Italian Stallion Gino Is Back With His Bolognese Masterclass! | This Morning
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- Опубліковано 15 чер 2023
- He's demonstrated how to make traditional Italian favourites like carbonara, risotto, pizza and tiramisu, but this week Gino is tackling a classic bolognese (notice it isn't called a 'spaghetti' bolognese) Yes it turns out if you've been making spaghetti bolognese you've been making it wrong! But don't worry, Gino is here to help!
Broadcast on 16/06/2023
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Gino is very poetic the way he describes his food.
For example, as he grates some Parmesan cheese over his Bolognese Fettuccine he describes it like snow over the mountain tops which is exactly what it looks like.
Such a nice guy to listen to.
This looks great sir, thank you I’m so excited to make this for my family ❤️ I don’t plan on telling them I learned from youtube, but you are great lol. Thank you
Last time he used the window first and said it was very important. He also said you should never use tinned tomato, only tomato paste/purée 😭
Yes, the true bolognese is white, not red, but tomato is very okay in the end
I came to say this as well
Window?
Also he said to use pork and not lamb. And crucially put in the wine first.
I found a written version of this recipe a few years ago and had a go at cooking it.
Without a shadow of a doubt, the best bolognese I’ve ever had.
Looks delicious yummy thank you.❤.
Never tried it with fettuccine before ,looks good .
Interesting - rosemary. My go to is basil for its sweetness. I also incorporate a couple cloves of crushed garlic up front when the vegetables are being sauted.
You deserved a "if my grandma... " award.
It was delicious ty
I Ate This Many Times In Your Beautiful Restaurants And Really Enjoyed It With A Kit If Cheese But That Bolagnaise Sauce Whatever I Was Eating I would Have Asked For Extra It Is Soooo Deeeeelious Thank you So Much For Sharing Your Beautiful Recipe And Video 👍👍😀❤️❤️
Hi Everyone @ UA-cam Thank You So Much For Enjoying My Messages And Comments @ Gino Is Back 👍👍🍝🍝👍👍❤️❤️ And @ You Tube 👍👍🍝🍝👍👍❤️❤️
How long do you fry the soffritto?
How long do you fry the meat?
How much of each do I put in????
Bella Gino, buon appetito a te! Grazie per la bella immagine che dai di noi....grazie a Dio non siamo tutti come i "Soprano" o quei 4 sfigati dei reality show americani. God bless you!
I thought it was tagliatelle or paperdelle noodles - need that rough surface to hold the sauce
I really should stop watchig cooking videos at 4 in the morning
Same here at 1:48 :D
I use a similar technique for the first 1/3 although I add the rosemary later. I make the original Pellegrino Artusi's 1891 Bolognese. Point A. You don't need to add milk to “tenderize ground meat”. Feels like over architecting. Point B. If you are simmering for two hours to tenderize the meat again, no need. It's ground meat and half of it is fatty and tender lamb. If you are cooking it for two hours to reduce and emulsify the flavors, ok that maybe I can buy but. Still seems like overkill. I make my, I make the 1891 Bolognese to order using veal or a mix of meats 15-20 minutes preserving.
Whether for tendering or not, milk adds good flavour to meat. I do believe bolognese recipe is over architected. Minimum 5 hours cooking some classical books say. I do mine 90 min in pressure cooker, but don't skeep milk and white wine.
I would worry about milk going bad.. i should try both ways
@@LuisKolodin
Gino, 6 years ago on this morning traditionally you said never add chopped tomatoes to the ragu. What is the original recipe from Bologna.
I can hear Vincenzo's Plate Vincenzo and his bolognese chef friend go insane about him putting rosemary in ,total no no ,like the beef stock.
I tried chicken stock and vegetable stock but it's missing something when done without beef stock.
I like tagliatelle with Ragu
It's true, I ordered spaghetti on my first date at a real expensive restaurant and regret it
Antonio Carlucio once said that spaghetti Bolognese does not exist, then Gino said it too!! well it does in America and the UK.Of course and the rest of Europe.😅
Ps. Rosemary is not needed, I'll stick to basil/parsley and coriander. 🎉
We're Philistines in the UK though putting the wrong shape with it 😂Like it matters... when it's all made from Durham wheat. I found the best shape is Farfalle, that avoids all the messing about twisting it on a fork. That Tagliatelle stuff is like 30cm long. I want to eat my food, not negotiate my way around it!
God my stamic 😍😍😍😍😛
I typed in authentic as my first word. This man is as far away from that as I can imagine
What if we don’t like lamb what can we use instead ❓🌞🌎
Could you add measurements in a written recipe perhaps? Especially wondering how much milk, red whine and stock you are using.
I done this but I couldn’t be bothered waiting hours for it so I just cooked it on medium heat for about half an hour
Fair enough.
The thing about putting pasta in sauce is that some people like the taste of a little bit (not too much) of plain pasta.
Me too! I add a little olive oil so it doesn't stick together, put this is the first time if put milk in the beef and it works good ! Thought it would make the sauce look pink but it never! I always add red wine to give it that rich deep flavour and sometimes I use tagliatelle but prefer spaghetti 🍝
Im suprised no garlic is used... also i know mushroom is not an original ingredient but i have to add it to any bolognese i make.. my sister also adds zucchini, that also works very well
I love this but can you tell me is there a replacement to wine or is it necessary as I am Muslim?
Use beef stock
He said half beef and half lamb? Pretty sure he meant half beef and half pork.
Yeah, that didn't sound right to me me either, never heard of lamb bolagnese. It's to fatty and would ruin it . I use have pork have beef for meatballs, and lasagne 😋
No salt?
Wife and I just made spaghetti bolognese with the help of this video
"There eez no sach theeng as spaghetti in bolognese. " There's also no such thing as rosemary or beef stock in a traditional bolognese either .
No extra seasoning 👀
What about salt?
Beef stock would provide salt. I also brown my meat in a separate pan in smallish batches. I lightly salt each one as I go. You can always add more salt to taste. It's become fashionable to cut down on salt everywhere. Probably why he doesn't mention it here.
real bolognese sauce doesn't add tinned tomatoes, just the tomato paste...but sure
Everyone makes ragu differently, even the same person does it differently every time.
No seasoning? Salt? In meat
Try Pork instead of Lamb, much better
Not using fettuccine as the pasta is a crime
Once I saw the rosemary I knew it was not going to be an authentic Bolognese. Good try though
I don’t think authentic actually exists, the sauce would have been made popular in the Bologna region but everyone that made it popular would have their own take on it. Someone’s grandma might have used rosemary and passed it down while a grandma next door might have used milk. Never in my life have I ever seen Italians agree on any authentic recipe, in-fact they always seem to passionately disagree. I think just make it how you like to eat it, life is too short.
No salt no spices ??
Missing bacon before sofrito then browned tomato paste and never boil sauces soups or stew with intensity. Just the occasional bubble- like a percolating volcano
This is proper bolognese
Fituchini polonies is the best
It looks like speghetti to me. Except with fettachini pasta. 🤨 Looks good though.
2 hours ?? Dolmio 5 mins
😂😂😂
do not put herbs Please, its not used in real Bolognese ragu, Best Pasta To Use is Pappardelle or Tagliatelle
Rosemary NO, Lamb NO, Beef Stock NO, Milk goes in at the end.. this is a FAIL !!!
Italian Stallion. Stop using sexism terms.
Allucinante.
Italian stallion?? MACARONI PONY?
If you cooked that in Italy they would throw it at you
Why
He looks out his face on Cannabis 🤔
Wish I was . Fck it ,I'm skinning up .