The Key to Making Restaurant-Worthy Bolognese Sauce
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- Опубліковано 12 чер 2024
- You don’t need to go to fancy restaurants to get a good bolognese sauce. Learn how to make an authentic bolognese at home! Also known as ragu alla bolognese, this beautiful ragu sauce is a thicker consistency and is made of a hearty trio of meat flavored with white wine, San Marzano tomatoes, and soffritto.
This is one of my all-time favorite Italian recipes, for good reason! I hope you fall in love with this version as I have.
RECIPE: asimplepalate.com/blog/authen...
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Timecodes
0:00 - Intro
0:28 - What you need
3:58 - Make the sauce
11:28 - Make the pasta
12:52 - Serve
#bolognese #italianrecipes
It looks great! A couple of things I add to a Bolognese sauce or a ragu that almost nobody I know adds are beef soup bones and half of a rack of pork ribs, cut into individual bones (I cut the meat off the bones and add it to the sauce after I am done cooking). The collagen and flavor from the bones add another level of flavor to the sauce.
Great idea! Kinda like a sunday gravy. Any bones would flavor it even more. Thanks for sharing!
Not really necessary for a bolognese sauce, but yes... a lotta flavor.
I'm from Tuscany and my father was a chef at the Italian Village Restaurant in Chicago for 26 years. Our Bolognese recipe did not use pancetta, pork, wine, milk, or nutmeg, so I'm anxious to try it. It looks delicious and your delivery is very enjoyable. I'm looking forward to checking out more of your recipes. Great work!
Love to hear that! It’s interesting how so many make it differently. I based this recipe on the research I did on bolognese recipes from Bologna and my favorite bolognese recipe from a local Italian restaurant! Would be interested to hear how you think this one compares. Thanks for the support!
@@Asimplepalate You are most welcome. I have subscribed to your channel and am wondering in what part of the country you are. We moved a couple of years ago from Chicago area to Arkansas and many ingredients we were used to are hard to find here, like Guanciale for example. So anytime you use less easy to find ingredients, suggested substitues would be appreciated. Incidentally, the Italian Village restaurant is the oldest Italian restaurant in Chicago. It opened in 1927 and is still open and still owned by the same family.
@@giovannil2357@giovannil2357 We are in Pennsylvania, an hour outside of Philly. Originally my family is from Long Island, NY/North Jersey area. I have difficulty finding some ingredients, but we have some stores that thankfully always have what I need! So that's unfortunate. Whole foods (if available) would be a good place to look for anything specialty with Italian cuisine!
@@Asimplepalateraised on The Main Line with an Italian aunt who's 97... wonderful cook... kudos to my Aunt Jean...
Definitely should be doing your own cooking show !!!!
so kind I appreciate that!!
A favorite Italian food restaurant in Tucson Arizona pours clarified butter with fresh, chopped oregano, melts Mozzarella cheese down through the noodles then places the sauce over it. I drive from Phoenix to Tucson for this dish. I can see your sauce over their noodles. My wife and I found this little place on our honeymoon in April of 1969 and have been hooked on it ever since. Thank goodness it's diet sauce, butter and noodles. What the heck! I've outlived three cardiologists.
I am not Italian by my surname but born here in Australia and I love the art of you cooking Italian bolognese sauce. ''Ta.''
Thank you so much! I appreciate it!
BOOM! You nailed it! And you resisted the garlic, and added the rind, and white wine (not red), and even added the cup of milk! Perfect! x
Thank you so much! I had to practice restraint with this one lol
Your videos are the perfect tutorial for even someone like me that grew up in an Italian kitchen.
I love to hear that!! Thank you, Christine :)
Thank you! this is great.
Thank YOU ... wonderful Job ... enjoy your presentations.
I appreciate it a lot!
YUM!!! i love how simple and easy it is! Perfect for dinner! 😍
Thank you so much, Jen!! 💛
Looks delicious
Just came across this channel. As a fan of Italian recipes, I subscribed immediately, after watching two recipes, I can't wait to prepare this and others. Thanks for sharing the information. Looking forward to learning more.
I’m so glad to hear that!! Thank you for subscribing and supporting us. If you need anything feel free to reach out - Hope you get to try the bolognese! Just made it yesterday :)
This dish looks delicious and I'm looking forward to making it and thanks for the parmesan rind tip- what a great idea!💖
thanks so much aunt marlene - miss you and hope you are well!!
You have totally inspired me to start cooking Italian again! Your presentations are outstanding and you have an amazing camera presence. I could so see you doing your own cooking show one of these days! Subscribed! 👍
your comment made my day. Thank you so much! Love that it's inspiring you, that's all I could ask for with doing these. Appreciate you subscribing and supporting me! :) You'll have to let me know what Italian recipes you start to cook again.
Masterfully done. You have inspired me to finally take a crack at making a bolognese. Thank you.
Love to hear that. You’ll have to let me know how you like it! It’s so worth making.
Great video! This is one Italian Nana who agrees with the use of cheese rinds; it adds amazing flavor. I use cheese rinds in all my sauces, soups, stews and various chicken dishes. It’s very good that you explain why and how you use ingredients. Much love and blessings to both of you and your family ❤
aren't they the best?! I use them in so many recipes because they add so much flavor. Thank you so much for the love and support! 💛
@@Asimplepalate Thank you for taking the time to respond, it’s appreciated.
@@theresahernandez6923 of course, I appreciate your time in commenting!
Another great video with very easy to follow instructions (I just watched your Italian meatball video and commented), and I rarely comment on anything on You Tube. Again, you did a version of Bolognese very similar to mine (and I'm not of Italian decent, just a Canadian woman in her 60s trying to master some basic Italian dishes in my lifetime.). I too cheat a bit in my sofrito and add a bit of garlic, but sometimes I cheat even further and add some mushrooms or bell peppers if I have them in the fridge or depending on who I am cooking for. I do prefer to use the trio of meats as well. You are my new favorite online cook, girl! I must ask you though that I just cannot place your accent, what area are you from, as I am assuming you are American?
your comment means so much! Thank you for sharing - great to hear about how you make your bolognese! :) Great idea for adding more vegetables. And yes, I'm American! My family is from the New York/North Jersey area, but I live in Pennsylvania:)
My kids and grandchildren love my bolognese, but boy are they going to be surprised when I use your recipe/method. The rind is a particularly nice touch. Once again, very well done!👏👏👏👏🇬🇧🇨🇦🇬🇧🇨🇦👏👏
I'm so happy to hear that! I hope you all enjoy it, feel free to come back and let me know how it turns out :)
awesome
One of my favourite sauces and I’ve made it many times. But rarely do I use pork and I’ve never used pancetta. I’ve also never added fresh basil, nor used chicken stock. I’ve got some new things to try. Loved the video.
Thanks so much! I love the addition of pancetta and pork in this sauce, so that alone is worth trying. :)
You sure have a lot of things you don't use
You are doing correctly already. No Pancetta, chicken stock😱 basil, or nutmeg. No blending the soffritto as it will bleed the onion.
The great thing about Italian cooking is that it's so individual. I am Italian and I don't use pancetta. I substitute it for a good quality Italian Sausage. I might add that the type of wine used is more determinative of the region than anything else. There is no right and wrong. Italian food is very much like the inhabitants of Italy...expressive, varied and creative.
I always say the same thing!! I know many disagree with it, but it's individual and rustic Italian cooking was always about using what you had on hand. So yes, I very much agree! :)
Didn’t realize I wasn’t subscribed to you! Now I am! Love your cast iron pot! Where did you get your food processor? Good tip on the pasta wata 🙌 never used mine before!
It's a Cuisinart 14 cup! I love it, and it's super quiet:) And yes
use that pasta water, girl! Thanks so much for the support!
I will most certainly let you know. 😃
I love your videos and you are spot-on with the ragu (meat sauce). I personally make this with a finer soffritto so I blend the vegetables a little smoother so that the meat itself becomes the focus. Also, if that is your husband/boyfriend taster at the end (tell us who he is), a little hug or kiss at the end would finish the video perfectly. Thanks.
Thanks for the feedback Joy! I didn't think to introduce Drew because a lot of people from my blog know him as my husband, but I'll introduce him for everyone on youtube to know:) Thanks for the suuport!
Me too. I food process mine with the pancetta😊
Carrot, celery & onion. (unyon) Per my favorite Cajun chef Justinn Wilson, God rest his soul, is the "Holy Trinity". The base for nearly everything Cajun.
If you don't have pancietta , thick sliced uncured bacon from the local butcher should work OK, and personally i use cento san marzano peeled tomato from the can for bolognase and its also very tasty.
I grew up with using Cento! :) great tomatoes
O my, this is exactly how I make mine. Only difference is that I process the pancetta with the veggies, but makes total sense to cook separately. My dad doesn’t eat beef or pork so I use turkey mince. If cooked well, low and slow you couldn’t taste the difference 😊👍🏾
oh I love to hear that! love that you can swap for turkey. Will keep that in mind if I ever need to switch the pork out:)
@@Asimplepalate 🥰
I just watched your lasagna bolognese video. So here I am for the bolognese sauce. What percentage of fat to meat ratio of ground beef would you recommend? Your videos are concise and well narrated. Great work! 😃👍🏽
I appreciate the support! Most people say 80/20 for the meat and fat ratio. If you get to try the bolognese and lasagna would love to hear your thoughts!
@@AsimplepalateI cooked my Bolognese Saturday evening. I didn’t have the pot that you had so I used my instapot. Well after sitting in the fridge for two days. I made my Lasagna(1st time ever). It was amazing! Thanks for the recipe. Keep up the outstanding work. I really appreciate it. 😃👍🏽
@@GIJose-mw9zy I'm so glad to hear it!! And actually, if bolognese sits in the fridge for a day or two It gets even better flavor. So glad it worked out!! Thank you for sharing💛
Thank you Bethanny! Can you add water to the pot if it reduces too much? Also can I take out the pasta a minute or two before al ente and stir it up with the pasta in a large pan to finish it off?
Yes, lots of Italians use water when it reduces! Use as much as you need, if you use too much it'll cook off. And yes, for sure take the pasta out a little before al dente finish cooking it with the sauce in a pan - with a little pasta water. :) Hope you enjoy!
@Asimplepalate Thank you so much Bethany!
Scrumptousrecipes! Must. Do them! Could notget the.BOLOGNESE ONE THANK YOU.YOUGO. RIGHT. ALONG BUT YOU ARE AGOOD T3ACHER,
Milk is not so common these days. I won’t use it in mine. It was used originally in the older times because it was needed to tenderize the meat.
Interesting, I see it in every bolognese recipe. But you don't have to use it!
Traditionally you cook off the wine, and then the milk, then adding the tomatoes after you cook off the water of the wine and milk. Looks delicious though
Sounds like you should have your own channel 😅
I've actually never heard of adding the milk and then the tomaoeas - but interesting to know!
Gotta have garlic. Omg
It’s not in most bolognese sauces, but it’s optional. I love garlic so I’m not against adding it! But the sauce is great even without it.
Hudson’s feet almost ending up in the sauce was the highlight for me 🙈
lol same!😂
Who is Drue?
Sorry i didn't clarify, Drew's my husband!
I would rather listen to you explain things than listen to the music
I'll take your comment into consideration. Thanks!
Italian not use no wine or milk or vegie on bolognese sauce
We fry the mince first any meat water must be remove
Once mince no release anymore water add onion olive oil
And home made sauce bit salt
For Bolognaise sauce thick spaghetti are the ideal
Nonsense... the recipe from ACCADEMIA ITALIANA DELLA CUCINA circa 1953 has wine (R or W), milk and broth and it traditionally served with tagliatelli and definitely not spaghetti.
I subscribed to your channel and then instantly unsubscribed, when you removed the fat from the sauce and threw it away. Stir the fat back in, it will emulsify when everything cools down. It's a shame as it's a fine looking sauce. Do you imagine skimming Bolognese is going to make it a health food?
Sorry you disagree, that's okay. I have made this sauce with the extra grease/fat and skimming it off, I find it is unnecessary to have in the dish. Some is fine, but I don't prefer it. You're welcome to cook it how you like
@@Asimplepalate I just resubbed...
That music is a nuisance.
Sorry about that! We enjoy having it.
Is the Cap necessary ???? Not impressed by him.
I subscribed, but now unsubscribing, because you ignored my simple question of what was the brand of the pan you were cooking in. You read all comments and disregarded my question. You have no respect for your subscribers!!!
Sandra, your comment was left on my chicken parmesan recipe video. I responded the day you commented. I very much value my subscribers and have responded to every comment to the best of my ability.
Yummie 👍⚾️😘