Update: Thank you, so much for the great recipe! Me and my 8’year old cooked together, she helped grating the cheese. My son asked for another plate! My wife asked for the recipe for the very first time!! So was a big hit and I have cooked Argentinian red shrimp and minced beef side by side!! Both were hits!! Inspired from your expert tips, I had to cook the pasta almost 7 mins extra to get a softer level I preferred. Thanks again for sharing the great recipe and taking time to present the video well!! 🎉 It was beautiful and enjoyable to watch and all the pro tips of timing. Now, time to give it a try for kids with whatever comparable ingredients we have!!
This is an in interesting take on meat sauce. I grew up in Italy. This is definitely nothing like how Bolognese is cooked in Italy or Bologna. For authentic Bolognese you need chopped celery, chopped carrots, chopped onions, pancetta (optional), mix of minced beef, veal andpork which have entirely different flavor profile compared to mutton, wine (red or white will do), italian tomato sauce, some milk. Pasta should be a wide long pasta as chef mentioned, tagliatelle, fettucine or a nice round lined (rigate) penne or rigatoni. Cheese is not added during cooking, but at the table.
Makes sense. This is made for Indian palate. Like we don't eat beef or pork(no restriction for pork for Hindus but we just dont eat it cuz we didn't eat it growing up). I've obviously never had beef but I heard the meat itself is quite flavorful with minimum spices but the same can't be said for other meats like chicken and goat so more spices can be added. Also I think as you said carrots would be a great addition. As for celery, it's not a readily available vegetable in India and there is no Indian alternative to celery that can be used ( ex : Indian variant of parsley is Coriander) Also alcohol is completely fine for us but we don't use alcohol for cooking at all.
Italians are shocked at this video lol, but this recipe is amazingly simple and easy for Indians and suits our taste very well !It's Indian Italian food !
Hey man, just a couple things: parmesan is not to be added during cooking, if you cook it for long it will curdle and separate, you can see that happening in the video. Also, you have to use high heat and get the meat to caramelize a bit at the start. You then deglaze with white wine. Also, tomato sauce have to lose all the liquids, caramelize a little, and then you add water or milk to finish the cooking. I don’t know man, this ragu you made doesn’t look too good i have to be honest. It’s like you’ve decided to not let any Maillard reaction happen…. Why 🥺
@@Terminator4000 white wine is tradition for bolognese, but red wine is also used in other regions; i honestly use whatever alcohol I happen to have when I’m making it (beer is also absolutely fine; vodka is also good, because it’s flavorless but has all of the flavor extraction properties of proper alcohol). Pro tip: pour the wine/beer/spirit whenever the water is all gone from the meat, and it’s brown and it’s frying and it’s scorching hot. For best results the alcohol should be chilled straight out of the fridge. Have a nice ragù my friend
Here's some feedback comparing this recipe to the Italian version: - As you mentioned, tagliatelle are preferable. It does a better job of grabbing the sauce, and egg pasta is a good fit for this sauce rather than dried pasta. But experimentation is fine (I've found that oriechiette are good here, for example). - Oil: olive oil is good, but butter would also be good (and is more traditional for a northern italian dish). - Vegetables: onion, carrot and celery are traditional. They contribute to the richness of flavour and give a certain sweetness. Garlic is unusual, but ok if you want. Ok for the tomatoes. Tomato concentrate is also often used and works well. - spices/herbs: pepper is ok. Don't add origano/basil etc, it will cover up the natural flavour of the meat. - meat: beef+pork is traditional, but goat is fine if you have restrictions on what you can buy or what you want to eat. - cheese: in this dish, the grated hard cheese is a CONDIMENT, only to be added at the end. Cooking it into this sauce is VERY strange. (Maybe like cooking chutney into butter chicken? ) - parsely at the end is also a bit strange, but ok if you want.
The one with beef and pork mince is absolutely amazing. Add some finely diced carrots and celery along with some red wine mixed with tomato puree and this dish goes to a whole new level. Mutton is an interesting substitute for the two meat choices that are widely used in Europe.
Hi BCR just thinking he's done it for the Indian palette, ie no alcohol, pork, beef etc.. but yeah he could of added tom puree, celery and carrots but like Mexicans you know how lazy they can be lol
I am from Pakistan. Tried this recipe with chicken mince n taste just like a restaurant style Spaghetti bolognese. Super hit. I doubled the amount of every as I was cooking for four people n had no Parmeasen cheese so cheeder n mozzarella cheese.
I tried this recipe for the first time and it turned out really well. Your instructions are very clear and non overwhelming for a beginner like me. Thanks for the recipe!
I am Italian and I make ragù every week. Everyone has a slightly different recipe in the end but in general you used too much onion for so little meat. The parmigiano is never added to the cooking sauce as it makes it sour. And...1 liter of water for 100 gr of pasta. You cooked the pasta in 500 ml of water!! And no parsley on top! For the rest I must say it is one of the best attempts I have ever seen made by a non Italian chef, so I take my hat off to you!
Love the caution for using salt and also the knowledge of cooking 🍝 pasta which is crucial and getting it right! Zakir Hussain of get curried!! Waah spaghetti bolognaise boliye!! It’s one of my favourites too!!
i love how channel is called "get curried" but they make italian dishes too, needs some mix/change sometimes i agree, would be awesome to see some "non traditional" ideas here like indian style pasta or something or italian curry or any other cuisine fusions would be fun to see
I made it one time and it came out so good and tasty . My family, specially my grand kids loved it. Thanks for sharing, it's simple, clear institutions and made with common ingredients 🙏
White wine is also used in making a bolognese. The base is carrots, celery and onion. The wine goes in after the meat and is allowed to simmer til the smell of alcohol is gone and only flavour remains. However if cooking with wins is not possible, you do what works. I think goat meat seems like a nice twist. Use a dry white wine of you use white. I have made bolognese with a red Italian Sangiovese. Worked very well.
You know your ragù Sir !! Thank you. I usually respect this channel but this was out of line even if Im not italian (garlic + no carrot, no celery, no wine (which can be replaced by vineager) !! + needs to be coocked for at least 3h)... please do some research...
Ragu should have carrots 🥕 and celery. Water to cook pasta should have more. Last cooking ragu needs a minimum of 2.5 hours cooking time so you can easily make it only a few hours before serving it.
Hi I tried The recipe with minced Chicken and it came out fine. Of course The tomatoes I blended did not have The striky red colour like yours but I managed to get The colour But asing Just a little tomato puree. Will definitely attempt this again But this time I Will Just buy The mashed tomato puree packed From The stores.
You are a great cook for Indian Food. Unfortunately in real Italian cooking there is no such dish as Spaghetti Bolognese. The pasta is always Fettucine. There is no red chilli powder in the original recipe and you would normally cook it with beef and pork mince. Tagliattelle is not the original pasta.
This is made for Indian palate. Like we don't eat beef (Indian muslims and Christians eat beef) or pork(no restriction for pork for Hindus but we just dont eat it cuz we didn't eat it growing up). I've obviously never had beef but I heard the meat itself is quite flavorful with minimum spices but the same can't be said for other meats like chicken and goat so more spices can be added. Also I think as people have said carrots would be a great addition. As for celery, it's not a readily available vegetable in India and there is no Indian alternative to celery that can be used ( ex : Indian variant of parsley is Coriander) Also alcohol is completely fine for us but we don't use alcohol for cooking at all. Also parmensan is an extremely expensive cheese in India so most of us who are actually making this recipe are completely skipping it. So yeah its no way authentic but its a great variation for the indian palate.
Awesome!! Am cooking today!!
Update: Thank you, so much for the great recipe! Me and my 8’year old cooked together, she helped grating the cheese. My son asked for another plate! My wife asked for the recipe for the very first time!!
So was a big hit and I have cooked Argentinian red shrimp and minced beef side by side!! Both were hits!!
Inspired from your expert tips, I had to cook the pasta almost 7 mins extra to get a softer level I preferred.
Thanks again for sharing the great recipe and taking time to present the video well!! 🎉
It was beautiful and enjoyable to watch and all the pro tips of timing. Now, time to give it a try for kids with whatever comparable ingredients we have!!
This is an in interesting take on meat sauce. I grew up in Italy. This is definitely nothing like how Bolognese is cooked in Italy or Bologna. For authentic Bolognese you need chopped celery, chopped carrots, chopped onions, pancetta (optional), mix of minced beef, veal andpork which have entirely different flavor profile compared to mutton, wine (red or white will do), italian tomato sauce, some milk. Pasta should be a wide long pasta as chef mentioned, tagliatelle, fettucine or a nice round lined (rigate) penne or rigatoni. Cheese is not added during cooking, but at the table.
Absolutely agree
Makes sense. This is made for Indian palate. Like we don't eat beef or pork(no restriction for pork for Hindus but we just dont eat it cuz we didn't eat it growing up). I've obviously never had beef but I heard the meat itself is quite flavorful with minimum spices but the same can't be said for other meats like chicken and goat so more spices can be added. Also I think as you said carrots would be a great addition. As for celery, it's not a readily available vegetable in India and there is no Indian alternative to celery that can be used ( ex : Indian variant of parsley is Coriander)
Also alcohol is completely fine for us but we don't use alcohol for cooking at all.
Italians are shocked at this video lol, but this recipe is amazingly simple and easy for Indians and suits our taste very well !It's Indian Italian food !
😂
Nothing wrong with Italians defending their cuisine. It’s like when Indians get defensive because people call dosas as crepes
Watching this made me want to leave planet earth...
Hey man, just a couple things: parmesan is not to be added during cooking, if you cook it for long it will curdle and separate, you can see that happening in the video. Also, you have to use high heat and get the meat to caramelize a bit at the start. You then deglaze with white wine. Also, tomato sauce have to lose all the liquids, caramelize a little, and then you add water or milk to finish the cooking. I don’t know man, this ragu you made doesn’t look too good i have to be honest. It’s like you’ve decided to not let any Maillard reaction happen…. Why 🥺
Agreed
White wine or red wine ? Being red meat wouldnt it be red wine ?
@@Terminator4000 white wine is tradition for bolognese, but red wine is also used in other regions; i honestly use whatever alcohol I happen to have when I’m making it (beer is also absolutely fine; vodka is also good, because it’s flavorless but has all of the flavor extraction properties of proper alcohol). Pro tip: pour the wine/beer/spirit whenever the water is all gone from the meat, and it’s brown and it’s frying and it’s scorching hot. For best results the alcohol should be chilled straight out of the fridge. Have a nice ragù my friend
I like it
That's why I love comments like this. you can quickly see if the recipe is good or not ;-) thank you!
Here's some feedback comparing this recipe to the Italian version:
- As you mentioned, tagliatelle are preferable. It does a better job of grabbing the sauce, and egg pasta is a good fit for this sauce rather than dried pasta. But experimentation is fine (I've found that oriechiette are good here, for example).
- Oil: olive oil is good, but butter would also be good (and is more traditional for a northern italian dish).
- Vegetables: onion, carrot and celery are traditional. They contribute to the richness of flavour and give a certain sweetness. Garlic is unusual, but ok if you want.
Ok for the tomatoes. Tomato concentrate is also often used and works well.
- spices/herbs: pepper is ok. Don't add origano/basil etc, it will cover up the natural flavour of the meat.
- meat: beef+pork is traditional, but goat is fine if you have restrictions on what you can buy or what you want to eat.
- cheese: in this dish, the grated hard cheese is a CONDIMENT, only to be added at the end. Cooking it into this sauce is VERY strange. (Maybe like cooking chutney into butter chicken? )
- parsely at the end is also a bit strange, but ok if you want.
Don't ever serve your bolognese ragu sauce to an Italian or his Mamma in Bologna. They are gonna stab you or at least laugh at you.
... Wow
I'm happy I learnt this here 😂🎉
Thank you so much
The one with beef and pork mince is absolutely amazing. Add some finely diced carrots and celery along with some red wine mixed with tomato puree and this dish goes to a whole new level. Mutton is an interesting substitute for the two meat choices that are widely used in Europe.
Hi BCR just thinking he's done it for the Indian palette, ie no alcohol, pork, beef etc.. but yeah he could of added tom puree, celery and carrots but like Mexicans you know how lazy they can be lol
@@Adam-kq2gf Hindus do have alcohol, sometimes. Pork is fine for them, too. As for laziness, you will find that in people from every culture.
@@annabeljames9759 only joking Annabel no offence taken I hope 🥰🤪
@@Adam-kq2gf You can't tell with the internet. That is okay, none taken
@BCR when do we add carrots & parsely?
I am from Pakistan. Tried this recipe with chicken mince n taste just like a restaurant style Spaghetti bolognese. Super hit. I doubled the amount of every as I was cooking for four people n had no Parmeasen cheese so cheeder n mozzarella cheese.
I tried this recipe for the first time and it turned out really well. Your instructions are very clear and non overwhelming for a beginner like me. Thanks for the recipe!
Going to try this dish
I am Italian and I make ragù every week. Everyone has a slightly different recipe in the end but in general you used too much onion for so little meat. The parmigiano is never added to the cooking sauce as it makes it sour. And...1 liter of water for 100 gr of pasta. You cooked the pasta in 500 ml of water!! And no parsley on top! For the rest I must say it is one of the best attempts I have ever seen made by a non Italian chef, so I take my hat off to you!
.l
Thanks chef for this quick easy Spaghetti receipe
Love the caution for using salt and also the knowledge of cooking 🍝 pasta which is crucial and getting it right! Zakir Hussain of get curried!! Waah spaghetti bolognaise boliye!! It’s one of my favourites too!!
i love how channel is called "get curried" but they make italian dishes too, needs some mix/change sometimes i agree, would be awesome to see some "non traditional" ideas here like indian style pasta or something or italian curry or any other cuisine fusions would be fun to see
I am an Indian live in Italy and ate Bolognese pasta many times but didn't know how to make it... Thanks for the recipe.. Gonna try❤️❤️
Try another one, this is like a very easy version but will lack most of the flavour of the more canonic versions.
@@IorekMetal I needed the easy version 😀
This is definitely NOT how you make bolognese, trust me 😂😂😂 ask your Italian friends how to cook it. It really is that easy!!!!
@@Kiran09deep Well, even a cannonical version should be easy, only lacking 3 hours on fire but the correct ingredients.
Thank you very much for recipe
Lovely ,tqvm thambi
I watched so many recipes but yours is by far the best for me. Thank you
looks absolutely delicious with amazing cooking style. Thanks for sharing
Excellent recipe and well explained. Turned out very delicious
I made it one time and it came out so good and tasty . My family, specially my grand kids loved it. Thanks for sharing, it's simple, clear institutions and made with common ingredients 🙏
Who are all ready for 'Bologanesh'??
Aisha .....
Ohh yes🤗🥰, this pasta is awesome and amazing recipe you have shared here today👌! Yum yum n looks so 😋 😋 👍👍I'm so inspired by your sharing@!!
Hey Varun, where did you get that plate?
I love spaghetti bolognese 😍
A very quick recipe… everyone loved it… Thankyou for posting 😊
Lovely 👌🏻 Greetings from Scotland 😊 Have a great day everyone 🌻
Look so delicious! Wishing the one reading this a beautiful and blessed day. Love from YummyEatZ 🙂
Nice
White wine is also used in making a bolognese. The base is carrots, celery and onion. The wine goes in after the meat and is allowed to simmer til the smell of alcohol is gone and only flavour remains. However if cooking with wins is not possible, you do what works. I think goat meat seems like a nice twist. Use a dry white wine of you use white. I have made bolognese with a red Italian Sangiovese. Worked very well.
Looks delicious
Thanks!
Tagliatelle is the pasta to use.
Plus, I’d take out the garlic, use oignon, carrot and celery, milk, etc.
You know your ragù Sir !! Thank you. I usually respect this channel but this was out of line even if Im not italian (garlic + no carrot, no celery, no wine (which can be replaced by vineager) !! + needs to be coocked for at least 3h)... please do some research...
Definitely a different take on bolognese I'll give you that 🤔🇮🇳 very inventive!!
Will try this
Do try & tell us how u like it 👍🏻😁
First view
Thank you very much, Thambi
Nice 👍 and yummy
Super👌sir
Can you make it easier
Awesome recipe
Ragu should have carrots 🥕 and celery.
Water to cook pasta should have more.
Last cooking ragu needs a minimum of 2.5 hours cooking time so you can easily make it only a few hours before serving it.
Wow ❤️❤️❤️
Thank you ❤️
Hi this is great. How many tomatoes ?
😋😋😋😋😋
Looks Yummy
Thank you!
Hi I tried The recipe with minced Chicken and it came out fine. Of course The tomatoes I blended did not have The striky red colour like yours but I managed to get The colour But asing Just a little tomato puree. Will definitely attempt this again But this time I Will Just buy The mashed tomato puree packed From The stores.
I loved this pasta
How many jordindian fans are here?😂
Voow vah butyful bologanaise
Well done sir
Pasta Bolo-Ganesh
❤
Just like Mama used to make?
This looks incredible 😍
What is the name of the red spice you added?
Chilli powder
Yummy
Had this dish day before yesterday, the difference being that I ordered it instead of preparing it. 🤷🤷🤷🤷🤷😋😋😋
Could you please give the link of the kadai which your cooking the hexagon nonstick one
Very nice
You are a great cook for Indian Food. Unfortunately in real Italian cooking there is no such dish as Spaghetti Bolognese. The pasta is always Fettucine.
There is no red chilli powder in the original recipe and you would normally cook it with beef and pork mince. Tagliattelle is not the original pasta.
I make it how u just did it but I add coriander instead of parsley and more salt 🙈
Bologanesh!!😂😂
Chef why didn't you use the blue tribe plant based keema 😂😂😂😂
yum! will make it your way
Looks a lot of hard work... I'll stick to aleo olio
This is made for Indian palate. Like we don't eat beef (Indian muslims and Christians eat beef) or pork(no restriction for pork for Hindus but we just dont eat it cuz we didn't eat it growing up). I've obviously never had beef but I heard the meat itself is quite flavorful with minimum spices but the same can't be said for other meats like chicken and goat so more spices can be added. Also I think as people have said carrots would be a great addition. As for celery, it's not a readily available vegetable in India and there is no Indian alternative to celery that can be used ( ex : Indian variant of parsley is Coriander)
Also alcohol is completely fine for us but we don't use alcohol for cooking at all. Also parmensan is an extremely expensive cheese in India so most of us who are actually making this recipe are completely skipping it.
So yeah its no way authentic but its a great variation for the indian palate.
6:03. oh deo 🙏. Tagliatelle say it right please bruv omgg
Don2 mein suna tha Srk bolta hai toh dekhna aaya😂
Vessel details pls
I never heard of adding cheese whilst cooking the meat😱. I add cheese on top of the bolognese in the plate.
Delicious! What could be the substitute of goat meat in case of vegetarian
Corn 🌽 minced used to get in uk don’t know about india
Paneer .. lol, it is everywhere especially in NCR, Punjab 😀
No celery?
I tried it. I thought it would be really spicy but it was bland even though i increased the amount of red chilli and black pepper.
Any alternative for parmesan cheese??
Nice try...bt doesn't look da way it's in Italy...
"There is no Spaghetti Bolognese" WELL THERE IS!
Can we add chicken meat in place of goat meat
Ofc!
Can be add chicken instead of mutton???
Jordindian 's Pasta Bologanesh
Man... Where is Carrot, Celery, and wine???
You didn't caramelized the meat also...
This is for Indians.
Pasta bolaganesh 🤣🤣🤣 - jordindian
Spaghetti Bolognese recipe has been successfully murdered here.
🙁sir hindi me bolijiye 🙁 mummy logo ko samajne me easy Hoga
Thank you very very beautiful
What's the brand of the steel of the wok?
Can we skip cheese ?!
You can skip the recipe 😁
This is pasta BOLOGANESH
Pasta bologanesh #jordindian #bologanesh
Who came after Jordindian?
😋😋😋😋😋👌👌👌👌👌❤❤❤❤❤❤
Pasta Bologanesh
Possible to list the recipe
Pasta bologanesh.
i just want to ask if there's no need to put a oil in the pasta while cooking
Is that beef? How primative.
Oh brother I’m sorry this is not bolognese at all 🙈
First?
Jordondian fans called this pasta bologanesh 😂❤