You NEED This Meat Sauce in Your Arsenal
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- Опубликовано: 24 май 2024
- Bolognese might be THE meatiest sauce. Yes, its deep, meaty flavor comes from meat, but also from proper technique and in this case a low and slow cooking method. Welcome to the video for one of my go-to dishes for cozy season - Pasta Bolognese with homemade Tagliatelle pasta.
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FOR THE BOLO
1.5 lb GROUND BEEF (80/20)
1.5 lb GROUND PORK (preferably ground from shoulder)
1 MEDIUM RED ONION
2 MED-LRG CARROTS
2 STALK CELERY (trimmed of stem)
1 SMALL BULB FENNEL (cored)
3 TBSP EVOO
4oz PANCETTA, CHOPPED
50g or about 3 TBSP TOMATO PASTE
200g or about 3/4C. WHITE WINE
1 28 oz. can CRUSHED TOMATOES
150g or 1/2-3/4C WHOLE MILK
400g or about 1.5C. CHICKEN STOCK
2 PINCHES SALT
4-5 GARLIC CLOVES
To season/finish bolo sauce:
10g or about 2 TSP SUGAR
20g balsamic or about 1.5 TSP BALSAMIC VIN
5-8 g salt (to taste) about 1 TSP
1. Chop veggies and garlic down a bit to large chunks
2. Pulse in food processor until well chopped
3. Preheat heavy bottomed pot (mine is 5.5 quarts)
4. Add in 3 TBSP olive oil and saute vegetables with 2 pinches of salt
5. Cook 4-5 minutes until liquid is released and vegetable are starting to take on color
6. Meanwhile spread meat out on sheet tray and roast at 450 degrees until well browned and cooked through, this works under broiler well also, more caramelization there.
7. After veggies are sweated for 4-5 mins. Add in tomato paste, bloom and fry for 1 minute, then deglaze with white wine, cook down by at least half then add in canned tomato.
8. Bring to simmer and add milk.
9. Crumble roasted meats by hand till very small and well broken down, add to tomato sauce
10. Add in stock and bring to simmer, add 2 pinches salt
11. Cook in 300 degree oven partially covered for 1 hour
12. Remove lid and cook at 325 degrees additional 45 minutes, stirring once or twice.
13. Remove from oven, skim fat off if there is a gratuitous amount and then add in balsamic, sugar, and salt
14. Taste for seasoning adjusting to make as balanced and bright as possible. Serve with al dente tagliatelle or spaghetti, wine from central or northern Italy (for drinking), and a lot of parmesan
FOR THE PASTA
280g or 2C. AP FLOUR
2 EGGS
4 EGG YOLKS
TO FINISH THE DISH:
2-4 tbs softened butter per portion
Pasta water
Grated parmesan
For pasta process see video, hard to describe with text
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I dont really see the point of the oven-roasting step as you only achieve caramelisation on the top of the meat, its a bit of a waste of gas for very little pay-off. If the meat you buy is nice enough quality it shouldn't be so necessary for the average home cook. I have stood over the stove and seared ground beef for 30 mins as you mentioned, it produces an enjoyable effect but now I tend to brown my meat very little or not at all and I'm very happy with the result I get. More important is caramelising the vegetables and tomato puree well without burning and deglazing accordingly - and letting the fridge overnight be your second oven (though the sauce has more vibrancy the first day). A good long slow cook is essential and a slow reduction. I like the idea of oven-baking the bolognese and will try this next time - however sugar and balsamic are a no-no for me. Another good thing is to add a bone or a pigs foot at the beginning in lieu of chicken stock.
I made this just like the video. It was great. When Brian says “Trust me”, you can trust him. Thanks for all the recipes and handy hacks. Much appreciated sir.
Thanks for trying and reporting back meatface
You are double-dipping your spoon in tasting, which is vomitingly disgusting.
@@soavemusicaI assume you haven't noticed he didn't cook the dish in a restaurant(for strangers)but in his own house(for himself). What's wrong with "contaminating" the food that you or your family are going to eat with saliva. Sharing your germs with your family is basically inevitable in a normal household.(i specified "normal" because from what i have seen you don't come from one). The sauce is getting cooked which destroys all the microorganisms and licking food of a spoon isn't the equivalent of spitting in it. There won't be much saliva at all if you do the former.
@@soavemusicaholy crap, you're the worst.
@@soavemusica simmer down, he’s cooking this for himself and his family, not for you.
I love the way Brian brings up his experience here. He doesn't brag about having worked in a "professional kitchen" as a shield against all criticism and to flaunt superiority over us home cooking _peasants._ He recognizes that home cooking techniques are different than professional kitchen techniques and that gives a few gaps in spite of his depth of knowledge and skill and also doesn't put the professional kitchen techniques on a pedestal.
That sort of humility and understanding is key to mastering anything, and that's one of the reasons why he's managed to reach such a level of mastery that he has.
Edit: Oh, and as someone that does not have access to a stove, but does have access to a toaster oven, thank you for the oven technique for cooking meat. Obviously I'm not cooking pasta and pasta sauce, but it is still useful for me for what I am eating.
I get happy when I see your well-used dutch oven. It looks like mine which was handed from a loving stepmother from her mother. As comforting as the bolognese itself.
Roasting the mince separately in the oven, cooling and breaking up by hand is a genius tip!
Can just break up the meat in the dutch oven with a tool, saves time and you dont need to waste disposable gloves for it
Agreed that’s a good little hack. Adding all that tomato deviates from what this should be: a meat sauce with a bit of tomato. I use the same amount of tomato paste and then beef stock and milk to create the “sauce”. Finish with reduced cream.
I just use my food processor to pulse the meat after it's cooled a bit from the oven for recipes like this, another good hack.
Roasting the ground meat in the oven 🤯🤯 game changer!
Seriously!!! And chopping the veg in the food processor to move things along. Grandma wouldn't approve but I certainly do!
@@lisaboban if your grandma is italian she will even rise from the grave to spank you
Eh, just use a potato masher while the meat is in the pan... way easier.
Right!😛
I made this for friends tonight and it was magical. This may be the best Italian dish I have ever had. I cooked a lot of Italian food but this is my favorite. It takes a lot of time especially if you make the pasta but it is worth it. Food of the gods. The balsamic was the perfect touch. I note that you do not mention the pancetta in your written instructions but if others cook this don't forget the pancetta. I don't know Brian at all, so I can say this guy is a genius. This recipe takes all the traditional Bolognese recipes from Italy and creates a new dish that is out of this world. I will donate tonight.
Thanks very much for trying!
2:00 for those looking for the pancetta in the video.
this is not italian version
@@luciferlicno1531LOL - probably every family in Italy has a different way of making Bolognese. So which one is the Italian version? I am Italian and this is a great Italian rendition of the sauce.
@@luciferlicno1531 Is the Italian version, no tomato and port and veal mince with the soffrito without the fennel and then milk at the end?
This has the feel of the perfect Sunday meal in October/November. Definitely going to try, thanks!
Omg. Omg. Can’t wait to make this! I’m new to your channel and have been binge watching every episode! I cannot wait to get started cooking! Thank you so much!!!❤️
Finally, a bolognese my way, ground beef and pork. I’ve been side eyed plenty for this dish but it’s perfect for anyone who takes the time to try it
I'm really enjoying your recipe videos! Great work!
i'm literally in love with your channel i can't stop binging your videos
I always learn so much watching your videos! Thank you! You’re amazing and I can’t wait to make this!
Thanks very much for watching. Tag me over on insta if you do make I’d love to see the final product.
I've been making Marcella Hazan's Bolognese recipe for years, but your method is stellar & I must try it!!! I have a GF egg noodle recipe I break out for special occasions, and making this Bolognese recipe will definitely merit the time & effort for fresh pasta. Thanks for another winner, Brian!
Made it tonight, loved the texture and balanced sauce. I also appreciated the food processor for sofrito and meat sheet for browning tips for execution. I’m used to making the rustic babysit the stove version. 🤙
Ok.. this has been up for a while, but WOW.. super happy with the result. I now pace my home cooking to you channel. SUPER AWESOME dishes and even better instruction!!!
I just found your channel last night and I fell in love with the way you talk about cooking. I’m a mummy to hungry boys so I need to up my cooking game… I make spaghetti bolognese most weeks but I could learn a lot from you! I’m doing this recipe next time for sure 😍
I'm so glad I've discovered your channel! so down to the point! thank you!
Welcome! Thanks for watching.
Thank you for inspiring me to make this. Absolutely love your channel!!
Thanks for being here Ryan.
I admire a man who cooks. Pasta from scratch is very difficult for me. You are a great chef, Brian. 🥘🥘
I am cooking this tonight and I am soooooo excited!!!!!
Hey Bri,
Been watching your channel for about 8 months now! I have tried quite a few recipes now. The videos are easy to follow and production is well done. Between the chapters in the video and the recipe in the description it is so easy to follow along.
This is such a great sauce! We made it, it ran out, and I started planning to make it again. We had regular, bland (easy) pantry spaghetti sauce another night and it was sooooo disappointing. Thanks for this tasty recipe!
Love love love your videos, glad I can across them👍❤️
Once again you’re a culinary genius and thanks for unlocking the magic of the oven! The recipe made a ton of sauce so I froze half. After bringing it back from the frozen tundra in a saucepan on the stove, I can say you’re recipe tastes as excellent as the day I made it! Thanks for sharing your knowledge!
As well this too I did it the way it is and it turns so delicious love it. Thank you so much Brian
Thank you for the recipe. God bless you and your family.
I just luv everything you cook!!
Looks amazing, can’t wait to try it
Came across your channel today and made your bolognese sauce! OMG its my new go to recipe that im only using from here on out! My kids loved it...thank you so much...blessings from ireland🍀🍀🍀
I balked at the idea of baking the meat on a sheet pan until I tried it in Brian’s “dope chili” recipe. That technique elevated my chili to a level I didn’t think I could achieve. Won me the chili cook off at work :) I’m sure this bolognese is gonna be legit when I get around to making it. Thanks, brother. Keep ‘em coming.
I made this today, totally worth it and the oven method is making it so easy.
Man I'm digging this channel. Simple ,to the point, excellent narration and great subtle humor hints. Keep up good work new sub.
Thanks man! Appreciate that sub!
I made the bolo sauce last night, so good! A must try. Love your videos!
Thanks so much for giving it a try! Thanks for watching and taking the time to comment.
I’ll say it again. You have an amazing culinary mind. Love the roasting ground meat instead of wasting that time over a pan frying it. Brilliant Brian!
Man! Thanks so much for all your amazing recipes!!!
Glad you like them. Thanks for watching!
I made this for Mother’s Day last week. It was a huge hit. Only thing I had to do differently was I used 2 lbs of ground beef and a half pound of Italian sausage. Otherwise,
I did it just like he said and it was SO worth the extra time and effort!
Hands down one of the absolute best cooking channels I have ever seen, Hooked!!
THANKS BILL!
Second time making this... Still holds up! Perfect for the rainy Oregon winter.
definitely the most under-rated foodtuber out there! You deserve more subs my man!!!
I know! I don't think I've ever seen the comments of a video where so many have actually tried to make the recipe, and they ALL love it. But i see it almost all the time for Brian's videos
Just got done making this luscious sauce, this is the best bolognese I have ever made and I have experimented with what seems like hundreds of recipes and this one hit it out of the park. I made this to take on my sailing trip and will use it for a number of dishes. My guests will go nuts. They have no idea what they are in for. Thanks for this recipe. See you all in two months. God bless!!
I've made this for my family twice so far. My 4 yr old and 2 yr old love it! I sneak in more carrots and it comes out great.
I’m a new viewer of your channel! I’m retired Firefighter and can cook. You are the best on all your tutorials and I appreciate your passion.
Dude, this recipe is sooo good, I used dried pasta and it was amazing. The finishing technique with the pasta really takes it to the next level.
Before this I had tried about 8 different Bolognaise meat recipes, with only one really giving me the rich flavour I was craving. But I think this recipe is even better that that one.
So your recipe has flown into my 'go to banger recipes for impressing guests', along with Nigella's Lasagna of Love and Gordon Ramsay's Steak Sandwich.
I see some comments about adding herbs, sure why not. However it doesn't need herbs, the recipe is fantastic the way it is. Tip of the Hat to you my friend, if this is what I can expect from your channel I am excited to go through your video catalogue. Thank You!
Just made this for dinner, turned out wonderful! Thank you for an amazing recipe it was so good.
Thanks for trying!
Made this yesterday for Sunday sauce. It's the best Italian dish I've ever made. It's probably going to be my forever go to. Big thanks my man. Whenever I have inspiration for a dish, I'm searching your videos for your take on it. Only thing I failed to do was label the uncooked pasta in the fridge and my girlfriend heated that up the next day in the microwave thinking it was cooked. She still loved the pasta raw in the sauce!
Thanks for trying dood!
Can't wait to give this a try, thanks 👍🏻 .. Meantime you asked about our favourite dry pasta, mine is fusilli. But always fresh tagliatelle if there's time and space.
Thanks again!
Fusilli is the shiiiiiiiit
man! He’s teaching me how to make noodles! Yeah nowadays we just buy whatever type of pasta packages from stores. But hey man, appreciate for including how to make pasta doughs in your video!
I love how you cooked the meat in the oven. I now do that for all my ground meats. This sauce is so wonderful and easy. I also made your ciabatta bread. Couldn't make bread to save my life before I found you. TOTALLY AWESOME MEAL. Thank you for all the wonderful videos
Thank you for watching them! Glad these are working for you
This was deeeelicious Brian!
You had me at meat sheet.
Seriously though, yours is one channel I watch & come away with knowing I can make what I just saw you make. You’re a good teacher.
LC - exactly what i'm going for. thanks so much!
New Aussie fan wow as an Italian cooking Bolognese this way new, will give it a try🇦🇺❤
Awesome recipe, made it yesterday and had it for lunch today and it got even better after being in the fridge for a night. Can't wait to try the chili!
Woo! Overnight bolo bb
I'll defo try this. I think many of us have our own developed bolognaise dishes but I'll happy try an excellent chefs tried and tested method 😁
BL has become my favorite sauce chef!!!
I don't care if this breaks some traditional rules... This sauce is dope. I've made it 4 times now and I keep getting more confident eith it. Its a showstopper. And while the oven can shorten the process... You can also let it refuce for a very long time using this method and its great!
I've been using your recipe for the past few months and never got around to thanking you for it, so here I am. Thanks a bunch! This recipe is amazing. And just now, for the first time I'm preparing it to use it in a lasagna tomorrow. Hope it turns out just as beautiful as always.
tell me if it did bro need to fckin know!
You da man B! love the vid. TY
My favorite shape for bolognese sauce is radiatori. Radiatori is the ultimate sauce gripper. The bits of meat and veg get into the grooves between the "fins" of the radiator shapes, and into the hollow spot where it curls over. It's just delightful.
Going to do this with a dry rigatoni/Pappardelle or even a wide egg noodle.
Love the al dente feel you get.
Will try it as always / as is.
Also, try adding an olive medley to the finishing sauce and some type of heat/Thai chili.
The olives soften and cook and create a briny explosion in your mouth. Pits become internally separated and are easily navigated and discarded while eating.
The caramelized depth from the sauce, salty explosions and a little heat...
The best I have ever made.
Thank YOU so much for YOUR time and attention! Another home run here - I have gone all the way back to your weeds and sardines days and have printed off every recipe that works for us and put them in a BL binder. Made this for the grands who are staying over this weekend and can’t wait for them to try it. Don’t have the attachment for my mixer to make the pasta, but gonna try the supermarket buitoni refrigerated fettuccini. Hope it doesn’t ruin the whole thing…..btw…you have made cooking fun again because your recipes always come out awesome - thank you!!
New subscriber, Brian, so keep doing what you're doing, the videos are awesome. I realize that it may be the chop suey of Italian cuisine, but I would love to see your take on Pasta Puttanesca. No rules, Brian, just you. Let the flavors explode!
You nailed this 🙂
Thank you
Made this last weekend and it was an elegant sauce. I haven't attempted fresh pasta yet, though. There is no need for another Bolognese sauce recipe. This is it! I think it was the white wine and pancetta that made it so special.
I tell everyone I know about you! My sister is hooked. The videos always yield some great tips and recipes that I am dying to try. Keep on trucking, I wish you millions of subscribers. You deserve it.
Thanks so much, Tiara!
A good tip for anyone, as you check the sauce, use a brush and a little water and paint the burning sides of the Dutch oven. Don’t waste the fond on there. It’ll fall back into the sauce and make cleanup easier.
I love you, I love your channel and most of all, I love your food!
oooohhh... gotta try that !
I lived in many countries and, every time, I sold my kitchen ware... including the Mercato pasta maker... I should buy another one for sure.
Tagliatelle... the G in "gli" is silent. Pronounced like "Yea" in "yeast"... well, I had to found something in your video!
Brian, excellent job. Very well done. You have some of the best suggestions on techniques to make things easier/more consistent/efficient of any of the cooking channels I follow. I should add I picked up that trick of simmering sauces in the oven a long time ago and one of the additional advantages of it is that you substantially reduce the risk of scorching tomato product on the bottom of your pot. Maybe you mentioned that. Anyway. The "meat sheet" was a new one, which I plan on copying. Best regards!
Brian! I recently discovered your channel and tried this sauce tonight! 👌it’s perfect
My family loved it and my husband wants me to make this our staple spaghetti sauce from now on and I agree. Next I’ll be trying your sheet pan pizza hehe yay! Your channel is one I’ll be coming back to time and time again!
This looks ridiculously good and I’m so making it this weekend. I prefer AB’s bolo for his lasagna recipe but this seems comparatively less complicated and just as fab. Can’t wait to try it with the fennel and balsamic.
AB? 😀
@@overunder344 Anthony Bourdain
I follow another page called pasta grannies. I learned how to make a Bolognese from a 90yr old Italian lady from there and have never gone back to a standard pasta sauce let alone one from a jar. This recipe is pretty much spot on!
.
Also, I know it's not traditional in any way but I love spicey and cajun, food so I made a cajun version.
Basically pre season the veggies with black, white and red pepper before cooking. Also finely dice a couple jalapenos in with the rest of the veggies to give it a bit more bite. Again, I know it's not traditional and but good lord is it good!
Spectacular recipe 🥇
Looks very lovely. I'm gonna give it a go tonight!
Good luck 👍
Very nice and not too difficult. I'll make this sometime for my wife, it's her favorite.
Always enjoy your videos,restaurant quality made at home,thanks so much🍝🇿🇦👍🏽
Thanks Tanya!
Hello there!! Italian guy here who live near Bologna. No garlic and no fennel at all. And also cook the meat in the pan with the “soffritto”, not in the oven. Then boil everything with tomato sauce for 3 to 6 hours. Add broth when needed. Add salt and pepper when you are done. That’s the original recipe. The pasta, called tagliatelle, is really good. Well done
So, your version is just boiled, no garlic, no fennel..yeah, and this is an “improvement,”?? I don’t think so..I’ll take Brian’s version..
@@johncspine2787 mine is the original version. How in Bologna and areas near it, where this recipe came from, it is made. Boiling for many hours improve a lot the flavour and the texture. Saying that, you can make it how you want. You can add garlic, fennel, pineapple or ice cream. But it's not how we made it.
@@nicolorigobello6032 congratulations. Once again, a true victory for the Italian Recipe Police..
@@nicolorigobello6032 yeah, you know, you’re right..I’ve seen a lot of “authentic” Bolognese sauces with flabby, boiled-till-it’s-gray meat, so, I guess we should just call this “Brian’s Better Than Bolognese” sauce..
“Authenticity” is a loaded word that many chefs like Tong stay away from, because the very concept discriminates against food that has evolved over years and generations. It implies that food needs to conform to a set of standard dishes and flavors determined at an arbitrary time and place, even as new ingredients are introduced and as communities migrate. There is an expectation that a dish should look and taste a specific way in order to be valid, and the onus often falls on the chef-not the critic-to be perfect ambassadors of their culture’s cuisine. It’s an unrealistic standard that’s destined to fail, because what is authentic to one person might be completely unfamiliar to another.
Brian's portion is my amuse bouche. Looks great!!
Man you're good ! You are clearly going to be the next big star in the cheftube community !
Hope so! Thanks for taking the time to comment.
Subscribed! Cool video. Meat pan is a something I've not seen before.
That is the best sauce I have ever eaten!
I made this on Sunday. I've made the classic all day/2 day bolognese before. I gotta say, my wife thought this was the best bolognese I've ever made, and it only took a couple of hours. I also loved your short cut with the meat on the sheet tray. Definitely made life easier. I went with homemade pappardelle... I thought I was going with Tagliatelle, but that stuff EXPANDED haha. Amazing recipe, and one I'll be making monthly for sure! Cheers Brian!
So many good ideas!
Another Outstanding video!
Your channel is under-subscribed, but your content is fantastic. I'm glad I stumbled across your channel. I learned a lot.
Thanks for saying that! I’m hoping to continue to improve as I go. I’m glad you're here! Thanks for the sub and the nice comment.
I just made this and it was the first of his recipes that I tried. The only two things I did differently was I omitted the fennel bulbs because I couldn't find them and I cooked it on the stovetop because my dutch oven was dirty. I was worried about the balsamic vinegar and lack of spices/herbs but the flavor was amazing and it's the best I've ever had/made. I highly recommend this and freezing some to use in other dishes. Next I'm going to get a pasta roller and try making it from scratch for the first time.
Your videos are great and you do a great job teaching
I appreciate that! thanks for watching and taking the time to comment.
Thanks for another great recipe! Will be trying it this coming weekend.
Also wanted to say that you're easily one of the best cooking RUclipsrs out there and I hope your channel keeps growing. I'll do my best to spread the word.
Oh dude, thanks so much for saying that. Seriously. I hope you enjoy the outcome. Let me know how it goes.
Just found your channel. This was a joy to watch ❤️❤️❤️❤️❤️
Thanks Dave! Glad your here
Hey man, really enjoy your videos. this Recipe reminds me of the Ragu from Bon Appetite. I love White wine in a Ragu. Also your tray roasting method is just great
I have been working basically my whole life to perfect my bolognese, and while I have it at a place I love, I'm always looking for new techniques to improve it.
I will definitely be trying your oven method for cooking both the meat and the sauce. I always like to use a pound of beef, a pound of italian sausage, and a pound of lamb.
And my favorite pasta shape is spaghetti, and on an off day I like linguini sometimes.
This pasta Bolognese is great, just like a lot more dishes you already have learned us 🙂 i already lost weight by eating your recipy's. I like this channel with you Brian and Lauren a lot 🙂 and will keep following it. I'm also still waiting for a episode with your own real favorite dish, the one that Lauren should make for you or you for her when you both got a house fight with arguments 😄
Just finished making this. Pasta and all. It’s so damn good. Like incredibly good. Cheers Brian for this one.
After watching this video the first time, I went out and bought a dutch oven and all the ingredients. I'm so proud of myself! I made this exactly as you instructed (except I bought pasta) and it was fantastic! I even did the finishing with butter at the end. Wow. Thank you very much. Love your channel.
Thanks so much for giving it a try!
@@johncspine2787 Thanks for the tip, John. When finished, I took the leftover sauce (which I had a lot of) and put it into a freezer container. I figure I can warm it up later and make more pasta to go with.
Dude…You are THE MAN… roasting the gnd beef and pork is the way to go..!! I make bolognese quite a bit, but not like this… I’m switching to your method immediately…but making my own pasta.?? I’m not there yet..there’s a specialty store here in town and they have their own amazing pasta…Cheers…!!
Nice! I've been cooking my bolly in the oven for years, and i put honey in instead of sugar. Never tried fennel in it though
Excellent job!
Thank you very much!
Great content my dude! Cheers from Nova Scotia, Canada!
Glad you enjoyed! Cheers. NOVA is beautiful I want to come see it first hand one day.
@@BrianLagerstrom I've got some homemade pizza dough in the freezer, so come on down!
Another good one. Yum😋
Never thought of sheet pan roasting the meats. I'll try that. I've been using equal parts chuck, pork and bison for this dish, also meatballs, meatloaf, cottage pies, etc. Oh! Reminds me.. I'd love to see your take on some dough-encased dishes like pot pies, empanadas, pasties, galettes, and such. I would like to get better at these pastry crusts.
I tried this once and it was easy and tasted nice. The next time I made it I added an extra step, after breaking up the oven baked ground beef, I pan fried about half of it to get even better browning and taste. I was time constrained so I didn't have time to pan fry the entire batch of ground beef. The added crispiness and browning gave an even better taste. I have yet to do the DIY pasta though as I don't have the right equipment. Next time I might try go buy fresh pasta.