I made bolognese for my client as a private chef in Beverly Hills.
They rarely ever request pasta, so I have to make sure it’s good!
It’s only been a few days since I made a video but it feels like it’s been forever! Hope you guys are still here 🙂
#cooking #food #privatechef #personalchef #italianfood #dji
21 Comments
Calling pasta noodles is horrific
there is no tomato in classical ragu
Would love to see you go into some detail on your beef cheek bolognese. I've never tried beef cheek before but I abhor waste and I love seeing ideas for delicious things to do with unconventional cuts.
Thank you Chef for making a truly amazing ragù alla bolognese ❤
Bolo? Be on the lookout?
i know that is delicious
Looks phenomenal!!
Sofrito Italian? Hmm
They asked for no milk because they don't want dairy so throwing in the butter you messed up
Very nice one! But Bolo is not a sauce, it’s a ragout. No Italian bolo ever has milk in it. However, white or red wine, both is traditionally fine. It’s about what you like better.
Thanks from Emilia Romagna, true sauce.
Nice! But ❤prefer olive oil to butter
I've never liked milk in bolognese, but a parmesan rind added in like its a bayleaf really elevates it.
Did they like it?
Cultural appropriation
No milk but butter? 👌
I guess I'm so use to watching YouTube "chefs" that now I'm watching a real chef and im in aww the reduction of that mirepoiz and fine chop is text book elite level chef!! Great stuff!
Total cost?
Le Cruset is “Lay crew-zay”, champ.
Looks good but, with all the emphasis on being traditional, why add veal, thyme, bay leaves, garlic? None of those are in traditional bolognese. I assume you must know that, and its just personal preference in taste – just found it a bit odd with all the mentions of 'traditional' 😄
I love that you have the same rules as I do when it comes to garlic and tomato,
it makes a huge difference.
I also cut garlic cloves in half and remove the inside thingy so i don't get the terrible garlic breath after eating