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Pasta bolognese stands as one of Italy’s most beloved and widely celebrated culinary contributions to the world. Originating in Bologna, the capital city of the Emilia-Romagna region, this hearty meat sauce paired with pasta has become a symbol of Italian comfort food, though its international interpretations often stray far from the traditional recipe.
The authentic ragù alla bolognese begins with a soffritto of finely chopped onions, carrots, and celery sautéed in olive oil or butter. Ground beef and pork are then added to create a rich base, while a splash of white wine deglazes the pan and adds depth. Unlike many international versions that rely heavily on tomatoes, the traditional bolognese uses only a small amount of tomato paste or puree, allowing the meat’s flavor to take center stage. The sauce gently simmers for hours, during which time milk or cream is added to create its characteristic silky texture.
Contrary to popular belief outside of Italy, authentic bolognese sauce is never served with spaghetti. Instead, the preferred pasta is tagliatelle, whose rough, porous surface and flat shape allow the meat sauce to cling perfectly to each strand. The pasta itself should be fresh and egg-based, providing a tender yet slightly firm texture that complements the rich sauce. When serving, the pasta should be thoroughly coated with the sauce rather than having it simply ladled on top, allowing the two elements to become one cohesive dish.
The evolution of pasta bolognese beyond Italy’s borders tells a fascinating story of culinary adaptation. In many countries, the dish has been modified to suit local tastes and ingredient availability, often incorporating more tomatoes, different meat combinations, and various herbs and spices. While these interpretations may not align with the traditional recipe protected by the Italian Academy of Cuisine, they demonstrate how a single dish can inspire countless variations across cultures.
The enduring appeal of pasta bolognese lies not just in its rich flavors but in its ability to bring people together. Whether enjoyed in a rustic trattoria in Bologna or prepared for a family dinner halfway across the world, it represents the universal language of comfort food. The slow-cooking process and careful attention to ingredients make it a labor of love, resulting in a dish that nourishes both body and soul, creating memories and traditions that span generations.
#pasta #metatron #funnny
49 Comments
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Probably the funniest video I've seen in a while. Was laughing the entire time. 10/10 reaction.
@metatron, the original Bolognese recipe has milk added at the end, it is not something new, that's the actual recipe. Also, it should only have one little spoon of tomato paste and not passata. I think you might be used to the Bolognese like we make it in Naples, which is not really the bologna style Ragu, but a southern sauce that mimics the original Bolognese ragu
Also, although Bolognese is traditionally eaten with tagliatelle, people also use rigatoni!
Perhaps Alex can appease you: https://www.youtube.com/watch?v=4qlbudFXSbo
😂😂: " MATHA….FACKAH!!"
it is called Pasta al Ragù … in Bologna the time my parents met people there would be "pasta alla bolognese, whatteh do you wanteh from me, eh?!" 🤣
my italian mother, and all people of our family in sicliy if i think about it that i have seen preparing food 🤔, NEVER did a soffritto for a tomato sauce, they only fried onions and the minced meat, beside the spices obviously …. i was even baffled to hear by "authentic italian cooking" channels that u r supposed to do a soffritto, even more so for Sicily —- well on the other hand, they also said RAISINS are everywhere in italian savory dishes, and … i have never seen that either O_o @Metatron can u maybe enlighten me about that? …raisins …seems like blasphemy xD
6:20 yeah but what is if someone is a muslem AND also an indian? so pork and cows would both be forbidden, so do u want them to never experience the grace of a sugo al ragù ? 😮 dont be so cruel
4:50 I have an interesting tidbit, Raffaello. Apparently, ancient Ragù uses rabbit, hen, and duck along with white wine. Italia Squisita did an interview about it. Here's the link if it is working:
https://youtu.be/0R-GR_qijQ0
12:35 to break u even more, there is a scientific branch of cooking that uses mathematical models to predict which flavours enhance each other, hence in a dark sauce fr a roast add some dark chocolate, and also, in a tomato sauce, yes, add Coke (🙈🤣) —- but honestly, i tried it (at least with european coke, never would do that with te american black poisonous water XD), and it is GOOD !! if u want to counterbalance the acidity and bring forth the full flavor of tomatoes, go for a small splash
New: Pasta Pollognese… 😉
14:35 spero che tu sia solo arrabiato al fatto che lui la chiama "bolognese", e no perche c'è la ricotta fresca … noi spesso abbiamo mangiato pasta (rigatoni o simile) con un sugo fatto con magiorparte riccotta fresca ed un po di ragù, non dimenticare i piselli — era il mangiare piu favorito da me della mia mamma … bbeh, ho tanti piatti favoriti^^ … mhh mi macha tanto 😢
That parmesan she is using does not last forever. As a kid I thought I didn't like parmesan because the parmesan at my grandmother's house was very yellow and hard. It turns out that the parmesan at my grandmother's house expired 2 years before I was born. I was 10 when my friend and I figured this out. I mean, I suppose I didn't get sick from it, but it was disgusting. It was like hard little yellow rocks.
Even when purchased new, that parmesan also has a lot of fillers in it and is not good for anything other than as a topping which is still somewhat questionable as real fresh grated parmesan is 1000x better because it won't have those fillers in it.
tagliatelle? again all my sicilian relatives and neighbours were i ate also used spaghetti :'D
tagliatelle are one of the rare types of pasta made with EGG, normally italian pasta ia only semolina and water — so for my mother with her allergies/intolerances, that was not really a thing, but i dont think all of them also had the same issue 😀
Isn't Bolognese not Italian ? I've heard of "al ragu" in Italy, but "Bolognese" is tourist stuff, you can put anything into it, it's not "officially" Italian.
😂😂😂❤
Metatron not wearing his: late 15th century historically accurate arming doublet based on the paintings by Piero della Francesca Tuscany
Me: nope this is a fake, skin walker made video I refuse to believe Metatron has other clothes
there is pastina thats like 1cm spaghetti that u can buy as is, forgot the name how they are called on the package, but companies like de cecco are italian so….
and if u have that, why not make it on ur own by just repeatedly break the spaghetti down into short pieces for the pastina? my mom always made that effort when we wanted pastina and were in the mood of them over stellina, tempestina, etc.
but go on call her out, she is already dead — maybe she would rise again to talk back 🤣 … would appreaciete that, then we could drink a coffee together and talk again… sadge
????? 20:30 i got told, BY ITALIANS, and also IN ITALY, that u r supposed to use the spoon — i NEVER do, way to cumbersome, u just use the fork and open my mouth widely if there is still some spaghetto hanging from the fork
23:30 also "this" thing she uses is only allowed to be called "parmesan" in the US, in europe "parmesan"==parmeggiano romano by consumer law, in america there are no such laws so everything sold just as "parmesan" is basically a mixture of any grated hard cheeses 💀
AHAHAHAHHHA
"minchia la ricotta ci misi"🤣🤣🤣
Love from Sicily❤. I'd love to see your tutorial
I don't know why this entertained me so much as I have no idea how to even make this. 😂
Pasta should be easy this cant be that bad. Never mind i take that back.
THAT WAS NOT GOOD LAM MEAT i am not even sure that Chief was using Lamb in the first place that looks like Beef not like Lamb it could be goat but that aint no sheep
Metatron, da cuoco (Italiano from mothafuckin calabria) posso dire che un po di latte ci sta verso fine cottura
marco polo stole pasta from china.
So if you want good pasta go to the source.
Funniest cooking video EVER? BTW… Pasta (by itself) tastes uninteresting at best, what is tasty in Italian dishes is all the OTHER stuff not the pasta.
You melting down over this was hilarious
I can understand why he is upset, because they butcher a recipe and call it itallian. All of them did so why do they not just say their interpretation?
Traditional Bolognese ragu has pancetta?
Hey a fellow retrowave enjoyer, you just earned yourself a Sub.
I've watched enough of @vincenzosplate and @ChefJamesMakinson to know as soon as you mentioned the title of the video that you were reacting to that this… this was going to need me to put my leg down from my stool and not be doing anything that could cause issues from dumbfounded reactions.
10:20 the spirit of his grandmother possessed him for a second
Oh my sweet summer child, you should do carbonara next, that will be even more atrocious. Just keep the bottle of Limoncello close by 😂
where was the trigger warning Metatron!? I feel violated…un-consensually violated!
Metatron lost years of life watching this
i break my spaghetti at least 5 times always.
Italian cuisine is top world class, basically few ingredients but best quality, and knowledge about how to cook them. If an ingredient is not in the original recipe, it is because doesn´t need to be there in the first place.
i think Metatron would do a genuine spittake if he saw my version of bolognese, and the italian goverment would issue a warrant for my arrest.
insteda of beef and pork, i used northern pike i caught myself… did not have tagiatelle, so i used Conchiglie instead, i think it works just as fine if not even better, also used rice noodles, its better then tagiatelle, its genuinely really good.
lol, the girl was an amateur who said that shes only made it a couple times, it was the professional whos been doing it for decades.
I always assumed that Bolognese had bologna in it.
Beef and pork 50/50 is just perfect and it’s best made a day earlier. For me it is any pasta or even just white bread;)
Let's see what this man is angry about today!
They totaly miss the one and only real traditional Miracoli spagetti bolognese, wich comes with everything ready to cook in a box, except the meat.
Also tagliatelle is for carbonara, not for bolognese
I'd love to see your version or prominent family version.
Bolognese is not really traditional pasta? I only like pasta with tomato or oil and fish. I can't stand any other type of pasta.
I agree with you beef belongs in Bologanse
Do the Gordan Ramsay carbanara with green peas, heavy cream and Bacon.