I ask myself if I can replace half of the tomatoes with Ajwar (paprika mousse) for a less acidic taste. And how about not using celery (because I'm allergic): Is there a decent replacement for it? Maybe fennel?
I purchased an electric meat grinder today after watching this video last night! I'm excited to try it!! Also I think I see bufo alvarius as your tattoo , but maybe it's another species 😜🐸
I just clicked to see if an Italian is behind the title. And it is. Having said that, I thought "Bolognese" is a term used only by non-Italians, cuz in Bologna, they do not know about it.
I really appreciate this video. It's straight forward and easy to follow. I have tried several bolognese recipes from people on Youtube but I think this is gonna be the one I end up filing in my recipe folder.
Ive been making this for about 20 years and I learned a few things. You know when you just know hitting that subscribe button is going to pay off a million times over? 😊
I was scared when you said pnachetta but using the uncured one is absolutely right. But i know it is allowed but using stock is kind of a no no because you ruining the fresh bold flavours of the soffritto. The soffritto already gives you a vegetable stock by slow cooking it. Butter is a maybe. To get a milky flavour in my family 200 years ago nonnas just used… milk. Remember all recipes are used to be cheap. Butter was too expensive. So good to confirm what you have done. One of the best sauces i have seen.
So pleased to have your authentic recipe and delighted to hear that you do not use garlic, as I am allergic to it! Thank you – I’ll be following your recipe in future.
It turned out to be the best bolognase i have ever made, many thanks to you!! 👌👌
Why italian the use so much oil? I have cholesterol and cant eat to much oil and salt
I gotta do half pork half veal mince but otherwise, it the recipe Ive been making for over 20 years. Oh and the holy trinity of sauce bases is a MUST!
I thought in Italy is called ragu
I'm really surprised that you didn't add basil or oregano? Guess this must be a variation on the original recipe.
Straight away you’re using the wrong pan
I ask myself if I can replace half of the tomatoes with Ajwar (paprika mousse) for a less acidic taste.
And how about not using celery (because I'm allergic): Is there a decent replacement for it? Maybe fennel?
Personally also add bit of red wine & garlic,piece of chile so an Asian bolognese 😊
Real bolognase is to bland
It'sa me!
Interesting. I never realised there were no herbs in the original recipe. Or did those aromatics come from the chicken stock?
Enjoy every bita 🎉
Fantastic recipe! I like to use half chicken stock and half beef stock. You should give it a try!
I purchased an electric meat grinder today after watching this video last night! I'm excited to try it!! Also I think I see bufo alvarius as your tattoo , but maybe it's another species 😜🐸
What's the best cuts of beef to use again?
1 lbs ground beef, 1/2 lb chopped bacon, browned well,,, add a big jar of Ragu sauce. Simmer for two hours. Season to taste. Serve over pasta. Done.
OK-a
Best accent ever!! Keep it up ☺️💙
Viva Italia! I love bolognese! And I will now learn how to do it the authentic way.
Interesting, so close to Milanese.
Loved the video. I will try this recipe next week. Thanks!
I just clicked to see if an Italian is behind the title. And it is. Having said that, I thought "Bolognese" is a term used only by non-Italians, cuz in Bologna, they do not know about it.
Much too time-consuming and high-fat for me, but nice to see the gold standard and get a few ideas. 🍝🇮🇹
Can’t believe there isn’t any herbs, or garlic In it.
Complimenti, sei un maestro!
i just wanted to tell you i cliked the like button-uh
Yes Mutti is the best tomato products. gday from a Italian in OZ
I could eat 3 bowks of this,
Simple amazing ❤
Why is there an 'ah' at the end of your words?? Doesn't sound good
I really appreciate this video. It's straight forward and easy to follow. I have tried several bolognese recipes from people on Youtube but I think this is gonna be the one I end up filing in my recipe folder.
Excellent recipe and video!! ❤
This seems pretty similar to the Marcella Hazan version which I have made and which is fabulous! I will try this one for sure!
Ive been making this for about 20 years and I learned a few things. You know when you just know hitting that subscribe button is going to pay off a million times over? 😊
Your ingredients list does not match what you say and do in your video. Which is correct?
I love how you put an extra "a" at the end of every word you say. 😀
Ja das ist akkurat. Alles Andere ist Blödsinn! 👍
I’m a new subscriber 🤗
I was scared when you said pnachetta but using the uncured one is absolutely right. But i know it is allowed but using stock is kind of a no no because you ruining the fresh bold flavours of the soffritto. The soffritto already gives you a vegetable stock by slow cooking it. Butter is a maybe. To get a milky flavour in my family 200 years ago nonnas just used… milk. Remember all recipes are used to be cheap. Butter was too expensive. So good to confirm what you have done. One of the best sauces i have seen.
Looks nice er
Bravo. You are not just a superb chef but a polite and patient man!
Wow! Bravo, Massi!
Complimenti.
You should try adding the milk near the end when the saus is really dry.
Yum yum
Onea thinga thata mighta nota bea authentica isa thea accenta 😂
Thank you
So pleased to have your authentic recipe and delighted to hear that you do not use garlic, as I am allergic to it! Thank you – I’ll be following your recipe in future.
Do u put that accent on by purpose? It makes the video unbearable