Italians Don’t Eat Spaghetti Bolognese

[@andy_cooks]

Check out the Carbon Steel Collection and Made In’s other cookware by using my link to save on your order - madein.cc/1224-andycooks

[@DonUschi92]

You seem to have quite the impact. When I looked for Skottsberg because I very much liked the high Sauciere from your recent Video I found most of the comments on their page had your name as reference in it. xD Would you prefer the made in ones for technicial or quality reasons? Those are double the price and I like the Skottsberg more visually.

[@juffurey]

thanks Andy, you know if you ever want a stainless steel wok, Buffalo is a great brand, made in Taiwan. they also make flat-bottomed ones!

[@moonbaby6134]

Andy, I’m allergic to celery. What could I use as a replacement in the triumvirate. ?

[@alicetwain]

A little piece of advice from a nonna from Parma. My granny would roll out the dough in a very thin but not superthin sheet, and leave it on the table for a quarter of an hour. Then she would roll it a tiny bit more and cut. This way, the surface of the dough dries out a tiny bit, and with the final roll this harder surface would create a rougher surface for the sauce to cling on to.

[@LiefLayer]

that's good advice... also that will relax the gluten so it will be easier to roll it too.

[@nickyang1143]

Wow that's the kind of advice you only gain from 40yrs of cooking for your family Thanks for sharing

[@jonathanduplantis1403]

Makes sense, thank you. For pro chefs often time is the enemy, so great advice like that is sometimes impossible to use. Still, at home I'm most definitely putting that to work.

[@nikiTricoteuse]

Great tip. Thanks. 😊

[@alicetwain]

@@nikiTricoteuse Thank you to a fellow knitter.

[@ploiGishere]

Thank for still teaching us how to cook and not just focusing on KZbin algorithms 😊🙏🏼

[@LiefLayer]

As an italian who has done tagliatelle al ragù before I can say the recipe is perfect, but I would not use a wok to cook the ragù. You want it to slowly evaporate... with a big pot not fully covered with a lid you will probably not even need to add water during cooking. Still the wok did not make it worst, you just had to do the extra step of adding water. A few secrets: more yolks = pasta dough that will stick less and require less dusting, you can freeze both the ragù (already cooked) and the pasta (before cooking it... and you don't want to defrost it, just toss it in boiling water, it will take the same time to cook).

[@paulthomas8262]

I've started off on the stove then cooked it in oven on low + time. Other times all stove. Nowadays I use an instant pot, starting with sofrito, then pressure, then cooked open. It can cut down the cooking a lot, and it really helps in breaking tough tissues and you get the really delicate well cooked mince with individual grains. Uncooked mince there is nothing worse like wet cardboard with no flavour. Even if you get a good cut, it is still not going to be as good as also you want some fat not all lean. I tend to use half beef half pork (rather then pancetta), or veal if available. I might use a couple of anchovies you won't notice them but help with meatiness. I tend toward the low end of tomato I don't want too much. Sometime I might put in chicken livers, etc if want to be fancy. If I use wine at I only use a little white for deglazing only or none at all. I really don't; understand red wine in ragu. I think that is different dish. Or a cheat for colour. Not traditional at all and probably sacrilege...I have used pieces of artichoke stirred in the last 5-10 minutes. Call it Paul's Ragu. You want good quality tinned/jared not in vinegar/brine, olive oil only or freshly cooked. It is nice try it. I always make more and freeze. That goes for anything like this. Bolognese is not the only ragu and and genovese is not the only pesto bur I think they are good place to start however. Although if you have fresh herbs you might as well make seasonal pesto

[@Viskilol]

pretty sure he is using the wok, because its easier for camer work. you can easy look into the pan. a deep pot is difficult to film, because you cant go above too much because of the steam.

[@rocchinalobosco7813]

I was born in Italy but came to Australia when I was eight years old. I’ve lived 50 years in Australia but never changed the way of making traditionally Italian food. My mum was a really good cook as I got older. I worked in restaurants cooking amazing Italian food I love the way you cook And that Bolognese is just amazing love watching your videos because I can’t relate to you. You’re a real good cook.

[@Mav_F]

can relate? Plus Italians I know use stripped meat from the meat they cook in the pasta sauce and I am guessing that's how the rest of the world thinks it was originally minced meat and the only time they used minced meat was mainly meatballs cooked in pasta sauce. However, every village has their own version. Not all his ingredients are true to their original recipe. He is an excellent cook / chef.

[@alexanderkupke920]

​@@Mav_Fthat's the thing. Despite for every good "traditional" recipe a lot of short cut knock offs are out, sometimes providing still surprising good food, although especially when corners where cut on the ingredients or cooking time like in this example, the traditional one is better. And then there are the variations, even in the realm of traditional recipes. It may differ from family to family, or from one town to the next town over. In this case I have some seen using tomato puree, some added some tomato paste, some only used a, surprisingly small, amount of crushed or diced tomatoes

[@Mav_F]

@alexanderkupke920 puree, paste, etc, are used when you haven't got homemade pasta sauce or tomatoes on hand. Plus, paste is slightly bitter and needs to be cooked out, diced can tomatoes are sweet and puree can be varied. We still make our own pasta sauce from scratch every couple of years. It's a whole day event and makes about 200 to 500 bottles depending on how many tomatoes we have. Outdoor grown tomatoes are better than glasshouse and hydroponics.

[@alexanderkupke920]

@@Mav_F glasshouse and hydroponics, yeah, the dutch are well known for those. Here in Germany we call them dutch red water packs. If thirsty, punch a straw in and suck away... Just don´t expect a lot of taste. I think it is a combination of them growing to fast, to big and especially, completely the wrong types.

[@Mav_F]

@alexanderkupke920 Interesting. I am in Australia, parents are Italians. My uncle lives in Germany and he was born in Italy and moved to Australia and then to Germany and started a restaurant. His son or grandson now plays soccer / football over there somewhere.

[@kshaw2307]

Love that you actually have to warm people not to taste boiling water!

[@andy_cooks]

you never know

[@michaelrichelieu2725]

I tathted de watha before I we'd de wahning!

[@st3althyone]

You always have that one cook in the kitchen who loves to live dangerously, that warning is for them. They love to live vicariously and save us the trouble. 😬🤣

[@petitfour7687]

Yes that was super nice to mention, cause you never know😂

[@urimor6236]

Before boiling?

[@esc8engn]

love the video. great content, as always. on a personal level, i recently picked up a nice chunk of parmesean for the first time in a long time. i have been using it liberally on a legit cacio e pepe, but also on a bunch of mid grade tj's sauce and pasta comobos, and i gotta say, the cheese is the one ingredient you want to splurge on. facts.

[@andrewking7416]

Great video again Andy! Really enjoyed this and really enjoyed some of the comments with the extra advice for this dish. You have built such a great community!

[@Shamanator]

Mr. Andy, your full-length videos and shorts never fail to make me feel very happy. Cheers from a fellow Kiwi, now in Melbourne.

[@lisca2866]

Usually we would brown the beef first remove it and then do the Soffritto…. Everything in one pen so that you keep all the flavours.

[@JennyvdK]

Then he couldn't promote the sponsored pan though 😘

[@elie5146]

No, we do not!!! That's wrong! First you do the soffritto, then you add the meat in the same pane, with the soffritto! And cook the meat while stearing once in a while.

[@stephenhollinrake916]

Will differ from one mama to another so keep your aprons on !

[@alexgleason5773]

​@elie5146 definitely. I'm English but was tought this way. You don't need to brown the meat for flavour, you combine meat with soffrito and then do the rest with reducing etc and you get all flavour from meat juices. Seems obvious to me

[@juffurey]

@@elie5146 no one does that if they want to brown the meat.

[@distracted5097]

I've been getting into making my own pastas recently, and some of the tips you showed in this video will be incredibly useful. Thanks! I'm gonna cook this for my mum when she come up to see me

[@gregs3845]

Let's be honest, I'm never going to make that pasta, but the ragu, definitely.

[@andy_cooks]

Fair enough, packet pasta will still be tasty!

[@asup759]

Make a big pot of ragu one weekend and eat it with store bought pasta, then try making your own pasta the next weekend

[@nickmeale1957]

Give it a go! Its simple

[@allovesscrapping]

I was in Bologna in October and we also learnt to make this recipe. They did pork mince and beef mince - 500g of each. We were taught to cover the ragu during the 4 hour cook so it doesn't evaporate. Your plated tagliatelle looks amazing!

[@clelia7820]

To cover the ragù during cooking it is really, really important.

[@Onward4x4]

"Don't taste boiling water..."? I suppose in this world that warning is needed.... 😂

[@clivebroad6102]

I imagine that was an edit from Basic Mitch

[@michaeldavis5439]

😂😂

[@Acheiropoietos]

You can taste it, it’s just not recommended 😅

[@puddles5501]

Imagine not getting such a banal joke lmao

[@alisonhutchins9920]

My Dad and I enjoyed watching “Crossfire Trail” starring Tom Selleck. Wilford Brimley was also in it. We loved this line of his: “You see, if you just take your time, . ….you’ll have a more harmonious outcome.”. Harmonious is a very good word.

[@rwfoxtrot]

Great Movie! I love the Sackett series of books by Louis L’Amour and most of his other stories as well. It’s getting hard to find the books now because they are so old but i enjoy visiting dusty old second hand book stores run by some very quirky characters most times!!!

[@bildo99ify]

​@@rwfoxtrot Yes! Those shops are very important in my life. An uncountable amount of adventures and characters. Incorporating the shop owner takes it to another level. I always liked to make a quick vacation trip around finding these shops, and mom & pop diners along the way. Sadly, they are becoming few and far between. Typing this to you is making me want to plan one now! 🤙🏽📚

[@GregPolkinghorne]

When I did some cooking classes in Italy a few years back the chap showed me a trick of using the veg off cuts and peels to make a basic vegetable stock. So taking all that carrot peel, the onion skins, off cuts of the celery and just leave it boiling away in a pot of water while you cook. Then he would cook the sauce with a lot less liquid than I would have normally, but he'd add a couple ladles of that stock every now and then whenever it looked like it was getting too dry. If it I've got the time to babysit it that's how I cook now. But it's still nice to make a big pot of everything that you can stick a lid on and step away from.

[@_sunshine_rainbows]

try eating onion skin carrot peel and celery leaf then ask yourself is this what i want my sauce to taste like

[@maxknight1010]

Hey Andy, one tip I found was to weigh your egg and then times the weight by 1.67. That is the amount of flour to use! I have tried and tested this several times and it works perfectly every single time!

[@Gacug1]

Is that after cracking the eggs?

[@maxknight1010]

@@Gacug1Yes that’s correct

[@noob19087]

Depends on the type of flour too, but that's a great suggestion.

[@AmokBR]

That’s great, I usually do around 1.65, but by weighing the eggs, you’re much more consistent.

[@ratsock]

golden ratio!

[@AndreaAustoni]

I'm Italian and I preemptively appprove of Andy's recipe. No gatekeeping. Whatever you wish to cook, enjoy your food. S'all good, man! Buon appetito. However, you don't want to cook tomatoes in carbon steel, especially for a long time. Carbon steel reacts to acidic foods, the seasoning will be stripped and it will leech a metallic taste into the food. Use stainless steel instead.

[@frankieboy5859]

You will also loose some seasoning of the pan when cooking tomato sauce in it. Thats why some recipes for Ragu don't use tomatoes.

[@mshackleton1]

I always use a Le Crueset style enameled cast iron pot to cook my ragu.

[@johnoleary5293]

This is how I’ve been making ragú bolognese for very many years. However, Marcella Hazan, who was considered to be the very master of cooking in the Bologna style, used dry white wine instead of red. I really should try it this way some time but somehow I always use red. Also she used either beef mince or a mixture of beef and pork mince, not pancetta. All these variations are normal because every Italian cook has their own understanding of what is authentic, and the vitality and elasticity of this tradition is what makes Italian cooking so wonderful.

[@Gnettiofficial]

As an italian, my father taught me the difference between ragu and bolognese is the vegetables. Ragu is essentially meat and tomato, where as bolognese contains the onion celery carrot combo. My dads best recipe is with Osso Bucco ragu. Beats any meat

[@chuggyhuggy8783]

look forward to these every weekend. Much love, chef.

[@andy_cooks]

Thanks! Glad you're enjoying the channel.

[@onerainiday]

Kitchen Tips With Andy...the best!❤

[@alessandrorona6205]

Almost perfect Andy! Those tagliatelle look really good. Just one tip: instead of water to add to the ragù use home made vegetable broth. It adds even more flavour.

[@mattdoherty753]

Thx mate! love this channel. Good simple lessons for 57yr old tradie. I try most of your recipes!! PS... Merry xmas and happy new year!! (sorry, too early)

[@philbarker8219]

Look, we all have our ways, and everything is fine, and we know regional is everything in Italian cuisine. I reckon in Milan they would have exactly same mirepoix, exactly same pancetta, but I think they would use diced fillet steak, which brings it all together - not just minced beef you get from the supermarket. Do it both ways and compare. Also maybe in Milan they might serve with home made gnocchi. Thanks Andy for teaching these basics, no heaps of garlic or crazy herbs, let the basic ingredients do the talking. And yeah, making pasta at home is so easy....I wish more people knew. Cheers, Phil. Keep up the good work.

[@bbrozbart]

In the times when half of youtube provides chef-level cooking knowledge, what makes the best differ from the good, is the personality. And this channel has a great team of very likable and sympathetic people behind it, all of them (Mitch, Babe, the editor, and of course Andy) bring a bit of self expression into the videos. Superb content.

[@gulimulli]

My Mom never taught me how to cook. Now I am learning from you. Wish your hands good health, Chef! Keep going!❤

[@sincerely_marcela]

i grew up making fresh pasta every once in a blue moon with my folks and this video hit me like a wave of nostalgia. even though we had a pasta machine thing the tagliatelle in the video looked exactly the same, only difference is we would hang the pasta all over the kitchen to dry it and im not sure why or what difference that holds to how you have made it - i'll have to make it again soon thanks for sparking that memory andy c:

[@alext8060]

7:45. This tip is life changing. Ive always struggled with all types of doughs because everything always sticks to my fingers even if I dust/wet/lube with oil. I always just instantly start kneading, ill definitely try this next time.

[@hottuna2006]

Use a Dutch oven on an induction hob to make the ragu if you have them. With the right heat setting you can leave the ragu as is and it will cook evenly without burning. Stir once an hour or whenever you remember and it practically makes itself. The only thing you can't skimp on is time. You'll want/need at least 4-5 hours.

[@joz534]

First time seeing anay video by you, and i have to say. I absolutly LOVE your cutting board.

[@nellynelson965]

SO I am sending this to my Italian mates. Because every time we have a family meal over there in the eve. Spag Bol. Or a very similar version of spaghetti. So they defo eat it. But I prefer Ragu with wide thin strips, rather than these thicker one. Man italians have so many different pastas. Their all awesom. And Angela, if your watching, you mums is the best ever.

[@alisonhutchins9920]

Your sense of humor was in good form in this video: thank you-my first chuckles of the day! As to the tutorial, you were extra brilliant. Finally someone who relates the specifics about pasta ingredients and method in the very best way. I have never seen anyone use a fork. It is exactly the right tool. Never liked just using hands from the beginning mix. You are spot on about that as well. Another thing, apart from myself, you are the only one to thank a utensil when its job is done. I think in ways we can’t perceive the simple expression gives a good vibe to the kitchen. Thank you and all those with you for the work and effort put into all the videos.

[@PaulMcgregor-rb5tf]

Hi Andy, best cooking channel on youtube, I stay in Scotland, and we love soup in the winter, would like you to make your favourite soup, either summer or winter soup, obviously my favourite is scotch broth, keep up the good work, thanks

[@shanedwyermusic]

About a year ago, after many years of thinking “Milk?! In a bolognese??!! No way!”, I finally tried it and it really does lift it and make it so much more satisfying and delicious.

[@VeeVeeVeeV]

Always wonderful to hear “you don’t need fancy tools”! WE have a few fancy tools, but not everyone has our habits in the kitchen, so….. good on you!! Also, it’s always good to see you eat the foods you’ve just made! Thanks for sharing with us! xoxo e. N. B. 🇨🇦

[@davidmacpherson8710]

Outstanding insights and technique. And, that's a cutting board! I don't know how folks cook only using small cutting boards. I always triple the volume when making this recipe. I then cryo-vac (vacuum seal plastic bag) portions for 4 people and freeze. So very convenient.

[@annetteu.7226]

You are a really good teacher (besides being a brilliant cook, obviously 😄). I never knew about the milk at the end… will definitely try this next time I cook ragout. Thank you, Andy 👍🏻🍝

[@IndenturedYoutubeSlave]

adding milk is heathen practices in italian, just like adding cream to a fish dish.

[@giovannispinotti]

Great recipe chef! Two things about pasta rollers and doing it by hand with a rolling pin. First one is that pasta rollers (except extremely fancy ones) have steel rollers, and that makes the surface of the pasta a lot smoother and flat, whereas the wood will leave the pasta with a coarser surface which, believe me, will be so much better for sauce retention and general mouth feel. Secondly, when rolling with a pasta roller the whole pasta will be exactly the same thickness, which will give you that sort of mechanical perfection that you get from industrial pasta. A hand rolled pasta will have instead slight imperfections in the thickness all around, which will again present themselves under your teeth when eating it, showing that is clearly made by hand and also giving you a more varied, uneven feel that will actually improve the overall experience. So it's a heavier and longer job, but totally worth it for homemade pasta. Cheers!

[@nikiTricoteuse]

Hey Andy. Nice to see a proper ragù. The actual recipe is registered at the equivalent of the Chamber of Commerce. I lived in Bologna for almost 20 years and still miss the fabulous handmade pastas from the markets there. l do still make tagliatelle and ragù and a few of the other specialities but, it was lovely to be able to pop to the market and buy homemade. It's a bit of a process but, WELL worth it and, because it's the cooking time that takes the longest l always make a large quantity then, portion it and freeze it. It's lovely to be able to pull some out of the freezer and, in not much more than the time it takes to boil water a fabulous meal awaits. Easy to turn into lasagne too PS. If you're got any ragù left over - make arancini. 😊

[@natsukoinui]

Fun facts with Andy 🎶 Yay! Your jingles!!

[@p.dreamer6694]

Fun facts with Andy 😂 I just love this and I’m one of your biggest fans as all of you are so chill and normal people who don’t cook the most fancy stuff but a cool interesting and easy to cook meals ! Love you from Bulgaria🔥❤️

[@-MacCat-]

Excellent vid. Thanks Andy.

[@respectpleasethankyou]

Inspired ❤ Starving for fresh pasta now 😊 Thanks, Chef!

[@nfrschmitz]

I'm half Italian and have a lot of experience making ragú. This is definetely a good basis to huild from. Every Italian has their own twist on this. Generally, I would recommend treating making ragú as making a stew. And using cheap cuts of beef and letting the pot simmer for about 6-8 hourrs off and on goes a long way in making it fall apart and letting the beef juices bind it all together. Also, adding a bay leaf adds some more umami. Other additions may include garlic, rosemary, or chillies. I also like to add salsiccia, taking off the skin and breaking it up into tiny bits as it cooks.

[@DonUschi92]

Just did this one or two weeks ago. Since I didn’t like pancetta in carbonara when I tried cause you can get pancetta quite easy in comparison to guanciale, I used fennel Salsiccia and it was absolutely stunning. Will try Nduja next time. Also I found recipes that prefer concentrated tomato Paste over passata. Will also give that a try next time. Probably weird opinion. I prefer hard pasta over soft and fresh. 🤷‍♂️ but agree on the no spaghetti rule.

[@carpediem7286]

Well done chef! Subject to personal preference, but a lot of people here like a bit coarser ground meat (possibly mixed), tomato paste (possibly home made), raw pancetta, a bay leaf, little less milk (at least for the amount you made in the video), and a touch of nutmeg. Anyway, your dish is excellent and I would be happy to eat it any day! 👏🏻👏🏻👏🏻

[@shumani644]

Great job! Among all the foreign versions of tagliatelle with ragù Bolognese I've seen, yours is definitely one of the best-complimenti! 🙌 That said, I was born e raised (and still livin) in Bologna, I couldn't resist sharing a few tips! 😊 - Pancetta is a great choice, but you can also use a mix of ground pork and beef, which is common too. - After adding the ground meat, deglazing with a splash of dry white wine works wonders for the flavor. 🍷 - Instead of tomato puree, you might try using triple-concentrated tomato paste for an even richer taste. - Some people add a touch of cream at the end (personally, I skip this one). 😉 - For the ragù, using a wide terracotta pan or a stainless steel one with the thickest bottom you can find is ideal for slow cooking. 🍳 - And about the pasta-letting the dough dry a little before cutting makes it easier to handle. Keep up the amazing work, and thank you for giving such a beautiful Italian classic the respect it deserves! 🍝❤

[@kmskmwsmfd]

Cooked this recipe tonight. Magic. Thank you 🤓

[@Savagetimes]

Hey Andy, Thanks for being you. Love from Ireland

[@goodo4668]

Long time subscriber, love your work . Even more I love the fact that there was no garlic in this recipe.

[@danlovestotravel8159]

That's the only bit I didn't like.

[@frankieboy5859]

@@danlovestotravel8159 Thats up to anyones liking. Some Italians do, others not. Same with bay leaves.

[@lfc08adam]

​@danlovestotravel8159 the official recipe has no garlic according to the official website of bologna. Lol

[@goodo4668]

@@lfc08adam Correct. I like to see things made as they should be not bastardised versions of. It is like Carbonara, if it does not use Guanciale it might be lovely but it is not Carbonara.

[@lfc08adam]

@goodo4668 I use garlic for bolognese always lol.

[@NigelAinscoe]

The Ragu recipe seems very Southern Italian rather than Northern. I'd personally stick with Marcella Hazan’s recipe, which matches my experience of what you get in the restaurants in Bologna.

[@OhBelin]

In reality, the onion carrot and celery, called "soffritto" should be cooked first, low low fire to melt all the things in the oil, then you add the rest

[@HerrBrutal-bl2fk]

If you have a home made beef stock, use it in a ragù! In Italy, vegetable stock and chicken stock is often used and it's certainly better than using no stock at all, but as ragù bolognese is a meat dish that should taste of beef I highly recommend using a home made beef stock!

[@BillHicks420]

Or pull a Marco Pierre White and stock cube that thaang!

[@HerrBrutal-bl2fk]

@BillHicks420 I won't criticise Marco for using them as they're OK for everyday cooking. However, no processed product beats a homemade beef stock! IMO, a ragù bolognese is a meat dish in the first place, not a tomato dish. You want a lot of beef flavour!

[@BillHicks420]

@@HerrBrutal-bl2fk I'd say cubes beat nothing at all. I will. I will criticize him. He definitely overused it because they paid him to.

[@Harry_Mending]

"Homogeneous" is the word you're after! Looks delicious. Interesting to see the absence of garlic.

[@andy_cooks]

That's it!

[@lfc08adam]

I think the official recipe has no garlic.

[@Harry_Mending]

@@andy_cooks The man himself! I just want to say that your videos have been a real help to me recently. I'm currently recovering from cancer treatment, which left me unable to eat for a while and also knackered my sense of taste. Your videos have been the next best thing to exploring all these awesome flavours myself. They're also an inspiration to push past this stage of everything tasting horrible and retrain my taste buds so I can properly enjoy food again. Keep up the great work!

[@FAB1150]

Italians don't really use that much garlic, this recipe has none :) We usually put a few cloves in there, at least in my region. As a kid I hated accidentally biting into a clove while eating something made with ragù, now I actually enjoy it lol. Also, get well soon! Cancer is a bitch. Stay strong!

[@Harry_Mending]

@FAB1150 Interesting. And thanks, I'm on the mend from the treatment at least.

[@perthbmx8]

Pretty much exactly how I make it except i ain’t making pasta To much effort when a pack is like $2 😅 also I use diced canned tomatoes and a small tin of tomato paste and mix some chicken stock through it in a bowl and that’s my sauce but this is an awesome meal for families on a budget probably one of the cheapest good meals you can make that’s cost effective and you can make a heap of pretty easy 👌 great video and looked amazing 🤤

[@karenmathieson7170]

As much as I love ragu, IDK if I am up to making my own pasta. Also I've been watching your Back of House series and just finished the Cauliflower Soup with bacon and blue cheese episode. It's always soup season here in Tasmania! Love your work!

[@hdconley]

Andy knead the mince a bit before crumbling into the pan to get rid of those horrible textured stringy bits. So worth it. Looks delicious btw.

[@dallasdempster817]

Love your work as always Andy. To clarify Spaghetti Bolognese and Ragu alla Bolognese are different dishes both are definitely eaten by Italians all over the world. Spaghetti Bolognese was developed by Italian immigrants in America in early 1900’s using Spaghetti because it was easier to get at that time with pork and beef mince it of course has spread all over the world. Ragu alla Bolognese is indeed the original from Imola in Bologna Italy first seen about 20 years earlier original recipe used lean veal, butter and onions with fresh made tagliatelle. Buon appetito 😊

[@aviataf]

Thank you. Looks authentic and amazing as usual.🍷🍷🍷🍷

[@daredemontriple6]

As a proud culinary heathen, I put small pieces of chorizo in my bolognese and it's great! About 6" of sausage, cut into quarters lengthwise, and then chopped about every centimeter or so. Quick fry in the pan to crisp up the outside and then in with the rest of the ragu. I often put mushrooms in too, I've no idea if that is something Italians might do but I don't care they're tasty!

[@lizwirtz5968]

The pace and detail is just right.

[@tristanmestroni6724]

Andy's cooking makes me so happy. I feel like if I could just cook every day like that, I would be the happiest person in the world.

[@hapakidyo]

6:47 come on everyone…reply with your best! 😂

[@RobbinnDaHood]

One of my favorite Sunday meals to make. One thing I like to do if I have it, is use a parmigiano or pecorino rind in the sauce while it’s cooking down to add that cheesy salty flavor to it

[@helocoastie8274]

Love this video. I also love my Made In saucier for marrying up pasta and sauce.

[@mjudec]

Wee bit "extra" for the Ragu. If you're at the end of a parmesan chunk and just have the rind left, save it and add it with the passage to the Ragu. Adds a lovely deep flavour as it slow cooks.

[@CalinDeZwart]

We use the exact same container for our pasta flour 😂 Greetings from Perth. It's a bit expensive, but the Phillips Pasta Maker is the best kitchen appliance I've ever had. I have had it for three years now and probably use it once a week on average. It's definitely paid itself off time wise.

[@labarbaroja]

Looks like I’ll be making bolognese next weekend! 😋 I’ve always done white wine in my bolognese and then finish with a splash of whole milk. I am assuming the red wine would give it a more full flavor.

[@KD-di2ql]

Reminds me of sunday morning grandma preparing tagliatelle al ragù when we were all there together ❤

[@angrypotato_fz]

While these wouldn't be of course traditional, I like adding some fish sauce to the Ragu, it boosts the umami while the long cooking gets rid of the funky smell. Another thing I like is some orange skin - it gives a very nice, subtle sweet and tangy flavour.

[@A_DR]

😳😬

[@mshackleton1]

I like using a couple of bay leaves

[@HughRogers609]

Pretty much how I make my ragu, haven't used pancetta though, often pork and beef mince. I used to use garlic herbs etc but it doesn't need them, you get great meat tomato balance without. I also throw it in the oven on lo/med for a few hours, the meat breaks down and becomes meat sauce. Been using carbon steel for years, great pan material, but still heavy!

[@Feebeeee]

Love your work chef & always great to learn tips & interesting info. Just wanted to give some feedback regarding the background music in this one, it is weirdly distracting. Might just be me because I should be asleep right now. Oh and you can buy reusable silicone wraps that work similar to cling wrap, perfect for pastry and pasta making.

[@Wrapped-in-bacon]

I’ve been using madein carbon steel cookware for years. One thing to remember is to not use anything with a high acid content, otherwise it will strip the seasoning that you’ve built up.

[@thomashadorn5891]

As in don't use it to boil tomato sauce in there for hours like in this video😂

[@IndenturedYoutubeSlave]

Adds a lovely iron taste too 🤣

[@wphillips23]

I have used Elizabeth David's recipe forever which is almost identical to your's Andy. Bravo! Your pasta method is very similar to Cordon Bleu French Flan recipe. YUM!!!!!

[@kantemirovskaya1lightninga30]

So Andy, I see you went with a nice coarse grind on that beef!! Love the texture when its like that!

[@juusokaaria]

Very nice! Many ways of making the ragu and this would probably be approved in Italy :D One thing I was taught is to add the milk after the red wine in the beginning. A small(ish) mistake is though to talk about mirepoix when it's soffritto ;)

[@psarmstr]

Really appreciate the tips on how to do it without using plastic. I'd love to see more plastic free cooking.

[@adamrona5583]

Hey Andy, great video! I would like to ask you, that if you have time, make the famous hungarian goulash, I would rly see how you like it! Thx, have a good day!

[@felzebub1762]

Andy, i love your recipes can you please make shakriya, tysm

[@amyrotella1219]

You made us Italians very proud in cooking the sauce for a few hours or more, and the dough. Magnifico! 😊🥰

[@OhBelin]

Also, little trick add marjoram to the flower for the pasta. Eggs are optional, more eggs and the pasta gets heavier, so you eat less and get full faster

[@nickburke5263]

Use a wooden board, wooden roller, and a sharp knife when cutting. As Andy did. This drys the pasta as you work it (wood) and stops it sticking to itself (sharp knife) when it is cut. This is how the nonna’s do it.

[@PepponeSilver]

Amazing! almost like italian grannies! mine use to bend the doug starting from opposite edges and final bend in the middle, when you cut it than you can put the knife down and lift and the tagliatelle will open by themselfs :P

[@LitaRulezFr]

My two cents: most people claiming 100g of pasta per person is unreasonable have most likely never cooked fresh pasta. 50g dried pasta per is a diet portion, 70g dried pasta per is a regular portion, and 100g fresh pasta is a regular portion as well.

[@Im-just-Stardust]

Thank you for not wearing synthetic gloves everytime you touch food like most youtubers nowadays. Very refreshing.

[@LuxeNailsbyJen]

I feel like they do that bc everybody talks crap bc they don’t. Which is stupid since they are the once eating the food anyway.

[@wickywills]

Fun fact - if you wear black gloves, you can charge customers twice as much for a standard burger. A beard, glasses and tattoos also help.

[@LuxeNailsbyJen]

@ 😂

[@MaanasVarmaDatla]

I think most KZbinrs that do that are not working with a camera crew - they use gloves so that they can take em off and touch camera equipment and adjust things. But I agree - pretty wasteful

[@profchaos9001]

@@LuxeNailsbyJenit’s not only that, in most HACCP manuals and courses gloves are actually not recommended because they give you a false sense of security and cooks wash their (gloved) hands less, while with naked hands if you get them dirty you feel it and you are more likely to wash them.

[@TheGprinziv]

I have a one-day flu and my fever just broke and now I am *STARVING* for some classic Italian food. This looks divine.

[@IndenturedYoutubeSlave]

save an hour cooking by not adding the cooked meat till the last 10-15 minutes(improved flavour too) and the simmer time can be half if you add 2 tablespoon of tomato paste with the passata.

[@benjaminkuschnerus5874]

Don't know why I didn't watch the last few videos, but I'm glad I'm back. Thanks chef

[@SlipperySalmon94]

I watched massimo bottura on his master class and he used beef cheek and tongue to slowly cook, then cut into a small dice and mixed in same as a normal Ragu.. looked amazing

[@workwithglenmurray]

Great video - so simple.

[@danboyd6180]

Kick ass vid Brohahn, I am making this for my 96 year old grandma who pays me to cook for her. Thanks for all the great ideas

[@beepboop212]

Uh.. should family be paying you to cook? Or do you mean as a compensation for the groceries? Love that you're taking the time for her though.

[@danboyd6180]

@ you feel better about yourself now good I hope so

[@lumuslu9034]

Nice simple and authentic. ❤

[@soumynonareverse7807]

What are your pans made of? Could you make a video on what to look for when buying basic equipment and what it should be made of for a long lifespan? Should you use carbon steel with sour ingredients like tomatoes?

[@gmanGman12007]

Love it, personaly i like passata in ragu. I make weigh loss version like that with tons of onion and celeriac cubes instread of stalks. Turkey mince + lean beef work awesome as low fat high protein combo. Serve with wholegrain pasta and you golden.

[@taylorginnetti2495]

Bravo Andy! Buonissimo 😙👌

[@Barracartel]

Back to basics, love it! 👍

[@alexandrelorusso2178]

13:18 "Don't taste boilling water" Gold comedy right there🤣

[@michaelolsson2629]

Honestly, it made me LoL. 😂😂

[@iggytse]

The milk dilutes the colour. I’ve heard people use baking soda to reduce the acidity of the sauce while retaining the rich red colour.

[@bumspanka0927]

Thank you for the great video!!😊

[@frankie5671]

andy could you do the neopoliton ragu they basically as you know through all diferent utz of meat short rib pigs cheeks oxtail. love the channel big fan!!!!