What if the Bolognese we think we know is only the latest chapter in a much longer story? In this video, we cook our way through 200 years of ragù alla bolognese — from one of the earliest known pasta ragùs written down by Alberto Alvisi, to Pellegrino Artusi’s Maccheroni alla bolognese, to the tomato-and-beef versions that spread around the world, and finally to the official 1982 and 2023 deposit recipes from Bologna. Along the way, we test how the dish changed over time: the meat, the fat, the tomato, the milk, the flour, the pasta, and even the rules of what is and is not allowed. This is the history and evolution of Bolognese, tested on the stove.
00:00 We thought we knew Bolognese…
00:15 ~1800 Alberto Alvisi
02:26 1891 Pellegrino Artusi
04:37 1912 Antonia Isola
05:34 1931 Touring Club Italiano
05:55 1950 The Silver Spoon
06:20 1954 Elizabeth David
06:49 1973 Marcella Hazan
08:33 1982 Accademia Italiana della Cucina
11:25 2023 Update
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31 Comments
Enjoyed diving into the history of Bolognese? 🇫🇷 Check out our recreation of Escoffier’s original 1903 Beef Bourguignon next → https://youtu.be/fhBxIz82YZw
Always remember who gave Tomatoes to the world: MEXICANS, and only them. (besides from chocolate, vanilla, all chilies on earth, corn and others)
That is such an amazing video, thank you for all the effort you buy into it
I'm ok with every recipe in this but no garlic ? Nah imma use 5 cloves bro
we thought we knew BONANEESE
I am from Bologna. Loved this! Great content!
This is amazing!
Where's sofritto
2026 you can use vegan flesh from jackfruit and pea protein and tastes the same.
I'd love to see your cooking in a period film or show someday, there's something about your food that makes it easier to place myself in another's perspective across the gulf of time. Thank you for this journey.
Crazy how I’m eating bolognaise as this video popped up in my algorithm
Bro you can’t cook. There is no maillard reaction at all. Leave the food to cook, don’t keep moving it about.
None look or have the ingredients of the Bolognesa I ate at Bolonga. The closest are 1931-1950. 2 hours is the bare minimum to cook it, but 4 hours is perfection.
Apparently I am an 82 kind of guy!
It is exactly how I was taught by my Italian friend 🙂
Such a nice presentation!
I knew this dude was a serious motherfucker when I saw him start grabbing that tiny little little bare handed. I trust this man, but I'm terrified at the same time. .
nice video man! This could be a series for sure.
As someone who likes to make Sunday Gravy once a month, I found this highly interesting, thank you.
For Antolia Isola recipe, interesting she says brown the meat hard but then also add all those vegetables. Kind of counter inutitive to add all that liquid when you're trying to brown. I wonder if why recipes evolved to brown first, remove and then add vegetables.
looks like ur quite a good cook those dishes look proper tasty but wtf is with the sauce portions my guy? ur making these proper tasty looking rich sauces and putting half a spoonful on a full bowl of pasta u need like 4 laydles worth of sauce
The early recipes look amazing
White shirt is a bold move
I thought he cooked it for 200 years.
Came here to like and comment just for the title alone.
@ 1:38 That is NOT WATER You LIE.
THAT Looks like SURE-GELL
-1
Don't recommend channel
Too stingy with the sauce.
That's why our timeline is cooked, it was you!
Thank you for the respect and dedication to the Italian cuisine, bravo!
9th July 1952 edition of Australian Women's Weekly, published the version we know of today's spaghetti bolognese (spag bol)
Really interesting, you got a new sub, Heston’s version is also great!
im gonna have bolognese for dinner tonight :3