Bolognese Sauce - Marco Pierre White recipe video

For more videos, recipes and cooking tips from Marco Pierre White and Knorr, go to Knorr.co.uk.

Category:

Howto & Style

Tags:

• Bolognese
• Sauce
• Marco
• Pierre
• White
• recipe

[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...

[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 :-)

[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!

[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.

[quityojibbajabbaa]

@shakar92 milk and nutmeg is commonly used...

[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

[VictorLeSong]

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

[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 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?