This is my go to recipe for bolognese sauce. She made it look so simple and easy that it actually looked inviting to attempt rather than feeling overwhelmed 😊. The result has always been amazing hence I stick to this recipe over and over again
Wow, this is a simple dish that shouts deliciousness and yet was so elegantly displayed! Lucinda, you are drop-dead gorgeous on camera, very articulate and easy to understand and you are clearly a superbly experienced chef! I would love to meet your sweet family! Thank you for sharing this!
I've been a Bolognese for over 64 and believe me: 1- there's no such thing as SPAGHETTI bolognese, we use tagliatelle instead . 2- we sometimes mix the meat with some pancetta (bacon), but it is minced, not diced; 3- we NEVER put red pepper; 4- a little milk (NOT CREAM) is added before tomato sauce just to make meat more tender.
Oregano is for southern sauces. It never appears in northern meat sauces, or any meat sauces from what I can remember. Garlic isn't traditional, but it wouldn't hurt it.
Love this!!! Close enough to the “real thing” for me, I don’t have all day to cook, this is fast and easy and tastes sooooo good! Thank you for this wonderful recipe your boys are lucky to have such a dedicated mom❤️
This is an excellent recipe for Bolognese sauce. I'm going to try it next week sometime and it's going to be delicious. The addition of the heavy cream is ingredient that I have never thought of. Lucinda's recipe is going to be used in my home again and again.
You're wrong. If you make the video and you put it on UA-cam you are cooking for the world, not for your family and you must have the education to respect the original recipe, otherwise change the title. This is not the sauce recipe.
Thank you , I'm glad that I'm not the only one thinking these things. I get so annoyed when someone has to start whining in the comment section by criticizing something that they don't think should be done. Or sharing their version of the recipe. I find it rude and offensive. If they don't like it they should make their own video.
I loved watching your show on TV so am happy to find your UA-cam videos. We love all of your recipes I’ve made so far. Thanks for sharing. Oh and I love your hair!
I cook the carrot, celery, onions in a separate frying pan and add at the end. I also put my mince in a bowl first and pour olive in and break it down first before I put it in the pot. Also I season salt and pepper on it before cooked and once brown. I then add a glass of red wine, cook until it has more or less evaporated. Then I add full fat milk. Beef stock mixed with tomatoe purree, tin of plum tomatoes and tomatoe pasatta, dry herbs, fresh garlic and add my pre cooked carrots, onion, celery. Simmer for 5 hours with lid on. Stir every 30 minutes or so.
I'd rather do it the way she does it. I have an idea though, since yours is prepare differently, you should set up a UA-cam channel of your own . This way when you see a recipe that you want to tweak or do differently you can just post it on your channel and it won't look like you're trying to correct or upstage somebody else. Your intention might have been to be helpful but it seems a bit rude .
UA-cam has increased my cooking skills exponentially, taught me how to properly hold a knife and keep my fingers while using it and enlightened me on how many 100% a- holes there are in the world. HAVING SAID THAT, I literally gasped when you poured the pasta water down the sink! Ha! Thanks for the good video.
I don't know my way around the kitchen that well, but this lovely lady makes it look like something I can attempt. I'm going to make it for New Year's dinner and I'm subscribing right now !
My mother is Italian from Bologna and this is pretty much the same way she used to make what she called ragù alla bolognese. The only difference is that she put in a load of tomato paste and used passata. She added milk not cream and added it towards the end. Also she cooked it for four hours which sounds over the top but when you taste it after about 3 hours you really can tell the difference. One other thing is that she never served this with spaghetti. I actually think 'spaghetti' bolognese isn't that common in Italy. They use bigger pasta that the sauce can stick to like penne or tagliatelle but her favourite was pappardelle.
The most delicious sauce there is, I've experimented with this sauce regarding the " cook time " and cannot tell the difference between 1/2 hour cook time vs. 2 hour cook time, friends and family agreed.
Good recipe! Well filmed and explained, extra points for the hungry kids 🤣 I usually skip the cream and butter on the end: instead i stir a good dollop of quality Mascarpone and some parmesan through the whole pot, just enough to give it that extra 'base' of goodness - salty parmesan, slightly sweet, fatty and creamy mascarpone! And ofc. as you said after that anyone can add more parmesan to taste :)
I just happen to come across your channel looking for a great Bolognese recipe and I am so pleased with the way you demonstrated it. I think that is great that you explain everything in great detail and that you don't have to always have the precise ingredients. You use what you have. I really enjoyed watching you! Thank you for sharing a great recipe.
Okay so I have watched all of the bolognese sauce videos on youtube from celebrity chefs and this is the BEST one. I dont know why exactly, but I made this one except I added a massive bunch of basil to stew in the pot and this was the best bolognese sauce I have ever had. MAKE IT!
Yes I can tell this is the best one, because she really added a lot of the optional stuff (the pancetta, the wine, the milk & butter, etc). Most people would omit that and just do the basics. For a quick bolognese sauce this is the best.
There's a million different versions of recipes - so nobody cares how you think you could improve her recipe. It's HER recipe so if you don't like it don't make it.
Really nice looking recipe, im pleased to see the use of wax paper for the meat rather than plastic. Also funny regarding steam facial :D Cheers from Australia.
Wow! Great woman, great dish! I don't know why the pancetta is addded but I think it will add awesome taste to the ragù. Thanks for sharing your recipe.
Also my grandma who is Greek would also roll pasta on the kitchen table and make Ravioli filled with Ricotta. Strange coincidence? I call it Mediterranean cuisine not just Italian. My mother would make Spaghetti bolognese with a sofrito base and off course plenty of tomatoes. As an alternative sprinkle with Halloumi cheese. Delicious.
I like how she makes this recipe easy. I want to try it. I like how she explains it. Plain and simple and direct to the point. I want to make this pasta. Is marinara ok or no?
This a good representation of daily cooking! nobody that has a normal life has time for a 5 hours bolognese. Its all about rushing home putting something nice together for the kids before you pass out on couch xD
I LOVED your presentation; on busy days slow cookers honestly work. And TX for the sofrito/mirepoix is crucial, plus the bay leaves etc. When my Dad was wealthy a long time ago Bologna was the go-to place for shoes ….. very familiar with this cuisine. In my city I get spicy pancetta which I would not trade for the world. Loved your presentation!!!!!
Ms Precious Take the wine and forget of cream and butter. You will find it is already good as is, and without extra fat by cream and butter, it is more healthy. Bolognese contains already meat. There is no necessity to exagerate with extras... 🤗
mike force STFU donkey. There is no any butter in the original Bolognese and it is a notorious fact in North Europe and North America there is a great incidence of hearth strokes due to abuse of sugar and saturated fats that year after year clog the veins.
well done very authentic to the point there was chilli and served with spaghetti. and yes there is milk and NO garlic in the original as presented to the Bologna Chambers of Commerce for all the moaners that act surprised with the absence of garkic, yhis no american gulash/chop suey
This is the first video of your's I have watched and I will be watching a lot more :D I have never heard of adding milk or cream to a Bolognese, I am so looking forward to making this for my boys and myself - Thank you :)
Lucinda I just saw & ordered your bamboo spurtle set on QVC, I thought your measuring spoons were genius had to have them. So I looked u up on internet found you on You Tube. I could not believe how grown-up your sons are & so handsome. I loved watching you on the Martha Stewart’s show years ago.
Se le inventano perchè non hanno nessuna educazione alimentare e non capiscono il perchè della scelta di certi ingredienti nella nostra cucina... Se guardi la "pancetta" che esibisce la signora capisci dove vadano poi a finire tutti i grassi che usano in cucina.
My 100% Italian Mother in law and her 100% Italian son ( Northern Italy, north west of Venice) both used onions and garlic in their bolognese. I agree it's a great recipe but I woud use a couple of cloves of garlic.
Bolognese is a meat sauce - not a tomato-based marinara or tomato sauce.(TOMATO PASTE) The “official” Bolognese pasta called for by the City of Bologna is tagliatelle pasta We do not use Spaghetti !
Please, put your ingredients and instructions into the Description where I can print it and cook this recipe. I won't cook it until the ingredients and instructions are in Description.
I appreciate the fact that you were trying to quicken your cooking time and that you’re a busy mother, so am I. Why did you undercook the pasta if you weren’t going to finish cooking it in the sauce? I have been to Italy several times being that I live in England and I have never seen or heard of putting dairy (Cream, milk or “Half and half”) in their a Bolognese sauce. It looks tasty though.
The enzymes break down the meat a bit and it should kind of be like baby food. Hers isn't, but this is an expeditious version. I'm sure it's good and tasty, though.
I know my family won’t eat the pasta if it’s not fully cooked but u think she said she takes it out a couple of minutes early!! The cream actually makes it very rich and creamy it’s a wonderful taste. Here in America we love anything from cows!! 😁
That looks like an awesome meat sauce! But Bolognese it isn't (Bolognese is a rague not a sauce, no cream, and slow cooked until the minced meat breaks down). But yum!
I put a little water with those San Marzano tomatoes as well to get every drop. They are awesome but boy oh boy they do cost a lot! In fairness they are worth it they will take your sauce to a whole new level!
This is my go to recipe for bolognese sauce. She made it look so simple and easy that it actually looked inviting to attempt rather than feeling overwhelmed 😊. The result has always been amazing hence I stick to this recipe over and over again
Wow, this is a simple dish that shouts deliciousness and yet was so elegantly displayed! Lucinda, you are drop-dead gorgeous on camera, very articulate and easy to understand and you are clearly a superbly experienced chef! I would love to meet your sweet family! Thank you for sharing this!
im making this with my dad for my familly at 11 years old 😄 still learning how to cook!you are sooo good at explaining how to do it! thank you
I've been a Bolognese for over 64 and believe me: 1- there's no such thing as SPAGHETTI bolognese, we use tagliatelle instead . 2- we sometimes mix the meat with some pancetta (bacon), but it is minced, not diced; 3- we NEVER put red pepper; 4- a little milk (NOT CREAM) is added before tomato sauce just to make meat more tender.
An Italian would NEVER serve bolognese with spaghetti!
I love all the instructions and tips provided along the way. The video was very enjoyable and easy to follow. The final result looked delicious!
03-24-2020: This looks absolutely wonderful and I plan to try it, but I definitely would have to add some garlic, bay leaves and oregano! TFS!!
true :D
Oregano is for southern sauces. It never appears in northern meat sauces, or any meat sauces from what I can remember. Garlic isn't traditional, but it wouldn't hurt it.
Love this!!! Close enough to the “real thing” for me, I don’t have all day to cook, this is fast and easy and tastes sooooo good! Thank you for this wonderful recipe your boys are lucky to have such a dedicated mom❤️
This is an excellent recipe for Bolognese sauce. I'm going to try it next week sometime and it's going to be delicious. The addition of the heavy cream is ingredient that I have never thought of. Lucinda's recipe is going to be used in my home again and again.
Life changing video - I did not know how to chop with a knife safely. You explained it better than any chef I've ever seen. THANK YOU!
I Love Her Style and cooking she's great
Thank you. Your recipe is very encouraging.
I thought the presentation/comments while cooking was so well done that I don't have questions ! and this is doable!
Lucinda was the perfect host -- kind of the cross between Martha and Ina. Would LOVE to see her back on TV.
it's nice to be able to see your shows here on u tube
Wow! Never thought about adding cream or milk! Love this recipe!
It's traditional. It tenderizes the meat.
@Mike O'Horny It also tenderizes the meat. The carrots also neutralize the acidity. Please don't try to teach Italians about their own cuisine.
She is cooking for her own family, they like it spicey and if you don't like that much milk or butter or salt put less. Try to use your head.
Cindy Soo agreed,cook the way u like..no rules to cook for your own taste..put anything u like..
Hahahahah 😂😂😂😂
Cindy Soo You are asking a lot.
You're wrong. If you make the video and you put it on UA-cam you are cooking for the world, not for your family and you must have the education to respect the original recipe, otherwise change the title. This is not the sauce recipe.
Thank you , I'm glad that I'm not the only one thinking these things. I get so annoyed when someone has to start whining in the comment section by criticizing something that they don't think should be done. Or sharing their version of the recipe. I find it rude and offensive. If they don't like it they should make their own video.
Lucinda, you are a joy, you make me laugh.. definitely making this one soon.. Thanks for all the pointers.
I loved watching your show on TV so am happy to find your UA-cam videos. We love all of your recipes I’ve made so far. Thanks for sharing. Oh and I love your hair!
I cook the carrot, celery, onions in a separate frying pan and add at the end. I also put my mince in a bowl first and pour olive in and break it down first before I put it in the pot. Also I season salt and pepper on it before cooked and once brown. I then add a glass of red wine, cook until it has more or less evaporated. Then I add full fat milk. Beef stock mixed with tomatoe purree, tin of plum tomatoes and tomatoe pasatta, dry herbs, fresh garlic and add my pre cooked carrots, onion, celery. Simmer for 5 hours with lid on. Stir every 30 minutes or so.
I'd rather do it the way she does it.
I have an idea though, since yours is prepare differently, you should set up a UA-cam channel of your own . This way when you see a recipe that you want to tweak or do differently you can just post it on your channel and it won't look like you're trying to correct or upstage somebody else. Your intention might have been to be helpful but it seems a bit rude .
UA-cam has increased my cooking skills exponentially, taught me how to properly hold a knife and keep my fingers while using it and enlightened me on how many 100% a- holes there are in the world. HAVING SAID THAT, I literally gasped when you poured the pasta water down the sink! Ha! Thanks for the good video.
You are an awesome cook. I learned so much from your video.. wish I could have tasted it😋😋😋
Delicious
Beautiful
Cheers
Thank you very much indeed .
Have a lovely Monday .
Kind regards
I don't know my way around the kitchen that well, but this lovely lady makes it look like something I can attempt. I'm going to make it for New Year's dinner and I'm subscribing right now !
My mother is Italian from Bologna and this is pretty much the same way she used to make what she called ragù alla bolognese. The only difference is that she put in a load of tomato paste and used passata. She added milk not cream and added it towards the end. Also she cooked it for four hours which sounds over the top but when you taste it after about 3 hours you really can tell the difference. One other thing is that she never served this with spaghetti. I actually think 'spaghetti' bolognese isn't that common in Italy. They use bigger pasta that the sauce can stick to like penne or tagliatelle but her favourite was pappardelle.
Ur sauce is perfect yum u need the cream it balances out the flavors outstanding video
Great recipe!! Very yummy! Everyone loved it!
The most delicious sauce there is, I've experimented with this sauce regarding the " cook time " and cannot tell the difference between 1/2 hour cook time vs. 2 hour cook time, friends and family agreed.
I love how she gave us a visual of the proportions she likes for the carrots and onions :)
Were are the herbs?!!!
Would like to know why the recipe isn't posted in the description area for those of us who like to cook along ? Could someone please post the recipe ?
Good recipe! Well filmed and explained, extra points for the hungry kids 🤣
I usually skip the cream and butter on the end: instead i stir a good dollop of quality Mascarpone and some parmesan through the whole pot, just enough to give it that extra 'base' of goodness - salty parmesan, slightly sweet, fatty and creamy mascarpone! And ofc. as you said after that anyone can add more parmesan to taste :)
I just happen to come across your channel looking for a great Bolognese recipe and I am so pleased with the way you demonstrated it. I think that is great that you explain everything in great detail and that you don't have to always have the precise ingredients. You use what you have. I really enjoyed watching you! Thank you for sharing a great recipe.
Okay so I have watched all of the bolognese sauce videos on youtube from celebrity chefs and this is the BEST one. I dont know why exactly, but I made this one except I added a massive bunch of basil to stew in the pot and this was the best bolognese sauce I have ever had. MAKE IT!
Basil in bolognese sauce No! Absolutely not! It changes completely the real taste
Absolutely wrong recipe.
Yes I can tell this is the best one, because she really added a lot of the optional stuff (the pancetta, the wine, the milk & butter, etc). Most people would omit that and just do the basics. For a quick bolognese sauce this is the best.
@@etaylor8028 you clearly don't know what a Bolognese sauce is LOL
So glad to have found this; I missed this series on TV!
Love the fact that you add carrot. Ut is a touch that a lady from Naples taught me. Thank you.
It's actually in the original recipe
I just made this the other day. It was amazingly good.
There's a million different versions of recipes - so nobody cares how you think you could improve her recipe. It's HER recipe so if you don't like it don't make it.
Right...its her prerogative what ingredients she puts on her dish...it's her.……what's yours? Peace!💖💖💖
Juss Sayin right. People are so annoying.
Its still wack
Really nice looking recipe, im pleased to see the use of wax paper for the meat rather than plastic. Also funny regarding steam facial :D Cheers from Australia.
I met your channel today! Love this video, i’m subscribed now
That is the taste of happy. Love it
Wow! Great woman, great dish! I don't know why the pancetta is addded but I think it will add awesome taste to the ragù. Thanks for sharing your recipe.
Fabrizio Dutto authentic Bolognese has pancetta.
Also my grandma who is Greek would also roll pasta on the kitchen table and make Ravioli filled with Ricotta. Strange coincidence? I call it Mediterranean cuisine not just Italian. My mother would make Spaghetti bolognese with a sofrito base and off course plenty of tomatoes. As an alternative sprinkle with Halloumi cheese. Delicious.
Go make your own video then!
I like how she makes this recipe easy. I want to try it. I like how she explains it. Plain and simple and direct to the point. I want to make this pasta. Is marinara ok or no?
Looks delicious! Can't wait to try this
I love you! You're a normal person speaking to normal people with a great recipe! Thanks. This is dinner tonite!
This a good representation of daily cooking!
nobody that has a normal life has time for a 5 hours bolognese.
Its all about rushing home putting something nice together for the kids before you pass out on couch xD
Unctuous...👌🏾 I did have to revisit this word and not suprised to find "oily" ..great recipe
I LOVED your presentation; on busy days slow cookers honestly work. And TX for the sofrito/mirepoix is crucial, plus the bay leaves etc. When my Dad was wealthy a long time ago Bologna was the go-to place for shoes ….. very familiar with this cuisine. In my city I get spicy pancetta which I would not trade for the world. Loved your presentation!!!!!
That is the taste of happy :) so basically we need wine/ cream and butter to make it ? Thanks ..
Ms Precious Take the wine and forget of cream and butter. You will find it is already good as is, and without extra fat by cream and butter, it is more healthy.
Bolognese contains already meat. There is no necessity to exagerate with extras... 🤗
mike force STFU donkey. There is no any butter in the original Bolognese and it is a notorious fact in North Europe and North America there is a great incidence of hearth strokes due to abuse of sugar and saturated fats that year after year clog the veins.
Yup well nice treat if you eat it just on occasion! She just looks healthy not over weight:)
I am allergic to pork. Is there something else I could use instead of pancetta? Thanks
Try Beef Tallow
@@TrustworthyFella great suggestion! Thank you.
I am so happy I found this I used to love watching her on Halmark channel
Lucinda yours is the recipe im going to use.ty
well done very authentic to the point there was chilli and served with spaghetti. and yes there is milk and NO garlic in the original as presented to the Bologna Chambers of Commerce for all the moaners that act surprised with the absence of garkic, yhis no american gulash/chop suey
Thank you thank you thank you !
I wish they would shut up about the garlic already too ! LoL
This is the first video of your's I have watched and I will be watching a lot more :D I have never heard of adding milk or cream to a Bolognese, I am so looking forward to making this for my boys and myself - Thank you :)
But the recipe is Italian...so what?
@@gnamorfra O_o
Add herbs before or after long simmer?
Looks so good😋😋
Love your video. I cooked like you and it came out great!
Thank you!
Amazing cook
If you're like me and don't or can't consume alcohol in any quantity, substitute the wine for broth or stock. It's equally as delicious! 😋
Lucinda I just saw & ordered your bamboo spurtle set on QVC, I thought your measuring spoons were genius had to have them. So I looked u up on internet found you on You Tube. I could not believe how grown-up your sons are & so handsome. I loved watching you on the Martha Stewart’s show years ago.
Great vid....good to also add some garlic and fresh herbs? Either way, looks delish and pretty easy...thanks for sharing!
No garlic, and you can add some bay leaves if you want!
i love the pots and pans!!!!
She and Calder were a good team.
what for pan is it
No la pancetta e il vino bianco. E no panna per piacere. Dove le trovate queste ricette?
Se le inventano perchè non hanno nessuna educazione alimentare e non capiscono il perchè della scelta di certi ingredienti nella nostra cucina... Se guardi la "pancetta" che esibisce la signora capisci dove vadano poi a finire tutti i grassi che usano in cucina.
@@laurar.durban3696 ciao no son italiano ma pure in italia usano la pancetta in bolognese
Lucinda where did you go? A hungry nation needs you.
Looks like a great recipe Lucinda, but where’s the garlic??
REAL Italians in Italy, don't mix onions with garlic one or the other.
@@arrivagabry but Lidia Bastianich on her pasta saute onions and garlic together and she's 100% Italian.
My 100% Italian Mother in law and her 100% Italian son ( Northern Italy, north west of Venice) both used onions and garlic in their bolognese. I agree it's a great recipe but I woud use a couple of cloves of garlic.
rowena muller I’m 100%. Irish English German and make great red sauce. I use garlic. Lol
What about the oil that's rendered from the meat? Should you drain it before the wine.
Perfect recipe for dinner
Do you have to add wine ?
Bolognese is a meat sauce - not a tomato-based marinara or tomato sauce.(TOMATO PASTE)
The “official” Bolognese pasta called for by the City of Bologna is tagliatelle pasta
We do not use Spaghetti !
Put a sock in it, will ya ?
Please, put your ingredients and instructions into the Description where I can print it and cook this recipe. I won't cook it until the ingredients and instructions are in Description.
Great video I'm chef ur instructions on point ur advice perfect that's how u build flavor outstanding 👌
followed your recipes thanks a lot
you are a beautiful cook!
This was so good I am making it again for company.
I made this yesterday - it is my new spagbog recipe!!!! this is absolutely divine!!!!
Yes - I added the cream - it works!!!!!
I appreciate the fact that you were trying to quicken your cooking time and that you’re a busy mother, so am I. Why did you undercook the pasta if you weren’t going to finish cooking it in the sauce? I have been to Italy several times being that I live in England and I have never seen or heard of putting dairy (Cream, milk or “Half and half”) in their a Bolognese sauce. It looks tasty though.
The enzymes break down the meat a bit and it should kind of be like baby food. Hers isn't, but this is an expeditious version. I'm sure it's good and tasty, though.
I know my family won’t eat the pasta if it’s not fully cooked but u think she said she takes it out a couple of minutes early!! The cream actually makes it very rich and creamy it’s a wonderful taste. Here in America we love anything from cows!! 😁
She is pretty much spot on! However leaving it to cook for another 2hrs would develop a much better ragu. Bolognese is all about time, 5 hrs at least.
We love Lucinda
Is this a studio or her actual house you think?
Did your friend from Bologna approve of the cream? I really don’t think so...The sauce is better called “ragù”.
what can you use instead of cream as lactose intolerant please?
Don't add any. Not all Bolognese recipes add cream or milk.
This girl will definitely ask to speak to your manager
Hair is so wide!
'cause you don't know Italian girls! :-)
Looks so delicious! Can I feed it to the little ones with that wine in it? You said most of the alcohol cooks out?
Yes of course, it's a dish traditionally eaten by children too !!
why no spices like parsley or oregano ???
Wow....I just found you & subscribed! Love your cooking style! 👏🏼💕👏🏼💕👏🏼💕👏🏼💕👏🏼💕
That Look Delicious !!!!
Well the food also 😛
👏👏 thanks for the helpful tips
Question: Do you cover pot while it cooks? Thanks!
Made this tonight for Supper! Delicious! Easier than mine and just as tasty! ❤️
Looks yummy !
That looks delicious and the pasta also looks good. 😉
That looks like an awesome meat sauce! But Bolognese it isn't (Bolognese is a rague not a sauce, no cream, and slow cooked until the minced meat breaks down). But yum!
She said there is 1,000,000 ways to cook pasta so I might try this version and compare to others. What the heck I'm retired...
SHE IS RIGHT AND ENJOY COOKING THE PASTA LET US KNOW ABOUT YOUR ADVENTURES.!!!!
“If you want a facial stick it in there” -Lucinda 2018
lol, that was very funny when she made that comment.....
Hehehe!
Sexy mama cooking, nice!
The old man is taking care of the facial lol
😆
Great video , I like her humor
For me, you beat Original Italiens Receipe out of this. Well explained and really Wonderful! Thank you!
I put a little water with those San Marzano tomatoes as well to get every drop. They are awesome but boy oh boy they do cost a lot! In fairness they are worth it they will take your sauce to a whole new level!
So delicious, next day leftovers even better..yummy
Thank you 😘