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.
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 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.
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 hate it when cinematographers from a cooking movie make a music video. The cook undoubtedly knows his stuff, but instead of calmly watching what he is doing exactly, the cameraman jumps.
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!
@@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.
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..)
"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
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.
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.
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.
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
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
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.
@@5Waysvideowhat 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
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 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'
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 🤔
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 ❤️
I always wondered, if mother nature is the true artist and I am just the cook, how can what I do be an extension of myself? Surely its an extension of mother nature? Does that mean I am mother nature? Am I just a vessel? Whats the meaning of life? I just want Ragu
@@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.
🤣 Ok I just realized I screwed my whole life up at least I got a good recipe out of this video.... and remember red wine is optional....pours in whole bottle....
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.
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 .
8:54 LOL he poured a whole fuckin bottle of wine in his sauce... i mean... haha, WTF Marco... get real, dude. When that reduces by 90% you will taste NO carrots, NO onions... you will taste ONLY reduced wine. haha, this is such a joke.
11:03 He tastes it.. and he's like "ah fuck, that tastes like shit.. I mean: eat that 3 days from now..." Because 3 days from now you're so hungry you don't care that it tastes like butchered wine that soaked into tomatos and browned meat.
He is so funny, whole bottle of wine ... dead serious "i was trained in France" educational face on "Remember, the worst thing you can ever do whilst cooking, is dilute it" i nearly died
Cipolla bianca, sedano e carota. Si chiama "soffritto". Niente erbe, vino bianco, pepe e sale e passata. Qualcuno mette pure latte. Se si fa con vino rosso ed erbe è ragù toscano
@@mixxdodicinon corretto,il vino può essere rosso e alla fine opzionale la panna prodotta da un litro si latte fatto bollire. Ricetta depositata in camera di commercio qui a Bolo!
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”
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.
Maybe it’s his delivery, but I want to call him a pretentious pedantic ass, but I just can’t. He’s right about everything. I’m a very good cook, not a pro, but I am a professional finish carpenter and a damn good one. The thinking is the same and this is my mantra for carpentry and cooking: understanding, care and attention. It would take an entire book to define what those three words mean in this context, but if you get it and can implement it, whatever you do will be excellent. As a side note, this is quite different from how I learned to cook bolognese from my Italian family and also different from most recipes. I’m obviously not calling his cooking in to question and I’m not an authority, but I’m not sure this is the typical way of cooking it. I’ve never seen rhyme or bay leaf used, and there’s almost always an addition of milk after the wine reduces, which is reduced prior to addition of tomato. Also, some tomato paste added to the meat and incorporated and browned prior to addition of liquids.
He learned his manner of speaking from mixing with the upper class of England. In such a deeply classist society, it's a behaviour many people had to adopt to be taken seriously as a professional at a high level a generation or two ago. It does make you sound pretentious, because high society is full of pretentious people. But it gives you enough of an air of authority with enough people that it's professionally useful to do it. His success from the media was certainly helped by it. If he'd stuck to his native working class northern Leeds accent, he wouldn't have been nearly as successful as a character to put on television in the UK in the era he came to prominence. As for the recipe method, even in bologna there is no agreed orthodoxy. Pan-roasting the tomato paste will give you a roasted tomato flavour. Using passata will give you a more fresh & sweet tomato flavour. Combining both will give you both. Milk is discretionary, you can also use a small amount of cream or finish with a small amount of butter, the point is to contribute a little flavour & sweetness of milk fat, but that's not mandatory, some Italians believe it has a tenderising effect on the meat but I've never found this to be the case, the dairy fat probably just softens the mouthfeel, a lot of classically-minded people will do post-hoc rationalisation of why things are done where they'll just invent the 'why' after learning the 'how' & liking the outcome even if they don't really understand what they are doing. As for thyme & bay leaf, I've seen it used by Italians, but that might be more of a restaurant practice than a home cooking practice.
traditional bolognese sauce isnt that amazing. I'm sorry, but everyone becomes obsessed with how the original italian recipes were written, yet fail to remember they were the starting point. They can easily be improved.
@@moon-kg4wb though I can understand the perspective that you should learn to do what the original recipe does, to make the fundamentals as good as they can be. Then you can modify it to your preference, and the result will probably be better than it would've been otherwise.
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?
![[Reupload] Marco Pierre White's Recipe for Boeuf Bourguignon with Wild Mushrooms](http://i.ytimg.com/vi/MOzD_G_onpI/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.
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.
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 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.
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 attacked my stove . It burned me . I lost
I was incredibly surprised by his opening statement to be fair
I hate it when cinematographers from a cooking movie make a music video. The cook undoubtedly knows his stuff, but instead of calmly watching what he is doing exactly, the cameraman jumps.
Amazing video.
Interesting he doesn’t add any salt or pepper, was that skipped or does it actually not have either?
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!
This guy is in love with himself . Same result if you roast the veggies . "THIS IS HOW MY MOMMY DID IT " 🤣
I could watch and listen to this dude for HOURS on end! :D
What a calming and inspirational chef, luv this video
I'd watch this man make a grilled cheese. Phenomenal.
To understand the food, you must become the food.
Wait, what?
when you cook it in the pot, it becomes the pot, when you cook in the oven, it becomes the oven. Be food my friend,,,,,,
Can I substitute the wine with grape juice?
Has anyone cooked this? Any good?
I tried following the instructions but ended up making a cheese burger by accident
Pontius Pilot makes spagetti sauce.
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
@@carnac2k11 I like to make my own wine out of knorr stockpots. It's my choice really 🤷🏽😂🍷
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?
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👍
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
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.
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.
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.
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.
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
"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
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.
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?
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.
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?
Marco Pierre cooking is like Bob Ross painting. Just perfect and relaxing.
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.
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!❤
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.
2:56 can’t help but think I’m being scolded
"Now, red wine is optional."
*Proceeds to empty a whole bottle
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.
@@5Waysvideowhat 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
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
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"
Marco Pierre White - You are the Yoda of cooking. I salute you! This video alone teaches so much about cooking and flavour.
If you cook your Ragu Bolognese just right,
you just may achieve the conscious out of body state...
Thanks Marco!
damn, I came for a ragu recipe and left with a philosophy degree
People walk in when I am cooking and wonder why I am always asking "What's happening? What's Happening"
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 came here for a Bolognese recipe, and walked away with a life lesson.
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 ❤️
Playing this back 10 times on 0.2x speed to see if he moved the pan. He is true to his word.
YES, i hate a bolognese that has huge chunks of carrots that still maintain their rigidity, its so much better grated 😢
bruh all i wanted was a ragu now i got kickstarted into my midlife crisis
This guy is a philosopher I love him
There is truly nothing more to say after such a lesson. Thank you, Chef!
Thank fuck I didn’t have to endure a solicitation to use Knorr stock
Work your beef. Always good advice.
And why do we grate the vegetables? It's not to remove the evil. It's to concentrate the good - MPW, probably
Truly one of England's last gentleman scholars.
I always wondered, if mother nature is the true artist and I am just the cook, how can what I do be an extension of myself? Surely its an extension of mother nature? Does that mean I am mother nature? Am I just a vessel? Whats the meaning of life? I just want Ragu
Why, oh why, did it take me until to finally figure out who he reminds me of?
It's uncle-fooking Anthony Hopkins!!!!!
white的言语真的很有深度，翻译的很好
no salt, no pepper and it´s perfect huh?? like sorry bro but this is definately not how to do a classic Ragu :D
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.
🤣 Ok I just realized I screwed my whole life up at least I got a good recipe out of this video.... and remember red wine is optional....pours in whole bottle....
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.
That's perfect... but let's not forget, in 3 days time it will be even better.
The king!
The magic of leftovers 🤤
This is almost exactly how I cook my Bolognese - without help - but what a pretentious load of bollox !
He really is a strange cat indeed.
This guy is a genius. Give him the Nobel Prize for best Food experience😋👍
The more i age, the more Marco becomes a great teacher... i loved the alegory about mariages...
Amazing! But I kind of... need a recipe.... with the right amounts of... stuff...
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 .
Maybe I'm too german in that regard but I despise this complacent, melodramatic attitude. Truly a sommelier of his own farts
Think he needs to lay off the Marlboro lights 😂😂
Why is he so against moving the fucking pan? How would that make any difference?
Accidentally bumped the pan with my elbow, moved it. Had to throw the whole thing away.
Why would anyone want to learn an Italian recipe from a British guy who trained in France ???
“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
8:54 LOL he poured a whole fuckin bottle of wine in his sauce... i mean... haha, WTF Marco... get real, dude. When that reduces by 90% you will taste NO carrots, NO onions... you will taste ONLY reduced wine. haha, this is such a joke.
11:03 He tastes it.. and he's like "ah fuck, that tastes like shit.. I mean: eat that 3 days from now..." Because 3 days from now you're so hungry you don't care that it tastes like butchered wine that soaked into tomatos and browned meat.
He is so funny, whole bottle of wine ... dead serious "i was trained in France" educational face on "Remember, the worst thing you can ever do whilst cooking, is dilute it" i nearly died
Actually, you will taste a lot more than just the wine.
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.
Some Italian chefs say a true bolognese has no aromatics. Just celery, carrots, red onion and red wine.
Cipolla bianca, sedano e carota. Si chiama "soffritto". Niente erbe, vino bianco, pepe e sale e passata. Qualcuno mette pure latte.
Se si fa con vino rosso ed erbe è ragù toscano
Celery carrots onion, white wine, full milk and beef stock. No tomatoes.
@@mixxdodicinon corretto,il vino può essere rosso e alla fine opzionale la panna prodotta da un litro si latte fatto bollire. Ricetta depositata in camera di commercio qui a Bolo!
@@dubot4076tomato paste
@@raymond15101984 you are correct, good catch!
What was the aluminium foil for? 😅
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?
the man has clearly lost his mind
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.
I came here for a recipe, i left knowing the meaning of life...
chef, i always see your Mother's boy when you cook. 😚
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.
I think I'm a chef at heart coz I kick my oven shut with my foot aswell 10:40 c:
There's no refinement without exploration.
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" :)
If you move the pan, you have lost in life.
I came for a recipe, left with a Michelin star
Did he mean the matrix, "understand the system"
Never knew philosophy could be applied to cooking
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.
Lessons in philosophy by masterclass chef. A great video, thanks for it!
I called my mom after watching this and asked her how she was.
Maybe it’s his delivery, but I want to call him a pretentious pedantic ass, but I just can’t. He’s right about everything. I’m a very good cook, not a pro, but I am a professional finish carpenter and a damn good one. The thinking is the same and this is my mantra for carpentry and cooking: understanding, care and attention. It would take an entire book to define what those three words mean in this context, but if you get it and can implement it, whatever you do will be excellent.
As a side note, this is quite different from how I learned to cook bolognese from my Italian family and also different from most recipes. I’m obviously not calling his cooking in to question and I’m not an authority, but I’m not sure this is the typical way of cooking it. I’ve never seen rhyme or bay leaf used, and there’s almost always an addition of milk after the wine reduces, which is reduced prior to addition of tomato. Also, some tomato paste added to the meat and incorporated and browned prior to addition of liquids.
He learned his manner of speaking from mixing with the upper class of England. In such a deeply classist society, it's a behaviour many people had to adopt to be taken seriously as a professional at a high level a generation or two ago. It does make you sound pretentious, because high society is full of pretentious people. But it gives you enough of an air of authority with enough people that it's professionally useful to do it. His success from the media was certainly helped by it. If he'd stuck to his native working class northern Leeds accent, he wouldn't have been nearly as successful as a character to put on television in the UK in the era he came to prominence.
As for the recipe method, even in bologna there is no agreed orthodoxy. Pan-roasting the tomato paste will give you a roasted tomato flavour. Using passata will give you a more fresh & sweet tomato flavour. Combining both will give you both. Milk is discretionary, you can also use a small amount of cream or finish with a small amount of butter, the point is to contribute a little flavour & sweetness of milk fat, but that's not mandatory, some Italians believe it has a tenderising effect on the meat but I've never found this to be the case, the dairy fat probably just softens the mouthfeel, a lot of classically-minded people will do post-hoc rationalisation of why things are done where they'll just invent the 'why' after learning the 'how' & liking the outcome even if they don't really understand what they are doing.
As for thyme & bay leaf, I've seen it used by Italians, but that might be more of a restaurant practice than a home cooking practice.
traditional bolognese sauce isnt that amazing. I'm sorry, but everyone becomes obsessed with how the original italian recipes were written, yet fail to remember they were the starting point. They can easily be improved.
@@moon-kg4wb though I can understand the perspective that you should learn to do what the original recipe does, to make the fundamentals as good as they can be. Then you can modify it to your preference, and the result will probably be better than it would've been otherwise.
garlic in Ragu im OFF! NOT Abroved
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?