An Italian Chef reacts to former MasterChef judge Matt Preston’s bolognese sauce! Is this really the way to make the most famous Italian pasta dish?
In this video, I break down the controversial bolognese sauce recipe from MasterChef Australia’s very own Matt Preston. As an Italian chef, I had to see for myself if this recipe holds up to the authentic traditions of Italy. What went wrong with the ingredients? Was it the technique? And why is this bolognese a huge NO from a real Italian kitchen?
Get ready for an honest and unfiltered bolognese reaction video that will teach you the proper way to make this iconic pasta sauce. Watch the full video to see my full reaction and learn the secrets to a truly authentic bolognese.
What did you think of Matt Preston’s bolognese? Let me know in the comments below!
💯 Follow this link to watch my latest Bolognese Sauce: https://youtu.be/QVVkHc1Qz2A
#bolognese #masterchef #reaction
==========================================
👨🍳🧑🍳Join Vincenzo’s Plate Italian Cooking Academy and Became an Italian Food Ambassador: https://academy.vincenzosplate.com/cooking-academy
==========================================
📺SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE 😉 http://bit.ly/SubscribeToMyYOUTUBEchannel
Join this channel to get access to perks:
https://www.youtube.com/channel/UCcsSowAamCLJv-xeF9geXoA/join
🕴Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt): https://www.vincenzosplatestore.com/
📖Share it with your FOODIE friends on FACEBOOK
🍝Check out my website to get more recipes http://vincenzosplate.com/
🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) https://www.vincenzosplate.com/italian-tour/
📖LIKE Vincenzo’s Plate ON FACEBOOK https://www.facebook.com/vincenzosplate/
📷FOLLOW ME ON INSTAGRAM @vincenzosplate https://www.instagram.com/vincenzosplate/
💯 To purchase my t-shirts and more follow this link: https://www.vincenzosplatestore.com/
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=======================================================
🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
24 Comments
This is how you make a proper bolognese sauce https://youtu.be/QVVkHc1Qz2A
After this video I wonder what you think about Nick DiGiovanni's Bolongese Recipe
I was screaming along and my wife says …..what did they do? Lol. I said he added Worcestershire sauce and lemon juice to Bolognese…..Even my vegetarian wife screamed back…..WHY? Call this something else. This isn't even close
I think what Matt Preston was talking about when he said spaghetti bolognese had nothing to do with Italy was that the versions found in America, England and Australia. What we would have recognised as spaghetti bolognese. The type where you don’t make a proper ragu, use different seasonings and plop the half an hour made sauce in the middle of poor naked pasta.
the current video from nick's kitchen has him making bolognese, where he states it is an italian-american version. https://www.youtube.com/watch?v=KVukPHOl61s
I just put a cravat on a carrot and have left it next to my prep area of the kitchen. If I let that carrot anywhere my pass or hot area it's getting hosed down with lemon juice.
This is not bolognese. Just a piece of crap.
He cooks Tom yum
Lemon juice in Bolognese? What the? Why though? By the time its been simmering for 4 or 5 hours, all the lemon would do is become bitter. It literally makes zero sense.
You made my day with your reaction! Specially the lime juice, it´s a joke! That will kill all the flavour in there… Anyway i follow you and watch your videos long time ago and the best BOLOGNESE i made was thanks to you and also David Berti, since there, im always making all sunday´s and now im gonna try adding guanciale on soffrito)
I don't understand this concept of leftover cheese rinds. I snack on them immediately. 😁
Even Uncle Roger would have put his leg down watching this and let out the biggest haiyaaah of all time.
I agree with you on having different chefs with only one specialty. Great analogy. It’s the same as different musicians with only one specialty. I’m a Timpanist. My specialty is Timpani. I only have videos on Timpani. My passion is to celebrate this beautiful instrument. Hope you are well. God bless you. ❤
seeing the first few seconds was already enough. theres nothing worse than naked white pasta with just a splash of sauce on the top, its so bad. the pasta itself is gonna taste like nothing.
also, first he puts in sugar to make the tomatoes sweeter, but then he puts lemon juice inside to make it acidic again? whats the logic, lol.
you know you fucked up when vincenzo start spreaking in italian 🤣🤣 keep going vincenzo and i do my bolognese like you teach us!! thank you 😁
This guy doesn't know how to cook. Also, doesn't know how to pronounce anything that he is cooking. If you can't even pronounce the word "pasta", you shouldn't be allowed to cook it!
I've watched many episodes of Master Chef Australia and in the beginning I thought it was inspiring, but stopped watching because of the bloated entitlement of Mr. Matt Preston. I've stopped believing in the whole format seeing recipes getting more and more over the top.
In my opinion food needs to be simple, with the best ingredients you can get. Matt Preston is a food critic with an attitude and he's bad for the industry.
I'm keeping it basic and tomorrow I'll be cooking a simple dish with pork shoulder, onions, sweet peppers, garlic and some pepper and marjoram. Slow roasted in the oven, with boiled potatoes to acompliment the meat and sauce.
Your Bolognese is a staple here since I've discovered your channel, something for the comming weekend.
Cheers and thank you for sharing the good stuff.
Griftenzo is back to reaction videos again.
How can one be so confidently wrong about so much?
The cooking was an absolute disaster! I'm not even going into details here 🤦♂
I called my nonna and she said it's all done wrong.
And she's dead!
My completely untrained take.
If I have the time, I'll happily go with as best as I can do: a half onion, a carrot, celery, tomatoes and 4-6 hours in the slow cooker. Might even cook it the day before and refrigerate it overnight. Nothing else, and it's incredibly rich and deep in flavour.
If, however, I'm doing a quick cook in under 30 mins, I'll cheat. I'll probably blend the soffrito, might add some tomato aste. That's also when I like to throw in the W sauce, and maybe even go wild and add in some MSG. It's not the same, at all, as the long simple version, but it's tasty enough.
And, if I'm cooking for the kids, I do sometimes separate some sauce out and add sugar, if the umami is too much (whichever version). They just won't eat it, otherwise, and I can get that. I love very rich umami flavours though, so maybe I go too far there.
I see pattern here, Michelin chefs are addicted to butter.
Take away a star. The official recipe for ragù alla bolognese is on the Internet. I found it and downloaded it to my phone in under a minute. Come on Michelin Star Chef! You make it harder to maintain traditional dishes when you dilute the educational sources with incorrect ingredients and techniques.
I support you, Vincenzo! Been learning from you for 6 years now!
if he called this 'my random meat sauce' and it tasted good in the end, would you have any qualms about it? is it just the fact he calls it a bolognese? love your stuff by the way. as a fellow aussie, a lot of your recommendations help because i can get the same products as you have in your videos
I remember I saw someone putting liver paste in a bolognese sauce, and to be honest, it probably tastes good, extra meaty. Just don`t call it bolognese sauce.