Mario Cooks!

[adamlambertfever]

which is better the red wine or white wine?

[charger19691]

Mario is amazing, he truly is one of the masters of Italian cuisine. I really believe that anyone that is blessed to have a Italian mother or grandmother that cooks for their family is having some of the best food in the world! Italian food just wraps around you and gives you a big hug..and a full belly...incredible cuisine. God bless all the Italian mothers and grandmothers out there, you are the best chefs on the planet!

[monsieurdebalibari]

who has the time to keep watching the sauce for 2 hours? you can cut down the prep time by raising the heat, and stiring constantly. same browning effect, only faster. i also added a can of chopped tomatoes after the tomato paste which produced an excellent result. this recipe was a revelation in my hitherto watery bolognese...

[killingracists]

This is SHITEEEEE!!

[emouch1]

@killingracists actually this is real bolognese, probably you have been brought up with bottled sauces...

[killingracists]

@emouch1 I've been brought up with natural plum tomatoes and real good cuisine, which, in fact, it is not the one you're showing the world! :)

[emouch1]

@killingracists what do you mean? I am not american... I am from the mediterrenean, plenty of good food there.. This recipe he is using is what is considered to be the official recipe published by the Academia Italianna della Cucina...

[killingracists]

@emouch1 Uh...I thought you were the fatass showing this video...well, let me tell you, I'm not US American either, so what? and I don't give a fuck if you're from the mediterrenean or come from this obese guy's ass; and I don't give a fuck if this is an "official recipe published by Academia blahblahblah" either! As far as I'm concern this guy adds too much wine in it and he almost burn the ingredients; soyou can go an suck this petulant 's cock if you like or marry him!

[emouch1]

@killingracists well... that fatass on the video is one of the most famous chefs in the world. But screw that, I will take your opinion, a keyboard-warrior twat, I am sure you know more about cooking than him and the Italian Academy of Food.

[killingracists]

@emouch1 Keyboard-warrior twat?...yes...definitely...you­'re in love with this meatball! By the way, I give no fuck about titles or so-call "Academies of shit" or "world champion chefs", the only thing that I trust is what I see, this is not a traditional Italian recipe (they don't add milk in a bolognese, that's an American invention) This guy added tomato paste in the ragú...wtf? where's la passata di pomodoro? where´s il brodo? where's il vino rosso? this is a joke of a ragú! Fuck you, bitch!

[flsp81]

@killingracists The "official" recipe from Accademia Italiana della Cucina includes milk btw.

[bassmanjr14]

now i'm REALLY hungry

[STUPEEEEEEEEEED]

The Iron Chef show should give 3 hours for chefs to cook so we could see more stuff like this.

PS: yeah, I know. I'm still learning English

[ivelosthewilltolive]

That's a long time to keep a pot of pasta water boiling...

[ontheroadsofitaly]

i am Italian and i never heard about milk in the bolognese , we use milk for breakfast here in Italy to make cappuccino jesus!

[ivelosthewilltolive]

@ontheroadsofitaly La ricetta ufficiale:

Ingredienti

Per 4 persone * 300 gr di cartella di manzo * gr. 150 di pancetta distesa * 50 gr carota gialla * 50 gr di costa di sedano * 50 g di cipolla * salsa di pomodoro 5 cucchiai ovvero estratto TRIPLO 20 g * 200 g di LATTE intero  * sale e pepe

[brbo101]

@ontheroadsofitaly thank you verry much, milk in bolognese makes me puke. and he's overcooking it.

[CustomJ]

That's a mouth-gasm right there baby........

[kn0wr3zz]

I actually also use the Celery Leaves at the top as well. Ive noticed there is a lot of flavor in those little leaves, more so than the stalk.

[afterapplepicking]

I love Mario and I deeply respect his cooking and success, but do you have to have everything? Mario Batali knives, Mario Batali cookware, Mario Batali seasonings, Mario Batali sauces.

I'm surprised the celery and the carrots don't have little Mario Batali faces on them.

[TheMrpalid]

I love how he always puts down american culture for messing up authentic italian food

[jakejudd]

no garlic? say what?

[aznbond007]

@jakejudd He used garlic when he was cooking the mirepoix

[luriette78]

Did he do this specifically for the internet. What show is this?

[aireacode396]

2 cups of whole milk?

[WineSpectatorVideo]

@aireacode396 You got it -- whole milk.

[aireacode396]

how long will ragu bolgnese keep in my fridge?

[WineSpectatorVideo]

@aireacode396 It should keep for a few days easily in the fridge. You could also freeze it for a few weeks.

[victory01]

@aireacode396 If you made it right it shouldn't be around for long.

[brbo101]

@aireacode396

if it's made without milk, if tomatoes are cooked the right way, it can stay for 5 days at 3-5 celsius, but next time you reheat it, add a little meat stock and reduce again, and its good to go.

[anthonycotillo]

i dont want to do the fetuccini by myself, i prefer to buy them, but i cant find a store that sells spinach fetuccini, what about normal fetuccini?

[WineSpectatorVideo]

@anthonycotillo Hi Anthony! Normal, white fettuccine will work, too. But I just checked and you can buy spinach fettuccine in the grocery section at amazon. (Man, Mario's ragu was good. We chowed after the shoot.)

[EpsilonMK12]

@WineSpectatorVideo When Mario made that ragu, how many servings did it make?

[WineSpectatorVideo]

@EpsilonMK12 Hi Epsilon -- the recipe serves 4 and you can find it on WineSpectator -- just search for Mario Ragu and you'll get an interview with Mario and you'll see a link to the recipe on the right

[looker768]

I read that ragu bolognese originally did not have tomato because Italians have been making it before the discovery of the New World...how's that version made?

[RPete100]

That was a lot of meat in the beginning that turned into a lot less. I guess a lot of fat caused the shrinkage.

[RPete100]

The key is fresh fettucini

[m0sw4ld0]

@RPete100 The key is to be MARIO BATALI jajajaja

[RPete100]

Jx, I agree. I buy his sauce for $3.49 at Winn Dixie when it's on sale. He is the American king of Italian food. Love Mario.

[JxT1957]

I tried Mario Batali jar sauce and it is the Best jar sauce out there. i buy expensive specialty sauces (orig.7-10 dollars a jar) for only 1.50 a jar at an open air flea market in Tampa,Fla. on weekends. i tried Raos, Phil Stafani, Moms, Paul Sorvino and many others and yours is the Best hands down!!

[elpampanado]

I'm sure it's good! But this is way far from what ragout alla bolognese is. i'm from Bologna and i've been eating it all my life. Yes everyone has it's own recipe, but putting wine after, tomato paste and milk?? what the hell is that? I'm sorry but it's nice when ceratin things stick to the tradition of how they should be made

[anthonycotillo]

@elpampanado mario batali is one of the top chefs in the world. i am pretty sure he knows what he is doing

[emouch1]

@elpampanado actually he follows the "official" ragout bolognese recipe, which as he does, only has tomato paste and milk. you can check it in wiki

[CookingWithKelly]

I'm coming to You Tube soon! Request recipes and Sub now!

[ukguy]

i usually use pork beef and bacon, goes really nice together, nice vid though, tanx.

[this1sfake]

@robinjackaljackson same mate, I'm gettin into the habit of having to be eating while I watch these vids ha

[utoobluke]

I have used this recipe to a T at least 100x. As delicious every time..!!!

[nintendoandsega1990]

Can I emit ground pork? I'm not a biggest fan of pork. I personally like veal & beef.

[kiminokami]

@nintendoandsega1990 If you can emit ground pork, you will be very popular with the ladies.

[nintendoandsega1990]

@kiminokami Okay, I mean, wow, I'm flattered that you said that "I will be very popular with the ladies". I'm blushed right now, heh heh. Thank you for your suggestion. =D

[kiminokami]

@nintendoandsega1990 Now start emitting ground pork, young man!

[ocelotxp]

@nintendoandsega1990 Yes, you can OMIT the pork.  You might want to substitute the pork for a fattier cut of beef to achieve the same effect, but still use 3 meats total-- lean beef (ground sirloin or top round), veal, and a fattier beef (chuck).

[smproductions916]

6:19

fat.

[smproductions916]

so much wine i could get drunk eating that sauce.

[MegaGolflover]

@smproductions916 the alcohol gets cooked off in the simmering process...so technically you wouldn't get drunk

[smproductions916]

@MegaGolflover Uhhm, it was a joke!

Comedy.

Humor.

Is good for the soul!>

[ocelotxp]

@MegaGolflover That's a myth.

[kiminokami]

@ocelotxp It is a myth that all the alcohol cooks off in almost any method, but it is true that with any method, a certain amount of alcohol will cook off. The higher the heat and longer the method, the more alcohol cooks off.

[dimovalev]

Fantastic!

[BongChamp]

Wow, i guess there are 200-250 gr. of pasta on the dish. I prefer 250 gr. , excellent portion for really big guys.

[sriqe79]

didnt he burn those meats a little? think the taste could be good but would be cancerous even though those are not cooked directly over chacoal fire.

[skippy13312000]

@sriqe79 Seriously? People have been cooking like this for 2000 years and more. And you're worried about it giving you cancer? Is that a joke or something? Have some perspective man.

[kiminokami]

@skippy13312000 Health has only been understood at even a basic level for 150 years, give or take 50 years so the idea that millenia old traditions are good for you by default is absurd.

[darkoanton5]

@skippy13312000 Well said. 

[lamez63]

Ma per l'amor del cielo........questo non sa nemmeno dov'è Bologna!!! Il ragù è un 'altra cosa.

[charias72]

He lives in my building.

He always wears crocks.

[drdmac]

no idea. it doesnt matter if he is italian or not. he doesnt know how to cook bolognese. there i said it.

[akingsfan87]

@drdmac i'm sure you do. when u get a nice cookbook in bookstores and have your own show and study the cuisine, we'll see you on youtube where people will say you have no idea either.

[TheHockeyCentral]

@Says who? Who says he doesn't know how to make it?

YOU? And you have the TRUE recipe how to make it right?

[HoboGus]

Mario's the REAL DEAL. He lived in Italy for several years and learned how to make traditional, authentic, Italian Cuisine. He's so much fun to watch and always explains why he does what he does and offers tips to his viewers.

[BongChamp]

Yeah, rusty aroma is very important. Most people forget roasting the tomato paste with the meet. Caramelizing is the best way to increase the taste.

[ComradeCanadia]

This is why Italian cooking is fun. People can argue over this recipe until the end of days, but the first thing he said is that there are a million different ways to make a ragù bolognese. Garlic, no garlic, paste, san marzano tomatoes - whatever. There are as many recipes for this are there are people.

[blinkblinkblinkkdd]

Mario Batali > Gordon Ramsey

[FlipSnipeZ]

@blinkblinkblinkkdd bro... not even.

[bloodorange2]

This video is bollocks..

Garlic no..

White wine no..

Parmasan no..

Soften a carrot celery and onion for 30 minutes then 45 for the meat then an hour for the wine..

Let's complicate and talk bollocks.. 9minutes.

[FlipSnipeZ]

@bloodorange2 and even Mario says that every person in an italian family cooks it differently.. ITALIAN. so why dont you run back to gordon ramsay you english dummy

[RealHipHopTunes]

are there any shows like this on TV?

[RangerRob2009]

The greatest chef alive!!!! Mario, you are the hero to the Italians. Thank you!

[CaledoniaJeanne]

@RangerRob2009 - Kicks ass compared to Emeril or Bobby Flay. Mario knows his stuff, and we get a nice history lesson at the same time. I wish he had three or four hour-long shows on Food TV. Much preferred!

[westislandkev]

wow, I never before realized how complex the cooking process is for this sauce, not saying it's difficult. I really want to try this, thanks to Mario.

[bgoldrock]

This looks incredibly delicious!! I am going to make "Mario's" Bolognese!

[PotentM]

OHHHHHHHHH!!

[lmfaito]

thats my kind of portion

[damone70]

Mario is the master.

[Freccia6000]

So all those that have a book and a show in tv in America, they are great chefs?

is this the crapy comment of the day?

[whitestar111]

could i switch the pork with beef are something i hate pork and well that other meat as well

[whitestar111]

i mean just beef

[RPete100]

Mario is such a cool guy. I made this recipe for a Party last week and it's amazing. I added a little cream instead of milk but it's all good. Try this recipe. It's fantastic but be patient. Mario the King.

[ThatGuyWithThePenis]

hes fat

[ssfftt]

Nice little portion of pasta as starter...

[paperchasin23]

Mario is a master. people should quit talkin shit and go back to sucking off guy fieri.

[cekinxxx]

ma io ci metto origano basilico rosmarino e alloro e viene una meraviglia,peo non uso ne carote ne sedano

[maroglia]

...noooooooooooo!

This is NOT a Ragù alla Bolognese, believe me...!!!!!!!!!

[cekinxxx]

@maroglia e vero, questo assomiglia a una diarrea

[Mindcrime80]

@maroglia mario batali è uno degli chef più quotati in usa,ha una cultura grastronomica pazzesca,guardati qualche episodio di "iron chef america" qui sul tubo.ha lavorato in italia per una decina d'anni.

[diatribaperstrada]

i'm italian .there are some little mistake but it's the best bolognese i've seen cooked by an american on this site.

[laquotes]

Most italians (and practically every other culture) just throw together what's on hand and based on the seasons and occasion. All long as chef stay true to the spirit of the recipe, and gets the basics correct, then there is no such thing as a true bolognese or wrong bolognese.

[ianman6]

@laquotes I agree. Strict adherance to rules makes food life dull! Although I myself have several recipes I call bolognese (a quick one, a slow one like this, and a healthier one which isn't as tasty lol), there is an 'official' bolognese recipe recognized by the Accademia Italiana della Cucina. It's probably one of the best, in my opinion, but I don't like politics in my food...

[BRADLY2009]

This makes me soooo hungry!!!

It also is a very nice Version of bolognese.

thx ;)

[kebl0826]

If you want a proper bolognese, go to the Knorr website and watch Marco Pierre White's version!

[radoon666]

sacrilegio... per un ragu ci vuole un bolognese, per il pesto un genovese, ecc ecc......

è inutile che ci provate! hahahahahahah

[cutterschoicenotmine]

look at fatty, what a douche bag.

[rhcomlink]

@cutterschoicenotmine, what the f.. is your problem -- you obviously have nooooo idea about real food. you's the one who is a f...ng douche bag.

[cutterschoicenotmine]

@rhcomlink for a start pal. there is one 'o' in no, and to my main body; this guy threw salt in marco pierre whites stock pots when he told him his risotto (which fatty cant pronounce.) was no good. therefor - fatty = twat. thanks come again, also start with learning the basic words.

[Pokergod1188]

@cutterschoicenotmine I would not call him a twat... thats a fucking awesome story, and as for his weight the man likes to eat give him a break lol

[lupine73]

Wow... can you say "vegetarian's nightmare"?

Looks delicious though

[FlipSnipeZ]

His bolognesse was amazing, i made his recipe on rouxbe, so great

[laperitivo]

Più che "ragù alla bolognese" sembra la mistura per l'arrichimento dell'uranio Iraniano........Forse è meglio che ti fai un giro in Italia dalle parti dell'emilia e vai in qialche trattoria/ristorante a magnar e magari fate spegar ben...MA BEN BEN......(ghe vol coraio a magnarse na pasta co sto ragù....ma tanto coraio...)

[utoobluke]

Made it lastnight. Added fresh diced tomatoes to stew with the cream. Best sauce I've ever tasted!

[dpeters911]

"Velvet texture." This is porn for your stomach.

[kiminokami]

This DOES help me get in the mood :blush:

[dimuz1989]

ma il ragu bolognese si fa in un'altra maniera...

[negrettobono]

Il ragu bolognese viene fatto in base alla ricette di ogni familgia nella sua terra d'origine (emilia romagna) figurati fuori dall'italia

[montecelio]

o mio dioooooooooooooo ma che è quella robba!!!!!!!americani quello non è il ragù bolognese casomai è il ragù new yorkese :) andate a bologna solo li lo fanno fatto bene.

[stormholloway]

This is typical Italian thinking: only thinking you can do ragu in Bologna, only thinking that there is one way to do something, slaving to tradition without any thought about innovation or new possibilities.

Non sai nulla! Svegliati!

[Netherlute]

You didn't listen well. The first thing Mario says is that every Grandma, mother, daughter or son does it differently!

By the way; this recipy is absolutely delicious!!

[asianmalaysian]

The principle of sweating the mirepoix, frying at low heat in this recipe works so well, if you omit the mince meat, you end up with a great slow cooked tomato sauce. Brown and braise a pork loin in that sauce and serve with pasta. Delicious.

[robbyvenetian]

For sure i know another way to make ragù alla bolognese and i never seen that way like Mario did, Maybe is that another way to do it. I have to try for feel the taste.

[peeweesherman]

and you are a grammatical wannabe, because rong is not a state of being. i believe it's spelled "wrong"

[misu3rd]

This is an italian chef wanna be! his recipe is rong(call marco)

[Rachelina89]

LOL if you come to Italy you're gonna taste a better ragùùùùùù!!!!! Not like that!!!!!

[tdeane34]

Give me a break.

[MANILABOY6631]

Mario looks greasy and oily. Sweating all over !

[arequipa1]

don't be ridiculous

[agent007kimball]

This guy is incredible....I went to his restaurant Babbo and had his pasta tasting special.....Wow....I have never been so blown away by pasta. Easily the greatest meal I have ever had.

Mario, keep working that magic of yours!

[jessethat1guy]

Alton Brown from Food Network was quoted as once saying, " Mario, the man who invented Italy".

[kevinqa]

@agent007kimball i went to lupa and had the same experience i have eating in resstaurant in italy, usa, venezuela where we have a very big italian community and i have never tasted food so good like his

[reea77]

its look to dark this bolognese....

[jeff1824]

Here are the proportions 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 1 medium onion, very finely chopped 4 stalks celery, very finely chopped 4 carrots, very finely chopped 5 cloves garlic, peeled and finely chopped 3/4 pound ground veal 3/4 pound ground pork 3/4 pound ground beef 1 6-ounce can tomato paste 1 cup whole milk 1 cup dry white wine Salt 1 pound spinach tagliatelle, cooked and drained Parmigiano-Reggiano

[wolkowy1]

The best explained and shown Ragu recipe I've ever seen. Thanks for uploading!

[30percentplusreturns]

Whoever said putting garlic in bolegnese is wrong is an idiot. There are no boundaries in cooking you moron. I dont see you on tv as a star chef and I dont see your cookbooks in stores. I laugh when people say things are wrong. If it tastes good, its right!

[muttilo]

@30percentplusreturns Garlic ALWAYS Goes in the Bolegnese sauce my Italian Aunt used to make in Verona and in my version as well . You are right on !

[stevensartifacts]

@30percentplusreturns  you can say there is no wrong BBQ sauce, but if i want some texas BBQ, it CAN be wrong.

[googo151]

@30percentplusreturns You're  so right on point!

[mtbroa02]

@30percentplusreturns And imo you can't go wrong with garlic :)

[negrettobono]

did he said cazzo o azzo?

[bigtonutz]

it sounded like azzo LOL

[lambrusco999]

never put garlic in the bolognese! that is wrong!

[jadorehayleyy]

yeah okay, because you would know better than him.

[ravasii]

Questo è un'insulto alla cucina italiana...altro che ragù alla bolognese...

[negrettobono]

Non sono d'accordo!

[iiiNATASMAIiii]

but can he shred?

nice recipe pal.

[eclipsera20]

Now that is real food

[maureen71]

Thanks Mario,

I am a newer chef, and I appreciate learning new tips and techniques from a legend like yourself. Thanks again Chef Mario!

[dubbedcrazy]

oooohhh

[marcoxyzxyz]

Congratulations, Mario! A good explanation of how to prepare a good bolognaise sauce. Your "scientific" references to what happens in the pot during the cooking process were also interesting and useful. Thanks again from Venice.

[ladythathys]

I'm portuguese and i just loved that recipe!!! Very good i'm going to try it!!!

Thanks a lot!

[vronica03]

I envy his genius

[jchaveria]

Genius!

[highron]

mmmmmmmm sticky bits

[gapirone]

ue, mario,

sei un po' impostoro, ma non e' importante, sai, perche la tua cucina e' meravigliosa.

tuo padre e' italo-americano dallo stato di washington, davvero? ma tua madre e' un' americana....hai un piedo in le tutte e' due campi, eh.

non ti preoccupi, la vita continua.

buano fortuna, chef.

[mhj212]

Awesome! I'm gonna cook this! =)

[apachedisco]

Brilliant chef!

[ApplesTube]

I'm surprised he stays so incredibly slim, considering all the fat in that food.

[tigereye1964]

He's slim?

[djkocisi]

hahahahaha

[jaspurgaard]

fat is the basis of propper cooking!

[quikgamer]

lmao

[bostero1]

I've often wondered about that; him cooking with all that fat etc... I know he's lost some weight cos he was hevier before. Wonder how he does it? I'd love to know.