@@ziczag299 I know Gordon Ramsay is an amazing chef. But... his Carbonara recipe is an absolute war crime. I much prefer to refer to Italian chefs for Italian recipes, most of the time.
I made this a few weeks ago with zero modifications. It was absolutely delicious so I’m making it again today. Closest thing to authentic Italian bolognese I’ve tasted in the states. Of course the recipe is authentic Italian but in the states we don’t get the quality produce like in Italy.
This is the version I've ended up tweaking after watching like 200 youtube videos for this: Carrot/celery/onion: 100g each Meat: Either 1kg beef or 500g beef + 500g pork Wine: 200ml white Milk: 150 ml Tomato paste: 150g Fresh tomatoes (if it's summer): 250g Vegetable stock: 400-600 ml 2 bay leaves Small pinch of nutmeg Salt/pepper A few dashes of worchestershire Brown the meat without stirring it (let one side brown well, leave the other unbrowned) Remove from the pan and add the soffrito, fry for 5-7 minutes until all vegetables are well softened Add the meat back, stir Add tomato paste, stir, fry for 1-2 minutes Deglaze with wine Once wine is almost completely reduced add milk Add fresh milled tomatoes Add bay leaves Add vegetable stock Bring to a roiling boil then transfer to the lowest possible flame for 2-4 hours. Lid ajar. Usually do around 2 hours. Stir every 20 minutes or it WILL burn on the bottom. If you don't want to stir you can also put it in the oven around 140-150C for 3 hours. The oven actually has a better result, but it's kind of a hassle. Add stock whenever the ragu needs it. At the end add your S&P. Thats it.
Прекрасно показана рецепта. Опитвала съм я в Болоня. Поздравления! Няма нужда от добавяне на други продукти и подправки в нея. Варя рагуто повече от 2 часа, примерно 3, като добавям малко бульон, и се получава изумителен вкус. Качествени съставки, точна технология на приготвянето, дълго време на котлона на слаб огън и магията се получава. Накрая цветът става почти кафяв. А любовта към храната е задължителна... Благодаря от България!
Of course I know how to read and I read the things that was under but I had no idea what he was saying luckily my mom studied in Italy and she helped me 😊
Prima della pancetta ho aggiunto un pochettino di aglio e ginger. La salsa di pomodoro l'ho fatta con peperoni e peperoncini dolci piú la passata che era insufficiente. Tutto somato ha guadagnato un bel sapore. Ho anche aggiunto un po di pepe e alloro alla fine, e la foglia é stata ritirata all'impiatare. É stata una licenzia che puó vedersi come un'eresia agli occhi dei puristi, ma il risultato é stato ottimo. Saluti dal Venezuela
Ma no, non è un'eresia, in Italia abbiamo tante versioni del ragù, quello alla bolognese ha una ricetta specifica, ma tu puoi fare tutte le varianti che vuoi, e sarà sempre un ragù :)
My version: - 500g beef mince - 300g pork sausage with fennel - 200g pancetta - 200-250g each onions, carrots, celery - 1 cup red wine - 1 cup whole milk - nutmeg - 2 bay leaves - salt - black pepper freshly ground - dried oregano - 500g either Rigatoni or Pappardelle - olive oil - 1-1,5 tbsp Tomato paste - 400/800g peeled tomatoes How to cook: - cut pancetta to lardons - cut soffritto - cook pancetta slowly in olive oil so that the fat renders out - introduce meat and fry it on medium high heat - introduce veggies and cook them on medium heat for at least 10 minutes until soft - crank up heat and put in tomato paste to let it fry to caramelize it on the bottom of that pan - put in milk, let it reduce on medium low heat until it really thickens up - put in wine, let it reduce on medium low heat - after all is done, put in tomatoes and pour in 1-2 cups of water - put in bay leaves and nutmeg and let it cook for 4-6 hours - after that, season with salt, pepper and, if you want, dried oregano - serve with pasta of your choosing - now you have enough ragù for the next couple of days. Or months if you want to freeze it and have it for later.
Could I use this Ragu to Cook Lasagna? Could I do the Ragu more liquid? Thanks for the recipe. I'm from México c: It's increíble the good that the Ragu looks ♥️
Is it traditional to not use garlic? One suggestion would be to add herbs! I love adding bay leaves, basil and thyme. This guy is really fun btw! Great video
Many persons say that it isn't traditional. Unlike what so many people think, garlic isn't used as much in Italian cuisine. Marcella Hazan herself said that use of garlic in every recipe is tiring because the garlic always overpowers everything. I also put some dried oregano in my bolognese. I think it goes great with it. Also I use milk in my recipe before I reduce the wine.
No garlic in Italian cuisine because it gets tiring.? Not traditional? You people and Marcella Hazan ought to have your head examined, seriously. Poorly informed people writing scary, stupid stuff. Sorry, with all due respect.
@@hspina damn you could've added your opinion in a civilized manner but all you did was shit all over the place without a hint of your thoughts on garlic in Italian cuisine.
Basil belongs in southern fresh tomato sauce not in a meat sauce. Thyme doesn't belong in a beef or bee and pork ragu either. To people who want to argue about garlic, Southerners use more garlic, but never as much as Italian-Americans do. I'm from the center/north and I never saw any of my many relatives put more than a clove of garlic in any dish; always whole and remove it at the end. Ragu alla bolognese contains no garlic. As was said, adding more than a smidgeon of garlic will create a dish where you taste nothing but garlic. In this ragu you want to taste the meats, the odori and the tomatoes etc.
@@hspina Hello Horacio, can you tell me if the bolognese sauce contains garlic? I want to prepare a real Italian bolognese! Thanks if you can answer. 😄
It's chidren's favourite recipe in northern Europe. I made it in latin America numerous times and it always was successful. But it isn't something they would reproduce by themselves after my departure, in spite of the practical lessons given there, among my peruvian nephews.
dobry večer zdravím vás z České republiky,moc děkuji za recept dělam to podobně akorát mrkev a celer nekrájím ale strouhám na hrubo,chci se zeptat patří tam česnek nebo ne , ja ho tam dávám ale koukám že vy ne , dělam to z hovězího masa ale slaninu jsme nezkusila tak moc děkuji vyzkouším, to
Grazie fratello, Sarebbe comunque stato merglio se ce lo dicevi dall'inizio che bisogna fare il brodo vegetale. Poi, quande cuoce con il brodo per due ore, come; il fuoco, basso, medio, alto?
Yes is even better than on the stove just check regularly if it isn't too dry and ... don't ...DON'T ...use pasata but a bit of paste , ragu a la bolognese is a meat sauce not a tomato sauce ...
Hello. If i cook 1-2kg of this sauce can I freeze it and then re-use it? Because i like it but we are just two and can’t eat it all at once :) also i do not have time to cook sauce every time we eat spaghetti 😄
@@lejlajahic2364 If you would travel to Bologna you wouldn't find Spaghetti Bolognese in the Restaurants. The traditional pasta to Ragu .. is Tagliatelle or Parpadelle. In general Pasta that "drinks" the sauce better! ruclips.net/video/Gyz7s3cFjZU/видео.html
It's takes a little bit of experimenting. Red wine vinegar with pork, beef, and vegetables sauces. White wine vinegar with lighter sauces like chicken and fish. Use a smaller amount of vinegar than you would use with wine, or dilute it with a 1:1 ratio with water or ( better taste) vegetable stock. You can use pomegranate juice, or for a more tart/less sweet use cranberry juice. It works out.
Why there‘s no Garlic? Because it isn’t supposed to be there. Of course, Italian Cuisine does know garlic. But, it’s much more common to use it in the south of Italy. And there might be a misconception based on that fact. Since a huge part of Italians that emigrated to the US and Northern Europe came from the south and opened up restaurants in their new countries, they applied the southern way of cooking to none southern dishes. And over time people got used to it. In addition, genuine Italian cuisine is all about simple recipes that become magical due to the love, craftsmanship and time put into preparation and the high quality of the products that are used. Now imagine a freshly opened restaurant in the US, where no one ever has time, most tomato’s taste like water and factory bacon replaces a wonderful Guanciale. Then, adding a lot of sugar, salt and garlic might appear as a cheap way to intensify the flavor. And by that, ruin it all. You can’t blame the owners though. Opening a restaurant with hardly any money to invest is a Herculean task. And if the result is food people like and a restaurant that makes people come together and have a good time, then it’s just fine. If you try the real deal every once in a while and learn to know the difference, even better. In the end, it’s all about enjoying time spend together. Have fun cooking!
I'm from Italy, and while garlic can be surely used in Italian cuisine (especially in south Italy), it's definitely less common than what foreigners think. The "Holy Trinity" that the content creator is referring to (Onions, Carrots, Celery) is the real base for pretty much any Italian sauce.
I am not Italian, but i can say that in many countries, including my own, we learn basic cooking skills in elementary school. I have heard it used to be like that in the US as well, in the past.
@@MrResns well i mean, generally elementary schools throughout history has had cooking classes, art classes, woodcrafting and such. But with modernization they removed it.
I'm Italian, no, we aren't being taught how to cook in elementary. We have a high school called ''Scuola alberghiera'', when you get your degree, you're a chef.
The long cooking time breaks down the protein in the mince. This begins to happen at about two hours (low flame). You can then continue cooking -- 3 hours, even 4 hours -- on a gentle simmer for even better flavor and consistency. Try it -- you will see how the consistency of the ragù changes at about the 3 1/2 or 4 hour mark.
1. Cook on a gentle simmer. 2. Make sure there is enough liquid. Take a look every 20 minutes or so. Add more liquid if the mince is dry. You can use water, beef stock, or vegetable stock. But try to use salt-free stock since it will cook down.
The long cooking time breaks down the protein in the mince. This begins to happen at about two hours (low flame). You can then continue cooking -- 3 hours, even 4 hours -- on a gentle simmer for even better flavor and consistency. Try it -- you will see how the consistency of the ragù changes at about the 3 1/2 or 4 hour mark.
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I always come to the Italian channels for Italian recipes 😁
That's like saying you go to Chinese for Chinese recipes. Why wouldn't you?
Me too
@@basirj8578 shut up..
@@mynamesucksbad because world-class cooks (like gordon ramsay, a white man) also know how to cook food from other countries
@@ziczag299 I know Gordon Ramsay is an amazing chef. But... his Carbonara recipe is an absolute war crime. I much prefer to refer to Italian chefs for Italian recipes, most of the time.
I made it yesterday like this recipe
(doubled the portions)
It's a Ragu out of heaven!
Grazie for the English subtitles ❤
I didn't notice them.. 3years of italian with Duolingo works😂😂😂 i just realised
I'm making this next week, thank you so much for the best tutorial I've seen in ages. Fantastic!
Thank you!!! ❤️ Let us know!
Mamaaaaaa miaaaaaa,cuesto e incredible.....100% RESPECT!
I made this a few weeks ago with zero modifications. It was absolutely delicious so I’m making it again today.
Closest thing to authentic Italian bolognese I’ve tasted in the states.
Of course the recipe is authentic Italian but in the states we don’t get the quality produce like in Italy.
This guy needs a fan club, if he doesn't already have one.
La Salsa delle salse!!
Sua maestà il ragù!!
Buonissima, Manuel!!
Thanks bro, I'm gonna try this for the first time. Wish me luck!
How did it go?
how it g o
Great recipe, thank you.
It looks the perfect colour by the end!
Anyone from India , who love Italy and Italian food !
Mamma Mia that looks delicious.
This is the version I've ended up tweaking after watching like 200 youtube videos for this:
Carrot/celery/onion: 100g each
Meat: Either 1kg beef or 500g beef + 500g pork
Wine: 200ml white
Milk: 150 ml
Tomato paste: 150g
Fresh tomatoes (if it's summer): 250g
Vegetable stock: 400-600 ml
2 bay leaves
Small pinch of nutmeg
Salt/pepper
A few dashes of worchestershire
Brown the meat without stirring it (let one side brown well, leave the other unbrowned)
Remove from the pan and add the soffrito, fry for 5-7 minutes until all vegetables are well softened
Add the meat back, stir
Add tomato paste, stir, fry for 1-2 minutes
Deglaze with wine
Once wine is almost completely reduced add milk
Add fresh milled tomatoes
Add bay leaves
Add vegetable stock
Bring to a roiling boil then transfer to the lowest possible flame for 2-4 hours. Lid ajar. Usually do around 2 hours.
Stir every 20 minutes or it WILL burn on the bottom. If you don't want to stir you can also put it in the oven around 140-150C for 3 hours. The oven actually has a better result, but it's kind of a hassle.
Add stock whenever the ragu needs it.
At the end add your S&P.
Thats it.
When do you add the nutmeg and Worcester sauce?
I tried this with a few alternatives and it’s delicious. Thank you!
Looks wonderful, i must try it!
Прекрасно показана рецепта. Опитвала съм я в Болоня. Поздравления! Няма нужда от добавяне на други продукти и подправки в нея. Варя рагуто повече от 2 часа, примерно 3, като добавям малко бульон, и се получава изумителен вкус. Качествени съставки, точна технология на приготвянето, дълго време на котлона на слаб огън и магията се получава. Накрая цветът става почти кафяв. А любовта към храната е задължителна... Благодаря от България!
I make mine the same way but I adda de Garlico mucho grassi !
@@mikesalt8248😋❤
Subscribed! Well researched with the original recipe from the Bologna chamber of commerce and perfectly executed! Beautiful!
I prepared the Ragu according to your recipe just this evening, and it was superb. We went for second helpings. 🍝👍🏻
Glad you liked it!
Of course I know how to read and I read the things that was under but I had no idea what he was saying luckily my mom studied in Italy and she helped me 😊
Salute cin cin. Delicious lookin ragu
Great recipe thanks for sharing Paisano
Paisano is a term wich is just used by southern Italians, this guy speaks with a northern accent.
Prima della pancetta ho aggiunto un pochettino di aglio e ginger. La salsa di pomodoro l'ho fatta con peperoni e peperoncini dolci piú la passata che era insufficiente. Tutto somato ha guadagnato un bel sapore. Ho anche aggiunto un po di pepe e alloro alla fine, e la foglia é stata ritirata all'impiatare.
É stata una licenzia che puó vedersi come un'eresia agli occhi dei puristi, ma il risultato é stato ottimo.
Saluti dal Venezuela
Ma no, non è un'eresia, in Italia abbiamo tante versioni del ragù, quello alla bolognese ha una ricetta specifica, ma tu puoi fare tutte le varianti che vuoi, e sarà sempre un ragù :)
Perfetto 😍👌🏼
Very good, one of the better ones out there... Bravo! Laszlo Montreal Photog.
I used paste. As good as my friend's mom's Italian cooking
I always do this recipes. Thanks for sharing! Ciao dal Brasile😊
I always add parmigiana reggiana rind, a couple of bay leaves and sweat the onions with a couple of smoked garlic cloves.
Bellissimo 🥰
Grande Manuel, il mio chef preferito
Ma sei bravissimo
My version:
- 500g beef mince
- 300g pork sausage with fennel
- 200g pancetta
- 200-250g each onions, carrots, celery
- 1 cup red wine
- 1 cup whole milk
- nutmeg
- 2 bay leaves
- salt
- black pepper freshly ground
- dried oregano
- 500g either Rigatoni or Pappardelle
- olive oil
- 1-1,5 tbsp Tomato paste
- 400/800g peeled tomatoes
How to cook:
- cut pancetta to lardons
- cut soffritto
- cook pancetta slowly in olive oil so that the fat renders out
- introduce meat and fry it on medium high heat
- introduce veggies and cook them on medium heat for at least 10 minutes until soft
- crank up heat and put in tomato paste to let it fry to caramelize it on the bottom of that pan
- put in milk, let it reduce on medium low heat until it really thickens up
- put in wine, let it reduce on medium low heat
- after all is done, put in tomatoes and pour in 1-2 cups of water
- put in bay leaves and nutmeg and let it cook for 4-6 hours
- after that, season with salt, pepper and, if you want, dried oregano
- serve with pasta of your choosing
- now you have enough ragù for the next couple of days. Or months if you want to freeze it and have it for later.
Grazie
Bravissimo 👍
Could I use this Ragu to Cook Lasagna? Could I do the Ragu more liquid?
Thanks for the recipe.
I'm from México c: It's increíble the good that the Ragu looks ♥️
Ragu is also for Lasagna!
Is it traditional to not use garlic?
One suggestion would be to add herbs! I love adding bay leaves, basil and thyme.
This guy is really fun btw! Great video
Many persons say that it isn't traditional. Unlike what so many people think, garlic isn't used as much in Italian cuisine. Marcella Hazan herself said that use of garlic in every recipe is tiring because the garlic always overpowers everything.
I also put some dried oregano in my bolognese. I think it goes great with it. Also I use milk in my recipe before I reduce the wine.
No garlic in Italian cuisine because it gets tiring.? Not traditional? You people and Marcella Hazan ought to have your head examined, seriously. Poorly informed people writing scary, stupid stuff. Sorry, with all due respect.
@@hspina damn you could've added your opinion in a civilized manner but all you did was shit all over the place without a hint of your thoughts on garlic in Italian cuisine.
Basil belongs in southern fresh tomato sauce not in a meat sauce. Thyme doesn't belong in a beef or bee and pork ragu either. To people who want to argue about garlic, Southerners use more garlic, but never as much as Italian-Americans do. I'm from the center/north and I never saw any of my many relatives put more than a clove of garlic in any dish; always whole and remove it at the end. Ragu alla bolognese contains no garlic. As was said, adding more than a smidgeon of garlic will create a dish where you taste nothing but garlic. In this ragu you want to taste the meats, the odori and the tomatoes etc.
@@hspina Hello Horacio, can you tell me if the bolognese sauce contains garlic? I want to prepare a real Italian bolognese! Thanks if you can answer. 😄
Mine is exactly the same, I grate the celery and carrots.
Grazie Giallo, great recipe. You have yourself a new subscriber 👍🏻
It's chidren's favourite recipe in northern Europe. I made it in latin America numerous times and it always was successful. But it isn't something they would reproduce by themselves after my departure, in spite of the practical
lessons given there, among my peruvian nephews.
Spettacolo 🎉
milk is allowed in the official recipe on record at Bologna 👍 obviously optional
Maravilhoso 😊❤
fab recipe. could i replace the meat with lentils
Super 👌 👍 😍
dobry večer zdravím vás z České republiky,moc děkuji za recept dělam to podobně akorát mrkev a celer nekrájím ale strouhám na hrubo,chci se zeptat patří tam česnek nebo ne , ja ho tam dávám ale koukám že vy ne , dělam to z hovězího masa ale slaninu jsme nezkusila tak moc děkuji vyzkouším, to
PERFECTO
Razin Ninja 🇲🇾 🇮🇹
La cipolla va bene anche rossa?
I wanna try it! 🥵❤️
I saw Gino on good morning Britain or whatever that show is called and he advises to milk in the sauce to 'tenderize' the meat....I am confused.
Классический рецепт, хранимый к Торговой палате Болоньи, содержит молоко. С припиской "необязательно*.
Я добавляю. Живу в Италии 17 лет.
Grazie fratello,
Sarebbe comunque stato merglio se ce lo dicevi dall'inizio che bisogna fare il brodo vegetale.
Poi, quande cuoce con il brodo per due ore, come; il fuoco, basso, medio, alto?
The one thing I add to this recipe is chicken livers. The kdepth of flavour it adds is just amazing.
😂
Chicken livers? Chicken livers?!! Why don't you drive your car wearing skying boots? Why don't you go to the beach carrying an iron casket?
The holy trinity got me dead 😂😂😂😂
Perfect. 👏
Glad you think so!
Can we use fettuccine instead of tagliatelle? - Se po usare fettuccine al posto delle tagliatelle?
of course you can!
canta la canzone di Lucio Dalla hahahaha
What can I use instead of celery?
you can omit it if you don't like it
@@GialloZafferanoItalianRecipes I like the taste but I'm allergic 😢
Can we cook the sauce in oven during the simmering ？
Yes is even better than on the stove just check regularly if it isn't too dry and ... don't ...DON'T ...use pasata but a bit of paste , ragu a la bolognese is a meat sauce not a tomato sauce ...
@@rockytekkel406 I've never seen an Italian recipe for ragù alla bolognese without passata.
@@blotski ruclips.net/video/wwyCUOijLeE/видео.html
Hello. If i cook 1-2kg of this sauce can I freeze it and then re-use it? Because i like it but we are just two and can’t eat it all at once :) also i do not have time to cook sauce every time we eat spaghetti 😄
Yes :) It will hold for about 3 months in the freezer!
Yes you can but please don't use spaghetti 😂
@@folcane why
@@lejlajahic2364 If you would travel to Bologna you wouldn't find Spaghetti Bolognese in the Restaurants. The traditional pasta to Ragu .. is Tagliatelle or Parpadelle. In general Pasta that "drinks" the sauce better! ruclips.net/video/Gyz7s3cFjZU/видео.html
@@lejlajahic2364 Use tagliatelle or fettuccini. Italians dont use spagetti
Great receipt, but I also add garlic and oregano. Am I wrong?
Those ingredients are not included in the traditional Bolognese recipe, but if you like them.. why not?
Tutte le indicazioni sulle quantità in grammi scritte vanno bene per 8 persone?
What are some ways for eating thia sauce?
Ртом
Good way
But i dont on which gas level to put ,
Some garlic maybe?
NO 🤣
Se può usare qualcos'altro invece da vino?
Qualche cucchiaio di aceto di vino ma comunque è diverso
Brodo, niente aceto.
What’s a non alcoholic alternative to the red wine that’s used?
It's takes a little bit of experimenting. Red wine vinegar with pork, beef, and vegetables sauces. White wine vinegar with lighter sauces like chicken and fish. Use a smaller amount of vinegar than you would use with wine, or dilute it with a 1:1 ratio with water or ( better taste) vegetable stock. You can use pomegranate juice, or for a more tart/less sweet use cranberry juice. It works out.
Well.. it's not an alcoholic recipe. The wine's alcohol evaporates and it remain only the flavor and taste. You'll not be drunk after eat it :D
Water.....But won't taste the same
@@jazzfreak6944 don't use water ...fish fuck in it ....
no one
No garlic?
Why there‘s no Garlic? Because it isn’t supposed to be there.
Of course, Italian Cuisine does know garlic. But, it’s much more common to use it in the south of Italy. And there might be a misconception based on that fact. Since a huge part of Italians that emigrated to the US and Northern Europe came from the south and opened up restaurants in their new countries, they applied the southern way of cooking to none southern dishes. And over time people got used to it.
In addition, genuine Italian cuisine is all about simple recipes that become magical due to the love, craftsmanship and time put into preparation and the high quality of the products that are used. Now imagine a freshly opened restaurant in the US, where no one ever has time, most tomato’s taste like water and factory bacon replaces a wonderful Guanciale. Then, adding a lot of sugar, salt and garlic might appear as a cheap way to intensify the flavor. And by that, ruin it all.
You can’t blame the owners though. Opening a restaurant with hardly any money to invest is a Herculean task. And if the result is food people like and a restaurant that makes people come together and have a good time, then it’s just fine.
If you try the real deal every once in a while and learn to know the difference, even better.
In the end, it’s all about enjoying time spend together. Have fun cooking!
Did he just fling some raw ground beef on the floor? 😆
I left as soon as I saw the first ingredient. I don't know what this is.
It's an Italian cured bacon. You really don't have to use it. Many Italians don't in a bolognese.
No oregano? I've been doing it wrong
I thought authentic Ragu used milk?
It does. A lot of Italians prefer not to use it though since it mutes some of the flavour.
Did you listen to what he said about his Nonna’s ragu?
В классическом рецепте есть стакан молока.
Senza il latte non è più alla bolognese
....no garlic ?
Nope, that's not traditional apparently.
I recently found out myself.
No.
I thought the bolognese contains garlic! 😢
@@Nott.98 No, the real bolognese ragù does not contain garlic.
I'm from Italy, and while garlic can be surely used in Italian cuisine (especially in south Italy), it's definitely less common than what foreigners think. The "Holy Trinity" that the content creator is referring to (Onions, Carrots, Celery) is the real base for pretty much any Italian sauce.
So my bf doesn’t eat pork, is there any replacement for the first step?
1. Omit the pancetta, and use a bit more olive oil instead. 2. Get a new bf.
Amore, due ore di cottura per un ragù 😩 ma ti costa un’ occhio anzi un braccio 💚🤍❤️ meglio comperarlo già 😂😂😂
2:53 are italians being taught how to cook in elementary?
I am not Italian, but i can say that in many countries, including my own, we learn basic cooking skills in elementary school. I have heard it used to be like that in the US as well, in the past.
@@svendkorsgaard9599 I'm from the baltic states, never seen any cooking lessons. But imo, very useful
@@MrResns well i mean, generally elementary schools throughout history has had cooking classes, art classes, woodcrafting and such. But with modernization they removed it.
Nope, maybe our grand-grandmothers were. That in the video was a little prank.
I'm Italian, no, we aren't being taught how to cook in elementary. We have a high school called ''Scuola alberghiera'', when you get your degree, you're a chef.
Why is it required to be cooked for so long ? Minced meat will get cooked easily.
The long cooking time breaks down the protein in the mince. This begins to happen at about two hours (low flame). You can then continue cooking -- 3 hours, even 4 hours -- on a gentle simmer for even better flavor and consistency. Try it -- you will see how the consistency of the ragù changes at about the 3 1/2 or 4 hour mark.
What? Wait? No garlic???
No garlic nel ragù alla bolognese
Ohh!😯@@diegoamoroso2147
Tried making this, got a charred mess and a ruined pot. Doesn't seem "easy" to me, I'm clearly missing something here...
You burned it. Turn heat down a bit, stir a lot.
1. Cook on a gentle simmer. 2. Make sure there is enough liquid. Take a look every 20 minutes or so. Add more liquid if the mince is dry. You can use water, beef stock, or vegetable stock. But try to use salt-free stock since it will cook down.
Why cook it for two hours!!?
The long cooking time breaks down the protein in the mince. This begins to happen at about two hours (low flame). You can then continue cooking -- 3 hours, even 4 hours -- on a gentle simmer for even better flavor and consistency. Try it -- you will see how the consistency of the ragù changes at about the 3 1/2 or 4 hour mark.
@@billkelly8222 Does it become softer?
I would cook it for 3 hours!
Not enough Salt and Pepper for my taste!
Add salt and pepper to your like, simple ! 👍
Just because you're speaking in Italian DOESN'T MEAN, you know how to make the perfect tastiest bolognese. 😂
Yeah you need to add a milk and flour mix in order to thicken the sauce and to accually make it a sauce.
The sauce thickens automaticly with slowcooking... not flour!
The milk is to balance the aroma
no flour!
Flour? 😂 And as for milk, he explained it. Please pay attention!
I should not have to read a video. Useless!!!!!!!!!
Your whistleing is annoying!!!
Please make these videos in English only.
Read, subtitle is ENGLISH
it's an italian recipe. learn the language, or watch the subtitle. stop whinging.
I lik e type Rita
Why?
What temperature did the bread get baked at and how long
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