Who else is learning new recipes because they're stuck at home for the quarantine? Thank you, Stay At Home Chef! You were indeed ahead of the times! 😛😝
There is nothing that even compares to HOMEMADE Bolognese Sauce. My dad is Italian and ALWAYS brings me 6 large containers. I have to ration them because I only get to see him 1-2 times a year. They do luckily freeze amazingly.
I never thought to add sweet Italian sausage , carrots & milk ! Excited to make this. I remember have this sauce at a local restaurant 40 yrs ago. Unfortunately, restaurant closed down . I never forgot the taste Thank you, beautiful
I made this sauce for the first time a few days ago and am making it again. This is by far the best sauce I have ever had. My family loved it. Thank you!!!
Some great additions to this would be some marjoram, pancetta, and some ground veal. Btw. I highly recommend using whole peeled tomatoes and either mash them or blend them for the freshest possible flavor. Btw if u are looking for san Marzano tomatoes, they only come whole with NO Basil leaf. Anything other than whole is a counterfeit of this precious Italian tomato
Hello my dear, good afternoon and thank you for this yummy looking bolognese recipe. This is one of my favourite comfort foods. Please stay safe and I can't wait to see more of your great recipes. 🙏🏽♥️🙏🏽
I just finished eating my plate (actually had 2 plates); followed this recipe and made a little adjustment of substituting the italian ground sausage meat with italian meatballs. I made the bolognese sauce (followed the recipe as is) and grilled the meatballs in the oven first before dropping them into the pot and let 'em all simmer to perfection. it was delish ... we all loved it. thanks for sharing the recipe !
Made this yesterday along with some pasta, amazing recipe! Enjoyed your homemade french bread and made the ultimate garlic bread as well. Needless to say, dinner was great last night thanks to you. Many thanks!
I prefer to bake my sauce in the Dutch oven at 300F with the lid cracked. That eliminates the need to keep stirring it. I learned that from my Italian grandmother.
Liked and Subscribed. You sure know your stuff. I only use Italian sausage for my bolognese sauce, but yours adds a bit of extra class. Thanks for sharing.
So I’m new to your channel & this is the first recipe I’ve tried. I must say I loved it! I also loved the simplicity in preparing it!! Thanks for sharing.
Nice recipe, i spoke to an Italian chef about making traditional bolognese sauce and he said it doesn’t have tomatoes in, the only tomato product you put in is paste, the liquid in the sauce is stock?? Anyone else heard this before
My favorite sauce. The last time I made it I didn't have enough milk. I used sour cream. It came out delicious. You never know with cooking until you try. We gotta be brave!
Ich stecke Zwiebeln , Sellerie und Möhren zu gleichen Teilen in den Mixxer . Dadurch vergrößert sich deren Oberfläche und gibt viel mehr Geschmack ab , als größere Stücke . Außerdem spart man sich viel geschnippel und die Garzeit verkürtzt sich .
Please understand that when wine cooks down in a recipe, the alcohol evaporates out, leaving only its non-alcoholic essence. Therefore, you need have no concern about consuming alcohol in the cooking process, and thus have no need to seek a non-alcoholic substitute for wine.
Matter cannot be created or destroyed. No extra liquid gets added by keeping the lid on, but rather it keeps all the liquid in the pot. With a long simmering time here, we aren’t looking for evaporation or reduction on this particular sauce. In fact, we don’t want to lose any liquid. We just want to develop flavor. If you leave the lid off while simmering this sauce, the results will be more of a solid that may burn as you allow liquids to evaporate.
@@Thestayathomechef is just seems that every time I do a sauce and cover it, when i pour it over the pasta on the plate, a gross watery separation develops. Thanks for your explanation. :)
@@Thestayathomechef That is certainly true, but the gap between 1 and 4 hours is exceedingly broad. The richest flavor is sure to best develop at the longer range of that spectrum.
![BABYMONSTER - 'DRIP' M/V REACTION [WAS NOT EXPECTING THIS!!!]](http://i.ytimg.com/vi/t0Lpgr1jo3Y/mqdefault.jpg)
Who else is learning new recipes because they're stuck at home for the quarantine?
Thank you, Stay At Home Chef! You were indeed ahead of the times! 😛😝
There is nothing that even compares to HOMEMADE Bolognese Sauce. My dad is Italian and ALWAYS brings me 6 large containers. I have to ration them because I only get to see him 1-2 times a year. They do luckily freeze amazingly.
So jealous sounds delish....❤️
That's amoure!
Eating spaghetti everyday does strange things to a persons mind
what a blessing you have
@@passiveagressive4983 Sadly I can't have 🍅 anymore, 😭
Can't wait to make this. My grandkids and the family are coming for dinner. Will love to taste it. Thanks for sharing.
Nicely done! Greetings from an Italian Food Lover ! Complimenti!
EVERYONE SHOULD TRY ! THE EASY YUMMY TASTY BOLOGNESE SAUCE AND HEALTHY LESS OIL ..
I TRIED IT AND VERY VERY LIKE IT
This classic bolognese sauce is super fancy !!!!!!!!!!!!!!!!!!
I never thought to add sweet Italian sausage , carrots & milk ! Excited to make this. I remember have this sauce at a local restaurant 40 yrs ago. Unfortunately, restaurant closed down . I never forgot the taste Thank you, beautiful
When I ate this I cried golden tears of happiness
The recipe was great; this will give me the opportunity to serve it in different ways using pasta ...of course! Thanks
Did this today in crockpot with ground turkey and it came out amazing.
Happy to hear that (:
Made this for dinner last night. Sooo good! Will be my go to sauce from now on.
So good!
Made this for dinner last night, it was restaurant worthy*chefs kiss* amazing👌🏽
Glad you liked it!!
I love, love, love all of your recipes!!!
Thank you very much gonna try this this week and I will let you know how it goes.
Hope it turns out great for you (:
How did it come out for you?
Thank you for the extra note 😘😘
I made this sauce for the first time a few days ago and am making it again. This is by far the best sauce I have ever had. My family loved it. Thank you!!!
Great to hear!
Great recipe! Thank you!
My pleasure 😊
Some great additions to this would be some marjoram, pancetta, and some ground veal.
Btw. I highly recommend using whole peeled tomatoes and either mash them or blend them for the freshest possible flavor. Btw if u are looking for san Marzano tomatoes, they only come whole with NO Basil leaf. Anything other than whole is a counterfeit of this precious Italian tomato
That looks amazing! I love adding fresh herbs to my pasta sauces, especially as a garnish to the dish. Great video!
Hello my dear, good afternoon and thank you for this yummy looking bolognese recipe. This is one of my favourite comfort foods. Please stay safe and I can't wait to see more of your great recipes. 🙏🏽♥️🙏🏽
NIce video and recipe, but i saute my soffrito (carrot, onion and celery) in olive oil before adding my ground beef and Italian sausage.
Thank you for this! btw you look beautiful today.
I love pasta can't wait to give this a try.👍
I appreciate you putting in notes for instant pot cooking! Thank you!
You are welcome (:
Delicious 👍thank you for sharing
I just finished eating my plate (actually had 2 plates); followed this recipe and made a little adjustment of substituting the italian ground sausage meat with italian meatballs. I made the bolognese sauce (followed the recipe as is) and grilled the meatballs in the oven first before dropping them into the pot and let 'em all simmer to perfection. it was delish ... we all loved it. thanks for sharing the recipe !
Making this tomorrow. I love your channel ❤
I’m simmering this right now. It’s so delicious!
Yesss looks delicious thank u must try.👍
That looks so good! You know you can cure yourself!
Cure myself of what? This is a recipe for Bolognese sauce.
This is how I make my bolognese sauce, ancestors from Ireland.
Looks yummy. Thanks for the easy step by step directions that's easy for me to follow. I'm going to make this next week. Thanks
Looks great, thank you
Made this yesterday along with some pasta, amazing recipe! Enjoyed your homemade french bread and made the ultimate garlic bread as well. Needless to say, dinner was great last night thanks to you. Many thanks!
Glad you liked it!!
Looks delicious! I have hard time finding italian sausage where I live but it does make a difference.
Happy you gave the recipe a try and were able to find Italian sausage (:
Amazing. Thank you.
I would love to see a French onion soup recipe from you
Maybe one day (:
I really enjoy your videos, you make things look so easy to do.
Yeayea ok traditional bolognais sauce we get it! Lol
looking really delicious
*I like what your cooking* 😌
You forgot the grated cheese 😊
Ps: adding EVOO will thicken the sauce
Lucky girl... just felt on your recipe...trying it... ;)
Made this for dinner, it was really really good, all enjoyed!👌🏼👌🏼👏🏽👏🏽
Glad you liked it!!
Well said! Def suscribing! I hate how some bolognese are watery! I love how thick n rich it is
Really nice work here
ThankYou
Food Kart is SOOOOOO HAPPY :)
This looks delicious. Please provide the exact name of the wine and noodles you used. Thank you
Looks delicious.
Hi 👋 Iam from Cambodia 🇰🇭 I like it .
I prefer to bake my sauce in the Dutch oven at 300F with the lid cracked. That eliminates the need to keep stirring it. I learned that from my Italian grandmother.
Made this today and tasted great just did t use wine great recipe tho
Liked and Subscribed. You sure know your stuff. I only use Italian sausage for my bolognese sauce, but yours adds a bit of extra class. Thanks for sharing.
That looks delicious
My favourite dish! ♥️👌
You are the best ❤️🌹
Nice 👍
Looks utterly and absolutely DELICIOUS!!!
Hi I am your fan
It looks amazing thank you..
No problem 😊
So I’m new to your channel & this is the first recipe I’ve tried. I must say I loved it! I also loved the simplicity in preparing it!! Thanks for sharing.
I'm vagan, so am going to trying the vagan way.
Am making the sauce right now. Going to eat it tomorrow for a dinner party. Thanks for the recipe.
You are doing well good job
What if I want to use fresh cut tomatoes, what will be the quantity ?? Along with tomato puree
I'm making this tomorrow. I can't wait. I'm soo excited to make this.
Nice recipe, i spoke to an Italian chef about making traditional bolognese sauce and he said it doesn’t have tomatoes in, the only tomato product you put in is paste, the liquid in the sauce is stock?? Anyone else heard this before
I made this and is Great
Happy you like it!
Love this ❤️💙❤️💞💖🌌🌃🐬lots of love from London Lawrence Simon Anne Marie
Very nice 👍
Delicious! Have you ever tried putting mascaporne cheese in the sauce? Gives it a nice creamy taste to change things up.
Can I use low fat fresh milk instead of whole milk?
Going to make this for the weekend 🤗
Thank you for sharing your recipe!
Looks amazing!
It may not be traditional ingredient but i gotta have mushroom in my bolognese sauce ❤
Is there any reason why you did this diffently than the sauce for your lasagna recipe. I loved that one will have to try this.
I went much closer to the traditional official bolognese recipe with this one.
Do you chop or grate carrots? I find that they take a long time to cook
I'm looking for a new Dutch oven....which are you using?
So precise n useful❤Will try this for sure!
I just made this and it was a hit at home!!
My favorite sauce. The last time I made it I didn't have enough milk. I used sour cream. It came out delicious. You never know with cooking until you try. We gotta be brave!
Your gurl said "1 to 4 HOURS"
Lol.
Yes. Simmer for at least 1 hour. Simmer for up to 4 hours for a more developed flavor.
@@Thestayathomechef
I know. I'm too lazy to wait that long.
I want pasta now!
Guess I gotta get a head start!
Would it be appropriate to add white wine to this? I don’t want to ruin it, but wondering if that would also help the flavor.
The recipe already calls for white wine.
The Stay At Home Chef oops! Sorry. I forgot that! You’re awesome sauce, btw!!
Ich stecke Zwiebeln , Sellerie und Möhren zu gleichen Teilen in den Mixxer . Dadurch vergrößert sich deren Oberfläche und gibt viel mehr Geschmack ab , als größere Stücke . Außerdem spart man sich viel geschnippel und die Garzeit verkürtzt sich .
Where did youfind your fruit bowl please?
What did u add after the crushed tomato sauce
Nutmeg is also a traditional ingredient.
Can you used semi skimmed milk?
Aren't we supposed to fry and caramelize these vegetables first?
How long can this be stored and conditions of storage?
Storage and freezing instructions are on my website. Link in video description.
@@Thestayathomechef Thanks! 👍
😍😍😍
Can I leave out the wine?
Doesnt the soffrito cook before the meat?
Please carbonara sauce recipe
👍
is there a non alcoholic substitution for wine
Please understand that when wine cooks down in a recipe, the alcohol evaporates out, leaving only its non-alcoholic essence. Therefore, you need have no concern about consuming alcohol in the cooking process, and thus have no need to seek a non-alcoholic substitute for wine.
🥰👍
I wish I married this woman.
it’s about acidic for me, how do i get rid of the acidity?
A pinch of sugar .
The traditional Bolognese has no Sausage, but does has ground Beef/Veal and Pork as well as ground/chopped Liver!
Technically the official recipe contains ground beef and pancetta.
INGREDIENT WARSSS
if you cover it the sauce does not reduce and it gets watery!
Matter cannot be created or destroyed. No extra liquid gets added by keeping the lid on, but rather it keeps all the liquid in the pot. With a long simmering time here, we aren’t looking for evaporation or reduction on this particular sauce. In fact, we don’t want to lose any liquid. We just want to develop flavor. If you leave the lid off while simmering this sauce, the results will be more of a solid that may burn as you allow liquids to evaporate.
@@Thestayathomechef is just seems that every time I do a sauce and cover it, when i pour it over the pasta on the plate, a gross watery separation develops. Thanks for your explanation. :)
slow cooked for 1-4 hours? 🤯 I thought 30min would be enough
It’s all about developing flavor. Cooking it for a long time over low heat develops flavor.
@@Thestayathomechef That is certainly true, but the gap between 1 and 4 hours is exceedingly broad. The richest flavor is sure to best develop at the longer range of that spectrum.