Classic and traditional are dangerous words.
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Pasta bolognese stands as one of Italy’s most beloved and widely celebrated culinary contributions to the world. Originating in Bologna, the capital city of the Emilia-Romagna region, this hearty meat sauce paired with pasta has become a symbol of Italian comfort food, though its international interpretations often stray far from the traditional recipe.
The authentic ragù alla bolognese begins with a soffritto of finely chopped onions, carrots, and celery sautéed in olive oil or butter. Ground beef and pork are then added to create a rich base, while a splash of white wine deglazes the pan and adds depth. Unlike many international versions that rely heavily on tomatoes, the traditional bolognese uses only a small amount of tomato paste or puree, allowing the meat’s flavor to take center stage. The sauce gently simmers for hours, during which time milk is added to create I suppose a more silky texture.
Contrary to popular belief outside of Italy, authentic bolognese sauce is never served with spaghetti. Instead, the preferred pasta is tagliatelle, whose rough, porous surface and flat shape allow the meat sauce to cling perfectly to each strand. The pasta itself should be fresh and egg-based, providing a tender yet slightly firm texture that complements the rich sauce. When serving, the pasta should be thoroughly coated with the sauce rather than having it simply ladled on top, allowing the two elements to become one cohesive dish.
The evolution of pasta bolognese beyond Italy’s borders tells a fascinating story of culinary adaptation. In many countries, the dish has been modified to suit local tastes and ingredient availability, often incorporating more tomatoes, different meat combinations, and various herbs and spices. While these interpretations may not align with the traditional recipe protected by the Italian Academy of Cuisine, they demonstrate how a single dish can inspire countless variations across cultures.
The enduring appeal of pasta bolognese lies not just in its rich flavors but in its ability to bring people together. Whether enjoyed in a rustic trattoria in Bologna or prepared for a family dinner halfway across the world, it represents the universal language of comfort food. The slow-cooking process and careful attention to ingredients make it a labor of love, resulting in a dish that nourishes both body and soul, creating memories and traditions that span generations.
#pasta #metatron #funnny
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Classic and traditional are dangerous words.
Link to the original video
https://www.youtube.com/watch?v=vTEi5FFxMuE
Link to the previous episode
https://www.youtube.com/watch?v=xEjbt9k2tqs&t=880s
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After watching your reaction to Babish's bolognese, I reccommend you do not watch his carbonara video, which ended up being the inspiration for his Botched by Babish series, which is made up of re-attempts of recipes for which he got roasted by the comments section.
You better not watch Jamie Oliver videos or you will need more therapy.
babish is a cool name
Another amusing video. I enjoy hearing your commentary describing how this video presenter's version differs from the recipes you are used to.
Zip it, Lionfield
Yeah, that much dairy isn't exactly the best for a population with a lot of lactose sensitivity lol
Where I am from we just call this minced meat and spagetti. i.e. a very "simple ragout", sorry, tomato sauce, with beef, onions, carrots and tomato paste served with SPAGETTI. Some use selleri too, but it is optional. But this is just the base for people who love it. I use bacon, diced pork chops, minced meat (I use mutton, but beef is normal) expensive olive oil, tomato paste and tomatoes. Canned or fresh peeled ones if I have many money's. A lot of Champignons, Stock to if I have it, but I do just fry things in the correct order, for rendering cooking fat and taste. Also garlic and some herbs and spices. I like thyme and a little cloves in this. Sometimes chili.
A genuin Italian who lived in the same student block as me said this "was the best he ever tasted" and made me an honorary Italian. Just, saying…
He did not call it Bolognese though. He had a different name for it, but cant remember what. Maybe something like Hodge Podge?
Any suggestions what he called it? He did recognize it by looking at it.
Ironically Italians seem to like spagetti a lot less than I do. It's my favoritt pasta, by far.
Italians, wtf is wrong with Spagetti?
Babish did the double fried Krabby Patty on a stick and ate it in the correct way.
Yeah, I agree with the commenters, make your own and show us. Become Massimo Bottura.
what's traditional about this is the classic American tradition of pissing off italians while making "Italian food"
Hi Metatron. I was vegan for 10 years. I made my traditional bolognese with lentils and tofu.
And we can expect Cooking with Metatron ep1 when? I'd watch
That video was hilarious! 🙂
Ok, but it is not "bolognese". It is ragù ALLA bolognese. 😂
This is wrong. With these ingredients you should make some flatbread, vegetable soup, and just bake the meat.
Bolognaise in our house is just a meaty, tomatoy, garlicky sauce. If I’m feeling fancy I’ll add wine and some herbs.
Look at Alton Brown's (Good Eats) American Classic: Spaghetti and Meat Sauce, lol…
Metatron, for traditional italian food that's so traditional, people not from Italy haven't even heard of it sometimes, I recommend @PastaGrammar. One half Italian and one half American couple Eva and Harper explore American and Italian food. And Eva's brutally honest food critiques are IMHO exquisite.
Now do the Chef boyardi recipe 😂,
Glory to Rome!
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Italian cuisine was invented in the post war period. Your traditions are a lie!
“Unctuous”
Metatron is going to turn into the Italian version of "Uncle Roger" soon