@gregoriussss Thank you for your thoughtful and insightful response. Btw, the motorcycle on your profile looks pretty damn gay. Go do something useful for a change, loser.
youre sauce is far too watery. it should be thick with meat, not little meatballs. and stock instead of cream? no spices or salt and pepper, veal or pork?
Nice work, we liked your video very much so we embedded it on ChefCommons . com w/ link back and reference to Youtube. (Let us know if you don't wish for it to be featured)
@AnasAlex10 It's not too much time if you do it over a low flame and add enough water to extend the sauce's cooking time. Cooking this slowly really makes a world of difference. And I love how the smell permeates the house.
Hi Jagdpack, this is a Ragu Napoletano as a true Bolognese does not uses tomatoes at all--except in some cases tomato paste--and this is truly authentic to the region of Campagna. A traditional Bolognese--and there are dozens of variations--uses carrots, celery, onion, tomato paste, white wine and milk. Red wine is not a component I know of but it's possible some Italians use it. May I ask how do you know a good Bolognese being German? :-)
Meat (1/2 pork, 1/2 beef) needs to be (initially) fried separately from onions and carrots (the water they release would "boil" it, thus lowering the cooking temperature of the meat).
In your ingredients you forgot red wine, a bit flour and laurel leaves.
my parents are from liguria up north italy and they also add burro e tartufe which is butter with a weird kind of mushroom i dont know what the words in english but you shoul try to add a little spoon of it and they also add garlic instead of onions
Tartufo means truffle. So they are adding butter with probably a truffle paste or preserved truffle. I can't imagine adding fresh truffles to this dish as the poor (and expensive) truffle would be overwhelmed by the tomatoes and meat. -James
looked ok but seemed to have too much oil and not enough taste. check out my bolognese. click my nic and you'll find my vids. let me know what you think.
Hi there, I looked at your recipe. I'm not sure that adding a high sodium Knorr chicken cube, soy sauce and beer to your Bolognese really qualifies as the real thing. In fact, if you are accustomed to eating this way that may explain why my dish appeared to have no flavor to you.
here in Bologna we use tomato to cook ragu (or Bolognese sauce) since my grandmather can remember.
we put also a glass of red wine (after onions), we wait until onions are trasparent to put carrots and celery (it's important for the taste) and we don't use spaghetti, but another kind of pasta, called tagliatelle. Tagliatelle is a kind of pasta with eggs (inside).
Interesting that Italians have so many subtle ways of preparing this great dish. I'll try adding the red wine after the onions as you suggest next time for fun. Thanks.
One thing you really got right is coocking it "lentamente", that s one of the main secrets of a perfect sauce. In my bolognese, i add a tiny pinch of curry powder. That's what they do in sicily. Divine... By the way, did you know we add carrots in order to cut this acidity of the tomatoes? Italians who don't have carrots on the spot add a cube of sugar instead. But anyway, it's a high point for a guy to be intrested in coocking, good for you..
no no nooooo, Tagliatelle doesn't espeacially have eggs in:-) It comes from the word "tagliare" in italian that means cut. Difference with spaghetti is that it's cut a different way, so it is flatter.. All the different pasta have logic names, like for example orecchiette : cpmes from orecchio (ear) they resemble smalll ears, or capellini : (from "capelli" : hair) so capellini : thin hair etc........
Complimenti! I am Italian and I can tell that you did a good job. You chose the right ingredients, while usually people tend to use what the find at the supermarket. Of course the result is different
Thanks James for showing the technique. But can you tell us how to source the best ingredients as that is half the challenge isn't it? I live in the UK, so maybe not relevant in my case, but maybe you can explain something useful to us 'international' viewers?
Thanks for the feedback. The San Marzano canned tomatoes are available in many parts of the world. Certainly I've seen them throughout Europe and many parts of the US. If you cannot find the San Marzano then the next best thing is to buy canned, organic plum tomatoes in puree. Be sure that there are no unnatural or artificial ingredients. The meat should be ground beef or sirloin. The fat content should be fairly low. Always know where the meat comes from. Hope this helps! Cheers...James
Very good, but I miss red win, fine stripped bacon, tomato paste, celery, and instead of water I'd ratther use beef stock.
BongChamp 1 year ago
fuck u gay
gregoriussss 1 year ago
@gregoriussss Thank you for your thoughtful and insightful response. Btw, the motorcycle on your profile looks pretty damn gay. Go do something useful for a change, loser.
jstolich 1 year ago
youre sauce is far too watery. it should be thick with meat, not little meatballs. and stock instead of cream? no spices or salt and pepper, veal or pork?
sickkat44 1 year ago
Really love your video...I am going to try making this meal, as it looks very tasty!
Dawn x
OnePotCooking 1 year ago
love you kitchen
Foodfatale 2 years ago
you have to chop the meat to do a nice "ragù alla bolognese"!
The rest of the recipe is ok!
Very good!!
bravissimo!
davidecasa1 2 years ago
looks yummy! i like your style, cooking with very little ingredients. i add fresh basil to mine though. but again, looks great!
shaunmuffinman 2 years ago
Nice work, we liked your video very much so we embedded it on ChefCommons . com w/ link back and reference to Youtube. (Let us know if you don't wish for it to be featured)
chefcommons 2 years ago
I love how you spoke about the history of everything, added a quaintness to the whole video.
TimeTravelingFox 2 years ago
Looks very delicious!
Just one question bro. Isn't 3 hours too much time to simmer the sauce and beef?
Grazie,
AnasAlex10 2 years ago
@AnasAlex10 It's not too much time if you do it over a low flame and add enough water to extend the sauce's cooking time. Cooking this slowly really makes a world of difference. And I love how the smell permeates the house.
jstolich 1 year ago
Comment removed
Jagdpack 3 years ago
Hi Jagdpack, this is a Ragu Napoletano as a true Bolognese does not uses tomatoes at all--except in some cases tomato paste--and this is truly authentic to the region of Campagna. A traditional Bolognese--and there are dozens of variations--uses carrots, celery, onion, tomato paste, white wine and milk. Red wine is not a component I know of but it's possible some Italians use it. May I ask how do you know a good Bolognese being German? :-)
jstolich 3 years ago
Nice video, you were very clear and concise in your directions. I must try this, it looks delicious. Keep up the good work!
novicecook 3 years ago 2
sei sicuro about this "ragu'"? :)
radiofranky 3 years ago
more oil for those portions!
pettinhouse 3 years ago
yummie!!!!,i get hungry by seeing how he makes this.
boblijn 4 years ago
Meat (1/2 pork, 1/2 beef) needs to be (initially) fried separately from onions and carrots (the water they release would "boil" it, thus lowering the cooking temperature of the meat).
In your ingredients you forgot red wine, a bit flour and laurel leaves.
Regards, Marco
paperorso 4 years ago
my parents are from liguria up north italy and they also add burro e tartufe which is butter with a weird kind of mushroom i dont know what the words in english but you shoul try to add a little spoon of it and they also add garlic instead of onions
franbrupu 4 years ago
Tartufo means truffle. So they are adding butter with probably a truffle paste or preserved truffle. I can't imagine adding fresh truffles to this dish as the poor (and expensive) truffle would be overwhelmed by the tomatoes and meat. -James
jstolich 4 years ago
This comment has received too many negative votes show
Just hope they dont follow that phoney bastard, the pope.
gumpydoood 4 years ago
I tried it and it was delish!! Thanks!
fkanta 4 years ago 2
no no no... you don't have to do balls from meat.
19massaio89 4 years ago
looked ok but seemed to have too much oil and not enough taste. check out my bolognese. click my nic and you'll find my vids. let me know what you think.
MercFriendlyChat 4 years ago
Hi there, I looked at your recipe. I'm not sure that adding a high sodium Knorr chicken cube, soy sauce and beer to your Bolognese really qualifies as the real thing. In fact, if you are accustomed to eating this way that may explain why my dish appeared to have no flavor to you.
jstolich 4 years ago
fair point. guess i've done to bolognese what Domino's have done to pizzas.
MercFriendlyChat 4 years ago
I'm Italian, from Bologna.
here in Bologna we use tomato to cook ragu (or Bolognese sauce) since my grandmather can remember.
we put also a glass of red wine (after onions), we wait until onions are trasparent to put carrots and celery (it's important for the taste) and we don't use spaghetti, but another kind of pasta, called tagliatelle. Tagliatelle is a kind of pasta with eggs (inside).
nick83canes 4 years ago
Interesting that Italians have so many subtle ways of preparing this great dish. I'll try adding the red wine after the onions as you suggest next time for fun. Thanks.
jstolich 4 years ago
One thing you really got right is coocking it "lentamente", that s one of the main secrets of a perfect sauce. In my bolognese, i add a tiny pinch of curry powder. That's what they do in sicily. Divine... By the way, did you know we add carrots in order to cut this acidity of the tomatoes? Italians who don't have carrots on the spot add a cube of sugar instead. But anyway, it's a high point for a guy to be intrested in coocking, good for you..
realnini 4 years ago
no no nooooo, Tagliatelle doesn't espeacially have eggs in:-) It comes from the word "tagliare" in italian that means cut. Difference with spaghetti is that it's cut a different way, so it is flatter.. All the different pasta have logic names, like for example orecchiette : cpmes from orecchio (ear) they resemble smalll ears, or capellini : (from "capelli" : hair) so capellini : thin hair etc........
realnini 4 years ago
the name doesn't point to eggs but it's "pasta all'uovo" for some reason, isn't it? :D
keiskebis 4 years ago
Exactly. Pasta all'uovo is pasta that has much more eggs then regular pasta. It's a question of taste really. Personaly i don't adore pasta all'uovo.
realnini 4 years ago
regular pasta doesn't have eggs... it's pasta of semola
keiskebis 3 years ago
Im Irish and love this recipe. I add a little honey to the sauce and it excites it. Keep up the good work. I love Italian food.
damoos 4 years ago
checkout ww tastyfood . tv and look up messy kitchen. enjoy!
riksbeaton 4 years ago
Complimenti! I am Italian and I can tell that you did a good job. You chose the right ingredients, while usually people tend to use what the find at the supermarket. Of course the result is different
frafo74 4 years ago
Oh looks yum yum. Found some of San Marsano in my city so am ready to try it. Thanks!.
ragglesgeas 4 years ago
Thanks James for showing the technique. But can you tell us how to source the best ingredients as that is half the challenge isn't it? I live in the UK, so maybe not relevant in my case, but maybe you can explain something useful to us 'international' viewers?
Thanks.
RegGoodwin 5 years ago
Thanks for the feedback. The San Marzano canned tomatoes are available in many parts of the world. Certainly I've seen them throughout Europe and many parts of the US. If you cannot find the San Marzano then the next best thing is to buy canned, organic plum tomatoes in puree. Be sure that there are no unnatural or artificial ingredients. The meat should be ground beef or sirloin. The fat content should be fairly low. Always know where the meat comes from. Hope this helps! Cheers...James
jstolich 5 years ago