I've been in the Restaurant business for 59 years , and most of that time in the kitchen. I must say your at the top of my list for cooking videos , not that I agree with everything you do , but you're one of my favorites.
Italians will probably be showing up at my front door but I do agree with the cloves. They add a depth of flavor. The only thing you are missing is veal. The magic meat combination is pork, beef and veal. Truly magic
If you are thinking about making this, DO IT! I made this and it was so delicious and was not too hard to make! Thank you so much for this amazing recipe!
Great recipe! I often make a very similar recipe in a large batch, divide into bags and freeze. Then when making a lasagna/pasta I just pick a bag, unfreeze in a sous vide and bake/mix. Works great and much better than the store-bought!
You Are so AMAZING! That Entire Recipe is an unbelievable dinner! Thank you sooo very much, Billy Parisi!!!❤😊😊😊 (I’m 73, and my daddy was Billy!-George William Royal, JR) May He Rest in Peace with God, The Father Almighty! Love Love Love You, Billy Paersi!!❤😊
Looks great! Instead of olive oil, I render fat from some thick-cut pancetta in the pan to cook my sofrito and meat in. Adds an extra dimension of flavour.
I made this today for friends. Smash hit! It’s so good. I didn’t add that much milk because I didn’t want to ruin the beautiful color. Thanks Chef! 5 stars ✨
Parmesan rind in there really changes the game; also I usually find the sweetness of the carrots enough, caremalising onions weakens the fried onion flavour. Cloves is a new one, will have to try! Great vid!
Every meat sauce is such a comfort. I like the step of caramelizing the onions as a variation. It’s def a no no in Emilia Romagna but why not? Some say it’s too sweet or something. But with so much acid in both the wine (they insist it be white in that region and I usually stick with that but up to you, obvs) and tomato, that sweetness is just a balance. I also try to use tomato paste instead of whole tomatoes, I’m not sure it matters at all. Meat ragus are just so good. Thanks Billy.
I can’t wait to make this ragu! There is t much that makes me happier than trying new and amazing ragu recipes! It’ll be a few weeks as I’ve just had a full right shoulder replacement surgery (I’m right handed), but I want to do it exactly as you’ve done it with no shortcuts! That’s a big part of the joy of cooking for me!!!❤❤❤
Thank you for giving realistic timings for a home cook! I hate when a recipe says sauté till soft, 6 mins, and it takes me 20 mins! Granted, red wine needs to factored into my equation! 😁
The ragu excellent. I learnt from both my nonna and mamma. A tip.....season lightly each stage as you go. Don't know why, but it works for anything cooking. We use a triple meat blend.....beef, pork and veal and a preference for white wine. Need to make some !!!!!
I am making your recipe today, and guess what it's Tuesday.! It's the first time I ever made bologness sauce. Hope it comes good. It's looking good . Oh and also I'm one of those people who puts her hand on her hop when she's stirring. Thank you for sharing. ❤😊
Among variations that you mentioned, adding minced lamb, veal and chicken livers adds additional depth of flavor, making it a "Ragu Cinque Carne" (Five meat ragu). Also, reconstitute about 8 ounces of dried Porcini Mushrooms, mince them and add to the meat/vegetable mixture. Add the residual reconstiting liquid (filtered through a cheese cloth) along with the wine and stock. Also, instead of plain pork belly, substitute "pancetta."
this is how I make my bolognese and its always in high demand when i do. Only differences is i add nutmeg instead. and bit of mushrooms for texture and i feel they absorb, hold and deliver the flavor well especially when added to the caramelized onions. The wine sometimes yes sometimes no. Usually i add it as im already drinking wine and as i get a bit tipsy i go "well..why not and throw a few dashes in.
I rarely comment on people’s stuff but I enjoyed this a lot. Looks great! But, one thing that is worth trying is to replace those canned tomatoes with a fresh homemade tomato passata using the SM tomatoes from your garden. It will taste even better.
For sure I will try your way. Mine is to dice things a little bit bigger I just like the crunch although I cook it for at least 5 hours and there is not very much crunch :D
I discovered the magic of a proper Bolognese during the Pandemic. You have some great tips that I can’t wait to try! Arguably my favourite Italian ragu…You cannot beat Italian food. (That is saying a lot as a Jamaican) Another gift from that tiny country! Art, food and fashion…wow!
@@cenekohler2642 Nope, you are just being ridiculous…just so you know that I was talking geographically, not population. I encourage you to give people the benefit of the doubt and not assume they are trying to denigrate but to compliment. You must have completely missed my point if you that is all you took away from my comment. Trust me, I have said far more controversial things that are more worthy of your reaction. Hahahaha!
Amazing food, properly made! Absolutely love learning and cooking your recipes, Chef Parisi!! Thank you for taking time to explain and teach! Your site is my go to resource for best food!! God bless!
This looks F'n delicious! I can never find pappardelle thick enough so I buy the refrigerated lasagna sheets and slice them myself with a pizza cutter.
@@ChefBillyParisiI can attest to that. I was curious myself, but they completely dissolved. Is that where the sweetness comes from or the San Marzano tomatoes? I couldn’t figure it out.
Same way we do it in France : Celeri, concentré de tomate (!), carrot, garlic, pork, beef, red wine, generally a Côte du Rhône (Syrah) we have plenty of it. 3/4 hours of slow cooking.Except maybe the parmesan; in my childhood my mother put French Gruyère cheese (there's holes in it). Well, it was marvellous.
This looks like how I make Ragu. Plus one for the caramelisation of the onion. I prefer white wine to red though, and get the whole milk in before the tomatoes go in and reduce so there is almost no liquid left. Then add the tomatoes and continue.
You make this the same way I do- I think I originally saw Marcella Hazan make Bolognese this way. I deglaze with a dry white wine-never red or chardonnay (shudder) then cook down the meats and veggies in milk until the pan is nearly dry. This step seems to tenderize and "silken" everything before adding any tomato products and beef stock.
You can rush it, but the depth of flavor is so much better when people take the time to do it. Such an underrated technique that proves huge dividends in the end.
Definitely going to try this one soon. Looks delicious!!! Also, I 100% put my non-stirring hand on my hip. I'm pretty sure it's required when stirring lol
If your Nonna’s recipe didn’t have the cloves, and you were skeptical like I was, just add an 1/8th of a teaspoon of powdered. It’s just hovering in the background, you can’t really put your finger on what that flavour is, but it definitely enhances the other flavours. It’s like adding a bit of Cayanne, you can’t really taste it, but it makes everything else pop. Not bad at all.
First of all this looks like a beautiful sauce. I have been doing something similar with the veg but using half and half ground beef and packaged Italian sausage, paired with Walmart greatvalue marina sauce. It is good but I think I should be carmelizing the onions more and also I will try adding the cloves. Thanks for the recipe
You should get you some tomato paste and mix with water instead of the marinara. Not only is it cheaper but it will taste better too. At the end of cooking your bolognese sauce take half cup of cream and pour it in then cook your sauce for another 10/15 minutes. You will love it!
People from Bologna will disagree, but I don't mind the garlic (some of those other spices though...), or caramelizing the onions first, or even searing the meat first instead of building off of the soffritto, so a very non traditional sauce, but looks fine. Except for the milk. I don't think a well made ragu (which this very much looks like) needs it (but a whole lot of people use it, even in Italy).
Very untraditional with the broth and so much tomato and carmalizing the onions separately from just a sofrito. But excellent video. Excellent instructional video. Instafollow. The milk is a must in bolognese but he put it in too late. Try it with just tomato paste instead of tomatoes But excellent video.
We use a spice bag for the bay leaves, cloves and cinnamon save faffing about later. I would recommend allowing the sauce to rest in the fridge for aday before freezing allowing the flavours to meld before the freezing stops the process. You are bang on correct about making a large batch, while this will cost you time and energy upfront you will save much more time later as well as the cost of the energy used for the long simmering. Sunday is the day we prep for the week aheads food. 3-4 hours mostly passive cooking time on a sunday allows us to have proper good meals all week in the evenings just needing to make rice, pasta fries etc as the time consuming main parts of the meals just need reheating. This is how our grandmothers use to do things and how there food tasted so good, they spent there time in the right place and time, thinking ahead being smart with tonnes of common sense.
Im seeing in other cooking videos that Bolognese is just a wine and stock sauce with just a little tomato paste. I'm making lasagna tomorrow and I want to do it with Bolognese.
I've made bolognese sauce countless times and have tweaked it almost every time to get it better each time. All I was doing watching this was nodding along... this guy knows his stuff!
This is pretty much how I do it sans the gloves. Comes out great. Pro tip is to use a cast iron dutch oven and throw it in the oven for 2h30min at 160°C.
Thank you so much for sharing. What a lovely recipe. I’m just wondering how you would plate that up for a dinner party of 8? The video looked Iike individual servings in a small pan. Thanks!😊
The salad looks like the one I ate every Sunday growing up. The sauce not so much, we were a stuffed beef roast and pork meat gravy family.😁 but I do have a question, did you remove the cloves and rosemary stem, plus the bay leaves, before serving? BTW your sauce looked great!
Wow, Thx Chef Bill. Try reducing the milk/cream with the browned ground meat. Marcella Hazan would approve... I'd also be tempted to add a hint of sugar/honey/date syrup to the bolognese... PS: Ur salad alone should earn a Michelin star.
Chef Parisi, you are absolut;y right when telling us to make sure the onions are well caramelized. You videos are very well explained with different options. I love that. Thank you for this recipe, you being an Italian Chef has to be the greatess Bolognese sauce to serve to our guess. Thank You so much for sharing your great recipes with us. Best Regards
Lol. No he's not. Don't be dumb. Best Bolognese I've ever had was a grandma in Italy and she didn't caramelize onions or brown the meat, and I guarantee his is not better
pro tip: simmer 1-2 old Parmigiano Reggiano rinds in with the sauce for a few hours. Helps use up all of their flavor. Adds a bunch of umami, too. Also, instead of simmering it on the stove, simmer it in the oven with the lid slightly ajar. Helps develop deeper maillard flavors, and also helps with the reduction. Omnidirectional cooking is more efficient than the unidirectional cooking of the stove.
@@ChefBillyParisi Onions are not caramelised separately in a traditional bolognese. You did it to add extra flavor. His suggestion of adding a Parmesan rind was to add extra flavour. It seems strange for you to suddenly dismiss a suggestion because it’s “not done” when a couple of your suggestions are not done in a traditional bolognese.
I do the half pork half beef, I use more wine, don't use cloves but do chuck in a bunch of basil stems tied up so they can be removed, no stock or milk, and I do half half whole canned tomatoes and passata as well as a punnet of fresh grape tomatoes halved or quartered depending on the size. cook it low and slow for a long time then have it for dinner that night and in the fridge, the next day i vaccum seal portions of sauce and freeze them.
absolutely amazing I love how you explain it simply wow I would love to add here some insights because I'm a videographer If you use a light color curtain and some soft box lighting to your background videos will looks more aesthetic keep it up and all the best
A proper rondeau, stock pot, and sheet pans are essential to the professional kitchen, and also the home. I tell people to buy sheet pans for home from restaurant supply stores because they're forever. Thank for spreading the word on the rondeau, always a go-to in the professional kitchen.
Most all of our friends that we share food with use pots, pans, bowls that are too small as well. That and not enough heat are more important than lack of seasoning in my opinion.
Correct me if I'm wrong, Chef, but my understanding is that you should not cover a simmering pot if you're trying to reduce the sauce inside. It traps the moisture inside and defeats the purpose. Is this not true?
Great video chef! Do you think chicken stock would be a decent alternative to beef stock with this recipe? Stock isn't sold in the country I'm living in and I usually only make chicken stock. Might try to expand to beef stock one day. Thanks!
Nice work, the sauce looks great! Two questions: why not cook the pork before the beef to use the pork fat already for that atep to avoid adding too much olive oil? Second, why not cook the celery with the onion, as it needs much longer than the carrot to break down into the sauce?
You could cook the pork first for sure, that’s just the way my family did it. Also, the celery carrots cooking time doesn’t much matter because it’s on for several hours after they’re in the pot. The onions are the key.
For those who arent confident in their knife skills, a Food processor does work for the veggies but means much more cleaning... I use the fine side of my cowbell grater when I need several cups of multiple kinds of fine minced veggies. It works pretty well, but is the perfect combination of quick yet also extremely easy to clean up when done - however Nana's wooden spoon is absolutely mandatory. It adds the most important seasoning: love. 👍
I usually let the sauce cook for 4-5 hours and let it dry out in the last 30 minutes, then I add the milk to moisturise the sauce again, it turns out amazing. Awesome recipe I loved it, I just don't agree with the garlic, bey leaf and rosemary lol, other than those it's very close to an authentic ragu.
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I've been in the Restaurant business for 59 years , and most of that time in the kitchen. I must say your at the top of my list for cooking videos , not that I agree with everything you do , but you're one of my favorites.
Tried it out and now it's "my" bolognese sauce. Everyone loves it!
Italians will probably be showing up at my front door but I do agree with the cloves. They add a depth of flavor. The only thing you are missing is veal. The magic meat combination is pork, beef and veal. Truly magic
Saw this video this morning, I have this shizzle going on my stove RIGHT now 😎
If you are thinking about making this, DO IT! I made this and it was so delicious and was not too hard to make! Thank you so much for this amazing recipe!
You're the man.
Many thanks! Appreciate you!
That looks amazing. I thoroughly enjoyed his passion and attention to detail
Great recipe! I often make a very similar recipe in a large batch, divide into bags and freeze. Then when making a lasagna/pasta I just pick a bag, unfreeze in a sous vide and bake/mix. Works great and much better than the store-bought!
Great idea!
I cook for a living and how refreshing to see someone use culinary terms yet still relatable for the average Joe nice job.
Many thanks!
You Are so AMAZING! That Entire Recipe is an unbelievable dinner! Thank you sooo very much, Billy Parisi!!!❤😊😊😊
(I’m 73, and my daddy was Billy!-George William Royal, JR)
May He Rest in Peace with God, The Father Almighty!
Love Love Love You, Billy Paersi!!❤😊
Thanks!
My pleasure! thank you so kindly!!
i wanna eat this for breakfast, lunch and dinner, and snacking
Any other meal is like junk food compared to a good Bolognese.
Looks great! Instead of olive oil, I render fat from some thick-cut pancetta in the pan to cook my sofrito and meat in. Adds an extra dimension of flavour.
I don’t know how this recipe could be more flavorful, but I’m getting ready to make it again so I will try doing it your way 😉
I made this today for friends. Smash hit! It’s so good. I didn’t add that much milk because I didn’t want to ruin the beautiful color. Thanks Chef! 5 stars ✨
As the milk cooks down it becomes darker.
@@M63Tod Good to know, but it tasted phenomenal without it.
@@GreenWitch1 agreed. I’ve made bolognese with and without and can’t tell the difference. Maybe side by side I could perhaps.
Parmesan rind in there really changes the game; also I usually find the sweetness of the carrots enough, caremalising onions weakens the fried onion flavour. Cloves is a new one, will have to try! Great vid!
Every meat sauce is such a comfort. I like the step of caramelizing the onions as a variation. It’s def a no no in Emilia Romagna but why not? Some say it’s too sweet or something. But with so much acid in both the wine (they insist it be white in that region and I usually stick with that but up to you, obvs) and tomato, that sweetness is just a balance. I also try to use tomato paste instead of whole tomatoes, I’m not sure it matters at all. Meat ragus are just so good. Thanks Billy.
Yummy. I’ve made this before, but learned some new things with your recipe…thank you!!!
Did you try the recipes?
Thank you for sharing these amazing Italian recipes ~ everything I've prepared has turned out delicious !
I can’t wait to make this ragu! There is t much that makes me happier than trying new and amazing ragu recipes! It’ll be a few weeks as I’ve just had a full right shoulder replacement surgery (I’m right handed), but I want to do it exactly as you’ve done it with no shortcuts! That’s a big part of the joy of cooking for me!!!❤❤❤
Thank you for giving realistic timings for a home cook! I hate when a recipe says sauté till soft, 6 mins, and it takes me 20 mins! Granted, red wine needs to factored into my equation! 😁
Leftover Bolognese even after frozen is sooooo GOOD! MAKE A BUNCH like this! Honestly, the left over Bolognese taste better IMO!
Oh yeah, soups, stews, roasts, sauces, all taste better with some time.
Your knife skills are on peak
Of all the many food channels I subscribe to, this one motivates me the most. I think because it embraces the love and joy of cooking so much.
I appreciate that very much. Many thanks!
That salad looks wonderful! Of course the bolognese looks so good also.
Thank you so much for sharing this recipe ❤!
My pleasure! Thanks for watching!
The ragu excellent. I learnt from both my nonna and mamma. A tip.....season lightly each stage as you go. Don't know why, but it works for anything cooking. We use a triple meat blend.....beef, pork and veal and a preference for white wine. Need to make some !!!!!
I just read something about this and its called "layering" your seasoning, its something that happens a lot in restaurants and really does help
I am making your recipe today, and guess what it's Tuesday.! It's the first time I ever made bologness sauce. Hope it comes good. It's looking good . Oh and also I'm one of those people who puts her hand on her hop when she's stirring. Thank you for sharing. ❤😊
Among variations that you mentioned, adding minced lamb, veal and chicken livers adds additional depth of flavor, making it a "Ragu Cinque Carne" (Five meat ragu).
Also, reconstitute about 8 ounces of dried Porcini Mushrooms, mince them and add to the meat/vegetable mixture. Add the residual reconstiting liquid (filtered through a cheese cloth) along with the wine and stock. Also, instead of plain pork belly, substitute "pancetta."
You sound like chef thanks for the tips
@@dwaynesgirl6117 NOT a chef at all here. Just likes to cook!
livers!!?? No thanks , my gout would go crazy and kings of old would turn in their graves!
This recipe needs no improvement! And it’s complicated enough. Thank you.
@GreenWitch1 I NEVER said it needed improvement. Read carefully.
My suggestion was a "variation" on the theme.
this is how I make my bolognese and its always in high demand when i do. Only differences is i add nutmeg instead. and bit of mushrooms for texture and i feel they absorb, hold and deliver the flavor well especially when added to the caramelized onions. The wine sometimes yes sometimes no. Usually i add it as im already drinking wine and as i get a bit tipsy i go "well..why not and throw a few dashes in.
Nutmeg is the real deal
I rarely comment on people’s stuff but I enjoyed this a lot. Looks great! But, one thing that is worth trying is to replace those canned tomatoes with a fresh homemade tomato passata using the SM tomatoes from your garden. It will taste even better.
What if we don’t have a garden? 😢
Great recipe, wonderful video! I love bolognese just like this! I've not added milk, but I will try it!!
That is exactly how I dice my carrots for my "sauce." Will add the pork belly and celery and cloves. Never did that. Yummo.
Fantastic recipe. My family loved it. 🎉🎉
I gotta try it. Thanks chef !
Fun to see you with your family. Looking forward to trying this tomorrow.
For sure I will try your way. Mine is to dice things a little bit bigger I just like the crunch although I cook it for at least 5 hours and there is not very much crunch :D
I discovered the magic of a proper Bolognese during the Pandemic. You have some great tips that I can’t wait to try! Arguably my favourite Italian ragu…You cannot beat Italian food. (That is saying a lot as a Jamaican) Another gift from that tiny country! Art, food and fashion…wow!
since when is Italy a tiny country ?
@@cenekohler2642 LOL! I am from Canada. Most countries are tiny in comparison. Most countries are smaller than the province I live in.
@@nicki66 Even if Canada has a big land mass, it still has a lot smaller population. So the comment is still kinda meh
@@cenekohler2642 Nope, you are just being ridiculous…just so you know that I was talking geographically, not population. I encourage you to give people the benefit of the doubt and not assume they are trying to denigrate but to compliment. You must have completely missed my point if you that is all you took away from my comment. Trust me, I have said far more controversial things that are more worthy of your reaction. Hahahaha!
Amazing food, properly made! Absolutely love learning and cooking your recipes, Chef Parisi!! Thank you for taking time to explain and teach! Your site is my go to resource for best food!! God bless!
I made this for some friends tonight and it was fantastic. Thank you!
This looks F'n delicious! I can never find pappardelle thick enough so I buy the refrigerated lasagna sheets and slice them myself with a pizza cutter.
I would wrap those cloves and bay leaves in cheese cloth for easy retrieval
The cloves completely break down
@@ChefBillyParisiI can attest to that. I was curious myself, but they completely dissolved. Is that where the sweetness comes from or the San Marzano tomatoes? I couldn’t figure it out.
They disappeared . 😂
or if you don't put it in in the first place...
Same way we do it in France : Celeri, concentré de tomate (!), carrot, garlic, pork, beef, red wine, generally a Côte du Rhône (Syrah) we have plenty of it. 3/4 hours of slow cooking.Except maybe the parmesan; in my childhood my mother put French Gruyère cheese (there's holes in it). Well, it was marvellous.
This looks like how I make Ragu. Plus one for the caramelisation of the onion. I prefer white wine to red though, and get the whole milk in before the tomatoes go in and reduce so there is almost no liquid left. Then add the tomatoes and continue.
You make this the same way I do- I think I originally saw Marcella Hazan make Bolognese this way. I deglaze with a dry white wine-never red or chardonnay (shudder) then cook down the meats and veggies in milk until the pan is nearly dry. This step seems to tenderize and "silken" everything before adding any tomato products and beef stock.
@@kvcooks814 Well spotted, I use Marcella Hazan's recipe for my Ragu.
Finally, a realistic onion cooking time, none of that twenty minutes nonsense.
You can rush it, but the depth of flavor is so much better when people take the time to do it. Such an underrated technique that proves huge dividends in the end.
🌺Should be called Parisi Bolgognese
Just what I needed today. I have my beef in the freezer & my San Marzano tomatoes in the pantry 😊
Excellent!
Man, that looks soo delicious. You shouldn´t watch the video when you´re hungry
Definitely going to try this one soon. Looks delicious!!! Also, I 100% put my non-stirring hand on my hip. I'm pretty sure it's required when stirring lol
Indeed it is 😂😂😂
Definitely going to try it this way next time!
If your Nonna’s recipe didn’t have the cloves, and you were skeptical like I was, just add an 1/8th of a teaspoon of powdered. It’s just hovering in the background, you can’t really put your finger on what that flavour is, but it definitely enhances the other flavours. It’s like adding a bit of Cayanne, you can’t really taste it, but it makes everything else pop. Not bad at all.
First of all this looks like a beautiful sauce. I have been doing something similar with the veg but using half and half ground beef and packaged Italian sausage, paired with Walmart greatvalue marina sauce. It is good but I think I should be carmelizing the onions more and also I will try adding the cloves. Thanks for the recipe
You should get you some tomato paste and mix with water instead of the marinara. Not only is it cheaper but it will taste better too. At the end of cooking your bolognese sauce take half cup of cream and pour it in then cook your sauce for another 10/15 minutes. You will love it!
People from Bologna will disagree, but I don't mind the garlic (some of those other spices though...), or caramelizing the onions first, or even searing the meat first instead of building off of the soffritto, so a very non traditional sauce, but looks fine. Except for the milk. I don't think a well made ragu (which this very much looks like) needs it (but a whole lot of people use it, even in Italy).
Traditional recipes aren’t always the tastiest!
@@mikewoods7167 They are absolutely not. I often put in extra herbs and spices in my Bolognese ragu. Don't use milk though
I tried with milk and is tast delicious, sauce is more creamy and less acid, it's meter of personal taste. Very good recipe, thank you for sharing
Very untraditional with the broth and so much tomato and carmalizing the onions separately from just a sofrito. But excellent video. Excellent instructional video. Instafollow. The milk is a must in bolognese but he put it in too late. Try it with just tomato paste instead of tomatoes
But excellent video.
@@mikewoods7167Then don’t call it what it’s not.
"Billy, don't put too many onions in the sauce." 🤣
We use a spice bag for the bay leaves, cloves and cinnamon save faffing about later. I would recommend allowing the sauce to rest in the fridge for aday before freezing allowing the flavours to meld before the freezing stops the process. You are bang on correct about making a large batch, while this will cost you time and energy upfront you will save much more time later as well as the cost of the energy used for the long simmering. Sunday is the day we prep for the week aheads food. 3-4 hours mostly passive cooking time on a sunday allows us to have proper good meals all week in the evenings just needing to make rice, pasta fries etc as the time consuming main parts of the meals just need reheating. This is how our grandmothers use to do things and how there food tasted so good, they spent there time in the right place and time, thinking ahead being smart with tonnes of common sense.
I absolutely love a good Bolognese sauce 🥰
Im seeing in other cooking videos that Bolognese is just a wine and stock sauce with just a little tomato paste. I'm making lasagna tomorrow and I want to do it with Bolognese.
I've made bolognese sauce countless times and have tweaked it almost every time to get it better each time. All I was doing watching this was nodding along... this guy knows his stuff!
This is pretty much how I do it sans the gloves. Comes out great. Pro tip is to use a cast iron dutch oven and throw it in the oven for 2h30min at 160°C.
Thank you so much for sharing. What a lovely recipe. I’m just wondering how you would plate that up for a dinner party of 8? The video looked Iike individual servings in a small pan.
Thanks!😊
The salad looks like the one I ate every Sunday growing up. The sauce not so much, we were a stuffed beef roast and pork meat gravy family.😁 but I do have a question, did you remove the cloves and rosemary stem, plus the bay leaves, before serving? BTW your sauce looked great!
Wow, Thx Chef Bill. Try reducing the milk/cream with the browned ground meat. Marcella Hazan would approve... I'd also be tempted to add a hint of sugar/honey/date syrup to the bolognese... PS: Ur salad alone should earn a Michelin star.
Thanks for watching!
Chef Parisi, you are absolut;y right when telling us to make sure the onions are well caramelized. You videos are very well explained with different options. I love that. Thank you for this recipe, you being an Italian Chef has to be the greatess Bolognese sauce to serve to our guess. Thank You so much for sharing your great recipes with us. Best Regards
Lol. No he's not. Don't be dumb. Best Bolognese I've ever had was a grandma in Italy and she didn't caramelize onions or brown the meat, and I guarantee his is not better
I can't wait to make this myself. Great video!
Very Good !
This is very similar to my version of bolognese. I purée sundried tomatoes into the canned ones to boost the tomato flavor.
Excellent
pro tip: simmer 1-2 old Parmigiano Reggiano rinds in with the sauce for a few hours. Helps use up all of their flavor. Adds a bunch of umami, too.
Also, instead of simmering it on the stove, simmer it in the oven with the lid slightly ajar. Helps develop deeper maillard flavors, and also helps with the reduction. Omnidirectional cooking is more efficient than the unidirectional cooking of the stove.
Rinds don’t go in bolognese, and for a Maillard you would need the lid to be off. Watch my cassoulet video to learn more about that.
@@ChefBillyParisi Onions are not caramelised separately in a traditional bolognese. You did it to add extra flavor. His suggestion of adding a Parmesan rind was to add extra flavour. It seems strange for you to suddenly dismiss a suggestion because it’s “not done” when a couple of your suggestions are not done in a traditional bolognese.
I do the half pork half beef, I use more wine, don't use cloves but do chuck in a bunch of basil stems tied up so they can be removed, no stock or milk, and I do half half whole canned tomatoes and passata as well as a punnet of fresh grape tomatoes halved or quartered depending on the size. cook it low and slow for a long time then have it for dinner that night and in the fridge, the next day i vaccum seal portions of sauce and freeze them.
Nice!
Bravo! I remember grandma squeezing canned tomatoes into her sauce pot.
absolutely amazing I love how you explain it
simply wow
I would love to add here some insights because I'm a videographer If you use a light color curtain and some soft box lighting to your background videos will looks more aesthetic
keep it up
and all the best
The long onion caramelization is the game changer.
This is the perfect recipe to use up extra ingredients!
That looks absolutely 🔥 chef
My mouth is watering !
The milk is new to me- thanks can’t wait to try it.
I’m definitely going to try a few things from this the next time I make bolognese.
A proper rondeau, stock pot, and sheet pans are essential to the professional kitchen, and also the home. I tell people to buy sheet pans for home from restaurant supply stores because they're forever. Thank for spreading the word on the rondeau, always a go-to in the professional kitchen.
If you’re serious about cooking then these are just-haves. Agreed!
Most all of our friends that we share food with use pots, pans, bowls that are too small as well. That and not enough heat are more important than lack of seasoning in my opinion.
@@metaxaanabeer Metaxa is always good, yiasou. 🇬🇷🍸
Been decluttering and reducing kitchen inventory but the rondel is definitely on my list!
@@sorschaA good rondeau is several hundred dollars. Save your pennies!
this is the way my grandma does it and i'm from switzerland. Funny how the world connects.
I thought that, stirring every hour, it's exactly what I do but didn't learn it, just trial and error. Lid on the whole time too.
Correct me if I'm wrong, Chef, but my understanding is that you should not cover a simmering pot if you're trying to reduce the sauce inside. It traps the moisture inside and defeats the purpose. Is this not true?
Very true...enjoy the aroma
You are absolutely correct! Also traditional Bolognese does not have garlic in it or herbs or broth or stock.
Great video chef! Do you think chicken stock would be a decent alternative to beef stock with this recipe? Stock isn't sold in the country I'm living in and I usually only make chicken stock. Might try to expand to beef stock one day. Thanks!
It could work.
Nice work, the sauce looks great! Two questions: why not cook the pork before the beef to use the pork fat already for that atep to avoid adding too much olive oil? Second, why not cook the celery with the onion, as it needs much longer than the carrot to break down into the sauce?
You could cook the pork first for sure, that’s just the way my family did it. Also, the celery carrots cooking time doesn’t much matter because it’s on for several hours after they’re in the pot. The onions are the key.
Looks delicious! I will definitely try this bolognese recipe. Merry Christmas and a Happy & Healthy New Year to you and your family.
Did you try the recipes?
In Bologna they don’t add garlic, herbs, or stock, and it’s not served with spaghetti except in tourist spots.
I put the carrots tomatoes and celery in the blender with the wine, it really cuts down on time!
If you want 'fast' don't cook Ragu.
@nowwhat33 I didn't realize thanks for letting me know! 🤗👍🏻🙌🏻🫶🏻🍅
Fantastic ❤
Do you take the cloves out afterwards?
They breakdown
I use lil tomato paste and was taught milk up front. But this looks amazing
Oh Billy Thank You So Much
I’ve never seen anyone add milk to a bolognaise 🤯 I can’t wait to try it, thank you Chef 😊
Your knives and knife skills are enviable... I'm gonna lose a finger over here.
Good knife work!
For those who arent confident in their knife skills, a Food processor does work for the veggies but means much more cleaning... I use the fine side of my cowbell grater when I need several cups of multiple kinds of fine minced veggies. It works pretty well, but is the perfect combination of quick yet also extremely easy to clean up when done - however Nana's wooden spoon is absolutely mandatory. It adds the most important seasoning: love.
👍
Food processors aren't that hard to clean
I think you should always peel carrots ,the skin is notoriously bitter, I find they're much sweeter peeled .
It would not occur to me to cook the onions separately. Def gonna try👍
I usually let the sauce cook for 4-5 hours and let it dry out in the last 30 minutes, then I add the milk to moisturise the sauce again, it turns out amazing. Awesome recipe I loved it, I just don't agree with the garlic, bey leaf and rosemary lol, other than those it's very close to an authentic ragu.
From sharpener directly to your meat? Extra iron?
What is the rondeau you use in this video?
Imma taste so much that there might not be any left!! 😂😂😂
Get it!
Hey Chef, just want to let you know that I’m making this sauce right now with some modifications here and there.
Not traditional, but still looks fantastic!!