I think the recipe differs by region because my mate from Northern Italy doesn't add milk and uses tomato's. He also uses beef fillet not mince and cooks it for a day
You think wrong. That Is perfectly the original récipe of ragù bolognese as registered. But it's a récipe that none follow as written letter by letter.
@@domenicocolletti6052 so what you actually just said is that I'm wrong, but I'm actually right because no one follows the recipe word for word meaning it differs all over Italy 🤣 thanks for clearing that up
@@jk_46 The recipe may be different of course house by house. In restaurant you eat the ragù as registered, otherwise it's written. The recipe as showed by D'Acampo is a bit semplified but correct.
I've tried the recipe multiple times. In my opinion, the sauce could use some extra salt besides the stock. I've also found that thyme, Basile, oregano, garlic powder and paprika powder provide a lot of extra depth to the flavor
It requires pancetta but I can let that slide. he threw in the milk too soon after the wine but they are rushing it so OK. Tomato paste isn't "completely different" to passata, if you add 79g water to 21g paste you'd have 100g passata. Gino tut tut. He is right about not adding tomatoes though because there shouldn't be skin or seeds in the sauce. Honestly Gino makes a great job of this and it's a lot closer to the proper recipe than you will see from nearly any famous chef, for example Marco Pierre White gets it totally wrong adding garlic and herbs, leaving out pork, leaving out milk. Gordon Ramsay gets it wrong. Stick with Gino!
Il latte messo all’inizio non l’avevo mai visto fare… 🤔 Io ci metto sale, pepe, un paio di chiodi di garofano, un paio di bacche ginepro, una foglia d’alloro, e soprattutto un po’ di timo
Nel suo sito web c’è una ricetta di bollito di carne che ha quegli ingredienti insieme: veramente, sembrano insolitti per un cuoco inglese, devo ammetterlo. Adesso mi sento ispirato a provare la vostra ricetta 😋
Too complicated for the family watching but I will tell you how very simple beef or pork mince onions red,brown or white personally I use red onions garlic Italian herbs, tomato purée, basic tomato sauce off the shelf, salt and pepper both black and white and spaghetti
I mean from the point of view of an Italian etero man, Gino is absolutely handsome. He lack a bit of height and mass, but he's surely a nice looking man....and she is not less, she has the beauty of a southern italian woman, she looks absolutely like one
She is called "Alex Jones" and I know that's a conspiracy theorist but that's also her name. She is so beautiful in this clip. Search for "Alex Jones UK presenter" and you should find her. She's 47 now so she doesn't look like she used to.
Oh Gino!!! Are you joking? The milk goes in at the very end! Any stock will do? Are you serious? White wine not red! Why all that oil? Pancetta not pork mince!
He's absolutely correct. We use chicken, beef, vegetable stock, whatever we like or have. Pork was not the pancetta replacement. Bacon is sometime a pancetta replacement. The 50/50 beef and pork mix is authentic. You would also start with pancetta with the vegetables too if you were being authentic with pancetta, but you would still use the beef and pork. You can forgo the milk altogether to be honest, but no it is not meant to go in at the end, otherwise it would have NO affect on the meat. If you want to forgo the milk and be untraditional with it, you can use baking soda like the chinese do to change the meat, 30 mins before prep phase.
@@kennwan9917 Only vegetable stock. Some Bolognesi mix beef/pork but put less pork. No pork when there is pancetta. Milk only at the end and no oil baths like he uses.
Of course there is an original recipe somewhere out there as obviously somebody had to be thd first to make it many years ago.. BUT!! there is no stonewall way to make it.. I can guarantee you could go to Italy and there will be a different method in almost every house you go to 😊
gino is a man of culture
Man, Gino needs to teach me - and all of my mates - about flirting.
Why would you flirt with that annoying woman??
0:55 haha what a lovely moment
Dunno she is just awkward compared to holly and unfunny.
@@XIplupIX I would say she's more composed and cute.
@@Real_vanGogh what is her name?
@ Christine Lampard
in the middle of a recipe we go for a break? lol
Coz he went on a bit 😂😂😂
I think the recipe differs by region because my mate from Northern Italy doesn't add milk and uses tomato's. He also uses beef fillet not mince and cooks it for a day
You think wrong. That Is perfectly the original récipe of ragù bolognese as registered. But it's a récipe that none follow as written letter by letter.
@@domenicocolletti6052 so what you actually just said is that I'm wrong, but I'm actually right because no one follows the recipe word for word meaning it differs all over Italy 🤣 thanks for clearing that up
@@jk_46 The recipe may be different of course house by house. In restaurant you eat the ragù as registered, otherwise it's written. The recipe as showed by D'Acampo is a bit semplified but correct.
Yes, It Is different by region. You are right
4 weeks ago I was in Bologna, every Restaurant has this recipe, you get Rague Bolognese everywhere and it tastes phenomenal
Scofe’s career has evaporised
He previously stated u use passasta
No salt? no condiments?
No need for condiments, all the flavors are in the veggies and meat. The broth should be salted already so no need to add more.
I've tried the recipe multiple times. In my opinion, the sauce could use some extra salt besides the stock. I've also found that thyme, Basile, oregano, garlic powder and paprika powder provide a lot of extra depth to the flavor
@@mutanthat Nah nah, not a single crumb of Salt? Kidding me? No Thyme? No Pepper?
It requires pancetta but I can let that slide. he threw in the milk too soon after the wine but they are rushing it so OK. Tomato paste isn't "completely different" to passata, if you add 79g water to 21g paste you'd have 100g passata. Gino tut tut. He is right about not adding tomatoes though because there shouldn't be skin or seeds in the sauce. Honestly Gino makes a great job of this and it's a lot closer to the proper recipe than you will see from nearly any famous chef, for example Marco Pierre White gets it totally wrong adding garlic and herbs, leaving out pork, leaving out milk. Gordon Ramsay gets it wrong. Stick with Gino!
Il latte messo all’inizio non l’avevo mai visto fare… 🤔
Io ci metto sale, pepe, un paio di chiodi di garofano, un paio di bacche ginepro, una foglia d’alloro, e soprattutto un po’ di timo
Infatti
Nel suo sito web c’è una ricetta di bollito di carne che ha quegli ingredienti insieme: veramente, sembrano insolitti per un cuoco inglese, devo ammetterlo. Adesso mi sento ispirato a provare la vostra ricetta 😋
Esatto, del latte non ne sapevo. Da i tollerante al lattosio poi, sarebbe la morte mia
What kind of olive oil? High guality olive oil from Spain and north Africa or just italian olive oil?
Doesn't most of it come from Greece?
Too complicated for the family watching but I will tell you how very simple beef or pork mince onions red,brown or white personally I use red onions garlic Italian herbs, tomato purée, basic tomato sauce off the shelf, salt and pepper both black and white and spaghetti
Then you are making British spag bol. Not bologenese. Both have their place I reckon.
This is more or less correct.
I mean from the point of view of an Italian etero man, Gino is absolutely handsome. He lack a bit of height and mass, but he's surely a nice looking man....and she is not less, she has the beauty of a southern italian woman, she looks absolutely like one
Gino please say " Ragù" , not " Bolognese", you know that.
Noboby call ragú " bolognese " and I repeat, you know that
OK, so then who is the woman?
She is called "Alex Jones" and I know that's a conspiracy theorist but that's also her name. She is so beautiful in this clip. Search for "Alex Jones UK presenter" and you should find her. She's 47 now so she doesn't look like she used to.
Why are you looking at me like that? I'm just looking at you like every other man that's watching. She still looks good today.
@@yutehube4468no it’s not it’s Christine Lampard. Alex jones is from the One Show
Crumble 😅😅
Schofield is insufferable with his expressions and all over presence 😂
Nah thanks I pass! I like the Ragu one with chopped tomatoes and without milk and celery. Has more flavor
Oh Gino!!! Are you joking? The milk goes in at the very end! Any stock will do? Are you serious? White wine not red! Why all that oil? Pancetta not pork mince!
He's absolutely correct. We use chicken, beef, vegetable stock, whatever we like or have. Pork was not the pancetta replacement. Bacon is sometime a pancetta replacement. The 50/50 beef and pork mix is authentic. You would also start with pancetta with the vegetables too if you were being authentic with pancetta, but you would still use the beef and pork. You can forgo the milk altogether to be honest, but no it is not meant to go in at the end, otherwise it would have NO affect on the meat. If you want to forgo the milk and be untraditional with it, you can use baking soda like the chinese do to change the meat, 30 mins before prep phase.
@@kennwan9917 Only vegetable stock. Some Bolognesi mix beef/pork but put less pork. No pork when there is pancetta. Milk only at the end and no oil baths like he uses.
It’s actually pork mince AND pancetta
Of course there is an original recipe somewhere out there as obviously somebody had to be thd first to make it many years ago.. BUT!! there is no stonewall way to make it.. I can guarantee you could go to Italy and there will be a different method in almost every house you go to 😊
Hey man you're typing that like I would. Gino isn't following the Bologna recipe but have you seen the Marco Pierre White version? Don't! 😂
Crap
no, you
THAT IS WHAT YOU SAY TO A LADY!
He's got good taste.