Thanks to Made In for sponsoring this video. You can use my link to save 10% off on your first order over $100 – https://madein.cc/1224-andycooks
It’s official, Spaghetti Bolognese doesn’t exist in Italy, but thankfully Tagliatelle al Ragù does and with this video you’ll be able to make it at home, from scratch, almost as good as the Italian nonnas.
MY PRODUCTS: https://bit.ly/AndyCooksEssentials
MY COOKBOOK: https://bit.ly/3WVoXAN
RECIPE: https://www.andy-cooks.com/blogs/recipes/tagliatelle-al-ragu
FOLLOW ME:
Instagram: https://www.instagram.com/andyhearnden
TikTok: https://www.tiktok.com/@andy_cooks
Facebook: https://www.facebook.com/andy.h.cooks
Website with all my recipes: https://www.andy-cooks.com/
Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins
35 Comments
Check out the Carbon Steel Collection and Made In’s other cookware by using my link to save on your order – https://madein.cc/1224-andycooks
Looks like I’ll be making bolognese next weekend! 😋 I’ve always done white wine in my bolognese and then finish with a splash of whole milk. I am assuming the red wine would give it a more full flavor.
Great recipe chef!
Two things about pasta rollers and doing it by hand with a rolling pin. First one is that pasta rollers (except extremely fancy ones) have steel rollers, and that makes the surface of the pasta a lot smoother and flat, whereas the wood will leave the pasta with a coarser surface which, believe me, will be so much better for sauce retention and general mouth feel.
Secondly, when rolling with a pasta roller the whole pasta will be exactly the same thickness, which will give you that sort of mechanical perfection that you get from industrial pasta. A hand rolled pasta will have instead slight imperfections in the thickness all around, which will again present themselves under your teeth when eating it, showing that is clearly made by hand and also giving you a more varied, uneven feel that will actually improve the overall experience. So it's a heavier and longer job, but totally worth it for homemade pasta.
Cheers!
Hey Andy, great video!
I would like to ask you, that if you have time, make the famous hungarian goulash, I would rly see how you like it!
Thx, have a good day!
Hey Andy, what should be cooking time of this kind of fresh pasta? Cheers 😊
Outstanding insights and technique. And, that's a cutting board! I don't know how folks cook only using small cutting boards. I always triple the volume when making this recipe. I then cryo-vac (vacuum seal plastic bag) portions for 4 people and freeze. So very convenient.
Small advice, dont ever make ragu in a cast iron pan. The sauce will eat the pan, ruining the pan and the sauce.
As much as I love ragu, IDK if I am up to making my own pasta. Also I've been watching your Back of House series and just finished the Cauliflower Soup with bacon and blue cheese episode. It's always soup season here in Tasmania! Love your work!
Bravo!
One of my favorite Sunday meals to make. One thing I like to do if I have it, is use a parmigiano or pecorino rind in the sauce while it’s cooking down to add that cheesy salty flavor to it
🔥🔥 <3 awesome
Paulie Walnuts Makes:
Macaroni and Gravy
the most loved dish for my kids!
8:53 homogenous?
Okay, as an Italian, you're Italian cuisine, as an Italian, is almost Italian. But, as an Italian, my grandma, who's Italian, made noodles very specific to Italian… Italy. As an Italian, I Italian this dish.
I only use Rotini for that lol (or Fusilli)
0:59 yeeeaaah… we're gonna need a video on knife skills! 😆
i advise against searing beef, it will remain tough even after hours of cooking if you overcook it and if you dont you wont get much flavor.
and highly recommend buying a benchscraper even if you dont make much dough
You must be Italian, seriously
Chef, can you please show us how to make ethopian injera? 😍
Homogeneous. Good word!!
Please don't do that Internet loading thing…I like this channel because you don't do that type of edit nonsense. Thanks
This is how I’ve been making ragú bolognese for very many years. However, Marcella Hazan, who was considered to be the very master of cooking in the Bologna style, used dry white wine instead of red. I really should try it this way some time but somehow I always use red. Also she used either beef mince or a mixture of beef and port mince, not pancetta. All these variations are normal because every Italian cook has their own understanding of what is authentic, and the vitality and elasticity of this tradition is what makes Italian cooking so wonderful.
Amazing! almost like italian grannies! mine use to bend the doug starting from opposite edges and final bend in the middle, when you cut it than you can put the knife down and lift and the tagliatelle will open by themselfs 😛
If you are cracking eggs in a bowl isn’t it easier to whisk the eggs in the bowl first then pour into the flour well?
Really appreciate the tips on how to do it without using plastic. I'd love to see more plastic free cooking.
I punched the TV every time you said mirepoix.
The milk dilutes the colour. I’ve heard people use baking soda to reduce the acidity of the sauce while retaining the rich red colour.
"One harmonius…."
Brain has stopped working
How do you clean that massive chopping board? With a hose in the yard?
Andy, is that a traditional Italian wok?
On a serious note, what if you can't use ANY pork?
I put my pasta under a bowl to rest.
Mr. Andy, your full-length videos and shorts never fail to make me feel very happy. Cheers from a fellow Kiwi, now in Melbourne.
11:15 Not sure about you Andy… but I'm not sure I quite need to compensate THAT much… 2.4m rolling pin!