Ragù alla Bolognese: The original recipe from Pellegrino Artusi
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- เผยแพร่เมื่อ 4 ส.ค. 2023
- This is the first ever recorded version of the Ragù alla Bolognese, from an earlier unofficial version by Alberto Alvisi, then published by Pellegrino Artusi in 1891 in his book Scienza in Cucina e l'arte del mangiar bene. This is the predecessor to the Ragù Bolognese we all know today, whose official recipe was first registerd at the Bologna's Chamber of Commerce in 1982, then revised on April 20th, 2023.
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I heard about Artusi's book, but I never got the chance to buy it. My mom is from Emilia, and she told me that original ragu Bolognese didn't have tomato sauce, which was later introduced in Italian cuisine by French chefs. Keep up the good work. There are a lot of misconceptions about Italian cuisine. 🇮🇹
Great video! It is hard to find the original recipe on youtube. You seem skilled and knowledgeable. Its a shame the commentors don't understand the effort you made.
I'm so glad I found this channel, I abandoned instagram for mental health reasons (spoiler, it worked). But I couldn't find a way to follow your content without it. This recipe is what made me started following you, I've tried so many of your recipes and they are all simply fantastic. I hope you keep this channel updated!!
15 mins? This is hilarious. Yes, maybe in a fast-food restaurant, where you need to feed 300 customers, daily.
My nonna is thrashing around in her grave right now
No one cares. Your nonna didn’t make the originale recipe. Artusi did
anche la mia. il basilico nel ragu'....
www.accademiaitalianadellacucina.it/sites/default/files/Rag%C3%B9%20alla%20bolognese%20-%20ricetta%20aggiornata%2020%20aprile%202023.pdf
Great, just needs chicken livers for the full Artusi experience.
My last name is Artusi no joke
Quanti food-nazi hai triggerato con questo video? Complimenti comunque, continua cosi anche perche bisogna ricacciare fuori queste ricette. E' importante per la nostra cucina e attitudine; anche perche cosi' un po' di gente comincia a starsi zitta. ;)
Ciao ragazzi. I cook the Bolognese for 4 hours. There is no shortcut to do it a different way. At the end I had half a cup of milk. I’ve learned that from a cook in Bologna 🇮🇹🇮🇹🇮🇹🇮🇹🇩🇪🇩🇪🇩🇪🇩🇪
This is the recipe for the first bolognaise recorded in print by Pellegrino Artusi. Maybe learn some of your culinary history before talking nonsense.
Srtusi non era bolognese ma fiorentino, perciò il suo ragù era Toscano.
i think this recipe make more sense. Imo, adding tomato will reduce all the other flavors.
Pancetta fresh not secca
Artusi use the specific term "carnesecca"(dried meat") and in his own words that means dried bacon. L'Artusi nella ricetta la chiama "carnesecca", ossia, secondo lui, pancetta tesa e stagionata.
@@ganjacomo2005 Good to know. Didn't know that... Thank you
And THAT, Ladies and Gentlemen, is the McDonalds version of "Bolognese"... 15 min cooking time.... 😂
If you want ACTUALLY real ragu, there is no way around 3h of cooking time.
You can't replace "time" in good cooking
I think you completely missed the point lol. Its the original recipe which is really nothing like what we know as bolognese, but if you make it with good concentrated stock I dont see why it wouldnt be better than whatever slop you make at home in 10 hours
@@itsmederek1 I do not doubt that you "don't see" it ..
Enjoy Mc Donalds ;-)
My favorite chef of Tiktok. And now also of TH-cam.
Your work is divine. 🙏🫡
Thank you so much 😀