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I Went to Bologna to Make the BEST BOLOGNESE SAUCE Recipe For You

Byamazingfoodstv


This is the king of Bolognese recipes. Slow-cooked pork and beef melt together with a rich soffritto, peppery pancetta, tomato paste, passata, and peeled tomatoes to create a velvety sauce that’s full of bold, meaty flavour and satisfying depth. It gently bubbles away for hours, developing that silky richness with every stir. It’s perfect with al dente pappardelle or tagliatelle and creates an incredible base for lasagna too. A splash of milk toward the end adds a creamy finish that balances it together beautifully. Meaty, hearty, and soul-warming, it’s the kind of comfort food you’ll want to eat all week. One bite, and you’ll see why this needs to be on your go-to recipe list.

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#bolognese #pasta #vincenzosplate

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INGREDIENTS:
500g / 17.6oz pork
500g / 17.6oz beef
100g / 3.5oz pancetta
1 brown onion (chopped)
2 celery sticks (chopped)
3 carrots (chopped)
1 bottle Italian passata
100g / 3.5oz tomato paste
400g / 14.1oz peeled tomatoes
1 glass of wine
1 mug of full cream milk (optional)
Extra virgin olive oil (EVOO)
Salt and pepper

METHOD:
1) Add pancetta to a food processor and blend until finely chopped.
2) In a large pot over low medium heat, add 2 tablespoons of EVOO and the blended pancetta. Let it sweat gently, then add the chopped onion, celery, and carrots. Cook the soffritto with the lid on for about 10 minutes. Every 2 minutes, check and stir to prevent burning using a wooden spoon.
3) After about 7 minutes, or when all ingredients are tender and glossy, add a splash of red wine, close the lid again, and let it finish cooking. Drizzle in a little more EVOO, then add the ground beef and pork, using a wooden spoon to break up the meat really well, and mix it into the soffritto until well incorporated.
4) Once the meat turns grey, pour in the remaining wine and mix well. Let it simmer for 10 minutes than season with a generous amount of salt and pepper. Next, stir in the tomato paste and mix until it’s spread throughout the meat, then add the passata and peeled tomatoes.
5) Cover with a lid and cook on low heat for 3 hours. Every 30 minutes, check the sauce, give it a stir, and make sure nothing is sticking to the bottom.
6) After 3 hours, remove the lid, stir the sauce well and continue cooking uncovered for 1 more hour. Add more salt and pepper to adjust the seasoning (after you taste it), and scrape the bottom of the pot as you stir. Keep the heat low.
7) If you want a silkier sauce, add a splash of full cream milk and let it cook for another 5 minutes. This step is optional, but highly recommended.

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to the Ultimate Bolognese Sauce Recipe
0:55 Ingredients of Ultimate Bolognese Sauce Recipe
2:14 How to make Ultimate Bolognese Sauce
6:54 Slow Cooking the Sauce
10:17 Should you add milk?
12:00 How to Cook Pasta with Ultimate Bolognese Sauce
16:19 How to Serve Ultimate Bolognese Sauce
16:46 Time to Eat the Ultimate Bolognese Sauce, E ora si Mangia

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe 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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39 Comments

  1. Do you like my Ultimate Bolognese recipe? For Years I cooked my friend David Bolognese but when I went to Bologna searching for thr best Bolognese I realized that most recipes are the same but 1 ingredient or a cooking method changes and the recipe cab improve drastically. So I combined to of my favorite bolognese sauce recipes (from David and from Ragu take out shop in Bologna) and created this Ultimate Bolognese

  4. This is almost identical to how I make my bolognese except I add the milk to the mince and soffritto before adding the wine and tomatoes. For me once the milk evaporates it clings to the meat and protects it from the acidity of the ingredients that follow.

  8. I finally made this sauce today and this is the best one I have made so far! Time is absolutely your best friend! I had never thought to mince the pancetta and this was perfect as it rendered more smoothly when making the sofrito. Also, I used to cook the meat with the wine in the sofrito and beef before and for some odd reason I had stopped and it wasn't the same. So, I did it the way you did it this time and it made a huge difference. When you put the wine in with the passata and paste, it really does not benefit the flavour at all. It is best before the that. I did not have milk on hand today, but the sauce was still amazing and I had it with papardelle so the sauce was beautiful with the texture and width of the pasta. Thank you for this recipe, it will now be my go to! Great things are worth the wait!

  10. I totally don’t agree with pancetta for its strong cured lard flavour, which in Japan or Australia it won’t be a problem, pork comes from the US or local with very similar flavour. I just can’t stand with the German or UK ones, if it’s a must to give kicks to the ragú I’ll use lamb or beef offals instead.

  15. You inspired me into wanting a pasta roller. Do you have affiliate links to stuff like that,? I want you to get the credit. All I could find was shirts. And the No Cream in Carbonara, is sold out! 😆 Thanks for the great videos, you have me laughing whether you mean it or not.

  17. I love the recipe from David Berti and I am doing it that way since you posted. It never fails! Yesterday I made this updated version with pancetta, Barbera wine and – I prefer – the red onion with pappardelle, I love to use fine grated pecorino romano, and I have to say its fantastic!!!🎉 I got the best reviews from my friends. Keep up the great job!

  22. Magnificent. Combining bits from separate recipes is potentially dangerous but not in your expert hands. I will try with the pancetta, its gotta be good and for once I will do without garlic. Your kitchen must smell amazing.

  26. Perfection… only thing i can say about this video is please wait until the bolognese is cooled down to room temperature before you put it inside plastic containers otherwise use glass containers.

  31. After I cook Bolognese I place in fridge for 2 days minimum. Also when mixing pasta with sauce I add s big nob of butter then parmesan. Vincenzo did a very good job with sauce but ALSO the pasta you select us VERY important!

  32. I've been using Gennaro's recipe, which is almost similar but with less explanation why certain things are done. If I had to choose one meal for the rest of my life, this would be it. It's totally addicting.

  33. I did some "youtube research" and used your recipes as well as tips from others and arrived at this same place. And I won't ever leave. This is now my favorite pasta dish. It doesn't hurt that I work from home and can smell this all day from my office and drool over the dinner I will have in the evening!

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