BOLOGNESE MASTER Reacts to Vincenzo's Plate Bolognese Sauce
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- In this video Bolognese Master, David Berti, reacts to my version of Bolognese Sauce. In this video I am showing you that I deserve a lesson because I didn't keep my bolognese sauce authentic. I am here to protect traditions and if a tradition is not respected we need to react and act. It is my turn to receive criticism for what I made. Bolognese Sauce (Known in Italy as Ragu' alla Bolognese) is from the city of Bologna. It is traditional from Bologna and it is not made everywhere in Italy. In fact every single region and city have their own version of Ragu' (Ragu' stands for meat sauce).
This is David most Authentic Bolognese Sauce recipe: • How to Make AUTHENTIC ...
This is my version of Bolognese Sauce: • How to Make BOLOGNESE ...
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🎬 #VincenzosPlate is a TH-cam channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).
Make sure you watch David Authentic Bolognese Sauce video recipe th-cam.com/video/Gyz7s3cFjZU/w-d-xo.html (It is the most Authentic Bolognese Sauce on TH-cam
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You guys need to react to this!
@@Alexois Why?
@ Vincenzo's Plate
The authentic original ragout is made by the poor people and it was made with rabbit and no tomato ore tomato paste and no wine just water it was a dish by and for the poor people if I'm wrong than correct me .
Lasagna is not originally from bologna stop saying that. Started in Naples before bologna, and Greece before that.
I want to see you react to italian food made by AlmazanKitchen and My name is Andong please
THIS is the sign of a real man. He's more interested in the truth than having someone declare him right when he's not. My hat is off to you sir. Great respect.
Wow, thank you very much ❤️🙏🏻 you’re really kind!
I totally agree! Vinny, my friend, I would say the hell with those who wish to be wanna be cridicts.
We can all learn different techniques in cooking from those who know.
I think your recipe was fine. But knowing the authentic way to cook a dish is the way to go. You're not afraid of learning.
You are the man! I've cooked many of your recipes and have had no complaints. So again, thank you my friend!
I want to learn the original way to make a dish...the right way first then if you want to Gordon Ramsey and try something else, cool.
Watching two Italians argue over a ragù is the most Italian thing I've ever seen 😂
Hahahahaha 🤣🤣
Then you have never been in Italy my friend... Even when they try to explain something to somebody, it sounds like arguing. They have something in common with Greeks :D
@@BeardyFalcon Actually I was fortunate enough to go 11 years ago as part of my University course. I had hoped to go back last year with my husband for our honeymoon but didn't happen in the end...
@@BeardyFalcon Yes you are right , Greek here
Gabagool? Over 'ere!
Vincenzo getting a taste of his own medicine 😂
Exactly 🤣🤣🤣
Best youtube channel
And taking it humbly and with gratitude. Congrats, that's exemplary.
And face to (face) Bologna guy :D
In italy we say "giving bread for focaccia" 😅
I love your humility, Vincenzo. Good job.
Thank you a lot 😘
I love how you show your subscribers that even Vincenzo an Italian chef makes mistakes sometimes. Now I know why you are such an exemplary cook, you are not afraid to make mistakes and accept corrections if you have to. 👍❤️👍❤️
oh, thank you so much Gina ❤ I still have a lot to learn too, and I always have to improve myself!
Vincenzo reacting to Vincenzo!?! That's some Inception-style shit. Kudos for being humble enough to do it.
Hahahaha That was David reacting to Vincenzo’s video 🤣🤣
@@vincenzosplate Ah, of course. Maybe Vincenzo reacting to David reacting to Vincenzo. 😉
A true professional! A master that takes criticism so well!! Vincenzo is the greatest!!!
Oh thank you so much! I’m glad you enjoyed the video, You know I always love to improve!!
Love your channel Vincenzo! As a guy from NJ America, and grew up with a very Italian and German neighborhood, I feel good when I see your videos. Reminds me of my childhood. Buona fortuna con il tuo canale!
Wow thank you a lot my friend, I appreciate 🙏🏻 are you going to try my recipe??
@@vincenzosplate Possibly...tbh red sauce often gives me agita after surgery I had some years ago. Since Bolognese sauce has some dairy in it, maybe it will be ok. My vodka sauce goes ok with the cream in it...so perhaps.
I respect you even more for wanting high quality cooking and critiquing yourself! I've made your ragu and it's delicious!
Thank you a lot Patrick! I really appreciate 🙏🏻❤️
Very humble of you to do this video Vincenzo. Humility is a good thing and makes me respect you more. By the way i made this recipe and it was amazing still. Cheers Vincenzo!!
Thank you so much 😘
Wow I’m happy you loved my recipe 😋😋
Vincenzo, your recipe is the one I make and my wife, whose family is from Perugia, loves it!
omg that's great! Thank you a lot, I'm glad you and your wife loved the recipe 😍
Vincenzo, this is great content! It is refreshing to see you show your humility and humbleness. This video is hilarious. I love all your videos. Your channel has inspired me and taught me so much on how to cook like an Italian. Thank you for your work and may God bless you!
Thank you so much for your kind words and support! 😊 Keep enjoying the delicious journey of cooking like an Italian! 🇮🇹👨🍳😄
Like everyone says, bravo. I think it takes more than people may realise to get criticised on your cooking on TH-cam and be as humble and reflective, 👏Vincenzo
What a great chef 👨🍳 you are that you can actually be critiqued, and use that as a way to better yourself. Says a lot about the type of man you are. What a great role model you are. Great job chef.
Wow, you’re really kind 🙏🏻 thank you very much ❤️ I also have to keep improving, always
This is why I love this channel. You're real with your viewers, you also have a good sense of humor xD
You teach us but you keep trying to learn! And this shows because you often have an older version and a newer version of a recipe. And we can see how much you've evolved.
Thank you for making content on youtube. I've been eating italian food almost everyday and it's heavenly!
Thank you for saying this. You made my day. We learn something new everyday and can always improve.
You have very good attention to details. Yes I like to update the older recipe because I can do better then that. What is your favorite recipe?
@@vincenzosplate I'm happy to hear that! You're absolutely right.
I loved every recipe I tried but one I've been making very often is puttanesca. I actually never had it before watching your recipe and I just fell in love with it :D
Just loving that you are showing us authentic recipes. Looking forward to you two doing more videos together. It is 9.30pm when I am watching this and now I am hungry.... off to the kitchen. 😄🤗
Thank you a lot Donna, I’m glad you enjoyed the video! More to come 😍
I have never seen Vincenzo looking so nervous 😂
I was under pressure, I was sweating 😱🤣🤣🤣
Your videos are incredible, already said so and i love the humility in this particular video where you submit your work to get the critique in wich will help you to improve not only your recipe to the original standards but as an chef aswell, we don´t see many chefs doing that and its amazing. Cheers my friend hehehe :D
It's good that he opened himself up to critique, since he always make reactions to other youtube videos and then talks about them not being authentic or following the recipe properly.
@@deker0 I agree, everybody makes mistakes and thats a part of life. But i do enjoy a lot when people assume that leaving space to learn, not hidding behind the ego like some major chefs sometimes do.
@@espalhaarte6875 Yes, I agree. Vincenzo seems to get upset when other videos don't do it the way he feels is right. But today we see how he messed up what the authentic recipe is. So it is good he's learning and growing. But I want to stress this point in caps so he sees it: I HOPE GOING FORWARD HE APPLIES THIS WAY OF THINKING WHEN HE WATCHES OTHER PEOPLE'S VIDEOS AND CRITIQUES THEM!
Thank you very much, I appreciate your words! ❤️ I also need to continue learning and improving, and I love to compare myself with those who know more than me!
@@vincenzosplate Vincenzo, of course, I love your recipes and demonstrations. But you seem to take it personal when you react to other videos. So, please do be careful with those emotions, as you can now see how it feels to be on the receiving end.
Great respect for this video Vincenzo! You two are awesome!
Wow, thank you sooo much ❤️
Bravo Vincenzo! I like how you took the criticism! It take guts to do that on camera, mega kudos to you!!!
Hahahah grazie!! I love criticism (when it's constructive) 😁
I'm not the best cook and when I make this, my family enjoys it very much. Thankyou for the delicious recipe and for teaching me how to cook better.
You're welcome my friend! I'm so glad your family enjoys the Bolognese this truly warms my little Italian heart. I hope you'll continue to learn and become an expert in what you do! And don't forget to enjoy the journey.
@@vincenzosplate Thankyou so very much for your beautiful reply. ❤️
Vincenzo is so down to earth and also smart let them criticize you in front of you and tell them is the Future! Kidding i love the ''correcting'' Videos because a true Master never should stop to learn or be to ''good'' to accept criticism. so thumbs up on that humble side! nice videos! :)
Exactly, like I criticize others, I am also criticized and am always ready to improve and learn!
Vincenzo, the bolognese from your first video is the one that I make and is the best bolognese I have ever tasted! Please don’t take down the video!
I want to try both of their recipes out. Both seem amazing.
Wooow 😍 I love to hear that my friend!
Grazie 🙏🏻 but please, try also David’s recipe, and then tell us which one you prefer 😋
Vincenzos facial expressions make me laugh so much lol.. i loved watching you two together.
🤣🤣🤣 hahaha thank you!
This was great, I really enjoyed it. I'm looking forward to seeing what you guys bring out next.
Oh wow, thank you!!
Have you ever made bolognese??
@@vincenzosplate, Not an authentic version.
All I know is I made both of Vincenzo’s Bolognese recipes (the old and the newer one) and loved them both. I will continue to make them.
Great to hear!! Or you can put both of them together 😍
Vincenzo I feel for you, you looked like a little boy waiting for the teacher’s approval about his little drawing😂
Hahahahaha exactly 🤣🤣
Seeing Vincenzo being roasted for a change is so refreshing.
Hahahaha, we're actually good friends, and he gives me feedback so I can improve. Maybe we should call it "grilled Vincenzo"
Took all the critique like a pro, Vince can only grow here. Lovely mate 👊
Thank you soooo much 😍 great to hear!!
Love your videos! Make som more reaction vids love watching your stuff on my breaks working from home! Greetings from sweden!
Thank you a lot ❤️ amore reaction videos to come!!
You're such a good sport, Vincenzo! Keep cooking!
I will for sure!
"I am doing an Authenitc Bolognese"
"I will roast you now"
:D Great vid :D
🤣🤣🤣
My respect for Vincenzo is going 150%, nowadays when you cant tell someone else that he/she/it is wrong, this type, this level, of honesty is almost like rain in Tallahassee .
It's good that he opened himself up to critique, since he always makes reactions to other youtube videos and then talks about them not being authentic or following the recipe properly.
Omg thank you so so much Adrian 😍 I love to hear that!
Vincenzo is super 🇮🇹 his way of showing how, to, cook is super,, I have Italian relatives , they all make, good food, and I can, learn from Vincenzo thanks
Many thanks Diana, I’m glad you think so 🙏🏻❤️
I love this video. Love your personality and your honesty. 😘😘😘😘😘😘😘😘😘😘😘
Oh, I really appreciate!
Thank you so much Monika😘
I made Vincenzo's Bolo and one of my guests said it tasted exactly like the Bolo made at a fancy and expensive Italian restaurant in NYC.
Wow what a compliment! Many many thanks to your friend, I appreciate 🙏🏻
Do you mean Rios that fancy restaurant
Alright, so I made David’s version last night. While it was tasty, I prefer Vincenzos. I think the pancetta really makes a difference and gives the sauce a real rich flavor. I do like the change from white to red and additional veggies in the base. Both great but Vincenzo wins this one.
Wow, thank you so much Anthony!! I’m so happy to hear that you loved my recipe more 🤩 grazieee
Did you cook 4-5 hours (David’s version)?
Good for you! Good job, guys!
Thank you a lot Marilyn, have you ever made bolognese? 😋
I made Vincenzo's recipe with the only change being red wine instead of white, and i added the cup of milk. I loved it. The panchetta adds some depth of flavor, and i prefer not to have big chunks of carrot and celery in the sauce. I think it helps highlight the meat more. One thing i might try is using the pork/beef ratio david.
Wow, great job Frank! I’m glad you enjoyed the recipe 😋
Frank I'm in agreement. See my response @Vincenzo's Plate: I refer to the Bolognese I make now, and I actually finely grate at least 30% of the carrot. The grated carrot melts down faster bringing more of the sweetness into the mix that only comes if you slow cook for 4 hours. You still have small pieces of onion, carrot, and celery for the texture/bite and taste but the grated carrot also adds to the body of the sauce. Like David's mine is drier and thicker. It should be slightly liquid but not too much and the little bit of pasta water that comes along with the pasta loosens it enough and then the sauce distributes so well and clings and coats it nicely as you know.
Maria Hazan added milk to soften the meat. I believe her recipe is one of the best I tried. I will try Chef Berti's suggestions which appear to be spot on with Maria's recipe.
I'm with Vincenzo and the blending ingredients. I don't like the chunks of veggies.
Truth. Even using a grater ok too.
Me too!😁
Yes, I do feel like sometimes the chunks throw off the consistency of the sauce.
Not authentic but it’s your choice and version
@@TheArrangment Yeah it's also a texture thing with me. I mean I won't blitz it to a paste like Vincinzo. I could even do like a really fine burnoise,
It's funny that here in Belgium, spaghetti is the only sensible thing to use with bolognese sause. but I think that counts for a lot of non-Italian countries. We have a lot of "spaghetti restaurants" here, and the standard is always spaghetti bolognese. I tried tagliatelle once a while ago, and it felt like a really strange way to eat bolognese sauce.
It seemed strange to you to eat tagliatelle, yet it is the right way to eat Bolognese sauce!
Vincenzo, i make my bolognese according to your recipe and it tastes magnifico!
Wow 😍 that’s amazing!!
Please try also David’s recipe 😋
The Ragu I had in Bologna the Restaurant was called L'Arcimboldo (if I'm not mistaken it) and it was fantastic!!! Highly recommend Bologna for the Ragu "a la Bolognese"
Bologna is the homeland of the Bolognese, there you can find the best of the best of the Bolognese 😍
@@vincenzosplate hey Vincenzo, I know that’s why there was no question for me what I’m going for when I ordered my food! Btw I took a soup of mini tortellini as well as I was so keen to try it! It was amazing! Good videos, I love it! First one was the Ramsay „Carbonara“ reaction Video, and I was like what is happening there?! Last year we’ve been twice in Roma and I’ve eaten sooo much Carbonara...just lovely.
Keep up with those great videos!
Hermano Vincenzo! You do it the right way. De pancetta and the pork meat together will be the 50% of pork meat and de beef is the other 50%
When you mix the vegetables whit a mixer the flavors mix together and all the juices come together. You’ve smelled it! It’s good already!
If it isn’t the historical Bolognese, we will name it Vincognese ;)
Respect for the original recipe is there and Imagine the inventor of this ragout. He is a hero now.
Vincognese 🤣🤣 I love it!!
Thank you so much Antonio, I’m happy you approve my bolognese style recipe! 😋
guys, seriously, i love u both
Love you too ❤️
to be honest I have made your version and the "Bolognese masters" version and I have to say i actually prefer your version as its a lot more flavoursome he uses just regular passata and uses more tomatoe ingredients which makes it taste too tamatoe'ey i prefer the basil version, and I also prefer to blend it so in my honest opinion even though yours isnt authentic its much simpler and tastes better. Thank you Vincenzo
Honestly, I love this.
the video or the recipe? 😁
I'm proud of living in Emilia Romagna. I moved to Modena to work in Maserati 6 years ago and what I found was... 5/6 kilos more on the balance 😅 because it's impossible not to try each fantastic recipe of this amazing region! Now I live in Maranello and I work in Ferrari, but if I knew that in Sidnay I can eat (almost) like here... Maybe next time I'll move there 😀
I love you guys!
Hahahaha grazie Marco!! Well what do you say, I'll make you a nice Bolognese pasta and you will give me a Ferrari? 🤣🤣
Ciao Marco! I too am a great lover of the Emilia Romagna, a true Mecca of cuisine for me.
@@vincenzosplate HAHAHA! Count me in Vincenzo, I'll make my famous Tartuffi Bianchi Carbonara alla Ramsay but I'll double the peas and sweet corn this time... that should get me a Ferrari too don't you think?
Thanks for the video mate. More like this!
More to come 😍 many thanks to you!
I’m glad you enjoyed the video
Bologna is such an amazing food and culture hub.
Oh yes, definitely!
I always blend the veggies because my family doesn’t like to eat diced carrots and celery, but I do use milk. So, both men were right!
It shows great integrity for you to put yourself up for criticism.
thank you James!
Just made this with red wine the saw this
Solemnly declared by the Bologna delegation of the Accademia Italiana della Cucina and deposited with notarial deed on the 17th of October 1982, the recipe for classic Bolognese ragù contains milk and white wine, tomato sauce or paste and specific cuts of meat.
Well done Vincenzo, being humble and learning is a genuinely endearing trait, you can criticise and be criticised yourself!
Plus i would eat both versions happily, top work!
Exactly! I love to improve, always!!
Thank you a lot Scott!
Fantastic critique, thanks!!
Glad you enjoyed it!
Loved the video guys
Thank you a lot Sam, we’re glad you enjoyed it!!
This video shows how humble and eager to learn you are. Salute.
I respect and love you even more, can't wait to see your next video
He does criticize alot of youtube videos for not doing it right or not being authentic, so it's very fair that he humbled himself and opened up his recipe to criticism.
you're super kind, thank you so much! I also need to keep learning and improving!
I would love to see David doing a lasagna. You both make a great, entertaining & educational team.
It's our pleasure to keep you guys entertained and informed. This means a lot to us.
David is savage and real i love it.
Hahahaha everyone loved him!!
Like everyone says, bravo. I think it takes more than people may realise to get criticised on your cooking and be as
Vincenzo, I might be able to clear up the pancetta confusion. I found an "official" recipe that said "pancetta fresca di maiale", i.e. fresh pork belly. NOT cured pork belly, which is just "pancetta" in Australia. I have also seen other Bolognese recipes by Italian chefs that use fresh pork belly. Some of them mince it, some of them dice it.
Fantastic I love it I’m doing right now
Amazing! Have you made it? 😍
everyone evolve in kitchen. is always good to see what u did a time ago and see that u had learned some new things
Yes, you’re right, I agree!!
Thank you
Thank you for your help
I’m glad you found this video helpful!
any advice on what whine to use and what not?
Yours with mistakes and everything within your friend comments came out really good to me now I'm going to try your friends
Thank you Abel! Please try this recipe and let us know, we’re sure you will love it 😍😋
when i heard Vincenzo saying that you have to blend the ingredients for an authentic bolonese sauce i knew theres something wrong. i guess my inner italian woke up (and im from poland :D) anyway great videos as always, i perfected some of my pastas thanks to you Vin, always really inspirational
come on but it was a brilliant idea 🤣
Hahahah thank you my friend, I really appreciate ❤️
Now you have to make the authentic bolognese recipe 😋
I love this bolognese!
Have you tried to cook it?
@@vincenzosplate yes I have! We love it! It freezes well and I use it to make Eggplant Parmesan.
Opening yourself up for criticism like that says a lot about how much you care about the food. I only recently started following you (thank you for the carbonara recipe, it came out glorious) and this video helped me respect you even more. Food lovers want to keep learning and enjoy a good meal, not serve an ego.
I also always want to improve and share with you only the real authentic recipes!
Thank you so much Alfredo 😘
I laughed so much thank you guys xD
I'm glad you enjoyed this video 🤣
❤ Vincenzo ❤
❤️❤️
You had me at Valentino Rossi d;
😁😁
Great now I am hungry.
Vincenzo, I made both yours and then other guys recipe for bolognese. Yours is better! Both good, but yours was so flavourful and delicious (and as a bonus dairy free). Sorry to say Bologna version. Not everything 'authentic' is automatically better.
Wow, this makes me so happy 😍 thank you very much!
I’m glad you loved my Bolognese recipe 🙏🏻
@@vincenzosplate My pleasure - also the white wine added a nice acidity too.
I really love the fact that on the one hand you comment on Italien recipes, and on the other hand you also can take critizism and say, ok i did it not the right way. I tried your way of making Bolognese and me and my kids we really loved it, I will try the original way as well👍👍👍
He does criticize alot of youtube videos for not doing it right or not being authentic, so it's very fair that he humbled himself and opened up his recipe to criticism.
Thank you so much ❤️ each of us needs constructive criticism in order to improve!
Nice. But i like vincenzo's bologneze. It meak my kitchen up to the next level. Im from Poland and my friends was good suprice how can good teast.
Great job Mateusz 👏🏻 I’m glad you loved my bolognese recipe!!
Respect
thank you!
Ho visto la sofferenza nei tuoi occhi, come un soldato che ricorda le atrocità della guerra 😂
Hahahaha più che sofferenza era terrore 🤣
@@vincenzosplate ahahaha
Atrocities of war equated to a recipe variation.... yep, that's the Italian spirit alright xD
Thanks for the vid Vincenzo, always a pleasure :)
I'm tried with a blended vegetables, but it didn't like it .i do like your other recepies,tfs
I must try the milk,it would tone done the tomatoes
I appreciate your honesty! 😊 Not every recipe is to everyone's taste, and that's completely fine. I'm glad you enjoy my other recipes. Feel free to explore and try different dishes that suit your preferences. Happy cooking! 🍽️👨🍳🇮🇹
David💕
We like your version better Vicenzo keep it up..!!
Woow thank youuuu 🤩
I made it yesterday I did it his way
How it was?
@@vincenzosplate lovely mady it 2 days later for the food bank 35 personen
You did a good job Vincenzo. High five 🖐️.
Thank you my friend 🤚🏻
Dear Vincenzo Could you please Show us a Good recipe for Spaghetti con nero di sappia 🙏.
Love and greatings vom Aachen Germany
continua così amico mio ❤️
Ciao Anderson, thank you for the suggestion!
Greetings from Sydney 😘
@@vincenzosplate you welcome☺️
This is a dish that Not Many People realy like But maybe if you show us the Right way Other People will get inspired to try it out 🤌
Vincenzo you are a god guy
Thank you my friend!
Good to see a chef taking criticism calmly. People these days take stuff way too seriously. Kudos to you man.
Totally agree. The other guys recipe (it’s on this channel) seems to make a tomato sauce and not a meat sauce. We’ve been told that the latter is the most authentic and quite frankly it’s the one i prefer
Absolutely, I agree. Both recipes are very good in their own right I'm sure.
Couldn’t agree with you more! The key seems to be little variations on regional, delicious classics. No need to go all Gordon Ramsey (and ironically, way off the mark at times) about it all!!! Enjoy!
I fully agree my friend! we all need criticism (as long as constructive) in order to improve!
Very true
This is what true chefs are made of- honesty,pride and being able to accept criticism.
Thank you for sharing us true Italian food!
Oh yes, I totally agree with you Billy! I’m glad you enjoyed the video 😘
Then there's chilli jam fried rice.
Vincenzo says he had “white wine open so didn’t want to waste a bottle of red wine” but when he sits down to eat it there is a bottle of red wine open and a glass ready to drink 🤣🤣
Well, he needs a whole bottle for drinking, so the problem stays the same.
Goos observation. Well that was a very good bottle of wine and I didnt want to waste it for the sauce 🤣
I personally slightly prefer white wine instead of red in my ragù just like Vincenzo, but I almost always use red, simply because I can drink the rest of the bottle while eating (and cooking) :D
@@vincenzosplate the better the wine, the better the sauce. That's about how Italian it gets hahaha
@@carnophage666 Not true. I tried it several times and it turned out that for my regional dishes I need cheap regional wine (which I never would drink).
Italians are so proud and respectful with their food it makes me wanna make their food the authentic way too.
You’re right my friend!
Now you can start making an authentic Bolognese ragù recipe 😋
That's The idea, I'm brazilian and I always cook some original recipe when I can
First rule of the "italian food club" - never invite a real italian to the "italian food club" ;)
Proud, yes. Respectfull, no!
@@truthbtold1392 Sounds like you are the disrespectful one. Everyone ells was being kind to each other here and you insert your random bs comment. I mean what is your problem? did an Italian woman break your heart? lmao
I made the REAL Bolognese Sauce from the last video and my boyfriend loves me now even more 😂 Great recipe
Hahahahaha that’s great 🤩
Thats courage! Having a guest critique on your recipe, bravo. There's always much to learn.
I agree, I want to try both of their recipes out.
Exactly, you never stop learning!! 😊
I’m glad you enjoyed it!
I have made this sauce and used it in my lasagne, it was so good. I am going to make your friends just for fun but I already know yours is the best 👍😄
@@vincenzosplate you're gonna get mad at this, I made the sauce and ate it with rice not pasta HAHAHA.
@@absolutelyabsolute4671 That still tastes good! I like doing that too. Maybe with some bread as well!
These guys make a great team.
Wow, thank you a lot 😍
Honestly, I love living in a world where a person can watch two Italians argue over bolognese ragu.
For the record, I am a new fan of this channel and have subscribed. I look forward to exploring more videos. :D
oh wow, welcome aboard my friend, I'm glad you enjoyed the video!
I applaud you Vincenzo for being so humble on learning where you can make changes. And sharing with us. Bless you both.
Thank you a lot Lisa, I am always open to constructive criticism, and as I like to say .. you never stop learning
4:18 " I used white wine because I had it already opened, I don't want to waste bottle of red wine" yet at the end he is drinking red wine 15:38 😂
the red wine you see at the end was of excellent quality, I could not use it for cooking !! 🤣🤣🤣
@@vincenzosplate I always use the wine I serve with the meal for cooking. I agree that this is not always possible (e.g. in a restaurant kitchen), but I won't ever use a wine of lesser quality (or different colour) for cooking than the wine I serve the dish with. This is kind of essential. The white wine has a very different kind of acidity than a red one which is a big difference in flavours.
Your a class act Vincenzo! As teachers, we learn from our mistakes! Bravo!!!
Thank you so much my friend! I really appreciate 🙏🏻 you never stop learning!
Thank you, I love your honesty and your self-reflection!
Oh, many thanks my friend! 🙏🏻❤️
I love how he says he doesn't want to open red wine because he already has white open for the sauce, but he eats the pasta with a glass of red wine 🤣
the red one was too good to cook 😁