@@rorylawy yeah 😂 it’s a way to Tell where a english nativ comes From. Australians use „mate“ often. But now i have to ask what do you think where im from when you read my Broken Ass english 😂
Personal tip: If you make the sauce, then please DO IT IN BULKS. Its a very high amount of work for a single dish, while making a lot of it and then freezing it will not make it lose any of its flavour, and youll have it available always. Make a lot of it, rarely, and enjoy your sauce whenever you feel like it. Ive been doing mine in 5l pots, usually holds about a month.
I do mine in bulk, not so different from this one, but I leave out the milk. Freeze in 1 helping slabs. When serving, finish with a fresh splash of white wine, pinch of mace, a little dried oregano, emulsify with the milk and whatever else you think it needs. Finish the pasta in the sauce. Dress with good oil (The one you would never fry with)
I dont know how you always manage to take something a step further. Ive been a chef for 15 years. Your videos are amazing and never fail to inspire me.
Wow! That might be one of the best takes on a Bolognese I have seen on the internet! It combines the best tricks and techniques of the best recipies, really appreciate it!
Io metto prima le verdure, una volta imbiondite aggiungo la carne in modo tale che escano tutti i iquidi della carne e delle verdure...una volta che si è asciugato metto la fiamma al massimo e sfuso con vino bianco...una volta ritirato metto la passata di pomodoro 😊
@@MauroFeltrinin tutti i ricettari tra fine 800 e inizio 900 è menzionato sia il latte che la panna. Mezzo bicchiere per dare "finezza'' al piatto. Dispiace che devi apprenderlo da un cuoco UK😂😂😂
I’m Italian and I’m a chef let me tell you…this kid is good ,I can tell that there’s study and research on every dish you do to try to make it authentic as possible and so far you are doing fantastic.keep up the great job 👍🏻
This looks delicious!!!! Some orthodox Italian chefs would strongly recommend adding the cream last after letting it simmer for how ever many hours…I wonder what difference that could make???
Everytime I watch these I have to remember the names of the songs bc they’re so good 😅 do you have a playlist for them or some collection you could perhaps share? 😁
It's nice to see you and your amazing food again. Thanks for making food for kind and mature people to share with someone they care for or simply want to impress. *chef's kiss*
Beautiful! Cured pork, the white wine, the milk... All of the lovely details :) I like the bouquet garnis of herbs, but consider trying it sometime (if you haven't already) just as you have done here, but instead of the herbs, seasoning with salt, pepper, and nutmeg. Truly beautiful dish and video, thank you for sharing it 😊❤
Hey Sam! Great recipe as always ❤ a few tips on how to make it more traditional: -If you want some pork flavor in it just use a mix of pork and beef minced meat or as an alternative crumble a sausage in it! Pancetta/bacon are not the most common thing -I’ve always seen people deglazing with a red wine, although I think a white wine could work too -you don’t really need the garlic, in Italy we very rarely use both onion and garlic in the soffritto!
Just discovered your channel and have been cooking everything :) :) As well as being incredible looking & tasting, your dishes are also reasonably practical -- love that you show just enough to be able to replicate it.
![Eminem - Houdini [Official Music Video]](http://i.ytimg.com/vi/22tVWwmTie8/mqdefault.jpg)
Why is everything you make so bloody amazing
Bloody? 🤔 may i ask where you come from? I would guess UK or India?
@@OrangeMelon419 Uk
Moderately obvious by the strange national mild profanity
@@rorylawy yeah 😂 it’s a way to Tell where a english nativ comes From. Australians use „mate“ often.
But now i have to ask what do you think where im from when you read my Broken Ass english 😂
@@OrangeMelon419 USA?
Bro said date night dishes, ain’t no way I’m sharing this banger with someone else
😂😂😂😂😂
The date is between you and the dish ❤
I understood late night dishes and tought who the fk does this late at night
SONG NAME??
At least your honest
Personal tip: If you make the sauce, then please DO IT IN BULKS. Its a very high amount of work for a single dish, while making a lot of it and then freezing it will not make it lose any of its flavour, and youll have it available always. Make a lot of it, rarely, and enjoy your sauce whenever you feel like it. Ive been doing mine in 5l pots, usually holds about a month.
Absolutely, of course in this case he's doing it for CZcams
What sauce ? Do you mean the meat ?
@@Ash-fm6ym Bolognese sauce my guy.
I do mine in bulk, not so different from this one, but I leave out the milk. Freeze in 1 helping slabs. When serving, finish with a fresh splash of white wine, pinch of mace, a little dried oregano, emulsify with the milk and whatever else you think it needs. Finish the pasta in the sauce. Dress with good oil (The one you would never fry with)
Personal tip: If you make the sauce, then please DO IT IN BULKS....
stop it Karen
That's the prettiest Bolognese I've ever seen! giving your mince that char really goes a long way
He put like bacon in it
@@rudiwarstolz6485pancetta
That’s how your meant to cook mince
People really out here not “charring” it? Thats not an extra thats just how you do it.
@@Deathraze1 sadly I’ve seen too many people who settle for that grey steamed mince… 😔
I dont know how you always manage to take something a step further. Ive been a chef for 15 years. Your videos are amazing and never fail to inspire me.
being a chef at McDonald's doesn't count
@@bruzzubabbareddu3013 whatever you say man lol
This is the absolute basics done wrong but hey. American "chef", I suppose?
@@user-bf6gz8ej4o Its his take on it so what. I like how italians are loosing their shit cause the recepe slightly changes.
Yeah, me too. I was drunk. Have a great day.@@TheZacek
Your cooking is a piece of art ❤️
Delicious!
where can i get his detailed recipes
Perfect date night dish, me and myself loved this dish!
Just amazing 🎉😍
Wow! That might be one of the best takes on a Bolognese I have seen on the internet! It combines the best tricks and techniques of the best recipies, really appreciate it!
I love the vibe in your videos👌🏻😌
BRO IS THE DEFINITION OF PERFECTION❤
Bro that’s some soothing as music omg 🥹
*the actual song not his beat cooking*💀 felt like I had to Address that
Agreed! I also am looking through comments to know the details of that beautiful piece (no offence to the beautiful sound of his cooking :) ).
i realized it's the cup song
he repeats it again and again
People who can cook like this are legit special treasured people.
Gorgeous. And beautifully made.
Wow. That literally looks incredible.
Wow😮 I am into italian cooking....this looks so amazing
I love bologanesh, one of the best
Recently the original recipe registered in 1982 has been modified by the Academy of Italian Cuisine. Yours looks amazing
I prefer this sort of video when we have time to see what you are cooking. And it's looking absolutely amazing 🤩
I'm here watching your date night series knowing god damn well I'll never have to make them.
Someone is out there for everyone
My mouth. Waters. Every time I see a pasta dish like this!
Io metto prima le verdure, una volta imbiondite aggiungo la carne in modo tale che escano tutti i iquidi della carne e delle verdure...una volta che si è asciugato metto la fiamma al massimo e sfuso con vino bianco...una volta ritirato metto la passata di pomodoro 😊
Anch'io :)
Anche aglio e latte o panna? Non credo…
@@MauroFeltrinin tutti i ricettari tra fine 800 e inizio 900 è menzionato sia il latte che la panna. Mezzo bicchiere per dare "finezza'' al piatto. Dispiace che devi apprenderlo da un cuoco UK😂😂😂
@@mattiagaudio8316 non lo sapevo. Ci andrebbe anche la mortadella a questo punto. È prevista anche questa nelle ricette antiche.
@@MauroFeltrin 🤡🤡🤡🤡
Amazing ASMR
Brother, this is a masterpiece!
श्री गणेश 🙏
I’m Italian and I’m a chef let me tell you…this kid is good ,I can tell that there’s study and research on every dish you do to try to make it authentic as possible and so far you are doing fantastic.keep up the great job 👍🏻
What are you talking about?! Bolognese does not have garlic. He made a delicious looking meat sauce.
@@kevinmoore2696 it doesn't hurt to add a personal touch, as long as it is not completely changing the recipy.
you are sooo talented!! ☺️
You are an Artist ❤❤❤
WOW…. next level amazing!!! ❤️💯
Woooww 😍
Very well done, this is really close to the original ragù bolognese
So satisfying
Kept watching it in loops and salivating like a fountain
Jordindian : Pasta Bolo Ganesh 😂
I was here to write the same thing😂
@@LordGourabsame lol 😂😂😂
Bolo Ganesh 😌😂💥 Jord Indian fans are everywhere
Your food is always incredible, just love to watch your prep and your amazing result. Well done.
This looks heavenly good
YUM!! LOOKS ABSOLUTELY DELICIOUS ❤❤❤❤
That looks like a hearty take on the bolognaise, never thought to add lardons.
OK THAT LOOKS AMAZING
This is truly one of the best dishes in the world and you honored it to perfection👏👏
Actually correct recipe 👌
Amazing. Also, thank you for not making any penile references like 90% of other CZcams chefs doing these days.
Delicious!!
Amazing recipe ❤
The yolk is so orange! As always, your recipes are above par and I really love them. Keep up the good work, and God’s blessings be with you.
Looks amazing. I would go for red wine there tho! 😊
Sam : bolognese
Indians *: bolo ganesh 😂❤
Sorprendente ❤❤❤❤
Just "OMG" 🤤
Looks unbelievable delicious thank you
Dude.. Epic!!
This looks delicious!!!! Some orthodox Italian chefs would strongly recommend adding the cream last after letting it simmer for how ever many hours…I wonder what difference that could make???
Possibly my fave vid of yours
I like the way you do your own pastas ! So cool.
Великолепная еда приготовленная своими руками❤❤❤🎉🎉🎉🥰👍👍👍👍
You have respected the Italian tradition. Thank you
The best food content creator on CZcams period ❤
Everytime I watch these I have to remember the names of the songs bc they’re so good 😅 do you have a playlist for them or some collection you could perhaps share? 😁
It's nice to see you and your amazing food again. Thanks for making food for kind and mature people to share with someone they care for or simply want to impress. *chef's kiss*
Mi viene da piangere.😱😭
il ragù bolognese è totalmente un altra ricetta. Saluti dall' Italia
the ingredients you get are unreal, lucky to source stuff like that
Magnifique !!!
Your content is really A+
Amazing chef !!😘❤️
I need this now🤩
That looks ridiculously good. If I had the ability to cook that well, I'd never eat out.
Beyond a chef you Sam. Them burford browns 😎
Looks incredible 🤤
Bros food is all so elegant
Wow delicious
Pasta bolognese, my fav.
I can only imagine how passionate his love making is 🥰
Beautiful video. It takes talent to cook like that and then present it in an artistic manner. Greay job dude.
PS those egg yolks are top notch!
Very well done 👍🏻
Wow ❤
this looks so delicious and your vids are always calming. thank you!
Beautiful! Cured pork, the white wine, the milk... All of the lovely details :)
I like the bouquet garnis of herbs, but consider trying it sometime (if you haven't already) just as you have done here, but instead of the herbs, seasoning with salt, pepper, and nutmeg.
Truly beautiful dish and video, thank you for sharing it 😊❤
I was a chef for 8 years and I don’t think I could do that any better.
My god, man. Please make some of these into ten minute videos!
I never had this but it looks amazing and I would love to try it some day!
Hey Sam! Great recipe as always ❤ a few tips on how to make it more traditional:
-If you want some pork flavor in it just use a mix of pork and beef minced meat or as an alternative crumble a sausage in it! Pancetta/bacon are not the most common thing
-I’ve always seen people deglazing with a red wine, although I think a white wine could work too
-you don’t really need the garlic, in Italy we very rarely use both onion and garlic in the soffritto!
Nice starter. I guess you could make more for a main course or if you had a few more courses.
Absolutely Beautiful Papa Shocky. Keep it upppp
Delicious!
Making me drool 😋😋😋😋
Perfection 👌🏾
Just discovered your channel and have been cooking everything :) :) As well as being incredible looking & tasting, your dishes are also reasonably practical -- love that you show just enough to be able to replicate it.
Complimenti👏👏👏
Solo un consiglio, fai le tagliatelle più sottili, saranno molto più buone...
Amazing from Italy
A work of art
You are such a hard worker
Amazing
Very spectacular food
Sweet dude, nice job 👍
you are a beast bro! keep going!
che meraviglia!
Looks damn good!
Artistic.
Bro I have been watching ur vids for so long I WATCHED EACH OF THEM… my favorite is ratatouille amazing and keep up the good work :) !
Looks amazingly awesome to me!