Let’s see how Adam Ragusea makes his take on Bolognese sauce! He’s got some unique ingredient choices that might surprise you—will they work? Let’s break it down and find out!
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25 Comments
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Squash
European food was awful before we ruined the americas
I don't know if it is a thing with our soil. But here in brazil celery is very powerful. A single stalk overpowers everything. I get very puzzled on how half stalk for a pan like that isn't enough.
Is lamb not meat?
get a ground meat masher
I remember finding your channel years ago when you were just starting to gain traction. Incredible to see how much you've grown!! And you haven't changed a bit. Love to see it!!!
I think the balsamic compensates for using white wine instead of red. lol
this is too old to judge sorry, you´re missing the point
I think that all the Italians who were watching this have either had a stroke or went to look for their local mafia representative to put a hit mark on Adam.
Jesus Christ… no.
NGL when I saw "Worst bolognese sauce" I thought it was going to be another Cooking With Jack thing.
Have to admit to adding a small splash of white wine vinegar and a squeeze of either lemon or lime to my ragu. (and a splash of soy)
2:08 I really don't like celery though. >__<
3:47 For this step I use a large wooden fork not a spoon. It makes the job go by a lot faster and easier.
7:56 Why not anchovy paste instead of chicken bullion? Chicken flavor in a pasta sauce seems very weird to me.
Hmm….liver. I'm gonna try that. I really like liver anyway and it is the most nutrition rich meat there is so, yeah, sounds like a good idea.
As for herbs, nutmeg and fresh bayleaf. Two years ago I would have looked funny at anyone suggesting nutmeg in ragu alla Bolognese but I tried it once and I'm not kidding, it adds so much more depth to the flavour.
Great review James, here is a no BS bolognaise that is tongue in cheek against supermarket jar sauce. I can guarantee it will be closer to a respectable bolognaise sauce that you would make yourself.
https://youtu.be/Sw_Ze9zIafM?si=YeMikHDKQoodjpqg
Love your reactions 🤩
I will be ensuring that I no longer see any more of Adam's content!
Chopped carrots, chopped onion, chopped tomates, olive oil, herbs de provence and other spices, let it cook and boom you're done with the sauce
Dried herbs have a different flavour profile, yes, that's true. I use both fresh and dried in my kitchen for that reason, for different application. I don't agree that fresh are inherently better than dried. They are different. And often I choose to go for dry on purpose to achieve a different result.
I use Adam’s method of reducing the ground beef liquid until it is gone and then brown the meat. The sauce is a braise anyway, so I see no issue with this…and the result is satisfactory
There are people who have problems digesting celery so inside the SOFFRITTO you can replace it with chopped fennel (only the bulb), it is unorthodox but tastewise the difference is minimal.
I learned to NOT brown the meat, it should be grey and mushy, so low and slow. And milk and wine. Beef, veal and pork, equal amounts. No garlic, My cook is close to 6 hours long, and the meat never browns. Melts in your mouth.
Your videos always brighten up my day.
All of these herbs don't belong in there, as well as the vinegar. Jeez…