This is the first video I have watched of @SmokinandGrillinwithABchannel and I am pleased. Ab Bolognese is made with love and passion but did he do wrong? Did he actually make any mistakes? Is this bolognese video recipe going to make me subscribe to this channel? Let’s find out…
💯 Follow this link to read and print the written recipe: https://youtu.be/Gyz7s3cFjZU
#reaction #bolognese #vincenzosplate
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25 Comments
Wait, did he add cinnamon? I thought he added nutmeg? Anyways, love your videos. Keep them coming and looking forward to the next recipe!
That was looking pretty good until the cream and cheese. 😥
Really shouldn't give people a hard time because they don't pronounce words from a different language properly, you arent perfect with english either. A lot of people dont talk out of their noses.
Classic "Ragù alla Bolognese" definitely has butter, white wine (never red wine), and nutmeg. And tomato paste instead of tomatoes.
Bro, cream is basically just thick milk so if you can put milk at the end you can put cream too – the only real difference is the consistency.
Which when you put the milk anyway its going to reduce as it boils and become thick anyway, so whats the difference?
3,2,1…and he’s off! 😂 Oh Vincenzo why put yourself through this? We love you for it and the information on how it should be done 👍
Nutmeg? 🤔
How much salt?!? 😲
What is he doing with the cheese?!? 😫
Cream?!? 🤯 It’s meant to be a splash of milk at the end 🤦🏽♀️
All of that with the butter – only in the US!!! 🙄
(Vincenzo swiftly unsubscribes 😂)
I would love invite you to creat Italian dishes with our local touch
hey vincenzo have a question can i mozzarela cheese in spagheti al pomodoro instead of burrata to make it creamy. love from india
Red wine gives the sauce more body 👍
He never called it Bolognese. He called it Ballanais. So, to be fair, you’re comparing it to something he never called it. 😅
I don’t remove the sofrito. I don’t use cream. Just a little milk, to loosen it up at the end. I use ground beef, pork, and veal, plus pancetta. I don’t add herbs or nutmeg. Cheese, off heat, always.
Other than that, I agree, Enzo. Beautiful ragú. ❤
The heavy cream (and the parsley) is just plain wrong…IF you are creating a true, authentic Bolognese. The addition of nutmeg is a very old "touch" and largely forgotten now (and probably pre-dates the use of tomatoes in Italian cooking… they were originally suspected of being poisonous as they were closely related to nightshade). What he has created is 'inspired " by a Bolognese but it is now something a bit different. It probably tastes great BUT I would automatically cut the salt by half! He has obviously observed some Italian cooks at work and has picked up on quite a lot (but not all) of the methods. Worth giving a try.
I'm subscribed to both of your channels, love you both! Really hope the two of you talk it out 😂
I have no clue what the cinnamon would do for the sauce, but he is probably using the parsley for color contrast.
Great video as usual, Vincenzo!! AB has some really great videos that you'll love!
Ab is all about flavour! Love his dishes, great for entertaining friends n bbq parties etc!
Ciao Vincenco !
Nothing wrong with butter. No high heat, no burnt butter. You're adding milk after all.
Personally, I have some fatty bacon first to release the grease, then I add the soffritto. No olive oil at all. If I have leftover celery root, I use it instead of green one. IMHO, it makes no difference after 3-4 hours. Parsnips are an option for the soffritto.
Chicken liver is a must-have. It really makes a difference.
🙏💖
I’ve seen old school recipes with nutmeg:(. I personally don’t like it.
First bolognese recipe I learned had chicken livers, pork, beef and veal, sofrito, white wine, and tomato paste (no garlic, and no whole tomaotes) and nutmeg!
I think a big difference between American cuisine and those like French or Italian, is that American cuisine is just "try it" and if you like it, keep using it. But it cracks me up to hear you shout "you can't use __ with ____". especially things like claiming thin pasta tastes differently than thick pasta. Maybe I just use too cheap of a pasta where they make it all from the same semolina.
Cinnamon in sauces is a US Navy thing, it helps to add to "warmth" to the sauce and and brings out more flavors in the tomatoes. It is a carryover from desalinated water on naval ships tasting slightly "off". Should give it a try.
Can a bit oregano be put into the bolognese to improve the taste of the meat a bit if it has not so much flavor (like the most meat in north Germany)?
I use the Abetina Cookery method for cooking Bolognese sauce. They suggest to sear the meat separately to obtain the Maillard reaction. This is their comment in the video dscription – "There is one variance to the "standard" – too many people dump the meat in the pan & cook it all together which tends to boil the meat in its own juices. We don't do this, we sear it separately in smaller quantities, which enhances the taste. Try it."
This is another comment in the video description 🙂 "Please never use Spaghetti with this sauce under any circumstances ever, like NEVER – "Spag Bol" is a culinary crime on a similar level to tinned spaghetti and Pineapple Pizza… Got it? Never."
They also use salt when cooking the soffritto.
Sadly, they seem to be no longer posting videos, it has been over a year since their last video was posted.