Sorry but this is not very close to the real Ragù. I Am not saying it is bad, but this is a very different stuff...pancetta, origano, the way he Cook it is not the way it is prepared, sorry but it is mostly wrong
Lol, I hear ya, fellow Canadian Boi. Not the easiest thing to find some of these ingredients locally in smaller cities/towns here, so you might have to go online, yeah. I had trouble where I live. The wife laughs now cause I am saying Italian ingredients and dishes in my best Vincenzo Italian accent. When she questions me about why, it's like, "what did Vincenzo say?! You want the real experience you have to get the right ingredients and you liked the Carbonara right?!" She loves the Italian cheeses and meats now, so much, there is no argument.
Im from Bologna, and i can say that this is really good to be made in us, but there is still something not really traditional ; little things but importants. 1 no pancetta or half of that, because originally it wasn't used in Bologna's country sides, people were very very poor (good for the two different meats). 2 vegetables can't be blended, because the texture is important while you fry them together in the "soffritto", blended is more like a paste/sauce, and it gives less flavour. Also in the plate you have to feel little little pieces of sedano and carrots. 3 origano is not really common to use, the best thing to use is rosmary, rosmarino, or alloro al limite. 4 you have to boil that for 2-5 hours, to be perfect. But at the end this is a really good and tasty recipe that i personally recommend, and he is doing an important thing, preserving taste and traditions! complimenti allo chef!
@matteo barcalla Interesting, I really like how people are dedicated and make bolognese to perfection.. it would be awesome if you could make your Bolognese and upload it to UA-cam.. I would really like to see how you do it
I was looking for such a comment. An Italian tries to tell me how I make Bolognese Sauce like an Italian and then another Italian comes along and has 5 things that can / must / should be done differently. That's why I've learned to never take advice from an Italian when cooking. He will be 50% wrong and 100% will be done differently than how he explained to you (with the same recipe). I would have amused myself if I hadn't lost the fun in the kitchen after 15 years.
After watching this video I had to realize I was making tomato sauce with meat instead of Bolognese all my life. I bought the ingredients, followed the instructions and found myself in dolce vita heaven when eating this phenomenal pasta dish! Thank you so much Vincenzo, this was eye opening and extremely delicious!
Had the same realisation and started doing the meatier version. Then I had an other revelation: I actually prefer the tomatoey version 😁 though there are some techniques worth knicking from this process
Tommard Well to be totally honest I must admit I added three toes of garlic and two medium hot chili peppers to the recipe, hope that isn't considered bastardizing it too much...
@@LousyFacelift to the purists it probably is. But why'd deny yourself a better dish (I mean if it tastes better for you it is a better dish), just because someone's a stuck up ass 😄
I never comment on UA-cam videos. This was the absolute best thing I've ever cooked. Best bit is how enjoyable it is to make. And the smells in the house!
WOW 😍 Your words make me soooo happy.. I don't know how to thank you my friend! Anyway, you did an amazing job, it's all about you if your dish was delicious!😋
One of my favorite recipes EVER! My big tip for people making this is keep the heat low (especially if you have a gas stove) during the 1 hour of simmering. The first time I cooked it, the sauce burned to the bottom of the pan. Keep checking on it, and add even more water if needed. Also, I tried this same recipe without pancetta in the carrot mixture, and with only beef (no pork.) It also worked very well! Thanks again, Vincenzo!!!
No, water is not supposed to be added. The heat has to be high in the beginning, so the meat is browning properly and the wine can evaporate properly. Only afterwards the heat has to be kept low
@@Berlinerundso He talks about the heat during simmering. And simmering naturally equates to low heat. Of course you need hight to medium heat to sizzle the meat in the beginning.
If I’ve learnt anything about Italian cooking it’s that there is only 1 correct way to cook an Italian recipe, and that’s the way your Nona does it, and if someone else’s Nona does it differently it’s not “authentic“ 😂. Great recipe by the way Vincenzo, keep up the good work.
That's due to the incredibly poor and immature attitude of some Italians. and I say that as an Italian. It's incredibly stupid how they are about recipes.
@@A_DR oh no, God forbid he uses a modern piece of technology instead of the good old 200kg pestle and mortar back at the stone age Village.. Who gives a shit if he used a blender, if just means more flavour as it has more surface area instead of all stringy bits of celery That never cook down even after 12hrs.
I'm in love with Italy and I appreciate you keeping your recipes traditional, I loveee these original flavors not the commercial ones. Thank you Vincenzo!!!! Ti ringrazio mille!
Hey Vincenzo! Greetings from Paraguay. Just wanted to let you know that I recently discovered your bolognese recipe and have been making it every Sunday for the last few weeks. Absolutely divine every time. Thank you so much! - Derlis
I just made this and now I realize that I have been butchering this recipe all my life. The result was pure love, you would think pasta dishes should be cheap but after realizing all the technique, dedication and quality ingredients that go into them I can see how they compete with other items in the menu.
I love the country of Italy my dream vacation since I was little. This recipe is delicious my children loved it! Thank you for sharing Italy's authentic recipes with us!
Thank you so much for teaching me how to cook this dish. I felt so proud of myself when I was able to make a meal at home that reminded me so much of Italy. Awesome recipe!
Just found this channel and I love it. I love that you can find the original authentic recipes and then experiment from there on your own. Always need the foundation before you build the house.
@@vincenzosplate i am still trying to perfect the basics and working on Cacio e Pepe. 1st time I left the stove on, ended up with a large clump of cheese. 2nd time sauce was more creamy but still with smaller chunks of cheese. I think I need to add more water and find fresh Pecorino and grate it because the pre- grated cheese from the grocery store isn't cutting it.
@@chappy48 i have seen a documentation about italian hard cheese and first of all, the pre crated cheese is mostly the cheese that didn't pass the quality control or in general the "lower" quality, so always buy it as a "block", secondly yes i also think the pre crated cheese is not fine enough to melt properly. You need to really grate it really fine to get a better result.
Vincenzo's Plate indeed! I am from hungary but all about traditional cooking! So many bad cooking around the world. So glad You are sharing the real thing!
@@foxtrone do you mean In terms of restaurants? Because italian food exist wherever it's made. Not only in Italy. I seek for, study and make real Italian also. Yet I only have ancestry from the Roman empire era haha :)
I have the same feeling with the Jersey Shore cast. They always say, they're italians and i'm always like, nope, you're definitely americans^^ (except from Vinny maybe....)
This is the best bolognese recipe I've followed so far. Also I've experimented with other types of pasta like rigatoni, penne and farfalle, they work very nicely with the bolognese ragu too. Rigatoni and penne especially because the meat goes inside and between the canals of the pasta, it's beautiful and fun when you bite on them.
Vincenzo, I love your Bolognese recipe! I learned to make it when I was young from my grandfather who was actually German American (my grandmother is Italian American so he probably gained inspiration from her😆). I hadn't made it in YEARS and I had seen some of your other videos and followed them and they were absolutely delicious so I trusted your process. Fast forward about 5 years later and I still use your recipe, which is very similar to what my grandfather taught me. I can do it now with my eyes closed but I'm making it tonight and I decided to watch this video again just as a little refresher and to hear your enjoyment for this perfectly delicious dish! Thank you so much for what you do and have a wonderful night!!
Thanks a lot for sharing! I'm really happy you enjoy my Bolognese recipe and that it reminds you of family memories. It's awesome that you've been cooking it for years now. Have a great time making it tonight, and thanks for being part of our cooking family! 😊🍝
I had this for supper last night, I made it with homemade tagliatelle, ciabatta, and your apple crumble. I also had some carabaccia soup with it. Everything was superb, thank your for all of your amazing recipes. I also was wondering if you have recipes for carbaccia, since the recipe I was using was from another channel.
My Godmother (Zia) is from Teramo (Abruzzo) Your recipe is similar to hers. I've travelled around Italy a lot. I found the recipe changes slightly depending where you are. Still delicious 👌🏼👌🏼
my grand parents are from Abruzzo as well (castelvechio) and noticed the food they passed down to my dad is nothing I find here in the states. my mom's mom is from naples and their food is much more common.
Bolognese is a northern italian sauce. He got the white wine right, but they don't turn the veggies into baby food, and he left out the milk. (it soaks into the meat, making it sooooooo moist)
Your method putting everything in a blender is a real surprise, thanks for the idea! Some questions: - how about red wine instead of white whine? - no garlic, no cheese?
Made the basil tomato sauce. Used it in this Bolognese. Best bolognese ever. The blending of the sofrito is something I will ALWAYS do from now. 2 lifehacks you gave me that I never saw anywhere else are: 1.) Blend sofrito 2.) Add pasta water to egg/pecorino mix to make cream before touching the pasta in carbonara.
Thank you!! Made this for my friend after he lamented not having had a good bolognese in ages. It was just what we both needed on a cold Scottish winter night 😄
Nice recipe!! My nonna in her recipe (she was from Calabria) had a similar recipe but she used a little tomatoe paste, red wine, also bay leaf, garlic, fresh chilli and she add a little parsley also.
"For measurement im going to use a wine glass now" It really feels like cooking at home Also dont forget to wear your best white shirt when ur going to eat your bolognese! :)
Didn’t you know it’s how chefs flex their skills... use to work in a fine finding kitchen... all wore white. The cleanest apron was something to be proud of. And if you happened to be the saucier and the cleanest... you’re a badass
This is the best channel for Italian recipes, I made this a month ago and it was the best I've ever cooked. Cooking it again tonight cause I can't get enough of this Bolognese sauce!
@@vincenzosplate as a local chef for an italian place. i gotta say we come close to your videos. i might tell my boss to change recipes a tiny bit.. not to much. so im watching these at night making lots of notes.
Made last evening. 10/29/23. Used Guanciale. It made the sauce so light and smooth. Casarecce was my choice of pasta. Super flavorful, holds the meat sauce nicely. Second time I’ve made it. Second was better, also used a red cooking wine I had, so a little sweet. I also like shallots, very friendly with this recipe. Put in 5 full cloves of garlic. Opened a red blend of wine. My wife and I had a nice time cooking. Thanks Vincenzo! 🥂
I make bolognese just like this, but my preference is to use fresh rosemary over oregano and I add a little high fat milk too. To save money sometimes I use a couple of teaspoons of white or red wine vinegar instead of wine, it works because it replaces the acid you would miss out on if you don't use wine. You should do recipe for Naples bolognese (Ragu alla Napoletana) which is incredible too.
Hey, good call on the milk - it gives a richness to the sauce - and very good advice on the vinegar. I think that's the mark of someone who knows how to REALLY cook: it's about improvising. No wine...? ok, we have wine vinegar, just add a little sugar to balance the acid and its as close as you can get.
Gross! Rosemary is a VERY strong herb, only savory or sage even approach it. Like lavender most people use way too much and ruin a meal. You need the fat to cover the rosemary pungency. Get the The Herbfarm Cookbook by Jerry Traunfeld to learn how to use herbs. I have worn out my first copy and bought a second one. Use Dry Vermouth instead of the vinegar, unlike wine it is shelf stable at room temperature for a ling time like vinegar but will not ruin the taste. It is also cheaper than using wine since to you not have to buy a whole bottle to use only half a cup. Try it instead.
I currently have your (this) recipe simmering on my stove to make lasagna (with homemade lasagna pasta) this evening. I’m so glad I stepped out of my comfort zone to make this. I can’t wait to eat, later! ♥️♥️♥️
@@vincenzosplate phenomenal doesn’t even begin to describe it. All the chef kisses, for sure!! I made my own pasta, also. Absolutely delicious!! I’ll be making it more often, now. I let the sauce simmer for five hours!
I reckon that by machine-blending the soffritto, the raw vegetables, especially the onion, release too much water (you damage the cell walls much more) which makes them harder to caramelize. Granted it's a lot easier, but it does pay to cut them by hand, I think. Otherwise, nice recipe.
Bolognese sauce is my single favourite dish, and after watching this I realised I've been making it wrong all these years. I tried this way and it's even better!
I just spent an hour and a half making this recipe (I know, it's Friday. Not Sunday). And OMG, it is so good! We have a local Italian restaurant that makes everything from scratch - the pasta, the sauces, the bread, everything. They have an appetizer on their menu that consists of some Italian bread pieces served on a plate and a small dish of meat sauce on the side. It's delicious. My wife and I order it every time we go. Well this tastes just like that. Can't wait to try it in a pasta dish.
As a second generation Italian woman I have never used pancetta in anything (let alone carrots, celery & onions) in my sauces. Today I made this wonderful Bolognese Sauce. I love that the vegetables are ground up as I do not care to eat or see cooked carrots even though they do add flavor to this dish. I doubled the recipe but made the mistake of doubling the olive oil when sauteeing the veggies & had to skim off the extra oil at the end of cooking. It was a bit much for me. So, for me, only about 3-4 TBS. of olive oil. I now have enough in my freezer to cook a few meals with the extra prep. Thank you so much Vincenzo. Keep those delicious recipes coming!
I am very excited about what you have just created. Next time, read through the recipe to see what needs to be doubled and what stays the same so we don't end up with an "oily" situation hahaha. I like how you doubled the recipe to make more; did you make any more for your family? This is an excellent recipe, and I hope you will share it with your loved ones. There are still more recipes on my UA-cam channel; you should try another one and let me know how it goes.
This looks like how all my coworkers make bolognese and when I make it it turns out perfect. It might be a personal preference but I hate chunky looking bolognese I like mine to be very fine and well mixed so the consistency is more noticeable.
Greetings from Thailand! I’ve tried cook bolognese pasta yesterday by exactly following your recipe My family and neighbors love this dish so much thank you for sharing this recipe ❤️❤️
It is such a rich, delicious sauce. My relatives are from the Veneto region (very cold winter in Italian alps), and we have a very similar recipe handed down through generations. Warms the soul.
I don't know what it is about your channel, but you bring out memories with every recipe. Around 2000, the entire family went back to Italy for the first time. My wife and I had been back many times, I've taken my kids there individually, but the family as a whole, that took some time. We had lunch in Ristorante Diana in Bologna, and for some reason, with all of my/our trips to Bologna from Padova, I had never had pasta bolognese there. Go figure! 20 years later, I still remember that lunch! Including the local Lambrusco wine (poison in America) we had with it. The kids had the lasagna (Naples has pizza, Venice has scampi alla griglia, Rome has Carbonara, Bologna has lasagna!), my wife had the Bolito Misto. As I said, 20 years later, we still remember what we had for lunch! Well, back to the present. Marcella Hazan is worshipped in this house as a goddess. But I have never cared for her Bolognese, even though everything that woman touched turned to gold. Turns out, her Bolognese does not include minced pork OR panchetta. Sig Vincenzo, you have not led me astray with anything these past 2 weeks. And since I make my own pancetta, your Bolognese will be next on my list. Even though we have several containers of Marcella's still in the freezer.
Wow David, thanks for sharing all this with me, I am of the opinion that food always brings beautiful memories to memory! ❤️ Now I recommend you to absolutely try the Bolognese because I'm sure you will love it !!
@@Mike_Regan ragu is cooked slow and long so big pieces break up. This is a good recipe but not a ragu. Too much use of a blender. You think old italian nonnas use a blender?
Definitely do not listen to Ramsey when it comes to Italian food. He butchers it too much with his own spin to the point of it no longer resembling the original and becoming something else. Great chef, great character but not traditional.
Bologna is our second home. We miss it so much with all that is going on! Our friends, the food, the wonderful city. Thank you for posting this. At the moment the closest we have is traditional recipes like this (oh and cases of St Patrignano Ora wine) :-) ............
I make it basically the same way, except I use my knife skills to cut the vegetables into tiny pieces, and I also use equal amounts of beef, pork and veal for meats. Prefer Tagliatelle.
Bruh Italians will look at the person who invented Bolognese and be like "...this is not an authentic bolognese. No self-respecting Italian would make it this way." Then argue amongst themselves about how their recipe from their nonna's nonna (which to clarify, would be impossible in this situation) is the only true way to make bolognese.
@@Igelme a bit like here in the UK you cannot get a proper tasting roast dinner in a restaurant or pub etc, nothing like your mums or nans, which is strange as a roast isn't as complex as foreign dishes
So real so honest so perfect bolognese pasta what a great chef what a great Man cooked to perfection the real Italian tradition what a joy to watch God bless
WBC Italians didn’t use tomatoes until about 300 years ago. So, if those Italians refused to innovate with new ingredients, we would basically not have anything like the Italian food we have today. Carbonara is not mentioned until 1950. However, I think Italians don’t understand how Italian-Americans put so much garlic in everything since it often overpowers other delicate flavors. They probably did this because the quality of the ingredients was lacking. Italian traditional cooking using quality ingredients let’s those shine through. But if you have poor quality stuff it is probably better to hide it with garlic and hot pepper. But if you have expensive cheese and meat and fresh parsley, you don’t want to hide that under garlic and hot pepper.
In Greece we have a similar traditional dish "makaronia me kima", meaning pasta with minced meat. Here it is not traditional to use celery or pancetta. Celery is not very common in greek cuisine but I like to use it in similar sauces. We use bayleaf and cinnamon for added flavor, you could try that!
Interesting! Kima means small pieces of meat in Turkish. People make this similat dish in India, Pakistan, Iran, and now I learned in Greece with same name. How similar are people around the world.
Lol, every nonna in Italy has their own bolognese recipe and they all think theirs is the true one. The only thing pretty much everyone agrees on is you should not use spaghetti pasta.
Or ketchup. Many, many years ago, our Italian neighbors (in Italy) asked us if it was true that Americans put "marmellata" on pasta. We were horrified at the idea. Many years later, we realized that their local word for "ketchup" was "marmellata". We were no longer horrified, just embarrassed, because the answer was "yes". At least it was when we were kids.
Ketchup on pasta? Really? That sounds vile. Here in the UK I don't know anyone that does that. Growing up, my Mam cooked from scratch (still does) and she never ever used ketchup in pasta sauces.
@@TeleCustom72 here in Norway, when I was a kid (not sure if it's common now days) we used ketchup on spagetti. Not in the pastasaus, the ketchup was the tomato sauce.
Love this guy, and glad to know my Bolognese sauce is so close to his only difference I don't add wine I add beef stock. And then he adds sauce 3 times to the pasta man after my own heart. stai zitto e mangia
@@jakeekaj9000 I've always made bolognese with beef stock, could just be the Yorkshireman in me though, we do love beef. Might give this method a try though looks great
Its funny how everybody knows the "authentic" recipes of past al ragout bolognese. I once saw a chef from a well known restaurant in Bologna making the sauce very very different. That means: no ground meet, but hand cut beef instead. Chicken stomach, liver, cockscomb and an embryonal egg. Not a single drop of water, no passata but chicken stock instead and NOT saucy and liquid at all. So its a completely different approach and both claim it as original. So guys and girls: The idea behind "Pasta Bolognese" is more important than an actual recipe. Just have fun cooking, dont care about authenticity and just do what speaks to you! :) PS: The recipe looks good though. I do it really different but will try it that way, to see what it does!
the correct recipe exists, it is filed with the Bologna Chamber of Commerce, so don't invent absurd theories, the word "Bolognese" shows that you don't know what you're talking about. The correct name is "ragù". The word "Bolognese" is used by you foreigners who know nothing of our culture and absurdly think you can master it. The word "authentic" makes sense because YOU foreigners are used to debase and distort recipes. P.S: It's not that you do it differently, you do it wrong..... la ricetta corretta esiste, è depositata presso la camera di commercio di Bologna, perciò non inventare assurde teorie, la parola "bolognese" dimostra che non sai di cosa stai parlando. IL nome corretto è "ragù". La parola "bolognese" la usate voi stranieri. La parola "autentico" ha senso perchè VOI stranieri siete soliti svilire e snaturare le ricette. P.S.: Non è che tu la fai differentemente, la fai sbagliata.....
@@s1lv3rr Lol. Okay: 1st: I was talking about a chefs recipe from Bologna. Not about my recipe. They both do it differently but claim theres as the authentic. See my point here? 2nd: I called it pasta ragout first, and put the word "Bolognese" in quotation marks because it is better known worldwide as this. Dont think I'm stupid and read my text first. 3rd: Saying "you foreigners" do this and that and everything is wrong makes you sound really stupid and pathetic. 4th: You could just be proud of the Italian food culture and be happy that your great dishes are know all over the world. You could enjoy seeing people having their own take on it and just have fun cooking. Instead your being a complete jerk and most likely living a life in anger and rage. Im sorry for you...
@@felixkeiler Perhaps you are unable to read, or you do not understand what you are reading, choose the version you like best: 1) I wrote: "the original recipe exists and is filed with the Bologna Chamber of Commerce" what are you missing in this sentence ??? If someone who is a chef you invented has a different authentic recipe, that's bullshit. 2) the term Bolognese is used by ALL of foreigners who know nothing about Italian cuisine as SYNONYM, while it is an ADJECTIVE. If you have written ragù correctly this does not correspond at all to the majority of YOU FOREIGNERS. 3) calling non-Italian people FOREIGNERS is the reality, an objective fact, not an offense. If it is an offense to you this is your problem that I do not care about. 4) You are right: I am proud and happy of my culture and my cuisine and I am fed up and disgusted by the way in which it is mistreated and demeaned by people who do not understand a damn of my tradition. I am not amused, nor happy to see people who put cream in carbonara, who add balsamic vinegar and chicken livers in RAGU ', who put parmesan on top of pasta with fish, who use garlic in carbonara or uses the chedard in the pizza, which makes the sauce and puts 3 kg of garlic in it and then burns it to make the "Aglio e Olio", which makes Pesto and sprinkles lemon on it and uses the blender, who in NY think seriously to have invented pizza and that American pizza is the best in the world, that to make Cacio e Pepe foreigners use cream and add oil or water with pepper. I could go on for hours to list the bullshit that foreigners allow themselves with the cuisine of my country .... Very often it is foreigners who use the word "AUTHENTIC", to pass the crap they cook, now WE, who have FULL RIGHT, can't use it? 😂😂😂😂😂😂😂😂 USA culinary culture is ZERO, but people claim the right to upset and ruin tradition and other cuisine. NO, I'm not happy at all that people like you try Italian cuisine. Last thing: le offese le puoi depositare a quella zoccola di tua sorella (translate now).
I'm delighted to hear that my bolognese recipe has become your favorite and that it brings you such joy and satisfaction. Food has a way of touching our hearts and evoking strong emotions, and I'm honored to be a part of your culinary journey.
Thx to commitement to the tradition I'm crying now!! That's the way it supposed to be made! I'm opening a Italian restaurant in a few months. Your videos are very close to my tradition-oriented sense of taste. Big dziękuję for you, strait from Poland. Bless!
Hello Vincenzo, I thought I was doing a good Bolognese. Far from it. Your way of cooking is so great and genuine and with so much heart that I realized that I still have to work very myself. Thank you for sharing your knowledge with us so that we can also experience and recook the real taste ourselves. Keep it that way. Respect
Hi Andre, each of us never stops learning and improving, so keep trying, you will see that sooner or later your Bolognese will be perfect! 😍 Many many thanks my friend, I appreciate your support!
Hahahaha, Gordon Ramsey Carbonara. I think if any of the ingredients were going to trigger him of those you mentioned it would be peas, lol. That was so epic stupid cause it wasn't a little either, he just laced it with peas.
I love how he complained a lot about how the other recipes online are wrong and all that bitching about tradition, and yet he blended the soffritto (you gotta fry it on another pan and add it to the meat afterwards, by the way), the meat didn't undergo the maillard reaction, he didn't use any milk (water doesn't add any taste or texture, duh), and let that sauce cook for just an hour...
I was wondering about these points too, especially the lack of milk and not actually browning the meat (though I suppose that part is not completely necessary)
@No Comps I just thought it was ironic that the guy spent half of this video crying about how other ruins the original classic traditional nonna mammamia recipe and then proceeds to screw up the "traditional" one. I'm open to experimentation and all, but I just think this guy was kinda hypocritical here
What Pasta Shape do you like with your Bolognese Sauce?
1) Tagliatelle
2) Spaghetti
3) Pappardelle
4) Fettuccine
5) Penne
Vincenzo's Plate pappardelle!!!!
@@danimarino5653 me too! a nice tasty egg pasta the sauce stick to the pappardelle real good
Number 3 my friend
Tagliatelle
Pappardelle!!!
This is the only guy I trust for traditional Italian. He's so passionate!
Gennaro Contaldo?
I was about to comment the same thing! Gennaro is also great!!!
Yeah but there is no milk, so this is wrong
His carbonara recipe is perfect though
Sorry but this is not very close to the real Ragù. I Am not saying it is bad, but this is a very different stuff...pancetta, origano, the way he Cook it is not the way it is prepared, sorry but it is mostly wrong
Mom: why are you buying fancy meats online?
Me: THERE IS NO BOLOGNESE WITHOUT PANCETTA
that's what i tell my fiancé all the time
Chris Vandenbroek 😂😂😂
My father: but that’s jus bacon right???
Lol, I hear ya, fellow Canadian Boi. Not the easiest thing to find some of these ingredients locally in smaller cities/towns here, so you might have to go online, yeah. I had trouble where I live. The wife laughs now cause I am saying Italian ingredients and dishes in my best Vincenzo Italian accent. When she questions me about why, it's like, "what did Vincenzo say?! You want the real experience you have to get the right ingredients and you liked the Carbonara right?!" She loves the Italian cheeses and meats now, so much, there is no argument.
I just imagined myself telling that to my mom lol
Im from Bologna, and i can say that this is really good to be made in us, but there is still something not really traditional ; little things but importants. 1 no pancetta or half of that, because originally it wasn't used in Bologna's country sides, people were very very poor (good for the two different meats). 2 vegetables can't be blended, because the texture is important while you fry them together in the "soffritto", blended is more like a paste/sauce, and it gives less flavour. Also in the plate you have to feel little little pieces of sedano and carrots. 3 origano is not really common to use, the best thing to use is rosmary, rosmarino, or alloro al limite. 4 you have to boil that for 2-5 hours, to be perfect. But at the end this is a really good and tasty recipe that i personally recommend, and he is doing an important thing, preserving taste and traditions! complimenti allo chef!
Thank you for your comment!
Some Times i also put some "chiodi di garofano" or "bacche di ginepro" they give a nice smell ;)
One of the best is "alloro" anyway
Before to put passata you can put some “concentrato di pomodoro “ and about spices try to use some alloro and timo. Ciao
@matteo barcalla
Interesting, I really like how people are dedicated and make bolognese to perfection..
it would be awesome if you could make your Bolognese and upload it to UA-cam..
I would really like to see how you do it
I was looking for such a comment. An Italian tries to tell me how I make Bolognese Sauce like an Italian and then another Italian comes along and has 5 things that can / must / should be done differently. That's why I've learned to never take advice from an Italian when cooking. He will be 50% wrong and 100% will be done differently than how he explained to you (with the same recipe). I would have amused myself if I hadn't lost the fun in the kitchen after 15 years.
Watching this at the middle of the night was a mistake.. Now im craving pasta :(
I make this mistake all the time 😁
I know right , i would pay a fortune for that dish now
Im laying in hospital bed watching this 😭😭 all i want is to get out and make this and enjoy it because hospital food isnt that good 😐
Bruh me too
oh yea.
After watching this video I had to realize I was making tomato sauce with meat instead of Bolognese all my life. I bought the ingredients, followed the instructions and found myself in dolce vita heaven when eating this phenomenal pasta dish! Thank you so much Vincenzo, this was eye opening and extremely delicious!
woah fancy with the correct demonym
Had the same realisation and started doing the meatier version. Then I had an other revelation: I actually prefer the tomatoey version 😁 though there are some techniques worth knicking from this process
Tommard Well to be totally honest I must admit I added three toes of garlic and two medium hot chili peppers to the recipe, hope that isn't considered bastardizing it too much...
@@LousyFacelift to the purists it probably is. But why'd deny yourself a better dish (I mean if it tastes better for you it is a better dish), just because someone's a stuck up ass 😄
LousyFacelift yes, it is. No no.
I never comment on UA-cam videos. This was the absolute best thing I've ever cooked. Best bit is how enjoyable it is to make. And the smells in the house!
Omg Luke I love to hear that 😍 I'm super glad you loved this recipe 😋
I do if I like them, it helps the algorithm since such a small percentage bother.
I prepared this exactly as made in this video, and it turned out perfect. I couldn't have asked for better! Thanks so much for publishing this.
WOW 😍 Your words make me soooo happy.. I don't know how to thank you my friend!
Anyway, you did an amazing job, it's all about you if your dish was delicious!😋
@@vincenzosplate Oh it was devine! Thanks again :-).
@@vincenzosplate Hey why when I used the same exact ingredients mines seem so Oily? I actually used less olive oil then yours what did I do wrong?
@@mannataylor8002 cook the meat down first... or use much leaner versions
One of my favorite recipes EVER!
My big tip for people making this is keep the heat low (especially if you have a gas stove) during the 1 hour of simmering. The first time I cooked it, the sauce burned to the bottom of the pan. Keep checking on it, and add even more water if needed.
Also, I tried this same recipe without pancetta in the carrot mixture, and with only beef (no pork.) It also worked very well!
Thanks again, Vincenzo!!!
No, water is not supposed to be added. The heat has to be high in the beginning, so the meat is browning properly and the wine can evaporate properly. Only afterwards the heat has to be kept low
@@Berlinerundso He talks about the heat during simmering. And simmering naturally equates to low heat. Of course you need hight to medium heat to sizzle the meat in the beginning.
Use cast iron or transfer to a slow cooker on high.
@@Berlinerundso As chef JP says "Bloop, bloop, bloop"
It’s not rocket science
If I’ve learnt anything about Italian cooking it’s that there is only 1 correct way to cook an Italian recipe, and that’s the way your Nona does it, and if someone else’s Nona does it differently it’s not “authentic“ 😂. Great recipe by the way Vincenzo, keep up the good work.
Yes I've come to connect those dots too, it's like roast dinners, you can eat at some one else house and it's ok but dosent beat your own mum or nans
My nona made lasagna with scrippelle and to me it's the only proper way to make it.
That's due to the incredibly poor and immature attitude of some Italians. and I say that as an Italian. It's incredibly stupid how they are about recipes.
"You are hurting nonnas all around Italy" - this was the moment I knew I was at the right place.
Yep.... by using a blender
@@A_DR haha yes ..
@@A_DR oh no, God forbid he uses a modern piece of technology instead of the good old 200kg pestle and mortar back at the stone age Village.. Who gives a shit if he used a blender, if just means more flavour as it has more surface area instead of all stringy bits of celery That never cook down even after 12hrs.
@@sahilsquadron2286 au contraire. Using a blender removes the liquid otherwise required during the soffritto stage.
@@A_DR a blender does not remove liquid it smashes cell walls if that's what you're taking about?
I'm in love with Italy and I appreciate you keeping your recipes traditional, I loveee these original flavors not the commercial ones. Thank you Vincenzo!!!! Ti ringrazio mille!
I love sharing original recipes and showing that with few and good ingredients you can make great recipes! 😍
Many thanks to you Ruben
I've now made 5 pots of this recipe, I can't stop eating it, best recipe ever. I freeze it into individual portions, love it.
Wow 😍 amazing! You’re now a bolognese lover 🤤
I just make bigger batches, this freezes well. Then I just have to do the pasta each time.
I love this guy
Thank you! But that ragù is even better 😋
@@vincenzosplate thats what i just said! Mama Mangia!
@@vincenzosplate 😆 the best answer you can give 👍
I love him too
Just made this recipe, and it was absolutely delicious! The entire group said it was the best Bolognese they had! Thank you!
I'm Greek, and dear God, I have NEVER heard anyone in my family say, "That's too much sauce for me. What am I going to do with all that sauce?" LOL
Garlic bread👍
It's not for one dish.
Άρε ελληναρα...
we eatin
Spanish here, and I also never heard anyone say that!
This guy just makes me smile. He’s so passionate and inspires me to cook my roommates better meals 😂 love from australia
Oh, many thanks 😘
Love from Australia too
Hey Vincenzo! Greetings from Paraguay. Just wanted to let you know that I recently discovered your bolognese recipe and have been making it every Sunday for the last few weeks. Absolutely divine every time. Thank you so much! - Derlis
Oh so happy to hear that! It's a perfect dish for Sunday lunch 🥰
This is truly the best Bolognese I've ever had in my life! Thank you for such a beautiful, authentic recipe!
I just made this and now I realize that I have been butchering this recipe all my life. The result was pure love, you would think pasta dishes should be cheap but after realizing all the technique, dedication and quality ingredients that go into them I can see how they compete with other items in the menu.
I love the country of Italy my dream vacation since I was little. This recipe is delicious my children loved it! Thank you for sharing Italy's authentic recipes with us!
Thank you so much for teaching me how to cook this dish. I felt so proud of myself when I was able to make a meal at home that reminded me so much of Italy. Awesome recipe!
oh, I love to hear that! Grazie India for trying my recipe, I'm glad you loved it! 😍 will you try any other recipe?
New to Vincenzo's channel. I love how he sticks to traditional recipes.
Welcome!! 😍 thank you so much!!
I hope you will try this recipe, it's great 🤤
Just found this channel and I love it. I love that you can find the original authentic recipes and then experiment from there on your own. Always need the foundation before you build the house.
oh wow, your words are really beautiful, thank you! ❤
Welcome to my channel! Are you going to try any of my recipes? 😋
@@vincenzosplate i am still trying to perfect the basics and working on Cacio e Pepe. 1st time I left the stove on, ended up with a large clump of cheese. 2nd time sauce was more creamy but still with smaller chunks of cheese. I think I need to add more water and find fresh Pecorino and grate it because the pre- grated cheese from the grocery store isn't cutting it.
@@chappy48 i have seen a documentation about italian hard cheese and first of all, the pre crated cheese is mostly the cheese that didn't pass the quality control or in general the "lower" quality, so always buy it as a "block", secondly yes i also think the pre crated cheese is not fine enough to melt properly. You need to really grate it really fine to get a better result.
Im trying to tell people that the "Italian" restaurants around here isn't Italian. It's American pasta dishes
That’s so true!
Vincenzo's Plate indeed! I am from hungary but all about traditional cooking! So many bad cooking around the world. So glad You are sharing the real thing!
Thats because italian food exist only in Italy... or where autentic italians are...
@@foxtrone do you mean In terms of restaurants? Because italian food exist wherever it's made. Not only in Italy. I seek for, study and make real Italian also. Yet I only have ancestry from the Roman empire era haha :)
I have the same feeling with the Jersey Shore cast. They always say, they're italians and i'm always like, nope, you're definitely americans^^ (except from Vinny maybe....)
This is the best bolognese recipe I've followed so far.
Also I've experimented with other types of pasta like rigatoni, penne and farfalle, they work very nicely with the bolognese ragu too. Rigatoni and penne especially because the meat goes inside and between the canals of the pasta, it's beautiful and fun when you bite on them.
Many thanks 😍
Yes bolognese goes well with every type of pasta 😋 it is just perfect!!
Vincenzo, I love your Bolognese recipe! I learned to make it when I was young from my grandfather who was actually German American (my grandmother is Italian American so he probably gained inspiration from her😆). I hadn't made it in YEARS and I had seen some of your other videos and followed them and they were absolutely delicious so I trusted your process. Fast forward about 5 years later and I still use your recipe, which is very similar to what my grandfather taught me. I can do it now with my eyes closed but I'm making it tonight and I decided to watch this video again just as a little refresher and to hear your enjoyment for this perfectly delicious dish! Thank you so much for what you do and have a wonderful night!!
Thanks a lot for sharing! I'm really happy you enjoy my Bolognese recipe and that it reminds you of family memories. It's awesome that you've been cooking it for years now. Have a great time making it tonight, and thanks for being part of our cooking family! 😊🍝
Wow, just tried this recipe... and felt that all my attempts before this were complete failures... it’s really good!
wow, great to hear 😍
thank you my friend, I'm glad you loved it!
I had this for supper last night, I made it with homemade tagliatelle, ciabatta, and your apple crumble. I also had some carabaccia soup with it. Everything was superb, thank your for all of your amazing recipes. I also was wondering if you have recipes for carbaccia, since the recipe I was using was from another channel.
Wow 😍 I’m so happy you liked my recipes!! Thank you soo much 😍 great job! 👏🏻👏🏻
Your pasta sauce is indeed mouthwatering. We'll try this delicious recipe.
Thanks for the kind words! Hope you enjoy the recipe 🍝👨🍳
My Godmother (Zia) is from Teramo (Abruzzo) Your recipe is similar to hers. I've travelled around Italy a lot. I found the recipe changes slightly depending where you are. Still delicious 👌🏼👌🏼
Exactly , it can change from area to area, but it is still very good! 😋
my grand parents are from Abruzzo as well (castelvechio) and noticed the food they passed down to my dad is nothing I find here in the states. my mom's mom is from naples and their food is much more common.
Bolognese is a northern italian sauce. He got the white wine right, but they don't turn the veggies into baby food, and he left out the milk. (it soaks into the meat, making it sooooooo moist)
Your method putting everything in a blender is a real surprise, thanks for the idea! Some questions:
- how about red wine instead of white whine?
- no garlic, no cheese?
My pleasure!
1. You can use red wine of course!
2. No garlic, but you can add grated cheese on top 😋
@@vincenzosplate agreed
Made the basil tomato sauce. Used it in this Bolognese. Best bolognese ever. The blending of the sofrito is something I will ALWAYS do from now.
2 lifehacks you gave me that I never saw anywhere else are:
1.) Blend sofrito
2.) Add pasta water to egg/pecorino mix to make cream before touching the pasta in carbonara.
Thank you!! Made this for my friend after he lamented not having had a good bolognese in ages. It was just what we both needed on a cold Scottish winter night 😄
Wonderful! 😍 I love to hear that!
Thank you guys, glad you loved my recipe 😋
Nice recipe!! My nonna in her recipe (she was from Calabria) had a similar recipe but she used a little tomatoe paste, red wine, also bay leaf, garlic, fresh chilli and she add a little parsley also.
Exactly how my Dad taught me to make it
They first ones are common but NOT chili, this is a subtle and elegant sauce not jerk chicken.
@@torilesssome chilli is subtle, not sure why you have to disrespect jerk chicken just to prove your point!
Made this last night and my daughter and friend loved it! Im having it again today for lunch. Wish I could post a pic.
Thanks Vincenzo.
Mamma mia, this is great! Bravo 👏🏻 my friend!
I’m glad you loved this recipe!!
I cooked this and it turned out lip-smackingly delicious. Thank you!
Wow 😍 great job 👏🏻
Many thanks
Thank you for sharing this recipe, I made this last night for my girlfriend and I and it was the BEST Bolognese I have ever tasted!
Wow my friend, great job 😍 now your girlfriend loves you moooore ❤️
Mr. Vincenzo is my hero when it comes to Italian dishes
Oh wow, so nice of you 🙏🏻❤️
I’m so, so glad I found you!!
Grandmama Vittori would’ve been proud of my last bolognese.
wow 😍 Thank you so much Robert!
"For measurement im going to use a wine glass now"
It really feels like cooking at home
Also dont forget to wear your best white shirt when ur going to eat your bolognese! :)
Didn’t you know it’s how chefs flex their skills... use to work in a fine finding kitchen... all wore white. The cleanest apron was something to be proud of. And if you happened to be the saucier and the cleanest... you’re a badass
@@Daniel-xu6kd He was talking about eating, not cooking
@@OutragedPufferfish and Dan was talking about cooking?, what he's not allowed to contribute to the knowledge??.
@@sahilsquadron2286 True
This is the best channel for Italian recipes, I made this a month ago and it was the best I've ever cooked. Cooking it again tonight cause I can't get enough of this Bolognese sauce!
Heheheh it's so goooooood 😋😋😋😋🤤
As an Italian I can say this is the only UA-cam channel you can trust for real Italian recipes.
WOW 🤩 That's a huge compliment, thank you so so much 🙏🏻
@@vincenzosplate as a local chef for an italian place. i gotta say we come close to your videos. i might tell my boss to change recipes a tiny bit.. not to much. so im watching these at night making lots of notes.
Outstanding Love your work. Hope everyone back at home is doing well. God Bless.
Thank you 🙏🏻
Made last evening. 10/29/23. Used Guanciale. It made the sauce so light and smooth. Casarecce was my choice of pasta. Super flavorful, holds the meat sauce nicely. Second time I’ve made it. Second was better, also used a red cooking wine I had, so a little sweet. I also like shallots, very friendly with this recipe. Put in 5 full cloves of garlic. Opened a red blend of wine. My wife and I had a nice time cooking. Thanks Vincenzo! 🥂
I make bolognese just like this, but my preference is to use fresh rosemary over oregano and I add a little high fat milk too. To save money sometimes I use a couple of teaspoons of white or red wine vinegar instead of wine, it works because it replaces the acid you would miss out on if you don't use wine. You should do recipe for Naples bolognese (Ragu alla Napoletana) which is incredible too.
Mmh, your bolognese version sounds delicious!
thanks for your suggestion, i will consider it ❤️
Hey, good call on the milk - it gives a richness to the sauce - and very good advice on the vinegar. I think that's the mark of someone who knows how to REALLY cook: it's about improvising. No wine...? ok, we have wine vinegar, just add a little sugar to balance the acid and its as close as you can get.
Sherry might work or sherry vinegar. I use it to make beef casserole.
Absolutely love to use just a dash of fresh ground nutmeg if milk is added too!
Gross! Rosemary is a VERY strong herb, only savory or sage even approach it. Like lavender most people use way too much and ruin a meal. You need the fat to cover the rosemary pungency. Get the The Herbfarm Cookbook by Jerry Traunfeld to learn how to use herbs. I have worn out my first copy and bought a second one.
Use Dry Vermouth instead of the vinegar, unlike wine it is shelf stable at room temperature for a ling time like vinegar but will not ruin the taste. It is also cheaper than using wine since to you not have to buy a whole bottle to use only half a cup. Try it instead.
Best bolognese I've made (and I've made a lot! ). Thanks for the lesson.
Omg great to hear. 😍 you’re so kind
I made this last week and I have to say it was the best ragu I've ever made!! I'm obsessed now. Thank you, Vincenzo!!
omg I love to hear that! Grazie Jana, i'm happy you loved this recipe of mine 😍
I currently have your (this) recipe simmering on my stove to make lasagna (with homemade lasagna pasta) this evening. I’m so glad I stepped out of my comfort zone to make this. I can’t wait to eat, later! ♥️♥️♥️
Wow, that’s amazing 😍 I’m super curious to know how it was 😍😍
@@vincenzosplate phenomenal doesn’t even begin to describe it. All the chef kisses, for sure!! I made my own pasta, also.
Absolutely delicious!! I’ll be making it more often, now. I let the sauce simmer for five hours!
I reckon that by machine-blending the soffritto, the raw vegetables, especially the onion, release too much water (you damage the cell walls much more) which makes them harder to caramelize. Granted it's a lot easier, but it does pay to cut them by hand, I think. Otherwise, nice recipe.
This!
agreed
He dont even caramelize the meat, soo :P
Espen Carlsmose Don’t need to brown the meat, browning it makes it richer but you sacrifice softness and smoothness
D’accordo! (Agreed!)
I made it! I followed this recipe to the tee. I didn't alter a thing. It was heavenly. Thank you for sharing this exceptional recipe!
Wonderful! I'm super glad you enjoyed the recipe!!
Bolognese sauce is my single favourite dish, and after watching this I realised I've been making it wrong all these years. I tried this way and it's even better!
You can change the meat but the rest should follow all the other rules. I have a lamb ragu sometimes make.
I just spent an hour and a half making this recipe (I know, it's Friday. Not Sunday). And OMG, it is so good! We have a local Italian restaurant that makes everything from scratch - the pasta, the sauces, the bread, everything. They have an appetizer on their menu that consists of some Italian bread pieces served on a plate and a small dish of meat sauce on the side. It's delicious. My wife and I order it every time we go. Well this tastes just like that. Can't wait to try it in a pasta dish.
Wow David, thank you so much 😍 I’m really happy you liked this recipe! 🤩 you did an amazing job!
As a second generation Italian woman I have never used pancetta in anything (let alone carrots, celery & onions) in my sauces. Today I made this wonderful Bolognese Sauce. I love that the vegetables are ground up as I do not care to eat or see cooked carrots even though they do add flavor to this dish. I doubled the recipe but made the mistake of doubling the olive oil when sauteeing the veggies & had to skim off the extra oil at the end of cooking. It was a bit much for me. So, for me, only about 3-4 TBS. of olive oil. I now have enough in my freezer to cook a few meals with the extra prep. Thank you so much Vincenzo. Keep those delicious recipes coming!
I am very excited about what you have just created. Next time, read through the recipe to see what needs to be doubled and what stays the same so we don't end up with an "oily" situation hahaha. I like how you doubled the recipe to make more; did you make any more for your family?
This is an excellent recipe, and I hope you will share it with your loved ones. There are still more recipes on my UA-cam channel; you should try another one and let me know how it goes.
If you finely chop them you will see nothing, they break down
Lovely dish..but no way would i dare it this dish with a white shirt lol
Hahahaha ops
This looks like how all my coworkers make bolognese and when I make it it turns out perfect. It might be a personal preference but I hate chunky looking bolognese I like mine to be very fine and well mixed so the consistency is more noticeable.
ew, baby food
@@toriless I guess people love baby food we were top 5 in the company for a reason
Greetings from Thailand!
I’ve tried cook bolognese pasta yesterday by exactly following your recipe
My family and neighbors love this dish so much thank you for sharing this recipe ❤️❤️
Wow, you did a great job my friend! Bravo 👏🏻
I’m really happy you loved my recipe 😍
This is my guy right here. Love this guy.
Grazie 😍
I love it with rigatoni, inside fills with meat and the ridges grip the sauce!!
Mmmh, super delicious 😋
It is such a rich, delicious sauce. My relatives are from the Veneto region (very cold winter in Italian alps), and we have a very similar recipe handed down through generations. Warms the soul.
Vincenzo is a brave man, he eats pasta Bolognese wearing a white shirt. 😎
Eheh oh yes I’m a brave man 🤣
Looks oh so good . I noticed there is no garlic in this which is different. It sounds delicious no matter what.
Yes, there’s no garlic in there! We don’t make Bolognese with garlic
@@vincenzosplate there's also no basil nor oregano.
@@vincenzosplate is that the authentic way? No garlic?
I don't know what it is about your channel, but you bring out memories with every recipe. Around 2000, the entire family went back to Italy for the first time. My wife and I had been back many times, I've taken my kids there individually, but the family as a whole, that took some time. We had lunch in Ristorante Diana in Bologna, and for some reason, with all of my/our trips to Bologna from Padova, I had never had pasta bolognese there. Go figure! 20 years later, I still remember that lunch! Including the local Lambrusco wine (poison in America) we had with it. The kids had the lasagna (Naples has pizza, Venice has scampi alla griglia, Rome has Carbonara, Bologna has lasagna!), my wife had the Bolito Misto. As I said, 20 years later, we still remember what we had for lunch! Well, back to the present. Marcella Hazan is worshipped in this house as a goddess. But I have never cared for her Bolognese, even though everything that woman touched turned to gold. Turns out, her Bolognese does not include minced pork OR panchetta. Sig Vincenzo, you have not led me astray with anything these past 2 weeks. And since I make my own pancetta, your Bolognese will be next on my list. Even though we have several containers of Marcella's still in the freezer.
Wow David, thanks for sharing all this with me, I am of the opinion that food always brings beautiful memories to memory! ❤️
Now I recommend you to absolutely try the Bolognese because I'm sure you will love it !!
So, what you're saying is, don't listen to Gordon Ramsey about Bolognese?
Yeah don't listen to Ramsey, trust the Italians, they make the best Italian food.
No listen to me 'cos this is close but also wrong
@@ix-Xafra Really? How?
@@Mike_Regan ragu is cooked slow and long so big pieces break up. This is a good recipe but not a ragu. Too much use of a blender. You think old italian nonnas use a blender?
Definitely do not listen to Ramsey when it comes to Italian food. He butchers it too much with his own spin to the point of it no longer resembling the original and becoming something else. Great chef, great character but not traditional.
i also like the texture of meat cut by hand for bolognese i grew up eating spaghetti bolognese
Wow delicious! I definitely love it 😍
Bologna is our second home. We miss it so much with all that is going on! Our friends, the food, the wonderful city. Thank you for posting this. At the moment the closest we have is traditional recipes like this (oh and cases of St Patrignano Ora wine) :-) ............
My pleasure! Bologna is a city full of history and activities! 🥰
I make it basically the same way, except I use my knife skills to cut the vegetables into tiny pieces, and I also use equal amounts of beef, pork and veal for meats.
Prefer Tagliatelle.
Super yummy!
I also use same amount of pork and beef, pretty much just because both meats come in same size packages usually.
kasa don’t buy packaged minced beef! Buy it freshly minced from a butcher and your dish will taste even better
Bruh Italians will look at the person who invented Bolognese and be like "...this is not an authentic bolognese. No self-respecting Italian would make it this way." Then argue amongst themselves about how their recipe from their nonna's nonna (which to clarify, would be impossible in this situation) is the only true way to make bolognese.
They don't seem to understand that some modifications end up tasting the exact same way.
It's the way to preserve the culture bro. You hear the same shit when Mexicans see "gringos" cook their food wrong, indians do the same too.
@@Igelme a bit like here in the UK you cannot get a proper tasting roast dinner in a restaurant or pub etc, nothing like your mums or nans, which is strange as a roast isn't as complex as foreign dishes
@@deanmason4714 right? that's the way it is everywhere. don't try to be fancy or "improve" the recipe, keep it traditional and it will be delicious
Well, considering the original recipe has no tomato, or wine in it, you're not wrong.
So real so honest so perfect bolognese pasta what a great chef what a great Man cooked to perfection the real Italian tradition what a joy to watch God bless
Wow, thank you Luigi! I appreciate 🙏🏻 Have youtried this recipe?
Nice and yummy keep it up
🥰🥰 try also my lasagna: ua-cam.com/video/G2ADTfAasck/v-deo.html
I use the Ursula Ferrigno's recipe, similar to this but uses garlic and double cream at the end.....it's mint!!
I suggest you try mine too, then you will tell me which one is better 😁😉😘
I don’t believe cream belongs to this recipe.
Garlic does not belong
WBC Italians didn’t use tomatoes until about 300 years ago. So, if those Italians refused to innovate with new ingredients, we would basically not have anything like the Italian food we have today. Carbonara is not mentioned until 1950.
However, I think Italians don’t understand how Italian-Americans put so much garlic in everything since it often overpowers other delicate flavors. They probably did this because the quality of the ingredients was lacking. Italian traditional cooking using quality ingredients let’s those shine through. But if you have poor quality stuff it is probably better to hide it with garlic and hot pepper. But if you have expensive cheese and meat and fresh parsley, you don’t want to hide that under garlic and hot pepper.
choreomaniac fine analysis for the garlic, but i dare you to justify the cream :)
This is the most delicious bolognese I have ever had in my life. Thanks pal for the recipe!
I'm thrilled to hear that you enjoyed the bolognese! It's always a pleasure to share delicious recipes. 🍝👌 Thank you for your kind words!
Eating this would make anyone break out in a song, especially nonna !!!
you're so right Klara 😍
@@vincenzosplate "20 MORE MINUUUUUUUUTES!"
Always remember: A tablespoon is called a tablespoon because a table can fit onto it.
Just joking of course, looks absolutely fantastic.
Many thanks!!
Your recipe is the best Vincenzo. I cooked this for a family friend and they loved it! Saluti!
Grazie mille!
This recipe is to die for, and you need to try it 🤤 trust me, you will love this bolognese sauce!
In Greece we have a similar traditional dish "makaronia me kima", meaning pasta with minced meat. Here it is not traditional to use celery or pancetta. Celery is not very common in greek cuisine but I like to use it in similar sauces. We use bayleaf and cinnamon for added flavor, you could try that!
I will for sure!!
Have you ever tried bolognese instead?
@@vincenzosplate I will try when I get my hands on some good quality pancetta!
Interesting! Kima means small pieces of meat in Turkish. People make this similat dish in India, Pakistan, Iran, and now I learned in Greece with same name. How similar are people around the world.
@@farzaadkhaan :)
It is common in Italian, French and American foods
what kind of freak is disliking this??? Looks stunning
Thank you Mike 🙏🏻
Probably Gordon Ramsay
I just finished cooking your Bolognese recipe. So far it tastes really good, and the smells were truly divine. Will be having it tonight for supper.
The Bolognese sauce was extremely delicious. I added 2 pieces of cotica from the guanciale, to infuse into the sauce.
In ragù, here in Bologna, we used to add some cream or whole milk
ive heard that to, at what point would you at the milk to the sauce?
@@keithconrad9033 right where he puts the wine
@@keithconrad9033 when it's almost ready
Mo quando
Lol, every nonna in Italy has their own bolognese recipe and they all think theirs is the true one.
The only thing pretty much everyone agrees on is you should not use spaghetti pasta.
Or ketchup. Many, many years ago, our Italian neighbors (in Italy) asked us if it was true that Americans put "marmellata" on pasta. We were horrified at the idea. Many years later, we realized that their local word for "ketchup" was "marmellata". We were no longer horrified, just embarrassed, because the answer was "yes". At least it was when we were kids.
@@davidh9844 um. Americans don’t use ketchup on pasta. Not those of us who know how to cook.
Ketchup on pasta? Really? That sounds vile. Here in the UK I don't know anyone that does that. Growing up, my Mam cooked from scratch (still does) and she never ever used ketchup in pasta sauces.
@@TeleCustom72 here in Norway, when I was a kid (not sure if it's common now days) we used ketchup on spagetti. Not in the pastasaus, the ketchup was the tomato sauce.
@@39zack Disgusting
Molte grazie!! You just gave me the best idea for tomorrow's dinner. I'm cooking for my in-laws and it has to be goooood! Brilliant recipes
My pleasure, as always! Hope you enjoy 😘😋
Love this guy, and glad to know my Bolognese sauce is so close to his only difference I don't add wine I add beef stock. And then he adds sauce 3 times to the pasta man after my own heart. stai zitto e mangia
Man that beef stock substition sounds interesting. Gotta try that out.
@@jakeekaj9000 I've always made bolognese with beef stock, could just be the Yorkshireman in me though, we do love beef. Might give this method a try though looks great
Its funny how everybody knows the "authentic" recipes of past al ragout bolognese. I once saw a chef from a well known restaurant in Bologna making the sauce very very different. That means: no ground meet, but hand cut beef instead. Chicken stomach, liver, cockscomb and an embryonal egg. Not a single drop of water, no passata but chicken stock instead and NOT saucy and liquid at all. So its a completely different approach and both claim it as original. So guys and girls: The idea behind "Pasta Bolognese" is more important than an actual recipe. Just have fun cooking, dont care about authenticity and just do what speaks to you! :)
PS: The recipe looks good though. I do it really different but will try it that way, to see what it does!
the correct recipe exists, it is filed with the Bologna Chamber of Commerce, so don't invent absurd theories, the word "Bolognese" shows that you don't know what you're talking about. The correct name is "ragù". The word "Bolognese" is used by you foreigners who know nothing of our culture and absurdly think you can master it. The word "authentic" makes sense because YOU foreigners are used to debase and distort recipes.
P.S: It's not that you do it differently, you do it wrong.....
la ricetta corretta esiste, è depositata presso la camera di commercio di Bologna, perciò non inventare assurde teorie, la parola "bolognese" dimostra che non sai di cosa stai parlando. IL nome corretto è "ragù". La parola "bolognese" la usate voi stranieri. La parola "autentico" ha senso perchè VOI stranieri siete soliti svilire e snaturare le ricette.
P.S.: Non è che tu la fai differentemente, la fai sbagliata.....
@@s1lv3rr the guy in the video uses the word "Bolognese"
@@Howarth78
this is the name for you foreigners.
@@s1lv3rr Lol. Okay:
1st: I was talking about a chefs recipe from Bologna. Not about my recipe. They both do it differently but claim theres as the authentic. See my point here?
2nd: I called it pasta ragout first, and put the word "Bolognese" in quotation marks because it is better known worldwide as this. Dont think I'm stupid and read my text first.
3rd: Saying "you foreigners" do this and that and everything is wrong makes you sound really stupid and pathetic.
4th: You could just be proud of the Italian food culture and be happy that your great dishes are know all over the world. You could enjoy seeing people having their own take on it and just have fun cooking. Instead your being a complete jerk and most likely living a life in anger and rage. Im sorry for you...
@@felixkeiler
Perhaps you are unable to read, or you do not understand what you are reading, choose the version you like best:
1) I wrote: "the original recipe exists and is filed with the Bologna Chamber of Commerce" what are you missing in this sentence ??? If someone who is a chef you invented has a different authentic recipe, that's bullshit.
2) the term Bolognese is used by ALL of foreigners who know nothing about Italian cuisine as SYNONYM, while it is an ADJECTIVE. If you have written ragù correctly this does not correspond at all to the majority of YOU FOREIGNERS.
3) calling non-Italian people FOREIGNERS is the reality, an objective fact, not an offense. If it is an offense to you this is your problem that I do not care about.
4) You are right: I am proud and happy of my culture and my cuisine and I am fed up and disgusted by the way in which it is mistreated and demeaned by people who do not understand a damn of my tradition. I am not amused, nor happy to see people who put cream in carbonara, who add balsamic vinegar and chicken livers in RAGU ', who put parmesan on top of pasta with fish, who use garlic in carbonara or uses the chedard in the pizza, which makes the sauce and puts 3 kg of garlic in it and then burns it to make the "Aglio e Olio", which makes Pesto and sprinkles lemon on it and uses the blender, who in NY think seriously to have invented pizza and that American pizza is the best in the world, that to make Cacio e Pepe foreigners use cream and add oil or water with pepper.
I could go on for hours to list the bullshit that foreigners allow themselves with the cuisine of my country ....
Very often it is foreigners who use the word "AUTHENTIC", to pass the crap they cook, now WE, who have FULL RIGHT, can't use it? 😂😂😂😂😂😂😂😂
USA culinary culture is ZERO, but people claim the right to upset and ruin tradition and other cuisine.
NO, I'm not happy at all that people like you try Italian cuisine.
Last thing: le offese le puoi depositare a quella zoccola di tua sorella (translate now).
This is my favorite bolognese ,so good it makes me cry! Thank you Vincenzo.
I'm delighted to hear that my bolognese recipe has become your favorite and that it brings you such joy and satisfaction. Food has a way of touching our hearts and evoking strong emotions, and I'm honored to be a part of your culinary journey.
So weird to see the soffritto blended into baby food consistency
Maybe its originale,but i like to cut it with a knife, i dont like the babyfood consistancy
Why? That is what Italian babies eat as babyfood.
@@theawesomesausage Yea... even breastmilk comes in carbonara or espresso flavours ;)
I blend each vegetable alone so I can get the right consistency and not baby food.
It must be an American soffritto 😒😒😒
"Don't bastardize the recipe"! LMAO
still manages to ruin the dish by blending most of the ingredients
@@yuriy9701 that's what your supposed to do with Italian pasta
Vincenzo: "Don't bastardize the recipe."
Also Vincenzo: *Uses ground pork, and puts oregano in it.
@@notahotshot he did say you can put your own spin on it, just dont change it too much
@@yuriy9701 HE BLEND THE INGRIENTS WRONG AND HE IS NOT BROWNING THE MEET THE BOLONEZE LOOK YIAKKKK I GIVE HIM 0 OUT OF 10
Thx to commitement to the tradition I'm crying now!! That's the way it supposed to be made! I'm opening a Italian restaurant in a few months. Your videos are very close to my tradition-oriented sense of taste. Big dziękuję for you, strait from Poland. Bless!
nice! My Nonna good her sauce for 10 hours delicious
Wow 😲 😍
Me when i try to speak Italian: 0:15
Hello Vincenzo, I thought I was doing a good Bolognese. Far from it. Your way of cooking is so great and genuine and with so much heart that I realized that I still have to work very myself. Thank you for sharing your knowledge with us so that we can also experience and recook the real taste ourselves. Keep it that way. Respect
Hi Andre, each of us never stops learning and improving, so keep trying, you will see that sooner or later your Bolognese will be perfect! 😍
Many many thanks my friend, I appreciate your support!
You forgot to add mushrooms, chili, peas and parsley
Alex K. You trying to trigger him? 😂
Hahahaha, Gordon Ramsey Carbonara. I think if any of the ingredients were going to trigger him of those you mentioned it would be peas, lol. That was so epic stupid cause it wasn't a little either, he just laced it with peas.
how dare you, sir!
Don't forget the fried chicken please.
*Laughs in furious*
Looks delicious. No garlic?
Thank you Andrea!
@Andrea for real? I love garlic
Thank you Mr. Vincenzo, love your authentic Bolognese Sauce like Italian style.
Glad you like it. I do hope you'll give this recipe a try!
I thought you were saying “Mint” not “Meat” 😂 love the accent tho
mince
the accent adds 5 more authenticity points
Maybe put the meat before that paste so it gets brown?
He did💀
Love the way you stick to true italian traditional recipes. Without people like you the true Italian foods would be lost forever 👍😀😁
it's a dream, thank you for sharing this secret
Sssh, do not reveal it to anyone! 😁😁
It is a pleasure for me
So, what do we learn here? Every time Gordon Ramsay says „traditional italian“ a nonna dies in Italy.
Ciao Vincenzo! I'm using your videos to prove my friends that they make things wrong, you make the recipes just like my Nona used to! Grazie !
oh wow, thank you a lot Fabio! Spread the word 💪🏻👏🏻
I love how he complained a lot about how the other recipes online are wrong and all that bitching about tradition, and yet he blended the soffritto (you gotta fry it on another pan and add it to the meat afterwards, by the way), the meat didn't undergo the maillard reaction, he didn't use any milk (water doesn't add any taste or texture, duh), and let that sauce cook for just an hour...
I was wondering about these points too, especially the lack of milk and not actually browning the meat (though I suppose that part is not completely necessary)
I love how he complaining about the tradition but still buy all the ingridients in grocery store
@No Comps I just thought it was ironic that the guy spent half of this video crying about how other ruins the original classic traditional nonna mammamia recipe and then proceeds to screw up the "traditional" one. I'm open to experimentation and all, but I just think this guy was kinda hypocritical here
Traditional bolognese has mayonnaise and pineapple in it, that's what mine nona told me