A dire la verità, le mie figlie la preferiscono con spaghetti. Ed io non uso mai la salsiccia. Non mi piace proprio il sapore. L'ho provato una volta, ed ho buttato tutto.😮
Hey there, my friend! 😄🍝 Your words warm my heart like a bubbling pot of Nonna's tomato sauce! Let's spread the love for classic Italian food together and show 'em what true culinary passion is all about! 🇮🇹👨🍳❤️
My grandfather was from Sicily and the little i knew him i know he'd fight you to the death for that. For him it was all simplicity, with a rustic look. He'd say "no need for fancy because cooking is for family"
Hello. My family is from Bronte, Sicily. They would agree with your grandfather. But as a young man (very old now), I evolved to basic but beautiful meals as I courted young ladies. And, yes, family dinners were basic but excellent. And the current lady has been around for 47 years.@@cajunsmurf4354
I always felt like Gordon and Rachel were pushing the wrong idea, because every time I try to make the Bolognese with wine and milk, it turns out ugly. And I struggled many times trying to control the process. But now I see that the ingredients have their own time and purpose, and some may not even be needed. Big relief for me. Thanks to Vincenzo!
Gordon Ramsey? LOL, this guy is a hack, but everyone is afraid to say this out loud. When he speaks, he sounds like he's coming from a position of authority but really it's a position of arrogance. At least Vincenzo has the courage to point out Ramsey's garbage treatment of Italian cooking. With regards to Bolognese, use either wine or milk, but not both. Adding milk, cream, or half/half at the end kind of moves it towards a Vodka sauce, but I only use wine to deglaze the pan after I brown the meat (Rachel doesn't brown, I do).
@@guypatterson7334 You sound like a hack. Vincenzo's own recipe, and plenty of other authentic ones, involves the use of wine AND milk; also, there is so much more between vodka sauce and Bolognese than milk.
@@ushiwaka777 Both Rachael and Gordon don't know why they put it in. Rachael pours the milk all over the meat and then waits hours for it to disappear while Gordon adds it 5-10 minutes after the wine and thinks it gives flavours... You only want a little bit of milk at the end for the texture, if you need it.
Just wanted to say thank you Vincenzo,i recently discovered your channel and i cooked a few of your recipes.Buying some quality pasta and using the right technique really made all the difference,especially with the Carbonara.Thank you!
That's fantastic to hear! 😄👨🍳 So glad you enjoyed the recipes and experienced the true flavors. Keep cooking and savoring those delicious Italian dishes! Grazie mille! 🇮🇹🍝
@natrixxvision6997 shure, that's a ragù sicilian way. Not a Bolognese, even there are more ragù, napolitan, calabrese, pugliese....and so on .they're all called ragù. Not Bolognese.
@@marioterrano1973. In fact, in this case we are talking about ragù, and in Italy there are various types of ragù depending on the area or region you are in. The thing with bolognese is a little bit different.
Glad I could confirm your suspicions! Welcome aboard the Vincenzo's Plate train. 🚂🍽️ Looking forward to sharing more entertaining and delicious content with you! 🙌😄
Rachael Ray is the female Jamie Oliver. She knows her audience is soccer moms who shop at Walmart, not people looking for authentic recipes. Like Jamie, I don't think she is intentionally ruining anything, she's just doing what makes her money.
@@fuckedupbypiplup4460 I was sort of talking about Jamie in general, not specifically his Italian food. I think we all know how Uncle Roger feels about his Asian food lol.
Ciao Vincenzo! Your reaction videos always make my day, they're so funny! 😂 I can hear my Nonna "Ma che fai?!? Watsa matter for you?!?" 🤌🤦🏻♀️😂 Thank you for showing the world how Italian food is really made 🙏🏼🍝🇮🇹
Thank you so much! I'm glad you enjoy the reaction videos and appreciate the authenticity of Italian cuisine. Your Nonna's words resonate with us all! 🇮🇹🍝
Love the reacting video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo
Hey there, my friend! 😄🍝 Ah, Rachel Ray's energy can be quite... refreshing, let's say! Even your cat has discerning taste buds! Let's keep cooking up meals that make everyone, including our feline friends, purr with delight! 🐱🍲👨🍳
My cat doesn't like her food either. I just cook up pieces of salmon, sardines, or tilapia for her treats. As long as you cook the seafood with no seasoning, it's fine for them to eat. She eats Blue Buffalo dry food just fine. I have to be careful with tuna because they say it's fattening to cats and has a lot of mercury. She always eats it too fast and then hacks it up lol. Now if Rachel comes out with artesian beer line, well then maybe I'll try a sip. Love to your kitty 🐈
I recently tried my Bolognese with De Cecco "Rotelle" and these are perfect imo, especially when you wanna avoid a mess when eating with small children😂 The meat is being kept between these small spokes and you can munch it away with a spoon - uncomplicated and delicious!
Haha, my milkshake enthusiast! 🥤😄 You're right, that concoction won't be bringing anyone to the yard! Let's stick to the irresistible flavors of authentic Italian cuisine. No milkshakes, just pasta perfection! 🍝👨🍳✨
Hey there, my friend! 😄🍝 Your support means the world to me! Who knows, maybe one day you'll see me on TV, serving up some authentic Italian goodness with a side of laughter! 📺🇮🇹👨🍳 Thanks for joining the fun!
I caught her show a few times back in the day. She was fun and cute . I'm pretty sure that is how she got her own show. Lidia's Italy was a much better show , plus she would go to different little towns in Italy . It made it such a great show. Unfortunately she was underrated.
Hey there, my laughter-loving friend! 😄🎉 So glad my reactions are bringing you joy and laughter! Keep watching and cracking up with me as we journey through the world of bad Italian food recipes together! Cheers to laughter and good food! 🍝🤣✨
Hey there, my friend! 😄🍝 Ah, the world of daytime talk shows, where entertainment takes the spotlight! But fear not, we're here to bring you both laughter and substance with a side of delicious Italian recipes! 🇮🇹📺👨🍳
Hey there, my friend! 😄🍝 Ah, the queen of quick and easy meals! But remember, in the world of Italian cuisine, time is a key ingredient. Let's slow-cook our way to deliciousness! 🕰️👨🍳🇮🇹
Hey there, my friend! 😄🍝 Oh, the scandalous combination of butter and milk mixed with wine! Let's keep those family ties strong and stick to the traditional Italian flavors that will keep everyone at the table singing "That's Amore!" 🎶🍝🇮🇹
I like making home made ice cream. I can assure Rachel that there's a lot of recipes that use milk or cream that doesn't have nutmeg! As for why she's adding butter to everything, maybe she's now taking that mantel from Paula Dean (who when she was on Food Network was known as the butter queen).
Hey there, my friend! 😄🍨 Ah, the enchanting world of homemade ice cream! Nutmeg-free options are a scoop away. As for butter, Rachel might be vying for the title of the Butter Queen. Let the buttery reign continue! 🧈👑🍦
I rarely use nutmeg for anything. I think of the dozens of ice creams (I mostly make sorbets) I have made only 1 that used it and that was for Eggnog. I have even used a bay leave more than nutmeg.
If i were a tv producer of a famous cooking show, I would definitely have you on the show. I'll pay for your for flight and accommodation for you and your beautiful family. Yes, getting more people aware of authentic Italian food is THAT important. I'm Asian and people butcher our food all the time and it breaks my heart.
That's wonderful to hear! 🤗👨🍳 Delighted that you're learning and enjoying our authentic Italian recipes all the way from North Carolina. Keep exploring and happy cooking! 🇮🇹🍝
It wasn't that long ago that grocery stores only stocked spaghetti, macaroni and lasagne (if they were fancy), you couldn't literally buy any other kind pasta. I think that is why many people still use spaghetti everything.
Hey there, my friend! 😄🍝 Ah, the glorious days of limited pasta options! Spaghetti was the superstar back then, but now we have a pasta party with shapes galore! Let's explore the pasta universe together! 🍝🚀🌌
I made your Bolognese today! Turned out delicious 🤤🤤🤤 I wanted to cook it for 5 hours, but had to feed my son before work. It was on for 4 1/2 hours, just enough. I used bogatini (sp) and it was really good!
Hey there, my friend! 😄🍝 Oh, the temptation to show her the wonders of traditional bolognese! Maybe one day, she'll experience the magic firsthand. Until then, let's keep spreading the authentic Italian flavors! 🇮🇹👨🍳✨
I am by no means a "professional cook". I'm blessed to learn from TH-camrs like yourself, Eva (Pasta Grammar) and many others. Authentic dishes, quick meals, budget meals, etc. If you ask me, chefs like Rachel Ray, G. Ramsey and a few others are simply good at marketing themselves. That's how they have gained such a big following. I am not a fan of any of them at all. They talk fast and they cook fast and they never taste their food when they done. If you're making a dish and claiming its an authentic dish, then make sure that is what you're making. If not, at least, have the respect, to say you're making a dish that is similar to an Italian dish and same for a dish from any culture.
Gordon’s “Italian” dishes are atrocious. They’re completely westernized. For me I prefer as traditional as possible, except I might add some garlic for myself just for taste. If Italians have made it for centuries the way it is why the need to change it as much as people like Gordon & Rachel does? The only thing I might change is using de-skinned Italian sausages for the meat instead of beef, pork & veal in some recipes. Some proper recipes I’ve seen do that when ground meat is called for. Only Gordon or other non-Italians cook the way they do though. Angelina, or Nonna la Terza as I called her (she’s my uncle by marriage Giuseppe’s mother) would smack them all up the head if she saw what these people do and call “Italian” food.
Hey there, my friend! 😄🍝 You've got a keen eye for authenticity! Hats off to TH-camrs like us who keep it real, while others zip through the kitchen like speed demons. Let's continue celebrating the diverse flavors and cultures with a pinch of humor! 🌍👨🍳🎉
Hey there, my foodie friend! 🍝😄 Your support means the world to me! Can't wait for you to whip up some deliciousness and show those bad recipes who's boss! Keep shining in the kitchen! ✨👩🍳
Time is the secret ingredient in a Bolognese sauce. Around the 3-4 hour mark the Ragu changes completely. I recommend to everyone to try it at least once.
With the order of milk, nutmeg and wine, Rachel is using the Marcella Hazan recipe - you add milk to the meat after it is browned and wait for it evaporate until only the fat is left. Then one adds the nutmeg and then the wine. I have read recipes for both red and white wine in the sauce. I agree that the bouquet garni and the stock is a bit too much. She is using too many ingredients and steps. Marcella Hazan was famous for bringing Italian cuisine to the American kitchen in much the same way Julia Child was for French. At the end of the day - there is no one recipe for Bolognese - but you are right Vincenzo that simple is best - and hers is not simple.
👨🍳🤔 Ah, the Bolognese debate continues! Let's agree to disagree, but one thing's for sure - simple and authentic always win in the end. 🇮🇹🍝 Stay tuned for more traditional recipes on Vincenzo's Plate!
Wrong. It’s like putting pineapple & ketchup in a Chinese sweet and sour pork and calling it “sweet and sour pork”. It’s just not that dish. Call it pasta, call it something else but unless you make a Bolognese it’s not a Bolognese. I follow the entire traditional recipe as I was taught except for myself I add a few cloves of garlic with the meat after I’ve finished sautéing the soffritto and I know that makes it not a Bolognase. I just call it a pasta sauce unless I make it without garlic. Just as you can’t make a pizza on a tortilla and still call it a pizza you can’t change a traditional dish and still call that dish by the traditional name, no matter how good it tastes. Only authentic Bolognase is Bolognase just like cream in Carbonara makes it no longer a Carbonara. I’ll always refer to what my Nonna la Terza Angelina taught me about cooking authentic Italian food and that is “it’s not Italian if it’s not traditional”.
Me like most Americans have never had authentic Italian food. Unless we are told different, we would just accept this. You really can’t blame us, this is what we’re told is authentic. It wasn’t until I started watching Vincenzo that I had any clue as to just how bad we had it.
That is true for a lot of Americans, but it also depends where you live. America is HUGE (really like 50 small countries) and there are a lot of areas where you can't really find authentic Italian food. The good thing is that Italian cooking is not difficult, but you MUST use the right ingredients. Where I am, I can get good quality dried pasta (I like Rummo) as well as real Reggiano Parmigiano and Pecorino Romano. The stuff in the green cans is badly flavored saw dust (I exaggerate but you get the idea). If you can't get it locally, you can order on line. Try some of Vincenzo's recipes - they are nearly identical to my Italian grandfather's recipes and they are easy and wonderful. Then you can say you had authentic Italian food even if you made it yourself, and it will be far better than anything you've likely had up until now. Buon appetito!
In fact, that is precisely the problem. Because many people in America see "Italian" dishes, but they often don’t have the authenticity and originality of the real Italian dish. In many cases, many Italian dishes once they come to America have been somewhat transformed to let's say “American style”. If one then instead of watching American TV programs where these people present these so-called 'Italian dishes," instead watches an Italian channel, of real Italian cuisine, then he realizes that maybe in his life he has never eaten an authentic Italian dish.
What is then strange is that these people go on television to teach how to make an Italian dish. Normally you teach something that you know thoroughly and that you know very well. They would perhaps be better off presenting American dishes and leave the Italian cuisine alone.
Don't wanna be that guy, but yeah it can be blamed on you. There is internet, there are apps so it is searchable. You can look for yourself if you are really into Italian authentic recipes
If you're brought up a particular way, you don't know what you don't know. Besides, ltalian-American cuisine is so established it basically has a life of its own now. Spaghetti and meatballs with red marinara sauce, chicken creamy carbonara or alfredo, chicken parm and New York-style pizza is what everybody pictures when you say "ltalian" in America. And because such food is still edible, even delicious, there's no reason to reject it or think it should be done differently. So there's no need to be "that guy" and make this about "blame"; everybody has their own path of discovery, be glad for those who find it and walk it.
I was at my mom's when this aired, we were both like, what in the hell is she doing, you should have heard my mother, an 86 year old Italian. Went and watched your friends Bolognese, now that had me drooling.
My Nonna who was from Isola Del Liri near Frosinone really loved Rachel Ray. I don't exactly know why. I think it was her personality more than the food. I think she envisioned Rachel as what she would have been like if she was born in America instead of immigrating to America perhaps.
Perhaps Rachel used the recipe from Marcella Hazan. She wrote "Essentials of Classic Italian Cooking" Her recipe does add milk before wine. She also uses nutmeg.
Hey there, my friend! 😄🍝 Ah, the world of Italian cooking is full of delightful debates! While different recipes have their twists, let's keep exploring and embracing the diverse flavors that make Italian cuisine so special! 🇮🇹🌟👨🍳
I remember watching this episode of Rachel Ray and I couldn't stop laughing. I use milk on my cereal in the morning, the only time I use white wine to cook is for fish, fowl or other lighter proteins. Beef, veal, pork all need a robust red wine. The sofrito is key and the meat is king. Maybe some tomato paste, a few plum tomatoes and a little sauce. That's it. By the way, Rachel said she used Parmigiano Rigeano but you can clearly see that that stuff was Kraft Parisan shake n fake cheese.
😄🍝 Ah, the joys of watching cooking shows! Milk on cereal, white wine for fish, and robust reds for meat - we've got our preferences. And yes, we can spot that fake Parmigiano from a mile away! Stay tuned for more deliciously authentic reactions! 🇮🇹🔥
Pecorino Regiano all the way. The saltiness and earthy bite is so much nicer than Parmesan I think. It’s so nice I end up eating half of it by slicing it straight off the wedge as a snack. Anyone who puts that fake garbage on pasta needs a slapping up the head. If it’s not authentic Italian Parmesan or Pecorino it doesn’t belong near a Bolognase.
I find any drinkable red works about the same, what is more important is the "notes". I have used a Merlot and a Zinfandel for the same dish, eg. beef stew and both can work but often use a Cab for beef stew but Pinot Nior for other dishes. However, white wine is often used for the ragu and red for a marinara.
Sir, as an internet student of yours for a long time, I lost my mind watching her make penne vodka which turned out to be vodka sauce soup.... It is so therapeutic watching you lose you mind to this... I have no idea how she is so famous! My bolognese needs at LEAST 3 hours of simmering , though I usually do 4 to 5 hours... This is madness!!!
Looks like we need to send her a memo on the art of penne vodka! 🍝🍷 Don't worry, we'll keep simmering our bolognese with patience and love. Stay strong!
I imagine it doesn't matter that she used 3 meats any longer after she used that stock and the spaghetti not only there s no surface for the sauce to stick they re buttered up to make for the sauce extra hard to stick on them, although this made me want to do it properly myself so I shall indulge with your recipe Vincenzo :D
Hey there, my friend! 😄🍝 Oh, the spaghetti slip-up! Buttered noodles and sauce struggle to stick. Fear not, let's indulge in the proper way together! Get ready for a taste explosion! 🍝🔥🇮🇹
I was taught to make it with meat,garlic,onions,celery,carrots and milk with peeled tomatoes simmered then blended smooth. I would cook beef and pork ground meat,diced onions,carrots and celery with a bit of garlic. drain the grease out. Then i would add in the tomatoes a bit of thyme, oregano, salt and pepper and let simmer a bit then instead of milk i used plain yogurt. It gave it a bit of tanginess my family liked.I never really cooked it with wine just my preference I know it's not authentic. But i made it mine. Sometimes I substituted the carrots with bell peppers that gave it that pepper taste.
Hey there, my friend! 😄🍝 Thank YOU for the love and support! Your appreciation gives us the fuel to keep cooking up more delicious content. Stay tuned for more tasty adventures! 🎉👨🍳🇮🇹
The secret is dried porcini and oregano not basil and milk from what i know and meat not mince meat and never butter but lard in traditional recipe or olive oil
Bolognese is definitely my favorite sauce for pasta. Love the meat, love how cheap it is to make, and especially love how easy it is to make in very large batches. To be fair, I don't make mine the traditional way, but it's only for me, so I think that's fine, and the only 2 things I add that are not in typical bolognese is garlic with the meat, because I love the taste of garlic, and chili flakes, to give just a little bit of spiciness.
Well, as long as you're not serving it to any Italian nonnas, you're in the clear! 🍝😉 Add some love and enjoy your personalized Bolognese with a kick! 🌶️🔥
@@vincenzosplate Well, to be fair, I had no idea what I was doing was anywhere close to bolognese, and I never called it that. Also never maid a video about it claiming it to be "authentic" and that it'd make anyone jealous.
I would save that term "Bolognaise" to distinguish the global lower quality version, from the original proper "Ragu alla Bolognese". That is the problem with home cook that doesn't learn further. When you create a ragout or ragu, you create a fond... that charred thing at the bottom of the pan. Then we pour liquid to de-glaze that fond, dissolving that flavour with solvent liquid, either water or alcohol. Milk, cream, or butter will easily get burned and might worsen that charring. The Academia della Cucina documents that ragu alla Bolognese also include a lot of weird things: chicken liver and nutmeg to season the meat. Plus, also cream at the end. I never followed it, I just followed yours or Gennaro Contaldo's or that Italia Squisita / Giallo Zafferano - who often invited famous real Italian chefs to write their recipes. That product in the end, really looks like the definitive English-speaking country's "spag bol" - the same thing we find in Pizza Hut or American mall - reminded me of that Italian-American wrestler Hulk Hogan (Terry Bollea) Pastamania serving. But at least with the sofrito base, it should more or less taste like real Bolognese than most global interpretation of the Bolognaise sauce. The problem is, Ragu alla Bolognese for me is divine, complex, and taste expensive (exquisite according to my friends) - it should be Alfa Romeo or Maserati. But for a lot of people who never tasted the authentic sauce, most of us know it from its Americana version like that "spag bol", it felt like a Fiat - an everyday food that is just okay, a throwaway food if you don't feel like it. I am disappointed when my friend suggests that they wanted "Carbonara" (the popular fake version with cream) or "Pesto" (also the fake version that has the oregano smell), than alla Bolognese during our special celebration. This is because people are already got bored with "Bolognaise", and "more modern" introduction of aglio olio (I use this term instead of "aglio e olio" to separate the fake ones from the authentic), carbonara, or pesto are something that is at least "new" to them. The simpler carbonara or pesto are indeed good, but these dishes are simpler to make, highly dependent on the quality of its ingredients, and they can't be compared against the real Bolognese, at least people who I introduced to the Bolognese can finally agree. People don't just react to a Maserati the same way they react to a Fiat.
Easy and simple cooking by changing the recipe is no different from poor construction. You can build buildings quickly. But I hate to imagine what will happen next
I think the spaghetti thing is just the type of pasta we were used to or could get. We are not Argentina or Chicago or New York, but in Panama we got many italian families. They established their restaurants, (which I REALLY appreciate because the pizza I got used to since a child was the real deal, not some huts or dominoes thing), and even now in those restaurants bolognese is still served with spaghetti, not papardelle or anything flat. But as for short pasta, sure, we get bolognese with that too.
This is disaster. I make Bolognese Sauce like I saw you make it in your video and everyone love it! Vincenzo's Plate has the best recipes of Italian cuisine. Greetings from Croatia Vincenzo! 🙂
👍🍝 Thanks for the support! Remember, when it comes to Italian food, we keep it delicious and authentic on Vincenzo's Plate. Stay tuned for more mouthwatering recipes! 🇮🇹😄
Sorry I have to disagree, using beef stock actually does enhance the beef (meat) flavor of the bolognese, the meat is the star, right? Not only that but I actually made a sauce that my dad could eat using less tomato sauce and more stock so as not to affect his acid reflex disease.
The Video from David and You should be shown in schools, so kids can learn how a proper Bolognese is made. I made a somewhat traditional Bolognese before with no extra fancy stuff, but the thing about the cooking time and adding hot water every hour or so just made it next level. Best Bolognese I ever had in my life.
Haha, can you believe it?! 😄 That woman surprised us all by actually cooking a traditional Italian dish! Who would've thought? Keep watching for more unexpected culinary adventures! 🍝👩🍳✨
That’s for sure 💔 this one was so painful to watch! I still don’t understand why people feel the need to bastardize such beautiful and traditional recipes
@@alexarsy1015.. We are not, 😂 I've never heard of butter or wine with milk in a pasta dish, it just sounds nasty. Plus you don't use those herbs in every single dish, otherwise it will all taste pretty much the same.
3:03 There actually was a woman….Marcella Hazan. She was born in Emilia Romagna. She came to the US and was considered the Julia Child of Italian cooking. I saw on another channel someone making a recipe of hers that was a tomato sauce with butter. Not sure if she would do that with a ragu….but it’s out there.
Absolutely, Marcella Hazan was a renowned Italian chef and her tomato sauce with butter recipe is well-known. Each chef has their own interpretation, and I focus on showcasing traditional methods. Thanks for sharing! 👍🍅
I think the reason why these classic recipes are getting butchered so bad is that the modern cook believes they have to make the recipes “their own” because following tradition is boring and outdated. It is a sad reality.
Hey there, my friend! 😄🍝 Ah, the modern cook's quest for reinvention! But let's not forget, tradition is like a timeless Italian suit - always in style, never boring! Let's keep the classics alive and delicious! 🇮🇹👨🍳🎩
Oh my goodness! Vincenzo , I made your sauce(following your video) and it was amazing! Rachel's sauce seems --well, I would have to try it (I don't want to)--Wrong. Thank you for what you do. I'm going to make myself some real Bolognese --I'm going to follow along with your video again.
Hey there, my friend! 😄🍝 Ah, the adventures of mixing milk and wine! Let's just say it's not a combo for the faint-hearted or the delicate porcelain throne. Cheers to culinary experiments! 🥛🍷🚽💥
This is so nice of you, I appreciate this so much my friend. I'm glad I was able to be someone you look up to. I hope you tried recreating any of my recipes. Happy cooking.
Hey there, my friend! 😄🍝 Ah, the magic of editing! It's like adding the perfect sprinkle of Parmesan to our reactions. All thanks to our editing wizards behind the scenes! 🎥✨🧙♂️
My bolognese sauce had veal in it because I not have beef or pork. My sofrito did not onions -- gas & bloating issues for me -- didn't have carrots/celery on hand BUT I did have zucchini with peppers with mushrooms with garlic on hand......its what I had in my fridge. I did use the extra virgin olive oil did my veggies 1st & gotten them nice & sweated then added the veal.....that did give off plenty of fat & liquid😅 more than a hour do that. Managed to get that reduced before adding in the alcohol EXCEPT no red wine in my kitchen BUT did have spiced rum as a substitute 😅😂, reduced that before adding in the can of semi diced tomatoes with tomato paste 😊 reduced it.😅 Another hour passed between the alcohol & the tomatoes & paste at low heat so not to burn it. But I did add cream --- not alot of cream, just an 1/8th cup of cream. So ok, I did have 🐭 craving for cheese with pecorino with marble cheddar.😂 Added in veggie stock with tortiglioni into the meat sauce & yes I know its shocking but I had put it in my preheated oven of 350°F oven to bake for 45 minutes 😅 It did come out nice.
In Rachel's defense, it looks like she's basing her bolognese on Marcella Hazan's recipe from The Essentials of Classic Italian Cooking. Marcella cooks her soffritto in butter, adds milk before the wine, and uses nutmeg. No herbs though, and she does recommend tagliatelle.
@@toriless Well, the way Rachel is doing it might be gross, but Marcella cooks it slowly with just the milk for an hour before the wine goes in, completely evaporating it - reminds me of making khoya in Indian cooking - and the end product is pretty delicious.
I think she did the pasta early because she already had the sauce prepared as the show was live (as so it appears). Then, they swap it out for the one she just made on camera.
in fact there is a drink in dalmatia, it is called bikla. Red wine mixed with goat milk. So there is a milk-wine combination. Noting to do with bolognese but combination egsists.
4:43 E infatti scoppia la bomba ! 😅 Comunque caro Vincenzo dagli americani ti puoi aspettare di tutto visto che loro ordinano in un ristorante italiano anche tranquillamente un cappuccino mentre mangiano un piatto di pasta. Non so se hai visto quel video che ha pubblicato “The Pasta Queen”, dove la sua amica americana, mentre mangiava un piatto di pasta in un ristorante di Milano, ha ordinato un cappuccino e la faccia che poi ha fatto il cameriere. Quel video nel frattempo è andato a finire anche sul sito in Italia del Corriere. 😅
Where you confuser by this recipe or is it me?
It's a good thing we saw your video on how to cook proper Bolognese, with your friend David from Bologna, Hehe.
La "bolognese" della signora oltre che un'offesa all'Italia è un disgusto continuo, tutto usato male, dal cibo all'attrezzatura...ma che problemi ha?
This dish has nothing to do with Bolognese sauce
A dire la verità, le mie figlie la preferiscono con spaghetti. Ed io non uso mai la salsiccia. Non mi piace proprio il sapore. L'ho provato una volta, ed ho buttato tutto.😮
My mom never used milk.
You are the only one I trust to make authentic Italian dishes my friend thank you for staying true to your roots 😊🤗👍👍👍👍👍
This is great to hear for me 🙏🏻 thank you very much!
Have you ever made Bolognese sauce?
Every TV chef/cook needs Vincenzo as a guest star to show classic Italian food and what real passion for food looks like.
Hey there, my friend! 😄🍝 Your words warm my heart like a bubbling pot of Nonna's tomato sauce! Let's spread the love for classic Italian food together and show 'em what true culinary passion is all about! 🇮🇹👨🍳❤️
A good Italian meal must taste authentic and must look as good as it tastes when plated. Elegance is Italian.
My grandfather was from Sicily and the little i knew him i know he'd fight you to the death for that. For him it was all simplicity, with a rustic look. He'd say "no need for fancy because cooking is for family"
Hello. My family is from Bronte, Sicily. They would agree with your grandfather. But as a young man (very old now), I evolved to basic but beautiful meals as I courted young ladies. And, yes, family dinners were basic but excellent. And the current lady has been around for 47 years.@@cajunsmurf4354
I always felt like Gordon and Rachel were pushing the wrong idea, because every time I try to make the Bolognese with wine and milk, it turns out ugly. And I struggled many times trying to control the process. But now I see that the ingredients have their own time and purpose, and some may not even be needed. Big relief for me.
Thanks to Vincenzo!
Gordon Ramsey? LOL, this guy is a hack, but everyone is afraid to say this out loud. When he speaks, he sounds like he's coming from a position of authority but really it's a position of arrogance. At least Vincenzo has the courage to point out Ramsey's garbage treatment of Italian cooking. With regards to Bolognese, use either wine or milk, but not both. Adding milk, cream, or half/half at the end kind of moves it towards a Vodka sauce, but I only use wine to deglaze the pan after I brown the meat (Rachel doesn't brown, I do).
@@guypatterson7334 You sound like a hack. Vincenzo's own recipe, and plenty of other authentic ones, involves the use of wine AND milk; also, there is so much more between vodka sauce and Bolognese than milk.
HOW DARE U DISRESPECT THE GREATEST CHEF ALIVE😢
@@BengalsBillsFan2015no great chefs are jack of all trades and master of none
@@ushiwaka777 Both Rachael and Gordon don't know why they put it in. Rachael pours the milk all over the meat and then waits hours for it to disappear while Gordon adds it 5-10 minutes after the wine and thinks it gives flavours... You only want a little bit of milk at the end for the texture, if you need it.
Vincenzos Plate has such a dad energy, love your content ❤
He is also shamelessly self promoting!😜
You’re super kind, thank you so much 🙏🏻❤️ this is much appreciated!
The first mistake, was thinking, Rachael Ray, can cook. The producers know their audience.
Yeah, I feel that way about America's Test Kitchen. Another butter basted show.
Thomas, I totally agree! The food network dropper her a few yrs ago. I've tried a few of her recipes. I threw them away!
Rachel ray could never cook. It was all her mother's recipe
Vincenzo I’d love to see you on National TV teaching everyone the CORRECT way of the Italian Cuisine!
📺👨🍳 "Coming soon to a TV near you: Vincenzo's Plate, saving taste buds from bad Italian recipes! Get ready for the ultimate culinary education!" 🇮🇹🍝
@@vincenzosplate I can’t wait to see it!
Remember it was never Rachel ray. It was actually her Mother's recipes. Rachel ray was only a line cook.
Vincenzo dovresti fare la bolognese con il gino d'acampo!
You deserve a national show of you're own! You are the best Vincenzo..❤️👍❤️
Just wanted to say thank you Vincenzo,i recently discovered your channel and i cooked a few of your recipes.Buying some quality pasta and using the right technique really made all the difference,especially with the Carbonara.Thank you!
That's fantastic to hear! 😄👨🍳 So glad you enjoyed the recipes and experienced the true flavors. Keep cooking and savoring those delicious Italian dishes! Grazie mille! 🇮🇹🍝
And if she puts peas 🫛 in it to, you got a perfect Ramsey recipe!😂
LOVE VINCENZO'S PLATE PER SEMPRE (4 EVER) !
Depends. In Sicily, they do make ragu with peas.
@natrixxvision6997 shure, that's a ragù sicilian way. Not a Bolognese, even there are more ragù, napolitan, calabrese, pugliese....and so on .they're all called ragù. Not Bolognese.
@@marioterrano1973. In fact, in this case we are talking about ragù, and in Italy there are various types of ragù depending on the area or region you are in. The thing with bolognese is a little bit different.
Hahahaha exactly my friend 🤣
lol at that point it's basically just shepherd's pie over pasta lmao
Here's my local man, Vincenzo, posting at midnight....and I'm still up to watch it!!
I appreciate it a lot 🙏🏻 thank you for always supporting me
I love this video. I have always suspected she was missing a few cards from her deck. Thanks for proving me right. You got yourself a subscriber!
Glad I could confirm your suspicions! Welcome aboard the Vincenzo's Plate train. 🚂🍽️ Looking forward to sharing more entertaining and delicious content with you! 🙌😄
Rachael Ray is the female Jamie Oliver. She knows her audience is soccer moms who shop at Walmart, not people looking for authentic recipes. Like Jamie, I don't think she is intentionally ruining anything, she's just doing what makes her money.
Jamie Oliver is great at making authentic Italian recipes. He learned at antonio carluccios restaurant and his mentor was gennaro contaldo.
@@fuckedupbypiplup4460 I was sort of talking about Jamie in general, not specifically his Italian food. I think we all know how Uncle Roger feels about his Asian food lol.
I think most soccer moms would know to not to put milk if the food needs a lot of time to cook...
You'd think. You'd be wrong.
@govols1995, Soccer moms in the North East know how to make the sauce. In the rest of the country it's not popular. Stop generalizing people.
Ciao Vincenzo! Your reaction videos always make my day, they're so funny! 😂 I can hear my Nonna "Ma che fai?!? Watsa matter for you?!?" 🤌🤦🏻♀️😂 Thank you for showing the world how Italian food is really made 🙏🏼🍝🇮🇹
Thank you so much! I'm glad you enjoy the reaction videos and appreciate the authenticity of Italian cuisine. Your Nonna's words resonate with us all! 🇮🇹🍝
Love the reacting video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo
As always, thank you so much 🙏🏻❤️
Rachelray always looks like she just finished a 24 pack of beers, you know my cat won't even eat the petfood line she makes for cats 😂 😂
Hey there, my friend! 😄🍝 Ah, Rachel Ray's energy can be quite... refreshing, let's say! Even your cat has discerning taste buds! Let's keep cooking up meals that make everyone, including our feline friends, purr with delight! 🐱🍲👨🍳
My cat doesn't like her food either. I just cook up pieces of salmon, sardines, or tilapia for her treats. As long as you cook the seafood with no seasoning, it's fine for them to eat. She eats Blue Buffalo dry food just fine. I have to be careful with tuna because they say it's fattening to cats and has a lot of mercury. She always eats it too fast and then hacks it up lol. Now if Rachel comes out with artesian beer line, well then maybe I'll try a sip. Love to your kitty 🐈
@@jackierenee1691 hahaha hilarious!!
@@vincenzosplate hahaha yes!!
😂😂😂😂😂😂
ditto and my cat hates her cat food
I love your passion, Vincenzo! The world deserves to see you cooking Italian food the right way.
I recently tried my Bolognese with De Cecco "Rotelle" and these are perfect imo, especially when you wanna avoid a mess when eating with small children😂 The meat is being kept between these small spokes and you can munch it away with a spoon - uncomplicated and delicious!
Any wide tubed pasta will be neater to eat.
That MILKSHAKE will DEFINITELY NOT bring the boys to the yard 😂😂
Haha, my milkshake enthusiast! 🥤😄 You're right, that concoction won't be bringing anyone to the yard! Let's stick to the irresistible flavors of authentic Italian cuisine. No milkshakes, just pasta perfection! 🍝👨🍳✨
Hahahahaha you’ve made my day when you see butter. 😂😂😂
🤣🤣🤣
Vincenzo, you should be on TV.
Thank you very much for sharing your reaction video with us.
Hey there, my friend! 😄🍝 Your support means the world to me! Who knows, maybe one day you'll see me on TV, serving up some authentic Italian goodness with a side of laughter! 📺🇮🇹👨🍳 Thanks for joining the fun!
I caught her show a few times back in the day. She was fun and cute . I'm pretty sure that is how she got her own show. Lidia's Italy was a much better show , plus she would go to different little towns in Italy . It made it such a great show. Unfortunately she was underrated.
Your reactions are priceless and are cracking me up! 😂😂😂
Hey there, my laughter-loving friend! 😄🎉 So glad my reactions are bringing you joy and laughter! Keep watching and cracking up with me as we journey through the world of bad Italian food recipes together! Cheers to laughter and good food! 🍝🤣✨
She’s your typical daytime talk show person. Pure entertainment, no substance.
Hey there, my friend! 😄🍝 Ah, the world of daytime talk shows, where entertainment takes the spotlight! But fear not, we're here to bring you both laughter and substance with a side of delicious Italian recipes! 🇮🇹📺👨🍳
She specializes in quick and easy 30 minute meals - need we say more?
Fast Food
You can make good food in a short time...if you know what you're doing.
Hey there, my friend! 😄🍝 Ah, the queen of quick and easy meals! But remember, in the world of Italian cuisine, time is a key ingredient. Let's slow-cook our way to deliciousness! 🕰️👨🍳🇮🇹
She’s also using more ingredients than the actual Italian recipe so she’s actually making it much more complicated
I see 5 pans.... FIVE!.... for quick and easy bs. Like a lot of YT cooks she's very confident for no reason.
Butter? Milk mixed with wine? Omg my family would never talk to me again!😂
Hey there, my friend! 😄🍝 Oh, the scandalous combination of butter and milk mixed with wine! Let's keep those family ties strong and stick to the traditional Italian flavors that will keep everyone at the table singing "That's Amore!" 🎶🍝🇮🇹
I like making home made ice cream. I can assure Rachel that there's a lot of recipes that use milk or cream that doesn't have nutmeg! As for why she's adding butter to everything, maybe she's now taking that mantel from Paula Dean (who when she was on Food Network was known as the butter queen).
Americans love eating fat
Hey there, my friend! 😄🍨 Ah, the enchanting world of homemade ice cream! Nutmeg-free options are a scoop away. As for butter, Rachel might be vying for the title of the Butter Queen. Let the buttery reign continue! 🧈👑🍦
I rarely use nutmeg for anything. I think of the dozens of ice creams (I mostly make sorbets) I have made only 1 that used it and that was for Eggnog. I have even used a bay leave more than nutmeg.
If i were a tv producer of a famous cooking show, I would definitely have you on the show. I'll pay for your for flight and accommodation for you and your beautiful family. Yes, getting more people aware of authentic Italian food is THAT important. I'm Asian and people butcher our food all the time and it breaks my heart.
Wow, that's an offer I can't refuse! 🛫🏨 Let's bring the flavor of authentic Italian cuisine to the world and save Asian cuisine while we're at it! 🌍🍝
Do you watch Uncle Roger??
I'm learning so much from your channel!! Thank you from North Carolina. 👍
That's wonderful to hear! 🤗👨🍳 Delighted that you're learning and enjoying our authentic Italian recipes all the way from North Carolina. Keep exploring and happy cooking! 🇮🇹🍝
It wasn't that long ago that grocery stores only stocked spaghetti, macaroni and lasagne (if they were fancy), you couldn't literally buy any other kind pasta. I think that is why many people still use spaghetti everything.
Hey there, my friend! 😄🍝 Ah, the glorious days of limited pasta options! Spaghetti was the superstar back then, but now we have a pasta party with shapes galore! Let's explore the pasta universe together! 🍝🚀🌌
@@vincenzosplate I really like Tagliatelle
I followed Vincenzo's recipe for Bolognese sauce, and it changed my life!
Best wishes from Michigan, USA.
I made your Bolognese today! Turned out delicious 🤤🤤🤤 I wanted to cook it for 5 hours, but had to feed my son before work. It was on for 4 1/2 hours, just enough. I used bogatini (sp) and it was really good!
Buccatini? A great choice
I have never had bucatini with ragù but it should work. I'd rather suggest any kind of egg pasta. I think it really makes ragù shine.
That's fantastic to hear! I'm glad you enjoyed the Bolognese, even with a slightly shorter cooking time. Keep up the great work! 👨🍳👍🍝
@@charlottejameson8924 yes!! Thank you for the spelling 😊
I use the Instant Pot for an hour and then simmer for only 1 hour more. Good enough for me.
Sees Rachel get the milk bottle
Me: Oh well here we go 🤣
Vincenzo, I think you should reach out, offer to make traditional bolognese for her. I would love to see it!
Hey there, my friend! 😄🍝 Oh, the temptation to show her the wonders of traditional bolognese! Maybe one day, she'll experience the magic firsthand. Until then, let's keep spreading the authentic Italian flavors! 🇮🇹👨🍳✨
@@vincenzosplate💚🤍❤️🇮🇹 🥰🇮🇹💚🤍❤️
Vincenzo you make the best videos about Italian cooking.
I am by no means a "professional cook". I'm blessed to learn from TH-camrs like yourself, Eva (Pasta Grammar) and many others. Authentic dishes, quick meals, budget meals, etc. If you ask me, chefs like Rachel Ray, G. Ramsey and a few others are simply good at marketing themselves. That's how they have gained such a big following. I am not a fan of any of them at all. They talk fast and they cook fast and they never taste their food when they done. If you're making a dish and claiming its an authentic dish, then make sure that is what you're making. If not, at least, have the respect, to say you're making a dish that is similar to an Italian dish and same for a dish from any culture.
Gordon’s “Italian” dishes are atrocious. They’re completely westernized. For me I prefer as traditional as possible, except I might add some garlic for myself just for taste. If Italians have made it for centuries the way it is why the need to change it as much as people like Gordon & Rachel does? The only thing I might change is using de-skinned Italian sausages for the meat instead of beef, pork & veal in some recipes. Some proper recipes I’ve seen do that when ground meat is called for. Only Gordon or other non-Italians cook the way they do though. Angelina, or Nonna la Terza as I called her (she’s my uncle by marriage Giuseppe’s mother) would smack them all up the head if she saw what these people do and call “Italian” food.
Hey there, my friend! 😄🍝 You've got a keen eye for authenticity! Hats off to TH-camrs like us who keep it real, while others zip through the kitchen like speed demons. Let's continue celebrating the diverse flavors and cultures with a pinch of humor! 🌍👨🍳🎉
I agree completely!
I love your reviews and recipes. Please keep it up! I hope to use the advise you have given me one day.
Hey there, my foodie friend! 🍝😄 Your support means the world to me! Can't wait for you to whip up some deliciousness and show those bad recipes who's boss! Keep shining in the kitchen! ✨👩🍳
Get your popcorn out this one is going to be hilarious!
Oh, you're in for a treat! Grab your popcorn and get ready for some culinary entertainment! 🍿😄
"why do you put butter in there?" Vincenzo, you crack em! 😂✌🏾
Butter adds richness and depth of flavor to certain dishes. It's a classic ingredient in Italian cuisine. Keep watching for more tasty recipes! 🧈👨🍳
Time is the secret ingredient in a Bolognese sauce. Around the 3-4 hour mark the Ragu changes completely. I recommend to everyone to try it at least once.
With the order of milk, nutmeg and wine, Rachel is using the Marcella Hazan recipe - you add milk to the meat after it is browned and wait for it evaporate until only the fat is left. Then one adds the nutmeg and then the wine. I have read recipes for both red and white wine in the sauce. I agree that the bouquet garni and the stock is a bit too much. She is using too many ingredients and steps. Marcella Hazan was famous for bringing Italian cuisine to the American kitchen in much the same way Julia Child was for French. At the end of the day - there is no one recipe for Bolognese - but you are right Vincenzo that simple is best - and hers is not simple.
👨🍳🤔 Ah, the Bolognese debate continues! Let's agree to disagree, but one thing's for sure - simple and authentic always win in the end. 🇮🇹🍝 Stay tuned for more traditional recipes on Vincenzo's Plate!
Wrong. It’s like putting pineapple & ketchup in a Chinese sweet and sour pork and calling it “sweet and sour pork”. It’s just not that dish. Call it pasta, call it something else but unless you make a Bolognese it’s not a Bolognese. I follow the entire traditional recipe as I was taught except for myself I add a few cloves of garlic with the meat after I’ve finished sautéing the soffritto and I know that makes it not a Bolognase. I just call it a pasta sauce unless I make it without garlic. Just as you can’t make a pizza on a tortilla and still call it a pizza you can’t change a traditional dish and still call that dish by the traditional name, no matter how good it tastes. Only authentic Bolognase is Bolognase just like cream in Carbonara makes it no longer a Carbonara. I’ll always refer to what my Nonna la Terza Angelina taught me about cooking authentic Italian food and that is “it’s not Italian if it’s not traditional”.
Vincenzo should be invited to be judge on an episode of 'Chopped' that has TH-cam chefs, such as Joshua Weissman and Gugga, competing.
Haha, "Chopped" with TH-cam chefs? That would be interesting! I'd be ready to bring my Italian food expertise to the judging table. 🍽️👨🍳
Vincenzo, I made your Bolognese!! It was amazing and so easy 💯. RR in no way compares. Milk and wine??? 😝
Glad you enjoyed the Bolognese recipe! Simple is best when it comes to authentic Italian flavors. Stay tuned for more delicious recipes! 🍝👨🍳
Vincenzo; you make me cry, I laugh so hard. Love you, man! Ciao! 🤣💚
Me like most Americans have never had authentic Italian food. Unless we are told different, we would just accept this. You really can’t blame us, this is what we’re told is authentic. It wasn’t until I started watching Vincenzo that I had any clue as to just how bad we had it.
That is true for a lot of Americans, but it also depends where you live. America is HUGE (really like 50 small countries) and there are a lot of areas where you can't really find authentic Italian food. The good thing is that Italian cooking is not difficult, but you MUST use the right ingredients. Where I am, I can get good quality dried pasta (I like Rummo) as well as real Reggiano Parmigiano and Pecorino Romano. The stuff in the green cans is badly flavored saw dust (I exaggerate but you get the idea). If you can't get it locally, you can order on line. Try some of Vincenzo's recipes - they are nearly identical to my Italian grandfather's recipes and they are easy and wonderful. Then you can say you had authentic Italian food even if you made it yourself, and it will be far better than anything you've likely had up until now. Buon appetito!
In fact, that is precisely the problem. Because many people in America see "Italian" dishes, but they often don’t have the authenticity and originality of the real Italian dish. In many cases, many Italian dishes once they come to America have been somewhat transformed to let's say “American style”. If one then instead of watching American TV programs where these people present these so-called 'Italian dishes," instead watches an Italian channel, of real Italian cuisine, then he realizes that maybe in his life he has never eaten an authentic Italian dish.
What is then strange is that these people go on television to teach how to make an Italian dish. Normally you teach something that you know thoroughly and that you know very well. They would perhaps be better off presenting American dishes and leave the Italian cuisine alone.
Don't wanna be that guy, but yeah it can be blamed on you. There is internet, there are apps so it is searchable. You can look for yourself if you are really into Italian authentic recipes
If you're brought up a particular way, you don't know what you don't know. Besides, ltalian-American cuisine is so established it basically has a life of its own now. Spaghetti and meatballs with red marinara sauce, chicken creamy carbonara or alfredo, chicken parm and New York-style pizza is what everybody pictures when you say "ltalian" in America. And because such food is still edible, even delicious, there's no reason to reject it or think it should be done differently. So there's no need to be "that guy" and make this about "blame"; everybody has their own path of discovery, be glad for those who find it and walk it.
I was at my mom's when this aired, we were both like, what in the hell is she doing, you should have heard my mother, an 86 year old Italian. Went and watched your friends Bolognese, now that had me drooling.
No words can describe how this recipe was constructed. No words…
Sometimes, actions speak louder than words. Stay tuned for more authentic Italian recipes on my channel. 🇮🇹👨🍳
By a drunk at 3 am would be my guess
Lol I knew this would be a Slaughter fest! didn't disappoint. Have enjoyed a few of your recipes.
😂😂😂😂😂😂😂😂 laughed my ass off
Hahahaha my friend, I’m super glad this video made you laugh 🤣
My Nonna who was from Isola Del Liri near Frosinone really loved Rachel Ray. I don't exactly know why. I think it was her personality more than the food. I think she envisioned Rachel as what she would have been like if she was born in America instead of immigrating to America perhaps.
It’s sad to think that if Rachael had used ketchup and ice cream in her dish, thousands of TH-camrs would try it.🤣🤣🤣
Ketchup on pasta nooo
Perhaps Rachel used the recipe from Marcella Hazan. She wrote "Essentials of Classic Italian Cooking" Her recipe does add milk before wine. She also uses nutmeg.
Hey there, my friend! 😄🍝 Ah, the world of Italian cooking is full of delightful debates! While different recipes have their twists, let's keep exploring and embracing the diverse flavors that make Italian cuisine so special! 🇮🇹🌟👨🍳
It is still gross.
I remember watching this episode of Rachel Ray and I couldn't stop laughing. I use milk on my cereal in the morning, the only time I use white wine to cook is for fish, fowl or other lighter proteins. Beef, veal, pork all need a robust red wine. The sofrito is key and the meat is king. Maybe some tomato paste, a few plum tomatoes and a little sauce. That's it. By the way, Rachel said she used Parmigiano Rigeano but you can clearly see that that stuff was Kraft Parisan shake n fake cheese.
😄🍝 Ah, the joys of watching cooking shows! Milk on cereal, white wine for fish, and robust reds for meat - we've got our preferences. And yes, we can spot that fake Parmigiano from a mile away! Stay tuned for more deliciously authentic reactions! 🇮🇹🔥
Pecorino Regiano all the way. The saltiness and earthy bite is so much nicer than Parmesan I think. It’s so nice I end up eating half of it by slicing it straight off the wedge as a snack. Anyone who puts that fake garbage on pasta needs a slapping up the head. If it’s not authentic Italian Parmesan or Pecorino it doesn’t belong near a Bolognase.
I find any drinkable red works about the same, what is more important is the "notes". I have used a Merlot and a Zinfandel for the same dish, eg. beef stew and both can work but often use a Cab for beef stew but Pinot Nior for other dishes. However, white wine is often used for the ragu and red for a marinara.
Sir, as an internet student of yours for a long time, I lost my mind watching her make penne vodka which turned out to be vodka sauce soup.... It is so therapeutic watching you lose you mind to this... I have no idea how she is so famous! My bolognese needs at LEAST 3 hours of simmering , though I usually do 4 to 5 hours... This is madness!!!
Looks like we need to send her a memo on the art of penne vodka! 🍝🍷 Don't worry, we'll keep simmering our bolognese with patience and love. Stay strong!
@@vincenzosplate Yes, Sensei!
I imagine it doesn't matter that she used 3 meats any longer after she used that stock and the spaghetti not only there s no surface for the sauce to stick they re buttered up to make for the sauce extra hard to stick on them, although this made me want to do it properly myself so I shall indulge with your recipe Vincenzo :D
Hey there, my friend! 😄🍝 Oh, the spaghetti slip-up! Buttered noodles and sauce struggle to stick. Fear not, let's indulge in the proper way together! Get ready for a taste explosion! 🍝🔥🇮🇹
Yeah, the butter ruins it. You just creased over any starches. Again, did some drunk come up with this nonsense??
I was taught to make it with meat,garlic,onions,celery,carrots and milk with peeled tomatoes simmered then blended smooth. I would cook beef and pork ground meat,diced onions,carrots and celery with a bit of garlic. drain the grease out. Then i would add in the tomatoes a bit of thyme, oregano, salt and pepper and let simmer a bit then instead of milk i used plain yogurt. It gave it a bit of tanginess my family liked.I never really cooked it with wine just my preference I know it's not authentic. But i made it mine. Sometimes I substituted the carrots with bell peppers that gave it that pepper taste.
LET’S GET THIS MAN A TV SHOW!!
Would be amazing ahahah
@@vincenzosplate not to be rude, you probably have more eyes on your videos than she does anyway 🙂🤘🏽👍🏽
Great video! Love it! Thank you for this! ❤️👍❤️
Hey there, my friend! 😄🍝 Thank YOU for the love and support! Your appreciation gives us the fuel to keep cooking up more delicious content. Stay tuned for more tasty adventures! 🎉👨🍳🇮🇹
Never understood the meaning of Mappazzone till I watched this😂😂😵💫 i love this type of videos you make 🫰🏻
Haha! Glad we could shed some light on the mysterious "Mappazzone." Stay tuned for more entertaining and educational videos! 🫰👨🍳
The ingredients were so secret, nobody told Bologna.
Ahahhahaha
The secret is dried porcini and oregano not basil and milk from what i know and meat not mince meat and never butter but lard in traditional recipe or olive oil
Bolognese is definitely my favorite sauce for pasta. Love the meat, love how cheap it is to make, and especially love how easy it is to make in very large batches. To be fair, I don't make mine the traditional way, but it's only for me, so I think that's fine, and the only 2 things I add that are not in typical bolognese is garlic with the meat, because I love the taste of garlic, and chili flakes, to give just a little bit of spiciness.
Well, as long as you're not serving it to any Italian nonnas, you're in the clear! 🍝😉 Add some love and enjoy your personalized Bolognese with a kick! 🌶️🔥
@@vincenzosplate Well, to be fair, I had no idea what I was doing was anywhere close to bolognese, and I never called it that. Also never maid a video about it claiming it to be "authentic" and that it'd make anyone jealous.
I make a big batch since it freezes well. I have enough of those containers to supply a restaurant. 1 cup, 2 cup and the 4 cups ones for broths.
I would save that term "Bolognaise" to distinguish the global lower quality version, from the original proper "Ragu alla Bolognese".
That is the problem with home cook that doesn't learn further. When you create a ragout or ragu, you create a fond... that charred thing at the bottom of the pan. Then we pour liquid to de-glaze that fond, dissolving that flavour with solvent liquid, either water or alcohol.
Milk, cream, or butter will easily get burned and might worsen that charring.
The Academia della Cucina documents that ragu alla Bolognese also include a lot of weird things: chicken liver and nutmeg to season the meat. Plus, also cream at the end. I never followed it, I just followed yours or Gennaro Contaldo's or that Italia Squisita / Giallo Zafferano - who often invited famous real Italian chefs to write their recipes.
That product in the end, really looks like the definitive English-speaking country's "spag bol" - the same thing we find in Pizza Hut or American mall - reminded me of that Italian-American wrestler Hulk Hogan (Terry Bollea) Pastamania serving. But at least with the sofrito base, it should more or less taste like real Bolognese than most global interpretation of the Bolognaise sauce.
The problem is, Ragu alla Bolognese for me is divine, complex, and taste expensive (exquisite according to my friends) - it should be Alfa Romeo or Maserati. But for a lot of people who never tasted the authentic sauce, most of us know it from its Americana version like that "spag bol", it felt like a Fiat - an everyday food that is just okay, a throwaway food if you don't feel like it.
I am disappointed when my friend suggests that they wanted "Carbonara" (the popular fake version with cream) or "Pesto" (also the fake version that has the oregano smell), than alla Bolognese during our special celebration. This is because people are already got bored with "Bolognaise", and "more modern" introduction of aglio olio (I use this term instead of "aglio e olio" to separate the fake ones from the authentic), carbonara, or pesto are something that is at least "new" to them. The simpler carbonara or pesto are indeed good, but these dishes are simpler to make, highly dependent on the quality of its ingredients, and they can't be compared against the real Bolognese, at least people who I introduced to the Bolognese can finally agree. People don't just react to a Maserati the same way they react to a Fiat.
i would just call it baloney ;)
Having learned Spanish first my instinct is to pronounce all the vowels so Italian comes naturally. Hawai'i is the real name. They LOVE vowels !!
My mom taught me “meat sauce” when I was young. I’ve added your touches and it’s the best comfort food next to polenta.
I have never taken Rachel Ray seriously. Just another tv personality with a gimmick.
Well said, I totally agree with you
Butter in the pasta! 😳😳😂😂🤣🤣😂😂🤣🤣😂😂🤣🤣
Easy and simple cooking by changing the recipe is no different from poor construction.
You can build buildings quickly. But I hate to imagine what will happen next
I absolutely agree with you my friend 👏🏻 this is sooo true
I think the spaghetti thing is just the type of pasta we were used to or could get. We are not Argentina or Chicago or New York, but in Panama we got many italian families. They established their restaurants, (which I REALLY appreciate because the pizza I got used to since a child was the real deal, not some huts or dominoes thing), and even now in those restaurants bolognese is still served with spaghetti, not papardelle or anything flat. But as for short pasta, sure, we get bolognese with that too.
This is disaster. I make Bolognese Sauce like I saw you make it in your video and everyone love it! Vincenzo's Plate has the best recipes of Italian cuisine. Greetings from Croatia Vincenzo! 🙂
Bravo vincenzo sei la nostra salvezza.
I am not a fan of hers and loved this review! I’ve made yours and it’s delicious!
👍🍝 Thanks for the support! Remember, when it comes to Italian food, we keep it delicious and authentic on Vincenzo's Plate. Stay tuned for more mouthwatering recipes! 🇮🇹😄
Hahahaha this is your best reaction yet!
Glad you found it entertaining! 😄👨🍳 We aim to bring joy and deliciousness. Stay tuned for more reactions and mouthwatering recipes! 🇮🇹🍝
Sorry I have to disagree, using beef stock actually does enhance the beef (meat) flavor of the bolognese, the meat is the star, right? Not only that but I actually made a sauce that my dad could eat using less tomato sauce and more stock so as not to affect his acid reflex disease.
Well, if beef stock makes the meat shine like a star, then it's time to roll out the red carpet for that bolognese! 🌟🍝
The Video from David and You should be shown in schools, so kids can learn how a proper Bolognese is made. I made a somewhat traditional Bolognese before with no extra fancy stuff, but the thing about the cooking time and adding hot water every hour or so just made it next level. Best Bolognese I ever had in my life.
Rachael Ray is one of the most uninformed incompetent chefs on TV! What Oprah saw in this lady I can’t for the life of me figure out ? 😂😂
She’s a TV personality, not a chef. Oprah’s just a, really rich, half assed, comedian, that large people can identify with.
For the record Rachel is technically not a chef she has no formal culinary education, just saying.
Bravo Vincenzo!! I'm glad you stood up to her! Not many people do. She is horrible.
Grazie mille! 😊 Sticking up for authentic Italian cuisine is essential, and I'm here to defend the delicious traditions! 🇮🇹👨🍳👍
milk softens the meat you wont taste it this gal knows her onions sorry chef
Well, if milk softens the meat, then maybe we should start marinating our steaks in a glass of milk! 🥛🥩 But hey, to each their own taste buds!
@@vincenzosplate Grind meat it helps wouldnt do it with steak
And now that woman.... Showed us how to cook a traditional Italian dish!! 😅😅😅
No way!!!😂
Haha, can you believe it?! 😄 That woman surprised us all by actually cooking a traditional Italian dish! Who would've thought? Keep watching for more unexpected culinary adventures! 🍝👩🍳✨
Mama Mia the horror. The original Italians will have 💔
This one will break the hearts of all Italians .
italians are offended by everything
That’s for sure 💔 this one was so painful to watch!
I still don’t understand why people feel the need to bastardize such beautiful and traditional recipes
@@vincenzosplate don't say anything chef. If I ever watch non Italian make pastas I immediately change the channel
@@alexarsy1015.. We are not, 😂 I've never heard of butter or wine with milk in a pasta dish, it just sounds nasty. Plus you don't use those herbs in every single dish, otherwise it will all taste pretty much the same.
3:03 There actually was a woman….Marcella Hazan. She was born in Emilia Romagna. She came to the US and was considered the Julia Child of Italian cooking. I saw on another channel someone making a recipe of hers that was a tomato sauce with butter. Not sure if she would do that with a ragu….but it’s out there.
Absolutely, Marcella Hazan was a renowned Italian chef and her tomato sauce with butter recipe is well-known. Each chef has their own interpretation, and I focus on showcasing traditional methods. Thanks for sharing! 👍🍅
I think the reason why these classic recipes are getting butchered so bad is that the modern cook believes they have to make the recipes “their own” because following tradition is boring and outdated. It is a sad reality.
Hey there, my friend! 😄🍝 Ah, the modern cook's quest for reinvention! But let's not forget, tradition is like a timeless Italian suit - always in style, never boring! Let's keep the classics alive and delicious! 🇮🇹👨🍳🎩
I cook real food and drive a Camry. I would rather be good than fancy.
Oh my goodness! Vincenzo , I made your sauce(following your video) and it was amazing! Rachel's sauce seems --well, I would have to try it (I don't want to)--Wrong. Thank you for what you do. I'm going to make myself some real Bolognese --I'm going to follow along with your video again.
I think Vincenzo could have easily been an actor 😅 so funny reaction vid 😂 just like that joke of a pasta recipe by Rachel
Food Network needs to showcase Vincenzo’s Plate on your own show!
Agreed, the crap cooking shows they have on there now is so boring. He would be a breath of fresh air 👍
*_Milk mixed with Wine and the toilet will whisper to you: Come my son! I am ready for Destruction!!_* 🤭😅😂🤣💀
Hey there, my friend! 😄🍝 Ah, the adventures of mixing milk and wine! Let's just say it's not a combo for the faint-hearted or the delicate porcelain throne. Cheers to culinary experiments! 🥛🍷🚽💥
I will follow you - Vincenzo - I know you are authentic - you offer - history, tradition and love -
You are the man Vincenzo!
This is so nice of you, I appreciate this so much my friend. I'm glad I was able to be someone you look up to. I hope you tried recreating any of my recipes. Happy cooking.
The screaming groundhog is the perfect reaction 😂
4:20 This is the way it is in the Marcella Hazan cookbook. I've done it this way and it turns out amazing.
😂 would have loved to see David from Bologna reaction 😅😂
Oh, David from Bologna? That guy's reactions are legendary! Maybe we can arrange a collab where he tastes some of these recipes. It'll be epic! 🍝👨🍳🔥
@@vincenzosplate wonderful idea Vincenzo! 😆 cook it Rachel ray or Gordon Ramsey way and have him or yourself taste 😂
I don't know who does your editing but it is so good with your ractions!
Hey there, my friend! 😄🍝 Ah, the magic of editing! It's like adding the perfect sprinkle of Parmesan to our reactions. All thanks to our editing wizards behind the scenes! 🎥✨🧙♂️
My bolognese sauce had veal in it because I not have beef or pork. My sofrito did not onions -- gas & bloating issues for me -- didn't have carrots/celery on hand BUT I did have zucchini with peppers with mushrooms with garlic on hand......its what I had in my fridge. I did use the extra virgin olive oil did my veggies 1st & gotten them nice & sweated then added the veal.....that did give off plenty of fat & liquid😅 more than a hour do that.
Managed to get that reduced before adding in the alcohol EXCEPT no red wine in my kitchen BUT did have spiced rum as a substitute 😅😂, reduced that before adding in the can of semi diced tomatoes with tomato paste 😊 reduced it.😅 Another hour passed between the alcohol & the tomatoes & paste at low heat so not to burn it. But I did add cream --- not alot of cream, just an 1/8th cup of cream.
So ok, I did have 🐭 craving for cheese with pecorino with marble cheddar.😂 Added in veggie stock with tortiglioni into the meat sauce & yes I know its shocking but I had put it in my preheated oven of 350°F oven to bake for 45 minutes 😅
It did come out nice.
I always use a Parm/Reg rind piece but it goes directly in the pot as it simmer. Fish out the remains with a tong once done.
In Rachel's defense, it looks like she's basing her bolognese on Marcella Hazan's recipe from The Essentials of Classic Italian Cooking. Marcella cooks her soffritto in butter, adds milk before the wine, and uses nutmeg. No herbs though, and she does recommend tagliatelle.
Still gross!!
@@toriless Well, the way Rachel is doing it might be gross, but Marcella cooks it slowly with just the milk for an hour before the wine goes in, completely evaporating it - reminds me of making khoya in Indian cooking - and the end product is pretty delicious.
You're sooo awesome , sir 🦋💜💚💜💚
Thank you 🙏🏻
I think she did the pasta early because she already had the sauce prepared as the show was live (as so it appears). Then, they swap it out for the one she just made on camera.
Great observation! It's not uncommon for TV shows to have pre-prepared elements. Stay tuned for more authentic Italian recipes on my channel! 👨🍳🍝
Do the same with the pasta.
Your editing skills are great
Thank you! I'm glad you appreciate the editing. Stay tuned for more delicious recipes! 🎬👨🍳🍝
in fact there is a drink in dalmatia, it is called bikla. Red wine mixed with goat milk. So there is a milk-wine combination. Noting to do with bolognese but combination egsists.
Lol MINCHIAAAAA! Rachel what is she thinking? 🤦♂️to much Chin Chin 🍷 before cooking 😂🤪
Haha! 😄 It seems like Rachel's cooking adventure took a detour. Let's hope she finds her way back to the true flavors of Italy. Chin chin! 🍷🇮🇹👨🍳
I cringed at the milk part 😂😂
Same 😭 that was painful to watch!!!
4:43 E infatti scoppia la bomba ! 😅 Comunque caro Vincenzo dagli americani ti puoi aspettare di tutto visto che loro ordinano in un ristorante italiano anche tranquillamente un cappuccino mentre mangiano un piatto di pasta. Non so se hai visto quel video che ha pubblicato “The Pasta Queen”, dove la sua amica americana, mentre mangiava un piatto di pasta in un ristorante di Milano, ha ordinato un cappuccino e la faccia che poi ha fatto il cameriere. Quel video nel frattempo è andato a finire anche sul sito in Italia del Corriere. 😅