There about 1,000 comments here from people leaping from some static understanding of a recipe. Here's the thing -- when you master a recipe -- oftentimes you go beyond it and can play with it as you desire.
I enjoyed the video. Where do you cook out of? I remember the first time I made a bolognese sauce I had an Italian Cook book my sister bought for my dad and everything was by the “T” to the recipe. Quantities, timing. I usually also use red wine and milk before and after the broth. Next time I’ll try and get a food processor instead of waisting time on the chopping of carrots and celery. If tomato paste isn’t in the cupboard I’ll substitute ketchup.
Glad you enjoyed the video! I cook in Castiglione della Pescaia, Italy. It's great that you're sticking to the recipe so closely-it makes a big difference! Red wine and milk are definitely classic touches for bolognese. As for chopping, a food processor will definitely save you time! Substituting ketchup can work in a pinch, but the flavor will be a bit different. Keep experimenting, and thanks for sharing your process!
Okay genuine question what is the point of him wearing the gloves if he is going to touch everything with them on without replacing/refreshing them after he like cut the carrots or picked up the salt then again it’s not to criticize but I believe that here in the Netherlands it’s almost mandatory to change gloves after you cut something or pick something up (or wash your hands everytime you do this)
Imagine how many times I’d have to change gloves after every touch! I aim to change them only when switching between different types of products, like fish, meat, pickled items, or sweets, or every 10-15 minutes. We also clean the kitchen twice a day. Honestly, I don’t love wearing gloves, but with the sink being a bit far away, it’s just more practical to use them for convenience.
@sicdoctor I don't mind garlic, but it's not in the original recipe. As for oregano, I only use it in a classic pomodoro sauce. For ragù, I prefer rosemary-it gives a richer flavor!
Are you sautéing the onion for the tomato chunks, while sweating the rest of the mirepoix for the sauce? Is texture why you used different pots? I’m from La, and we would use at least three onions for that…
1 errore concentrato prima del vino 2 errore concentrato direttamente nella carne senza diluirlo 3 errore olio per il soffritto 4 volte quello che serve 4 errore il sale si mette nella carne mentre soffrire che tira via il liquido della carne nn nel pomodoro che lo fa diventare arancione in cottura Apparte questo il mazzetto perfetto
Grazie per il tuo feedback. Aggiungo il concentrato di pomodoro prima del vino per farlo passire. Aggiungo sempre sale durante la cottura della carne macinata per far uscire l’acqua e rendere la carne più sgranata. Secondo me, l'olio era sufficiente e il ragù non è risultato grasso. Non critico il tuo metodo, ma poiché il mio modo di cucinare dà sempre ottimi risultati e tutti mi chiedono la ricetta, ho visto e provato a preparare il ragù alla bolognese in molti modi, ma questo è quello che mi piace di più.
Passire il concentrato in 25 anni di cucina nn ho mai sentito di “passire” il concentrato. Ripeto non è ragù bolognese il tuo magari ragù toscano visto che è 100% manzo
Poor sofrito, what has he done to you... I thought you had to cook it for adding flavour and then mix it a little but you done an uncooked puree of it.
Hmmm a good quality ragu should honestly have julienne carrots, onions celery.. But he mulched it all instead. Wont make a difference to taste! I guess im just not as lazy when it comes to preparing a ragu, at work....
In the description, I mentioned that sugar can be added if needed, depending on the acidity of the tomatoes. It’s all about balancing the flavors based on the tomatoes you’re using!
Sorry this is No traditional Bolognese ragout ITS minzed meat in tomato Sauce A traditional Bolognese will be cooked Like this You cook the vegetables with oil Till the water got lost Then you add the minced meat Till the water got lost Then you add guanciale and pancetta and the oil will Release Then you add Tomato Paste tablespoons depending on how much meat you are using Cooking Till the Browning on the bottom comes starts Then you deglase the the Brown from the bottom several Times with adding wine About six to 8 Times And IT will become a pudding Style consistence and the bla bla with overcolking IS bullshit The recipe IS from a 80 year old italian oder living in Bologna and when you research all italians WHO knows about Bolognese IS doung IT this way Then when the alcohol IS left you add water A Bit more than the consistence you Like in the end How you add Salt and pepper , but carefull because of the two Air dried italian bacons IS used And you add some Basilikum You let IT cook for an hour or one and a half on Low Heat to reduce IT a Bit In the end you add a Glass of Milk and you have the best Bolognese Thats almost the right recipe The original recipe you find one KSK Chanel KSK Bolognese Kein Stress kochen Bolognese This Guy hast the best recipe and ITS original and traditional Like from Bologna I tried IT and i will never ever Use tomatos or cook IT any different If you add Tomato with Sauce you have miced meat in tomato Sauce Then you can also cook Carbonara with whip cream If i remember the recipe the wrong way im sorry But ITS almost the way i wrote IT Here Try IT you will never domit any other way A good Bolognese needs 4hrs to cook IT cutting , deglasing and finishing In acragout Bolognese Theres No overcooking All the ingredients will dissolve in the Sauce apart from the meat and this wont be fat bites
Guck mal bisschen weiter, bevor du rumpöbelst. Völlig normal, dass erstmal das Wasser aus dem Hack rauskommt und es darin bisschen siedet. Geröstet wurde es hier trotzdem noch. Die audacity auch zu denken man ist besser als ein Chef Koch :D
due errori imperdonabili... la carne si cuoce nel soffritto che prima deve essere appassito. secondo nel ragù alla bolognese non c'è la passata di pomodoro ma il concentrato, e terzo se vogliamo, ci vuole il vino rosso e non in cartone ... per favore :(
I really enjoy watching chefs who know what they're doing, but I just can’t stand looking at this grungy ass kitchen. I know it’s my own issue, but those ugly floor tiles and the overall look of the space really bother me.
I’ve got a pretty good idea of how much salt is needed, and in the video, I added just a small amount. I always taste and adjust at the end to make sure the flavor is spot on!
Spero che tu lo faccia cuocere per altre due ore a fuoco lento fino a che non si cuocia il pomodoro, perché se lo lasci così dimmi qual è il tuo ristorante che evito di venirci
Certamente! Il mio ragù alla bolognese cuoce sempre per tre ore a fuoco lento, così i sapori si amalgamano alla perfezione. Non preoccuparti, seguo sempre la tradizione!
This an insult for the real bolognese !!! Bolognese meat sauce it’s something DIFFERENT!!!! In Italy there are at least 5-6 different Ragu!!! Poor Italian cuisine!!!
Hello, I don’t see any problem with that. In Italy, everyone uses canned tomatoes in their own juice. I cook 20 kg of ragu per week and always taste it at the end!
@@DenisInTheKitchen I am sorry dude. But in your kitchen vids, ill never see you taste.. enter it in your vlogs. Free advideThey are lovely to look, but got some questions like above.I am no chef but know how to cook. For pasta always fresh ingredients. Tastes much better. Try it :-)
@@RS-nl5ks Could not find anything better to say? Besides, these are videos with cuts etc. You cannot expect to see him tasting it. Come on, get a life.
Sei un grande.. Ci vuole una caxxo di pazienza a lavorare con certe persone.. Forza
Grazie! ❤️
Chef is very skilled. But what I dig most of all is how virgin green his spectacular olive oil is. Quality ingredients creates high level dishes.
Ahh.. So. For sure you noticed the super quality wine
@@cenere784a good wine would be wasted for a ragù and during the cooking process, get your shit together man
Great video. No edits just action Thankyou from Scotland!!
Overcooked 3 has very nice graphics
what was overcooked?
@@jamesspooner5487 nothing it's a video game reference 😅
RED WINE!!!!!
There about 1,000 comments here from people leaping from some static understanding of a recipe. Here's the thing -- when you master a recipe -- oftentimes you go beyond it and can play with it as you desire.
lol, those are the 2 sauces I make: bolognese and marinara. Both relatively easy for a home cook.
nice... brazilian here
Hey bro good job, keep it up ❤
that’s beautiful sause , i love it!! ❤
Wow! Absolutely beautiful to watch your skills!
Thank you!❤️
what skill, all he does is stir pans and opens tins even the bouquet garni is trussed up like a corpse
おもしろい！これから頑張ってください
Thank you !
I mean no disrespect, but can somebody explain why this is called restaurant quality?
All I see is a basic homecooked bolognese. 🤔
Haha lol funny guy. People who make it at home usually don’t put that much effort in their food lol.
@VeniVidiAjax Speak for yourself, mate.
I guess you are US American?
Exactly. No bacon, no milk etc. basic Bolognese.
i get motion sickness watching this but i cant stop lol
😅
Can you make some video of cooking for yourself at home? I will put rosemary next time in my meat sauce, thanks!
Hi, maybe in the future. Thanks for the idea!
People that cook for a living don’t do a lot of heavy cooking at home, in my experience.
Just don’t call it Bolognese. Cuz there’s no herbs in Ragu al a bolognese. It’s still a ragu.
@chadgrov ill call it whatever i want, we call it bolognese weither its what italians do or not and will carry on doin that🖕
your channel is really good, greetings from brasil.
Thank you!🔥
Nice! Idk why people are hating
I enjoyed the video. Where do you cook out of? I remember the first time I made a bolognese sauce I had an Italian Cook book my sister bought for my dad and everything was by the “T” to the recipe. Quantities, timing. I usually also use red wine and milk before and after the broth. Next time I’ll try and get a food processor instead of waisting time on the chopping of carrots and celery. If tomato paste isn’t in the cupboard I’ll substitute ketchup.
Hi, he answered you but it's on my comment, maybe you can find it ;) peace
Было б хорошо если бы рассказывал, что за продукты какие жидкости добавляешь)))
Привет, да думаю в будущем попробовать такой формат!
@@DenisInTheKitchenwir bitte Sie
damn that's a lot of equipment just for bolognese, have mercy to your dishy chef hehe
TG
Dove si trova questo ristorante? Mi piace come cucini e voglio mangiare qui.
Ricetta x favore 😊 grandeeeee
Since you make the soffritto separately, is the meat sautéed only in olive oil at first?
Kommt auf den Anspruch des Restaurants an... Cheerz
hi denis, i enjoyed ur video! was wondering: why no red wine and why no in house stock? greetings from the netherlands!
Hi! Thanks so much for watching, glad you enjoyed the video! I actually added the red wine right after the tomato paste to bring out the flavors.❤️
Glad you enjoyed the video! I cook in Castiglione della Pescaia, Italy. It's great that you're sticking to the recipe so closely-it makes a big difference!
Red wine and milk are definitely classic touches for bolognese. As for chopping, a food processor will definitely save you time!
Substituting ketchup can work in a pinch, but the flavor will be a bit different. Keep experimenting, and thanks for sharing your process!
Nils, I get your confusion. The tetra pack he used was actually cheap cooking wine, not stock.
In his recipe, there is no stock added to the sauce.
현장감 죽이네
Good Job man
Thank you for your support ❤️
It was nice if you presented us at the end of video a ready dish😊
Ok bro!
Is this the prep for the evening service?
Okay genuine question what is the point of him wearing the gloves if he is going to touch everything with them on without replacing/refreshing them after he like cut the carrots or picked up the salt then again it’s not to criticize but I believe that here in the Netherlands it’s almost mandatory to change gloves after you cut something or pick something up (or wash your hands everytime you do this)
Imagine how many times I’d have to change gloves after every touch! I aim to change them only when switching between different types of products, like fish, meat, pickled items, or sweets, or every 10-15 minutes. We also clean the kitchen twice a day. Honestly, I don’t love wearing gloves, but with the sink being a bit far away, it’s just more practical to use them for convenience.
peeled tomatoes or crushed tomatoes? or tomato passata?
passata, peeled and tomatoe paste
Looks like a solid traditional ragu, bravo 👏
io ci avrei messo più olio. l'olio fa bene e il ragu viene più buono
0:40 Hello my friend, what olive oil do you use?. It does have a great color.
It's that poop oil
Great!
Thank you! 🔥
Bon Gusto :)
Thanks!)
"non penso proprioh!" 😂
I just grind the vegetables with a machine before i throw them into the sauce. 😂
Did you add garlic, and milk? Which type of herb did you use?
I added the milk at the end, but I didn’t use any garlic. The herb I used was rosemary.
@@DenisInTheKitchen thanks. Does garlic not belong in the recipe? Do you think rosemary works better than oregano?
@sicdoctor I don't mind garlic, but it's not in the original recipe. As for oregano, I only use it in a classic pomodoro sauce. For ragù, I prefer rosemary-it gives a richer flavor!
@@DenisInTheKitchen 👍
Bro NEED more Why cut so early ?😢
I'll try to post a longer one next time!
only bolognese with cutest sofrito and without any herbs :(
a real bolognese ragout is without herbs. just some basilikum in the end.
thx Denis
You're welcome. 🔥
5:09 is this redwine? Autsch..... but the rest is very nice
Top ragù
Thanks bro❤️
a question here: seems like same ingredients in different pan, alu vs. non-stick, which do you prefer or recommend?
Hi, I recommend using a non-stick pan; it will make frying easier.
@@DenisInTheKitchen cool, despite of the 2or3 year lasting time, HHH
Are you sautéing the onion for the tomato chunks, while sweating the rest of the mirepoix for the sauce? Is texture why you used different pots? I’m from La, and we would use at least three onions for that…
Hi, this is a different sauce, I just made them at the same time. It has nothing to do with Bolognese.
Rinderhack? Schweinehack? Halb/halb?^^ thx
1 errore concentrato prima del vino
2 errore concentrato direttamente nella carne senza diluirlo
3 errore olio per il soffritto 4 volte quello che serve
4 errore il sale si mette nella carne mentre soffrire che tira via il liquido della carne nn nel pomodoro che lo fa diventare arancione in cottura
Apparte questo il mazzetto perfetto
Poi nn scrivere alla bolognese perché nn lo é, dal colore mi sembra tutto manzo per il ragù bolognese 1/3 deve essere maiale
Grazie per il tuo feedback.
Aggiungo il concentrato di pomodoro prima del vino per farlo passire.
Aggiungo sempre sale durante la cottura della carne macinata per far uscire l’acqua e rendere la carne più sgranata.
Secondo me, l'olio era sufficiente e il ragù non è risultato grasso.
Non critico il tuo metodo, ma poiché il mio modo di cucinare dà sempre ottimi risultati e tutti mi chiedono la ricetta, ho visto e provato a preparare il ragù alla bolognese in molti modi, ma questo è quello che mi piace di più.
Passire il concentrato in 25 anni di cucina nn ho mai sentito di “passire” il concentrato.
Ripeto non è ragù bolognese il tuo magari ragù toscano visto che è 100% manzo
@@inaruss86 Fammi indovinare, quello simpatico alle feste? 😁
@@alboz1327no cuoco da 24anni
Did i miss something? what happened to the smaller pot with the tomatoes and onions in?
Hi! This is a different sauce for pasta.
@@DenisInTheKitchen ah thank you
Poxa, faltou o final que mais gosto, colocando no prato.
Quale è il ristorante ? Almeno so cosa scegliere 👍🏻
No garlic?
Really fresh ingredients 🥴
Council ingredients, restaurant quantity lol 🤣
Poor sofrito, what has he done to you...
I thought you had to cook it for adding flavour and then mix it a little but you done an uncooked puree of it.
Why didn't you deglaze the pans in which you fried the meat? There was still a lot of flavor in there
He did with wine, lol
Hmmm a good quality ragu should honestly have julienne carrots, onions celery.. But he mulched it all instead. Wont make a difference to taste! I guess im just not as lazy when it comes to preparing a ragu, at work....
No sugar to reduce acidity?
In the description, I mentioned that sugar can be added if needed, depending on the acidity of the tomatoes. It’s all about balancing the flavors based on the tomatoes you’re using!
Без чеснока?
The camera makes me dizzy
No garlic 😢
Hi, I don’t mind garlic in ragu, but I often meet people who don’t consume garlic, so I make it without. Good luck!
Fair enough, your stuff looks great. Where are you based ?
Can you Show us how you make cacio d pepe and or carbonara? TIA
Hi, thanks for the idea about Cacio e Pepe! I already have a carbonara video on my channel. Thank you for watching and for your comment!
@@DenisInTheKitchen Thank You Chef! Prego
Red wine from a tetra pack??????😮
I always thought so but there are major red wines coming from the producer which are sold in packs (bags in carton to be fair).
@.. Thanks for the answer 😉
Das ist keine Bolognese…
Y el ajo?
Red wine ?
Yes
What is restaurant name
For various reasons, I can't tell you
You can email me and I'll let you know where I work.
denisinthekitchen@gmail.com
Sorry this is No traditional Bolognese ragout ITS minzed meat in tomato Sauce
A traditional Bolognese will be cooked Like this
You cook the vegetables with oil Till the water got lost
Then you add the minced meat Till the water got lost
Then you add guanciale and pancetta and the oil will Release
Then you add Tomato Paste tablespoons depending on how much meat you are using
Cooking Till the Browning on the bottom comes starts
Then you deglase the the Brown from the bottom several Times with adding wine
About six to 8 Times
And IT will become a pudding Style consistence and the bla bla with overcolking IS bullshit
The recipe IS from a 80 year old italian oder living in Bologna and when you research all italians WHO knows about Bolognese IS doung IT this way
Then when the alcohol IS left you add water
A Bit more than the consistence you Like in the end
How you add Salt and pepper , but carefull because of the two Air dried italian bacons IS used
And you add some Basilikum
You let IT cook for an hour or one and a half on Low Heat to reduce IT a Bit
In the end you add a Glass of Milk and you have the best Bolognese
Thats almost the right recipe
The original recipe you find one KSK Chanel
KSK Bolognese
Kein Stress kochen Bolognese
This Guy hast the best recipe and ITS original and traditional Like from Bologna
I tried IT and i will never ever Use tomatos or cook IT any different
If you add Tomato with Sauce you have miced meat in tomato Sauce
Then you can also cook Carbonara with whip cream
If i remember the recipe the wrong way im sorry
But ITS almost the way i wrote IT Here
Try IT you will never domit any other way
A good Bolognese needs 4hrs to cook IT cutting , deglasing and finishing
In acragout Bolognese Theres No overcooking
All the ingredients will dissolve in the Sauce apart from the meat and this wont be fat bites
Time for a better machine do
Mai visto un ragù col rosmarino in vita mia. Usa i semi di finocchio la prossima volta.
Been cooking ragu for decades, didnt know it had carrots in it. Will try this next time.
whats that 07:30?
Sugar probably
No care for the left pan all focus on the right!! Unacceptable!!and I’m not even half way through the video
kochendes Hackfleisch. Datt wird so Nix.
Try making this-it’s divine! The people I work with asked me to make it for them for the winter, and they’re willing to pay me for it 😅.
Guck mal bisschen weiter, bevor du rumpöbelst. Völlig normal, dass erstmal das Wasser aus dem Hack rauskommt und es darin bisschen siedet. Geröstet wurde es hier trotzdem noch.
Die audacity auch zu denken man ist besser als ein Chef Koch :D
due errori imperdonabili... la carne si cuoce nel soffritto che prima deve essere appassito. secondo nel ragù alla bolognese non c'è la passata di pomodoro ma il concentrato, e terzo se vogliamo, ci vuole il vino rosso e non in cartone ... per favore :(
I really enjoy watching chefs who know what they're doing, but I just can’t stand looking at this grungy ass kitchen. I know it’s my own issue, but those ugly floor tiles and the overall look of the space really bother me.
I just drank that one jar of wine one month ago…didn’t know it’s used for cooking though 😂
😅😅😅
Them tins should have gone in the recycling
da bolognese mi sembra fatto bene. Magari un po' troppa passata e la carne l'avrei fatta scottare non a parte.
Ciao, grazie per il tuo commento!
He didn’t show they serve this with spaghetti 🫣
Ragù a modo tuo. Certamente non è un ragù alla Bolognese...
hey waaait a minute...that's not the wine that you drink, that's cheap wine! LIESSS! DECEPTION!!
Tu parles d'une bolognaise restaurant 😂😂😂
Avec des boîtes hahaha nul nul nul...
Milk before tomato sauce !!!
Для чого рукавиці якшо торкаєшся ними до одягу колеги
You add salt and don't taste ,
I’ve got a pretty good idea of how much salt is needed, and in the video, I added just a small amount. I always taste and adjust at the end to make sure the flavor is spot on!
This is the difference between a boy and a man 🤌🏻
Spero che tu lo faccia cuocere per altre due ore a fuoco lento fino a che non si cuocia il pomodoro, perché se lo lasci così dimmi qual è il tuo ristorante che evito di venirci
Certamente! Il mio ragù alla bolognese cuoce sempre per tre ore a fuoco lento, così i sapori si amalgamano alla perfezione. Non preoccuparti, seguo sempre la tradizione!
Not even close ! It’s not a ragu bolognese
resturant is actually pretty low quality. cutting corners everywhere and using the cheapest produce.
No garlic ?? This is not the best recipe , rosemary instead of…
ewww to the rosemary?
Fai un brodo vegetale e lascialo continuare a cuocere con quello
This an insult for the real bolognese !!! Bolognese meat sauce it’s something DIFFERENT!!!! In Italy there are at least 5-6 different Ragu!!! Poor Italian cuisine!!!
Canned tomato while fresh ones available. Not tasting food. This guy is not a chef for a restaurant
Hello, I don’t see any problem with that. In Italy, everyone uses canned tomatoes in their own juice. I cook 20 kg of ragu per week and always taste it at the end!
@@DenisInTheKitchen I am sorry dude. But in your kitchen vids, ill never see you taste.. enter it in your vlogs. Free advideThey are lovely to look, but got some questions like above.I am no chef but know how to cook. For pasta always fresh ingredients. Tastes much better. Try it :-)
Such an ignorant comment.
@@davidmichael2698 Such an ignorant comment.
@@RS-nl5ks Could not find anything better to say? Besides, these are videos with cuts etc. You cannot expect to see him tasting it. Come on, get a life.