When Gennaro was in London teaching how to make pasta, in the break my daughter filmed him. So Gennaro said in this short video, addressing me.'Hi Georgia, come stai..... I love Greece, watch foodtube....'. I was so moved . I love you Gennaro and I love your lovely recipes . I have been cooming greek food for over 40 years but I still learn a lot from you.
Second time I've done this recipe, I must say it is ridiculously good every time. This is the authentic bolognese recipe I've been searching for a long time. Thank you Gennaro! God bless you! 🙏🏼
@@OutragedPufferfishtraditionally cooked on low heat with lid on stirring every 10 minutes or so for 3-4 hours but you could make it quicker the longer it cooks the nicer it is 😊
J J as an Englishman I can hear no English accent at all, but my grandmother lived half her life up north and half down south. To northerners she sounded southern and to southerners she sounded northern, so if he lived for some time in England he’s probably picked up a bit of an English accent. (Even though he sounds 100% Italian to me)
@@KennyTew2 You can hear that he has spent time around people from Essex - Jamie mostly i reckon. Every so often he comes out with an Essex inflection.
My late mother came from Piemonte so added with the most passionate chef i have seen for a long your video had me smiling the entire time. What a beautiful man. Thankyou..
@Exitoz Er no, just someone who knows what ingredients are in the "original one". He also left out the milk and used the wrong colour carrots. Tut tut.
My dad used to make spaghetti Bolognese and I have still not had a meal as good as that. He used to improve it every time he cooked it and he cooked it countless times. It was always better when left overnight and reheated the next night, I don't know why, I guess it "becomes itself" and marinates, mellows out. Nothing else compares. It was so nice, the sauce was beefy as opposed to being red and tomato tasting, I bet you could leave the meat out completely and it would still be nice even with no meat in it. I wish I had the recipe. One thing I remember is, it was on the hob for 8 to 10 hours at the lowest heat, stirred at least once an hour.
What I’ve learnt about making a tasty pasta sauce is that the simpler the better. I don’t add to many different herbs and I make sure to add a good amount of salt and pepper :) not sure if this is totally traditional for all pasta dishes but I love using parsley in red pasta sauces :)
Love Gennaro, even the way he talks tells me whatever he’s cooking is going to be sooo delicious ! Delicious, delicious ! This is my favourite dish of all time and my favourite thing to cook as well.
This is my favourite dish of all time and my favourite thing to cook as well. I love trying out different methods every time I do it to see what works for me more.
Grazie Gennaro. (I hope someone passes this along) I've been using your Margherita and Rissotto recipes for years now, and they stood the test of time. I'm sure I'm going to be using this one as well. Thanks again.
I have eaten at some of the best italian restaurant in USA and best home owned nonna cooking places in Italy when we lived there. Today I made this by myself and this is the best tasting bolognese ragu ever. I didn’t have tagliatelle but I used thick spaghettoni and it worked like a charm.
Italian Spaghetti sauces are so easy to make. No need to go to a restaurant !!! I also lived in Italy and only went to authentic Italian restaurants because they were so 1) CHEAP and 2) CHEERFUL. Just make all your food from fresh basics. So easy.
They also eat the most vegetables in Europe and live really, really long, especially in the "blue zones" of Italy where people live to over a hundred. But their meat and cheese is amazing as well as their dessert too, not just vegetables!!
I just made this recipe, it was perfect! I did not even add any salt. I used a ratio of 1 liter of water and 10 grams of salt. Thank you for this recipe!
Yay ... I needed my weekly dose of Gennaro. I came to this channel for Jamie ... but I stayed for Gennaro!! Keep them coming Gennaro. You beautiful man you!
You only get that in try hard fancy restaurants, I don't think people with taste that know their stuff in tradition throw some strange flavor crap on there to make the meal look more complex and exciting for some Instagram photos
@@ccllvn Quite a few traditional Italian recipes incorporate parsley. I think its a great kitchen herb not only for garnishing. On blogense you dont need it though, that is right
Kate Jeal right i dont know whats great about parsley, i hear a lot of people hate coriander but to me parsley is the worst herb, its so bitter and metallic
In his meatball recipe he adds lots of parsley. For me, it just goes well with minzed meat so I add it. Plus, he cooks with stock often. And stock often has parsley. What I'm asking myself, he doesn't add any thyme whatsoever. Mark Pierre on the other hand does. So confusing
This bolognese is the absolute madness! SO DELICIOUS! But I have already had a tear in the eye that he has made the great food only for himself and nothing for the cameraman! haha
Loved carluccio until I found out that when he had his chain of restaurants he was paying the staff less than minimum wage then topping up with the tips that they received, shows how some people become a millionaire
@@LK25278 because their audience - mostly americans - thinks that what Carluccio and Contaldo cook (or what is cooked in their restaurants) is traditional italian food. Believe me, it is not.
Rosemary "absorbs" unhealthy stuff that occurs when frying meat. Whenever you fry or baking meat you should use fresh rosemery twig. It also adds fantastic flavors.
People on other channels complain when the chef doesn’t take a bite on camera. This man knows he deserves to enjoy his food in peace off camera a true legend.
Almost the correct recipe except there is no rosemary in the traditional recipe. If you want the correct recipe it is pretty much identical. For a more classic touch, milk is added which I personally use as I find it softens the acidity of the tomato paste and gives it a sweeter, creamier taste, this however is optional. The classic meats are beef - skirt preferably with pancetta. Pork mince can also be added but might be too porky for some, I personally don’t. For those of you who are wondering why no garlic was added well let me tell you. Garlic is forbidden in an authentic Ragù Bolognese so are herbs and spices. Salt and pepper should be the only seasoning. The Italian academy of cuisine doesn’t allow spices per se but says the exception to the rule is nutmeg for those who like it and porcini mushrooms. However, the true recipe doesn’t have either, or any tomatoes for that matter, just tomato paste for colour. This is a meat based sauce, not a tomato based sauce with bits of meat floating in it. P.S. this is not a quick stew. 6-8 hours is really ideal for this dish, believe me it makes all the difference!
@AWilf 91 He used the wrong colour carrots! The correct recipe calls for yellow carrots. He also left out the milk and I hope that was beef folder he was using! Italian chefs whinge that foreigners ruin this dish by using the wrong shaped pasta, but then they can't be bothered to source the correct ingredients.
Rob Wilde where in the original recipe does it say yellow carrots? Milk should definitely be added. The official meats are pancetta and beef skirt. Served with tagliatelle.
@AWolf 91 The original recipe calls for "50g di carota gialla" (50g yellow carrot) I could link it here, but the link might get blocked. Suffice to say, I'm sure you can find it if you do a bit of research. It also requires "300g cartella di manzo" (300g of beef folder) As far as I can ascertain, "folder" appears to be a cut particular to the Boulogna region involving the diaphragm. The nearest you would get to it in the UK would be a hanger steak. I suspect the inclusion of "cartella o pancia o fesone di spalla o fusillo" and skirt, as you mentioned, would be an acknowledgement that the original recipe was meaningless from anybody outside that region.
Theres something so relaxing about watching Italians cooking outdoors
Theres something so stressful about watching italians cook uside down
Realer words have never been written
Yes, I wish I could live in Italy and enjoy the life just how he does. 😊
This guy needs to get meals on wheels and rest
in front of a fucked up buildung.. you forgot to mention :D
3:08
Ive never seen something as italian as an old man contemplating how good his bolognese is going to be while sitting in the sun.
best part ever.
Mi piace e iscriviti al mio canale grazie
Aiuto per i bisognosi e i poveri Guarda il video completo prima di iscriverti È molto importante Grazie
Jamie Oliver worked for him.
A passionate and "mature" man......ain't nothing old about him!
@@happymv5350 he’s old. Idk why u need to romanticize it.
Gennaro Contaldo is an italian treasure. May he be blessed.
His wife left him many many many years ago
0:34 I love how he says "oh yes" so aggressively
It's sexual
When Gennaro was in London teaching how to make pasta, in the break my daughter filmed him. So Gennaro
said in this short video, addressing me.'Hi Georgia, come stai..... I love Greece, watch foodtube....'.
I was so moved .
I love you Gennaro and I love your lovely recipes . I have been cooming greek food for over 40 years but I still
learn a lot from you.
Gennaro is quite possibly my favorite chef on TH-cam. His passion food always shines through in his dishes!
Italian chef b a t t u r o is much better specially when it comes to pasta
Love Gennaro, even the way he talks tells me whatever he’s cooking is going to be sooo delicious !
Delicious, delicious !
Nothing special. Oh, wait, that's because I'm Italian.
He probably hams it up for the camera.
It's funny because he has a mixed English and Italian accent.
I find him very warm and amusing to watch and he is a good chef. I love his wee sayings… slowly, slowly, slowly 🤣 oh my my my
Gennaro is this angel that shows his passion so well that I can almost taste and smell the dish just by watching him!
Second time I've done this recipe, I must say it is ridiculously good every time. This is the authentic bolognese recipe I've been searching for a long time. Thank you Gennaro! God bless you! 🙏🏼
complimenti, quanto buona è?🤤
Not authentic at all.Real one boils for hours,and it is made with milk as liquid.
I did it see any seasoning salt, pepper, herbs . Do you add any seasoning and if so what?
Does it take long?
@@OutragedPufferfishtraditionally cooked on low heat with lid on stirring every 10 minutes or so for 3-4 hours but you could make it quicker the longer it cooks the nicer it is 😊
He says “naaa” and “abaat” like he’s from the East End of London. Switches back to Italian mode in an instant. Impressive that
That’s Jamie’s influence lol
@@sandradouglas4303 lol
Hes not actually Italian, his accent is really fake. Boo this man.
He is Italian but has lived in London since 1969, hence the classic London-Italian accent
Best mate of Jamie Oliver.
How the hell does this guy keep switching from Italian to an English accent every 5 seconds
J J Truly a master of cooking and speaking 😂
J J He’s lived in England a long time
J J as an Englishman I can hear no English accent at all, but my grandmother lived half her life up north and half down south. To northerners she sounded southern and to southerners she sounded northern, so if he lived for some time in England he’s probably picked up a bit of an English accent. (Even though he sounds 100% Italian to me)
I'm glad someone else felt bothered by it 😂
@@KennyTew2 You can hear that he has spent time around people from Essex - Jamie mostly i reckon. Every so often he comes out with an Essex inflection.
“OH MY MY” I love it
You know he's an expert when he doesn't cook too much pasta
At least 120gr per person, that's my minimum!!!
No such thing as too much pasta
@@ItalianFoodBoss For me its more like 250-300g
Lars R i see no issue with your preferred amount of pasta!
Pasta has no flavor POTATO for da win
I love how passionate he is at cooking! He pour his whole heart into it. Perfecto
the most common acting method they do in the videos. believe me, italians cook like most of us do. this is a show for the audience.
My late mother came from Piemonte so added with the most passionate chef i have seen for a long your video had me smiling the entire time.
What a beautiful man.
Thankyou..
I guarantee the sheer enthusiasm and joy he radiates makes the food taste better
The senate well said my sir. Hear, hear!
To all the Americans watching, y'all better not put ketchup on this.
Emily 😊
Bahahaha
@Maven Frankeus
Why not? The old fool put rosemary in it.
@@robwilde6857 I think we found an american.
@Exitoz
Er no, just someone who knows what ingredients are in the "original one".
He also left out the milk and used the wrong colour carrots. Tut tut.
I can imagine the smell coming off the screen... absolutely starving. How wonderful Gennaro, thank you so much!
A fantastic recipe, after years the best "bolognese" or "ragu" I made - thank you Gennaro, I love your cooking videos...
My dad used to make spaghetti Bolognese and I have still not had a meal as good as that. He used to improve it every time he cooked it and he cooked it countless times. It was always better when left overnight and reheated the next night, I don't know why, I guess it "becomes itself" and marinates, mellows out. Nothing else compares. It was so nice, the sauce was beefy as opposed to being red and tomato tasting, I bet you could leave the meat out completely and it would still be nice even with no meat in it. I wish I had the recipe. One thing I remember is, it was on the hob for 8 to 10 hours at the lowest heat, stirred at least once an hour.
I love his English. "Nice grated of a parmesant" 😂
He's an Italian man who lives London. Jaime worked for him in the 1990's
Mi piace e iscriviti al mio canale grazie
Aiuto per i bisognosi e i poveri Guarda il video completo prima di iscriverti È molto importante Grazie
"why am i cooking so good?" ?
I love him......
whyyyyyy!!!!???? whyyyyyy!!!!!!???????😂
Why am I......he is such an incredible man...This is such a great video for a Sunday morning...
5:27
This guy just love cooking, he was excited :D
Gennaro is so passionate about cooking and life in general. It's good for the soul to watch his videos
What I’ve learnt about making a tasty pasta sauce is that the simpler the better. I don’t add to many different herbs and I make sure to add a good amount of salt and pepper :) not sure if this is totally traditional for all pasta dishes but I love using parsley in red pasta sauces :)
Love Gennaro, even the way he talks tells me whatever he’s cooking is going to be sooo delicious !
Delicious, delicious ! This is my favourite dish of all time and my favourite thing to cook as well.
He is more than a cook or a chef or however you want to call him. He is a storyteller!
I'm a simple man. I see Gennaro Contaldo, I upvote.
This is my favourite dish of all time and my favourite thing to cook as well. I love trying out different methods every time I do it to see what works for me more.
Grazie Gennaro. (I hope someone passes this along)
I've been using your Margherita and Rissotto recipes for years now, and they stood the test of time. I'm sure I'm going to be using this one as well. Thanks again.
Oh Gennero....i hope you live forever!!! I just love youre emotions while youre cooking 😘....greets from Germany 😊
Watching Gennaro Contaldo cooking italian food is my antidepressant!....awesome 🙃
You and your secret rosemary sprig at the beginning. WE SEE YOU AND YOUR LIES, GENNARO. WE WILL NOT BE BAMBOOZLED.
lol yes I seent it!
And it’s a whole branch!
My favourite comment for a while 🤣🤣🤣🤣
HOW TO MAKE BOLOGNESE AREA 51 STYLE
i added the sprigs of rosemary and this sauce came amazing. Yummy
The entire atmosphere makes it even better
It's the " OHHH MY MY!! " at the end for me. I loved that.
I love when Gennaro cooks alone. He's more relaxed that way 😊
I hope he is well, if he`s living in northern italy or italy in general!!
He is well, he was on the tv with Jamie last night. He still lives in London. He's on twitter and instagram.
I love how much you can tell he loves what he does
I don't know what it is, but I absolutely adore this man. He reminds me of family!
I can feel his passion for cooking through the screen
Love Genarro, great chef, passionate cook and his recipes we can all manage. Big thanks !
His passion for cooking is so contagious
Ohh my why am I watching this in the middle of the night :(
Whyyyy huhu anyway what a fine jolly chef he is (as always)
Shared this vid with my old man before he passed away. Always reminds me of him and his cooking ❤️ X
Incredible! I tried it and my family loved it, simply delicious
The godfather of Italian cooking
Yet nobody in Italy has heard of him...
I’ve always appreciated his energy and passion!!
Passion. One easy, simple word to describe the hole video.
This guy is 100% Italian and I love that he exudes the Italian passion when cooking.
This is true passion right here. What a joy to listen to this guy.
I have eaten at some of the best italian restaurant in USA and best home owned nonna cooking places in Italy when we lived there. Today I made this by myself and this is the best tasting bolognese ragu ever. I didn’t have tagliatelle but I used thick spaghettoni and it worked like a charm.
Italian Spaghetti sauces are so easy to make. No need to go to a restaurant !!!
I also lived in Italy and only went to authentic Italian restaurants because they were so 1) CHEAP and 2) CHEERFUL.
Just make all your food from fresh basics. So easy.
It's awesome that italians created a whole Legend around just noodles with meat-tomato-sauce.
Because you've never eaten it
They also eat the most vegetables in Europe and live really, really long, especially in the "blue zones" of Italy where people live to over a hundred. But their meat and cheese is amazing as well as their dessert too, not just vegetables!!
I just made this recipe, it was perfect! I did not even add any salt. I used a ratio of 1 liter of water and 10 grams of salt. Thank you for this recipe!
I just love watching Gennaro.😁
Thank you Gennaro for your passion for food and your passion to share good food. Cooking great food for people and sharing it is a lifelong passion.
I always love and enjoy the "Gennaro in Italy"- Videos ❤️
I am an Italian in Brazil. I cried when he mount the plate. I swear that I smelled it.
I love this man
Love it! ❤
Yay ... I needed my weekly dose of Gennaro. I came to this channel for Jamie ... but I stayed for Gennaro!! Keep them coming Gennaro. You beautiful man you!
I love how he doesn't bother with some parsley on top
Who needs bitter parsley garnish when perfection is already made
You only get that in try hard fancy restaurants, I don't think people with taste that know their stuff in tradition throw some strange flavor crap on there to make the meal look more complex and exciting for some Instagram photos
@@ccllvn Quite a few traditional Italian recipes incorporate parsley. I think its a great kitchen herb not only for garnishing. On blogense you dont need it though, that is right
Kate Jeal right i dont know whats great about parsley, i hear a lot of people hate coriander but to me parsley is the worst herb, its so bitter and metallic
In his meatball recipe he adds lots of parsley. For me, it just goes well with minzed meat so I add it. Plus, he cooks with stock often. And stock often has parsley. What I'm asking myself, he doesn't add any thyme whatsoever. Mark Pierre on the other hand does. So confusing
You are the god father of cooking - much appreciated - love Italy!
We love you Gennaro! I Amor de Italia! Dio Benedicci!
Is it only me or he has a thick British accent hidden under his Italianess
sounds like a cockney accent. Very wiered lol
Aakash Arora he learned his English in England. It’s Jamie Oliver’s page.
A little bit
yes he lives in Britain for 20 yrs ...but went to Italy for a month >>He is who taught Jamie Oliver
He does the Italian accent to validate his cooking
This bolognese is the absolute madness! SO DELICIOUS! But I have already had a tear in the eye that he has made the great food only for himself and nothing for the cameraman! haha
Second time I’ve made this and I have to say it’s probably the easiest and tastiest bolog that I have ever made
god bless this generation of Italians!
Apples and pears! Mama mia! Cor blimey guv'nor! Buongiorno!
i have a theory, hes so charismatic , i guess he is italian yet he lived in britain for years and his accent is a result of that, hes awesome though!
@John Gilmore No... 3:08, that was so funny to watch, we couldn't watch that in home Hahhahahaha
I have a theory, he’s definitely not Italian and is a fraud.
I say it as an Italian, this bolognese It looks like One of the most inviting ever seen!
@tfc a joke I hope?
@tfc how why ?
@tfc and what does this milk do!?
@tfc 😯😯😯 good idea!
This is what I talkin about lol love this guy .
That passion 🤌🏻
Finally, authentic bolognese. I love watching people cook.
Gennaro is a giant among men. Only man I love more is Antonio Carluccio.
Both legends!
Loved carluccio until I found out that when he had his chain of restaurants he was paying the staff less than minimum wage then topping up with the tips that they received, shows how some people become a millionaire
Both of them are totally unknown in Italy ... and I can argue why.
@@francopieracci2113 why
@@LK25278 because their audience - mostly americans - thinks that what Carluccio and Contaldo cook (or what is cooked in their restaurants) is traditional italian food. Believe me, it is not.
@@francopieracci2113 i dont really watch either of them, what chef would you recommend for traditional italian cuisine?
I love this random spots to film.
Gennaro without Antonio Carluccio is like Stan Laurel without Oliver Hardy; RIP Antonio and congrats Gennaro on being strong!
Grazie! Thank you! We made the the bolognese and it is beautiful! Greetings from Skopje, Macedonia!
Its the dish that makes the world go round.
Don’t tell us about that rosemary whatever you do.
Exactly how I felt... he was stirring, I was like... "fairly sure I just saw a little bunch of rosemary in there you sly dog"
Rosemary "absorbs" unhealthy stuff that occurs when frying meat. Whenever you fry or baking meat you should use fresh rosemery twig. It also adds fantastic flavors.
union310 gvccf
@union310 🤣🤣🤣
The original recipe doesn't have rosemary
i dont know if the metal-on-metal-scratching gave me asmr tingles or a stroke
strokee STROKEE
I was gonna study on my exam and then this vid popped up and I was like, fk the studying, im gonna watch Gennaro.
LOL! Me too.
Italian food is my faorite style of food, to eat and to cook!! amazing!!!!
People on other channels complain when the chef doesn’t take a bite on camera. This man knows he deserves to enjoy his food in peace off camera a true legend.
And then there are people who say „I coOk wiTh mY tHeRMOmiX“ 😂
Thermomix can't put love in the food!!! My grandma would spin in her grave if I ever made spaghetti in one of those things.
Amazing! The recipe ive always wanted. The pasta water is so important
Almost the correct recipe except there is no rosemary in the traditional recipe. If you want the correct recipe it is pretty much identical.
For a more classic touch, milk is added which I personally use as I find it softens the acidity of the tomato paste and gives it a sweeter, creamier taste, this however is optional. The classic meats are beef - skirt preferably with pancetta. Pork mince can also be added but might be too porky for some, I personally don’t. For those of you who are wondering why no garlic was added well let me tell you. Garlic is forbidden in an authentic Ragù Bolognese so are herbs and spices. Salt and pepper should be the only seasoning. The Italian academy of cuisine doesn’t allow spices per se but says the exception to the rule is nutmeg for those who like it and porcini mushrooms. However, the true recipe doesn’t have either, or any tomatoes for that matter, just tomato paste for colour. This is a meat based sauce, not a tomato based sauce with bits of meat floating in it.
P.S. this is not a quick stew. 6-8 hours is really ideal for this dish, believe me it makes all the difference!
hai dimenticato solo l'agnello. si puo usare al posto del maiale o come terza carne
Jean-marc Bottaro yes but lamb isn’t the official meat used according to the Italian academy of cuisine.
@AWilf 91
He used the wrong colour carrots! The correct recipe calls for yellow carrots. He also left out the milk and I hope that was beef folder he was using!
Italian chefs whinge that foreigners ruin this dish by using the wrong shaped pasta, but then they can't be bothered to source the correct ingredients.
Rob Wilde where in the original recipe does it say yellow carrots? Milk should definitely be added. The official meats are pancetta and beef skirt.
Served with tagliatelle.
@AWolf 91
The original recipe calls for "50g di carota gialla" (50g yellow carrot) I could link it here, but the link might get blocked. Suffice to say, I'm sure you can find it if you do a bit of research.
It also requires "300g cartella di manzo" (300g of beef folder) As far as I can ascertain, "folder" appears to be a cut particular to the Boulogna region involving the diaphragm. The nearest you would get to it in the UK would be a hanger steak.
I suspect the inclusion of "cartella o pancia o fesone di spalla o fusillo" and skirt, as you mentioned, would be an acknowledgement that the original recipe was meaningless from anybody outside that region.
I could watch this geeza all day
I love this Man so much! Huge Respect! 🤗😘🥂🙋♂️
I never noticed how wrong I was making this dish. Followed your recipe and I’m in awe. Even sneaked that rosemary twig in there 😋
He does it very wrong too
@@dddimi7955 I think it's like the Italian equivalent to paella; every version is wrong and will upset someone.
When is the "OH MY, MY!" merchandise coming??
Gennaro is like the Mozart of cooking.
Bellissima la Sua passione per la cucina italiana, Gennaro! Un caro saluto :-)
I love you Gennaro! Bless you!
I love how passionate he is about his food. I’d give anything just to taste a forkful of this.
i think you get fooled by the scenery he is cooking in and those old looking pans. he didnt even use salt or pepper
@@gnutscha maybe not needed!
@@gnutschaHe had stock he wouldn’t need any more salt
Then just make it. 🤦🏻
I love my grandparents more then anything, but sometimes i just wish they were italian lol
Arms heavy... knees weak
Gennaro's spaghetti
it ain't spaghetti it's t a g l i a t e l l e
@@dankiepoo5673 I'm Italian.
You don't have to tagliatellme
You have to love Gennaro... So few of such people left... Such character and enthusiasm :)
Gennaro does everything with so much pasion
Gеnnaro, you're the best ♥
buon appetitio delicioso ...enjoy simple cooking
This is my alltime favorite!