The Official Ragu alla Bolognese | Authentic recipe from Bologna
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- เผยแพร่เมื่อ 7 ก.ย. 2022
- There’s a lot of confusion about what an actual bolognese sauce is. In fact, it’s been that way for a while which is why the Bologna Chamber of Commerce recognizes only one official recipe for ragu alla bolognese. Although there may be plenty of variations, there is only one official recipe. Make it yourself and see if this is how you prefer your ragu meat sauce.
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Prep time: 10 minutes
Cook time: 2 hours 15 minutes
Ingredients:
300 grams of ground beef
150 grams of ground pancetta (or finely minced)
150 grams of soffritto (finely chopped celery, carrot, and onion)
300 grams of passata
½ cup of wine
1 cup of whole milk
1 liter of chicken broth (or water)
Salt and pepper to taste
Preparation:
Add the pancetta to a cold Dutch oven and then put over medium heat. Let it render the fat and then add the soffritto. Add a pinch of salt and let it soften for about 5 minutes. Add the ground beef which has been ground to a coarse consistency and break it apart in the pan. Brown it well for about 5 minutes over high heat.
Once the meat is browned, add the wine and let it reduce until the pan is almost dry. Add the broth and passata until the meat is covered. Turn the heat to low and let it simmer uncovered for about an hour.
After an hour has passed add the milk and continue to cook over low heat for another hour. Add more broth or water as needed if it looks like it’s getting dry. Make sure to stir every 15 minutes or so throughout the cooking process.
After 2 hours have passed, turn off the heat and serve with a fresh pasta such as tagliatelle or fettuccine made with eggs. Or, if you are using dried pasta such as spaghetti, then add a few tablespoons of heavy cream to the sauce to replace the richness from the eggs in the fresh pasta.
Disclosure:
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Thank you! excellent preparation and to the point, no BS!
Bellisimo!!!!! Will b making this 4 my family. Thank u❤
This is the way! So good!
BEFORE deglazing with wine, continue to cook the meat , stirring a lot, until it gets almost crunchy. Greatly improves the flavor
Great tip! Thank you!
I cook it until it becomes a walnut brown... when I add the milk (after the wine has dissipated) it softens and "puffs," up the sauce, giving it a luxurious body.
True, a lot of maillard greatly improves the flavour. But im not going to take anything away from this, thanks for showing the real authentic recipe. It is perfect as is.
wow! of all the billion ragu recipes on youtube, no one remembered to check the official italian sources on how to make it until you did...Sometimes the most simplest solution is the most elegant. Great workkk. great video..subbed
Well, if you had watched the right channels (and I'm talking of course about Italian channels), you would have seen that someone else on TH-cam also talked about the original recipe for “Ragù alla Bolognese”, and the recipe registered at the chamber of commerce of Bologna. But many around the world unfortunately do not even know how to pronounce the term “Bolognese“. They simply know how to write in the titles of their videos….”the best...the greatest....the authentic ....the original” ...etc.
And this of course also applies to all those who make other typical Italian dishes (like pasta alla Carbonara, spaghetti all’Amatriciana etc. etc.).
It didn't even come out of that time. I have friends who are Italianand friends who lived there.plus wwnjust did a world of nations thing where i live and had to help with the italy booth (it involves a lot of research). It came from a small town outside of it.
Milk? I lived in Italy long enough and am fluent in Italian to know that is not a fact
Looks fantastic!!😊
This sauce is what I hand out for christmas to my relatives, it's interesting to see the more or less base recipe after bodging together mine from a bunch of different sources. I've tried a few meats with it, but always come back to some amount of pancetta in it. Thanks for the video!
Thank you for your support! No matter how you make ragu as long as you like it then that is the right recipe.
Just found your channel, it's great! Keep up the good work👍
Thank you so much for your support!
Thank you!!! I just had a wonderful Ragu in Chianti Italy and this recipe looks the same! I can’t wait to try this in the States!!
Because it is.
A true and correct presentation. There is a restaurant in Bologna called Ragu and they offer ONLY 2 Tagliatelle al Ragu: Tradizionale e Antica. The traditional is basically what you show here, yet almost NO ONE in Emilia Romagna or Bologna goes strictly by the Chamber of Commerce recipe. The Chamber did that in the early 1980's (to end the endless debates) and about 100 years after Pellegrino Artusi published his cookbook, "La Scienza en Cucina e L'Arte di Mangiar Bene" which is still to this day the oldest VERIFIABLE receipt for Ragu alla Bolognese. And, the Antica Ragu is from Artusi's receipt which includes beef offal, chicken livers and some dried Porcini.
You are absolutely right that this is not the only ragu that people make. In fact, I don't usually follow this exact recipe myself. I like to add herbs to it for starters, slightly more tomato, and sometimes even dried porcini as well. I hope that people will try the official version seen here and then expand on it the way they see fit after. I firmly believe that it is worth it to master a few of the basic versions of Italian recipes and then tailor them later on. I'm glad you enjoyed the video and thanks for your support!
@@actuallyitalian Mea Culpa! Guilty as hell. I'll sneak a little garlic into mine, not much, and toward the half way point, 1.5 -2 hrs in. I've been thinking about trying dried Shitake as I think they have a very "Meaty" Umami that would complement the Ragu. 🤌
faria magnar la Salamina....
I never thought out porcini or shitake, but that makes sense. Gotta try that for my next batch. cheers.
I saw once that chicken livers were also part of some of the oldest recorded recipes. Maybe not Artusi's but other ones.
Edit: I just saw that the Camera di Commercio accepts it as a possible enrichments, also the porcini. It's quite funny that they registered all this.
I'm Italian..I write to explain
Ragù is part of the Italian tradition.....it is prepared everywhere from north to south
the best known ragù is the one made in Bologna but no more good or important than in other areas where it is prepared, they are all recipes handed down and delicious
This is a quality channel! Fabulous; I hope you continue because you will blow up I feel, if you keep making these sorts of videos!
Wow what a vote of confidence. I am so glad that you think so!
Went to print out the recipe, and what came back was that their certificate for this channel had expired.
Superb
40k views and less than 1k likes.
C'mon people, be more generous, it's a good, authentic recipe, short, easy to follow and well presented.
👌🏼☕
Love your videos :)
I'm so happy to hear that!
Nice!
Love this! I am just happy that this recipe uses white wine!
Ten years ago I studied this topic a lot and the color of the wine is where most people from Bologna start complaining loudly :)
I can't for the life of me find the resource, but Alberto Alvisi (not from Bologna) has been said to have recorded the first recipe of Ragu alla Bolognese and it is wildly different from what most modern cooks use. I remember that Alberto Alvisi mentioned that there were variations even back in the 18th century but most where made as in this video except they added foraged mushrooms and herbs. I don't remember if he mentioned the use of chicken liver but that is something I have incorporated into what I make if I have time. I also love to boil chunks of meat until they dissolve as I like the texture better than what you get with minced meat.
red is better as these are the more acidic tannin wines if you select the right one that is … same for white it need to be high in tannins
@@ohsoleohmio Well, there really is no shortage of white wine with high acidity. Higher acid than needed. Also, this video was about "the official" version. You might also say the historically acurate version.
If you want to talk technique there is A LOT that can be done to improve it in whatever direction.
the recipe in the video from the website he's quoting says 1/2 bicchiere di vino rosso. 1/2 a glass of red wine. By some bewildering sorcery, this became "red or white wine" when the narrator was listing his ingredients, but white wine is not on the menu.
I always make it this way when it comes to authentic. Sometimes I'll add pork. You got a new subscriber.
I also like to add pork to my usual recipe. I rarely do the official one in the video. It came out great though so will be in the rotation more regularly. Thanks for the support!
I'll give this a go.
love it :)
I hope you make it and let me know how it came out!
Bolognese it's such a well known dish it has taken on so many variants and this should be celebrated. I myself have about 8 different versions of MY bolognese ranging from the 'Official' version right down to some pretty whacky concoctions.
Same here. Mine go from the basic meaty classic to a garlic flavoured heavy on veg versions, sometimes even putting mushrooms in (but shhh don’t tell the Italians)
Hello! Thank you for this. So delicious. I want to make it again but my friends are dairy and pork free... I am going to do a turkey bolognese version. Any suggestions to replace the pancetta and also milk? Thank you!
The interesting thing about the first known version of maccheroni alla bolognese recorded by Pellegrino Artusi is that it does in fact not contain tomatoes. So many people think that tomato is an essential ingredient in Bolognese, but it is not included in more traditional style Bologneses even to this day, although quite ubiquitous.
Well done. Except one problem. The video says to add tomato paste and passata. The official recipe does NOT include tomato paste. What is going on?
Yeah this video is very wrong. Almost no tomato except for some paste. And the meat has to be browned well which he clearly didn't do. 😂
Ohhhhhhhhh! Finally!!! You follow the correct recipe. Someone may like it, someone may not, but you used correct ingredients and showed the correct process. Some additional ingredients or very small modifications are allowed, some are not, but you made it correctly.
My dad always added milk to bolognaise. A man from Devon, served in Italy.
The link to the pintable is broken.. I saw a chef from Bologna say not to use pancetta, but to use ground beef, veal, and pork. Who knows what's correct?
Sorry I am having some problems with hosting. There's no correct or incorrect one. This recipe is simply the only official one that is registred with the Bologna Chamber of Commerce.
Quick question. after browning and cooking the ground beef, do you drain any of the fat from pan ?
Excellent. I'd put a few twists of black pepper on there at the end too. Being a Brit, I just love the way you guys across the pond say 'herbs', dropping the H!
For this one I would give you 1000 likes if I could. Great Video!
I'll take your 1 like with pleasure! Thanks for the support!
Great recipe ! How about doing one on the carbonara ? In France, people put cream in it. I recently tried the italian way. And guess which one is better ? 😂
ARGH cream! Yes, I need to make a video about carbonara to finally convince people to not use cream in it. Thanks for the support!
@@actuallyitalian In the early 70's my father's girlfriend introduced us to Spaghetti Carbonara. Way back then even though New Orleans had a sizeable Italian community, Pancetta was hard to come by and Guanciale (Fuh-Gedda- Bout-IT)! Since the receipt was word of mouth or some food writer's attempt to reproduce what they thought they had eaten on some trip to Rome, it was simply American style bacon, spaghetti, Parmigiano, beaten eggs added and as I recall right into a HOT pan with a very small amount of cream. Results were delicious but varied from fairly authentic as far as creaminess or flat-out scrambled eggs in small and larger clumps with bits of bacon and not incorporated so you were left with tasty bites and oily spaghetti as almost a side element. I grew up making it incorrectly for years and not until I began having the real thing did, I realize the error of my ways. Now of course ARGH CREAM???
The Mexican one?
Does anyone have the printable recipe? The link is apparently suspended!
just watch the video, it's not rocket science. The guy show you literally the ingredients at 1:29.
Take a pen, a paper, write, and there you have it. A recipe.
Magic! ^^
It was originally a town outside of Bologna.
I lived with italians from bologna and ate their bolognese that was made by their mammas and nonnas, first time to ever see a pancetta or chicken stock in bolognese sauce.
Also i learned from them that you use a mix of ground beef, veal and pork to have a good texture and tenderness.
what i have learned is that bolognese is cooked with only water not chicken stock...that's what i learned from the locals. also the wine is added at two stages, first when you're doing the suffito and another after the meat is cooked and before you add the passata.
I know this as well! But it is true that chicken stock does give a lot more flavor than just water. Just because people do it, we can’t assume that everyone actually cooks delicious just because they are locals xD Boiling something in stock is definitely gonna raise the taste to the roof compared to boiling it in plain water with salt.
@@_Xeto You also have to keep in mind that in Italy if you visit 10 homes, 10 different families in the same town, in the same little village, everyone does things a little bit in their own way, and this is in all regions and all cities in Italy. Just take a look at the channel "Pasta Grannies”, who tour all over Italy, all regions, visiting various families and grandmothers of Italy who are then featured in videos making their specialties.
No stock
Yes stock.
Yes stock! However, if you have all the ingredients but no stock, use Water!
Hello ! How many slices of bacon ? Thank you. 👍🌞🌠🌎
If I do this for dinner with friends should I add any sides or appetizer or salad before?
you could make some antipasto and dessert or if you are feeling french a light salad after the pasta
Hello from Sydney Australia. I heard that veal and pork mince together is the ragu. Im confused.
Great Video. Thank you...and that's mirepoix not a soffrito. ..
Mirepoix is French. Soffritto is Italian.
@@actuallyitalian that's interesting... in Latin America (Mestizo) our soffrito dose not have carrots. So it was odd to hear that being called Soffrito.
lol doesn’t every family in Bologna have a different recipe for this?
Although it's not mentioned, salt is added at the start of cooking the meat. This is not recommended, because any salt you add cannot be removed. Adding salt before you reduce anything is a bad idea because of this.
Reducing any liquid with a heavy lid on doesn't really work. For at least part of the cooking time the lid needs to be partially or completely removed to allow some of the liquid to evaporate and thereby intensify the flavour which is the ultimate goal of the long cooking time.
Although yoghurt is capable of tenderizing meat over time due to its acidic nature, milk has no such properties. Full fat milk will add some creamyness to the entire dish.
Why am I unable to access your printable recipe ? Getting a message that the account is suspended
Pentole Agnelli finishing pan?
Fah-gettah-bow-it!!!!
Sal, I have a question! It might be impossible to answer, but:
I've made (slight variations of) this recipe several times now. Ive tried different passatas, and I've tried only using tomato paste. I've tried hot water, vegetable stock, and beef stock. And so on.
*The issue is that the end product, while still an OK pasta sauce, is very underwhelming meat-flavour-wise.* It just tastes flat. The meat is tender, yes, but that buttery, meat flavour is replaced by a bland cardboard taste. And of course the whole idea of this dish is that glorious meat flavour.
*What's interesting is that all the way to starting the long simmering process, that meat flavour is there!* At the point of having only pancetta, soffritto, mince and some salt in the pan, the meat tastes perfect. After adding and reducing the wine, it tastes even better... *but after having it simmer for a couple of hours, that flavour, of the meat specifically, is gone.*
*What might be the reason for this?*
*My best guess is that, for some reason, the long slow-cook is the culprit.* Because, again, up until starting the slow-cook, the meat is perfect. I also wondered whether the wine I've used is wrong for the dish, but like I said, before the slow-cook, the meat tastes fantastic with the wine. I've also thought about using other tomato products, however, before knowing about this recipe I used to make a bastardized garlic rosemary thyme ragu, with the same paste and passata, and it tasted much meatier than this authentic recipe. *So, perhaps I'm doing the slow-cook at too high a temperature, or the products I'm using aren't compatible with that long of a slow-cook even at the right temperature.*
It's hard to give you a reply that is going to guarantee you a different result. There are two things I would say could be the problem though. The first is the quality of the meat itself. If you are getting preground meat then you don't really know if the meat itself is any good. It might be a lot of fat and the meat itself might not be a flavorful cut such as chuck or breast would be. The pork itself might just be fatty off cuts instead of something like a shoulder cut or from near the belly. Using meat that doesn't have a lot of flavor will lose everything in that long cooking process.
Think about if you were to cook a pork loin for stew and cook it for hours. The meat itself tastes good when you roast it and it isn't cooked for a long time but has nothing left when you cook it for a long time. I would start with getting your butcher to grind you cuts that you select yourself such as short rib, chuck shoulder or brisket for the beef portion. Ask for shoulder for pork and you should have the meaty flavor you are looking for.
The other consideration is that you simply prefer the flavor of meat when it isn't cooked for hours. A quick meat sauce with some good ground meat and maybe some sausage mixed in can give you a decent sauce as long as you cook off the fresh tomato flavor. A long cooked sauce is going to be a bit of a one note kind of flavor profile. You're going for the creamy texture, the richness and the flavor that matches well with the fresh pasta. I love that flavor but maybe you don't. If you prefer bold flavors you aren't going to get that in an authentic ragù.
I don't think your ragù cooking at too high a temperature would be the problem. The point is, cook it the way that tastes best for you. That's why I encourage people to try the authentic recipe first, see what they prefer, and then adjust accordingly. Maybe you find that you like the authentic one best and that goes into your rotation. Or, you could find out that it isn't to yoru tastes and you can adjust the recipe or go for something completely different.
Either way, this was a good example about the subjective nature of cooking recipes so thanks for a great conversation starter!
All the best, Sal.
@@actuallyitalian Thank you for the expert commentary!
There we go then. I always just look for the currently cheapest beef and pork mince on the shelf in the supermarket, with ~20% fat.
As you say, I might just prefer bolder flavours, but I'm definitely going to try a chuck shoulder beef mince plus some salsiccia asap (the local store has that, but only the cheaper pork mince). If it doesn't taste meatier than the cheap stuff, even after a long slow cook, then I'll know for sure that it's just my taste buds.
@@isawilraen9816 If you like a meaty pasta sauce, try making a Ragu with good quality (grass fed) beef shin, cooked long and slow - takes it to the next level and will give you a much more meaty/beefy flavour.
I agree though that if you are making a minced meat version then get the best quality mince you can, preferably from a good butcher who will grind it fresh for you (or you could grind your own of course but then you have to buy or borrow a mincing machine, which is maybe a bit excessive!)...
@@mellowmarkable I slow-cook mine for six to eight hours. That brings out the meat taste better. I also add small amounts of chanterelle broth, soy sauce and nutmeg.
I saw a documentary that said there was no tomato in Bologna s ragu
What is passata?
Da bolognese la ricetta del ragù è questa quella che viene chiamata PASTA sono le TAGIATELLE all'uovo e esiste un disciplinare per farle spessore e larghezza. Buon appetito 😂😂
I wouldn't use this & in Bologna one of the oldest restaurants would use.
Olive oil, onion, celery, carrot, Tom puree ( Only tomato in dish ) Beef cheek & Shin, Pork sausage, Italian ( Good fat content), Rosemary & Sage, Red Wine, Beef Stock.
Served with Pasta & cheese.
Families tweak this as you find with signature recipes but because cheap cuts of beef you slowly cook beef for 4 - 5 hour & is so tender. Very rich & you'll be surprised how little Ragu you'll need with the pasta. Spoil yourself & you don't need to make tons because of the richness. Pasta & Ragu go together so well with this & in Bologna Ragu doesn't use as much tomatoes because would tone down the richness of the sauce. Hope anyone looking at this gives it a go as is stunning & oldest restaurant in Bologna can't be wrong as been there for over 100 years.
When he said official recipe of Bologna he was always going to have people like me chip in as it's food & there's never one way only the core of the recipe.
Get that cooker on 😁
Welcome to actually italian -American
Simple is best. You don't need the stock or milk, or even s&p. you want to seeeeeee the oil. Cook for 3-4 hrs. You do not use spaghetti.
substitute for the wine?
Don't
Oregano, bay leaf? Also ground pork as well as beef? No black pepper?
Definitely no oregano! I personally use bay leaf but that isn't in the official recipe. I also use a mixture of pork and beef, but again, only beef is the official recipe. That isn't to say the only authentic one but the one that's actually registered in the Bologna Chamber of Commerce.
I’ve been cooking the Gennaro Contaldo one for ages. Trying yours (or the Chamber’s!) tomorrow. Looks amazing!
we made half more carrots into it. also i would use sliced into small cubes and not hacked meat. you can grill it better in oil and add some bit of butter (half teaspoon) when adding vegetables. it will give more cream to the product.
You didn't list the tomato paste in the list😢
Remove pancetta, remove chicken stock. Add milk after wine has reduced.
Non ho mai usato la pancetta per fare il ragu'. Metto un po' di panna, non latte, alla fine e anche un po' di noce moscata. Poi lo lascio in pentola tutta la notte prima di metterlo in frigo o usarlo. Le tagliatelle o pappardelle le faccio io.
I'm still unclear how much bologna to add...
no way there is chicken stock in the original recipe
Your printable recipe does not include tomato paste.
chicken stock?? you're sure about that??
The print recipe does not match the video. The recipe in the video is better, use that one
I pretty much do the same thing, but pecorino instead of parmesan. I like pecorino better. That and I use stock up front, but just water after that. Try to make it simple as possible.
Simple is usually the best way to go with most Italian recipes.
@@actuallyitalian When I make my own ragu, not Bolognese, I do the same but instead of celery I add in diced green bell peppers. It is the way my grandpa did it. I love the flavor and the color contrast.
@@The_Gallowglass That sounds really good.
Pecorino Romano is top tier. Parmigiano just can’t hang with it. 😆
I thought this was made with wild boar?
Ragù alla Bolognese is not made with wild boar meat.
Why would you list ingredients 1 cup of whole milk and 1 liter of chicken stock? You need to be consistent.
Perfect 👌🏻 for me a little garlic, tiny amount of sugar and fresh basil. Who doesn’t love this dish.
Two hours on the stove!? Jeeze
Your right it should be 4 hours
Hi Mate.. I'm a pretty famous Italian Chef.. please make sure to publish real recipes or personal tastes... in different videos.Thanks 🙏🙏
look , you could use a stock but why....nonna doesnt use it so leave it out. the rest is V.good
meat is too lean you need at least 15 percent fat in your mince to get the taste and emulsify the sauce
never heard of the chicken stock
Everybody has a different recipe. I use it and this is the official version, but in every household, there are going to be variations. I wasn't trying to say that this is the definitive recipe, only that the city of Bologna decided to standardize the base recipe and chose this one as the most representative.
No chicken or rooster liver? Oh come on.
Bolegnese is ragu but ragu is not Bolegnese.
You got it backwards.
@@actuallyitalian Hmm, technically I think it's one of those weird paradoxes a culinary Zen Koan meant to befuddle the mind in order to enlighten. On the one hand, Bolognese IS a Ragu (the method of cooking long, low and slow) the term Ragu coming from the French Ragout and from the verb Ragouter (the return of flavor literally and actually, to whet the appetite or return the appetite) so yes I'm convincing myself that the above statement is correct but as the old logic test says, "On the other side of this card is false..." When an Italian or especially someone in Bologna or Emilia Romagna refers to the sauce it's always and only Ragu there is ONLY one. In Napoli it's called a Ragu Napoletana to distinguish it from the established original and Ragu Napoletana is quite different. There are many Ragouts in French Cuisine, Ragout de Lapin (Rabbit), Ragout Forrestier or Chasseur (of the forest or hunter) which may be wild mushrooms and various game in each iteration, even a Ragout de Poireaux (leeks) and the list goes on. In Italian cuisine which is very regional there are many dishes that could have Ragu in their name but were not so united under one definition or name, taking their name from the region or ingredient. Basically, I agree with our David Hunter above from a strictly culinary point of view and in my rambling here I think I define what that is in a roundabout way.
Here we go into another "trou de lapin" rabbit hole. Stews are also Ragouts, yet Ragouts are not Stews technically speaking though, both are long, low and slow techniques with the one thing being different, a Stew will have more ingredients and are generally not cooked as long as a Ragout. Keeping mind "The return of or to flavor" A stew would be made from better ingredients, more costly ones and a Ragout more of a peasant's stew, cooking longer and concentrating flavors of but a very few and lesser quality ingredients at times. Both of them in a way are stews but are different cooking methods. You might use stocks and wine as your liquids in a stew, whereas a peasant making a Ragout/Ragu would not waste precious wine and use only water, cooking the protein longer thus in the end making a stock and returning to flavor!
Finally, if I haven't exhausted you or the topic: I think of your wonderful Tuscan Peposo and that could by any culinary definition, be a Tuscan Ragu of Beef as it has a few simple ingredients, possibly including more water than wine early on and cooked slowly over the course of the day while the laborers toiled away. In the end a Stew will have more liquid and don't get me into the conversation of how a stew is akin to a soup LOL, while a Ragout/Ragu will be drier and more concentrated in flavor.
Chickenstock, man are you drunk, use warm water?? white wine, well it´s ok. I´ll prefer red wine. But the wine should be added earlier, to make love to the meat!! and cook for some time. Then add the tomatopure, and let it simmer together for some minits(dont add the passata dicectlly after the puré????) when the passata is in, stir it and then put the lid on. And every 30 min after that, you stir in 50ml of water. It´s has to cook for at least 4h (2h it´s not enough to bring the flavour). And then, at the end when it´s cooked down to a mushy, then i lower the heat and stir in the milk, and let it go on afterburn.
I´ll serve it with fresh handmade papardelle/tagliatelle. Dont mension spaghetti.......
The classic recipe doesn’t have milk.
Yes it does
@@AlexBigShid not in Bologna it doesn’t! Not at all!
@@BC1878 yes it does
@@AlexBigShid nope. you’re boring.
@@BC1878 How
What? No browning of the meat and no pig meat?
Pancetta is pig meat
No
You need pancetta, ground pork and ground beef. I would never put chicken stock…..stick to the tradition, use vegetable stock. Milk goes at the end……..so again this is not clearing the misinterpretation of the real ragù alla bolognese!
Actually Italian...funny
Il latte non si mette.
Sono bolognese, certo che si mette.
Sorry but the recipe is very old . Almost a correct recipe. Nobody used celery stalks, Celery root was used. This version was americanized.
Mate... your mince was grey and not caramelised, you added the tomato paste without cooking it out before adding wet ingredients like the passata. Average knowledge considering you made this a classic authentic dish.
Don’t need pancetta, don’t need chicken stock, add milk at the end
Milk at the end does nothing.
Pancetta is the more traditional way of making it. Don't argue with it. It's officially in writing lol. You don't need to follow it but then it's just a regular regular. This is Bolognese.
@@JoeS-NY nope, traditional method is to use 3 different meat minces, most commonly beef, pork and veal
@@Jacobhussain99you're wrong fatso
Chicken stock?! No, no NO! Just water
Can't even pronounce Bolognese correctly 😂
Umm, that is how you say it. It’s the Italian pronunciation..
whats with these tiny portions in the huge plates? Thats not enough for my 120lb wife to eat. Please get real with portions.
Fail...fail...fail. Season as you go not at the end. Nice try though. Pretty close.
Username checks out! I season at the end to avoid overseasoning since the sauce reduces.
Agree.. especially if the chicken stock already contains salt, it's reasonable to season at the end.
@@actuallyitalian Agreed and I cannot fathom how that commentator justifies his claim of failure on your part. As a Ragu (Bolognese) strictly speaking uses no herbs or other flavorings or enhancers other than beef/pork or pancetta and a sofrito and a little passata or paste, then salting in the beginning and cooking away most of the liquid is a RISKY proposal and you ONLY would season toward the end so as not to ruin the whole thing. Also, with such long cooking time if you were to use herbs especially fresh herbs you'd add toward the end as you'd loose the flavoring over 4+ hours of cooking. Nothing in his claim really stands up in the case of a Ragu.
@@paulbonge6617 Everybody has their own opinion, Paul. Although, as they say, the proof is in the pudding so...
An American telling me how to make my regional dish from my country . What a joke
You do not sound Italian at all.