Ragu Bolognese I Frankie Celenza
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- Опубликовано: 9 сен 2024
- Graduate from spaghetti and meatballs to this pasta dish.
INGREDIENTS:
3 carrots, tops removed and diced
2 stalks celery, diced
1 stick butter
Olive oil
1 yellow onion, diced
1 pound ground beef
1/2 cup white wine
1/2 cup whole milk
1 pod fresh nutmeg
1 can of tomato paste
1 28 ounces can of whole, peeled tomatoes
1 cup water
Parmigiano-Reggiano, to grate over ragù
Italian parsley, chopped
STEPS:
1.) Sauté carrots and celery in a Dutch oven over high heat with 1 tablespoon butter and a drizzle of olive oil. After a minute, add onion. Stir. Cook down until vegetables are caramelized.
2.) Add beef to pot, breaking it up with your spoon. Stir. Cook for 5 minutes. Add white wine to deglaze.
3.) Lower heat, add milk and stir. Freshly grate nutmeg into pot.
4.) Add the tomato paste and stir. Add can of tomatoes, crushing the tomatoes as you stir. Add water and bring to simmer. Cover and slow cook for five hours.
5.) One hour before serving, remove top, bring heat up a bit to evaporate some of the liquids.
6.) When ready to serve, add in cooked pasta of your choice. Add salt to taste. Grate Parmigiano-Reggiano over the top, sprinkle with chopped parsley, and serve.
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I can hear Frankie talk about nothing for hours. l don't care what he does in the video or what he is talking about. His voice is just so damn sexy like it's not even real
it's real - I do have a voice, words are formed
How's it possible not to love this guy? Fantastic!
Why would you even try? ;)
Thanks for the sofrito ratio, always assumed it was equal parts
A less enthusiasm filled Frankie is so weird to listen to hehe. Love you
I like how you explain the science behind the recipe. Helps substitute to others menus
Thank you as always for sharing and keeping italian cooking traditions alive! Ban spaghetti and meatballs! Viva il ragù!
Muriel Vittori ragù per sempre!
Just made it, except used beef/pork/veal. Let it simmer for five hours. Used fettuccine. Bought a microplane just for this. SO worth it. Thanks Signore Celenza!
I used red wine instead of white. It is simmering now but it smells so good.
No you didn't
Tyrone Ward wat
Making this now and I’m soooo excited for it💖 I put the stick of butter in it I was a little confused on when cause it says in the recipe a whole stick but thankfully, no one ever complained about too much butter😍 thank you sooo much!
I made this one time a couple years ago. I was the best pasta dish I have ever made!
theres a lot of things that i do, like filling the can with water, and browning the meat, that i didnt kno why i did it but i was supposed to, and you explained it so well hahaha
You convinced me, I do this week!
Thanks Frankie.
Elric De Melniboné Hay can you help me get 20 subscribers
looks really good!
Nicole Briant Hay can you help me get 20 subscribers
Love this guy! More of him please
I grew up with a similar recipe to this, however instead of nutmeg, I add 1 tsp dried basil and oregano, a little crushed red pepper and 4 sliced up cloves of garlic. I tried your recipe and I must say the nutmeg adds a certain smooth sweetness, but it never sang to me. I missed robustness of the garlic and oregano and won't make this again. I suppose you love the sauce from your childhood. You are a wonderful cook, thanks for your videos.
I love this guy
Thanks Frankie. Looks awesome. A definite make.
Yummmmm
Asksdflfk Frankie is so freaking cute oh my god.
You're so freaking cute
Spongebob Schwanzkopf good luck with your brain cancer
@Spongebob Schwanzkopf Yikes, what kind of loser thinks they can tell someone who they can find attractive?? How pathetic 🙄.
I can definitely eat that EVERYDAY!! Childhood favourite and thanks for making a video of Bolognese!!!
siusi Hay can you help me get 20 subscribers
Awesome work Frankie! Looks amazing
I love this guy.
I make sofrito put it in ice cube try, freeze it for later., or put it in a small Tupperware..Good to have on hand..Thanks Frankie!
never thought to add while milk a must try!
One of the best things a have ever been able to cook.
Loved 😂
Looks great Frankie and so do you ;)
I could almost smell it!!! Delish 😍❤️
deglazing is the best technique everrrrr and my fav thing to do when i cook (:
If you want to make the real ragù (because in Italy se call it just ragù) instead of white wine use red wine and let it simmer for 4/5 hours
Nope, white wine is the way to go for most in Bologna.
Damn good, indeed!
I just ate, but that spaghetti 🍝 just looks soooo goooood. 🤤🤤🤤
I need a guy like Frankie
I'm as sick as can be with a cold and all I want is a big bowl of this and a nap..
I'll take care of you, baby.
My mouth is watering
perfection...
marim0y really not.
LaMary shut the fuck up lol
Edge lordess
marim0y it looks so good
That's a dish I'm making, son!
I just made it with tons of ilution and is good but for my taste ultra sasoned is is a little unsasoned I think, but I’ll continue triting becaus I want ti be a hero!!!! Thanks Frankie!!!
I found Frankies World on some random channel last year and I knew instantly I wanted to learn recipes from him
Looks delicious! But I always grate the carrots to avoid hunks of them, otherwise very tasty :]
If it is truly old school - no tomatoes nor milk. However those additions are delicious too. I love to add homemade San Marzano passata and a bit of parmesan rind and a little nutmeg. Personally. I also do love bronze cut good quality dried pappardelle - cooked just before al dente and then finished in the sauce. I think it can be even better than the fresh pasta for this sauce - it can take the thick sauce and grab it properly. Ah, an embarrassment of riches. Speaking of which, mine is on the stove right now - veal + pork + beef hand ground mince + soffrito + a splash of a very deep red Italian wine, bubbling away slowly making the house smell so amazing.
jf76 The milk is traditional, not for Italian American recipes but for the traditional version it’s essential. Passata shouldn’t be in there, only tomato paste.
Omg yeeeeeeeeeeessssssss I need this in my life❤️❤️❤️❤️❤️😍😍😍😍
This literally looks so amazing!!! I can't wait to try this recipe out myself! Thanks Frankie! 😄
Will definitely try this twist! Sounds solid! :-)
I think I love him. Lol
Looks good Frankie!!
I love this guy! 😍
Frankie! Love this guy! ♥
That end note tho 👍
I didn't know mirepoix was called sofrito... and I thought ragu had red wine?
Erin Lee mirepoix is the French term, I believe.
Carolina Noriega no we say ragout in France
Mirepoix is what he created. A sofrito is, i believe, onion, garlic, and green bell peppers.
soffritto is an Italian word for a mirepoix of onions, carrots, and celery. Some use extra virgin olive oil others butter. It really depends on the recipe you're making. My secret? extra virgin olive oil and some water. Makes it all cook perfectly and less heavy on the stomach. I'm Italian btw.
Sofrito has more onion than carrot and celery. Mirepoix is equal parts of all three. I believe.
yaaaaaaassssss Frankie
I Love It
Yessss! 🙌🏼👏🏼
If you don't want to use dairy, can you substitute anything else - like a plant milk - or would you just make a different recipe?
Am i the only one realise that frankie celenza is the hottest chef on earth???
Check out Aki the hot Greek chef on Aki's Kitchen
That's an industrial sized can of tomatoes!
never seen ragu with milk before
I have to try this
chanapol original recipe contain milk
Where in Italia is your family from ? :) Love your recipes btw :)
Is that celery leaf he put in at the beginning?
i'm from bologna, ther is one thing...we don't use butter, we use only oil (e comunque non è uguale a quello di bologna, e non lo chiamiamo neanche bolognese...solo ragù)
stefano Pierantoni Hay can you help me get 20 subscribers
stefano Pierantoni accademiaitalianadellacucina.it/it/ricette/ricetta/ragù-classico-bolognese ....According to the Accademia Italiana Della cucina (the single most officially recognized recipe) it contains....butter.
Genarro Contaldo did put some butter
I LOVE YOU FRANKIE
How much in grams is the can of tomato puree. ( someone thats not american)
I love you
I tried this while watching frankie but the beef stage i started to see way more liquid and adding the wine made it even more. Any thoughts?
jessica Kim just let it keep simmering. If you're making it properly, you're going to simmer it for hours, you'll evaporate most of the liquid and you'll have to add some later on during the process to keep it wet anyway.
The pasta doesn't look like papperdelle at all, unless he was just suggesting it?
😍😍😍😍😍
Can i use water instead of white wine ? Or what substitute should i use ?
yes
question:clarified butter does burn,like normal butter i mean?
much higher smoke point with clarified butter, you can fry in it
I can smell that refogado
1 can of tomato paste?? I've only ever seen it in a tube! Please let me know how much that is in grams/Oz whatever
A can or a tube have roughly the same amount of tomato paste.
What could I use instead of celery cos I hate it...? And if I just did this recipe without celery would it still taste as good?
AngryHotdawg don't put celery..simple 😉
AngryHotdawg green bell pepper
That's nothing like what they do in Bologna. It's a meat ragu with tomato paste, but never tomatoes.
yes you’re right and it should be with egg pastas like tagliatelle, parpadelle or fettuccine. never spaghetti!
The glass of milk should go in during the last hour of cooking.
This dude hot
Red or White wine, Frankie??
either or // red if with tomato white if without
Huh he goes from being hopped up on free sugar packets to being very relaxing
fyi that's not pappardelle. I think it's linguine.
But is it less than $2 ???
any milk alternatives for us lactose peeps?
Just leave it out. Will be delicious as well!
lactaid will work. lactose free milk
no milk
5
Hrs
?........
Yes
Wait, how do you not need any salt?
Hamza
The canned tomatoes have a lot of salt. It concentrates a lot when you let it simmer for 5 hours.
Hamza parmesan is salty, too. And I know that usually pancetta is added at the beginning so you get the salty pork fat.
5 hours? Damn son I usually wait only two. Is it necessary, will the flavor be better?
I do mine for 2 just to hurry it along but if I had the time id do all 5 hrs because the taste is more developed
Thanks mate, if i have time i will try to cook it longer
ilian vasilev good luck trying to resist eating it after 2 hrs ! just be sure to keep it low n slow to not overcook the beef :]
ilian vasilev in italy my mother wake up at 5 am to make ragù and and she let it simmer until 12...believe me more time you let it cook better si the flavour
ilian vasilev ragù need a slow time to be ready
pancetta?
what can i swap for celery because i hate it????
just skip it then - but I bet you've had it with and loved it and didn't know
Ien Verheij green bell pepper
"this is the closest thing to spaghetti and meatballs you'll ever get"
except.... spaghetti and meatballs?
he means in italian cuisine
Italians don't eat spaghetti and meatballs together. You'd eat the pasta first and then the meatballs would come out in a different course.
looks great but really no salt lol
What happened to Frankie's world 🤔
Il fratello di Fabio celenza?
No isn't the true.
The original recipe is:
Chopped Bacon that you use in place of butter and oil to fry the chopped carrot, celery and onion (the pulse must be fine is not big like you did).
Then we add a mix of selected meat that is the best:
Chopped ham.
Sausage grainy.
Minced pork.
Minced cow.
(In the past were even chicken livers).
Then when the flesh becomes almost dry, pour a glass of wine of the best (white or red).
Do you Deglaze the alcohol.
Then you put the fresh tomato sauce.
After that you add the broth.
Then leave to cook.
You can add the best milk and hot.
You add the salt and pepper don't nutmeg.
You cook with the lid and simmer for at least 2 or 3 hours, stirring often.
I was born and live in Bologna.
minced cow? the whole cow? well, I won't judge the tradition..
yes, but if the stars are ever so slightly out of alignment whilst cooking then you weep bitter greasy tears and curse to the sky so I'm certain nobody else cares
Why didn't you serve it with tagliatelle (or even mention it) if you were trying to do an 'authentic' ragu?
because the editor cut it out
Soffritto=mirepoix ? ? ?
Spencer Kieft yes. Mirepoix is the French term and sofrito is Italian.
Id like to see a collab between him and Joshua Weissman.
6 hours!!!!!
+Frankie Cooks I love u Frankie, but I think it'll be nicer to do half beef half pork, anyway that'd be more traditional like how they do in Bologna 😉
don'e forget the veal!
Ah yes nearly forgot! Haha thanks love ♥ +Frankie Cooks
No spaghetti#!? Tagliatelle all'uovo!!
Butter.. butter butter... not hating or anything. I'm Asian and my parents don't use much or any butter at all making many dishes. I was wondering if butter was essential for a lot of "white" dishes. As much as I would like to make a lot of dishes from this guy, I worry a lot about clogging my heart. In every video, he emphasizes on using a lot of butter, especially the pasta/spaghetti dishes.
Italians are the people with the longest life expectancy in the world after the Japanese... Don't worry about Italian cuisine☺️
The northern Italian dishes are very fatty. They even call the place Bologna La Grassa. Southern Italian uses more olive oil and are often lighter.
with milk huh? never heard of that. wikipedia doesnt either.
NighteeeY yes it does,. Milk is mentioned in the first two sections when taking about the oldest printed recipe.
It would be more traditional using red wine with the beef ragu 🙃
Ive lived in bologna they dont use milk never!
so have I - you're wrong, I guess they didn't like you enough to show you the secrets - I can see why
"let me show you how to make bolognese the traditional way" **makes a mockery of non-white cuisines in other videos**
Leyla P he breaks the rules respectfully and he since he knows the rules, he breaks them the way he wants too
Wait, did I hear him right?!? No salt in the entire dish?!?!?! That's absolute INSANITY. There's no way that it doesn't need quite a bit of salt. Wow bizarre!
bonemarrow21 he didn't say not to put any salt but put the salt in at the end
bonemarrow21 the flavours are concentrated and there was salt in the butter
That doesn't matter. NO WAY is there anywhere close to enough salt in the butter for the entire dish. Absolutely NO WAY. And btw, you're assuming he used a salted butter and not an unsalted (unsalted butter is more common in cooking). But even so, now way is it enough.
salt once reduction has happened so that it's not over salty
you must have burned off all your taste buds.
with salt.