Hidden Kitchen Italian Meat Ragu alla Bolognese

Like to eat? Here's a video demonstrating how to make a fantastic Italian meat sauce in the style of Bolognese. Like what you see? Check us out at www.thehidddenkitchen.net

Category:

Howto & Style

Tags:

• Hidden
• Kitchen
• cooking
• demonstration
• foodies
• meat
• sauce
• bolognese
• tomato

[LucLeFou]

did you put any herbs in it?

[denniskercher]

@LucLeFou No herbs in this. Cook with a bay leaf or two and take them out at the end. This is a very plain but powerfully flavorful sauce. If you like to add herbs, I would do so at the beginning and use traditional herbs like oregano, thyme & rosemary.

[denniskercher]

Thanks. Your site is amazing. Go for it.

Regards, Dennsi

[chefcommons]

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)

[denniskercher]

Thanks. Your site is amazing. Go for it.

Regards, Dennsi

[cellardoor70]

I'm confused, I thought the meat had to b ground beforehand. I thought if you did it manually u got a very irregular result, but well I never lived in Emilia-Romagna so I might b wrong on that one.

Instead its very important that the meat b browned before adding any liquid/tomatoes otherwise it will lose water and flavor. And thats what happens if u put it on a 2-inch bed of veg without turning the heat up.

Also I think the wine was way too much. Red wine and tomatoes are conflicting flavors.

[cityzen86]

yeah..it's ragù alla bolognese, but the cooking is wrong ;)first u need a large pan so that you can sauté better the meat. first step: olio, the lard from the prosciutto and let it fry very slow. then put the veg medium heat and NO SALT!!! then ad one type of meat at the time + sausage( salsiccia) let it brown NO SALT!half a glass of red wine( that was too much) let it dry, then tab.spoon tomato paste then your tomatos..cover up and low very low heat for 4 hour.the more the best.salt at the end!

[LucLeFou]

@denniskercher

Yes I usually add those... I add the following herbs in order of quantity:

-basil

-thyme

-nutmeg

-oregano

-parsley

But I'm always changing it around...next time I'll try it your way!

[bigtwan83]

I actually seen a recipe calling for both. actually was on a show on the food network.

[denniskercher]

I've never seen a recipe that called for stock. And all the recipes I've seen called for tomatoes. It's definitely a rustic sauce so I'm good with chunks of tomatoes. A tomato puree would give it a smoother texture. Again, all totally subjective.

[denniskercher]

Most recipes call for white wine. However the one I used called for red. End result was fabulous.

[denniskercher]

Yes the meat is ground beforehand from the butcher.