Bolognese sauce: 2 recipes by Aurora Mazzucchelli, Gianni D'Amato e Dario Picchiotti
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- čas přidán 27. 08. 2024
- Three Emilian chefs for one of the most famous and reproduced Italian recipes, Bolognese ragù. Aurora Mazzucchelli, Gianni D'Amato and Dario Picchiotti present two recipes: a classic one, following the traditional criteria, and a "provocation" that plays with the misunderstandings of global cuisine.
Take a look at the reactions to the most viewed bolognese recipes in the world: goo.gl/LX7x6n
minuto 5.57 dopo che lo chef dice "polvere di pomodoro" si sente una voce in sottofondo molto distante che dice "che cazzo è" xDxD. top.
È BELLISSIMO AHAHAHAHAHAHAHAHAHAH
Sei un mago ad averlo notato
MAGIA
AHAHAHAHAHAHAHAAHAH
HAHAHAHAHAHAH SEI UN MITO
I just made a ragu following the first recipe, it's bubbling away now and should be ready for dinner! Grazie from the UK, I love this channel, thank you for adding subtitles!
did you mince everything? You are crazy! There is not already minced meat in your butcher's store? I tell you this because in Italy we just buy already minced meat at the supermarket! Btw you can make a ragu with all kinds of minced meat you have. If you have a "salsiccia" for example....it's "ragu di salsiccia" and it's also good!
how do you make the tomato paste?
@@edifysalim5359 By slowly cooking down tomato sauce. There are several tutorial videos on CZcams.
@@Mr.56Goldtop after watching this channel, tbh I kind of sceptical with a lot of tutorial video
@Imdisappointed in my experience, the already minced meat is subpar. But, at least in Serbia, you can always buy regular meat and have the butcher mince it for you the way you want. So, if I so wanted, I could get exactly the same mined meat as in this recipe directly from the butcher.
Man, this channel is gold. Being a mediterranean I was craving for a bit of traditional cooking. These guys explain everything they do, why they do it in that order, etc, etc. I gotta say I prefer their ways than the american shows. It's not that their dishes taste bad of course, it's just that, when you advertise doing a traditional bolognese, or a traditional carbonara, it might as well be that; traditional.
The second recipe is the authentic one, my family had been making one for 3 generations. I still remember as a little toddler playing with my great-grandmother's centrifuge, taking the tomatoes off the dehydrator and running to the store to bring her fresh xanthan gum. I will never forget the smell of celery fresh off the extractor. The only difference with this recipe is that my great-grandmother used to sous vide the meatballs before using a torch to give them crunch. What beauful memories.
No, it is a provocation and not the real recipe.
The second recipe : I guess that how Italians feel like, when the other nationalities mess with their classic recipes! And I totally understand, after all that is their culture and they treasure it! Big thanks for ragu Alla Bolognese recipe!
thank you from Italy
I think you guys got trolled by it
They usually don't mind it as long as you keep the ingredients exactly the same.
@@ElSkizzle Yeah, it's not like they don't experiment themselves, but if you change the basic ingredients you're turning it into something else. Just look at the video of the carbonara with Luciano making zaba(gl)ione. He actually says it himself that it's just about the ingredients.
Vedere ste ricette alle 11 di mattina è un colpo al cuore! Mi hanno messo una fame... 😅
I like how Gianna adds „our version“. There are a literally a thousand little things you could do another way which would initiate a discussion.
Ma solo io a 5:56 sento una voce che dice "cazzo è" dopo "polvere di pomodoro"? alzate il volume ahahah
Avevo le cuffie e l'ho sentito subito, si è divertito chi gliel'ha montato ahah
Pierluigi Fogliato ahahahahah
Si eh ah ah
Hai ragione....😂😂😂....che cazzo di orecchio...hahaha
😂😂 che udito!! Vero!
Love the second one! Pure provocation and Trolling! Respect!
I think everyone in the comments got trolled by the second guy
lol, yeah, i don't think they realized the joke is on them.
It’s most likely a provocative dish that he served at his restaurant. Raw beef and even raw pork are safe to consume when prepared properly. We call it “Mett” in Germany, it’s a common thing.
@@saintanick8749 Mett aka Feuerwehrmarmelade
@@saintanick8749 the pork isnt raw ,its mortadella .listen to the man(or watch the subtitles )
I am impressed that he managed to keep a straight face while filming that!
Bravi! mi è piaciuto molto la ripresa della ricetta classica, dopo aver visto i vostri commenti ai video più cliccati su yt, ed ho apprezzato molto la proposta finale di una interpretazione diversa del ragù (anche con lo spaghetto!) Grazie.
Made the first recipe and it's absolutely brilliant tastes even better the next day once the flavours have had time to combine and mellow. Bravo
Made the first recipe the other night. Without a doubt, the best ragu, I've ever tasted. Homemade or restaurant wise.
Each italian family has it's "own" ragù recipe. The fundamentals are the same but some add half glass of milk, some add a couple of bay leaf, some use 3 different meats some 2, i use a bit of liver to give it a bit of kick but i even saw ppl using chicken meat.
The CORE for me is the meaning. Ragù, like many poor italian dishes, was born to make good use of the leftovers, as italian i strongly encourage anyone to make good use of the leftovers and create some ragù with what they got.
Do you prefer red or white wine and how long do you let it cook on low heat?
I don't use wine in my family recipe, but if you use it it must be red, always! also the Ragù can cook even 4 hours on low heat, let's say the more it cooks the betteer it's gonna be
@@benedetta3168 Yea, cooking it for a long time makes a huge difference. I am not even such a good cook, but just letting it cook for a long time, let all the flavours combine, meat gets really tender and tomato sauce loses some acidity, it will turn out allright most of the time if you just let it cook long enough.
I agree, adding milk or cream is very good.
@@cbro_ no milk or cream in the ragù please! That's a big no no!
Non sapevo che Beppe Grillo facesse anche programmi culinari😂
Beppe grillo insieme a matteo salvini HAHAHAHA
🤣🤣
Ha fatto bene a cambiare mestiere.
Invecchiato però...
The second recipe is a pretty elaborate joke. And delivered perfectly dead-pan.
This channel is great until you see all the british teens coming here to tell italians what to do with their culture
Oh, well, that's the funny part 😉
Well I don't mind people telling being critic about our culture, but when it comes to cooking Brits and Yanks are completely clueless. They are good at many other things tho
It messes with their heads I think because they are by nature very self centred, so if someone tells them that the thing they have been eating comes from somewhere else and follows a different tradition to the one they are used to, they immediately discount it as being wrong and even worse, an insult to their fragile egos. See Brexit....
They were laughing so much of recipes of chefs from youtube videos and yet they are just making it wrong (though the video description says they are doing with tradition) If You take official recipe (yeah that's the case with ragu alla bolognese and it was normalised in 1982).
They didnt brown the meat enough and they didnt use the milk.
You could say its their take on original recipe, but if so, youtube videos they watched before were made the same way (take of authors on original recipe), so if they could hate those youtubers (and I hate some of them, some I dont know) I might as well hate them for the poor job of doing a recipe THAT HAS OFFICIAL RECIPE, and they were able to fuck it up anyway!
@@PekaesSS666 god save the queen
Amo este canal!!!!!!!!!!!!!!!! aprendí más de de su cultura por la forma de las recetas!!!!!
I'm so curious to try the the second recipe, very interesting. A true artist's deconstruction of la bolognese, it looks delicious (if you like steak tartare).
I actually learn italian watching you guys, grazie :D
I was a little worried when I saw the green hair, but then they started showing the ingredients and I knew that they know how to make a Bolognese Sauce 👍!!!
BRAVISSIMI...che gli americani/inglesi/altri capiscano come si fa a cucinare...studio, passione, Storia, Tradizione, amore e tanto tempo unito all' esperienza...non ci si inventa nulla...
Bel video...si vede che ci mettete passione, e in più lo sfottó ci sta sempre bene
"...put the oil on pasta only if you make lasagne..." by Antonio Carluccio, great man
Cartella di manzo ---> beef diaphragm (hanger/skirt steak or entraña in Argentina)
Punta di petto ---> beef brisket
they're two different cuts, the translation is wrong. Traditionally the diaphragm is used but the brisket is much easier to find (in Italy).
Grazie per la segnalazione!
I have been repeating the video, and looking at the italian and english subtitles to try to work out the cuts.
Then I looked at the comments, and found yours.
Thank you. Most helpful!
@@paulwomack5866 My pleasure! 😀
*Lista de los cortes de carne (en Argentina)*
_Carne di manzo_ = Entraña de vaca, o en su defecto, Tapa de asado
_Polpa di maiale_ = Lomo de cerdo / Solomillo de cerdo
_Panceta di maiale_ = Panceta de cerdo
PD: Hice el ragú y es muuuuuuuy rico!!! Gracias por compartirlo, ItaliaSquisita, saludos desde Argentina!!
La seconda ricerta mi ha davvero incuriosito. Bravi tutti!!
I love your videos! I'm not a fan of the "provocative" version but traditional is amazing, gonna try this weekend!!
It's a Joke lol
@@StrDavide Hahaha was it? Well that totally went over my head, but those meatballs were raw weren't they!? HAhaha
La ricetta del ragù alla bolognese è stata depositata alla camera di commercio di Bologna nel 1982 .E di recente il sindaco di Bologna , ha lasciato capire che i spaghetti non è il corretto tipo di pasta da usare.Così possiamo avere una linea di guida di base , e poi ognuno mette la sua pennellata Con tanta simpatia per tutti ed a presto .
Lol i was like what the hell is tomato water and celery sauce doing here? Raw meatballs were funny too.
Santa Claus preparing ragú alla bolognese. Priceless!
They didn't show it in the video but he probably added some elf meat too.
Due ricette fantastiche!!! Ieri ho visto un'altra ricetta di bolognese che si vantava di essere quella autentica depositata alla Camera di Commercio di Bologna e secondo quella ricetta....ho aggiunto un bicchiere di latte!!! Questo è vero? O è un altro sacrilegio alla cucina italiana??? Saluti dalla Spagna.
Mille grazie!
Una vera provocazione sì! Polpette e salse crude! Intrigante...
Schifo
fa una piccola polpetta che il mangiatore non muoia
Sai cosa vuol dire provocare?? 😅😂
Salse crude ma se dice che le carote e le cipolle le ha cotte dimmi dove sono crude e poi non hai mai visto della carne di manzo mangiata cruda tipo tartare di manzo ma dove cazzo vivete buuuuuu
L'avete assaggiato per dire che fa schifo ?
Picchio' e dai su, con tutta la buona volontà, dopo una succulenta bolognese, ritrovarsi questa elaborazione "ospedaliera".
Aurora gianni e dario i 3 maghi del nostro ragu alla bolognese unici.
@JamieOliver take notes. ;)
No flair, just simple, honest, and rustic food. That's why she has that star on her right chest.
I'm from Emilia and I approve :)
The second recipe is a provocation, guys.
It has nothing whatsoever to do with a Bolognese.
E no, il latte nel santissimo ragù non ci va.
bhe, l'Artusi ce lo metteva...
No nella ricetta originale ci va eccome
Nella ricetta tradizionale ci va sia il latte che la panna del latte
La ricetta depositata alla camera di commercio di Bologna prevede sia il latte che la panna di latte.
Il latte ci va se usi una pasta secca.
Che meraviglia questo ragù!!!!!! Vi adoro!!!!!!
Prima Comico... ora Chef... eclettico questo Beppe Grillo ! :D
grinding up the sofrito vegetable ingredients in a meat grinder... Brilliant! I think that would give the perfect texture.
This deserves waaaay more views!
I make ragu almost every week and I love this recipe! My only question is why white wine over red?
I think because they use pork which is a white/pinkish meat which doesn't take red wine very well and it's going to lose some of the pork flavour to the strong red wine. But if you want to use red wine in this try to find a red wine that is very light in taste like a malbec or a syrah, or use beef or lamb which are red meats and have a more robust taste that is going to stand up to a more potent wine flavour like a burgundy grape wine. And the thing about pork is you have to make sure that the white wine you are going to use is not very perfumed and strong as well like a strong chardonnay.
In essence what I'm trying to say is you can use any type of wine, and any colour as long as you can find the balance between flavours. Ask yourself is the wine that I'm going to use in the dish going to overpower the flavour of the meat that I'm using or is it going to enhance it.
Sorry for the rant. Have balance in life my friend, and a good day to you.
Just the original recipe of the past use white and milk later. Dont want to start a war but can do some options depends on taste and is wine color, tomato concentrate or "passata", milk or water or veg broth.
Buenissima la primera receta de ragu, me encanta el uso del laurel. La segunda receta me gustò la creatividad del chef, y el uso del agua de tomate.
the best part was left in the pan!
I want the recipe for the tomato paste in the 1st video, looked unreal!
that's basically what happens if you put fresh tomato sauce spread out in the oven for 8 hours. It's incredible, but also uses up a shitload of tomatoes relative to the amount of paste you get.
Le provocazioni solitamente costano dalle 70 alle 200€
the last recipe is the REAL bolognese, it's how my nonna and her nonna have done it for GENERATIONS
LOL
wow . la seconda ricetta è letteralmente mindblowing O.O
Grazie mille
Grande, Beppe Grillo versione xxl cucina il ragù alla bolognese!
He said that the second dish was just a pure joke, nothing else.
Of course the second one is fake. 😂
We don't change the tradition
È una rivisitazione porco dio
@@raptorit9092hai tralsciato il " dimmerda "
Спасибо большое за рецепт очень понравился первый рецепт
Che spettacolo incredibile...
YUUUUUMMMM.., in any language.
English translation 👍very nice 👍 thanks 🙏
Decent spag bol. Not quite up to British culinary standards but a valiant effort.
Ragù is a traditional Italian recipe, British food is rubbish and there is no such thing as "British culinary standards". Just saying.
@@axel.lessio No such thing as an Italian sense of humour apparently, either...
@@DuskAndHerEmbrace13 Whoops, sorry. Please, don't assume all Italians have no sense of humor, that's just me. Italians are funny as hell.
La provocazione mi è piaciuta molto. Ora sono curioso di assaggiare.
Now I need their recipes for their homemade tomato purée and concentrate, in order to try making this right. :(((
No need for it, you can just google the certified traditional recipe.
Top 5 food for me love it.
This is fantastic. Can I ask, referring to the first recipe, what would be the effect of adding more water and cooking for longer, say 4-5 hours? Also, I often see stock added, but not here. Is it just not necessary?
Basically if you cook it for 4-5 hours without any water its gonna burn cause all the liquid will evaporate, brooth kinda overwhelms the flavour while water is just gonna add moisture to it
Could you guys please shoot a video on how to get such a great tomato paste?
This makes me miss Italy 🇮🇹
I use Fusilli with my ragu, I find it holds the ragu very well. Am I doing it wrong?
No, you're not.
It's just not as good but it's not the end of the world.
I think any kind of thicker pasta (no spaghetti for example) works just fine, at the end of the day you’re the one who’s supposed to enjoy it my man
Now where did I put my centrifuge?
La seconda ricetta non l'hanno nemmeno provata? XD
Infatti, avevano vergogna...
@@janjanas3634 semplicemente i video che durano più di 10 minuti subiscono problemi sui guadagni, quindi lo hanno tenuto al meno possibile.
@@tiziochehaigiavisto3976 È al contratio, i video che durano meno di 10 minuti subiscono una diminuzione del guadagno.
is the pancetta used here the raw part of the pork? not the cured and seasoned version?
Perchè per i spaghetti meatball non avete fatto vedere l'assaggio??
li hanno cestinati
@@falconius27 sicuro
Che artisti
La soluzioe migliore potrebbe essere quella di trattare la carne e le verdure separatamente ed unirle solo dopo la loro rosolatura. Questo permetterebbe di lavorare con due fiamme diverse: più bassa per la rsolatura delle verdure per farle appassire e più alta per la carne per far evaporare velocemente i liquidi che rilascia e non farla "lessare". Con questo sistema si può anche eliminare un eventuale eccesso di grasso animale dalla carne rosolata. Uniti i due soffritti si sfuma con il vino e così via.........
Non so se i puristi concordano con te ma l'idea sembra molto buona. Si fatica sempre parecchio a fare verdure e carne insieme
@@Toma.s I puristi più che lamentarsi non sono in grado di fare :) Ci fosse stato il tubo nel 600 le comari digitali avrebbero sommerso di insulti le casalinghe che osavano aggiungere pomodori a ragu, gricia e altre ricette "tradizionali".
Detto questo, confermo quanto detto sopra. È molto più facile con due padelle, con la verdura che va a fuoco medio e la carne che pompa a fuoco alto. Unico prezzo da pagare una pentola in più da pulire, ma è un investimento di 2 minuti in 3 ore di cottura :)
Giustissimo, è il modo migliore di procedere. Si può ottenere un buon risultato anche utilizzando un solo tegame, ma certamente non aggiungendo la carne quando la verdura si stava già bruciando (non rosolando) come hanno fatto in questo video.
@@bimbogiallo concordo sul discorso delle lamentele delle comari per l aggiunta del pomodoro nelle ricette tradizionali! 😁
Aggiungerei che sarebbe meglio utilizzare un rondò in alluminio, l'acciaio rischia di condurre il calore in modo disomogeneo e bruciacchiarsi, come accade nel video. Se non erro inoltre nella ricetta depositata in camera di commercio sono previsti funghi secchi(?) e latte.
Is the pancetta cured or raw pork belly? Not sure if this is being lost in translation.
it looked like raw pork belly for me too
pancetta is cured, the only difference with bacon is that the last one is smoked and pancetta is not. Anyway both should be cooked before consuming.
grazie a tutti
The first recipe is sooo good, just made it now and my Italian mom is refusing to talk to me
?
Senza dubbio preferisco il Ragù alla Bolognese
Ma quello alla Bolognese non si fa solo con la carne di manzo?
First receipy is similar as to how my nonna (grandmother) tought me. Apart from other small differences, she always used chianti (dry red wine), cooked it with a big lemon cest that would be removed at the end, and last but not least finished the sauce with a knob of butter. After 25years I started adding the old crust of a parmesan cheese. Everytime I finish a parmesan I freeze the crusts and use them for sauces, ragus, soups etc. For me it is heaven...
Second dish "provocation" is just a cheffy-showing-off waste of time.
Chianti? Lemon zest? Butter? 🧐🤨😔 the second one is great creativity from a real Chef
I'd love to try the second recipe but I'm not going to bother to make it. For one I don't have a centrifuge lol. It's just a bit of fun as he said a provocation don't take it so seriously.
You clearly didn't get the second recipe. Why spaghetti? why dusted tomato? Eat macdonald if you think cooking is a waste of time
@@davidebiasi6527 the second one would get flamed if it was an American making it, even as a joke.
Hello thanks for posting this! Is there a massive difference in flavour if you use red instead of white wine?
I never tasted ragù made with white wine, but probably it has a different flavor
yes never using white vine only red wine..chianti or similar no sweet wine please or my grandmother die
What kind of white wine? it looks gold and sweet
no no and no..only red wine
Bravi!!!
i loved this, especially the second deconstructed one, but i was really hoping for a demonstration of how to do the panna di cottura correctly!
“È molto semplice basta solo una centrifuga o un essiccatore” ma davvero🤣
No. He didn't cook those meatballs. But he made that celery jelly just like my nonna!
Haha! So funny. Bravo!
Finalment!
Acá a ese ragú le decimos picadillo norteño...y ya nomás le agregamos las pasta cocida...
Unica critica "come tutti i piatti italiani che si rispettino".... be', io l'olio sui pizzoccheri valtellinesi non lo metterei
purtroppo posso cliccare sul pollice rivolto verso l'alto una sola volta, il tuo commento meriterebbe la possibilità di più spolliciate da ogni singolo utente
Ti immagini un filo d'olio sulla polenta e bruscit
Infatti ha detto : "che si rispettino"
I think he was being sarcastic on that second recipe lol
What gave it away? His starting words that it's provocation?
I love the method but have to ask, what is the recommend amount of salt/seasoning preserving ?
To taste, naturally
for this sauce..do i ahve to use good passata and tomatto pelliti or any brand,,or i have to buy...(mutti or aurora)....
Doesn't really matter, but it helps if it's D.O.P. Official product of Italy.
Ciao: La prima ricetta e' la mia preferita. La carne di maiale aumenta i sapori. Complimenti!
e sbagliata pure quella.se lo vuoi buono devi fare 70 manzo 30 maiale (salsiccia) non rosolare la carne insieme alle verdure ma prima le verdure e poi la carne, vino rosso triplo concentrato di pomodoro solo pochissima polpa di pomodoro(io nemmeno ce la metto) e cuocere almeno 4 ore non 1 ora come hanno fatto, aggiungendo poca aqua alla volta fino ala fine.ceeosi raggingi altri livelli fammi sapere
Bellissimo
I recently viewed a video preparing classic Bolognese from a recipe DOC from Bologna and it used all the same ingredients however milk was added during the long slow simmering of the sauce. I would love to know what your thoughts are regarding this. The second recipe was spaghetti with meatballs tartare, it was a silly take on a classic.
Milk is kinda useless and not needed in this recipe. You can use it to make sauce more "creamy", but we don't want it to be creamy.
Yes original recipe use milk they put water instead, maybe to do lighter that is not the goal in this recipe
1st one... classic. I already do that one so often... it is pretty much second nature to me. And I love it! But the 2nd recipe.... I'm afraid I'd have to cook the meat first, in order to enjoy it and not fall violently ill......... because it has happened to me several times already. The 4th time i got sick from eating raw or considerably under-cooked meat (a la "blue" or "rare") was the last and final time. Even "medium-rare" would be walking on thin ice.... for me anyway.
The second recipe is a joke. It's to poke fun at the people who overcomplicate things.
I vote for the traditional recipe.
Sono contento che Beppe Grillo si sia finalmente messo a fare qualcosa di costruttivo nella vita
Italian cuisine is the best.
As good as that sounds My understanding of a Bolognese Sauce is that but also with a little milk or heavy cream and most importantly a little fresh grated Nutmeg, I don't understand why most people forget those two Ingredients?!
The Nutmeg is more optional but the milk or cream adds a little, for lack of a better word, creaminess to the sauce that ties it all together... In my opinion from just looking at the first recipe it looked dry and the meat looked sad on the plate lol
What do you think of adding some milk towards the end of cooking ragu? I have seen some other video where they said this.
W LA CUCINA ITALIANA!!! W I CUOCHI ITALIANI!!! Il resto sono chiacchiere....COMPLIMENTI AI TRE CUOCHI
First recipe was great. I thought though the official recipe had milk and beef stock as liquids.
yes I was also taught to add a glass of milk
In the original one beef stock is just an option other than water. With milk, the original recipe also said, you can add it, not you must add it. So that one is up to you.
@@gandaruvu the official recipe as recorded by the Academia Italiana della Cucina has milk and tomato paste or tomato pasata diluted with broth. It also advises to add pana di cottura of a whole liter of milk at the end for creaminess. So both milk and broth are essential for bolognese.
@@jaytorr6701 the keyword is 'advised'. That means it's not compulsory, but advised.
@@gandaruvu in regards to panna di cottura at the end is advised. The raw milk is an essential. Read the recipe.