This is interesting. I haven't seen the milk being added this early in the proces. I've only seen it being added at the end, in a way to revive the cooked down sauce. But if it has tenderizing properties it makes sense. I'll have to try it.
You can try it, but it won't tenderize it more that traditional way. Milk or other dairy will help make it more tender, but not while it cooking in 20 minutes. And it's not the milk purpose in in this dish. So just add it in very end like you already do
I'm italian and I have to compliment her for the recipe. Depending on where you live, this recipe has lots of variants. For example, in my family we don't use Parmigiano, milk and wine (for different reasons), but we like to use cloves for its own flavour
I like to eat homemade Bolognese with mezzi rigatoni, which are rigatoni cut to about half the typical length. The sauce completely fills each piece of pasta and then you can eat it out of a bowl with a big spoon. Super comforting.
Great recipe for the most part. A few things to note: - Garlic does not belong in Bolognese - wine should be added after browning the meat and veggies so you cook off the alcohol and scrape up the fond - Milk goes in at the end
-Yes it does For the soffrito -You can indeed deglaze the pan with wine, but that wine should in fact be white. -No it doesn't ,parmensan possibly butter, seasoning, possibly sherry vinegar and integration of the pasta itself all comes after the milk. Source: Three Michelin star Heston Blumental etc. probably the best spag bol.
Looks tasty. I will try this some time. Although it's really similar to my current recipe, but I rarely add wine because I never have any haha. It makes a difference, especially with the fond.
Great recipe and video, Lish! Bolognese is on my list this month. I’ve watched two other recipes/videos and all are very similar with small variations. I will give this one a try. I tried your tomato sauce recipe and it was great.
I make this recipe almost exactly except instead of red wine I used a nice cooking sake and instead of a parmesan rind I use a bit of nutmeg and MSG. I'm Asian and it's delicious. Fight me.
@@delavidaebella There's no need to toast nutmeg, as long as you use freshly grated nutmeg, and not powder. I'm guessing that whole nutmeg is super easy to find in Indonesia, since you guys grow it there lol.
Huh. Never even considered putting milk in my bolognese. My nonna wouldve had a stroke. But might give it a try - at least once, just to say that I have. She's already had the stroke, anyway
Talk about layering flavors. I bet brown butter would compliment this sauce well. I was already planning to make Bolognese. Now I'm going try your idea too. Thanks
You don’t need veal. Pork and Pancetta yes. I wanna know why so much milk? Why garlic? Why the bay leaf and why not 6-8 hours cooking time for the ragú
Constantly stirring the meat inhibits browning, and adding the vegetables before reaching desired browning adds too much water, reducing the temperature and once again inhibiting browning
🇦🇺O.k it's official 😁 for the last 10 years I've been making pig slop 🥺 mate i wish i knew this way 👍🥺 P.S note to self 😁Next time buy another bottle of wine. 🤗
calling a recipe "the best" just evokes people that look for perfection, and especially on very famous italian dishes, there is a large amount of possible comparisons. massimo bottura cooks his bolognese differently than hers, so do Ramsay and Contaldo. And suddenly, its not her vast credibility as an emmy awarded food stylist vs some nobodies, but an emmy award winner daring to call her culinary ideas better than michelin decorated chefs.
That's sweet! 2 hours simmering a ragù di bolognese 😂. It should be at least 4 hours better 6h. Essential is mixing tomato paste with water and then reduce it. If you only use tomato paste there is not enough liquid to simmer for a minimum of 4 hours. Guisto o corretto 🤪
@@VashtiWood Well, they probably emigrated during or after WWII, no? They grew up and learned how to cook during a time when milk supply was first limited by rationing and later by complete lack of availability, which may have modified some recipes.
So much wrong in this video... 1. You dont use olive oil for searing meat. 2. The sofritto is supposed to be alone in olive oil and butter over long time, not with meat along 3. Milk is supposed to be added as the last ingredient to mix the flavors and to flatten the sauce 4. The wine is supposed finish the meat until the alcohol is vaporated, before adding it to the sofritto 5. NO GARLIC
They never do. If you need some quantities look recipes online (even if they go in a differnet direction) and have them as a rough output on what you need for this video
Americans and Australians, I’m begging you, it’s PASta. Not paaaahhhhhsta. It’s like nails on a chalkboard. You’re saying bolognese well, just go one step further
Even within the same language and regional culture, there exists groups with differing accents and dialects. Not to mention that language is ever evolving. Drought, for instance, many say as D-rout; when it's actually D-roft. The -ugh is a fricative that makes an F sound, but as time goes by it's being used less and less. And that's perfectly fine.
@FeralXethx English is my first language and it's pronounced D-rout here. I've never heard ot with the f sound. In English, ough is a fickle mistress.
@@xxPenjoxx The rules can be so finicky precisely because language isn't static. Another example: In the US you'll find Draft beer. In the UK you'll find Draught beer. - These are spoken the same. So why does one still use the fricative whilst the other has lost it? *shrug*... Because people stopped using it; and that became the new norm. And at the end of the day, the most important part isn't pronunciation; it's understanding one another. Being able to communicate.
As an italian this is just painful to watch. No oil to be added, parmigiano will be added once the pasta is in the plate, by the person eating the pasta!!! Soffritto goes first! I could go on!!
Agree, a totally unbalanced mess. Bonus: “bolognese” is not even a legit name for that pasta here in Italy. Ciao, certo che anche noi a guardare Epicurious ci facciamo un po’ del male. Si salva giusto Frank a volte.
Hate to break it to you but Italian many restaurant add oil before serving and she did add parmigiano at the end and she’s the person eating so what’s your point exactly
Italians are so funny. They get so worked up over the simplest food. Yes, it's tasty. But it gets totally bodied in flavor and interest by almost every other cuisine.
@@KudaKeileon it sounds like half-American half-Italian to me. About 4 seconds in and the 'n' seems way harder than Italian to me, but with the last 'e' you'd expect?
Never got why some chefs say that cheese adds a nutty flavour. Only nuts give a nutty flavour, while cheese adds cheesy flavour. Im wondering if they even know what they are saying.
This is one way of doing..i agree. But i would not use this recipe. Would never ever add milk..holy Maria. We have so big choice of delicious oils and butter.
@@DangerSquiggles Yeah, I really should have taken the whole "US can't even speak English correctly, of course they can't say Italian words" into account.
I always enjoy the genuine happiness when they finish and get to taste.
This is interesting. I haven't seen the milk being added this early in the proces. I've only seen it being added at the end, in a way to revive the cooked down sauce. But if it has tenderizing properties it makes sense. I'll have to try it.
You can try it, but it won't tenderize it more that traditional way. Milk or other dairy will help make it more tender, but not while it cooking in 20 minutes. And it's not the milk purpose in in this dish. So just add it in very end like you already do
And we are off to comments to see what Italians think about this.
Italians are the worst when it comes to food purity chauvinism
I'm italian and I have to compliment her for the recipe.
Depending on where you live, this recipe has lots of variants.
For example, in my family we don't use Parmigiano, milk and wine (for different reasons), but we like to use cloves for its own flavour
Northern Italian family. We don’t use milk in our bolognese.
@@colleengallo4831but Bologna is in the north and they use milk
@@oliversteininger7679 no, its tolerated by some weirdos.
not standard at all, and the gruesome grey color it gives...
oh well, americans do you.
lish is amazing. needs her own program. same with frank.
Frank has his own show proto cooks
Always start with your onions first, get the water out of them because water does not have flavor, put some color on them then add the meat.
As chef Jean-pierre would say 😅
I was looking for this comment.
Exactly!Thats like knowing B comes after A.And she doesnt know it yet teaches
I like to start with the meat and remove it once cooked, then add the onions. “Layers of flavor” as chef Frank says 😅
I like to eat homemade Bolognese with mezzi rigatoni, which are rigatoni cut to about half the typical length. The sauce completely fills each piece of pasta and then you can eat it out of a bowl with a big spoon. Super comforting.
I like round pasta too for meat sauces. Sauce goes into the noodles. Yum.
I love Lish, such a fantastic and joyous teacher. Is watch her explain anything.
Anybody else see that happy smiling little kid face in the pot at 5:09? 😊
Nice
😊
Had an amazing Short Rib Bolegnese in Knoxville last week. Now I'm obsessed with Bolegnese.
Great recipe for the most part. A few things to note:
- Garlic does not belong in Bolognese
- wine should be added after browning the meat and veggies so you cook off the alcohol and scrape up the fond
- Milk goes in at the end
you forgot there is no tomato in bolognese only paste
@@jjf9020 Nah, you can use tomatoes.
-Yes it does For the soffrito
-You can indeed deglaze the pan with wine, but that wine should in fact be white.
-No it doesn't ,parmensan possibly butter, seasoning, possibly sherry vinegar and integration of the pasta itself all comes after the milk.
Source: Three Michelin star Heston Blumental etc. probably the best spag bol.
Looks tasty. I will try this some time. Although it's really similar to my current recipe, but I rarely add wine because I never have any haha. It makes a difference, especially with the fond.
Made this last night and it was amazing
BTW if you grate the vegetables instead of chopping, they will caramelize quicker, which will make your dish more tasty
Great recipe and video, Lish! Bolognese is on my list this month. I’ve watched two other recipes/videos and all are very similar with small variations. I will give this one a try. I tried your tomato sauce recipe and it was great.
I feel like Lish and Tig Notaro could play sisters in a movie. Maybe they own a restaurant together where Lish is the chef
I would totally watch that!
Recipe in the description please!
Love that Cantina Zaccagnini Montepulciano d'Abruzzo you’re using. It’s my house red. We also lovingly call it ‘stick wine’. IYKYK
Wait, does the rind actually melt down - or did you remove it?
You remove it it together with the bay leaf at the end
Ya the rind will never disintegrate and melt away. You will always pull it out later.
Welcome back Lish!
I make this recipe almost exactly except instead of red wine I used a nice cooking sake and instead of a parmesan rind I use a bit of nutmeg and MSG. I'm Asian and it's delicious. Fight me.
nutmeg and msg sounds like a promising alternate to parmesan in that application.
@@animalarmy you dont claim that your way is the best, so you do you.
Did you toast the nutmeg first? Parmesan is expensive in Indonesia, imma try the nutmeg 😂
@@delavidaebellasearch up marcella hazan bolognese. it uses nutmeg and white wine. its really similar to this one
@@delavidaebella There's no need to toast nutmeg, as long as you use freshly grated nutmeg, and not powder. I'm guessing that whole nutmeg is super easy to find in Indonesia, since you guys grow it there lol.
That is a lot of dedication to just the sauce
Not traditional bolognese at all, but intrigued. Wouldn’t mind trying this out to see how it is
Americans hardly make authentic and traditional Italian dishes.
Love watching her❤
More Lish please!!!
Yeah I prefer the flat noodles over the round ones.
Huh. Never even considered putting milk in my bolognese. My nonna wouldve had a stroke. But might give it a try - at least once, just to say that I have.
She's already had the stroke, anyway
Top notch 👌
I toss my pasta in some browed butter before I add the sauce.
Talk about layering flavors. I bet brown butter would compliment this sauce well. I was already planning to make Bolognese. Now I'm going try your idea too. Thanks
😋 MILK ? I never knew ... Mmm Mmm Mmm 🍝
Where's the veal, pork, and pancetta? Milk not cream?
@@nephthys0xa499 never cream. Just whole milk
You don’t need veal. Pork and Pancetta yes. I wanna know why so much milk? Why garlic? Why the bay leaf and why not 6-8 hours cooking time for the ragú
@@Disturbed666METALbc it's ground meat, it cooks faster
looks great
Ummmh... I think the title needs fixing since it's tagliatelle bolognese not spaghetti 😅
🤓☝🏻
I think bolognese is always supposed to be tagliatelle though?
Bolognese sauce is supposed to be eaten with tagliatelle
The title I see says pasta bolognese
actually its tagliatelle al ragù alla bolognese 🤓🤓
Fave! Thank you so much!!!
Constantly stirring the meat inhibits browning, and adding the vegetables before reaching desired browning adds too much water, reducing the temperature and once again inhibiting browning
I don't own an apple product and can't access the app. Where can I find this recipe?
did you say milk???
Just a little splash, it helps round the acidity of the tomato. In my opinion she added definitely too much milk there.
MILK? U mad?
Just a bit of milk in the last hour of cooking for balance, not the whole cow’s worth that she put in the beginning
What Happened to the VINO To Deglaze the pot then you can add the dairy at this point.
The sauce is salted and seasoned, adding the pasta water with that level of salt is overkill.
Easy and simple.
Looks pretty solid to me. I'd have added 2-3 Anchovies for additional depth of flavour.
No link to a recipe? (other than 'free trial') Wow...that's bad.
Yes, I know, that's the one thing I hate about this channel.
Strange. I learned that a authentic Bolo starts with a Soffritto....
True
But...soffritto is in this? It's mirepoix+, in this instance the plus is garlic
@@cthomas025 For me soffritto is braising the mirepoix in butter for > 30 min.....
Is the spaghetti in the room with us?
omg it looks so tasty
Milk only at the end people!! Little bit not 3 cups 😊
Beautiful
To up the umami, add Colatura di Alici?
first time hearing that pronunciation of bolognese
Chefs usually respect the dish's country of origin pronunciation....in this case, Italian
It's the correct pronunciation
But TaGliatelle was wrong 😂
need an awful lot of chuzpe for that title as a food stylist.
why not "my favorite bolognese"?
Missed the sofrito step.
What can I do if I can't fine San Marzano tomatoes? :(
Amazon
Just use a decent quality passata
Almost every grocery store Carrie’s canned San Marzano tomatoes these days.
The 2 hour simmer: lid on or off? Did she say?
🇦🇺O.k it's official 😁 for the last 10 years I've been making pig slop 🥺 mate i wish i knew this way 👍🥺 P.S note to self 😁Next time buy another bottle of wine. 🤗
I wonder where the wine has gone...
All the non-award winning armchair chefs are out in force today. 😐😂
calling a recipe "the best" just evokes people that look for perfection, and especially on very famous italian dishes, there is a large amount of possible comparisons.
massimo bottura cooks his bolognese differently than hers, so do Ramsay and Contaldo.
And suddenly, its not her vast credibility as an emmy awarded food stylist vs some nobodies, but an emmy award winner daring to call her culinary ideas better than michelin decorated chefs.
@@leonhardable 🤓☝️
More like 120 years of family recipes beg to differ.
@@otm646 You can do something for thousands of years without doing it very well.
Where is the recipe please?
That's sweet! 2 hours simmering a ragù di bolognese 😂. It should be at least 4 hours better 6h.
Essential is mixing tomato paste with water and then reduce it. If you only use tomato paste there is not enough liquid to simmer for a minimum of 4 hours. Guisto o corretto 🤪
Ugh...
You lost me with "milk"!
No Nonna I've ever known would ever! 😂
Your british nonnas?
Marcella Hazan, the nonna of all nonnas, used milk in her bolognese recipe
@@DangerSquiggles hahahahah Nope, the Italian Nonna's who emigrated to Australia.
@@VashtiWood Well, they probably emigrated during or after WWII, no? They grew up and learned how to cook during a time when milk supply was first limited by rationing and later by complete lack of availability, which may have modified some recipes.
@@DangerSquiggles??? No. Il latte era più facile da avere, piuttosto che la carne.
Bowl on yay zay
this is a tomato sauce no bolognese
So much wrong in this video...
1. You dont use olive oil for searing meat.
2. The sofritto is supposed to be alone in olive oil and butter over long time, not with meat along
3. Milk is supposed to be added as the last ingredient to mix the flavors and to flatten the sauce
4. The wine is supposed finish the meat until the alcohol is vaporated, before adding it to the sofritto
5. NO GARLIC
It's not pronounced BO LOAG NYAY ZAY
So, basically adding milk and wine to my homemade meat sauce. Got it.
TaGliatelle? Really?
Tag-liatelle???
😮💨
Not everyone speaks Italian. Be happy that bolognese is at least pronounced correctly
@oliversteininger7679 if you are a "professional chef" you should be able to pronounce basic components properly
@@andyfavorito I don't disagree. All I'm saying is I've watched many amazing chefs pronounce even bolognese wrong
Or in my case by itself because I’m on a keto diet the tomatoes are really more than I need but it wouldn’t be the same without it
Have you tried the shirataki noodle? It's high fiber, very low in carbs. I usually use that to replace noodles.
@ thanks I’ve never heard of it but I’m going to try it
ADD MORE SAUCE! 😩 😑
NO one in our family gets Served pasta plain with a clump of sauce on top, ITS NOT THE WAY IT IS DONE CORRECTLY 🤬😡
You didn't specify the quantities for most of the ingredients 😢
They never do. If you need some quantities look recipes online (even if they go in a differnet direction) and have them as a rough output on what you need for this video
Americans and Australians, I’m begging you, it’s PASta. Not paaaahhhhhsta. It’s like nails on a chalkboard. You’re saying bolognese well, just go one step further
Even within the same language and regional culture, there exists groups with differing accents and dialects.
Not to mention that language is ever evolving. Drought, for instance, many say as D-rout; when it's actually D-roft. The -ugh is a fricative that makes an F sound, but as time goes by it's being used less and less. And that's perfectly fine.
@FeralXethx English is my first language and it's pronounced D-rout here. I've never heard ot with the f sound. In English, ough is a fickle mistress.
@@xxPenjoxx The rules can be so finicky precisely because language isn't static.
Another example: In the US you'll find Draft beer. In the UK you'll find Draught beer. - These are spoken the same. So why does one still use the fricative whilst the other has lost it? *shrug*... Because people stopped using it; and that became the new norm.
And at the end of the day, the most important part isn't pronunciation; it's understanding one another. Being able to communicate.
KEEP BRINGING HER BACK
Lish is such a rock star, W rizz ong fr
Would you think she was such “rock star” if she didn’t try to look like a boy?
Here before likes crossed 100th mark & the views crossed 1000th mark!!!!
As an italian this is just painful to watch. No oil to be added, parmigiano will be added once the pasta is in the plate, by the person eating the pasta!!! Soffritto goes first! I could go on!!
you poor child.
Agree, a totally unbalanced mess. Bonus: “bolognese” is not even a legit name for that pasta here in Italy. Ciao, certo che anche noi a guardare Epicurious ci facciamo un po’ del male. Si salva giusto Frank a volte.
Do Italians ever stop being annoying about the minute differences in the order of operations in recipes?
@@Lasergun74 Italians when foreigners use the wrong water to cook noodles:
Hate to break it to you but Italian many restaurant add oil before serving and she did add parmigiano at the end and she’s the person eating so what’s your point exactly
no pork, no bolognese
WINE?
wine is standard in almost every bolognese recipe
Noooooooo. This is just wrong. Its so dry. Its so bland. Make it stoppppp
Where's Frank??
Arguably, treating the cows xD
finding a way to plant Mirepoix as one plant to save space & time
Huh! The whole video is bolognese 😏
Milk? I'm out girl
Bolognese has milk in it. But addes rowards the end and just a little splash usually
"It takes time and patience" so make spaghetti instead. :p
Soffritto not mirepoix please
You use cream, not milk
But here (4:09) she talks about milk, not cream.
Italians are so funny. They get so worked up over the simplest food. Yes, it's tasty. But it gets totally bodied in flavor and interest by almost every other cuisine.
Well at least She can Boil Water
Can you please stop saying it like that?
She's using the proper Italian pronunciation.
@@KudaKeileon it sounds like half-American half-Italian to me. About 4 seconds in and the 'n' seems way harder than Italian to me, but with the last 'e' you'd expect?
It's the correct way of saying it.
Where is the spaghetti?! NOT approved!
Tf u mean not approved?? Spaghetti is entirely wrong, tagliatelle or pappardelle is traditonal due to the wide shape that can actually hold the sauce
@@wokfriedburger the og tittle of the video had Spaghetti in it, the comment might as well be refering to that
No Italian would pour the salt directly over boiling water. Guarantee to cake the salt and ruin the usefulness of the salt container..
Where the soffritto at?
My nonna does Not approve 😮
What the French call Mirepoix the Italians call Soffritto, but it's the same mix of carrots, onions and celery... >
Never got why some chefs say that cheese adds a nutty flavour. Only nuts give a nutty flavour, while cheese adds cheesy flavour. Im wondering if they even know what they are saying.
This is one way of doing..i agree. But i would not use this recipe. Would never ever add milk..holy Maria.
We have so big choice of delicious oils and butter.
Milk is traditional though
Milk is in bolognese
@@davidtiger It wouldn’t be bolognese without milk in it.
Is Lish's shirt designed by a drunk florist because it sure looks confused
First comment!
And what now?
@@Drachi_OwO I don't know. I feel like now try leaving the house.
Bol-en-ase-ay???? What on earth??
I had to consult my Italian friend to see if I had been saying it wrong all my life. Thankfully he said I am fine
It's the correct pronunciation
It's much closer to the correct pronounciation than than the common US-american "Baloney"
@@DangerSquiggles Yeah, I really should have taken the whole "US can't even speak English correctly, of course they can't say Italian words" into account.
Bolognese "correct", but with a distinct American twang, y'all.
First
No carbs!
You may be on the wrong channel if you don't want carbs.
@@KudaKeileon Yea I guess. I'm not obese and stupid to eat that garbage
Do you go to UA-cam channels about cars and comment "No wheels?"
nobody likes her
Another reaction video for @vincenzosplate !
Here too, Vincenzo, as usual, will surely have something to complain about ! 😉