The TRUE Bolognese Ragù
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- Опубліковано 21 бер 2024
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Salut,
Alex - Розваги
The recipe calls for an enamelled cast iron pan and a wooden spoon. So technically you didn’t follow the recipe, Alex
Also missing milk. Unless he added it and didn't mention it.
Can you zoom it little bit more, I can't see atoms yet?
Watch the actual video. This is a vertical short made from a horizontal video.
this comment is so funny
@@Annurgaiaor the guy that makes videos for a living could make his clips better...
@@nunyabidnes6010Nah, these creators are busy juggling their workflow and they need to make each production worth their time. Making shorts from your full length videos is a demand that UA-cam algorithm now puts on creators or it's just free missing exposure so a lot of them feel forced to do it. He's gonna do cuts of the longer videos into shorts just so he has them out and then needs to move on to the next workflow.
Time to break some spaghetti into the pot
And an exorcism for you! Dio mio!
You're the Best Alex! Thanks For this 😊😊
Loved it! Made it and is amazing 🎉🎉🎉🎉🎉🎉
Looks really good!
I will not let this french propaganda influence me
Hahahah underrated comment (Im french btw)
How did you prepare the pasta?
Boiled it for 2 mins and tossed in the sauce in a separate pan like every other Bolognese preparation I assume
What happened to his accent on the last comment lmao 🤣
Okay im not a pro, im a gastronomy enthusiast and alex is a bawss dawg in the game but...if you , heat the pot, fry the minced meats together, remove the meat from the tallow. fry onions, in the tallow with all the salt this early, onions caramelize better and quicker. KEEP STIRRING! Then add the celery and carrots, after you have pureed them. Fry until crispy, im not joking. Deglazing with cheap red wine, dont waste good vino! Then add the tomato paste and puree. Add a beef stock and then reintroduce the crispy fried minced meats to the broth. Cook at high heat with the lid closed. Open to stir every 5 mins. Take the risk. Dont be afraid of heat. There is enough moisture content to last if the lid is closed. After 15 mins add precooked pasta of any kind. Penne is biblical law in my opinion lol. Bon appetit
had me until penne
How much spaghetti water do I add?
I thought the original bolognese had mo tomato!
Ragù Bolognese
Tu as fais cuire les pâtes dans le ragoût ??
Of course not
This recipe lost me at not browning the onions. What do I know though lol.
If it has to simmer for two hours, browning/burning the onions could create a not so pleasant taste
He uses pork belly cut with a knife in the beginning and then another kind of beef ?
No salt?
ce film de uq
No beef stock?
Not traditional. Doesn’t stop me from adding demiglace though!
Alex what about salt and pepper? I can’t imagine the recipe goes well without them. 😢
Basic seasoning is sort of implied in any western recipe, bit of a redundant question my dude.
@@ori-yorudan this is a recipe, it should include all the steps to recreate the dish. And seasoning is the most important part. Otherwise you could just mix in whatever spices you like since they are not included and left to personal taste.
@@TheGhostCreature this is not the recipe video, this is a short clip advertising the full 15 minute video on this channel. Are we all so okay with being this devoid of common sense now. Deary me.
@@TheGhostCreature, no, you cannot because spices aren’t seasoning. S&P is implied.
way too mcuh close-up to my liking
Yes but it's normal video in his channel cropped to the width and length of short video, therefore looks too close up, he is recycling the video for the short lol.
Where's the recipe?
Is the skin on the pork belly or no?
No. So you can save the skin for Chicharrons
This video is missing something. Something like an artificial voice intro
There's no sauce there my dude
Yes there is. It’s clearly on the pasta.
No 🍅…
The secret ingredient is a splash of milk
T'as dis merde pas "man", on t'as cramé gros
Not proper Bolognese ragu. Antonio Carluccio made the original using very few ingredients but I know it used beef and pork mince
Surely you know better than the Camera di commercio di Bologna
La sauce a l'air bonne mais je trouve que tu mets trop de pâtes, il n'y a quasi rien sur tes pâtes.
You should NEVER use celery.. root celery perhaps maybe but not celery.
Italians are so cute protecting regular bland food like that😂
Not even a top 10 cuisine 😼😼
South Korean
Japanese
Indian
Mexican
Chinese
Turkish
Greek
Thai
Indonesian
French
Brazilian
Argentine
Spanish
God dayum Italian.
American pizza doesn't count cus the Italians themselves dont consider it "real" pizza...
Edgy. It may not be your favourite but Italian is one of the great cuisines. You prefer others though. No one cares.
Low quality b8
i wish the recipe would star with hot steaming spicy acts