it is, and a lot has a space between the two individual words.
So if Mary served this to her haters, they would turn it down? Yeah, didn’t think so....adding dairy is very close to classic Ragu. Looks delicious 🥫🍝
I made it and it came out really delicious .
Love watching her cooking videos. She's a jewel, so cute.
Ragù alla Bolognese in 1891 MEAT SAUCE!!!
As the official Bolognese recipe below specifies, authentic Bolognese is primarily a meat sauce that contains very little tomato, and there isn’t any garlic, no oregano, no basil, no parsley, no bay leaves, no rosemary, thyme or sage, no anchovies, no fennel or star anise, no lemon zest, no cinnamon or nutmeg, no sugar, no peppers, no chili sauce or hot pepper flakes - none of the myriad ingredients that many people might use in their bolognese recipes today.
• 10 ounces pancetta or unsmoked bacon (finely chopped)
• 1 medium onion (4-oz), finely chopped
• 1 large carrot (4-oz), finely chopped
• 2 celery stalks (4-oz), finely chopped
• 20 ounces ground beef (finely ground thin skirt, veal, or beef chuck)
• 2 cups whole milk
• 1 cup dry white or red wine2
• 1 cup of beef broth
• 1/2 cup (8 tablespoons) of tomato paste
• 2 tablespoons of heavy cream
• Kosher salt and freshly ground pepper
In sorry and your food channel is where?🤔
@@passiveagressive4983 A just to ask me do we have Italian restaurant in ITALY?
We don't need to have Cooking channal to cook Italian food?
I love it when people make their own version of a recipe. I myself usually end up improvising anyhow due to food allergies. I for one use ground turkey for beef. I am allergic to beef, and no eggs for me. There are other ways to thicken up a sauce.
Eggs weren't used to thicken up the sauce
That looks a tasty bolognese
It's Mary cooking I mean it's her house it's her kitchen it's her show she will cook the way she freakin wants if your saying she isn't doing traditional way just go to other chefs doing that way or just make your own and stop hating on her
Proper cooked Bolognese. All the idiots in the comments section saying she did it wrong and you should only cook it for five minutes, get lost. She's cooked it long to enrich the flavour. I bet her recipe tastes delicious!
It does!
Just beautiful and nothing to say I just get amazed
Look at Genarro Contaldos version. Authentic italian bolognese is very simple and uses only double concentrated tomato paste, not canned tomatoes or passata. However, Authenticity is not that important. But the taste of the end result is.
que fofa
Twice as good with Italian sausage in place of the pork, and a couple shots of heavy cream. I love you, Mary!
Oh Looks delicious :) I'm going to try it.
People. she *is* allowed to put her own spin on a dish. Yes..shock horror..we all like different things.
I am Italian and I think her twist on the ragù Is fine..ive seen worse...hers Is very simalar to the original...would be tasty. Well done
4:01 that reminds me i must get that dead skin off my feet.. 😂😂😂
The people moaning have probably never made one of Mary's recipes in their life. I own two of her books and have made many of the recipes multiple times, and always thought they were delicious. She's a better cook than most of these "professional" chefs (Jamie Oliver, Gordon Ramsay, etc.) by far, and those complaining about the ingredients she uses should consider venturing further afield to Waitrose or M&S, rather than Iceland or Poundland.
Kocham Cię Mary
Nutmeg Mary! You forgot some nutmeg! 😋🤣🥂
Very very nice
It's up to her how she makes the sauce, to suit the taste of herself and her family - every household does the same! But just 75g of pasta per portion? That's to serve as a starter rather than a main course, surely!
Remember that dried pasta swells as it cooks, so the end result adds approx 25g to the starting weight. So starting with 75-100g of dried pasta (as is the recommended portion size) will yield between 100 and 125g of cooked pasta. Mind you, I also think that 75g is a little on the stingy end. I tend to start with between 80 and 85g, but much more than that and it becomes a double portion! :D
If she’d called it ‘Mince meat in tomato sauce’ nobody would have had any problem whatsoever... Who cares if it’s authentic or not? Perhaps it’s better suited to Brits. I bet the cream makes it rich, wholesome, and heart-warming. Perfect for a chilly evening in Britain. Probably not so suited for a hot afternoon in Italy, but her audience is British... as far as the slow-cooking method, I’ve tried it and she’s right - almost anything tastes more intense if it’s slow-cooked. My usual butternut squash recipe takes 30-40 minutes. I’ve tried Berry’s recipe and it takes almost double, but gosh it’s got a much stronger flavour - same ingredients, no extra spices, just letting everything take its time to cook.
2:08 'meh, fuck it, I've had a hard day'
why added cream??
Why not?
Whole milk or creak adds richness and creaminess. It is often used in Bologna too.
why is everyone so shocked,the traditional italian recipe uses white wine and normally milk or cream
Yummy!!! New Subscriber
I have talking to my mate about this. He insists that this is a Ragu and NOT a bolognese.
And hes Italian
I wasn't understanding why anyone was complaining all that much until the cream, a spin is one one thing but why fix something that isnt broken!
L'Italia piange
Kristin Iacob ma cosa é quella roba meschina?e poi si crede anche fiera di quello che fa...mah
An DarmanN Ma davvero oh... che vergogna
it's wrong it's not a Bolognese sauce and the white wine (if you want to use it) should be used before putting the tomato and blending it all. (I remember that the recipe of Bolognese sauce is filed at the Chamber of Commerce of Bologna)
It's her twist on it, chill out!
zamarco shut up are you the food police?
@zamarco What's the point in having an authentic Italian recipe at Bologna's Chamber of Commerce, then doing what you want and calling it Ragù alla Bolognese? Just call it red meat sauce. It's so easy.
Vero, hai ragione non la mangerei mai questa
I want some miss.
As soon as you add garlic its no longer a ragu
So English to chuck double cream in our food 😅 I prefer not to but I will try the recipe as is and without
THYME??? DID LIKE THAT SHE USED PAPPARDELLE PASTA.
Me TOO....hard for me to find in the States...and in the South.
Fortunately in my area we are rich with people from Italy, so pappardelle is on the menu.
Making me Hungry. ; D
*****
I know, right?!!
I'm a sicilian and I do like miss Berry but no garlic
?? She can get shot for that also the way English people make their pasta dishes with dry ass pasta all stuck together and sauce slapped on top no no no
And the cream is a no no also . Is fine if you make the lassangga but not the ragu but I will forgive her cos she is amazing
I once managed Mary Berry's family private dinner at a 5 star hotel. I found out through my own research for benefit of guest service that it was her birthday. I surprised her with our very own baker's mini birthday cake. Instead of being grateful, she seemed more angry and annoyed that we knew it was her birthday.....
Real Bolognese ragù ingredients: pancetta, onion, celery, carrots, beef skirt, dry white wine, tomato paste, stock (optional) milk and salt and pepper to taste. Allow around 8 hours to cook. You’re welcome.
Real? What is real in a world, where every second Italian Family has their own recipe.
brandnew heavie you make a good point that each Italian family has their own versions but they all have specific ingredients also, such as onion, celery and carrots, most do not include garlic and most use a mixture of beef and pork with little tomato.
In terms of real, I was referring to the recipe as deposited in the Bologna chamber of Commerce in 1982 which denotes the so called ‘official’ recipe. This was after years of research and differing recipes within the region which people call a Ragù alla Bolognese to come up with a definitive recipe which incorporates the differing recipes from family to family which covers the most consistent ingredients throughout and pays respect to the traditions of the region.
Can’t wait to watch your food channel .... oh wait you haven’t got one
looks like chilli
I love you Mary.
But pooring sauce over your pasta rather than mixing the pasta with the sauce is about as weak as squeezing tomato paste out of a tube using 2 hands.
She does whatever she wants and the envious shut up !
What you find "weak" can be explained thus: as a child, Mary had polio. Her left hand is deformed. She uses two hands and holds things in ways which appear awkward sometimes. She has managed to do alright nonetheless. Go, Mary!
Well now I feel like a dick for a simple harmless joke. Goddamn.
Perfect recipe I make it like her version but with red wine ..the cream at the end ...nooooooooo
75 grams per portion?!?!? 125 grams uncooked pasta is 1 portion....
No,I'm sorry,but the italian Bolognese is not like yours!
Why doesn't she mix the pasta with the sauce? Doesn't that make some of the pasta a bit bland if someone takes a longer time before eating?
Mary Berry ti voglio bene, ma la bolognese no, non farla più così!! :(
MESSAGE FROM ITALY:
Dear Ms. Berry,
these recipe is insane!! What kind of sauce can be cooked in the oven?? Twice!! It doesn't exist, believe me!! And then...the white (!!!) wine added in the halfway cooking!! No way!! And what about cream?? don't use it in this kind of recipe otherwise becomes something else!!
But how you cook in England? :)
Gatta Rossa It's actually something else. It doesn't say to be the authentic and original version.
500 grams of WHAT? For the life of me I can't make it out... it just looks like plain tomato sauce.
She said "tomato passata", which is basically uncooked tomato purée. I personally prefer to use tomato purée, because it's usually thicker and I can get away with spending less time reducing the sauce.
OK BLUE THANKS...couldn't make out 'passata' ......in fact.... never heard of it. Is this dish really....'THE SAUCE'.. in the UK as Mary said? I can hardly believe that. I've been making this for years and years here in the States.... and I never thought of this as a big STAPLE Dish anywhere else. It's just my everyday.... Meaty RAGU type Spaghetti sauce..Just asking . Funny Strange.
William Earney Passata is seived cooked tomatoes so you don't get the chunks. And yes, it's made a lot in the UK, it's probably my most frequently made actual recipe
PASSSSSATA www.tesco.com/groceries/product/details/?id=263741025 ;)
Thanks for the HELP everyone,
Nope.
Just no.
Whatever she made was not bolognese.
The only right thing she did was the sautering in the beginning.
I was going to say, that does not seem like a traditional bolognese that the Italians make. But, I bet it tastes good too.
mericips She's talking to an audience of Brits who call that kind of sauce bolognese, despite what the original bolognese from Italy is
mericips I would rather eat her Bolognese than your's.
OMG are you the recipe police?
mericips shut up stop crying there isn’t one way to make it
Glad that you said "my version". My Grandma would kill you if she was still here...
White or red wine whatever??? whatever what?? cmon! seriously?
double cream for a richer taste and than you prefer white whine? NO WAY! Then, you pour the wine with the tomato?? you should pour this just after the meat, so the meat can be cooked with wine so the meat can be soft and tasty... and too much tomato sauce dear! and double cream?????????? what the hell is that... ahhhh right, rags for english!
but as you said.... this is your version... lucky us!
MAMMA MIA!
next time i make some Rage you are invited...
Davide Rossi oh shut up .. no one cares about your grandma