My girlfriend is my wife now, thanks to this recipe.😁 I fell in love with cooking thanks to your recipes. I just love how much love you put into the preparation itself, and you can say that is an additional spice to food and always turns out great.
Congratulations on your marriage! Cooking together is a beautiful way to bond and create lasting memories. Keep adding that extra sprinkle of love to your dishes! 🍽️❤️👩🍳👨🍳
OK, I finally got my act together and made this sauce EXACTLY as David instructed and it turned out amazing, restaurant quality bolognese! I can absolutely attest to this wonderful recipe, you won't be disappointed. About a year ago, my favourite Italian restaurant closed down for good and I was never able to replicate their incredible bolognese sauce. THIS was exactly the sauce that I used to love and now I know how to make it at home. Thanks guys!
Now take it to the next level: 1, use a small amount of smoked pancetta when making the sofrito 2, after the water from the meat evaporated, caramelize it a little bit (also use beef only, it has way better taste) 3, use a bit of a stock with the water, it helps to bring out all the flavours 4, cook it under a lid, it makes the meat even more tender
So many people try to complicate Italian food but what I have learned from watching vincenzo is it's not the amount of ingredients that makes Italian food so great, it's the technique!
I have lost my ability to smell years ago. Yet I cooked this Bolognese-Recipy recently for my niece and sister. They said: how can someone with no smell cook so deliciously. They were in awe. So thanks a lot Vincenzo, you made made my day.
@@kalabaster357he’s not even being rude he’s just saying he cares about how things smell etc rather than what they look like. Because some delicious foods may look unappetising
I love how passionate David is about his Bolognese. You can sense the incredible pride he has in his recipe and the passion he has for authenticity. Thanks for showing us this. Grazie Mille!
I followed this recipe à la lettre and my housemate who is a good cook kept saying things like "oh no you should do it like this" and I just kept responding let's trust the italians on this one and the sauce ended up to be PERFECT, best bolognese I have ever tasted THANK YOU Vincenzo and David
Trust me, there are a lot of Italians who do it much differently to this. They all have their own unique way. I have never seen an Italian who cooks it the same as another. There are basic rules that stay the same nearly every time but it's always different.
ruclips.net/video/9b3SMmilycw/видео.html Vincenzo himself even says (in another video) that you MUST use pancetta, and says you should cover it while it cooks down. Also, he says to blend the soffrito. Frankly, italians disagree with theirselves about how to do this properly. Just do what you think is best, but remember to use good quality ingredients and lower and slower cooking makes the meat more tender.
As I said 3 days ago, I was making this very sauce. Oh, my lord, it turned out so good, so flavorful. I divvied it up in several pots and shared it with some friends; they ate it up with various pastas, like fresh tagliatelle and immediately asked me where I got the recipe. Of course I gave them the link. Had to tell you guys that!!!! You made several new enthusiastic fans in New York City!
That's fantastic to hear! I'm thrilled that you and your friends enjoyed the sauce. Thank you for sharing the recipe and spreading the love for authentic Italian flavors! 🍝❤️
Indeed! I share this recipe when I get the chance as well. The combinations of tomato and meat types really makes this dish and the simplicity otherwise makes it authenticate, It doesn't need tricky ingredients. I've added herbs over the past couple years depending on what I had in the garden BUT, the simple version is the best version. David is tha man, and he is correct that herbs, while nice, will not improve this sauce!
Vincenzo your recipes make my grandma smile, living in America lots of American Italians lost their way with recipes. You have brought us back. Thank you
I tried making this in am American way and after this I feel like I learnt nothing from that video, love you Vincenzo. Thanks for teaching us Italian recipes in an authentic way. Thank you and God bless you.
Bravo Vincenzo e Davide, everything Davide said was totally right , true italians don't put "dry herbs" in their pasta, like David said, no broth, no herbs, let the pasta and the sauce speak for themselves. Viva L'Italia!! Gloria
Doubled this receipt and bottled it. Every time I make pasta for the family just add pasta water during the reheat process to wake it back up. This sauce is magic.
Thanks for sharing your variation, it's always great to experiment with recipes. 🤗 Let me know if you have any questions about the traditional version!
Love all these videos and how Vincenzo is open for criticism and not afraid of learning different tricks. The world would be such a better place with that attitude.
I made Bolognese exactly according to this, but I used penne. It is absolutely perfect. I remember that in school dining hall we would get Bolognese spaghetti and it was never good. This is the first real Bolognese I ate and it is delicious. I have also tried other recepies, but this one should be definitely the most viewed one.
I understand now that pastas - like penne - that have greater surface area and or are hollow are much better because they help absorb or keep thesauce better ❤❤❤❤
Understandable , but if the vegetables are chopped in bigger pieces you get more flavor out of them and you keep the vitamins in. Or so I have hear , but the flavor part I know for certain it is true
@@coffeemeup Oh I check it and yeah the vegetables is not yet dissolved after cooking for long hours. Maybe because of Low heat in cooking. BTW I'm Not saying your method wrong.
Vincenzo I come to you in my time of need. I have a severe dairy allergy and need to know if it’s ok that I skip the milk. Most Dairy gives me bleeding ulcers even in small amounts. Please tell me I’m not failing.
So I just finished making and eating David Berti's Bolognese Sauce following the steps precisely. I have to say, this was the most incredible, full of flavor, satisfying Bolognese I've ever eaten & the Pappardelle was an absolute must for this hearty sauce. What a pleasurable eating experience and well worth the time and effort for sure. Thanks so much David Berti & Vincenzo for sharing this great recipe.
I’ve been traveling to Bologna every year for the past 10 years as my husband and I love the city and the food. 2020 didn’t allow us to travel there and but I will follow this recipe, close my eyes and imagine I’m in the red City!
oh, unfortunately this year has prevented all of us from traveling, but the original and authentic recipes are just for this ... to take us to the places we love!
I also learned a different way to make Ragu when I lived in Italy. I loved this video and so I decided to give this a try yesterday. I'm never going to make it any other way, it was amazing. My Italian husband loved it too. Thanks so much guys!
Wow. If you're looking for a super delicious bolognese recipe this is the one. I made this twice and it's for certain the best bolognese ragu I have ever eaten. Cooking it for at least 4 hours is the secret. No short cuts! Thank you Vicenzo and David for the great video!
I cooked it for seven hours yesterday and this morning and served it to my family for lunch. This is a delicious and awfully simple recipe, there is just no way I ever cook bolognese differently now. Grazie mille !
I would suggest you use enamel lined cast iron instead of SS as shown. Uses less water, energy and less likely to burn. I see Vincenzo use them all the time.
Un consiglio. Inizia a cucinare il ragù oggi e tienilo sul fuoco per tutta la settimana. Il settimo giorno con quello che ti rimane condisci la pasta. Poi buttala nel cesso. Di questo passo se ogni cuoco da strapazzo aggiunge ore alla cottura, che è di per se già troppo lunga, del povero ragù alla bolognese non rimarrà nessuna traccia.
It's very difficult this days to find real authentic italian recipes.. I don't know why all this Chefs have this need to reinterpret those classic, perfect recipes. Thank you for sharing these treasures with us, italian food lovers! 🙏
@@vincenzosplate thank you for your answer. Of course, I will make this recipe. I want to make a larger amount for the winter and portion it. Since you reply, I dare to ask you for advice. To put it in small bags and freeze it or it will last in jars (2-3 months)? Thank you again for your work and keep up the good job. It's means a lot!
I haven't cooked this yet but will definitely give it a try. As I was searching through videos, I saw that Gordon Ramsey had something similar, but will try this instead (since he comes off as a pompous pr*#%).
David is absolutely correct, I felt like I was in heaven when I tried this, especially since this is my favorite dish of all time! I am so glad this video was made so I could make it myself for such a cheaper price, and spend more time with my father doing it!
That's wonderful to hear! Making cherished dishes at home with loved ones is truly priceless. Keep enjoying those special moments and delicious meals together! 🍝👨👩👦👦
Finally had a chance to make this. Hands down the best Bolognese sauce recipe I’ve ever run across. Everyone was fighting over it before it was all gone! Thank you for sharing.
Thank you once again, Vincenzo, for another slam dunk of a recipe. I made two batches, which seems like enough for a lifetime. It's delicate and hearty at the same time. Simplicity is golden.
I made this recipe after seeing the video. The day after I put some of the sauce on my grilled cheese sandwich. For anyone reading this, please try it. ITS HEAVEN
This video on how to make authentic Bolognese sauce like a Nonna from Bologna is fantastic! The step-by-step instructions are clear and easy to follow, and the finished product looks absolutely delicious. It's great to see someone who has learned the recipe from their grandmother and is passing on this traditional Italian recipe to others. I appreciate the tips and tricks for getting the perfect consistency and flavor. I can't wait to try making this recipe at home and impress my friends and family with my newfound Bolognese sauce-making skills. Thank you for sharing this wonderful recipe!
I made this for the family, and it does not disappoint! The very best ragu I have ever made and it was worth every second of babysitting it on the stove for four hours. Thank you Vicenzo!
This must be the seventh time I’ve made this recipe and it never fails. 5 hours of cooking and I don’t switch the extractor on so I can fill the house and my street with the amazing aroma! Simple, quality ingredients make this a beautiful dish. Thank you so much for sharing this with the world ❤
Meno ingredienti ci sono e più si sente il gusto di ognuno di essi. Più ingredienti ci sono e più un sapore copre l'altro e non sempre fondendosi bene. A volte il risultato diventa un guazzabuglio troppi sapori nessun sapore.
@@LPFan33 questo è quello che vogliono farti credere. Se non aggiungessero o togliessero qualcosa per dare un tocco di originalità al piatto nessuno seguirebbe più di un canale RUclips. Allora per essere seguiti fanno credere di aver scoperto l'America. Ma credimi se ti dico che tra le pareti della propria casa poi le ricette le eseguono alla lettera. Perché dietro queste ricette c' è sempre la grande saggezza contadina: ottenere il massimo spendendo il minimo.
@@vincenzosplate Life got complicated and I wasn't able to reply earlier, but I did get a chance to make this and it was molto speciale! I have some frozen for future celebrations!
This is how I make my Bolognese and have been doing for quite a few years now. Sometime i use Red wine and sometimes white. I have tried using chicken stock once but i just prefer the original recipe with home made pappardelle. It's so cheap to make about £12 and i get at least 15 - 20 meals out of it then freeze them. Keep up with the great Videos.
David & Vincenzo this is the recipe for Bolognese sauce I waited decades for. I have been making my own for many years but it never quite had the right 'zing.' Since discovering this recipe a year or so back it is my go to one every time...in fact there is a pot of it simmering away on the stove right now, so tomorrow I make the pappardelle! Thank you!
I made this the other day, not only was it easy, but it was absolutely delicious. Made with simple and few ingredients. It was so flavorful. I simmered it for 6 hours and it came out perfect. This is how it's made. Thank you
This is my second time doing this, and I’m loving it ! Share this with so many friends the first time weeks ago and what a hit !! I love taking the time and enjoying the process! What a pleasure to learn from you ♥️♥️
It's truly worth the hours spent waiting for the sauce to reduce until you get that rich and delicious flavour that everyone will adore. For hours, your kitchen will smell like Bolognese sauce, which your guests will adore! Remember that good food always brings people closer together! I'm glad you were able to share that with your friends.Keep cooking, rockstar!
what I always loved about italian food, its so simple to make and not too many ingredients. simple but good.. it just takes time :D love it.. thx a lot
This was the first time I ever made bolognese sauce. Wow! Just outstanding! The flavors make the dish taste so authentic, rightfully so! So much better than an Italian restaurant. I even ate it for breakfast! Thank you for this recipe. This is one of my favorites!
Grazie to David and Vincenzo, I have made this recipe several times. It’s perfect and shows why proper Italian food is about quality ingredients rather than over seasoning. I’ve use this with pasta and of course when making a classic northern Italian lasagna, bravo bravo, thank you boys
I made this recipe and it was so amazing. I was always adding things to my ragù like garlic and herbs which tasted nice but nothing like this. When you just take it back to the classic soffritto and use good quality EVOO, passata and tomatoes, cook it for a long time with love WOW, mind blown. I think my wife loves me more after I made this. Grazie Vincenzo.
Grazie David, after about a 7 hour labour of love I finally understood when I took my first bite why it's so important to be patient with the ragu, the result was a very smooth meat sauce.
I’ve just done this recipe today, following the exact stepts, and after almost 5h of cooking, I’ve just had the best bolognese I’ve ever eaten! Great recipe!! Wow
Just finished making this recipe. I used rigatoni, and the family had 2nds and 3rds. Great recipe. Thank you for the upload. Everyone was so quiet. Just the sounds of forks clanking. True sign of a great meal
That's fantastic to hear! 🍝😄 I'm thrilled your family enjoyed the recipe, and the quiet enjoyment of a meal is indeed a sign of its deliciousness. Thank you for trying it out! 🇮🇹👨🍳👏
I was making bolognese sauce very similar to this, but I didn't know about the milk and I only added wine after the meat. Also i didn't know about putting veal. Wonderful! Thank you guys!
Absolutely love this recipe. It's amazing and I cook it for whole family here in Czech republic. They are really impressed by this meal! Thanks Vincenzo!
Absolutely the best bolognese recipe I ever made! My family started to argue about who will get the last bite 😂 Italians in my country have said that you need to have stock and pancetta to get a perfect bolognese but i didn’t like the taste of that but this recipe from bologna was the perfect one, I will only trust people from bologna when it comes to bolognese for now on!😂
Well, in Bologna, most families use pancetta and stock 😉But there are as many recipes as there are families, mine doesn't use stock, nor water, just the natural juice from the tomatoes and we cover it until the last 30 minutes but we like it pretty thick.
@@bunk011 It is pretty interesting how Italians and others turn their nose at certain things that non Italians do, but as you said, every Italian families have their OWN way of making the same thing to WHAT THEY LIKE. What I would advise is to do what you like but within reason. Use proper techniques, and avoid certain ingredients but for the most part, do what you like. If the food taste good, it doesn't matter if it taste isn't the same, as long as it is similar.
I use not stock but use pancetta, sometimes Speck. I get my Speck imported from Italy. Yeah, I know a lot of trouble but I think it is the world's best cured ham.
People from Bologna sometimes use chopped pancetta as part of the total minced meat, about 1/5 of it. It adds quite a bit of flavor but also a lot of fat, so you have to be careful to dose the oil well. The important thing is that it is fresh ground pancetta and not smoked bacon
Dear Vincenzo, ever since my husband started learning how to prepare meals from you, enticing smells and divine tastes have been wafting from the kitchen. The taste of the food is amazing. Thanks to you and your excellent mentoring, my husband learned to prepare quality food. I can't tell you how happy we are that we can eat extremely tasty and healthy food every day. Once again, thank you very much! ☺☺☺
I agree with you 100%. I am now on the receiving end of some wonderful food and it is all thanks to Vinenzo and his brilliant channel my wife found. I have been married to this woman since she was 17 yrs of age she is now 63. I would die for her in a second but she herself would tell you and so would everyone else she could not cook for toffee. So some 40 years ago she baked her first pie and not being rude I said don't bake me anymore pies and she never did for over 40 years. All of a sudden my wife is watching cooking channels and I am getting the best pies I have ever tasted and her idea of spag bol was a jar of ragu sauce and a bag of pasta. Her menu planning was every local takeaway menu in the drawer. I am now eating the most amazing bolognese sauce. The jars and the tins are vanishing from the kitchen and in its place are flour herbs and other wonderful stuff in the cupboards. My dear wife watches Vincenzo's channel every week and I am loving it. Even our family who have tasted her cooking years ago are saying who is this woman. I am not kidding she is the talk of our whole family and how suddenly she is producing some wonderful food. I have a bolognese sauce that took her 4 hours to make after watching Vineczo's channel. My wife has not spent 4 hours in 40+ years in the kitchen.
@@williamroberts6294 After 40 years of marriage with husband who cooks only water to make tea and scrambled eggs I also cook " in short". Thanks to Vincenzo's channel I finally know how to cook good sauce and pasta. But I still don't like to spent too much time in the kitchen.😂
I'm thrilled to hear that! Cooking together can truly bring joy and delicious flavors into your home. Keep enjoying those tasty and healthy meals together! 🍽️👨🍳👩🍳
As a second generation Italian I have never eaten bolognese sauce. My mother was an excellent cook but stuck to her own traditions time & again. So, I made this recipe following the video exactly. It turned out delicious. Loved the papardelle pasta (which I've never had either) & was amazed at how light it is. It completely absorbed the sauce. Thank you so much for this wonderful recipe. I'm going to make another batch, freeze & enjoy whenever I crave great Italian cooking!
I am very happy you made the recipe well, I want to suggest you another dish grandmas in italy use to do, Pasta and Fagioli: ruclips.net/video/wFcPfOPLwOI/видео.html
@@putrabreaker6170 To add some richness and slightly creamy texture. I've been aware of milk added before, but always after the meat had browned. Just before serving, like adding cream or yoghurt to a curry after it's cooked, makes more sense.
Quite possibly the best Italian recipe on RUclips. Teaching the world how to make bolognese. No complication and it’s been a revelation for me. Thank you David.
Thank you David! I took a cooking class in Bologna last summer and we made tagliatelle pasta, cheese tortellini and Bolognese ragù. I’ve started making my sauce at home without all the herbs and cooking it several hours. The change is absolutely divine. My family loves it.
This is the most Authentic Bolognese recipe you will find on youtube. It is made by David (a friend from Bologna) and he takes the Bolognese very seriously as it is his favorite sauce to make and eat. Please leave a comment for David for sharing the most authentic version of the Bolognese Sauce
Ok, i was a bit sceptic about no herbs and spices, but…youre apsolutly right, it gets totaly different taste, taste about meat and pomodoro…just perfect! Tnx for sharing an art ❤
This recipe is perfect! I followed the instructions and it was amazing!!! My wife used to tell me about this restaurant that made the best Bolognese. Not anymore, I just need to make this recipe and she will be happy 😊
This is my go to recipe now! Fantastic! Also, your videos convinced my wife and I to do a road trip of Italy, and we HAD to stop in Bologna for the food!
That's amazing! So glad the recipe and videos inspired your Italian adventure. Bologna is a culinary gem! Enjoy every moment of your trip and the delicious food along the way! 🇮🇹🍝🚗
Italian food is my favourite cuisine. I love this channel as a baseline for what is the most traditional way to do things! When my wife and I went to Italy we learned so much about the food and preparation of all the fantastic ingredients they use over there! Sometimes I make do with what I have in the house but it’s always nice to know where the traditional version ends and where it starts becoming a totally different dish!
Thanks for sharing your experience in Italy! It's always great to know the traditional way of cooking Italian food 🇮🇹 Hope you'll continue to enjoy our recipes! 😊
Thank you! I made this last weekend and it was heavenly. It also was fun to follow along with you two. I got a good laugh from my husband and son going, “mmmm mmmm mmmmm!” all throughout dinner time 😂😋
I’m going to make this beautiful sauce along with some homemade tagliatelle noodles for my family on Valentine’s Day this upcoming Sunday. I got everything for the noodles already, so I need to go get all the ingredients I need for the sauce and some fresh cheese. I already have the wine though.
Yum looks delicious i am making this with few subs perfect for raining days in Singapore this will be perfect with my chickpea and red lentil pasta drooling over my samsung galaxy note 8 love your recipes making me hungry Thanks Ramya
Made this Bolognese Ragu the other day with Paperdelle. Cooked for 5 hours. Invited a couple friends over to share with. It was amazing!! Will definitely make it again! Thank you for showing how easy it is to make. It just takes some time. Don't rush it.
Ok, so I used penne, coz I couldn't find tagliatelle, but my boyfriend (he doesn't like to try anything new, eventually adds lots of cheese and ketchup) and his friend tasted it and said it's the best bolognese they've eaten till now. Even without garlic! And in Poland we think it's a major ingredient in bolognese. I'm sorry. From now on, I'm only doing bolognese based on your recipe!
wow 🤩 how nice to read these words 😍 I'm really glad you tried my recipe and loved it!! But please, get your boyfriend to try fresh pasta, such as tagliatelle or pappardelle
@@Scottjf8 Probably adds a nice sweetness, although the carrots are there for that. I always put a tiny bit of ketchup in homemade chicken soup. Learned from Chef John!
Hi Vincenzo, i just went to Cancun, México, for vacations. I was kind of tired of mexican food so i went to an italian restaurant and asked for lasagna a la bolognese. Then i made this exact bolognese sause of the video for my lasagna at home. My homemade lasagna was 100000000% BETTER! Thank you very much!!!!!
This is the real recepe deposited in the commerce chamber in Bologne. Man, this made me hungry. I'm good for a 4 hours ride in the kitchen. Bravo to both of you guies.
Well said, the longer it cooks, the better it tastes because the sofrito continues to emulsify with the meat while the meat continues to release the rich fat. Because I can only imagine how delicious it must have been, as I reply to this comment, my mouth is watering.
Yesterday I was in my local gym near Eastbourne, England and a young Italian regular was there (he’s in his 90’s really and still active!). I asked him to tell me how to make a Bolognese sauce. I found your video today to help remind me and it was almost exactly the same. He just lightly blended the mince after cooking but said either way is ok. Thank you for this, wish me luck am giving it a go today.
Just came back from my holiday in Bologna and I can attest that this recipe is exactly what I had in Bologna 😋 I tried to cook this recipe months before my holiday
@@vincenzosplate the same case as well with the Carbonara recipe.. I also went to Rome, and the Carbonara I ate was similar with the one I cooked at home, with ur recipe of course!
Being Italian myself i cannot praise this recipe enough!!! Even my mum loved it!! That's saying something!!! Vincenzo and David can you come down to Melbourne and cook for me and my family ❤
I don’t cook, coz I always mess up everything in the kitchen, but my cravings of Bolognese made me try and recreate it. And let me tell you Vincenzo, that was so far the most successful thing I did 😂 I never thought id be able to cook something that’s fancy and delicious. I followed the exact ingredients and I was amazed! I said it’s almost successful, because I failed to dry the excess water or let the sauce became thick, but it turned out really good! ❤
My girlfriend is my wife now, thanks to this recipe.😁 I fell in love with cooking thanks to your recipes. I just love how much love you put into the preparation itself, and you can say that is an additional spice to food and always turns out great.
Congratulations on your marriage! Cooking together is a beautiful way to bond and create lasting memories. Keep adding that extra sprinkle of love to your dishes! 🍽️❤️👩🍳👨🍳
OK, I finally got my act together and made this sauce EXACTLY as David instructed and it turned out amazing, restaurant quality bolognese! I can absolutely attest to this wonderful recipe, you won't be disappointed. About a year ago, my favourite Italian restaurant closed down for good and I was never able to replicate their incredible bolognese sauce. THIS was exactly the sauce that I used to love and now I know how to make it at home. Thanks guys!
Omg this is great to hear 😍 wow, thank you so much Melissa, we’re super glad you tried and LOVED the Bolognese recipe 😍👏🏻 you did An amazing job!!
@@adamshepherd6810 Well, if you've got the time, maybe give this sauce a go, it's well worth it!
Now I am going to open a resturant with these recipes.
In the video he says to add one liter of passata but it looks like he adds one bottle that looks like about a 24 ounce bottle. What did you use?
Now take it to the next level:
1, use a small amount of smoked pancetta when making the sofrito
2, after the water from the meat evaporated, caramelize it a little bit (also use beef only, it has way better taste)
3, use a bit of a stock with the water, it helps to bring out all the flavours
4, cook it under a lid, it makes the meat even more tender
So many people try to complicate Italian food but what I have learned from watching vincenzo is it's not the amount of ingredients that makes Italian food so great, it's the technique!
Oh yes, well said 👏🏻 Italian cuisine includes a few simple ingredients, it's all in the technique!
And the quality of the ingredient, that is the challenging part
@@vincenzosplate
I appreciate your Cacio y Pepe and Carbonara recipe, My aunt couldn't believe the recipe is simple yet very tasty.
I’ve always said French cooking is about technique. Italian cooking is about the ingredients.
Exactly ❤️
I have lost my ability to smell years ago. Yet I cooked this Bolognese-Recipy recently for my niece and sister. They said: how can someone with no smell cook so deliciously. They were in awe. So thanks a lot Vincenzo, you made made my day.
Thanks for sharing your experience, it's great to know that you were able to cook a delicious Bolognese-recipe even without the sense of smell! 🙌🍝👨🍳
I use my nose a lot, if you eat with you eyes get out of my house!!
@@torilesswhat are you talking about what's your problem dude
@@kalabaster357he’s not even being rude he’s just saying he cares about how things smell etc rather than what they look like. Because some delicious foods may look unappetising
Cooking with knowledge and love. Two of the fundamentals of great cooking, especially the love with Italian food.
I love how passionate David is about his Bolognese. You can sense the incredible pride he has in his recipe and the passion he has for authenticity. Thanks for showing us this. Grazie Mille!
Absolutely! Couldn't agree more 😍 Thank you!
Are you going to try his recipe?
@@vincenzosplate most certainly. This week! Ordering some Guanciale and pecorino for your Carbonara recipe too.
My mouth is eatering
@@vincenzosplate I
@@marieharris1230 I wish I was eatering some of this right now!
I have inspired my Dad with all the secrets and we have both now perfected the recipe while staying true to tradition :)
Unfortunately, fake Italian dishes are often made in the world, but then they tell you .... "original Italian"!
You should make him this and blow his mind away 😉
Do it with respect lest he spanks you for thine insolence!
Specially made by this yummy guy 2 😜
YES please 🤩 your father will love this authentic recipe 😋
I’m 15 and managed to delight my whole family just following this recipe on point.
Love from mexico 🇲🇽 ✌️
I have been cooking the ragu the same as this all my life. I am 77 and my great grandmother was italian. I believe from the region of tuscany.❤
I followed this recipe à la lettre and my housemate who is a good cook kept saying things like "oh no you should do it like this" and I just kept responding let's trust the italians on this one and the sauce ended up to be PERFECT, best bolognese I have ever tasted THANK YOU Vincenzo and David
Well doneee 👏🏻 you must always trust Italians for Italian recipes! 😍
I’m super happy you loved the recipe, thank you a lot!
Trust me, there are a lot of Italians who do it much differently to this. They all have their own unique way. I have never seen an Italian who cooks it the same as another. There are basic rules that stay the same nearly every time but it's always different.
ruclips.net/video/9b3SMmilycw/видео.html
Vincenzo himself even says (in another video) that you MUST use pancetta, and says you should cover it while it cooks down. Also, he says to blend the soffrito. Frankly, italians disagree with theirselves about how to do this properly. Just do what you think is best, but remember to use good quality ingredients and lower and slower cooking makes the meat more tender.
@@FrankieTeardrop1998 And that is what makes Italian cuisine one of the most interesting out there
i cooka da pasta
As I said 3 days ago, I was making this very sauce. Oh, my lord, it turned out so good, so flavorful. I divvied it up in several pots and shared it with some friends; they ate it up with various pastas, like fresh tagliatelle and immediately asked me where I got the recipe. Of course I gave them the link. Had to tell you guys that!!!! You made several new enthusiastic fans in New York City!
That's fantastic to hear! I'm thrilled that you and your friends enjoyed the sauce. Thank you for sharing the recipe and spreading the love for authentic Italian flavors! 🍝❤️
I use Tagliatelle too. Not as wide but eats easier.
Indeed! I share this recipe when I get the chance as well. The combinations of tomato and meat types really makes this dish and the simplicity otherwise makes it authenticate, It doesn't need tricky ingredients. I've added herbs over the past couple years depending on what I had in the garden BUT, the simple version is the best version. David is tha man, and he is correct that herbs, while nice, will not improve this sauce!
Just a tip from an Australian. When you add the wine, put your head in the pot and breathe deeply.
Thx. Helps a lot if you stay up all nite to cook it. Cause you don't have time all day. Lots of love from Austria from a half Australian.
How do you keep the bolognese from falling out when cooking upside down
@@indicus9075 he wants you to lean over/into the pot without grabning it
@@RandomKissFan0815wow must be complicated to explain to people where you from in English
lol I’m an Aussie and did this before I saw this comment 😂
Vincenzo your recipes make my grandma smile, living in America lots of American Italians lost their way with recipes. You have brought us back. Thank you
Me as a Finnish guy, managed to impress my Italian girlfriend with this recipe. Thanks! 😄
This is Amazing! 🤩 I’m ire your girlfriend loves you more now!
Did it work?
Ye yee! Make many children my friend!
Torille!
@@bjorn3438 Im pretty sure “Managed to impress my Italian girlfriend with this recipe” answers your question.....
I used this recipe with my Lasagna Bolognese layered with egg fresh pasta sheets, a nice Bechamel sauce, and Pecorino cheese. Turned out AMAZING.
Wow my mouth is watering 🤤 sounds DIVINE!
Great job Matthew!
I do this too, my boyfriend cooks the bolognese ragu on a weekend and I make lasagna from the leftover during the week, it's a winner 🤤
That's EXACTLY what I am going to do! I can't wait to give it a go.
Sounds like a good application for it.
I tried making this in am American way and after this I feel like I learnt nothing from that video, love you Vincenzo. Thanks for teaching us Italian recipes in an authentic way. Thank you and God bless you.
ragu ala Brooklyn? :)
Please Terry, next time follow this authentic recipe and you’ll fall in love with it!! 😍
@@SantomPh Ragu ala Macon Georgia
😂😂😂😂😂
All respect to Macon Georgia, you want sweet potato pie recipes or other recipes using Southern American food ingredients from cooks there. ❤
Bravo Vincenzo e Davide, everything Davide said was totally right , true italians don't put "dry herbs" in their pasta, like David said, no broth, no herbs, let the pasta and the sauce speak for themselves.
Viva L'Italia!!
Gloria
Grazie mille, Gloria! 🇮🇹👌 Davide knows his Italian cuisine! Keep enjoying the authentic flavors. 🍝👍
The chamber of commerce in bologna uses chicken broth in its official recipe along with pancetta
It's not about the complicated ingredients it's about the simplicity and love you put into cooking) Great recipe, I will definitely use this! 🙌
Well said my friend! Thank you 🙏🏻
I will use this for sure,when my grandmother Doris and mother Janine Fanio died all the recipes disappeared into thin air!
It's more important to make sure the ingredients you get are high quality. Olive Oil, Meat, Tomatoes, Wine, and even Milk
I believe Vincenzo is the greatest chef in the world!!!! Coz he makes me want to cook and enjoy myself at the same time! I love this channel!!!
Oh wow 😍 you’re so kind my friend!
Thank you a lot, now you have to try this recipe 😋
Just goes to show, we’re never too smart that we can’t learn something new. Love the twist on the “reaction” video too. Well done!
well, you never stop learning!
I also love to improve, everyday!
Doubled this receipt and bottled it. Every time I make pasta for the family just add pasta water during the reheat process to wake it back up. This sauce is magic.
Thanks for sharing your variation, it's always great to experiment with recipes. 🤗 Let me know if you have any questions about the traditional version!
It freezes well. As Chef JP jokes, for 17 years. Seriously freeze some.
@toriless Just make sure you freeze it in a Tupperware, not a glass bottle. Water expands 😉
Spero che tu l'abbia congelata! Altrimenti rischi l'avvelenamento..
Made some bolognese for dinner last night. Beef. Red wine. Vincenzos guidelines............ It was wonderful.
Aaamazing 😍 thank you for following my tips, I’m glad you loved it!
Love all these videos and how Vincenzo is open for criticism and not afraid of learning different tricks. The world would be such a better place with that attitude.
Many many thanks 🙏🏻 I really appreciate ❤️
Have you ever made bolognese sauce?
@@vincenzosplate yes only once but not as well as you do sir. i watched your video a week after. mine was good but not great
@@vincenzosplate Chef Vicenzo can you make video of sauce verdura and sauce putaniska?
Thank you for sharing this authentic Bolognese sauce with no herbs and no GARLIC! I make my own fresh pappardelle
You're welcome! Fresh pappardelle with authentic Bolognese sauce sounds like a match made in culinary heaven. Enjoy every bite! 🍝🇮🇹
I'm from México, and I just made this same recipe for my family and it was amazing! Thank you Vincenzo and David!
¡Qué bueno escucharlo! 🇲🇽 So glad you enjoyed it! Keep spreading those Italian flavors in Mexico. Buon appetito! 🍝👨🍳 - Vincenzo's Plate
I made Bolognese exactly according to this, but I used penne. It is absolutely perfect. I remember that in school dining hall we would get Bolognese spaghetti and it was never good. This is the first real Bolognese I ate and it is delicious. I have also tried other recepies, but this one should be definitely the most viewed one.
Omg this is great to hear 🤩 I’m so glad you tried and loved this bolognese sauce!! 😍
Great job Peter 👏🏻😘
@@vincenzosplate Dear Vincenzo, what kind of red whine would you recommend that is the best to use in the original Bolognese recipe?
I understand now that pastas - like penne - that have greater surface area and or are hollow are much better because they help absorb or keep thesauce better ❤❤❤❤
@@peterzeman2749 a 1947 chateneuf DU Pape is nice
For me I prefer the vegetables more finely chopped, I personally use a grater for the carrots so more surface area to release the sugars
Understandable , but if the vegetables are chopped in bigger pieces you get more flavor out of them and you keep the vitamins in. Or so I have hear , but the flavor part I know for certain it is true
But the vegetables is been cooked for 4 hours, so maybe it already dissolved in the sauce. So I guess there's no need to finely chopped it.
@@brutalastartes since the meat sauce is cooked for hours, most of the flavours would be in the sauce.
@@coffeemeup Oh I check it and yeah the vegetables is not yet dissolved after cooking for long hours. Maybe because of Low heat in cooking. BTW I'm Not saying your method wrong.
im pretty sure i also saw a video on this channel where he threw all vegetables in a blender.. saw it like two days ago
So glad you guys actually ate it at the end. So many recipes out there and they don’t even review their own food
Well, I was hungry for the whole video, David made me very hungry while he was making this wonderful sauce ... I couldn't help but eat it !! 🤣
Vincenzo I come to you in my time of need. I have a severe dairy allergy and need to know if it’s ok that I skip the milk. Most Dairy gives me bleeding ulcers even in small amounts. Please tell me I’m not failing.
So I just finished making and eating David Berti's Bolognese Sauce following the steps precisely. I have to say, this was the most incredible, full of flavor, satisfying Bolognese I've ever eaten & the Pappardelle was an absolute must for this hearty sauce.
What a pleasurable eating experience and well worth the time and effort for sure.
Thanks so much David Berti & Vincenzo for sharing this great recipe.
oh wow, we love to hear that 🙏🏻 Thank you very much Cheryl, we're so glad you loved this recipe 😍
Grazie again!
I’ve been traveling to Bologna every year for the past 10 years as my husband and I love the city and the food. 2020 didn’t allow us to travel there and but I will follow this recipe, close my eyes and imagine I’m in the red City!
oh, unfortunately this year has prevented all of us from traveling, but the original and authentic recipes are just for this ... to take us to the places we love!
I also learned a different way to make Ragu when I lived in Italy. I loved this video and so I decided to give this a try yesterday. I'm never going to make it any other way, it was amazing. My Italian husband loved it too. Thanks so much guys!
wow 😍 how nice to know that you loved our Bolognese! 🤩 thanks a lot!!
Wow. If you're looking for a super delicious bolognese recipe this is the one. I made this twice and it's for certain the best bolognese ragu I have ever eaten. Cooking it for at least 4 hours is the secret. No short cuts! Thank you Vicenzo and David for the great video!
I cooked it for seven hours yesterday and this morning and served it to my family for lunch. This is a delicious and awfully simple recipe, there is just no way I ever cook bolognese differently now. Grazie mille !
omg this is amazing 😍 I'm super glad you loved it!
I would suggest you use enamel lined cast iron instead of SS as shown. Uses less water, energy and less likely to burn. I see Vincenzo use them all the time.
Un consiglio. Inizia a cucinare il ragù oggi e tienilo sul fuoco per tutta la settimana. Il settimo giorno con quello che ti rimane condisci la pasta. Poi buttala nel cesso. Di questo passo se ogni cuoco da strapazzo aggiunge ore alla cottura, che è di per se già troppo lunga, del povero ragù alla bolognese non rimarrà nessuna traccia.
It's very difficult this days to find real authentic italian recipes.. I don't know why all this Chefs have this need to reinterpret those classic, perfect recipes. Thank you for sharing these treasures with us, italian food lovers! 🙏
your words make me so happy ❤ grazie mille! 🙏🏻
Are you going to make this recipe?
@@vincenzosplate thank you for your answer. Of course, I will make this recipe. I want to make a larger amount for the winter and portion it. Since you reply, I dare to ask you for advice. To put it in small bags and freeze it or it will last in jars (2-3 months)? Thank you again for your work and keep up the good job. It's means a lot!
Two Italian dudes tell me how to make pasta. Yes, I clicked the right vid.
Oh yes, definitely you did!!
That looks so good oh my God
I haven't cooked this yet but will definitely give it a try. As I was searching through videos, I saw that Gordon Ramsey had something similar, but will try this instead (since he comes off as a pompous pr*#%).
David is absolutely correct, I felt like I was in heaven when I tried this, especially since this is my favorite dish of all time! I am so glad this video was made so I could make it myself for such a cheaper price, and spend more time with my father doing it!
That's wonderful to hear! Making cherished dishes at home with loved ones is truly priceless. Keep enjoying those special moments and delicious meals together! 🍝👨👩👦👦
Finally had a chance to make this. Hands down the best Bolognese sauce recipe I’ve ever run across. Everyone was fighting over it before it was all gone! Thank you for sharing.
oh wow, we love to hear that 😍 thank you sooo much Michael!
Thank you once again, Vincenzo, for another slam dunk of a recipe. I made two batches, which seems like enough for a lifetime. It's delicate and hearty at the same time. Simplicity is golden.
wow Joe, two batches 😍 sounds amazing!
Thank you a lot, I'm super happy you loved this recipe!
Lifetime?, maybe a week.
I made this recipe after seeing the video. The day after I put some of the sauce on my grilled cheese sandwich. For anyone reading this, please try it. ITS HEAVEN
Hahahahah well, it sounds good
This video on how to make authentic Bolognese sauce like a Nonna from Bologna is fantastic! The step-by-step instructions are clear and easy to follow, and the finished product looks absolutely delicious. It's great to see someone who has learned the recipe from their grandmother and is passing on this traditional Italian recipe to others. I appreciate the tips and tricks for getting the perfect consistency and flavor. I can't wait to try making this recipe at home and impress my friends and family with my newfound Bolognese sauce-making skills. Thank you for sharing this wonderful recipe!
Thanks for your kind words and support, it means a lot! Can't wait to see your homemade Bolognese sauce, keep me posted 🍝👨🍳
It's not authentic ragu. Ragu does not have olive oil in it. Go to Bologna ask any chef to rate this video. It's wrong.
I made this for the family, and it does not disappoint! The very best ragu I have ever made and it was worth every second of babysitting it on the stove for four hours. Thank you Vicenzo!
Mamma mia, this is great to hear 😍 grazie 🙏🏻
The one I have been doing is similar but uses Pancetta too. I hope that is still "kosher".
This is the most italian video I’ve ever seen 😂🇮🇹💙
Hahahaha is this a compliment? 🤣
I would say this is 😂 ruclips.net/video/YUi13NeQOd0/видео.html
@@vincenzosplatein my book there’s no better compliment when it comes to making awesome pasta.
Besides all the great cooking, I wanted to say thank you both for your excellent English!
oh wow, thank you a lot!
This must be the seventh time I’ve made this recipe and it never fails. 5 hours of cooking and I don’t switch the extractor on so I can fill the house and my street with the amazing aroma! Simple, quality ingredients make this a beautiful dish. Thank you so much for sharing this with the world ❤
It's a running theme in Italian pasta recipes , the simplier the better
oh yes, well said Richard!
And no matter how simple it is, no two italian cooks will ever agree on the recipe
Meno ingredienti ci sono e più si sente il gusto di ognuno di essi. Più ingredienti ci sono e più un sapore copre l'altro e non sempre fondendosi bene. A volte il risultato diventa un guazzabuglio troppi sapori nessun sapore.
@@LPFan33 questo è quello che vogliono farti credere. Se non aggiungessero o togliessero qualcosa per dare un tocco di originalità al piatto nessuno seguirebbe più di un canale RUclips. Allora per essere seguiti fanno credere di aver scoperto l'America. Ma credimi se ti dico che tra le pareti della propria casa poi le ricette le eseguono alla lettera. Perché dietro queste ricette c' è sempre la grande saggezza contadina: ottenere il massimo spendendo il minimo.
Mille grazie Vincenzo and David! My nonna was from Firenze and this really looks like how she made the sauce. So happy to know how to do it myself!
Thank you a lot Linda ❤️ are you going to try this Bolognese sauce? 😋
@@vincenzosplate Life got complicated and I wasn't able to reply earlier, but I did get a chance to make this and it was molto speciale! I have some frozen for future celebrations!
This is how I make my Bolognese and have been doing for quite a few years now. Sometime i use Red wine and sometimes white. I have tried using chicken stock once but i just prefer the original recipe with home made pappardelle. It's so cheap to make about £12 and i get at least 15 - 20 meals out of it then freeze them.
Keep up with the great Videos.
Sounds great! 🤩 Thank you for your comment Tom!!
I have NEVER use stock, I find the whole white wine confusing. Maybe because of the use of pork?? My guts says use red.
I bet is much more now.
David & Vincenzo this is the recipe for Bolognese sauce I waited decades for. I have been making my own for many years but it never quite had the right 'zing.' Since discovering this recipe a year or so back it is my go to one every time...in fact there is a pot of it simmering away on the stove right now, so tomorrow I make the pappardelle! Thank you!
I made this the other day, not only was it easy, but it was absolutely delicious. Made with simple and few ingredients. It was so flavorful. I simmered it for 6 hours and it came out perfect. This is how it's made. Thank you
Amazing! Great job Daniel! We're super glad you loved this recipe 😋
Yeah, he uses a LOT of meat, it may take that extra hour.
This is my second time doing this, and I’m loving it !
Share this with so many friends the first time weeks ago and what a hit !! I love taking the time and enjoying the process! What a pleasure to learn from you ♥️♥️
It's truly worth the hours spent waiting for the sauce to reduce until you get that rich and delicious flavour that everyone will adore. For hours, your kitchen will smell like Bolognese sauce, which your guests will adore! Remember that good food always brings people closer together! I'm glad you were able to share that with your friends.Keep cooking, rockstar!
what I always loved about italian food, its so simple to make and not too many ingredients. simple but good.. it just takes time :D love it.. thx a lot
Exactly!! Simple and genuine food, the best! 😍
Bonus tip: It takes time but you can do 2 kg at once and freeze them in containers of two portions. And just defrost them when u need them 😉
This was the first time I ever made bolognese sauce. Wow! Just outstanding! The flavors make the dish taste so authentic, rightfully so! So much better than an Italian restaurant. I even ate it for breakfast! Thank you for this recipe. This is one of my favorites!
That's wonderful to hear! I'm thrilled you enjoyed it so much. Homemade is always best! Keep savoring those delicious flavors. 🍝😋
Grazie to David and Vincenzo, I have made this recipe several times. It’s perfect and shows why proper Italian food is about quality ingredients rather than over seasoning. I’ve use this with pasta and of course when making a classic northern Italian lasagna, bravo bravo, thank you boys
Wow! This is music to our ears 😍 really!
Grazie mille and keep going with Italian cuisine!
Of course!! We here in the US would LOVE to see more of David’s recipes!
More to come 🤩
@@vincenzosplate when will we be seeing some of David's videos
Amazing recipe! I followed instruction and ended up with something out of this world! From Los Angeles CA Thank you Vincenzo and David
wow I love to hear that 🤩 I'm super glad you loved this recipe! Well done!
I made this recipe and it was so amazing. I was always adding things to my ragù like garlic and herbs which tasted nice but nothing like this. When you just take it back to the classic soffritto and use good quality EVOO, passata and tomatoes, cook it for a long time with love WOW, mind blown. I think my wife loves me more after I made this. Grazie Vincenzo.
why didnt they add garlic
That's fantastic! Sometimes simplicity is truly the key to perfection. Keep spreading the love with delicious homemade meals! 🍝❤️🇮🇹
Grazie David, after about a 7 hour labour of love I finally understood when I took my first bite why it's so important to be patient with the ragu, the result was a very smooth meat sauce.
Exactly, I’m glad you loved it! Thank you Natalie ❤️
Try using a pressure cooker for it. Can beast one out nicely
I’ve just done this recipe today, following the exact stepts, and after almost 5h of cooking, I’ve just had the best bolognese I’ve ever eaten! Great recipe!! Wow
omg I love to hear that!
Thank you so much, we're glad you tried and loved this recipe 😍😍
@@vincenzosplate can u freeze this sauce?
@@2sdd you can freeze anything. It'll never be as good as fresh though.
Just finished making this recipe. I used rigatoni, and the family had 2nds and 3rds. Great recipe. Thank you for the upload. Everyone was so quiet. Just the sounds of forks clanking. True sign of a great meal
That's fantastic to hear! 🍝😄 I'm thrilled your family enjoyed the recipe, and the quiet enjoyment of a meal is indeed a sign of its deliciousness. Thank you for trying it out! 🇮🇹👨🍳👏
Made this last Saturday and I followed your recipe exactly and WOW my family was very impressed. Thank you, this recipe is not a staple.
That's wonderful to hear! I'm thrilled your family enjoyed it. Keep impressing them with delicious meals! 🍽️👨👩👦👦
I was making bolognese sauce very similar to this, but I didn't know about the milk and I only added wine after the meat. Also i didn't know about putting veal. Wonderful! Thank you guys!
it was a pleasure! Next time follow David's recipe, and I'm sure you will love it 😍
Dont use veal dude, please
Just use less than he did.
Absolutely love this recipe. It's amazing and I cook it for whole family here in Czech republic. They are really impressed by this meal! Thanks Vincenzo!
Wonderful! This is great to hear, and we're super glad! Bravo!
Absolutely the best bolognese recipe I ever made! My family started to argue about who will get the last bite 😂 Italians in my country have said that you need to have stock and pancetta to get a perfect bolognese but i didn’t like the taste of that but this recipe from bologna was the perfect one, I will only trust people from bologna when it comes to bolognese for now on!😂
Wooow 🤩 great job!
I’m super glad to know you and your family loved this Bolognese recipe 😍😍 now you can make Bolognese sauce to perfection!
Well, in Bologna, most families use pancetta and stock 😉But there are as many recipes as there are families, mine doesn't use stock, nor water, just the natural juice from the tomatoes and we cover it until the last 30 minutes but we like it pretty thick.
@@bunk011 It is pretty interesting how Italians and others turn their nose at certain things that non Italians do, but as you said, every Italian families have their OWN way of making the same thing to WHAT THEY LIKE. What I would advise is to do what you like but within reason. Use proper techniques, and avoid certain ingredients but for the most part, do what you like. If the food taste good, it doesn't matter if it taste isn't the same, as long as it is similar.
I use not stock but use pancetta, sometimes Speck. I get my Speck imported from Italy. Yeah, I know a lot of trouble but I think it is the world's best cured ham.
People from Bologna sometimes use chopped pancetta as part of the total minced meat, about 1/5 of it.
It adds quite a bit of flavor but also a lot of fat, so you have to be careful to dose the oil well.
The important thing is that it is fresh ground pancetta and not smoked bacon
Dear Vincenzo, ever since my husband started learning how to prepare meals from you, enticing smells and divine tastes have been wafting from the kitchen. The taste of the food is amazing. Thanks to you and your excellent mentoring, my husband learned to prepare quality food. I can't tell you how happy we are that we can eat extremely tasty and healthy food every day. Once again, thank you very much! ☺☺☺
I agree with you 100%. I am now on the receiving end of some wonderful food and it is all thanks to Vinenzo and his brilliant channel my wife found. I have been married to this woman since she was 17 yrs of age she is now 63. I would die for her in a second but she herself would tell you and so would everyone else she could not cook for toffee. So some 40 years ago she baked her first pie and not being rude I said don't bake me anymore pies and she never did for over 40 years. All of a sudden my wife is watching cooking channels and I am getting the best pies I have ever tasted and her idea of spag bol was a jar of ragu sauce and a bag of pasta. Her menu planning was every local takeaway menu in the drawer. I am now eating the most amazing bolognese sauce. The jars and the tins are vanishing from the kitchen and in its place are flour herbs and other wonderful stuff in the cupboards. My dear wife watches Vincenzo's channel every week and I am loving it. Even our family who have tasted her cooking years ago are saying who is this woman. I am not kidding she is the talk of our whole family and how suddenly she is producing some wonderful food. I have a bolognese sauce that took her 4 hours to make after watching Vineczo's channel. My wife has not spent 4 hours in 40+ years in the kitchen.
@@williamroberts6294 After 40 years of marriage with husband who cooks only water to make tea
and scrambled eggs I also cook " in short". Thanks to Vincenzo's channel I finally know
how to cook good sauce and pasta. But I still don't like to spent too much time in the kitchen.😂
I'm thrilled to hear that! Cooking together can truly bring joy and delicious flavors into your home. Keep enjoying those tasty and healthy meals together! 🍽️👨🍳👩🍳
As a second generation Italian I have never eaten bolognese sauce. My mother was an excellent cook but stuck to her own traditions time & again. So, I made this recipe following the video exactly. It turned out delicious. Loved the papardelle pasta (which I've never had either) & was amazed at how light it is. It completely absorbed the sauce. Thank you so much for this wonderful recipe. I'm going to make another batch, freeze & enjoy whenever I crave great Italian cooking!
I am very happy you made the recipe well, I want to suggest you another dish grandmas in italy use to do, Pasta and Fagioli: ruclips.net/video/wFcPfOPLwOI/видео.html
@@vincenzosplate may i know the reason why he's put the milk for the sauce , cause i never done this before, thank you
@@putrabreaker6170 To add some richness and slightly creamy texture. I've been aware of milk added before, but always after the meat had browned. Just before serving, like adding cream or yoghurt to a curry after it's cooked, makes more sense.
„You get the pot and you put it on the stove“
Hell yeah, we are in business now 👍
Love it from the beginning ❤️
Hahahahaha thank you so much!!
Quite possibly the best Italian recipe on RUclips. Teaching the world how to make bolognese. No complication and it’s been a revelation for me. Thank you David.
Glad you loved it! Authenticity is key. Keep cooking with passion! 🇮🇹🍝
Thank you David! I took a cooking class in Bologna last summer and we made tagliatelle pasta, cheese tortellini and Bolognese ragù. I’ve started making my sauce at home without all the herbs and cooking it several hours. The change is absolutely divine. My family loves it.
This is the most Authentic Bolognese recipe you will find on youtube. It is made by David (a friend from Bologna) and he takes the Bolognese very seriously as it is his favorite sauce to make and eat. Please leave a comment for David for sharing the most authentic version of the Bolognese Sauce
Thank you so much for sharing this!
What's the best way to store that Parmigiano-Reggiano and keep it from molding?
Isnt this to much tomato for a meat-based sauce/ragu?
Looks amazing and I second the storage question
@@realmanpwns To store Parmigiano-Reggiano, wrap it in baking paper (sometimes called parchment paper) and then aluminum foil. Keep refrigerated. :)
My bolognese was sooooo wrong! I can’t wait to try this one. Grazie mille, Davide e Vincenzo!
please try this recipe and let us know 😍
What a wonderful tradition! I love bolognese and I love Bologna. I've always love it and at least twice a week I eat ragù! Greetings from Maranello!
wow, you're a real Bolognese lover 😍 how to blame you ... it is one of the best and tastiest sauces there is 🤤
Un abbraccio da Sydney!
@@vincenzosplate facciamo cambio? Qui sta nevicando 😆
I made your recipe and it was amazing!!🥰 Thank you and blessings to the both of you.🙏🏼🙏🏼🤗
So happy to hear you loved it! Blessings and happy cooking! 🍝😊🙏
I love everything about this video.
“I can eat this every day “
”I do”
You and me both! Italian food is irresistible. Keep indulging in those delicious dishes every day! 🇮🇹🍴
Took matters into my own hands and cooked today's bolognese according to this vid. Family loved it.
Greetings from Greece! 💕
Wow, great job, I’m glad you loved this recipe 😍 👏🏻
I appreciate this recipe. But, Vincenzo, I have made your original Bolognese sauce MANY times, and it is FANTASTIC.
Thank youuuuu so much!! I’m glad you love my recipe, but I suggest you to try also David’s recipe 😋😋
Ok, i was a bit sceptic about no herbs and spices, but…youre apsolutly right, it gets totaly different taste, taste about meat and pomodoro…just perfect!
Tnx for sharing an art ❤
Made this afternoon and i have to say its fantastic!! Thank you.
Wow 😍 I’m glad to hear that! Thank you 😘
I so wish we had smell-a-vision! I can so smell and taste this absolutely beautiful! Thanks David for sharing..
the taste was divine, but the scent was irresistible! 🤤🤤
@@vincenzosplate Ciao who is ROCKY TEKKEL!!! THAT IS HARRASSING ME ON YOUR SHOW. YOU ALLOW IT !!!
This recipe is perfect! I followed the instructions and it was amazing!!! My wife used to tell me about this restaurant that made the best Bolognese. Not anymore, I just need to make this recipe and she will be happy 😊
Wow! This is music to my ears 😍
This is my go to recipe now! Fantastic! Also, your videos convinced my wife and I to do a road trip of Italy, and we HAD to stop in Bologna for the food!
That's amazing! So glad the recipe and videos inspired your Italian adventure. Bologna is a culinary gem! Enjoy every moment of your trip and the delicious food along the way! 🇮🇹🍝🚗
Italian food is my favourite cuisine. I love this channel as a baseline for what is the most traditional way to do things! When my wife and I went to Italy we learned so much about the food and preparation of all the fantastic ingredients they use over there! Sometimes I make do with what I have in the house but it’s always nice to know where the traditional version ends and where it starts becoming a totally different dish!
Thanks for sharing your experience in Italy! It's always great to know the traditional way of cooking Italian food 🇮🇹 Hope you'll continue to enjoy our recipes! 😊
Thank you! I made this last weekend and it was heavenly. It also was fun to follow along with you two. I got a good laugh from my husband and son going, “mmmm mmmm mmmmm!” all throughout dinner time 😂😋
Oh wow I’m super glad you loved this recipe 😍
That sounds like a song from the Crash Test Dummies 😁
@@ioeee7563 Just less M's
I’m going to make this beautiful sauce along with some homemade tagliatelle noodles for my family on Valentine’s Day this upcoming Sunday. I got everything for the noodles already, so I need to go get all the ingredients I need for the sauce and some fresh cheese. I already have the wine though.
wow, I'm sure you and your family will love this recipe 😍 please try it and let me kno!!
It is pasta, not noodles 🙂
I have cooked this recipe a few times and it is always amazing, such flavour from basic ingredients, a truly beautiful recipe :)
Thank you, David. I love learning the real deal on Italian food. This is a great video!
It was a pleasure 😘 are you going to make Bolognese sauce? 😋
I made this today and the 6 hours of work was completely worth it. Best Bolognese I have ever eaten by far! Thank you guys so much for sharing this.
That's fantastic to hear! We're thrilled that you enjoyed the Bolognese and found it worth the effort. Your positive feedback means a lot to us. 😊🍝
I'm glad to hear, I wish I had 6 hours to spend after my workday to cook a good meal.
Yum looks delicious i am making this with few subs perfect for raining days in Singapore this will be perfect with my chickpea and red lentil pasta drooling over my samsung galaxy note 8 love your recipes making me hungry Thanks Ramya
Amazing! I’m sure you will love it 😋😍
Thank you Ramya 😘
Made this Bolognese Ragu the other day with Paperdelle. Cooked for 5 hours. Invited a couple friends over to share with. It was amazing!! Will definitely make it again!
Thank you for showing how easy it is to make. It just takes some time. Don't rush it.
Wonderful! Your Bolognese Ragu with Pappardelle sounds like a masterpiece. It is worth the wait, don't you agree?
@@vincenzosplate It was 100% worth the wait! The smells through the house were amazing and the flavor was incredible!
Ok, so I used penne, coz I couldn't find tagliatelle, but my boyfriend (he doesn't like to try anything new, eventually adds lots of cheese and ketchup) and his friend tasted it and said it's the best bolognese they've eaten till now. Even without garlic! And in Poland we think it's a major ingredient in bolognese. I'm sorry. From now on, I'm only doing bolognese based on your recipe!
wow 🤩 how nice to read these words 😍 I'm really glad you tried my recipe and loved it!!
But please, get your boyfriend to try fresh pasta, such as tagliatelle or pappardelle
@A. are you someone from Poland?
Ketchup???
I agree and its perfect I always run out of Garlic anyway,no need to stress it and run out to grocery store!
@@Scottjf8 Probably adds a nice sweetness, although the carrots are there for that. I always put a tiny bit of ketchup in homemade chicken soup. Learned from Chef John!
Ok my husband wants this in his belly now. Lol yum, thanks for sharing. Can’t wait to make it.
Please make this recipe asap, your husband will love it soooo much 😍
I can hear the smell too! Definitely going to make this soon. Being in lockdown has it's benefits.
Oh yes, this is amazing!
Please make it and let us know 😍
I thought I was the only one that heard that.
Hi Vincenzo, i just went to Cancun, México, for vacations. I was kind of tired of mexican food so i went to an italian restaurant and asked for lasagna a la bolognese.
Then i made this exact bolognese sause of the video for my lasagna at home. My homemade lasagna was 100000000% BETTER! Thank you very much!!!!!
This is the real recepe deposited in the commerce chamber in Bologne.
Man, this made me hungry. I'm good for a 4 hours ride in the kitchen.
Bravo to both of you guies.
Oh yes this is the most authentic recipe 😍
Best bolognese I ever had well done fantastic David your Nonna is the best
Wow 😍 I’m glad to hear that! Bravo Matthew
Just followed this recipe (but I cooked it in my slow cooker for 9 hrs) it was hands down the best tasting bolognese I've had, thank you
Well said, the longer it cooks, the better it tastes because the sofrito continues to emulsify with the meat while the meat continues to release the rich fat. Because I can only imagine how delicious it must have been, as I reply to this comment, my mouth is watering.
9 low I think now would be borderline, maybe 6 high. Personally if in slow cooker I would add more wine not water. 2 cups is a lot in those.
Yesterday I was in my local gym near Eastbourne, England and a young Italian regular was there (he’s in his 90’s really and still active!). I asked him to tell me how to make a Bolognese sauce. I found your video today to help remind me and it was almost exactly the same. He just lightly blended the mince after cooking but said either way is ok. Thank you for this, wish me luck am giving it a go today.
Just came back from my holiday in Bologna and I can attest that this recipe is exactly what I had in Bologna 😋 I tried to cook this recipe months before my holiday
WOW 🤩 That's what I love to hear!
@@vincenzosplate the same case as well with the Carbonara recipe.. I also went to Rome, and the Carbonara I ate was similar with the one I cooked at home, with ur recipe of course!
More recipes from David please!
Mooore to come! 😍
Being Italian myself i cannot praise this recipe enough!!!
Even my mum loved it!!
That's saying something!!!
Vincenzo and David can you come down to Melbourne and cook for me and my family ❤
I'm glad that you and your mother love it. 🥰 Keep on cooking!
I don’t cook, coz I always mess up everything in the kitchen, but my cravings of Bolognese made me try and recreate it. And let me tell you Vincenzo, that was so far the most successful thing I did 😂 I never thought id be able to cook something that’s fancy and delicious. I followed the exact ingredients and I was amazed! I said it’s almost successful, because I failed to dry the excess water or let the sauce became thick, but it turned out really good! ❤