lol really like how you have a goofy attitude, it seems authentic instead of forced. Also you mentioned great cooking tips that are similar to what my dad has taught me :P
Great explanation of the soffritto at the beginning! I was a bit turned off by the soy sauce/fish sauce bit though... tomatoes already have so much umami flavor especially after boiling the sauce... that fish sauce and soy sauce is weird, you don't need it! You put so little too, might as well put none. If you wanna brighten up the heavy notes like you said (that maybe come from the fish and soy sauce...), you can maybe use a red wine that has a lighter flavor, or put a bit less wine but cook it on lower heat longer so that the alcohol still evaporates but you have less water from the wine too so you can put more tomato sauce which has lighter flavor. This way you can stick to a more traditional set of ingredients, the soffritto, the meat, the red wine, the tomatoes, and the nutmeg & parsley. You won't need the lemon zest! When it comes to italian food, tradition done right is the best!
Italy has it's own fish sauce: Colatura. It's made almost the same way as Thai fish sauce, fermenting anchovies and salt. If the premium Red Boat fish sauce is "Jamison Irish Whiskey", Colatura di Alici is the "Macallan 18" of fish sauce. It's really too expensive to use as a flavor enhancer. If the idea of cheap fish sauce still bothers you, try adding an anchovy fillet or 2 to the pan when you put the oil on. They're not just for puttanesca :)
Honestly I really enjoyed this video. Good production quality and awesome recipe. The only issue I have is ratio of sofritto to sauce. I usually make 3 to 4 1lb cans of sauce, so how much sofritto would I use?
When you were talking about using San Marzano tomatoes did you actually check to see if they were REAL or fake in others words did you at least look for the three seals on the side of the can that prove they actually come from San Marzano? Just asking, did you look for the three seals that prove what you are paying for is the real deal or did you just buy the fake stuff?
Uau! Obrigado! Espero que este comentário encontre você bem. Seu encorajamento me trouxe vida. Espero que você acompanhe meus novos vídeos em breve! Did that make sense? lol
It's funny you say that, because I have been doing a deep dive into familial Italian cooking from the old and "never heard of" country and yes! That is the standard. And I love that it is. Mixed with a little bit with some residual pasta water, perfect-o! Thanks for the comment!
hey gurlll heyyyyy. Great questions lol You know when life hits you......and you are trying to get back to do videos......thats why (but I am trying to get back at it)! And I didn't go to culinary school. Im basically trying to teach myself through culinary textbooks and trying to document my process and sharing what I find lol
@@masteringthetechniquesofco3448 damn thats sick I really love that, it felt like i was in culinary school just watching this hahahhaha. I totally get what youre saying. I’d love to see more just know all your videos are so great and really help
Don't put too much flavors in a sauce. There is really no need of soy, fish sauce, lemon and nutmeg. Here in Tuscany we use Italian sausages (obviously minced) to add an hint of flavor in the ragu, that's all. Mushrooms are not mandatory in a ragu but if you want a "mushrooms ragu" OK. But first of all never never never put cheese on meat sauce.
This is very helpful! I wish I could get my hands on some authentic Italian sausages. I feel like that's where all the flavor really is, so I wouldn't have to doctor it up so much. Here's to hoping one day I can travel to Italy to find out.... :)
@@masteringthetechniquesofco3448 you are very welcome. Hope you could come here and enjoy the food. Your recipe was pretty good but as you said if you can find savory and fresh ingredients you will need no more of doctoring. I always recommend to keep things as simple as possible, when it comes to Italian plates. Have a nice eve and thank you for your kindly response.
I am italian cook and this recipe look everything but not italian. The recipe you look is called “ragù alla bolognese” not soffritto. Please if you dont know the right recipe dont explain the wrong to the other people. For every like at this video you ve killed a little bit of italian culture😢
this is good feedback and thanks for your comment! As I learn more about Italian culture and cuisine, my hope is to master it along this culinary journey of forever :)
It's used by some italians to make the soffritto smoother, I wouldn't consider that outrageous. As long as you stick to the traditional flavors and use quality ingredients, no one will burn you to the stake 😂
Keep posting. So hungry right now. Looks delicious! Going to try this to start a lasagne soon!
when are we never hungry, amiright? *air high fives*
hope the lasagne was off the charts! thanks for watching friend :)
I put my Sofrito in a food processor then cook it . Never thought of lemon before I'm going to try that out
lol really like how you have a goofy attitude, it seems authentic instead of forced. Also you mentioned great cooking tips that are similar to what my dad has taught me :P
thanks homie. Glad to hear I'm preaching the correct message. Thanks for watching! Appreciate your comment!
I’m making a Bolognese in the middle of the night and it’s -6 degrees C outside. Nice video. Thanks for sharing.
I salute you. Hope it was the dish of your dreams!
Looks wonderful….
this looked soo good😍im definitely making it soon! thanks!😋
Thanks for your comment homie :)
Great explanation of the soffritto at the beginning! I was a bit turned off by the soy sauce/fish sauce bit though... tomatoes already have so much umami flavor especially after boiling the sauce... that fish sauce and soy sauce is weird, you don't need it! You put so little too, might as well put none. If you wanna brighten up the heavy notes like you said (that maybe come from the fish and soy sauce...), you can maybe use a red wine that has a lighter flavor, or put a bit less wine but cook it on lower heat longer so that the alcohol still evaporates but you have less water from the wine too so you can put more tomato sauce which has lighter flavor. This way you can stick to a more traditional set of ingredients, the soffritto, the meat, the red wine, the tomatoes, and the nutmeg & parsley. You won't need the lemon zest! When it comes to italian food, tradition done right is the best!
love this! Thanks for your comment! I will be trying red wine next time!
@@masteringthetechniquesofco3448 My pleasure :)
Italy has it's own fish sauce: Colatura. It's made almost the same way as Thai fish sauce, fermenting anchovies and salt. If the premium Red Boat fish sauce is "Jamison Irish Whiskey", Colatura di Alici is the "Macallan 18" of fish sauce. It's really too expensive to use as a flavor enhancer. If the idea of cheap fish sauce still bothers you, try adding an anchovy fillet or 2 to the pan when you put the oil on. They're not just for puttanesca :)
Seriously Love watching your vids! I will be taking a little bits and pieces from this and adding them to what I’m making tonight for dinner 😁
So glad these videos are helping in some way, its my goal!
Honestly I really enjoyed this video. Good production quality and awesome recipe. The only issue I have is ratio of sofritto to sauce. I usually make 3 to 4 1lb cans of sauce, so how much sofritto would I use?
And we appreciate YOU, Anna! :0)
hi Margaret!! and thank YOU!!!!
Vincenzo would like a word with you.
my number is.....
I am so excited to try this recipe!!! Thanks for sharing and being so cute!
omg, YOU stop being so cute and watching my videos (hee hee)
Dope content. Keep it up!
Sergey Kapitanov awwww, that means a lot!
Ragout doesn’t mean tomato but stew in french… The italian word “ragù” is the term used for meat sauce
When you were talking about using San Marzano tomatoes did you actually check to see if they were REAL or fake in others words did you at least look for the three seals on the side of the can that prove they actually come from San Marzano? Just asking, did you look for the three seals that prove what you are paying for is the real deal or did you just buy the fake stuff?
I bought the real dealllll.
Why ask the same question two times in a row lol.
Adorei seu vídeo, vc fala muito bem!
Uau! Obrigado! Espero que este comentário encontre você bem. Seu encorajamento me trouxe vida. Espero que você acompanhe meus novos vídeos em breve!
Did that make sense? lol
@@masteringthetechniquesofco3448 Yes, your portuguese is perfect! 😄
Greetings from Firenze (Florence), Toscana (Tuscany)
Greetings! Hope you are well :) Wish I could be there
New subscriber here! ♥️
ur awesome!!!
The pasta is best when finished in the sauce (Ragu in this case)
It's funny you say that, because I have been doing a deep dive into familial Italian cooking from the old and "never heard of" country and yes! That is the standard. And I love that it is. Mixed with a little bit with some residual pasta water, perfect-o! Thanks for the comment!
girl why are all your videos a year old please get back to making these im obsessed. did you go to culinary school? curious!!
hey gurlll heyyyyy.
Great questions lol
You know when life hits you......and you are trying to get back to do videos......thats why (but I am trying to get back at it)!
And I didn't go to culinary school. Im basically trying to teach myself through culinary textbooks and trying to document my process and sharing what I find lol
@@masteringthetechniquesofco3448 damn thats sick I really love that, it felt like i was in culinary school just watching this hahahhaha. I totally get what youre saying. I’d love to see more just know all your videos are so great and really help
That pot needs to be replaced too many scratches! That is getting in your food!
Don't put too much flavors in a sauce. There is really no need of soy, fish sauce, lemon and nutmeg. Here in Tuscany we use Italian sausages (obviously minced) to add an hint of flavor in the ragu, that's all. Mushrooms are not mandatory in a ragu but if you want a "mushrooms ragu" OK. But first of all never never never put cheese on meat sauce.
This is very helpful! I wish I could get my hands on some authentic Italian sausages. I feel like that's where all the flavor really is, so I wouldn't have to doctor it up so much. Here's to hoping one day I can travel to Italy to find out.... :)
@@masteringthetechniquesofco3448 you are very welcome. Hope you could come here and enjoy the food. Your recipe was pretty good but as you said if you can find savory and fresh ingredients you will need no more of doctoring. I always recommend to keep things as simple as possible, when it comes to Italian plates. Have a nice eve and thank you for your kindly response.
@@tizioincognito5731 exactly. Hopefully see you there ;)
@@masteringthetechniquesofco3448 my dear, I will be glad to offer you a dinner at my family restaurant in Tuscany. 😉
@@tizioincognito5731 oh my gosh....I would die. Yes please. I'm not even kidding...let's plan that in the future!
Matthew 4:4
I am italian cook and this recipe look everything but not italian.
The recipe you look is called “ragù alla bolognese” not soffritto.
Please if you dont know the right recipe dont explain the wrong to the other people. For every like at this video you ve killed a little bit of italian culture😢
this is good feedback and thanks for your comment! As I learn more about Italian culture and cuisine, my hope is to master it along this culinary journey of forever :)
Soy sauce??
girl, it brings so much depth! try it out and let me know! (umami & slight salty)
Lost me at "food processor."
It's used by some italians to make the soffritto smoother, I wouldn't consider that outrageous. As long as you stick to the traditional flavors and use quality ingredients, no one will burn you to the stake 😂
@@patrickdasilva1581what if im trying to avoid processed foods
Zitrone in Ragu ist no go
what is zitrone??
@@masteringthetechniquesofco3448 citrus
@@masteringthetechniquesofco3448 Lemon
@@Aristotteles oh, hahahahaha got it :)
i can tell ur rich and bored😆😂😂