Bolognese Sauce
Вставка
- Опубліковано 24 кві 2019
- **RECIPE**
Makes about 6 quarts of sauce, enough for about 60 portions of pasta (freeze it!)
olive oil
1 lb carrots
1 large red onion
1 lb chicken livers
3 lbs ground meat (I like to use beef and lamb)
6 oz can tomato paste
3 28 oz cans crushed tomatoes
1 bottle white wine
Liquid chicken bouillon (or a stock cube)
1 tbsp dried oregano
1 tbsp dried parsley
1 tbsp dried basil
1 tbsp dried thyme
1 tbsp garlic powder
1/4 cup balsamic vinegar
pepper
salt
Peel and finely chop the carrots and onion. In a large pot (at least 7 quarts), fry the vegetables in olive oil on high heat until soft, stirring constantly. Dump them out into a bowl or plate.
Finely chop the livers until almost pureed.
In the big pot, fry the ground meat in olive oil on high heat, stirring and scraping constantly with a wooden spoon to keep meatballs from forming. Cook until most of the water evaporates and the pan starts to crackle. Put in the livers and the tomato paste and stir to combine.
When the brown stuff on the bottom of the pot looks like it's about to burn, pour in the wine and scrape to release everything on the bottom. Stir in a big spoonful of the bouillon. Reduce heat to a simmer and cook for two hours, stirring occasionally to make sure the bottom doesn't stick and burn.
After two hours, season the sauce with the herbs and vinegar. Simmer an additional hour. When it's the desired thickness, taste and adjust seasoning with salt and pepper.
Use, or freeze in ice cube trays, or both. After thawing and reheating, add a few more drops of balsamic vinegar.
MY COOKING PHILOSOPHY:
I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things - it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.
I had a schizophrenic episode last night that lasted like an hour and I put this video on to quiet down the auditory hallucinations and it was weirdly nice just lying in my bed listening to adam's voice and waiting for the episode to end. I ended up falling asleep to it
I like to put a whole bottle of wine in my water for more flavour
I love the "Here's how to do it" combined with "I know you're tired after a long day, here's how to use it easily" nature of this. 10/10
why didnt you season the ice cube tray lol
This is my 7th time watching this at 3 am and not making it
Followed the instructions but forgot about them when i put them in ice trays, mother-in-law says her drink tastes like meatsauce. mayday boys, mayday.
Freezing the sauce in cubes then into a bag is probably the best 400 IQ play ever
i personally season my breath, so the food gets seasoned right before i eat it.
I can't stop laughing at his breathing after the "Adam Ragusea breathes" video
This is how we all want our food recipes. To the damn point, clear, edited well, and no long backstory or anything. Such a quality channel, keep up the good work man.
This looked incredibly delicious, so I wanted this to be the first real meal I ever made myself. I suck at chopping, so the Carrot pieces were way too huge, and I had the heat too high while simmering it, so its a little dry, but I think i nailed the taste - I'm super proud of it, and I like to think Adam would be proud of me, too <3
"This is gonna take for f***king ever so im gonna use my food processor."
"I have no idea how much garlic powder this is."
0:43
This is the first "big boy" recipe I wanted to learn by heart, as a first step in becoming better at cooking . I've made it countless times now, each time with a slight variation. Doesn't matter as long as I follow the main tenants of what Adam shows in this video - it turns out amazing every time. The kids love it too.
Just made this for my family tonight, they absolutely loved it! Though I didn't use chicken livers cuz my mom freaked out when she saw the recipe lol. It was still very good, I'll make it with the livers next time. I can totally see why you need the balsamic vinegar, it tasted kinda bland until all of the seasoning + vinegar was added, it totally transformed the flavor characteristics of the sauce; the white wine also lent it some extra flavor as well. If Adam ever reads this, just know that this was the best sauce I've ever had with pasta. Adam, you sir are a genius.
Anything:
"Use the largest pot that you've got" Looks at my 18 quart stock pot....time for 4.5 gallons of bolognese.
6th time making tonight. My teenage daughter loves the convenience of the cubes. She boils some pasta and microwaves 5 cubes. Mixes it right in the pot with a little pasta water left in it. It's her absolutely favorite meal. Hand down. Pure perfection 👍
This bolognese sauce recipe is amazing! I never would’ve thought to use chicken liver and balsamic vinegar. Whenever I don’t have white wine, I would use a carton of chicken stock and not use chicken bouillon. Whatever sauce I don’t use I seal in jars. My family loves the sauce. Keep up the great work!