The Mayor of Bologna is unequivocal : Spaghetti Bolognese doesn’t exist. The real recipe is called Ragù. Click https://betterhelp.com/alex for 10% off your first month of therapy with our sponsor BetterHelp. Join over 4 million people who’ve met with a therapist on BetterHelp and started living a healthier, happier life.
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Salut,
Alex
This video is sponsored by better Help can you actually believe what the mayor of bolognia just said spaghetti bolog doesn’t exist spaghetti bolog that week night favorite the ultimate comfort food belov across the world Rich tomato e sauce with minced meat you know dooped on top of a mound of spaghetti and a
Healthy do of greated cheese on top you can’t get any more iconic if spaghetti bolog doesn’t exist and I wonder what I’ve been eating my whole life long story short I did some research and there is actually a red meat sauce coming from the city of bolognia it’s called
Ragu the sauce definitely exists and spaghetti do exist I’m wondering where the problem is then well in bolognia it’s a city in the north of Italy now in the north of Italy they mostly eat fresh pasta pasta that is made with flour and eggs people from the south of Italy eat
Dried semolina pasta like spaghetti so it’s the combination that is the problem this pasta with this sauce doesn’t exist people from bolognia eat Ragu with a fresh pasta like for example talel that’s what the mayor of bolognia meant don’t use a pasta from the south on a dish that is profoundly
From the north of Italy but I guess he also implied that the interpretation of Ragu bolog all over the world is wrong I mean I’ve seen everything when it comes to bolog recipe mushroom peas bay leaf pepper Ginger ketchup wor sauce this has to stop the question remains how do we make
An authentic Ragu how do we make the authentic bolog sauce well similar to the association that protects the almighty Neapolitan piz there is a notorized act that protects the true recipe of bolog Ru I found it online if you follow this recipe and you don’t use spaghetti but
You just use egg pasta then you’re going to eat pasta like they do in bolognia let’s do it so the recipe starts with fresh unsmoked pork belly I need to cut this into small pieces now we need a few vegetables onions carrot and celery Now the recipe specifically ask
For not using a food processor I don’t want to make any enemies at the ministry of food in Italy so I’m just doing it by the book okay so we’re going to saute these vegetables until they’re soft but not brown this is the beginning of so many
Stories in the kitchen and it always smells on [Applause] point okay we’ll tackle the meat the main one the beef so I want to grind the meat myself and the reason is we’re using a very specific cut of beef according to the recipe the best beef
Cut to use here is called skirt however if you can’t find these you may also use Chuck brisket plate or Flame here I’m using skir you want to do a CO grind on this okay so once the beef is in you can crank up the heat right let’s get some wine the
Original recipe allows for red or white wine but personally I feel like white wine just brings a bit more freshness and a bit more complexity you want all the liquid to evaporate we just need the the wine flavor I mean in this case the wine is
Also pretty useful to deglaze the pan to unstick the caramelized pieces from the bottom and then we only need half a can of tomato pump so I know it doesn’t seem like a lot but the authentic bolog Ragu is much less about the tomatoes and more about the balance than other versions
Now our job is almost done you want to let this simmer for about 2 hours on low heat checking regularly if the mixture doesn’t get too dry in which case you need to do this with either water or better with a bit of vegetable stock
Since we got a bit of time I suggest we make the pasta also from scratch okay let’s talk about today’s sponsor better help it is right now the new year and it is the perfect time to work on yourself so for 20124 I’ve set for myself a few goals ones that are
Challenging of course but also I think achievable like spending more time with my friends and also just accepting things as they are so sometimes and being more okay when things don’t go exactly the way I want them to go I do genuinely believe in therapy and that is
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With a therapist and see if it helps you thank you better help for sponsoring this Video so I’ve been kneading the dough for a few minutes but at this stage it is useless to keep on kneading it just needs to rest so I’m going to do that in the fridge for 20 minutes babe what do you want for dinner pasta okay
Okay so the dough has been resting in the fridge for 30 minutes and it is now ready to be turned into pasta Sheets Tal should be 7 mm thick so let me just Mark that seven I’m really doing this by the book okay okay so now I’ve got my pasta ready but before we cook the pasta let’s make sure that the sauce is also ready the Ragu has been simmering for 2 hours wow very beefy
Smell I can sense a few pieces but they melt in the mouth very quickly the sauce has thickened we went from bright red all the way to this dark brown we went from something acidic and fresh all the way to something brazed and caramelized it’s good
H this is slightly under season with a sauce like this that has been reducing down over hours and hours it’s safer to season towards the end of the process the last step is to assemble the Avengers so I need this stove for the pasta the water will be boiling in in a
Few minutes and this only take like one two minute to cook we need to marry this with the sauce as with many Italian pasta dishes you emulsify the sauce using some starchy pasta water add a big Ladle of water then add the pasta in the sauce as well and then I toss everything
Vigorously together until it all becomes one so let me get a padel this is a pasta frying pan it’s almost like an Italian and walk right let’s do [Applause] It All right let’s dig I didn’t go for a chef plating cuz I feel like this is more of a homey dish I’m salivating o soft delicate homey comforting reassuring the world is not as bad as I thought it Was oh man it’s amazing I guess with all my dry pasta Adventures I had forgotten how good fresh pasta can also taste like so looking at this dish and tasting it it’s very different from the classic spaghetti bolog that we all have in mind this sauce is way more Brown than it is
Red it’s more of a natural color what about this talat compared to Spaghetti the sauce clings to the pasta very much where with spaghetti not so much spaghetti B doesn’t exist do I totally agree with the statement from the mayor of bolognia maybe not do they actually eat
Spaghetti bolog in Bologna no do people outside of Italy eat spaghetti bolog absolutely the inner geek inside of me says it does exist it’s just very different from this this Ragu from Bonia feels more of an Italian experience it’s all about using a few simple but very high quality ingredients it’s about the
Balance of these ingredients it’s about matching the sauce to the pasta so that you get the perfect bite it’s a dish that you want to come back to again and again and again it’s easy to love I’m going to make this for my kid they’re going to be over the moon so I’m
Going to put the recipe in the description below so that you guys can try this authentic version of a dish we all knew spaghetti bolog I’m 100% sure you won’t be disappointed we catch up in the next one bye Sal
47 Comments
Alex you are an artist
I understand being proud, but being close minded like that, no.
It does exist monsignore, it very much does.
Also thank you Alex for making youtube content better than cable TV 😀
New years goals are nothing for working people. You'll be working to make someone much richer than you even richer. Year after year after year. Somehow quillotines are not the status quo. Let them eat cake, I guess.
i dont understand why you rest in the dough in the fridge. typically you wanna roll the dough thats been rested at room temperature not fridge temp. Ideally when youre making pasta you have a cellulose like texture on the surface of the dough. I don't think you kneaded enough air into the dough. Dough appeared a little dry to me. I would recommend kneading until all the flour is incorporated. Then rest for 20 minutes at room them. finish kneaded, incorporating air into the dough. Then roll it out.
Loved the ragu and care you put into it. Thank you for educating us. The "Babe, what do you want for dinner" killed it. 🤣🤣🤣
My distaste for the word Authentic knows no bounds. Food, like linguistics, evolves – often outside of its native source.
Need chicken liver, nutmeg, and finish with milk
Italians from the north do eat spaghetti all ragù bolognese, especially at home. At the restaurant is almost always tagliatelle. On a side, you should check out ragù alla napoletana, which is much closer to a stew than a pasta sauce.
Loved the Andy reference! 😁
You should explore Mexican cuisine! Make it a taco or mole or tamale series.
Alex, we'll give you honorary citizenship eventually 😁
2:50 I'm surprised ragu doesn't contain anywhere near as many tomatoes as what I normally think of as bolognese (just a little tomato paste and some strained tomatoes)! I wonder where it became commonplace to add tomatoes?
Sorry to say, Alex, but I don't see the link to the original receipe
J'ai jamais compris pourquoi on met du céleri, ça reste dur en bouche et le goût est bof.
Burro, però !
So its almost like an Italian Beef Stroganoff?
There's a whole discussion about using white and red wine and I guess it's a matter of preference. I do like a glass of red wine with my beef because it's more tanic, tangy, brings a bit more from the meat. That's why I put the red wine in ragu as well. However, if you happen to have a really strong one like Rioja – it can be a bit too dominating. Also – white wine has more citrusy profile that goes well with the foundation of the sauce – soffritto (the veggies). In the end, the goal is the same and the final balance is the thing that matters.
I love your videos, I wish you the best and cannot wait for the new content. Cheers!
Lovely
Babe, what do you want for dinner? I loved that reference!!
Great video once again.🙏
I can’t wait for you to make another traditional italian pasta dish from Naples; pasta alla genovese.
Am I the only person to check that the Vivaldi music was from Northern Italy?
It is.
pancetta isn't just porkbelly, its pancetta
bay leaves belong in ragù, even in bolognese, for example look up ur buddies at italia squisita
red wine fits it better then white
don't add salt to your ragù, use pasta wather
ragù is any meat tomato sauce, just dont over season it and its gonna be really good
and yes we eat dry pasta the most times with ragù, we just dont eat spaghetti with it, they just dont belong with ragù. They just dont work with it, the sauce doesnt really stick and stuff, tagliatelle-pappardelle-fetuccine are flat and take the sauce way better but they are more a "weekend dish"
I'm form marche and when i make ragù its "Marchigiano" so I throw in it what ever i whant to.
We have way more influence from emilia romagna then from the south, but I really love ragù like they make it in toscana and umbria ,u shoud definetly look it up and maybe tell the world about ragù al cinghiale
I have my own variation based on that of my dad and mum
I like it an most important i love to make it
I'm no italian, but most ragu recipes I've read are simmered for a lot more than 2 hours. The longer the better. I usually cook mine for about 4-6 hours but the longer tbe better.
I make mine based on the recipe by Marcella Hazan.
I’m still waiting for a studio update!! Love the videos!
8:21 that Andy Cooks reference LMAO. Love it.
Unfortunately my wife and daughter would kill me if I made this ragu recipe. They like the tomato in the sauce. Maybe I’ll make myself this one day.
Lately, Italians in Italy are becoming as insufferably protective about "their" cuisine as the French have always been about "their" language.
Spaghetti alla Bolognese does exist In Italy. It’s made with tuna. 😂
Where is this old tonys pasta machine?
i like your "andy" touch there
I can never get over putting carrots in my spaghetti. Nay nay! Nope.
Despite all the smug lectures about what Italian Americans eat from people who are neither, Italian Americans rarely eat bolognese anything because they’re mostly from the south. Sunday dinner (lunch) is ragù Napoletano which is called sauce, gravy or red sauce.
Of course it doesn't exist, it's actually a Manwich on pasta rather than a bun
“Babe, what do you want for dinner?” Oh my goodness, this is the best!!! I love it when good roads cross at random intersections.
Finally!!!
I'll try it but my first thought was ohh like a cottage pie but with fresh pasta🤪
@Alex
Kenwood?????
@This Old Tony would be turning over in his grave if he wasn't still alive.
I went to Bologna for a visit and the first thing i noticed is they love their food especially ragu. My understanding is they cook it for 8 to 10 hours. I tried 8 hours and it was so good that I would not cook it less anymore. They also use mostly meat, less tomato sauce if no tomatoes it all. They taught me so much about cooking in 4 days. Everyone must visit Bologna.
Duuuude… That camera work. so so good!
Grazie Alex! Also, fyi there are at least a dozen different types of ragù depending on the region. So the Bolognese is this one you showed, but there are other ones from other regions with similar but different ingredients (depending on the local tradition and availability). They’re all amazing and they’re all worth a try! You could do a Ragù series! ❤
My favourite main course of all time.
Baib waddya won for dunner?
meilleure vidéo by far!
This is a controversial topic. Spaghetti Bolognese may not exist in Bologna but it does almost everywhere else. What the world calls Spaghetti Bolognese is one of the few main courses almost everybody can cook, to at least a decent standard. It may be the only meal a person eats every week that was actually home cooked. Bologna should take it as a compliment.
Had a chance to visit Bologna in October last year and ordered tagliatale ragu from a family runned restaurant. It was so delicious. Spaghetti bolognaise is one of my comfort foods and this video opened my eyes to the origins of this dish. Thanks Alex!