Get ready for a culinary explosion! Join me as I react to the WORLD’S BEST Bolognese Sauce recipe and find out if it lives up to the hype! From the sizzling onions to the rich, meaty flavor, I’m diving into the world of Italian cuisine to bring you the most epic reaction video ever! Can this Bolognese sauce recipe truly be the best in the world? Watch till the end to find out!
💯 Follow this link to watch the Best Bolognese Recipe Ever: https://youtu.be/Gyz7s3cFjZU
#epicurus #reaction #bolognese
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36 Comments
I like to do the browning of every ingredients for the maillard reaction as well so I understand why she wanted to do it with the meat. But I agree, the sofrito needs to caramelise too, loose water, and it takes at least 10 minutes for them while the meat only requires 5 minutes top so it doesnt dry out. So either I would do it the classic way with the sofrito first then adding the meat, or quickly color the meat, remove it, cook the sofrito and then add the meat and the wine not long after. I guess the liter of milk was more used to rehydrate the meat rather than balance the acidity, first time I see this use of milk reduced in a recipe of bolognese. On a side note, usualy the wine takes very few minutes to loose the alcohol especialy if you use a lighter to flame it up, why do it for 20 minutes?
Anyway she seems to have the good spirit for pasta recipes, just some techniques I dont understand sometimes, would still love to try her pastas.
Please share the ultimate Bolognese recipe!
Including salt is best
Yes. Ultimate bolognese
Happy New Year Vincenzo and community!
Your buddy from Bologna added water 3 times. I follow his recipe every time, but hers looked good too!
This guy has to stop interrupting the video with is useless talk!!!
Hey there haven’t seen you in a while, how are you?
Not the best but pretty Good 😊
Vincenzo, I agree with you about soffrito first and not needing to brown the meat, but I'm 100% on the other team about adding the milk earlier. For me, it's about building richness and complexity.. reducing the milk with the meat/soffrito until the milk starts to almost caramelise gives a depth of flavour that your method doesn't quite get to (and don't get me wrong, your method is incredible, I've made it a few times). Adding sweetness earlier to balance the acidity from the tomatoes when they're added later works better for me!
I like the guy from "not another cooking show" approach to Bolognese: He cooks the minced sofritto first low and slow for 15-20 mins (to evaporate the liquid and intensify the flavour), and then "caramelize" the meat, then caramelize the tomate paste, and then deglaze the whole thing with red wine and reduce. By using those steps you create several layers of maillard reaction/browning and building up layers of flavours. He doesn't use tomatoes, but personally I like to throw in boxed tomatoes after those steps and cook for min 4 hours before adding a little whole milk or heavy cream at the end.
Can I ask a question Vincenzo? I have an allergy to Celery. While I follow most recipes to classic rules what would you suggest as a replacement to balance out the sofrito base for sauces?
Ugh…Nonna would be horrified.
I'd bet that if she made her Bolognese sauce exactly as he instructed, and he was given her Bolognese and his version, he would not be able to taste any difference. Garlic, wine then tomato paste, etc., makes zero difference after 4 hours of cooking the sauce. But his Bolognese sauce is authentic. Italians from Italy, I am American Italian, get way hung up on these picayune differences in techniques that literally make NO difference in the final taste. But as the French say, se la vie.
Because I’m Cajun, and we always brown meat first, and then remove and sautee the veggies in the fat, it’s what I do for bolognese, too. Also, you crisp up the meat this way.
I'm lazy, I just brown the meat and take it out then brown the veggies on low and add the meat back with the tomatoes, paste, wine and let it ride for hours. 🤤 Might make some this weekend.
Also consider how much energy you save with lid on.
Frankly speaking I don't like her Bolognese because too many stuff inside. My favorite is from Andi Cooks what is really basic and delicious…. This is similar to Vincenzo's Bolognese….
looks disgusting tbh
Is there a way to stop these stupid reaction videos from popping up on my feed? Seriously, who gives a crap what some self professed expert thinks.
American fist full of salt.
And start with the sofrito. Get it right then add the meat.
Maillard reaction – you don’t get it really when slow cooking. Definitely a flavor difference.. Sofrito base should cook just fine with the meat.
Traditional technique is one thing, but modern findings can improve.
Words and names matter. Good on you Vincenzo
reaction videos are the best cooking lessons ever!!!
Personally I do the sofrito then the meat (beef+port/veal occationaly also chicken liver), then deglaze with white whine (I don't use red for this dish, if you don't want the drink the rest of the bottle use fortified wine it will keep, and always use something you would be happy to drink ), a little passata not too much, no milk, sometimes I add an anchovy it will melt an won't be fishy, jut add umami. I like it not too wet end but it shouldn't look like dog food. A non standard thing i do which is not "alla bolognese" is to add artichoke pieces in the last 10 minutes, again a ragu variation but still nice. If you have and instant pot you can reduce the cooking time without loosing moisture by partially pressure cooking. It is important that the fibres the mince break down to tender otherwise it tastes wet cardboard with less. Or you can coo the old fashioned way on the hob or in the oven
Yes waiting 4 the best Bolognese!!!
Happy New Year Vincenzo ! 🍝
Is that a whole 500ml of milk? Jesus.
Ah this is convenient, I was gonna cook a very different "bolognese" tonight but I think I'll save it for tomorrow and make a day of it now, get it right.
If i use minced meat i dont wanna boil it hours in sauce. If i have good quality meat i will cook it in sauce and rip it afterwards.
You want to brown the ground beef and get a milliard reaction. Wine is added for flavor and to deglaze the pan. There should be a pork/beef meat base. Pancetra should start the whole process along with the soffrito.
You are eating a sandwich… 😂 You must be very hungry.
Thank you very much, Vincenzo, for sharing your reaction video with us.
I learned to make this sauce from a native of the Emilia-Romagna region.
First cooking the vegetables, then adding the meat, then a little wine.
And then cooking it VERY slowly (covered) for hours, and finally adding just enough passata to hold it together.
That seems to be the basic outline for a proper ragù.
I agree with Vincenzo very much for around 4:10
I have tried it out several times myself when I make dishes where I fry up some veggies first and then cook some meat in the same pot/pan; and not just for pasta dishes, I cook that way very often. When frying the veggies FIRST and only AFTERWARDS adding the meat, I find it's really always much better. I have attempted with several types of meat (indeed ground beef, but also for example sausages that I cut into small pieces to fry) and also with just onion as a veggie or indeed the onion + celery + carrot mix (which is such an AWESOME, lovely combination, not just for pasta sauce, but for so many other things) and yeah, cooking it at the same time leads to worse results. It still works of course, it's still edible and fine, but I feel like it takes away something that it otherwise has… It's a bit tricky to say.
But yeah, anyway, agreed, and very nice video! 😀
Cipolla, carota e sedano
Why americana put garlic everywhere?
You haven’t reacted to Heston Blumenthal’s version yet. He has 3 michelin stars and was voted best restaurant in the world. But he has a unique take on bolognese. It was part of his series “in search of perfection”, just comment and I can send the video.