Grate onion and carrot hot pan olive oil add grated onion, carrot, salt and pepper, two crushed garlics and dried oregano cook it out 1-2 minutes well in center of pan, mince in well in center of pan, add 1 tbs tomato puree add red wine reduce to a simmer chopped tomatoes in add worchestersause simmer 5-6 min. low heat add couple tbsp milk
Made this several times and it tastes great. Just consider this recipe is the filling for lasagne where you add parmesan cheese and white sause to the dish.If you are cooking for spagetti you can add a bit chopped parsley at the the end and lots of grated cheese to your preference.
I've made it per spec probably 25 times for work and it's fine. I'm a hacker in the kitchen but make this no problems and in under 40 mins total taking my time. Others think it is quite good. I've made a few Ramsay recipes now and they've all been good to great, especially per time needed .
thank you so much for accepting my video response! Ive been working on my bolognese recipe for 16 years (since I was 12 yrs old) and I recently modified it after seeing this version by Gordon Ramsay and its my best dish ever!
Hey guys from Italy!!! I grew up in Italy too (Perugia) and i have to admit that his recipe is amazing! Simple and to the point! The fact that you are not adding garlic, well thats your taste. I cooked this today and i was thrilled! Without deviation progress is not possible( F. Zappa)
The videos of Chef Ramsay here on RUclips have been a great help to home cooks like me. I know that I am a much better cook for having become a fan of Ramsay's. I have made his recipes for spag bol, veggie curry, linguine with capers, and just plain steak and they were as easy as they were delicious. Thanks, Chef!
Here's one to look up: "How to make Bolognese | Gennaro Contaldo | Italian Special" A truly authentic Bolognese is made from carrots, onions, celery and a surprisingly small amount of tomato. There's not really much spices either. Trust the Italians. However they say to make it... that is the right way. Don't attempt to adapt it, it's just wrong, it's sacrilege.
@@Hhappy2011 Stop being ironic, please. To be fair, I'm not a professional cook, so I can't judge his recipes, they seem to be great. What do you dislike?
@@bag2963 well for instance Ragù (Bolognese) sauce. Uses Garlic and no celery, worchester sauce and no stock. All terrible things. I saw him put oil with pasta on the colander and seasoning the sauce... nonnas could kill for less
Rioja is a great wine to use when cooking bolognese. I know it's a originally a Spanish wine, but it works great with the tomatoes, oregano, garlic, etc..! Try turkey mince too if you're getting sick of beef.
How many chopped tomatoes did he put in ? also if i wanted to cook it for a long time 1hr or so, would i use the same ingredients or increase the amount of tomatoes and wine ?
It's hilarious that you did that damn right because onion carrot and celery are ALL required in the real authentic recipe, and no garlic, but ramsay that is a world super famous influential multi starred chef forgot about it. A shame.
I made this last weekend, except I added Celery... And I didn't grate them, I chopped them... And I didn't use Garlic... or Oregano... or Worcester Sauce... And I let it cook for 3 hours adding water every once in a while.
@@alextp4563Honestly even though garlic may not be authentic, I feel like if I’m cooking Italian food it all needs garlic as a matter of principle 😂 I just really like garlic lol.
Sounds delicious! I hope it turns out nicely for you. The tomatoes will get cooked anyway, so good canned tomatoes will be equally good as fresh ones. Also, the ethanol in the wine reacts with some chemical in tomatoes and brings out a 3rd dimension of flavor of the tomatoes. I love cooking with wine when tomatoes are involved =)
The ingredients are there. As far as the amounts, experiment! Within reason of course. Getting a touch for bringing ingredients together is one of the best parts of cooking.
I've tried this and it's really delicious.. I subtitute the red wine to beef stock.. Would agree that i too have learn alot on cooking from all these Cookalong videos... Kudos Chef Ramsay
those of you guys claiming to know "the one real bolognese sauce", go watch Jamie's Great Italian escape. Any Italian just wants it the way his mum made it. There is no such thing as "the one and only Italian cuisine". Apart from that, Gordon didn't claim to cook a traditional Italian dish here.
yeah I do not understand why people would think there is just one way? look at India with there many versions of curries and then versions of one curry dish.
There are many kind of ragù, every italian region has its own. But I can tell that in this case ragù bolognese is a little bit different. Gordon is a good chef he only forgot the celery at the beginning with carrots/onion/garlic. He forgot we NEVER use worchester sauce in this recipe and that the simmering cannot last less than 3 or 4 Hours. If you search in the web you can find the original recipe of ragù bolognese, written in the XIII century.
You don’t need to make the sauce whenever there is a order. That would be insane.You make a big amount hours before people come and then is ready for many dishes. Chefs usually get to the restaurant 1-2 h before costumers come.
I've made it this way a few times, but now I make a hybrid of Ramsay's and Marco's recipes. Try making it Ramsay's way, but add the stock that Marco uses, and add sour cream instead of milk. It's awesome!!! Also, Merlot is the best wine for this I think. Good luck!
I made this today but reduced wine to 90ml and added a veg stock to bring mls back was gorgeous oh and added a little bit more puree as i like tomato taste maybe 2-2.5 tablespoons of puree
tried this today; I made several small mistakes; I forgot the garlic until the end, and I completely forgot the oregano, still, this ended up in the best lasagna I have ever had
It's good that you forgot the garlic because garlic doesn't go in the real recipe, and it needs celery, Ramsay doesn't know how to make bolognese sauce, you unconsciously know better than him.
I'm italian.. In real bolognaise sauce there aren't garlic and oregan,but along with the carrots and sauté the onion is cooked celery,nutmeg, and milk with tomato sauce!!
It's still one of the greatest dishes ever without milk. Still I think it kind of gives the ragù a nice smooth finish and helps it to stick to the pasta. In Masterchef season 1 Joe Bastianich says to a contestant "You're making a Bolognese? [then turning to Gordon] When was the last time you had a Bolognese that hadn't been cooked for at least three hours?"
I suppose for Lasagna it works since it will go to oven but I use celery stalks and no herbs. Antonio Carluccio says no herbs, to be honest I tend to add stuff to it depending on the dish to make it richer but I always make 5 liters of traditional sauce and any extra seasoning is done when I open the jar.
Beef Mince, Pancetta, Onions, Yellow Carrots, Celery, Pomodoro Sauce, 1/2 glass of dry white wine, 1/2 glass of milk, just a little bit of Broth, Olive Oil or Butter, Salt and Pepper. If you want 1/2 glass of Liquid Cream to whip (Béchamel sauce) (optional). This is the ORIGINAL RAGU' BOLOGNESE recipe recognized by the Italian Cooking Academy. Any other recipe including Ramsay's one is not original but a variation of it. Different cultures, different flavours, different approach to food but still interesting and pretty tasty. Remember USE OR ASK FOR TAGLIATELLE NOT SPAGHETTI. To all the italians who criticize a world class Chef because he's not making a REAL bolognese sauce, well do your homework first and be proud of what we export in terms of cooking culture.
Why add pancetta when it already has beef mince, ... and why call Tomato 'Pomodoro' like italian tomatoes have magic taste to them ? ... and Why Tagliatelle and not spaghetti? .. If bologniese is supposed to have spaghetti in it?
If you go to Bologna or in Italy and you ask for spaghetti bolognese you will remain disappointed. You won't find in any restaurant in Italy the spaghetti bolognese, what you can find is tagliatelle or lasagne but that's just Italy, if you want to have it no drama they are always delicious :D. All the ingredients that I mentioned are in the official Bolognese sauce recipe, but as it changes around the world the same happens here in Italy. Each person even from the same city/region has is own bolognese sauce way :D.
Many italians sucks at english so if you know some of our italian words that we know we can use is better :D. That's why we keep on saying pomodoro, we are lazy my man plain and simple :P
There are variations of spaghetti and they are all different. Go and have a look at: Bucatini Pappardelle Fettuccine Linguine Cappellini Bigoli Taglietelle
Nice to see stuff like this on youtube, i dont know quite what the purpose of it is [commercial pressure from channel 4 / Gordon ramsay PR campaign]; either way its nice to see. Will try the recipe soon =] I live for the day when gordon ramsay adds his own words to 'his' videos.
***** I agree with Shiny Altaria... I cook mine for 3 hours and add the milk towards the end slowly. Also the real way to make bolognese is to have celery as well as the onions and carrots. This is the soffrito and base of the sauce. Also add panceta. But Ramsay is the man so
you can use stock but the alcohol in the wine cooks off, if that is what you are worried about. I use red wine alot in cooking but never drtink it cause it gives me headaches. hope this helps.
Take it for what it is clowns - a great fast recipe for peeps without the time to make drawn out and original recipes for ragu. He gets a fantastic flavour considering just how easy and quick it is to make.
@Axehand As a Chef I have to salute you. My mother does it just like Ramsey; but with a bit of chili, thyme, basil and soy. And I know that many more do it just like Ramsey, and many of them have their own variation with their own spices or modifications. Some even add beer! and it tastes amazing! Give someone potato extract and see what they think... some will think it tastes absolutely nothing, some will think it tastes foul. Proves that everyone doesn't have the same taste when eating.
I'm not sure if many Italian chefs would add Worcestershire sauce to a Bolognese. But maybe this is some British variation? Have you tried Colatura Di Alici anchovy sauce to add umami flavors? Are umami flavors really needed in a Bolognese/Bolognaise sauce?
He isn't trying to be authentic. It's the same with his curries. He cooks them his way to create a taste that he enjoys. Plus these are lite recipes, designed to be simple, fast and delicious.
He had me until the Worcestershire sauce, also where’s the broth why not cook it down for half an hour and develop flavors? Idk Gordon I could do better
@@Romans8-9 He says for 5 or 6 mins. I tried that but it's not enough as the meat is still tough. I cooked it for another 15 mins but it could have done with more.
@KhidirD2K Using wine in cooking at high temperatures makes the alcohol evaporate. in other words, the alcohol disappears. He says at one point "reduce the wine to a syrup". I believe you want some sweetness and spices from the grapes hinted in the taste of the bolognaise. If you still want a replacement my best guess would be grape juice concentrate, vinegar and water.
@kmurder02 Well, you can easily tell the difference between an average italian bolognese and the thing in this video, we cook it at low heat for about 3 hours.. season the tomato sauce instead of the suffle' and you'll taste the difference, i can't understand why ramsay did this video.....
@@geegee2244 he makes recipes for moms that are strapped for cash and even more strapped for time but still want to make healthy tasty food for their children. Moms like the one he had growing up. Nothing wrong with it.
@Axehand Much agreed, When I cook its for my familys tastes, which lends to the diversity. Whats simple for me may be complex for another and vice versa. variety IS the spice of life.
This is not a question of interpretaiton, a bolognaise sauce has a certain set of ingredients which you have to follow to make a true bolognaise sauce. This is a good meat sauce (a very very good one at that as I do it myself quite often and it's quick).
Searing meat Carmalized the outside which somewhat seals juices in, but not enough to actually change how much juice you have, searing adds a deeper flavor to the meat. The reason you finish meat in the oven is because a pan can only cook on one side so it takes at least twice as long to cook the meat whereas an oven cooks on all sides (and the pan has residual heat which cooks the bottom as well). The less cook time, the less evaporation and therefor, the less moisture loss.
i heard that a few times too, In hells kitchen ,gordon ramsay asked a chef the reason in searing meat, he responded "to keep juices in" gordon said "to give it flavour and color" I personally think it does help only if u lightly sear it, if u want to cook something for longer periods(medium to well done) baking seems to lock in the juices more... alot of ppl sear steak then finish it off in the oven.
Tried this recipe using a dry Cabernet Sauvignon, using lean ground turkey instead of beef (and double the garlic to give it some body), with a dash of red pepper on some matchsticked zucchini and fresh basil mix-ins. No milk, either, just straight-up veggies/meat/wine: very good!
You can, he adds worcestorshire sauce for heat, colour, and body, it also adds an english touch to it, if you want, replace the worcestorshire with some red wine, reduce it, add some chili flakes for that missing heat if you wish, and it should be fine :)
@Ciiwwii Butter burns quicker than oil so if you want to give whatever you are cooking a blast of heat without spoiling the texture and moisture , you should use boil. In french cuisine its called sauté.
A lot of people says this is not bolognaise sauce. Well he didnt say authentic bolognaise sauce. It is his version of fast and easy to prep Bolognaise.
^^Agreed. Its just an introduction recipe for people who would otherwise pick up a Tesco Ready To Eat meal thinking that cooking was too expsensive or complicated.
Milk or cream is one of the ingredients that can be legitimately used in an authentic bolognese sauce. Look it up. Once its cooked into the sauce, you wont see it at all but it adds a great richness to the sauce.
@synaptonemal Great! How'd you modify it? I sautée the blitzed mix of 1 carrot, 1 celery stalk, 2 shalots and 3 gloves garlic in olive oil. Then I add 1/2 lb of ground beef, 1/4 lb pancetta, peperoncini, seasalt, fresh thyme and rosemary (to taste). When the meat is brown, I stir in 1tbs tomato purée, a glass of red and a veal stock cube until it dissolves and the alcohol cooks off. Finally I stir in 1 can of plum tomatoes (breaking them) and 2 bay leaves and let simmer for 30-40 minutes. Done!
And as a dutchman I don't care for your astonishment. I will gladly use garlic for it has a lovely taste, and I will think of your astonishment while eating my pasta. I think I'll cut up my pasta into little bits so that I can really easely scoop it al with my spoon.... mmmm yesssss!
Best Bolognese is here, no garlic involved. 1. heat pancetta in pan with oil until cooked 2. add diced carrot celery and onions until liquid evaporates 3. add beef cooked until brown and wait for meat juice to evaporate 4. add white wine to pan for deglazing and rid of stuck beef to bottom of pan 5. add 3 tablespoons of tomato puree and stir in 6. Add 250 ml or so of milk and allow meat to absorb it 7. Add some beef stock and allow sauce to simmer for 3 - 4 hours 8. Add more stock if dry.
Grate onion and carrot
hot pan olive oil
add grated onion, carrot, salt and pepper, two crushed garlics and dried oregano
cook it out 1-2 minutes
well in center of pan, mince in
well in center of pan, add 1 tbs tomato puree
add red wine reduce to a simmer
chopped tomatoes in
add worchestersause
simmer 5-6 min. low heat
add couple tbsp milk
+Kristian Helboe
Thank you!
+Benedict Van Nieuwenhuyse No problem :)
what is "mince in"???
BFK 03
Well, you minced in.
Thanks!
I love how he's always on the verge of looking like he's about ready to run a marathon.
Haha! That’s the enthusiasm! Just can’t help it 😂
He may be excited all the time
I dnt give a damn I love me some Gordon Ramsay yes
Or like he's busting for a piss
Yeah I thought he needed the toilet but was holding it in the entire time
To me, he looks like he's about ready to overdose on Adderall.
Made this several times and it tastes great. Just consider this recipe is the filling for lasagne where you add parmesan cheese and white sause to the dish.If you are cooking for spagetti you can add a bit chopped parsley at the the end and lots of grated cheese to your preference.
1:42 gives the bolognaise a little bit of BODY
Lmao
The knoor rich beef stock pot gives the bolognese a great body to inrich the other flavors
Some really interesting ideas here from Gordon, we prefer to cook our Bolognaise longer for a richer deeper flavour
Yes. I'm not Italian but would never do an instant bolognaise like this.
That beginning knife sharpening sound is music to my ears.
I've made it per spec probably 25 times for work and it's fine. I'm a hacker in the kitchen but make this no problems and in under 40 mins total taking my time. Others think it is quite good. I've made a few Ramsay recipes now and they've all been good to great, especially per time needed
.
thank you so much for accepting my video response! Ive been working on my bolognese recipe for 16 years (since I was 12 yrs old) and I recently modified it after seeing this version by Gordon Ramsay and its my best dish ever!
Hey guys from Italy!!! I grew up in Italy too (Perugia) and i have to admit that his recipe is amazing! Simple and to the point! The fact that you are not adding garlic, well thats your taste.
I cooked this today and i was thrilled! Without deviation progress is not possible( F. Zappa)
È sbagliato. Non si usa l'aglio. Manca il sedano. Sale e pepe?? Ma per cosa..bleah
He did add garlic :edit 14 years old my bad!
Hey friend@@shibbikitteh
wow that was a quick bolognese sauce never thought of making it that way looks delicious
I made a version of this. Had no wine or Worcester sauce, so I used Amelia's organic chutney and Marmite instead. it was so very, deeply good.
You responded to this comment 9 years later lmao. That marmite will give a similar umami taste as the wooster sauce @@owenzey
@@owenzey good thing he said "a version of" it. read before you speak, child.
2:06 a couple tablespoons of milk? That was the whole cow!
The videos of Chef Ramsay here on RUclips have been a great help to home cooks like me. I know that I am a much better cook for having become a fan of Ramsay's. I have made his recipes for spag bol, veggie curry, linguine with capers, and just plain steak and they were as easy as they were delicious. Thanks, Chef!
Bless
Gino would be going spare with some of the ingredients Gordan put in that haha
Just tried this, thoroughly impressed, best homemade bolognese sauce I've ever made
Can't imagine how you made it before then 😂
Here's one to look up: "How to make Bolognese | Gennaro Contaldo | Italian Special"
A truly authentic Bolognese is made from carrots, onions, celery and a surprisingly small amount of tomato. There's not really much spices either. Trust the Italians. However they say to make it... that is the right way. Don't attempt to adapt it, it's just wrong, it's sacrilege.
@@yutehube4468People can make recipes how they want and to their preferences. Italian arrogance knows no bounds.
On a Masterchef episode, Gordon was asked if he had ever made bolognese under 3 hours and he said "No". Right.
Did someone also ask him if he ever made it right? Coz this is a disaster
@@Hhappy2011 what do you mean? You're speaking about one of the best chiefs of all time.
@@bag2963 go check his recipes and see. Yes most underrated too.
@@Hhappy2011 Stop being ironic, please. To be fair, I'm not a professional cook, so I can't judge his recipes, they seem to be great. What do you dislike?
@@bag2963 well for instance Ragù (Bolognese) sauce. Uses Garlic and no celery, worchester sauce and no stock. All terrible things. I saw him put oil with pasta on the colander and seasoning the sauce... nonnas could kill for less
Rioja is a great wine to use when cooking bolognese. I know it's a originally a Spanish wine, but it works great with the tomatoes, oregano, garlic, etc..! Try turkey mince too if you're getting sick of beef.
You're talking about a different dish. Here he is making bolognaise, not bolognese.
@@aram5642 That was a prime dad joke dude
Well he's got a point. On Masterchef Gordon and Joe said that bolognaise sauce has to be cooked for about 3 hours.
Yes, then maybe using the right recipe also would not be bad.
Luv it. No blah blah blah, just fast fast fast, simple instructs. Thank you Mr Ramsay.
I always make it this way and my kids absolutely love it!!!
haha i love how he pronounces milk... mieuwque
How many chopped tomatoes did he put in ? also if i wanted to cook it for a long time 1hr or so, would i use the same ingredients or increase the amount of tomatoes and wine ?
Made this yesterday -- it really was delicious. Added a bit of celery to the vegetable puree, which gave a good crunch.
It's hilarious that you did that damn right because onion carrot and celery are ALL required in the real authentic recipe, and no garlic, but ramsay that is a world super famous influential multi starred chef forgot about it. A shame.
I made this last weekend, except I added Celery...
And I didn't grate them, I chopped them...
And I didn't use Garlic...
or Oregano...
or Worcester Sauce...
And I let it cook for 3 hours adding water every once in a while.
@@alextp4563Honestly even though garlic may not be authentic, I feel like if I’m cooking Italian food it all needs garlic as a matter of principle 😂
I just really like garlic lol.
he loves to say more importantly regardless of whether or not its really more important.. but great chef
Sounds delicious! I hope it turns out nicely for you. The tomatoes will get cooked anyway, so good canned tomatoes will be equally good as fresh ones.
Also, the ethanol in the wine reacts with some chemical in tomatoes and brings out a 3rd dimension of flavor of the tomatoes. I love cooking with wine when tomatoes are involved =)
just done the recipe but let it simmer for a 1 hour or so. Realy nice taste, simple ingredients and LOW cost love ramsay :)
It's a wrong one FYI
I love how he always looks like he's about ready to run a marathon every time he cooks.
The ingredients are there. As far as the amounts, experiment! Within reason of course.
Getting a touch for bringing ingredients together is one of the best parts of cooking.
I tried this yesterday and turned out really good, I'm making it again today.
😂 nice 👍
I used to make it with White dry wine, I guess I need to try red now.
I've tried this and it's really delicious.. I subtitute the red wine to beef stock.. Would agree that i too have learn alot on cooking from all these Cookalong videos... Kudos Chef Ramsay
'a little taste... hmm thats delicious' - he is funny!
those of you guys claiming to know "the one real bolognese sauce", go watch Jamie's Great Italian escape. Any Italian just wants it the way his mum made it. There is no such thing as "the one and only Italian cuisine".
Apart from that, Gordon didn't claim to cook a traditional Italian dish here.
yeah I do not understand why people would think there is just one way? look at India with there many versions of curries and then versions of one curry dish.
There are many kind of ragù, every italian region has its own. But I can tell that in this case ragù bolognese is a little bit different. Gordon is a good chef he only forgot the celery at the beginning with carrots/onion/garlic. He forgot we NEVER use worchester sauce in this recipe and that the simmering cannot last less than 3 or 4 Hours. If you search in the web you can find the original recipe of ragù bolognese, written in the XIII century.
@@letiziadelorenzo7747 his recipes are really for restaurants and they won't make a sauce that needs 2-3 hours of cooking, They have to be quick
You don’t need to make the sauce whenever there is a order. That would be insane.You make a big amount hours before people come and then is ready for many dishes. Chefs usually get to the restaurant 1-2 h before costumers come.
Because Italians are really fussy about foreigners cooking their food even though their own preparations are all over the place
When Gordon says it's "Fucking Delicious" it really is!
I've made it this way a few times, but now I make a hybrid of Ramsay's and Marco's recipes. Try making it Ramsay's way, but add the stock that Marco uses, and add sour cream instead of milk. It's awesome!!! Also, Merlot is the best wine for this I think. Good luck!
Quentin@ You cant go wrong either way. Both are experts
@@lordlightning2339 Nope, Ramsay's recipe is totally wrong, BOLOGNESE sauce doesn't have garlic, and it needs celery
merlot or a nice cab sauv
@@donpettitwedestroyedtheapo6488 yes garlic is considered to be a spice and does not really exist in traditional Italian cuisine
@@ns7353 Exactly!!!
I made this today but reduced wine to 90ml and added a veg stock to bring mls back was gorgeous oh and added a little bit more puree as i like tomato taste maybe 2-2.5 tablespoons of puree
tried this today; I made several small mistakes; I forgot the garlic until the end, and I completely forgot the oregano, still, this ended up in the best lasagna I have ever had
I know sometimes he cook fast but pause the video dnt let it keep playing u will loose track hope that helps u. Stay blessed and stay safe 💗.
@@lashay4746 'Tis right, attension will award everything. ❤
@Jeepman89 They should, it works wonders against vampires and corona.
It's good that you forgot the garlic because garlic doesn't go in the real recipe, and it needs celery, Ramsay doesn't know how to make bolognese sauce, you unconsciously know better than him.
@@donpettitwedestroyedtheapo6488 Celery in bolognese...? Are you high, friend?
I'm italian.. In real bolognaise sauce there aren't garlic and oregan,but along with the carrots and sauté the onion is cooked celery,nutmeg, and milk with tomato sauce!!
dude just throws random ingredients at the pan
AWESOME COOKAH
That's why it's garbage .
Whats the name of the restaurant and have you eaten there?
It's still one of the greatest dishes ever without milk. Still I think it kind of gives the ragù a nice smooth finish and helps it to stick to the pasta.
In Masterchef season 1 Joe Bastianich says to a contestant "You're making a Bolognese? [then turning to Gordon] When was the last time you had a Bolognese that hadn't been cooked for at least three hours?"
I suppose for Lasagna it works since it will go to oven but I use celery stalks and no herbs. Antonio Carluccio says no herbs, to be honest I tend to add stuff to it depending on the dish to make it richer but I always make 5 liters of traditional sauce and any extra seasoning is done when I open the jar.
Hi is this bolognaise okay to be used with spaghetti, as spaghetti bolognaise? thanks
Beef Mince, Pancetta, Onions, Yellow Carrots, Celery, Pomodoro Sauce, 1/2 glass of dry white wine, 1/2 glass of milk, just a little bit of Broth, Olive Oil or Butter, Salt and Pepper. If you want 1/2 glass of Liquid Cream to whip (Béchamel sauce) (optional). This is the ORIGINAL RAGU' BOLOGNESE recipe recognized by the Italian Cooking Academy. Any other recipe including Ramsay's one is not original but a variation of it. Different cultures, different flavours, different approach to food but still interesting and pretty tasty. Remember USE OR ASK FOR TAGLIATELLE NOT SPAGHETTI. To all the italians who criticize a world class Chef because he's not making a REAL bolognese sauce, well do your homework first and be proud of what we export in terms of cooking culture.
Why add pancetta when it already has beef mince, ... and why call Tomato 'Pomodoro' like italian tomatoes have magic taste to them ? ... and Why Tagliatelle and not spaghetti? .. If bologniese is supposed to have spaghetti in it?
If you go to Bologna or in Italy and you ask for spaghetti bolognese you will remain disappointed. You won't find in any restaurant in Italy the spaghetti bolognese, what you can find is tagliatelle or lasagne but that's just Italy, if you want to have it no drama they are always delicious :D. All the ingredients that I mentioned are in the official Bolognese sauce recipe, but as it changes around the world the same happens here in Italy. Each person even from the same city/region has is own bolognese sauce way :D.
Many italians sucks at english so if you know some of our italian words that we know we can use is better :D. That's why we keep on saying pomodoro, we are lazy my man plain and simple :P
Fabio De Lazzari ... If its called 'Spaghetti' why do they use tagliatelle?
There are variations of spaghetti and they are all different. Go and have a look at:
Bucatini
Pappardelle
Fettuccine
Linguine
Cappellini
Bigoli
Taglietelle
Nice to see stuff like this on youtube, i dont know quite what the purpose of it is [commercial pressure from channel 4 / Gordon ramsay PR campaign]; either way its nice to see.
Will try the recipe soon =]
I live for the day when gordon ramsay adds his own words to 'his' videos.
Not as good as the Italian way, but Gordon is the man.
***** He still should have cooked it for 2 hours, budget or not, same thing...But much diffrent flavor
Everyone has their own way.
its my way or the high way
Its fucking bland! love it when he goes mad haha
***** I agree with Shiny Altaria... I cook mine for 3 hours and add the milk towards the end slowly. Also the real way to make bolognese is to have celery as well as the onions and carrots. This is the soffrito and base of the sauce. Also add panceta. But Ramsay is the man so
Going to go for this tomorrow
I have learned so much about cooking from Chef Ramsay on these Cookalong videos.
he is the worst - a cook not a chef
you can use stock but the alcohol in the wine cooks off, if that is what you are worried about. I use red wine alot in cooking but never drtink it cause it gives me headaches. hope this helps.
I made this today! Served with some penne pasta. It was delicious! :)
delicious §? have you ever taste italian Bolognese ? come on..
Can that be used with Pasta??Also dose it matter if its cheap red wine?
I just tried this recipe and brilliant! Super delicious 🥰😍
I mix beef with pork, 50/50. I do use worcester, but if I do, I season with salt after adding it.
Take it for what it is clowns - a great fast recipe for peeps without the time to make drawn out and original recipes for ragu. He gets a fantastic flavour considering just how easy and quick it is to make.
@Axehand
As a Chef I have to salute you.
My mother does it just like Ramsey; but with a bit of chili, thyme, basil and soy. And I know that many more do it just like Ramsey, and many of them have their own variation with their own spices or modifications. Some even add beer! and it tastes amazing!
Give someone potato extract and see what they think... some will think it tastes absolutely nothing, some will think it tastes foul.
Proves that everyone doesn't have the same taste when eating.
kocham gotować z tobą senpai Ramsey
Is bolognaise different than bolognese ?
I would put celery, and reduce it once more with a stock (beef or chicken).
"Mince - Right into the hot part of the pan" Then he swirls it around! wtf
so amazing, so simple!
Why does everything look more tastier when Ramsey cooks it? :O
I'm not sure if many Italian chefs would add Worcestershire sauce to a Bolognese. But maybe this is some British variation? Have you tried Colatura Di Alici anchovy sauce to add umami flavors? Are umami flavors really needed in a Bolognese/Bolognaise sauce?
Marco Pierre white bolognaise recipe is better.
stock potsssss
2 hours and 2 knorr stock pots later...
He isn't trying to be authentic. It's the same with his curries. He cooks them his way to create a taste that he enjoys. Plus these are lite recipes, designed to be simple, fast and delicious.
He had me until the Worcestershire sauce, also where’s the broth why not cook it down for half an hour and develop flavors? Idk Gordon I could do better
Yeah seems like they shortened this video quite a bit. No mention of how long to let the sauce simmer for. Marco Pierre White says 1.5 - 2 hours.
@@Romans8-9 He says for 5 or 6 mins. I tried that but it's not enough as the meat is still tough. I cooked it for another 15 mins but it could have done with more.
hi
love gordon ramsay but can someone tell me what i can put instead of red wine?? thanks
NOBODY in the country of Italy puts Worcestershire in bolognese !!!!!
This sauce is 🐂💩🇮🇹
Native English here, I’ve never heard of someone putting that shit in Bologna either lol
It's oyster sauce
@@Limitx1 that doesn’t make it better, lol
@KhidirD2K Using wine in cooking at high temperatures makes the alcohol evaporate. in other words, the alcohol disappears. He says at one point "reduce the wine to a syrup". I believe you want some sweetness and spices from the grapes hinted in the taste of the bolognaise. If you still want a replacement my best guess would be grape juice concentrate, vinegar and water.
how to make bolognaise.......... of course Ragù alla Bolognese is not this !!!
@kmurder02 Well, you can easily tell the difference between an average italian bolognese and the thing in this video, we cook it at low heat for about 3 hours.. season the tomato sauce instead of the suffle' and you'll taste the difference, i can't understand why ramsay did this video.....
@@geegee2244 he makes recipes for moms that are strapped for cash and even more strapped for time but still want to make healthy tasty food for their children. Moms like the one he had growing up. Nothing wrong with it.
@KhidirD2K no problem, most of the alcohol disappears during the cooking, it's used for give it flavour and color....
I love how he's always bouncing around the room on his shows. I suppose he's more used to running all over a large kitchen.
@Axehand Much agreed, When I cook its for my familys tastes, which lends to the diversity. Whats simple for me may be complex for another and vice versa. variety IS the spice of life.
That's not how you make an original bolognese!!!!!
No one carea
Question, does he use can chopped tomatoes or does he use fresh ones?
He learned how to cook living at home, coming home stoned from a concert, and having the munchies.
whats the best replacement for wine? i dont wanna put any alchohol in my food..any idea?
im gonna give it a try
and if you dont have stock use water. not nearly as good as the other two options..but itll still taste good.
try using dales or allegro as well instead of worchestershire. i like the flavor a lot more, but i usually substitute it for salting the meat.
This is not a question of interpretaiton, a bolognaise sauce has a certain set of ingredients which you have to follow to make a true bolognaise sauce. This is a good meat sauce (a very very good one at that as I do it myself quite often and it's quick).
Searing meat Carmalized the outside which somewhat seals juices in, but not enough to actually change how much juice you have, searing adds a deeper flavor to the meat.
The reason you finish meat in the oven is because a pan can only cook on one side so it takes at least twice as long to cook the meat whereas an oven cooks on all sides (and the pan has residual heat which cooks the bottom as well). The less cook time, the less evaporation and therefor, the less moisture loss.
if i dont want to use any wine do i have to replace it with another ingredient? or i can just skip the wine?
beef stock instead?
i heard that a few times too,
In hells kitchen ,gordon ramsay asked a chef the reason in searing meat, he responded "to keep juices in" gordon said "to give it flavour and color"
I personally think it does help only if u lightly sear it, if u want to cook something for longer periods(medium to well done) baking seems to lock in the juices more... alot of ppl sear steak then finish it off in the oven.
What kind of meat did he use? and what was the sauce at the end ( wooster)?
Just a nooby question, does it really matter how you stir stuff in, like folding, in the center etc.?
hehe, he's hopping so happy at the beginning. It made me laugh ^^
Tried this recipe using a dry Cabernet Sauvignon, using lean ground turkey instead of beef (and double the garlic to give it some body), with a dash of red pepper on some matchsticked zucchini and fresh basil mix-ins. No milk, either, just straight-up veggies/meat/wine: very good!
You can, he adds worcestorshire sauce for heat, colour, and body, it also adds an english touch to it, if you want, replace the worcestorshire with some red wine, reduce it, add some chili flakes for that missing heat if you wish, and it should be fine :)
Why is this spelt wrong....bolognese? And where is the celery?
@Ciiwwii Butter burns quicker than oil so if you want to give whatever you are cooking a blast of heat without spoiling the texture and moisture , you should use boil. In french cuisine its called sauté.
A lot of people says this is not bolognaise sauce. Well he didnt say authentic bolognaise sauce. It is his version of fast and easy to prep Bolognaise.
^^Agreed. Its just an introduction recipe for people who would otherwise pick up a Tesco Ready To Eat meal thinking that cooking was too expsensive or complicated.
what kind of wine: dry, medium dry or sweet?
i suspect its medium dry thou... but i might be wrong...
what if we don't drink or get any alcohol ? what can we use instead of wine
Milk or cream is one of the ingredients that can be legitimately used in an authentic bolognese sauce. Look it up. Once its cooked into the sauce, you wont see it at all but it adds a great richness to the sauce.
@synaptonemal Great! How'd you modify it? I sautée the blitzed mix of 1 carrot, 1 celery stalk, 2 shalots
and 3 gloves garlic in olive oil. Then I add 1/2 lb of ground beef, 1/4 lb pancetta, peperoncini, seasalt, fresh thyme and rosemary (to taste). When the meat is brown, I stir in 1tbs tomato purée, a glass of red and a veal stock cube until it dissolves and the alcohol cooks off. Finally I stir in 1 can of plum tomatoes (breaking them) and 2 bay leaves and let simmer for 30-40 minutes. Done!
1:46 that "mmmmm" haha
And as a dutchman I don't care for your astonishment. I will gladly use garlic for it has a lovely taste, and I will think of your astonishment while eating my pasta. I think I'll cut up my pasta into little bits so that I can really easely scoop it al with my spoon.... mmmm yesssss!
Best Bolognese is here, no garlic involved.
1. heat pancetta in pan with oil until cooked
2. add diced carrot celery and onions until liquid evaporates
3. add beef cooked until brown and wait for meat juice to evaporate
4. add white wine to pan for deglazing and rid of stuck beef to bottom of pan
5. add 3 tablespoons of tomato puree and stir in
6. Add 250 ml or so of milk and allow meat to absorb it
7. Add some beef stock and allow sauce to simmer for 3 - 4 hours
8. Add more stock if dry.
What does he add into the pan before he crushes the garlic please?
This guy is amazing.
*if you can get hold of pancetta, dice finely 100g and fry it in the olive oil before the veg till the fat renders.