Video Recipe: Bolognese Sauce

Visit http://www.harvesteating.com to get the written recipe for this video. The classic Italian meat sauce Bolognese is a thick, hearty and very flavorful recipe.

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[UnOxonien]

Don't need good quality extra virgin for frying, it's a waste except to use it to finish the dish. You lose all the flavour during the cooking and it can even make it bitter. Using good red wine is a sacrilege for cooking... unless your definition of "good" is less than I'm used to.

[keithsnow]

@UnOxonien I have to disagree with you...I ve tested olive oils extensively in food production and consider myself an expert....using good oil makes a huge flavor difference.....and the wine part.....I like using good wine for cooking too...but not over $10 per bottle :)

[johsy]

I personally think the milk is a nice touch to the flavor.

[Linkker]

Its called Mirepoix, lol^^

[jijijo88]

Hi 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. without cream, without garlic! the only real ingredients are carrots, onion and celery all chopped and browned in oil, add meat and brown together. add a glass of wine, a tube of tomato sauce and a glass of water. then slowly cook until is almost dry!:) Ciao! P.S. Use more extra virgin olives oil in the "soffritto";)

[xsingsthesorrow]

Jeez guys, bolognese can be made in different ways as can a lot of food. This guy is showing how HE makes it, and I rather like his way.

If you all know so much about bolognese why are you even watching this video?

[drmcpower]

Unbelievable indeed...that's what an us american ""cook"" might call ""ragout"" But an Italien... Hmm? Maybe cibo per i cani...

[RafikiafReKo]

I love this dish, because you can add allot of fun stuff without totally ruin it. Since I'm a big fan of savory dishes i usually add button mushrooms, fish oil and since I'm a beer guy I would go for a nice, but to over powering Amber Ale. It will cut threw the fat with the hops and then compliment with the caramel notes.

[InnuendoXP]

@rczeien

it magnifies the other flavours if the salt has had time to immerse in the liquid and the water finishes reacting with the change in salinity. You don't need to cook it in from the very beginning but what I personally do is adjust the seasoning at the end, salt, add a little water, reduce down again for about 20 minutes, then it's done. :)

[InnuendoXP]

@PainEpel

My theory is: hands are faster... that's it :P

[InnuendoXP]

@UnOxonien

so long as you don't reach your oils smoke point you'll keep the flavour. It's not like frying a steak, you don't need crazily high temperatures.

Though cheap wine isn't necessarily bad wine, just like expensive wine isn't necessarily good wine.

[keithsnow]

@rhinowalsh I would have to agree...lots of know it alls here...this recipe is very good!