As always Jack, I gave you a like before even watching the video. Ive been watching you since the start, so I knew I would like it. My family loves my spag bol, when my daughter came home from uni for a visit, she would always ask for it and then manopolize the washing machine. I am going to give this a go. thanks for all the great recipes over the years.
Nice recipe Chef Jack. Long and slow like the Italians do. Yum. I make a simpler one but long and slow it cooks. The flavours are amazing. So doing it your way. I imagine it’s delicious. Will give this recipe a go for sure. Yes got to have garlic bread 🥖 look at that salt container. Wow biggest I’ve seen . I’ve never used milk in my ragu before, will give this a go for sure. Thanks Chef Jack 👌
Fantastic! I can almost smell that from half way round the world. I love that you also showed us how to do the garlic bread from scratch...so easy, and yet so much better than those from supermarkets. I take it you can keep that garlic butter in the fridge for a few days? Cheers Jack, added to my 'Cook Next' folder.
What do you think about mushroom? I always add diced mushroom to my bolognaise as it brings a different texture and flavour. They introduce a lot of water though so increases reduction time.
I didn’t add all sorts of different things to this one because it’s an authentic recipe but you can definitely add them if you like to. I used to have mushrooms in my bolognese growing up 🙌
@@Trupti24 you definitely could but it wouldn’t be the same. I have other style of Ragu recipes on the channel that would be more suited for chicken mince.
Gee Jack, that's basically my ragu recipe as well! (I like a big Aussie Cab Sav and garlic though in my version)! However, I'm sure yours is fab! Kiwi Festive Greetings from AKL, NZL.
I know that many will throw their arms up in the air at the mention of mushrooms. However for many of us who have been (or are currently going) through hard times, mushrooms are an excellent way of making your meat go that little bit further. Mum always included mushrooms, so I started with her recipe. During harder times I increased the vegatable quantites, particularly the mushrooms. I have since increased the proportion of meat, but haven't gone back to how it was before. Why? For the simple reason that I prefer my meaty sauce that way.
Yes! No need to start with oil. There's always enough fat in the meat to cook everything else. I always add a couple of anchovies to melt in and intensify the flavours.
Looks delicious and pretty similar to the recipe I've used for years, I've got some sitting in the freezer at the moment and I'll have to remember the trick of adding some milk at the end next time I heat some up to take that acidic edge off.
Nice recipe, though "real" Italian ragu seems to have no tomatoes in it (just tomato paste)! I usually use tomatoes too thoug. But I really want to try the version without tomatoes one day...
But why the long cooking time? All the ingredients in it should be fully cooked through in less than 40 mins. I'd understand it if you were using real tomatoes, but you're using tomato sauce.
Great question! To intensify flavour. Good things take time and this is one of those dishes. It can definitely be done in 40 minutes but it will have no body and depth. Very plain flavour and sauce. You’re also cooking that meat for so long to produce the meat collagen. It’s the difference between a delicious Ragu and a sauce with ground meat in it
Jack is spot on. When I batch cook bolognaise, it’s a 4hr process: 1hr initial binding then 3hrs to reduce on low heat. The depth of flavour is chalk and cheese.
Oh my goodness but that looks delicious 😋 So hungry now but our power is out (welcome to South Africa) so it will have to wait. Nice recipe thanks Jack. X
As an Italian I approve of this recipe. Although, try and find some guanciale instead of pancetta. For us in Adelaide bar Mercarto sells it 👌
Defo not ganciale in ragu.. also no garlic in ragu jack
There’s a few places that sell it but most don’t ever have it in stock. Plus Campbelltown is miles away from me haha
@FLFC77 Correct. But if you are going to use something I would use that.
Didn’t put garlic in the recipe 🫡
@ i know mate but didn’t you mention Italians use it?
As always Jack, I gave you a like before even watching the video. Ive been watching you since the start, so I knew I would like it. My family loves my spag bol, when my daughter came home from uni for a visit, she would always ask for it and then manopolize the washing machine. I am going to give this a go. thanks for all the great recipes over the years.
Nice recipe Chef Jack. Long and slow like the Italians do. Yum. I make a simpler one but long and slow it cooks. The flavours are amazing. So doing it your way. I imagine it’s delicious. Will give this recipe a go for sure. Yes got to have garlic bread 🥖 look at that salt container. Wow biggest I’ve seen . I’ve never used milk in my ragu before, will give this a go for sure. Thanks Chef Jack 👌
Looks gorgeous! 😋
@@earlscourtsw10 thank you! It’s incredible
Looks good! For the pancetta I recommend using fresh pork belly, ground or finely cut with a sharp knife.
Love your content. Regards from Bologna!
Appreciate that! I’ll try pork belly next time
Fantastic! I can almost smell that from half way round the world. I love that you also showed us how to do the garlic bread from scratch...so easy, and yet so much better than those from supermarkets. I take it you can keep that garlic butter in the fridge for a few days?
Cheers Jack, added to my 'Cook Next' folder.
What do you think about mushroom? I always add diced mushroom to my bolognaise as it brings a different texture and flavour. They introduce a lot of water though so increases reduction time.
I didn’t add all sorts of different things to this one because it’s an authentic recipe but you can definitely add them if you like to. I used to have mushrooms in my bolognese growing up 🙌
I love mushrooms in it but then I avoid calling it a bolognese sauce.
Fantastic work mate, I love a Ragu and a bolognaise! I have several recipes and I can’t wait to try this one. 👍🏻
Hi Jack,
Who doesn't love Bolognaise? One of my favourites.
Thanks for all your videos this year and all the best for Christmas.
Stevie in Scotland.
I like the idea of adding milk, I’ll give it a try next time I make this
@@brettherrick1893 it’s a game changer 👌
I think Vincenzo would approve this.
@@Arkanthrall 🙌🙌
Hi,
Any chance you can make this with chicken mince....as we dont eat pork, beef...
Just asking...😊
@@Trupti24 you definitely could but it wouldn’t be the same. I have other style of Ragu recipes on the channel that would be more suited for chicken mince.
Gee Jack, that's basically my ragu recipe as well! (I like a big Aussie Cab Sav and garlic though in my version)! However, I'm sure yours is fab! Kiwi Festive Greetings from AKL, NZL.
Yummy 🥺 😋
I know that many will throw their arms up in the air at the mention of mushrooms. However for many of us who have been (or are currently going) through hard times, mushrooms are an excellent way of making your meat go that little bit further.
Mum always included mushrooms, so I started with her recipe. During harder times I increased the vegatable quantites, particularly the mushrooms. I have since increased the proportion of meat, but haven't gone back to how it was before. Why? For the simple reason that I prefer my meaty sauce that way.
Yes! No need to start with oil. There's always enough fat in the meat to cook everything else. I always add a couple of anchovies to melt in and intensify the flavours.
@@flygrace 100%! Anchovies would be a nice touch too
Thanks for all recipes this (swiftly past ) year Jack,happy holidays,will you be on beach xmas day??
what pot is that? or what are the dimensions?
Looks delicious and pretty similar to the recipe I've used for years, I've got some sitting in the freezer at the moment and I'll have to remember the trick of adding some milk at the end next time I heat some up to take that acidic edge off.
Definitely add some milkwhenreheating
A spoonfull of sugar counteracts the acid in the tomatoes
Can i ask what stainless steel pan you use please
Authentic Ragu Bolognese? This sounds like a delicious trip to Italy in every bite! Can’t wait to try this classic recipe. Thanks for sharing! 😍🍝🇮🇹"
@NanafzCooking it really is amazing! definitely worth trying. Thank you
@@ChefJackOvens 😍
Iam going to be sleeping with these Fanta fabulous aromas of the heavenly ragu bolognese and garlic bread 😋😋😋✨☺️🤤 deliciouszzzzzz
beef, veal and pork, just like in The Goodfellas
Nice recipe, though "real" Italian ragu seems to have no tomatoes in it (just tomato paste)! I usually use tomatoes too thoug. But I really want to try the version without tomatoes one day...
Dam it i was watching a youtube cook and they aaid 10 cracks of pepper i was waiting for the whisper!😊
🏴🔥
🙌🙌
Parmesan is optional! Don't come to my house then, it's compulsory.
What in the hell do you have your salt in?
il basilico e il prosciutto non c'entrano proprio niente
But why the long cooking time? All the ingredients in it should be fully cooked through in less than 40 mins. I'd understand it if you were using real tomatoes, but you're using tomato sauce.
Great question!
To intensify flavour. Good things take time and this is one of those dishes. It can definitely be done in 40 minutes but it will have no body and depth. Very plain flavour and sauce. You’re also cooking that meat for so long to produce the meat collagen. It’s the difference between a delicious Ragu and a sauce with ground meat in it
@@ChefJackOvens Oh, thanks for clarifying the science behind it. Gonna try it this way for sure!
It’s definitely worth trying! Enjoy mate 🙌
Jack is spot on. When I batch cook bolognaise, it’s a 4hr process: 1hr initial binding then 3hrs to reduce on low heat. The depth of flavour is chalk and cheese.
Oh my goodness but that looks delicious 😋 So hungry now but our power is out (welcome to South Africa) so it will have to wait. Nice recipe thanks Jack. X