How to Make the Best (and easy) Bolognese / Bolognaise / Ragu Recipe

[tangypasta]

flour??? If you want it thicken just reduce the sauce.

[sconeill]

looks very dry, think everyone has there own twist to a bolognese, personally i prefer mine abit more saucy and wet!

[patrickdrake]

@sconeill I actually agree - this one was probably in the oven a little long but in terms of the recipe itself the flavour is so rich and tasty - turn the heat down a little and try it ;-)

[jijijo88]

Hi patrick I'm Italian (sorry for my english) i'm sorry but your recipe is completly wrong! the real italian ragù bolognese is slowly cooked in a pot for 2 or 3 hours! the real ingredients are carrots, onion and celery all chopped, and then browned in oil. Then add meat, a glass of wine, a tube of tomato sauce and a glass of water. then slowly cook until is almost dry!:) Ciao!

[patrickdrake]

@jijijo88 LOL no need to apologise - one of the reasons I love Italians is that they are so passionate about their traditional recipes .... even using guanciale instead of pancetta in a carbonara can cause controversy ! This is my own take on a Bolognese and though it's not traditional it does have a rich gamey flavour that will appeal the less traditional people ... ;-)

[Kennylol]

@patrickdrake can you make norwegian food?

[0asian1nvasion0]

seems to bit to dry to me no? maybe another tin of tomatoes would keep it moist?

[xPrettiness]

Thanks for the awesome recipe! :) can't wait to try it!

Do you know if i can use regular mushrooms instead of the porcinis, or is it better to leave the mushrooms out? i can't get porcinis where i live, sadly :(

[patrickdrake]

@xPrettiness Hello ! I would really recommend getting some ried porcinins (order online) if you want to get a nice deep, gamey, earthiness to your Bolognese bit if not then maybe some other wild mushrooms ? It really makes a difference to it's worth the effort of looking for them :-)

[BestefarFissk]

Y U NO PUT MORE LIQUID (BEEF STOCK) WHILE IN OVEN?

[ruthmartins]

Not bad all in all. I lived in the birthplace of Bolognese or ragu, as they call it locally and, just as you said there are so many versions of the recipe. I loved that you cooked it for 3 hours and that you used veal and pork rather than just beef. Also that you, quite rightly, made it a meat based sauce rather than a tomato sauce. The only thing I do object to, is the placing of the sauce on top of the spaghetti. Mix it all in. Let the flavours soak into the pasta as they should.

[beanyzxr]

looks great patrick, i'll cook this soon. regards

[robync291]

loved this!!!!!!!! thanks a lot :) xx

[nikki01299]

I am going to cook this for my family tonight.Will add celery though.Really love cooking and watch vids al the time.I have to say i watch yours the most ;) x

[PhantomAct]

do u use botox?

[kuubbrraaxo]

I'm going to try this, thanks for the help

[rgbarringerjr]

Patrick, that looks amazing. I can't wait to try it. Thanks alot, mate.

[patrickdrake]

@rgbarringerjr No problem at all I'm glad you liked it ! I've got a whole range of different recipes - if there's on in particular you'd like to see then let me know ...

[mrgamer3333]

very nice go on :)

[kuj4z]

Dude that looks amazing, i've never used pork and veal but now I think I should. As well as some sugar, kiente, a touch of paste, flour and porcini/// oh yeah and the three hours...

So hungry...

[eatitrich]

grat menu..i must try it myself..go on..

[MiniHooker]

I first clicked on the video just because you looked hot, but after watching this I am so making it for dinner. Looks amazing

[johnosandra]

@MiniHooker hey

[spartacus6839]

add  some OLIVES

[patrickdrake]

140 Celsius / 280 Fahrenheit

[acritochromacy]

140 celsius?

[rwasta7007]

this was great congrats, a couple of tips, more garlic, if you want to use panceta use white wine, it works prefect,

[GSRWRC]

Nice, pretty similar to what I do. Have the celery in there of course, sometimes use diced swede instead. I use white wine, and I also use some to deglaze the pan I browned the meat in and then add it to the Ragu too. I go a bit bigger on the herbs, 2-3 bay, and 6 or 7 sprigs of thyme finely chopped with the rosemary. I let it thicken on it's own over 3 and a 1/2hours on the stovetop on a low heat with the lid on. I add a knob of butter at the end just for some buttery goodness haha.

[patrickdrake]

LOL - Ken I have a confession to make - I got back from the market and had totally forgotten the celery ....! Next time though I would certainly add one stick diced up when I put in the onions and carrots :-)

[MerseyMan58]

Hi Patrick,

Thanks for the video.

The ingredients are the same as the version Mama passed on to me :-) but I sometimes add chopped celery stalks and ALWAYS a good helping of Oregano to the mix.

Regards,

Ken

[radbcc]

Nicely presented. I personally would have like a bit more tomatoes and a tbspn of red pepper flakes....

[patrickdrake]

Hey Shellee ! I just woke up to find your comments on my new video and it brought a huge smile to my face :-D

I can't claim this is THE perfect Bolognese recipe because everybody has their own secret concoction but I have to (modestly) say this was a good one - really, really rich and strangely gamey (I think that's the porcini mushrooms and fresh rosemary coming through).

Re the carrots I realised I'd chopped too many - I'll make soup today though - promise ! :-)

[Sydneysider1310]

@patrickdrake Ah, so it was just a case of too many carrots, yeah - ok then, all's forgiven!

;)

Haven't tried it yet, but will do your version next time I make a spag bol.

Ta for recipe.

[Sydneysider1310]

Patrick - love your videos and cooking!

Firstly; I am sorry as I am guilty of not commenting enough when I watch.

This was definitely an interesting version of the great Italian classic and I will be putting it to the test, but just one question... why do you leave ingredients in the bowl when you are adding them to the sauce - carrots? So many TV chefs do exactly this and I am thinking it is something in your genes. Raises my blood pressure LOL

Cheers!

[Sydneysider1310]

Forgot to say - the addition of some flour was a great tip.

Also, I totally agree that a good bolognese vs a great bolognese can more times than not come down to the cooking time.

Congrats to your patience. I'm the same.