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How to Make AUTHENTIC BOLOGNESE SAUCE Like a Nonna from Bologna

Byamazingfoodstv


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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50 Comments

  1. 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

  4. 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.

  9. 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.

  11. 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.

  15. 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.

  19. “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.

  22. 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

  31. 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.

  32. 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?

  33. 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.

  41. 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 !

  43. 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

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