So, that’s everything for me. In this video, Vincenzo’s Plate reacts to Marco Pierre White’s Bolognese sauce, a famous chef. Many chefs can’t recreate traditional dishes properly, and this easy recipe is no exception. It’s a matter of authentic Italian cuisine and Italian food, and his version isn’t exactly what one would expect.
💯 Follow this link to watch my ultimate Bolognese ragu’ recipe: https://youtu.be/QVVkHc1Qz2A?si=WuDK0W6usxX_YAyK
==========================================
Introducing My First Cookbook: “Authentic Italian” which You can order it Now on Amazon and Selected Bookstores👉 https://www.vincenzosplate.com/authentic-italian-cookbook/
==========================================
👨🍳🧑🍳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!).
28 Comments
I think good chefs are like good musicians. They want to do too much. But it’s usually best too keep it fairly simple.
Oh my God, what is he doing?! 🫣 I've made a bolognese few times according to your recipe and I don't need any other one – your recipe is a BLAST!!! 🔥🔥🔥
I find it strange that a Michelin chef doesn't understand that many dishes taste better if you let them cook for a long time on low heat.
Because then the flavors develop.
I don't give much to these Michelin chefs, because I've seen these Michelin chefs cook. So I think there's too much technique and how nicely everything should be arranged.
Nothing is about love when they cook.
I'd rather eat food that's cooked by an amateur chef who cooks with love and serves simply and not elegantly.
Than eat food that's cooked by a Michelin chef, because no matter how little food you get, you're still hungry.
I find Marco Pierre to be intolerable to watch.
Vincenzo you remind me of things my mother & nonna used to say & now I do😅! I recall my nonna cooking a ragu all day & it was amazing! I’m not a big meat eater so I prefer good old tomato sauce with heaps of basil😊. Ciao! Jet 💋❤️🥰
I have never laughed so hard during one of your videos. Marco Pierre White is an accomplished and respected Chef. He has earned it. However, if you are learning how to cook something different, let’s say steak, which Chef do you choose? Gordon Ramsay or Kent Rollins? Same here, an English chef or an Italian chef. And that isn’t 100% fair either, although if the English Chef spent years in Bologna have worked there, that is where you draw the line. Experience. Even I almost said “che caz… fai.” I cook bolognese like I do my red beans and rice. Slow and easy…
I've made bolognese from your vid with David several times. Coocking it for min 4h and it was amazing. And i make in a cast iron pan 🙂
I can't stand Marco's whispering. I don't understand why so manny people are mesmerised. You're not a guru you're a cook ffs.
If that’s a Bolognese, then I’m a catamaran…
The only stars Pierre should be seeing are the ones from getting a whack on the head! 😂I
I cook my Bolognese for 5 hours on low heat, using tomato paste and tomatoes; sometimes I add passata.
I tried once to remove the fat from the meat, as he suggested, to make it healthier, but my sauce completely lost its flavor. I went back to my original method, and I also cook my vegetables first and add the meat afterward. Yes, I always add red wine, but not a whole bottle, approximately 3/4 to 1 cup.
I add my Parmigiano rinds, which I always keep in the freezer.
I agree with you 100%, Vincenzo, that's not real Bolognese.
Vincenzo reacting to MPW's bolognaise sauce, it was his choice, it's as simple as that.
Tthere we are
It is possible that he is adjusting the recipe so he can charge more to his customers. The reality is that what he produces is not Italian food and it is not better than the original recipe. I am always cautious about these chefs and I often think you can eat better elsewhere.
"When I see a bird that walks like a duck and swims like a duck and quacks like a duck, I call that bird a duck". So the question we should be asking is does it taste like a duck?
You have passion. And that inspires me to try your recipes over and over again to learn and improve. Thank you
I've never bit my tongue so much during a video. Okay some Jamie Oliver videos take the cake alright 😂
I usually use three different types of meat in my bolognese, inspired by an old recipe I got from Ravenna. Some kind of pork (could be salsicia, panchetta, bacon or even mince), minced beef (majority) and some veal.
I like my mince to be more like chunks of meat when the bolognese is done (I cook it 4-6 hours), and not that dry beaf rice Marco Pierre is making here 😂😂What the hell is that?? 😂
Sofrito first, then meat. Then white wine (a big glas), then a little tomato concentrate, some Mutti peeled tomatoes and maybe add some passata or water to even out evaporation. The ONLY additional spice I add is freshly ground black pepper. And I add that to the meat, before liquids.
A bolognese is a beautiful thing. You do the chopping and the browning, but the dish will do itself. It just has to slow simmer and have a good time in a nice iron pot on the stove.
so true!!!! learn something new everyday
im confused, didnt he just say that "red" wine was optional, not that the wine itself was optional
I made both Bolognaise Sauces !! fantastic
I never put garlic in Bolognese. It's not that I can't taste it; it's that I don't really like it. I want the 'softer' taste of the sofrito, and obviously the meat and the tomatoes.
Like you, Vincenzo, I do love what he says about refinement and not invention. Very interesting. (I mean, there's a place for invention! But maybe leave that to Heston Blumenthal.)
Unfortunately Chef MPW says several things that are scientifically wrong. I don't think they harm his dish, but the explanation is mistaken. For instance, there is NO CARAMELIZATION OF BEEF. There is no such thing. Caramelization is a transformation of *sugars*. The browning of the meat is the Maillard reaction.
I have several other things to say but nobody comes to the comments to read my ieaas! 🙂
Yo when I saw the wine pour I was like, "this amount cant be right", then vincenzo immediately confirms it lol
Long live King Vincenzo
Like your videos, dont particularly like your use of AI
Shocking technique from Marco – I was waiting for the Knorr stock pot 😮 Thé British have completely bastardised and ruined this beautiful dish – make it thé authentic Bologna way nothing less, nothing more. Ottimo lavoro Vincenzo
Vincenzo taught me how to make a bolognese ragu and I will not make it any other way. It is rich, delicate and full of flavor. I cook it for 4 to 5 hours.
As always the best are your comments and reactions Vincenzo 👍😅 And remember: Keep it up friend! If you as an Italian do not teach and preserve the classical italian way of cooking, no one else (Michelin Star or not) will🙂Greetings from Greece! George
I read the title as "Italian Chef Reacts to Marco Pierre's White Bolognaise Sauce!" and was very worried
Hey , when it comes to food, who do you trust?
an Italian guy or an English guy?
I think the answer is very clear
I love the ancient bolognese sauce! Chicken liver really ups the flavour for me! It's so rich and nutritious.