So yesterday I made a Bolognese sauce from scratch for the first time ever (the first sauce I've actually ever made) and I came to your channel and watched the video your friend did showing his recipe and followed it. It was one of the best Bolognese sauces I've ever had. I also had bought spaghettini originally to put it on but after seeing his video I picked up penne instead and was definitely not disappointed. I don't know if you go back to comments on your old videos or not, but I really appreciate you!
L' aglio e l'origano nel ragù? Da brividi. Anche io sono del sud (Sicilia) e mi cadessero le mani se mi venisse in mente di mettere l'aglio e l'origano nel sugo. E la salsa per la pizza come la preparate, con gli ingredienti per il ragù?😂
Yeah, i have to admitt i would also break the rule when it comes to garlic but i have learned in the meantime that it is really better not to add any aromatic herbs to the bolognese. I add it to the Napoli sauce only.
I had never been a big fan of Spaghetti Bolognese, as the sauce always felt too acidic and tangy. (I bet they all were cooked Ramsey fast, like in 10-15 min.) That was until I tried a real Bolognese sauce that was cooked 4-5 hours. I could not believe how tasty, tender and silky it was! Just phenomenal! So whatever Gordon is doing in 10 -15 minutes - is Gordon's Authentic Sauce with a Bolognaise twist. Thank you, Vincenzo! You are a beacon of Authentic Italian Cuisine in a swamp of fake cooking.
I'm glad you discovered the beauty of a slow-cooked Bolognese sauce! It truly transforms the dish. Keep enjoying authentic Italian cuisine with us! 🍝🇮🇹
@@vincenzosplate I've always cooked bolognese fast & always treated it like a quick & easy meal, though I do at least often put in carrot & celery and find I often add to it to improve its flavour & I wonder if that's why others do the same. Admittedly, I never looked up the 'correct' way of doing things, but I'm gonna try for 4-5 hours on a slow cook next time.
He really shouldn’t call it Bolognese. He should call it meat sauce. My mom used to make spaghetti and meat sauce and it was 15 minutes and I loved it, but it is NOT Bolognese. 2 very different experiences. There is no “quick” Bolognese.
I just made the Bolognese sauce you and David made 4 days ago and it was incredible. We ate half of it, and I froze the rest to use in a lasagna in a couple weeks.
@@fuckamericanidiotIt`s called "Whuustershersauce" or simply "Whuustersauce" in the UK. That`s what I hear during my countless visits to the UK since 1979 up to now.
I followed David’s recipe, me and my mum enjoyed the bolognese pasta so much. Why on earth would people follow British Michelin star chef recipe when you got authentic original Italian 🇮🇹😚 chef giving the recipe?!!!!! Thx Vincenzo for having David’s recipe on your channel and other Italian original recipe on your channel. Greetings from Nepal 🇳🇵🤌
@@vincenzosplate Oh no, you are the authority on Italian cuisine. This guy is from Scotland. But that still doesn't mean he can cook an authentic Scottish haggis meal. I think he cooks what he thinks is good to eat and somewhere along the lines of a carbonara. I'm sure what he makes tastes pretty good. But I wouldn't go to him and absolutely pay out of my ass for his interpretation of Spaghetti Bolognese, if I wanted to know what real Spaghetti Bolognese is.
thank you so much for doing these videos vincenzo. they have taught me a great deal, and have made me think critically about why i add ingredients to my own dishes. it has brought my cooking up to use the words of Emerald "another notch!" my wife also thanks you as well.
Chef Vincenzo, you are a Pistol! I take my time making my Sauce. MAMA ROSA says you don't rush making any authentic Italian dish. CELERY CELERY CELERY! You know there are a lot of people that add cinnamon and sugar yuk! Thank you my friends think im crazy, I spend all day making a huge batch of Bologniese Sauce. One bottle of wine for the sauce n one for the cook...lol.
Honestly thank you sir for this video, you right Gordon is my Kitchen Idol all these years, even i have been preparing with his recipe, but when i went for further studies and came back to this his recipe i was like, did i even adopt this recipe at first, so was just confused till i saw this video of yours, you are indeed right😢❤❤❤
@@RasCricketSmallAxe it’s supposed to authentic Italians don’t use Lea perrines that’s a British thing dude. If he were to call it his recipe then yeah throw whatever in it. Authentic means it should be made like the authentic Italian recipes.
@@Drengr-pv9kl Literally, the only thing you've said is supporting someone's else's ignorance. Any chef, no matter the country, knows what that shit is, homie. Plenty of Italians, speaking on what you said about "authentic", have on hand and readily use anchovies in many dishes because its SALT. Therefore, and which is the only reason I support using it (like any chef should), is because there's definitely plenty of Italians who incorporate anchovies for salt and umami that goes in everything. So, you're correct it's a British product, but it's already serving the same purpose as just putting anchovies in your sauce, food, anything, etc. I'd have forgiven this guy if he remotely had that knowledge or angle, but he doesn't. This guys a ponce who's not good enough to critique other chefs, and yes, I'm very Italian myself.
Despite that, you don't call a recipe "Authentic" when you change it too much. That's what Vincenzo is refering to: it's not authentic Bolognese. It's not like Gordon is doing a small change, like adding herbs. He is adding a rich sauce, garlic and, worst of all, cooking it in 15minutes. Might be tasty, but how is this "authentic" Bolognese?
I have been making Davids recipe a lot of times now. Love it! 👌🏻😋 I always make a big batch, and freeze many portions, so i have easy access to both pasta Bolognese and lasagna. So convenient to grab from the freezer when you dont want to use a lot of time in the kitchen.
I used David's recipe for my Bolognese, I didn't use wine and I replaced the pork with beef short rib because I'm Muslim. So this is a Halal version you can try, Its amazing!
In the real Bolognese you do not put pork, but only and exclusively BEEF. All other versions that contain other types of meat are just squalid imitations.😜
Grazie mille for your kind words. I am glad that you appreciate my perspective on passion and perfection. These are two qualities that I believe are essential to great cooking.
Oh Vincenzo!!! You crack me up!!! I love when you dance or move to music!! You can tell your a truly happy person!! My Italian grandfather danced & would move, he loved life!! I love your videos!! Stay happy & keep showing your true Italian recipes!!!! 💞💞💞
OMG! I’m going through all your video playlist and I can’t stop laughing. I think he either had too many espressos or he sniffing something funny 😆 . As an Italian, I can’t agree with you more. 👍😊🇨🇦
Errrrmmm not defending Gordon in anyway but as an ex chef I will say… the difference between a chef and a cook is….a cook will only follow the recipe… but a chef will create or improve a dish to their own personal standards… having said that throughout his career Gordon has been awarded 17 Michelin stars overall and currently holds eight… not because he followed the recipe but because he made them his own to his own personal standards 🤷🏻♂️
1 star means worth a visit locally if your in the area… good food… 2 stars means worth travelling to nationally.. better food,services. Atmosphere/experience than a one star… three stars worth travelling to internationally…exceptional food, service/atmosphere and over all experience…. Started off as a drivers guide…but turned into a prestigious award.. so sort after that some chef have unalived themselves at the thought of losing the stars… as a chef that worked in kitchens striving to obtain a star.. I know the importance of obtaining one in the industry….not just for the chefs involved but for the business as a whole 😎
He is a great cook without a doubt. But if he tells you, that it is an authentic italian Bolognese it is wrong. I can‘t say that his Bolognese tastes bad. As you said, he has several Michelin stars and for this reason it may taste even better, but it is not authentic. Thats the difference.
@@ICanSeeYou247 “it is not padded thai at all”. He improvised at chef face, and get this comment. So he learned how to made. He cooks fried rice better.
Over a million subscribers and still reads and hearts the comments never seen an over million subscriber channels do thet. Also you Italians literally have rhe BEST food!
I follow David's recipe (which is authentic), except I prefer adding pancetta like you did in your video from a few years ago. I agree it doesn't need any herbs. One of my family's favorite dishes. Thanks for the content.
@@FrankieTeardrop1998 it had no tomato given that the new world hadn’t yet been discovered by Europeans. Tomato was a relatively recent addition, by chefs whose peers would have had a for over it.
Thank you very much for sharing your opinions to Gordon Ramsay's recipe. I am currently studying in a school of professional cooking, the recipe of the Bolognese sauce I got from the school involves the use of canned tomatoes (with basil) and also bay leaves...... Personally, there are always varied recipes derived from the "Authentic version", which makes the whole thing not so Authentic, but it doesn't mean that the outcome would always taste bad at the end.
Hello Vincenzo. I've been following you for a long time and everything I know about Italian cuisine is because of you. I was looking for the right recipe for spicy oil and I saw that some make it with cold and some with hot oil. Can you make a video about it and how it is it is best to use a combination of oil and spices, because only i trust you. All the best and greetings from neighboring Slovenia.
Thanks a bunch for your trust and kind words! I'll definitely whip up a video on spicy oil - stay tuned! 🌶️👨🍳 If there's anything else you want to explore, feel free to let me know. Best wishes to you in beautiful Slovenia!
I am not an Italian, just Dutch, made Bolognese sauce a few times in my life. It took me at least 4 hours to cook this delicious sauce, time after time and to be honest cooked exacty as you pointed this out Vincenzo. There are always chefs with funny thinking, but calling is the best recipe…no way 😂
You've got it right! 🍝👨🍳 Cooking a proper Bolognese takes time and care. Funny thinking in the kitchen can lead to tasty experiments, but let's stick to the authentic recipe for that classic Italian flavor! 😄🇮🇹👌
How can a 10 minute Bolognese can be “delicious”, when all the flavours didn’t even combine?! Time is really important here… Actually when I make a slow cooked Bolognese it tastes the best on the next day.
Its a recipe similar to Bolognese that resembles the original, its just a fast way to get something that resembles a Bolognese, nothing wrong with it and i bet it tastes great
@@littlewishy6432 the problem with tomato and alcohol is that tomato acidity becomes very high and it's hard to control. It's one of the reasons carrots are part of the soffrito - there are other tactics people use like adding sugar to mask the acidity. You should always add wine first, let it evaporate, then bring any tomatoes. I know technically he added the most part of the tomatoes (and acidity) after wine has evaporated. But why risk it?
There are 579156 recepies for "Authentic Bolognese", but none i ever watched contains Worchester sauce. I like to put garlic in my ragu, i put in selary- and petersroots along with the Sticks and put in the Milk after the meat. My grandfather cooked his ragu that way and this also is generations old, it includes Pancetta and a bit of Oregano, along with a chili (Calabrian Granfather), i use vegetable stock. Cooked the traditional Bolonia recepy yesterday and it is also great but i prefer the family ragu.
Hilarious. I just watched you and your friend David make the sauce for five hours. Then I saw Ramsey make it totally different. I’m going to try your way! i’ll trust the fellow Italian anytime!
Glad to hear you're going to try my recipe!👨🍳 I respect other chefs and their recipes, but I also believe in preserving the traditional Italian way. Hope you enjoy it! 🇮🇹🍝
I have heard cooking time is very important for the taste, so lazy how he makes the sauce in pretty much 5 minutes, though to be fair these recipes are probably for people who don't have time to stand in the kitchen, so it's probably a good sauce for what it is but not a bolognese.
Made your and David's bolognese two weeks ago at my friend's house, ate so much and still had some to freeze. Weren't not through it yet but I'm making more now to freeze and make lasagna with later and eat tonight... of course my plan of starting it before work from home so i could stir it all day did NOT happen so we're eating at 11 PM but i know it'll be worth it. ❤ As for Ramsey, I've been binge watching his UK kitchen nightmares and i genuinely don't get how he drops the ball on Italian cooking so much. Indian cooking he knows he doesn't know the traditional, brings in a chef that does, a reviewer that does. He knows kitchen/front dynamics and business but rightfully gets assistance. Why doesn't he listen on Italian? Just familiar enough to have confidence? Classic is often classic for a VERY reason and respect to Vincenzo for admitting and learning too. Although just on the details. I will admit i have fresh basil here and i SO WANT to put it in... but i listened to David before i will trust and save it for something else. ❤
That's awesome! Enjoy your homemade bolognese and lasagna. It's worth the late dinner time. 🍝🕚 And it's great to see Vincenzo and David's dedication to learning and respecting Italian cooking. Keep up the good work!
Wow that's amazing, it is our pleasure to provide you with only the best bolognese sauce available. I'm glad that you like it. I'll definitely let David know about the positive impact our sauce is having. Have a great day!
Good Lord that's dumb. Water is not a recipe. Most people if not all people, add lemons to water to make lemonade. Controversial I know. To give it extra taste.
I've never been impressed by Ramsay, and I think Vincenzo's video's show that Ramsay was a mid level chef who became famous purely because he F bombed everyone on TV. Worcestershire sauce in an "authentic" Bolognese sauce.... 🤣🤣🤣
Italians don’t need to add extra sauces or spices for flavour because their base ingredients are just much tastier in Italy than in the US or northern Europe. I live in northern Europe, using the authentic basic ingredients for Italian recipes will never give u the same clean and delicious flavour. I mean tomatoes taste like nothing here..
use canned tomatoes. look if you have an Italian market near you. I live in South Germany. ok Italy is not so far away from here but my Ragù alla Bolognese is nearly the same as in Bologna. I just get all the ingredients from Italy and boom epic food. Also I get Italien flour for my selfmade Pasta
Bolognaise is basicaly Bolognese but with a lot of random stuff that don't belong into this sauce. But hey, at least he didn't put peas into it....we have a improvement here. ^^
Glad you found it funny and informative! It's always great to bring a smile while sharing delicious recipes. Feel free to explore more tasty content on my channel. 😄🍝🎥
Oops, I saw GR's video first, and I was in a hurry, so I made his version, the family loved it, wolfed it up in no time, I wish I doubled the quantity... 😆 But now I know better, I am ready to make it the right way... next time!
No worries, sometimes we all need a quick solution. I'm glad your family enjoyed it! Feel free to try the traditional version next time. Let me know how it turns out! 🍽️😊
I think the vinegars, molasses and sugar in the Worcestershire sauce are there to facilitate the browning of the meat. However, they add more sugar (which the tomatoes already have) and a level of acidity that nothing else neutralizes, which ironically the celery would have helped with. But since he is not reducing the sauce, it fails to help with the browning.
Thank you I have learnt so much from you, I have now mastered the correct way to make authentic Italian pasta with the RIGHT ingredients and will continue to learn.
I'm French and I've never used Worchester sauce in my bolognaise, that's just not something we use lol And I agree with vincenzo, he should have added celery ! One thing we might do on top of frying the tomato paste is add a pinch of sugar, to round it out and make it less acidic
David is keeping it classic and authentic! 🍝👨🍳 Thanks for sharing your insights and passion for Italian cuisine. Enjoy your delicious cooking adventures! 😄🇮🇹👌
Some people in the UK add garlic to absolutely everything, it's almost impossible to buy any ready made meal from marks and Spencers that doesn't have garlic in, even Lancashire hotpot.
Garlic lovers in the UK, they sure have a taste for it! 🇬🇧🧄 It can be quite the flavor booster, but sometimes a classic recipe should shine without it! 😄🍽️
You need the celery for those sharp notes in flavour. Can't stand the stuff on it's own but in a base it is wonderful. BUT, there are variations in the ragu all over Italy (as you well know.)
I think from a chemistry perspective it is good to add tomatoes and wine together. Tomatoes are very acidic and alcohol will act like a weak base in the pan and react with those carboxylic acids to form esters which are responsible for a lot of deeper flavors.
@@yashmhatre6276 no he hasn’t. It doesn’t matter how good you are at something , you don’t go around shoving people’s face in it and putting your nose in the air. Don’t matter who you are or what you’re good at. That’s called conceit.
You are so right with your own sauce. Crazy 🤪 😜 🤪 😂chef has made alot of money leaving out the vegis so glad I found you. Because my son inlaw is straight out of Italy and the sauce is the best and the way you make it
Of course even chefs can make mistakes 😉 I love how Ramsay called it "Authentic Italian Dinner Recipe" with even me as a Greek knowing Sauce Bolognese always needs Celery 👍 Keep up the good work Vincenzo 😊 We love you! George
@@mariuszw9665 he is just making an alternative that resembles a Bolognese and is made really fast and definitely tastes good, do you think he doesnt know how to make an original Bolognese? I bet he has made hundreds even thousands of batches, wake up pal
@Mariusz and @ Danny D Well of course they are chefs and Ramsay of course due to his work and experience, success etc too 👍 I just find it cringeworthy when people like him who are in the know brand recipes as "original" and "authentic" when in fact the dishes are a variation by themselves 😉 I think people like Gordon Ramsay should have the guts and the courage to call the dishes what they are, namely a variation created by themselves 👍 That would be much better... The other things like freaking out etc are mostly done for entertainment purposes this is something that needs to be understood too. Who in the world would watch anything featuring him without his tantrums etc? It's mostly entertainment, but then again you would expect especially from someone like Ramsay (Michelin stars etc) to be more precise but that's just my 2 cents 😊 Cheers and happy cooking! George
@@dannyd5195 I understand that he can make Bolognese his way, but he titled his video "Authentic Italian Dinner Recipe" while it doesn't have much to do with an authentic recipe. If he called his Bolognese sauce "Bolognese alla Gordon Ramsay" or "Fast Bolognese sauce", or "My version of Bolognese" or whatever, than everything would be ok, but he called it "authentic" while it's not authentic. He confuses a lot of people who don't know how to make an original Bolognese. So yes, I think he doesn't know how to make an original sauce. Do you understand the point, pal? Wake up!
@@vincenzosplate if we were to write bolognese, the pronunciation changes a lot if we were to read it from a french perspective. To keep the correct pronunciation, we would need to use bolognaise.
@@niamek127 In Polish we write "sos boloński". And we still refer to the bolognese! We also say Rzym, not Roma, but still refer to the Eternal City (Wieczne Miasto). Which we like a lot! @Vincenzo's Plate, recognize there are other cultures in the world :) Also, "bolognaise" is pronounced differently. Cheers!
@@vincenzosplate Of course it is, but in french, the "aise" or "oise" ending or suffix, designates a person or something associated to the prefix. So bolognaise means it's a dish from Bologna or in the way of. But the real point is... why does an british chef uses the french spelling?
He is cooking for non Italians and likely learned from his own expirements and from culinary chrfs that trained un Italy and also expiremented. The guy is good but not authentic.
I do not Like sellery I am cooking my bolognese with ground beef , 1 red pepper instead of sellery , pancetta, onion , carrot , red wine , skinned tomatos , some vegetable broth and 15 minutes before serving I add milk. I serve it with Tagliatelle. Idk if its the correct way , but after 2-3 hours of cooking its so creamy , so full of flavour , even my picky newborn loves it 😂❤ Especially a good pancetta gives so much to the sauce, I dont have to season anything at all . What so you think Chef?
@@DieGrinsekatze I mean, it's not like ketchup or barbecue sauce. I can't think of anything I would pour it on as a topping. It's more used to add salt and umami to dishes. It's often used with ground beef because it enhances beef's own flavor. I'm not surprised you disliked it on its own.
@@vincenzosplate Thank you! I only discovered your channel a week ago when I was looking for a good meatball recipe. I made it for family/friends and HANDS DOWN the best meatballs I've ever made/had. That blended soffrito cream... Brilliant. I have 3 kids and this is the way to go. Tonight we are doing your no knead neopolitan pizza, can't wait to see how it turns out! Great videos, keep them coming, Vincenzo!
Me: *watches Genaro's bolognese video to learn how to make it* oh shoot, I don't have celery ... Do I really need it? *Watches this video* Vincezo: You need the CELERY. Where's the CELERY?? Me: ok, I'm not making Bolognese today
It’s spelled wrong because this dish is all WRONG! Gross man. No idea why people like him. Maybe they are scared to say to his face it sucks dude! And btw I made that Bolognese that David show us how to make and it was Incredible! Thanks Vinn!
What is worst, Gordon Carbonara or Bolognese?
Nothing beats that „Carbonara“. It’s the epitome of horror.
Another hilarious video!
Interestingly, "Bolognaise" is an Australian thing (according to Google).
Gordon is worst.
I'm mad when someone put Worsecesidbdbejx sauce into the saucepan...
Carbonara for sure!!
So yesterday I made a Bolognese sauce from scratch for the first time ever (the first sauce I've actually ever made) and I came to your channel and watched the video your friend did showing his recipe and followed it. It was one of the best Bolognese sauces I've ever had. I also had bought spaghettini originally to put it on but after seeing his video I picked up penne instead and was definitely not disappointed. I don't know if you go back to comments on your old videos or not, but I really appreciate you!
I mean.. He isn’t wrong.. it is authentic Bolognaise sauce … it’s just not authentic Bolognese sauce 🤣
Maybe that's how they spell it in the US
Ok I got now the joke hahaha. Now it's clear
@@omegagamer4124 He's in England my friend
Hahahahah that makes sense
Makes perfect sense. I'm ready to accept his Carbonara too. Just call it Carbonera. All original and authentic.
I'm South Italian, we put garlic and oregano everywhere also in the bolognese but certainly no Worcestershire sauce 😄
Ah, South Italian flavor! 😄 Garlic and oregano all the way! No Worcestershire sauce in our Bolognese! 🍝🇮🇹 Grazie for your Italian expertise!
I love garlic im South American and most of our dishes have garlic and onions.
L' aglio e l'origano nel ragù? Da brividi. Anche io sono del sud (Sicilia) e mi cadessero le mani se mi venisse in mente di mettere l'aglio e l'origano nel sugo. E la salsa per la pizza come la preparate, con gli ingredienti per il ragù?😂
I WANT and CRAVE oregano and some garlic in my Bolognese. But a ten minute sauce, no way.
Yeah, i have to admitt i would also break the rule when it comes to garlic but i have learned in the meantime that it is really better not to add any aromatic herbs to the bolognese. I add it to the Napoli sauce only.
I had never been a big fan of Spaghetti Bolognese, as the sauce always felt too acidic and tangy. (I bet they all were cooked Ramsey fast, like in 10-15 min.) That was until I tried a real Bolognese sauce that was cooked 4-5 hours. I could not believe how tasty, tender and silky it was! Just phenomenal! So whatever Gordon is doing in 10 -15 minutes - is Gordon's Authentic Sauce with a Bolognaise twist.
Thank you, Vincenzo! You are a beacon of Authentic Italian Cuisine in a swamp of fake cooking.
I'm glad you discovered the beauty of a slow-cooked Bolognese sauce! It truly transforms the dish. Keep enjoying authentic Italian cuisine with us! 🍝🇮🇹
@@vincenzosplate I've always cooked bolognese fast & always treated it like a quick & easy meal, though I do at least often put in carrot & celery and find I often add to it to improve its flavour & I wonder if that's why others do the same. Admittedly, I never looked up the 'correct' way of doing things, but I'm gonna try for 4-5 hours on a slow cook next time.
Yeah, you're totally right, I'm babysitting my sauce(I'm Bolognese) since 3 hrs ago, for acidic come from the tomato add some sugar.
It only becomes acidic because People use canned Tomatoes with Citric Acid and then reduce the Sauce! Allways check. I recommend "Mutti" Brand..
He really shouldn’t call it Bolognese. He should call it meat sauce. My mom used to make spaghetti and meat sauce and it was 15 minutes and I loved it, but it is NOT Bolognese. 2 very different experiences. There is no “quick” Bolognese.
I just made the Bolognese sauce you and David made 4 days ago and it was incredible. We ate half of it, and I froze the rest to use in a lasagna in a couple weeks.
Woooow this is music to my ears!!
@@mehface this is true, i always prefer it the next day and even cold its so good
Don’t wait for a good meal in a „couple of weeks“.
@vincenzosplate bread sticks is there a video
Same I made that one as well. I couldn't stop eating it. Oh and the next day OMG!
Vincenzo has a stroke trying to pronounce Worcestershire sauce. 🤣
Definitely🤣
Even in the UK people can't decide what to call it xd Wooster sauce (I call it that), Worrrcester shyerrr sauce, wooster sheer sauce etc
@@fuckamericanidiotYes we can: it's Worcestershire sauce - as printed on the label. That's not a difficult word for an adult to pronounce.
@@fuckamericanidiotIt`s called "Whuustershersauce" or simply "Whuustersauce" in the UK. That`s what I hear during my countless visits to the UK since 1979 up to now.
I guess it makes sense seeing how Brits can't pronounce Bolognese properly
"Gordon, go for a trip in Italy. Discover more"🤣🤣🤣🤣 ... you slayed me! 👍🏻
Thank you for the recommendation of David's recipe!
I followed David’s recipe, me and my mum enjoyed the bolognese pasta so much.
Why on earth would people follow British Michelin star chef recipe when you got authentic original Italian 🇮🇹😚 chef giving the recipe?!!!!!
Thx Vincenzo for having David’s recipe on your channel and other Italian original recipe on your channel. Greetings from Nepal 🇳🇵🤌
Oh this is what I love to hear ❤️🙏🏻 grazie
I only ever use David's recipe now 😋
@@vincenzosplate Oh no, you are the authority on Italian cuisine. This guy is from Scotland. But that still doesn't mean he can cook an authentic Scottish haggis meal. I think he cooks what he thinks is good to eat and somewhere along the lines of a carbonara. I'm sure what he makes tastes pretty good. But I wouldn't go to him and absolutely pay out of my ass for his interpretation of Spaghetti Bolognese, if I wanted to know what real Spaghetti Bolognese is.
Thank you so much vincenzo for these simple, amazing recipes you've shown to us!
It’s always a pleasure for me 🙏🏻
@@vincenzosplate indeed, simple cooking. Just like Vincenzo's Plate 😂😂😂😂😂😂😂. Simple 😂😂😂😂😂😂😂😂
After the Gordon’s carbonara i fear the worst with this bolognese
Hahahha 🤣
bolognIAZE
+1 aaaand... A fuckin' nightmare! 🙄😂😁
Best never make sure HE hears that. Lol. He’s got about a fragile an ego of any chef I’ve seen out there.
its not even the worst Carbonara Vincenzo has reacted and thats scary
thank you so much for doing these videos vincenzo. they have taught me a great deal, and have made me think critically about why i add ingredients to my own dishes. it has brought my cooking up to use the words of Emerald "another notch!" my wife also thanks you as well.
"We need to care more in this world" I couldn't agree more, Chef Vincenzo!! ❤😎
Grazie ❤️
Yeah, about the right things. Not irrelevant bollocks.
Chef Vincenzo, you are a Pistol! I take my time making my Sauce. MAMA ROSA says you don't rush making any authentic Italian dish. CELERY CELERY CELERY! You know there are a lot of people that add cinnamon and sugar yuk! Thank you my friends think im crazy, I spend all day making a huge batch of Bologniese Sauce. One bottle of wine for the sauce n one for the cook...lol.
@@debbiegeary7780 🤣🤣
Honestly thank you sir for this video, you right
Gordon is my Kitchen Idol all these years, even i have been preparing with his recipe, but when i went for further studies and came back to this his recipe i was like, did i even adopt this recipe at first, so was just confused till i saw this video of yours, you are indeed right😢❤❤❤
Gordon needs to buy a ticket for Vincenzo’s Italy tours to learn proper Italian cooking.
Yeah he needs that!!
@@vincenzosplate big disagree - you don’t even know that Worcester sauce is anchovies, Vinny - you should be listening to Gordon
@@RasCricketSmallAxe it’s supposed to authentic Italians don’t use Lea perrines that’s a British thing dude. If he were to call it his recipe then yeah throw whatever in it. Authentic means it should be made like the authentic Italian recipes.
@@Drengr-pv9kl Literally, the only thing you've said is supporting someone's else's ignorance. Any chef, no matter the country, knows what that shit is, homie. Plenty of Italians, speaking on what you said about "authentic", have on hand and readily use anchovies in many dishes because its SALT. Therefore, and which is the only reason I support using it (like any chef should), is because there's definitely plenty of Italians who incorporate anchovies for salt and umami that goes in everything. So, you're correct it's a British product, but it's already serving the same purpose as just putting anchovies in your sauce, food, anything, etc. I'd have forgiven this guy if he remotely had that knowledge or angle, but he doesn't. This guys a ponce who's not good enough to critique other chefs, and yes, I'm very Italian myself.
Despite that, you don't call a recipe "Authentic" when you change it too much. That's what Vincenzo is refering to: it's not authentic Bolognese. It's not like Gordon is doing a small change, like adding herbs. He is adding a rich sauce, garlic and, worst of all, cooking it in 15minutes. Might be tasty, but how is this "authentic" Bolognese?
I have been making Davids recipe a lot of times now. Love it! 👌🏻😋 I always make a big batch, and freeze many portions, so i have easy access to both pasta Bolognese and lasagna. So convenient to grab from the freezer when you dont want to use a lot of time in the kitchen.
I used David's recipe for my Bolognese, I didn't use wine and I replaced the pork with beef short rib because I'm Muslim. So this is a Halal version you can try, Its amazing!
It's great that you were able to make adjustments to fit your needs. 🤗 Keep experimenting and let me know how it goes
In the real Bolognese you do not put pork, but only and exclusively BEEF. All other versions that contain other types of meat are just squalid imitations.😜
Its not bolognese sauce 😊 because its not bolognese without pork and wine
I love your reactions Vincenzo! Please keep them coming. And I'm glad that you're not afraid to take on the big guns like Gordon 😝
More to come 😍😍
When he added the milk I dropped my phone in disbelief right as Vincenzo goes "don't be scared don't be scared" hahahaha that was hilarious
🤣🤣
The first time i found out it was very shocking as well
I love the perspective, and the context Vincenzo provides............ Passion, and perfection
Grazie mille for your kind words. I am glad that you appreciate my perspective on passion and perfection. These are two qualities that I believe are essential to great cooking.
Oh Vincenzo!!! You crack me up!!! I love when you dance or move to music!! You can tell your a truly happy person!! My Italian grandfather danced & would move, he loved life!! I love your videos!! Stay happy & keep showing your true Italian recipes!!!! 💞💞💞
Aw ❤️ you’re really kind 🙏🏻 thank you so so much!
OMG! I’m going through all your video playlist and I can’t stop laughing. I think he either had too many espressos or he sniffing something funny 😆 . As an Italian, I can’t agree with you more. 👍😊🇨🇦
Glad you're having a good laugh! 😄☕️ Enjoy the culinary journey together! 🇮🇹🇨🇦😁
@@vincenzosplate haha indeed I will 😂❤️🇨🇦
Yeah, uh...Vincenzo. That ain't coffee he on...😂
Errrrmmm not defending Gordon in anyway but as an ex chef I will say… the difference between a chef and a cook is….a cook will only follow the recipe… but a chef will create or improve a dish to their own personal standards… having said that throughout his career Gordon has been awarded 17 Michelin stars overall and currently holds eight… not because he followed the recipe but because he made them his own to his own personal standards 🤷🏻♂️
Michelin stars don't mean what people think they do
1 star means worth a visit locally if your in the area… good food… 2 stars means worth travelling to nationally.. better food,services. Atmosphere/experience than a one star… three stars worth travelling to internationally…exceptional food, service/atmosphere and over all experience…. Started off as a drivers guide…but turned into a prestigious award.. so sort after that some chef have unalived themselves at the thought of losing the stars… as a chef that worked in kitchens striving to obtain a star.. I know the importance of obtaining one in the industry….not just for the chefs involved but for the business as a whole 😎
He is a great cook without a doubt. But if he tells you, that it is an authentic italian Bolognese it is wrong.
I can‘t say that his Bolognese tastes bad. As you said, he has several Michelin stars and for this reason it may taste even better, but it is not authentic.
Thats the difference.
Vincenzo, YOU are the real deal. I’ve made many of your recipes and they were all excellent.
That's wonderful to hear! 🎉👨🍳 Keep enjoying those delicious dishes! 😄🇮🇹🍝
"You're killing all the nonas in Italy" 😂😂😂😂😂😂
😂😂😂
u r the best Vincenzo!!!! the best reactions on youtube by far
Thank you for the love and support! 😄👨🍳 Keep enjoying the fun and delicious content! 🍝🇮🇹🎉
First we have Gordon Ramsay’s Spaghetti Craponara.
Now we have Gordon Ramsay’s Bollocks-naise Sauce.
Hahahahahaa
How about Gordon Ramsay's Prat Thai?
@@ICanSeeYou247 “it is not padded thai at all”. He improvised at chef face, and get this comment.
So he learned how to made.
He cooks fried rice better.
Over a million subscribers and still reads and hearts the comments never seen an over million subscriber channels do thet.
Also you Italians literally have rhe BEST food!
I follow David's recipe (which is authentic), except I prefer adding pancetta like you did in your video from a few years ago. I agree it doesn't need any herbs. One of my family's favorite dishes. Thanks for the content.
Great 😍
Pancetta sounds delicious!
David's version is not authentic. Far too much tomato. Original bolognese had very little tomato.
@@FrankieTeardrop1998 it had no tomato given that the new world hadn’t yet been discovered by Europeans. Tomato was a relatively recent addition, by chefs whose peers would have had a for over it.
I do agree with you. I think some herbs, little goes a long way, can really enhance the dish.
Thank you very much for sharing your opinions to Gordon Ramsay's recipe. I am currently studying in a school of professional cooking, the recipe of the Bolognese sauce I got from the school involves the use of canned tomatoes (with basil) and also bay leaves......
Personally, there are always varied recipes derived from the "Authentic version", which makes the whole thing not so Authentic, but it doesn't mean that the outcome would always taste bad at the end.
Gordon is cooking for show. Vincenzo cooks for joy and taste. God bless you Vincenzo. Love your work.
Indeed ❤️❤️❤️❤️
Thank you so much ❤️
i can guarentee that Gordons food is better tasting. i have tried both recipe's and gordons is atleast 20 times as good
Hello Vincenzo. I've been following you for a long time and everything I know about Italian cuisine is because of you. I was looking for the right recipe for spicy oil and I saw that some make it with cold and some with hot oil. Can you make a video about it and how it is it is best to use a combination of oil and spices, because only i trust you. All the best and greetings from neighboring Slovenia.
Thanks a bunch for your trust and kind words! I'll definitely whip up a video on spicy oil - stay tuned! 🌶️👨🍳 If there's anything else you want to explore, feel free to let me know. Best wishes to you in beautiful Slovenia!
"You like to sweat, Gordon, huh?" Hardest I have laughed all week.
🤣🤣🤣🤣🤣
@@vincenzosplate He's REALLY into his rowing machine and working out, I guess!
😂😂😂😂
Best-Roast 😂😂😂
At least, he didn't put pinapple in his Bolognaise.
Hahahaha he’s learning something
PLEASE don't give Gordon any ideas! He may actually do it.
I was waiting for the peas, actually 😂
You are closing in on 1 million… Congrats
Can’t wait!
I am not an Italian, just Dutch, made Bolognese sauce a few times in my life. It took me at least 4 hours to cook this delicious sauce, time after time and to be honest cooked exacty as you pointed this out Vincenzo. There are always chefs with funny thinking, but calling is the best recipe…no way 😂
je hebt helemaal gelijk. hoe gordon dit maakte,is wel erg bizar.
You've got it right! 🍝👨🍳 Cooking a proper Bolognese takes time and care. Funny thinking in the kitchen can lead to tasty experiments, but let's stick to the authentic recipe for that classic Italian flavor! 😄🇮🇹👌
Why did it actually take 4 hours though? You can make it in 10 minutes. You're a bullshitter.
Lmao...staiu' morrenu'... that was hilarious and I'm glad you called him out...bravo!!!👏👏👏
Hahaha grazie mille 🤣
How can a 10 minute Bolognese can be “delicious”, when all the flavours didn’t even combine?! Time is really important here… Actually when I make a slow cooked Bolognese it tastes the best on the next day.
Its a recipe similar to Bolognese that resembles the original, its just a fast way to get something that resembles a Bolognese, nothing wrong with it and i bet it tastes great
@@dannyd5195 it sure doesn't with red wine being added after tomato puree.
@@yanava Even with the chopped tomatoes that came after the wine?
@@littlewishy6432 the problem with tomato and alcohol is that tomato acidity becomes very high and it's hard to control. It's one of the reasons carrots are part of the soffrito - there are other tactics people use like adding sugar to mask the acidity.
You should always add wine first, let it evaporate, then bring any tomatoes. I know technically he added the most part of the tomatoes (and acidity) after wine has evaporated. But why risk it?
it sure does taste richer the next day ❤
Me before Gordon’s bolo: hmm that’s a nice looking bolognese sauce
Vincenzo: oh this is horrible Gordon!
Me: wow that sauce is horrible!
🤣🤣🤣🤣
Love you
It's not a sauce, it's a ...@&#%" sorry NIGHTMARE! 😂😍😎😈❤
I usually watch your cooking vids, but your reacts vid are just as good
Thank you 🙏🏻 I’m glad you enjoy my reaction videos
There are 579156 recepies for "Authentic Bolognese", but none i ever watched contains Worchester sauce. I like to put garlic in my ragu, i put in selary- and petersroots along with the Sticks and put in the Milk after the meat. My grandfather cooked his ragu that way and this also is generations old, it includes Pancetta and a bit of Oregano, along with a chili (Calabrian Granfather), i use vegetable stock.
Cooked the traditional Bolonia recepy yesterday and it is also great but i prefer the family ragu.
Hilarious. I just watched you and your friend David make the sauce for five hours. Then I saw Ramsey make it totally different. I’m going to try your way! i’ll trust the fellow Italian anytime!
Glad to hear you're going to try my recipe!👨🍳 I respect other chefs and their recipes, but I also believe in preserving the traditional Italian way. Hope you enjoy it! 🇮🇹🍝
@@vincenzosplate the italian way? Being jealous of a real chef 😂😂😂😂😂
I have heard cooking time is very important for the taste, so lazy how he makes the sauce in pretty much 5 minutes, though to be fair these recipes are probably for people who don't have time to stand in the kitchen, so it's probably a good sauce for what it is but not a bolognese.
Made your and David's bolognese two weeks ago at my friend's house, ate so much and still had some to freeze. Weren't not through it yet but I'm making more now to freeze and make lasagna with later and eat tonight... of course my plan of starting it before work from home so i could stir it all day did NOT happen so we're eating at 11 PM but i know it'll be worth it. ❤
As for Ramsey, I've been binge watching his UK kitchen nightmares and i genuinely don't get how he drops the ball on Italian cooking so much. Indian cooking he knows he doesn't know the traditional, brings in a chef that does, a reviewer that does. He knows kitchen/front dynamics and business but rightfully gets assistance. Why doesn't he listen on Italian? Just familiar enough to have confidence? Classic is often classic for a VERY reason and respect to Vincenzo for admitting and learning too. Although just on the details. I will admit i have fresh basil here and i SO WANT to put it in... but i listened to David before i will trust and save it for something else. ❤
That's awesome! Enjoy your homemade bolognese and lasagna. It's worth the late dinner time. 🍝🕚 And it's great to see Vincenzo and David's dedication to learning and respecting Italian cooking. Keep up the good work!
Wow that's amazing, it is our pleasure to provide you with only the best bolognese sauce available. I'm glad that you like it. I'll definitely let David know about the positive impact our sauce is having. Have a great day!
Sweet another reaction vid, always love your reactions and how informative you are! 😁
Many thanks! Im glad you enjoyed it
Super video!!!! Keep going Vinchenzo
Thank youuu! More to come 😍
Gordon is a type of person that would add beer and marmite to tap water to give it extra taste. Over confidence is scary.
Omg 🤣🤣🤣
Nice! 😂😂😂😁😋
Good Lord that's dumb.
Water is not a recipe.
Most people if not all people, add lemons to water to make lemonade. Controversial I know. To give it extra taste.
People actually do add marmite in a bolegnese lol
@@foursidekm Glenn&Friends? :P
I've never been impressed by Ramsay, and I think Vincenzo's video's show that Ramsay was a mid level chef who became famous purely because he F bombed everyone on TV.
Worcestershire sauce in an "authentic" Bolognese sauce.... 🤣🤣🤣
I was surprised he didn't put the peas in this
Hahaha 🤣
I've been waiting for this🤣
Haha great! Finally here it is!
Almost 1 million subs and i really love this channel it's so funny
Thank youuuuu ❤️❤️
Gordon Ramsey the type of guy who cooks when he needs to go and pee
Hahahahah 😂
'you're killing all the nonnas in Italy' 😂😂
'worctesestursire sauce'
Brilliant. I don't think I've laughed this much watching a cooking video before
If this is what Gordon thinks Italian cuisine is, it explains why he prefers Greek cuisine to Italian one
Omg that makes sense!!!
:(
Italians don’t need to add extra sauces or spices for flavour because their base ingredients are just much tastier in Italy than in the US or northern Europe. I live in northern Europe, using the authentic basic ingredients for Italian recipes will never give u the same clean and delicious flavour. I mean tomatoes taste like nothing here..
use canned tomatoes. look if you have an Italian market near you. I live in South Germany. ok Italy is not so far away from here but my Ragù alla Bolognese is nearly the same as in Bologna. I just get all the ingredients from Italy and boom epic food. Also I get Italien flour for my selfmade Pasta
That’s interesting
you're right! sadly tomatoes taste like nothing in America too,especially Latin America!! I spent a few months there it was a nightmare!
This is sadly true. When I buy passata and it's not imported from Italy I always need to add extra sugar because it's just not that sweet.
Bolognaise is basicaly Bolognese but with a lot of random stuff that don't belong into this sauce.
But hey, at least he didn't put peas into it....we have a improvement here. ^^
Hahahahaa yeah that’s true
"You're killing all the nonnas in Italy!"😂😂😂👌
AHhahahah
They were hiding while Gordon was making this. Hahahaha!
These react videos are my new guilty pleasure 🤣
Hahahaha great 😍
This is very funny and instructive as well 😂
Glad you found it funny and informative! It's always great to bring a smile while sharing delicious recipes. Feel free to explore more tasty content on my channel. 😄🍝🎥
I would love to cook with you!!!
I'm a retired chef, now making pasta at home and learning new things everyday with you
Wonderful! 🙏🏻❤
The beauty of Bolognese is that it is so simple to make. It's only a few ingredients but it needs time to cook.
Well said Connor 👏🏻👏🏻
Time being the key word
@@vincenzosplate simple, like you're career 😂😂😂😂😂
Lea and Perrins was always great in an Irish stew but in bollon yaysay, don’t think so.
@@ieeeee3728your*
Original italian Worchestershire sauce! 😄
My goddd 😂😂
Love the way you roasted him hard without holding back. This was funny. Thanks Vincenzo!
Glad you enjoyed the video!
@@vincenzosplate I enjoy them all. Like yourself, I have a passion for cooking with authenticity. Thanks for the response. Keep keeping it real, man
I’m new to your channel and love your content. Rigatoni Bolognese is a beautiful comfort dish for me! Ciao!
Oops, I saw GR's video first, and I was in a hurry, so I made his version, the family loved it, wolfed it up in no time, I wish I doubled the quantity... 😆 But now I know better, I am ready to make it the right way... next time!
No worries, sometimes we all need a quick solution. I'm glad your family enjoyed it! Feel free to try the traditional version next time. Let me know how it turns out! 🍽️😊
"You're killing all the nonnas in England" 😂😂😂
He's hurting the English Nonnas.
Mi hai fatto morire, Vincenzo 🤣 woshte-woche-wotse-worshe-cazzosichiama 🤣🤣
Hahahaahha non ci riesco maiiii 🤣🤣🤣
@@vincenzosplate 😂
I think the vinegars, molasses and sugar in the Worcestershire sauce are there to facilitate the browning of the meat. However, they add more sugar (which the tomatoes already have) and a level of acidity that nothing else neutralizes, which ironically the celery would have helped with. But since he is not reducing the sauce, it fails to help with the browning.
Thank you I have learnt so much from you, I have now mastered the correct way to make authentic Italian pasta with the RIGHT ingredients and will continue to learn.
Wonderful!
Videos keep getting better and better every time, PS (I can make a really awesome carbonara now
Many thanks 🙏🏻 I appreciate it!
Relax, he did Bolognaise, not Bolognese so...
Maybe, it's correctly made bolognaise recipe, who knows xD
@Wojtek Dobrzański 😆
I'm French and I've never used Worchester sauce in my bolognaise, that's just not something we use lol And I agree with vincenzo, he should have added celery ! One thing we might do on top of frying the tomato paste is add a pinch of sugar, to round it out and make it less acidic
🤣🤣🤣🤣 true
😂 right
@@Ruknabal ❤
Thank you for David for showing us the classic way it is done.
David is keeping it classic and authentic! 🍝👨🍳 Thanks for sharing your insights and passion for Italian cuisine. Enjoy your delicious cooking adventures! 😄🇮🇹👌
awe, Gordon killing all the nonnas in Italy, brutal!
Yeah 😭😭
Some people in the UK add garlic to absolutely everything, it's almost impossible to buy any ready made meal from marks and Spencers that doesn't have garlic in, even Lancashire hotpot.
Garlic lovers in the UK, they sure have a taste for it! 🇬🇧🧄 It can be quite the flavor booster, but sometimes a classic recipe should shine without it! 😄🍽️
Vincenzo, I agree with you... if you don't spell the name of the dish correctly, you aren't making it correctly either.
Thank you!
@@vincenzosplate No Problem. BTW- you abbreviate tablespoon as Tbsp.
You need the celery for those sharp notes in flavour. Can't stand the stuff on it's own but in a base it is wonderful. BUT, there are variations in the ragu all over Italy (as you well know.)
I just love these so much!!! Thank you, Chef Vincenzo!!!!! Always so fun!!!!
Many thanks to you, I’m glad you enjoyed if!
I think from a chemistry perspective it is good to add tomatoes and wine together. Tomatoes are very acidic and alcohol will act like a weak base in the pan and react with those carboxylic acids to form esters which are responsible for a lot of deeper flavors.
Vincenzo please I don’t know how much more Gordon I can take, my poor heart aches.
You’re right my friend… it hurts!
Gordon's sauce may turn out to be delicious, he just has to stop calling it bolognese.
Gordonaise
Well said
@@vincenzosplate I mean. He did rename the sauce. Hense why it is spelled wrong on the title :P
He can call it Bolognese. But Chef Ramsey Style.
@@TophatOrange 😂😂😂😂😂
Top comment! 😋😁😂😈
I also read Worcestershire like you, it is called wors-ter-(sher). He should use this sauce on dim-sam instead.
Gordon Ramsey loves one thing in this world,Himself💥 OMG I would love to see a cook off between GR and Vincenzo! My money is on Vincenzo💯
Hahahaha that would be EPIC
Ramsay has earned that arrogance.
Gordon is still better then 70% of the shitty restaurants in Italy and you know it.
Gordon would FREAK if Vinnie won!! Lol. He’d probably threaten to throw down with him! Lol
@@yashmhatre6276 no he hasn’t. It doesn’t matter how good you are at something , you don’t go around shoving people’s face in it and putting your nose in the air. Don’t matter who you are or what you’re good at. That’s called conceit.
You are so right with your own sauce. Crazy 🤪 😜 🤪 😂chef has made alot of money leaving out the vegis so glad I found you. Because my son inlaw is straight out of Italy and the sauce is the best and the way you make it
😂😂😂
hahahahaha „o comm cazz si chiam“ troppo forte 😂👍
Non ci riesco mai 🤣🤣
Vincenzo Kocham Cię, za to co robisz😍😍😍 prawdziwa pasja i szacunek do tradycji Dziękuję ❤
postscriptum komentarz umyślnie napisany po Polsku.
Of course even chefs can make mistakes 😉
I love how Ramsay called it "Authentic Italian Dinner Recipe"
with even me as a Greek knowing Sauce Bolognese always needs Celery 👍
Keep up the good work Vincenzo 😊
We love you! George
"Of course even chefs can make mistakes" yes, and as you can see, they can make a lot of them. But why do we keep calling them "chefs"?
@@mariuszw9665 he is just making an alternative that resembles a Bolognese and is made really fast and definitely tastes good, do you think he doesnt know how to make an original Bolognese? I bet he has made hundreds even thousands of batches, wake up pal
@Mariusz and @ Danny D
Well of course they are chefs and Ramsay of course due to his work and experience, success etc too 👍
I just find it cringeworthy when people like him who are in the know brand recipes as "original" and "authentic" when in fact the dishes are a variation by themselves 😉
I think people like Gordon Ramsay should have the guts and the courage to call the dishes what they are, namely a variation created by themselves 👍
That would be much better...
The other things like freaking out etc are mostly done for entertainment purposes this is something that needs to be understood too. Who in the world would watch anything featuring him without his tantrums etc?
It's mostly entertainment, but then again you would expect especially from someone like Ramsay (Michelin stars etc) to be more precise but that's just my 2 cents 😊
Cheers and happy cooking! George
@@dannyd5195 I understand that he can make Bolognese his way, but he titled his video "Authentic Italian Dinner Recipe" while it doesn't have much to do with an authentic recipe. If he called his Bolognese sauce "Bolognese alla Gordon Ramsay" or "Fast Bolognese sauce", or "My version of Bolognese" or whatever, than everything would be ok, but he called it "authentic" while it's not authentic. He confuses a lot of people who don't know how to make an original Bolognese. So yes, I think he doesn't know how to make an original sauce. Do you understand the point, pal? Wake up!
@@dannyd5195 it's serious? Its a fake Bolognese... With clickbait! It's not okay!!! Wake up bro!
maybe Gordon is famous for a reason, reinventing the wheel
And bad mouthing aspiring home cooks, I guess.
In french we write bolognaise. So he is not that far off.
But is is an Italian recipe, so…
@@vincenzosplate if we were to write bolognese, the pronunciation changes a lot if we were to read it from a french perspective. To keep the correct pronunciation, we would need to use bolognaise.
@@niamek127 In Polish we write "sos boloński". And we still refer to the bolognese! We also say Rzym, not Roma, but still refer to the Eternal City (Wieczne Miasto). Which we like a lot! @Vincenzo's Plate, recognize there are other cultures in the world :) Also, "bolognaise" is pronounced differently. Cheers!
@@vincenzosplate Of course it is, but in french, the "aise" or "oise" ending or suffix, designates a person or something associated to the prefix. So bolognaise means it's a dish from Bologna or in the way of. But the real point is... why does an british chef uses the french spelling?
love this! il tuo video è perfetto! grazie mille.
Watching Gordon cook Italian food always makes me feel better about myself
Hahaha
He is cooking for non Italians and likely learned from his own expirements and from culinary chrfs that trained un Italy and also expiremented. The guy is good but not authentic.
I do not Like sellery
I am cooking my bolognese with ground beef , 1 red pepper instead of sellery , pancetta, onion , carrot , red wine , skinned tomatos , some vegetable broth and 15 minutes before serving I add milk.
I serve it with Tagliatelle.
Idk if its the correct way , but after 2-3 hours of cooking its so creamy , so full of flavour , even my picky newborn loves it 😂❤
Especially a good pancetta gives so much to the sauce, I dont have to season anything at all .
What so you think Chef?
Worcester sauce gets used a lot with ground beef in British recipes, so I see why he did it - he should resist that temptation for this dish, though!
it's sort of used like a stock, I love it in pies etc. but ofcourse it stands out in a bolognese 😂
Exactly
Why not though?
"Hmmm I really like Marmite in MY bolognese sauce....but even though no one is watching me in my kitchen, I will resist."
worchester sauce in my opinion is so disgusting. i tasted it once and threw the just opened bottle into the bin right away
@@DieGrinsekatze I mean, it's not like ketchup or barbecue sauce. I can't think of anything I would pour it on as a topping. It's more used to add salt and umami to dishes. It's often used with ground beef because it enhances beef's own flavor. I'm not surprised you disliked it on its own.
If you didn't have red/white wine on hand, could you use Chinese cooking wine in a pinch?
Better not! Chinese cooking wine is very different from red/white wine and has a strong flavor, you can just don't put wine if you can't find it 🙂 🍷
@@vincenzosplate Thank you! I only discovered your channel a week ago when I was looking for a good meatball recipe. I made it for family/friends and HANDS DOWN the best meatballs I've ever made/had. That blended soffrito cream... Brilliant. I have 3 kids and this is the way to go. Tonight we are doing your no knead neopolitan pizza, can't wait to see how it turns out! Great videos, keep them coming, Vincenzo!
Gordon Ramsay vs. Vincenzo-- round 2
Eheh 💪🏻
Me: *watches Genaro's bolognese video to learn how to make it* oh shoot, I don't have celery ... Do I really need it?
*Watches this video*
Vincezo: You need the CELERY. Where's the CELERY??
Me: ok, I'm not making Bolognese today
oh boy, here we go again :D
😅😅
Ohhhh man, you are so funny, can't help but love you!!
thank youuuu 😍 love you too
It’s spelled wrong because this dish is all WRONG! Gross man. No idea why people like him. Maybe they are scared to say to his face it sucks dude! And btw I made that Bolognese that David show us how to make and it was Incredible! Thanks Vinn!
I completely agree with you 👏🏻
Multi-Michelin star chef that can cook his bollocks off. That's one big reason.
Gordon Ramsay: Where's the Lamb Sauce?
Vincenzo's Plate: Where's the Celery?
🙈🙈😂😂😂😂
Vincenzo VS Gordon cookoff .Make this happen please
That would be epic!!!
Vincenzo you taught me how to cook carbonara, and I can`t stop eating it since than. :)
wow that's amazing! Grazie!
Same here. I live on eggs and bacon so naturally I fell in love.
@@1980Baldeagle Super, I make it with salami, because I cannot find Guanchalle in my city, but it is also very good.