Hey man, just a couple things: parmesan is not to be added during cooking, if you cook it for long it will curdle and separate, you can see that happening in the video. Also, you have to use high heat and get the meat to caramelize a bit at the start. You then deglaze with white wine. Also, tomato sauce have to lose all the liquids, caramelize a little, and then you add water or milk to finish the cooking. I don’t know man, this ragu you made doesn’t look too good i have to be honest. It’s like you’ve decided to not let any Maillard reaction happen…. Why 🥺
@@Terminator4000 white wine is tradition for bolognese, but red wine is also used in other regions; i honestly use whatever alcohol I happen to have when I’m making it (beer is also absolutely fine; vodka is also good, because it’s flavorless but has all of the flavor extraction properties of proper alcohol). Pro tip: pour the wine/beer/spirit whenever the water is all gone from the meat, and it’s brown and it’s frying and it’s scorching hot. For best results the alcohol should be chilled straight out of the fridge. Have a nice ragù my friend
Here's some feedback comparing this recipe to the Italian version: - As you mentioned, tagliatelle are preferable. It does a better job of grabbing the sauce, and egg pasta is a good fit for this sauce rather than dried pasta. But experimentation is fine (I've found that oriechiette are good here, for example). - Oil: olive oil is good, but butter would also be good (and is more traditional for a northern italian dish). - Vegetables: onion, carrot and celery are traditional. They contribute to the richness of flavour and give a certain sweetness. Garlic is unusual, but ok if you want. Ok for the tomatoes. Tomato concentrate is also often used and works well. - spices/herbs: pepper is ok. Don't add origano/basil etc, it will cover up the natural flavour of the meat. - meat: beef+pork is traditional, but goat is fine if you have restrictions on what you can buy or what you want to eat. - cheese: in this dish, the grated hard cheese is a CONDIMENT, only to be added at the end. Cooking it into this sauce is VERY strange. (Maybe like cooking chutney into butter chicken? ) - parsely at the end is also a bit strange, but ok if you want.
Haha..This is NOT Bolognese at all. No sofrito, no pancetta, no wine, no pork and beef. Some kind of meat sauce that probably tastes ok but not Bolognese. Parmesano reggiano doesn’t go in the sauce, you don’t add basil and oregano to the sauce either. Such a misleading recipe.
@@tashfiatahani5763 But then it can't be called Bolognese sauce, as it isn't the way it is done. Bolognese sauce must be made the Bologna way, as the name implies. This is just some random meat sauce.
@@rolandkronqvist1034 Indians change international recipes to their liking and enjoy it alot - can you change the world ? Just be positive because negativity doesn't bring any joy - this recipe is for Indians not Western country people, beef is banned here and most Indians don't eat pork and Indians like adding spices and cheese while cooking
I am Italian and I make ragù every week. Everyone has a slightly different recipe in the end but in general you used too much onion for so little meat. The parmigiano is never added to the cooking sauce as it makes it sour. And...1 liter of water for 100 gr of pasta. You cooked the pasta in 500 ml of water!! And no parsley on top! For the rest I must say it is one of the best attempts I have ever seen made by a non Italian chef, so I take my hat off to you!
This is an in interesting take on meat sauce. I grew up in Italy. This is definitely nothing like how Bolognese is cooked in Italy or Bologna. For authentic Bolognese you need chopped celery, chopped carrots, chopped onions, pancetta (optional), mix of minced beef, veal andpork which have entirely different flavor profile compared to mutton, wine (red or white will do), italian tomato sauce, some milk. Pasta should be a wide long pasta as chef mentioned, tagliatelle, fettucine or a nice round lined (rigate) penne or rigatoni. Cheese is not added during cooking, but at the table.
Makes sense. This is made for Indian palate. Like we don't eat beef or pork(no restriction for pork for Hindus but we just dont eat it cuz we didn't eat it growing up). I've obviously never had beef but I heard the meat itself is quite flavorful with minimum spices but the same can't be said for other meats like chicken and goat so more spices can be added. Also I think as you said carrots would be a great addition. As for celery, it's not a readily available vegetable in India and there is no Indian alternative to celery that can be used ( ex : Indian variant of parsley is Coriander) Also alcohol is completely fine for us but we don't use alcohol for cooking at all.
Italians are shocked at this video lol, but this recipe is amazingly simple and easy for Indians and suits our taste very well !It's Indian Italian food !
can you stay in the Indian realm, please? these are not spaghetti Bolognese, I am Italian and offended by this insinuation. you can call it a reinterpretation, but that this stuff is passed off as authentic is bullshit
i love how channel is called "get curried" but they make italian dishes too, needs some mix/change sometimes i agree, would be awesome to see some "non traditional" ideas here like indian style pasta or something or italian curry or any other cuisine fusions would be fun to see
The one with beef and pork mince is absolutely amazing. Add some finely diced carrots and celery along with some red wine mixed with tomato puree and this dish goes to a whole new level. Mutton is an interesting substitute for the two meat choices that are widely used in Europe.
Hi BCR just thinking he's done it for the Indian palette, ie no alcohol, pork, beef etc.. but yeah he could of added tom puree, celery and carrots but like Mexicans you know how lazy they can be lol
Update: Thank you, so much for the great recipe! Me and my 8’year old cooked together, she helped grating the cheese. My son asked for another plate! My wife asked for the recipe for the very first time!! So was a big hit and I have cooked Argentinian red shrimp and minced beef side by side!! Both were hits!! Inspired from your expert tips, I had to cook the pasta almost 7 mins extra to get a softer level I preferred. Thanks again for sharing the great recipe and taking time to present the video well!! 🎉 It was beautiful and enjoyable to watch and all the pro tips of timing. Now, time to give it a try for kids with whatever comparable ingredients we have!!
Love the caution for using salt and also the knowledge of cooking 🍝 pasta which is crucial and getting it right! Zakir Hussain of get curried!! Waah spaghetti bolognaise boliye!! It’s one of my favourites too!!
This is made for Indian palate. Like we don't eat beef (Indian muslims and Christians eat beef) or pork(no restriction for pork for Hindus but we just dont eat it cuz we didn't eat it growing up). I've obviously never had beef but I heard the meat itself is quite flavorful with minimum spices but the same can't be said for other meats like chicken and goat so more spices can be added. Also I think as people have said carrots would be a great addition. As for celery, it's not a readily available vegetable in India and there is no Indian alternative to celery that can be used ( ex : Indian variant of parsley is Coriander) Also alcohol is completely fine for us but we don't use alcohol for cooking at all. Also parmensan is an extremely expensive cheese in India so most of us who are actually making this recipe are completely skipping it. So yeah its no way authentic but its a great variation for the indian palate.
You are a great cook for Indian Food. Unfortunately in real Italian cooking there is no such dish as Spaghetti Bolognese. The pasta is always Fettucine. There is no red chilli powder in the original recipe and you would normally cook it with beef and pork mince. Tagliattelle is not the original pasta.
This is not Italian Bolognase sauce hmmm when cooking no put parmasan cheese powder also not the cirect ingredients and not corect way to cooking bolognase sauce , also you wrong cooking pasta hmmm😀🤪🇮🇹👀
Ragu should have carrots 🥕 and celery. Water to cook pasta should have more. Last cooking ragu needs a minimum of 2.5 hours cooking time so you can easily make it only a few hours before serving it.
What the hell is this ? All chinese whispers of cooking so to speak ! Success is for those who can talk without knowledge , and this is a classic example of it .
Sorry but this time Get Curried disappointed me. Mutton isn’t cooked in 20-30 mins. And the final taste was very blatant. As a person who eats spicy, this was utter disappointment.
I am from Pakistan. Tried this recipe with chicken mince n taste just like a restaurant style Spaghetti bolognese. Super hit. I doubled the amount of every as I was cooking for four people n had no Parmeasen cheese so cheeder n mozzarella cheese.
You know your ragù Sir !! Thank you. I usually respect this channel but this was out of line even if Im not italian (garlic + no carrot, no celery, no wine (which can be replaced by vineager) !! + needs to be coocked for at least 3h)... please do some research...
1, Soffritto ~ The Holy Trinity of Italian Cuisine. A holy trinity in cooking is simply a combination of three aromatic ingredients, whether they are vegetables, herbs or spices, that are gently sauteed together to provide a flavor base for other ingredients to build FOND French word to ESTABLISH. Ragù alla Bolognese Bolognese is a meat sauce - not a tomato-based marinara or tomato sauce. As the official Ragù alla 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. A good Bolognese sauce also only takes a few hours to make 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 “official” Bolognese pasta called for by the City of Bologna is Tagliatelle pasta.
I tried this recipe for the first time and it turned out really well. Your instructions are very clear and non overwhelming for a beginner like me. Thanks for the recipe!
White wine is also used in making a bolognese. The base is carrots, celery and onion. The wine goes in after the meat and is allowed to simmer til the smell of alcohol is gone and only flavour remains. However if cooking with wins is not possible, you do what works. I think goat meat seems like a nice twist. Use a dry white wine of you use white. I have made bolognese with a red Italian Sangiovese. Worked very well.
I made it one time and it came out so good and tasty . My family, specially my grand kids loved it. Thanks for sharing, it's simple, clear institutions and made with common ingredients 🙏
Hey man, just a couple things: parmesan is not to be added during cooking, if you cook it for long it will curdle and separate, you can see that happening in the video. Also, you have to use high heat and get the meat to caramelize a bit at the start. You then deglaze with white wine. Also, tomato sauce have to lose all the liquids, caramelize a little, and then you add water or milk to finish the cooking. I don’t know man, this ragu you made doesn’t look too good i have to be honest. It’s like you’ve decided to not let any Maillard reaction happen…. Why 🥺
Agreed
White wine or red wine ? Being red meat wouldnt it be red wine ?
@@Terminator4000 white wine is tradition for bolognese, but red wine is also used in other regions; i honestly use whatever alcohol I happen to have when I’m making it (beer is also absolutely fine; vodka is also good, because it’s flavorless but has all of the flavor extraction properties of proper alcohol). Pro tip: pour the wine/beer/spirit whenever the water is all gone from the meat, and it’s brown and it’s frying and it’s scorching hot. For best results the alcohol should be chilled straight out of the fridge. Have a nice ragù my friend
I like it
That's why I love comments like this. you can quickly see if the recipe is good or not ;-) thank you!
Can we add chicken meat in place of goat meat
Ofc!
i just want to ask if there's no need to put a oil in the pasta while cooking
How can you make this with mutton mince ? The recipe requires beef mince. It doesn’t taste the same .
We dont eat beef in India.
@@jiophone2412 we do eat beef. Have you been to Kerala or goa ? Beef and Pork dishes are the best.
Spaghetti bolognese in Italia te li tirano in faccia....🤣🤣🤣🤣
This Channel constantly offends international cuisines
He got it totally wrong 🙄😒
Man... Where is Carrot, Celery, and wine???
You didn't caramelized the meat also...
This is for Indians.
Nice try...bt doesn't look da way it's in Italy...
Here's some feedback comparing this recipe to the Italian version:
- As you mentioned, tagliatelle are preferable. It does a better job of grabbing the sauce, and egg pasta is a good fit for this sauce rather than dried pasta. But experimentation is fine (I've found that oriechiette are good here, for example).
- Oil: olive oil is good, but butter would also be good (and is more traditional for a northern italian dish).
- Vegetables: onion, carrot and celery are traditional. They contribute to the richness of flavour and give a certain sweetness. Garlic is unusual, but ok if you want.
Ok for the tomatoes. Tomato concentrate is also often used and works well.
- spices/herbs: pepper is ok. Don't add origano/basil etc, it will cover up the natural flavour of the meat.
- meat: beef+pork is traditional, but goat is fine if you have restrictions on what you can buy or what you want to eat.
- cheese: in this dish, the grated hard cheese is a CONDIMENT, only to be added at the end. Cooking it into this sauce is VERY strange. (Maybe like cooking chutney into butter chicken? )
- parsely at the end is also a bit strange, but ok if you want.
Don't ever serve your bolognese ragu sauce to an Italian or his Mamma in Bologna. They are gonna stab you or at least laugh at you.
🙁sir hindi me bolijiye 🙁 mummy logo ko samajne me easy Hoga
Haha..This is NOT Bolognese at all. No sofrito, no pancetta, no wine, no pork and beef. Some kind of meat sauce that probably tastes ok but not Bolognese. Parmesano reggiano doesn’t go in the sauce, you don’t add basil and oregano to the sauce either. Such a misleading recipe.
This is made for the Indian palate therefore there’s no wine, pork , or beef
@@tashfiatahani5763
But then it can't be called Bolognese sauce, as it isn't the way it is done. Bolognese sauce must be made the Bologna way, as the name implies.
This is just some random meat sauce.
Even Italians can't agree with each other on how to make bolognese so who the fuck cares.
@@rolandkronqvist1034 Indians change international recipes to their liking and enjoy it alot - can you change the world ? Just be positive because negativity doesn't bring any joy - this recipe is for Indians not Western country people, beef is banned here and most Indians don't eat pork and Indians like adding spices and cheese while cooking
I am Italian and I make ragù every week. Everyone has a slightly different recipe in the end but in general you used too much onion for so little meat. The parmigiano is never added to the cooking sauce as it makes it sour. And...1 liter of water for 100 gr of pasta. You cooked the pasta in 500 ml of water!! And no parsley on top! For the rest I must say it is one of the best attempts I have ever seen made by a non Italian chef, so I take my hat off to you!
.l
How many jordindian fans are here?😂
This is an in interesting take on meat sauce. I grew up in Italy. This is definitely nothing like how Bolognese is cooked in Italy or Bologna. For authentic Bolognese you need chopped celery, chopped carrots, chopped onions, pancetta (optional), mix of minced beef, veal andpork which have entirely different flavor profile compared to mutton, wine (red or white will do), italian tomato sauce, some milk. Pasta should be a wide long pasta as chef mentioned, tagliatelle, fettucine or a nice round lined (rigate) penne or rigatoni. Cheese is not added during cooking, but at the table.
Absolutely agree
Makes sense. This is made for Indian palate. Like we don't eat beef or pork(no restriction for pork for Hindus but we just dont eat it cuz we didn't eat it growing up). I've obviously never had beef but I heard the meat itself is quite flavorful with minimum spices but the same can't be said for other meats like chicken and goat so more spices can be added. Also I think as you said carrots would be a great addition. As for celery, it's not a readily available vegetable in India and there is no Indian alternative to celery that can be used ( ex : Indian variant of parsley is Coriander)
Also alcohol is completely fine for us but we don't use alcohol for cooking at all.
Italians are shocked at this video lol, but this recipe is amazingly simple and easy for Indians and suits our taste very well !It's Indian Italian food !
😂
Nothing wrong with Italians defending their cuisine. It’s like when Indians get defensive because people call dosas as crepes
Its a meat sauce and not bolognaese
No way..... this is not the correct recipe at all. Please don't destroy the only thing we have preserved: the food
Sorry, i come here for currys etc . for italian i go to italian sites.. major failure. Stick to what you know about please.
Bologanesh!!😂😂
I never heard of adding cheese whilst cooking the meat😱. I add cheese on top of the bolognese in the plate.
This guy has no clue what hes doing. “Almost perfect” yeah right!
can you stay in the Indian realm, please? these are not spaghetti Bolognese, I am Italian and offended by this insinuation. you can call it a reinterpretation, but that this stuff is passed off as authentic is bullshit
Oh stop moaning! He’s not Italian so he’s doing his version. Italians are so touchy.
@@i_am_groot5261 And besides, spaghetti bolognese isn’t really Italian.
@@DaveDVideoMaker sorry?
@@i_am_groot5261 I heard from Gino D’Acampo (and the mayor of Bologna) that spaghetti bolognese is not Italian.
@@DaveDVideoMaker prove it, send me the link of the video / newspaper article / whatever it is.
I'm italian and i never heard that before
Chef why didn't you use the blue tribe plant based keema 😂😂😂😂
i love how channel is called "get curried" but they make italian dishes too, needs some mix/change sometimes i agree, would be awesome to see some "non traditional" ideas here like indian style pasta or something or italian curry or any other cuisine fusions would be fun to see
The one with beef and pork mince is absolutely amazing. Add some finely diced carrots and celery along with some red wine mixed with tomato puree and this dish goes to a whole new level. Mutton is an interesting substitute for the two meat choices that are widely used in Europe.
Hi BCR just thinking he's done it for the Indian palette, ie no alcohol, pork, beef etc.. but yeah he could of added tom puree, celery and carrots but like Mexicans you know how lazy they can be lol
@@Adam-kq2gf Hindus do have alcohol, sometimes. Pork is fine for them, too. As for laziness, you will find that in people from every culture.
@@annabeljames9759 only joking Annabel no offence taken I hope 🥰🤪
@@Adam-kq2gf You can't tell with the internet. That is okay, none taken
@BCR when do we add carrots & parsely?
Hey Varun, where did you get that plate?
Oh brother I’m sorry this is not bolognese at all 🙈
Watching this made me want to leave planet earth...
Update: Thank you, so much for the great recipe! Me and my 8’year old cooked together, she helped grating the cheese. My son asked for another plate! My wife asked for the recipe for the very first time!!
So was a big hit and I have cooked Argentinian red shrimp and minced beef side by side!! Both were hits!!
Inspired from your expert tips, I had to cook the pasta almost 7 mins extra to get a softer level I preferred.
Thanks again for sharing the great recipe and taking time to present the video well!! 🎉
It was beautiful and enjoyable to watch and all the pro tips of timing. Now, time to give it a try for kids with whatever comparable ingredients we have!!
Love the caution for using salt and also the knowledge of cooking 🍝 pasta which is crucial and getting it right! Zakir Hussain of get curried!! Waah spaghetti bolognaise boliye!! It’s one of my favourites too!!
Who are all ready for 'Bologanesh'??
This is made for Indian palate. Like we don't eat beef (Indian muslims and Christians eat beef) or pork(no restriction for pork for Hindus but we just dont eat it cuz we didn't eat it growing up). I've obviously never had beef but I heard the meat itself is quite flavorful with minimum spices but the same can't be said for other meats like chicken and goat so more spices can be added. Also I think as people have said carrots would be a great addition. As for celery, it's not a readily available vegetable in India and there is no Indian alternative to celery that can be used ( ex : Indian variant of parsley is Coriander)
Also alcohol is completely fine for us but we don't use alcohol for cooking at all. Also parmensan is an extremely expensive cheese in India so most of us who are actually making this recipe are completely skipping it.
So yeah its no way authentic but its a great variation for the indian palate.
You are a great cook for Indian Food. Unfortunately in real Italian cooking there is no such dish as Spaghetti Bolognese. The pasta is always Fettucine.
There is no red chilli powder in the original recipe and you would normally cook it with beef and pork mince. Tagliattelle is not the original pasta.
... Wow
I'm happy I learnt this here 😂🎉
Thank you so much
This is not Italian Bolognase sauce hmmm when cooking no put parmasan cheese powder also not the cirect ingredients and not corect way to cooking bolognase sauce , also you wrong cooking pasta hmmm😀🤪🇮🇹👀
А где русский? Будьте добры перевести на русский коль вышли на русскую волну! Ведь не все полиглоты и ваши хурды бурды нэ понимэ.
Can you make it easier
Ragu should have carrots 🥕 and celery.
Water to cook pasta should have more.
Last cooking ragu needs a minimum of 2.5 hours cooking time so you can easily make it only a few hours before serving it.
Not authentic, where’s the celery & carrot 😮 beef/pork mix!!
Mamma mia ! ! ! 😱😱😱 TERRIBLE ! ! !
What the hell is this ?
All chinese whispers of cooking so to speak !
Success is for those who can talk without knowledge , and this is a classic example of it .
Sorry but this time Get Curried disappointed me. Mutton isn’t cooked in 20-30 mins. And the final taste was very blatant. As a person who eats spicy, this was utter disappointment.
It is supposed to be like that. Pasta/Spaghetti are never spicy. This is how the authentic Spaghetti Bolognese tastes
What is the name of the red spice you added?
Chilli powder
Just like Mama used to make?
"There is no Spaghetti Bolognese" WELL THERE IS!
6:03. oh deo 🙏. Tagliatelle say it right please bruv omgg
Pasta bolaganesh 🤣🤣🤣 - jordindian
Pasta Bolo-Ganesh
I make it how u just did it but I add coriander instead of parsley and more salt 🙈
Don2 mein suna tha Srk bolta hai toh dekhna aaya😂
na bruv, violation
Is that beef? How primative.
Is that beef? How primative.
Jordindian bologanesh pasta😂
This is pasta BOLOGANESH
I am from Pakistan. Tried this recipe with chicken mince n taste just like a restaurant style Spaghetti bolognese. Super hit. I doubled the amount of every as I was cooking for four people n had no Parmeasen cheese so cheeder n mozzarella cheese.
Who came after Jordindian?
You spoiled its authentic style
Jordindian 's Pasta Bologanesh
😂😂😂😂😂
Tagliatelle is the pasta to use.
Plus, I’d take out the garlic, use oignon, carrot and celery, milk, etc.
You know your ragù Sir !! Thank you. I usually respect this channel but this was out of line even if Im not italian (garlic + no carrot, no celery, no wine (which can be replaced by vineager) !! + needs to be coocked for at least 3h)... please do some research...
Spaghetti Bolognese recipe has been successfully murdered here.
Is going to be ok, but there are italians killing themselves after watching this video, hahahaha.
Lovely 👌🏻 Greetings from Scotland 😊 Have a great day everyone 🌻
Pasta bologanesh.
Nice
I love spaghetti bolognese 😍
1, Soffritto ~ The Holy Trinity of Italian Cuisine. A holy trinity in cooking is simply a combination of three aromatic ingredients, whether they are vegetables, herbs or spices, that are gently sauteed together to provide a flavor base for other ingredients to build FOND French word to ESTABLISH.
Ragù alla Bolognese
Bolognese is a meat sauce - not a tomato-based marinara or tomato sauce.
As the official Ragù alla 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. A good Bolognese sauce also only takes a few hours to make
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 “official” Bolognese pasta called for by the City of Bologna is Tagliatelle pasta.
Vessel details pls
No to goat.
I tried this recipe for the first time and it turned out really well. Your instructions are very clear and non overwhelming for a beginner like me. Thanks for the recipe!
No celery?
Nope.
Ohh yes🤗🥰, this pasta is awesome and amazing recipe you have shared here today👌! Yum yum n looks so 😋 😋 👍👍I'm so inspired by your sharing@!!
Look so delicious! Wishing the one reading this a beautiful and blessed day. Love from YummyEatZ 🙂
Possible to list the recipe
Going to try this dish
looks absolutely delicious with amazing cooking style. Thanks for sharing
White wine is also used in making a bolognese. The base is carrots, celery and onion. The wine goes in after the meat and is allowed to simmer til the smell of alcohol is gone and only flavour remains. However if cooking with wins is not possible, you do what works. I think goat meat seems like a nice twist. Use a dry white wine of you use white. I have made bolognese with a red Italian Sangiovese. Worked very well.
In Italy they don't cook with garlic and onion in the same recipe
Can we skip cheese ?!
You can skip the recipe 😁
Thank you very much for recipe
It'll be awesome with Penne rigate
😋😋😋😋😋👌👌👌👌👌❤❤❤❤❤❤
Excellent recipe and well explained. Turned out very delicious
I made it one time and it came out so good and tasty . My family, specially my grand kids loved it. Thanks for sharing, it's simple, clear institutions and made with common ingredients 🙏
Thank you very much, Thambi
Lovely ,tqvm thambi
Super👌sir
Nice 👍 and yummy
Jordondian fans called this pasta bologanesh 😂❤
Pasta Bologanesh
I am an Indian live in Italy and ate Bolognese pasta many times but didn't know how to make it... Thanks for the recipe.. Gonna try❤️❤️
Try another one, this is like a very easy version but will lack most of the flavour of the more canonic versions.
@@IorekMetal I needed the easy version 😀
This is definitely NOT how you make bolognese, trust me 😂😂😂 ask your Italian friends how to cook it. It really is that easy!!!!
@@Kiran09deep Well, even a cannonical version should be easy, only lacking 3 hours on fire but the correct ingredients.
Waooooo yummmy super duper😋😋 recipe..thanks for sharing this recipe 🙂😋😋🤤
Looks delicious
Thanks!
First view
Could you please give the link of the kadai which your cooking the hexagon nonstick one
A very quick recipe… everyone loved it… Thankyou for posting 😊
Any alternative for parmesan cheese??
Definitely a different take on bolognese I'll give you that 🤔🇮🇳 very inventive!!