Gennaro Contaldo's Traditional 'Spaghetti' Bolognese Ragu Recipe | Citalia
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- Italian chef, Gennaro Contaldo shows you how to cook the traditional version of the popular dish, spaghetti Bolognese in this recipe video.
Originating from Bologna, this dish is traditionally made with handmade tagliatelle and known as tagliatelle alla Bolognese instead of spaghetti Bolognese as we know it in the UK. In this version of the recipe, Gennaro keeps things simple, using minimal ingredients to maximum effect.
You can also find out how to make pasta dough and tagliatelle from scratch in this video:
• Learn How To Make Fres...
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TAGLIATELLE ALLA BOLOGNESE
Gennaro Contaldo's Tagliatelle with Classic Bolognese Ragu
Ingredients
4 x servings
45ml extra virgin olive oil
25g butter
1 x onion, finely chopped
1 x celery stalk, finely chopped
1 x carrot, finely chopped
150g pancetta, cubed
200g minced beef
200g minced pork
200ml red wine
2 x tablespoons double-concentrated tomato puree
200ml stock
400g tagliatelle - fresh or dried
Method
Heat the extra virgin olive oil and butter in a pan, add the onion, celery, carrot and pancetta and sweat on a gentle heat for about 10 minutes until the onion has softened. Add the meat and brown all over. Increase the heat, add the wine and allow to evaporate. Dilute the tomato puree in a little of the stock and stir into the meat. Reduce the heat to low, cover with a lid and cook on a gentle heat for two hours, checking and adding a little extra stock from time to time to avoid the sauce from drying out.
Remove from the heat and serve with freshly cooked tagliatelle.
Learn how to make Gennaro's fresh tagliatelle here: • Learn How To Make Fres...
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I've been cooking ragu bolognese for over 20 years now. Been trying all sorts of recipes which had way more ingredients and were much more complicated than this one. Having just cooked this one, I can definitely say that it's the best I've ever made. Mille grazie!
Love this guy went here from Jamoe Oliver's video...Love G style and personality ..Went to Vatican, Venice and Milan loved it very similar to Spain...food and culture and sorroundings. Philippine food is the best I've tasted. Food in Spain are FRESH and healthy less salt so not that tasty maybe for some but guaranteed that you ate a natural food that will surely give you vitamins that you need for the day.
I love this man. I would give my soul to have his cooking every day!
Mr. Gennarro, I made it. In Poland. It taste like Italian heaven 😁😁
I went to Italy 3 times on holidays, not good. In the end I was 9 kilos heavier. Ho mangiato tutto, tutto. Even in the gas stations the food was good.
so happy to hear that.
Btw, it's not mangiatto, but mangiato.
I want a proof. A picture maybe? :)
Ahahahah you are right even the gas stations have so nice food
Italian gasstations have the best coffee too for some reason
You mean Autogrill? 😎 their food is dope
Everytime I have my Bolognese cooking downstairs I come here and watch this video. This one right here made my bolognese just perfect. They all come to us to eat it :)
Greetings from Germany Gennaro!
Genaro.....Eres un artista!!
Prekiera
Honestly, I find one of the best things about Gennaro Contaldo recipe videos is just how genuinely excited and happy he is cooking things.
i think everybody would be happy to do that , some red wine and so on , its good to be relaxed when cooking :)
@@nellateea3238
Especially in a kitchen like this! Who would not enjoy cooking there?
He always says "it so easy" and it is. Original italian food is so easy to make, yet so good. Hardly any ingredients but good quality ingredients.
It is the opposite of a complicated cuisine but it might be one of the best.
Every visit to a real italian restaurant is a highlight.
man, that combo accent is twisting my head....:)
It'sa verry NOICE mate, you unnerstan?
Uhhh everyone has an accent
I was fucked up at first too, but I like it now.
"...that combo accent is twisting my head"
He's been in England too long. He's starting to pronounce "pasta" like a Brit: PASS-tuh.
I'm glad I'm not the only one thinking it's a British Italian 😂
Love your rustic kitchen - wish to have one like it.
Complimenti paisà. Buon piatto, bella cucina. Un saluto dalla Sicilia.
I'm not italian, but everything I saw Gennaro cook so far looked super authentic and delicious...
it is, i'm italian and i approve
Raachen yes i agree too.. the he cooks.. is so great easy.. love the guy..☺☺☺
this is not authentig, ragù bolognese with pacetta it's a crime
I'm tempted to back Andrea's claim. My Italian branch of the family is from that region (Ferrara, Modena, Veneto) and the ragù my aunt cooked had no bacon, only ground meat, tomato and (I presume) veggies. Also I'm perplex at mixing olive oil and butter: never saw that (you fry with oil, you add butter to the hot pasta directly).
Edit: I was suspecting Genaro is from the South, and I checked the channel and indeed: they are based at Sorrento, near Naples. Anyhow, I guess you can always modify the recipets to meet your personal taste... everything was invented by someone who dared to experiment.
@@cavallaro1975 how? Even the Official recipe from the Italian Academy of Cuisine calls for pancetta.
This is why I've always loved you! Perfection on a plate .
P.S. I miss Antonio such much you guys together made me laugh made me cry ! Made me cook
Bravo
Grandma thought me the same recipe, except once the wine evaporated we added milk, then let that evaporate, then add homemade basil,garlic, tomato sauce, and obviously lower the heat to a simmer for 3-4 hours.
Please No Garlic, No spices in Bologna, Our ragù need no such strong flavour!!!!
That guy is the James Brown of Italian chefs: "Prosciutto, my goodness!" 1:11
Use plant oil instead of butter and olive oil, cook the pancetta on low heat so that the flavour will come out, don‘t mix the tomatopaste with water, and add it before the red wine on high heat in order to eliminate the acid of the tomato. Where is the milk? Sorry Gennaro, I really appreciate your skills, but this is not the original way of cooking Ragu ;)
APPY PIIG YEEEAH :D
Put him inside ^-^
@@Jackasslordi "He's had a fantastic life".
It was a joy to watch this video! Chef Gennaro Contaldo is wonderful and I adore his rustic kitchen, it's gorgeous! Italian food is my absolute favorite. I could eat pasta every night and never get tired of it. This dish looks amazing and I want to try it!
Love all your videos, you know your stuff x
Hes got a scotish italian accent really interesting ...yes i know he lived and worked in the uk ...
I'm drooling now. I need to make this ASAP.
I loved the video. Thank you!
I expect Tony Sopranos to walk in at anytime!
Italian food is the best
+irishelk It certainly is! What's your favourite Italian dish? ^RK
Citalia Oh not sure, im still exploring it really, right now its either Risotto, real Carbonarra with egg yolk or Pizza!
+irishelk too much pasta
ellamae whuh?
***** yes
How good does that look?! I Swear Italian and Indian food is the best in the world! I mean; I love my English fish n chips... but that Ragu is lush!
indian food is gross, yellow rice and yellow chicken everything is yellow...not sure why you would put italian next to indian..even chineese food is better
Cmon, in such a nice kitchen everyone can cook.. -.-
Thank you!
Sziken stock, biff stock or Your own stock - LOL
that proves his chef skill, if his good enough with simple bolognese he would just says whats best.
Bologna is an incredible place. There is a restaurant there which I ate at almost regularly with the best Ragu in the city. I tried many different places this one was definitely THE BEST for me. Osteria Del Orsa. I will never forget that place.
Ferrari's and food...... May the God's bless Italy! Italy has certainly blessed us!
@@8kw7mx9 Thank you for educating him for free
@@8kw7mx9 It's one of my pet peeves, and I correct it whenever I see it unless someone like you beats me to it. As you allude, an apostrophe-s makes a word a singular possessive, not a plural. Example: There were three Ferraris in the garage, but one Ferrari's gleaming red paint stood out.
Now here is a real Italiano. capisce!!! Look at that authentic Italian Kitchen. It makes me cry ! He looks like all my uncles. He can speak Italian. He wears a beautiful Italian apron. He cooks with fresh ingredients. He cooks REAL Italian food. MAMA MIA !! che bel momento !!
0:13 *when italy kicks in*
I tried the lasanga recipe, amazing! My first time making it as well! Perfetto!
Awesome
This is fine but I'm going to need at least 15 cloves of garlic in mine please!
I also want some fresh coriander, mint and marjoram from out the garden ..
I love you uncle Gennaro!
The video quality is outstanding. I thought he was standing in my house making that dish (watched on my television).
Dish looks fantastic as always.
Me encanta su actitud desenfadada para cocinar; ver como disfruta estar frente al fuego de una cocina e ir agregando tan sencillamente cada elemento para terminar con un platillo que se ve delicioso. He hecho dos de sus recetas y ambas con un "must". Felicidades Don Gennaro
Love the London/Italian accent, and the food looks amazing!
it's not spaghetti , it's tagliatelle , lol it must be tagliatelle , ragu a'la bolognese not spaghetti
That’s why “spaghetti” is in quotation marks in the title. It’s a little joke about how people eat ragu with spaghetti but it’s much better with tagliatelle.
The best Bolognese sauce ever !!
I always enjoy his dishes....but personally I would add loads of garlic and pepper to this....because I like it.
In Italy we tend not to mix garlic and onions. They have different cooking timings, garlic tend to get sour quickly when fried, onions can take a much longer soffritto. We also marry them with different ingredients. But rules are made to be broken, so suit yourself!
Bravo.
Pensavo che l avresti introiaiata invece l hai fatta proprio bene.
Grande
That was perfection! Thank you!
the panceta has enuf fat. why the extra butter and olive oil? too fattening
+ellamae That is not even close to enough.
Hello, as always your dishes are magnificent as the history of eternal City. I just want to ask a ""stupid"" question because 2 hours to cook the meats, onion, carrot, etc. It cannot be done every time which I wish to cook a Bolognese, after the cooking has been finished could I put the remainder (not the spaghetti of course) in the freezer and use it again? And if yes how many days/weeks I could use it.
Thank you in advance
“Here there is no such thing as gas.... “ uh..? Are you filming from the dark ages? Please don’t use stupid sayings to make you sounds more authentic. The food should be doing that speaking.
My recipe is almost exactly the same apart from ... no pork ,only beef and a jar of Tesco's Bolognese sauce and dried spaghetti
Haha. Almost exactly the same, indeed! You are definitely British.
Mmm and that's why I married an Italian, although I miss viola and angelol's cooking
Gennaro - Where can I get plans to build a cookstove like the one in your kitchen? The food you prepare is amazing!!!
Am a spaghetti freak and have gone through all the Spaghetti Bolognese presentations on You-Tube in the last few days. This is the compilation of all the good recipes I have seen.
Gennaro is a master and this presentation is the best! I love Italian and Gennaro is the best!
Thank you Gennaro for sharing, I can see the love you cook with, & very passionate, authentic Italian cooking at its best 🙏
I like that he adds a quarter stick of butter and 3 tablespoons of olive oil BEFORE he adds the pork belly!
I would really recommend to add the butter at the very end before serving!
Emilia Romagna, region from Ferrari, Maserati, Ducati, Lamborghini, but also famous for the fine mechanics industry such as Bonfiglioli, STM, Meccanica Maggiore, etc... It is heaven!
Modena is 40 km from Bologna, both of them are in Emilia Romagna, in thenorth of Italy,100 km from Florence(West side) and Rimini 100 km East side
Love the recipe but Enzo Ferrri was born in modena.
Still in Emiglia Romagna and that's exactly what Gennaro said.
Come ricetta internazionale...ok....ma come ragù alla bolognese va perfezionato...
Ma apprezzo la divulgazione della VERA cucina italiana. Non quelle schifezze che ho letto sui menù in giro per il mondo.
He has a hint of british in his accent. Interesting. Comes through some times.
He used to work in England for awhile, that's where it comes from
well he lived there for years after he moved out of Italy
he probably speaks perfect english and just puts on the italian accent for the show. sounds way too british at times.
He lived/still lives in England over 20 yrs
DerG watch the Metatron and you have the exact same situation. He has a British accent from time to time even though he is full on born and raised italian and Sicilian. It just happens when you live abroad for sometimes, you pick up the local lingo. Also gennaros Italian accent sounds way too non stereotypical to be “put on for show”
Those are not spaghetti those are tagliatelle
I once worked with a French head chef (I was a waiter) whos home kitchen was exactly like this in honour of his parents kitchen, a true experience even just to stand in one let alone cook in one, a true honour that is sadly lost these days
what's with this guy's accent? was he 1st gen italian raised in england?
Alex Lancaster
Since 1969 actually.
Guess what I just ate? Omnomnomnom...
beautiful
I did it 😍😍😍 with fresh pasta omg 😍 it was amazing
I was 8 when i made my first dish and i was 9 when i made my first tomato sauce. Cooking is as simple as 2+2
No difference
And I'm a pro chef
@@pollywaffle79 - Don't be ridiculous: there are lots of qualities to pasta. Generally speaking dry pasta is not nearly half-good as fresh pasta and commercial fresh pasta is not nearly half-good as homemade fresh pasta, and even that one has qualities (my grandpa said that peasants made it without eggs, middle class with full eggs and the aristocracy had it with yolks only).
I admire so much this guy. Every week I make this recipe and the result is outstanding!
You are the best cook! Love your food!
I don’t know why youtube recommended this but now I’m going to Italy for sure
This is so italian that Mussolini came back to life
If things are very German do you say they’re so German Hitler came back to life?
Everything looks OK but NO GARLIC!!! Not correct sir! I would also much prefer to stir in a tin of whole tomatoes. Also (not tradition) I have included some chopped shitaki mushrooms.....added a new dimension to the dish.
My mother would kill me if I made this and called it Bolognese Ragu. Bolognese Ragu doesn't have prosciutto in it. That would be more along the lines of Bolognese Ragu con Prosciutto.
Secondly, there's no need for chicken stock. I would say, to use stock IF you cannot have wine. Passata, red wine and tomato paste are all you need. (Side note: we make our own passata, so it was incredibly tasty) The key to a good Bolognese Ragu is to add water at the start and let it boil down over 4 or more hours. Until it thickens and dries a bit. Then finish it with some milk to cream the texture and magnifico.
But! This recipe IS a good recipe, regardless. Everyone has their own way, and than you for sharing! Some people simply don't have half a day to waste making Bolognese Ragu. I've made this style before, and it is definitely good. Buona Salute!
I really like this man. He's genuine and passionate even when he's doing videos for sponsors. This is a good recipe, however, where's the garlic? I've been to Bologna and cooked with 'nonnas' and cooks, all of whom used a little garlic; either done with the pancetta then discarded or minced and 'sweated' with the meat and veg. Just a small point but I grow garlic and I find it difficult not to use it... it's really good for you! I also toss in one or two anchovies in a ragu like this... or 'Italian MSG' as Chef John calls it. The great thing about 'traditional' ragus like this is if you get 10 Italian cooks to make the dish; there will be 10 differing recipes. Like who's going to argue with your nonna who's been doing her ragu for 40 or 50 years. Outstanding! Cheers, BH
A fellow chef John viewer I see! True, never seen a single Italian recipe without garlic. Do whatever you want to do, you are the boss of your ragu!
This makes me proud to be Italian.
Giving an 'original' recipe for Ragu is laughable. It's like a Brit going to Italy and doing a cooking show on how to cook the 'original' Sunday roast. It varies household to household, season to season, whatever is growing in your garden, your bugdet. Every Italian talks like they are the expert on the subject, and is quick to point out everyone else's faults like they are 'stupido', it's part of the culture. The official recipe was recorded a very very long time after the dish started being cooked.
I don't eat fish,i only eat spaghetti
Gennaro, is it Ok to replace Parmigiano Reggiano with Pecorino Romano o Toscano, as I prefer raw sheep cheese.
He has some british aksent
So I just tried the Ragù from my italian nonna for the first time this weekend and it's just the same as his recipe. She just put some tomatoes in too. Surprised to see that he didn't put them in at all. But I love all of his recipes nonetheless!
I follow another italian recipe which is nearly identicle to this (no butter or oil though) and it states that Ragu is not a tomato based sauce, it is a meat based sauce. Hence why you don't see tomatos in a lot of these authentic Ragu recipes.
A real Bolognese need 2 hours or more and good cremoso
gennaro grazie per aver messo la ricetta che cercavoti ringrazio ciao
Very minimum temp to cook for 2 hours for bolognese that is using tomato paste and overly cooked minced. I disagree.
Dexter Lim Pleaseeeeee I think he knows what’s he doing show some respect
I can hear the Pig Screaming. "Yuhuu Im going to be lovely Bolognese, by Italian Chef" Sarcasm end
what he's cooking is the real deal no doubt. but in a kitchen looking like this he could serve up Bratwurst and Sauerkraut, call it authentic italian and I'd believe him. also, i'm german.
Not rague a la bologna not original.... worst bologna ever .... sry .... no Oliveoil u need Butter .... no redwine.... u need whitewine and a dash of milk in the end .... original bologna in Google to find ....
Gennaro is the best
Io sono Italiano ma questo è tutto fuori che un ragù alla bolognese! Ma smettetela con ste cose. In Italia nn mangiamo così!
I have some questions for anyone who has made this - can you leave out the onion, panchetta and the wine? Can you use just beef mince, and also do you need to simmer for two hours, I'd have thought the mince would be bone dry by then
you have no idea how to cook Bolognese sauce.You have no idea how to cook any Italian specialty. you Cook soups. My mother started cooking the sauce at 6 in the morning. At 12 the sauce was ready.
Britain + Italian = Britalian,
I love the wood fired burners
italian food is delicious :))))
No garlic? I'm surprised. Most recipes I've seen have tons of garlic in.
I'm pretty sure no Italians in Italy say "lovely". He's spent too much time in England.
I've read somewhere that original ragu is made of chicken liver instead of minced pork and beef meat
I got to run, I am starving. !!!! 😂😎✌✝🇮🇹
This man knows how to cook bolognese.
Many people don't use celery because they don't like the taste, but man a bolognese without it just doesn't taste quite as good.
He did not use the basic ingredients like Oregano, Garlic, Peper and Bay leafs
Happy pig! :-).. The beat cuisines are from Italy!
I don't understand (bad English) what he mixing with tomato paste?
Caro signor Contaldo, potrebbe cucinare coniglio all'ischitana per noi? L'ho mangiato in un piccolo ristorante a Lacco Ameno, molto lontano delle folle turistiche. A avuto un gusto assolutamente delizioso, molto differente di tutte le ricette nell'internet che conosco. Ma il padrone non a voluto darmi la sua ricetta.