TRADITIONAL Bolognese From Italy! | Chef Jean-Pierre
Hello There Friends! The truth is, Spaghetti Bolognese doesn’t exist! The mayor of Bologna has confirmed that while Ragù alla …
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Loved this !❤I have experimented as well with different recipes. Personally. I like a little garlic after onions almost carmelize.
I just figured it out! He’s the Rodney Dangerfield of cooking😂 I love this man!
I made it multiple times and mine will not bind. It’s quiet runny. I’m already using less of the fond, then in the original recipe. Any ideas on what’s wrong?
"20:30" The meat looks like it would make a good "sloppy joe"
Chef jean pierre i made a bolognese whit frayed ( effiloché )beef.
And I follow your recepi step by step and it came out delicious try it. And if you have to much sauce make a lasagna
Wouldnt they use guancale may have misspelled over panchetta? I know traditional carbonara does so.
my milk curdles in the acidity of the tomatoes. Is it supposed to curdle?
Chef, do you skim off some of the fat? Also at the end, my bolognese tasted great, just wasnt glossy like yours. Do I need to let it simmer longer? Thanks!
I am so glad to have found this recipe. Thank you, Chef!!!!
👍
I’m making this a second time today. Will still be using your video step by step but this time I’m going to add garlic bay leaves chorizo oregano 😊
Don't look at the beef, it's making me sad 😂
These Bolognese taste savory my chef love it❤ in YouTube 24:53
I need to see Vincenzo review this! Im certain he will love it. And he'll probably adore your mentioning sneaking in garlic and basil and extra tomato sauce
It was going so well until the wine. That goes with the meat. You'll get the suc from the bottom of the pan and the flavor from the wine will mix into the beef. It's wonderful.
That's such a minor thing, though. And your pan is so well seasoned, nothing was left on the pan – it's all on the meat still.
Very nice result. I like this approach for Italian dishes. So much Italian cuisine is simple and pure. Make it authentic and suggest along the way what else you might do to enhance the dish. Everybody should try the traditional way first before getting adventurous. And if you're serious about cooking, practice and perfect the traditional way as well. It will help you make your own version better
Juniper berries and bay leaf make it even better…
So basically the Italian Food Police will happily accept the existence and authenticity of Spaghetti Bolognaise, if you modify the shape of a single ingredient.
Love you, Chef! ❤
Thank you Chef, I made this today and it was DELICIOUS!
Bolognese isn't as much an extravagant sauce as a practical sauce. The beef isn't any specific cut but what you can afford. The milk softens the beef.
You figured out how to shut up an Italian? Say it isn't so.
Chef JP don't lie – when he say's it's good or he likes it, he means it. I like that. Cooking is supposed to be honest but it's ok to treat yourself to a spice or flavor you like along the way (garlic in everything!).
Authenticand he doesn't cook the carrots and the seleri with the onion, clown.
Garlic olive oil fine with Italians chef? 😂.
I'm a bit confused Chef, is this a MEAT sauce? 😜 My kind of pasta dish!
You didn't show the milk being added, how much do you add?
Fire fire lol. Great video, thank you as always!
Dude why didn’t you mention right away smoked bacon was a big nono? I just tried my 4-hour simmer for the first time and everything’s delicious but completely smoked. Tomorrow i’ll add some chipotle and kidney beans and have some chili con carne 🤷♂️
Chef, thatsa lotta onyo!
Chef Jean-pierre, thankyou so much for posting this video, that allows people to make food that tastes amazing without being concerned with gate-keeping traditionalists like Vincenzo Prosperi. Food is art and art is an expression of oneself – add garlic if you want to. This video truly shows the difference between a hobbyist and professional that understands the science of food prepation. "Part of the secret of a success in life is to eat what you like and let the food fight it out inside" – Marco Pierre White