I cooked professionally for over 20-years. Something I decided early in was that If a Chef doesn't love teaching -- if he doesn't love sharing his knowledge, passion, and even opinions -- then he isn't a 'chef' at all.
@@1984isnotamanual I worked in some of the best restaurants in Britain, front of house. I was told by a Michelin starred chef that I could be one of the best in the world. I bottled it at age 20, I'm now 32. I think about those times, and where I'd be if I persisted. I imagine that this story is similar to what this guy is going through writing that comment.
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..)
Some humorous comments on here but the truth is this man is one of best chefs/cooks this world has ever produced. He makes it so simple… listen, look, smell, feel and taste. Sounds simple enough but if you can master the importance of using your senses you can cook well
"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
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 ❤️
My mum asked me to turn the volume down on this video. I didn't allow myself to be intimidated, and on Monday I attacked her. Remember, mums and recipes are just guidelines, never allow them to dictate.
Exactly. There are few tv chefs that give people the reasons and when people don’t understand why it’s necessary. They don’t do it. Same for cookbooks. They never tell you why. Never had one of marcos. I wonder if his do 🤔
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 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.
YES! Nobody wants thick chunks if veggies in a bolignese, they are essential to the flavor profile of the dish, not to mention they add some nutrition but it must be done PURPOSEFULLY
He's absolutely 100 percent right about making it ahead of time. Just 2 days ago i made a Bolognese sauce with beef and pork and it was sensational out of the pot, but i had some today and it's 10x better. The more this matures the more intense the flavor gets. It's absolutely amazing
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.
@@49notoutwhat are you talking about? Almost every Italian uses garlic in their bolognese. Some Bolognese in the South of Italy are made with a large amount of garlic and onions
Marcella Hazan’s recipe doesn’t include garlic and I’m like what Italian sauce doesn’t have garlic? That said, I plan to make it strictly following her recipe but I’ll try it a second time sautéing the pasta with some garlic and then the bolognese but only adding the garlic to the pasta, NOT Hazan’s sauce. (Too many people thinking more garlic always better). Will report the result later.
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.
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
The way he explains everything in this video is absolutely amazing to me. Theres no fluff or bs whatsoever. I wish there where more videos like this for more dishes.
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 .
This guy drove himself into a corner of anger, mean, and manic, to pursue perfection in his culinary arts and achieved 3 Michellin stars, and produced 3 legendary Chefs. Now that those heavy burden is relieved, we have this chill, fatherly, humorly, yet stern when necessary, Marco Pierre White. Sometimes, pain and suffering is needed to temper the soul. And when given the chance, everything just changes to serenity.. looking for a chance to unburden others that which have once been a burden to oneself.
I can’t find the comment but I saw one asking about the cartouche. I think it may be to help stop it burning on top in the oven. as I’ve watched other marco videos (knorr one) where he doesn’t do that, and what I don’t like about the oven is that any oil comes to the top and if you aren’t careful it burns on the top layer if you don’t stir every 20 mins it also has a much more oily texture also compared to simmering on the stove. If you cover with a lid in the oven, then there is too much moisture from the steam and the sauce doesn’t thicken as nicely so I think the cartouche is to help with this. For anybody wondering.
@@anthonyrichardson8770 i'm telling you,i'm a chef graduate from Bologna, that is not ragù alla bolognese but if you want to believe it is then I leave you in your ignorance!
@@raymond15101984there is the italian version and british version of bolognese . A British version will use more tomato and italian version will be predominantly meat. They are both considered bolognese in a lot of peoples eyes. So dont rain on our parade please
There is something special about these chefs talking about their moms, they really loved their moms and their cooking. Me and mother never got along, but her cooking, there was always something special about it.
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.
Its so relaxing to watch Marco cook. I mean all the Gordon Ramsays and the Jamie Olivers are like they are on cocaine or something, buzzing and busy and have like 4 separate things happening simultaneously and shit, and their editing makes it even worse. Cooking is supposed to be relaxing. So good to see Marco just standing there, chilled out, having time to talk properly, without the constant "switching between shots every 3 seconds" editing that gets me nausea. This is how i wanna cook
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.
I don't think I saw him add salt in this recipe which was interesting. But the thing that really got me thinking was how he prepared everything. He wasn't using the oven to cook anything down. He was using the oven to cook the sauce to intensify flavors. I love that.
@@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.
I don't know how this found me, but I've learned to question everything, not move my pan, and have my food give insight into the world I was born into.
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.....❤
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”
Hello fellow chefs, what’s the best way of keeping this sauce so it can mature for the three days that were mentioned in the video? Would the fridge do the job?
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.
@@rogerjorgensen2287 Exactly, as Marco always says, if you dont like salt dont add it, if you dont like rice in your risotto, dont add it. Everything is your choice.
So many questions? Why the cartouche & wrapped lid ? Does he let it Cook till most wine is out and then in the oven ? Coz he seems to put the Whole pot in right away
I always wondered, if mother nature is the true artist and I am just the cook, how can what I do be an extension of myself? Surely its an extension of mother nature? Does that mean I am mother nature? Am I just a vessel? Whats the meaning of life? I just want Ragu
The only two chefs I go to on UA-cam , Marco and John Kirkwood. Their recipes are always spot on and delicious. When he emptied the whole bottle of wine in there and said "and choose a decent bottle" I found myself shouting "get in there my son"!
@@1346crecy I’ve been cooking for 25 years, I discovered his channel a few years back. Nobody has inspired me to cook more than him, he’s the absolute polar opposite to MPW, as he teaches you to make cooking fun and not take it so seriously, he’s a retired chef who has been teaching cooking for decades. He’s amazing and a great character, and very funny. You will learn a lot from him choose what your ability.
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?
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
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!
Because the flavours intensify if they are allowed further time to develop together - the compounds in the dish will slightly decompose and breakdown even more when exposed to oxygen - only a little but if adds real flavour. Like with many foods. It’s why you hang game or beef.
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.
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
@@mixxdodicinon corretto,il vino può essere rosso e alla fine opzionale la panna prodotta da un litro si latte fatto bollire. Ricetta depositata in camera di commercio qui a Bolo!
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.
He loves teaching more than he loves cooking. It’s become so clear and it’s lovely.
I cooked professionally for over 20-years.
Something I decided early in was that If a Chef doesn't love teaching -- if he doesn't love sharing his knowledge, passion, and even opinions -- then he isn't a 'chef' at all.
Marco is a treasure.
Why waste 4 years in university majoring in philosophy when you could binge Marco's videos on UA-cam.
Great!!❤
This comment should get at least 10k likes in a few years
Marco must be one of the best chef/teacher in the world. So much passion👍
That's why he's my all time favorite chef. The things he says while cooking is borderline philosophy.
That's the eternal question.
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
he trained Gordon Ramsey of course haha he made him who he is
A cows tit 🤪@@dabin88
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?
Im currently watching this while drunk and depressed and it’s making me feel a little bit better
Watch his videos while you are drunk and slightly hungry. You'll get real creative on the delivery food you order.
Feel you brother ❤️
What’s got you down?
@@1984isnotamanual I worked in some of the best restaurants in Britain, front of house. I was told by a Michelin starred chef that I could be one of the best in the world. I bottled it at age 20, I'm now 32. I think about those times, and where I'd be if I persisted. I imagine that this story is similar to what this guy is going through writing that comment.
@@gorjax8533 Ups and downs, my friend. Your ups will come again :)
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
@@thatgoldenmotherfoxer I like to make my own wine out of knorr stockpots. It's my choice really 🤷🏽😂🍷
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.
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.
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
Seriously though, no salt?
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.
Marco Pierre cooking is like Bob Ross painting. Just perfect and relaxing.
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
Some humorous comments on here but the truth is this man is one of best chefs/cooks this world has ever produced. He makes it so simple… listen, look, smell, feel and taste. Sounds simple enough but if you can master the importance of using your senses you can cook well
Как же Вы правы!❤
"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
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 ❤️
Playing this back 10 times on 0.2x speed to see if he moved the pan. He is true to his word.
No wasting my time, no intro, no outro, thank you very much, thank you seriously.
My mum asked me to turn the volume down on this video. I didn't allow myself to be intimidated, and on Monday I attacked her. Remember, mums and recipes are just guidelines, never allow them to dictate.
What I love about Marcos teaching is that he explains what happens and why he does it.
Exactly. There are few tv chefs that give people the reasons and when people don’t understand why it’s necessary. They don’t do it. Same for cookbooks. They never tell you why. Never had one of marcos. I wonder if his do 🤔
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.
white的言语真的很有深度，翻译的很好
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."
"...it adds more flavour"
"We live in a world of refinement, not invention", is one of the handiest mottos I've ever heard just nonchalantly dropped.
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
YES! Nobody wants thick chunks if veggies in a bolignese, they are essential to the flavor profile of the dish, not to mention they add some nutrition but it must be done PURPOSEFULLY
"Now, red wine is optional."
*Proceeds to empty a whole bottle
He's absolutely 100 percent right about making it ahead of time. Just 2 days ago i made a Bolognese sauce with beef and pork and it was sensational out of the pot, but i had some today and it's 10x better. The more this matures the more intense the flavor gets. It's absolutely amazing
You just keep it in the fridge? Will it stay good ?
@@BreezerVsTheWow generally you want to eat it before 2 weeks passes any longer and just freeze it
@@xeikai2 weeks? Fucking hell mate 😂 I’d say 3 days in the fridge and freeze after 2 unless you want to shit your pants unexpectedly one morning.
That's because of olfactory fatigue.
You got used to the smell of the food while cooking it.
He doesnt season it? Or did I doze off
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.
@@49notoutwhat are you talking about? Almost every Italian uses garlic in their bolognese. Some Bolognese in the South of Italy are made with a large amount of garlic and onions
You are not correct
Because one thing I've seen from MPW, he doesn't seem to gatekeep
Marcella Hazan’s recipe doesn’t include garlic and I’m like what Italian sauce doesn’t have garlic? That said, I plan to make it strictly following her recipe but I’ll try it a second time sautéing the pasta with some garlic and then the bolognese but only adding the garlic to the pasta, NOT Hazan’s sauce. (Too many people thinking more garlic always better). Will report the result later.
Marco Pierre White - You are the Yoda of cooking. I salute you! This video alone teaches so much about cooking and flavour.
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?
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
The way he explains everything in this video is absolutely amazing to me. Theres no fluff or bs whatsoever. I wish there where more videos like this for more dishes.
The more i age, the more Marco becomes a great teacher... i loved the alegory about mariages...
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.
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 .
This guy drove himself into a corner of anger, mean, and manic, to pursue perfection in his culinary arts and achieved 3 Michellin stars, and produced 3 legendary Chefs. Now that those heavy burden is relieved, we have this chill, fatherly, humorly, yet stern when necessary, Marco Pierre White.
Sometimes, pain and suffering is needed to temper the soul. And when given the chance, everything just changes to serenity.. looking for a chance to unburden others that which have once been a burden to oneself.
This guy is a philosopher I love him
I can’t find the comment but I saw one asking about the cartouche.
I think it may be to help stop it burning on top in the oven. as I’ve watched other marco videos (knorr one) where he doesn’t do that, and what I don’t like about the oven is that any oil comes to the top and if you aren’t careful it burns on the top layer if you don’t stir every 20 mins it also has a much more oily texture also compared to simmering on the stove. If you cover with a lid in the oven, then there is too much moisture from the steam and the sauce doesn’t thicken as nicely so I think the cartouche is to help with this. For anybody wondering.
damn, I came for a ragu recipe and left with a philosophy degree
Never has a cheerful little Italian musical intro seemed so out of place with the dark, foreboding content that followed it
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.
Amazing video.
Interesting he doesn’t add any salt or pepper, was that skipped or does it actually not have either?
This is absolutely the BEST way to make Bolognese. Thank you chef.
With utter respect.
That is not ragù alla bolognese 😅
@@raymond15101984 yes it is.
@@anthonyrichardson8770 i'm telling you,i'm a chef graduate from Bologna, that is not ragù alla bolognese but if you want to believe it is then I leave you in your ignorance!
@@raymond15101984there is the italian version and british version of bolognese . A British version will use more tomato and italian version will be predominantly meat. They are both considered bolognese in a lot of peoples eyes. So dont rain on our parade please
There is truly nothing more to say after such a lesson. Thank you, Chef!
If you cook your Ragu Bolognese just right,
you just may achieve the conscious out of body state...
Thanks Marco!
There is something special about these chefs talking about their moms, they really loved their moms and their cooking. Me and mother never got along, but her cooking, there was always something special about it.
People walk in when I am cooking and wonder why I am always asking "What's happening? What's Happening"
Whispery Marco is so much more addictive to listen to.
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
The fact that he brought up his mother’s cooking when he was a child makes it even better.
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.
This guy is a genius. Give him the Nobel Prize for best Food experience😋👍
Its so relaxing to watch Marco cook. I mean all the Gordon Ramsays and the Jamie Olivers are like they are on cocaine or something, buzzing and busy and have like 4 separate things happening simultaneously and shit, and their editing makes it even worse.
Cooking is supposed to be relaxing. So good to see Marco just standing there, chilled out, having time to talk properly, without the constant "switching between shots every 3 seconds" editing that gets me nausea.
This is how i wanna cook
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.
I don't think I saw him add salt in this recipe which was interesting. But the thing that really got me thinking was how he prepared everything. He wasn't using the oven to cook anything down. He was using the oven to cook the sauce to intensify flavors. I love that.
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?
This video was more than just a recipe about Bolognese sauce, it teaches a lot about work ethic. What a watch
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 don't know how this found me, but I've learned to question everything, not move my pan, and have my food give insight into the world I was born into.
One question: no salt and pepper?
Marco Pierre Sir you are my inspiration no better teaching than yours in food thank you{South Africa} God bless you💋
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
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" :)
9:46 Why do you cover the lid with aluminium?
He said it stops the evaporation
@@LLMCxDak Yeah but that is what a lid is for, no? :D
Truly one of England's last gentleman scholars.
Store in fridge for 4 days?
I came here for a Bolognese recipe, and walked away with a life lesson.
Hello fellow chefs, what’s the best way of keeping this sauce so it can mature for the three days that were mentioned in the video? Would the fridge do the job?
That's perfect... but let's not forget, in 3 days time it will be even better.
The king!
The magic of leftovers 🤤
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.
Great tips here, but I did not see any seasoning added (only the sprig of thyme)
Its your choice to season or not to season
@@Thor_Asgard_ i don't think so. Correct seasoning makes or breaks any dish. But if you like your food bland - it's your choice
@@rogerjorgensen2287 Exactly, as Marco always says, if you dont like salt dont add it, if you dont like rice in your risotto, dont add it. Everything is your choice.
@@rogerjorgensen2287 i trust marco over some rando on youtube
Mother Nature is in control. We are only cooks. Your inner Ramsey is showing, Roger.
So many questions?
Why the cartouche & wrapped lid ?
Does he let it Cook till most wine is out and then in the oven ?
Coz he seems to put the Whole pot in right away
I’m getting a cooking lesson and a life lesson - Marco’s the BEST!
He didn't discuss the addition of salt - is this because the beef fat is salty enough? if not, at which stage is it best added?
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.
Chef Marco showed me the way to question and listen
bruh all i wanted was a ragu now i got kickstarted into my midlife crisis
wow really love the life lessons and the cooking lessons from him , He is a gem
I always wondered, if mother nature is the true artist and I am just the cook, how can what I do be an extension of myself? Surely its an extension of mother nature? Does that mean I am mother nature? Am I just a vessel? Whats the meaning of life? I just want Ragu
Did I miss it or was there never any salt added?
I’m a good amateur chef and philosophy lover and this video is so much more than a recipe video to me ❤ 7:16
Mr. White has inspired me to cook this exact dish with this video and oh boy does the ragu taste delicious!
Quite fascinating. Spag bols is one of my favourite dishes, since my university days. It wont taste as good as this though
Since when was there garlic herbs abs whine n classic ragu? Never seen that once in italy and my italian family disagree e
With h marco too
2:56 can’t help but think I’m being scolded
The only two chefs I go to on UA-cam , Marco and John Kirkwood. Their recipes are always spot on and delicious. When he emptied the whole bottle of wine in there and said "and choose a decent bottle" I found myself shouting "get in there my son"!
Try Chef Jean Pierre. He’s fantastic.
@@racey1979 Ill have a look thank you for the tip.
@@1346crecy I’ve been cooking for 25 years, I discovered his channel a few years back. Nobody has inspired me to cook more than him, he’s the absolute polar opposite to MPW, as he teaches you to make cooking fun and not take it so seriously, he’s a retired chef who has been teaching cooking for decades. He’s amazing and a great character, and very funny. You will learn a lot from him choose what your ability.
@@racey1979 eah Chef Jean Pierre is amazing as well...
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?
What was the aluminium foil for? 😅
to seal the pot and prevent moisture from escaping
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
Wow this was great. The best I have ever seen Chef White. Bringing out the legend in him
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!
11:10 I don't understand what he means. Does the flavor intensify even further? Why wait?
Because the flavours intensify if they are allowed further time to develop together - the compounds in the dish will slightly decompose and breakdown even more when exposed to oxygen - only a little but if adds real flavour. Like with many foods. It’s why you hang game or beef.
Think he needs to lay off the Marlboro lights 😂😂
What's the cartouche good for? If you have the lid on the moisture isn't going anywhere, no? It condenses on the lid and drops back down Id assume.
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.
"We live in a time of refinement, not invention."
What a fantastic quote.
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.
@@mixxdodicinon corretto,il vino può essere rosso e alla fine opzionale la panna prodotta da un litro si latte fatto bollire. Ricetta depositata in camera di commercio qui a Bolo!
@@dubot4076tomato paste
@@raymond15101984 you are correct, good catch!
“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
Brilliant: "Having 3 stars in Michelin doesn't mean you are a great cook. It means you understand the system. That's all."