HI VINCENZO; ANOTHER FABULOUS RECIPE....MY WIFE KNEW THIS RECIPE.....SHE SAID YOU WERE VERY AUTHENTIC....VERY OLD FASHIONED ECONOMICAL MEAL......YOUR THE REAL DEAL.....
@@vincenzosplate I will translate so he understands! "THANK YOU SO MUCH! I'M THRILLED YOUR WIFE RECOGNIZED THE AUTHENTICITY. BRINGING THOSE TRADITIONAL FLAVORS TO THE TABLE IS WHAT IT'S ALL ABOUT!"-Vincenzo
I used this recipe to make the best lasagna I’ve ever eaten. I cooked this for my mother and ever since then I’m considered a wizard in the kitchen. Thanks Vincenzo 🙂
You're welcome! It's fantastic to hear you've mastered authentic Italian cuisine. 🇮🇹👨🍳 Thank you for your support and keep enjoying the delicious recipes!
I'm on my way to to being that, my favourite recipe is without a doubt the cacio e pepe. I've been working on that for ages trying to get it right and I'm certainly on the way. I'm also massive fan of the Carbonara, but because I live in the UK I can never get the key ingredients for it (i.e. Guanciale) which is extremely disappointing.
I believe you said heart? Beef heart is very good. I don't think Ameticans would object if used in this sauce. Turkey hearts might be bought in Asian markets or Haram. Turkey liver is also good, better than chicken.
@@blockmanhatecommentguy6280 it’s not bolognese, unless you make something similar with mushrooms maybe. In Bologna, they call this Ragù, which means chopped meat, so that can’t be vegetarian.
Fantastic Vincenzo! The chicken livers surprised me at first but they do seem like an interesting ingredient. This recipe had me at guanciale though. The only thing I would change is to add two or three more glasses of wine... to my mouth! Chef's privilege is always an important step in any recipe.
I learned a pork liver in Italy. Caramelize slightly several onions in some olive oil in a heavy pan. Take out. Add some vhopped garlic fry to tan. Add to onions. Take some slices of pork (not available in USA so use beef liver) slices dipped seasoned with salt/pepper flour and fry fast in some fresh olive oil in same pan. Should be pink in center. Pile onions garlic on top, pour a small amount of Chianti arount edge of pan quickly to make sauce , 1 cup maybe, should sizzle amd flare up. Add grated cheese. Clap lid on 10 seconds to perfume every thing and serve with polenta. I had that near Florence
ciao Vincenzo questa è una ricetta strepitosa. Sono mezzo italiano e vivo in Kenya. Sto cercando di scoprire e imparare di più sul cibo italiano. I tuoi video mi sono davvero utili. Grazie mille Dio benedica te e la tua famiglia.
I love Bologna! And I ate Bolognese while there despite being vegetarian for over 30 years. This may be heresy, but at home I use vegetarian "ground beef" and vegetarian "Italian sausage" and it is absolutely wonderful. Not authentic, obviously, but I hate missing out on some classic foods just because of meat. In Bologna did you go to the bar with the Mahler-conducting bartender?
Absolutely! Bologna holds a special place in my heart too. Your vegetarian twist on Bolognese sounds absolutely wonderful. Unfortunately, I haven't had the pleasure yet, but it sounds like a story worth hearing! Grazie for sharing your Bologna memories and culinary adventures!
Wow so delicious 🔥❤️ My family is from Southern USA and we make a country (not Italian) dish called Brunswick Stew and my grandmother uses three kinds of meats slow cooked in homemade chicken stock with vegetables and it slow cooks for hours the old fashioned way, there is nothing like old school cooking that is just top notch wherever your from, I’m definitely making your recipe ❤️
Absolutely, old-school cooking traditions hold a special place in every culture. Enjoy creating and savoring the flavors of both Italian and Southern cuisine! 🍽️👨
I came across this video the other day, I don't eat pork so I made it with ox cheek, ox heart and chicken livers. Absolutely delicious, very rich and comforting on a cold winter night (winter here in the UK) Will definitely be making again, love your channel your passion for cooking proper Italian food is inspirational 👍👍😁😁
For too many people, "Bolognese" is ground meat added to a jar of supermarket sauce . Thanks for showing the world how to cook these classics correctly.
Yes, that's definitely what many Americans do ! And it also has to be said that for many in the world (apart from us Italians), the classic dish would be “Spaghetti alla Bolognese”, as a “classic Italian dish”, while in Italy almost no one eats spaghetti with the Bolognese ragout, but Tagliatelle, Pappardelle, Fettuccine or even Rigatoni (which I very much prefer).
@@fransbuijs808 . Pasta drowned in cream, often for any kind of pasta dish (carbonara or anything else), it is unfortunately another typical “American characteristic”. But let's also quietly say that for many Americans, eating is simply filling their bellies. It is not about enjoying even the preparation, choosing good ingredients, eating quietly with the family without rushing around and enjoying the dish you have on the table, as on the other hand, is typical in Italy. PS: Cooking, the cuisine in general, as Vincenzo also often says here, is also love, love for oneself and love for others.
I would absolutely give it a shot with heart! Yes it’s an internal organ, but it’s pure lean muscle after all, so it shouldn’t be a problem even if you’re not sure about offal in general. Plus, heart is probably the cheapest beef there is (in Germany we pay around 5€ per kilo)
You're absolutely right! 🐄❤️ Beef heart is a flavorful and lean option that can be a great addition to Bolognese. It's wonderful that you're open to exploring offal. Enjoy experimenting with your culinary creations and buon appetito! 👨🍳🇩🇪🥩
Haha, our brains can be quite imaginative when it comes to delicious aromas! 🍝👃 I'm glad you're excited to try the recipe. Enjoy the process of creating and savoring those wonderful flavors. Buon appetito and happy cooking! 👨🍳🇮🇹👃🍽️
This recipe is amazing!!! I cant believe it was realised 9 hours ago, I have been making bolognese all the time recently for my family, they love it and start to call me Roberto! I can see how much you have learned from Davids recipe, including not blending the soffrito, adding wine to the soffrito, I am only 6 minutes in but I can't wait to make this, served wth delicous Pappardelle! This recipe has made my day and I am so excited to cook this, I abosultely love chicken livers. Thanks Vincenzo!
Your enthusiasm is contagious! Delighted that you're enjoying the recipe. Pappardelle with Bolognese and chicken livers sounds fantastic. Buon appetito! 🍝👨🍳👌
Hi Vincenzo! Last weekend I made the bolognesesauce. It really worked out so well. It looked exactly like yours. I served the bolognese sauce with freshly made pappardelle. It was really delicious. I think it's a really nice dish for the colder days, and I'm already looking forward to making the bolognaise sauce again on a lazy Sunday. I’ve never liked bolognaise sauce in the past, but now I realize I just never tasted it the right way. Thank you for this beautiful recipe. ❤😋🍝
You've made my day! 😄 I'm thrilled your bolognese turned out just right and that you enjoyed it with homemade pappardelle. It's wonderful to hear that my recipe changed your perspective on this classic dish. Keep embracing those lazy Sunday cooking sessions! 👨🍳🍝❤️
Ciao VIncenzo! Have been waiting for you to make Ragù Antico ever since your trip to Bologna! Bravo ragazzo. BTW what you call "the nerve" is more generally called "silver skin" and it is actually anatomically called "the fascia" it is connective tissue that supports muscles, divides different muscles and gives a layer of protection between muscles so they can also move independently from each other.
You're most welcome! 🍝👨🍳 I'm thrilled to hear that you enjoyed David's authentic Bolognese. I hope you have a fantastic time trying out this recipe as well. Buon appetito and happy cooking with all those wonderful flavors! 👨🍳🇮🇹❤️🥘
I just made this. Amazing!! So much flavour for something so simple. I'll be putting chicken livers in all my bolognese from now on. I just wont tell any of my children.
That's fantastic to hear! 😄 Adding chicken livers can truly enhance the flavor of your bolognese. It's a little secret ingredient that works wonders. Enjoy your delicious creation and happy cooking! 🍝👨🍳👌
Thank you so much! 😊 I'm honored to be your favorite Italian chef, and I appreciate your kind words. Enjoy exploring the delicious flavors of Cajun, Creole, French, Italian, and TexMex cuisine! ❤️🍝👨🍳🌶️
I do a few different procedural things based on the assumption that fried meat tastes better than boiled meat and that everything tastes better than water. I use two pots at the start. In the casserole dish I brown the guanciale and then add the onion. After a while I add the carrots and celery. At the same time I carmelize the meats in a different pot. Once the meats are a bit crispy, I deglaze them with the wine and then combine the meat and the vegetables. I do everything the same as Vincenzo except that I add stock instead of water to add more flavor. Lastly, I do break up the pasta so that I don't have to take racquetball-sized bites as Vincenzo does.
Your approach sounds fantastic! 🍝👨🍳 Browning the meat and using stock are great ways to enhance flavor. Your adjustments show a keen understanding of culinary techniques. Enjoy your unique and delicious Bolognese masterpiece. Buon appetito and happy cooking! 🇮🇹❤️👨🍳🥘
I'm glad to hear you enjoyed the bolognese sauce recipe! It's indeed a flavorful sauce that complements pasta perfectly. The balance of flavors makes it incredibly satisfying to savor.
That's wonderful to hear! 🍝👨🍳 It sounds like your cooking left them pleasantly surprised and speechless with delight. Keep up the great work, and keep sharing those delicious moments with your loved ones. Buon appetito! 🇮🇹❤️👨🍳
I can’t wait to make this. It’s hearty so it’s going to be nice for fall weather. I don’t like the end of summer but this is helping me look forward to the coming months 👍
Vincenzo, i really love your all videos. I'm you fan and I learned a lot from you. Let me suggest you something - make your knife razor sharp please. I can't watch how you cut this meat and how much energy you put in that. As your subscribers, we can also donate you to buy some serious Global Knives. You deserve the best 🙂
Vincenzo, sono contento che stai facendo da guardiano per i tradizionali piatti italiani. Anche se ho dei dubbi sugli organi interni, lo approvo perché è un'anziana di Bologna che prepara il ragù. Mi piace mangiare le mie tagliatelle al ragù preferibilmente alla Trattoria del Rosso a Bologna. Gustose, magari accompagnate da un bicchiere di vino, all'aperto sulla terrazza.
Grazie mille per le gentili parole! 🇮🇹👨🍳 È meraviglioso sentire che stai apprezzando l'impegno nel preservare le tradizioni culinarie italiane. Le tagliatelle al ragù sono davvero un piacere autentico e gustoso, soprattutto nell'atmosfera di una terrazza a Bologna. Buon appetito e continua a godere di questi deliziosi piatti tradizionali! 🍝🍷🇮🇹
Absolutely, slow-cooked flavors make all the difference! Your taste buds are in for a treat. Enjoy cooking and savoring the traditional goodness! 🇮🇹👨🍳🍝
@@vincenzosplate it’s delicious! We enjoyed it a lot, invited our daughter as well, I froze most of it for later. I made it with tagliatelle. It really soaked the sauce up as if it were thirsty. Wonderful!
My mamma used to use the bag of chicken giblets that came with the chicken back in the day, in the sauce. It was the most delicious taste!! Ahh childhood memories, yet again, you transport back in time to a lovely place. Grazie mille. Patrizia
This very different recipe. I made the other one on your channel. Im going shopping tomorrow and serve this for my wife. Wish me luck before and after dinner 😁
I don't typically eat organ meats, but I do use Chicken Livers in my chicken stock as it adds a rich flavor to it, so I can only imagine how rich this Bolognese sauce is. Looks fantastic.
You're absolutely right! 🍝👨🍳 Chicken livers can indeed add a rich and flavorful element to dishes like Bolognese. It's wonderful that you're incorporating them into your cooking. Enjoy creating and savoring those delicious flavors. Buon appetito and happy cooking! 👨🍳🇮🇹❤️🍗
Oh, that's an interesting twist on the story! 🍝👨🍳 While the exact origins of Bolognese sauce may be debated, it's fascinating to think of the creative culinary minds behind its development. Enjoy the delicious history on your plate! Buon appetito! 🇮🇹🏆👨🍳🥇
This looks AMAZING, I was surprised, pleasantly to see the addition of fresh chicken livers 😋 I can’t wait to try!!! I don’t know about making love for 5 hours, but I’ll give it a go 😂
magnifique miam miam 😋 i can give a little tip if you add a little salt at the start it would be better because it would release all the water and you will need less red wine so the flavor would combine and the wine wont be overwhelming
Absolutely right! Italian cuisine celebrates the beauty of simplicity and genuine flavors. Grazie for appreciating the essence of our traditional recipes! 🇮🇹👨🍳👌
I'm just wondering why you would add the wine and cover the pot if you want to evaporate. You can see it's not evaporated it's just steaming and condensing, wouldnt you want to keep the lid off to reduce the wine if you want it to evaporate? Also you need to sharpen your knife 😂
Great observation! 🍷👨🍳 Covering the pot with wine helps infuse flavors, and then reducing it uncovered concentrates the taste. I appreciate your attention to detail! And you're right, a sharp knife is essential - noted! Enjoy cooking and refining your delicious creations. Buon appetito! 👨🍳🇮🇹🍝🔪
Vincenzo I really like this recipe but I want you too do another one with a different cut of beef, I think maybe a beef short rib or an Osso Bucco would work really well because not only can you use the marrow in the sauce but you can make a stock from the bones and use it to thin the sauce during the cooking process. What do you think?
That's a fantastic idea! 🍝👨🍳 Using beef short ribs or osso buco for a rich Bolognese is a wonderful twist. The marrow and bone stock would add amazing flavors. Feel free to experiment and get creative in the kitchen - that's what makes cooking so enjoyable. Buon appetito and happy cooking with your innovative version! 👨🍳🇮🇹❤️🥩🍖
@@vincenzosplate cheers mate, thanks for the reply, I watch all your videos and when I saw that video the first thing that came to my mind was bone marrow, I’m sure it would be very rich but delicious, anyway thanks again mate and keep up the good work
Wow before the intro and am already salivating. It looks amazing. I'm in the UK. We call that Silverskin I think you said 'nerve'. The tougher bit may be called sinew.
This is very similar to what I do except for some differences in method. One thing I have recently taken to is that I actually cook bigger pieces of meat and shred them 2/3 through the cook. I just like the texture better that way. Also, I never eat it the day I cooked it as the flavors keep developing when chilled.
It's wonderful to hear about your approach to cooking! Experimenting with different methods and allowing flavors to develop over time can lead to even more delicious and satisfying dishes. Your attention to detail and personal preferences are what make cooking so enjoyable and unique. Keep up the great work in the kitchen! 🍽️👨🍳😄
Bolognese is my favorite sauce This looks even more incredible then my regular recipe. I am going to the butcher today to get the chciken livers! I will make this for Sunday supper tomorrow. ❤ Thank you so much for sharing it with us.
You're very welcome! 🍝👨🍳 I'm thrilled that you're excited to try this version of Bolognese. Using chicken livers can add a unique depth of flavor. Enjoy your cooking adventure and Sunday supper! Buon appetito and happy cooking! 👨🍳🇮🇹❤️🍗
Iv seen a very good method of making the sofrito. Instead of chopping you grate everything it helps both remove some of the liquid as well as helping it all just melt into the sauce.
Brilliant tip! 🍅👨🍳 Grating the sofrito ingredients is a clever way to enhance flavors and texture. Experiment and enjoy the magic it brings to your sauce. Buon appetito! 🇮🇹👍👨🍳
I love Cacio e Pepe and Carbonara so I keep guanciale in the freezer. I'm going to give this a try. Also to help fortify chicken broth/stock I use chicken feet. I grew up eating the innards. The more I learn about Italian food the better. Working on Italian restaurants, some Italian friends, also learning from you. Thank you ✊🏾
@@AB-kw5jk no I told him about my favorite dish then I talked about the carbonara my second favorite then said I have guanciale it might look like I said that. Here's some advice: Don't assume ask, and ask properly. If you are Italian I know that's a certain way of asking and it's not meant any harm so that advice is out of respect. But if you are American then you know better. So don't assume and read the full comment, understand it, and carry on. As an American I know we can be Jerk📴s
@@cecilharris1196 Ah, so you’re one of those kinds, lol. A simple comment got your knickers in a twist! 😂🤣 It’s ironic that you’re lecturing me on assumption, and you yourself are making an statement (based on assumption) that all Americans can be jerks.
@@AB-kw5jk if I had my knickers in a twist I wouldn't have explained i would have cussed you out regardless of me respecting Vincenzo. But I like Vincenzo I respect him and his channel. I wasn't assuming if I explained both. Work smart;not hard Sparky🤣. Have a nice day(sarcasm)
That's fantastic to hear! 🍝❤️ Using guanciale and chicken feet for stock are excellent ways to enhance flavor. Embracing traditional ingredients and techniques adds authenticity to your cooking. I'm thrilled to be part of your culinary journey. Buon appetito and enjoy exploring the world of Italian cuisine! 👨🍳🇮🇹🍲🍗
I made it on the weekend and it was exactly as you described. The only thing was the livers were a little metallic in flavour, but my wife said soak them in milk for an hour next time will be amazing
Amazing! Thank you! What’s the restaurant name??? Those nerves are called fascia. Sharpen your knives with a lansky kit and don’t slide the sharp edge on the cutting board, slide the spine!
You're very welcome! 🍝👨🍳 Thank you for your support all the way from Colombia. I'm thrilled you enjoyed the recipe. Buon appetito and happy cooking! 👨🍳🇮🇹❤️🇨🇴
Absolutely, using offal can create a wonderfully flavorful dish. The heart, kidney, and liver bring a unique richness to the sauce. Enjoy the delightful and cost-effective meal! 🥩🍝👨🍳
How wonderful to have a cherished recipe passed down by your Nonna! 🍝👵 Keeping those traditions alive through generations is a true culinary treasure. Buon appetito and happy cooking, just like she taught you! 👨🍳🇮🇹❤️
You're welcome! 🍝❤️ It's wonderful that the recipe brings back memories of your nonno's cooking. Keeping those traditions alive is a beautiful way to honor his legacy. Buon appetito and happy cooking in his spirit! 👨🍳🇮🇹❤️🥘
Creating a Pane di Altamura at home would be a wonderful culinary adventure! While I can't physically be there, I can certainly guide you through the process with a detailed recipe video. Stay tuned for an upcoming tutorial on making this traditional bread in your own kitchen. Happy baking and buon appetito! 🍞👨🍳🇮🇹
I love beef heart and tongue. I'm going to have to try playing with the recipe just slightly. I've loved all the other recipes I've made from this channel.
That's adventurous and fantastic! 🐄❤️ Experimenting with beef heart and tongue can add unique flavors to your Bolognese. I'm thrilled you've enjoyed the recipes so far. Have fun creating your personalized twist and buon appetito with your delicious creations! 👨🍳🇮🇹🥩
No worries! 🍝👨🍳 If chicken liver isn't your thing, feel free to omit it or substitute with an ingredient you prefer. The goal is to create a dish that suits your tastes. Buon appetito and happy cooking! 🇮🇹❤️👨🍳
De rien ! Je suis ravi d'entendre que tu as testé la recette avec du guanciale fait maison et sans foies de poulet, et que c'était un vrai régal. La cuisine italienne offre de nombreuses possibilités d'adaptation. Continue à explorer et à savourer de délicieux plats italiens ! 🇮🇹👨🍳🍝
Nice video Vincenzo. , The nerves you were speaking of is referred to as silver skin you can slice underneath it . Slicing away from you of course, just kinda pull the skin tight as you go. Also if you want to slice your beef easier , just par freeze it. 10 or so minutes should do. Just a couple tips from a friendly viewer .
Well, it took me most of the afternoon to prepare everything and then cook the sauce, I have to say this is one of the most intriguing and delicious pasta dishes I've had, and being Italian, I've has plenty of them, awesome recipe and easy to follow, thank you Vincenzo.
Haha, I'm glad you enjoy that expression! 🍝❤️ Cooking with love truly adds that extra special touch to dishes. Keep creating wonderful meals full of love and deliciousness. Buon appetito and happy cooking! 👨🍳🇮🇹😄🥰
I found this old recipe book by Vincent Price. When he traveled the world he got the recipes from the restaurants he went to, and he ate at the tre scalini in Rome, and I have the recipe for the spaghetti alla bolognese I wanted to share this with you and tried to message you the other day on Instagram but it wouldn’t let me there are a lot of Italian recipes in this book from the 1950s and 60s here is one of them MEAT SAUCE 1 In a heavy skillet heat: 2 tablespoons butter and 2 tablespoons olive oil. Add: 1 onion, finely chopped, and cook until soft. Add: 3 rashers lean bacon, cut into small pieces, I carrot, chopped, and 1 stalk celery, chopped. Sauté over medium heat until lightly browned. 2 Add: ½ pound beef, coarsely ground, and stir until meat is coated with fat. Add: 2 chicken livers, minced. Stir until meat browns evenly. 3 Add: 2 tablespoons tomato puree, ½ cup dry white wine, I cup beef stock, 1 bay leaf, and 1 strip lemon peel (thin yellow skin only). Season with: salt, freshly ground pepper, and 1 clove gar-lic, crushed. 4 Cover and simmer for 40 minutes, stirring occasionally. Remove bay leaf and lemon peel and allow to simmer uncovered until sauce thickens slightly. Just before serving stir in: ¼ cup cream and reheat sauce. (Makes 1 pint.) SPAGHETTI 1 Ina large pot pour: 3 quarts of water. Rub a little olive oil or butter around sides of pot above water line. This will prevent water from boiling over when you cook the spaghetti. 2 Add: 1 tablespoon salt and bring to a rapid boil. When water has been boiling briskly, take: 1 pound spaghetti and feed by handfuls into the boiling water. Dip one end of the spaghetti sticks into the water, and as they get soft let them coil into the pot. Never break them. Stir with a wooden spoon occasionally. 3 If you are using packaged spaghetti, cook for about 12 minutes, or according to directions on package. It should be soft but firm when you bite it. (The Italians call this al dente, or "to the tooth.") Homemade pasta will need less time to cook-only 5 to 7 minutes. Drain cooked spaghetti in a colander. You can keep it warm by placing colander over a pan of boiling water and covering it with a towel wrung out in warm water. PRESENTATION Place spaghetti on a warm platter and dot with: 4 tablespoons butter. Sprinkle with: 4 tablespoons freshly grated Par. mesan cheese. Serve with meat sauce on the side, or in the center of the platter with the spaghetti around it. Pass a bowl of freshly grated Parmesan cheese with the platter.
It sounds like it was made from what the peasants could use or get access to. Many foods that are enjoyed today have their roots in what the peasants ate. When the peasants rose up and overturned the ruling class, their palat didn’t change. They brought along the food they were familiar with.
Absolutely! 🍝👨🍳 Many beloved dishes have humble origins rooted in resourcefulness and necessity. They carry the rich history of cultures and people. It's wonderful how those traditions have endured over time. Buon appetito and keep savoring those meaningful flavors! 🇮🇹❤️👨🍳
Ciao! Thrilled to hear that your dish turned out delicious! Grazie mille for trying the recipe. Keep enjoying the cooking journey and creating wonderful meals. Buon appetito! 🍝👨🍳🇮🇹👍
Organs are well known and cooked in Eastern Europe and Middle East, even these times (2023 is?). So why not? Yo made me hungry for a pork liver on the grill with mashed potatoes and cabbage salad or cabbage and tomatoes. Romanian here.
Absolutely, organ meats are cherished in many cuisines! 🥩👨🍳 It's wonderful to hear about the delicious dishes from Eastern Europe and the Middle East. Your description of pork liver on the grill with mashed potatoes and cabbage salad sounds mouthwatering. Enjoy those incredible flavors and happy cooking! 🇷🇴🍽️👨🍳
Kickass recipe as always Vincenzo!..That liver really heightens the meatiness of the bolognese. Some folks blend the liver in a blender and add it so that no trace of the liver remains...
Thank you for your kind words! 🍝👨🍳 I'm glad you enjoyed the recipe. Blending the liver is a great way to incorporate its flavors without distinct texture. It's all about finding what suits your taste. Buon appetito and happy cooking! 👨🍳🇮🇹❤️🍗
You got it! 🍝👨🍳 Traditional Bolognese is all about delicious simplicity. Enjoy creating and savoring those authentic flavors. Buon appetito and happy cooking! 👨🍳🇮🇹❤️
Absolutely! 🍅👨🍳 Chicken liver adds depth and a wonderful richness to tomato-based dishes. It's a delightful way to enhance both flavor and texture. Buon appetito and happy cooking! 🇮🇹❤️👨🍳
I was already using chicken liver, as per Felicity Cloake's recipe, but half as much as you. For the panceta part, it's best if you can use raw pork belly (the cut that is dried to make pancetta).
Great adjustments! 🍗🐷 Chicken liver is a flavorful addition, and using raw pork belly for panceta adds authenticity. Keep refining and enjoying your personalized version. Buon appetito and happy cooking! 👨🍳🇮🇹🥓
You're in for a treat! 🍕🐔 Chicken liver on pizza adds a unique twist and depth of flavor. Enjoy experimenting with new flavors in your culinary adventures. Buon appetito! 🇮🇹🍴🌟
Beautiful meal...I am relearning how to cook italian foods I am hopeing you will start a pastry chef italian show of cookie and pastry I would love to see you baking many traditional recipes
HI VINCENZO; ANOTHER FABULOUS RECIPE....MY WIFE KNEW THIS RECIPE.....SHE SAID YOU WERE VERY AUTHENTIC....VERY OLD FASHIONED ECONOMICAL MEAL......YOUR THE REAL DEAL.....
Thank you so much! 🙌 I'm thrilled your wife recognized the authenticity. Bringing those traditional flavors to the table is what it's all about!
@@vincenzosplate
I will translate so he understands!
"THANK YOU SO MUCH! I'M THRILLED YOUR WIFE RECOGNIZED THE AUTHENTICITY. BRINGING THOSE TRADITIONAL FLAVORS TO THE TABLE IS WHAT IT'S ALL ABOUT!"-Vincenzo
Vince, since you got schooled already, i cant help it:
didnt you just make a video on NOT ADDING WINE??
..hey bud, i listen..
🇨🇦🍍🍕
Caps... Dots... Aweful...
ITS NOT AWFUL...IF YOU DON'T LIKE THE WAY I WRITE....DON'T LOOK AT IT.....PLAIN AND SIMPLE......@@NoobsDeSroobs
I used this recipe to make the best lasagna I’ve ever eaten. I cooked this for my mother and ever since then I’m considered a wizard in the kitchen. Thanks Vincenzo 🙂
Sounds great! That's so sweet of you, cooking for your mother is always special! Keep spreading the magic in the kitchen.
Yes they start asking you to cook 😛
This looks absolutely marvelous. Thank you sooo much for sharing with us. I have become a pro at making authentic Italian cuisine because of you
You're welcome! It's fantastic to hear you've mastered authentic Italian cuisine. 🇮🇹👨🍳 Thank you for your support and keep enjoying the delicious recipes!
I'm on my way to to being that, my favourite recipe is without a doubt the cacio e pepe. I've been working on that for ages trying to get it right and I'm certainly on the way. I'm also massive fan of the Carbonara, but because I live in the UK I can never get the key ingredients for it (i.e. Guanciale) which is extremely disappointing.
Going to Bologna to try the best Bolognese sauces in town really changed my life. This one was my favorite one
In Los Angeles you can get those organ meats in a Mexican grocery, although I'm not sure I'd use them either. :D
why don't you try to make a vegetarian bolognese (or you can't do that?)
I believe you said heart? Beef heart is very good. I don't think Ameticans would object if used in this sauce. Turkey hearts might be bought in Asian markets or Haram. Turkey liver is also good, better than chicken.
@@blockmanhatecommentguy6280 it’s not bolognese, unless you make something similar with mushrooms maybe. In Bologna, they call this Ragù, which means chopped meat, so that can’t be vegetarian.
@@Visitkarte "🤓"
Fantastic Vincenzo! The chicken livers surprised me at first but they do seem like an interesting ingredient. This recipe had me at guanciale though. The only thing I would change is to add two or three more glasses of wine... to my mouth! Chef's privilege is always an important step in any recipe.
Thank you so much for your comment! It would be great if you try this recipe, I am sure you would love it!
Chicken liver will probably work in other dishes too, I’m going to try in in a Mexican beef stew called Carne Guisada someday
I learned a pork liver in Italy. Caramelize slightly several onions in some olive oil in a heavy pan. Take out. Add some vhopped garlic fry to tan. Add to onions. Take some slices of pork (not available in USA so use beef liver) slices dipped seasoned with salt/pepper flour and fry fast in some fresh olive oil in same pan. Should be pink in center. Pile onions garlic on top, pour a small amount of Chianti arount edge of pan quickly to make sauce , 1 cup maybe, should sizzle amd flare up. Add grated cheese. Clap lid on 10 seconds to perfume every thing and serve with polenta. I had that near Florence
He is using a 4 ounce glass so 4 or 5 leaves half a bottle.
It's a great trick to amplify a chili. A little bit goes a long way
ciao Vincenzo questa è una ricetta strepitosa. Sono mezzo italiano e vivo in Kenya. Sto cercando di scoprire e imparare di più sul cibo italiano. I tuoi video mi sono davvero utili. Grazie mille Dio benedica te e la tua famiglia.
Ciao! Sono felice che i miei video ti siano utili. Grazie per il sostegno e gli auguri! 🇮🇹👨🍳
My favorite recipe so far. Today is my 3rd time making this. We LOVE IT!
That's fantastic to hear! It's wonderful that you've made it multiple times and that it's bringing joy to your table.
I love Bologna! And I ate Bolognese while there despite being vegetarian for over 30 years. This may be heresy, but at home I use vegetarian "ground beef" and vegetarian "Italian sausage" and it is absolutely wonderful. Not authentic, obviously, but I hate missing out on some classic foods just because of meat. In Bologna did you go to the bar with the Mahler-conducting bartender?
Absolutely! Bologna holds a special place in my heart too. Your vegetarian twist on Bolognese sounds absolutely wonderful. Unfortunately, I haven't had the pleasure yet, but it sounds like a story worth hearing! Grazie for sharing your Bologna memories and culinary adventures!
Wow so delicious 🔥❤️
My family is from Southern USA and we make a country (not Italian) dish called Brunswick Stew and my grandmother uses three kinds of meats slow cooked in homemade chicken stock with vegetables and it slow cooks for hours the old fashioned way, there is nothing like old school cooking that is just top notch wherever your from, I’m definitely making your recipe ❤️
Absolutely, old-school cooking traditions hold a special place in every culture. Enjoy creating and savoring the flavors of both Italian and Southern cuisine! 🍽️👨
Using homemade stock can make a big difference for any ragu.
@@toriless your so right it makes all the difference 💕
I came across this video the other day, I don't eat pork so I made it with ox cheek, ox heart and chicken livers. Absolutely delicious, very rich and comforting on a cold winter night (winter here in the UK) Will definitely be making again, love your channel your passion for cooking proper Italian food is inspirational 👍👍😁😁
For too many people, "Bolognese" is ground meat added to a jar of supermarket sauce . Thanks for showing the world how to cook these classics correctly.
Yes, that's definitely what many Americans do ! And it also has to be said that for many in the world (apart from us Italians), the classic dish would be “Spaghetti alla Bolognese”, as a “classic Italian dish”, while in Italy almost no one eats spaghetti with the Bolognese ragout, but Tagliatelle, Pappardelle, Fettuccine or even Rigatoni (which I very much prefer).
Just like carbonara is pasta drowning in cream with a bit of bacon thrown in. Thanks to this channel, I'll never eat that again!
You’re so right, and that is sad! Not many know what Bolognese sauce really is, that’s why I decided to share this video recipe. Hope you enjoy 🙏🏻
@@fransbuijs808 . Pasta drowned in cream, often for any kind of pasta dish (carbonara or anything else), it is unfortunately another typical “American characteristic”. But let's also quietly say that for many Americans, eating is simply filling their bellies. It is not about enjoying even the preparation, choosing good ingredients, eating quietly with the family without rushing around and enjoying the dish you have on the table, as on the other hand, is typical in Italy.
PS: Cooking, the cuisine in general, as Vincenzo also often says here, is also love, love for oneself and love for others.
@@aris1956
Here in the Netherlands, it's not much different.
I would absolutely give it a shot with heart! Yes it’s an internal organ, but it’s pure lean muscle after all, so it shouldn’t be a problem even if you’re not sure about offal in general. Plus, heart is probably the cheapest beef there is (in Germany we pay around 5€ per kilo)
You're absolutely right! 🐄❤️ Beef heart is a flavorful and lean option that can be a great addition to Bolognese. It's wonderful that you're open to exploring offal. Enjoy experimenting with your culinary creations and buon appetito! 👨🍳🇩🇪🥩
My brain must be playing tricks on me because I could swear I smelled it here!! I'll do this as soon as possible!
Haha, our brains can be quite imaginative when it comes to delicious aromas! 🍝👃 I'm glad you're excited to try the recipe. Enjoy the process of creating and savoring those wonderful flavors. Buon appetito and happy cooking! 👨🍳🇮🇹👃🍽️
😂 i smell it, too 😅 mhhh
That smile when tossing the pasta is golden 🙂
Thank you for the recipe, loved it!!
This recipe is amazing!!! I cant believe it was realised 9 hours ago, I have been making bolognese all the time recently for my family, they love it and start to call me Roberto! I can see how much you have learned from Davids recipe, including not blending the soffrito, adding wine to the soffrito, I am only 6 minutes in but I can't wait to make this, served wth delicous Pappardelle! This recipe has made my day and I am so excited to cook this, I abosultely love chicken livers. Thanks Vincenzo!
Your enthusiasm is contagious! Delighted that you're enjoying the recipe. Pappardelle with Bolognese and chicken livers sounds fantastic. Buon appetito! 🍝👨🍳👌
The different colours in the sauce from the top down and side view is crazy
Absolutely, it's the art of layers and flavors! 🎨🍅 Each layer brings its magic to the dish. Enjoy the symphony of colors and tastes! 🍽️🇮🇹
Hi Vincenzo! Last weekend I made the bolognesesauce. It really worked out so well. It looked exactly like yours. I served the bolognese sauce with freshly made pappardelle. It was really delicious. I think it's a really nice dish for the colder days, and I'm already looking forward to making the bolognaise sauce again on a lazy Sunday. I’ve never liked bolognaise sauce in the past, but now I realize I just never tasted it the right way. Thank you for this beautiful recipe. ❤😋🍝
You've made my day! 😄 I'm thrilled your bolognese turned out just right and that you enjoyed it with homemade pappardelle. It's wonderful to hear that my recipe changed your perspective on this classic dish. Keep embracing those lazy Sunday cooking sessions! 👨🍳🍝❤️
I absolutely love this recipe
Ciao VIncenzo! Have been waiting for you to make Ragù Antico ever since your trip to Bologna! Bravo ragazzo. BTW what you call "the nerve" is more generally called "silver skin" and it is actually anatomically called "the fascia" it is connective tissue that supports muscles, divides different muscles and gives a layer of protection between muscles so they can also move independently from each other.
Ciao! Grazie mille for your kind words and insights! 🇮🇹👨🍳 Always great to learn more about the culinary world. Happy cooking! 🍝👨🍳👍
I made David's authentic bolognese & it was amazing. Everyone loved it. Now I have to try this one. Thank you Vincenzo for another beautiful recipe.
You're most welcome! 🍝👨🍳 I'm thrilled to hear that you enjoyed David's authentic Bolognese. I hope you have a fantastic time trying out this recipe as well. Buon appetito and happy cooking with all those wonderful flavors! 👨🍳🇮🇹❤️🥘
Yum!! I must make this! Love from Alabama!
So glad you're excited to try it! Sending Italian love to Alabama! 🇮🇹❤️ Let me know how it turns out for you! Enjoy the delicious journey! 🍝👨🍳
I just made this. Amazing!!
So much flavour for something so simple. I'll be putting chicken livers in all my bolognese from now on. I just wont tell any of my children.
That's fantastic to hear! 😄 Adding chicken livers can truly enhance the flavor of your bolognese. It's a little secret ingredient that works wonders. Enjoy your delicious creation and happy cooking! 🍝👨🍳👌
It's always nice seeing these old recipes, there's a reason they're still known!
Well said my friend, these are the best recipes 😋
My favorite styles are Cajun, Creole, French, Italian, and TexMex!…. You are, by far, my favorite Italian chef!…. ❤
Thank you so much! 😊 I'm honored to be your favorite Italian chef, and I appreciate your kind words. Enjoy exploring the delicious flavors of Cajun, Creole, French, Italian, and TexMex cuisine! ❤️🍝👨🍳🌶️
I do a few different procedural things based on the assumption that fried meat tastes better than boiled meat and that everything tastes better than water. I use two pots at the start. In the casserole dish I brown the guanciale and then add the onion. After a while I add the carrots and celery. At the same time I carmelize the meats in a different pot. Once the meats are a bit crispy, I deglaze them with the wine and then combine the meat and the vegetables. I do everything the same as Vincenzo except that I add stock instead of water to add more flavor. Lastly, I do break up the pasta so that I don't have to take racquetball-sized bites as Vincenzo does.
You lost any credibility you had when you said you break up the pasta 🤡
Your approach sounds fantastic! 🍝👨🍳 Browning the meat and using stock are great ways to enhance flavor. Your adjustments show a keen understanding of culinary techniques. Enjoy your unique and delicious Bolognese masterpiece. Buon appetito and happy cooking! 🇮🇹❤️👨🍳🥘
Made this at the weekend. Outrageously good, and now there's several portions waiting in the freezer for the next few weeks. Cheers Vincenzo!
I'm glad to hear you enjoyed the bolognese sauce recipe! It's indeed a flavorful sauce that complements pasta perfectly. The balance of flavors makes it incredibly satisfying to savor.
Tried it today including freshly made pasta using my pasta maker. I asked my parents if they liked it. They where speechless...
That's wonderful to hear! 🍝👨🍳 It sounds like your cooking left them pleasantly surprised and speechless with delight. Keep up the great work, and keep sharing those delicious moments with your loved ones. Buon appetito! 🇮🇹❤️👨🍳
I can’t wait to make this. It’s hearty so it’s going to be nice for fall weather. I don’t like the end of summer but this is helping me look forward to the coming months 👍
Any day, any time I'd devour that incredible sauce with fresh pasta. Thank you Sir, really nice recipe.
I will try it tomorrow and let the wife be the judge.
That's great! I'm sure she'll love it. I'm sure she'll appreciate the effort you put into making it.
@vincenzosplate Thanks for the reply and have a great weekend with your new addition to the family!
Lucky wife
Seeing this a day later, how did it go over with your wife Clint?
How did it turned out
Vincenzo, i really love your all videos. I'm you fan and I learned a lot from you. Let me suggest you something - make your knife razor sharp please. I can't watch how you cut this meat and how much energy you put in that.
As your subscribers, we can also donate you to buy some serious Global Knives.
You deserve the best 🙂
Thank you for the support and kind words! Your feedback matters. I'll definitely consider upgrading my knives. Appreciate your encouragement! 🍽️🔪😊
Love the video
Vincenzo, sono contento che stai facendo da guardiano per i tradizionali piatti italiani. Anche se ho dei dubbi sugli organi interni, lo approvo perché è un'anziana di Bologna che prepara il ragù. Mi piace mangiare le mie tagliatelle al ragù preferibilmente alla Trattoria del Rosso a Bologna. Gustose, magari accompagnate da un bicchiere di vino, all'aperto sulla terrazza.
Grazie mille per le gentili parole! 🇮🇹👨🍳 È meraviglioso sentire che stai apprezzando l'impegno nel preservare le tradizioni culinarie italiane. Le tagliatelle al ragù sono davvero un piacere autentico e gustoso, soprattutto nell'atmosfera di una terrazza a Bologna. Buon appetito e continua a godere di questi deliziosi piatti tradizionali! 🍝🍷🇮🇹
Now cooking THIS for hours makes way more sense than the version with the minced meat. Can’t wait to try this!
Absolutely, slow-cooked flavors make all the difference! Your taste buds are in for a treat. Enjoy cooking and savoring the traditional goodness! 🇮🇹👨🍳🍝
@@vincenzosplate it’s delicious! We enjoyed it a lot, invited our daughter as well, I froze most of it for later. I made it with tagliatelle. It really soaked the sauce up as if it were thirsty. Wonderful!
My mamma used to use the bag of chicken giblets that came with the chicken back in the day, in the sauce. It was the most delicious taste!! Ahh childhood memories, yet again, you transport back in time to a lovely place. Grazie mille. Patrizia
Ah, those childhood memories are truly precious! 😊👧🍗 It's wonderful how food can bring us back to those special moments. Grazie mille, Patrizia! 🇮🇹❤️😄
This very different recipe. I made the other one on your channel. Im going shopping tomorrow and serve this for my wife. Wish me luck before and after dinner 😁
This is the 101% authentic one, you should try this one and you won’t regret!!
I don't typically eat organ meats, but I do use Chicken Livers in my chicken stock as it adds a rich flavor to it, so I can only imagine how rich this Bolognese sauce is. Looks fantastic.
You're absolutely right! 🍝👨🍳 Chicken livers can indeed add a rich and flavorful element to dishes like Bolognese. It's wonderful that you're incorporating them into your cooking. Enjoy creating and savoring those delicious flavors. Buon appetito and happy cooking! 👨🍳🇮🇹❤️🍗
Chicken livers taste good
Invented by Commodus' head chef. 🏆🥇💖👍
Oh, that's an interesting twist on the story! 🍝👨🍳 While the exact origins of Bolognese sauce may be debated, it's fascinating to think of the creative culinary minds behind its development. Enjoy the delicious history on your plate! Buon appetito! 🇮🇹🏆👨🍳🥇
One of the few good things Commodus left to the world. I prefer his father.
@@francisdec1615 Probably he liked bolognese or ragout made out of his political enemies. 👹💪💖
I am so excited to make this!!!!’ I know I had it once before many years ago. I’ve been chasing the high ever since! Thank you!!
This looks AMAZING, I was surprised, pleasantly to see the addition of fresh chicken livers 😋 I can’t wait to try!!!
I don’t know about making love for 5 hours, but I’ll give it a go 😂
Honestly the version with chicken liver is my absolute favourite! I tried it in Bologna and I fell in love 🤤 you should try
magnifique miam miam 😋
i can give a little tip if you add a little salt at the start it would be better because it would release all the water and you will need less red wine so the flavor would combine and the wine wont be overwhelming
Thanks for the tip! 🍝🍷 Great advice on balancing flavors. Keep enjoying the recipes and experimenting in the kitchen!
This looks so good I wanna make this one day
Awesome! Please make this Bolognese sauce recipe ASAP, I’m sure you’re going to love it! Yum
Italian cuisine is a genius's cuisne, because a genius admires simiplicity and that's all what Italian cuisine is about. Belle!
Absolutely right! Italian cuisine celebrates the beauty of simplicity and genuine flavors. Grazie for appreciating the essence of our traditional recipes! 🇮🇹👨🍳👌
Watching you cut the meat with a dull knife was painful 😅🥺😂 you can do better iron chef Vincenzo
I use scissors for this part
Vincenzo needed a chainsaw
The key ingredient to any ‘traditional’ Italian dish is always - Love…
Everything else can have variation
Correct. I never forget to add love into my dish, it changes the playing field and elevates the flavour really well.
I'm just wondering why you would add the wine and cover the pot if you want to evaporate. You can see it's not evaporated it's just steaming and condensing, wouldnt you want to keep the lid off to reduce the wine if you want it to evaporate? Also you need to sharpen your knife 😂
Great observation! 🍷👨🍳 Covering the pot with wine helps infuse flavors, and then reducing it uncovered concentrates the taste. I appreciate your attention to detail! And you're right, a sharp knife is essential - noted! Enjoy cooking and refining your delicious creations. Buon appetito! 👨🍳🇮🇹🍝🔪
Thats the reason your not a chef bro😂😂
Vincenzo I really like this recipe but I want you too do another one with a different cut of beef, I think maybe a beef short rib or an Osso Bucco would work really well because not only can you use the marrow in the sauce but you can make a stock from the bones and use it to thin the sauce during the cooking process. What do you think?
That's a fantastic idea! 🍝👨🍳 Using beef short ribs or osso buco for a rich Bolognese is a wonderful twist. The marrow and bone stock would add amazing flavors. Feel free to experiment and get creative in the kitchen - that's what makes cooking so enjoyable. Buon appetito and happy cooking with your innovative version! 👨🍳🇮🇹❤️🥩🍖
@@vincenzosplate cheers mate, thanks for the reply, I watch all your videos and when I saw that video the first thing that came to my mind was bone marrow, I’m sure it would be very rich but delicious, anyway thanks again mate and keep up the good work
Un vero spettacolo. Ancora a casa mia cuciniamo la bolognese così. La miglior parte è il giorno dopo, è ancora più saporita. Saluti dal Venezuela!
Grazie mille per le belle parole! Sono felice che tu e la tua famiglia apprezziate la ricetta. Saluti affettuosi dal cuore dell'Italia! 🇮🇹🍝
Wow before the intro and am already salivating. It looks amazing. I'm in the UK. We call that Silverskin I think you said 'nerve'. The tougher bit may be called sinew.
Ciao! Thank you a lot for your comment, and for have watched the video 🙏🏻 glad you enjoyed it!
Have you ever made Bolognese sauce?
This is very similar to what I do except for some differences in method.
One thing I have recently taken to is that I actually cook bigger pieces of meat and shred them 2/3 through the cook. I just like the texture better that way.
Also, I never eat it the day I cooked it as the flavors keep developing when chilled.
It's wonderful to hear about your approach to cooking! Experimenting with different methods and allowing flavors to develop over time can lead to even more delicious and satisfying dishes. Your attention to detail and personal preferences are what make cooking so enjoyable and unique. Keep up the great work in the kitchen! 🍽️👨🍳😄
Thank you 😊
You're welcome! 😊 If you have any more questions or need culinary tips, feel free to ask. Happy cooking! 🍽️👨🍳🇮🇹
Looks like something for coming Sunday… I make the sauce on Saturday.
Sounds like a wonderful plan! Preparing the sauce a day ahead enhances its flavors. Enjoy your cooking weekend and the delicious meal on Sunday! 🍝👨🍳🌞
3.5 more hours to go…
Great recipe. This is probably the best one I have seen.
Thank you so much! Your kind words mean a lot. I'm thrilled that you enjoyed the recipe. Happy cooking! 🇮🇹👨🍳👍
Bolognese is my favorite sauce This looks even more incredible then my regular recipe. I am going to the butcher today to get the chciken livers! I will make this for Sunday supper tomorrow. ❤ Thank you so much for sharing it with us.
You're very welcome! 🍝👨🍳 I'm thrilled that you're excited to try this version of Bolognese. Using chicken livers can add a unique depth of flavor. Enjoy your cooking adventure and Sunday supper! Buon appetito and happy cooking! 👨🍳🇮🇹❤️🍗
Iv seen a very good method of making the sofrito. Instead of chopping you grate everything it helps both remove some of the liquid as well as helping it all just melt into the sauce.
Brilliant tip! 🍅👨🍳 Grating the sofrito ingredients is a clever way to enhance flavors and texture. Experiment and enjoy the magic it brings to your sauce. Buon appetito! 🇮🇹👍👨🍳
I love this guy. He has his own language for stuff. A gristle membrane he calls "nerves."
Haha, It's all about understanding the essence of the ingredients. Enjoy following his culinary adventures! 🇮🇹👨🍳😄
I love Cacio e Pepe and Carbonara so I keep guanciale in the freezer. I'm going to give this a try. Also to help fortify chicken broth/stock I use chicken feet. I grew up eating the innards. The more I learn about Italian food the better. Working on Italian restaurants, some Italian friends, also learning from you. Thank you ✊🏾
Cacio e Pepe doesn’t call for guanciale. I’m assuming you meant gricia?
@@AB-kw5jk no I told him about my favorite dish then I talked about the carbonara my second favorite then said I have guanciale it might look like I said that. Here's some advice: Don't assume ask, and ask properly. If you are Italian I know that's a certain way of asking and it's not meant any harm so that advice is out of respect. But if you are American then you know better. So don't assume and read the full comment, understand it, and carry on. As an American I know we can be Jerk📴s
@@cecilharris1196 Ah, so you’re one of those kinds, lol. A simple comment got your knickers in a twist! 😂🤣 It’s ironic that you’re lecturing me on assumption, and you yourself are making an statement (based on assumption) that all Americans can be jerks.
@@AB-kw5jk if I had my knickers in a twist I wouldn't have explained i would have cussed you out regardless of me respecting Vincenzo. But I like Vincenzo I respect him and his channel. I wasn't assuming if I explained both. Work smart;not hard Sparky🤣. Have a nice day(sarcasm)
That's fantastic to hear! 🍝❤️ Using guanciale and chicken feet for stock are excellent ways to enhance flavor. Embracing traditional ingredients and techniques adds authenticity to your cooking. I'm thrilled to be part of your culinary journey. Buon appetito and enjoy exploring the world of Italian cuisine! 👨🍳🇮🇹🍲🍗
I am drooling watching this! I'm going to do this on the weekend. It looks like one I ate in Capri
Bellissimo! Recreate those Capri memories in your kitchen. Buon appetito and enjoy your weekend cooking adventure! 🍝🏝️🇮🇹
I hope you enjoy making my bolognese sauce recipe. And I hope it reminds you of your trip to Capri!
@@vincenzosplate im looking forward to it probably this weekend. I appreciate all your hard work that goes into making your videos . Cheers 🥂
I made it on the weekend and it was exactly as you described. The only thing was the livers were a little metallic in flavour, but my wife said soak them in milk for an hour next time will be amazing
This looks absolutely phenomenal. I’ve only made the traditional version the recipe you have with David. This one is a must try.
Amazing! Thank you! What’s the restaurant name??? Those nerves are called fascia. Sharpen your knives with a lansky kit and don’t slide the sharp edge on the cutting board, slide the spine!
Thanks a lot!!! Big fan from Colombia!!! Great recipe! Certainly would do that!!!
You're very welcome! 🍝👨🍳 Thank you for your support all the way from Colombia. I'm thrilled you enjoyed the recipe. Buon appetito and happy cooking! 👨🍳🇮🇹❤️🇨🇴
I want to make this with offal - heart, kidney, liver.
Fantastic food - cheap and full of flavour!.
Absolutely, using offal can create a wonderfully flavorful dish. The heart, kidney, and liver bring a unique richness to the sauce. Enjoy the delightful and cost-effective meal! 🥩🍝👨🍳
My Nonna taught me this recipe many years ago
How wonderful to have a cherished recipe passed down by your Nonna! 🍝👵 Keeping those traditions alive through generations is a true culinary treasure. Buon appetito and happy cooking, just like she taught you! 👨🍳🇮🇹❤️
Thanks. This very close to how my nonno made it
You're welcome! 🍝❤️ It's wonderful that the recipe brings back memories of your nonno's cooking. Keeping those traditions alive is a beautiful way to honor his legacy. Buon appetito and happy cooking in his spirit! 👨🍳🇮🇹❤️🥘
show us how to make pane de altamura bread ,...without getting on a plane and going to Pugliese.....that would be the best video on the web.
Creating a Pane di Altamura at home would be a wonderful culinary adventure! While I can't physically be there, I can certainly guide you through the process with a detailed recipe video. Stay tuned for an upcoming tutorial on making this traditional bread in your own kitchen. Happy baking and buon appetito! 🍞👨🍳🇮🇹
I have been praying for this video!! ❤❤❤
I would love to see you and nonna doing cappelletti together
That would be a wonderful experience! 🇮🇹👩🍳👨🍳😊
I love beef heart and tongue. I'm going to have to try playing with the recipe just slightly. I've loved all the other recipes I've made from this channel.
That's adventurous and fantastic! 🐄❤️ Experimenting with beef heart and tongue can add unique flavors to your Bolognese. I'm thrilled you've enjoyed the recipes so far. Have fun creating your personalized twist and buon appetito with your delicious creations! 👨🍳🇮🇹🥩
The chicken Liver would be my hardest item for my mind to eat. But it looks really good!
No worries! 🍝👨🍳 If chicken liver isn't your thing, feel free to omit it or substitute with an ingredient you prefer. The goal is to create a dish that suits your tastes. Buon appetito and happy cooking! 🇮🇹❤️👨🍳
@@vincenzosplate Grazie
Bravo, bravo!!
A beautiful thing..
Grazie mille! 🍝👨🍳 I'm glad you enjoyed it. Buon appetito and keep creating beautiful dishes in your kitchen adventures! 👨🍳🇮🇹❤️🥂
Thanks Vincenzo
J ai testé avec du guanciale fait maison et sans foies de poulet
Un vrai régal
De rien ! Je suis ravi d'entendre que tu as testé la recette avec du guanciale fait maison et sans foies de poulet, et que c'était un vrai régal. La cuisine italienne offre de nombreuses possibilités d'adaptation. Continue à explorer et à savourer de délicieux plats italiens ! 🇮🇹👨🍳🍝
Nice video Vincenzo. , The nerves you were speaking of is referred to as silver skin you can slice underneath it . Slicing away from you of course, just kinda pull the skin tight as you go. Also if you want to slice your beef easier , just par freeze it. 10 or so minutes should do. Just a couple tips from a friendly viewer .
Thanks for the helpful tips! 👍 Using good technique and tricks like par freezing definitely make a difference. Appreciate your support and input! 🙌🍽️
@@vincenzosplate No problem man. Didn't know if you knew.
Well, it took me most of the afternoon to prepare everything and then cook the sauce, I have to say this is one of the most intriguing and delicious pasta dishes I've had, and being Italian, I've has plenty of them, awesome recipe and easy to follow, thank you Vincenzo.
Thank you so much for giving it a try and your kind words! Delighted you enjoyed the journey to a delicious plate of pasta. 🍝👨🍳
My God!! I can't wait to make this for a Sunday afternoon dinner with Football!!
Sounds like an amazing plan! 🏈🍝👨🍳 Sunday, pasta, and football - a winning combination for a perfect day. Enjoy the game and the delicious meal! 🇮🇹⚽🍽️
Thank you very much. Mouth watering. I will do it.
I love it when you say that the food has to "make love together"🤣🤣🤣
Made with lots of love and 😍😍😍...! Wonderful
Haha, I'm glad you enjoy that expression! 🍝❤️ Cooking with love truly adds that extra special touch to dishes. Keep creating wonderful meals full of love and deliciousness. Buon appetito and happy cooking! 👨🍳🇮🇹😄🥰
I found this old recipe book by Vincent Price. When he traveled the world he got the recipes from the restaurants he went to, and he ate at the tre scalini in Rome, and I have the recipe for the spaghetti alla bolognese
I wanted to share this with you and tried to message you the other day on Instagram but it wouldn’t let me there are a lot of Italian recipes in this book from the 1950s and 60s here is one of them
MEAT SAUCE
1 In a heavy skillet heat: 2 tablespoons butter and 2 tablespoons olive oil. Add:
1 onion, finely chopped, and cook until soft. Add: 3 rashers lean bacon, cut into small pieces, I carrot, chopped, and 1 stalk celery, chopped. Sauté over medium heat until lightly browned.
2 Add: ½ pound beef, coarsely ground, and stir until meat is coated with fat. Add: 2 chicken livers, minced. Stir until meat browns evenly.
3 Add: 2 tablespoons tomato puree, ½ cup dry white wine, I cup beef stock, 1 bay leaf, and 1 strip lemon peel (thin yellow skin only). Season with: salt, freshly ground pepper, and 1 clove gar-lic, crushed.
4 Cover and simmer for 40 minutes, stirring occasionally. Remove bay leaf and lemon peel and allow to simmer uncovered until sauce thickens slightly. Just before serving stir in: ¼ cup cream and reheat sauce. (Makes 1 pint.)
SPAGHETTI
1 Ina large pot pour: 3 quarts of water.
Rub a little olive oil or butter around sides of pot above water line. This will prevent water from boiling over when you cook the spaghetti.
2 Add: 1 tablespoon salt and bring to a rapid boil. When water has been boiling briskly, take: 1 pound spaghetti and feed by handfuls into the boiling water.
Dip one end of the spaghetti sticks into the water, and as they get soft let them coil into the pot. Never break them. Stir with a wooden spoon occasionally.
3 If you are using packaged spaghetti, cook for about 12 minutes, or according to directions on package. It should be soft but firm when you bite it. (The Italians call this al dente, or "to the tooth.") Homemade pasta will need less time to cook-only 5 to 7 minutes. Drain cooked spaghetti in a colander. You can keep it warm by placing colander over a pan of boiling water and covering it with a towel wrung out in warm water.
PRESENTATION
Place spaghetti on a warm platter and dot with: 4 tablespoons butter. Sprinkle with: 4 tablespoons freshly grated Par. mesan cheese. Serve with meat sauce on the side, or in the center of the platter with the spaghetti around it. Pass a bowl of freshly grated Parmesan cheese with the platter.
Wow, what a fascinating recipe from Vincent Price's travels! Thanks for sharing. It's amazing how food connects us across time and cultures. 🍝🌍
It sounds like it was made from what the peasants could use or get access to. Many foods that are enjoyed today have their roots in what the peasants ate. When the peasants rose up and overturned the ruling class, their palat didn’t change. They brought along the food they were familiar with.
Absolutely! 🍝👨🍳 Many beloved dishes have humble origins rooted in resourcefulness and necessity. They carry the rich history of cultures and people. It's wonderful how those traditions have endured over time. Buon appetito and keep savoring those meaningful flavors! 🇮🇹❤️👨🍳
tip: Put the meat in the freezer for about a half hour first and it cuts much easier. Great recipe, love the chicken livers...
I was waiting in the end when Vincenzo screams like Gennaro: "Why I'm cooking so good!" :D
I love it and will make it in 2 days!!! Greetings from Grecia!!!
Thank you Vincenzo !
I just make the same ragù with guanciale and Montepulciano, happy to see near the same than you !
Love you Vincenzo!
Love you too! Thank you for the love and support, my friend.
It's 9 am where I am and I want to make this right now!
Go for it! Cooking knows no time bounds. Enjoy the journey of creating delicious Italian dishes anytime! 👨🍳🇮🇹🕘
I made it today and it was awesome....so delicious.....thank you very much...bounissimo....gracie mille
Ciao! Thrilled to hear that your dish turned out delicious! Grazie mille for trying the recipe. Keep enjoying the cooking journey and creating wonderful meals. Buon appetito! 🍝👨🍳🇮🇹👍
Nailed it.
Thank you! 🙌🍝 So glad you enjoyed the dish. Keep up the culinary creativity and enjoy many more delicious successes. Buon appetito! 👨🍳🇮🇹
Organs are well known and cooked in Eastern Europe and Middle East, even these times (2023 is?). So why not? Yo made me hungry for a pork liver on the grill with mashed potatoes and cabbage salad or cabbage and tomatoes. Romanian here.
Absolutely, organ meats are cherished in many cuisines! 🥩👨🍳 It's wonderful to hear about the delicious dishes from Eastern Europe and the Middle East. Your description of pork liver on the grill with mashed potatoes and cabbage salad sounds mouthwatering. Enjoy those incredible flavors and happy cooking! 🇷🇴🍽️👨🍳
Kickass recipe as always Vincenzo!..That liver really heightens the meatiness of the bolognese. Some folks blend the liver in a blender and add it so that no trace of the liver remains...
Thank you for your kind words! 🍝👨🍳 I'm glad you enjoyed the recipe. Blending the liver is a great way to incorporate its flavors without distinct texture. It's all about finding what suits your taste. Buon appetito and happy cooking! 👨🍳🇮🇹❤️🍗
That's a badass and relatively uncomplicated Bolognese, as it should be.
You got it! 🍝👨🍳 Traditional Bolognese is all about delicious simplicity. Enjoy creating and savoring those authentic flavors. Buon appetito and happy cooking! 👨🍳🇮🇹❤️
You make me wish I were Italian.
👍Nice touch with the chicken liver.
Glad you enjoyed the touch of chicken liver! 👌 It adds a delightful depth of flavor. Happy cooking! 🍗👨🍳🌟
we use chicken liver to thicken our tomato based stews in our country, and i agree it gives the flavor
Absolutely! 🍅👨🍳 Chicken liver adds depth and a wonderful richness to tomato-based dishes. It's a delightful way to enhance both flavor and texture. Buon appetito and happy cooking! 🇮🇹❤️👨🍳
I love your passion
Good passion good food
Passion fuels great food! 🇮🇹😊 Thanks for sharing the love for cooking with me! Keep that passion alive! 👨🍳❤️
I was already using chicken liver, as per Felicity Cloake's recipe, but half as much as you. For the panceta part, it's best if you can use raw pork belly (the cut that is dried to make pancetta).
Great adjustments! 🍗🐷 Chicken liver is a flavorful addition, and using raw pork belly for panceta adds authenticity. Keep refining and enjoying your personalized version. Buon appetito and happy cooking! 👨🍳🇮🇹🥓
Bolognese is by far my favorite dish. I will try to make it like this one day.
That's fantastic to hear! Bolognese is truly a classic. Give it a try, and I'm sure you'll create something deliciously unforgettable. 🍝👨🍳🇮🇹
The Best! Grazie Signor!
omg, I have to try chicken liver in mine next time, thank you!
You're in for a treat! 🍕🐔 Chicken liver on pizza adds a unique twist and depth of flavor. Enjoy experimenting with new flavors in your culinary adventures. Buon appetito! 🇮🇹🍴🌟
I am going to try this with the heart, which I love
Fantastic choice! ❤️ Using heart adds incredible depth to the flavor. Buon appetito! 🇮🇹🍝
Beautiful meal...I am relearning how to cook italian foods I am hopeing you will start a pastry chef italian show of cookie and pastry I would love to see you baking many traditional recipes
Thank you for your kind words! 🍝🇮🇹 A pastry show sounds delicious! 🍰👨🍳 I'll consider it. Stay tuned for more Italian culinary delights! 😊
Can’t wait to try. 😊
That's the spirit! Get ready for a delicious Italian culinary adventure. Hope you enjoy every flavorful bite! 🇮🇹🍴👨🍳
Thank you for sharing ! I ❤ bolognese! 😍
Its always a pleasure for me 🙏🏻 Are you going to make this recipe?
@@vincenzosplate Yes definitely! We love all things pasta and I'm making this with my sister 😃