how to make AMAZING BOLOGNESE SAUCE
Vložit
- čas přidán 21. 01. 2019
- Pasta with bolognese sauce is one pasta recipe that I get asked about all the time. The technique behind this delicious meat sauce recipe is one that can also be applied to making a great chili, which we will cover next week. Everyone loves pasta, everyone loves a rich meat bolognese sauce. This is a simple delicious meat sauce recipe that will be a guaranteed crowd pleaser. This is also a good meat sauce for lasagna.
#BologneseSauce #Pasta #NotAnotherCookingShow
Support the show on PATREON:
goo.gl/5Nr1oB
KITCHEN/CAMERA GEAR (My Amazon Store)
www.amazon.com/shop/notanothe...
Downloadable Recipe PDF on my Website
www.notanothercookingshow.tv/...
(Website Design by: www.kristasdesignstudio.com/)
MERCH:
teespring.com/stores/notanoth...
Music By ProleteR
/ proleter-beatmaker
Spotify sptfy.com/proleter
INSTAGRAM:
/ thefoodfreakk
FACEBOOK:
/ notanothercookingshow
TWITTER:
/ nacookingshow - Jak na to + styl
15 years....15 years of trying to make the perfect bolognese sauce, I've followed marcella hazan, Lidia Bastianich, Antonio Carluccio recipies...gone on my own and created my sugo...I just really wanted to say a sincere thank you, after cooking this many times, its PREFECT, and it has completed a long adventure for me...it just makes me happy...cheers !!!
@check six Can you please send me a link or a recipe? i can't find one anywhere from Massimo Botttura.
@@joesinclair9731 Check Italia Squisita
hi there i worked for a long time on the perfect bolognese sauce . And to be honest i never ever found a better recipe than mine in any restaurants , many people have tried it and said the same. Here are the keys things :
First and very important :
He did the same mistake in this video ... you need to cook the beef SEPARATELY first. Salt paper on the beef ,Cast iron pan , very very hot , you need to put a lot of color on that meat ( maillard reaction ). I cringe at every recipe i see with a grey meat almost boiled. Look at bourguignon recipe , look at lamb shank recipe ... you need to SEAR THE MEAT properly first. Why smashed burgers are a big hit now ? searing as much meat as possible. Proper sear means FLAVOR... So cook your meat in a separate pan , then add it to the main pot. When you are done , deglaze the meat pan with wine /water to get all thoses nices things stucked at the bottom and add it to the main pot.
Second : When you start cooking your veggies , add a LOT of olive oil , and i mean a LOT. Why ? very simple ; after you added your stock , let the sauce reduce very slowly until there is NO MORE WATER in your sauce. All you will have left is a golden brown oil and thats when you know the sauce is ready , that will coat your pasta and be very concentrated in flavor. Thats why bolognese sauce is even better the day after , after sitting in the fridge. When you reheat it , and if there was still water , it will be gone and only the goodness will be left. How do you know if you did it properly ? when you are done eating a plate of this recipe , you should be left with an orange plate , where you can see some small drops of the golden oil. Its not diet recipe but it will taste amazing. In this video i can see he didnt reduce the sauce enough, there is way too much water left.
- only tomato paste , dont add cans of tomatoes...
- i never add cream , to me it difuse the flavors i get
- use beef stock or cube
- use wine offcourse
- do not brown your veggies , just cook it translucid. It will caramelize after
- put enough stock/water so you need AT LEAST 1 hour of low heat simmering before done.
- when the sauce is ready check the seasoning and correct if necessary, it should taste slightly overseasoned when you try it by itself , it will be perfect with the pasta added. Dont go light on pepper , this recipe needs balance.
- About the cheese .... i know its not Italian but try this : old gruyere or comté . Thoses cheeses have a nice nutty taste that goes perfectly with this meaty sauce.
Sorry for my broken English :) And Bon Appetit !
its good！
@@Slyou333 The idea behind doing the way he did it in the video (maybe to slightly less effect since the high quantity of vegetables) is to evaporate the water inside the meat first. At which point the moisture inside the mince decreases to a point which allows for the meat to start caramalising (maillard reaction). So this actually condenses the beef flavour (or whatever minced meat you are working with), without the initial sear, actually working better with a traditional bolognese sauce where the meat is in very small pieces. Your method would work best if you are trying for a chunkier bolognese, but it still wont caramalise/ intensify the beef flavour the way the prior method does.
Otherwise everything else you said was spot on. Especially about the olive oil.
Also for a slight Eastern European/ middle Eastern variation on the dish try using 1 or 2 sticks of cinnamon, a couple cloves and couple pimento, adding before a the long boil of course. It will lead to an equally nice but also slightly more flagrant dish due to the spices infusing wonderfully with the olive oil.
I made this for some italians at my hostel, they said it tasted like home and I consider that the best compliment I can get! Thanks
Damn.
then you all had a post-meal orgy, cause they're italian
@@GoGoTheFabricator We would rather say it sucked if we think it sucked ahah
This recipe is good.
@@GoGoTheFabricator lol I got some news for you if you think Italians have ANY hesitation telling someone they did an Italian dish wrong
As if you made this at a hostel. just let it simmer for 4 hours. no one does that at a hostel and you just had some italians conveniently there to dine and compliment your culinary jest. i find your story unbelievable. come join us in the real world bluesbrother
After watching a whole bunch of your videos I have to say that truly, this isn't just another cooking show. You keep the ingredients simple, focus on technique and how to get the best out of what we have. You give out a lot of solid information and tips. No fuss, absolutely refreshing. Love it.
I completely agree!
Don't forget the music !
putting cream in bolognese is absolutely not keeping it simple, it´s american fuzz, unnessary, unauthentic and ruins the pure flavors by washing them out. i generally like recipes on this channel though
2 Years Later and I'm still coming back to this video. This recipe is straight 🔥
4 years later and I'm still coming back to this video! This recipe is straight 🔥
I would say this version it is not the traditional-just some ingredients changes, like nobody use garlic-, but the technique is perfect.
Since I live in Bologna, I am romognolo, and this recipe belong also to my tradition I would like to give you some advices.
The bolognese sauce is basically a stew, and this means you can use the same technique to make many different meats sauces.
The only thing that change are the herbs you use according with the meat you use.
For a proper bolognese sause I would use pork, in particular sausages--because they add more flavor. The real recipe I think it suggest like 20% pork (pancetta) and 80 beef, you may look for it the camera di commercio of Bologna . I personally do 10% pancetta, 30 % italian sausages, 60 % beef. Then I do not add all those herbs because for me they combine better with " wild meats" "cinghiale" likes laurel....(use Google for cinghiale)
You might use the fat of pancetta to fry the vegetables.
The wine is white in the traditional, but I do prefer red. I personally say that according to different type of wine the sauce change. You may try different and see which one do you prefer. I personally, sangiovese strong and tanned wine or barbera which is a bit, just a bit more sweat. It is not a sweat wine, it has just enough juiceness that you might want in the sauce.
I suggest you to add nutmeg, many restaurants here in Emilia Romagna do. When I cook with nutmeg my friends also prefer it.
Then the secret of my granny was to serve the bolognese sauces, or ragù, as we call here, the day after. It is a stew. And like all the stew if you make it rest and devolop some muld, but not to much, it acquire flavor.
You want a bolognese sauce for Saturday? Cook it Friday.
Instead of using only water I would use also stock. You should be sure that the meat does not burn as it happen to you in the video. So keep it a bit more liquid when you cook it.
You might try this tips and evaluate if you prefer this version.
From Bologna. Pietro.
Romagnolo popolo eletto nel ❤️
Ma dove la lasciamo la mortazza!!!!! La moooortazzaaaaaaa!!!
Lol shut the fuck up
you are saying you let it develop mould?? pork or beef based dishes surely aren't safe to do that?
So pretentious shut up and appreciate the work the guy just put in to make this Bolognese you narrow-minded fool
"aye bro you got a plate?"
"Yeah man hold up"
*Gives cutting board*
www.reddit.com/r/WeWantPlates/
The fraze 'Room and board' comes from a time where there where no fancy porselin plates, but indeed boards. So if one would have a room for rent and a meal this is wat they had. A room and a board.
@@TeddyDeanShorts came here exactly for WeWantPlates comment :D
@@DmitryPolovka it's true
@@EvertfromNederland The "board" in "room and board" refers to the table.
I just used it for lasagne and was perfect!!! Just one request for your European friends, please include also the metric system in your recipes! Greetings from Greece!
European*
Γειααα
just look at a recepy from Gino diCampo....
@@allardbiggenvanger3480 Just go fishing....
wow it was just some advice .you poor litlle greek ...
The truly valuable thing about your videos is the attention you give to those important moments, when things start to brown, how to time everything. That's the part that's always missing when you read a recipe or watch the usual video
I love your channel! This an Bon Appetit are my favorite cooking channels right now. Taking the time to show what you are looking for instead of just giving times is really helpful and make me feel more confident approaching the recipe.
Love your show so much the whole family now watches
That’s so nice to hear!! I know a lot of my friends young kids watch the show in bed. It’s the cutest thing.
@@NOTANOTHERCOOKINGSHOW Can't agree more
@@NOTANOTHERCOOKINGSHOW bro im watching this in bed after telling my family about this amazing-looking spag bol and i'm now cooking it in like 7 hrs, you're a star man
Love, love, love the show brother! Such a light and classy format. Don't EVER let anyone tell you that you don't know what you are doing, because you do. Keep cranking them out and I'll keep watching!
I’ve made this about 4 times now and everyone agrees it’s the best Bolognese they’ve ever had. You turned my kitchen into a 4 star restaurant 👍
Did you do one cup of tomato paste or two? He says two but the recipe says one.
Discovered you a week ago and have already made three of your recipes. Production and music also fantastic. Hope this channel takes off!
I think your hope was granted, 2 years later and now he has +500k subs
Man its so nice to see a "proper" bolognese.. just started watching ur channel.. great stuff man..
Thanks so much Jason!! Glad you found me. I'm so glad to have you here! We got a long road ahead! ✊
"proper" with cream.. LOL
@@nicholassantarosa7323 hahahahahaha i laughed so hard at "PROPER" man real bolognese takes 3-5 hours and its made with tomatoes, dont call it bolognese with "tomatoe paste" im not italian and im triggered
@@NOTANOTHERCOOKINGSHOW Amazing channel! No nonsense! Is that a Victorinox Fibrox knife?
@@alboforlife18 There shouldn't be tomatoe in ragu bolognese. They use at best a bit of tomatoe paste. It's a meat sauce, not a tomatoe sauce.
I've made this many times now, and man it's sooooo goooooood. I serve myself a mountain every time I make it. Thanks a lot!
Made this today for the first time for a lasagna and it was amazing! The whole house smelled wonderful! Love your channel! ❤️
Just got your channel in my recommended feed, and MAN am I happy that I got it. Been binging your episdoes the last couple of days and just love the show, keep up the good work man!
Much love from Sweden!
Im so glad you found me!! Much Love!
Looks so delicious, thank you for sharing this recipe with us and keep up the great work!
Your the reason I got back in the kitchen doing what I love! Thank you!!
Just spent the whole night cooking this and the flavour dimensions change so much every hour! It's the best bolognese I've ever cooked!! Thank you for the recipe 👍
Just made this tonight for the second time, and this time I used a montepulciano d’abruzzo wine. Amazing the first time and amazing again tonight! It’s a labor of love that pays off!
I saw all of your current videos, now I'm starting watching the "old" ones.
I don’t how I’ve only just come across this, but I love pasta and I’m so happy to have come across proper authentic Italian pasta recipes!
I love that you're not afraid of oil. That's real Italian cooking.
You're not deep frying your sauce, but aren't trying to pull the "1-2 tbs of oil" nonsense I see in a lot of recipes for Italian pasta sauces.
To anyone reading this who wants to learn to make great Italian food, be generous with your oil, don't drown your food in it, but don't hold back either.
I did this for a lasagna today - and it was absolutely phenomenal. It really needed those 3-4 hours on the stove to develop the flavours, but man was it worth it! Thank you for all your recipes and videos, they are so good.
Your dish looks so amazing. I can't wait to try this, and look for that pasta shape!
Dude, you are my Sensei! Love your show! Actually mastered this dish now thanks to you. It's delicious. So are all your other recipes. Thank you! Please never stop!
I made this last night and it was amazing! I really love the format of your videos! Thank you!! 😀
Man, I just found your channel and I absolutely adore it! It's so nice to have a no-bullshit cooking channel like yours and I knew that I would be in safe hands when you positively referred to Food Wishes' Chef John in your Cacio e Pepe video. Keep up the great work!
Dude...love your schtick. It’s nice to see a clean easy presentation.
Also reminds me of my best friends family growing up👍.
Keep em coming
Man, I am totally loving your channel. Just when you think you've seen all the cooking channels, someone surprises you with another one. Keep up the good work 👍
Just made this, OMG! What great flavours. I will definitely be trying more of your recipes. Keep up the good work!
This is my favorite dish and I've been optimising it for years! :) Some tips i found usefull: Putting your pot in the oven makes sure nothing burns on the bottom. You'll only have to put on the lid if it's reduced enough otherwise it's gonna dry out and burn. And I always take out my vegetables when I add the meat. A lot easier to brown the meat. This way you can really get it brown. OH and it's very handy to freeze the foodproccessed vegetables so you can grab it whenever you need it
Okay, so this style of Bolognese seems really bizarre to everyone I ask... "Absence of tamotaos? No basil? What heresy is this" they said...
Then I made Bolognese your way. Good God, this is the best thing I have ate in a loooooong while. It was so good it convencied me to log in and give praise. Thanks for sharing your ideas, your recipes are awesome. Don't stop doing CZcams man
That’s nice to hear, thanks for sharing!
It’s important to realise that Italian cooking ventures beyond tomato, basil and garlic. Most Italian food uses more carrot, onion and celery.
Well, the thing is, the mince meat in tomato sauce dish that everyone thinks is bolognese really isn't actually how proper bolognese is achieved and it'll show in the final product. It's bunch of shortcuts and bastardization that's alarmingly becoming the norm. This really is the proper way to do it, and you'll find Wikipedia corroborates.
this is actually the real bolognese sauce recipe (Im from Bologna), even the addition of cream(milk) at the end is part of the real recipe, that not even many italians know.
Basil in bolognese, no way. only on plain tomato sauce with nothing else.
Daniel Fazio I only flavour my Bolognese with salt, pepper and a single bay leaf
I'm so glad I found you, I've been enjoying your work of art ❤️ I love cooking different cuisines, but Italian is my favorite. Learning proper Techniques is my top priority, so, thank you 😊
Wow. Grew up in Italian household, and this brings back a lot of memories.
Hey...just want to say I love your show, your style, and the simplicity in which you present your recipes. A ham-fisted goober such as myself was able to make a successful carbonara thanks to your instruction...which is a dish I’ve struggled with. I’m definitely going to give this dish a try, as well as your other recipes you’ve posted. Keep up the great work, keep ignoring the haters, and I look forward to your next videos! Cheers!
I love this guy. His aglio e olio video got me interested in cooking, particularly Italian cuisine and I've gotten pretty damn good since. I even impress myself sometimes, all thanks to him :)
I first tried his aglio olio recipe too. After that, I knew he was legit. I'm trying this bolognsse recepie today for my family 🥰
Dude, this channel is amazing. Since I found it, I watch it everyday. You do some of my favorite dishes, Italian dishes, of course. What else?
Exactly how I cook it, looks amazing!
I've just made this in a pressure cooker, 40 min on high pressure. Followed every step until the 'simmer for 3-4 hours' point. Turned out absolutely amazing, probably the best sauce I made - thank you so much!
I've watched your videos like a box-set. You cook with love, and delicious food is all about sharing, so who cares if it's authentic or not.
Haha thank you!
I just made this, and it's so good. Thank you!
Yesterday was cold with snow squalls and this bolognese was just the trick to liven my spirits and feed my soul. Your technique was a joy to experience as I love cooking low and slow on any given Sunday. Thank you Stephen for your insight and guidance...the bolgonese was wonderful!
Psyched to make this on Saturday for the family!! I swear you make the best recipes (and videos)
Thank you Alye!
Hey from Italy...no even worse, from Bologna! I love your work and I love this video. Your stile is easy to learn yet in depth and respectful of the "source material". Overall one of the best cooking videos I've ever seen. I honestly though you were italian. The only thing I do diffentely here, is that I use vegetable broth instead of water in the ragu and that I don't put garlic with the other veggies. On the latter i'm willing to give it a go.
I was just wondering if V-8 vegetable juice would work in this recipe. I use it a lot in soups and chili. I bet it would work. I’ll have to try it next time.
I made this tonight, following the video instructions pretty much exactly, and it was awesome! I felt like a chef.
Been on a pasta cooking adventure because of your channel. Nailed the Carbonara and now on to the Bolognese. Thank you for what you do!
My boy! You're killin it. Keep it up brother
Bravo, bravo, bravo. Love from Italy.
Much love back at ya!
Tried this last night and holy moley it came out so good!! Thank you for the amazing recipe!! 😍
That's the way to do it....simple and straight forward technique....Bravo!
I'm telling you, dipping your bread in the pot of ragù is the most italian thing you could do
That’s how I clean the pot before washing it.
Good to know im heavily Italian by bread.
Ragu and bolonaise are different sauces.
@@DAntior bolognese is a type of ragu
But it's not a pot. It's a board.
I make the same recipe, except I add diced pancetta while cooking the vegetables. It adds a little flavor. I also use 50/50 pork/beef. Thanks for another great video!
This recipe is amazing. I will be cooking this one on Sundays for years to come. Thanks
I really like how in your vids, you explain why you do each step, how it adds flavour, depth etc. Most channels are people telling you what to do but yours give that bit more detail 👌🏽
My eyes are opened. Man you are all style AND all substance. Blessings. Keep being you.
haha thats nice to hear. appreciate that
Once the ‘pour yourself a glass’ caption dropped, I hit subscribe 😃
Made this a couple of nights ago for my parents...it was off the charts AWESOME...thanks Steve...
Isn’t it amazing for such a small and simple pasta dish we keep trying to refine it and refine it and refine it and there is no end to it simple or complex we keep re-finding it just like everything else in life. Love your channel.
Thank you -- finally someone on youtube making a real bolognese!
Thanks Steve, great name!
Thanks for the video bro. I will try it your way. I tryed the mayo on the grilled cheese, it was the perfect grilled cheese. Love the videos, keep up the great work.
Thanks so much!! So glad to hear that. I always want to deliver for you guys.
OMG mayo on grilled cheese? Sounds good
Love the channel!! I come back to your recipes all the time. So simple soooo good. Love it
Outstanding man! Great video!
I’m definitely trying this out!
Great lookin dish Steve, I’ve never seen that particular pasta before, I’ll have to keep an eye out for it
Thanks man. You can find it on amazon!
He will surely blow up, and if he does, he wont act like he dont know nobody (he seems like such a humble person :) )
Thank you so much for this!
I love the cutting board pictures! unique style. and looks clean every time!
just found your channel, amazing content!
thank you so much
Unique, serving on a cutting board. Looks really good i need to try it, got to get a food processor first or do a lot of cutting.
This hits the spot on so many levels for me! Thank you @thefoodfreakk you made my day with another amazing Italian classic, made easy.
I love the evolution of your cinematography. And as a hearing impaired person, I love that you explain what you’re going to do, the caption the steps as you complete them. Thanks so much.
Tried this today, it was BOMB!! 🤤
I swapped water for beef stock and bit of demiglace, swapped cream for shavings of parm reg melted into the sauce for creaminess. Also added some finely minced pancetta to the meat mix. Delish!
I know this is a 2 yr old comment, but how was adding the beef stock to it? I wanna try making this after all this time
@@lemonzest8650 I prefer it! Gives it a meatier, richer flavor! Would also recommend the parmegiano!
Great stuff Bro, finally a non-Italian respecting and not messing up with Italian cooking!!
2 little tips to perfection: add some chopped Pancetta together with meat and use whole fresh milk instead of cream....
Keep going with your channel and Bravo!! 👏 👏 👏
@Jason Luo
It makes sense, thanks. Wwa thinking similar....
Made this over the weekend, so impressed, so so good!!
Thanks!
Did this and it came out beautiful.... Thank you ❤️
KINGGGGG THANK YOU IVE BEEN NEEDING A SOLID BOLOGNESE RECIPE
its my pleasure!
can i just say your music taste is " spine tingling always " :)
love it when a new song has that effect ;-)
Thanks for the great content .... really appreciate checking in to see how you’re doing it and picking up tips 👌🏼
Made a double batch of this today to store up some quick meals for when baby comes in the spring! Wife loves that you've taught me to cook!
Made this two days ago and it's absolutely f*cking incredible. My housemates couldn't believe the flavour.
I don't have a food processor, I just chopped everything as fine as I could, and used a grater to mince the garlic (a la Nigella) so don't be thrown off if you don't have one.
Thanks a lot for this man, honestly a lifechanging experience, if you get nice quality ingredients, you can truly make a restaurant quality bolognese this way.
I miss thyme 😤
Keep up the good work n ull be at millions of subs in no time
Making this right now! Super stoked to see how it comes out!!
So I made this today after watching this vid this morning, and it is absolutely incredibly. Mine took longer coz my pot was probably too small for my ingredients, but definitely worth the 5-ish it took. I can’t even believe I made something that tastes this good. IM SHOOK. Thank you!
Yup you are a right, not another cooking show... You crack me up!
Thanks Tom!
Ur the David Blaine of cooking.
In that you remind me of David Blaine.
Fantastic cooking by the way!
I said the same thing even looks like him lol
like many of your recipes, i also tried this one. and man , that came out amazing. best Bolognese i had. great show man. thank you so much! keep em coming!
Incredible recipe, thanks for posting
Great video! As an Italian I am really glad you keep true to the recipe. I would however brown off the meat (with a little diced pancetta added to it) to get more browning, and then add the vegetables. I love your work man, keep it up!
Good idea
I am not Italian. But, I thought using dry white wine is better than red wine
Patricia W As a rule of thumb, red wine is paired in Italian cousin with meat dishes while the white one goes with fish dishes ☺️
@@Abcdefg6845 it really doesn't matter actually. Tradition will say it will, but it comes down to preference. Red wine instantly gives a lot of deep dark flavours to your dish since it contains a lot of tannine, whereas white wine (which I find more versatile) will tend to give a good balance between acidity and sweetness.
@@tommyMA98 well it does kind of matter because red wine is richer and has more flavour and is less acre than white wine so it goes really well with red meat, whilst white win is more delicate and goes better with white meat and fish
We need more subs for this man. Proper quality and he cooks with passion. Big ups and continue the work! :)
just started watching your channel and binge watched your videos. Love your style of cooking keep up the good work!
You’re very inspiring. Thx for sharing your recipes.
Made your bolognese today, and I'm not happy to say that it was better than mine, like dude! I was skeptical, I'm no slouch in the kitchen, but c'mon, yours was so friggin' good that it will now replace my way of doing it from now on! I used some of it on the side, added some peas and my sister and I banged out some riceballs, wish I could post some of my own pics, anyways I'm not only a subscriber of yours, I'm a believer now, I'm going to start trying out some more of your recipes, keep 'em coming champ!
If you remember two years later, did you only use 1 cup of tomato paste like it says in his linked recipe?
@@Propane_Acccessories followed his recipe precisely, didn't change it at all.
Its a perfect recipe. A little grandma-tip is to have one or two blended/pureed chicken livers in along with the tomato paste (important not to cook it too hard though, will make it bitter), gives further depth to it. Good job!
Nice!
Thanks for the recipe! I made it the other day and it was great. Gonna grab the pasta you used for the next batch, but the penne I used worked well.
Top 3 favorite cooking channels for years. I've made so many of your recipes. Always wanted to try to make this, but thought it would be too hard but if I can cook the braised short ribs I can do this. It's simmering right now, and holy hell it smells amazing. Can't wait to dig in! 😊
Hey, my man. Ignore the anti cutting board crew. For me, it is really aesthetic and gives it a nice little touch of personality aswell. It’s almost like people can’t think for themselves and believe they also have to use a cutting board. Like it’s super inconvenient for them. They are standing there thinking ”why a big cutting board? don’t have one, so now can’t eat this.”
Think about it. That makes it kinda funny. And also scary because I’m sure that person exists.
Keep it up, man. Your food is great. That’s whats up!
Agreed. The cutting board stays!! It adds character to his rustic NYC vibe and presentation.
bxrokk ikr. Looks great
bxrokk .. to me it comes just off as wannabe cool and is just hipster shite. Like a good Bolognese ... not needed. It’s good like is
@@oskargarden4559 Hmm...I see it as being a part of his story and helps him to stand out.
Oskar Garden I don’t understand? He has a cutting board in his kitchen? How is that hipster shite? Is this an American thing?
as a Bolognese myself, I must say this is the most perfect recipe I've seen online, especially if done by an american. Wow, hats off
so this is the authentic stuff?
@@GtaRockt Almost, in the traditional recipe it has a part of pork (pancetta tesa), no herbs, no garlic and dry white wine. And for ground beef, traditionally is used the hanger steak.
@@marcone1783 thanks I will try that
@@GtaRockt its close but authentic uses the ingredients Marco1783 mentioned
Just made this tonight... oh my god... thank you for showing me how to transport myself back to Italy. We are in heaven right now. Bravo!!! Perfetto!!!
Mine came out amazing, and there were no leftovers! Thanks for the video!