Authentic Bolognese sauce is serious business! One of the most popular Italian condiments this sauce is absolutely bursting with real tomato flavour thanks to the slow cooking process and minimal seasoning required. Create the most tender mince using this traditional recipe brought to you by David from Bologna who takes no shortcuts and admits patience is the most important ingredient!
Make way for these authentic flavours on your plate and stop adding unnecessary flavours. This is one recipe to have on repeat.
#bolognese #bolognesesauce #bologneserecipe
💯Get the written recipe on my website
🍝This is my version of Bolognese Sauce which is also pretty awesome:
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Bolognese Sauce
0:52 Ingredients for Bolognese Sauce
1:37 How to Cook the Soffritto
3:24 How to Make the Bolognese Sauce
9:40 How to Cook the Pappardelle
10:54 The Last Touch for the Bolognese Sauce
11:38 Combine the Pappardelle with the Bolognese Sauce
12:50 How to Serve Bolognese Sauce
13:27 How to Eat Pasta, E Ora Si Mangia…Vincenzo’s Plate!
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PASTA RECIPES:
PIZZA RECIPES:
NONNA’S RECIPES:
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).
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Did this taste really salty for anyone else? So disappointing I cooked for 4 hours, step by step, didn’t add as much salt as he did in the video as I know pork is salty. It just kept getting worse and I’ve fished it up and nobody can eat it as it’s like a bowl of salt
Grazie ! I have cooked this recipe three times now following you on u tube and i think each time get's a little better it's fantastico ❤
this is the best ragu iv ever made its so amazing if you havent tried it yet your missing out
For me this looks like the Germanised version you can get at Italian restaurants in Germany.
I saw a video about the REAL Ragout Bologna and it was nearly without tomatoes and had ingredients like embryonic eggs and cockscombs, it was like a totally different meal.
5:50 after pouring some water in the bottle you close the lid and shake it, so it all comes off and you clean the bottle completely
Grazie David!
Can you do half measures of everything to make less, replace veal with more beef too?
Ragu is a registered italian food. If you add olive oil. It's not ragu. Ragu does not contain olive oil Basta.
NO, NO, NO!!! This is not how they do it in Bologna.
1. In Bologna it is called Ragu. Not "Bolognese Sauce"
2 . THERE IS NO OLIVE OIL IN RAGU. I Repeat. NO OLIVE OIL IN RAGU! Putting Olive oil in Ragu is like putting pineapple on Pizza or adding cream to carbonara. This disqualifies the video!
3. Ragu is made with vegetable oil and pancetta.
4. Ragu is made with white wine
5. Ragu is made with some tomato paste but it's not a "red sauce". You are adding three kinds of tomato making the dish all about tomato. Ragu is not about tomato. Ragu is about meat.
6. minced meat is ok, but you can also use strips and cook it until for up to 9 hours until you don't recognize the strips anympre. This is a common traditional method
7. Ragu is served with fresh-egg pasta only. Not any kind of pasta. It needs to be fesh made egg pasta. Typically Taglatelle or something similar.
1 red onion
3 celery sticks
3 carrots
Salt & pepper
150 g tomato paste
400g peeled tomato
1l Italian Passat
Extra virgin olive oil
1 glass red wine
1 mug full cream milk
500g pork mince
300g beef
200g veal
The trick to italian food is that you must taste every single ingredient. If you put too much you don't taste it and can't get the emotions and atmosphere of italy on your plate. Italian mommys invented that cooking style hundrets of years ago and you can't improve perfection.
No garlic? 🤷🏼♂️
You had me at pork, beef and veal. 😍🤤❤️🔥
So no browning of the meat?
Could u use the exact same recipe for Lasagna or do I have to do it differently for Lasagna? The recipe was really amazing, way easier than others I've seen thst add the stock, herbs and stuff.
I would love to develop this for canning. Clearly the milk would go in after canning. Will be my fall project.
Vincenzo your recipes make my grandma smile, living in America lots of American Italians lost their way with recipes. You have brought us back. Thank you
Love it! I’ve cooked this several times and it’s wonderful. It’s my favorite so I make a large batch every time. I love to use it for lasagne.
“It’s missing a little salt.’ Pours enough salt in the Ragu to choke a horse.
I’ve never seen Ragu with spaghetti anywhere in the NYC tri-state region. It’s always made with a flat noodle or a shaped pasta that can hold the sauce.
could you also add liver to this recipe? and use pecorino instead of parmigiano?
Thank you David share more recipes with us? Yum ! Love Italian Food !❤
The real recipe for Bolognese sauce is the one that Gina D’Acampo makes HD the original recipe that’s been handed down to generations of Bolognese the others that you said not to use spaghetti spaghetti is the traditional Italian pasta that’s why it’s called spaghetti Bolognese
what's the point of cooking this long though? it's ground meat, it's not going to absorb any more
4-5 hours????
can this be frozen?
It's almost midnight, the big love's gona be ready at 3:00 am! On stove since 11:00
pm. Thank you gentlemens for this authentic recipe.
Hey quick question. If im only making half the quantity. (So i half the meat. Celery carrot etc). Do i also half the amount of water i add during the 4 to 5 hours cooking??? Thanks
Vincenzo, can i make this recipe with only beef?
Oh my goodness, I am just finishing up this recipe, it is amazing, I love it, thank you 💕
❤ im sorry. Here is a shortcut. Pressure cooker 😂
Yesterday I was in my local gym near Eastbourne, England and a young Italian regular was there (he’s in his 90’s really and still active!). I asked him to tell me how to make a Bolognese sauce. I found your video today to help remind me and it was almost exactly the same. He just lightly blended the mince after cooking but said either way is ok. Thank you for this, wish me luck am giving it a go today.
We made this last night and it was the best bolognese we've ever had! The flavors were bursting. We saved the extra over night and are having it again tonight and the flavor is much more bland. I thought it should be even better today. Any idea why this would be?
WAYYYYY too much tomato! Bolognese ragù is a meat sauce, NOT a tomato sauce. Real Bolognese ragù is made with a light chicken broth, and has chicken livers added at the end. Some use milk, and some don’t, but the milk is usually added earlier and reduced, or caramelized. My family always added nutmeg- which is common- and sage, as well as lots of pepper. Also, the vegetables for the soffrito are cut far too large.
Rock salt? Or coarse kosher?
Thank you David!
Making it now and the smell is incredible after just 30 minutes. How am I going to wait 3.5 hrs more?😂 Best explanation of Sofrito ever. Molto grazie!🙏🏻
No GARLIC???
Excellent recipe. Lovely flavour. Quite the lesson on how good things can be when you take a little more time and don't over complicate things.
El doblaje esta insoportable…. dejen la version original
No pancheta ?
Hello again !
1. In the printed recipe, there is no mention of the intensity of the heat. At Nr.3, you indicate "To Simmer on Low' ; then, there is no indication to bring the heat back to Medium (for the next 1 1/2 Hr.). What should we do ? Just maintain the heat so it doesn't bubble ?
2. The printing recipe does not show when to add the cream [ is it cream or milk, these are two different things !].
3. May I suggest that the portion of vegetables (onion, celery, carrot) be indicated in ml or in Cups, so we have a balanced mix of all the ingredients. The same remark could apply to the amount of Salt and Pepper (as a starting point)
I've put : onion = two cups ; Celery = 1.5 cup ; Carrot = 1.5 cup ; Salt = 30 ml ; pepper : 30 ml
3. Passata : 4 cups (1.3-1.5 bottle ?)
Grazie ! Ciao !
Wow thanks fore the authentic recipe👌
Now I am shocked normally my „spaghetti bolognese“ was one of the fastest dishes / 4h cooking 😮
THE REAL, THE ONLY TRUE RAGÙ ALLA BOLOGNESE
SERVES 4
300 g minced beef
200 g minced pork
100 g pancetta
50 ml whole milk
1 white onion
1 celery stick
2 yellow carrots
30 g tomato paste
2 tbsp neutral oil
coarse sea salt
ground black pepper
warm water
Bravo indeed! I made this for my Husband (Italian) and now it's a staple..Thank you David 🙂
If I make a large amount of this, should I add milk to the whole amount then portion and freeze some? Or only add milk to the portions being heated for a meal, there and then?
Try a bigger mixing pan for an easier time saucing the pasta. Seems like there was barely any stirring/tossing going on 😅😂
this man deserves better pans
Just make this sauce and oh my I think it’s one of the best pasta sauce that I have ever made. I follow the advice by cooking it for 4 hours.
Hi! Has abyone tried with just pork? We don't like beef. I wonder if it's working same well with just pork. Thank you!
Less is more ! ❤️