hes.... not one that likes critics.... seen basically all your and his videos. DO BABBISH!!!!!! hes a good sport and has really fun videos. also because of you i make soooooo much pasta now. the lemon one is my favorite. and the mushroom/wine/milk one... well i like the mushroom one the most but the lemon one is super fast so it wins :D yey Vincenzooooooooooooo :D
oh yea with my own egg noodles i might add also here is a babish video CARBONARA th-cam.com/video/qoHnwOHLiMk/w-d-xo.html and as a bonus "you suck at cooking" carbonara th-cam.com/video/75p4UHRIMcU/w-d-xo.html
U laugh me die 🤣🤣🤣Put a Ducati into the dish. BTW, he loves basamico that much, it's seems an American secret trick...I would like to put few drops and tatse how is it, Of coz I'm not gonna put into the pot :p
Adam is known for loving his acidity in his food more than most people. I like his recipes because I’m the same. He has another bolognese video where he hand makes pasta and does a more traditional Ragu with pork, and no balsamic. The video you reviewed is more his “home cooking” rather than traditional cooking. Would love to see a follow up tee action to that one.
in vienna, some people use vinegar when cooking gulasch, essentially a beef and onions stew with paprika powder. the vinegar serves to correct initially burnt paprika powder and/or onions before meat was added. or to counteract slightly burnt, or ripe, too well hung meat. some declare vinegar as part of the canon which i distrust. ps vicenzo, i discovered your channel during the pandemic and soon subscribed. it helped me keeping sane, besides of improving my pasta knowledge. so thank you again.
"Acidity", what's wrong with the word sourness which is actually more precise and correct and is actually a flavour? Do you measure the pH level of your food to know its acidity?
Thanks for reviewing Adam's work. I enjoy his work in general, and in addition to cooking, he teaches how ingredients, procedures, and machines can work to your cooking journey.
Adam changes a lot of his recipes to adjust for his wife not liking some specific ingredients, in this case the celery. It's really sweet of him to do that for her, but I believe he should add or at least recommend those ingredients to be used in his recipes so that viewers who follow his stuff to a tee will be able to create a surperior product.
When you are sayinng a bottle of white wine is too much or a whole onion is too much, I think you are ignoring the fact that adam is making 9 LITRES OF SAUCE.
Re: chicken livers, the first bolognese recipe that I ever made was from the Mamma Mia Italian cookbook, which was a US cookbook from 1974. It had chicken livers, but no tomatoes (only tomato paste.)
in vienna, some people use vinegar when cooking gulasch, essentially a beef and onions stew with paprika powder. the vinegar serves to correct initially burnt paprika powder and/or onions before meat was added. or to counteract slightly burnt, or ripe, too well hung meat. some declare vinegar as part of the canon which i distrust. ps vicenzo, i discovered your channel during the pandemic and soon subscribed. it helped me keeping sane, besides of improving my pasta knowledge. so thank you again.
Thanks for sharing your insights on gulasch! Vinegar can indeed be used in various ways in cooking. Glad to hear my channel has been helpful during the pandemic. Stay well and keep cooking! 🍝🙌
I made a Bolognese sauce recently with pasture raised ground beef that had some liver ground in. It was vastly richer than any similar sauce I have made.
I come from serbia,we have quite simple cuisine compared to italy. However, i find simmilarities, the main being a rationale use of spices and in general sticking to the flavor of fresh produce.
I don't think the balsamico is necessary. For restoring a little acidic punch, an ordinary red wine or even spirit vinegar wjll do the same thing, without the other potential conflicting flavours. If I want balsamico, I'll put it on a salad or some vegetable on the side.
I don't know much about Bolognese, but it certainly looked like flavor overload, he added too much stuff. Even an entire bottle of vine, sheesh. Topped off with vinegar.
Just made my first batch of Bolognese using Vincenzo's ancient recipe, didnt use the chicken liver thou. Was trying to match a Bolognese we had at Arancino's in Waikiki, i think a mushroom version, kinda earthy, maybe liver. The labor of minced meat definitely has its benefits never experienced on home cooking. Thanks Vincenzo !!
I do not understand the Olive Oil, but I understand the Vinegar and Worcestershire (WOO-stuh-shr) sauce. Balsamic Vinegar can help balance acidy in a dish. Not sure if they need that for this dish, but with Tomato sauces you sometimes do. He did state he was making a half-Bolognese and half-Regular tomato sauce so I suspect this was used for that purpose. Worcestershire (WOO-stuh-shr) sauce is made from anchovies. Anchovies themselves can help make beef taste... beefier. I've seen people use it in a Bolognese for that purpose. Worcestershire (WOO-stuh-shr) sauce does the same thing but it's concentrated so you don't need as much. Here, it seems he used Chicken Livers for the same task. I would suggest trying it before decrying it so you can see the difference. I do a lot of experimentation with my food and often I like what I do, and sometimes not, but it helps you understand what people are doing.
I don’t buy dried soft herbs like basil or parsley. The flavors disappear when they dry them. They just taste of grass. But oregano, sage, thyme are all good for use in dry form.
I made some of this tonight, I make it with ground turkey. I really made it for tomorrow, but I can't stop tasting the sauce. The chicken liver makes my eyes roll back into my head, like a shark!
I would do it this way when I can spare the time: Sofrito (celery, carrots and onion) Little bit of Pancetta (maximum 50g) Meat (beef and pork, but I may add a little bit of lamb) Chicken livers 1 or maximum 2 glasses of white wine. Canned tomatoes and a little tomato concentrate (one tablespoon at most) Rock salt I wouldn't use milk. No dry herbs and/or spices, because the herbs/spices will interfere with the flavor of the sauce.
Good review. He forgot celery and definitely added too much wine, then too many herbs and vinegar at the end. And he says he wants a 'sour' flavour in his pasta sauce. I do not want that taste.
Sour should not even be an option in pasta; it's an odd combination for a bolognese. If it was lemon pasta or something with citrus in it, I'd understand.
I totally agree that the fixation on adding Balsamic vinegar at different stages threw me off. I love a great meat sauce and the chicken livers was something I never would have thought to add. Can't tell the family though if I add that to my next meat sauce. :)
Whilst I appreciate tradition, there's something to be said for spiking a tomato sauce with a bit of soy sauce. It functionally disappears into the sauce, but the glutamic acid really helps to perk up the tomatoes, if you're not working with home-grown produce. As for the balsamic, tomatoes in US grocery stores tend to be killed by refrigeration in storage and transit, so the acid serves to bring back some of the "expected" brightness that the logistics chain will drag out of them.
@@Donkens I don't know that I would call it the worst foodstuff on the market, spaghetti-o's still exist, but I try to keep my consumption to a reasonable minimum. That said, for this specific function, it's easier to dose than granulated MSG, and it doesn't interfere with the flavor, like coconut aminos, or Worcestershire sauce, and it has cost (and storage...) benefits over anchovies.
I will tell you the recipe I use and I know it's super non-authentic. But it's the recipe my granny and my mom used, so it tastes like childhood. Mixed ground beef (Pork and beef) Onions, diced Tomato paste One Maggi stock cube (or heaps of chicken stock) Salt Pepper Oregano Passata by Mutti Okay. With the Passata I'm cheating my granny's recipe a bit, because she and my mom used Ketchup and there's just so far I'm willing to go to achieve the taste of my childhood. And with the Passata it tastes pretty damn close while not being basically filled to the brim with sugar.
I know the ragu with lever, my beother made it. It is very good, but i would not advice to add too much lever, or else it is too dominant. Cream: my aunt used to put sour cream or creme fraiche on top of the pasta and even if it was not original, it tasted really good and 1-2 times a year, i tend to do it too, especially when i eat the ragu the 3rd day in a row.
I love how Vincenzo's only critique comes from pronunciation critique and the "this is not the classic way" position, he doesn't clearly doesn't understand how flavours are created
I mean what's the problem if he says it's not the original recipe: If you love garlic taste in your bolognese why don't use it? But I agree, vinegar is completely unnecessary because the wine is sour enough, and of course he should have evaporated the wine.
@@vincenzosplate I can guarantee you that the person who did the first bolognese did it nothing like you. But that doesn’t mean you don’t make bolognese, that means you have made an own version of it with ingredients that you think tastes good. Like Adam who probably likes his food more acidic.
Experimenting with different ingredient quantities is part of the fun! 😄 Feel free to adjust the recipe to your taste. Cooking is all about personal preferences and creativity. Enjoy exploring and finding your perfect balance! 🍽️👨🍳
The only herb i'm adding to the Bolognese is a bayleaf. Bayleafs are good for any Ragu imo and they enhance but don't overpower the natural taste of the sauce.
Hey there! Totally agree, a modest splash of Balsamico can add a delightful twist to certain dishes. 🍅🥣 But in bolognese, let's keep it true to tradition. Grazie mille for your insight! 😊👌
@@vincenzosplate non deriva dalle usanze degli immigrati del dopoguerra, i "primi italoamericani"? Infatti a napoli ad esempio si usa in un bel po' l'aglio più che in altre regioni e tra napoletani e siciliani nel dopoguerra, un botto hanno creato il boom in america... L'unica domanda è effettivamente se le ricette dell'epoca usavano questi ingredienti, se così, nel tempo con la classica abitudine degli americani dell'esagerare nelle cose che gli piacciono avrebbe portato ad un sovrautilizzo di questi.. ma appunto non so, ditemi voi.
You can break up the meat easier and more evenly with a metal potato masher 👍 Veal and beef sounds good - some of my family can’t eat pork 😟 He should have put the sofrito back i after breaking up the mince (he shouldn’t have removed it)! 😞
Italians really need to wrap their heads around the idea that Italian-American recipes are different. Tons of tomato and garlic and dried spices are traditional over here. That's the flavor we grew up with and are trying to hit. Americans are also generally very accepting of changing things around. All our grandmas did things very differently to each other. We take tradition as something to learn from, but then branch off on our own. It's the difference between a culture where you buy a Ferrari if you're worthy, vs one where you build up a Mustang if you're worthy. Adam familiarize himself deeply with traditional techniques, but at the end of the day, he's an American and will mix things up like one.
It also mostly seems to be Italians who have this problem too. I've many times now seen people from China, Mexico, Poland, Greece, France, etc recognize that the cuisines made by diaspora populations in the US are their own unique evolution and that expecting them to be the same as in their own country doesn't make sense. But I've only ever seen an Italian recognize that once.
I agree mostly, but this sauce has way too many things going on. just threw everything at it. Which makes sense, because going off on your own means making a lot of mistakes.
@jamesbyrd3740 He's been making it and working on it for decades, so I think it's fair to say he likes the end product and wouldn't consider it "a lot of mistakes." It's not like Adam said, "let's take a swing at something new." This is his version of a sauce that he grew up eating with his Italian-American family. It's not "correct" by the continental Italian standard that it must be identical to the 1850 recipe, but that's not the goal. The goal is a delicious dinner.
The ironic fact of a lot of these attempts at classic Italian recipes is that they are MORE COMPLICATED and include ingredients and processes that were NOT part of the original! The whole point of the original, time tested recipe was its simplicity. You cooked what was available (no supermarkets back then). Meat was not a main feature of a dish but simply a part of it at best... if meat was available. Italy has suffered famines while at its worst, the U.S, has not truly experienced such. Bolognese (and indeed any of the ragus) took the less than premium cuts of meat and made them shine, Most of these tougher bits actually had far superior flavor, you just had to cook them "low and slow". The inclusion of the soffrito made these more healthy than the diets that the nobility scoffed and developed gout and other illnesses from. As a person of mostly Scottish ancestry, I understand the need to utilize all that is provided, Waste not, want not.
Yes fresh herbs taste better then dried, but imo there's a place for dried herbs, imo fresh herbs are only economical if you grow them in your own garden, not everyone has a garden, and some people, admittedly myself included hate gardening, buying fresh herbs you always have too much and you can't keep it because it spoils soon, better dried herbs then no herbs, but yes fresh does taste better, fresh>dried>no herbs.
I think this was always meant to be frozen so no point in using fresh herbs. The fresh herbs come when you actually make the pasta like a month later. I made this recipe and it didn't last that long in the freezer.
I don't mind the dry spices, but balsamic vinegar in a bolognese sauce makes no sense. Adam always does a great job.......especially for someone with zero culinary training.
@@timothyaugustine7093 Last night I had about a pound and a half of roast cut up into chunks. All I used was a half a bottle of passata (or less), a tablespoon of paste, 2 cups red wine and I made a fantastic ragu. You don't need a lot. The flavor is all there with the browned meat, veg, onion, little bit of water and simmer.
@@The_Gallowglass Simple answer there. Balsamic is made with a different kind of wine. Adam used a white wine, pinot grigio to cook with. Balsamic is usually made with a mix of white and red wine grape must. Not to mention by the nature of being vinegar and having more acetic acid, it will be more sour than wine. Long story short, he uses it to balance each other out. The white wine may be a bit too sweet and the balsamic too sour, so he uses both to balance.
Need an opinion, thinking of making traditional Bolongnese with some of my own twists, so thinking about mixing Italians Sausage with the Beef, would that be a good idea
I laugh at the people who are disgusted by animal innards like liver and tongue, but still happily (and ignorantly) eating burgers and chicken wings as if they did not come from the same animal. 😂
I completely agree with you! Many people are disconnected from where their food comes from and are quick to judge certain parts of an animal as "gross" without realizing they are already consuming other parts. It's important to have a better understanding and appreciation for the whole animal and the different ways it can be prepared and enjoyed. Plus, many of these so-called "gross" parts are actually quite delicious when cooked properly!
Vincenzo, please try making your Bolagnese with balsamic vinegar. I respect you very much and would like to hear your opinion after you tasted it yourself.
@@vincenzosplate Why is it so important to follow the original recipe. I understand there is tradition involved but if someone prefers the way a recipe tastes with a small alteration, then who are you to tell them they can't do it that way? The purpose of cooking is to make food that you enjoy eating, not to obsess over following every minute detail of some arbitrary tradition. If Adam enjoys adding Balsamic vinegar to his Bolognese, then that is the correct way for him to make Bolognese.
@@stevenkravitz6377 Italian original recipe is traditional because it works, clearly they aren't accustomed to balsamic in Bolognese, they have other uses for it and that's fine, so you're kind of being ironic in that like anyone is allowed to make this sauce their own way, you need to let the Italians have their opinion and say no to balsamic in it. No need to get defensive over it.
I love Adam Raguseas Videos and his personality. I hope he will enjoy my reaction
Vincenzo, Alex, Adam, Casa Papagallo, Mimo Corcione, learned so much from you and them ...
hes.... not one that likes critics.... seen basically all your and his videos. DO BABBISH!!!!!! hes a good sport and has really fun videos. also because of you i make soooooo much pasta now. the lemon one is my favorite. and the mushroom/wine/milk one... well i like the mushroom one the most but the lemon one is super fast so it wins :D yey Vincenzooooooooooooo :D
oh yea with my own egg noodles i might add also here is a babish video CARBONARA
th-cam.com/video/qoHnwOHLiMk/w-d-xo.html
and as a bonus "you suck at cooking" carbonara
th-cam.com/video/75p4UHRIMcU/w-d-xo.html
U laugh me die 🤣🤣🤣Put a Ducati into the dish. BTW, he loves basamico that much, it's seems an American secret trick...I would like to put few drops and tatse how is it, Of coz I'm not gonna put into the pot :p
I use fresh plum tomatoes that i dice very small and cook them with the meat. Is it wrong?
Adam is known for loving his acidity in his food more than most people. I like his recipes because I’m the same. He has another bolognese video where he hand makes pasta and does a more traditional Ragu with pork, and no balsamic. The video you reviewed is more his “home cooking” rather than traditional cooking. Would love to see a follow up tee action to that one.
Maybe I will! thank you 🙂
in vienna, some people use vinegar when cooking gulasch, essentially a beef and onions stew with paprika powder. the vinegar serves to correct initially burnt paprika powder and/or onions before meat was added. or to counteract slightly burnt, or ripe, too well hung meat. some declare vinegar as part of the canon which i distrust.
ps vicenzo, i discovered your channel during the pandemic and soon subscribed. it helped me keeping sane, besides of improving my pasta knowledge. so thank you again.
"Acidity", what's wrong with the word sourness which is actually more precise and correct and is actually a flavour? Do you measure the pH level of your food to know its acidity?
@@noamto If it's sour it's also acidic. No need for pH measurement.
So call it sour not acidic. It's a flavour not a chemical propety @@PredatorH2O
Thanks for reviewing Adam's work. I enjoy his work in general, and in addition to cooking, he teaches how ingredients, procedures, and machines can work to your cooking journey.
I fully agree with you! I love his channel and recipes, he’s great
"Can I have the bolognese with a baguette!?"
Don't lie, that sounds really good.
😂😂🙈
I love that with toast ❤
@@vincenzosplate in some places in austria you can get "pizza" with "bolognese" sauce instead of normal tomato sauce
English people eat bolognese on chips. Deal with it
I love me some bolognese sandwich.
Adam changes a lot of his recipes to adjust for his wife not liking some specific ingredients, in this case the celery. It's really sweet of him to do that for her, but I believe he should add or at least recommend those ingredients to be used in his recipes so that viewers who follow his stuff to a tee will be able to create a surperior product.
Thanks for sharing! 🥰🥰
When you are sayinng a bottle of white wine is too much or a whole onion is too much, I think you are ignoring the fact that adam is making 9 LITRES OF SAUCE.
Ahahah damn!
He's using 3 pounds of meat, which makes 3dcl the correct amount of wine. He is definitely using too much of everything.
Re: chicken livers, the first bolognese recipe that I ever made was from the Mamma Mia Italian cookbook, which was a US cookbook from 1974. It had chicken livers, but no tomatoes (only tomato paste.)
Thanks for sharing your experience with that recipe! It's always interesting to see how recipes vary across time and place. 🍝
in vienna, some people use vinegar when cooking gulasch, essentially a beef and onions stew with paprika powder. the vinegar serves to correct initially burnt paprika powder and/or onions before meat was added. or to counteract slightly burnt, or ripe, too well hung meat. some declare vinegar as part of the canon which i distrust.
ps vicenzo, i discovered your channel during the pandemic and soon subscribed. it helped me keeping sane, besides of improving my pasta knowledge. so thank you again.
Thanks for sharing your insights on gulasch! Vinegar can indeed be used in various ways in cooking. Glad to hear my channel has been helpful during the pandemic. Stay well and keep cooking! 🍝🙌
Hi Vicenzo from Portugal, I love your react videos!😂 I learn a lot with you about Italian food! Best regards
Awesome! Thank you!
I love your editing. It makes me smile every time.
Yes. Been waiting for this
Oh wow! It is finally out
Congratulations on over one million subscribers! By the way that Luciano Pavarotti joke was good😂
Thank you so much 😀
Luciano Pavarotti is a legend, and legends live forever.
I made a Bolognese sauce recently with pasture raised ground beef that had some liver ground in. It was vastly richer than any similar sauce I have made.
Thanks for sharing your experience! I've never tried adding liver to Bolognese sauce before 😊
Do it Vincen❤❤❤❤ we are waiting for authentic
bolognese on a baguette sounds pretty good.
yeah that's is true!
Omg I love love love this guy (Vincenzo not the sound engineer)
YES Bolognese with chicken livers per favore ! Grazie mille!
Here in tuscany we make bruschette with a chicken liver/hearts and anchovies "ragù".
Sooo good...
@@tizioincognito5731 e quanto cazzo è buono... (scusa il francesismo)
Chicken liver takes the Bolognese to another level!
@@fusadiluna 😉
I had fun watching this video thanks
I'm glad you enjoyed the video! It's always fun to share the cooking process with you. Stay tuned for more delicious recipes coming your way! 😄🍽️
Adam's grandmother was from Italy, from Bari I believe. He did mentioned it in some other video.
Thanks for sharing! Thank you
"This is not a salad" about the balsamic had me in stitches. This sauce was great.. until the dried herbs and salad portion of the video..😅
Ahahahha yeah you’re right my friend! I do agree with you
In stitches?? Who tf says that in 2022??!
@@teo5836 What?
@@dpayO2 it’s all about reading and comprehension.
@@bmW308BqmOuZZkElgm50 Yea. Sure, use a phrase from the damn 17th century like it’s fuckin normal..
you are totally right about the carrot peels😎🥕
Right?!
Really? Aren't they bitter?
I come from serbia,we have quite simple cuisine compared to italy. However, i find simmilarities, the main being a rationale use of spices and in general sticking to the flavor of fresh produce.
I tried balsamico in bolognese and I gotta say I'm not a fan, that said Ragusea's got some really, really hype recipes.
Yes I agree with you!
he is a dumb idiot using kosher salt.
I don't think the balsamico is necessary. For restoring a little acidic punch, an ordinary red wine or even spirit vinegar wjll do the same thing, without the other potential conflicting flavours.
If I want balsamico, I'll put it on a salad or some vegetable on the side.
Agreed tbh I don't have a filter so I'll say it here too. Adam should stick to a simple hamburger and stay away from Italian
I don't know much about Bolognese, but it certainly looked like flavor overload, he added too much stuff. Even an entire bottle of vine, sheesh. Topped off with vinegar.
Personally I love Ducati motorbike in my Bolognese 😂😂
100% agree with you about keeping the skins. You just wash them well and the skin adds so much.
Oh the roller coaster! "Yes, yes, YES, yes, NO, NOOOOO, ABOSLUTELY NOOOOOOOOOOO!"
Rollercoaster of emotions. Hahahaha
Balsamic every 5 min, plus balsamic upon thawing, I couldn't get angry, I just died of laughter!!!! I will try this all up to the chicken liver.
I can't imagine how that's going to taste.
Just made my first batch of Bolognese using Vincenzo's ancient recipe, didnt use the chicken liver thou. Was trying to match a Bolognese we had at Arancino's in Waikiki, i think a mushroom version, kinda earthy, maybe liver.
The labor of minced meat definitely has its benefits never experienced on home cooking.
Thanks Vincenzo !!
I do not understand the Olive Oil, but I understand the Vinegar and Worcestershire (WOO-stuh-shr) sauce.
Balsamic Vinegar can help balance acidy in a dish. Not sure if they need that for this dish, but with Tomato sauces you sometimes do. He did state he was making a half-Bolognese and half-Regular tomato sauce so I suspect this was used for that purpose.
Worcestershire (WOO-stuh-shr) sauce is made from anchovies. Anchovies themselves can help make beef taste... beefier. I've seen people use it in a Bolognese for that purpose.
Worcestershire (WOO-stuh-shr) sauce does the same thing but it's concentrated so you don't need as much. Here, it seems he used Chicken Livers for the same task.
I would suggest trying it before decrying it so you can see the difference. I do a lot of experimentation with my food and often I like what I do, and sometimes not, but it helps you understand what people are doing.
I don’t buy dried soft herbs like basil or parsley. The flavors disappear when they dry them. They just taste of grass. But oregano, sage, thyme are all good for use in dry form.
I made some of this tonight, I make it with ground turkey. I really made it for tomorrow, but I can't stop tasting the sauce. The chicken liver makes my eyes roll back into my head, like a shark!
Let me know! 🙂
I would do it this way when I can spare the time:
Sofrito (celery, carrots and onion)
Little bit of Pancetta (maximum 50g)
Meat (beef and pork, but I may add a little bit of lamb)
Chicken livers
1 or maximum 2 glasses of white wine.
Canned tomatoes and a little tomato concentrate (one tablespoon at most)
Rock salt
I wouldn't use milk.
No dry herbs and/or spices, because the herbs/spices will interfere with the flavor of the sauce.
This video is TH-cam gold in its purest form 😂
Good review. He forgot celery and definitely added too much wine, then too many herbs and vinegar at the end. And he says he wants a 'sour' flavour in his pasta sauce. I do not want that taste.
Sour should not even be an option in pasta; it's an odd combination for a bolognese. If it was lemon pasta or something with citrus in it, I'd understand.
I totally agree that the fixation on adding Balsamic vinegar at different stages threw me off. I love a great meat sauce and the chicken livers was something I never would have thought to add. Can't tell the family though if I add that to my next meat sauce. :)
In my Bolognese, I use about 250 ml of wine, and an equal amount of milk. I wouldn't dream of balsamic vinegar or Worcestershire sauce.
great! Wine and Milk should be there 👏🏻
Whilst I appreciate tradition, there's something to be said for spiking a tomato sauce with a bit of soy sauce. It functionally disappears into the sauce, but the glutamic acid really helps to perk up the tomatoes, if you're not working with home-grown produce.
As for the balsamic, tomatoes in US grocery stores tend to be killed by refrigeration in storage and transit, so the acid serves to bring back some of the "expected" brightness that the logistics chain will drag out of them.
@@andrewamann2821 Good thing about italian food is that its tasty and healthy at the same time, and soy is the worst thing in food industry today.
@@Donkens I don't know that I would call it the worst foodstuff on the market, spaghetti-o's still exist, but I try to keep my consumption to a reasonable minimum. That said, for this specific function, it's easier to dose than granulated MSG, and it doesn't interfere with the flavor, like coconut aminos, or Worcestershire sauce, and it has cost (and storage...) benefits over anchovies.
@@andrewamann2821 I agree but I would also add a touch of high quality fish sauce. It really gives a meaty umami boost.
What a session! 👍🏻 bon app from 🇨🇭
Yes it was!
Waiting for this video
Waiting for Adam's wall of text in the comments soon.
Out now!!
Adam taught me how to make Cast Iron Pizza :D. And I'll be honest, I died from laughter when the twerking Chicken came up :D
Adam has the best NY pizza recipe video, IMHO.
quando ho visto la crema versata nel sugo mi si e morto un pochettino del mio cuore
Ti capisco Alex… un colpo al cuore
I will tell you the recipe I use and I know it's super non-authentic. But it's the recipe my granny and my mom used, so it tastes like childhood.
Mixed ground beef (Pork and beef)
Onions, diced
Tomato paste
One Maggi stock cube (or heaps of chicken stock)
Salt
Pepper
Oregano
Passata by Mutti
Okay. With the Passata I'm cheating my granny's recipe a bit, because she and my mom used Ketchup and there's just so far I'm willing to go to achieve the taste of my childhood. And with the Passata it tastes pretty damn close while not being basically filled to the brim with sugar.
I know the ragu with lever, my beother made it. It is very good, but i would not advice to add too much lever, or else it is too dominant.
Cream: my aunt used to put sour cream or creme fraiche on top of the pasta and even if it was not original, it tasted really good and 1-2 times a year, i tend to do it too, especially when i eat the ragu the 3rd day in a row.
I almost died at the Ducati joke XD
Vroom Vroom! hahahaha
Make that antique, original recipe video! ❤
I love how Vincenzo's only critique comes from pronunciation critique and the "this is not the classic way" position, he doesn't clearly doesn't understand how flavours are created
15:45 😂😂😂
When I make sauce I make enough to freeze but make it on the thicker side so it doesn't get ruined by the freezing.
In the USA they seem to pile on the seasonings. Then when they travel the world food tastes bland. ❤
I mean what's the problem if he says it's not the original recipe: If you love garlic taste in your bolognese why don't use it?
But I agree, vinegar is completely unnecessary because the wine is sour enough, and of course he should have evaporated the wine.
You can add all the ingredients you want in your Bolognese but you can’t call it with the original name
È ragù Ragusea con aceto balsamico!
@@vincenzosplate Balsamnese
It's just something else, this is as Bolognese as a pizza napoletana
@@vincenzosplate I can guarantee you that the person who did the first bolognese did it nothing like you. But that doesn’t mean you don’t make bolognese, that means you have made an own version of it with ingredients that you think tastes good. Like Adam who probably likes his food more acidic.
Yeah they call it "Bolonaise" in Switzerland too, except ofcourse in Ticino. Swiss Germans are way more francophone than italophone in general.
"that's a lot, one large red onion"
i put five regular onions in my sauce when making less
Experimenting with different ingredient quantities is part of the fun! 😄 Feel free to adjust the recipe to your taste. Cooking is all about personal preferences and creativity. Enjoy exploring and finding your perfect balance! 🍽️👨🍳
@@vincenzosplate yeah its how my family's always done it :D
😂😂😂😂😂 balsamic vinegar 😂🎉🎉too much... "Just eat a salads 😅
The only herb i'm adding to the Bolognese is a bayleaf. Bayleafs are good for any Ragu imo and they enhance but don't overpower the natural taste of the sauce.
*Goes to buy a baguette.
Italian and French helicopters: *Descend on my home
A modest splash of Balsamico goes well with tomato soup, or sauce, like cacciatore chicken, but I'd never use it in bolognese.
Hey there! Totally agree, a modest splash of Balsamico can add a delightful twist to certain dishes. 🍅🥣 But in bolognese, let's keep it true to tradition. Grazie mille for your insight! 😊👌
Milk is like water in the US which is why we use cream.
Ma perché mettono aglio, origano, prezzemolo e basilico ovunque???
Eh questo me lo chiedo anche io! La bolognese è già ricca di sapore di suo
@@vincenzosplate non deriva dalle usanze degli immigrati del dopoguerra, i "primi italoamericani"? Infatti a napoli ad esempio si usa in un bel po' l'aglio più che in altre regioni e tra napoletani e siciliani nel dopoguerra, un botto hanno creato il boom in america... L'unica domanda è effettivamente se le ricette dell'epoca usavano questi ingredienti, se così, nel tempo con la classica abitudine degli americani dell'esagerare nelle cose che gli piacciono avrebbe portato ad un sovrautilizzo di questi.. ma appunto non so, ditemi voi.
Thank you big man for teaching us
My pleasure
dude
I love a pinch of Ducati in my sauce.😂
😂😂😂
17:48 you sound like it's the end of the world 😂
19:47 YOU’RE TEARING ME APART LISA!!!
Ahahhaha
One common thing I notice is that most of the cooks season with spices without tasting as they go.
09:53 🤣🤣🤣
😂😂😂
You can break up the meat easier and more evenly with a metal potato masher 👍
Veal and beef sounds good - some of my family can’t eat pork 😟
He should have put the sofrito back i after breaking up the mince (he shouldn’t have removed it)! 😞
Liking the Pavarotti reference and impression
🤣🤣
In French we actually say bolognaise with the gn pronounced like in Italian 😊. The e is however muted at the end
No they don’t
@@louisbeerreviews8964 yes they do
Italians really need to wrap their heads around the idea that Italian-American recipes are different. Tons of tomato and garlic and dried spices are traditional over here. That's the flavor we grew up with and are trying to hit. Americans are also generally very accepting of changing things around. All our grandmas did things very differently to each other. We take tradition as something to learn from, but then branch off on our own. It's the difference between a culture where you buy a Ferrari if you're worthy, vs one where you build up a Mustang if you're worthy. Adam familiarize himself deeply with traditional techniques, but at the end of the day, he's an American and will mix things up like one.
Right? This is good food even if its not traditional
It also mostly seems to be Italians who have this problem too. I've many times now seen people from China, Mexico, Poland, Greece, France, etc recognize that the cuisines made by diaspora populations in the US are their own unique evolution and that expecting them to be the same as in their own country doesn't make sense. But I've only ever seen an Italian recognize that once.
I agree mostly, but this sauce has way too many things going on. just threw everything at it. Which makes sense, because going off on your own means making a lot of mistakes.
@jamesbyrd3740 He's been making it and working on it for decades, so I think it's fair to say he likes the end product and wouldn't consider it "a lot of mistakes." It's not like Adam said, "let's take a swing at something new." This is his version of a sauce that he grew up eating with his Italian-American family. It's not "correct" by the continental Italian standard that it must be identical to the 1850 recipe, but that's not the goal. The goal is a delicious dinner.
@@JETZcorp makes sense. every year he adds another ingredient
Carluccios recipe: Pork, Beef, Onion, Red wine, Salt, Pepper... and NOTHING ELSE!
I wouldn’t eat that , no way. I like David’s sauce and that’s the way l cook mine now.
The ironic fact of a lot of these attempts at classic Italian recipes is that they are MORE COMPLICATED and include ingredients and processes that were NOT part of the original! The whole point of the original, time tested recipe was its simplicity. You cooked what was available (no supermarkets back then). Meat was not a main feature of a dish but simply a part of it at best... if meat was available. Italy has suffered famines while at its worst, the U.S, has not truly experienced such. Bolognese (and indeed any of the ragus) took the less than premium cuts of meat and made them shine, Most of these tougher bits actually had far superior flavor, you just had to cook them "low and slow". The inclusion of the soffrito made these more healthy than the diets that the nobility scoffed and developed gout and other illnesses from. As a person of mostly Scottish ancestry, I understand the need to utilize all that is provided, Waste not, want not.
Good thing hes not making traditional bolognese then isnt it
Imagine how acidic his sauce was, a whole bottle of white wine and ton of balsamic vinegar
Ahahha totally!!
He mentions that he and his family love their food very acidic, more acidic than most people do.
@@taiwandxt6493 so do i!! so i get it
And what is wrong with cooking your preferences?
Maybe I should watch Adam's channel, I love it when my food is _sour._ ❤
Yes fresh herbs taste better then dried, but imo there's a place for dried herbs, imo fresh herbs are only economical if you grow them in your own garden, not everyone has a garden, and some people, admittedly myself included hate gardening, buying fresh herbs you always have too much and you can't keep it because it spoils soon, better dried herbs then no herbs, but yes fresh does taste better, fresh>dried>no herbs.
9:50 😂😂😂
I think this was always meant to be frozen so no point in using fresh herbs. The fresh herbs come when you actually make the pasta like a month later. I made this recipe and it didn't last that long in the freezer.
It's always better to eat it fresh! Did you try my bolognese recipe?
I worked in Bologna x 10 years and they add a lot of wine to their ragú
And please ,no herbs
0:39 A questo punto, non ho avuto il fegato di continuare la visione… La piu’ assurda ricetta del ragu’ che ho mai visto.
*Italian Home Cook reacts*
you put olive oil to the side of the dish to make it look like someone walked in and urinated into your plate.
Vincenzo, how about a little balsamico?
No absolutely no! 🙅🏻♂️🙅🏻♂️
I don't mind the dry spices, but balsamic vinegar in a bolognese sauce makes no sense. Adam always does a great job.......especially for someone with zero culinary training.
Yeah... your sofrito looks like tuna!! 😢😢
At least you finally learned from David!!
Thought my identity was stolen for a second, remarkably close to my name 😂
Yes! Make your Bolognese with the chicken livers. If anyone can make me like chicken livers it would be you.
Edit: Balsamic vinegar? No, Adam, NO.
Chicken liver is great in Bolognese sauce, it gives an extra kick to the sauce!
Why does it need balsamic when it already has wine? Makes no sense to me.
@@The_Gallowglass not to mention he dumped the entire bottle of wine into it.
@@timothyaugustine7093 Last night I had about a pound and a half of roast cut up into chunks. All I used was a half a bottle of passata (or less), a tablespoon of paste, 2 cups red wine and I made a fantastic ragu. You don't need a lot. The flavor is all there with the browned meat, veg, onion, little bit of water and simmer.
@@The_Gallowglass Simple answer there. Balsamic is made with a different kind of wine. Adam used a white wine, pinot grigio to cook with. Balsamic is usually made with a mix of white and red wine grape must. Not to mention by the nature of being vinegar and having more acetic acid, it will be more sour than wine. Long story short, he uses it to balance each other out. The white wine may be a bit too sweet and the balsamic too sour, so he uses both to balance.
I like the idea of chicken livers. Do you put olive oil into your soffritto?
Deal lord, this guy loves vinegar, wine, and oil. He threw everything except the kitchen sink at this sauce.
Polonaise is a Polish traditional dance 😅
Need an opinion, thinking of making traditional Bolongnese with some of my own twists, so thinking about mixing Italians Sausage with the Beef, would that be a good idea
9:50 😂😭💀
I really like your channel and your video, I wanna ask something, Can I make pasta without pork and wine because I am Muslim
I laugh at the people who are disgusted by animal innards like liver and tongue, but still happily (and ignorantly) eating burgers and chicken wings as if they did not come from the same animal. 😂
I completely agree with you! Many people are disconnected from where their food comes from and are quick to judge certain parts of an animal as "gross" without realizing they are already consuming other parts. It's important to have a better understanding and appreciation for the whole animal and the different ways it can be prepared and enjoyed. Plus, many of these so-called "gross" parts are actually quite delicious when cooked properly!
this guy made a bolognese with all the stuff he found in his kitchen….so funny,let put this and then this an more of this…..
Ah, anche bel modo per rovinare decine di anni di produzione di quell'aceto di Modena IGP.
Eh questo è vero 😭 non doveva farlo!
Per fortuna non era aceto balsamico tradizionale di Modena, ma "solo" aceto balsamico di Modena
Vincenzo, please try making your Bolagnese with balsamic vinegar. I respect you very much and would like to hear your opinion after you tasted it yourself.
My friend you don’t need Balsamic Vinegar in your Bolognese, there’s no need! Please follow the original recipe
@@vincenzosplate Why is it so important to follow the original recipe. I understand there is tradition involved but if someone prefers the way a recipe tastes with a small alteration, then who are you to tell them they can't do it that way? The purpose of cooking is to make food that you enjoy eating, not to obsess over following every minute detail of some arbitrary tradition. If Adam enjoys adding Balsamic vinegar to his Bolognese, then that is the correct way for him to make Bolognese.
@@stevenkravitz6377 Italian original recipe is traditional because it works, clearly they aren't accustomed to balsamic in Bolognese, they have other uses for it and that's fine, so you're kind of being ironic in that like anyone is allowed to make this sauce their own way, you need to let the Italians have their opinion and say no to balsamic in it. No need to get defensive over it.
@@allroundlad the problem is he's saying people *cannot* do what they want, no one's saying he can't cook the traditional way
@@vincenzosplate Where's the original recipe?
I like chicken liver but the texture is weird. Blending it sounds like a good idea
15:56 It's pronounced "Wash your sister sauce" I believe.
I want to know, what do you think about Arabiata sauce in Bolognese ? For me, it's like heaven.
Worcestershire (Wuster- shur). Really hard to English Pronunciation.
Hi Vincenzo. Have you any videos for Spaghetti Putannesca?
Yes of course! You can find it here th-cam.com/video/qudO2mVVSks/w-d-xo.html
Adam Ragu slayer