HeavensLuv, Bologna is in northern Italy. Not big on garlic up there. My great-grandparents were from Forno Canavese, north of Torino, in the Piedmont region. The sweet spices reign up there, like nutmeg, but not garlic. There’s no garlic in my great-grandmother’s sauce or meatballs.
I am DYING at "yes you can use a food mill or food processor, but then you wouldnt be able to feel what im feeling...and i like it when you feel what im feeling"
7+ years later, I'm still watching the video every time I make this dish. I make a double batch around here as the natives love it! I freeze 2/3 of the sauce and reheat it on the stove for a quickish dinner.
Chop a ton of garlic, like a whole head, grate a cup or two of sharp cheddar cheese put together in bowl add some mayo mix well spread on a baguette or loaf of sour dough or French bread that's been cut in half and you will have the yummiest garlic cheese bread.
Try to add pancetta next time (or bacon). Cut it up really really small, do the same with the veggies, and those will all melt into the sauce. (I'm not inventing this, real real spaghetti ragu is made like this and it makes it even better)
I saw this video had 900k views and was scrolling through the comments, trying to pick up tips and tricks for the recipe, and i say a youtube video by Gordon Ramsey, it had 20 million views... so sad, the Chef John might be the most underappreciated chef on youtube.
Chef John is by far my favorite TH-cam chef. Maybe even chef in general, I don’t really love the ones on TV as much as the ones I watch on TH-cam. I feel like we see everyone on TH-cam’s personality more
FeelinGood doesn't it piss you off when your own family doesn't believe in you? It's almost like they think i sit around in puddles of my own drool coloring all day.
I've been living in bologna for almost 5 years now, and I still can't get used to how they do the ragù here, in my region we do it almost the same way you did in this video and i think it's way better than the traditional recipe :) But nothing can replace hand made Tagliatelle. Also the standard name of that pasta it's mezze maniche, but I'm just being a bitch here XD
Me too, a bit of each, browning as you go so you don't produce too much water. Then de-glaze with wine, add the tomatoes, stock stock and milk. I then let it burble happily to itself for 4 hours. Leave the house for bit and come back in later. The smell is amazing.
Pretty sure I've watched this video atleast 10 times in the past year and probably will watch it another 10. Your videos never get old chef John! One of these days I'll make this, until then I'll rewatch it until I remember the recipe by heart
Chef John, thank you thank you thank you. I started my food creating life as a cake baker and was GLUED to recipes, as one needs to be with baking chemistry etc. My cakes are amazing (thank you Rose Levy Berenbaum!) Your channel and videos have REALLY moved me forward as a cook....completely gotten me onto techniques as opposed to complete slavishness to a recipe. I make several of your recipes on an ongoing basis, but wanted to put my BIG THANK YOU note on THIS recipe. (The other recipe I must mention is the pork chops with apple cider reduction---OMG AMAZING!) I have made this Bolognese sauce more than any of your other recipes (at least every six weeks on average) because everyone who has ever had it always asks "did you work in a restaurant to learn this?" It's the BEST. I have shared this with my friends who like to cook, and every single one of them loves it as well. It's so fun to make something that really REALLY is extraordinary tasting right in your own kitchen! Also, it made me learn about Marcella Hazan and read her book and learn even more stuff! I always seem to refer back to this video, even though I thoroughly know how to make this without looking at anything! (Maybe it's because I always want to laugh out loud at the "which means order pizza" line which is CLASSIC, and my favorite Chef John joke of all time! (Although the "moon" joke kills me too!)) I also make double batches most of the time for freezing etc. I figure if I'm gonna bother, then BOTHER. But except for the preliminary fine chopping of the mirepoix/soffritto (my only alteration is that I grate the carrots....just have grown to prefer that method which is faster--so they can add their sweetness--but eventually melt into nothingness) and the attentiveness required during the milk and wine reductions, the remaining five hours or so is no bother at all. And at the end, you end up with the Most Amazing Thing! I also double the nutmeg since I love nutmeg. OMG! THE MOST AMAZING THING I"VE EVER COOKED. I use this for lasagna Bolognese with bechamel and peoples just SWOOOOON. (I love when the swoooning occurs!) THANK YOU THANK YOU THANK YOU for making me a WAY better and more confident cook. Family and friends have benefited greatly and you have given me "permission" and a confidence at a skill that I didn't have five years ago. HUGS HUGS HUGS and love.
It’s been so many years and I still make this recipe!!! I love it! I make a killer lasagna with this bolognese sauce! Thanks for all the recipes chef John! A real masterpiece!!!
I just made this and can attest that it is indeed delicious. I did use a tad more meat though, 1 lb. lean ground beef and 1 lb. spicy pork sausage. I also used whole milk because well, I think using reduced fat anything is an affront to nature. Everything else I kept to Chef John's/Marcella's recipe. Using the pork sausage I skimmed off a bit of fat, but I think the end flavor benefited from the porky goodness. For the wine, I used a Coppola Chardonnay that was on sale and it worked out perfectly. Plated up with tagliatelle pasta then topped with shaved parmigiano reggiano and fresh Italian parsley. Came out amazing!
+Beau Cantrell I was just thinking that - I totally agree this sauce needs both pork and beef. Frankly, if I had to make do with just one type of meat for my ragu - I'd probably go with pork.
That ALWAYS makes me laugh out loud every single time. When I've had friends over to have this sauce (which has been many many many times), I always mention Chef John and this line and the room always cracks up. It's definitely my favorite Chef John joke.
This is an AMAZING dish! Love it! Wouldn't change a thing about it. And if anyone's interested? Yes! It can be scaled up to feed a large crowd! I just made this recipe for my church congregation. We had at least twenty or thirty people. I planned the recipe to feed about 50. By the end of the night? It was still almost completely gone. Almost no leftovers. Just a bunch of raving church goers calling it one of the best meals they've ever had.
You can freeze your bolognese, it works very good. Then, all you need to do is to boil the pasta and by the time that is ready just add the sauce from the microwave and youre all set. Okey. Bye.
+Hare Brahs Yes, I definitely make waaaay too much of the sauce, because it takes so long, and then freeze portions. Best of both worlds - slow-cooked bolognese instantly!
I started to make Bolognese Sauce when I was 8 years old. Today, 22 years later I'm doing it quite the same as in this recipe. The only thing I would add is a bit of pancetta in the beginning, together with the vegetables, some bay leaves and Parmesan rind - imo gives it the perfect round off...
I’m making bolognese today and I do add pancetta and ground pork to mine. I’ve ever added the milk like he does. I normally do it at the end. I will try this ;)
Jonathan Kandell I added 2 chicken livers, fresh chopped garlic - and used coconut cream rather than milk. Truly remarkable. The coconut cream added an entire new wonderful dimension, and the chicken livers added a great meaty depth to the flavor. Try it and report back on what you think of it like that. Enjoy!
Jonathan Kandell Good for you! If you thought of that yourself, you're a genius. That is a old secret. Still used in some restaurants. Try adding some Beef liver to your hamburger mix. If you can grind it from scratch, all the better. Add some hard chilled butter to the grind. Makes a killer burger!
After I saw this recipe i knew i had to make it.. I just needed to find a day where I was at home that long! That day is finally here. Did half sausage/half beef, added garlic, and it has another hour or so of simmering to go. We also made a chocolate mousse based on yours. I am so hungry right now.. not sure if i can wait! Thanks Chef John, I've loved your videos and recipes for years and now I've got my boyfriend hooked on your punny cooking style :)
John G FYI Rigatoni is the most popular shape of pasta in Italy...at least in the South. Especially Naples. My Ancestors came from Naples. I traced my lineage back to 400 CE. My Maternal Grandfather always ate ''Pachyderme'' [Elephant] Rigatoni on his birthday, in a loose marinara sauce with a bit of onion and basil...no garlic. This big Rigatoni was the diameter of Italian sausage [36mm] cut about 50mm long, but no variegations...just smooth. Six "Elephante'' Rigatoni would fill you up! I think they would taste fantastic with Chef John's Bolognese with a simple salad and a glass of good, dry red wine.
Not gonna lie, you got me with the "brief 4-6 hours" lololol. I was roped in thinking "Surely he's gonna cook it more than few minutes" after you said it's a fairly quick sauce. I nearly died lol. You're great Chef John
You can add only 1/2 C of water and cook it covered in a 230° oven for 4 or 5 hours. Give it a stir half way through. After its done you can reduce it a little more on the stove top in 5 minutes or so if you'd like. This is how I do my bolognese and my meat sauce.
Mine is simmering as we speak. Probably will leave it overnight on 2 since this recipe got my juices flowing a bit late in the day! Anyways, had to really discipline myself as I chopped up ingredients to sauté them to throw in the pot, the hard part was not adding garlic and or dry spices I'm so used to using when making sauce, I mean gravy, right cuz there's meat in it...whatever. Tasting the hamburger with the veggies in it at around an hour of cooking.....oh yeah! Very tasty! I didn't have the same pasta for mine, so penne rigate will have to do! Thx!
I made this for my wife for Valentine's and that settled it. We're making it every year. Totally amazing. I did follow the New York Times recipe from Marcella, but am somewhat relieved to find this video and see I did a pretty damn good job of it!
@@HigherPlanes I heard it doesnt need to have wine in bolognese tho? Wine is just an option. They put milk to make the texture creamier, it doesnt add much milk flavour to the meat sauce
@@ClashingWithThunder Well at least that recipe called for white wine even if it's not red wine. A Bolognese with red wine is in my opinion superior in flavor, but maybe I'm just partial to the red wine option from having made it hundreds of times. Look at gennaro contaldo's recipe for Bolognese. I can't wrap my head around the milk. If I want creaminess I'll shave a ton of parmesan reggiano on my pasta.
I made two batches this weekend... Exactly the same ingredients. One I let cook for 6 hours (adding water as needed), the other, with no water added, was done unter two hours and it tasted EXACTLY the same as the other. ;) I see no actuall reason to let this cook for so long. Maybe to impress someone.. but nothing else really.
My Hazan-derived recipe has red wine not white and includes prosciutto or similar, and garlic and stock and herbs and tomato paste, and just onion, not mirepoix, nor nutmeg. But I might add carrot, celery, mushroom and nutmeg next time.
I make Bolognese all the time now, and it's all because of this video. I change it up with different meats and spices depending on my mood, but it always delivers. Thanks, Chef.
This is one of the recipes that convinced me to buy a Slowcooker. And it's really good. It became a kind of base recipe for me. Now I like to tweak it how I like at the moment. Sometimes I use Red instead of white wine or chunks of meat instead of ground or I use more herbs or add dried tomatoes. Thanks for sharing this video with us! It's one I come back to again and again! 😊
Marcella Hazan, in her excellent recipe from her first book, did not use fatty beef nor did she brown it - in fact she says it must not brown - and she did not use tomato paste. She didn't de-glaze her pan because there was no fond to remove, and she used the milk to keep the meat "creamier and sweeter-tasting". This recipe is very close to hers, especially in spirit, so I'd say the execution was excellent.
My bolognese is about two hours from being done, but I had to try making it after watching this video last week. And yes, I did enjoy feeling what Chef John was feeling!
Hey chef John, how would you feel about making a video about a tajine recipe like chicken olive lemon tajine or lamb tajine? would be a great addtition to your video recipe collection. One of my favourite things to slow cook on a weekend after a stressful week of work
I love all your recipes and videos. I'm an American who just moved back to the U.S after 15 years in Italia. The first thing I tried were the Onion Rings..Although I was missing Panko crumbs, they were still the best Onion Rings, Ever! I just made them again last week here in the U.S. with Panko..they weren't bad, but the Italian style crumbs were better..also, instead of corn starch, I used instant pollenta mix.. Your lasagna and Bolognese sauce looks great, but I think you use to much water. Just sayin..take care and all the best!
Finally someone who gets how to make something really close to the real recipe! GOOD JOB! and for help a little more here the real one: (I'm from Bologna BTW) Bolognese Sauce People: 6 their region: Emilia Romagna Recipe Category: Sauces ingredients: 300 g beef pulp (folder or belly or fesone shoulder or spindle) minced roughly, 150 g of pork bacon, 50 g of yellow carrot, 50 g of celery, 50 g of onion, 300 g of pulped or peeled tomatoes, ½ cup dry white wine, ½ cup whole milk, a little broth, olive oil or butter, salt, pepper, ½ cup liquid whipping cream (optional) Preparation: Melting, possibly in a clay pot or aluminum often, about 20 cm, cut the bacon into cubes first and then finely chopped with the crescent. Combine 3 tablespoons of olive oil or 50 g of butter and smells finely chopped and gently to soften. Combine the ground meat and mix well with a wooden spoon making it brown until "sizzles". Add the wine and stir gently until it is completely evaporated. Combine the past or the tomatoes, cover and simmer slowly for about 2 hours, adding, when necessary, of the broth towards the end add the milk to soften the acidity of the tomato. Season with salt and pepper. Eventually, when the sauce is ready, according to Bologna's use, is used to add the cream if it is seasoned dry pasta. Not for noodles.This is the "updated" recipe of the true Bolognese Sauce, filed October 17, 1982 by the Italian Academy Bolognese delegation of the kitchen at the Chamber of Commerce of Bologna.
Well I finally had time to spend 7 hours on a sauce and gave this a go. I failed, even though I consider myself a pretty good cook. It was certainly edible but my edition came out too salty. I'm definitely going to give it another go but I'm just warning other aspiring cooks to keep in mind the number of times you're reducing this sauce. I only added salt with the veggies at the beginning and again after my meat was browned yet I felt it was over salted in my attempt. Just some advice to not to go as heavy as you normally would and adjust at the end . Happy cooking!
Salt causes hypertension and can lead to strokes. Just cook without it. Your taste buds change quickly and you won't miss it. Celery is also naturally high in sodium. "Chef John" uses way too much salt but likely he's addicted to it at this point, he puts lots of it in everything, which really spoils the food.
Correct. And it is STILL the best version of Bolognese sauce you ever placed your lips on. I'll tell you, it is delicious! Thank you #ChefJohn #MarcellaHazan #Foodwishes #Bolognese
I tried this recipe last night. It was good, but somehow I was expecting the flavor to be higher. I had to double the seasoning. A tomato purée would be better than hand crushing the tomatoes. But I did it your way, wanted to fell what you feel, lol. Thanks my family liked it, there were no leftover.
A secret to getting a really meaty sauce for next time is using chicken liver. Just blend them into a paste and add it when the ground beef has browned.
Looks pretty nice :) Just for FYI, this isn't really a ragu alla Bolognese, but closer to a baolognese meets a ragu Napolitano from southern Italy. If you love this, I'd give the traditional version a try, like Kenji Lopez Alt's- just like the classical veal recipe it relies on the gelatin content of the dish to produce a silky, velvety mouthfeel- the veal can be subbed in with a gelatin rich stock and gelatin supplements, as well as an upping of the meatiness with pancetta and pureed chicken liver.
I probably go overkill, but I always simmer this recipe for at least 20 hours, and I don't skim any of the fat. And its freaking delicious. I can't get enough of this stuff
Currently reducing the wine as I type this comment. I'm so fucking excited, you have no idea. 😁😁😁 the only things I've done differently is that I'll be using beef stock instead of water (which I later found out is actually vegan, oops) and I couldn't find San Marzano plum tomatoes so I'm just using regular canned tomatoes.. It smell amazing already. Also, I wanted to say, Chef John I've been subscribed and following you for about 10 years now.. You have such a refreshing sense of humour and you give such clear and precise instructions.. Please don't ever change and keep up the awesome work you're doing.
EXTREMELY late reply but in a vacuum celery (esp good celery) has a natively salty and faintly parsley like flavor. balanced aromatic onion, mildly spicy celery, and fairly sweet carrot even each other out. that's why so many dishes start with a combo of celery onions and carrots (seen more in continental cooking) or celery, onions and peppers (seen more in southern us)
I love that you served a generous amount! I really don't agree with the theory of 100 grams portion per person lol. That's the correct amount of pasta to me.
Is that a bowl or a dish and do I need that exact type in white. Also, I notice you are eating it with a fork, can I use a spoon? I think a spoon would be better.
+TheLivingDeadOne I tried serving mine from a brown bowl, and it was pretty good but I felt it was missing something. I'm definitely using a white one next time. Absolutely no spoons though. If you eat it with a spoon, it's just not a real bolognese.
Yes, I bought Marcella's book 20 years ago. It's indispensable. I like this sauce for handmade lasagna (she shows you how to do that, and it tastes way better than the box stuff). And this sauce freezes very well, so on a Saturday afternoon you can make a big batch and have enough for several meals.
I love this recipe and have made it a few times, but I've found that 1) I prefer a 50/50 mix of ground beef and ground pork and 2) I like searing / caramelizing the meat first over high heat in a skillet before adding it to the soffritto while there's still some pink left in it. That high heat sear would ruin the soffritto, but adds a bunch of great flavor to the meat. And 3) I've found I like to add a couple tablespoons of tomato paste, and 4) I like to add an additional reduction of the sauce to the process with a couple cups of beef stock, after first using that stock to deglaze the skillet I browned the meat in. Thank you Chef John!
Check out the recipe: www.allrecipes.com/Recipe/235273/How-to-Make-Bolognese-Sauce/
you forgot the butter in the video..that "secret" ingredient
The WORLDS BEST RECIPE "RAGU BOLOGNESE" by Danny Bolognese @ www.amazon.com/Ragu-Bolognese-Cookbook-Secret-Recipe/dp/1517150310
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Food Wishes What, NO GARLIC??? Don’t you know as a cook/chef that the longer you cook your tomatoes it gets more acidic???
Try mine "Bolognese"? Learn how to actually pronounce the word too!! 🤣
th-cam.com/video/Uk-jm5A5sL8/w-d-xo.html
Let me know!!! Much love to everybody!
HeavensLuv, Bologna is in northern Italy. Not big on garlic up there. My great-grandparents were from Forno Canavese, north of Torino, in the Piedmont region. The sweet spices reign up there, like nutmeg, but not garlic. There’s no garlic in my great-grandmother’s sauce or meatballs.
..."by starting over, I mean... you know ordering pizza".. xD
PeytonSawyer236
I wonder if John writes his own script? Or just speaking from experience.
@ you're annoying
@@vertigoEdits
You are a dipshit
The WORLDS BEST RECIPE "RAGU BOLOGNESE" by Danny Bolognese @ www.amazon.com/Ragu-Bolognese-Cookbook-Secret-Recipe/dp/1517150310
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Andrew Olson hilarious, you are so bitter
"a brief four to six hour period" haha love you
@ because hes funny to them.
@ just stfu
The WORLDS BEST RECIPE "RAGU BOLOGNESE" by Danny Bolognese @ www.amazon.com/Ragu-Bolognese-Cookbook-Secret-Recipe/dp/1517150310
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there are recepies that require days of prep😂
I am DYING at "yes you can use a food mill or food processor, but then you wouldnt be able to feel what im feeling...and i like it when you feel what im feeling"
I no...he can b very entertaining with his little comments! Love it
That is perverse...
He's a little off of his game. He should have used a Talk Box for that comment.
I am not dying because of that.
Why
“That’s between you and your cardiologist “
7+ years later, I'm still watching the video every time I make this dish. I make a double batch around here as the natives love it! I freeze 2/3 of the sauce and reheat it on the stove for a quickish
dinner.
Chop a ton of garlic, like a whole head, grate a cup or two of sharp cheddar cheese put together in bowl add some mayo mix well spread on a baguette or loaf of sour dough or French bread that's been cut in half and you will have the yummiest garlic cheese bread.
Try to add pancetta next time (or bacon). Cut it up really really small, do the same with the veggies, and those will all melt into the sauce.
(I'm not inventing this, real real spaghetti ragu is made like this and it makes it even better)
You are the Italian grandmother we never had. Grazie.
Ragazzi
The WORLDS BEST RECIPE "RAGU BOLOGNESE" by Danny Bolognese @ www.amazon.com/Ragu-Bolognese-Cookbook-Secret-Recipe/dp/1517150310
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I read that 'Grazie' with Brad Pitts pronounciation in Inglorious Basterds. Couldnt help it. Graah Tsyay.
Prego
Perfect comment
I saw this video had 900k views and was scrolling through the comments, trying to pick up tips and tricks for the recipe, and i say a youtube video by Gordon Ramsey, it had 20 million views... so sad, the Chef John might be the most underappreciated chef on youtube.
and he doesn't scream like a madman
who needs Ramsey if you have Chef John.
Chef John is by far my favorite TH-cam chef. Maybe even chef in general, I don’t really love the ones on TV as much as the ones I watch on TH-cam. I feel like we see everyone on TH-cam’s personality more
@@marisaveilleux8533 Adrian Richardson is great XD
1.2 mil right now!
Nutmeg: "I don't care if you don't like this, you're going to add it!"
*Pete Townsend has entered the chat
Jon Townsend has entered the conversation.
No nutmeg or any spices, herbs or wine. This is a simple dish that just needs lots of time.
@@kyawsanmin2424 Wrong one but that is pretty funny to be honest, it made me laugh. I believe there is a Devin as well lol.
Yes.
@Cecilia Colley Haha! That's funny.
@Cecilia Colley pressure cooker. Electric.
I am honest, but i watch your Videos mainly because of your voice and Comedy xD
same!
+The Asian Guy his voice is annoying as hell, esp that annoying tone, i muted the video. Good recipe though
Same here!!
factz.
lol yeah his voice is really something, i bet he's a really good dad
Just finished eating this with garlic bread. It was a big success :). My family was shocked I was able to making something so good. Thank you!
FeelinGood doesn't it piss you off when your own family doesn't believe in you? It's almost like they think i sit around in puddles of my own drool coloring all day.
I just strap a bucket to my chin. Then my family glows with pride if I color within the lines.
Good idea. I knew this needed some garlic in there somewhere.
Gina Sellers
I mean every family that says “I believe in you” is lying
Love the Vault Boy profile picture lol
I've been living in bologna for almost 5 years now, and I still can't get used to how they do the ragù here, in my region we do it almost the same way you did in this video and i think it's way better than the traditional recipe :) But nothing can replace hand made Tagliatelle.
Also the standard name of that pasta it's mezze maniche, but I'm just being a bitch here XD
This is the same recipe I've always followed, with one exception: I use a combo of beef, veal, and pork. It's always a hit.
Me too, a bit of each, browning as you go so you don't produce too much water. Then de-glaze with wine, add the tomatoes, stock stock and milk. I then let it burble happily to itself for 4 hours. Leave the house for bit and come back in later. The smell is amazing.
@@michaelritchie5303What is stock? Changing the order won't have any impact on the taste?
After watching this video i IMMEDIATELY went and got myself a wooden spoon. Wow. WOW i tell you. What had I been doing with my life??
Classic. L O L
You're no one until you have a freakishly small wooden spoon.
@@ravencole2740 you know what, you're right
@@kaihG YO WEY YO!
Pretty sure I've watched this video atleast 10 times in the past year and probably will watch it another 10. Your videos never get old chef John! One of these days I'll make this, until then I'll rewatch it until I remember the recipe by heart
MAKE IT! MAKE IT! It's easy! Just have to plan ahead! It's AMAZING and you will be so happy with yourself having done it!
This is exactly how I proceed when I like a recipe 👍🏽👍🏽👍🏽
I had to start over so I just ordered pizza.
Ragu Bolognese shouldn't be low fat.
Actually butter is an important ingredient of original Italian recipes. :-)
Not "Ghost" Swayze but "Point Break" Swayze :)) !! LOVE IT and this sauce looks incredible!
"I like it when you feel what I am feeling.." classic Chef John.
Chef John, thank you thank you thank you. I started my food creating life as a cake baker and was GLUED to recipes, as one needs to be with baking chemistry etc. My cakes are amazing (thank you Rose Levy Berenbaum!) Your channel and videos have REALLY moved me forward as a cook....completely gotten me onto techniques as opposed to complete slavishness to a recipe. I make several of your recipes on an ongoing basis, but wanted to put my BIG THANK YOU note on THIS recipe. (The other recipe I must mention is the pork chops with apple cider reduction---OMG AMAZING!)
I have made this Bolognese sauce more than any of your other recipes (at least every six weeks on average) because everyone who has ever had it always asks "did you work in a restaurant to learn this?" It's the BEST. I have shared this with my friends who like to cook, and every single one of them loves it as well. It's so fun to make something that really REALLY is extraordinary tasting right in your own kitchen! Also, it made me learn about Marcella Hazan and read her book and learn even more stuff! I always seem to refer back to this video, even though I thoroughly know how to make this without looking at anything! (Maybe it's because I always want to laugh out loud at the "which means order pizza" line which is CLASSIC, and my favorite Chef John joke of all time! (Although the "moon" joke kills me too!)) I also make double batches most of the time for freezing etc. I figure if I'm gonna bother, then BOTHER. But except for the preliminary fine chopping of the mirepoix/soffritto (my only alteration is that I grate the carrots....just have grown to prefer that method which is faster--so they can add their sweetness--but eventually melt into nothingness) and the attentiveness required during the milk and wine reductions, the remaining five hours or so is no bother at all. And at the end, you end up with the Most Amazing Thing! I also double the nutmeg since I love nutmeg. OMG! THE MOST AMAZING THING I"VE EVER COOKED. I use this for lasagna Bolognese with bechamel and peoples just SWOOOOON. (I love when the swoooning occurs!) THANK YOU THANK YOU THANK YOU for making me a WAY better and more confident cook. Family and friends have benefited greatly and you have given me "permission" and a confidence at a skill that I didn't have five years ago. HUGS HUGS HUGS and love.
It’s been so many years and I still make this recipe!!! I love it! I make a killer lasagna with this bolognese sauce! Thanks for all the recipes chef John! A real masterpiece!!!
I’ve been making this recipe for years
It’s literally my dad’s favourite dish. Thank you so much for the recipe!
I swear I literally just laughed my ass out 😂😂😂😂😂 watching this video , he’s so funny
stop it with the literally.
@@garyrobertson6778 it’s literally none of your business
only use WHOLE MILK .....NOT Skim or low-fat!!!!!!!
"And I said MOST of, do not be a hero and try to reduce that milk completely" I love this guy!
Every time I make this (and it's OFTEN) I'm always "how far dare I go?!" LOL
I just made this and can attest that it is indeed delicious. I did use a tad more meat though, 1 lb. lean ground beef and 1 lb. spicy pork sausage. I also used whole milk because well, I think using reduced fat anything is an affront to nature. Everything else I kept to Chef John's/Marcella's recipe. Using the pork sausage I skimmed off a bit of fat, but I think the end flavor benefited from the porky goodness. For the wine, I used a Coppola Chardonnay that was on sale and it worked out perfectly. Plated up with tagliatelle pasta then topped with shaved parmigiano reggiano and fresh Italian parsley. Came out amazing!
Sounds amazing I'm hungry now :)
+Beau Cantrell I was just thinking that - I totally agree this sauce needs both pork and beef. Frankly, if I had to make do with just one type of meat for my ragu - I'd probably go with pork.
Beau, did you increase the amount of milk and wine because of the additional meat you used, or did you keep these the same?
I used the same amount of liquids.
Beau Cantrell got it ... thanks for answering!
"Starting over. By that I mean ordering pizza."
😂😂😂😂😂
That ALWAYS makes me laugh out loud every single time. When I've had friends over to have this sauce (which has been many many many times), I always mention Chef John and this line and the room always cracks up. It's definitely my favorite Chef John joke.
This is an AMAZING dish! Love it! Wouldn't change a thing about it.
And if anyone's interested? Yes! It can be scaled up to feed a large crowd! I just made this recipe for my church congregation. We had at least twenty or thirty people. I planned the recipe to feed about 50. By the end of the night? It was still almost completely gone. Almost no leftovers. Just a bunch of raving church goers calling it one of the best meals they've ever had.
Thanks for making me a hero to my church, Chef John!
When you scaled up did you just double everything, or did you adapt?
your pronunciation of bolognese was cringing but the food itself looked really good
I made this recipe today and it was amazing! The taste was so different than anything I have ever tried before. It was well worth the time and effort!
You can freeze your bolognese, it works very good. Then, all you need to do is to boil the pasta and by the time that is ready just add the sauce from the microwave and youre all set. Okey. Bye.
+Hare Brahs Yes, I definitely make waaaay too much of the sauce, because it takes so long, and then freeze portions. Best of both worlds - slow-cooked bolognese instantly!
Hare Brahs yeah
FlowersInHisHair me to always make a huge batch on 2 kg meat pork/beef 50/50
Making this for the third time.
Ran out of white wine.
Can not go out due to pandemic.
Use rosé wine instead. 🍷🍷
Result: Amazing flavour....! 🍝
I started to make Bolognese Sauce when I was 8 years old. Today, 22 years later I'm doing it quite the same as in this recipe. The only thing I would add is a bit of pancetta in the beginning, together with the vegetables, some bay leaves and Parmesan rind - imo gives it the perfect round off...
I’m making bolognese today and I do add pancetta and ground pork to mine. I’ve ever added the milk like he does. I normally do it at the end. I will try this ;)
What a good idea. How much rind do you use?
I like feeling what your feeling.
spaceman with raygun me too
Lol😂
Words cannot describe how much I love this channel!
Don't ever stop doing what you do chef john!
After making this for a long time I recently discovered the addition of 2 chicken livers adds a great flavor to bolognese sauce.
Yuck
Chicken livers are the secret to a great tasting bolognese sauce. Leave them out and it's just a meat sauce.
With only two livers, you don't taste liver. Just a subtle depth.
Jonathan Kandell I added 2 chicken livers, fresh chopped garlic - and used coconut cream rather than milk.
Truly remarkable.
The coconut cream added an entire new wonderful dimension, and the chicken livers added a great meaty depth to the flavor.
Try it and report back on what you think of it like that.
Enjoy!
Jonathan Kandell Good for you! If you thought of that yourself, you're a genius. That is a old secret. Still used in some restaurants. Try adding some Beef liver to your hamburger mix. If you can grind it from scratch, all the better. Add some hard chilled butter to the grind. Makes a killer burger!
Haven't watched your videos in quite a while.....I forgot how I love your sense of humor.
After I saw this recipe i knew i had to make it.. I just needed to find a day where I was at home that long! That day is finally here. Did half sausage/half beef, added garlic, and it has another hour or so of simmering to go. We also made a chocolate mousse based on yours. I am so hungry right now.. not sure if i can wait! Thanks Chef John, I've loved your videos and recipes for years and now I've got my boyfriend hooked on your punny cooking style :)
You'll need an appointment with a cardiologist after that meal.
@@BroccoliFilesLol
What is Latvia's favorite pasta?Rigatoni!
+John G Ba Dum Tssss
John G FYI Rigatoni is the most popular shape of pasta in Italy...at least in the South. Especially Naples. My Ancestors came from Naples. I traced my lineage back to 400 CE. My Maternal Grandfather always ate ''Pachyderme'' [Elephant] Rigatoni on his birthday, in a loose marinara sauce with a bit of onion and basil...no garlic. This big Rigatoni was the diameter of Italian sausage [36mm] cut about 50mm long, but no variegations...just smooth. Six "Elephante'' Rigatoni would fill you up! I think they would taste fantastic with Chef John's Bolognese with a simple salad and a glass of good, dry red wine.
Not gonna lie, you got me with the "brief 4-6 hours" lololol. I was roped in thinking "Surely he's gonna cook it more than few minutes" after you said it's a fairly quick sauce. I nearly died lol. You're great Chef John
Didn't know Jerry Seinfeld cooked.
You can add only 1/2 C of water and cook it covered in a 230° oven for 4 or 5 hours. Give it a stir half way through. After its done you can reduce it a little more on the stove top in 5 minutes or so if you'd like. This is how I do my bolognese and my meat sauce.
Mine is simmering as we speak. Probably will leave it overnight on 2 since this recipe got my juices flowing a bit late in the day! Anyways, had to really discipline myself as I chopped up ingredients to sauté them to throw in the pot, the hard part was not adding garlic and or dry spices I'm so used to using when making sauce, I mean gravy, right cuz there's meat in it...whatever. Tasting the hamburger with the veggies in it at around an hour of cooking.....oh yeah! Very tasty! I didn't have the same pasta for mine, so penne rigate will have to do! Thx!
How did it turn out? Don't leave us hanging!
Wonderful!!!! I made a big pot and canned most of it.....happen to be enjoying some right now!
***** Awesome!
William Robart
I made this for my wife for Valentine's and that settled it. We're making it every year. Totally amazing. I did follow the New York Times recipe from Marcella, but am somewhat relieved to find this video and see I did a pretty damn good job of it!
Wow never heard of milk in bolognese before gonna have to try that
Damn, this is a really old comment. But yes, milk in bolognese sauce is the authentic in Italy I believe
Ew
He didn’t seal the meat and it’s not bolognese without red wine
@@HigherPlanes I heard it doesnt need to have wine in bolognese tho? Wine is just an option. They put milk to make the texture creamier, it doesnt add much milk flavour to the meat sauce
@@ClashingWithThunder Well at least that recipe called for white wine even if it's not red wine. A Bolognese with red wine is in my opinion superior in flavor, but maybe I'm just partial to the red wine option from having made it hundreds of times. Look at gennaro contaldo's recipe for Bolognese. I can't wrap my head around the milk. If I want creaminess I'll shave a ton of parmesan reggiano on my pasta.
I made two batches this weekend... Exactly the same ingredients. One I let cook for 6 hours (adding water as needed), the other, with no water added, was done unter two hours and it tasted EXACTLY the same as the other. ;) I see no actuall reason to let this cook for so long. Maybe to impress someone.. but nothing else really.
I like your style
My Hazan-derived recipe has red wine not white and includes prosciutto or similar, and garlic and stock and herbs and tomato paste, and just onion, not mirepoix, nor nutmeg. But I might add carrot, celery, mushroom and nutmeg next time.
I make Bolognese all the time now, and it's all because of this video. I change it up with different meats and spices depending on my mood, but it always delivers. Thanks, Chef.
3 questions...
Why are u singing?
Why white wine not red?
Why on earth have u put in nutmeg and cayenne?
Ridiculous recipe
This is one of the recipes that convinced me to buy a Slowcooker. And it's really good.
It became a kind of base recipe for me. Now I like to tweak it how I like at the moment. Sometimes I use Red instead of white wine or chunks of meat instead of ground or I use more herbs or add dried tomatoes.
Thanks for sharing this video with us! It's one I come back to again and again! 😊
Marcella Hazan, in her excellent recipe from her first book, did not use fatty beef nor did she brown it - in fact she says it must not brown - and she did not use tomato paste. She didn't de-glaze her pan because there was no fond to remove, and she used the milk to keep the meat "creamier and sweeter-tasting".
This recipe is very close to hers, especially in spirit, so I'd say the execution was excellent.
My bolognese is about two hours from being done, but I had to try making it after watching this video last week. And yes, I did enjoy feeling what Chef John was feeling!
Why skim off the fat. Fat makes food taste better
I’m going to make this beautiful bolognese dish tonight!😻🍻
Nutmeg “I don’t care if you don’t like it” 🤣🤣🤣🤣🤣🤣🤣🤣🥰
Will the recipe be okay if you’re more of a Roadhouse Swayze as opposed to a Point Break Swayze of your Bolognese?
Hey chef John, how would you feel about making a video about a tajine recipe like chicken olive lemon tajine or lamb tajine? would be a great addtition to your video recipe collection.
One of my favourite things to slow cook on a weekend after a stressful week of work
And when i say start over I mean order pizza LOL made me laugh so hard :D
I love all your recipes and videos. I'm an American who just moved back to the U.S after 15 years in Italia. The first thing I tried were the Onion Rings..Although I was missing Panko crumbs, they were still the best Onion Rings, Ever! I just made them again last week here in the U.S. with Panko..they weren't bad, but the Italian style crumbs were better..also, instead of corn starch, I used instant pollenta mix..
Your lasagna and Bolognese sauce looks great, but I think you use to much water. Just sayin..take care and all the best!
Finally someone who gets how to make something really close to the real recipe! GOOD JOB! and for help a little more here the real one:
(I'm from Bologna BTW)
Bolognese Sauce
People: 6
their region: Emilia Romagna
Recipe Category: Sauces
ingredients:
300 g beef pulp (folder or belly or fesone shoulder or spindle) minced roughly, 150 g of pork bacon, 50 g of yellow carrot, 50 g of celery, 50 g of onion, 300 g of pulped or peeled tomatoes, ½ cup dry white wine, ½ cup whole milk, a little broth, olive oil or butter, salt, pepper, ½ cup liquid whipping cream (optional)
Preparation:
Melting, possibly in a clay pot or aluminum often, about 20 cm, cut the bacon into cubes first and then finely chopped with the crescent. Combine 3 tablespoons of olive oil or 50 g of butter and smells finely chopped and gently to soften. Combine the ground meat and mix well with a wooden spoon making it brown until "sizzles". Add the wine and stir gently until it is completely evaporated. Combine the past or the tomatoes, cover and simmer slowly for about 2 hours, adding, when necessary, of the broth towards the end add the milk to soften the acidity of the tomato. Season with salt and pepper. Eventually, when the sauce is ready, according to Bologna's use, is used to add the cream if it is seasoned dry pasta. Not for noodles.This is the "updated" recipe of the true Bolognese Sauce, filed October 17, 1982 by the Italian Academy Bolognese delegation of the kitchen at the Chamber of Commerce of Bologna.
Pretty sure "bolognese" is pronounced in 3 syllables, not 4, lol.
Love your commenting on your vids. It always cracks me up 😂
Well I finally had time to spend 7 hours on a sauce and gave this a go. I failed, even though I consider myself a pretty good cook. It was certainly edible but my edition came out too salty. I'm definitely going to give it another go but I'm just warning other aspiring cooks to keep in mind the number of times you're reducing this sauce. I only added salt with the veggies at the beginning and again after my meat was browned yet I felt it was over salted in my attempt. Just some advice to not to go as heavy as you normally would and adjust at the end . Happy cooking!
Salt causes hypertension and can lead to strokes. Just cook without it. Your taste buds change quickly and you won't miss it. Celery is also naturally high in sodium. "Chef John" uses way too much salt but likely he's addicted to it at this point, he puts lots of it in everything, which really spoils the food.
No Oregano?
No Garlic?
No Red Wine?
No Basil?
No rosemary?
No Bay Leaves?
What madness is this!?
That's what I said!
Correct. And it is STILL the best version of Bolognese sauce you ever placed your lips on. I'll tell you, it is delicious! Thank you #ChefJohn #MarcellaHazan #Foodwishes #Bolognese
It's a base recipe. Adjust to personal taste?
He used white wine instead of red wine.
Paul Nolan Exactly my thought... *lol*
I usually add some oregano and bay leaf. :)
Hey chef
The true bolognese u use pancetta and purée the lsofritto and pancetta also use pork and beef ground meat
But looks really good
I tried this recipe last night. It was good, but somehow I was expecting the flavor to be higher. I had to double the seasoning. A tomato purée would be better than hand crushing the tomatoes. But I did it your way, wanted to fell what you feel, lol. Thanks my family liked it, there were no leftover.
A secret to getting a really meaty sauce for next time is using chicken liver.
Just blend them into a paste and add it when the ground beef has browned.
Love hearing you talk at .5 speed,it feels like you hit 2 blunts and bottle of rum
Looks pretty nice :)
Just for FYI, this isn't really a ragu alla Bolognese, but closer to a baolognese meets a ragu Napolitano from southern Italy. If you love this, I'd give the traditional version a try, like Kenji Lopez Alt's- just like the classical veal recipe it relies on the gelatin content of the dish to produce a silky, velvety mouthfeel- the veal can be subbed in with a gelatin rich stock and gelatin supplements, as well as an upping of the meatiness with pancetta and pureed chicken liver.
normally love your recipes but this one misses the mark in so many ways - no garlic, oregano, bay leaf, tomato paste, beef stock - WTF?
WTF with you....!
I probably go overkill, but I always simmer this recipe for at least 20 hours, and I don't skim any of the fat. And its freaking delicious. I can't get enough of this stuff
+Andrew Leatham My personal record is 27 hours ;)
Try it with a touch of clove next time.
I simmer for 8 weeks
LeroyRifkin I have a pot on the stove now, been simmering since Reagan's "Take down that wall!" speach. It's almost done.
I've had this on simmer since 2013
Pfft, mine's been simmering since before the unification of Italy. Just a few more decades and I think it'll be ready.
Currently reducing the wine as I type this comment. I'm so fucking excited, you have no idea. 😁😁😁 the only things I've done differently is that I'll be using beef stock instead of water (which I later found out is actually vegan, oops) and I couldn't find San Marzano plum tomatoes so I'm just using regular canned tomatoes.. It smell amazing already.
Also, I wanted to say, Chef John I've been subscribed and following you for about 10 years now.. You have such a refreshing sense of humour and you give such clear and precise instructions.. Please don't ever change and keep up the awesome work you're doing.
I love this channel so much. What I have learned from this brilliant Chef. The meals I have shared. Enormous , enormous gratitudes my Dear Chef John.
Aren't you the brownnoser.
Wine is reducing right now! It smells so good its indescribable :)
Damn you made me hungry again and i just ate, lol
I'm sorry but isn't the wine suppose to go before the milk?
Can someone honestly tell me what impact celery has on this dish
Sure, it just gives a lot to the taste of the final dish. It doesn't really taste extremely celery-like, but gives a nice tone to it. :)
EXTREMELY late reply but in a vacuum celery (esp good celery) has a natively salty and faintly parsley like flavor. balanced aromatic onion, mildly spicy celery, and fairly sweet carrot even each other out. that's why so many dishes start with a combo of celery onions and carrots (seen more in continental cooking) or celery, onions and peppers (seen more in southern us)
I love when the cavity of pasta actually has sauce. That's what it is supposed to be.
Same here...I use any of the tubular pasta for that same reason......Spaghetti doesn't work for me with a meaty sauce.
@@patagualianmostly7437 exactly, spaghetti is supposed to adhere to cream.
@@Jcoke2201 Thanks... but what Cream? (I'm in A WHITE ROOM!)
All pasta will adhere to any sauce.
Can I use chicken instead of beef ?
Alan Nikolai Stratmann That's really interesting. I'll totally try the porcini Bolognese!
Adding low fat milk defeats the object, we use high fat milk as the fat in the milk tenderises the meat. Using low fat is completely pointless
If that's all you got in the fridge, use extra butter for fat
I love that you served a generous amount! I really don't agree with the theory of 100 grams portion per person lol. That's the correct amount of pasta to me.
Chef John is also overweight, keep that in mind. There's a reason for portion control if you're eating this fat and calorie dense food.
i would double the amount he put in that bowl! haha
Exercise goes a lonnng way..
instead of nutmeg, try adding just a few sprinkles of cinnamon. adds just the most interesting touch and most of all delicious!
Did I miss garlic?
Banned.
Is that a bowl or a dish and do I need that exact type in white. Also, I notice you are eating it with a fork, can I use a spoon? I think a spoon would be better.
+TheLivingDeadOne Can anyone recommend a substitute for the wooden spoon? I only have sporks
FlowersInHisHair
Everyones a comedian.
+TheLivingDeadOne I tried serving mine from a brown bowl, and it was pretty good but I felt it was missing something. I'm definitely using a white one next time. Absolutely no spoons though. If you eat it with a spoon, it's just not a real bolognese.
Jesus.
You can eat this? I thought this was potpourri to make my house smell terrific.
Turned out great!....Very laborious and time-consuming but the results speak for itself!
5 to 6 hours on the stove? Really! My gas bill with go through the roof!
What do you cook with, a flame thrower?
A low simmer on a gas range for 6 hours would probably cost you like $5 tops.
lol!
Apparently, you don't make stock?
Maybe use a crockpot?
'I don't care if you don't like it'...lol 🤣
No garlic???
he mentions the absence of garlic on the blog post in the description :)
is it possible, to make this recipe without using any type of alcohol? If yes, what is the substitute? thanks
Of course... no need for vine
4-6 hours on the stove ???? what about hydro bills???????
No peasant shit.
No fennel? Sad.
-No garlic?
-No herbs?
No garlic or herbs in a traditional bolognese sauce (and less tomato than he uses here)
what's with americans putting garlic in every italian recipe lmao
Also, crushing tomatoes by hand is one of the greatest culinary sensory experiences.
No basil? no garlic?
yes becuse he put milk and us you know
milk+garlic=throw up
spiros alex Really?
MrRussian19 I was wondering the same.
Nope, neither garlic nor basil is in the original recipe.
Levi Everaerts well thats kinda fucked up
Chef John this recipe made me a legend in my house. My Italian husband was raving how fabulous this dish is. Thank you for presentation.
What a lovely story! Sounds like a proof. I'm gonna cook this 1st time, today.
Greetings from the far north of Germany!
are you doing a bad seinfeld impression in this video
You sound like the bad comedian actually.
I'm trying my best...
Jae Park You're the Slim Sha-day of this Bolognese.
Fantastic Damage, great album
And the asshole has spoken.
Yes, I bought Marcella's book 20 years ago. It's indispensable. I like this sauce for handmade lasagna (she shows you how to do that, and it tastes way better than the box stuff). And this sauce freezes very well, so on a Saturday afternoon you can make a big batch and have enough for several meals.
I always thought Hazan was overrated. Certainly putting her in the same category as Julia Child is an insult to Child.
you pronounced bolognese OK, but then... tag la telly? tah-lyah-TELL-eh
I love this recipe and have made it a few times, but I've found that 1) I prefer a 50/50 mix of ground beef and ground pork and 2) I like searing / caramelizing the meat first over high heat in a skillet before adding it to the soffritto while there's still some pink left in it. That high heat sear would ruin the soffritto, but adds a bunch of great flavor to the meat. And 3) I've found I like to add a couple tablespoons of tomato paste, and 4) I like to add an additional reduction of the sauce to the process with a couple cups of beef stock, after first using that stock to deglaze the skillet I browned the meat in. Thank you Chef John!