We visited a palce called Bigoli in Kyoto, which claimed to have the most authentic Bolognese in all of Japan. Ever since that visit, weve been trying to replicate the flacor of their Bolognese. After three attempts, this is oir BEST recipe for Bolognese. Easy steps, simple ingredients and absolutely delicious. Gie it a try!!!
📌 Ingredients (Serves 2)
– 200g tagliatelle pasta
– 200g coarsely ground beef
– 2 tbsp olive oil
– 150g onion (½ large onion)
– 80g carrot (½ medium carrot)
– 50g celery (about 10cm)
– 200g canned tomatoes (½ can)
– 150ml red wine
– 1 tsp salt
– ⅛ tsp black pepper
– ⅛ tsp nutmeg
– 1 bay leaf
– Parmesan cheese (to taste)
🍳 Instructions
1. Finely chop the **onion, carrot, and celery**.
2. Heat **olive oil** in a pan and sauté the vegetables over medium heat until the onion turns light brown. Remove from the pan.
3. In the same pan, add the **ground beef** and cook over medium heat until browned.
4. Return the vegetables to the pan, reduce heat to low, and add **red wine**. Let it come to a boil.
5. Add **canned tomatoes, salt, black pepper, nutmeg, and a folded bay leaf**. Simmer on low heat until thickened.
6. Meanwhile, cook the **pasta** according to the package instructions.
7. Mix the cooked pasta with the sauce, serve with **grated Parmesan cheese**, and enjoy!
#Bolognese #PastaRecipe #ItalianFood #HomemadeCooking #EasyRecipes #KantanFood
👉Subscribe! http://goo.gl/18SB8p
👉Support us on Patreon https://www.patreon.com/tabieats
👕Check out our Merch!
https://tabieats-shop.fourthwall.com
Follow us on social media:
👉Instagram : http://instagram.com/smine27?ref=badge
👉Facebook : https://www.facebook.com/Tabieats
👉TIKTOK: https://www.tiktok.com/@shinichimine
++++++++++T+++++++++++++++++++++++++++++++++++
Intro Music by Matthijs den Daas
Contact@TiceTunes.com
twitter @TiceTunes
46 Comments
Good Morning 🌅 from Hong Kong 🇭🇰 SAR. Your Spaghetti Bolognaise would be much yummy if you add fresh Basil and fresh Oregano as well as Italian 🇮🇹 Seasonings 😋😋😋😋😋🤤🤤🤤It’s better with fresh chopped garlic 🧄 and fresh shallots.
yay thanks satoshi i want to learn how to make bolognese good idea to use half pork/beef i love your cooking videos ive learned a lot
I love watching you guys cook❤
ooo, delicious!!
I love and missed your cooking videos. Great video👍
More cooking please! The video is excellent
That mix of diced vegies is called Soffritto. In French, it’s called mirepoix.
Next time you visit Bigoli restaurant, ask the chef which wine he recommends for Bolognese sauce. I prefer Merlot because it’s very smooth, and instead of salt, I add brown sugar, the one that’s like wet sand. I also add mixed Italian herbs, tomato paste without salt, two or three bay leaves and Passata which is a thick and rich tomato salsa in a jar. In Australia, we have tomato sauce instead of tomato ketchup, and two tablespoons of tomato sauce can really lift the flavour of the bolognese. Try to find one that’s lowest in sodium.
Delicious and easy instructions
Ooooohhhh! I desire this with a profound desire.
Oooohhh! I desire that with a profound desire.
Yay it's been so long since you posted a cooking video! I loved your old haupia and poke videos, and cooking with mom!
I have a stomach ache and don't feel like eating, but this dish still looks delicious. Satoshi has some great cooking skills.
yummy , my favorite,👏 going to try it
I miss your cooking videos and I am so happy that you will be bringing these back! I cooked so many of your older recipes and also on Kantan Food and they are always delicous!
I will try this version. It looks delishes
That looks AMAZING.
Thank you for sharing. I missed the cookingvideo's.
Shinichi-San i think you took your obsession with Bolognese in Kyoto (and in gen) and decided for TabiEats to demonstrate their own. Thank you for sharing this recipe! i'll try it!
Looks great! I’m going to make this! Thank you for sharing. And I love the way you say onion 😊
What a fun idea to try to recreate dishes you had on your travels. Sometime you show things and I'm like I want to try that and it looks like it can be recreated. But having never tasted it it is hader for me to cook it.
Yes. Do cooking. Thank You
❤❤
Thank you for the video
Looks so good! Makes me hungry!
More cooking videos, please. This one was great😊
Yum!
That knife is blunt.
Great to see you Cooking again.
I'm still making your recipe for Goya shampuru.
🤤
Well done guys stew sauce for 2 hours minimum. Place at least half cup pasta water to sauce then put pasta to sauce then prefect
Aww I’ve missed the recipe videos
Satoshi is such a good cook.
Awesome Video Guys! Im Italian/German living in Siciliy. That was a good and authentic Bolognese!
Yes more cooking videos, that is how I found tabieats, searching for an onigiri recipe and I have been watching ever since. I also love watching your adventures across Japan.
I am so glad you are cooking again!
Yaaaaay! Love coooking video =^_^=
This looks so good. I haven't tried tagliatelle before but I do like flat pasta like fettuccine or linguine👍
Very good recipes. It would taste delicious.
Try doing this recipe again and add some Italian herbs and garlic it will elevate the taste and aroma .
Your method and skills are spot on.well done .👍😀
looks so delicious 😋 😋
Great idea to recreate the food from ur travel videos! 👍🏻 hope to learn some cooking tips from ur videos too 😁
I love your cooking videos! I will be happy to watch more of them! 🙂
Yes, I am looking forward to seeing more of your cooking videos you two! Thank you for this recipe! Looks amazing! 😊
Sorry, but it's not.good
Thanks!
I enjoy your views
I like Satoshi's approach. Actually I believe the most important part of the recipe is the onion carrot and celery base. Personally I believe the pork and beef blend is far superior in this type of food to pure beef–I'm a bit amazed at US criticism of Japanese hamburgers that are not 100% beef? The Marcella Hazan recipe is considered the gold standard by many, but I find flavor far too "milky" or dairy oriented. Red wine instead of white is a good choice, and no boiled down milk is good also. Of course tagliatelle is standard, and I do recommend freshly grated Parmigiano Reggiano.