This is how I make Bolognese when I have the time to do it properly. Slow cooking, simple ingredients, and patience.
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Ingredients
* Olive oil
* Onion
* Carrot
* Celery
* Ground beef
* Italian sausage (Salsiccia)
* Double concentrated tomato paste
* Crushed tomatoes
* Red wine
* Vegetable stock concentrate
* Rosemary
* Fresh tagliatelle
* Grana Padano
The tagliatelle was homemade, but the pasta making process isn’t shown in this video.
35 Comments
A touch screen for a food processor!? Who in their right mind thought of that?
Che dio ti benedica! 😋💚🤍❤
Excellence in the kitchen. ❤
That is a chef who knows his stuff.
That's exactly how I make Bol. sauce! Always great. The longer you cook the sofritto the deeper the flavour. I tried Authentic, Original Italian Bol. Sauce once. The only tomatoes in it was two tablespoons of tomato paste and it had minced up chicken livers in it, shredded beef ( not ground) but no sausage. It also had a few tablespoons of cream and it had a creamy brown, grey colour overall….I followed the recipe exactly and I didn't like it at all.
Denis, I've been watching for a while and see your ever present basil plant. If you could grow 3 and only 3 herbs indoors which would they be?
I do all this and hand dice the veg so not better sorry
What olive oil is that?
Lame. There’s so much more you can do in that time to introduce significantly more complex flavors.
in USA we don't get the beef grinded so fine from grocery store which is a key factor in texture of bolognase. I also add small pieces of flat iron steak, which adds a boost to beef flavour along with thick beef broth
Didn't the sausage get burnt before veggies were added? Chefs always seem to cook with too high heat on youtube. If you can't pay 100% attention then don't use 100% flame, no?
May this art be highly appreciated, practiced quickly, and with importance; all details are important.
bro you're Bolognese is not as good as mine. you must be mad. you're not a brain surgeon – you cook food.
Using the same spatula to touch the vegetables and the raw meat? No thank you sir I will never eat at your restaurant.
That's a sharp knife man
0:15 So what meat or sausage is this one you use first?
thanks for this. tip: the soffritto needs more sweat time on the heat to bring out more flavor. also, is that aluminum you are using? hmmm….
Almost exactly like my Mom used to make and how I make mine now! Sometimes I add a couple bay leaves while it simmers. Yum! Thanks for passing along, love your videos!
A dollop of tomato ketchup and that’d be perfect… [sniff]
So what makes it better than home made bolognese? The question in the title is not answered.
Ma la lampada sotto cui metti i piatti prima di impiattare a cosa serve? Scalda il piatto per tenere meglio il calore della portata quando viene servita?
загорел-то как! 😉
Mine is so much better.
No garlic?🤔🧐🫣
mucho benneeee
This is exactly how I make my Ragu! The secret ingredient is time. Got the Recipe from an old Nonna while visiting Italy
why? i seee nothing special
I can still not make up my mind. White wine or Red wine. I tend more to White… and I like one small garlic clove in there… but that's just me. I know its not the "correct" way. For the rest it looks like I we do it the same way.
Now I want bolognese and it's almost 10 pm and I have nothing at home
I make the ragu exactly like that, apart from adding a bit more wine to the meat, letting it cook off and repeating it.
I also let it sit for a night before making Lasagna with it. This is absolute comfort food.
Thermomix soffritto 👎👎👎
Seeing you eat it instead of sending out to a table made me sooo jealous 😂
Bravo Chef!!! Although I will never taste your food I instantly know it would taste delicious. Excellent food hygiene, organised but yet instinctive. My mouth is drooling.
I tried a variation of your zucchini sauce recipee (I do not like zucchini usually but we had it) and DAMN that was extremely tasty!
Hi love watch this man cooking, is this a Ace Frehley Kiss guitaris tatoo on is right for arm ?