Join Andy in the Bon Appétit Test Kitchen as he makes BA’s very best bolognese. It doesn’t take a lot of ingredients (or a lot of money) to make a classic Bolognese recipe. What it does take, though, is patience for the sauce to achieve the ideal authentic texture. You’re going to go low and slow—it’ll take around 3 hours, but most of that cook time is hands-off.
Check out the recipe here:
Want Bon Appétit shirts, hats and more?
Still haven’t subscribed to Bon Appétit on YouTube? ►►
Want more Bon Appétit in your life? Subscribe to the magazine!
ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
source
38 Comments
Leave a Reply
You must be logged in to post a comment.
If you are going store it in the refrigerator, would you store it with the pasta water or without?
I cannot stand how cute he is 😅😅
This will be my First time making Bolognese your recipe is a MUST!
So you didn't make bolognese. Good job.
I made the original, then doubled it, now going to triple it as kids just told me they are bringing friends for the Bolognese, beef, pork, veal. Hopefully it works. FYI first one was Bison. Delicious so far. Just wish I had your parmesan stash, stuff is like gold now.
LOVE ANDY HE'S A GREAT CHEF AND GREAT PERSONALITY IN FRONT OF CAMERA ~
it isn't just the bolognese that looks delicious here
Mmm, baloney sauce
anyone else notice that lady flying around like a child in the background
Impressive!
Bolognese means nothing. The name of the dish is pasta e ragù. You can Cook ragù bolognese style or neapolitan style, that's all. Beside, use a mixer fot the soffritto is criminal, never do it in Italy. NEVER USE BACON IS A CRIMINAL OFFENSE. NEVEr DO BALLS WITH MEAT. never milk in the sauce, wrong pasta. Is too large and smooth.
Nutmeg? Are you nuts?
Stop with the metal utensils!!! Don’t do that to Staub !!!
You've got the environment but you're wasting time by talking too much and no one cares about how much watet you drink.
Where is the Bolognese? Come onnnn!
Disrespect at its best (WORST!)…
Does this guy even know how to cook
Dude! Excellent ragu' and you totally nailed LA guy! LMAO!
This guy seems like as if he hasn't worked in a kitchen in his life. Does he think that he's making meat balls? Jeez!
I used to chop the ground beef up like he did with a wooden spoon which takes forever. I now use a potato masher. MUCH quicker.
Good recipe. Very entertaining!
4:30 – as Chef John says – "That's you cooking"
Similar to my Nonnas but hers is way better. I kinda wanna give you her recipe to make and try for yourself. If you see this comment link me your email and I'll send it.
This is not a bolognese, not even close. Andynese maybe.
chatésimo.
I love all the Andy videos still, but pleeze can BA get me on of the never diminishing pasta water pots? 4 hours later, still the same bubbling water level. Amazing!!
Almost perfect, a whole cup of milk is to much, and you partially cover with a lid for 5/6 hours!
The other pot was boiling the water for 3 hours?!
Hey I like dirty grease.
Man, just wear a better shirt. There bis no reason to wear a shirt in that condition.
that is not bolognese…..
That’s pretty good if a child made it!
Andy is my spirit animal "i think I was supposed to season that meat…" sprinkles salt "I forgot…"😂
8:20 “im sorry but I’m telling you”
Doesn’t tell us.
I think u should find another profession. U look like a cheerleader or ballet dancer. Try it out my brother, one love
Kinda dumb for him to say red wine adds too much body to bolognese. Beef and red wine go famously well with each other. Plus, in a typical pasta bolognese dish, you have nothing but pasta, bolognese, and cheese. With a dish as simplistic as that, you need big bold flavors out of your sauce. Always do red wine.
Just cooking, not act like clown, please.
More cooking with hotties please
What an annoying twit.