As chef Jean Pierre says, "if you don't like it, don't put it in." Words to live by. He also says, "measure carefully" while looking at the camera with a cheshire cat grin just pouring the stuff in.
This is a beautiful recipe. I use the same ingredients (except I use milk instead of cream) but do the following: make the soffritto, fry the pancetta, add small amounts of beef, browning before adding more. Allow for the beef to caramalise creating a crust on the bottom of the pan. Once it is all cooked, use the white wine to deglaze the pan, rubbing all the caramalised beef from the bottom. Then I add the tomatoes, beef stock and milk leaving to very gently simmer for 1-2 hours.
***** OK. I reviewed Joe's Amatriciana recipe yesterday. I thought it was a bit less than I had hoped for. So tonight I did this bolognese recipe. Wow! Just freakin' wow. I did it exactly in accordance with Joe's recipe. My wife thinks it is the best dish I have ever made. I think it is easily the best bolognese sauce I have ever had, let alone prepared. ***** Did I say wow?
Your delivery and presentation skills are over-the-top incredible! The simplicity, recipes, & light hearted communication are beyond compare. Love when you make real world flubs and mistakes and don’t try to cover the up. It would be easy to watch your videos nonstop throughout the day. Keep up the great work, and know that there are thousands and thousands who appreciate and admire your efforts and skills. Benedict te e la tuna famiglia. GRAZIE ❤️
Joe, I just made it, finished a big bowl of this and I just have to say hands down some of the best flavors I've had. My mind is still spinning over how incredible that was. You da man! Molto deliziosissima!
Hey Joe, I love watching your recipes - but I can't find the actual recipes anywhere here or on your website (except for a few) - where can we get them?
Rusty Pancrazio We hired someone and we are posting all on the site in a few more weeks. Do your best off the video and if you have a question reach out and I will get what you need. Thank you for watching, Joe
@@Cookingitalianwithjoe Thanks Joe mate. Sorry to bother you again chap but is a large can of tomatoes 28 oz? Starting cooking over lockdown, her indoors is loving it! Anytime she wants me to cook I just go on to your site and follow what you do! Thanks Joe again.
Definitely with carrots!!!! I might try cooking half portions. One with celery, and the other with carrots, just to be fair on the taste test, but I see both sides of it. And I’m glad he specified why he wasn’t using the traditional sofritto. Onions, bell peppers, and celery is what we Cajuns call “holy trinity” in Louisiana.
I have this question about proper Italian words. Ok so I understand soffritto is same thing as mirepoix, but the word battuto? So when you are buying the veggies it's called the battuto but when I dice them and place them in the the pot it's now called saffritto? I'm not sure I spelled any of that correct, I enjoy your videos.
Tina Payne No way! Garlic in your eyes burns like hell! Once I had a garlic press backfire and BAM! Garlic in my eyes! I had to shut down the kitchen and regroup!!!!
Hi Joe... Can I make this dish using fall apart roast beef...searing the seasoned cubes of beef & simmer remove it & pull it apart type Ragu. Thanks Jeff.
I'm currently working on your bolognese lasagna recipe and I've just finished the bolognese sauce as shown here - holy jesus in a flying bathtub, I love it. Delicious doesn't cover it. Seriously, thanks for posting this, I'm going to be using this sauce in a totally abusive and unrepenting fashion, maybe to the point of breaking a law or two! Lol! It's cooling down at the moment and I'm heading back to my oven to get the actual lasagna going. Keep up the great work, Mr Joe!
"Salt the meat as soon as you add it to the pot! You won't be able to get that flavor into the meat after it's cooked" (That was my Nonna yelling.) hahaha!
This is a good recipe, I think. Joe, you could spend more time on the written recipe. For example . . . did you drain any grease/fat from the ground beef? How much celery? Once assembled, how long did you let it simmer?
Joe, I just tried out your Bolognese recipe. Fantastic! Only changes that were made were that I used carrots and didn’t use any pork (I like carrots and don’t eat pork). Just discovered your channel recently and really enjoy it.
Joe..... best cooking show on UA-cam!!! And believe me when I tell you I look! I have a FB cooking page called dads can cook too, I would love to add some of your vids on there..... with your permission of course. Bit of advise, I used to install carpet, I've had my share of cuts, instead of using some nasty cloth wrap, if it don't need stitches, use super glue! It acts as a second skin and you won't see it on your vids! Keep up the good work!!
A lot of people freak out when it isn't a deep, red color, but traditional ragu bolognese is supposed to be more of a pinkish brown. This is nicely done!
Made some with hot Italian sausage and 80/20 Chuck with everything else the same as your recipe...I made lasagna with bechamel sauce , whole milk mozzarella and it turned out great... thanks Joe
@@Cookingitalianwithjoe Absolutely the best Bolognese recipe I've tried. My family loved, kids loved it. I am flying high with pride, Joe. Thanks. Your videos are great, easy to follow, step-by-step; I've learned so much. Talking about family, Italians are one of the best about family (so are Greeks and more). Wish I was Italian but at least I feel it cooking these great recipes. p.s. I hate peas, too. Yuck.
I do love northern Italian ragu sometimes I crave it but Sicily is where my heart is the rich tomato ragu with the peas as well 😉 sometimes with ring pasta and baked as well love you cooking shows though I know where to keep my towel now on my shoulder then I don’t loose it 👌🏼
Joe is the expert, not me. But I did replace the veal with pork and it was great. But, just to see what would happen, I did 2.5 pounds beef and only .5 pounds pork and I think it was better than the 1 pound 2 pounds way. The beef, to me, had more flavor than the pork. Experiment.
The first time I had pasta alla bolognese was in Siena overlooking the Piazza del Campo. Talk about great food and ambience! This recipe looks so good, I can't wait to try it. Grazie Joe!
Hi Joe. This recipe sounds very delicious. Look forward to making it. It is probably no big deal, but am curious as to how much butter and parsley you used in your sauce. They were the only 2 ingredients you did not mention portions. Thanks :)
lol. Love It! Well welcome my friend. Thank you for watching. Please subscribe and share our videos on your Facebook page and email with friends. Ciao, Joe.
this is a great channel..and this has to get done...i am waiting on a cooking with joe braccioli to cool for a couple of folks now....the second i have done and it is great...i am also waiting on my big bottle of the oil...i suspect this oil will be my first use of real evo..thanks CJB ns
joe,can I get a printed recipe of your Bolognese Ragu Pasta Sauce it looked great on your video I am a bit disabled and its hard to take notes can you help. I would like to continue being a fan
HATE PEAS in anything! I'm so glad I found this because I'm out of carrots and now I don't need them! Looks absolutely amazing and I'm about to get started
Man! Are you Italian origin? Most of the time the italian says, pasta should be in souce rather than on pasta, but yours all the time souce on top of pasta. Which one is right and delicious?
Very good recipe! But I don’t understand why you used beef and veal , i make it with minced pork and beef stock after 2 or 3 hours simmering nobody can taste the difference , and much cheaper !
try to get a better camera not to be offensive about anything the food looks amazing however your camera refocuses to much sometimes its hard to see even you except a blur.
Hello Tom. Thank you for the input. Yes I agree and have made many improvements in the last year. This is an older video so we have taken in and learned a lot. We are not a big production company, this is me and me. lol Please check out some of our recent videos and I think you will be pleased. Again thank you for the input and keep it coming. Thank you! Please subscribe and please share our posts, channel, and recipes to the world! Ciao, Joe.
Joe, really appreciate your full-throated Italian-American exuberance! Is that Sinatra on "The Good Life"? Sounds like it. I can picture you running a red sauce joint in one of the boroughs, where literally every other tune on the sound system is Sinatra and all the rest are Puccini. Thanks for being honest and upfront about your dislike of carrots instead of just glossing over their absence from your soffritto and leaving all of us hanging and wondering where the Hell the carrots are. Thanks also for using the right kind of pasta with bolognese instead of, say, spaghetti or - oy vey - angel hair. I myself have used fettuccine, which I think has to be at least nearly as satisfying as the traditional tagliatelle, which, I'll be honest, I've never had. Hey, if you did run a red sauce joint on Staten Island, know what else you'd have? On the wall would be a black and white photo of a 400 pound Calabrian guy from 1890 in long underwear standing next to his perplexingly attractive wife. lol By the way, have you done a chicken saltimbocca yet? If so, awesome, I'll check it out, but, if not, will you please consider doing one, one of these days? Would mightily appreciate it. Ci vediamo in giro!
Hey Joe how long did you cook the sauce for?
As chef Jean Pierre says, "if you don't like it, don't put it in." Words to live by. He also says, "measure carefully" while looking at the camera with a cheshire cat grin just pouring the stuff in.
Best on the Web!!!
This is a beautiful recipe. I use the same ingredients (except I use milk instead of cream) but do the following: make the soffritto, fry the pancetta, add small amounts of beef, browning before adding more. Allow for the beef to caramalise creating a crust on the bottom of the pan. Once it is all cooked, use the white wine to deglaze the pan, rubbing all the caramalised beef from the bottom. Then I add the tomatoes, beef stock and milk leaving to very gently simmer for 1-2 hours.
Thank you for watching. Ciao, Joe.
What beef stock? It is not listed, though I did add one-half cup of Zoup Beef Bone Broth.
***** OK. I reviewed Joe's Amatriciana recipe yesterday. I thought it was a bit less than I had hoped for. So tonight I did this bolognese recipe. Wow! Just freakin' wow. I did it exactly in accordance with Joe's recipe. My wife thinks it is the best dish I have ever made. I think it is easily the best bolognese sauce I have ever had, let alone prepared. *****
Did I say wow?
wonderful , am sure taste so good, thanks
This sauce is so good! My husband really loved it. Love your channel, Joe!
Your delivery and presentation skills are over-the-top incredible! The simplicity, recipes, & light hearted communication are beyond compare. Love when you make real world flubs and mistakes and don’t try to cover the up. It would be easy to watch your videos nonstop throughout the day. Keep up the great work, and know that there are thousands and thousands who appreciate and admire your efforts and skills. Benedict te e la tuna famiglia. GRAZIE ❤️
What brand and name of white wine do you use?
Joe, I just made it, finished a big bowl of this and I just have to say hands down some of the best flavors I've had. My mind is still spinning over how incredible that was. You da man! Molto deliziosissima!
So good
Thanks for this video Joe, I just got in to Italian cooking and your channel has helped me out alot, grazie! Salut from Sweden! 🇮🇹🇺🇸🇸🇪
I love a man that can cook. Bonus- a gorgeous Italian man that can cook!
Hey Joe,
I love watching your recipes - but I can't find the actual recipes anywhere here or on your website (except for a few) - where can we get them?
Rusty Pancrazio We hired someone and we are posting all on the site in a few more weeks. Do your best off the video and if you have a question reach out and I will get what you need. Thank you for watching, Joe
Did this happen?
P.S. Do you have a cookbook?
Thanks for sharing Joe :D
Were you going to add this recipe to your website?
Joe do I drain the oil after cooking the meat?
No. Keep the oil. Thats the flavor baby!!!
Cooking Italian with Joe ok thanks 😊
@@Cookingitalianwithjoe Hey Joe, how long do you simmer after you add the Tomatoes please?
@@markhughes8314 hello Mark. 15 to 20 min. Looking for a thickening of the sauce and a deeper flavor of tomatoes and meet.
@@Cookingitalianwithjoe Thanks Joe mate. Sorry to bother you again chap but is a large can of tomatoes 28 oz? Starting cooking over lockdown, her indoors is loving it! Anytime she wants me to cook I just go on to your site and follow what you do! Thanks Joe again.
Brings back the days when I was growing up. My nonna's kitchen used to smell like heaven.
I want to make this, and not change a thing, well I might use carrots. yummy
Definitely with carrots!!!! I might try cooking half portions. One with celery, and the other with carrots, just to be fair on the taste test, but I see both sides of it. And I’m glad he specified why he wasn’t using the traditional sofritto. Onions, bell peppers, and celery is what we Cajuns call “holy trinity” in Louisiana.
You don't have this recipe on your website.....:(
Must try!
Great!
Can't wait to try this Joe! Love your videos and your kitchen! Bon Apetit!
Is there a reason to pull the sofrito out? I have left it in when I have done a recipe almost exactly like this and it was awesome.
I have this question about proper Italian words. Ok so I understand soffritto is same thing as mirepoix, but the word battuto? So when you are buying the veggies it's called the battuto but when I dice them and place them in the the pot it's now called saffritto? I'm not sure I spelled any of that correct, I enjoy your videos.
You are so delightful,love to watch you cook,my father was a good cook ,thank you
Thank you Joe looks delish
I made it and Bravissimo,,,,,molto nenne ciao
How long did he let sauce simmer for?
Can't ever have too much garlic in my eyes!
Infact in Italy we use just a little bit.
Tina Payne No way! Garlic in your eyes burns like hell! Once I had a garlic press backfire and BAM! Garlic in my eyes! I had to shut down the kitchen and regroup!!!!
@@catlady8324 recovered yet?
Tina Payne truth!
Would the panchetti be in the meat section
Yes
Hi Joe...
Can I make this dish using fall apart roast beef...searing the seasoned cubes of beef & simmer remove it & pull it apart type Ragu.
Thanks
Jeff.
Yes u can. Many in Bologna use meat chunks Instead of minced meat
Can you add this recipe to your web page.. Cannot find it
with you on the carrots !!!
I don't like any sweet in the sauce either. How long did cook the sauce?
Joe, you are the best!
Great stuff. Getting ready to try this.
How long do you cook the sauce for? Will it taste better if you leave it to simmer for a long time?
I'm currently working on your bolognese lasagna recipe and I've just finished the bolognese sauce as shown here - holy jesus in a flying bathtub, I love it. Delicious doesn't cover it. Seriously, thanks for posting this, I'm going to be using this sauce in a totally abusive and unrepenting fashion, maybe to the point of breaking a law or two! Lol!
It's cooling down at the moment and I'm heading back to my oven to get the actual lasagna going. Keep up the great work, Mr Joe!
Hednaskald LOL! I am laughing at your post. Love it!!! Thank you and thank you for watching. Joe
What is the best white wine for cooking? Thanks and I love your channel....new suscriber!
I hate typos....lol
Love this video!!!! Yum
"Salt the meat as soon as you add it to the pot! You won't be able to get that flavor into the meat after it's cooked" (That was my Nonna yelling.) hahaha!
+DannoCrutch Love it! Will do. Thank you! Ciao, Joe.
My mom always taught me the same thing!
Momma knows best! ;-)
This is a good recipe, I think. Joe, you could spend more time on the written recipe. For example . . . did you drain any grease/fat from the ground beef? How much celery? Once assembled, how long did you let it simmer?
How about Korn for carrot 🥕 n sauce?
Molto Bene Giuseppe!
I love your channel.
Hi Joe.. Love your videos ... i was wondering what is the cooking time after adding the meat and tomato sauce.. and on what temperature ?
I prepared this recipe for my family. It was a big hit. Delicious!!
Joe, I just tried out your Bolognese recipe. Fantastic! Only changes that were made were that I used carrots and didn’t use any pork (I like carrots and don’t eat pork). Just discovered your channel recently and really enjoy it.
Just FYI, there was no pork in Joe's recipe. He used 1lb ground veal & 2lbs ground beef.
Joe..... best cooking show on UA-cam!!! And believe me when I tell you I look! I have a FB cooking page called dads can cook too, I would love to add some of your vids on there..... with your permission of course. Bit of advise, I used to install carpet, I've had my share of cuts, instead of using some nasty cloth wrap, if it don't need stitches, use super glue! It acts as a second skin and you won't see it on your vids! Keep up the good work!!
Wow! Thank you! Thank you for watching. Please subscribe and share our videos on your Facebook page and email with friends. Ciao, Joe.
good stuff
+Norman Normans Love it! Thank you for watching and please subscribe. Joe
A lot of people freak out when it isn't a deep, red color, but traditional ragu bolognese is supposed to be more of a pinkish brown. This is nicely done!
much appreciated
Made some with hot Italian sausage and 80/20 Chuck with everything else the same as your recipe...I made lasagna with bechamel sauce , whole milk mozzarella and it turned out great... thanks Joe
Same, SO good!
Can you use this to make baked ziti in the oven? Or not because of the cream in it? TIA
Thanks for sharing these recipes Joe!
you are an awesome chef Joe...love watching all your videos...but they make me hungry...lol
+craneoperator4 Thank you, and thank you for watching. Love to make others have fun and enjoy time in the kitchen with family. Joe
@@Cookingitalianwithjoe Absolutely the best Bolognese recipe I've tried. My family loved, kids loved it. I am flying high with pride, Joe. Thanks. Your videos are great, easy to follow, step-by-step; I've learned so much. Talking about family, Italians are one of the best about family (so are Greeks and more). Wish I was Italian but at least I feel it cooking these great recipes. p.s. I hate peas, too. Yuck.
Thx man looks gd can't wait to cook mine
Some zucchini with the celery, carrots and onion is a nice addition to mine, otherwise the recipe's the same.
I do love northern Italian ragu sometimes I crave it but Sicily is where my heart is the rich tomato ragu with the peas as well 😉 sometimes with ring pasta and baked as well love you cooking shows though I know where to keep my towel now on my shoulder then I don’t loose it 👌🏼
What can you sub for veal? pork?
Joe is the expert, not me. But I did replace the veal with pork and it was great. But, just to see what would happen, I did 2.5 pounds beef and only .5 pounds pork and I think it was better than the 1 pound 2 pounds way. The beef, to me, had more flavor than the pork. Experiment.
Doesn't the garlic ended up toasted?
It looked burnt to me.
Joe v Buon-A-Petitti
Let's see which of these channels can subject their viewers to the longest videos!
We love lots of garlic
Looks good, Joe. Love your videos.
You my friend are my inspiration...love your channel. I've made your dishes & looked like a pro for dinner guests.
Thank you Joe
Jeff.
Joe, your shows,are just awesome, Watching your shows, reminds me,, of my many trips, to Itaily.
+Richard Gemmel Thank you, and thank you for watching. Love to make others have fun and enjoy time in the kitchen with family. Joe
OMG heaven! Can't wait until it cools down in CALI & I'm making this for sure. Thank you Joe!
Love your videos !!!!
Ahh Joe, you’re so funny! Enjoying your videos !
Its looking good I like to add some nice beef broth and simmer that down for hours
love ur videos. keep going.
I am amazed all the cream and oil used yet Italians have a long life span, Americans don't.
The first time I had pasta alla bolognese was in Siena overlooking the Piazza del Campo. Talk about great food and ambience! This recipe looks so good, I can't wait to try it. Grazie Joe!
Anne Nelson Yes this is a good one! Very rich but OMG very delicious!. Thank you for watching, Joe.
Joe.....how long did it simmer before you added the cream 🇭🇺🍷
Hi Joe. This recipe sounds very delicious. Look forward to making it. It is probably no big deal, but am curious as to how much butter and parsley you used in your sauce. They were the only 2 ingredients you did not mention portions. Thanks :)
Cassie Nelson One stick of butter. 1/3 cup parsley.
you're awesome man, subscribed
Love that you don’t like carrots in your base! I agree it makes the sauce too sweet!
The sweetness actually serves a purpose. It cuts the acidity of the tomato. Nothing worse than a sauce that is too bitter, because of acidity.
Yum!!!! Can you do a recipe for Sunday Gravy please.
How the fuck did I miss this channel?? Subbed man! Good stuff!
lol. Love It! Well welcome my friend. Thank you for watching. Please subscribe and share our videos on your Facebook page and email with friends. Ciao, Joe.
this is a great channel..and this has to get done...i am waiting on a cooking with joe braccioli to cool for a couple of folks now....the second i have done and it is great...i am also waiting on my big bottle of the oil...i suspect this oil will be my first use of real evo..thanks CJB
ns
joe,can I get a printed recipe of your Bolognese Ragu Pasta Sauce it looked great on your video I am a bit disabled and its hard to take notes can you help. I would like to continue being a fan
Edward Wosleger www.cookingitalianwithjoe.com
www.cookingitalianwithjoe.com
LOL...........I don't like carrots in my sauce either.
You Go Joe!!!
Ontrend50 Sandy Alderson A carrot in sauce is good for you and you would never know it was in there. Try it, you'll see. 😎😎
Ontrend50 Sandy Alderson x. I concur!!!
HATE PEAS in anything! I'm so glad I found this because I'm out of carrots and now I don't need them! Looks absolutely amazing and I'm about to get started
Bolognese has carrots ,no garlic tomato paste and cooks from 3hours to 5 hours .Call what you did your meat sause and Mortadella comes from Bologna
Smellavision? lol Subscribed.
I always add a bit of Mascarpone cheese at the end instead of cream. Delicious.
THAT sounds great.
Man! Are you Italian origin? Most of the time the italian says, pasta should be in souce rather than on pasta, but yours all the time souce on top of pasta. Which one is right and delicious?
Great recipe!! But at 8:10 you said smokey, i thought Pancetta did not have a smokey flavor its only cured, bacon is smoked
03-25-2020: I'm making this tonight! TFS. It looks great.
Can you blend up the sofrito so that it isn't "chunky"? I love the flavor but just learning to eat my veggies lol
Best Bolognese recipe I've seen. I like carrots but not in sauce.
😂😂🤦♂️🤦♂️🤦♂️
No vino in the sauce?
He added 1/3 cup white wine
If you cook it right and long enough the carrots dissolve, its not a sofrito without em'!
THE problem is my lady does not eat pork..guess I could use beef bacon..but I have not tasted any that was all that good
Very good recipe! But I don’t understand why you used beef and veal , i make it with minced pork and beef stock after 2 or 3 hours simmering nobody can taste the difference , and much cheaper !
Sorry, don't trust a cook who says they don't like carrots...but great vid, man. :)
M Holb ouch!!!
try to get a better camera not to be offensive about anything the food looks amazing however your camera refocuses to much sometimes its hard to see even you except a blur.
Hello Tom. Thank you for the input. Yes I agree and have made many improvements in the last year. This is an older video so we have taken in and learned a lot. We are not a big production company, this is me and me. lol Please check out some of our recent videos and I think you will be pleased. Again thank you for the input and keep it coming. Thank you! Please subscribe and please share our posts, channel, and recipes to the world! Ciao, Joe.
Correction: most well known chefs will tell you the olive oil prevents the sauce from absorbing it when put on first just by itself
How your still putting out these delicious recipes all the way from Scotland
Joe, really appreciate your full-throated Italian-American exuberance! Is that Sinatra on "The Good Life"? Sounds like it. I can picture you running a red sauce joint in one of the boroughs, where literally every other tune on the sound system is Sinatra and all the rest are Puccini.
Thanks for being honest and upfront about your dislike of carrots instead of just glossing over their absence from your soffritto and leaving all of us hanging and wondering where the Hell the carrots are.
Thanks also for using the right kind of pasta with bolognese instead of, say, spaghetti or - oy vey - angel hair. I myself have used fettuccine, which I think has to be at least nearly as satisfying as the traditional tagliatelle, which, I'll be honest, I've never had.
Hey, if you did run a red sauce joint on Staten Island, know what else you'd have? On the wall would be a black and white photo of a 400 pound Calabrian guy from 1890 in long underwear standing next to his perplexingly attractive wife. lol
By the way, have you done a chicken saltimbocca yet? If so, awesome, I'll check it out, but, if not, will you please consider doing one, one of these days? Would mightily appreciate it.
Ci vediamo in giro!