Bolognese Sauce
ฝัง
- เผยแพร่เมื่อ 20 ก.ย. 2024
- **RECIPE**
Makes about 6 quarts of sauce, enough for about 60 portions of pasta (freeze it!)
olive oil
1 lb carrots
1 large red onion
1 lb chicken livers
3 lbs ground meat (I like to use beef and lamb)
6 oz can tomato paste
3 28 oz cans crushed tomatoes
1 bottle white wine
Liquid chicken bouillon (or a stock cube)
1 tbsp dried oregano
1 tbsp dried parsley
1 tbsp dried basil
1 tbsp dried thyme
1 tbsp garlic powder
1/4 cup balsamic vinegar
pepper
salt
Peel and finely chop the carrots and onion. In a large pot (at least 7 quarts), fry the vegetables in olive oil on high heat until soft, stirring constantly. Dump them out into a bowl or plate.
Finely chop the livers until almost pureed.
In the big pot, fry the ground meat in olive oil on high heat, stirring and scraping constantly with a wooden spoon to keep meatballs from forming. Cook until most of the water evaporates and the pan starts to crackle. Put in the livers and the tomato paste and stir to combine.
When the brown stuff on the bottom of the pot looks like it's about to burn, pour in the wine and scrape to release everything on the bottom. Stir in a big spoonful of the bouillon. Reduce heat to a simmer and cook for two hours, stirring occasionally to make sure the bottom doesn't stick and burn.
After two hours, season the sauce with the herbs and vinegar. Simmer an additional hour. When it's the desired thickness, taste and adjust seasoning with salt and pepper.
Use, or freeze in ice cube trays, or both. After thawing and reheating, add a few more drops of balsamic vinegar.
MY COOKING PHILOSOPHY:
I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things - it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.
I love the "Here's how to do it" combined with "I know you're tired after a long day, here's how to use it easily" nature of this. 10/10
I never commentate on a TH-cam video but this part with the "lifehack" is brilliant haha
This man is one of the most if not soon to be the most influential cooks on youtube.
Knowing that it freezes and reheats well will make me more likely to go ahead and make more than a day's worth.
You stained my ice cube trays but delicious!
actually make that an 11/10
I like to put a whole bottle of wine in my water for more flavour
X Ademi X 2 shots of vodka...
@@kiricaaa lmao that was a funny video
I like to put some bolognaise in my wine. Enriches the flavour of the wine.
You need some olive ol , butta, salt and peppa, and some more butta and olive ol . -Gordon Ramsey
@@geessaess1707 😂😂good one
Freezing the sauce in cubes then into a bag is probably the best 400 IQ play ever
Ethan Galema yeah this is big brain time
DIO BRANDO tf u doing here?
Shi Thead my son was raised in italy so i want to see what food he had
DIO BRANDO understandable
it's not a terrible idea. If you just want to make one serving you can just grab a sauce cube instead of defrosting the whole pot.
Although typing the term "sauce cube" felt fucking ridiculous so I'm currently re-thinking my previous statement.
I had a schizophrenic episode last night that lasted like an hour and I put this video on to quiet down the auditory hallucinations and it was weirdly nice just lying in my bed listening to adam's voice and waiting for the episode to end. I ended up falling asleep to it
Holy shit man. You okay?
No you didn't
@@AlexBigShid how would you know
@@AlexBigShid this is such a specific story
Ahhh, as any good Italian g/ma would say....good food cures all!
This is my 7th time watching this at 3 am and not making it
2:30 with me
samesies
why is it just so damn satisfying
Same,I'll definetly make it someday,but watching him pour 3 cans of tomatoes is so satisfying for some reason.
7:32 AM without sleeping i'm so hungry rn
"I have no idea how much garlic powder this is."
That's the correct approach.
correct approach would be to NOT use garlic powder at all.
@@sdbo Nope, you're are nitpicking and biased, I win, bye bye
@@sdbo why?
Yep!
If I don't know how much is in it I can't be concerned for my health
This is how we all want our food recipes. To the damn point, clear, edited well, and no long backstory or anything. Such a quality channel, keep up the good work man.
th-cam.com/video/1Kq8k7yTr8Y/w-d-xo.html
administrator that fucker never lists the ingredients in the description, there’s a reason why I still have ad blocked when I’m watching his videos
Yeah, nice video..except THIS IS NOT my hometown BOLOGNESE RAGÙ (this is how it's called, not "sauce").
Tell me why you keep on doing this. Tell me. I'm not saying you must not revise other nations' recipes, I'm saying that if you do it just don't call nor sell it as the actual recipes.
@@RickyPizzi27 SHUT THE FUCK UP HOLY SHIT
this type of video is appreciated obviously but im not sure if its all that anybody wants. good eats was majorly successful and did a lot of roundabout explanation with skits and jokes and education. and that was for a 20 min show that went onto 10 seasons.
I can't stop laughing at his breathing after the "Adam Ragusea breathes" video
I CANT UNHEAR
ITS ALL I HEAR AHAHAH
@@tomdizzo AAAAAHHH ME TOO FUCK
I JUST CAME FROM THAT VIDEO
only thing i hear now is his breathing hahah
Anything: *Exists*
Adam: *"Let's add a whole bottle of white wine"*
Anything: *Exists*
Adam: *"Let's add a whole pound of chicken livers"*
Hahaha
You're looking for Scott Petterson?
Alcoholic.
While I know this guy isn't Cajun (I am), I must say this is right out of Justin Wilson's book. Wine/beer goes in everything...
0:43 I love that futile chopping of the lone surviving carrot match stick.
I actually prefer cutting the carrot. It feels more.. personal
i absolutely hate it. makes me uncomfortable for some reason
He left that clip in on purpose. He knows how the mind gets mesmerized by those types of peculiar things. Also notice how he leaves in the audio every time he’s putting something down that’s heavy? It’s like ASMR. He’s a smart dude that knows how to get repeat views. It’s like he’s brainwashing us. But it’s a price I’m willing to pay to learn all this :)
@@AForEh I think you looking to far into this
NunuTheOni you know what?!?!? You’re right lol. I must have had a weird day that day.
why didnt you season the ice cube tray lol
HamiltonOW, gordon Ramsey would do that
Long time fans be like
"Why I season my ice cubes trays and not my sauces"
Nah just needs a couple bottles of white wine
Zephyx Gordon Ramsay approves.
This looked incredibly delicious, so I wanted this to be the first real meal I ever made myself. I suck at chopping, so the Carrot pieces were way too huge, and I had the heat too high while simmering it, so its a little dry, but I think i nailed the taste - I'm super proud of it, and I like to think Adam would be proud of me, too
I like it to but I prefer the italian kind with barely any tomato I don’t quite like tomato
Well I burnt the crap out of mine 🤷🏻♂️
I wanna blame my pot for not being big enough...that was definitely causing some issues.
Never knew Alex Mercer of all people would cook bolognese
🥖
@@bigdingus9333 Fucked up shit.
i personally season my breath, so the food gets seasoned right before i eat it.
fucking brilliant!
😂😂😂
Hm hm I never thought of that
brother josh I like to season my mouth then eat the food raw and then set myself on fire for maximum flavour
@@l750z_6 I prefer to pour seasoned gasoline on the raw food in my mouth and then burn my mouth
"Use the largest pot that you've got" Looks at my 18 quart stock pot....time for 4.5 gallons of bolognese.
LOL
Lol
good enough to share.. ur neighbors would love ya
The recipe makes about 6 quarts, so if you don't mind going right to the top, you could triple it.
Gimme some dude
I like how your video didn’t end at the Bolognese, you showed how to store and reuse the end result, a lot of channels don’t show that much effort, fantastic content you’re putting out, please keep it coming.
This is the first "big boy" recipe I wanted to learn by heart, as a first step in becoming better at cooking . I've made it countless times now, each time with a slight variation. Doesn't matter as long as I follow the main tenants of what Adam shows in this video - it turns out amazing every time. The kids love it too.
Dude, same. Adam Ragusea is who got me into cooking. I can't believe it's been 4 years since this video came out. Since then, I've pretty much mastered the home kitchen unless it's complex Asian cuisine. Thank you based Mr. Ragusea
"yo bro you got some ice?"
"yeah"
*_pulls out bolognese ice cubes_*
lol it would be good in a bloody mary lol
*puts cubes into my cup of water and starts drinking the entire thing while maintaining eye contact*
I use it for my bloody marys.
Candy for the trick or treaters
Lol 😄
*somebody dies*
Adam: lets dump a whole bottle of white wine on that
bloodspilla55 oof ok buddy sorry i hurt your feelingd
@@bloodspilla55 will do
@@bloodspilla55 no u
@@bloodspilla55 you first
Steven Friedman don’t worry man just pour a little white wine on that
you have no idea how many times I've watched this video
ESSNCE I’ve watched it many times too. I’ve literally watched penguinz0’s videos on cooking with jack that I can recite what he says as I watch it.
Fuck me too
Omg yes I keep watching this over and over
Me too
ESSNCE samee
Just made this for my family tonight, they absolutely loved it! Though I didn't use chicken livers cuz my mom freaked out when she saw the recipe lol. It was still very good, I'll make it with the livers next time. I can totally see why you need the balsamic vinegar, it tasted kinda bland until all of the seasoning + vinegar was added, it totally transformed the flavor characteristics of the sauce; the white wine also lent it some extra flavor as well. If Adam ever reads this, just know that this was the best sauce I've ever had with pasta. Adam, you sir are a genius.
Try sauteing pancetta or bacon at the beginning also its heaven
Didn't know people freak out about livers. As a Mongolian family, we eat it fried with some rice every now and then. I realize the taste of iron may be a deterrence but we don't mind.
@@Ace-ep7in here in Egypt chicken livers are also eating with rice and sometimes even fried and eaten like hotdogs!
@@Ace-ep7in also taste of iron?
@@Froge4291 Cow liver has a sharper taste than other livers I think. It has a kind of irony after taste or kind of tastes like blood.
I am 15 years old and am trying to widen my range of cooking skills, your recipies have helped me to becoming familiar to more recipies and even crafting my own thanks to your methods
Love to see new chefs learning important life skills! It will take you far. Let me know if you have any questions or want advice. Always glad to share what I've learned
“Yes Mom I do need an entire bottle of wine for this!”
TH-cam is truly a dream for foodies. I learnt how to cook many different styles of food in here since I was 12. Now I'm 23 and cook better than my parent haha
@joshua don’t take any of his Italian recipes seriously, this in particular! It is full of mistakes
@@niccolobattistoni6733 what would you change
Followed the instructions but forgot about them when i put them in ice trays, mother-in-law says her drink tastes like meatsauce. mayday boys, mayday.
HAHAHA
corny af
@@BaAZiGar Sometimes you need a bit of corn to sweeten up your life.
@@marioalfredo5542 and milk, don't forget milk
quick dux did she not see they were red??
This channel was the greatest find. The crazy growth is so well deserved. Can't wait to see everything you keep doing!
Literally, I somehow stumbled across this channel a couple of months ago and it is some of the best put together food videos I have ever seen and some of the best recipes.
agreed, really refreshing after the past couple years of buzzfeed
6th time making tonight. My teenage daughter loves the convenience of the cubes. She boils some pasta and microwaves 5 cubes. Mixes it right in the pot with a little pasta water left in it. It's her absolutely favorite meal. Hand down. Pure perfection 👍
Adam, I made a giant pot of this last night (with 2lb of Chuck, 1lb ground short rib, 1lb spicy Italian sausage, 4 cans of San marzano tomatoes that I crushed by hand), and other than a few adjustments to make a bigger batch i went by your recipe and it's the best damn sauce I've ever made. The chicken livers really made a world of difference, and despite being a long time proponent of better than boullion I have never once used it to make pasta sauce. I've always stuck with the home made broth out of animal carcasses tradition. Thank you so much, and I look forward to seeing more eye opening videos!
This guy is trying to make wholesome cooking vids and the whole comment section is just memes about seasoning
This his hilarious
i can see you did not season your comment, i am disappointed
Fr
Fax
@@gabrieles2848 let him b damn :’)
Alright TH-cam recommendations, you win this time.
Dean Harrison are you glad you have in? I sure am 😊
@@squippites7356 u wot m8?
Bee Phenix u wot m8?
@@squippites7356 u wot m8?
@@squippites7356 u wot m8?
"This is gonna take for f***king ever so im gonna use my food processor."
- Adam Ragusea
Wife: Mike why have you been talking to Rebecca behind my back
Me: this is gonna take for fkn ever so im using my food proccesser
That line gives me YSAC vibes
"...then you cut across the match sticks to make a fine dice and this is gonna take for f****n ever..."
Aaaand liked.
Simon C this is so cringe
@@wat5709 says the one with a fucking dead meme pfp and name
Guys...
Shut the fuck up and just enjoy this guys cooking skills.
Wat I agree. Cringe as hell.
Adams children are born
Adam: let’s add some white wine to that
Now *that's* comedy right there... 🙃
Doesn't it cook down?
I'll drink to that
*I'll drink white wine to that*
Wife: kinda rough
Adam: white whine in
How'd ya think kids are born? I always thought wine was a need to make children
Dude, yes. This is the kind of clear, hyper-focused, amateur friendly cooking help so desperately lacking on youtube. Sub!
Holy meat sauce! I just made this with ground venison and it was possibly the best thing I have ever cooked. I also used deer liver instead of chicken liver. This will be a staple meal from now on and is an instant family tradition it was so good. Thanks Adam!
He probably freezes his white wine into ice cubes
And puts them in his glass of white wine
@@svenowsky that's actually a good way to cool your wine without diluting it
CodenameFortnite07 ur 12 pleb
Freezing white wine and then crushing it and putting into orange juice though....
Next thing you know
I wish I could put into words how great these videos are, keep making them! Straight to the point, edited wonderfully, and filled with real information! Absolutely amazing. Thank you!
I swear to god adam's comment section is the most hilarious shit I've seen in youtube
Try marco pierre whites knorr stock video comments section 😉
❤😘
@@Account-jn7xu it depends on the recipe.
No, it's isn't
@@bobbyjoe1111 bruh maybe you have a different sense of humor
This bolognese sauce recipe is amazing! I never would’ve thought to use chicken liver and balsamic vinegar. Whenever I don’t have white wine, I would use a carton of chicken stock and not use chicken bouillon. Whatever sauce I don’t use I seal in jars. My family loves the sauce. Keep up the great work!
Cooking on TH-cam is in such a good spot right now. The popular channels (I'm thinking Adam, Babish, YSAC and Food Wishes) are the most straight-forward, no-nonsense techniques and recipes and the hosts are so helpful while being humble. Can't wait for the lasagna episode!
if u havent yet, check out brothers green eats! theyre a good channel for college students or anyone living with a budget. juns kitchen is also a good channel and always amazes me how his cats stay behaved when he cooks lol
Jamin Kidd The Happy Pear is pretty dope for the odd vegan recipe
Wonder how TH-cam will screw that up as well.
Check out quang tran
Sam the cooking guy does SOME nice things thought admittedly he also makes a lot of lethal crap
I add a whole bottle of white wine to my white wine for more flavor
Most sensible idea I have read so far. Cheers.
You sir, are a man of culture.
This genuinely made me laugh, good do sir
I see what you did there good sir
My 12 year old son made this today. It was amazing. He has learned so much from your videos and he is becoming a much braver cook thanks to your influence. I'm super proud.
Your 12 year old poured a full bottle of white wine inside a pot?
@@josesphaturaya488 are kids not allowed to touch alcohol at all now, I thought they just couldn't drink it
@@josesphaturaya488 why not? Im sure he is mature enough to not drink it
In Greece, we have a similar ground beef sauce for pasta and we usually season it with a little bit of cinammon. I know it sounds counterintuitive but I suggest you try it, the result is amazing!
My uncle always put a very tiny quantity of cinammon in his bolognese, it's awesome. You barely taste it and yet it makes a big difference
For moussaka and stuff like that, right?
Some of the earliest written recipes for bolognese also had cinnamon. I prefer a bit of nutmeg.
I cook chicken with paprika powder, cinammon, a lit a bit of curry and salt and papper
@@aaronandannelogan yeah ,but usually for pasta. Bolognese with spagethi is maybe the single most eaten family meal in greece, and one of the few things every kid thats difficult with food eats
I love your commentary.
The tone and your voice. You don't give a shit and it's so awesome.
Jotaro Kujo tbh same, Star Pla- uhm Jotaro
a younger alton brown imo
Jotaro Kujo tbh sounds like the narrator from the sand lot
@@KOilithyia knew it sounded familiar
My nigga is that Shadman art
"The livers won't make it taste like liver."
Add more liver, got it.
you are evil😂
@@madsgracie why are they evil? Liver is delicious!
@@jbetfifty5904 I agree
@@jbetfifty5904 On a side note, you can't spell liver without evil
@@V3AM_ true
"when I make a Bolognese sauce, I make a giant pot"
That's my favorite introduction for cooking TH-cam channel 👍
Hey Adam I’ve made this a few times now and it’s great. One thing I switched up with a tip from Chef John: after cooking the veggies let the pot cool completely then throw the meat in and heat it up from cold. It makes it so much easier to stir and get a pastey consistency.
that's exactly what I've been doing with my bolognese, really useful for getting extremely fine ground beef
idk why i had a warm feeling in my heart everytime the steam covers the camera... i wear glasses and the steam from cooking always does the same thing that was sweet and relatable bless you :)
Another quality video and quality recipe. Looking forward towards the lasagna. Cheers!
I am also looking forward to the lasagna because I'm Garfield.
The Whipping Post lmao best comment ever
yeah me too, i have tried so many lasanga recipies over the years and i always go back to the one i was raised with, but im sure there is much better than me mums.
"quality" ahahaha
Once I gave our cat fresh uncooked chicken livers and that was it, all he ever wanted to eat was fresh chicken livers. When we would feed him tuna or cat food, he'd be genuinely disappointed.
That's a nice cat.
Be honest, you’ve watched this video more than once
Yea… to gauge how shitty his recipe is
@@niccolobattistoni6733 can you do any better?
@@marcocigliano9439 si, ho un commento lungo su un altro thread
ok
@@niccolobattistoni6733 hey buddy, it’s not meant to be true to what the og recipe is, it’s meant to taste good
I followed the recipe from the beginning until the end. The results were satisfactory and the lasagna was really good. However, I felt that the chicken liver flavour was a bit too much for me and at every bite I could taste a final hint of iron from the beef sauce. Anyways, just my opinion, thanks for the amazing recipe.
Oh, I thought he said it wasn't going to taste like liver. That's pretty disappointing...
@@vrldf8181 youd probably should not trust my assessment entirely. I always had problems with liver and I knew that liver was there, so this biased my opinion. As I blind test I gave some lasagna to some friends and I asked them if they could taste something different. They all said that "yes that is something different there", but no one pointed out that was liver and they really enjoyed the lasagna. So, just give it a try :)
Can't even get my hands on the chicken liver around locally except the one day sell as pet treat... Do you think this recipe can do without?
@@aloliveira1 Oh, okay.
Thanks for telling me.
@@TTlvY Yes sure. This can be done without the liver. Will taste great also.
Hi Adam,
I really like your Bolognese recipe and I followed it today. Was actually pretty easy to do and tastes breathtaking.
Not having many carrots, I used parsnips in addition to the vegetables, it still really works very well and tastes amazing!
One last tip: Could you please include metric measurements in your future videos? Makes it much better to follow than to convert all values to the other system. Otherwise, keep up the good work!
Greetings from Germany
Tristan
It's so worth it.
Did you just write a youtube comment like a written letter.
I'm pretty sure you've already seen this by now... but here is a link to a video Adam made about why he doesn't add metric measurements in his recipes.
th-cam.com/video/TE8xg3d8dBg/w-d-xo.html
you can look it up pretty easily and you dont even have to convert any units just do it by fractions for example 3 pounds of meat and 1 pound of carrots
so you just buy 1/3 (the weight of the meat that you have) of carrots and you can do it like this with everything else
also how do you guys compensate for the tomatoes acidity ?
@@hodaO2 Adam adds a lot of ****ing acidity into this sauce. Not just tomatoes.
But usually Adam uses baking soda to counter acidity
Imagine going to your friends house and asking for ice cream. "Just look behind the bolognese cubes."
it wouldn't be that weird... does your family not make chicken stock for soup and freeze the extra? it's basically the same
@@neldormiveglia1312 I've never made my own stock. I just the cubes and put them in water. it's not a thing in a lot of places but thanks to the internet, it's kinda catching on. so now I know this is a thing. but before that, I woulda thought you were crazy
@@neldormiveglia1312 i think most people just put the whole thing in a giant container instead of in ice cubes. Not saying its bad, but i dont think many people do that
@@valen0276 Yeah, I get what you mean. I think it depends on whether you live alone/cook for one or you are a family person/cook for friends and stuff.
In my case, it's easier to put it in an ice cube tray and then once it's frozen, put the cubes in a zip lock into the freezer. It's much easier to get individual portions that way.
okay? what about it?
I've been making this recipe for years, but I never had a big enough pot, so I always made a half-batch or third-batch. I got a big dutch oven for my birthday, so I decided to break it in by doing the whole recipe.
I cannot stress how much food this makes. I froze it and gave like 10 or 15 portions to my friends, and I still have over half of it left.
You're a godsend, Adam.
That man measures garlic powder with his heart and I approve
"And I have no clue how much garlic powder that is" One of us!
Its the only way to truly measure garlic
“I have no idea how much garlic powder that is” 😂 this guy and sam the cooking guy are the best at making cooking videos
Man, I love these videos so much there is something about you not measuring things and just eyeballing most of everything that's just so natural and satisfying to watch. It's straight to the point no bullshit! love it!
I'm going to use the leftover venison I have in the freezer rather than using beef I assume it's going to taste as good as it looks in this video, we'll see.
Jilm it’s most likely gonna be even more delicious with venison. Yum! I would use fresh garlic and sautee with the veggies though instead of garlic powder.
Made this a few nights ago, accidentally burned the fond about 30 minutes into the “burbling” process but I poured it into a different pot and it turned out just perfect! So far I haven’t found an upper limit on the amount of balsamic vinegar is good when reheating this so I’d bet I like my food about as acidic as Adam! Thanks for helping improve this college student’s cooking!
You had the flame waay too high!
@@emipadilla1758 definitely did, was supposed to have it on ultra low and silly me thought just low would be enough
@@Klettos1 I hope you kept cooking since then! Once you get the grip into cooking it gets pretty fun
IM NOT THE ONLY ONE WHO FREEZES IN BAGS OH MY GOD.
Btw, sure will try this
He cubed it first, which is very smart.
Tash I know right!!!!
You're far from the only one lol. My family freezes everything in plastic bags (or tupperware) that we don't finish. Maybe it's an Italian thing, not sure, but NOTHING in my house goes to waste. Sauce, meat that we had too much of, soups, stews, gravies, you name it.
@@jarodsparacio851 Well, this is a nice trick. Definitely useful!
Storing anything in plastic bags seems like a terrible waste of plastic... just use reusable containers
I was watching this on the TV and when you used the chicken livers my grandma started screaming, 10/10 recipe
Lmao 🤣🤣🤣
4:36
Adam: "instant source of sweet and sour"
me: "White wine!!"
Adam: "Balsamic vinegar"
me: "Oh..."
Me
Me
Me
Adam*
I've watched this video so many times over the last few years, I know every step and cook bolognese regularly, but I still come back just for the great relaxed feeling of this video.
This video is not just the best Bolognese Sauce recipe I've ever found, it stands by itself as entertainment.
IMO this is the best video Adam's ever done.
At this point I just like your videos before I watch them because I know they're going to be THAT good.
Just moved into the first home I've ever owned and to christen my kitchen I made this. First ever meal I've made while living on my own and it was an amazing one to start with. The meatiest sauce I've ever eaten in my life. Those chicken livers are no joke, you really weren't kidding! Thank you Adam for this recipe! I'm sure it won't be the last time I make this.
Adam : This is my 10 quart Dutch Oven
Subtitles : This is my 7-quart Dutch oven
I made this recipe like 2 years ago. Ate it little by little over the course of a year. It's a really good bolognese sauce recipe but the gamechanger was the freezing it in icecubes and storing it in a bag part. Good pasta anytime you want it, just takes 5-8 minutes to cook the pasta. Way tastier than any jarred stuff.
Word of caution, use a big ass pot for this. The biggest pot I had was literally filled to the brim after I dunked a whole bottle of white wine in this.
Was the liver Not overwhelming? I would love to try and make this for my family but they hate the taste of liver
Instead of a wooden spoon, in my own experience, it's handy to use a potato masher to ground up the beef in the pot! I don't know if this has been commented alresdy, but thought it could help someone if they see it.
Sounds interesting, does this keep the pieces as fine as the wooden spoon?
or even better which requires no smashing at all, just tear off pieces of the ground beef and loosely tear apart into the pot, takes maybe an extra few minutes however saves alot of effort on breaking up a brick of it
I made this today. Everyone loved it. Thank you for the recipe
I have watched this video like 7 times i don’t know what it is but this video is just so satisfying.
I literally tried the balsamic thing the other day with my slow cooked Bolognese and holy cow it made it amazing. (I also have been known to put in Worcester sauce and soy sauce. It does nice things to mine.)
When you were talking "mashing" the ground beef to make it into particles, do that, mash it. Use a potato masher. It is quicker and gives you more uniform bits. I also do this with my taco meat.
I was also going to comment the same - potato masher is a great kitchen tool.
Philistine! !! Use your hands !! " but the pots hot he whines " the trick is not caring that its hot . For good food , you must learn to suffer !
@@doughoward6401 Heh heh
This is without a doubt the best bolognese recipe I’ve ever made. And I’m amazed how well it freezes. Next time I make it, I’m adding WAY more garlic though. Thanks Adam!
Search my comment up here, you will find the original one( i am from bologna)
Tizio che hai già visto can u just copy pate it pls ? 😄😂
@@DonCrimes sure
@@DonCrimes I am italian, from Bologna to be clean, i am going to tell you the real, original recipe.
First of all, it is NOT called "Bolognese sauce" it's called ragù(search the pronunciation on google translate), but let's start with the recipe.
Cut like he did at the start carrots, red onion and celery, then heat some olive oil in a pot, when it's hot, put in all the vegetables in the pot and wait until they are all golden brown.
When you see they are ready, put in some fresh and delicious meat(cutted like in this video) 50% pork and 50% beef, and wait until it is gray.
Now when the meat is ready put a little bit of a good white wine and stir it for about a minute, then you're ready to put some fresh tomato sauce (JUST TOMATO SAUCE, NOT F***ING KETCHUP, STOP DOING THAT sorry for that, but remember it) and stir it, then put a glass of fresh water and let it cook for at least 3 hours, to a maximum of 8 hours. And that's it, the original ragù, or as you call it, bolognese sauce.
Now some tips:
Remember to stir the ragù often when it's cooking(i know it's tiring, but do that).
When you see that the sauce is too dry, put another glass of water.
Cover the ragù when you are not stiring it.
If you do this, you'll have the original and delicious one, not this sad copy. :)
Edit: sorry for my shitty english
@@tiziochehaigiavisto3976 to be clean? lol
Someone: Wow this is amazing.
Me *holding back tears*: yeah it’s probably the chicken liver
Honestly can't express how thankful I am for this video, I've used this as a guideline roughly 10 times. Always great results and you're right - it's so handy to have in the freezer when I cba to cook after work.
Have my own recipe but I added the chicken livers to it and wow.. just wow
1:17 POV of me cooking with glasses on and looking directly into the pot
This guy is such a good TH-camr he got to the point literally within 6 seconds
7th time making today. Following the recipe to the T. This time I'm not adding the bullion. We'll see how it turns out. It always amazes me how much better it tastes after the balsamic vinegar is added. Hands down, this is my daughter's favorite thing to eat and she can make it herself once it's frozen in icecube trays and stored in Ziplocs.
Thanks again for the recipe Adam.
Update: I ended up adding the bullion as I did not taste right. 🤣
Had a brain fart and thought you meant you were making this seven times in one day 😂 I was wondering how many villages you were feeding
I think you might have the most supportive comment section of any channel I've seen. Congratulations on the growing channel and keep making the amazing videos!
Adam: Kids I'm making dinner!
Kids: When will it be done, I'm starving-
Adam: More than 3 hours..
Underrated hehe
@@Luigipopdrop lmao
we italians cook the ragù (bolognese sauce) in the morning and either we freeze it or leave it on low heat until we eat it
@@MultiGamingOfficial coock?
@@MultiGamingOfficial hmmmmmmm coock....
Adam: "....freeze..."
*Gordon Ramsay wants to know your location*
Souper Cubes were made for this recipe...
I have made this recipe at least half a dozen times. I have 3 kids, so quick and easy meals kinda have to be the jam. It's nice to have things that "only daddy cooks," so it leaves a positive impression on my kids. Thank you, Adam Ragusea. This is an awesome recipe!
Awesome! One tiny trick, an old school potato masher is great for declumping ground meat while it browns. Even more necessary when browning sausage, which just loves to clump. You can also use it to crush those peeled San marzano tomatoes.
The chicken liver thing is something i need to try, I always use lamb/mutton for my bolognese so this should boost that meatiness even more. I'd make a big portion like you, but I only have one ice cube tray so I usually don't, maybe it's time to buy some more.
I've never seen ice cube trays for sale.
@@robotman5435 I've never known lamb/mutton to have a weird aftertaste, but online everyone keeps talking about it
Ice cube trays are also really useful for pesto. My Mom would always make a shitload of pesto at once, freeze it into cubes, and then we'd just have pesto available whenever we needed it.
@@Nerdule how long does it usually last?
chicken livers forever changed my bolognese game.
Spectacular recipe. Just made this. Very very good. Used the chicken livers as well and they are great. It reduced 1" on a 7qt dutch oven by the recommended time. About halfway through the last hour I used a potato masher to get it all one texture. Thanks for the "scrape the bottom every 15 min" tip. Worked like a charm.
0:58
"This is my 7-quart Dutch oven"
Arthur: *DuTcH?!?!*
😂
I like how after ONE CARROT he gives up and starts using the food processer XD
I'm on an epic search for a good Bolognese recipe. This is about one of at least a dozen others. My "takeaways" from this one are: saute the onions and carrots then remove to carmelize the beef (I might add some ground pork and/or lamb); add some fresh garlic and celery to the onions and carrots; definitely add the chicken livers (something no other recipes recommend); dunno where to find "liquid chicken bouillon so I might reduce some chicken stock and add that; I really like the suggestion to add Balsamic vinegar; also, it seems to me that red wine might be as appropriate as white.
Overall, I'd say this is the best bolognese recipe I've viewed (so far). Thanks for posting. Cheers.
Costco used to carry it, but I haven't looked for it in a while. That's a good reminder and I think I'll go on the hunt. I want to try this recipe, too.
For a single male, living alone with zero to little family, seeing things like this makes me want to cut out takeaways completely, cook a massive batch of bolognese, chilli con carne etc.
Just watching how quick and easy it is to make a dinner, spaghetti, pasta, even use it in a lasagne really puts shame on my lack of cooking. Its far to easy to order takeaway but watching your videos really gives inspiration, shows how EASY things like this are made and really goes to show how far you can make food stretch, given the severely hiked prices of food nowadays.
Who just watches these because his voice is so relaxing along with his cooking
Yor
Gey
No u
....
Damn. Got me.
It's interesting to see how people have different regional "secret sauce" ingredients to make bolognese sweeter and more deliciouser. In South Africa we typically use Mrs Ball's Chutney.
5:03 Bruh threw in 4 grains of salt in that big ass pot of sauce
The chicken bouillon has alot of sodium
Ned Devine ahem sodium will explode in water
@@hanoianboy9562 salt is sodium chloride not just sodium
@@crapcase3985 That's what I said, it's sodium chloride.
@@wietse430 wasn't talking to you
I made this dish today and just had it for dinner. Half ground beef and half ground lamb. I don't care for liver but added a pound of chicken livers per the recipe. And it's excellent! Truly outstanding. Made my girlfriend very happy. Thanks. 😊😊😊😊
About the offended Italians, no point trying to reason with them.
1) They have the best oil, the best wine, the best meats, the best lemons, the best... you get the idea. It doesn't matter how much you try and reason with them about how it isn't a competition and that you don't have to compare in that way the differences (slight or huge) with the same or similar products in other Mediterranean kitchens, but simply appreciate the differences and enjoy the variety.
2) Any variation to a recipe is wrong.
So, when it comes to Italo American food, forget about it, they will always have to make you aware about how bad changing anything is and how much worse it is.
(FWIW I'm Mediterranean, I have lived in Italy and my parents live there so I visit every few months. I love Italian cuisine, along with Mexican it's my all round favourite in general)
I have made this twice (definitely will be more) and tried out white wine the first time and red wine the second time. And surprisingly really enjoyed the white wine more in it! I’m usually a red wine kind of person while dealing with tomato sauce but it really adds something different to the recipe!
Dear Adam. I made your recipe here chicken livers and all. It is/was delicious. Thank you
I watch this video like once every 2 months. It‘s calming idk why
*adam visits an open coffin funeral*
Adam: *let’s add an entire bottle of white wine*
Just before it cremates
Mr.FuhrerAndGas Yum Great Idea
"I don't know how much garlic powder that is" - Adam Ragusea 2019
Tip: A potato masher is a great tool for breaking up ground beef in situations like this. Though I wouldn't do this with a plastic masher.
To season the sauce at the end, and adding white wine and some vodka during the browning process of the meat changed my great Bolognese to a magnificent one.
Thanks Adam.