This look likes an express version. The tradictional ragù it's a bit more tedious but this is fine. This is how i learned It: 1-start making beurre noisette in the pan 2-add vegetables and let them lose their water until maillard reaction (maybe collecting the water with a spoon) 3-take out the vegetables, reheat the pan and put in the meat (no salt) 4-make sure to keep the water away from the meat by using a big flat pan or by taking it out manually with a spoon. 5-keep cooking at high temperature untill maillard kick in 6-deglaze with wine add vegetables and the "broth" you eventually collected before with the spoon. 7-when its almost dry lower the heat at minimum and add the triple concentrate tomato paste 8-from now on you have the objective to melt the meat collagen in to gelatin with a prolonged cooking (for 2-3 hour at least) but without burning the ragù and to do so you'll keep it in a bath of whole milk 9-while you are keeping watch of how much milk it's drinking you add salt and the herbs.
This will surely be delicious but it could be better: 1 put sausages and pancetta inside the meat mixture; 2 cook the vegetables with pancetta before putting the meat; 3 after the meat is well done put a glass of wine or more and let the alcohols evaporate (this is so much important for the final deep of the taste); 4 use meat stock, not water; 5 let it cook for at least 3 hours and then let it rest 😊😊
Erbe aromatiche ci vanno assolutamente si manca il soffritto perché prima si fa soffriggere le verdure poi quando sono consumate si rosola la carne,e si versa il pelato non il concentrato. Se volete parlare prima studiate come si fa
Bro know what he is doing but he did miss the other meat and milk. Do a 70/30 mix of fatty beef mince and pork. 1 part wine, 1 part milk, 2 parts stock. Bay leaf is the traditional herb and finish with a little nutmeg. No garlic! Remember that Bolognese is a creamy meat sauce not a tomato sauce with meat.
Prima soffriggete le verdure a partire dal sedano poi carote e alla fine la cipolla. Quando diventa lucida la cipolla si aggiunge la carne macinata di manzo insieme a 2 salsicce di maiale e si fa rosolare,quando la carne è rosolata si aggiungono i pelati sale e pepe e si lascia cuocere per 4 o 5 ore a fuoco bassissimo. Ecco fatto il ragù. In quello alla bolognese ci dovete aggiungere la mortadella.
Però è più corretto cuocere prima la carne perché non entra in contatto con i liquidi della cipolla e si rosola meglio. In più aggiungendo la cipolla dopo eviti che questa si bruci
Yes, parmigiano crusts. And his ragu alla bolognese looks that creamy cuz u have to let it cook for a lot, a lot, a lot of time so all the juices reduce
very good execution and correct ingredients, but you can't make pasta with ragù using orecchiette pasta 😂. you have to use tagliatelle or pappardelle (which are both egg pasta)
You should put the vegetables first, not the meat. It's crucial for the recipe. Also, the pan is wrong, use a taller one, you should make it cook for 4 hours.
Peccato che quello e un piatto pugliese simile a quello emiliano infatti di chiama la BOLOGNESE e se uno vuole c'è lo mette il prezzemolo. @@felicezenzero8441
Questo modo di preparare il "ragù" é molto diverso da quello che usava mia nonna, figlia di un ristoratore bolognese, nata nel 1912... Anzi ci sono molte differenze con il ragù bolognese che preparava lei
This is the first time I'm seeing ground meat being salted before hitting the pan! Anyone knows why it's done this way? And does it yield a better result?
Quelli veri? 😅😅😏 A casa nostra 🇮🇹🤫 😊 Ieri domenica il ragù tradizionale delle mie parti (ogni località cambia) è stato in pentola per circa 4/5 ore... blup blup blup....👨🌾👨🍳👵🕖🕢🕗🕣🕘🕤🕙🕥🕚🕦🕛🕧⌛️🛎🛎🛎🛎🤤😉❤😅
Where’s the towel throw????
Exactly
Maestro finalmente sbagli😂
Il ragù non si fa così ma lo saprai, la tua sarà una versione veloce. Imperfetta in ogni caso già dal soffritto sbagliato😘
This look likes an express version. The tradictional ragù it's a bit more tedious but this is fine.
This is how i learned It:
1-start making beurre noisette in the pan
2-add vegetables and let them lose their water until maillard reaction (maybe collecting the water with a spoon)
3-take out the vegetables, reheat the pan and put in the meat (no salt)
4-make sure to keep the water away from the meat by using a big flat pan or by taking it out manually with a spoon.
5-keep cooking at high temperature untill maillard kick in
6-deglaze with wine add vegetables and the "broth" you eventually collected before with the spoon.
7-when its almost dry lower the heat at minimum and add the triple concentrate tomato paste
8-from now on you have the objective to melt the meat collagen in to gelatin with a prolonged cooking (for 2-3 hour at least) but without burning the ragù and to do so you'll keep it in a bath of whole milk
9-while you are keeping watch of how much milk it's drinking you add salt and the herbs.
Basa yayi
Carrots should be finer and it’s missing cream
I won't lie. I miss the towel throw too.
But as usual, great video. Always love all the dishes you prepare brother.
This looks delicious!!😍
It’s pleasure to see professional at work. Well done thank you 🙏
Can't stop watching his videos 😂
I love your work❤
This video is so fresh 😊
Great music! A nice change.
simple honest food, i love it
This will surely be delicious but it could be better: 1 put sausages and pancetta inside the meat mixture; 2 cook the vegetables with pancetta before putting the meat; 3 after the meat is well done put a glass of wine or more and let the alcohols evaporate (this is so much important for the final deep of the taste); 4 use meat stock, not water; 5 let it cook for at least 3 hours and then let it rest 😊😊
He has clearly added a beef stock … and some wine too
Easiest food ever. I'm so used to making this I perfected it.
Making this tonight ✌️
You are the best!
الاروع مدى الحياة 😋
Where's the towel though?
По - флотский 😊
What wine 🍾 were u using?
That's the perfect pasta to mince ratio❤
好想參考你的食譜
Why did the mince change after chopping and seasoning back to just out of the packet before the veg chopping happened?
My favorite channel
Flawless
BOA TARDE 🇧🇷🇧🇷 JÓIA LIKE CAPRICHADO
Everything was perfect until you added the parsely
No need for parsley, and no need for herbs. Still would love😊 to try.
Erbe aromatiche ci vanno assolutamente si manca il soffritto perché prima si fa soffriggere le verdure poi quando sono consumate si rosola la carne,e si versa il pelato non il concentrato.
Se volete parlare prima studiate come si fa
@@giannisutto8502tè non sai neanche la carne che ci vuole nel ragù
Amei❤
Mis favoritas 😍
Do you take out the cheese grind or do you let it melt into the sauce.
Well done meal and finally a clasical method to making sauce too..
Why do uou peel carrot still, wash em well...thats where the nutrients are..😮
Yummy 😋
タオル投げて欲しい…
Ich auch 😄
Ich auch 😄
Very good.
Why do you not fry off the sofrito separately first, surely you get better colour and depth of flavour with caramelisation of the veg?
Yum
❤❤
Did you use white wine?
I thought that too. I always use red, but I’ll give it a go this weekend
Yes. And it’s also traditionally with milk also. Who would have thunk it?
Макароны по флотски)))
Where can I see the recipe?
Неплохие макароны по флотски получились)
Липсваше ми, скъпи💕‼️
Good basic stuff
Mamamia, So Delicious!👑😊💪😋🌍🧑🍳❤️🙏
First recipe of yours that I feel like I could make myself.
But what are the two things you add on either side of the rosemary?
Cheese, parmigiano!
Thyme
Bro know what he is doing but he did miss the other meat and milk.
Do a 70/30 mix of fatty beef mince and pork. 1 part wine, 1 part milk, 2 parts stock.
Bay leaf is the traditional herb and finish with a little nutmeg. No garlic!
Remember that Bolognese is a creamy meat sauce not a tomato sauce with meat.
@@tdolan500unico commento giusto grazie da Bologna un saluto
Больше похоже на макароны по-флотски
No tomatoes?
Maestro! Hi from Russia 🤤
Looks good, but personally I prefer the carrots shredded, not diced.
Prima soffriggete le verdure a partire dal sedano poi carote e alla fine la cipolla.
Quando diventa lucida la cipolla si aggiunge la carne macinata di manzo insieme a 2 salsicce di maiale e si fa rosolare,quando la carne è rosolata si aggiungono i pelati sale e pepe e si lascia cuocere per 4 o 5 ore a fuoco bassissimo.
Ecco fatto il ragù.
In quello alla bolognese ci dovete aggiungere la mortadella.
Però è più corretto cuocere prima la carne perché non entra in contatto con i liquidi della cipolla e si rosola meglio. In più aggiungendo la cipolla dopo eviti che questa si bruci
Șu anda bittim ellerine sağlık😊
😋
The 1st short I have seen that isn't bang on point.
Don't get me wrong, it looks gorgeous, but that isn't Ragù alla Bolognese.
Just a one meat bolognese? Surprising
What did he put in after the herbs? Is that parmegiano regiano crust?
cooked it today, how did you get it so creamy? mine is more like a meat soup
@@PizzapartyJulian
Not sure but;
Corn starch
Reducing it more in the pan
More fatty beef
Could all be reasonable options
Yes, parmigiano crusts. And his ragu alla bolognese looks that creamy cuz u have to let it cook for a lot, a lot, a lot of time so all the juices reduce
very good execution and correct ingredients, but you can't make pasta with ragù using orecchiette pasta 😂. you have to use tagliatelle or pappardelle (which are both egg pasta)
Il ragù alla bolognese con il prezzemolo non c'entra niente
Where did you throw the towel😅😅?
Although I like carrot, I don’t dig it in a bolognese
You should put the vegetables first, not the meat. It's crucial for the recipe. Also, the pan is wrong, use a taller one, you should make it cook for 4 hours.
This that good hamburger helper
Le orecchiette, il soffritto dimenticato, my dog wouldn’t eat this
nicely done but - not a bolognese. right ingredience, wrong ratio and prepararion
U use Redwine Not white
Not according to Accademia Italiana della Cucina's official recipe
I prefer to grate the carrot so it disappears into the sauce 🫡
No eating scene???
I can smell it through the screen.
Perfect sauce, but types of pasta such as tagliatelle or rigatoni would be better suited for this sauce. But it's okay anyway 👍🏻
Few mushrooms in bolognaise
Im from bologna and there are no mushrooms in ragù alla bolognese. What’s missing here is a bit pork and some milk, but other than that it’s great
Sorry, il vino mettilo prima della del pomodoro, poi lascialo evaporare.
No carrots in my bolo.
NF hear me out … Grilled cheese w/ caviar 🤔
Something odd with the Ragu 😅
red wine would match better
Orecchiette not the best choice to taste the ragù. But I'm sure were great as well
I miss the booze money shot !
What's the recipe?
Sembra buono bro ma hai tralasciato la pancetta, che nella ricetta tradizionale è presente.
No stock and no herbs and no cheese rind. Ragú does not need that.
The sauce is bolognese but the pasta is barese 😎🇮🇹
Rosemary in bolognese? 🤔
Orichiette ❤❤❤❤
NO PARSLEEEEEEYYYYYY
Davvero bravo bravo poi la bolognese con le orecchiette una bontà
Hahaha si si poi anche il prezzemolo super tradizionale sup ragù alla bolognese 😅
Peccato che quello e un piatto pugliese simile a quello emiliano infatti di chiama la BOLOGNESE e se uno vuole c'è lo mette il prezzemolo. @@felicezenzero8441
@@monicabellini7721 haaaaaa capito vabbè bel trabocchetto
@@monicabellini7721no comment
Lei e una persona superba e si sa che e un peccato mortale @@felicezenzero8441
Questo modo di preparare il "ragù" é molto diverso da quello che usava mia nonna, figlia di un ristoratore bolognese, nata nel 1912...
Anzi ci sono molte differenze con il ragù bolognese che preparava lei
Fammi sapere come lo conosci sono curioso
This is the first time I'm seeing ground meat being salted before hitting the pan! Anyone knows why it's done this way? And does it yield a better result?
Tomatized beef stock
Макароны по флотски)))😅 простите, шктка
Bro you do the suffrito first then add the meat
What went in after the fresh herbs?
Parmigiano rinds
Mi az amit a repával vágsz? 😊
Veggies should Go in before the meat not after
I love an authentic bolognese! I'd guess that less than 10% of "Italian" restaurants serve true bolognese
Where can I find the ingredients to all of these???
Quelli veri? 😅😅😏
A casa nostra 🇮🇹🤫 😊
Ieri domenica il ragù tradizionale delle mie parti (ogni località cambia) è stato in pentola per circa 4/5 ore... blup blup blup....👨🌾👨🍳👵🕖🕢🕗🕣🕘🕤🕙🕥🕚🕦🕛🕧⌛️🛎🛎🛎🛎🤤😉❤😅
Bolognese with herbs?
Alll he did is wrong!!!
Si ci vuole un po di alloro
No….!!!!!!!!
Please use red wine for this recipe 🙏
Prima si fa rosolare il trito di verdure e poi si aggiunge la carne,no il contrario,l'aglio non si mette.
Where's the sausage? Also red not white wine.
you're describing something more like american style "spaghetti sauce"
Isso é perfeito.
Le orecchiette alla bolognese blha.
Towel throw brother
Noooo, carrots, onion and celery had to be cooked before, than u put meat...
No pork?