Відео

*Promo sm* 😩

Wow thanks for the recipe

Nice

How many grams is 0.66 cup of sugar & 0.5 cup of cornstarch? Want these measurements on point :) Thank you!

Can you use this in the bedroom?

Adonde esta el ajo qa UE le da sabor as la carne

How much corn starch did you put?

How much starch did you put plz

So bolognese was invented before the malliard reaction was discovered. I will do this in two small batches. One properly browning the meat and one following this recipe. It may be the only legitimate change I would make to a classic recipe as I am strict about these things.

Yummy!

fica seco se não colocar leite ou creme de leite!

Great recipe. Just wish approximate times for eac step was indicated.

Nutmeg noooooo! Omg 😲 😱

Milk?!🤔

I've watched several videos of traditional Italian ragu. None of them use garlic. I'm a bit surprised by this. And they don't use it in Italy either?

Creative!

Awesome I do exactly the same but I haven’t tried the butter after the milk. Gonna give it a go. Secret to it is cook for hrs. The longer the better

Only thing that bothers me is that the ground meat is measured in volume rather than in weight. Is 4 cups of pork+beef = 1KG?

Cooking for 2-3 HOURS!?? That long? Milk and butter!?? Also new to me. 🤔

You add milk to your bolognese? Really

i’m making this and adding chicken

Assalamu Alikum MashaAllah nice editing super nw fan lots of duaa

0.6 mean how many cups

Milk? That's traditional?

Thank you 🙏🙏🙏

butter and milk!! i would truly be fat eating this

I enjoyed this video very much! I've been cooking myself since I was 10 years old; I'm 53+ now, so most of you can figure it out. I've always been on the hunt for authentic recipes, whatever the cuisine. Many cooks/chefs claim to have the original or authentic recipe. I couldn't help but notice all of the comments from all of the so-called experts here. Most recipes that claim to be authentic, often are; whether or not they are definitive is a different discussion. Most recipes traditionally have certain origins and basic ingredients that most agree on. In the case of Bolognese, olive oil, butter, soffritto (or mirepoix in French. Thanks "expert" below!), some sort of beef and pork combination (ground beef, ground veal, ground pork, and pancetta), milk, salt, tomato paste-NOT actual tomatoes-and wine; usually white. Aromatics are traditionally not included in Bolognese, as this is a mild colored sauce sauce that emphasizes the blended flavor of the meats and the lipids, enhanced by the wine. In America, we tend to over flavor our Italian food, which makes it a completely American entity. I myself, LOVE GARLIC !!! What happens with any recipe that is "traditional" or "authentic," is that prior to anything having been written or printed, it was usually orally transmitted over the years-centuries-and variations occurred: beef bolognese in place of two or three meats; red wine in place of white wine; whole or chopped tomatoes in place of paste; etc. What happens is that variations occur due to "Mama's" twist on things, or the available ingredients in the local area, or the "traveling" of recipes to distant regions. Even within a particular region, there are bound to be variations from family to family. Case in point: In addition to Italian cuisine, I cook Mexican and Indian dishes (as well as many others) and have cooked many a traditional or authentic curry or taco; but it's as authentic or traditional as the the "expert" chef of that particular region says it is, barring any official documentation. When all is said and done, the goal is about reaching the proper flavor with natural ingredients; not so much about the slight variations of the ingredients.

One cup chopped tomatoes?

Best bokognaise ever. Why is Jamie Oliver's first on UA-cam search when yours is the best?

Thank you, I enjoy my 3 hours cooking the result was great. I did it without wine and (nutmeg is illegal here 😢) as alternative I use westchester sauce and garlic. With less butter.

I love everything about your presentation, especially the music background. Sometimes words are not necessary and your presentation shows that in spades. Very professional and very entertaining.

Wow! so yummy.. i will try it! chodai!

Thanks for sharing your video... Now i know how to make Gyudon. I love japanese food... Can i request? could you make buta shoga, or pork ginger I don't know if i mistake that title. More Power!

Best recipe on youtube!

SCRAPE THE PAN!!!!!! Ahgggg

Delicious... A new friend here.hope you will visit me.

You are so jolly! I find this video very lively while learning how to do it. I’ve subscribed 💕!

its look delicious

Mmm with some shrimp 🍤

Nice

where can I get that beautful dough box with lid?????

Two a three hours cooking? So where are the vitamines?

what's the name for that box where you made the dough?

first off, thank you for the jazzy piano!! will most definitely try!

must try to make it this way ... and Gennaro's (which is pretty close to this one), tnx!!

New yorkers butchered itallian cuisine with preservatives and sugar in the early 20th century!

Cooking right now with this recipe. Superb!

I have philadelphia cheese here i donk know how to use it

Very interesting. Thank you for sharing.

Instead of water use organic beef stock.