The ORIGINAL Bolognese from 1881
The sauce recipe originally appears in Pelegrino Artusi’s “La scienza in cucina e l’arte di mangiar bene” in 1881. He doesn’t call it a ragù because that refers to a slow-cooked sauce, whereas this sauce can be cooked in under 10 minutes.
50g Pancetta
150g Veal
¼ Yellow Onion
½ Carrot
Celery (2 Palms)
40g Butter
Flour (Pinch)
Broth (Ladle)
Very little or no salt
Pepper
Nutmeg (Optional)
Horse-Tooth Pasta
-Fry the pancetta for a couple minutes, then add the veal and fry till slightly brown.
-Add finely diced veggies and butter.
-Once cooked, add a pinch of flour, broth, salt, nutmeg, and toss with the al dente pasta.
Top with ground black pepper and Parmesan, and enjoy!
#bolognese #bologna #italianfood #cooking #recipe #history
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The ORIGINAL Bolognese from 1881
The sauce recipe originally appears in Pelegrino Artusi’s “La scienza in cucina e l’arte di mangiar bene” in 1881. He doesn't call it a ragù because that refers to a slow-cooked sauce, whereas this sauce can be cooked in under 10 minutes.
50g Pancetta
150g Veal
¼ Yellow Onion
½ Carrot
Celery (2 Palms)
40g Butter
Flour (Pinch)
Broth (Ladle)
Very little or no salt
Pepper
Nutmeg (Optional)
Horse-Tooth Pasta
-Fry the pancetta for a couple minutes, then add the veal and fry till slightly brown.
-Add finely diced veggies and butter.
-Once cooked, add a pinch of flour, broth, salt, nutmeg, and toss with the al dente pasta.
Top with ground black pepper and Parmesan, and enjoy!
#bolognese #bologna #italianfood #cooking #recipe
why so insistant on calling it 'original'? Have people in Bologne never before cooked their own pasta and is this really the first instance of such. I doubt it's some kind of creatio ex nihilo personally. If anything it seems to be the copyright itself that's ORIGINAL, which only tells us it was in someone's interest to patent it and was successful in doing so
Whooooa. I feel nonnas around the world howling to this lmao dig the vibe. Subbed
Nice relativity for purists out there who say bolognese should be so and so. Recipes can be changed and varied.
That looks tasty enough to me.😊
That is precisely what I've always hated about cooking shows. "It only takes 10 minutes to make" and you have every ingredient prepared in a separate container. The prep and doing the dishes is 75% of the work, the actual cooking is just the fun part that nobody has a problem with in the first place.
I cant make bolognaise becauae itll yurn into a chilli con carni
Aldente pasta suuuuucks!
you r wrong in everything, this is not bolognesse this is white ragu
So its chicken noodle soup without chicken
imagine if an english celebrity chef made this on tv without explaining the history: they'd be absolutely evicerated
Love it. But isn't the pasta double a horse tooth?
What's it like to eat? Is there a full video on the way?
This is not the original ragu a la bolognese as your title suggests. It's a different recipe that just happens to be from Bologna hence the name.
Am i watching tasting history lol
The ratio of celery to anything else in this recipe is just… What? Why?
Looks crap and probably tastes the same.
But is it tasty or not ..??
I was always under the impression Bolognese sause was just onions cooked down for HOURS
Okay. If it has celery then I'm never making the original version
The size of vegetables have changes drastically in the last 100 years…
Yea, a large majority of the 'classic' quintessentially Italian dishes were invented in the last 80 years or so, and many of those not even in Italy lol. It annoys me when we treat the cooking of certain dishes as an immutable artform worthy of borderline liturgical rigour and reverence and Italy is definitely guilty of that haha
Recipes don't have copyrights right?!
This is Ragu Bianco
Ew😢 looks nasty lol
wow. Italian food still looks so trash
Bolognese is such a funny descriptor. Spaghetti alla bolognese is made with tuna. 😂
Italy do not have tomatoes 🍅 until like late 1800s is belive.
So Italy being associated with tomatoes was done by propaganda…
Tomatoes come from south America
It looks tragic
Yuck. I'll take new fashioned please.
Much prefer the e modern version, this doesn’t really look as good if I’m honest
Ragu a la Bolognese is different
Add finely diced potatoes to that instead of pasta and you've got store brought Norwegian "pytt i panne". If you fry it at low heat for a longer while you get this incredible caramelization and taste that indicates that it is probably bad for you… 🙁
because alla bolognese doesn't mean what americans think it means, pasta with meat sauce is called ragùю therefore pasta alla bolognese is another recipe.
as an italian it is very hard for me to not use the word:"coglione" in this comment
nice work. My only nit to pick is that is a medium dice on those veggies, not a fine/small dice
Crazy how he says so many things that are wrong in less than a min 😂
TIL Ragu is a misnamed pasta sauce 😅
Wrong, way too simple an explanation. Certain ways of preparation, instruction can be considered trade secrets
You are a good person ❤👍🏻
Do a video with tasting history with max miller
Interesting!
I'm struggling with the pronouncing of "Bolognese" two different ways in the same video while using an Italian cooking book.
10mins? Ye sure i got a magical house-elf that cuts and dose the cleaning after for me as well. Sorry to break it to you 90% of cooking takes 10mins if all you need to do is the actual cooking part.
I had bolognese pasta in bologna
I was not impressed😂
I much prefer a simple chili oil pasta they offered on the menu
Stop saying how long it takes AFTER preparing everything for several minutes…
Can’t make fresh pasta al dente
😝
Never understood how these recipes onlu take 10 mins… prepping alone would take me 20 mins… cooking probably another 15-20…