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Bolognese:
2 tbsp extra-virgin olive oil
2 tbsp unsalted butter
1 large onion, finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
5 cloves garlic, minced
8 oz pancetta, finely chopped/minced
2 lb ground beef (80/20)
4 tbsp tomato paste
1 cup dry white wine or red wine
1 (28 oz) can crushed San Marzano tomatoes
1 1/2 cups passata
2 1/2 cups chicken stock
1 piece parmesan rind (optional)
1/2 tsp dried chili flakes (optional)
2 bay leaves (optional)
salt and pepper to taste (I used rosemary salt)
1 cup whole milk
1/3 cup heavy cream to finish (optional)
For Serving:1 lb pappardelle, tagliatelle, or spaghetti
Freshly grated Parmigiano-Reggiano
Welcome substitutions:
Red wine instead of white wine
Pancetta
Chicken livers
Pork sausage
Ground pork
Dried mushrooms like porcini
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39 Comments
2 hours? I'm out…
Good to see Sonny getting back to recipe videos, rather than commenting on or replicating viral videos.
Welcome back rosemary salt (IYKYK) and Sgt Gilbert.
Kind of a pet peeve of mine but Italian food in media doesn't even come close to the reality I lived while in Italy. I never ate pasta once and I only saw it offered as a primo (like an appetizer) which I didn't opt for. I ate a lot of vegetables, beans, soups, steaks, grilled chicken and fish, roasted roots. The high point of my week was Friday when a local vendor was in the centro selling l'anatra, rotisserie duck. Italy does have a lot of healthier food choices than processed grains.
To make that would involve me ordering another Made-In stainless steel pan, which I have no problem with 😄
Awwww… our little boy Sonny is cold today 🙁
Great recipient…..try adding cinnamon and nutmeg which adds complex flavor
Milk in Bolognese? Never heard of that. With all the other mass, I don't see what that is going to add. The water will mostly evaporate, and the volume of remaining milk fat and whey is nominal.
Instead of draining out the fat, I prefer dusting the meat with a bit of flour, turns that fat into a velvety richness before adding your milk
Caution: Nuance ahead
Eh, while I do agree you should never let the absence of an ingredient limit your cooking, I think ultimately some dishes DO have ingredients you "can't replace". Not that you can't actually replace them and have a wonderful, delicious meal, simply that they aren't that specific dish you were aiming for and are instead a "Non-traditional X". That doesn't make it any worse at all, just less "authentic" which…really doesn't matter in the tiniest bit in your home kitchen. I think it matters more for cooking channels though, especially ones trying to represent cuisine from cultures outside their own.
Which is the heart of the issue, it's awful when privileged westerners come along, describe a recipe from your culture, and just completely change all the ingredients until it is something else and yet still calling it that dish. It's not that there is anything wrong with the dish itself, it's the danger of destroying cultural tradition by whitewashing it until the only version you see made is the bastardized version, not because it is better in any real sense but because it better suits a foreign culture's tastes and/or availability of ingredients.
So yeah, in your own home…doesn't matter in the tiniest bit. Just use what you have, and eat what you like. You aren't making food to impress anyone else, and being "the most authentic" is meaningless unless it's the taste that you prefer. But there is more nuance and complications when talking about what you present to the world using your platform. In THIS specific case? Nothing is bad, because you aren't also trying to pretend to be a traditional Bolognese. There is no actual harm caused. Each situation should kinda be evaluated on it's own though, with no "blanket" rules.
Looks delicious! That backflip edit was on point
This French Canadian lumberjack really knows his bolognese
confused. Your written recipe above includes celery? Was your account hacked? Did a celery enthusiast hack your account and change your written recipe? O_o
If I’m being honest here….i agree with you and your pronunciation of bolognese. It’s a pet peeve when people all of a sudden code switch when the say cilantro or similar words. 😅🤦🏽♂️
I have been a true fan of yours for years. You and the team have given me the confidence to cook for the first time in my life. I've done so many of your dishes, and they're all amazing. Thank you.
That said… don't ever disrespect Angel Hair pasta again.
Serious question, what happened to Master Saergent Gilbert????
Is he ok? He looks like he may be going through cancer treatment 🙁
Wait… “707? Shout out Seb town?” As in Sebastopol CA!?
This looks next level. Im gonna try this soon
Liver in bolognese? That stirred up childhood trauma when my mom would sneak in weird ingredients she cooked. I was so psyched when she made bolognese, I started eating and something tasted very suspect. After a table inquiry, she finally confessed about the beef liver. I almost yacked, but mostly felt betrayed that she sneaked in a food she knew I hated and tried to gaslight me that I couldn’t taste the liver.
Vincenzo is coming for you
the fact that you said American gets a like from me lets win
This recipe absolutely slaps phat arse’s!! ❤
Cringe ad reads of a bullshit product. Unsubscribed.
Gave me 100% heartburn for 100% of a week
you do not post the link or your gaming channel and that dude can game evades a search
The mustache is sexy, brah.
Broke Da Mout Brah!!! 🤙
Traditional Bolognese has very little tomato in it actually — like almost none.
PARMIGIANO!!!
The bacon cubes are far, far too small.
Colour the mince by frying it as a whole burger, not by breaking it up.
I feel that a half and half mix of hot Italian and sweet sausage is the move. No shade to the ground beef. Just flavor wise you get much more and you don't need as much seasoning.
Ground Wild boar in Tuscany….🎉🎉🎉🎉
I put it in a pressure cooker when it’s time to simmer. Mines better than yours😂
Cook it in the oven.. 4 hours @ 140 (c)… cooks from all angles and better caramelisation to scrape back into the sauce 🤤
Will try in my channel soon. Thanks for sharing!
No milk? No nutmeg? C’mon man!
Is it below freezing in your house? Turn up the heat. Also you made a mistake when taking out the celery. Your mistake was also not taking out the carrots.
Make your own electrolytes people! Can be done for pennies per serving compared to what’s available. So easy.
As a fellow head shaver with the same pattern, may I recommend docker hats. I bought one in Spain and I wear it all the time. Brimless hat gives you style and keeps the dome warm. Looks good and better indoor option.