Hello again, I came back to let you know the last two times I made Bolognese Ragù, I have used your method. I find it to be delicious. I do not grind the beef and pork myself, like you do, I buy ground meat from the supermarket, and I use canned Italian tomatoes (I give them a quick pulse with a stick blender). The wine I use is a Tasmanian Pinot Noir. Instead of adding some water, I use home made stock. I have linked this video in a comment I made on a Vincenzo's Plate video today, and asked people to check out your RUclips channel. Thank you, and all the best, Darren.
Thanks very much Darren, at home we make 3 kinds of Ragù, the classic Bolognese Ragù as here, a Southern Italian Ragù where the meat is stewed in chunks removed and eaten separately with the remaining sauce used with pasta and a lighter version of the classic Bolognese. It depends on mood. Thanks for the recommendation. Much appreciated.
@@xerograv4644 The foundation of Carbonara is a combination of Pasta alla Gricia and Cacio e Pepe + eggs, basically. It's somewhere in the middle. The good news is the editing for Cacio e Pepe is 90% done and it will be out shortly!
Marvellous! I'm going to use this method for my next Ragù.
Perfect! You'll enjoy it.
Hello again, I came back to let you know the last two times I made Bolognese Ragù, I have used your method. I find it to be delicious. I do not grind the beef and pork myself, like you do, I buy ground meat from the supermarket, and I use canned Italian tomatoes (I give them a quick pulse with a stick blender). The wine I use is a Tasmanian Pinot Noir. Instead of adding some water, I use home made stock.
I have linked this video in a comment I made on a Vincenzo's Plate video today, and asked people to check out your RUclips channel. Thank you, and all the best, Darren.
Thanks very much Darren, at home we make 3 kinds of Ragù, the classic Bolognese Ragù as here, a Southern Italian Ragù where the meat is stewed in chunks removed and eaten separately with the remaining sauce used with pasta and a lighter version of the classic Bolognese. It depends on mood. Thanks for the recommendation. Much appreciated.
Keep ‘em coming gents!
Certainly will. Spaghettoni with Cacio e Pepe coming very soon.
@@abetinacookery8955 Cacio e Pepe interests me greatly. The foundation of carbonara and yet I have never tasted or cooked it. Looking forward to it
@@xerograv4644 The foundation of Carbonara is a combination of Pasta alla Gricia and Cacio e Pepe + eggs, basically. It's somewhere in the middle.
The good news is the editing for Cacio e Pepe is 90% done and it will be out shortly!
@@abetinacookery8955 pasta alla Gricia… time for Google
It's on our to do list.