Thanks Jamie for the delicious healthy recipes, we have been using them for many years. We have modified this Bolognese recipe slightly (we don't want canned tomatoes), so we have replaced it with fresh tomatoes and fresh paprika. It tastes amazing!
There was always something lacking in my wife's Bolognese. The meat flavour was always there and it tasted like almost raw meat with tomato puree. I thought I will it it for the rest of my life but this, this changed everything. I do my Bolognese this way now and every time the taste is sublime. I whole-heartedly implore you to try it.
Every other ragu sauce in youtube has some better, more expensive part of beef or pork, but my man Jamie cooks with minced meat. Love your ethos - take your everyday food and just turn it up a notch!
Ingredients 2 onions 4 carrots 4 celery sticks 2 sprigs of rosemary 100g bacon (pancetta or smoked bacon) 1 kilo minced beef 1 kilo minced pork 2 heaping tablespoons tomato puree 4x 400g tins of San Marzano plum tomatoes or 2x 800g tins instead Instructions: 1: Heat a large pot or Dutch oven on medium heat and add some olive oil. Chop the rosemary leaves and bacon and add it in. 2. After 5 minutes of cooking the bacon add the beef and pork and cook for 10 minutes or until browned stirring constantly 3 cut the onions, carrots and celery in a food processor until chopped as fine as the meat and add, then cook for 10 more minutes stirring constantly 4. Add the tomato puree and cook for 1 to 2 minutes to eliminate some of that tartness then add the 4 tins of tomatoes (you can add them whole, chop them up, or blend them until completely smooth) once the tomatoes go in; fill all 4 tins with water, add and cook for 1.5 to 2 hours stirring occasionally. If at any point the sauce starts to lose too much liquid, add 500ml of boiling water.
Querido Jaime Oliver, muchas gracias por poner subtítulos en español, soy de México y ya no te veo en tv.pero ahora estoy feliz de verte en UA-cam, me encantan tus recetas te veo desde antes de que te casaras, te admiro ya que tu vida es muy inspiradora para mi, felicidades por tu hermosa familia, que Dios les bendiga y les guarde siempre, bendiciones y saludos desde México 🇲🇽
I was trained by Italian cooks and 'nonnas', they all used garlic, basil and a little pepperonchini in their ragus These lovely people were from Umbria and Sicily. Neither Jamie or Gennaro use garlic in their ragus, I've just checked three of his recipes. Here's the thing with old-style, authentic Italian cooking. They used whatever ingredients were local. If there were pigs, they ended up in the ragus; if there was garlic they used garlic, (which was more popular in the southern parts of Italy and Sicily). Likewise with pepperonchini (chilli), again more prevalent in the south. Gennaro is from the Amalfi Coast so, they didn't use garlic in their ragus. Gennaro teaches Jamie so he doesn't' use garlic.They are all great recipes but try them with and without garlic, basil and chilli. It gives you more variety. My tip: you don't have to use expensive extra virgin olive oil in these dishes. Ordinary olive oil will do. Save the really good oils for salad dressings, vinegarettes etc. EVOO has too low a flash point (temp.) so it's not good for frying plus you loose the wonderful, subtle tastes of the EVOO.
G'day Dr Dan and Moxy, Don't get me wrong, I love big hits of chilli and loads of garlic but I also have a deep appreciation for the food styles of the northern parts of Italy too where, often, chilli won't be used at all and any cooked garlic, even tiny bits are removed from the dish. If you like old style French food, as I do, then you have to love the Italian cuisine from the north. It was, after all, an Italian Princess who married a French King and brought with her fifty, yes, 50 Italian chefs so, going way back, there is a strong Italian influence to French cooking... but let's not go there, the French tend to get a bit stroppy when that topic comes up. Thank you both for your comments. Cheers, BH.
Bill Halliwell This recipe in the video seems like it will be very bland to me. I mean he doesn't even add any salt, pepper, garlic, or any kind of herbs but rosemary. Look up Gordon Ramsays recipe for this type of sauce. He's recipe is awesome, he makes it the way real Italians make it. However, I don't add carrots to mine, and I also add 2 or 3 bay leafs, and basil. It's like basil was made to go with any type of tomato based sauce. Lol.
Variations & tips: - Lightly brown the onions with the herbs and pancetta / bacon before adding the meat - Use same volume of red / white wine instead of one or two of the tins of water - Other seasoning: bay leaves (4/6 leaves), garlic (lots), fish sauce, coriander seeds, peperoncino (chopped), whole or quartered lemon (remove pips), ground nutmeg at the end. - Other veg: peas - Try without tomatoes, lots of cumin (seed and ground) and white wine - Use as pastry filling
My family is italian and I learned to cook with them. Although I admire Jamie and his recipes I know that he needed to put salt and pepper, bay leavesand garlic.
You don't put bay leaves in ragù, let alone garlic. The base is olive oil, carrots, celery, onion. Then you put beef and pork (minced) you let them cook together for ~15/20 mins. Then you put some white wine and you let it evaporate. If you like it, you can also add some milk and let it cook 5 mins more (after the wine evaporates). Then you add the sauce (it is better to use peeled tomatoes) and you let everything cook together for 3 hours. Just a few minutes before it is ready, add a little bit of milk again if you like then let it evaporate.
Real Bolognese doesn't need rosemary. Roast the vegetables [3 diced carrots, 3 diced celery stalks, 1 chopped red or brown onion] and the meat in some extra virgin olive oil (use 500g minced pork, 300g minced beef and 200g minced veal) until slightly browned and break up the meat until there are no more big chunks, deglaze it with a cup or two of red wine and reduce it at least until the alcohol is gone, then add 1 liter tomato sauce/passata , 150 grams of tomato puree and 400 grams of peeled canned tomatos. Then fill up with two cups of water. Boil at low heat until it reduced to it's original consistency and repeat that until you've cooked the ragu for at least four hours. Add a cup of milk at the end and cook it for another 10 minutes. If it lacks binding, save some water from the pot where you cooked the pasta and add it the last time you would fill up instead of normal water. Season to taste with salt and pepper. A little pecorino on top and there's your original bolognese pasta. Personally, i like to roast the tomato puree a bit with the veggies. Also, if you wanna stay true to the original recipe from bologna, don't serve it with spaghetti. Use thick pasta like tagliatelle or pappardelle.
Finally a video that shows ragù alla Bolognese's recipe almost as we really do it in Italy. Just one hint: you FIRST brown your vegetables and only afterwards put the meat! For the rest I have no remarks, good job
Such a pleasure watching you cook Mr. Jamie Oliver. I subscribed straight off as I appreciate your fun, thoughtful, and entertaining approach. It is not often you see videos that offer advice about budget and recipe alternatives with such understanding and humility. These things are so important to some. A truly wonderful video to watch, thank you sir.
Such a great idea! If you could share more freezer meal ideas that would be great for those of us who can't always cook on a daily basis. Thanks so much!
Jamie's take is a very simple and effective recipe. :) I like mine by drying the diced vegetables first before the meat, adding white wine, milk and chicken broth seperately on to the fried meat until they all reduce and then adding the tomato product for a nice and patient simmer. Takes more time but man does that flavour change you.
sorry, my family didn't enjoy this at all ... we thought it was too chocolatey .... (PS, i didn't have any tomatoes, so i substituted big blocks of chocolate)
@@bbh3617 It doesn't say "Classic Bolognese" in the title does it, nor did the OP mention it did he? This is a good video and no one is impressed by the fact that you know the supposed "classic" recipe and/or watched a video by Italia Squisita.
@@thespanishinquisition8628 my point was the comment is ironic cause half of the things that make it a bolognese are omitted, thats why its so "easy peasy" compared to one with stock and milk (or wine tomato paste). This is a tomato sauce with a meat and sofrito base. Many italian dishes are based on a few ingredients, omitting one is the difference between carbonara and papalina. Omitting half the ingredients will not leave you with a Bolognese! lol
@@thespanishinquisition8628 this recipe: sofrito rosemary bacon beef/pork mince tomato paste & 4 cans of tomatoes water actual bolognese: sofrito pancetta beef/pork mince tomato paste wine broth/stock milk parmigiano 3/8 common ingredients. if ur gonna call it bolognese its not hard to get it right. just call it tomato meat sauce, you can quite literally google the correct recipe in two minutes on wikipedia, i dont think its sacred or impressive knowledge and thats why getting it wrong is such a bastardization.
Great recipe, love the idea of blending the veggies cause even as an adult I hate chunky veg. I probably would add mushrooms, red wine and or beef stock, loads of garlic and some black pepper. 🐮
I'm italian and I've seen many ragù alla bolognese recipes made by non italian here on youtube and I have to say finally I found a good one! I've seen recipe in which cream, tons of parmesan and ketchup were added... A recipe suggested to use fish sauce and gelatine to improve the ragù. Those are bullshit... The one in this video is real italian cuisine: genuine and simple! Not to many ingredients. Alright, there are several variation for making ragù: you can freely use garlic, different meat, guanciale, different herbs, some red wine and milk, a bit of chili... Ragù alla bolognese is the original one but in every part of Italy is made differently. Anyhow, a little tip for everyone interested in making ragù: keep it simple!
Ma sei serio? Non ci va l'aglio, neanche il guanciale, neanche le spezie, neanche il vino rosso, neanche il chili, se tu mi fai una variazione così non si chiama piu bolognese ma si chiama american trash. La ricetta è una sola le altre sono solo stupide imitazioni
wiccan daoist dog? in fact, it's harmful to eat dogs in Indonesia (majority of the Indonesians are muslims) but in North Sulawesi they used to eat dogs frequently, and i was donthe same thing, but i no longer eat that because, altho i'm not vegan, it's strange to eat man's best friends
Jamie Oliver I love that you guys comment on your videos. Even old videos like this one. Good way to connect with your audience, which is something the UA-cam community really wants in their entertainers. I think a big part of why UA-cam is so much more popular than TV (in terms of views) is that users feel a closer connection to their entertainers. Doing this (commenting) makes people feel more connected to the channel, and in turn keeps them coming back. Thats the goal anyway. Great idea, whoever is doing it. Great marketing strategy.
Wow, that looked soooo delicious! I should make some spaghetti too when my mom comes up! It's gonna be a big feast! Question: do you have any show on American television I can watch? ???? Keep up the good work!
@jamieoliver, I'm so glad I found your channels on UA-cam! I watch them all the time, and I've been making that dairy free blueberry milk shake a lot for breakfast! It's so good!!
So many different ways of doing ragu ! My mum does it without celery and without carrot but add a bit of sugar to remove the acidity of the tomatoes , heat the olive oil with garlic and rosemary and onions and bay leaves and lardo ( forgot the English name) , then when adding the tomato sauce she also adds thymus salt and pepper with also beef broth , sometimes add a glass of white wine while the meat. Is cooking before adding the tomato sauce , she never uses sausages like the other Italian chef, and never basil because all the taste of basil fades away when cooked for 2 hours anyway so very funny to see al the different styles ! ( tried ragu in so many restaurants and it was never as good as my mum's one so if you wanna try it ! Please do ^^)
I’ve always been told not to use virgin olive oil or extra virgin olive oil in cooking Regular olive oil has a higher temperature tolerance and virgin oils are for salads But now I see just about every celebrity chef doing the opposite Who knows the truth?
Hi Jamie, I've used this recipe a number of times and I really like it. I'm going to try adding in lentils this time. However, you don't stake when to add them. It seems to me that the best time to add them is when frying the meat, this way, the juices, rather than evaporate, will be absorbed in the lentils. Looking forward to your answer. Many thanks
ya... but Jdub jsjs is right. Bacon gives a lot of flavor but you can use whatever seasoning you would like to. forget pepper. if you want to have it a bit more spicy, use chili(powder) or something similiar.
This was amazing but I have some additions that improved it (in my opinion): - equal parts red wine and chicken broth, instead of water - slightly browning the onion, carrots, and celery separately Thanks for the recipe Jamie!
Hola, Bendiciones... wuaooo, que rica se ve... y es una salsa ersatil, se puede utilizar para cualquier receta u ocasión... se me hizo agua la boca... Gracias, desde Venezuela...
Followed your recipe and it's a huge success!!!! I didn't add ANY salt into the ragu but still it carries lots of flavour. Really thanks for your sharing
A true Bolognese ragu has these ingredients. - beef mince (preferably skirt) - pancetta, - whole milk - onions - celery - carrots - white or red wine - tomato paste - beef or chicken stock - salt and pepper to taste. This is a meat based sauce, so go easy on the tomato!
@@Spoccinella you obviously haven't come across the Italian Academy of cuisine, this recipe comes from the Bologna chamber of Commerce, you should look it up.
[...]5-6 hours of cooking and we used milk or cream, which break the fibers of the meat and give a "sweet" touch to the sauce. With the meat that is available today it takes 3-4 hours of cooking and milk or cream are no longer needed.[...] www.aifb.it/calendario-del-cibo/giornata-nazionale-del-ragu-alla-bolognese/
This is a simple tomato sauce with minced meat ... abroad they call it "Bolognese" but in in fact it is nothing to do with the Italian sauce of Bologna.
You're patently wrong. Coarsely ground meat and tomato puree (or peeled) is in one of the classic ragu bolognese recipes according to the Accademia Italiana della Cucina, which had a "real bolognese sauce" filed in 1982 by the Bolognese delegation of the Italian Academy of Cuisine at the Chamber of Commerce of Bologna. Regions: Emilia Romagna Ingredients: Ingredients for 4 people 300 g of beef (folder or belly or shoulder or spindle fesia) coarse grind 150 g of pork belly 50 g of yellow carrot 50 g of celery stew 50 g of onion 300 g of tomato puree or peeled ½ glass of red wine 1 glass of whole milk, a little broth olive oil or butter salt and pepper ½ glass of whipping cream (optional) If you disagree, you'll have to take it up with multiple long-established Italian culinary bodies.
I just made bolanaise sauce this morning, using Darren Mcgrady's recipe. He's a former chef for the Royal family and has a youtube channel. His recipe is simpler: beef, onion, celery, carrot, garlic, a little flour, wooster, beef bullion, crushed tomatoes, oregano, s&p. It makes enough for 9-10 servings and has a nice depth of flavor.
By the way, I love that you're making videos now that hold people's budgets into account... thank you for feeling our struggle
I think he's reeeeeally feeling our struggle now lmao.
Haha
Get a job bruv!
@@leonel1717Plenty of people with jobs who are still struggling, especially now a few years later
Why do you British & American claim you can cook our food? No idear what this us but it's not our food
Nothing better than having a freezer stocked with things like an epic ragu!
What are you doing here? Go make your own ragu
Donal Skehan o
Good to see you here, Donal 😄😙
I am happy to see u here Donal😍😍 I am a really big fan of yours😍😍😍
Jamie puts bacon in it. Please get him some professional help.
What kind of family is best for use in this ragu?
A flavorful one.
schmobot a betraying one, the one which treats you well only when they need money from you.
a rude one.
schmobot an Italian
a dysfunctional one....so that's pretty much every one.
Thanks Jamie for the delicious healthy recipes, we have been using them for many years. We have modified this Bolognese recipe slightly (we don't want canned tomatoes), so we have replaced it with fresh tomatoes and fresh paprika. It tastes amazing!
There was always something lacking in my wife's Bolognese. The meat flavour was always there and it tasted like almost raw meat with tomato puree. I thought I will it it for the rest of my life but this, this changed everything. I do my Bolognese this way now and every time the taste is sublime. I whole-heartedly implore you to try it.
hahahahahaha, still doing it totally wrong way then.
I felt touched when you mention people's budgets. You are an inspiration. May God bless you.
Bacon and extra Virgin oil is exspensive not minced meat, especially the pork. And you are gonna eat it later gir a rainy day anyway
I cooked this meal today 3/1/17 and the family loved it. top class Jamie and Jules thanks so much
Every other ragu sauce in youtube has some better, more expensive part of beef or pork, but my man Jamie cooks with minced meat. Love your ethos - take your everyday food and just turn it up a notch!
Ingredients
2 onions
4 carrots
4 celery sticks
2 sprigs of rosemary
100g bacon (pancetta or smoked bacon)
1 kilo minced beef
1 kilo minced pork
2 heaping tablespoons tomato puree
4x 400g tins of San Marzano plum tomatoes or 2x 800g tins instead
Instructions:
1: Heat a large pot or Dutch oven on medium heat and add some olive oil. Chop the rosemary leaves and bacon and add it in.
2. After 5 minutes of cooking the bacon add the beef and pork and cook for 10 minutes or until browned stirring constantly
3 cut the onions, carrots and celery in a food processor until chopped as fine as the meat and add, then cook for 10 more minutes stirring constantly
4. Add the tomato puree and cook for 1 to 2 minutes to eliminate some of that tartness then add the 4 tins of tomatoes (you can add them whole, chop them up, or blend them until completely smooth) once the tomatoes go in; fill all 4 tins with water, add and cook for 1.5 to 2 hours stirring occasionally. If at any point the sauce starts to lose too much liquid, add 500ml of boiling water.
Thx
thankyou!
Thank you
Thank you
How many meals does it make? There's enough meat to feed 10 or 12 but there's only enough tinned tomatoes to feed 4 or 5. The ratio's seem off?
I make this but also with garlic, red wine, a litlle sugar and some rich beef stock. Absolutely brilliant 💚
Why do you British & American claim you can cook our food? No idear what this us but it's not our food
What is your recipe@@LeoLion-g6c
@@LeoLion-g6c The Italians also have hundreds of recipes for the different dishes 🙂 Everyone should be able to make food the way you want 💚
Querido Jaime Oliver, muchas gracias por poner subtítulos en español, soy de México y ya no te veo en tv.pero ahora estoy feliz de verte en UA-cam, me encantan tus recetas te veo desde antes de que te casaras, te admiro ya que tu vida es muy inspiradora para mi, felicidades por tu hermosa familia, que Dios les bendiga y les guarde siempre, bendiciones y saludos desde México 🇲🇽
I was trained by Italian cooks and 'nonnas', they all used garlic, basil and a little pepperonchini in their ragus These lovely people were from Umbria and Sicily. Neither Jamie or Gennaro use garlic in their ragus, I've just checked three of his recipes. Here's the thing with old-style, authentic Italian cooking. They used whatever ingredients were local. If there were pigs, they ended up in the ragus; if there was garlic they used garlic, (which was more popular in the southern parts of Italy and Sicily). Likewise with pepperonchini (chilli), again more prevalent in the south. Gennaro is from the Amalfi Coast so, they didn't use garlic in their ragus. Gennaro teaches Jamie so he doesn't' use garlic.They are all great recipes but try them with and without garlic, basil and chilli. It gives you more variety. My tip: you don't have to use expensive extra virgin olive oil in these dishes. Ordinary olive oil will do. Save the really good oils for salad dressings, vinegarettes etc. EVOO has too low a flash point (temp.) so it's not good for frying plus you loose the wonderful, subtle tastes of the EVOO.
THis answer was great- I was wondering about garlic!
G'day Dr Dan and Moxy, Don't get me wrong, I love big hits of chilli and loads of garlic but I also have a deep appreciation for the food styles of the northern parts of Italy too where, often, chilli won't be used at all and any cooked garlic, even tiny bits are removed from the dish. If you like old style French food, as I do, then you have to love the Italian cuisine from the north. It was, after all, an Italian Princess who married a French King and brought with her fifty, yes, 50 Italian chefs so, going way back, there is a strong Italian influence to French cooking... but let's not go there, the French tend to get a bit stroppy when that topic comes up. Thank you both for your comments. Cheers, BH.
Bill Halliwell what about the wine Gennero uses in his recipe? For Jamie's recipe, could you use a 3 tins of water and one tin of wine instead?
Bill Halliwell This recipe in the video seems like it will be very bland to me. I mean he doesn't even add any salt, pepper, garlic, or any kind of herbs but rosemary.
Look up Gordon Ramsays recipe for this type of sauce. He's recipe is awesome, he makes it the way real Italians make it.
However, I don't add carrots to mine, and I also add 2 or 3 bay leafs, and basil. It's like basil was made to go with any type of tomato based sauce. Lol.
Bill Halliwell z
Variations & tips:
- Lightly brown the onions with the herbs and pancetta / bacon before adding the meat
- Use same volume of red / white wine instead of one or two of the tins of water
- Other seasoning: bay leaves (4/6 leaves), garlic (lots), fish sauce, coriander seeds, peperoncino (chopped), whole or quartered lemon (remove pips), ground nutmeg at the end.
- Other veg: peas
- Try without tomatoes, lots of cumin (seed and ground) and white wine
- Use as pastry filling
David M Grech chill with the wine u alcoholic
David M Grech Agreed..except for the wine. I never really liked Bolognaise with wine in it...makes it taste French
Was just about to say "why not fill the tins with red wine?"
how about one tin filled with wine and one with water. Reconcile in the internet and bow before the highly father tim berners lee
Fanculo te e la pancetta
this is my favorite recipe in the whole world. even my kid loves it. it freezes well and feeds many
Thanks!
Broke ass student tube would be great. Shout out to packet noodles.
Eliot Slevin LOL
Yessss please
+1
Eliot Slevin YES please!!!
Check out the brothers green!!! :D they do amazing student food!
I've been using 50% lentils in my bolognese for years now, it's really good.
Apeing how do you use the lentils? Cook first and then add? Add dry?
Come on @Apeing, I want to know the same thing as @Charisa Langeveld. Please good sir
Apeing
Why are you guys raping Italian recipes...?
Wonderful and easy recipe. It is so nice and convenient
to have homemade ragu available in the freezer. TFS :)
The first chef I saw on TV as a kid, made me fall in love with cooking.
As I don't eat meat I have tried it substituting vegan mince for the minced meat. Works brilliantly. Very versatile recipe, excellent
Love all your recipes. I'm cooking this up right now for my family ☺
How did it go?
My family is italian and I learned to cook with them. Although I admire Jamie and his recipes I know that he needed to put salt and pepper, bay leavesand garlic.
My family is italian
Yes, I added bay leaves and garlic to the mix. Salt comes with the bacon I think. Extra Salt and Pepper to taste after the cooking.
Wine is missing!
Wine, basil, garlic, paprika, bay leaves and obviously a bit of S + P.
You don't put bay leaves in ragù, let alone garlic. The base is olive oil, carrots, celery, onion. Then you put beef and pork (minced) you let them cook together for ~15/20 mins. Then you put some white wine and you let it evaporate. If you like it, you can also add some milk and let it cook 5 mins more (after the wine evaporates). Then you add the sauce (it is better to use peeled tomatoes) and you let everything cook together for 3 hours. Just a few minutes before it is ready, add a little bit of milk again if you like then let it evaporate.
Real Bolognese doesn't need rosemary. Roast the vegetables [3 diced carrots, 3 diced celery stalks, 1 chopped red or brown onion] and the meat in some extra virgin olive oil (use 500g minced pork, 300g minced beef and 200g minced veal) until slightly browned and break up the meat until there are no more big chunks, deglaze it with a cup or two of red wine and reduce it at least until the alcohol is gone, then add 1 liter tomato sauce/passata , 150 grams of tomato puree and 400 grams of peeled canned tomatos. Then fill up with two cups of water. Boil at low heat until it reduced to it's original consistency and repeat that until you've cooked the ragu for at least four hours.
Add a cup of milk at the end and cook it for another 10 minutes. If it lacks binding, save some water from the pot where you cooked the pasta and add it the last time you would fill up instead of normal water.
Season to taste with salt and pepper. A little pecorino on top and there's your original bolognese pasta.
Personally, i like to roast the tomato puree a bit with the veggies.
Also, if you wanna stay true to the original recipe from bologna, don't serve it with spaghetti. Use thick pasta like tagliatelle or pappardelle.
they dont do pecorino in bologna, thats a roman cheese
Finally a video that shows ragù alla Bolognese's recipe almost as we really do it in Italy. Just one hint: you FIRST brown your vegetables and only afterwards put the meat! For the rest I have no remarks, good job
Beautiful bolognese! It does this Sicilian American proud. My Nana would approve.
Wow that's a big batch! I love the way Jamie Cooks - I learn a lot.
“Almost like a library of edible books” 😂😂
So much love for this man, always so easy to watch and learn from.
Best bolognes sauce I have ever made. Thank you!! My family loved it and it was easy and a lot faster that lots of other recipes I found.
Such a pleasure watching you cook Mr. Jamie Oliver. I subscribed straight off as I appreciate your fun, thoughtful, and entertaining approach. It is not often you see videos that offer advice about budget and recipe alternatives with such understanding and humility. These things are so important to some. A truly wonderful video to watch, thank you sir.
I just made this! I also added 1 tsp of paprika and 1sp of chilli powder and 1 tsp of Balsamic Vinegar to the Ragu
Such a great idea! If you could share more freezer meal ideas that would be great for those of us who can't always cook on a daily basis. Thanks so much!
Jamie's take is a very simple and effective recipe. :) I like mine by drying the diced vegetables first before the meat, adding white wine, milk and chicken broth seperately on to the fried meat until they all reduce and then adding the tomato product for a nice and patient simmer. Takes more time but man does that flavour change you.
2:54 did he really just wipe a camera lens with his dishcloth.....the cameraman must've died inside
Probably a glass screen in between. Photographers are tricky.
Looks staged to me tbh
@@OutragedPufferfish does it matter?
@@m.oskam92 Maybe it doesn't
😂
thanks for your help, Ive tried it and it works like magic
maybe it's magic for you, but it's not Bolognese.
i made this in a slow cooker, fantastic ! full of flavors....
sorry, my family didn't enjoy this at all ... we thought it was too chocolatey .... (PS, i didn't have any tomatoes, so i substituted big blocks of chocolate)
Chordcaster looooooooool
LMAO
Tf lol
brilliant made my day lool
Chordcaster you get it
Made this yesterday. So simple and came out phenomenal.
Easy peasy....no wine or broth or milk at the end....tastes amazing.
lol. this is very far off from a classic bolognese. you’re supposed to use wine broth and tomato paste or passat-, not tomatoes and water.
@@bbh3617 It doesn't say "Classic Bolognese" in the title does it, nor did the OP mention it did he?
This is a good video and no one is impressed by the fact that you know the supposed "classic" recipe and/or watched a video by Italia Squisita.
@@thespanishinquisition8628 my point was the comment is ironic cause half of the things that make it a bolognese are omitted, thats why its so "easy peasy" compared to one with stock and milk (or wine tomato paste). This is a tomato sauce with a meat and sofrito base. Many italian dishes are based on a few ingredients, omitting one is the difference between carbonara and papalina. Omitting half the ingredients will not leave you with a Bolognese! lol
@@thespanishinquisition8628
this recipe:
sofrito
rosemary
bacon
beef/pork mince
tomato paste & 4 cans of tomatoes
water
actual bolognese:
sofrito
pancetta
beef/pork mince
tomato paste
wine
broth/stock
milk
parmigiano
3/8 common ingredients. if ur gonna call it bolognese its not hard to get it right. just call it tomato meat sauce, you can quite literally google the correct recipe in two minutes on wikipedia, i dont think its sacred or impressive knowledge and thats why getting it wrong is such a bastardization.
Liked the Idea of adding veggies in mince. Thank you
didn't click at this at first because celebrity chefs always have a lot of spices but happy to see how truly simple this is!
Outrageous, Jamie! I'm always cooking for my family by your receipts. And they love it.
Respect!
H
😊😅I 😅😅
Great recipe, love the idea of blending the veggies cause even as an adult I hate chunky veg. I probably would add mushrooms, red wine and or beef stock, loads of garlic and some black pepper. 🐮
AMONGUS
I'm italian and I've seen many ragù alla bolognese recipes made by non italian here on youtube and I have to say finally I found a good one! I've seen recipe in which cream, tons of parmesan and ketchup were added... A recipe suggested to use fish sauce and gelatine to improve the ragù. Those are bullshit... The one in this video is real italian cuisine: genuine and simple! Not to many ingredients.
Alright, there are several variation for making ragù: you can freely use garlic, different meat, guanciale, different herbs, some red wine and milk, a bit of chili... Ragù alla bolognese is the original one but in every part of Italy is made differently.
Anyhow, a little tip for everyone interested in making ragù: keep it simple!
El Fonque Thanks for tip above! I love Italian food ♡
Ma sei serio? Non ci va l'aglio, neanche il guanciale, neanche le spezie, neanche il vino rosso, neanche il chili, se tu mi fai una variazione così non si chiama piu bolognese ma si chiama american trash. La ricetta è una sola le altre sono solo stupide imitazioni
Sta zet valà
Still this isn't the original recipe!!
gnamorfra dio porco, la mia è originale, la loro fa schifo
i made it it is incredibly delicious! 100% recommend!
Have tried this method with fewer amounts of the ingredients mentioned and it turned out great! I believe I added some garlic and passata di pomodoro
i've just tried it. i didn't use minced pork as it's very rare in Indonesia, but the results, very tasty, economical, and no representatives/MSG
i guess, but still better
where did you get the rosemary?
Masynch Otorigami dried one. There are no natural herbs in my country, or at least in my hometown
Masynch Otorigami you can find it at Hero or Foodhall or Foodmart supermarket in dried version
wiccan daoist dog? in fact, it's harmful to eat dogs in Indonesia (majority of the Indonesians are muslims)
but in North Sulawesi they used to eat dogs frequently, and i was donthe same thing, but i no longer eat that because, altho i'm not vegan, it's strange to eat man's best friends
Oh my gosh! I just made this and it's amazing :)
Followed your recipe yesterday. Turned out excellent. Also did your roasted potatoes with balsamic vinegar, also excellent.
Absolute staple in my house ...everyone loves it
Making it today nice and simple just added basil and no pork thank you ❤
A library of edible books? Now _that's_ a good idea! I've always wondered what the Lord of the Rings tastes like.
Ze Rubenator Something shiny. I want to know what 50 Shades would taste like...? Actually. No. I don't.
Ze Rubenator Lord of the (chicken) wings. Ketchup in the rye, The da Vinci cod, Grapes of Wrath, Taming of the Stew, Don Quiche-ote, ...
oreubens I love this comment.
The Aura Tree MHhhmmm.
I'm kidding.
+Ze Rubenator Or Harry Potter! Oh, wait... not what i meant.
this is amazing as always! thanks Jamie!!
Jamie was trained by an Italian in an Italian restaurant so this is right down his street....
Exactly!
Jamie Oliver I love that you guys comment on your videos. Even old videos like this one. Good way to connect with your audience, which is something the UA-cam community really wants in their entertainers. I think a big part of why UA-cam is so much more popular than TV (in terms of views) is that users feel a closer connection to their entertainers. Doing this (commenting) makes people feel more connected to the channel, and in turn keeps them coming back. Thats the goal anyway. Great idea, whoever is doing it. Great marketing strategy.
no
very good Jamie☺☺
i prefer wihth basil & oregano not rosamary
Holaaaa hola Jaime!!! Me encanta tus recetas Thank You!!!
Al fin pude conseguir a mi Oliver, el mejor cocinero del MUNDO.
Wow, that looked soooo delicious! I should make some spaghetti too when my mom comes up! It's gonna be a big feast! Question: do you have any show on American television I can watch? ???? Keep up the good work!
@jamieoliver, I'm so glad I found your channels on UA-cam! I watch them all the time, and I've been making that dairy free blueberry milk shake a lot for breakfast! It's so good!!
with this recipe spaghetti are not the right pasta, because spaghetti do not absorb flavors, you can take egg tagliatelle
Who's here after Corona virus outbreak looking for the ideas?😂
me hahaha
Omg meeeee 🙈🙈🙈
Me!
me.......
Me too... but cannot find pastas in local markets..😢
*No one. Ever* "I made too much Bolognese!"
*Jamie:* "We've made twice as much as we need"
I love this, its been my go-to dinner for months
Brilliant recipe. Didnt have enough tinned tomatoes so used fresh. Really nice.
I made this and it was F-ing amazing! Thanks Jamie for this amazing recipe!
Much love from the Netherland
10/10 would make again
0:55 whack it onto full whack lol
Smurf me some smurf.
Amazing recipe! And very vegan friendly if you swap the meat for lentils :) I make it all the time now
Awesome recipe 👍🌝
thank you🌻
Thanks for sharing this recipe 🌈
So many different ways of doing ragu ! My mum does it without celery and without carrot but add a bit of sugar to remove the acidity of the tomatoes , heat the olive oil with garlic and rosemary and onions and bay leaves and lardo ( forgot the English name) , then when adding the tomato sauce she also adds thymus salt and pepper with also beef broth , sometimes add a glass of white wine while the meat. Is cooking before adding the tomato sauce , she never uses sausages like the other Italian chef, and never basil because all the taste of basil fades away when cooked for 2 hours anyway so very funny to see al the different styles ! ( tried ragu in so many restaurants and it was never as good as my mum's one so if you wanna try it ! Please do ^^)
I'm Italian, and my Nonna's and nonno are from Italy and were chefs. We do not put bacon in bolognese. We also use garlic and wine...
Pancetta is not unusual at all for a Ragù alla Bolognese.
The real Bolognese is on internet and it has no garlic but your choice to use little pancetta in the mirepois can be used
There’s no garlic in bolognese and pancetta can be used
Did i missed it or is there no seasoning? Missing the red vine and tomato puree is preferably sweatened off as well
Thorsten Pehlke guess he didn’t add red wine to make it kids friendly. Definitely needs some salt and pepper additionally for perfection if you ask me
@@kerry8089 lol thats a very lame excuse
I made this one today. Absolutely delicious! Thank you very much, my favourite human❤️❤️
Thank you 💗😌
Love it, I modified it a little bit but it still tastes amazing… Thanks 😊
Every Italian in the world is screaming at the screen watching this mans recipe !! And he opened an Italian 🙈
I’ve always been told not to use virgin olive oil or extra virgin olive oil in cooking
Regular olive oil has a higher temperature tolerance and virgin oils are for salads
But now I see just about every celebrity chef doing the opposite
Who knows the truth?
They make it up as they go along!
"whack it to max whack", cracked me up xD
Thanx Jamie, I love your koking style .Its 1000% nuturel and nice.
Coming again to this video after 5 years love itt, easy and quick and tasty
Use reusable containers and save the plastic
"Let's wack it onto full wack." This is why i watch foodtube.
You mean you wack foodtube?
That's exactly how my father cooks it. We always put it in spaghetti.
***** thank you! my father is a chef actually :)
poor customers
Coleen Jade it's not traditionally eaten with spaghetti but with egg pasta.. spaghetti with Bolognese sauce are something you won't see in Bologna
Coleen Vlogs
Not Italian, I assume. Otherwise he wouldn't prepare Bolognese sauce like that.
Hi Jamie, I've used this recipe a number of times and I really like it. I'm going to try adding in lentils this time. However, you don't stake when to add them. It seems to me that the best time to add them is when frying the meat, this way, the juices, rather than evaporate, will be absorbed in the lentils. Looking forward to your answer. Many thanks
great recipe! i cooked it many times!
maybe you did, but it's not Bolognese.
Fry the meat first and then the veggies? I‘ve seen it the other way around, too.
Does it matter?
mw thats what i always wonder lol
Best to fry the mince first as the water content needs to evaporate!
I loved the part he called the cameraman closer to get rid of the fog on the lenses.
no salt or pepper??
you can debate about the salt but not adding pepper is the correct way!
dlow969 salt in the bacon
ya... but Jdub jsjs is right. Bacon gives a lot of flavor but you can use whatever seasoning you would like to. forget pepper. if you want to have it a bit more spicy, use chili(powder) or something similiar.
Lol white people
Adnan Moin but Jamie Oliver is lol
I made it several times and it’s bomb. Love it
This was amazing but I have some additions that improved it (in my opinion):
- equal parts red wine and chicken broth, instead of water
- slightly browning the onion, carrots, and celery separately
Thanks for the recipe Jamie!
I'm bolognese and this is the real recipe of ragù
"A library of edible books" sounds amazing!
I'm not sure if it's just me. Jamie seems to have lost a bit of weight.
MusicHaven2012 ye
***** Diabetes maybe ? i hope not.
Hola, Bendiciones... wuaooo, que rica se ve... y es una salsa ersatil, se puede utilizar para cualquier receta u ocasión... se me hizo agua la boca... Gracias, desde Venezuela...
Followed your recipe and it's a huge success!!!! I didn't add ANY salt into the ragu but still it carries lots of flavour. Really thanks for your sharing
Do we cover with a lid when simmering for 2hours? :D Thankyou
Yes, that’s what the website say
Lol I’m not mad brother but I actually made it tonight and it turned out amazing with a cover , either way I’m sure it’s delicious
Why don't you fry of the veggies before adding the meat?
Why don't you mind your god damn business!!
no garlic awww
And NO rosemary... Less tomato and a glass of vine
Nope, they don't add garlic in a Ragù alla Bolognese around Bologna.
Alessandro Monti yes there was rosemary right first thing he did
@@ugocorinna Right!
@Jamie d he most certainly did not.
I think I just stumbled upon onf of the most wholesome youtube channels ever. 💜
A true Bolognese ragu has these ingredients.
- beef mince (preferably skirt)
- pancetta,
- whole milk
- onions
- celery
- carrots
- white or red wine
- tomato paste
- beef or chicken stock
- salt and pepper to taste.
This is a meat based sauce, so go easy on the tomato!
HAHAHAHAH Whole MILK? PEPPER? PANCETTA? Not in my Bologna
@@Spoccinella you obviously haven't come across the Italian Academy of cuisine, this recipe comes from the Bologna chamber of Commerce, you should look it up.
[...]5-6 hours of cooking and we used milk or cream, which break the fibers of the meat and give a "sweet" touch to the sauce. With the meat that is available today it takes 3-4 hours of cooking and milk or cream are no longer needed.[...] www.aifb.it/calendario-del-cibo/giornata-nazionale-del-ragu-alla-bolognese/
@@Spoccinella I like how you laugh then unknowingly provide a source that also suggests milk as an ingredient.
no garlic eh?
Pursuing Ancient Paths there is no garlic in the original recipe anyways
Il garlic sai dove te lo metto..
@@dantealighieri1265 ive seen italian chefs making this with garlic.
garlic is disgusting
This is a simple tomato sauce with minced meat ... abroad they call it "Bolognese" but in in fact it is nothing to do with the Italian sauce of Bologna.
You're patently wrong. Coarsely ground meat and tomato puree (or peeled) is in one of the classic ragu bolognese recipes according to the Accademia Italiana della Cucina, which had a "real bolognese sauce" filed in 1982 by the Bolognese delegation of the Italian Academy of Cuisine at the Chamber of Commerce of Bologna.
Regions:
Emilia Romagna
Ingredients:
Ingredients for 4 people
300 g of beef (folder or belly or shoulder or spindle fesia) coarse grind
150 g of pork belly
50 g of yellow carrot
50 g of celery stew
50 g of onion
300 g of tomato puree or peeled
½ glass of red wine
1 glass of whole milk, a little broth olive oil or butter
salt and pepper
½ glass of whipping cream (optional)
If you disagree, you'll have to take it up with multiple long-established Italian culinary bodies.
Oh, best bolognese ever. Thanks!
I just made bolanaise sauce this morning, using Darren Mcgrady's recipe. He's a former chef for the Royal family and has a youtube channel. His recipe is simpler: beef, onion, celery, carrot, garlic, a little flour, wooster, beef bullion, crushed tomatoes, oregano, s&p. It makes enough for 9-10 servings and has a nice depth of flavor.
A library of edible books - genius!