This is the bolognese I make and have made for years based on purchasing Marcella’s book years ago. I’ve seen SO many other recipes but this one makes the most sense by adding the milk first. I finely chop the soffritto or sometimes use a food processor which does a great job too.
I just made this. Following Marcella’s recipe to the letter. Well, except that I doubled it. The detail that I thought was a bit vague was how long to cook down the milk since she uses the word “completely”. So I looked at a number of posts by people saying that they were making Marcella’s Bolognese. More than a few said this step would take about an hour. Which basically means to cook down the liquid. Which I did. Then the wine...for another hour. Then finally the tomatoes for three hours. This recipe took almost 6 hours. But the payoff totally worth it. My advise. Five minutes to cook down the milk is no where near long enough an negates the it’s presence in the sauce. IMO. Buon Appetito
Actually, don’t worry about coming down the milk right away. What u want to do is add the milk as the last ingredient before u let the whole sauce simmer. Just stir it and let it sit. Also something that wasn’t in this sauce is garlic which you need!
This also depends on what kind of container you use to cook the meat in. Look how much steam he has at 2:40, because he uses that 'wide' pot. Whereas in a taller and less wide pot, the evaporation would take much longer, since there is less surface area. How frequently you stir is also a significant factor. All in all, I think we are just trying to get the ingredients of the milk and the wine in the sauce, except for the water. If we use a wider pot, they evaporate faster, but we'll also have to check more frequently at the simmering phase to replace water. If we use a less wide pot, they evaporate slower, but we'll have to check less often at the simmering phase to replace water. I think the *total* cooking time in both cases should be the same.
I made this several times! I love it, everyone commenting about the lack of garlic basil or parsley please just trust the recipe and try it, you will fall in love!!!
quick tip from a bolognian: if you dont like big chunks of vegetable or dont like vegetables in general, it is absolutely fine to just blend the battuto (carrot onion and celery ) instead. this will make a very smooth ragu. and if you dont have passata and canned tomato, you can also simply blend up some fresh tomatoes yourself. ive heard that the tomato seeds will make your sauce bitter, but i have never noticed it. i think if you cook it long enough and add a cup milk at the end (both of which you should do anyway) it removes the biterness fropm the seeds. sorry that was not a very quick tip
I’ve been looking for bolognese sauce recipe and found this guy. I think this guy is the sweetest and has the kindest of heart. God bless you, love your cooking .
I love every single thing about this. I love the flowers in the kitchen, the fresh pasta, how your sweet family was involved. Thank you for showing us how to make this delcious recipe! ❤️🥫🍝 i will definitely be trying it!
Thank you Vaughn for making a video of a recipe that I have been eyeing for years. It makes the Bolognese look easy and approachable and I agree that some carbs are needed right now!
I love Marcela Hazan, she's adorably strict but it's all done with a kindly twinkle in the eye. She didn't really cook before she moved to America with her husband, an academic. She found herself missing the tastes of the Italian food she had grown up with, and largely taken for granted. She wrote to her mother seeking recipes, and they turned into a passion. So she knows what it is to be a novice in the kitchen, she's always encouraging, and she definitely lets you lick the spoon. She gives the obligatory lecture on fresh pasta, of course, but you know she uses boxed most of the time, just like the rest of us. I made this Bolognese sauce last night, as it happens, or at least what it has morphed into in my head, and according to available ingredients. It sat swelterlng in a sultry oven late into the night, and when I returned to the kitchen this morning it smelled wonderful. What a fine legacy, to be memorialized and remembered in the food people make with love and care to eat at home with their families and friends. Saluti, cara Marcela. Buon appettito!
You did extremely well brother, even made your own pasta. Made her bolognese the other day but used pappardelle instead. On a side note, that pasta you made and cut was too wide to be called tagliatelle. It was pappardelle which is an approved alternative pasta for this dish.
Vaughn, you're adorable. Making me miss my son who also cooks a mean Bolognese. Found it interesting that there's no garlic, fresh or dry herbs (except nutmeg). Looks super yummy.
American's use about 300% more garlic than Italians. In Italy, the use of garlic is very subtle, often using only one clove, and very often it is removed after flavoring the hot olive oil.
StevyD that’s not necessarily true. Depending on where in Italy you are and the tastes of the cooks. There is an anti garlic phase going on in Italy at the moment as they see themselves using and eating dishes made with garlic as a mark of base low class and peasant taste. Similarly the same is true in the far east where the Koreans are called garlic eaters as an insult.
The city of Bologna actually has a city mandated recipe for bolognese that doesn't even have whole tomatoes, it's just tomato paste and water. The basic idea is that to Italians Bolognese is a meat sauce with some tomato and garlic and spices would take away from the meat. Marcella's is much more of a home style version that you see in Italian homes outside of Bologna.
I hear you Ron. I couldn’t wait! I cranked the AC down to 70, put the ceiling fans on medium speed and dug in for an experience! I’m in SoFla so I figured if I waited for the random cold snap (which sounds lovely) right now I’d be waiting a long time. I made the sauce Sunday and put it in a lasagna on Monday. It was delicious if I don’t say so myself. Thanks Vaughn for a great and entertaining tutorial! Go for it Ron!!!
Vaughan, what great camera presence you have. It makes for a great video. The Bolognese and pasta look wonderful. It's lovely to see you involving your niece and nephew. I believe getting youngsters involved at an early age teaches them life lessons they can build on. I did that with mine. Know I'm doing it with their children. Keep it up!
First time watcher…. Loved everything about this video. Wonderful recipe, great camera skills, loved seeing the kids and dog! Felt like home and love❤️
Have cooked this a few times before (from Essentials of Italian Cooking) - follow the recipe exactly, and do give it at least 3 hours final simmer. It's amazing.
Ouch! I say this with love... To keep your knife sharper for a longer period of time, don't scrap the knife across the wooden board after dicing or chopping your veggies.
Kathleen you're way kinder than I am. I was more disposed to not want to believe someone's cooking abilities simply by the way they abuse their knife's cutting edge.
GOOD LORD I came here to say the same thing. That scraping sound wounded my soul. How is this guy the food producer when he doesn't have basic knife skills?
Yes we do. But for a soffritto you need to chop those veggies about 5 times smaller than that 😋 I made tagliatelle al ragù just yesterday (cooking the ragù from 1pm to 8pm) and this morning this shows up on my youtube feed... the algorithm knows!
omg it is really good after just an hour! (left it simmering an hour instead of 3) The flavor does intensify the longer you cook it.... was really doubtful coz didn't add any herbs other than 1/8 teaspoon of ground nutmeg! used 187 ml of sauvignon blanc and 1.5 teaspoons of salt
Everyone's suggestions are probably good, and recipes are made to tinker with, but this recipe of Marcella's should be tried at least once just as she wrote it. It's life-changing. Vaughn made this very approachable and yeah, he's cute... but really, why are you all in such a state over his knives?
One thing I think is a giant leap forward on this dish is actually cooking the meat first, let it brown and build a fond, then remove the meat, and cook the vegetables and while they sweat, they’ll deglave the fond and build the flavor of the meat into the onions. Classic meat for this is actually, beef, veal, and pancetta! Let the pancetta brown first by itself before you add the others or else it won’t brown properly. Besides that, nice job!
Butter is very Key in this recipe. Do not skimp on the BUTTER, and I’ll add, only use the very best ingredients, including the very Fat rich butter. ( May be just me, but I also use whole milk or 1/2 & 1/2.. I know, I know, but it’s so Good. Don’t think twice about the No garlic, herbs, etc. Trust Marcella, she knew. Thank you so very much for this beautiful video. BRAVO!
Made this last night except for the scallions and substituted red wine 🍷 for white. I also added sliced baby bella mushrooms since I used only ground beef 🥩. I have a package of fresh fettuccine from the supermarket to go with it.
I’m sure this is fine, but I made Chef Billy Parisi’s last week & it can’t be beat! I also put my veggies in the food processor to break them down more. They should be in the background. Probably the best sauce I’ve ever made!
Great recipe and lovely video! I usually add a tiny tiny pinch of cinnamon as secret ingredient, a clove of garlic and a bay leaf, but no nutmeg. But I will give this version a try.
I’m making it now to put in my lasagna. I put a little bit more meat (ground chuck and pork sausage meat) along with two tins of of tomatoes. I need more to make the lasagna moist. I can’t wait to taste it! Tell me, what does grandma say from her bed? I can’t understand her.
I've made this bolognese for over twenty years and I'm not sure about this dude's interpretation. The actual recipe is *chef's kiss* perfection. Some notes- 1) DON'T SCRAPE YOUR KNIFE ACROSS THE CUTTING BOARD LIKE THAT OMG. I've started blitzing the mirepoix veggies in a food processor. Saves a whole lot of chopping time. 2) Sausage is a weird change to the original recipe, don't do that. Any blend of ground pork, beef, buffalo, veal (I guess) would work, but not sausage. 3) The milk part- warm it up first, and turn the temp down on your sauce pot and wait for it to stop simmering, otherwise you'll curdle the milk. It'll be gross but not ruined, but it's preferable to have uncurdled milk simmering away. Then SIMMER the milk, don't boil it. I don't know what was going on with that meaty boiling milk cauldron he had. Don't skip the milk step! It sounds weird but it's crucial. 4) Add the nutmeg- it adds a depth of flavor but it won't taste like meaty eggnog, I promise. 5) Subbing red wine would be a completely different flavor profile. I'm sure it's fine but give that dry white wine a chance. 6) Bay leaves and "Italian herbs" would really get in the way of and compete with the perfect, slowly developed flavor that you achieve from following Marcella's steps. Resist the urge. Add at the end to taste on your plate if you MUST. 7) Let it simmer away until almost all of the liquid is gone. This isn't gonna be your grandma's Sunday gravy that's heavy in tomato sauce, that's not the point of this sauce. 8) reserve a ton of salty pasta water, undercook the pasta, and finish cooking your very al dente noodles in a nice blend of salty starchy water and sauce on high-ish heat, and NEVER RINSE YOUR PASTA!! Thank you for coming to my TED talk.
Yummmmm YESSSSSSSSS please looks soooooooo delish. Thanks for sharing this recipe. I make mine a lil diff but relatively similar. LOOOOOOOOOVE love love pasta.
I based my recipe on this one but I use red onion, fresh garlic, sometimes chicken stock, I start the meat in a cast iron to at least get some good browning which creates flavor. It will finish cooking in the sauce. And I’ll do a little fish sauce for the umami. I’ve tried red and white wine, prefer white.
Do you make the tagliatelle with eggs or without? I’m surprised you didn’t show anything about that, but the sauce recipe looks fabulous and quite easy.
I’ve cooked a similar recipe, but with pancetta, veal, and pork, and added the milk/cream at the end of cooking. I’m gonna hafta make this one again soon!
What some people don’t realize is that Bolognese is a meat sauce - not a tomato-based marinara or tomato sauce. As the official Bolognese recipe below specifies, authentic Bolognese is primarily a meat sauce that contains very little tomato, and there isn’t any garlic, no basil, no oregano, no parsley, no bay leaves, no rosemary, no thyme or sage, no anchovies, no fennel or star anise, no lemon zest, no cinnamon or nutmeg, no sugar, no peppers, no chili sauce or hot pepper flakes - none of the myriad ingredients that many people might use in their nouveau bolognese recipes today. Ingredients • 10 ounces pancetta or unsmoked bacon (finely chopped) • 1 medium onion (4-oz), finely chopped • 1 large carrot (4-oz), finely chopped • 2 celery stalks (4-oz), finely chopped • 20 ounces ground beef (finely ground thin skirt, veal, or beef chuck) • 2 cups whole milk • 1 cup dry white or red wine2 • 1 cup of beef broth • 1/2 cup (8 tablespoons) of tomato paste • 2 tablespoons of cream • Kosher salt and freshly ground pepper The City of Bologna commissioned the Accademia Italiana della Cucina - the Italian Academy of Cuisine - to research and certify for historical purposes the one and only authentic Bolognese recipe. With a solemn decree issued on October 17, 1982, the official recipe for classic Bolognese was notarized and deposited at the Palazzo della Mercanzia in the city of Bologna, Italy.
Indeed. I'm from Tacoma. He was from Tacoma and lived three blocks from me. It no longer surprises many, but he was a minister - charged with sexually a series of male teenagers when he ran a local eatery prior to and concurrent with his TV fame. He never went to jail, but settled several civil lawsuits to atone, as best as such settlements may manage to do, for his sexually predatory offenses, acts that ended his... uh... ministry and his TV success. He's dead. 👍
@@wallybeep Yes, I recall hearing all about that. Very sad. He was also not respected by other chefs because he never had any classic training. I always wondered what happened to his cooking assistant, Craig Wollam (at least I think that's how you spell his name). But yeah, what you said is true. I watched his TV show as a teenage and really liked his personality...very magnetic....I have one of his cookbooks too actually.
I made a big batch of the ragu, most of which is presently in my freezer, (yum) but I chickened out & ran away when it came to making the fresh pasta. I've got to get it together & try. Even if it's no good, so what, I can try again. At some point it will click.
looks delish !! I was surprised when you added the milk .... is there a reason why ? i always added it last ....and that you used white wine instead of red ...?
This is actually a pretty traditional ragù alla bolognese, maybe a little bit too heavy on the milk (plus in Bologna the milk is added after the tomato), but nevertheless pretty spot on!
This is the bolognese I make and have made for years based on purchasing Marcella’s book years ago. I’ve seen SO many other recipes but this one makes the most sense by adding the milk first. I finely chop the soffritto or sometimes use a food processor which does a great job too.
I just made this. Following Marcella’s recipe to the letter. Well, except that I doubled it. The detail that I thought was a bit vague was how long to cook down the milk since she uses the word “completely”. So I looked at a number of posts by people saying that they were making Marcella’s Bolognese. More than a few said this step would take about an hour. Which basically means to cook down the liquid. Which I did. Then the wine...for another hour. Then finally the tomatoes for three hours. This recipe took almost 6 hours. But the payoff totally worth it. My advise. Five minutes to cook down the milk is no where near long enough an negates the it’s presence in the sauce. IMO. Buon Appetito
Actually, don’t worry about coming down the milk right away. What u want to do is add the milk as the last ingredient before u let the whole sauce simmer. Just stir it and let it sit. Also something that wasn’t in this sauce is garlic which you need!
**cooking
the whole process took me an hour and a half (final simmer 1 hour instead of 3) and it was still amazing
Your way is the best way. I've tried multiple timings. the 5-6 hour (triple reduction) version gives the most depth of flavor.
This also depends on what kind of container you use to cook the meat in. Look how much steam he has at 2:40, because he uses that 'wide' pot. Whereas in a taller and less wide pot, the evaporation would take much longer, since there is less surface area. How frequently you stir is also a significant factor.
All in all, I think we are just trying to get the ingredients of the milk and the wine in the sauce, except for the water.
If we use a wider pot, they evaporate faster, but we'll also have to check more frequently at the simmering phase to replace water. If we use a less wide pot, they evaporate slower, but we'll have to check less often at the simmering phase to replace water. I think the *total* cooking time in both cases should be the same.
Marcella Hazan is incomparable! You do her justice. Thank you.
I made this several times! I love it, everyone commenting about the lack of garlic basil or parsley please just trust the recipe and try it, you will fall in love!!!
exactly, i was doubtful too but it was so good with just that tiny amount of nutmeg!
All Americans know is Southern Italian cooking. This is different. Try it; you won't be disappointed.
I made this today and it was great! Pro tip: cut the carrots finely, they don't break down on their own in the sauce.
quick tip from a bolognian: if you dont like big chunks of vegetable or dont like vegetables in general, it is absolutely fine to just blend the battuto (carrot onion and celery ) instead. this will make a very smooth ragu. and if you dont have passata and canned tomato, you can also simply blend up some fresh tomatoes yourself. ive heard that the tomato seeds will make your sauce bitter, but i have never noticed it. i think if you cook it long enough and add a cup milk at the end (both of which you should do anyway) it removes the biterness fropm the seeds. sorry that was not a very quick tip
I’ve been looking for bolognese sauce recipe and found this guy. I think this guy is the sweetest and has the kindest of heart.
God bless you, love your cooking .
I am a simple girl - I see Vaughn I click 🤩🤩🤗
I'm a simple gay - I see Vaughn on the thumbnail - click too
Don't waste your energy, he's as gay as they come
I love every single thing about this. I love the flowers in the kitchen, the fresh pasta, how your sweet family was involved. Thank you for showing us how to make this delcious recipe! ❤️🥫🍝 i will definitely be trying it!
Oh, I loved the kids and nannie. Family dishes deserve a sweet family like that❤️
Thank you Vaughn for making a video of a recipe that I have been eyeing for years. It makes the Bolognese look easy and approachable and I agree that some carbs are needed right now!
I love his videos and camera presence, literally a highlight of my day
I love Marcela Hazan, she's adorably strict but it's all done with a kindly twinkle in the eye. She didn't really cook before she moved to America with her husband, an academic. She found herself missing the tastes of the Italian food she had grown up with, and largely taken for granted. She wrote to her mother seeking recipes, and they turned into a passion. So she knows what it is to be a novice in the kitchen, she's always encouraging, and she definitely lets you lick the spoon. She gives the obligatory lecture on fresh pasta, of course, but you know she uses boxed most of the time, just like the rest of us. I made this Bolognese sauce last night, as it happens, or at least what it has morphed into in my head, and according to available ingredients. It sat swelterlng in a sultry oven late into the night, and when I returned to the kitchen this morning it smelled wonderful. What a fine legacy, to be memorialized and remembered in the food people make with love and care to eat at home with their families and friends. Saluti, cara Marcela. Buon appettito!
"we all need a carb or two these days" Thank you for the justification, as if I needed one.
I love everything about this, especially Vaughn!
You did extremely well brother, even made your own pasta. Made her bolognese the other day but used pappardelle instead.
On a side note, that pasta you made and cut was too wide to be called tagliatelle. It was pappardelle which is an approved alternative pasta for this dish.
My faaaaaave
Vaughn, you're adorable. Making me miss my son who also cooks a mean Bolognese. Found it interesting that there's no garlic, fresh or dry herbs (except nutmeg). Looks super yummy.
That’s right! I didn’t notice that. No basil or parsley?
PS - I hope you get to see your son soon! ❤️
American's use about 300% more garlic than Italians. In Italy, the use of garlic is very subtle, often using only one clove, and very often it is removed after flavoring the hot olive oil.
StevyD that’s not necessarily true. Depending on where in Italy you are and the tastes of the cooks. There is an anti garlic phase going on in Italy at the moment as they see themselves using and eating dishes made with garlic as a mark of base low class and peasant taste. Similarly the same is true in the far east where the Koreans are called garlic eaters as an insult.
The city of Bologna actually has a city mandated recipe for bolognese that doesn't even have whole tomatoes, it's just tomato paste and water. The basic idea is that to Italians Bolognese is a meat sauce with some tomato and garlic and spices would take away from the meat. Marcella's is much more of a home style version that you see in Italian homes outside of Bologna.
Can't wait for this NC heat and humidity to settle down so I can spend a day over my stove. This is will be fantastic. Thanks, Vaughn!
I hear you Ron. I couldn’t wait! I cranked the AC down to 70, put the ceiling fans on medium speed and dug in for an experience! I’m in SoFla so I figured if I waited for the random cold snap (which sounds lovely) right now I’d be waiting a long time. I made the sauce Sunday and put it in a lasagna on Monday. It was delicious if I don’t say so myself. Thanks Vaughn for a great and entertaining tutorial! Go for it Ron!!!
Vaughan, what great camera presence you have. It makes for a great video. The Bolognese and pasta look wonderful. It's lovely to see you involving your niece and nephew. I believe getting youngsters involved at an early age teaches them life lessons they can build on. I did that with mine. Know I'm doing it with their children. Keep it up!
I use to wait on her and her husband back in the day in FL. Such a sweet lady
Omg the way he scraped his knife across the board sent a shiver right down my spine. Talk about blunting your knife.
Marcella Hazan’s bolognese is the best. Ever.
Cutie Vaughn needs to spend more time with us
First time watcher…. Loved everything about this video. Wonderful recipe, great camera skills, loved seeing the kids and dog! Felt like home and love❤️
thank god this video is here because the NYT website tried to extort me into subscribing halfway into the recipe so i couldn't view it anymore
Have cooked this a few times before (from Essentials of Italian Cooking) - follow the recipe exactly, and do give it at least 3 hours final simmer. It's amazing.
Thank you!
This is how my mom made bolognese. Vaughn, the kids, the pup, and Gramma are all adorable.
Ouch! I say this with love... To keep your knife sharper for a longer period of time, don't scrap the knife across the wooden board after dicing or chopping your veggies.
A bench scraper is perfect for this purpose, keeps your knife sharp, and carries more stuff to the bowl or your pot than a knife.
Kathleen you're way kinder than I am. I was more disposed to not want to believe someone's cooking abilities simply by the way they abuse their knife's cutting edge.
Eye rolling the gentle trolling. ✌️
GOOD LORD I came here to say the same thing. That scraping sound wounded my soul. How is this guy the food producer when he doesn't have basic knife skills?
That hurt to watch.
This looks so good! I can't wait to make it. Don't they call the mirepoix in Italy soffrito?
Yes we do. But for a soffritto you need to chop those veggies about 5 times smaller than that 😋 I made tagliatelle al ragù just yesterday (cooking the ragù from 1pm to 8pm) and this morning this shows up on my youtube feed... the algorithm knows!
omg it is really good after just an hour! (left it simmering an hour instead of 3) The flavor does intensify the longer you cook it.... was really doubtful coz didn't add any herbs other than 1/8 teaspoon of ground nutmeg! used 187 ml of sauvignon blanc and 1.5 teaspoons of salt
Just fyi, I made this with ground turkey and it was still delicious. Thank you, Marcella.
Everyone's suggestions are probably good, and recipes are made to tinker with, but this recipe of Marcella's should be tried at least once just as she wrote it. It's life-changing. Vaughn made this very approachable and yeah, he's cute... but really, why are you all in such a state over his knives?
I winced every time he scraped his knife on the cutting board 😭
Dragging your knife is a no no, this guys couldn't have apprenticed under a real chef?
Loved this wholesome and delicious video/recipe, I cannot wait to try this Vaughn! Big hugs from NYC
I don’t know about the taste of the sauce yet, but this kid is delicious!! Every mother’s dream of a son. Kinda like mine💕💕
Looks absolutely yummy. Both the Bolognese and Vaughn.
One thing I think is a giant leap forward on this dish is actually cooking the meat first, let it brown and build a fond, then remove the meat, and cook the vegetables and while they sweat, they’ll deglave the fond and build the flavor of the meat into the onions. Classic meat for this is actually, beef, veal, and pancetta! Let the pancetta brown first by itself before you add the others or else it won’t brown properly. Besides that, nice job!
Deglaze*
Butter is very Key in this recipe. Do not skimp on the BUTTER, and I’ll add, only use the very best ingredients, including the very Fat rich butter. ( May be just me, but I also use whole milk or 1/2 & 1/2.. I know, I know, but it’s so Good. Don’t think twice about the No garlic, herbs, etc. Trust Marcella, she knew. Thank you so very much for this beautiful video. BRAVO!
Gy
1:00 "I heard a great disturbance in the force, as if a million Nonnas cried out, "Mirepoix? That's a soffritto!""
"May la salsa be with you."
😂😂😂😂😂😂😂Disturbo nella forza😂😂❤️
Or just Italians…😂
I made this during early quarantine with my new Dutch oven! Was so yummy!
Made this last night except for the scallions and substituted red wine 🍷 for white. I also added sliced baby bella mushrooms since I used only ground beef 🥩. I have a package of fresh fettuccine from the supermarket to go with it.
hey Joanne, nice touch with the Bella mushrooms. Did u put them in the pan for the whole 3h?
Tamara Mattos Yes from 5:40-8:40 and I don’t like nutmeg so I didn’t use it. I did put in a bay leaf.
@@LarchmontLady thanks a lot! I hate nutmeg also lol but great tip with the bay leaf. :)
Tamara Mattos Sprinkle fresh parsley on top before serving.
Joanne O Beirne - gotta have the parsley! 😊
This is delightful. Thank you sweet heart
I’m sure this is fine, but I made Chef Billy Parisi’s last week & it can’t be beat! I also put my veggies in the food processor to break them down more. They should be in the background. Probably the best sauce I’ve ever made!
You did such a good job on this... and the sock shot was truly refreshing. xo
You are awesome, Vaughn. Great job.
So glad to see Nanny!
Waàah. So nice to see my crush Vaughn grace another nyt cooking video. More of him please!🤗🏳️🌈🇵🇭
Looks absolutely delish.
An absolute amazing bolognese.
Can’t wait to try this!! Looks amazing!
Surprised to see no garlic. Looks amazing, will have to try this
most actual italian (NOT italian-american) food doesn't have a ton of garlic. that's an american thing
This is the traditional Italian recipe.
Agreed, it’s on my list!!
@@LarchmontLady well i don't know if it's the traditional one because here in italy i've never seen anyone put milk in their ragù
Andrea B Interesting 🤔 Thanks for letting me know.
Need me more Vaughn in my life
Great recipe and lovely video! I usually add a tiny tiny pinch of cinnamon as secret ingredient, a clove of garlic and a bay leaf, but no nutmeg. But I will give this version a try.
Once you add all that stuff it is no longer a bolognese
@@cvaripapa if you say so
@@cvaripapathe use of a bay leaf or two Is very common in Bologna, no garlic and no butter (the milk Will be sufficient)
I sit here watching this while eating "Cup 'O noodles". My favorite!
I’m making it now to put in my lasagna. I put a little bit more meat (ground chuck and pork sausage meat) along with two tins of of tomatoes. I need more to make the lasagna moist. I can’t wait to taste it! Tell me, what does grandma say from her bed? I can’t understand her.
Making it now and looking good so far, I’m scraping my knife too 😊
Love Grandma making an appearance. O2 and all!
More videos with Vaughn!!!
Great job. I love how natural you look at cooking; looking like a great home cook
Much better cooking than Italian pronunciation!
I love your videos! Keep them coming!
Nieces and nephews are the best.
I've made this bolognese for over twenty years and I'm not sure about this dude's interpretation. The actual recipe is *chef's kiss* perfection.
Some notes-
1) DON'T SCRAPE YOUR KNIFE ACROSS THE CUTTING BOARD LIKE THAT OMG. I've started blitzing the mirepoix veggies in a food processor. Saves a whole lot of chopping time.
2) Sausage is a weird change to the original recipe, don't do that. Any blend of ground pork, beef, buffalo, veal (I guess) would work, but not sausage.
3) The milk part- warm it up first, and turn the temp down on your sauce pot and wait for it to stop simmering, otherwise you'll curdle the milk. It'll be gross but not ruined, but it's preferable to have uncurdled milk simmering away. Then SIMMER the milk, don't boil it. I don't know what was going on with that meaty boiling milk cauldron he had. Don't skip the milk step! It sounds weird but it's crucial.
4) Add the nutmeg- it adds a depth of flavor but it won't taste like meaty eggnog, I promise.
5) Subbing red wine would be a completely different flavor profile. I'm sure it's fine but give that dry white wine a chance.
6) Bay leaves and "Italian herbs" would really get in the way of and compete with the perfect, slowly developed flavor that you achieve from following Marcella's steps. Resist the urge. Add at the end to taste on your plate if you MUST.
7) Let it simmer away until almost all of the liquid is gone. This isn't gonna be your grandma's Sunday gravy that's heavy in tomato sauce, that's not the point of this sauce.
8) reserve a ton of salty pasta water, undercook the pasta, and finish cooking your very al dente noodles in a nice blend of salty starchy water and sauce on high-ish heat, and NEVER RINSE YOUR PASTA!!
Thank you for coming to my TED talk.
don’t do this don’t do that, shut up steph, cooking’s for everyone to enjoy, not just you and your silly rules.
Yummmmm YESSSSSSSSS please looks soooooooo delish. Thanks for sharing this recipe. I make mine a lil diff but relatively similar. LOOOOOOOOOVE love love pasta.
Man that looks awesome I don’t eat meat but wow that looks good
I based my recipe on this one but I use red onion, fresh garlic, sometimes chicken stock, I start the meat in a cast iron to at least get some good browning which creates flavor. It will finish cooking in the sauce. And I’ll do a little fish sauce for the umami. I’ve tried red and white wine, prefer white.
Sounds like a delicious ragu, but it's not the classic Bolognese.
StevyD right
Awesome video, love the family!
I'm thinking of making this for my next D&D session.
Either this or sloppy joes. Or maybe Chef Ramsey's cottage pie.
This way is the way. You can also do marscapone cheese instead of the final butter.
Do you make the tagliatelle with eggs or without? I’m surprised you didn’t show anything about that, but the sauce recipe looks fabulous and quite easy.
I’ve cooked a similar recipe, but with pancetta, veal, and pork, and added the milk/cream at the end of cooking. I’m gonna hafta make this one again soon!
Which one did you find better?
His voice says it all
What some people don’t realize is that Bolognese is a meat sauce - not a tomato-based marinara or tomato sauce.
As the official Bolognese recipe below specifies, authentic Bolognese is primarily a meat sauce that contains very little tomato, and there isn’t any garlic, no basil, no oregano, no parsley, no bay leaves, no rosemary, no thyme or sage, no anchovies, no fennel or star anise, no lemon zest, no cinnamon or nutmeg, no sugar, no peppers, no chili sauce or hot pepper flakes - none of the myriad ingredients that many people might use in their nouveau bolognese recipes today.
Ingredients
• 10 ounces pancetta or unsmoked bacon (finely chopped)
• 1 medium onion (4-oz), finely chopped
• 1 large carrot (4-oz), finely chopped
• 2 celery stalks (4-oz), finely chopped
• 20 ounces ground beef (finely ground thin skirt, veal, or beef chuck)
• 2 cups whole milk
• 1 cup dry white or red wine2
• 1 cup of beef broth
• 1/2 cup (8 tablespoons) of tomato paste
• 2 tablespoons of cream
• Kosher salt and freshly ground pepper
The City of Bologna commissioned the Accademia Italiana della Cucina - the Italian Academy of Cuisine - to research and certify for historical purposes the one and only authentic Bolognese recipe. With a solemn decree issued on October 17, 1982, the official recipe for classic Bolognese was notarized and deposited at the Palazzo della Mercanzia in the city of Bologna, Italy.
Yes, one of my fav recipes.
Looks delicious! And the food not bad, either
Thank you for keeping it real and not adding any lentils like some other cooks cough jamie oliver cough
Wtf lentils?!
Excellent video.
I make this bolognese exclusively. It is also in her son Giuliano Hazan’s book.
I was going to tell a saucy spaghetti joke here..
But it's hate to get you all *stirred* up!
looks amazing!
Your niece is adorable 🥰
Can I use red wine
I'm dating myself here: anyone remember the Frugal Gourmet?
"Don't scrape the knife across the board, it dulls the knife." -Jeff Smith.
i watched all of his shows as a teen
Indeed. I'm from Tacoma. He was from Tacoma and lived three blocks from me. It no longer surprises many, but he was a minister - charged with sexually a series of male teenagers when he ran a local eatery prior to and concurrent with his TV fame.
He never went to jail, but settled several civil lawsuits to atone, as best as such settlements may manage to do, for his sexually predatory offenses, acts that ended his... uh... ministry and his TV success.
He's dead. 👍
@@wallybeep Yes, I recall hearing all about that. Very sad. He was also not respected by other chefs because he never had any classic training. I always wondered what happened to his cooking assistant, Craig Wollam (at least I think that's how you spell his name). But yeah, what you said is true. I watched his TV show as a teenage and really liked his personality...very magnetic....I have one of his cookbooks too actually.
How can you say mirepoix making an Italian dish 🤣🤣 love the video
That's the way to spend a sunday
This looks like a mean ragù, and I say this as an Italian ^^
Amazing, will need to try this one!!
Gosh I missed Vaughn.
I made a big batch of the ragu, most of which is presently in my freezer, (yum) but I chickened out & ran away when it came to making the fresh pasta. I've got to get it together & try. Even if it's no good, so what, I can try again. At some point it will click.
Here for this!
Hahahah.. I bet you cook as much 😊😋
Michael King wha?
@@meganmcgowan7132 lol.
I said I'd believe you could cook better.
Great job !!! Ciao Bello 🇮🇹
Vaughn is the cutest! 🥺
guessing he agrees 😬
Great. More!!
Thanks.
Looks so yummy!!
Delicious! Oh, and the pasta & sauce looks tasty too. :)
looks delish !! I was surprised when you added the milk .... is there a reason why ? i always added it last ....and that you used white wine instead of red ...?
The milk softens the meat. Thus it goes on early.
@@TarotPolitics Thank you , that makes sense !
Oh my!! Grazie Mille
he is so handsome
A cutie
This is actually a pretty traditional ragù alla bolognese, maybe a little bit too heavy on the milk (plus in Bologna the milk is added after the tomato), but nevertheless pretty spot on!
Awwww, Nannie! She’s so cute!!
Lol. I kinda felt hungry after watching it.
I bet you cook as much 😊