This look likes an express version. The tradictional ragù it's a bit more tedious but this is fine. This is how i learned It: 1-start making beurre noisette in the pan 2-add vegetables and let them lose their water until maillard reaction (maybe collecting the water with a spoon) 3-take out the vegetables, reheat the pan and put in the meat (no salt) 4-make sure to keep the water away from the meat by using a big flat pan or by taking it out manually with a spoon. 5-keep cooking at high temperature untill maillard kick in 6-deglaze with wine add vegetables and the "broth" you eventually collected before with the spoon. 7-when its almost dry lower the heat at minimum and add the triple concentrate tomato paste 8-from now on you have the objective to melt the meat collagen in to gelatin with a prolonged cooking (for 2-3 hour at least) but without burning the ragù and to do so you'll keep it in a bath of whole milk 9-while you are keeping watch of how much milk it's drinking you add salt and the herbs.
Bro, listen! In order to achieve a perfect Ragù, you must cook the veggies in a separate pot and then mix everything together. This is a science-based advice, try to check the recipe by Dario Bressanini
This will surely be delicious but it could be better: 1 put sausages and pancetta inside the meat mixture; 2 cook the vegetables with pancetta before putting the meat; 3 after the meat is well done put a glass of wine or more and let the alcohols evaporate (this is so much important for the final deep of the taste); 4 use meat stock, not water; 5 let it cook for at least 3 hours and then let it rest 😊😊
@@TheDavidPhillips what he's telling though is how italians do this recepy, especially putting the vegetables first to do soffritto (the best way to do it is to put meat and vegetables in 2 different pans and then put them togheter). That being said he's made one of the best i've seen by non italians, this guy is probably the best cooking channel i've seen in this site
Peccato che quello e un piatto pugliese simile a quello emiliano infatti di chiama la BOLOGNESE e se uno vuole c'è lo mette il prezzemolo. @@felicezenzero8441
Erbe aromatiche ci vanno assolutamente si manca il soffritto perché prima si fa soffriggere le verdure poi quando sono consumate si rosola la carne,e si versa il pelato non il concentrato. Se volete parlare prima studiate come si fa
Yes, parmigiano crusts. And his ragu alla bolognese looks that creamy cuz u have to let it cook for a lot, a lot, a lot of time so all the juices reduce
Bro know what he is doing but he did miss the other meat and milk. Do a 70/30 mix of fatty beef mince and pork. 1 part wine, 1 part milk, 2 parts stock. Bay leaf is the traditional herb and finish with a little nutmeg. No garlic! Remember that Bolognese is a creamy meat sauce not a tomato sauce with meat.
very good execution and correct ingredients, but you can't make pasta with ragù using orecchiette pasta 😂. you have to use tagliatelle or pappardelle (which are both egg pasta)
This is the first miss for you and your fabulous talent. The vegetables need to be sweated in the oil first; ground pork and beef are needed (add veal in most of Italy, pancetta too). The meat proteins will seize if pan fried. Finally, after hours of slow cooking, whole milk or 1/2 and 1/2 are added for the final 20 minutes. Sorry, not this time. Still a huge fan.
Quelli veri? 😅😅😏 A casa nostra 🇮🇹🤫 😊 Ieri domenica il ragù tradizionale delle mie parti (ogni località cambia) è stato in pentola per circa 4/5 ore... blup blup blup....👨🌾👨🍳👵🕖🕢🕗🕣🕘🕤🕙🕥🕚🕦🕛🕧⌛️🛎🛎🛎🛎🤤😉❤😅
This is the first time I'm seeing ground meat being salted before hitting the pan! Anyone knows why it's done this way? And does it yield a better result?
Prima soffriggete le verdure a partire dal sedano poi carote e alla fine la cipolla. Quando diventa lucida la cipolla si aggiunge la carne macinata di manzo insieme a 2 salsicce di maiale e si fa rosolare,quando la carne è rosolata si aggiungono i pelati sale e pepe e si lascia cuocere per 4 o 5 ore a fuoco bassissimo. Ecco fatto il ragù. In quello alla bolognese ci dovete aggiungere la mortadella.
Però è più corretto cuocere prima la carne perché non entra in contatto con i liquidi della cipolla e si rosola meglio. In più aggiungendo la cipolla dopo eviti che questa si bruci
Prima il soffritto di cipolla carota e sedano. Dopo la carne. E NON IL CONCENTRATO. Non ci va il brodo, neanche le croste di formaggio. Continua a fare le colazioni inglesi, è meglio 😂
You should put the vegetables first, not the meat. It's crucial for the recipe. Also, the pan is wrong, use a taller one, you should make it cook for 4 hours.
Da bolognese ti dico che è uno spettacolo. Però come pasta ti consiglio le tagliatelle oppure qualche altra pasta porosa in modo che il ragù rimanga ben attaccato alla pasta. Complimenti ancora!
Makes me laugh how EVERYONE needs to put some 'pasta water' in everything they do when making pasta... Just because someone on the internet said so... 😂
It's to emulsify the sauce, to make it a little thicker and help it cling to the pasta. There's a reason for it, why did you think they were all doing it?
Where’s the towel throw????
Exactly
Maestro finalmente sbagli😂
Il ragù non si fa così ma lo saprai, la tua sarà una versione veloce. Imperfetta in ogni caso già dal soffritto sbagliato😘
This look likes an express version. The tradictional ragù it's a bit more tedious but this is fine.
This is how i learned It:
1-start making beurre noisette in the pan
2-add vegetables and let them lose their water until maillard reaction (maybe collecting the water with a spoon)
3-take out the vegetables, reheat the pan and put in the meat (no salt)
4-make sure to keep the water away from the meat by using a big flat pan or by taking it out manually with a spoon.
5-keep cooking at high temperature untill maillard kick in
6-deglaze with wine add vegetables and the "broth" you eventually collected before with the spoon.
7-when its almost dry lower the heat at minimum and add the triple concentrate tomato paste
8-from now on you have the objective to melt the meat collagen in to gelatin with a prolonged cooking (for 2-3 hour at least) but without burning the ragù and to do so you'll keep it in a bath of whole milk
9-while you are keeping watch of how much milk it's drinking you add salt and the herbs.
Basa yayi
Carrots should be finer and it’s missing cream
I won't lie. I miss the towel throw too.
But as usual, great video. Always love all the dishes you prepare brother.
Bro, listen! In order to achieve a perfect Ragù, you must cook the veggies in a separate pot and then mix everything together. This is a science-based advice, try to check the recipe by Dario Bressanini
Exactly this...
Without Soffritto - no Bolognese!
This looks delicious!!😍
This will surely be delicious but it could be better: 1 put sausages and pancetta inside the meat mixture; 2 cook the vegetables with pancetta before putting the meat; 3 after the meat is well done put a glass of wine or more and let the alcohols evaporate (this is so much important for the final deep of the taste); 4 use meat stock, not water; 5 let it cook for at least 3 hours and then let it rest 😊😊
He has clearly added a beef stock … and some wine too
Sweet, maybe you should post the better version on your own channel? Oh wait....
@@TheDavidPhillips what he's telling though is how italians do this recepy, especially putting the vegetables first to do soffritto (the best way to do it is to put meat and vegetables in 2 different pans and then put them togheter). That being said he's made one of the best i've seen by non italians, this guy is probably the best cooking channel i've seen in this site
It’s pleasure to see professional at work. Well done thank you 🙏
Did you use white wine?
I thought that too. I always use red, but I’ll give it a go this weekend
Yes. And it’s also traditionally with milk also. Who would have thunk it?
I love your work❤
What wine 🍾 were u using?
Can't stop watching his videos 😂
You can add some cooked ham to the meet and try it with red wine notorious. It's my recipe. I love your videos 😊
По - флотский 😊
Do you take out the cheese grind or do you let it melt into the sauce.
You are the best!
Mmm looks delicious 😋
Why do you not fry off the sofrito separately first, surely you get better colour and depth of flavour with caramelisation of the veg?
الاروع مدى الحياة 😋
Davvero bravo bravo poi la bolognese con le orecchiette una bontà
Hahaha si si poi anche il prezzemolo super tradizionale sup ragù alla bolognese 😅
Peccato che quello e un piatto pugliese simile a quello emiliano infatti di chiama la BOLOGNESE e se uno vuole c'è lo mette il prezzemolo. @@felicezenzero8441
@@monicabellini7721 haaaaaa capito vabbè bel trabocchetto
@@monicabellini7721no comment
Lei e una persona superba e si sa che e un peccato mortale @@felicezenzero8441
Simple but excellent
Why did the mince change after chopping and seasoning back to just out of the packet before the veg chopping happened?
simple honest food, i love it
Ya put ground beef on the cutting board to do what exactly? Add salt?
This video is so fresh 😊
Great music! A nice change.
Where do you get your produce from ? In America it’s hard to find these quality ingredients
Mis favoritas 😍
Il ragù è senz'altro ottimo e goloso! Ci sono vari modi per cucinarlo🎉🎉🎉🎉🎉
My favorite channel
That's the perfect pasta to mince ratio❤
No need for parsley, and no need for herbs. Still would love😊 to try.
Erbe aromatiche ci vanno assolutamente si manca il soffritto perché prima si fa soffriggere le verdure poi quando sono consumate si rosola la carne,e si versa il pelato non il concentrato.
Se volete parlare prima studiate come si fa
@@giannisutto8502tè non sai neanche la carne che ci vuole nel ragù
10/10
Where's the towel though?
Easiest food ever. I'm so used to making this I perfected it.
What did he put in after the herbs? Is that parmegiano regiano crust?
cooked it today, how did you get it so creamy? mine is more like a meat soup
@@PizzapartyJulian
Not sure but;
Corn starch
Reducing it more in the pan
More fatty beef
Could all be reasonable options
Yes, parmigiano crusts. And his ragu alla bolognese looks that creamy cuz u have to let it cook for a lot, a lot, a lot of time so all the juices reduce
Amei❤
Yummy 😋
First recipe of yours that I feel like I could make myself.
But what are the two things you add on either side of the rosemary?
Cheese, parmigiano!
Thyme
Bro know what he is doing but he did miss the other meat and milk.
Do a 70/30 mix of fatty beef mince and pork. 1 part wine, 1 part milk, 2 parts stock.
Bay leaf is the traditional herb and finish with a little nutmeg. No garlic!
Remember that Bolognese is a creamy meat sauce not a tomato sauce with meat.
@@tdolan500unico commento giusto grazie da Bologna un saluto
タオル投げて欲しい…
Ich auch 😄
Ich auch 😄
Wow 🎉😊
Looks delicious but you forgot to add milk, which is in the original recipe.
Maestro! Hi from Russia 🤤
Mi az amit a repával vágsz? 😊
Making this tonight ✌️
What went in after the fresh herbs?
Parmigiano rinds
very good execution and correct ingredients, but you can't make pasta with ragù using orecchiette pasta 😂. you have to use tagliatelle or pappardelle (which are both egg pasta)
Il ragù alla bolognese con il prezzemolo non c'entra niente
Delicious
Make “Soffritto” for Bolognese
This that good hamburger helper
Mamamia, So Delicious!👑😊💪😋🌍🧑🍳❤️🙏
Flawless
BOA TARDE 🇧🇷🇧🇷 JÓIA LIKE CAPRICHADO
Макароны по флотски)))
Very good.
Bolognese with herbs?
Alll he did is wrong!!!
Si ci vuole un po di alloro
コンキリエなんですね。ペンネがくるかと思ってました。
Looks good, but personally I prefer the carrots shredded, not diced.
Perfect sauce, but types of pasta such as tagliatelle or rigatoni would be better suited for this sauce. But it's okay anyway 👍🏻
No pig in the bolognese i like that
Fancy hamburger helper
Don’t kill me
Bravisssimo 👏👏👏
Șu anda bittim ellerine sağlık😊
White wine ??
Sembra buono bro ma hai tralasciato la pancetta, che nella ricetta tradizionale è presente.
Липсваше ми, скъпи💕‼️
Yum
好想參考你的食譜
This is the first one where I’m like meh…not that Impressed tbh
Where did you throw the towel😅😅?
This is the first miss for you and your fabulous talent. The vegetables need to be sweated in the oil first; ground pork and beef are needed (add veal in most of Italy, pancetta too). The meat proteins will seize if pan fried. Finally, after hours of slow cooking, whole milk or 1/2 and 1/2 are added for the final 20 minutes. Sorry, not this time. Still a huge fan.
NF hear me out … Grilled cheese w/ caviar 🤔
Where can I see the recipe?
Where can I find the ingredients to all of these???
Quelli veri? 😅😅😏
A casa nostra 🇮🇹🤫 😊
Ieri domenica il ragù tradizionale delle mie parti (ogni località cambia) è stato in pentola per circa 4/5 ore... blup blup blup....👨🌾👨🍳👵🕖🕢🕗🕣🕘🕤🕙🕥🕚🕦🕛🕧⌛️🛎🛎🛎🛎🤤😉❤😅
This is the first time I'm seeing ground meat being salted before hitting the pan! Anyone knows why it's done this way? And does it yield a better result?
Prima soffriggete le verdure a partire dal sedano poi carote e alla fine la cipolla.
Quando diventa lucida la cipolla si aggiunge la carne macinata di manzo insieme a 2 salsicce di maiale e si fa rosolare,quando la carne è rosolata si aggiungono i pelati sale e pepe e si lascia cuocere per 4 o 5 ore a fuoco bassissimo.
Ecco fatto il ragù.
In quello alla bolognese ci dovete aggiungere la mortadella.
Però è più corretto cuocere prima la carne perché non entra in contatto con i liquidi della cipolla e si rosola meglio. In più aggiungendo la cipolla dopo eviti che questa si bruci
I can smell it through the screen.
No parsley. Please invert The order of meat and vegetables so they can caramelize!
Макароны по флотски)))😅 простите, шктка
Больше похоже на макароны по-флотски
Orichiette ❤❤❤❤
❤❤
Prima il soffritto di cipolla carota e sedano. Dopo la carne. E NON IL CONCENTRATO. Non ci va il brodo, neanche le croste di formaggio. Continua a fare le colazioni inglesi, è meglio 😂
The sauce is bolognese but the pasta is barese 😎🇮🇹
Sorry, il vino mettilo prima della del pomodoro, poi lascialo evaporare.
Good basic stuff
Le orecchiette alla bolognese blha.
No tomatoes?
Usually noy
Few mushrooms in bolognaise
Im from bologna and there are no mushrooms in ragù alla bolognese. What’s missing here is a bit pork and some milk, but other than that it’s great
Little thing I learned from massimo was chicken liver at the end.. nice flavor. But yes pork too
The 1st short I have seen that isn't bang on point.
Don't get me wrong, it looks gorgeous, but that isn't Ragù alla Bolognese.
You should put the vegetables first, not the meat. It's crucial for the recipe. Also, the pan is wrong, use a taller one, you should make it cook for 4 hours.
Da bolognese ti dico che è uno spettacolo. Però come pasta ti consiglio le tagliatelle oppure qualche altra pasta porosa in modo che il ragù rimanga ben attaccato alla pasta.
Complimenti ancora!
Makes me laugh how EVERYONE needs to put some 'pasta water' in everything they do when making pasta... Just because someone on the internet said so... 😂
It's to emulsify the sauce, to make it a little thicker and help it cling to the pasta. There's a reason for it, why did you think they were all doing it?
Orecchiette not the best choice to taste the ragù. But I'm sure were great as well
No eating scene???
Everything was perfect until you added the parsely
What's the recipe?
😋
Where’s the red wine tho?
Well done meal and finally a clasical method to making sauce too..
Why do uou peel carrot still, wash em well...thats where the nutrients are..😮
red wine would match better