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.
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.
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 :)
@@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.
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
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
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.
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!
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
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.
@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.
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
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.
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.
@@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.
I use angel hair pasta in my Bolognese sauce and it tastes fine, no complaints yet. I think the pasta type is a traditional thing with the Italian culture. You could use elbow macaroni and it would taste great , which says something about the awesome taste of the sauce itself.
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!
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.
I always stick to the recipe "Accademia Italiana della cucina" using stock and milk. My favourite. After watching this, that's tomorrows dinner sorted anyway!
Really fascinating. Certainly I trust them on the authenticity. I am curious what cut of beef or pork he used. No frying the tomato concentrate (paste)? It was cool to see the sauce to paste ratio. Sometimes folks talk about Italy like you wouldn't have more than a teaspoon of sauce with a serving of pasta. I wonder if this dish is heavy given the fat in the sauce plus the egg-based pasta? Funniest thing I ever read was a translation of Italian chefs watching videos of people cooking Spaghetti alla Carbonara. One chef derided the cook he watching by announcing: "He respected cholesterol!" Nevertheless, this dish looks balanced, very thoughtful, and super tasty. I'd be a regular at this restaurant if I lived locally!
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 :)
@@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
@@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.
Question to the chef if somebody can direct this to him; Salvatore were you stationed in Costa Rica at Costa Smeralda many years ago? If you did, you were the chef there when you were very young. Great times
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).
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.
What you didn't understand even watching the video is that this recipe was registered in 1982 at the Chamber of Commerce of the city of Bologna, so your "now standardized Bolognesse" simply does not exist. If you want to eat it, do it as specified in the recipe, otherwise you are simply not eating ragù alla bolognese. It's not difficult.
@@ImmortalComposer I don't care how the chef executes the recipe. The only "standardized" recipe is the one that is registered. End of discussion. "now standardized Bolognesse" .... at least write the name correctly if you want to give lessons..
@@s1lv3rr Empty sophistry. The registered recipe is not the one the Chef made, and it has nothing to do with the "execution" of it. The recipe you mentioned from 1982 is the exact way to make it as I specified (but I see you failed to read the recipe yourself). Now, regarding the "write the name correctly", I suggest you read a bit on ad hominem abusive, just to give you an idea how useless that is. The antagonizing attitude does little to prove you right. The discussion hasn't even started. You first have to prove to me that you understood my initial comment (which you didn't) and provide proof that what I said is incorrect. Referencing the 1982 registered recipe was not it, unfortunately, as it only strengthened my argument. I expect your next comment to be of a greater quality than the previous offering. Good luck.
@@ImmortalComposer "hominem abusive" please don't cry baby, you're embarrassing yourself. You came to explain to us how to prepare the recipe but you can't even write its name correctly... "Bolognesse". We don't know how to prepare it? Are you sure of what you're saying? On what basis do you assert such a thing? "No maillard reaction" where does it say in the recipe that you have to caramelize the sugars of the ingredients? You don't know the recipe, since it's not written anywhere. The recipe says "far sfrigolare" which corresponds to cooking the ingredients until they dehydrate, nowhere does it say that you have to caramelize. Did you invent the maillard reaction in this recipe? Tomato puree or tomato reduction: the recipe allows the use of both alternatives. Milk: it's not mandatory, the recipe says: "you can" add it to dampen the acidity that develops in the tomato subjected to prolonged cooking. Don't come and teach things to those who already know them. "I guess even the Italians forgot how the original is made." ...LOL.
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 😄
@@DWFoodwell yes it would have been nearer but remember what pancetta is…it is cured pork belly and that is different to bacon or ordinary pork belly. And the correct ingredient to add in bolognese sauce is pancetta and not bacon or ordinary pork belly.
@@mazzarouni5608 "Streaky bacon" (as we call it in the UK) is often dry-cured and unsmoked. Pretty much indistinguishable from pancetta. If I'm making dishes that call for pancetta I'll buy a piece of bacon from the butcher and trim/cut it as suits the recipe. You're spitting the dummy for almost no reason, chap.
It is interesting to me that he does not brown the meat - I always thought this was necessary to bring extra depth of flavour by caramelising the beef and pork. And also he does not cook out the tomato paste. I was always taught to cook this off for a couple of minutes to remove some of the acidity and concentrate the sweetness. Maybe simpler is better?
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'm from Bologna, we use tagliatelle for tagliatelle al ragù'. pappardelle are a little too wide, we use those with other sauces. The perfect ones are called " strette"( " narrow) and MUST be of rough texture and not smooth!! As the real homemade tagliatelle are.. . BTW you will NeVER see spaghetti al ragù' in Bologna! Those are an American invention after wW2🤐
What kind of white wine? It is too broad. Please tell. Also aside from Pancetta, what was the cut of pork and cut of beef used? Was the tomato San Marzano?
The wine should be dry, that's really the only rule. They obviously have a lot of wine varieties around Bologna, and people have their own preferences. Some use red wine. If you have a favourite dry white wine, try that. The cut of meat depends on how you wanna go about making the ragu. Sometimes they use flank steak, which tastes great but is very lean, and can end up feeling dry. So, they complement it with something fattier and with more collagen, such as some cut from veal. You can just use beef chuck and it'll be perfectly balanced. San Marzano tomatoes would work great here, but they're from Naples and not a necessity in Bolognese cuisine. Any good quality canned tomatoes would work, as the variety will by default be one suitable to making sauces. If using fresh tomatoes (grown locally, otherwise don't even bother), try something like Roma tomatoes. It's probably what the chef in the video used.
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...?
Hi Ristorante Ballarini, I would really love to know the exact amounts for this recipe. It would mean alot to me so i can make it for my family. I have seen variations including the official one which seems different to this. I cannot explain how important it is to me, i hope you send me it, i have emailed your restaurant also in hope.
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.
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
@@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? ^^
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.
I’ve seen too many ingredients in Italy and excellent Italian food in America. Not every Italian restaurant is good. Not every Italian American restaurant is bad. Just a lazy comment
depends on who's making it and where you're eating it. you can find restaurants that are very authentic or traditional or you can have italian-american food. the former will usually cost more and may take some searching to find if you're not in a big city, but it's certainly out there.
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.
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" ;)
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.
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.😖
I do add salt and pepper with cream however I do simmer it for 3 to 3½ hours. The reason for the cream is that the canned tomatoes from different parts of the world can be more acidic as to what you get from Italy as the tomatoes need to be sweet. I use cream to bring out the creamiest from the fat contents where it doesn't taste dairyish but the pork, beef and pancetta I still keep to the original recipe.
The main difference in acidity comes from the moment the tomatoes are picked off the plant. Lower quality can producers pick them unripe, which defeats the entire purpose and advantage of canned tomatoes. If you ever see green, unripe bits in your can, that's a sign of a very poor quality can.
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
he makes it the simplest way possible. I really like that.
all out food is simple. the Americans have bastardised it and complicated it.
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
@@AbuHajarAlBugatti with your pathetic logic, every single dish on the planet is boring
@@walter_the_danger
Here is your demanded dose of attention lonely fart. Now lay off the alcohol and stop annoying people
@DWFood Translation is wrong at 2:12. Pancetta is different than bacon.
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.
If I only had one dish to eat for the rest of my life, this is the one!
The best dish on the planet.
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? 😂😂😂
My Nono is from Bologna and he always used white wine and also added chicken liver with the meat mix
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
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!
Pasta is life. 😋
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
The purity of flavor!!!
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?
@@obamaruntz7209
and who cares? we don't want to say?
You can also try Antica Trattoria della Gigina...btw there are so many restaurants in Bologna and province where you can eat great Bolognese.
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.
very simple ingredients more like a comfort food,
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.
Love the video, chef, recipe, handmade pasta, ragu, thank you ❤👏
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.
Do you put the lid on or off if you are simmering the sauce?
Does he brown the meat before adding the sauce? I can’t tell.
Looks delicious, man I miss Italy was there 4 years in the US military.
I wonder if the italians would miss the US military?
@@christianf7740 I don't know we been there since the end of WW2.
I use angel hair pasta in my Bolognese sauce and it tastes fine, no complaints yet. I think the pasta type is a traditional thing with the Italian culture. You could use elbow macaroni and it would taste great , which says something about the awesome taste of the sauce itself.
I noticed he added the wine before the meat as opposed to after. Is there a reason for that?
For some reason I got goosebumps seeing the golden tagliatelle
Visited Bologna...their Tagliatelle In Ragu is my 2nd favourite.... Tortellini in Brodo is still the best and hard to find outside of Tuscany
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!
Corretto. É una di quelle ricette che si perde nel tempo.
Oltre a essere un cuoco molto affermato, è molto bello 😍
Can I use red onion instead of yellow?
Bravo chef Ragù buonissimo ❤ spiega bene nice vedeo
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.
Where are the ingredients I can see them but what's the quantities of each ingredients used??😊
I always stick to the recipe "Accademia Italiana della cucina" using stock and milk.
My favourite.
After watching this, that's tomorrows dinner sorted anyway!
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.
@@Eman_Puedama Very authentic. Italian people usually respond really positively to pineapple pizza.
Really fascinating. Certainly I trust them on the authenticity. I am curious what cut of beef or pork he used. No frying the tomato concentrate (paste)? It was cool to see the sauce to paste ratio. Sometimes folks talk about Italy like you wouldn't have more than a teaspoon of sauce with a serving of pasta. I wonder if this dish is heavy given the fat in the sauce plus the egg-based pasta? Funniest thing I ever read was a translation of Italian chefs watching videos of people cooking Spaghetti alla Carbonara. One chef derided the cook he watching by announcing: "He respected cholesterol!"
Nevertheless, this dish looks balanced, very thoughtful, and super tasty. I'd be a regular at this restaurant if I lived locally!
When you are speaking of tomato sauce - can I just take canned tomatoes and blend them roughly?
Yes, you can
No other people fascinates me as much as the Italians.
What do they mean by rough pasta is this al-dente?
It has a rough surface so the sauce sticks better to the pasta.
Superb!
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 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.
I think the chef looks just as good as that pasta! 😍❤️
Right!! 😊😊😅 he’s a cutie
Question to the chef if somebody can direct this to him; Salvatore were you stationed in Costa Rica at Costa Smeralda many years ago? If you did, you were the chef there when you were very young. Great times
In two days on my birthday i will cook it
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).
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.
What you didn't understand even watching the video is that this recipe was registered in 1982 at the Chamber of Commerce of the city of Bologna, so your "now standardized Bolognesse" simply does not exist. If you want to eat it, do it as specified in the recipe, otherwise you are simply not eating ragù alla bolognese.
It's not difficult.
@@s1lv3rr Go read the recipe you mentioned then. I'll wait, then tell me how this one is authentic.
@@ImmortalComposer
I don't care how the chef executes the recipe. The only "standardized" recipe is the one that is registered. End of discussion.
"now standardized Bolognesse" .... at least write the name correctly if you want to give lessons..
@@s1lv3rr Empty sophistry. The registered recipe is not the one the Chef made, and it has nothing to do with the "execution" of it.
The recipe you mentioned from 1982 is the exact way to make it as I specified (but I see you failed to read the recipe yourself).
Now, regarding the "write the name correctly", I suggest you read a bit on ad hominem abusive, just to give you an idea how useless that is. The antagonizing attitude does little to prove you right.
The discussion hasn't even started. You first have to prove to me that you understood my initial comment (which you didn't) and provide proof that what I said is incorrect. Referencing the 1982 registered recipe was not it, unfortunately, as it only strengthened my argument.
I expect your next comment to be of a greater quality than the previous offering. Good luck.
@@ImmortalComposer
"hominem abusive" please don't cry baby, you're embarrassing yourself.
You came to explain to us how to prepare the recipe but you can't even write its name correctly... "Bolognesse".
We don't know how to prepare it? Are you sure of what you're saying? On what basis do you assert such a thing?
"No maillard reaction" where does it say in the recipe that you have to caramelize the sugars of the ingredients? You don't know the recipe, since it's not written anywhere. The recipe says "far sfrigolare" which corresponds to cooking the ingredients until they dehydrate, nowhere does it say that you have to caramelize. Did you invent the maillard reaction in this recipe? Tomato puree or tomato reduction: the recipe allows the use of both alternatives. Milk: it's not mandatory, the recipe says: "you can" add it to dampen the acidity that develops in the tomato subjected to prolonged cooking.
Don't come and teach things to those who already know them.
"I guess even the Italians forgot how the original is made." ...LOL.
Italians know how to live a good life by eating excellent food 😊
All european countries have excellent food. Italians are just load about it making people believe they have the best food in the world.
Looks easy enough. Too bad my ingredients would not come close to measuring up.
Can use parpadelle
Pappardelle
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 😄
It sure feels delicious
what are the ratios?
Farei em casa. Com certeza. Muito bom.
Goodness sake it’s not bacon, they added PANCETTA . Pancetta is completely different to bacon. Come on DW, be careful with your translation
Thank your for your remark. You're right, pork belly would haven been a more adequate translation.
@@DWFoodwell yes it would have been nearer but remember what pancetta is…it is cured pork belly and that is different to bacon or ordinary pork belly. And the correct ingredient to add in bolognese sauce is pancetta and not bacon or ordinary pork belly.
What? They are completely different? They are both cured pork belly! They are very similar.
@@Alan_Mac bacon is not just pork belly but from other cuts too and can be smoked.
@@mazzarouni5608 "Streaky bacon" (as we call it in the UK) is often dry-cured and unsmoked. Pretty much indistinguishable from pancetta. If I'm making dishes that call for pancetta I'll buy a piece of bacon from the butcher and trim/cut it as suits the recipe.
You're spitting the dummy for almost no reason, chap.
I will make Ragù alla Bolognese for dinner tonight
Bravo!!
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!
Adorei ó vídeo
It is interesting to me that he does not brown the meat - I always thought this was necessary to bring extra depth of flavour by caramelising the beef and pork.
And also he does not cook out the tomato paste. I was always taught to cook this off for a couple of minutes to remove some of the acidity and concentrate the sweetness.
Maybe simpler is better?
Add sun dried red peppers to the sauce and served over fluffy steamed white rice.
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 🫵🤡
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.
I'm from Bologna, we use tagliatelle for tagliatelle al ragù'. pappardelle are a little too wide, we use those with other sauces. The perfect ones are called " strette"( " narrow) and MUST be of rough texture and not smooth!! As the real homemade tagliatelle are.. . BTW you will NeVER see spaghetti al ragù' in Bologna! Those are an American invention after wW2🤐
Que lindo todo
What kind of white wine? It is too broad. Please tell. Also aside from Pancetta, what was the cut of pork and cut of beef used? Was the tomato San Marzano?
The wine should be dry, that's really the only rule. They obviously have a lot of wine varieties around Bologna, and people have their own preferences. Some use red wine. If you have a favourite dry white wine, try that.
The cut of meat depends on how you wanna go about making the ragu. Sometimes they use flank steak, which tastes great but is very lean, and can end up feeling dry. So, they complement it with something fattier and with more collagen, such as some cut from veal. You can just use beef chuck and it'll be perfectly balanced.
San Marzano tomatoes would work great here, but they're from Naples and not a necessity in Bolognese cuisine. Any good quality canned tomatoes would work, as the variety will by default be one suitable to making sauces. If using fresh tomatoes (grown locally, otherwise don't even bother), try something like Roma tomatoes. It's probably what the chef in the video used.
@@vespasiancloscan7077 Thank you so much ☺️🏆🍾🍷🍷
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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...?
Agradable comida
Gran video
Well done
Adorei o vídeo.
I've never had fresh made Pasta. Lord Willing I will one day. 🙏
Just do it yourself?
I bet you only do it once
I ♥Bologna and its ragu since both has the same color :)
adorei o vídeo!
Pappardelle - the best!
Hi Ristorante Ballarini, I would really love to know the exact amounts for this recipe. It would mean alot to me so i can make it for my family. I have seen variations including the official one which seems different to this. I cannot explain how important it is to me, i hope you send me it, i have emailed your restaurant also in hope.
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.
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
It's pretty much how I make it, ever since I was a student
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? ^^
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.
Italian food in Italy uses simple ingredients; Italian food in America uses too many ingredients.
America doesn't have Italian food. What it has is foods vaguely inspired by Italian cuisine, but very much American.
Every ingredient we use has a reason. "Too many ingredients" is not a real thing if it tastes good.
I’ve seen too many ingredients in Italy and excellent Italian food in America. Not every Italian restaurant is good. Not every Italian American restaurant is bad. Just a lazy comment
depends on who's making it and where you're eating it. you can find restaurants that are very authentic or traditional or you can have italian-american food. the former will usually cost more and may take some searching to find if you're not in a big city, but it's certainly out there.
то, что в Италии называется классический балоньезе(без томатов),в царской России ,потом в СССР,далее в России называется макароны "По- флотски)
Adding the dairy to the sauce makes it richer and nicer.
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.
Nice
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
Might have to improve my version. We eat it once a week with different pastas.
Um prato diferente,mas parece saboroso.
Add dried peppers and that is my chili recipe. Beans are optional.
(:
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.
No garlic?
No, we dont use garlic for everything.. its an italo-american thing
Muito bom
Bolognese not Bolognesi, Salvatore not Salvatori
Enjoy the internet!
😂 I'm glad I'm not the only one whos bothered by that
No white wine?
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.😖
Top
I do add salt and pepper with cream however I do simmer it for 3 to 3½ hours. The reason for the cream is that the canned tomatoes from different parts of the world can be more acidic as to what you get from Italy as the tomatoes need to be sweet. I use cream to bring out the creamiest from the fat contents where it doesn't taste dairyish but the pork, beef and pancetta I still keep to the original recipe.
The main difference in acidity comes from the moment the tomatoes are picked off the plant. Lower quality can producers pick them unripe, which defeats the entire purpose and advantage of canned tomatoes. If you ever see green, unripe bits in your can, that's a sign of a very poor quality can.
The best pasta for this ragu is Pappardelle.