It looks great! A couple of things I add to a Bolognese sauce or a ragu that almost nobody I know adds are beef soup bones and half of a rack of pork ribs, cut into individual bones (I cut the meat off the bones and add it to the sauce after I am done cooking). The collagen and flavor from the bones add another level of flavor to the sauce.
We just made your Bolognese sauce today, My wife and I sampled some, it tastes amazing. We are doing pappardelle with your sauce and cannot wait. We think it’s going to be sensational
I'm so thrilled to hear that!! And I'm jealous you're having it for dinner because It's my favorite - I could have it any day. Thanks so much for sharing and I hope you love it with the pappardelle! :)
What a beautiful video and recipe! This took me back over 55 years ago when I was studying in Siena and staying with an Italian "nonna" who was at that time in her early eighties. On my first weekend she informed me that on Sunday we would be making her "pasta and sauce". My mentor just laughed out loud when I told him, because as he informed me her Pappardelle and Bolognese sauce were famous throughout the city. Having no Italian cooking skills, and only a small amount of knowledge of Polish cooking, that Sunday is as memorable to me as if it happened just yesterday! From learning how to make pasta, to hand grinding pounds of meat, and chopping carrots to I thought my arm might fall off, the resulting dish was something of a miracle to me. Hours went by which seemed like minutes, and having consumed a couple of glasses of her own produced red wine (the first red wine I had ever had} as we waited for the sauce to "mature" was so very special!! Thank you for bringing me back to that day!!!
A favorite Italian food restaurant in Tucson Arizona pours clarified butter with fresh, chopped oregano, melts Mozzarella cheese down through the noodles then places the sauce over it. I drive from Phoenix to Tucson for this dish. I can see your sauce over their noodles. My wife and I found this little place on our honeymoon in April of 1969 and have been hooked on it ever since. Thank goodness it's diet sauce, butter and noodles. What the heck! I've outlived three cardiologists.
Another great video with very easy to follow instructions (I just watched your Italian meatball video and commented), and I rarely comment on anything on You Tube. Again, you did a version of Bolognese very similar to mine (and I'm not of Italian decent, just a Canadian woman in her 60s trying to master some basic Italian dishes in my lifetime.). I too cheat a bit in my sofrito and add a bit of garlic, but sometimes I cheat even further and add some mushrooms or bell peppers if I have them in the fridge or depending on who I am cooking for. I do prefer to use the trio of meats as well. You are my new favorite online cook, girl! I must ask you though that I just cannot place your accent, what area are you from, as I am assuming you are American?
your comment means so much! Thank you for sharing - great to hear about how you make your bolognese! :) Great idea for adding more vegetables. And yes, I'm American! My family is from the New York/North Jersey area, but I live in Pennsylvania:)
I'm from Tuscany and my father was a chef at the Italian Village Restaurant in Chicago for 26 years. Our Bolognese recipe did not use pancetta, pork, wine, milk, or nutmeg, so I'm anxious to try it. It looks delicious and your delivery is very enjoyable. I'm looking forward to checking out more of your recipes. Great work!
Love to hear that! It’s interesting how so many make it differently. I based this recipe on the research I did on bolognese recipes from Bologna and my favorite bolognese recipe from a local Italian restaurant! Would be interested to hear how you think this one compares. Thanks for the support!
@@Asimplepalate You are most welcome. I have subscribed to your channel and am wondering in what part of the country you are. We moved a couple of years ago from Chicago area to Arkansas and many ingredients we were used to are hard to find here, like Guanciale for example. So anytime you use less easy to find ingredients, suggested substitues would be appreciated. Incidentally, the Italian Village restaurant is the oldest Italian restaurant in Chicago. It opened in 1927 and is still open and still owned by the same family.
@@giovannil2357@giovannil2357 We are in Pennsylvania, an hour outside of Philly. Originally my family is from Long Island, NY/North Jersey area. I have difficulty finding some ingredients, but we have some stores that thankfully always have what I need! So that's unfortunate. Whole foods (if available) would be a good place to look for anything specialty with Italian cuisine!
Now that's a great beat the heat summer treat! As far ascanned olives go. Those are real olives!. Many brands are grown in CA. Many are kalamata olives. The differences is the intensity of the brine. Being Greek, I grew up with kalamata olives. They're an acquired taste and the brine can be very potent and salty. That's why many put them aside when they order Greek salads out. The canned black olives are much more subtle & versatile. If you want to cut the salt, just put them in a strainer & give a good rinse with cold water. As far as the garlic & cheese police go, leave the woman alone. She knows what she's doing! If you want to alter the cheese, then just do it. The rest of us want to see how she makes her dishes her way.
The great thing about Italian cooking is that it's so individual. I am Italian and I don't use pancetta. I substitute it for a good quality Italian Sausage. I might add that the type of wine used is more determinative of the region than anything else. There is no right and wrong. Italian food is very much like the inhabitants of Italy...expressive, varied and creative.
I always say the same thing!! I know many disagree with it, but it's individual and rustic Italian cooking was always about using what you had on hand. So yes, I very much agree! :)
Complimenti, è un ragout fatto e spiegato molto bene anche per un italiano esigente, raro su youtube, dove in genere si vedono veri e propri crimini commessi in nome della cucina italiana. In molti aggiungiamo anche qui la pancetta, anche se non è prevista nella ricetta ufficiale depositata, perchè aggiunge un buon sapore. Quello che è importante è un bicchiere di latte verso la fine ( come da ricetta ufficiale depositata ) che mitiga l' acidità del vino e del pomodoro. Seguirò il tuo canale 😃
I truly appreciate it!! I know there are a few routes you can take with ragu alla bolognese but I tried to keep it as traditional as possible. And yes, I've started splitting the milk up and adding it towards the end too. Thank you for the feedback and for subscribing! Happy to have you here💛
You have totally inspired me to start cooking Italian again! Your presentations are outstanding and you have an amazing camera presence. I could so see you doing your own cooking show one of these days! Subscribed! 👍
your comment made my day. Thank you so much! Love that it's inspiring you, that's all I could ask for with doing these. Appreciate you subscribing and supporting me! :) You'll have to let me know what Italian recipes you start to cook again.
I have Alpha Gal Syndrome which basically means Im allgeric to mammal meat. How do you think this would do with straight up ground chicken. I have tried ground Emu though expensive it tastes simular to beef but i could not do the panchetta for sure either.
Great recipe but just a couple of miss steps add the tomato paste just after the vegetables are cooked so you can cook off the raw tomato paste then add the meat. Second thing is add the milk just about 1/2 hour before it’s done. Doing this you will taste the difference.
I've always heard the wine comes before the tomato paste, and yes! I know a lot of people like to add the milk at the end. I've done both! I just always cooked it with the sauce. :) Thanks for the tips!
Carrot, celery & onion. (unyon) Per my favorite Cajun chef Justinn Wilson, God rest his soul, is the "Holy Trinity". The base for nearly everything Cajun.
I love your videos and you are spot-on with the ragu (meat sauce). I personally make this with a finer soffritto so I blend the vegetables a little smoother so that the meat itself becomes the focus. Also, if that is your husband/boyfriend taster at the end (tell us who he is), a little hug or kiss at the end would finish the video perfectly. Thanks.
Thanks for the feedback Joy! I didn't think to introduce Drew because a lot of people from my blog know him as my husband, but I'll introduce him for everyone on youtube to know:) Thanks for the suuport!
Hi Bethany. Lots of home-grown small tomatoes here. I'm halving them, cooking them in the sauce, then lifting out the skins with a fork at the end. (Yes, I am a lazy so-and-so). Love your channel. I use a good chef's knife for the soffreto.
Hello Bethany and home cooks. This "ragu" is similar to the classic of Marcella Hazan, but has the welcome addition of the pork and pancetta, plus the personal twist being the cheese rind. Cooking this again I would hold back the chicken broth (UK "stock") as there is a lot of liquid to reduce. As advised, stir but also start to add the chicken broth/stock if worried later about the reduction. I kept garlic away from this dish but did use white wine as advised, plus the milk and nutmeg. Hazan advises that the meat should not be cooked brown but have the milk and nutmeg added for a gentle simmer, before the tomatoes. This is real food. Congratulations to Bethany on sharing her spin on a great classic.
I really enjoyed the video and similar to the way I make it, however I've never added milk ( I will next time) I do however add a splash of Worcestershire sauce!! what can I say I'm from the U.K. and we add it to a lot of meat dishes.
I've actually heard people in the UK like to add Worcestershire, although I think most Italians would faint at the thought. ;) And I would definitely try the milk - I'm not a milk fan at all actually, and I think it really adds to the sauce a nice creaminess.
One of my favourite sauces and I’ve made it many times. But rarely do I use pork and I’ve never used pancetta. I’ve also never added fresh basil, nor used chicken stock. I’ve got some new things to try. Loved the video.
Great video! This is one Italian Nana who agrees with the use of cheese rinds; it adds amazing flavor. I use cheese rinds in all my sauces, soups, stews and various chicken dishes. It’s very good that you explain why and how you use ingredients. Much love and blessings to both of you and your family ❤
If you don't have pancietta , thick sliced uncured bacon from the local butcher should work OK, and personally i use cento san marzano peeled tomato from the can for bolognase and its also very tasty.
Italian not use no wine or milk or vegie on bolognese sauce We fry the mince first any meat water must be remove Once mince no release anymore water add onion olive oil And home made sauce bit salt For Bolognaise sauce thick spaghetti are the ideal
Nonsense... the recipe from ACCADEMIA ITALIANA DELLA CUCINA circa 1953 has wine (R or W), milk and broth and it traditionally served with tagliatelli and definitely not spaghetti.
sembra molto carino, ma solo la mia opinione: mentre aggiungere il latte all'inizio del processo di cottura aiuta a intenerire la carne, aggiungerlo alla fine, cosa che mi piace fare, fornisce un finale cremoso e bilancia l'acidità dei pomodori. Entrambi i metodi hanno i loro vantaggi. Inoltre, non uso mai le cipolle rosse perché hanno un sapore più deciso e pungente. Il loro sapore può essere un po' troppo intenso per una salsa a cottura lenta come la bolognese. Le cipolle rosse possono anche aggiungere una tonalità rossastra o viola alla salsa, che potrebbe non essere visivamente accattivante per un bolognese. Le cipolle bianche hanno un sapore più delicato, leggermente dolce che si fonde bene con gli altri ingredienti di una salsa alla bolognese. Ora, se stai preparando le lasagne con la besciamella, aggiunge una consistenza cremosa e vellutata che si abbina alla carnosità della bolognese ed esalta la ricchezza del piatto, rendendolo più goloso....io aggiungo anche una parte nella salsa che dà il sapore sapore ed equilibrio della salsa, che le conferisce un sapore delicato e burroso di besciamella e, ancora una volta, come il latte, bilancia l'acidità dei pomodori e le note saporite della carne. comunque splendido lavoro!!
I agree with the milk, whenever I make it I’m always torn on what part to add it. I started adding it half way and then a little toward the end to add the creaminess! like you said both have advantages. And I’ve seen a lot of Italians use red onion, but white or yellow is totally fine too! Appreciate the feedback :) I did a bolognese lasagna with this however I’m not a huge bechamel fan because I find it too heavy and rich. So I use a really creamy ricotta to bring creaminess without needing bechamel!
Another fantastic recipe Bethany. I need to try this and your cherry tomato pasta recipe. Love your channel and the family/pet involvement. 😂 Thanks for sharing your expertise.
The rest of the sounds and looks very delicious, but I am very skeptical about bolognese. It sounds and looks way too Close to The meat called balogna... the Same garbage that goes into wieners ( Pieces and Parts from all types of animals ), Eyeballs , Intestines, Rectums, Brains, Testicles, meat & fat found in the product.
A knowledgeable cook knows the difference between bologna and bolognese. I buy all organic beef, pork, chicken, etc. thank you again Betheny for these wonderful recipes and videos.
I just watched your lasagna bolognese video. So here I am for the bolognese sauce. What percentage of fat to meat ratio of ground beef would you recommend? Your videos are concise and well narrated. Great work! 😃👍🏽
I appreciate the support! Most people say 80/20 for the meat and fat ratio. If you get to try the bolognese and lasagna would love to hear your thoughts!
@@AsimplepalateI cooked my Bolognese Saturday evening. I didn’t have the pot that you had so I used my instapot. Well after sitting in the fridge for two days. I made my Lasagna(1st time ever). It was amazing! Thanks for the recipe. Keep up the outstanding work. I really appreciate it. 😃👍🏽
@@GIJose-mw9zy I'm so glad to hear it!! And actually, if bolognese sits in the fridge for a day or two It gets even better flavor. So glad it worked out!! Thank you for sharing💛
Thank you Bethanny! Can you add water to the pot if it reduces too much? Also can I take out the pasta a minute or two before al ente and stir it up with the pasta in a large pan to finish it off?
Yes, lots of Italians use water when it reduces! Use as much as you need, if you use too much it'll cook off. And yes, for sure take the pasta out a little before al dente finish cooking it with the sauce in a pan - with a little pasta water. :) Hope you enjoy!
Just came across this channel. As a fan of Italian recipes, I subscribed immediately, after watching two recipes, I can't wait to prepare this and others. Thanks for sharing the information. Looking forward to learning more.
I’m so glad to hear that!! Thank you for subscribing and supporting us. If you need anything feel free to reach out - Hope you get to try the bolognese! Just made it yesterday :)
I subscribed to your channel and then instantly unsubscribed, when you removed the fat from the sauce and threw it away. Stir the fat back in, it will emulsify when everything cools down. It's a shame as it's a fine looking sauce. Do you imagine skimming Bolognese is going to make it a health food?
Sorry you disagree, that's okay. I have made this sauce with the extra grease/fat and skimming it off, I find it is unnecessary to have in the dish. Some is fine, but I don't prefer it. You're welcome to cook it how you like
My kids and grandchildren love my bolognese, but boy are they going to be surprised when I use your recipe/method. The rind is a particularly nice touch. Once again, very well done!👏👏👏👏🇬🇧🇨🇦🇬🇧🇨🇦👏👏
Didn’t realize I wasn’t subscribed to you! Now I am! Love your cast iron pot! Where did you get your food processor? Good tip on the pasta wata 🙌 never used mine before!
O my, this is exactly how I make mine. Only difference is that I process the pancetta with the veggies, but makes total sense to cook separately. My dad doesn’t eat beef or pork so I use turkey mince. If cooked well, low and slow you couldn’t taste the difference 😊👍🏾
@@Asimplepalate I just froze 4 bags . I also want you to know that I had a can of Italian peeled tomatoes in pantry and bought a can of San Marzano. You are spot on about San Marzani tomatoes. It is the only kind to use. My Mother’s Italian friend told me that years ago. The sauce took 5 hours because of the other tomatoes and was a little watery. The sauce still came out delicious. I spooned out watery part.👍
Traditionally you cook off the wine, and then the milk, then adding the tomatoes after you cook off the water of the wine and milk. Looks delicious though
I made this recipe this week. Very good. I need to make some adjustments as I have an induction range and low is far lower than a gas cooktop low. Next is your cherry tomato pasta recipe. Thanks for sharing Bethany.
I'm so glad to hear you could make it, Tim! Thank you so much for sharing. And yes induction will be different. Glad it worked:) Hope you enjoy the cherry tomato pasta!
I subscribed, but now unsubscribing, because you ignored my simple question of what was the brand of the pan you were cooking in. You read all comments and disregarded my question. You have no respect for your subscribers!!!
Sandra, your comment was left on my chicken parmesan recipe video. I responded the day you commented. I very much value my subscribers and have responded to every comment to the best of my ability.
Hello from NYC . I love your recipes and have made the Marinara sauce recipe which came out fabulous. I love the history of family that comes up as you go along. I use my Grandma's Jewish recipes and love Italian cooking. I am making the Bolognese sauce as I write this comment and making it exactly the same as yours. I even started freezing the rinds from parmesan cheese. A great addition,. In fact, I am making ithe sauce with your video on my iPad The fragrance is divine.
Hello!! We were just in NYC :) Love to hear that you enjoyed the marinara and ahhh this bolognese aroma is so hard to beat. It is my favorite! And love to hear that about your family recipes. It makes cooking all the more special and meaningful :)
It looks great! A couple of things I add to a Bolognese sauce or a ragu that almost nobody I know adds are beef soup bones and half of a rack of pork ribs, cut into individual bones (I cut the meat off the bones and add it to the sauce after I am done cooking). The collagen and flavor from the bones add another level of flavor to the sauce.
Great idea! Kinda like a sunday gravy. Any bones would flavor it even more. Thanks for sharing!
Not really necessary for a bolognese sauce, but yes... a lotta flavor.
We just made your Bolognese sauce today, My wife and I sampled some, it tastes amazing. We are doing pappardelle with your sauce and cannot wait. We think it’s going to be sensational
I'm so thrilled to hear that!! And I'm jealous you're having it for dinner because It's my favorite - I could have it any day. Thanks so much for sharing and I hope you love it with the pappardelle! :)
Definitely should be doing your own cooking show !!!!
so kind I appreciate that!!
What a beautiful video and recipe! This took me back over 55 years ago when I was studying in Siena and staying with an Italian "nonna" who was at that time in her early eighties. On my first weekend she informed me that on Sunday we would be making her "pasta and sauce". My mentor just laughed out loud when I told him, because as he informed me her Pappardelle and Bolognese sauce were famous throughout the city. Having no Italian cooking skills, and only a small amount of knowledge of Polish cooking, that Sunday is as memorable to me as if it happened just yesterday! From learning how to make pasta, to hand grinding pounds of meat, and chopping carrots to I thought my arm might fall off, the resulting dish was something of a miracle to me. Hours went by which seemed like minutes, and having consumed a couple of glasses of her own produced red wine (the first red wine I had ever had} as we waited for the sauce to "mature" was so very special!! Thank you for bringing me back to that day!!!
What a compliment. And a beautiful memory to relive, I'm grateful this could bring those memories back! Thank you for sharing💛
if you keep coking on RUclips, your channel will have 100.0000 subscribers next year 👍
Appreciate it a lot! We’re doing our best ☺️
A favorite Italian food restaurant in Tucson Arizona pours clarified butter with fresh, chopped oregano, melts Mozzarella cheese down through the noodles then places the sauce over it. I drive from Phoenix to Tucson for this dish. I can see your sauce over their noodles. My wife and I found this little place on our honeymoon in April of 1969 and have been hooked on it ever since. Thank goodness it's diet sauce, butter and noodles. What the heck! I've outlived three cardiologists.
I’m an Italian American and I always add a parmesan cheese rind to my pasta sauces and soups. It really infuses excellent flavor. ❤
Love to hear it, I add it to all my soups and stews, and most sauces. It's just the best!
I am not Italian by my surname but born here in Australia and I love the art of you cooking Italian bolognese sauce. ''Ta.''
Thank you so much! I appreciate it!
Is the Cap necessary ???? Not impressed by him.
What does this. Comment have to do with this fabulous recipe?
Another great video with very easy to follow instructions (I just watched your Italian meatball video and commented), and I rarely comment on anything on You Tube. Again, you did a version of Bolognese very similar to mine (and I'm not of Italian decent, just a Canadian woman in her 60s trying to master some basic Italian dishes in my lifetime.). I too cheat a bit in my sofrito and add a bit of garlic, but sometimes I cheat even further and add some mushrooms or bell peppers if I have them in the fridge or depending on who I am cooking for. I do prefer to use the trio of meats as well. You are my new favorite online cook, girl! I must ask you though that I just cannot place your accent, what area are you from, as I am assuming you are American?
your comment means so much! Thank you for sharing - great to hear about how you make your bolognese! :) Great idea for adding more vegetables. And yes, I'm American! My family is from the New York/North Jersey area, but I live in Pennsylvania:)
I'm from Tuscany and my father was a chef at the Italian Village Restaurant in Chicago for 26 years. Our Bolognese recipe did not use pancetta, pork, wine, milk, or nutmeg, so I'm anxious to try it. It looks delicious and your delivery is very enjoyable. I'm looking forward to checking out more of your recipes. Great work!
Love to hear that! It’s interesting how so many make it differently. I based this recipe on the research I did on bolognese recipes from Bologna and my favorite bolognese recipe from a local Italian restaurant! Would be interested to hear how you think this one compares. Thanks for the support!
@@Asimplepalate You are most welcome. I have subscribed to your channel and am wondering in what part of the country you are. We moved a couple of years ago from Chicago area to Arkansas and many ingredients we were used to are hard to find here, like Guanciale for example. So anytime you use less easy to find ingredients, suggested substitues would be appreciated. Incidentally, the Italian Village restaurant is the oldest Italian restaurant in Chicago. It opened in 1927 and is still open and still owned by the same family.
@@giovannil2357@giovannil2357 We are in Pennsylvania, an hour outside of Philly. Originally my family is from Long Island, NY/North Jersey area. I have difficulty finding some ingredients, but we have some stores that thankfully always have what I need! So that's unfortunate. Whole foods (if available) would be a good place to look for anything specialty with Italian cuisine!
@@Asimplepalateraised on The Main Line with an Italian aunt who's 97... wonderful cook... kudos to my Aunt Jean...
Now that's a great beat the heat summer treat! As far ascanned olives go. Those are real olives!. Many brands are grown in CA. Many are kalamata olives. The differences is the intensity of the brine. Being Greek, I grew up with kalamata olives. They're an acquired taste and the brine can be very potent and salty. That's why many put them aside when they order Greek salads out. The canned black olives are much more subtle & versatile. If you want to cut the salt, just put them in a strainer & give a good rinse with cold water. As far as the garlic & cheese police go, leave the woman alone. She knows what she's doing! If you want to alter the cheese, then just do it. The rest of us want to see how she makes her dishes her way.
BOOM! You nailed it! And you resisted the garlic, and added the rind, and white wine (not red), and even added the cup of milk! Perfect! x
Thank you so much! I had to practice restraint with this one lol
Love this video but the music while you’re talking is very distracting….
We have since lowered the music in our editing. I wish I could change it on this video but I can’t. Thanks for the feedback!
The great thing about Italian cooking is that it's so individual. I am Italian and I don't use pancetta. I substitute it for a good quality Italian Sausage. I might add that the type of wine used is more determinative of the region than anything else. There is no right and wrong. Italian food is very much like the inhabitants of Italy...expressive, varied and creative.
I always say the same thing!! I know many disagree with it, but it's individual and rustic Italian cooking was always about using what you had on hand. So yes, I very much agree! :)
Can you recommend an online site for buying Italian food stuff (Canned tomato, pasta etc)? Thx/ New subscriber. Great content. ❤
Complimenti, è un ragout fatto e spiegato molto bene anche per un italiano esigente, raro su youtube, dove in genere si vedono veri e propri crimini commessi in nome della cucina italiana. In molti aggiungiamo anche qui la pancetta, anche se non è prevista nella ricetta ufficiale depositata, perchè aggiunge un buon sapore. Quello che è importante è un bicchiere di latte verso la fine ( come da ricetta ufficiale depositata ) che mitiga l' acidità del vino e del pomodoro. Seguirò il tuo canale 😃
I truly appreciate it!! I know there are a few routes you can take with ragu alla bolognese but I tried to keep it as traditional as possible. And yes, I've started splitting the milk up and adding it towards the end too. Thank you for the feedback and for subscribing! Happy to have you here💛
I would rather listen to you explain things than listen to the music
I'll take your comment into consideration. Thanks!
Love the music
Me too, love the music, I drink the rest of the wine while cooking. Music and cooking great partners!
Hi, can anyone tell me how many servings this makes. I've looked at the recipe but I'm from the UK and 8 cups means absolutely nothing to me.........
You have totally inspired me to start cooking Italian again! Your presentations are outstanding and you have an amazing camera presence. I could so see you doing your own cooking show one of these days! Subscribed! 👍
your comment made my day. Thank you so much! Love that it's inspiring you, that's all I could ask for with doing these. Appreciate you subscribing and supporting me! :) You'll have to let me know what Italian recipes you start to cook again.
I have Alpha Gal Syndrome which basically means Im allgeric to mammal meat. How do you think this would do with straight up ground chicken. I have tried ground Emu though expensive it tastes simular to beef but i could not do the panchetta for sure either.
I certainly think you could try chicken, it will definitely be different but could work!!
@@Asimplepalate Thanks, I will have to let you know how it turns our
That music is a nuisance.
Sorry about that! We enjoy having it.
Scrumptousrecipes! Must. Do them! Could notget the.BOLOGNESE ONE THANK YOU.YOUGO. RIGHT. ALONG BUT YOU ARE AGOOD T3ACHER,
The dog at the end was rather unsavoury but sauce looks delish.
I am trying this tomorrow
Hope you enjoy it!
My goal is to make all of your recipes by end of summer. I’m making your meatballs and San marzano sauce at least once a week.
If you cook the meat first and then drain most of the fat it is easier to control the grease
Great recipe but just a couple of miss steps add the tomato paste just after the vegetables are cooked so you can cook off the raw tomato paste then add the meat. Second thing is add the milk just about 1/2 hour before it’s done. Doing this you will taste the difference.
I've always heard the wine comes before the tomato paste, and yes! I know a lot of people like to add the milk at the end. I've done both! I just always cooked it with the sauce. :) Thanks for the tips!
What you do and say are just perfect.
Carrot, celery & onion. (unyon) Per my favorite Cajun chef Justinn Wilson, God rest his soul, is the "Holy Trinity". The base for nearly everything Cajun.
I love your videos and you are spot-on with the ragu (meat sauce). I personally make this with a finer soffritto so I blend the vegetables a little smoother so that the meat itself becomes the focus. Also, if that is your husband/boyfriend taster at the end (tell us who he is), a little hug or kiss at the end would finish the video perfectly. Thanks.
Thanks for the feedback Joy! I didn't think to introduce Drew because a lot of people from my blog know him as my husband, but I'll introduce him for everyone on youtube to know:) Thanks for the suuport!
Me too. I food process mine with the pancetta😊
I don’t have pancetta, so I’m going to use chopped bacon.
I love nutmeg. My current recipe does not call for it (but it does basil and [red] wine). I'm excited to try your recipe!
Hi Bethany. Lots of home-grown small tomatoes here. I'm halving them, cooking them in the sauce, then lifting out the skins with a fork at the end. (Yes, I am a lazy so-and-so). Love your channel. I use a good chef's knife for the soffreto.
Hey, do what works for you lol, so glad you could add some fresh tomatoes :) Thanks for the support!!
Well done,good job! I'm half Italian,my mother was Italian,she comes from a city close to Bologna.
oh thats wonderful! It's a dream of mine to go there one day :)
It is rather brave to cook bolognese with a beautiful white jacket but maybe because I cook with more intentional movement. Looks delicioso.
haha I have yet to get food splattered on me thus far! but that's never the case when I cook not being filmed ;) thank you!!
Just made your tomato sauce…. I’m a fan. Now I’ll just watch whatever you want to talk about……
hey, I appreciate it! So glad you liked the sauce:)
Milk is not so common these days. I won’t use it in mine. It was used originally in the older times because it was needed to tenderize the meat.
Interesting, I see it in every bolognese recipe. But you don't have to use it!
Hello Bethany and home cooks. This "ragu" is similar to the classic of Marcella Hazan, but has the welcome addition of the pork and pancetta, plus the personal twist being the cheese rind. Cooking this again I would hold back the chicken broth (UK "stock") as there is a lot of liquid to reduce. As advised, stir but also start to add the chicken broth/stock if worried later about the reduction. I kept garlic away from this dish but did use white wine as advised, plus the milk and nutmeg. Hazan advises that the meat should not be cooked brown but have the milk and nutmeg added for a gentle simmer, before the tomatoes.
This is real food. Congratulations to Bethany on sharing her spin on a great classic.
I really enjoyed the video and similar to the way I make it, however I've never added milk ( I will next time) I do however add a splash of Worcestershire sauce!! what can I say I'm from the U.K. and we add it to a lot of meat dishes.
I've actually heard people in the UK like to add Worcestershire, although I think most Italians would faint at the thought. ;) And I would definitely try the milk - I'm not a milk fan at all actually, and I think it really adds to the sauce a nice creaminess.
One of my favourite sauces and I’ve made it many times. But rarely do I use pork and I’ve never used pancetta. I’ve also never added fresh basil, nor used chicken stock. I’ve got some new things to try. Loved the video.
Thanks so much! I love the addition of pancetta and pork in this sauce, so that alone is worth trying. :)
You sure have a lot of things you don't use
You are doing correctly already. No Pancetta, chicken stock😱 basil, or nutmeg. No blending the soffritto as it will bleed the onion.
@@nicknicholas3186 😂
Love your technique(s)!
Great video! This is one Italian Nana who agrees with the use of cheese rinds; it adds amazing flavor. I use cheese rinds in all my sauces, soups, stews and various chicken dishes. It’s very good that you explain why and how you use ingredients. Much love and blessings to both of you and your family ❤
aren't they the best?! I use them in so many recipes because they add so much flavor. Thank you so much for the love and support! 💛
@@Asimplepalate Thank you for taking the time to respond, it’s appreciated.
@@theresahernandez6923 of course, I appreciate your time in commenting!
My family also uses the Parmigiana rind in soups & sauces - your videos are excellent
oh I love putting my rinds in soups! thank you so much, michael!
I just subscribe to your channel and I think the music is very Soothing.😊
I’m so glad to hear it! 💛 thank you for subscribing :)
If you don't have pancietta , thick sliced uncured bacon from the local butcher should work OK, and personally i use cento san marzano peeled tomato from the can for bolognase and its also very tasty.
I grew up with using Cento! :) great tomatoes
I would love to watch your version of "Spaghetti Al asassina"
I'll have to work on that ;)
Restaurant worthy? But it’s perfectly fine to omit the pancetta? I think not!
I was trying to think of others who wouldn't be able to use it. :) It's obviously needed but not essential if you can't find it.
Italian not use no wine or milk or vegie on bolognese sauce
We fry the mince first any meat water must be remove
Once mince no release anymore water add onion olive oil
And home made sauce bit salt
For Bolognaise sauce thick spaghetti are the ideal
Nonsense... the recipe from ACCADEMIA ITALIANA DELLA CUCINA circa 1953 has wine (R or W), milk and broth and it traditionally served with tagliatelli and definitely not spaghetti.
sembra molto carino, ma solo la mia opinione: mentre aggiungere il latte all'inizio del processo di cottura aiuta a intenerire la carne, aggiungerlo alla fine, cosa che mi piace fare, fornisce un finale cremoso e bilancia l'acidità dei pomodori. Entrambi i metodi hanno i loro vantaggi. Inoltre, non uso mai le cipolle rosse perché hanno un sapore più deciso e pungente. Il loro sapore può essere un po' troppo intenso per una salsa a cottura lenta come la bolognese.
Le cipolle rosse possono anche aggiungere una tonalità rossastra o viola alla salsa, che potrebbe non essere visivamente accattivante per un bolognese. Le cipolle bianche hanno un sapore più delicato, leggermente dolce che si fonde bene con gli altri ingredienti di una salsa alla bolognese. Ora, se stai preparando le lasagne con la besciamella, aggiunge una consistenza cremosa e vellutata che si abbina alla carnosità della bolognese ed esalta la ricchezza del piatto, rendendolo più goloso....io aggiungo anche una parte nella salsa che dà il sapore sapore ed equilibrio della salsa, che le conferisce un sapore delicato e burroso di besciamella e, ancora una volta, come il latte, bilancia l'acidità dei pomodori e le note saporite della carne. comunque splendido lavoro!!
I agree with the milk, whenever I make it I’m always torn on what part to add it. I started adding it half way and then a little toward the end to add the creaminess! like you said both have advantages. And I’ve seen a lot of Italians use red onion, but white or yellow is totally fine too! Appreciate the feedback :) I did a bolognese lasagna with this however I’m not a huge bechamel fan because I find it too heavy and rich. So I use a really creamy ricotta to bring creaminess without needing bechamel!
Another fantastic recipe Bethany. I need to try this and your cherry tomato pasta recipe. Love your channel and the family/pet involvement. 😂 Thanks for sharing your expertise.
Thank you, Tim! We love being able to include our dog Hudson:)
Best one I have watched so far thankyou
The rest of the sounds and looks very delicious, but I am very skeptical about bolognese. It sounds and looks way too Close to The meat called balogna... the Same garbage that goes into wieners ( Pieces and Parts from all types of animals ), Eyeballs , Intestines, Rectums, Brains, Testicles, meat & fat found in the product.
Bologna is a garbage meat and has nothing to do with BOLOGNA Italy and it also has nothing to do with bolognese sauce :) nothing to fear.
@@Asimplepalate thanks for the reply you gorgeous sexy chef. Wished you were my luver/life long partner 🥰.
A knowledgeable cook knows the difference between bologna and bolognese. I buy all organic beef, pork, chicken, etc. thank you again Betheny for these wonderful recipes and videos.
Thank YOU ... wonderful Job ... enjoy your presentations.
I appreciate it a lot!
I just watched your lasagna bolognese video. So here I am for the bolognese sauce. What percentage of fat to meat ratio of ground beef would you recommend? Your videos are concise and well narrated. Great work! 😃👍🏽
I appreciate the support! Most people say 80/20 for the meat and fat ratio. If you get to try the bolognese and lasagna would love to hear your thoughts!
@@AsimplepalateI cooked my Bolognese Saturday evening. I didn’t have the pot that you had so I used my instapot. Well after sitting in the fridge for two days. I made my Lasagna(1st time ever). It was amazing! Thanks for the recipe. Keep up the outstanding work. I really appreciate it. 😃👍🏽
@@GIJose-mw9zy I'm so glad to hear it!! And actually, if bolognese sits in the fridge for a day or two It gets even better flavor. So glad it worked out!! Thank you for sharing💛
I will most certainly let you know. 😃
There was considerably less wine in the bottle when you poured it in than when you went over the ingredients. 😁
haha, I actually don't drink so I promise it wasn't me :)
@@Asimplepalatejust noticed your comment as I re-watched your video. Making this bolognese tomorrow. You’ll probably live longer not drinking 👍
Thank you Bethanny! Can you add water to the pot if it reduces too much? Also can I take out the pasta a minute or two before al ente and stir it up with the pasta in a large pan to finish it off?
Yes, lots of Italians use water when it reduces! Use as much as you need, if you use too much it'll cook off. And yes, for sure take the pasta out a little before al dente finish cooking it with the sauce in a pan - with a little pasta water. :) Hope you enjoy!
@Asimplepalate Thank you so much Bethany!
Just came across this channel. As a fan of Italian recipes, I subscribed immediately, after watching two recipes, I can't wait to prepare this and others. Thanks for sharing the information. Looking forward to learning more.
I’m so glad to hear that!! Thank you for subscribing and supporting us. If you need anything feel free to reach out - Hope you get to try the bolognese! Just made it yesterday :)
Looks so good ! I can tell because your husband loves your food !
Masterfully done. You have inspired me to finally take a crack at making a bolognese. Thank you.
Love to hear that. You’ll have to let me know how you like it! It’s so worth making.
I subscribed to your channel and then instantly unsubscribed, when you removed the fat from the sauce and threw it away. Stir the fat back in, it will emulsify when everything cools down. It's a shame as it's a fine looking sauce. Do you imagine skimming Bolognese is going to make it a health food?
Sorry you disagree, that's okay. I have made this sauce with the extra grease/fat and skimming it off, I find it is unnecessary to have in the dish. Some is fine, but I don't prefer it. You're welcome to cook it how you like
@@Asimplepalate I just resubbed...
My kids and grandchildren love my bolognese, but boy are they going to be surprised when I use your recipe/method. The rind is a particularly nice touch. Once again, very well done!👏👏👏👏🇬🇧🇨🇦🇬🇧🇨🇦👏👏
I'm so happy to hear that! I hope you all enjoy it, feel free to come back and let me know how it turns out :)
Thank you! this is great.
Didn’t realize I wasn’t subscribed to you! Now I am! Love your cast iron pot! Where did you get your food processor? Good tip on the pasta wata 🙌 never used mine before!
It's a Cuisinart 14 cup! I love it, and it's super quiet:) And yes
use that pasta water, girl! Thanks so much for the support!
This dish looks delicious and I'm looking forward to making it and thanks for the parmesan rind tip- what a great idea!💖
thanks so much aunt marlene - miss you and hope you are well!!
O my, this is exactly how I make mine. Only difference is that I process the pancetta with the veggies, but makes total sense to cook separately. My dad doesn’t eat beef or pork so I use turkey mince. If cooked well, low and slow you couldn’t taste the difference 😊👍🏾
oh I love to hear that! love that you can swap for turkey. Will keep that in mind if I ever need to switch the pork out:)
@@Asimplepalate 🥰
Your videos are the perfect tutorial for even someone like me that grew up in an Italian kitchen.
I love to hear that!! Thank you, Christine :)
🥰🇨🇦
Can I freeze this fabulous sauce?
Yes you can :) It freezes great! I typically do it in a freezer-friendly bag (air removed) laid flat. Up to 2-3 months!
@@Asimplepalate I just froze 4 bags . I also want you to know that I had a can of Italian peeled tomatoes in pantry and bought a can of San Marzano. You are spot on about San Marzani tomatoes. It is the only kind to use. My Mother’s Italian friend told me that years ago. The sauce took 5 hours because of the other tomatoes and was a little watery. The sauce still came out delicious. I spooned out watery part.👍
Hudson’s feet almost ending up in the sauce was the highlight for me 🙈
lol same!😂
Traditionally you cook off the wine, and then the milk, then adding the tomatoes after you cook off the water of the wine and milk. Looks delicious though
Sounds like you should have your own channel 😅
I've actually never heard of adding the milk and then the tomaoeas - but interesting to know!
Looks delicious
YUM!!! i love how simple and easy it is! Perfect for dinner! 😍
Thank you so much, Jen!! 💛
Gotta have garlic. Omg
It’s not in most bolognese sauces, but it’s optional. I love garlic so I’m not against adding it! But the sauce is great even without it.
Who is Drue?
Sorry i didn't clarify, Drew's my husband!
awesome
I made this recipe this week. Very good. I need to make some adjustments as I have an induction range and low is far lower than a gas cooktop low. Next is your cherry tomato pasta recipe. Thanks for sharing Bethany.
I'm so glad to hear you could make it, Tim! Thank you so much for sharing. And yes induction will be different. Glad it worked:) Hope you enjoy the cherry tomato pasta!
I subscribed, but now unsubscribing, because you ignored my simple question of what was the brand of the pan you were cooking in. You read all comments and disregarded my question. You have no respect for your subscribers!!!
Sandra, your comment was left on my chicken parmesan recipe video. I responded the day you commented. I very much value my subscribers and have responded to every comment to the best of my ability.
Yummie 👍⚾️😘
Hello from NYC . I love your recipes and have made the Marinara sauce recipe which came out fabulous. I love the history of family that comes up as you go along. I use my Grandma's Jewish recipes and love Italian cooking. I am making the Bolognese sauce as I write this comment and making it exactly the same as yours. I even started freezing the rinds from parmesan cheese. A great addition,. In fact, I am making ithe sauce with your video on my iPad
The fragrance is divine.
Hello!! We were just in NYC :) Love to hear that you enjoyed the marinara and ahhh this bolognese aroma is so hard to beat. It is my favorite! And love to hear that about your family recipes. It makes cooking all the more special and meaningful :)
It came out fabulous. Can I freeze it?