How authentic Ragù alla Bolognese is made in Italy
ฝัง
- เผยแพร่เมื่อ 2 มิ.ย. 2024
- Italy is famous for various pasta dishes and one of the most popular is: Ragù alla Bolognese. This meaty tomato sauce is known far beyond Italy's borders and is an absolute classic of Italian cuisine. But how is it prepared correctly? Why is the original recipe kept in the Bologna Chamber of Commerce? And why shouldn't you use spaghetti for this dish - as many people do? Let's find out!
CHAPTERS
00:00 Intro
00:36 The original recipe
01:44 The ingredients
02:06: The cooking process
03:24 The right pasta choice
04:10 Bolognese identity
05:00 How to eat Bolognese
CREDITS
Report: Susanne Gessner, Michael Kadereit
Camera: Michael Kadereit
Edit: Susanne Gessner
#bolognese #pasta #italy
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What kind of pasta do you choose for Bolognese sauce? 🍝
Spaghettoni. Yes, I know, it's not the way Italians do it, and normally I would be a traditionalist and follow the rules of the cuisine. But it's a flavour and texture that I've become very used to.
well whatever pasta you have in the pantry for me
sometimes I use Top Ramen.
Rigatoni is perfect. Or a larger tube like a Penoni. The sauce just fills up each tube and doesn't make a mess as you eat it. I make my sauce with whole milk and whole peeled tomatoes rather than sauce. They cook down just fine after 3-4 hours.
I like it with bucatini
We were delighted to share our recipe for Ragù alla Bolognese, a blend of simplicity, patience, and love. As Salvatore wisely said, 'in cooking, it's always better to remove than to add.' Grateful to showcase this culinary philosophy in the video! Many thanks to Susanne and Michele for creating the video, and to the Accademia Italiana della Cucina for recommending our restaurant. We warmly invite you to come and savor our authentic Ragù alla Bolognese, strictly with tagliatelle :)
Sir, frying the meat is not necessary? Because the sauce cooks for such a long time anyway?
@@nickide Frying meat induces the maillard reaction which gives a distinct flavour. It's not necessarily better or worse, it's different. But if you decide to fry it or not has nothing to do with how long the sauce cooks.
@@bjornfollin5056exactly, but is better not to do it in order to let the meat release all its fat in the sauce
Thank you so much for sharing. I’ll take the recommendations to heart and only use top notch ingredients. I truly support the spirit of “less is more” with such potentially delicious and rich flavored ingredients.
Yeah but thats why italians are so short and often have problem with teeth or lack of hair. Vitamine deficiency. I like going to italy often for vacation and like the food there and seen what the average italian eats all the time. And honestly its bland. And kinda healthy and very tasty but Bland and quite vitamine deficient. I would go nuts only eating italian cuisine. Better add more when its veggies and/or fruits
People say Bolognese is boring and too common, but there is a reason why that is so. I can never get bored of this dish.
Same! It's great fun and very forgiving to cook and never gets boring. I love it :)
I speculate these folk haven't made it with patience. I could be wrong, but that's my hunch. These days things have to be done quickly for instant gratification, and that's antithetical to the preparation of genuine Bolognese Sauce.
We’ll honestly it IS boring. Tasty but very boring. A garlic and herb butter baguette spices it up tho
When I was in italy for three weeks in lido de camaiore, they served us Pasta EVERY SINGLE DAY. And bolognese every 3rd day of it. Man after a week I was sick of pasta. Meanwhile I eat rice every second day lol. Way more versatile
he makes it the simplest way possible. I really like that.
Love the video, chef, recipe, handmade pasta, ragu, thank you ❤👏
Farei em casa. Com certeza. Muito bom.
adorei o vídeo!
Bravo chef Ragù buonissimo ❤ spiega bene nice vedeo
very simple ingredients more like a comfort food,
Adorei o vídeo.
I met a man from Italy at Emelios in little Italy NY (Manhattan) he was the owner. I had a most excellent bolognese there. Never tried anything like it, and I spoke with the head chef and it was NOT milk based and they used white wine. I see a lot of red wine used, but the white really changes it. Makes me hungry because 4-6 hours cooking this dang thing makes you go crazy!
Everybody knows that you have to go to NYC for real Italian food, not Italy. What are people thinking? 😂😂😂
Bravo!!
Adorei o vídeo
The best dish on the planet.
It sure feels delicious
Adorei ó vídeo
Looks delicious, man I miss Italy was there 4 years in the US military.
Oltre a essere un cuoco molto affermato, è molto bello 😍
That looks Fantastic! I will try and make it some day.
Jeff❤
Happy to have shared our recipe with you, let us know how it turns out!
What makes this more authentic compared to other restaurants, aside from the type of pasta used? No maillard reaction with the meat, plenty of tomato pure and sauce, no milk (although adding that would at least make it more authentic even if no longer the standard). The only reoccurring thing is the tagliatelle mentions by everyone. Not even the local people know what separates the original from the now standardized Bolognesse. I guess even the Italians forgot how the original is made.
The dish looked amazing. I live in Australia and we also have it with spaghetti but after watching this video I am changing. I really like your videos DW food.
Well if you like it with spaghetti why change? You don,t live There :)
Thank you! 🍝
@khoi83 it's worth giving it a go.
I grew up in Canada and "spaghetti with meat sauce" was the standard meal before hockey games for me and all my teammates. I had no idea that this sauce was essentially Ragus Ala Bologenese nor had ever heard of such a name. I had also never heard of someone making fresh pasta and boxed spaghetti, boxwd elbow macaroni, and canned ravioli was pretty much the extent of pasta in my world.
As I became a young adult who loved to cook and the variety and availability of food spread in my part of the world, I made fresh egg pasta and loved the added richness of the sauce.
I make a pretty classic Bologenese not too different from the recipient featured but I douse a hit of cream and stew it with a hunk of parmesean rind for added umami. Of course, I do love it showered with microplaned Parmigiano Reggiano and a few chiffinads of fresh Basil.
Don’t Australians also have spaghetti on their pizza? Maybe you guys should change that instead.
LONG LIVE ISRAEL!
Finalmente!!! Someone who finally cooks it in the proper way!!!! I also agree not spreading grated cheese on it, in order to appreciate its flavor and taste even better. W il ragù bolognese, le tagliatelle e la buona cucina.
Ps: the dish was a little too small…we need two tagliatelle nests per person, at least.
As an Emilian, I disagree on the "don't grate cheese on top"
I mean, it depends on the taste of each person, but it doesn't ruin the flavours at all. Of course, you don't want to grate a ton of it ahah
Gran video
Pasta is life. 😋
As someone who lives in Bologna but isn't originally from Italy, whenever I tell other non-Italians where I live some actually do know the city from "spaghetti Bolognese"; in the end I have to tell them it's not eaten that way here if they ask further! Great video! I've gotta try out that restaurant now.
Nobody cares, Italians getting triggered over food is getting on everyone's nerves anyways.
@@obamaruntz7209 Alright then Mr. Sunshine; you do you 🙂
@@obamaruntz7209know everyone do you?
Well, that's the original. Personally, I add a lot more tomato sauce and also add a small basil bush and various dried herbs to my sauce. Also add 2 teaspoons of white sugar and red wine instead of white wine to round off the taste. I don't want to offend anyone with this.😅
Well done
My family also loves the “first” original recipe, cooked in Bologna before Columbus discovered America, so without tomatoes. Butter is used instead of olive oil and some chopped chicken liver is added in the last 5 minutes of cooking. It is also seasoned with bay leaf.
Could you share the recipe? Or is it all the same just without the tomatoes?
@@xxwaldi With pleasure: The first steps with pancetta, onion, carot and celery and then the meat, are the same. Then you add water or beef broth (it does not make a big difference in that case) instead of the tomatoes. The second difference is, we add spices: 1 clove for 100gr of meat, 1 bay leaf for 200gr and at the end of the cooking time (2,5 hours) some grounded nutmeg and the finely chopped chicken liver. And if I am in a very good (cutting) mood, I do not buy minced meat, but cut it by myself. That makes a difference, you would not believe. Please try that, and let me know, how you liked it.
Columbus didn't discover America.
@@narvul Yes he did. Just like I discover a video on youtube, or a song I like, or a new restaurant.
@@narvul Please excuse my linguistically not very precise expression, he rediscovered it.
Can’t wait!
Die erste schriftliche Erwähnung des "Ragù alla Bolognese", stammt aus einer Zeit, als Columbus noch nicht in Mittelamerika gelandet war. Dies wurde also ohne Tomaten, dafür mit Leber hergestellt. Selbst heute gibt es in Italien über das Original einen Streit, der oftmals mitten durch Familien geht. Dabei ist die Frage, ob mit oder ohne Rotwein. Einige Mamas nehmen sogar Porchetta mit in das Ragout hinein.
Es ist also müßig, sich über DAS Original Gedanken zu machen.
Hauptsache lecker!
I still believe that there is a misunderstanding even in Bologna. With regards to the ingredient of pancetta. Pellegrino Artusi' recipe calls for pancetta. Pancetta is the pork belly and it is called that fresh and also when it's cured. So it's my belief that artusi called for fresh pancetta to bring fat to the meat and more luxurious texture. I don't see where cured seared meat makes a sauce more luxurious. Something to think about. Maybe I missed something in the translation. Salute
Muito bom
I always use Marcella Hazans recipe or sometimes I’ll use a more traditional recipe with tomato paste instead of fresh/tinned plum tomatoes.
try hand crushed San Marzanos, you'll never want it any other way.
Que lindo todo
I have eaten this dish many times in Bologna, and I have tried religiously to replicate this recipe. I can’t pull it off. You have to eat it in Bologna.
Visited Bologna...their Tagliatelle In Ragu is my 2nd favourite.... Tortellini in Brodo is still the best and hard to find outside of Tuscany
For some reason I got goosebumps seeing the golden tagliatelle
I'm watching this as my ham and pineapple pizza heats up.
You should do a video on how authentic pineapple pizza is made in Italy.
Is it authentic to put pineapple on pizza? I would have assumed not, but I don't know.
I agree. It would be nice to have the original, authentic recipe.
@@gerontodon Very authentic. Italian people usually respond really positively to pineapple pizza.
Nice
Agradable comida
Italians know how to live a good life by eating excellent food 😊
In two days on my birthday i will cook it
Any chance of the ratios, like how much sofrito to meat to tomato ingredients should there be? Cheers.
It surprised me that he dosn’t seem to brown the meat thoroughly, is this more traditional? Marco Piere White tought me that you are supposed to brown your beef first, this way you get more savoriness out of the final dish. In this video he deglazes the pot with wine but it seemed that nothing really stuck to his pot anyway, those light dark spots on the pan will give it imense flavour. To quote the great chef how can you have flavour at the end without having it at the begining?”
I'm sure that actual masters of this dish don't get such coverage as this guy. Yes, brown it, deglaze it. The amount of tomato they use is criminal. This might be the highly rated way to prepare it because of this guy's pedigree, but it's far from an authentic way, so you're not wrong in your assessment. To me, this guy just made an international restaurant grade Bolognese.
J Kenji Lopez Alt said in this bolognese video that there are both drawbacks and benefits when it comes to browning your meat versus slowly cooking your meat. Browning your meat gives more deeper flavor but it tends to get a little bit more dryer (even in the sauce) while slowly cooking your meat is not as dry but you get of course less flavour. I think if you somehow get in between both you’ll end up with the perfect result. But in the end it’s just preference. For my Ragu I sometimes brown my meat properly and sometimes if I don’t feel like it, I go the slow and steady route. Both is fine :)
I’m familiar with Kenji’s ragu and totally agree that you shouldn’t be able to taste the burnt flavor / dry up your meat. This is why I use Marco’s method which ensurese the best of both worlds. Simply push your meat down in the pan and let it stick and don’t stir or break it apart just yet. Instead let it unstick itself and when fully seared you can procede. The crucial factor is to not loose heat. If you watch Kenji, your pan should be as hot as if we would cook with a wok. And try to do it in batches if you have too much meat, since the moisture will postpone the maillard reaction and you will have to dry up your meat to brown it.. So the secret is to brown the meat as fast as posible before the eater oozes out. And for best taste let it mature at least 1 day in the fridge to fully develop all the flavors. Good luck and buon appetito!:))
Marco was never in a position to say what you're "supposed" to do. He's a great chef, with his own preferences. I agree with him, I also prefer browning the meat properly.
But it's not the traditional way, so that's that.
@@vespasiancloscan7077 I know he ain’t no purist and that the original registered recipe contains no tomatoes and the meat is actually boiled in milk. It’s just that I felt his passion and respect for Italian food, through those few videos available on YT. And always thought that the fond (slight burnt taste) adds a very important layer in any stew like dish. He also describes his best memories of his mom cooking. ( she died when he was 7) It’s sad and yet very fascinating how food can bring back good memories of our passed loved ones. I wish that I could just conjure up a cookbook of my grandma’s recipes, so that her lifetime-knowledge lives on.
God I just love this video. Another thing that makes that country so great. My interpretation is with spaghettini and parmesan, but I fully admit that THIS is the right way to do bolognese. I shall practice more orthodoxy the next time I cook 😄
I’ve always browned the ground meat separately before adding it to the sauce. Is this not done I the traditional Ragu?
I've always done the same thing. And i get it thoroughly browned. Not just grey.
It's not traditional, but having made a million ragus, it's definitely my preference.
Top
I will make Ragù alla Bolognese for dinner tonight
I think the chef looks just as good as that pasta! 😍❤️
Right!! 😊😊😅 he’s a cutie
@DWFood Translation is wrong at 2:12. Pancetta is different than bacon.
Looks easy enough. Too bad my ingredients would not come close to measuring up.
Um prato diferente,mas parece saboroso.
Pappardelle - the best!
Does he brown the meat before adding the sauce? I can’t tell.
Add dried peppers and that is my chili recipe. Beans are optional.
(:
It's pretty much how I make it, ever since I was a student
Add sun dried red peppers to the sauce and served over fluffy steamed white rice.
I’m my version I usually add a bit of tomato ketchup and chicken stock cube sometimes some anchovies too usually dice up some potatoes too. I don’t think you can add too much to make a good bolagnaise sauce :)
Blasphemy!! 😂
@@gregorymuller7313 sometimes I’ll add fried chicken if I have any left over. I also forgot to mention that often I’ll add some flour to thicken up the sauce. Il sometimes add a béchamel sauce too
@@EKdlwoasred Haha the béchamel is actually not too far off though if you were making lasagne.
I've never had fresh made Pasta. Lord Willing I will one day. 🙏
Just do it yourself?
I bet you only do it once
Fresh pasta is wastly overrated. It's just pasta with water in it, which makes it harder to cook to al dente, and easier to over-cook.
It's the pasta dish I eat the most but I do my way.
Fusilli or whatever pasta I have and sometimes broccoli.
what are the ratios?
I've never had Ragù alla Bolognese but I've not gone out of my way to try it either. That's mostly because of how much snobbery seems to surround this dish. My grandparents immigrated from Avellino which is about 30 miles east of Napoli. Napoli is where the most famous Italian dish of all, pizza, was invented! But Neapolitans aren't snobbish about it the way some people are about Ragù alla Bolognese. P.S. If I do somehow manage to have Ragù alla Bolognese, I'll most likely want to have it with tagliatelle. If I can't get the tagliatelle I'll try to get some pappardelle since it's also an egg macaroni. Yeah. I know my macaroni cuts and shapes. 😁
The best pasta for this ragu is Pappardelle.
Bolognese is the best pasta sauce
I always thought Ragù alla Bolognese was made with way less tomatoes. Surprised to see, that there is a lot more tomato paste and raw tomatoes in there.
Some restaurants in Bologna use just a spoonful of tomato paste. I think it's possible there may even be one or more that use no tomato at all! Purely a meat sauce.
So the tomato may or may not be an essential part of Bolognese? But then again I think adding it is good since its acidity and sweetness helps cut through the richness of the beef.
My favourite ragu bolognese is at Trattoria Meloncello in Bologna, in business since 1918. I believe they only use a bit of tomato paste (Mutti brand) and no other tomato. I also had a ragu at another restaurant in Bologna that seemed to have no tomato at all, it was a rich brown colour and perhaps made with stock, wine and/or milk
@@raphaelledesma9393
U are correct! Pellegrino Artusi would agree and his 1892 recipe contained absolutely NO tomato product whatsoever!!!
The recipe has obviously evolved over the years and the tomato has become an extremely inexpensive ingredient that has spread into cuisines all over the world, for both better and for worse!
The addition of a very minimal amount of tomato paste in ragù Bolognese started out as a means to quite conveniently add an additional touch of acid & residual sugar to the dish after the early 40s when it started to be conveniently sold in resealable tubes similar to toothpaste....
At some point shortly thereafter, cooks began to realize that the use of tomato in ragù Bolognese also had another and quite unexpected positive result:
It dramatically reduced the time needed for cooking preparation!
The concentrated acid and sugars from the tomato paste made the often tough sinuous protein source tender significantly faster than the lactic acid of milk (which was a keystone of the original preparation).
And just like most other culinary explorations, there was a desire to continually experiment with the recipe to find the "absolute perfect balance" of preparation!
Enter pelati!!¡
"If a little tomato speeds this dish up, let's see if adding more generates further enhancement!""
🧐
I thought the opposite from my experience. Usually I've seen it way way more saucy.
Sometimes people get super pretentious about their recipes. You must use the highest of quality ingredients, etc. Only this shape of pasta is acceptable. Only fresh herbs work in this recipe. The tomatoes must have D.O.P. on the label. I don't care about that. Not everyone has access to these exact ingredients especially in the winter. Just make delicious food that you like and don't worry if the tomatoes are 7 dollars per can or if there are no fresh herbs that are readily available or affordable. Use what you have and prepare it with love. Your food will be appreciated. Cheers.
When you are speaking of tomato sauce - can I just take canned tomatoes and blend them roughly?
Yes, you can
I remember decades ago seeing an Italian chef on tv saying the rau de Bolognese was traditionally made from a lump of veal potroasted down as the meat constituent...?
What do they mean by rough pasta is this al-dente?
It has a rough surface so the sauce sticks better to the pasta.
The bacon should be guanciale; from the pigs cheek. I always use Pork meat with it because it adds flavor. Some peope use very very lean ground beef wich is a non no
I do use garlic and basil as well. Not vast amounts but I like their presence in the finished sauce.
then do not all call it Bolognese.
And good for you. Bolognese purist are so boring
@exeuropean why not? Many Italians ,even in Bologna vary the receipe but I don't see them looking for a new name for it.
@@exeuropean by such logic, any recipe with tomato is automatically not even Italian. Cuisine changes and quite quickly. all'Amatriciana didn't even have tomato in it in WWII but did within 20 years. Even when this Bolognese recipe was registered with the city office in Bologna I guarantee you it was only one of many many ways it was made in the city at that time.
@@lordkorner non Italian home cook here. to be fair, many Italian recipes call for purity and precision because the finished dish has a specific flavour and quality that cannot be replaced by imitation or shortcuts. Out of curiosity, have you been to Europe to eat Italian cuisine? as a wise chef once said, adding two wheels to your mother doesn't make her a bicycle. same idea with dishes.
Opinions! There are very few food that are the "correct" one!
What is the name of the flat spaghettis already ?
Perhaps you mean tagliatelle. But don't say they are flat spaghetti. Tagliatelle are also called fettuccine in central Italy (the cook is ftom Bologna and says tagliatelle).
I'd love to make this, where is the actual recipe?
Did you even watch the video?
Quantities are not given so this question is legit and your comment is not smartarse.@@Mystipaoniz
@@ronalddouglas7834 1:57 It's literally in front of the guy, open your eyes man. Are you that dense? Can't you do it by yourself after watching this? Damn. To me it's crazy. There. Happy? ^^
Que rico 😢🎉
I've been doing this exact same recipe, except I use pancetta. He's saying pancetta in the video and the recipe says pancetta, but the narrator keeps saying bacon. Bacon and pancetta are not the same thing, so I'm a little confused. Also seems I've been adding my wine at the wrong time, I add my wine after the beef and pork is already cooked. I usually add a bechamel at the end, though.
I also just noticed that he didn't say garlic anywhere. You need garlic in this, bruh.
Can use parpadelle
Pappardelle
Im surprised that no one commented on how pancetta was translated to "bacon", especially since some Americans might use "maple flavored smoked Oscar Meyer, y'all" ;)
Americans could never appreciate good food, unless it's burgers or hotdogs
👍🏻👍🏻👍🏻👍🏻
Einmal Bolognese immer Bolognese 🍝 🤤
Am besten fertig aus dem Glas von Miracoli
That looks like much less fatty meat than i expected, and tagliatelle is the best pasta anyways :)
Seeing that size of portion on those plates, just made my belly cry..... I would need triple portion at least... But it's looks rly yummy
It's not supposed to be a whole meal. Italians are quite healthy compared to people in other countries because while they eat pasta often, they don't eat a lot of it in one sitting. It's just one part of the meal.
Unknowingly, I have been making the real recipe all the time. 😂
Looks nice, but you cant beat lloyd Grossman bolognese.
😊😊😊
the chef need to drop his skincare routine because damn,
This is the first recipe I've seen where the meat isn't browned...
❤🙏🎄🎁🎅
Que delicia de comida
Ang Mo version of Mee Pok Bak Chor-Mee...😅
Couple years ago I decided to try my hand at a version of this, adapting it to my own taste. (I'm not Italian, but I've had a lot of Italian-American food growing up.) So I bought the usual wine I buy when I buy wine, and it turned out to be a red wine from Emilia, so the same general region (by coincidence). The vegetable base is essentially what I already use for soups (a mirepoix) and just a small can of tomato paste. I don't like cream sauces, so no milk or cream, though I did add grated cheese as is my wont. And my pasta of choice was fettucine, since it was easier to get than tagliatelle and a lot closer than spaghetti or linguine. Came out pretty good.
Try making your own noodles. It's not hard and they can't be beat. I'd rather have hand-made noodles and sauce from a jar, than a 4-hour ragu and dried pasta.
Any place that has those chairs is guaranteed to cook real food. (If it's a clean place too)
I HATE garlic. Non Italians seem to think that Italians put garlic in all their sauces ….my Italian teacher told me that a regular Italian tomato sauce doesn’t have garlic……and I am delighted to see that a proper Bolognese certainly shouldn’t. I think the problem is that too many chefs/people put garlic in to provide the taste they have not cooked in 😬 garlic overpowers everything.😖
Just sifting through the comments to see any Italians say, "That's not how my nona made it."
I love the italians
Why not caramelize the ground beef before adding it to the vegetables?
Because hes a bozo "chef" 😂
@@Baghuul But every chef should know what the maillard reaction is and why it is important, especially with beef
@vorda400 hes obviously clueless. Authentic bolognese requires browning the mince. And he put no garlic either, no milk ect... smh
@@Baghuulthere is no garlic in bolognese
@@39zack yes there is 🫵🤡
No garlic?
No browning of the meat? That's new to me....
Ok see you next time
Just like Mama used to make! 🤌🏻