Alison's Bolognese | Home Movies with Alison Roman
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- Опубліковано 12 чер 2024
- This isn’t your Nonna’s bolognese; or maybe it is, we don’t know your Nonna! But this is the Home Movies Bolognese, Alison’s Bolognese, dare we say soon-to-be Your New Favorite Bolognese? Ground beef and pork simmer for hours with tomato, fennel, and onions-there will be no carrots (or celery) here-until a rich, luxurious and deeply satisfying ragu comes together. While long, squiggly, fusilli col buco is fun, so is rigatoni or bucatini, but there are no rules: feel free to toss this sauce with whatever pasta shape speaks to you.
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RECIPE URL
anewsletter.alisoneroman.com/...
CHAPTERS
00:00 Alison’s Bolognese
01:05 What’s the difference between bolognese and ragù?
02:00 Here’s what makes Alison’s bolognese “Alison’s Bolognese”
02:58 This sauce isn’t going to cook itself! (OK, it actually will.)
12:38 Simmer (gently) for 2.5 hours
13:42 Drama alert!
14:14 Use whichever pasta shape you find fun
Credits
Director: Daniel Hurwitz (@dannyhurwitz)
DP: Dennis Robert Thomas (@dennisorthomas)
B-Cam: Sean Ryan
Audio: Yves Albaret (@yvesarmand)
Editor: Rick Symonds (ricksymonds.com)
Culinary: Rebecca Firkser (@rebeccafirkser)
#bolognese #pastarecipe #alisonroman
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PSA: the correct amount of broth is *3 cups* as noted in the newsletter recipe and in the on-screen ingredient bubble! (I started with 2 and added another cup off-camera!)
hi there ,I make a great bolognese 😂,for real!
Its on the stove with a 2.5 hour simmer going and I hopped on here and saw that 3 cups instead of 2 that was in the email.. wow.. quick save. we'll see how it goes. smells good so far!
The newsletter recipe also gave it 2 hours. It was reassuring when you mention going to 3 in the vid
Thank [the pasta] god - I just came here to confirm the 3 cups!! Only been simmering for 10 mins and it smells luscious.
Wow, we used 3 cups plus Better than Bullion and it took 4 hours. We had pesto and pasta instead of Bolognese and pasta because it was so late. About to taste it finished and it's dinner tomorrow! Delicious.
Every single recipe I’ve made of yours just blows me away with how simplistic and gorgeous it turns out. Have all the books and thanks for making food as fun as throwing a ham party.
What is a ham party? LOL First time hearing that term!
@@chantellejane7229Alison has a video of throwing a ham party, it’s one of her home movies you can find in her collection on UA-cam. It’s a fun one!
As a person of Italian heritage, Alison, I 100% support your stand on fennel bulb in the Bolognese! It just adds so much more than celery does, and the seed gives the sauce a really distinctive "Italian flavour'. I use fennel bulb in my Bolognese, and gazpacho, as well as so many other dishes. It's a much under-appreciated veg in north America and deserves to get out more.😊
Ooo I’ll definitely use fennel next time
Fennel can go straight to hell.
This is music to my ears!!
hi, can I ask why you don't add any herbs?
Ragù alla bolognese does not have fennel in it. Hence, you aren’t making a ragù alla bolognese. Every Italian knows this.
“Don’t begrudge the bolognese for taking so long” - love that! Classic
I audibly exclaimed and was fully impressed when you tossed that big pot of red sauce next to your white kitchen towel and kept everything inside. Also I’m really loving the matching friendship sweater and beanie moment happening at the end there. Love you forever Alison!!!!!!!
The way you explain the cooking process is so clear and concise. You're definitely a pro in the kitchen.👌🥰❤️❤️
Looks amazing, can't wait to try this recipe out!
I also love how Alison, her dutch oven and David's hat were all coordinated
Also, love the truck backing noise in the background when the pasta is being spread on the plate.
Right,? at first I thought they added it in for effect 😂
Agreed! My grandmother who came over from Italy used fennel in everything- meatballs, sauces, braciole, pantry pasta 🇮🇹🍝
I can't help but think of Dax explaining his sauce while Allison was talking in the opening clip 😂
HA I was scrolling for this comment. Alison was not impressed with Dax's bolognese with Prego 😂
Just started the video and already can’t stop obsessing over this PERFECT jumper
And she's back! In a beautiful sweater, no less. To answer your question about bolognese: the meat sauce is why men like to make it. The special ragù makes the dish feel more substantial. With meat, vegetables, dairy, and carbs all conveniently included in one dish, it's a self-contained meal. Plus, saying you cooked something that takes hours to make without too much heavy lifting is ideal for those looking to humblebrag.
I just love Alison Roman:) Could watch your videos everyday. Can't wait to make this
LOL at the back-up beeper sound perfectly timed as Alison decanted the pasta into the bowl. Most delicious tipper truck ever
Made this for dinner tonight and we’re still talking about it! So simple and loaded with flavour. I loooved the fennel. Thank you, Alison!
Yesssss!!!
I made this recipe a couple years ago, during a live cooking show with you!
It was SO good, and I keep thinking I need to make it again…it’s a sign! 🍝
YAAAYYYY‼️ Miz Roman is making Tuesday terrific all over UA-cam!
Looks delicious!! We're thrilled to see you're enjoying our tomatoes and pasta! 🍅🍝❤
I’m so happy you shared your bolognese receipe. Thank you!!! Can’t wait to try it with the fennel. Cheers!! 🍷🍝
I have been WAITING for this my whole life and I am OLD, lol! Also, I consider you the patron saint of the messy ponytail, lol!
Made this tonight and it was fantastic!! ❤
I have made good Bolognese but always willing to try something new; fennel, love it but would never have thought to use in this sauce. I will definitely try very soon, thanks.
Did you guys planned the colors of this episode? Your nails match de bolognese, the pasta matches david's shirt, your sweater matches david's beanie. Its giving wes anderson vibes and i love it, really satisfying to watch.
~*kismet*~
So I love carrots and broccoli simmering in pasta sauce. Chef’s kiss 🎉
Alison is a gem to watch! Thank you!
The styling of this video is perfect.
The orange of the bolognese to match that of the Dutch oven, against the blue of the pasta pot and jeans and jumper… and David’s beanie!! Hashtag: Complimentary colours.
Hi again Alison
Just to let you know I have made a lot
Of your recipes and all were just delicious
So thank you !
Fran from Canada 😊❤️
Thank you, Fran!
Alison, I hope you always use a regular-ass stove for your recipes. My own apartment stove progression has weirdly mirrored yours in the videos, and I find that particularly reassuring and helpful!
Just made this and it came out perfects and so delicious. Allison you do an amazing job and teaching.
Watching from Italy - it is perfect! I never thought of using fennel and tomorrow I am off to buy all I need in the morning and there will be Bolognese for supper, can't wait to try the fennel. Here we are lucky and the butchers all sell what they call ragu meat, and it is the beef and port already mixed.
Finally made this tonight and it is so so good!
I am fairly new to this channel. One thing I have noticed about Alison's recipes is that they are very well thought out. In this recipe, for example, she uses fennel instead of carrots and celery and uses fives times the amount of milk (and less water )that is traditionally called for in this recipe. I imagine this is done to tenderize the meat and also because water has no flavor and the extra milk is replacing what would normally be water.
This seems to have a lot of milk (compared to other recipes) but once again I have doubts, will still make it and will be blown away by the results as usual. Can’t wait!
Yes to the color combo.
ugh!!! ive always used fennel because of its celeriac/onion flavor with the perfect spice! i feel so validated 💓
Made this today for my mother's birthday dinner! My daughter in-law said BEST she's ever had (even compared it to an Italian shop!)!! From the mix of sausage/ground beef to the fennel and, most importantly, the slowwww lowwww simmer! WINNER!
I actually made your ragu recipe a few nights ago and was blown away👌
Her quick and easy ragu is a culinary masterpiece. 🎉
Next week's pasta dish. Thank you.
Babe wake up a new Home Movies just dropped
I tried it. It was amazing.
YES to everything! Especially to impossible meat option
Oh my gosh, I had the same experience with men and bolognaise, none good. Allison dropping truths out here.
Excellent work. My birthday is coming up and I like to buy myself Le Creuset pots. Fennel looks amazing and I very much appreciate your style and panache. Thanks
Oh my god, the bubble about the bottom of the pot had me on the floor. 😂😂😂😂
I just had a baby and have been craving bolognese nonstop! Wishing you were my friend right now 🤣🥰
Would love to know the reheating instructions after freezing it!
3 hours of simmering, and the clock on the stove went from 11:30 to 12:30 haha. the magic of television (or UA-cam)
The magic of editing
Love your vlogs!
Excellent!!!
Good Friday morning Alison. That Bolognese pasta looks absolutely delicious. Thanks so much for sharing another of your great recipes. Myself, I'm thinking of preparing some pasta with Bolognese Limon. 😊👍
a few thoughts i had while watching, in no particular order (in addition to this bolognese looks perfect): 1. why have i never seen this amazing pasta shape before!? 2. those flowers in the background are beautiful 3. fennel > carrots any day 4. heavy bottomed pans make the rockin' world go round.
oh my goddd best pasta everrr
Your sweater and David's hat matching? Perfection.
we didn't even plan it
Omg thank you for mentioning that this recipe can be made with Impossible Meat. As a non-meat eater, I still watch your meat-recipe videos for funsies, but now I’m stoked to know that I can make this too!
Have you made it with impossible meat yet? Want to try soon… looking for any notes.
I have been searching for decades for the perfect bolognese recipe. I have high hopes for this one!
Marcella Hazan's is the perfect bolognese recipe! Give it a try
@@tobybrooks8728 I think Chef John has a video sharing her recipe. If that’s the one you mean, then it’s the one I currently use and absolutely love it!! But, I’m intrigued by the fennel. Cheers.
I still adore you and think you’re the coolest inspiration. Love, Cathy
Hot tip, double up your stove grates (make sure they balance) to get the pot a little further away from the flame to get a really low simmer on a regular-ass stove!
Agreed on the fennel adding a lot - so I use pork and fennel sausage meat for the pork in mine, on top of the carrot, celery and onion :) Yes, I make an *awesome* bolognese. Ha ha.
i cant stop singing bad girls club!!!! lol ily
I’m officially telepathically-synced with Alison’s YT team. I just had the thought- Oh, “I want to watch a Savory recipe from Alison Roman” (without notification!) logged on to YT and this was posted 2 minutes ago.
WE'VE GOT MORE SAVORY COMING
@@davidcho0828 Wow, THEE David replied to my comment!
"Dont begrudge Bolognese for taking so long". Perfect. I love fennel so yes, Im trying this.
My Bolognese recipe...comes down to buying Rao's Bolognese...but after watching Alison..i'm definitely going to give it a try...wish me luck!!...i'm not the greatest cook...lol
You can do it! Ages ago, probably when Roman was 12, I made my first Bolognese from a Martha Stewart recipe. It was swoon! and gave me a boost of confidence as a cook. Absolutely try Roman's version.
Have fun and good luck! Making your own sauce at home will change the game for you!
Rao’s is good. So expensive but though . 🥹
I'm sure someone has said this before but that pepper mill is putting in work!! Just ordered one
FROM WHERE?! PLEASE LINK!!!!!!
I've got to make this for the meat lovers in my family. Thanks, very inspiring recipe. Always enjoy your videos.
Lol I saw your comment and automatically thought that I blacked out while commenting. NOPE just another Amy A
@@amya8316 LOL
The scurfy pot bottom is all right Allison. It is life, the unswept corners define the limits not the ability. I agree with the fennel, and will try the extra kick of the seeds on the next interation 🎉🎉🎉👊👍🖖🖖🤙
The fennel and fennel seeds are brilliant! What do you think about adding the rind of Parmesan to cook in the sauce?
Pasta sauce supremacy ❤
ermahgaaah, this sounds delicious, love the idea of the fennel addition. I'm going to make this tonight -- it's going to snow in Denver and we need a cozy evening. LOVE YOUR RECIPES and LOVE YOU MORE!
LOVE U TRACY!
@@alisoneroman I am cooking this right this instant (2 hours to go on that low simmer) -- but the little tastes I've had as I've gone along have convinced me that this is THE BEST Bolognese I have ever made. Hands down. Brava.
THIS is your color Alison❤
Interesting take.
I’m female and Bolognese (I love the celery and carrots) is my favorite! It is THE most flavorful. ❤️. I’d love to try the fennel!
That SVU bing bing sound got to me. Looks fabulous, even though I will never make it because I just like to watch.
Love u! For some reason my sauce did have that band of oil on top despite me (thinking) that I followed everything to a T. Should I have simmered more?
When you're chopping your fennel do you remove the core like a cabbage? Or just dice it all up?
The way I have been waiting for years to hear the brand of the wooden spoon Alison uses and then she finally links recommendations and wooden spoons are not even on there. You won this round.
Haha they’re just basic wooden spoons!! Most of them vintage/thrift store finds
Damn I’ll have to make this immediately 😅
Made lasagna with the leftover bologense... chef's kiss
I know you said at the end don’t do instant pot, but I did it and it was f*ing perfect and delicious. It just saves time on the simmer stage. BUT, you don’t get the same evaporation so I omitted the water (but still used Better than Bouillon). Chef’s kiss! Cut two hours off prep time!
I've made this twice and this Bolognese is amazingly delicious. Swapping a fennel bulb for carrots (too sweet!) and celery (blah) is genius. However, I DO get layer of grease by the end of a very, very slow simmer. I chalk it up to the ground pork which is labeled at 30% fat. It does have great flavor, though. I skim off some but not all of the oil slick. Make this if you have an afternoon and like Bolognese-type sauce.
Just curious. I heard you mention impossible meat could be used. Thinking of my sister who's vegg only. Would I need to add anything to bring in a replacement for the "fat" when using faux meat? I will be trying with the meat of course, this recipe sounds AMAZING.
Damn it, Kathy! It's Tuesday! Where's dinner?! lmao
put it in the oven! then you never have to worry about burning the bottom. excited to try this with fennel
Love fennel. What can you add instead of garlic and onion if you're allergic? Carrot and celery?
I made Allison's bolognese last night. Except instead of using fennel, I used carrots and celery. Came out phenomenal.
BABE LOVE that colour on you, also this recipe ROCKS (although missing celerly makes my heart ache)
it's a fennel world babe
@@davidcho0828 So true and deep xoxoxo
That seagull made me laugh too much.
omg the Cathy bit hahahaha
How much pasta are you using for this meat ratio? Thank you!
Fusilli buco is an awesome shape!
We have to know where that sweater is from please - dang does it just make your eyes magical! Can’t wait to make this over the weekend. Thank you for coming to Chicago as well. I enjoyed listening to your interview.
I won't fault you for your pot's dirty bottom, I want to know how you get/keep the interior of the pot so clean. Thank you Alison!
just old fashioned elbow grease!
I'm definitely interested in trying this its different and has me intrigued, milk i would never have thought.
✌🤠🇦🇺
Re: bottom of your pot. I’m with you whole-heartedly on this! I had to give away some of my favorite and most frequently used pots because we moved and now have an induction cooktop. The pots were spotless inside but the bottoms were well used. The first thrift store I brought them to wouldn’t take them! (The next thrift store was happy to get them). So ridiculous! My pots are not decor - they’re tools. Those pots were great cooking tools.
So happy to have Tuesday video. Great recipe. Thanks for not shutting us down! The bottom of that pot is perfection!!
People who use their pots as decor confuse me! All of my le cruset and french copper pots look very well loved 😂
Yay new video lol mom I’m back home!
I’m on your 3 and it’s looking gorgeous and perfect! Every time I taste I say “the fennel is genius!”. I noticed in the video you skipped the butter step that’s in the recipe… but I’m gonna go ahead and add it in because who says no to butter!
Your pasta bowls are so nice! Where are they from?
(making this right now!) Where is your sweater from? I did a reverse google image search just because it's so gorgeous but I'm still unsure!
ACK Cathy!! 🤣😅🤣😅
0:20 - That's because bolognese isn't a tomato sauce! It's a meat stew with a little tomato.
Can you make this recipe with just lamb mince? If so would you change any of the aromatics ?