I’m getting the front paving done… you know what that means. Whether you’re apologising, thanking, or downright appreciating; make this bolognese for those you hold dearest.
INGREDIENTS
PASTA
About 400g 00 Flour, or until it’s the right consistency
11 Egg yolks
Teeny bit of Olive Oil
MEAT
500g Veal Mince
500g Pork Mince
500g Beef Mince
MIREPOIX/SOFRITO
2 Sticks Celery
2 Carrots
1 Leek
2 Onions
5 Cloves of Garlic
LUBRICATION STATION
75g Butter
1 Bottle Red Wine
2 Tins Good Quality Plum Tomatoes
1 Tbsp Tomato Paste
1 Litre Stock
1 Tsp Sugar
HERBS
2 Sprigs Rosemary
A few Sage Leaves
3 Sprigs Thyme
3 Bay Leaves
ASSEMBLY
A knob of Butter
5 Leaves Basil
Parmesan Cheese
A pinch of sat
RECIPE
1. MAKING THE PASTA DOUGH
Add 1 Tsp of Olive Oil to the Eggs. Combine the Flour and Eggs in a food processor until a crumb, then knead into a homogenous dough. A ridiculously easy way to get consistent results and quarter your effort/cleanup.
2. MAKING THE SAUCE
Generously Oil a large pan on a medium high heat. Put all the MEAT in because you’re a legend and season with salt and pepper. Whilst the Meat is browning, finely dice your MIREPOIX/SOFRITO, keeping the Garlic separate. Don’t take your eye off the Meat and keep lifting the crispy bits from the bottom of the pan. When a rich, dark brown, remove the Meat from the pan and set aside. Add the Butter to your pan and when melted, add the Mirepoix/Sofrito WITHOUT the Garlic. Sweat down the Mirepoix/Sofrito for 15 minutes before adding the Garlic. Whilst sweating your veg, take a Leek skin and wrap it around the HERBS, tying together with string into a beautiful herby cigar. Add your Tomato Paste and reintroduce the Cooked Meat. Slap a full bottle of Wine in there to break the ice along with your Herb Cigar and reduce all the way down. Add the Tomatoes and break down with your spoon. Add your stock and stir in. Let that reduce whilst you roll out your pasta.
3. FORMING THE PAPPARDELLE
Roll your dough out roughly once, then fold back on itself until the width of your pasta machine. Rotate 90 degrees and roll that out several times until thin but unctuous, around a number 6. Slice into sheets and layer, then quarter the sheets lengthways.
4. ASSEMBLY
Remove the Herb Cigar from the sauce. Salt your pasta water and cook 1-2 portions of the Pappardelle until Al-Dente. Mix a ladle of the sauce with the pasta in a small pan, adding the Butter, Basil and finally, Parmesan. Plate up and cover with a blizzard of Parmesan. Give a bowl to someone you adore.
LINKS
Instagram: / https://www.instagram.com/thomas_straker/
TikTok: / https://www.tiktok.com/@Thomas_Straker
Facebook: / https://www.facebook.com/OfficialThomasStraker
YouTube / https://www.youtube.com/channel/UCDci5O1KG2SqFr79vWbuCJQ
43 Comments
Outstanding. Who would have thought we make better Italian food in London than in Italy. 🙂
where can you buy the plum
tomatoes?
👀 ommm nom mnomm
I would use twice as much vegetables and less meat but yours looks amazing 👏 😍
I will be making this. Looks Excellent!
this lad is very charismatic… and handsome
Love this channel. Where do you get your prep bowls and trays from?
Looks so tasty! 👌
I salivating now!
Yo my man added a recipe in the description let’s fucking go!!!
what a weird, feeble little laugh he has
I made Bolognese last weekend. I started with 200g of pancetta and skipped the rosemary (as I hate the stuff). One suggestion for those making it at home that will save you 20 minutes. Lightly chop your carrots, celery, leeks, & onions and puree them in a food processor. Also, make a huge batch as it freezes well.
No garlic in a traditional bolognaise, I always like to add it too! 😁
Spag Bol is The Princes fav meal.
I can't wait to age out and hit the Avril Lavigne dress code, enjoy bro
Thank you Tom, I’ve made what I consider to be a lovely Ragu for years, but never included leek or veal. In fact never cooked veal, ever. I will next time. A great vid. Thanks
RED ONIONS PLEASE
That dog story made me burst out laughing. Now I'm craving ragu.
Venison ragu slaps as well, the slight funk with a banging funky parm works so well
Id except them brunois chef. Yep i remember coming home from school stoned out my mind and spag bol day noone can mess up spag bol. Do you remember the funny pot of very fine parmesan off of the 80,s
what’s the amount of flour? the description is missing the figure
This guy is the David Bowie of food. Love it.
is there a website that has all his recipes?
The fact he has a Great deal of personal charm adds even more to the recipes 🤣🤣🤣👌
I saw lillys on your counter. they can be HIGHLY toxic to cats. I had a friend who nearly lost his two young tom cats due to not knowing this.
11 yolks in the US right now would cost your left arm (this is a joke)
a full bottle of wine typical? That you don’t roll up your sleeves stresses me out. Yum.
12 eggs is a huge flex
Looks delicious!
Howay tom lad, hat indoors?!
Awesome looking knife, where is it from or who is the maker?
Tommy Gun Strak with another hit. Great videos, thank you for sharing.
You're a top notch chef and I don't mean this with any disrespect but use wood in an enamel cast iron pan like that, metal will mark the hell up out of it
Tommy, why is it that you break into an Australian accent every now and then?
Milk? No oh OK weird
That dirty plaster is unnerving me
I heard you cheated on your wife 😢
Nice dirty band-aid
I thought it looked like you used the whole eggs?
New Watch Alerttttttt
perfetto sarebbe PappaRdelle AL ragù
Trolling us with that hat
I just had bolognese for the first time a few years ago, and couldn’t believe that I had been missing out on it for so long! No doubt yours is phenomenal, sweetie!😊❤️
Conscious this is an indoor vid, but from all your outdoor cooking, Tom, which of your gas & charcoal grills have you found pack the best punch?! (in the market for one…)