Bolognese Sauce - Marco Pierre White recipe video

[9o94ever]

2 hours for a bolognese!!! WTH !!!

[chandley1976]

Mozaks. Marco doesnt cook anymore. He owns restaurants via his holdings company yes. But if somebody offered you thousands and thousands a year for putting your name to a product, and making a dozen cooking videos, from your own home or a cozy studio, which you could do without breaking a sweat or touching your technical skills, youd bite their arm off ;)

[chandley1976]

Benjamiy. San Marzano tomatoes eh? Spot the American/Italian, whos probably never been to Italy ;)

[benjamiy831]

That tomato paste tube looks fucking disgusting. You're supposed to use beautiful plum San Marzano tomatoes, not shit from a tube.

[ryouchan90]

the only thing I always wonder is why marco doesn't use a larger knife...

[fallyfresh7]

look at his face at the end, he's like knorr just ruined this bolognese

[mozaks80]

One thing I don't get about MPW is sure, he works for Knorr (and I can see why that'd be a good thing for his work/life balance) but surely he makes a fortune with his restaurants. Is this just pocket money for him?

[mcgobble987]

he sure can mince nicely:)

[budibausto]

come on Marco you can do much better then this....stop abusing Italian cusine, this is not a proper Bolognese sauce, thyme in the bolognese sauce?!?! omg so tipical for chefs outside Italy to use thyme and calim it's un Italian dish...Italians use thyme mostly for "Secondi" or main courses..not for pasta dishes...you need also some nutmeg, some butter at the beginning, some whole milk at almost the end of the cooking.

[shakar92]

@budibausto

you're deluded ... obviously you don't know what you're talking about!! HIS FAMILY IS ITALIAN YOU MORON!! , and every Italian family makes their own version of bolognaise that's what make italian cuisine so special !!!

nutmeg and milk?? ARE YOU CRAZY?!?! we are NOT making bechamel here it's a fucking italian bolognaise ...

[budibausto]

@shakar92

The moron here is you. First, I'm Italian, second I'm experienced chef/food trader with a wide experiance in different countries, third I know many friends from bologna, or emiliani who saw this and disagre, 4th nutmeg and milk is pretty common in salsa Bolognese and many ragu di carne, at least since 1891. 5th, try it yourself, it might enrich your sad life, and sixth I hope that in your bechamel sauce you have butter and flour too. 7th...Arrivederci Coglione :-)

[VictorLeSong]

@budibausto I agree with you that this is not the original ragu alla Bolognese. He cooked it with red wine, thyme, bay leaf; and the result is closer to a tomato-based sauce than a meat-based ragu. However, he is English, he cooks his food based on the taste of an English man. Why bashing someone's recipe just because it's not the original? If he wants to make it a sauce, let him. If he wants to eat it with spaghetti, let him. As long as you like the food you cook, all recipes are valid.

[VictorLeSong]

@budibausto Btw, I tried this recipe, and the one with Bechamel sauce on Giallo Zafferano, and I also have a recipe of my own. I like all three, is that a sin?

[budibausto]

@VictorLeSong Of course is not a sin, as long as you like it. and yes I like Giallo Zafferano, good site. Even when I do my ragu, I always change something, and mostly because the ingredients availability. I tend to use always 1/3 of pork meat, either mince pork or pancetta...I've even used once chopped chicken livers (200gr for 1kg of ground beef). But again, I'm talking about a ragu sauce. With bechamel and ragu you can do some tasty baked pasta, perfect for cold winters.

[VictorLeSong]

@budibausto I'll steal this one for my "Variations on a Bolognese theme". Grazie mille!

[mrdumpster]

@budibausto nooo don't be that guy! the guy who sits at the back of the restaurant and throws spitballs at creative variations on (what some person of status calls) "the original". it's an italian tradition that i think is detrimental.

for a roman it's "pecorino in the carbonara or don't call it carbonara". for someone from the north it's "you can't use bomba rice in a risotto". it's subscribing to the myth that italians don't mix cheese and seafood. 1891? italy JUST GOT TOMATOES!

[quityojibbajabbaa]

@shakar92 milk and nutmeg is commonly used...

[jamezz34]

and the secret ingredient haha lmao... its pretty sad that such a decorated chef has to go out there promoting, but we all know why

[alex44996]

@jamezz34 Bit harsh. It would be even more sad if he spent his whole life working in a kitchen. Maybe working for Knorr means he can spend more quality time with family and friends...

[xGoC]

@jamezz34 He's been known for using stock pastes and Knorr similar products before they recruited him. Its not sad whatsoever.

[aerialcloda]

im so hungry now!!

[fulldrulle95]

Is it just me or does he resemble a young Anthony Hopkins?

[pickledtochus]

@fulldrulle95 An middle-aged Marco indeed resembles a young Anthony Hopkins. We must be careful, for Marco, being a skilled chef, as Hannibal Lecter is, might eat our liver with some fava beans and a nice Chianti. He might even have other plans for our sweet breads and brains, muhahahaha! xD

[fulldrulle95]

@pickledtochus Yea i thought of that xD

[zodiacza1]

@pickledtochus

if he is anything like doctor lecter, he'll only eat you if you are a rude person...

[pickledtochus]

@zodiacza1 Lecter has specific sensibilities, lol! xD

[LambPie79]

I love Marco Pierre White. I wish I could chop like a chef... watching him do that onion makes me jealous. I can't even PEEL an onion without having to leave the kitchen shouting 'MY EYES, MY EYES, MY EYEEEES' and pressing them with a tea towel...

[zodiacza1]

@LambPie79 try doing onions in a well ventilated place or just get a fan and put it behind you so that the onion vapor dont get into your nose. its the vapor and your nose that makes you cry.

[juliovasquez1986]

This is the best Bolognese recipe I've ever seen. Not one ingredient he used is canned or frozen. That shows how skilled this guy is.

[Tru3W4rrior20]

@juliovasquez1986 beef stock pot..........says it all

[CollectivePreference]

@juliovasquez1986

Here's a better one, though

watch?v=wwyCUOijLeE

[AMULDARRY]

i cook it today the only thing i dont have is olive oil.

[dezsanderson]

This recipe made the best bolog that I have ever made in my life, thanks Marco

[JimmyThatcher]

Yeah, he looks like Dr Lecter, you can tell he hates this recipe, he's just plugging the knorr stock cubes . . . don't see the point in taking 1 1/2 hours on it, when it can take half an hour.

[tjm2678]

Anthony Hopkins ???

[SethHesio]

@tjm2678 He really does look a lot like Hannibal Lecter in some of these videos.

[tjm2678]

@SethHesio thats what I noticed...he sounds like him also... i just found out about this guy....he is the real deal....o well hello clarice !!!

[SethHesio]

@tjm2678 bwa ha ha, the ladies love him... I was going to say if you like Marco Pierre White... look up "Marco cooks for" ... the video on YouTube. It's him at age 27, he cooks for the four cooks who trained him as a young chef. Fantastic cookery programs :)

[tjm2678]

@SethHesio ok i will check it out...thanks......bwa hahah

[SethHesio]

@tjm2678 bwa ha ha lol

[anubis1974]

Had to report back. I tried this at home and I have to say it's the best bolognese I've ever had! Use the stock pots, I know people like to give Marco a hard time about them but he's right - makes a huge difference! Take your time and this is a no fail recipe! Wonderful! Took about 3 hours form beginning to end. Well worth the time and effort. My roommate fell in love with me:) lol

Thanks Marco!

[ElectricG]

@anubis1974 Why does it take so long? Is that how long it takes to boil off all the water?

[anubis1974]

@ElectricG Yes, exactly. You should cook the water off slowly on low heat so it doesn't burn and stir it often. If you do add red wine make sure you cook that off before you add the water and tomato sauce.

[ElectricG]

@anubis1974 Great! Thanks!

[anubis1974]

I assume you cook it slowly for an hour and a half to two hours uncovered. Correct?

[bassmanjr14]

btw its pronounced bowl-own-yezzay.

[mookiemoomoo]

what is cooking without colour?

[spikeboy101]

@mookiemoomoo if you turned on the subtitles, you can see at 1:57, it said to start cooking the carrots, celery, garlic and onion on low heat. when it's on low heat, it wont instantly cook the ingredients. if it was on high, the ingredients would cook instantly and create colour. by cooking it on low heat, the ingredients will be removed of acidity like the onions and make its natural sweetness more intense. i hope you understand that. somehow i cant put it into words.

[mookiemoomoo]

@spikeboy101 thank you! i understand now :)

[spikeboy101]

@mookiemoomoo no problem :)

[pepakake27]

@mookiemoomoo it means cooking on low heat so that the ingredients don´t get brown

[dino1261]

He never cooks in his restaurants...and the Head chefs he hires always leave after a year or two...

[Zephilindrum]

@dino1261 That's because he retired as a chef and went on to become an entrepreneur. Loyal head chefs are extremely hard to find since if they're good enough to be a head chef, they almost always want to go out and have their own restaurant instead of being a head chef in someone else's restaurant. That's why they leave after a year or two, it's a vicious cycle in the culinary world.

[ALI340275]

nice bolognorrs sauce.

[oyas11]

i always chop everything before the onions because i hate crying :'(

[franksoul]

i like his knife

[InnuendoXP]

@MrMGD92

roasting usually does. Turkey really is quite flavourful though, you just have to stop expecting chicken. And concentrating the stock/broth WILL make for an instense flavour, turkeys have a lot of protein in them

[P00TANARA]

@MrMGD92 looooooool, i'm sorry but you still bother with me...anyway this was a really good recipe, i have tried some of Marco's and they tasty and simple, but i am sure you dont give a shit...

[P00TANARA]

@P00TANARA i meant that YOU reply to my messages even though you think i am boring,,,so, you stop first. but i believe that you like this message exchange between your pathetic miserable life

[InnuendoXP]

@MrMGD92

hmm well if you reduce and intensify it enough I think it could be quite flavourful.

Veal bones have a much higher gelatine content I understand, thus the stock while less rich than the beef stock, will have a richer mouthfeel. Ofcourse, you can combine the two :)

[InnuendoXP]

@MrMGD92

Turkey might work well for more lightly-flavoured things. A risotto, a reduction for a white-pepper cream sauce (to go with turkey) or something.

For lamb, I'd far sooner slow-cook it on the bone in a curry or a braise choc full of onions.. for me that's the holy lamb-y grail :P

I've never seen stock cubes, the only varieties stocked in my part of the world seem to be chicken or beef cubes, though I see bacon cubes floating around sometimes :D

[InnuendoXP]

@MrMGD92

You don't really need a recipe for stock though :P

and I cook with parsley and celery a fair bit so i just save the stalks for my stock. I mainly just make chicken stock. As it's usually simmering away after dinner I usually let it sit overnight just-because unless it's the summertime and it would go rancid. Kangaroo, would be FAR too strong for stock, maybe a kangaroo tail soup like an oxtail soup :P

Lamb - stew it on the bone, too fatty for stock (for me)

turkey, haven't tried.

[P00TANARA]

@MrMGD92 YAWN...stick something in there while its open...

[InnuendoXP]

@MrMGD92

well my strategy with fish stock is simmer for 15 minutes, off the heat for another 15, then strain.

On that note, I think the only thing oily fish bones get used for are calcium supplements and those omega 3 capsules :P

[P00TANARA]

@MrMGD92 you still reply though...

[P00TANARA]

@MrMGD92 oh now that's gay!!

[P00TANARA]

@MrMGD92 lol...you too!!!!

[InnuendoXP]

@MrMGD92

yes, fish stock only takes 20 minutes but if you overcook it or boil the bones it goes black and cloudy. The average home cook does not know that.

Haha, if you deal with whole chickens or whole cuts of meat with the bone on then stock is a viable option if you don't mind spending a fair amount of time at home in the kitchen (I don't) but yeah, I think it's clear who these products are aimed at. Stockpots are also sodium-licious, the salt levels are a limiting factor in their use forme

[InnuendoXP]

@MrMGD92

or, if you tend to wake up often at night.. beef stock goes overnight :D

It's easier for the home cook to mess up a fish stock than a chicken stock though.

Chicken stock is easy if you don't mind returning to the kitchen a few times every couple of hours after the simmer's going. Reduce it enough and you can just let it set in it's own gelatine. I do wonder why the knorr stockpots look like brown gelatinised mush when a home made stock pot looks like a semi-clear amber.

[P00TANARA]

@MrMGD92 hahahhaha @spastic...i liked that!!! anyway, and how else would i pick my comments other that your dog-ugly-fluffy remarks you twat

[P00TANARA]

@MrMGD92 read carfully, its not dump, its real, piss of now gaylord...

[P00TANARA]

@MrMGD92 now what, you wanna comfort him by giving a blow job?

[InnuendoXP]

@MrMGD92

25 years of 90+ hour weeks at the stove takes its toll long-term.. as does endorsing stock cubes :P

Though the uses he has here are valid, if you can make your own vegetable salt or stock there's absolutely no reason to use knorr

[HitMeQuick]

Do you want to look into the fucking camera? It's not arty to mash up the angles like that. It just looks like piss weak production.

[FrodoDojo]

@Wiz4rd9 I just checked the Knorr site - there is no MSG in the chicken and beef pots. I love using these things as it is impossible to find time to make your own stocks. Indeed, even if there were MSG, there is no science behind the idea that it is bad for you (at least none I could find). I think Marco is perfectly right in suggesting this for the home chef/cook that wants to kick things up a notch. God knows, I couldn't afford to eat at any of his previous restaurants.

[Raptor6969Jesus]

what does he mean cooking without colour?

[Chilax]

@Raptor6969Jesus dont have the vegetables brown

[InnuendoXP]

@Raptor6969Jesus

cook over a low heat stirring constantly so the vegetables cook and sweat without browning

[AnAmericanIdle]

marco makes my socks roll up & down

[lycheesack]

I like these quick videos, some may frown upon using these ready to buy stock cubes, but let's be realistic if your not much a cook or just plain busy and want great healthy inexpensive meals than these are definitely recipes to try! Try using a low sodium ready made stock product if possible!:) By the way I can't get 'stockpots' in Canada is that only available overseas? I only found the organic stockcubes in my super market.

[JoeHell67]

I just wonder what made him use that little knife...

[kyrios0307]

He explains it in a really nice detail. Yes I always have a problem of some bolognese sauces which has lumps of meat on it instead like the one he did.

[radiosant]

love these recipes but here in the states it's rather difficult to find Knorr stock pots or Touch of Taste. are there similar products available for those of us in the U.S.?

[JoeHell67]

@radiosant

i use those stock pots 'cause they are pretty handy..

you can just use regular beef stock cubes or 1 or two shots of bottled beef stock concentrate or some sort of paste, that will do just as good, believe me...

don't forget the carrots, onions, celery, garlic and TAKE YOUR TIME with the sauce ;-)

Joe from Germany

[radiosant]

@JoeHell67 @JoeHell67 thanks for the response. I actually found the American equivalent to the Knorr stock pots - they're called Homestyle Stock here. Just an fyi: each of these "pots" has 14 servings in it (a serving being 1 tsp). Each serving has 700 mg of sodium...remember that Marco drops an entire package into his recipe. so yeah, I think I'm going to stay away from them. I really don't want to ingest 9.8 grams of salt at a time.

[JoeHell67]

@radiosant

yeah, he put in 2 little stock pots, that is way to much for me, 1 is almost too much, but he makes

a family size pot of sauce, lots of veggies, and for me for that pot, 1 stock pot is really more than enough,

you definitiley don't need to add anymore salt ^ ^

cubes or paste aren't any better though...

[radiosant]

@JoeHell67 If you happen to check out his recipe for pomodoro sauce, he actually drops three vegetable stock pots in it. granted, he doesn't really add salt to any of his recipes but that still seems excessive...or maybe I'm just being too salt-conscious and these dishes really do require ample seasoning. I've noticed in trying to cook a few of these recipes w/out stock pots, they do tend to be a bit under-seasoned.

[JoeHell67]

@radiosant

right, the pomodoro sauce is with 3 stock pots, i think that's way too much for any palate...

i just add salt'n peppa to my taste, herbs of course, if you're still not satisfied, just add

an anchovie filet (italian MSG), mush it in the sauce and let it cook, no fish taste, btw.

[MsTeenBirmingham]

@Snafoo21 I completely agree :-)

[Arnatuile11]

is it okay to add chicken livers?

[triondrummer]

@Arnatuile11 Quite strong Flavour for a Ragu....but I personally think, if you like it, it´s ok! Give it a try! ;)

[vnnmurphy]

@Wiz4rd9 your an idiot. the stock pots don't have MSG in them get your facts correct ya tick.

[okrim19722791]

@vnnmurphy Knorr is full of MSG. They just call it yeast extract, but it´s the same

[crowman131]

Fuck this looks delicious....

[cartafata]

beef stock pots, vergognati, maybe in England, bay leaf and thyme ( never seen in a bolognese and I lived there foe 30 years) and spaghetti?

In Bologna we use tagliatelle.

I guess when chefs become famous they inherit all kinds of rights to destroy recipies

I love Marco's methods and techniques, but this time, too much!!

ciao

Giovanni

[xglewiss]

@cartafata Hear hear! His cooking is good but the recipe is bastardised for a British audience. Ragu Bolognese in Italy has no garlic and uses tagliatelle instead of spaghetti. He adds the tomato before the wine and in too large a quantity. I cant believe that at 3:30 he says that wine is optional! If it has no wine then it is not a ragu. He also adds thyme, a herb normally reserved for roasts and stews, not ragus. There is also no pancetta in the batutto.

[cartafata]

@xglewiss Finally someone that has eaten a real ragu' alla bolognese.

Marco is not the only one, 85% of chefs that are not italian (in many cases even italian chefs) just can't get this right.

All they have to do is go to Bologna and they would learn a lot from this city which is considered by many one of Europe's culinary cribs. Just think: " Tortellini, tortelloni, lasagne, mortadella" just a few of Bologna's gift to the world!!!

[triondrummer]

@cartafata The Problem with Italian Cuisine is, that every Region has it´s own Version of every Dish! I agree....Ragù is originally served with Tagliatelle or even Lasagnette. Bayleaf and Thyme....quite common in southern Italian Regions. And the Stock Pots....well......Knorr pays him! ;)

And then...you don´t have to do it his Way! I believe him, when he says its "delicious". And he clearly knows what he´s doing around the Kitchen....

[MrDarkTides]

So Marco wants to make a bit of money, who cares. He's still an amazing chef!

[tilerman]

If you must, other, cheaper stock cubes available at your local supermarket

[oleedee]

weird.

[SoulReaver9510]

@MrBoomerking actually im asian, you racist

[SoulReaver9510]

@MrBoomerking he was just curious

[SoulReaver9510]

@chikenexpress36 if you add vanilla

[gigizack]

A very curious(& British...) way to make an Italian classic.

[danielholt1984]

this guy likes his mum. great video though

[inf0isFree]

Great video thanks! May I ask what type of pot you are using? It looks like an enameled cast iron?Thank you.

[MrTaoyy]

@inf0isFreeA BIG Le Creuset at least 30cm

[inf0isFree]

@MrTaoyy Thanks for the prompt reply! Didn't know le Creuset came also in black.

Keep up the great recipes!

[MrTaoyy]

@inf0isFree My Pleasure!