I cooked professionally for over 20-years. Something I decided early in was that If a Chef doesn't love teaching -- if he doesn't love sharing his knowledge, passion, and even opinions -- then he isn't a 'chef' at all.
@@1984isnotamanual I worked in some of the best restaurants in Britain, front of house. I was told by a Michelin starred chef that I could be one of the best in the world. I bottled it at age 20, I'm now 32. I think about those times, and where I'd be if I persisted. I imagine that this story is similar to what this guy is going through writing that comment.
Some humorous comments on here but the truth is this man is one of best chefs/cooks this world has ever produced. He makes it so simple… listen, look, smell, feel and taste. Sounds simple enough but if you can master the importance of using your senses you can cook well
Maybe to someone that doesn’t actually cook. He’s literally just regurgitating base level knowledge, half of which is objectively incorrect. Like cooking onions to reduce the acidity. That is entirely just some shit he made up. Onions aren’t particularly acidic lol. You don’t cook carrots to reduce water content and bring out sweetness, they’re already sweet. You cook carrots because the texture of raw carrot in a cooked dish sucks, along with just adding a broader base of flavor (what we use aromatics for in general). Root vegetables don’t even contain much water relative to other vegetables. Literally half the crap he says is either wrong or is using actual toddler logic. Even just things like saying the sizzle sound of browning beef comes when the fat has rendered. Incorrect, this ironically enough is because of the reduced water content from cooking, as when there’s significantly more fat than water what happens? That’s right, you get a nice sizzle because you’ve transitioned to the point of basically frying. Knowing what you’re doing and knowing why you’re doing it are 2 very different things. Rant over, and I apologize for making you the target of it 😂
@@peen2804 don’t apologise, I’ve been there. As an IT professional, sometimes when I watch a video of someone who doesn’t have as much skin in the game as me, talk about sh!t they barely understand, a RUclips rant helps. Hope it made you feel better ❤️
Exactly. There are few tv chefs that give people the reasons and when people don’t understand why it’s necessary. They don’t do it. Same for cookbooks. They never tell you why. Never had one of marcos. I wonder if his do 🤔
I love thay marco explains eveything he does in sensible detail. Whenever i see a gordon ramsey video he just says 'we do this to make it nice and beatiful and tasty'
I have been grating vegetables for years and cooking mince the same way for decades and people thought I was too fussy a cook. I'm glad there are other people who are the same.
It's a great hack for amateur cooks without sufficient knife skills, although I like leaving the carrots in little cubes for presentation. Then again, it's my choice.
As Marco always advocates, think about what you’re doing. There’s always a reason. Sometimes you don’t even know why, but it just works. I.e, prior to finding out grating vegetables or cutting them finely enables them to dissolve and get absorbed into the evaporated meat, fusing the flavours and intensifies them. Whatever the method, it is the cook’s way of cooking. Unless it tastes awful, it’s not wrong, just different.
YES! Nobody wants thick chunks if veggies in a bolignese, they are essential to the flavor profile of the dish, not to mention they add some nutrition but it must be done PURPOSEFULLY
I've really put a lot of work into making my ragu as good as possible, but this one definitely had some amazing tips that no other chef has been able to provide and I know already they'll make it even better. Marco is always inspirational.
if you want Bolognaise don't use garlic or herbs, you just allow the dish to cook for 3 hours for the flavours to work together in a magical way. Real Bolognaise is easier and if you tried it you would find out how beautiful it is.
@@49notoutwhat are you talking about? Almost every Italian uses garlic in their bolognese. Some Bolognese in the South of Italy are made with a large amount of garlic and onions
Marcella Hazan’s recipe doesn’t include garlic and I’m like what Italian sauce doesn’t have garlic? That said, I plan to make it strictly following her recipe but I’ll try it a second time sautéing the pasta with some garlic and then the bolognese but only adding the garlic to the pasta, NOT Hazan’s sauce. (Too many people thinking more garlic always better). Will report the result later.
The part where he talks about his chef telling him to not be scared of the stove but to attack it is so relatable I went through a very similar experience working in a kitchen where I just felt defeated and incompetent and my chef said something so similar and that’s been something I’ve definitely taken in
The way he explains everything in this video is absolutely amazing to me. Theres no fluff or bs whatsoever. I wish there where more videos like this for more dishes.
The man is extremely passionate and definitely poetic in a way. Absolutely fan of chef Marco. Always so well spoken and gives me something to think sbout .
He's absolutely 100 percent right about making it ahead of time. Just 2 days ago i made a Bolognese sauce with beef and pork and it was sensational out of the pot, but i had some today and it's 10x better. The more this matures the more intense the flavor gets. It's absolutely amazing
knorr or maggi are a good starting point.. theý helped me a lot in the beginning.. (i started to tune them up and after some time mý tuning was better than the seasonmix..)
There is something special about these chefs talking about their moms, they really loved their moms and their cooking. Me and mother never got along, but her cooking, there was always something special about it.
This guy drove himself into a corner of anger, mean, and manic, to pursue perfection in his culinary arts and achieved 3 Michellin stars, and produced 3 legendary Chefs. Now that those heavy burden is relieved, we have this chill, fatherly, humorly, yet stern when necessary, Marco Pierre White. Sometimes, pain and suffering is needed to temper the soul. And when given the chance, everything just changes to serenity.. looking for a chance to unburden others that which have once been a burden to oneself.
I can’t find the comment but I saw one asking about the cartouche. I think it may be to help stop it burning on top in the oven. as I’ve watched other marco videos (knorr one) where he doesn’t do that, and what I don’t like about the oven is that any oil comes to the top and if you aren’t careful it burns on the top layer if you don’t stir every 20 mins it also has a much more oily texture also compared to simmering on the stove. If you cover with a lid in the oven, then there is too much moisture from the steam and the sauce doesn’t thicken as nicely so I think the cartouche is to help with this. For anybody wondering.
Albert Roux, a true legend and to hear a tough Knut Frenchman give anyone that advice..just imagine a table surrounded by Albert Roux, Michel Roux, Marco Pierre White, koffman.....❤
I made this yesterday with what I had and it turned out very nice. Didn’t have the luxury of letting it mature but this is now my go to recipe/technique for bolognese.
"Having 3 Michelin stars doesn't mean you're a great cook, it just means you understand the system" Only Marco, who is a great cook and an even greater philosopher could say that quote
@@VDA19 There was a TV program with Gordon Ramsey where he, being a chef, would cook something and a different cook each week would make their version then it would be served to a group of people and they didn't know who made which. They had to choose which one was best and nearly every week, the cook beat the chef. Too meany chefs serve up pretentious food, over seasoned and way too fancy. They live in a bubble that the rest of the world doesn't live in. Great food doesn't come from chefs, it comes from great cooks and they don't need to have had any training whatsoever.
@@captainwin6333 Yeah, of course. Gordon is famous because a bunch of TV shows started saying " Look at this guy he's an amazing chef ". He's a celebrity chef. If you saw his Carbonara or Grilled Cheese video it's pretty clear he's not God's gift to cuisine
I don't know how this found me, but I've learned to question everything, not move my pan, and have my food give insight into the world I was born into.
My mum asked me to turn the volume down on this video. I didn't allow myself to be intimidated, and on Monday I attacked her. Remember, mums and recipes are just guidelines, never allow them to dictate.
@@anthonyrichardson8770 i'm telling you,i'm a chef graduate from Bologna, that is not ragù alla bolognese but if you want to believe it is then I leave you in your ignorance!
@@raymond15101984there is the italian version and british version of bolognese . A British version will use more tomato and italian version will be predominantly meat. They are both considered bolognese in a lot of peoples eyes. So dont rain on our parade please
Its so relaxing to watch Marco cook. I mean all the Gordon Ramsays and the Jamie Olivers are like they are on cocaine or something, buzzing and busy and have like 4 separate things happening simultaneously and shit, and their editing makes it even worse. Cooking is supposed to be relaxing. So good to see Marco just standing there, chilled out, having time to talk properly, without the constant "switching between shots every 3 seconds" editing that gets me nausea. This is how i wanna cook
Recipe: Marco Pierre White's Ragù Bolognese Ingredients: 1 onion, grated 2 carrots, grated 2 celery stalks, grated 2 cloves of garlic, minced 1.5 pounds (700g) dry-aged beef, minced Olive oil Fresh thyme sprigs 1 cup red wine (optional) 2 cups passata (or chopped tomatoes) Salt and pepper to taste Instructions: Step 1: Grate and Prepare Vegetables Begin by grating the onion, carrots, and celery. The grating helps these vegetables dissolve into the sauce as it cooks. Heat a large, oven-safe pan over medium heat and add a drizzle of olive oil. Add the grated vegetables to the pan and cook, stirring occasionally, to remove their moisture and intensify their flavors. This may take some time, so be patient. Step 2: Cook the Beef Push the cooked vegetables to the sides of the pan to create space in the center. Add the minced dry-aged beef to the center of the pan. Allow the beef to release its water content and let it evaporate. Then, start breaking up the beef and let it caramelize for a rich flavor. Continue cooking without moving the pan too much to avoid boiling the meat. This step is crucial for flavor development. Step 3: Drain Excess Fat Once the beef is well-browned and the moisture has evaporated, drain excess fat by tilting the pan and carefully pouring it off. You can save this fat for later use. Transfer the beef to a separate bowl. Step 4: Deglaze with Red Wine (Optional) If using red wine, pour it into the pan to deglaze, scraping up any flavorful bits from the bottom. Reduce the wine by 90% to remove acidity and alcohol while intensifying the flavor. Step 5: Add Passata (or Chopped Tomatoes) Return the cooked beef to the pan. Pour in the passata (or chopped tomatoes) and stir to combine. Simmer the sauce and bring it to a gentle boil. Step 6: Cartouche and Oven Cooking To reduce evaporation during cooking, make a Cartouche: Cut a piece of parchment paper to fit the pan's diameter and place it directly on the sauce. Cover the pan with a lid. Preheat your oven to 140°C (285°F). Place the covered pan in the oven and let it cook for about 1 hour to 1 hour and 15 minutes. This slow cooking helps the flavors meld and mature. Step 7: Final Touches After oven cooking, remove the pan and carefully lift off the Cartouche. Taste the ragù and season with salt and pepper as needed. Step 8: Serve and Enjoy Your Marco Pierre White-inspired Ragù Bolognese is ready to serve. It's even better if allowed to rest and mature for a few days before serving. Enjoy this classic Italian sauce with your favorite pasta, and savor the rich flavors developed through this meticulous cooking process.
I like how he teaches you to think about why you're doing a particular step a certain way. It's a massive help for home cooks who need to improvise with leftovers in the fridge for example. Makes it easier to whip something nice up with limited time and/or resources. Also, I'm going to be a complete child for a minute: Work your beef.
Great recipe. Great lessons. The emphasis on the time with the meat and grating the vegetables is wonderful. Critical. It’s a meat sauce. This is very close to how I cook bolognese but I use more herbs and I have never seald up my pot when it goes in the oven. I’m going to next time. Never used a non stick pan though - just iron. Wondering if I’m missing an opportunity. Favorite part “red wine is optional”
Fascinating to watch how divergent Marco and Gordon have developed. Marco went from beeing a pissed off silent maniac to become a calm thought provoking teacher and grand connaisseur. And Gordon went, at least thats the impression he left for me, from beeing a rising star to beeing a shouting maniac, speed demon and meme. RUclips gives us the ability to watch how personalities developed. What a time to be alive!
Gordon's a lot more calm and reserved when he's not dealing with haughty, self-obsessed chefs on Hell's Kitchen, or delusional, dangerous chefs on Kitchen Nightmares (America specifically). The impression I've always gotten from him is that he gets more angry in proportion to how much the person he's chewing out *should know better.*
@@occultnightingale1106 ngl, I definitely see it now, especially if you read his short memoir and his thought about being on HK Uk vs HK US. Just different approaches to how he goes about dealing with different groups of contestants.
What you’re seeing is Gordon is at the stage Marco was before he gave the industry the middle finger. In this video MPW says “to have 3 stars in Michelin doesn’t mean you’re a good cook, it means you know the system” Gordon is at the top of his game, but he’s still playing the system. Marco has proven himself, the ego has gone back in and the passion comes back out. He’s cooking to cook, Gordon is amazing, but he’s cooking to impress.
God this man is a fkn legend. He talks and I get hypnotized and start to go into this deep trance like inner inquiry about my life on so many levels...which feels absolutely beautiful!
I made this today and I am truly blown away. I was making a similar traditional bolognese sauce but the taste of this recipe is amazing. I suggest finely chopping the carrot and selery after grating them because you really want it to be fine so it is not visible in the end result. Huge respect to this phenomenal chef!
@peddaz55 1 big onion, 1-2 selery, 1-2 carrots and at least 3/4th of a bottle of wine. You really want to reduce the wine by 90%. seasoning: only a bit of salt and pepper, 1 bay leaf and some thyme / rosemary
I'm about to make this for the second time in a week. I feel like I've finally learned the proper technique for cooking mince. This was a great instruction on how to do it and not end up just boiling it in its own juices. In my opinion it was reflected in the final taste. For the first time in a long time I've actually really enjoyed eating mince. Thanks Marco!
I don't think I saw him add salt in this recipe which was interesting. But the thing that really got me thinking was how he prepared everything. He wasn't using the oven to cook anything down. He was using the oven to cook the sauce to intensify flavors. I love that.
What Marco was saying about moisture content is some of the most important cooking advice you can have. I'd say Moisture content and heat contact are two of the least talked about but most important elements of cooking, more important than ingredient quality. Why buy a Porsche if you can't drive a Nissan?
@@normcharlesowenI'm sure there are Italians who mix the two. You realize that the food history of Italy is crazy complicated and suvject to change by city or even village? I like rigatoni with Bolognese, if an Italian says that that's crap they can bugger off. It's FOOD, not rocket science.
Just to contribute a reminder that as well as the philosophy being stunning, so is the recipe. I made this ragu and aged it for 3 days as instructed. Served it with pappardelle. It was stunning on first bite and then so addictive on all the rest.
Pierre is so over the top it's always been so comical to me. He deserves an Oscar for this performance 😅 Turns cooking into this over the top philosophy drama lol.
as a home cook i have learned volumes of information from MPW over the years. My wife prefers eating my food at home to eating out. which i consider a good indication im on the right path.
![Twenty One Pilots - “The Line” (from Arcane Season 2) [Official Music Video]](http://i.ytimg.com/vi/E2Rj2gQAyPA/mqdefault.jpg)
I just wanted a bolognese recipe but now I'm questioning my own existence and the misteries of the whole universe
😂
Totally.
Marco is annoyingly philosophical 😂
Same I just wanted to cook some spaghetti now I'm not sure if I even exist
I got home today and attacked my stove. No more intimidation.
He loves teaching more than he loves cooking. It’s become so clear and it’s lovely.
I cooked professionally for over 20-years.
Something I decided early in was that If a Chef doesn't love teaching -- if he doesn't love sharing his knowledge, passion, and even opinions -- then he isn't a 'chef' at all.
Marco is a treasure.
Red wine. It’s optional.
Proceeds to empty an entire bottle in.😂
That cracked me up. Obviously not optional.
Why is everything he says and does poetry?
hey at least he didn't say it was 2 shots or something lol
You decide how much red wine to add in: it's your choice. XD
@@thatgoldenmotherfoxer I like to make my own wine out of knorr stockpots. It's my choice really 🤷🏽😂🍷
Marco is without a doubt the Yoda of the cooking world. I go into his videos for a recipe and come away learning about life and myself.
Marco is without a doubt the most pretentious asshole in cooking
The man is on a different plain of life. I merely just listen to capture any small nugget of wisdom from , let’s face it, a f**king genius
He's like Sun Tzu and Bob Ross combined
he trained Gordon Ramsey of course haha he made him who he is
A cows tit 🤪@@dabin88
Im currently watching this while drunk and depressed and it’s making me feel a little bit better
Watch his videos while you are drunk and slightly hungry. You'll get real creative on the delivery food you order.
Feel you brother ❤️
What’s got you down?
@@1984isnotamanual I worked in some of the best restaurants in Britain, front of house. I was told by a Michelin starred chef that I could be one of the best in the world. I bottled it at age 20, I'm now 32. I think about those times, and where I'd be if I persisted. I imagine that this story is similar to what this guy is going through writing that comment.
@@gorjax8533 Ups and downs, my friend. Your ups will come again :)
Why waste 4 years in university majoring in philosophy when you could binge Marco's videos on RUclips.
Great!!❤
This comment should get at least 10k likes in a few years
Marco must be one of the best chef/teacher in the world. So much passion👍
That's why he's my all time favorite chef. The things he says while cooking is borderline philosophy.
That's the eternal question.
I was a boy when I started this video. Now I’m a man. Let that sink in. Think about it, digest it. You’ll know it’s true.
im growing stockcubes out of my chest
That's what it's all about
It’s as simple as that.
I'm going to have to question that
Yeh it is quite a long recipe. Have you popped it in the oven yet?
it's not about impressing your customers, it's about feeding them. thank you!
Or not, that's your choice
@@m3gAnac0nda thank you for the sacrifice! lol he he!
@@m3gAnac0nda(plops in Knorr Stock Pot)
And feeding them well.
This guy always makes me think I could cook if I really wanted to.
you absolutely can and always could've, but don't feel bad about it. cook what you want to eat.
That's the point of a lot of Marco's teaching. He wants you to gain the confidence that you need to succeed.
Cooking is really simple once you have the recipe, the right tools and quality ingredients.
Anyone can cook, have you not seen ratatouille?
You can.
Marco Pierre cooking is like Bob Ross painting. Just perfect and relaxing.
I remember when he was interviewed by someone who asked if it was true he made Gordon Ramsay cry “Gordon chose to cry, I didn’t make him!” 😂 legend!
Yeah, and he said that with a look in his eyes that made me want to jump up a tree. :D
You can cry, or you can not cry. It’s your choice.
He knows his Epictetus
He didn't make Gordon Ramsay cry. He made himself cry. It was his choice to cry.
I mean, he's not wrong
Some humorous comments on here but the truth is this man is one of best chefs/cooks this world has ever produced. He makes it so simple… listen, look, smell, feel and taste. Sounds simple enough but if you can master the importance of using your senses you can cook well
Как же Вы правы!❤
This is more profound than a philosophy lecture I never attended. I’m SO here for it.
Maybe to someone that doesn’t actually cook. He’s literally just regurgitating base level knowledge, half of which is objectively incorrect. Like cooking onions to reduce the acidity. That is entirely just some shit he made up. Onions aren’t particularly acidic lol. You don’t cook carrots to reduce water content and bring out sweetness, they’re already sweet. You cook carrots because the texture of raw carrot in a cooked dish sucks, along with just adding a broader base of flavor (what we use aromatics for in general). Root vegetables don’t even contain much water relative to other vegetables. Literally half the crap he says is either wrong or is using actual toddler logic.
Even just things like saying the sizzle sound of browning beef comes when the fat has rendered. Incorrect, this ironically enough is because of the reduced water content from cooking, as when there’s significantly more fat than water what happens? That’s right, you get a nice sizzle because you’ve transitioned to the point of basically frying.
Knowing what you’re doing and knowing why you’re doing it are 2 very different things.
Rant over, and I apologize for making you the target of it 😂
@@peen2804 don’t apologise, I’ve been there. As an IT professional, sometimes when I watch a video of someone who doesn’t have as much skin in the game as me, talk about sh!t they barely understand, a RUclips rant helps. Hope it made you feel better ❤️
No wasting my time, no intro, no outro, thank you very much, thank you seriously.
The lack of stock pots has me questioning if this is the real Marco
There's no Real Recipe just vegetables water and Stockpot
Marco has now transcended the need for stockpots.
@@TheHiddenNarrative he's a home cook now not a pro cook
Seriously though, no salt?
Playing this back 10 times on 0.2x speed to see if he moved the pan. He is true to his word.
Marco Pierre White - You are the Yoda of cooking. I salute you! This video alone teaches so much about cooking and flavour.
What I love about Marcos teaching is that he explains what happens and why he does it.
Exactly. There are few tv chefs that give people the reasons and when people don’t understand why it’s necessary. They don’t do it. Same for cookbooks. They never tell you why. Never had one of marcos. I wonder if his do 🤔
I love thay marco explains eveything he does in sensible detail. Whenever i see a gordon ramsey video he just says 'we do this to make it nice and beatiful and tasty'
(slaps hands) _"Mmmmmmm...beautiful."
"...it adds more flavour"
"Now, red wine is optional."
*Proceeds to empty a whole bottle
I have been grating vegetables for years and cooking mince the same way for decades and people thought I was too fussy a cook. I'm glad there are other people who are the same.
It's a great hack for amateur cooks without sufficient knife skills, although I like leaving the carrots in little cubes for presentation. Then again, it's my choice.
As Marco always advocates, think about what you’re doing. There’s always a reason. Sometimes you don’t even know why, but it just works. I.e, prior to finding out grating vegetables or cutting them finely enables them to dissolve and get absorbed into the evaporated meat, fusing the flavours and intensifies them. Whatever the method, it is the cook’s way of cooking. Unless it tastes awful, it’s not wrong, just different.
what would sufficient knife skills change about the process? @@Stephen-bu9cm
YES! Nobody wants thick chunks if veggies in a bolignese, they are essential to the flavor profile of the dish, not to mention they add some nutrition but it must be done PURPOSEFULLY
I've really put a lot of work into making my ragu as good as possible, but this one definitely had some amazing tips that no other chef has been able to provide and I know already they'll make it even better. Marco is always inspirational.
if you want Bolognaise don't use garlic or herbs, you just allow the dish to cook for 3 hours for the flavours to work together in a magical way. Real Bolognaise is easier and if you tried it you would find out how beautiful it is.
@@49notoutwhat are you talking about? Almost every Italian uses garlic in their bolognese. Some Bolognese in the South of Italy are made with a large amount of garlic and onions
You are not correct
Because one thing I've seen from MPW, he doesn't seem to gatekeep
Marcella Hazan’s recipe doesn’t include garlic and I’m like what Italian sauce doesn’t have garlic? That said, I plan to make it strictly following her recipe but I’ll try it a second time sautéing the pasta with some garlic and then the bolognese but only adding the garlic to the pasta, NOT Hazan’s sauce. (Too many people thinking more garlic always better). Will report the result later.
The part where he talks about his chef telling him to not be scared of the stove but to attack it is so relatable I went through a very similar experience working in a kitchen where I just felt defeated and incompetent and my chef said something so similar and that’s been something I’ve definitely taken in
I wouldn't be surprised if he literally attacked it. With a sledgehammer or something.
The stove is a metaphor as well
Olive garden can not be that hard. Cojones my man, cojones
white的言语真的很有深度，翻译的很好
The more i age, the more Marco becomes a great teacher... i loved the alegory about mariages...
The way he explains everything in this video is absolutely amazing to me. Theres no fluff or bs whatsoever. I wish there where more videos like this for more dishes.
The man is extremely passionate and definitely poetic in a way. Absolutely fan of chef Marco. Always so well spoken and gives me something to think sbout .
There is truly nothing more to say after such a lesson. Thank you, Chef!
If you cook your Ragu Bolognese just right,
you just may achieve the conscious out of body state...
Thanks Marco!
He's absolutely 100 percent right about making it ahead of time. Just 2 days ago i made a Bolognese sauce with beef and pork and it was sensational out of the pot, but i had some today and it's 10x better. The more this matures the more intense the flavor gets. It's absolutely amazing
You just keep it in the fridge? Will it stay good ?
@@BreezerVsTheWow generally you want to eat it before 2 weeks passes any longer and just freeze it
@@xeikai2 weeks? Fucking hell mate 😂 I’d say 3 days in the fridge and freeze after 2 unless you want to shit your pants unexpectedly one morning.
That's because of olfactory fatigue.
You got used to the smell of the food while cooking it.
He doesnt season it? Or did I doze off
This guy is a philosopher I love him
Marco Pierre Sir you are my inspiration no better teaching than yours in food thank you{South Africa} God bless you💋
He looks happier now that his sentence with Knorr has finished.
I was waiting for that, like a dog of Pavlov. Delighted to see that shackle broken.
🤣🤣🤣
knorr or maggi are a good starting point.. theý helped me a lot in the beginning.. (i started to tune them up and after some time mý tuning was better than the seasonmix..)
He was right about smearing the stock pot on a boneless chicken breast though. It really is one of the best seasonings.
@@TheGodYouWishYouKnew That just barely offsets him putting a stock pot directly in the pasta water to cook spaghetti.
This is the first time I'm looking at his channel but I absolutely love it...he speaks in such a calming way, his aroua is amazingly beautiful.
There is something special about these chefs talking about their moms, they really loved their moms and their cooking. Me and mother never got along, but her cooking, there was always something special about it.
"We live in a world of refinement, not invention", is one of the handiest mottos I've ever heard just nonchalantly dropped.
This guy drove himself into a corner of anger, mean, and manic, to pursue perfection in his culinary arts and achieved 3 Michellin stars, and produced 3 legendary Chefs. Now that those heavy burden is relieved, we have this chill, fatherly, humorly, yet stern when necessary, Marco Pierre White.
Sometimes, pain and suffering is needed to temper the soul. And when given the chance, everything just changes to serenity.. looking for a chance to unburden others that which have once been a burden to oneself.
Marco makes cooking an art form, not just a "ooh tasty meal" .. the way he does things brings every taste possible out of every ingredient
I can’t find the comment but I saw one asking about the cartouche.
I think it may be to help stop it burning on top in the oven. as I’ve watched other marco videos (knorr one) where he doesn’t do that, and what I don’t like about the oven is that any oil comes to the top and if you aren’t careful it burns on the top layer if you don’t stir every 20 mins it also has a much more oily texture also compared to simmering on the stove. If you cover with a lid in the oven, then there is too much moisture from the steam and the sauce doesn’t thicken as nicely so I think the cartouche is to help with this. For anybody wondering.
Albert Roux, a true legend and to hear a tough Knut Frenchman give anyone that advice..just imagine a table surrounded by Albert Roux, Michel Roux, Marco Pierre White, koffman.....❤
I can listen to and watch Marco all day...truly a living legend
damn, I came for a ragu recipe and left with a philosophy degree
This guy is a genius. Give him the Nobel Prize for best Food experience😋👍
I made this yesterday with what I had and it turned out very nice. Didn’t have the luxury of letting it mature but this is now my go to recipe/technique for bolognese.
Never has a cheerful little Italian musical intro seemed so out of place with the dark, foreboding content that followed it
"Having 3 Michelin stars doesn't mean you're a great cook, it just means you understand the system"
Only Marco, who is a great cook and an even greater philosopher could say that quote
People should post that whenever someone says Gordon can do no wrong because he has a bunch of stars.
@@VDA19 There was a TV program with Gordon Ramsey where he, being a chef, would cook something and a different cook each week would make their version then it would be served to a group of people and they didn't know who made which. They had to choose which one was best and nearly every week, the cook beat the chef.
Too meany chefs serve up pretentious food, over seasoned and way too fancy. They live in a bubble that the rest of the world doesn't live in. Great food doesn't come from chefs, it comes from great cooks and they don't need to have had any training whatsoever.
@@captainwin6333 Yeah, of course. Gordon is famous because a bunch of TV shows started saying " Look at this guy he's an amazing chef ". He's a celebrity chef. If you saw his Carbonara or Grilled Cheese video it's pretty clear he's not God's gift to cuisine
@debestekeuze5471 what's wrong with that?
@@captainwin6333 the show you speaking of is F Word
I’m a good amateur chef and philosophy lover and this video is so much more than a recipe video to me ❤ 7:16
Commenting for the algorithm to give me more content exactly like this! Thanks for all the incredibly valuable info and advice in one video, Marco! 🙌
Where is the stock pot?
I don't know how this found me, but I've learned to question everything, not move my pan, and have my food give insight into the world I was born into.
who else will never cook this but just loves listening to marco?
You should cook it! It's not super hard and it's really good.
my recipe is better, but he cooks it better.
@@adammchugh5456 recipe is just theory. only practice matters, so what you're saying is myn in my dreams is better, but his is better?
Why would you not cook a Ragu Bolognese?
I cook this all the time. It's great.
This video was more than just a recipe about Bolognese sauce, it teaches a lot about work ethic. What a watch
My mum asked me to turn the volume down on this video. I didn't allow myself to be intimidated, and on Monday I attacked her. Remember, mums and recipes are just guidelines, never allow them to dictate.
This is absolutely the BEST way to make Bolognese. Thank you chef.
With utter respect.
That is not ragù alla bolognese 😅
@@raymond15101984 yes it is.
@@anthonyrichardson8770 i'm telling you,i'm a chef graduate from Bologna, that is not ragù alla bolognese but if you want to believe it is then I leave you in your ignorance!
@@raymond15101984there is the italian version and british version of bolognese . A British version will use more tomato and italian version will be predominantly meat. They are both considered bolognese in a lot of peoples eyes. So dont rain on our parade please
I’m getting a cooking lesson and a life lesson - Marco’s the BEST!
Its so relaxing to watch Marco cook. I mean all the Gordon Ramsays and the Jamie Olivers are like they are on cocaine or something, buzzing and busy and have like 4 separate things happening simultaneously and shit, and their editing makes it even worse.
Cooking is supposed to be relaxing. So good to see Marco just standing there, chilled out, having time to talk properly, without the constant "switching between shots every 3 seconds" editing that gets me nausea.
This is how i wanna cook
Recipe: Marco Pierre White's Ragù Bolognese
Ingredients:
1 onion, grated
2 carrots, grated
2 celery stalks, grated
2 cloves of garlic, minced
1.5 pounds (700g) dry-aged beef, minced
Olive oil
Fresh thyme sprigs
1 cup red wine (optional)
2 cups passata (or chopped tomatoes)
Salt and pepper to taste
Instructions:
Step 1: Grate and Prepare Vegetables
Begin by grating the onion, carrots, and celery. The grating helps these vegetables dissolve into the sauce as it cooks.
Heat a large, oven-safe pan over medium heat and add a drizzle of olive oil.
Add the grated vegetables to the pan and cook, stirring occasionally, to remove their moisture and intensify their flavors. This may take some time, so be patient.
Step 2: Cook the Beef
Push the cooked vegetables to the sides of the pan to create space in the center.
Add the minced dry-aged beef to the center of the pan.
Allow the beef to release its water content and let it evaporate. Then, start breaking up the beef and let it caramelize for a rich flavor.
Continue cooking without moving the pan too much to avoid boiling the meat. This step is crucial for flavor development.
Step 3: Drain Excess Fat
Once the beef is well-browned and the moisture has evaporated, drain excess fat by tilting the pan and carefully pouring it off. You can save this fat for later use.
Transfer the beef to a separate bowl.
Step 4: Deglaze with Red Wine (Optional)
If using red wine, pour it into the pan to deglaze, scraping up any flavorful bits from the bottom.
Reduce the wine by 90% to remove acidity and alcohol while intensifying the flavor.
Step 5: Add Passata (or Chopped Tomatoes)
Return the cooked beef to the pan.
Pour in the passata (or chopped tomatoes) and stir to combine.
Simmer the sauce and bring it to a gentle boil.
Step 6: Cartouche and Oven Cooking
To reduce evaporation during cooking, make a Cartouche: Cut a piece of parchment paper to fit the pan's diameter and place it directly on the sauce.
Cover the pan with a lid.
Preheat your oven to 140°C (285°F).
Place the covered pan in the oven and let it cook for about 1 hour to 1 hour and 15 minutes. This slow cooking helps the flavors meld and mature.
Step 7: Final Touches
After oven cooking, remove the pan and carefully lift off the Cartouche.
Taste the ragù and season with salt and pepper as needed.
Step 8: Serve and Enjoy
Your Marco Pierre White-inspired Ragù Bolognese is ready to serve. It's even better if allowed to rest and mature for a few days before serving.
Enjoy this classic Italian sauce with your favorite pasta, and savor the rich flavors developed through this meticulous cooking process.
Thanks for this!
There should be a bot for all of these videos. Thanks bro
Thank you so much! I'm gonna have to give it a go.
goat
I'm confused why you have written it out differently to the steps he takes in the video?
I like how he teaches you to think about why you're doing a particular step a certain way. It's a massive help for home cooks who need to improvise with leftovers in the fridge for example. Makes it easier to whip something nice up with limited time and/or resources.
Also, I'm going to be a complete child for a minute: Work your beef.
Truly one of England's last gentleman scholars.
People walk in when I am cooking and wonder why I am always asking "What's happening? What's Happening"
That's perfect... but let's not forget, in 3 days time it will be even better.
The king!
The magic of leftovers 🤤
Marco is level on his own. there are great chef but more i watch him the more I am convinced that he is the best chef in the world
Great recipe. Great lessons. The emphasis on the time with the meat and grating the vegetables is wonderful. Critical. It’s a meat sauce. This is very close to how I cook bolognese but I use more herbs and I have never seald up my pot when it goes in the oven. I’m going to next time. Never used a non stick pan though - just iron. Wondering if I’m missing an opportunity. Favorite part “red wine is optional”
follows it by emptying the bottle and ends it by: "and choose a decent bottle" :)
Whispery Marco is so much more addictive to listen to.
Fascinating to watch how divergent Marco and Gordon have developed.
Marco went from beeing a pissed off silent maniac to become a calm thought provoking teacher and grand connaisseur.
And Gordon went, at least thats the impression he left for me, from beeing a rising star to beeing a shouting maniac, speed demon and meme.
RUclips gives us the ability to watch how personalities developed.
What a time to be alive!
Not even one bit wrong, especially will all the Gordon RUclips shorts
Gordon's a lot more calm and reserved when he's not dealing with haughty, self-obsessed chefs on Hell's Kitchen, or delusional, dangerous chefs on Kitchen Nightmares (America specifically). The impression I've always gotten from him is that he gets more angry in proportion to how much the person he's chewing out *should know better.*
@@occultnightingale1106 ngl, I definitely see it now, especially if you read his short memoir and his thought about being on HK Uk vs HK US. Just different approaches to how he goes about dealing with different groups of contestants.
What you’re seeing is Gordon is at the stage Marco was before he gave the industry the middle finger. In this video MPW says “to have 3 stars in Michelin doesn’t mean you’re a good cook, it means you know the system” Gordon is at the top of his game, but he’s still playing the system.
Marco has proven himself, the ego has gone back in and the passion comes back out. He’s cooking to cook, Gordon is amazing, but he’s cooking to impress.
Gordon sold out, Marco didn't. I'd still prefer having Gordon's bank account though.
God this man is a fkn legend. He talks and I get hypnotized and start to go into this deep trance like inner inquiry about my life on so many levels...which feels absolutely beautiful!
I made this today and I am truly blown away. I was making a similar traditional bolognese sauce but the taste of this recipe is amazing. I suggest finely chopping the carrot and selery after grating them because you really want it to be fine so it is not visible in the end result. Huge respect to this phenomenal chef!
How do you know how many onions, garlic, how much wine etc. he uses? Do you have the full recipe? What about seasoning?
@peddaz55
1 big onion, 1-2 selery, 1-2 carrots and at least 3/4th of a bottle of wine. You really want to reduce the wine by 90%. seasoning: only a bit of salt and pepper, 1 bay leaf and some thyme / rosemary
Love mpw. An absolute maestro but simplifies cooking and doesn't gatekeep.
I'm about to make this for the second time in a week. I feel like I've finally learned the proper technique for cooking mince. This was a great instruction on how to do it and not end up just boiling it in its own juices. In my opinion it was reflected in the final taste. For the first time in a long time I've actually really enjoyed eating mince. Thanks Marco!
I don't think I saw him add salt in this recipe which was interesting. But the thing that really got me thinking was how he prepared everything. He wasn't using the oven to cook anything down. He was using the oven to cook the sauce to intensify flavors. I love that.
Lessons in philosophy by masterclass chef. A great video, thanks for it!
What Marco was saying about moisture content is some of the most important cooking advice you can have. I'd say Moisture content and heat contact are two of the least talked about but most important elements of cooking, more important than ingredient quality. Why buy a Porsche if you can't drive a Nissan?
Wow this was great. The best I have ever seen Chef White. Bringing out the legend in him
Quite fascinating. Spag bols is one of my favourite dishes, since my university days. It wont taste as good as this though
Every single aspiring cook should watch this video. It is SO MUCH more than a ragu Bolognese recipe!
There's an Italian restaurant near me that makes amazing Spaghetti Bolognese. Marco knows what he's talking about.
Shut up..
Bolognese is even better with tagliatelle or pappardelle.
Spaghetti and Bolognese don’t go together. Any native Italian will tell you that emphatically.
@@normcharlesowenI'm sure there are Italians who mix the two. You realize that the food history of Italy is crazy complicated and suvject to change by city or even village? I like rigatoni with Bolognese, if an Italian says that that's crap they can bugger off. It's FOOD, not rocket science.
@@user61920 Fine. But if you want to celebrated Italian food, then celebrate Italian food, not your version of it.
He’s definitely no1 top chef of chefs, a masterclass made by following his instructions.
I came here for a Bolognese recipe, and walked away with a life lesson.
the same principles than Chef Jean Pierre, the same quality of reflexion...excellent
My husband watched this video 1 week ago and I am finding pots of Bolognese sauce in the fridge and my stove damaged like it’s been attacked.
Marco is channeling my dear dad. Always a life lesson to be learned.
This man has become a poet at the edge of his retirement
He is like Myamoto Musashi, retiring from the battleground to devote himself to art and philosophy.
What a calming and inspirational chef, luv this video
2:56 can’t help but think I’m being scolded
Enjoyed the hell out of that. I've always followed these principles, it's good to hear them confirmed by a pro.
This man is a food philosopher.
Ragu bolognese properly done is on another level, a king of meals. So nice to see I’m not the only one who takes such pains to get this right.
“Don’t make Bolognaise to serve today.. make it to serve 3 days later, it’s sensational” 😁✔️
But im hungry now!!
@@Clyde__Frog Hang in there for another 3 or 4 days. It will taste even better.
Where to keep it, though?
Thats your choice@@h0rseradish51
@@h0rseradish51 Fridge
This is the best Bolognese sauce recipe I have ever seen, thanks gor sharing your knowledge
bruh all i wanted was a ragu now i got kickstarted into my midlife crisis
Just to contribute a reminder that as well as the philosophy being stunning, so is the recipe. I made this ragu and aged it for 3 days as instructed. Served it with pappardelle. It was stunning on first bite and then so addictive on all the rest.
Where did you store it the three days? Fridge or outside?
@@ghoulbusiness5721You must refrigerate it.
Work your beef. Always good advice.
Very well said, sir. Keeping things simple and not overly complicated
Think he needs to lay off the Marlboro lights 😂😂
I just love what he talks about. Perfection.
Understanding.
Atracking the stove!
Refinement.
😂
He really is a strange cat indeed.
Ruthless. No doubt he is communicating warnings to his culinary enemies with the mince.
This is the best video I seen on sauce. Wish I'd had this 25 years ago. Deliberate, thoughtful, profound.
Therapy for the soul to watch thisman cook and listen to his wisdom.
Pierre is so over the top it's always been so comical to me. He deserves an Oscar for this performance 😅 Turns cooking into this over the top philosophy drama lol.
as a home cook i have learned volumes of information from MPW over the years. My wife prefers eating my food at home to eating out. which i consider a good indication im on the right path.