Hi Vincenzo! Thanks for your inspiring channel. A little tip.....Sear the meat first, take it out of the pan and then cook the soffritto in the same pot. Put the meat back in and deglaze with red wine. Makes the meat taste even better. By adding raw meat to the vegetables you end up with boiled meat. Nice too, but missing out on the "Maillard-treat" which adds extra flavour and smell ;-)
@@Bobeeha I guess you have never heard of what irony means. It was simply an ironic joke, but I think it was understood very well. Maybe next time for people like you I write…. attention, ironic comment ! Because on UA-cam, unfortunately, people struggle to recognize ironic comments, even if one puts this (😉), which here in Italy is to underline an ironic joke. The same thing when we write things in quotation marks, like "world champion".
@@rykehuss3435exactly but lots of recipes can be a base and you add or change a few things to suit your taste. So many people give Vincenzo a hard time because a recipe isn't to their exact taste. I don't get it. 🤷🏻♀️
@@garrettgora1374 Usually we don't put garlic in meat. We tend to use garlic with fish dishes. But there are exceptions to this. A lot of times shallots are used in meat to have that garlic-like but gentler flavour.
Dear Vincenzo... today I told someone about this delicious Pasta-Recipe - I immediately went to the Story, got me everything I need and now I'm making it again 😅😅 Thanks for making me an addict 😂😂❤
Absolutely love your recipes and your videos. I have a small suggestion. You should try to sear the meat first and take advantage of the Maillard reaction. Then deglaze with some red wine to make full use of the flavours of brown bits at the bottom of your pan. Takes the sauces to the next level, trust me.
I noticed traditionally, this not what Italians(from Italy) do. According to some that I know, it adds a “burnt” and smoky flavor they don’t care for…same reason most don’t traditional sear meatballs before putting into sauce or before putting meat in the sauce for “Sunday” sauce. The same idea as how other cultures don’t sear meat for stews or chiles…it’s not necessarily a desired flavor. Personally, I’d welcome the nuance in flavor searing adds as a change of pace(but I’m just a non-Italian dude who grew up in the northern NJ ‘burbs of NYC). Although I wouldn’t necessarily call it “taking it to the next level”.
Looks incredible! So many great tips that remind me of the women who inspired me to cook my italian heritage! Keep up the great work to have our traditions and way of life for everyone to experience the joy of Italian cuisine!
This message fills me with joy! I'm so happy to hear that my cooking reminds you of the Italian women that inspired you to start cooking! Have you tried any of my recipes? 😊
I just tried this recipe and WHOA I love it. Instead of Fettucce I used Penne as it’s my favorite pasta shape. Thank you so much for this recipe, Vincenzo!
Don't even need to wait to eat it to know it's going to be outstanding. The smell half way across the house right now after the first hour of cooking is amazing!
Top notch. I love cooking Italian food even though I don't have an ounce of Italian blood in me. My favorite part is finishing off the bottle of red wine that you used 1/2 a cup to deglaze the pot. Gives you a nice little buzz before knocking back the second bottle with the finished meal.
Perfect! I just bought some beef already cut and was going to just make a stew. Now! This! Perfect for my multi-cooker with a push of a button I can go from sautéing to slow cooker..with lid i can both vent or closed...or no lid..
I just made a nice ragu with lamb - I modified the soffrito to have more onions compared to classic bolognese and I also added garlic, since I do like garlic with my lamb - I chose a heavy red wine to go in the ragu and I also added more wine then I would with a bolognese - finally I added a little bit of fresh thyme during the cooking, I think it complements the rich and heavy lamb. Of course, for the cheese I chose Pecorino Romano!
It's always enchanting to watch you cook. You handle the food so lovingly and tenderly, in contrast to other chefs. Just the way you stir the pot shows your passion for the food in detail. I can well imagine that you treat a woman the same way you cook^^... Lovingly and passionately... You have my respect.
@@vincenzosplate, it was really awesome, thank you. The best thing of a ragout is that the taste develops over time. Tomorrow it's even more delicious. This recipe reminds me how we make a stew in Holland. It's a similar workflow but the vegatables and meat are chopped coarser. For some stews we use beer instead of red wine.
I'll definitely try this, but I'm not sure it will be better than Bolognese. I started to cook Bolognese the proper way thanks to your videos, and my kids absolutely love it. Even our youngest, who is super picky when it comes to food, could eat it every day. So thank you for that.
I cooked this dish yesterday and am delighted with it. I used FAELLA fettuccine as the pasta, as Liguori is not available here. As there are only two of us, I froze half of the sauce. Thank you for this great recipe.
That looks absolutely amazing. A very nice alternative to the bolognese. And such large pasta must honour the sauce even more. Buon appettito Vincenzo!
Great sauce ! I just made your recipe again! this time with out garlic in the sofrito and I have to say it is good with or without Garlic thanks for your help 🙏
This was the most amazing and delicious sauce! We are making it again (along with your Artisan bread) for one of our daughters who is coming to visit with her family.
I have come to realize that what I really appreciate and look forward to the most are always the meals, all other time is in one way or another just a waiting for the next serving 😅Atleast figuratively speaking, but a Beef Ragu Pasta like THIS..Mamma Mia, it´s pure Food Art, IS literally larger than life, makes the birds sing, and the sun shine from a clear blue sky! 😍👌
I can't wait to try this recipe. When you tapped ypur wooden spoon on the enameled cast iron Dutch oven it reminedd me of my mom alway yelling me not to do that as she was afraid I'd chip the enamel...
I find that cooking the ragout in a heavy pan on low heat (160 deg C) oven for 2 hours after the initial stovetop cooking is all that I need to get my dish perfect. I do not worry about it drying out and no stirring is needed throughout the cook in time. Less fuel, same great result!
Made this ragu and it was superb. It will definitely now be a staple for when I have guests or holoidays. I did not have Liguori fetucce but my local Conad had Rummo fetucce and it worked just fine. BTW, since I made a bit too much of the ragu, I then decided to make a lasagne with it and the results are as you can expect, truly delicious. Thanks Vincenzo.
Hi Vincenzo! Thanks for all you share! You were searching for a word and said you “caramelized” the sofrito, I think what you actually did was what we’d call “sweat” them.
I love it, and have been making your friends ragu for my son on a Sunday and he loves it. He calls me the pasta master, and I'm also into braising chuck, so this will definitely be my next Sunday sauce
I just made this for dinner tonight, and my god, it is -dangerously good-. Im by no means the best at cooking, but this recipe seems surprisingly forgiving while still able to end up with a great result. This pasta sauce is so good it doesnt even need cheese, and coming from a cheese-lover who generally likes a mountain of cheese on their pasta / chili / certain soups, that's saying something! Of course, i would have loved to try it with cheese, but i found out that was the one thing i forgot to buy after everything was already finished cooking lol
This is my favorite meat ragout. I make it-just about exactly the same as your recipe-at least a few times per year. It’s great with rice or potatoes as well!
@@vincenzosplate it was FANTASTIC ! this ragù is going into my regular rotation. the only difference is that i used pappardelle because that's what i had on hand, but for next time i'm going to find and order the fettucce from Pastificio Liguori. grazie mille Vincenzo, and may God bless you and your family
@@vincenzosplate the best ever! I haven’t tried wine in it before and it really added a depth of flavor, I probably needed another can of tomatoes I think my can got shrinkflationed and wasn’t a full 28. I used Deccio papadel pasta and was well worth the extra $. I will have to keep an eye out for some wild boar next time. I can’t wait for your next video, thanks again!
Beautiful. It takes four hours, so maybe it doesn't make a huge difference, but the meat didn't brown, it just boiled. Maybe use another pan to really brown it and then add the meat and juices inside the pot with the soffritto. That aside, amazing recipe. I make one very similar to that and it's amazing. That's why I love Italian cuisine. You don't need a lot to make delicious food.
Damn... that looks so good. Its been a while since I saw a Video of you and I must say I really liked how calm and relaxed you were compared to your old Videos
I cooked this Ragu. Then did something similar with lamb & rosemary or pork & fennel. It’s way better than bolegnese, it’s become a new family favourite. My son asks, Dad when will you cook ragu again.
Great recipe like all the ones you have posted so far. In addition to these, I would like to ask if it is possible to post the recipe for Pasta alla Genovese Sauce or La Genovese Napoletana with meat and onions in slow cooking. Sorry if I have not written the recipe correctly. With love from Greece. Congratulations again 😃😃
Love the video vincenzo love your content your a amazing UA-camr I love watching your videos they are the greatest and the best and the coolest the beef ragu looks so yummy and delicious im So going to make it 🤤 😋
I've made this before with two cubes of dried stock, one beef stock cube and one chicken stock cube before the water reduction. Added an extra splash of wine too. Cooked it for 6 to 8 hours and it was a beautiful sauce. I had to put in some extra water before I could reach the 8 hours of cooking time.
I love seeing how you keep everything simple. Mediterranean, after all. Unfortunately, we don't have this variety of pasta in Montenegro. But I think this dish also works with tagliatelle. And I'm going to keep the pieces of meat a little bit bigger. Kind regards from Montenegro.
Very similar to one of my winter favourites. Try it using beef shins. The marrow and collagen that comes out gives an incredible mouthfeel that can't be imitated.
This is how I always make my bolognese sauce, it’s definitely more luxurious than the minced meat version, no comparison . But both are good, that’s for sure! Vincenzo’s method is real deal baby, so authentic and envelopes some of the most fundamental flavours of Italy, in one pot. Cook this and you’ll be in heaven I do my ragu slightly different to Vincenzo, cooking a bigger batch for 12-16 hours in the oven. I freeze my sauce (but I add tomato passata after defrosting because I don’t like to freeze tomato, for me the freezer does something to the texture and flavour to tomato. Vincenzos cooking always makes me hungry
Thanks for sharing how you make your Bolognese sauce! However, in the video I am baking beef ragu, not a Bolognese 😊 I highly recommend you give it a try! 👨🍳
It's weekend now, so I have plenty of time. Your recipe is now cooking for 1,5 hours on my stove. I'll wait another 3,5 hours and then enjoy it. I can't wait...
I have been sure so far that Your authentic Bolognese can't be topped. But this video shows another highlight and I am eager to try it. We will see... Thank You for the new variant anyway! The quality of the video is beyond any criticism, simply stunning!
There are several ragùs in Italy that are superior to a Bolognese. One like this or the famous "Ragù Napoletano" or the “Ragù alla Genovese", which put the Bolognese completely in the shadows ! Unfortunately, most abroad only know Ragù alla Bolognese.
Thank you so much for this heartwarming message! It makes me very happy to hear that you enjoyed this recipe and video! I hope you stay tuned for more 😊
@vincenzosplate More than a success, it was a smash hit, haha. When we have our tomato harvest, I want to make a big batch of this sauce, and can it so we'll have some when we don't have the time to cook all day
Thanks for this receipt Vincenzo, an ideal dish for Sunday Dinner,I will pass to on to my mum ,let her cook it and I will bring Vine,dessert cake and espresso coffee when visiting her, Cheers, Paul
Looks absolutely delicious and I will definitely try this dish! However I will use Mezze Maniche, because I prefer using short pasta for these kind of dishes 😉
@@vincenzosplate I have indeed used Tagliatelle for beef ragu dishes and they work perfectly well, however I prefer the short pasta, because it's easier to devour 😂😇😅
Hey Vincenzo... I literally copied everything you did to the T, with this sauce, and it was one of the best pastas I ever put in my mouth. YUMMMMYYY!!!! Im gonna do it again 🤓
I’ve recently started using flour in my meat pasta sauces so I was delighted to see Vincenzo do the same thing here. I wonder if he picked it up from that British “spaggy bol” video 😝
What a great new recipe Vincenzo , i'll definietly try it cause Ragu ala Bolognese is my favorite pasta dish and looking forward to try this ragout. A few weeks ago i was in Bolzano in Italy and i found Liguori in the super market i take Spaghettoni and Penne with me. Really great quality pasta and very cheap to in Italy it costs only 1,29€ . Unfortunately in Austria we don't have this so i buy Rummo an De Cecco as my favorites which are easy to find.
I hope you enjoy this beef ragu as much as I did! As for the Rummo and De Cecco pasta, they are very good as well! Eventhough Liguori and Molissana are a little bit better in my opinion 😊
Hi Vincenzo, how do we prevent the beef ragu from burning at the bottom of the pot? Mine left a layer of burnt flour and ragu at the bottom in spite of stirring every half hour and it being sufficiently hydrated.
This looks absolutely delicious and mouthwatering. I would really be interested to get David from Bologna's reaction to this because this is quite an alternative to his Bolognese (variety of herbs, only beef).
Absolutely perfetto. Have been thinking of something similar since I've eaten veal cheek pasta (with pappardelle) that I wanted to reproduce. Now I will definitely do it, and I think I will do it will long cooked oxtail. Gracie Mille Vincenzo
Hi Vincenzo! Thanks for your inspiring channel. A little tip.....Sear the meat first, take it out of the pan and then cook the soffritto in the same pot. Put the meat back in and deglaze with red wine. Makes the meat taste even better. By adding raw meat to the vegetables you end up with boiled meat. Nice too, but missing out on the "Maillard-treat" which adds extra flavour and smell ;-)
Just wanted to say exactly the same!
It's a great technique for slow cooking!
@@ChristianWiergowski I was going to say that too 😁
Thanks for the tip! I appreciate it ☺️
Indeed … maillard reaction is always needed.
Nobody does it better than Vincenzo...Delicious my friend.
Apart from Gordon Ramsay, of course ! As far as classic Italian pasta dishes are concerned, he is the "world champion"! 😉
@@aris1956 gordon ramsey.. are you serious
@@Bobeeha I guess you have never heard of what irony means. It was simply an ironic joke, but I think it was understood very well. Maybe next time for people like you I write…. attention, ironic comment ! Because on UA-cam, unfortunately, people struggle to recognize ironic comments, even if one puts this (😉), which here in Italy is to underline an ironic joke. The same thing when we write things in quotation marks, like "world champion".
Thank you so much for your love and support ❤
That's practically how I cook mine but I also like to add fresh oregano from my garden. It is so good that I just can't miss out on it.
Thanks for sharing your twist to this recipe! It sounds delicious! 😊
Finally a meat sauce that makes much more sense! More flavours, steak over ground beef! Can hardly wait to try
Yes but please include garlic into the recipe that he he has because i don't know why he didn't add garlic maybe he forgot?
@@garrettgora1374 garlic is not common (but not rare either) in most italian cuisines, its more of an american-italian thing
@@rykehuss3435exactly but lots of recipes can be a base and you add or change a few things to suit your taste. So many people give Vincenzo a hard time because a recipe isn't to their exact taste. I don't get it. 🤷🏻♀️
@@garrettgora1374 Usually we don't put garlic in meat. We tend to use garlic with fish dishes. But there are exceptions to this. A lot of times shallots are used in meat to have that garlic-like but gentler flavour.
@@garrettgora1374not all Italian cooking has garlic. Ragú is one of those dishes in Italian cooking that Italians don’t add garlic !
Dear Vincenzo... today I told someone about this delicious Pasta-Recipe - I immediately went to the Story, got me everything I need and now I'm making it again 😅😅
Thanks for making me an addict 😂😂❤
Hahah happy to hear that this recipe has been a success for you❤ Stay tuned, more delicious dishes are coming 😊
Simple clear instructions that make it easy for us to cook. Thank you!
Glad it was helpful! Let me know how this recipe will turn out for you 👨🍳🍝
Absolutely love your recipes and your videos. I have a small suggestion. You should try to sear the meat first and take advantage of the Maillard reaction. Then deglaze with some red wine to make full use of the flavours of brown bits at the bottom of your pan. Takes the sauces to the next level, trust me.
🤤
Great suggestion! Thanks for sharing this tip with me! 😄
I noticed traditionally, this not what Italians(from Italy) do. According to some that I know, it adds a “burnt” and smoky flavor they don’t care for…same reason most don’t traditional sear meatballs before putting into sauce or before putting meat in the sauce for “Sunday” sauce. The same idea as how other cultures don’t sear meat for stews or chiles…it’s not necessarily a desired flavor.
Personally, I’d welcome the nuance in flavor searing adds as a change of pace(but I’m just a non-Italian dude who grew up in the northern NJ ‘burbs of NYC). Although I wouldn’t necessarily call it “taking it to the next level”.
Looks incredible! So many great tips that remind me of the women who inspired me to cook my italian heritage!
Keep up the great work to have our traditions and way of life for everyone to experience the joy of Italian cuisine!
This message fills me with joy! I'm so happy to hear that my cooking reminds you of the Italian women that inspired you to start cooking!
Have you tried any of my recipes? 😊
Fantastic! Your teaching skills are becoming even better and more relatable if thats even possible
Glad you think so! I hope you stay tuned for more videos like this one😁
I just tried this recipe and WHOA I love it.
Instead of Fettucce I used Penne as it’s my favorite pasta shape.
Thank you so much for this recipe, Vincenzo!
I am glad to hear that my friend! Enjoy 😋
Don't even need to wait to eat it to know it's going to be outstanding. The smell half way across the house right now after the first hour of cooking is amazing!
This message makes me so happy!❤ glad to hear that you enjoyed this recipe😊
When he adds a generous amount of sauce to this dish at the end i went super hungry!
Haha that's a sign that you should start cooking this recipe 👨🍳😋
This one looks great, thanks Vincenzo! It's actually a really simple recipe as well, time does all the work.
That's right, cooking it for four hours makes the meat melt in your mouth 😍
Top notch. I love cooking Italian food even though I don't have an ounce of Italian blood in me. My favorite part is finishing off the bottle of red wine that you used 1/2 a cup to deglaze the pot. Gives you a nice little buzz before knocking back the second bottle with the finished meal.
Perfect! I just bought some beef already cut and was going to just make a stew.
Now! This! Perfect for my multi-cooker with a push of a button I can go from sautéing to slow cooker..with lid i can both vent or closed...or no lid..
Mmm sounds delicious my friend!
Enjoy cooking 😋
I just made a nice ragu with lamb - I modified the soffrito to have more onions compared to classic bolognese and I also added garlic, since I do like garlic with my lamb - I chose a heavy red wine to go in the ragu and I also added more wine then I would with a bolognese - finally I added a little bit of fresh thyme during the cooking, I think it complements the rich and heavy lamb. Of course, for the cheese I chose Pecorino Romano!
Mouthwatering!! I wish I could try your ragu, it sounds superb! 😋
Thanks for this recipe Vincenzo, looking forward to try it soon ✌️
My pleasure. Enjoy it
It's always enchanting to watch you cook. You handle the food so lovingly and tenderly, in contrast to other chefs. Just the way you stir the pot shows your passion for the food in detail.
I can well imagine that you treat a woman the same way you cook^^... Lovingly and passionately... You have my respect.
Ah, thank you my friend ❤️
I will never cross a nonna in her own kitchen but I have always loved a good slow cooked sauce and/or ragu best.
I hope you enjoy my recipe for this beef ragu! 😊
I made it today. It's on the stove now for a few hours. It smells delicious already. Thank you again for a great recipe.
What did you think of its taste? 😁
@@vincenzosplate, it was really awesome, thank you. The best thing of a ragout is that the taste develops over time. Tomorrow it's even more delicious. This recipe reminds me how we make a stew in Holland. It's a similar workflow but the vegatables and meat are chopped coarser. For some stews we use beer instead of red wine.
Great to see because I cook my ragu like this all the time, it is heavenly!
It really is!😍😍
I'll definitely try this, but I'm not sure it will be better than Bolognese. I started to cook Bolognese the proper way thanks to your videos, and my kids absolutely love it. Even our youngest, who is super picky when it comes to food, could eat it every day. So thank you for that.
You're welcome my friend! Makes me happy to hear that your kids enjoyed my Bolognese recipe! 👨🍳🍝
I cooked this dish yesterday and am delighted with it. I used FAELLA fettuccine as the pasta, as Liguori is not available here. As there are only two of us, I froze half of the sauce.
Thank you for this great recipe.
Great job my friend ❤️
That looks absolutely amazing. A very nice alternative to the bolognese. And such large pasta must honour the sauce even more. Buon appettito Vincenzo!
I hope you enjoy every delicious bite my friend! 😊
Great sauce ! I just made your recipe again! this time with out garlic in the sofrito and I have to say it is good with or without
Garlic thanks for your help 🙏
You're welcome my friend! Messages like this are what motivate me to keep doing what I do 😊
This was the most amazing and delicious sauce! We are making it again (along with your Artisan bread) for one of our daughters who is coming to visit with her family.
Yes, it is so delicious!
Enjoy cooking 😋
I have come to realize that what I really appreciate and look forward to the most are always the meals, all other time is in one way or another just a waiting for the next serving 😅Atleast figuratively speaking, but a Beef Ragu Pasta like THIS..Mamma Mia, it´s pure Food Art, IS literally larger than life, makes the birds sing, and the sun shine from a clear blue sky! 😍👌
OMG! Am I glad I subscribed to your channel. This recipe is going to be on our table tomorrow.🙏🏻
Enjoy cooking my friend!
Makin my mouth water man.. i want to hop into the screen for a bite lol
Hahaha it's time to start cooking my friend! I hope you enjoy this recipe 😊
Literally just made this. It's so good. Thanks once again.
Stay tuned for more delicious recipes!
Looks amazing Vincenzo! I can't wait to try this recipe.
Enjoy cooking my friend!
I can't wait to try this recipe. When you tapped ypur wooden spoon on the enameled cast iron Dutch oven it reminedd me of my mom alway yelling me not to do that as she was afraid I'd chip the enamel...
Vincenzo, this looks wonderful. Thanks for bringing it to us. I've got to try this for the family.
My pleasure! I hope you enjoy it as much as I did! 😊
I find that cooking the ragout in a heavy pan on low heat
(160 deg C) oven for 2 hours after the initial stovetop cooking is all that I need to get my dish perfect. I do not worry about it drying out and no stirring is needed throughout the cook in time. Less fuel, same great result!
Made this ragu and it was superb. It will definitely now be a staple for when I have guests or holoidays. I did not have Liguori fetucce but my local Conad had Rummo fetucce and it worked just fine. BTW, since I made a bit too much of the ragu, I then decided to make a lasagne with it and the results are as you can expect, truly delicious. Thanks Vincenzo.
Im a huge fan of the way you cook and the way you teach us. Great video! Thank you.
Thank you so much for all the love and support my friend! 😊
This definitely looks better than bolognese - 100%. I can’t wait to make it! Thanks Vincenzo - hello from Canada 🇨🇦
Enjoy cooking my friend!
Sending you my best regards 😊
Thanks Vincenzo! I did make this recipe, slow cooked the beef for 6 hours. The flavour was incredible and my family loved it 😊
Hi Vincenzo! Thanks for all you share! You were searching for a word and said you “caramelized” the sofrito, I think what you actually did was what we’d call “sweat” them.
Yes that's the word that I was looking for! 😊😊
I love it, and have been making your friends ragu for my son on a Sunday and he loves it. He calls me the pasta master, and I'm also into braising chuck, so this will definitely be my next Sunday sauce
It makes my heart melt 😊 ❤️
I just made this for dinner tonight, and my god, it is -dangerously good-. Im by no means the best at cooking, but this recipe seems surprisingly forgiving while still able to end up with a great result. This pasta sauce is so good it doesnt even need cheese, and coming from a cheese-lover who generally likes a mountain of cheese on their pasta / chili / certain soups, that's saying something! Of course, i would have loved to try it with cheese, but i found out that was the one thing i forgot to buy after everything was already finished cooking lol
Yum looks really good! I trust you!🙏🏼👍🏼🥂🍝❤️🌹
Thanks my friend! I highly recommend you give it a try 😊
Love it Vincenzo. Looks delicious.
I am glad to hear that!
Have you tried to make it?!
This is my favorite meat ragout. I make it-just about exactly the same as your recipe-at least a few times per year. It’s great with rice or potatoes as well!
Bravo Vincenzo, looks like you picked the perfect pasta for this dish. Buon appetito!
Glad to hear that you liked my pasta choice! I hope you give a try to this recipe 😊
ragù alla borgognese, i love this idea ! gonna make this tomorrow, grazie Vincenzo
Happy to have inspired you to try this recipe! How did it turn out? 😁
@@vincenzosplate it was FANTASTIC ! this ragù is going into my regular rotation. the only difference is that i used pappardelle because that's what i had on hand, but for next time i'm going to find and order the fettucce from Pastificio Liguori. grazie mille Vincenzo, and may God bless you and your family
Thank you Vincenzo for another great recipe, I will be making this tomorrow!❤
My pleasure my friend! How did this beef ragu turn out for you?😊
@@vincenzosplate the best ever! I haven’t tried wine in it before and it really added a depth of flavor, I probably needed another can of tomatoes I think my can got shrinkflationed and wasn’t a full 28. I used Deccio papadel pasta and was well worth the extra $. I will have to keep an eye out for some wild boar next time. I can’t wait for your next video, thanks again!
Beautiful. It takes four hours, so maybe it doesn't make a huge difference, but the meat didn't brown, it just boiled. Maybe use another pan to really brown it and then add the meat and juices inside the pot with the soffritto. That aside, amazing recipe. I make one very similar to that and it's amazing. That's why I love Italian cuisine. You don't need a lot to make delicious food.
No. Doing the way he did it, keeps the maxim flavour of the meat in the pot.
Thank you for the tips! Cooking it for four hours makes the meat melt in your mouth at the end! 😊
Damn... that looks so good. Its been a while since I saw a Video of you and I must say I really liked how calm and relaxed you were compared to your old Videos
Thrilled to hear that you enjoyed this video! Which recipe would you like to see me cook next!?😊
Bravo Maestro!!! Perfetto!
Grazie mille! Hai già fatto questa ricetta?!
@vincenzosplate non ancora, mancanza di tempo, ma è il primo della lista. Tanti saluti dalla Serbia!
"Authentic Master Recipe" Thank you Vincenzo 🌶
My pleasure! I hope you enjoy every delicious bite 👨🍳🍝
I love pasta dishes soooo much.
Your recipe looks absolutely delicious, so I have to try it.
Love your passion for delicious food.
Thank you so much 😊 I hope you enjoy every delicious bite!
Amazing dish! Will definitely be present in my kitchen! Thank you Vincenzo!
You're welcome my friend ❤ Let me know how this recipe will turn out for you and don't hesitate to ask me any questions 😊
Wow! This looks fantastic! Can’t wait to try this out, meraviglioso🇮🇹
It tastes even better than it looks! I hope you enjoy every delicious bite and don't forget to stay tuned for more recipes like this 😁👨🍳🍝
I cooked this Ragu. Then did something similar with lamb & rosemary or pork & fennel. It’s way better than bolegnese, it’s become a new family favourite. My son asks, Dad when will you cook ragu again.
Oh that sounds fantastic!
Enjoy 😋
I want to be a chef just like Vincenzo! When I grow up...Thanks as always Chef from a fellow Italian.
Ah, thank you for your kind words!
Great recipe like all the ones you have posted so far. In addition to these, I would like to ask if it is possible to post the recipe for Pasta alla Genovese Sauce or La Genovese Napoletana with meat and onions in slow cooking. Sorry if I have not written the recipe correctly. With love from Greece. Congratulations again 😃😃
Stay tuned my friend 😉👨🍳😁
Love the video vincenzo love your content your a amazing UA-camr I love watching your videos they are the greatest and the best and the coolest the beef ragu looks so yummy and delicious im So going to make it 🤤 😋
Thank you so much for all the love and support my friend! ❤ It means the world to me 😊
I've made this before with two cubes of dried stock, one beef stock cube and one chicken stock cube before the water reduction. Added an extra splash of wine too. Cooked it for 6 to 8 hours and it was a beautiful sauce. I had to put in some extra water before I could reach the 8 hours of cooking time.
Thanks for sharing how you've made your beef ragu! I hope you also give a try to my recipe 😊
I love seeing how you keep everything simple. Mediterranean, after all. Unfortunately, we don't have this variety of pasta in Montenegro. But I think this dish also works with tagliatelle. And I'm going to keep the pieces of meat a little bit bigger.
Kind regards from Montenegro.
Sorry to hear that! But yes tagliatelle will work perfectly! Especially if they are homemade with lots of love🍝❤️
Very similar to one of my winter favourites. Try it using beef shins. The marrow and collagen that comes out gives an incredible mouthfeel that can't be imitated.
Also I'm a big fan of rigatoni with this type of sauce.
That sounds delicious! Beef shins with their marrow and collagen would add amazing richness. Thanks for the tip! 😊🍖
Ox tail could be good maybe
Great recipe. I have learnt so much from your videos. I like to coat the chuck in flour and seal the meat, then I cube it up.
Great tip! Thanks for sharing! Do you think you will give a try to this recipe? 😁
Vinny, cant wait to make it!!! Very nice!
I hope you enjoy this recipe as much as I did my friend 😊
So it's basically a mix between bolognese and beef stew. I'll try this!
Let me know how it will turn out for you! 😊
This is how I always make my bolognese sauce, it’s definitely more luxurious than the minced meat version, no comparison . But both are good, that’s for sure!
Vincenzo’s method is real deal baby, so authentic and envelopes some of the most fundamental flavours of Italy, in one pot. Cook this and you’ll be in heaven
I do my ragu slightly different to Vincenzo, cooking a bigger batch for 12-16 hours in the oven. I freeze my sauce (but I add tomato passata after defrosting because I don’t like to freeze tomato, for me the freezer does something to the texture and flavour to tomato.
Vincenzos cooking always makes me hungry
Thanks for sharing how you make your Bolognese sauce! However, in the video I am baking beef ragu, not a Bolognese 😊 I highly recommend you give it a try! 👨🍳
Looks great! I'll try it out right away!
Happy to have inspired you to try this beef ragu! Let me know how the recipe will turn out for you 😊
@@vincenzosplate I made it yesterday and it was great!
It's weekend now, so I have plenty of time. Your recipe is now cooking for 1,5 hours on my stove. I'll wait another 3,5 hours and then enjoy it. I can't wait...
How did it turn out!? 😁
@@vincenzosplate Hi Vincenzo. It was bloody delicious. I let the meat "make love" with the passata... 😊
yummy got really hungry watching you cook, looks really delicious, keep it up
Thank you, I will👨🍳😁
I have been sure so far that Your authentic Bolognese can't be topped. But this video shows another highlight and I am eager to try it. We will see... Thank You for the new variant anyway! The quality of the video is beyond any criticism, simply stunning!
There are several ragùs in Italy that are superior to a Bolognese. One like this or the famous "Ragù Napoletano" or the “Ragù alla Genovese", which put the Bolognese completely in the shadows ! Unfortunately, most abroad only know Ragù alla Bolognese.
@@aris1956 Thank You very much for the Information! Hopefully Vincenzo will show us the mentioned recipes in future. I am already very curious.
Thank you so much for this heartwarming message! It makes me very happy to hear that you enjoyed this recipe and video! I hope you stay tuned for more 😊
This reminds me a lot of Gulasch, so I think you created an Italian-Gulasch, which I'd love to try.
The sauce looks so delicious, thanks for sharing.
I highly recommend that you try it! I'm sure you're going to love its taste 😊
Cant wait to try this thanks Vincenzo love the channel!
My pleasure! I hope you enjoy 😊
🍅🍅 Don Vincenzo 🍅🍅
Bravo
Grazie mille
Grazie per la condivisione
It's only my pleasure to share with you guys what I know about Italian cuisine! I hope you enjoy this Beef Ragu as much as I did 👨🍳🍝
I made this sauce today, but with fresh tagliatelle. It was so good.
Happy to hear that this recipe was a success for you ❤
@vincenzosplate More than a success, it was a smash hit, haha. When we have our tomato harvest, I want to make a big batch of this sauce, and can it so we'll have some when we don't have the time to cook all day
What a beautiful recipe with typically great technique.
Happy to hear that you liked this recipe! Will you recreate it at home? 😊
Looks delicious, will be trying this! Thank you for sharing.
My pleasure 😊 Hope you enjoy!
Darn it Vincenzo!! Now I have to try this. It looks wonderful!
Hahah I hope you enjoy this dish as much as I did 😊
I can't wait to make it! Thanks Vincenzo!
My pleasure! I hope you enjoy it as much as I did 😊
3:41 +1 for using the correct cutting board colour for meat! :D
That meat is incredible. amazing. top quality. U shall keep buying from that place.
That's the plan! 😁👨🍳
Thanks for this receipt Vincenzo, an ideal dish for Sunday Dinner,I will pass to on to my mum ,let her cook it and I will bring Vine,dessert cake and espresso coffee when visiting her, Cheers, Paul
Hope you enjoy! Let me know how this recipe will turn out for you😊
I had tagliatelle alla ragu in Bologna last week. I almost cried, it was so beautiful.
Thrilled to hear that you had such an amazing dish in Bologna! I hope my Bolognese recipe comes close in taste to what you ate in Italy 😊
Looks great, chef! I'll see you at my house tomorrow for lunch. Yes, you are cooking!
Hahahaha I can only cook virtually for you guys
Excellent! It's a Stracotto di Manzo sauce. I added some sage and thyme too. More recipes like this please.
Stay tuned, more delicious recipes are coming ❤
Looks absolutely delicious and I will definitely try this dish! However I will use Mezze Maniche, because I prefer using short pasta for these kind of dishes 😉
Have you ever tried tagliatelle for this recipe? Who knows, maybe you'll end up liking them more than Mezze Maniche 😊
@@vincenzosplate I have indeed used Tagliatelle for beef ragu dishes and they work perfectly well, however I prefer the short pasta, because it's easier to devour 😂😇😅
Looks amazing! At the 3 1/2 hour mark could you boil some soup size pasta and serve it as a soup?
Yes why not
Hey Vincenzo... I literally copied everything you did to the T, with this sauce, and it was one of the best pastas I ever put in my mouth. YUMMMMYYY!!!! Im gonna do it again 🤓
This message makes me soooo happy! 😁👨🍳 I hope you stay tuned for more delicious recipes!
Molto bene! Mi stai facendo venire fame. Voglio provare questa salsa deliziosa. Mamma mia!
Spero che ti piacia! 😊😊
I’ve recently started using flour in my meat pasta sauces so I was delighted to see Vincenzo do the same thing here. I wonder if he picked it up from that British “spaggy bol” video 😝
It helps to thicken up this sauce so I love this little trick! 😊
Thank you! Will definitely make this dish.
Happy to have inspired you to try this recipe! Let me know how it will turn out for you 😊
What a great new recipe Vincenzo , i'll definietly try it cause Ragu ala Bolognese is my favorite pasta dish and looking forward to try this ragout.
A few weeks ago i was in Bolzano in Italy and i found Liguori in the super market i take Spaghettoni and Penne with me. Really great quality pasta and very cheap to in Italy it costs only 1,29€ .
Unfortunately in Austria we don't have this so i buy Rummo an De Cecco as my favorites which are easy to find.
I hope you enjoy this beef ragu as much as I did! As for the Rummo and De Cecco pasta, they are very good as well! Eventhough Liguori and Molissana are a little bit better in my opinion 😊
Hi Vincenzo, how do we prevent the beef ragu from burning at the bottom of the pot? Mine left a layer of burnt flour and ragu at the bottom in spite of stirring every half hour and it being sufficiently hydrated.
That looks so amazing, Brother. I'm going to make some very soon.
Please do! The recipe is so worth it 😍😋
This looks absolutely delicious and mouthwatering. I would really be interested to get David from Bologna's reaction to this because this is quite an alternative to his Bolognese (variety of herbs, only beef).
Let's see if I can make David react to this recipe! 😁😁
Oh my! Definitely⭐️
Thrilled to hear that you liked it! Stay tuned, more delicious olates are coming 👨🍳
I love your videos. Hello from Philadelphia! 👋
Hey there my friend! 😊 Which if my recipes is your favorite till now?
I'm definitely making this, looks great😋
Happy to have inspired you to try this recipe! Stay tuned for more 😊
Absolutely perfetto. Have been thinking of something similar since I've eaten veal cheek pasta (with pappardelle) that I wanted to reproduce. Now I will definitely do it, and I think I will do it will long cooked oxtail.
Gracie Mille Vincenzo
You're welcome my friend! Enjoy every delicious bite 😊
Grazie, Enzo!!! ❤
Di nulla ♥️
That's probably the best one you've cooked so far
Happy you liked this recipe❤
I will try this, Uncle Vinni. It looks like Perfection!!!
Glad to have inspired you to try this recipe! Let me know what you'll think of its taste 😊
Vincenzo's the Best
Thanks for all the love and support ❤