knorr or maggi are a good starting point.. theý helped me a lot in the beginning.. (i started to tune them up and after some time mý tuning was better than the seasonmix..)
Maybe to someone that doesn’t actually cook. He’s literally just regurgitating base level knowledge, half of which is objectively incorrect. Like cooking onions to reduce the acidity. That is entirely just some shit he made up. Onions aren’t particularly acidic lol. You don’t cook carrots to reduce water content and bring out sweetness, they’re already sweet. You cook carrots because the texture of raw carrot in a cooked dish sucks, along with just adding a broader base of flavor (what we use aromatics for in general). Root vegetables don’t even contain much water relative to other vegetables. Literally half the crap he says is either wrong or is using actual toddler logic. Even just things like saying the sizzle sound of browning beef comes when the fat has rendered. Incorrect, this ironically enough is because of the reduced water content from cooking, as when there’s significantly more fat than water what happens? That’s right, you get a nice sizzle because you’ve transitioned to the point of basically frying. Knowing what you’re doing and knowing why you’re doing it are 2 very different things. Rant over, and I apologize for making you the target of it 😂
@@peen2804 don’t apologise, I’ve been there. As an IT professional, sometimes when I watch a video of someone who doesn’t have as much skin in the game as me, talk about sh!t they barely understand, a UA-cam rant helps. Hope it made you feel better ❤️
The part where he talks about his chef telling him to not be scared of the stove but to attack it is so relatable I went through a very similar experience working in a kitchen where I just felt defeated and incompetent and my chef said something so similar and that’s been something I’ve definitely taken in
I have been grating vegetables for years and cooking mince the same way for decades and people thought I was too fussy a cook. I'm glad there are other people who are the same.
It's a great hack for amateur cooks without sufficient knife skills, although I like leaving the carrots in little cubes for presentation. Then again, it's my choice.
As Marco always advocates, think about what you’re doing. There’s always a reason. Sometimes you don’t even know why, but it just works. I.e, prior to finding out grating vegetables or cutting them finely enables them to dissolve and get absorbed into the evaporated meat, fusing the flavours and intensifies them. Whatever the method, it is the cook’s way of cooking. Unless it tastes awful, it’s not wrong, just different.
I love thay marco explains eveything he does in sensible detail. Whenever i see a gordon ramsey video he just says 'we do this to make it nice and beatiful and tasty'
I've really put a lot of work into making my ragu as good as possible, but this one definitely had some amazing tips that no other chef has been able to provide and I know already they'll make it even better. Marco is always inspirational.
if you want Bolognaise don't use garlic or herbs, you just allow the dish to cook for 3 hours for the flavours to work together in a magical way. Real Bolognaise is easier and if you tried it you would find out how beautiful it is.
"Having 3 Michelin stars doesn't mean you're a great cook, it just means you understand the system" Only Marco, who is a great cook and an even greater philosopher could say that quote
@@VDA19 There was a TV program with Gordon Ramsey where he, being a chef, would cook something and a different cook each week would make their version then it would be served to a group of people and they didn't know who made which. They had to choose which one was best and nearly every week, the cook beat the chef. Too meany chefs serve up pretentious food, over seasoned and way too fancy. They live in a bubble that the rest of the world doesn't live in. Great food doesn't come from chefs, it comes from great cooks and they don't need to have had any training whatsoever.
@@captainwin6333 Yeah, of course. Gordon is famous because a bunch of TV shows started saying " Look at this guy he's an amazing chef ". He's a celebrity chef. If you saw his Carbonara or Grilled Cheese video it's pretty clear he's not God's gift to cuisine
The man is extremely passionate and definitely poetic in a way. Absolutely fan of chef Marco. Always so well spoken and gives me something to think sbout .
Albert Roux, a true legend and to hear a tough Knut Frenchman give anyone that advice..just imagine a table surrounded by Albert Roux, Michel Roux, Marco Pierre White, koffman.....❤
I made this yesterday with what I had and it turned out very nice. Didn’t have the luxury of letting it mature but this is now my go to recipe/technique for bolognese.
@@normcharlesowenI'm sure there are Italians who mix the two. You realize that the food history of Italy is crazy complicated and suvject to change by city or even village? I like rigatoni with Bolognese, if an Italian says that that's crap they can bugger off. It's FOOD, not rocket science.
Fascinating to watch how divergent Marco and Gordon have developed. Marco went from beeing a pissed off silent maniac to become a calm thought provoking teacher and grand connaisseur. And Gordon went, at least thats the impression he left for me, from beeing a rising star to beeing a shouting maniac, speed demon and meme. UA-cam gives us the ability to watch how personalities developed. What a time to be alive!
Gordon's a lot more calm and reserved when he's not dealing with haughty, self-obsessed chefs on Hell's Kitchen, or delusional, dangerous chefs on Kitchen Nightmares (America specifically). The impression I've always gotten from him is that he gets more angry in proportion to how much the person he's chewing out *should know better.*
@@occultnightingale1106 ngl, I definitely see it now, especially if you read his short memoir and his thought about being on HK Uk vs HK US. Just different approaches to how he goes about dealing with different groups of contestants.
What you’re seeing is Gordon is at the stage Marco was before he gave the industry the middle finger. In this video MPW says “to have 3 stars in Michelin doesn’t mean you’re a good cook, it means you know the system” Gordon is at the top of his game, but he’s still playing the system. Marco has proven himself, the ego has gone back in and the passion comes back out. He’s cooking to cook, Gordon is amazing, but he’s cooking to impress.
Great recipe. Great lessons. The emphasis on the time with the meat and grating the vegetables is wonderful. Critical. It’s a meat sauce. This is very close to how I cook bolognese but I use more herbs and I have never seald up my pot when it goes in the oven. I’m going to next time. Never used a non stick pan though - just iron. Wondering if I’m missing an opportunity. Favorite part “red wine is optional”
Pierre is so over the top it's always been so comical to me. He deserves an Oscar for this performance 😅 Turns cooking into this over the top philosophy drama lol.
The reverence for the art comes across in his seriousness with the food. He's does not joke around his craft. That should be how we approach anything we want to be a "great" at.
What Marco was saying about moisture content is some of the most important cooking advice you can have. I'd say Moisture content and heat contact are two of the least talked about but most important elements of cooking, more important than ingredient quality. Why buy a Porsche if you can't drive a Nissan?
Cipolla bianca, sedano e carota. Si chiama "soffritto". Niente erbe, vino bianco, pepe e sale e passata. Qualcuno mette pure latte. Se si fa con vino rosso ed erbe è ragù toscano
Wow… that’s actually the fist cooking video of Marco Pierre White where he didn’t use any Knorr stock pod at all. I’m flabbergasted 🤣 this guy can actually cook for real 😄
I'm about to make this for the second time in a week. I feel like I've finally learned the proper technique for cooking mince. This was a great instruction on how to do it and not end up just boiling it in its own juices. In my opinion it was reflected in the final taste. For the first time in a long time I've actually really enjoyed eating mince. Thanks Marco!
I made this today and I am truly blown away. I was making a similar traditional bolognese sauce but the taste of this recipe is amazing. I suggest finely chopping the carrot and selery after grating them because you really want it to be fine so it is not visible in the end result. Huge respect to this phenomenal chef!
@peddaz55 1 big onion, 1-2 selery, 1-2 carrots and at least 3/4th of a bottle of wine. You really want to reduce the wine by 90%. seasoning: only a bit of salt and pepper, 1 bay leaf and some thyme / rosemary
God this man is a fkn legend. He talks and I get hypnotized and start to go into this deep trance like inner inquiry about my life on so many levels...which feels absolutely beautiful!
I made Bolognese 2 weeks ago... I set it out in the sun for 7days .I waited til it grew afew mold spots, then served it to my guests. They absolutly loved it..🍝
I like how he teaches you to think about why you're doing a particular step a certain way. It's a massive help for home cooks who need to improvise with leftovers in the fridge for example. Makes it easier to whip something nice up with limited time and/or resources. Also, I'm going to be a complete child for a minute: Work your beef.
Recipe: Marco Pierre White's Ragù Bolognese Ingredients: 1 onion, grated 2 carrots, grated 2 celery stalks, grated 2 cloves of garlic, minced 1.5 pounds (700g) dry-aged beef, minced Olive oil Fresh thyme sprigs 1 cup red wine (optional) 2 cups passata (or chopped tomatoes) Salt and pepper to taste Instructions: Step 1: Grate and Prepare Vegetables Begin by grating the onion, carrots, and celery. The grating helps these vegetables dissolve into the sauce as it cooks. Heat a large, oven-safe pan over medium heat and add a drizzle of olive oil. Add the grated vegetables to the pan and cook, stirring occasionally, to remove their moisture and intensify their flavors. This may take some time, so be patient. Step 2: Cook the Beef Push the cooked vegetables to the sides of the pan to create space in the center. Add the minced dry-aged beef to the center of the pan. Allow the beef to release its water content and let it evaporate. Then, start breaking up the beef and let it caramelize for a rich flavor. Continue cooking without moving the pan too much to avoid boiling the meat. This step is crucial for flavor development. Step 3: Drain Excess Fat Once the beef is well-browned and the moisture has evaporated, drain excess fat by tilting the pan and carefully pouring it off. You can save this fat for later use. Transfer the beef to a separate bowl. Step 4: Deglaze with Red Wine (Optional) If using red wine, pour it into the pan to deglaze, scraping up any flavorful bits from the bottom. Reduce the wine by 90% to remove acidity and alcohol while intensifying the flavor. Step 5: Add Passata (or Chopped Tomatoes) Return the cooked beef to the pan. Pour in the passata (or chopped tomatoes) and stir to combine. Simmer the sauce and bring it to a gentle boil. Step 6: Cartouche and Oven Cooking To reduce evaporation during cooking, make a Cartouche: Cut a piece of parchment paper to fit the pan's diameter and place it directly on the sauce. Cover the pan with a lid. Preheat your oven to 140°C (285°F). Place the covered pan in the oven and let it cook for about 1 hour to 1 hour and 15 minutes. This slow cooking helps the flavors meld and mature. Step 7: Final Touches After oven cooking, remove the pan and carefully lift off the Cartouche. Taste the ragù and season with salt and pepper as needed. Step 8: Serve and Enjoy Your Marco Pierre White-inspired Ragù Bolognese is ready to serve. It's even better if allowed to rest and mature for a few days before serving. Enjoy this classic Italian sauce with your favorite pasta, and savor the rich flavors developed through this meticulous cooking process.
Love Marco, he personifies the difference between arrogance and confidence. He has confidence and this is easily confused with arrogance and the more and more l watch him l realise that he is strangely humble. Anyway just a though 😊
The amount of philosophical questions that should be answered in this video is far beyond one man's life. The recipe is great, but I do have a few questions, since Marco adviced to question everything: 1) Why remove fats from fried meat? Why meat has to be so dry? 2) Why use only beef and not add pork minced meat? Beef is quite low in fat, and fats from pork should be balancing dry beef.
re: 1. because the beef fat & flavour can over-dominate the flavour & texture of the lean meat, vegetables & olive oil, too much fat prevents an effective smooth emulsion when it comes time to combining the ragu with the pasta when using it as a sauce, the oils in the sauce can split & the mouthfeel will be more greasy than velvety, or be so rich as to be overwhelming even if you are successful in forming an emulsion, for a similar reason when making carbonara, you don't want to retain 'all' of the guanciale fat otherwise it will feel like you are eating pasta coated in smoked pork hollandaise - good for a sandwich perhaps, but I don't want to eat a plate of pasta covered in the stuff, so it's a balancing exercise. The meat is only 'dry' in the sense that it has been browned, caramelisation has occurred which intensifies the flavour of the lean meat. After a long gentle braise, the meat will be silky & tender, not tough & dry. There is enough fat remaining in the meat after draining to contribute the right amount of beef oil & flavour to everything else going on, gravity won't drain the meat completely, you'd need a temperature-controlled centrifuge to do that. You only need the higher amount of fat at the start because beef fried in its own fat tastes much nicer than beef fried in other oils. 2. you can absolutely use pork mince as a combination, you can use only pork, or only beef as well, all are perfectly acceptable variation. The classic original bolognaise was defined by whichever meat was more economical at the time, as it's not supposed to be an expensive dish. As for how much fat there is in the meat, that depends on what you're grinding, the lean/fat composition can vary hugely depending on the cut, the breed, how the animal was raised, whether you're adding fat from fat cap layers or not .etc. You can grind beef brisket with a fat cap & get a 50% fat composition, but that's far beyond the point where it benefits what you're doing. Again, beef isn't dry, but pork has a higher gelatin content & generally weaker muscle fibres, so it will soften more. The characteristics are different but done correctly, beef will not be dry at all.
I just wanted a bolognese recipe but now I'm questioning my own existence and the misteries of the whole universe
😂
Totally.
Marco is annoyingly philosophical 😂
Same I just wanted to cook some spaghetti now I'm not sure if I even exist
I got home today and attacked my stove. No more intimidation.
Red wine. It’s optional.
Proceeds to empty an entire bottle in.😂
That cracked me up. Obviously not optional.
Why is everything he says and does poetry?
hey at least he didn't say it was 2 shots or something lol
You decide how much red wine to add in: it's your choice. XD
@@carnac2k11 I like to make my own wine out of knorr stockpots. It's my choice really 🤷🏽😂🍷
I was a boy when I started this video. Now I’m a man. Let that sink in. Think about it, digest it. You’ll know it’s true.
im growing stockcubes out of my chest
That's what it's all about
It’s as simple as that.
I'm going to have to question that
Yeh it is quite a long recipe. Have you popped it in the oven yet?
Marco is without a doubt the Yoda of the cooking world. I go into his videos for a recipe and come away learning about life and myself.
Marco is without a doubt the most pretentious asshole in cooking
The man is on a different plain of life. I merely just listen to capture any small nugget of wisdom from , let’s face it, a f**king genius
He's like Sun Tzu and Bob Ross combined
Why waste 4 years in university majoring in philosophy when you could binge Marco's videos on UA-cam.
This guy always makes me think I could cook if I really wanted to.
you absolutely can and always could've, but don't feel bad about it. cook what you want to eat.
That's the point of a lot of Marco's teaching. He wants you to gain the confidence that you need to succeed.
Cooking is really simple once you have the recipe, the right tools and quality ingredients.
Anyone can cook, have you not seen ratatouille?
You can.
He loves teaching more than he loves cooking. It’s become so clear and it’s lovely.
it's not about impressing your customers, it's about feeding them. thank you!
Or not, that's your choice
@@m3gAnac0nda thank you for the sacrifice! lol he he!
@@m3gAnac0nda(plops in Knorr Stock Pot)
And feeding them well.
I remember when he was interviewed by someone who asked if it was true he made Gordon Ramsay cry “Gordon chose to cry, I didn’t make him!” 😂 legend!
Yeah, and he said that with a look in his eyes that made me want to jump up a tree. :D
You can cry, or you can not cry. It’s your choice.
He knows his Epictetus
He didn't make Gordon Ramsay cry. He made himself cry. It was his choice to cry.
I mean, he's not wrong
He looks happier now that his sentence with Knorr has finished.
I was waiting for that, like a dog of Pavlov. Delighted to see that shackle broken.
🤣🤣🤣
knorr or maggi are a good starting point.. theý helped me a lot in the beginning.. (i started to tune them up and after some time mý tuning was better than the seasonmix..)
He was right about smearing the stock pot on a boneless chicken breast though. It really is one of the best seasonings.
@@TheGodYouWishYouKnew That just barely offsets him putting a stock pot directly in the pasta water to cook spaghetti.
The lack of stock pots has me questioning if this is the real Marco
There's no Real Recipe just vegetables water and Stockpot
Marco has now transcended the need for stockpots.
@@TheHiddenNarrative he's a home cook now not a pro cook
This is more profound than a philosophy lecture I never attended. I’m SO here for it.
Maybe to someone that doesn’t actually cook. He’s literally just regurgitating base level knowledge, half of which is objectively incorrect. Like cooking onions to reduce the acidity. That is entirely just some shit he made up. Onions aren’t particularly acidic lol. You don’t cook carrots to reduce water content and bring out sweetness, they’re already sweet. You cook carrots because the texture of raw carrot in a cooked dish sucks, along with just adding a broader base of flavor (what we use aromatics for in general). Root vegetables don’t even contain much water relative to other vegetables. Literally half the crap he says is either wrong or is using actual toddler logic.
Even just things like saying the sizzle sound of browning beef comes when the fat has rendered. Incorrect, this ironically enough is because of the reduced water content from cooking, as when there’s significantly more fat than water what happens? That’s right, you get a nice sizzle because you’ve transitioned to the point of basically frying.
Knowing what you’re doing and knowing why you’re doing it are 2 very different things.
Rant over, and I apologize for making you the target of it 😂
@@peen2804 don’t apologise, I’ve been there. As an IT professional, sometimes when I watch a video of someone who doesn’t have as much skin in the game as me, talk about sh!t they barely understand, a UA-cam rant helps. Hope it made you feel better ❤️
Marco Pierre cooking is like Bob Ross painting. Just perfect and relaxing.
Playing this back 10 times on 0.2x speed to see if he moved the pan. He is true to his word.
The part where he talks about his chef telling him to not be scared of the stove but to attack it is so relatable I went through a very similar experience working in a kitchen where I just felt defeated and incompetent and my chef said something so similar and that’s been something I’ve definitely taken in
I wouldn't be surprised if he literally attacked it. With a sledgehammer or something.
The stove is a metaphor as well
Olive garden can not be that hard. Cojones my man, cojones
I have been grating vegetables for years and cooking mince the same way for decades and people thought I was too fussy a cook. I'm glad there are other people who are the same.
It's a great hack for amateur cooks without sufficient knife skills, although I like leaving the carrots in little cubes for presentation. Then again, it's my choice.
As Marco always advocates, think about what you’re doing. There’s always a reason. Sometimes you don’t even know why, but it just works. I.e, prior to finding out grating vegetables or cutting them finely enables them to dissolve and get absorbed into the evaporated meat, fusing the flavours and intensifies them. Whatever the method, it is the cook’s way of cooking. Unless it tastes awful, it’s not wrong, just different.
what would sufficient knife skills change about the process? @@Stephen-bu9cm
who else will never cook this but just loves listening to marco?
You should cook it! It's not super hard and it's really good.
my recipe is better, but he cooks it better.
@@adammchugh5456 recipe is just theory. only practice matters, so what you're saying is myn in my dreams is better, but his is better?
Why would you not cook a Ragu Bolognese?
I cook this all the time. It's great.
I love thay marco explains eveything he does in sensible detail. Whenever i see a gordon ramsey video he just says 'we do this to make it nice and beatiful and tasty'
(slaps hands) _"Mmmmmmm...beautiful."
I've really put a lot of work into making my ragu as good as possible, but this one definitely had some amazing tips that no other chef has been able to provide and I know already they'll make it even better. Marco is always inspirational.
if you want Bolognaise don't use garlic or herbs, you just allow the dish to cook for 3 hours for the flavours to work together in a magical way. Real Bolognaise is easier and if you tried it you would find out how beautiful it is.
Marco Pierre White - You are the Yoda of cooking. I salute you! This video alone teaches so much about cooking and flavour.
damn, I came for a ragu recipe and left with a philosophy degree
"Now, red wine is optional."
*Proceeds to empty a whole bottle
This guy is a philosopher I love him
If you cook your Ragu Bolognese just right,
you just may achieve the conscious out of body state...
Thanks Marco!
The more i age, the more Marco becomes a great teacher... i loved the alegory about mariages...
"Having 3 Michelin stars doesn't mean you're a great cook, it just means you understand the system"
Only Marco, who is a great cook and an even greater philosopher could say that quote
People should post that whenever someone says Gordon can do no wrong because he has a bunch of stars.
@@VDA19 There was a TV program with Gordon Ramsey where he, being a chef, would cook something and a different cook each week would make their version then it would be served to a group of people and they didn't know who made which. They had to choose which one was best and nearly every week, the cook beat the chef.
Too meany chefs serve up pretentious food, over seasoned and way too fancy. They live in a bubble that the rest of the world doesn't live in. Great food doesn't come from chefs, it comes from great cooks and they don't need to have had any training whatsoever.
@@captainwin6333 Yeah, of course. Gordon is famous because a bunch of TV shows started saying " Look at this guy he's an amazing chef ". He's a celebrity chef. If you saw his Carbonara or Grilled Cheese video it's pretty clear he's not God's gift to cuisine
@debestekeuze5471 what's wrong with that?
@@captainwin6333 the show you speaking of is F Word
I came here for a Bolognese recipe, and walked away with a life lesson.
white的言语真的很有深度，翻译的很好
People walk in when I am cooking and wonder why I am always asking "What's happening? What's Happening"
This is the first time I'm looking at his channel but I absolutely love it...he speaks in such a calming way, his aroua is amazingly beautiful.
Truly one of England's last gentleman scholars.
There is truly nothing more to say after such a lesson. Thank you, Chef!
The man is extremely passionate and definitely poetic in a way. Absolutely fan of chef Marco. Always so well spoken and gives me something to think sbout .
bruh all i wanted was a ragu now i got kickstarted into my midlife crisis
Albert Roux, a true legend and to hear a tough Knut Frenchman give anyone that advice..just imagine a table surrounded by Albert Roux, Michel Roux, Marco Pierre White, koffman.....❤
I can listen to and watch Marco all day...truly a living legend
Absolute genius masterclass!!
great video! Thanks for sharing, Marco is great!
I made this yesterday with what I had and it turned out very nice. Didn’t have the luxury of letting it mature but this is now my go to recipe/technique for bolognese.
There's an Italian restaurant near me that makes amazing Spaghetti Bolognese. Marco knows what he's talking about.
Shut up..
Bolognese is even better with tagliatelle or pappardelle.
Spaghetti and Bolognese don’t go together. Any native Italian will tell you that emphatically.
@@normcharlesowenI'm sure there are Italians who mix the two. You realize that the food history of Italy is crazy complicated and suvject to change by city or even village? I like rigatoni with Bolognese, if an Italian says that that's crap they can bugger off. It's FOOD, not rocket science.
@@user61920 Fine. But if you want to celebrated Italian food, then celebrate Italian food, not your version of it.
I’m getting a cooking lesson and a life lesson - Marco’s the BEST!
This is the best video I seen on sauce. Wish I'd had this 25 years ago. Deliberate, thoughtful, profound.
Commenting for the algorithm to give me more content exactly like this! Thanks for all the incredibly valuable info and advice in one video, Marco! 🙌
Where is the stock pot?
“Don’t make Bolognaise to serve today.. make it to serve 3 days later, it’s sensational” 😁✔️
But im hungry now!!
@@Clyde__Frog Hang in there for another 3 or 4 days. It will taste even better.
Where to keep it, though?
Thats your choice@@h0rseradish51
@@h0rseradish51 Fridge
Amazing video.
Interesting he doesn’t add any salt or pepper, was that skipped or does it actually not have either?
Thanks, Marco. I just had the ragu bolognaise today. This will help me improve it. I never thought of finishing it in the oven!
Fascinating to watch how divergent Marco and Gordon have developed.
Marco went from beeing a pissed off silent maniac to become a calm thought provoking teacher and grand connaisseur.
And Gordon went, at least thats the impression he left for me, from beeing a rising star to beeing a shouting maniac, speed demon and meme.
UA-cam gives us the ability to watch how personalities developed.
What a time to be alive!
Not even one bit wrong, especially will all the Gordon UA-cam shorts
Gordon's a lot more calm and reserved when he's not dealing with haughty, self-obsessed chefs on Hell's Kitchen, or delusional, dangerous chefs on Kitchen Nightmares (America specifically). The impression I've always gotten from him is that he gets more angry in proportion to how much the person he's chewing out *should know better.*
@@occultnightingale1106 ngl, I definitely see it now, especially if you read his short memoir and his thought about being on HK Uk vs HK US. Just different approaches to how he goes about dealing with different groups of contestants.
What you’re seeing is Gordon is at the stage Marco was before he gave the industry the middle finger. In this video MPW says “to have 3 stars in Michelin doesn’t mean you’re a good cook, it means you know the system” Gordon is at the top of his game, but he’s still playing the system.
Marco has proven himself, the ego has gone back in and the passion comes back out. He’s cooking to cook, Gordon is amazing, but he’s cooking to impress.
Gordon sold out, Marco didn't. I'd still prefer having Gordon's bank account though.
Great recipe. Great lessons. The emphasis on the time with the meat and grating the vegetables is wonderful. Critical. It’s a meat sauce. This is very close to how I cook bolognese but I use more herbs and I have never seald up my pot when it goes in the oven. I’m going to next time. Never used a non stick pan though - just iron. Wondering if I’m missing an opportunity. Favorite part “red wine is optional”
follows it by emptying the bottle and ends it by: "and choose a decent bottle" :)
The goat is back! Thank you Chef!
This is absolutely the BEST way to make Bolognese. Thank you chef.
With utter respect.
Quite fascinating. Spag bols is one of my favourite dishes, since my university days. It wont taste as good as this though
Pierre is so over the top it's always been so comical to me. He deserves an Oscar for this performance 😅 Turns cooking into this over the top philosophy drama lol.
What a calming and inspirational chef, luv this video
Such inspirational individual….want to start cooking right away
Marco makes cooking an art form, not just a "ooh tasty meal" .. the way he does things brings every taste possible out of every ingredient
That's perfect... but let's not forget, in 3 days time it will be even better.
The king!
The magic of leftovers 🤤
The reverence for the art comes across in his seriousness with the food. He's does not joke around his craft. That should be how we approach anything we want to be a "great" at.
He sat me down and gave me the greatest piece of advice ive ever been given, he said marco.....
Never forget to add a knorr stock pot for flavour
This man is a food philosopher.
My husband watched this video 1 week ago and I am finding pots of Bolognese sauce in the fridge and my stove damaged like it’s been attacked.
Very well said, sir. Keeping things simple and not overly complicated
Love this
This man has become a poet at the edge of his retirement
He is like Myamoto Musashi, retiring from the battleground to devote himself to art and philosophy.
Think he needs to lay off the Marlboro lights 😂😂
Fantastic 🙏 This is perfection..
I love this man
What Marco was saying about moisture content is some of the most important cooking advice you can have. I'd say Moisture content and heat contact are two of the least talked about but most important elements of cooking, more important than ingredient quality. Why buy a Porsche if you can't drive a Nissan?
Some Italian chefs say a true bolognese has no aromatics. Just celery, carrots, red onion and red wine.
Cipolla bianca, sedano e carota. Si chiama "soffritto". Niente erbe, vino bianco, pepe e sale e passata. Qualcuno mette pure latte.
Se si fa con vino rosso ed erbe è ragù toscano
Celery carrots onion, white wine, full milk and beef stock. No tomatoes.
This video was more than just a recipe about Bolognese sauce, it teaches a lot about work ethic. What a watch
Therapy for the soul to watch thisman cook and listen to his wisdom.
Wow… that’s actually the fist cooking video of Marco Pierre White where he didn’t use any Knorr stock pod at all. I’m flabbergasted 🤣 this guy can actually cook for real 😄
I'm about to make this for the second time in a week. I feel like I've finally learned the proper technique for cooking mince. This was a great instruction on how to do it and not end up just boiling it in its own juices. In my opinion it was reflected in the final taste. For the first time in a long time I've actually really enjoyed eating mince. Thanks Marco!
What I love about Marcos teaching is that he explains what happens and why he does it.
the more you know about cooking the more you apperticate marco pierre.
Wow this was great. The best I have ever seen Chef White. Bringing out the legend in him
I’m a good amateur chef and philosophy lover and this video is so much more than a recipe video to me ❤ 7:16
I made this today and I am truly blown away. I was making a similar traditional bolognese sauce but the taste of this recipe is amazing. I suggest finely chopping the carrot and selery after grating them because you really want it to be fine so it is not visible in the end result. Huge respect to this phenomenal chef!
How do you know how many onions, garlic, how much wine etc. he uses? Do you have the full recipe? What about seasoning?
@peddaz55
1 big onion, 1-2 selery, 1-2 carrots and at least 3/4th of a bottle of wine. You really want to reduce the wine by 90%. seasoning: only a bit of salt and pepper, 1 bay leaf and some thyme / rosemary
Wonderfully relaxing
God this man is a fkn legend. He talks and I get hypnotized and start to go into this deep trance like inner inquiry about my life on so many levels...which feels absolutely beautiful!
chef, i always see your Mother's boy when you cook. 😚
I made Bolognese 2 weeks ago... I set it out in the sun for 7days .I waited til it grew afew mold spots, then served it to my guests. They absolutly loved it..🍝
This is the best Bolognese sauce recipe I have ever seen, thanks gor sharing your knowledge
I like how he teaches you to think about why you're doing a particular step a certain way. It's a massive help for home cooks who need to improvise with leftovers in the fridge for example. Makes it easier to whip something nice up with limited time and/or resources.
Also, I'm going to be a complete child for a minute: Work your beef.
Work your beef. Always good advice.
Marco a true actor 👏
Marco is level on his own. there are great chef but more i watch him the more I am convinced that he is the best chef in the world
I came for a recipe, left with a Michelin star
He really is a strange cat indeed.
Lessons in philosophy by masterclass chef. A great video, thanks for it!
The Best.
I could listen to Marco teaching me how to cook for hours
Recipe: Marco Pierre White's Ragù Bolognese
Ingredients:
1 onion, grated
2 carrots, grated
2 celery stalks, grated
2 cloves of garlic, minced
1.5 pounds (700g) dry-aged beef, minced
Olive oil
Fresh thyme sprigs
1 cup red wine (optional)
2 cups passata (or chopped tomatoes)
Salt and pepper to taste
Instructions:
Step 1: Grate and Prepare Vegetables
Begin by grating the onion, carrots, and celery. The grating helps these vegetables dissolve into the sauce as it cooks.
Heat a large, oven-safe pan over medium heat and add a drizzle of olive oil.
Add the grated vegetables to the pan and cook, stirring occasionally, to remove their moisture and intensify their flavors. This may take some time, so be patient.
Step 2: Cook the Beef
Push the cooked vegetables to the sides of the pan to create space in the center.
Add the minced dry-aged beef to the center of the pan.
Allow the beef to release its water content and let it evaporate. Then, start breaking up the beef and let it caramelize for a rich flavor.
Continue cooking without moving the pan too much to avoid boiling the meat. This step is crucial for flavor development.
Step 3: Drain Excess Fat
Once the beef is well-browned and the moisture has evaporated, drain excess fat by tilting the pan and carefully pouring it off. You can save this fat for later use.
Transfer the beef to a separate bowl.
Step 4: Deglaze with Red Wine (Optional)
If using red wine, pour it into the pan to deglaze, scraping up any flavorful bits from the bottom.
Reduce the wine by 90% to remove acidity and alcohol while intensifying the flavor.
Step 5: Add Passata (or Chopped Tomatoes)
Return the cooked beef to the pan.
Pour in the passata (or chopped tomatoes) and stir to combine.
Simmer the sauce and bring it to a gentle boil.
Step 6: Cartouche and Oven Cooking
To reduce evaporation during cooking, make a Cartouche: Cut a piece of parchment paper to fit the pan's diameter and place it directly on the sauce.
Cover the pan with a lid.
Preheat your oven to 140°C (285°F).
Place the covered pan in the oven and let it cook for about 1 hour to 1 hour and 15 minutes. This slow cooking helps the flavors meld and mature.
Step 7: Final Touches
After oven cooking, remove the pan and carefully lift off the Cartouche.
Taste the ragù and season with salt and pepper as needed.
Step 8: Serve and Enjoy
Your Marco Pierre White-inspired Ragù Bolognese is ready to serve. It's even better if allowed to rest and mature for a few days before serving.
Enjoy this classic Italian sauce with your favorite pasta, and savor the rich flavors developed through this meticulous cooking process.
Thanks for this!
There should be a bot for all of these videos. Thanks bro
Thank you so much! I'm gonna have to give it a go.
goat
I'm confused why you have written it out differently to the steps he takes in the video?
Love Marco, he personifies the difference between arrogance and confidence. He has confidence and this is easily confused with arrogance and the more and more l watch him l realise that he is strangely humble. Anyway just a though 😊
looks really good
Marco is channeling my dear dad. Always a life lesson to be learned.
Accidentally bumped the pan with my elbow, moved it. Had to throw the whole thing away.
The amount of philosophical questions that should be answered in this video is far beyond one man's life.
The recipe is great, but I do have a few questions, since Marco adviced to question everything:
1) Why remove fats from fried meat? Why meat has to be so dry?
2) Why use only beef and not add pork minced meat?
Beef is quite low in fat, and fats from pork should be balancing dry beef.
re: 1. because the beef fat & flavour can over-dominate the flavour & texture of the lean meat, vegetables & olive oil, too much fat prevents an effective smooth emulsion when it comes time to combining the ragu with the pasta when using it as a sauce, the oils in the sauce can split & the mouthfeel will be more greasy than velvety, or be so rich as to be overwhelming even if you are successful in forming an emulsion, for a similar reason when making carbonara, you don't want to retain 'all' of the guanciale fat otherwise it will feel like you are eating pasta coated in smoked pork hollandaise - good for a sandwich perhaps, but I don't want to eat a plate of pasta covered in the stuff, so it's a balancing exercise.
The meat is only 'dry' in the sense that it has been browned, caramelisation has occurred which intensifies the flavour of the lean meat. After a long gentle braise, the meat will be silky & tender, not tough & dry. There is enough fat remaining in the meat after draining to contribute the right amount of beef oil & flavour to everything else going on, gravity won't drain the meat completely, you'd need a temperature-controlled centrifuge to do that. You only need the higher amount of fat at the start because beef fried in its own fat tastes much nicer than beef fried in other oils.
2. you can absolutely use pork mince as a combination, you can use only pork, or only beef as well, all are perfectly acceptable variation. The classic original bolognaise was defined by whichever meat was more economical at the time, as it's not supposed to be an expensive dish. As for how much fat there is in the meat, that depends on what you're grinding, the lean/fat composition can vary hugely depending on the cut, the breed, how the animal was raised, whether you're adding fat from fat cap layers or not .etc. You can grind beef brisket with a fat cap & get a 50% fat composition, but that's far beyond the point where it benefits what you're doing. Again, beef isn't dry, but pork has a higher gelatin content & generally weaker muscle fibres, so it will soften more. The characteristics are different but done correctly, beef will not be dry at all.
@@InnuendoXP I was not expecting such deep and well thought answer! In fact, I wasnt expecting an answer at all. Thank you!
Thank you Marco.
Enjoyed the hell out of that. I've always followed these principles, it's good to hear them confirmed by a pro.
Grated fingers. Your choice.