Classic Traditional Ragù Bolognese Sauce Recipe - So Easy! - Glen And Friends Cooking

Classic Traditional Ragù Bolognese Sauce Recipe - So Easy! - Glen And Friends Cooking
Classic Italian recipes... so much passion. Here's our version of a Ragù bolognese sauce, use it on pasta, use it in lasagne, or just heat it up with some crusty bread. No one will ever know the true original Italian Ragù bolognese sauce recipe, that's lost in the mist of time. Everyone has their own grandmothers spaghetti bolognese sauce recipe, but every Ragù bolognese sauce recipe is different. Give this Ragù Bolognese Ricetta Tradizionale a try.
Ingredients:
2 Tbsp olive oil
2 medium onions, finely diced
4 celery ribs, finely diced
2 medium carrots, finely diced
500g (1 pound) medium ground beef
500g (1 pound) medium ground pork
Salt to taste
Pepper to taste
250 mL (1 cup) dry white wine
Grated nutmeg
250 mL (1 cup) full fat milk
185 mL (6-ounce) can tomato paste
250 mL (1 cup) water or chicken stock, as needed
Method:
Heat oil in a heavy stock pot over med-high heat
Sweat onions, celery, and carrot, until softened but not browned.
Add beef, and pork and cook breaking up chunks, until no longer pink.
Season with salt and pepper.
Add wine and reduce by ⅔.
Grate in some nutmeg.
Stir in tomato paste, and milk; cover and gently simmer, for 2-3 hours.
Check occasionally, adding water or chicken stock if needed.
Alternately cook in a preheated 140ºC (275ºF) oven for 3 hours, checking occasionally, adding water or chicken stock if needed.
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[@GlenAndFriendsCooking]

Thanks for watching. If you liked it - subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. ^^^^Full recipe in the info section below the video.^^^^

[@musician4776]

Honestly the most brilliantly watchable cooking show on KZbin. No over production, no annoying voice, no over-trying to be a 'personality', just an interesting guy presenting his recipes in an straight forward and well explained way. Tremendous stuff.

[@henrik3141]

And also no stupid cuts every 10 seconds.

[@LenTexDIY]

Absolutely agree. I've come to love Glen's style!

[@Nathan-wk9dd]

The production is done so well that you don't even notice it.

[@aagguujjaa]

You put into words the reason why I keep watching this show, and avoid others I am also subscribed to... subconsciously this is comfort food for the eyes.

[@spitfire3984]

I agree! I just discovered Glen’s videos and he’s my new favorite!

[@AzureSN]

Glen, I have to say this because I only found your channel a few weeks ago and I've been hooked since! I don't cook, never really have. Then last year I became a father and decided to make a change. I finally built up the courage to try this recipe and method and it went down very well with the family! Thank you for inspiring me to give cooking a real try!

[@GlenAndFriendsCooking]

Glad you and your family enjoyed it!

[@brissygirl4997]

I see Chicken was hanging around for his taste if the meow in the background was anything to go by. 😻

[@antistiolabeo8950]

I'm Italian and gladly declare this recipe "original" and "traditional". I'm sending my seal of approval to Canada.

[@Quackfly]

a very early Jamie Oliver series confirms what glen says about Italian recipes. He toured Italy and tried to cook dishes and never ever pleased the local Italian people, he concluded that every town in every village had a variation of the recipes and each one believed that theirs was right.. The guy was practically broken by the end lol

[@Kolateak_]

"You cannot call it authentic or traditional because people are just going to rip you to shreds" Glen: Classic Traditional Bolognese Sauce Italians: So you have chosen death

[@PlayaSinNombre]

Almost as well known, is “never go up against a Sicilian, when death is on the line!”

[@larswesterhausen7262]

No need to threaten him. Glen did a pretty good job (minus the nutmeg). Even the patsa is okay, though traditionally it's Tagliatelle But at least he didn't opt for spaghetti. @@PlayaSinNombre Sicilians have their own fantastic Ragù, but they know shit all about Ragù alla Bolognese which is a Northern Italian Dish from Bologna (Emilia-Romagna).

[@Augustus_Imperator]

Honestly, as an italian who loves to cook, and cooks a lot, I can say this is absolutely well done.

[@goatee01]

The editing on this is seamless. It feels like it was made in real time before our eyes, but obviously things took much longer to cook.

[@jonathogm]

Ahh Spaghetti Bolognese, the national dish of Denmark :)

[@PedroOliveira-ls9qm]

Don’t you mean spaghetti med kødsauce an also isn’t pølser considered the national dish? Just wondering :)

[@canaan_perry]

Hej -- national dish of Australia too!

[@FenderTele71]

I found the discussion about all the different variations of the recipe very interesting. Excellent video.

[@antistiolabeo8950]

This Canadian guy is more Italian than many Italian Americans I know. Honestly impressed by his knowledge of some specifications of this traditional recipe!

[@_efault]

yeah Americans of Italian heritage are far closer to Italy than Canadians of Italian heritage. Blasphemy /s

[@TheDedFlowers]

Good video. There is, if you're curious, an official bolognese recipe that was issued by the chamber of commerce of the city of Bologna sometime in the 80s. Also, pancetta finely minced, or ground is authentic, and only ground beef. Soffrito (carrot celery, onion) white wine, vegetable stock, tomato paste and milk. And to be super traditional, there is a secret ingredient called "panna di cottura," which is the skin that forms on top of one liter of milk after it is gently heated and simmered to reduce by half. It is skimmed off and added at the end just before serving.

[@GlenAndFriendsCooking]

The white wine throws a lot of people -

[@awolf913]

notahotshot not quite true about the celery, it was in fact included.

[@awolf913]

TheDedFlowers where in the official recipe does it say vegetable stock? I looked up the official recipe by Italian Academy of Cuisine and can’t see it.

[@TheShizzlemop]

@@awolf913 why are you responding to a 7 month old comment? he wasn't talking about the official recipe by the italian academy of cuisine but rather the "maccheroni alla Bolognese" from the book “La Scienza in Cucina e l’Arte di Mangiar Bene" because he said "The earliest published version of a ragú identified as Bolognese was published in 1891..." and that happens to be the book with that recipe, basically word for word (except his mistake on celery and broth type wasnt mentioned, at least in the translation i got just "broth") and only mentioned the academy of italian cuisine in passing, to remark that "[they don't] recognize the earliest published version as the authentic recipe" as he believes that that is the earliest published recipe of "ragu identified as bolognese". but he got it wrong about the celery, as the recipe actually called for "2 ribs of white celery" in the ingredient list, and the type of broth wasnt specified in the original book so i think it was whatever was the common broth type. but the rest of it was right im not too sure if that's actually the earliest publication of that recipe type or not, and dont really feel like doing research into it. but thats what he meant and should answer your questions.

[@musician4776]

Whenever I question a recipe I'm making, I always wonder 'What would Glen do?'

[@ranman2106]

i bet u do

[@torquilh]

If i could choose to watch only one channel ever again,.. it would be Glen. Just amazing :-) oh... More vegetables!! :-) hahaha he put loads in already! :-)

[@mikedamours8733]

Stay the way you are Glen, your show is interesting that way. I also like the drink you make on Friday evening.

[@stevenferrier8942]

Yes I like it , am going to try this recipe as I have come from Italian stock my mum half Italian and all grandparents Italian for a century at least and I've been making the same recipe of ragu sauce that comes from my mother's side and I've been cooking it since 12 years old and we would add oregano, mushrooms, garlic, bay leaf , and good quality tinned toms. I have experimented over the years but I always come back to the same o!d recipe but recently I added marmite while on lockdown and now I will add it everytime now. Yes marmite works !!! 😋🤔😉

[@TheMimiSard]

I think the reason why a recipe like this has so many variations is because this is one of those things that come from an old country and every household, for hundreds of years, had their own version.

[@localsimpleton]

Freeze! This is the Italian Food Police. Drop the spoon and move away from the oven! You are under arrest.

[@isaacpeachey8609]

localsimpleton FBI OPEN UP

[@gmoops8986]

Don't make us bring out the wet noodles

[@PlayaSinNombre]

You’ll never get me, carbinieri!

[@veronicaevans7723]

Made this tonight, no wine, no nutmeg, sour cream instead of milk, too lazy to chop my veg fine, added a bit of garlic.... was to die for! Thanks Glenn!!!

[@wafflemaster59]

I'm very passionate about food but if you want to make something the way you like it that's what you should do. Some traditional recipes have been made for so long and by so many families over the years that the "true"recipe is whatever your family recipe is. I really like that there are so many different things you can do with some recipes. For example the basic recipe for ijvar (a traditional Serbian condiment) is roasted red bell peppers (skinned and deseeded then ground in a meat grinder or chopped fine if you don't have one) sun flower seed oil and salt. The you can add whatever spices you want to it. Everyone's recipes is different and some people even put egg plant or tomato in it. It can be as chunk or smooth as you want. They do have to be roasted though. if you just cook the peppers you loose a lot of flavor and the skining and deseeding process is very labor intensive and takes forever and it needs to be done while they're still hot so you can get as much of the skin off as possible as easily as possible. Making ijvar is a family activity and I can t speak for everyone but im always drunk when making it and in my opinion that is a essential part of the process.

[@jukesters123]

this show is addictive.subbed,liked,dinged.

[@troyboy7610]

Glen, my wife is born and raised in Argentina with a grandmother who was born and raised in Italy. She makes a very similar sauce and you are 100% right! Everyone thinks their recipe is the right way and the only way. There is a little sense of pride, a lot of stubbornness as well as arrogance when people defend and offend their family recipes. I love your motto, MAKE IT YOUR OWN! And the variations of recipes over time and whatnot. Nothing wrong with making a sauce or dish your way or tweaking it a bit. If the other person doesn't like it, then don't eat it and go make your own. And for the people that criticize you for what you do or don't do, they aren't the ones eating it! I think they just like to complain because they can. We love what you do so keep on doing you!

[@BMe-ck6fd]

it is good-if more people were passionate about cooking we would all live longer

[@piercedliquidnipples]

great recipe, well done Glen! Cheers from Italy

[@piercedliquidnipples]

p.s.: fat milk is absolutely part of the recipe. You made a great, authentic recipe.

[@nicksushkevich]

So glad I came across this channel! Thank you, Glen!

[@GobPalRosieVT]

Nutmeg? _Townsends would like to know your location_

[@markmelton587]

I like to grate my carrots on my box grater for this dish. I've done the celery and onions the same way. Cooks down to nothing. Very quick and easy

[@oliverdobson5199]

This is very accurate, milk is crucial and helps to emulsify the sauce, but doing this is extremely difficult - I have made this and had sometimes creamy, other times more oily sauce. I think it depends a lot on the milk and amount of fat present, probably heat and willingness to stir, time milk is added, amount of stock added and so on. This is bolognese, meat sauce with tomato. The more well known bolognese - tomato sauce with meat resembles much more closely a Ragu. Both Ragu and Bolognese can be pimped in a variety of ways, I like to add worcester sauce, marmite (or better Bovril [Beef Concentrate Marmite Goodness]). And aromatics are also fair game. Great as ever Glen

[@ShortHandedNow]

Live on the edge Glen! I find adding milk always enhances the mouth feel/texture of the sauce and works perfectly when combined with the nutmeg!

[@kevinbutler9786]

A quarter cup of whole milk before the wine and that would have been perfect. Which is amazing because I have literally never seen bolognese done correctly on camera before. White wine is correct here. Well done sir. I'm a 13 year classically trained professional cook in fine dining if it matters. Edit: I posted this seconds before you added the milk. The lactic acid in the milk is key to getting the proper texture in the sauce so I'm glad to see you added it. Bolognese is a meat sauce. It's not supposed to be veg forward. It's not supposed to be garlicy. It's supposed to taste like meat and wine. If that's not what you want, I would say make a different sauce. Maybe a tomato sauce with meatballs and sausage.

[@scent007]

Or make it the way I like..After all I will be the one eating it so it better be good to my taste..I like to make it spicy and I add basil and garlic.

[@manuelper]

@@scent007 Of course you should make it how you like it, but you wouldn't then (or shouldn't) call ilt Bolognese. That's the chef's point, I think.

[@gabrieleghut1344]

@@manuelper In my German family we called it a ground beef sauce. It differ in many ways and my grandma made the best sauce. Sometimes with just onions, garlic and only 1 tbl spoon of tomato paste. That made a nice brown sauce. Sometimes with onions, garlic, tomatoes and bell peppers. Sometimes with onions, garlic, tomatoes, red wine and chicken stock. And so on, but always with pasta. But I can't remember that we called it Bolognese. I love Bolognese, I do know how to make it and I love it. But I love the ground beef sauce my grandma used to make a little better. 😍

[@petrus4]

The only problem here is that apparently, "authentic" means "boring." I also can't stand red battery acid in my food, personally. I've had mouth ulcers from tomato paste before, where it has literally flayed the skin off the inside of my mouth. I leave bolognese to those who like it, but I am not one of them.

[@_efault]

His wife... :@

[@tedwilliams7021]

My Sicilian grandmother did exactly as you however she did add basil dried in the beginning and fresh at the end. It was magic.

[@amymanoharan284]

mine too!

[@11ajoseph]

I subscribed to this site approximately 2 months ago and have not missed a posting since--of course I also viewed the archived material!!! The channel is SUPERB in all regards!!!!

[@Livealohahawaii]

I always cook my sauce in the oven. it’s the best sauce ever and no stirring or burning. I did this years ago when company stopped by while I was making sauce and I couldn’t tend to it on the stove, so I put it in the oven. It turned out fabulously.

[@robwar4390]

Bolognese is one of my favorite things to make! Great video.

[@griffinbeaumont7049]

Wow that's amazing! I didn't know there was this much variation. I mean my mother and my father have taught me their recipies and they are noticably different, but the only thing your recipe and mine have in common are onions, ground beef and tomato paste. I was even wondering if we were talking about completely different sauses, so much of your technique varied from the ones I was taught. I had no Idea ANYBODY would consider milk an ingredient of bolognese!

[@ccapwell]

Love doing stews and chili in the oven versus stovetop.

[@antistiolabeo8950]

That statement about Italian recipes getting people brutally defensive is so true. Can't even talk yo my sister about how I cook some of my dishes XD

[@greatnortherntroll6841]

The Gendarmerie la Pasta are going to get you, Glen! Marmite? SACRLEGIO!!!

[@jcboom6894]

I always like your explanations. You also use the proper measuring (as far as you can tell) for the wet a d dry ingredients and you use a rubber scraper to get all he ingredients out of the measuring container. I watched a cook use the wrong cups for the ingredients to bake a cake and did not scrape the bowl for the liquid part of the icing and then blamed the recipe and said the people of Tennessee could not cook. The problem was she could not measure a d did not grease a d flour the PA s properly. When she showed the sloppily greased and floured pans I knew the layers were not going to come out in one piece a d none of the three layers did. She had good instruction you have to make an educated guess on pan size, temperature to bake and length of baking. Love all your shows.

[@johnanderson27]

Thank you chef

[@traceyrice]

I am sitting here drooling! Yum! 💜

[@markmelton587]

Your recipe is close to the one I have used for years. I got mine out of The Frugal Gourmet Cooks Italian. Everyone raves about this dish. BTW, fresh sage leaves are your best friend in this dish.

[@kathy3221]

being 100% Italian and having been raised there I agree with the nutmeg. A pinch ( I do mean a small pinch ) of cinnamon is also good, but maybe not with the nutmeg. Also marjoram is an ingredient my mom used and worked well. You are absolutely correct about there being no leaves in the sauce and milk is also an original ingredient. Bravo !!!

[@iceberg5220]

I made this and it tasted fantastic. The flavour profile is totally different to tomatoe based bog sauce. I didn't use a dry white though, I used my standard 'fruity' cooking wine. Came out great. Well done and thanks for the recipe!

[@notold37]

I like the idea of the sauce, myself I've used red wine, but white I will try, milk I have not done, but because I'm an Aussie, Vegemite is the go, and if you ever get the chance do try Vegemite 👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘Ps loved the video

[@GlenAndFriendsCooking]

Ahem... We're Canadian, so Marmite is the go to. ;) We put that in almost anything that has beef!

[@jeffweber8244]

Great video. Love the channel. Mine ragu is similar, but I like to use browned thinly sliced steak, add some anchovies paste for umami, and no milk.

[@andrewaway]

I am a heathen. I always add tomatoes and Tom. sauce, olives, capers, garlic, etc, etc. I love this sauce. No milk. Thanks for this.

[@cannedmusic]

This looks really good, am making a slight variant of this for lunch, half batch, 1 lb ground turkey, no wine, no dairy, pork stock instead, but more or less the same.

[@veronicaevans7723]

Love how Julie critiques!!

[@nobodix]

Marmite would be a desecration. Though you surely find yeast extract in most store bought bolognese. :-P How about really roasting that soffrito adding the tomato paste in the end and roasting that as well to increase the "umami" in the sauce?

[@FlorentPlacide]

"Nobody expects the Italian food police !"

[@Dr.Nagyonfaj]

"Bring on the comfy chair!" :-)

[@kevoramma]

totally agree with more vegetables.

[@gregorycalzada5264]

GLEN UR A BRAVE MAN

[@_efault]

Food engineering, love the analytical review

[@Christian_from_Copenhagen]

This is very different from the few variations I've grown up with in Denmark, but I'll try some of these elements out next! Recently I was really happy with bigger vegetable chunks, which was a first for me.

[@whoisrichardedward3597]

Good one Glen!!! I like the nutmeg just like my grandmother used to make! but she was Swedish LOL!

[@GlenAndFriendsCooking]

Ha! I love nutmeg - almost as much as Marmite!

[@MiBones]

Onion. Carrot. Celery. The Holy Trinity of Italian cooking.

[@System32F]

When i make Bolognese Sauce I always add in bovril for that umami flavor and not marmite, Its my secret ingredient in most stuff that has beef mince, If you can get your hands on it give it a go it's like marmite but with beef stock reduced in it

[@GlenAndFriendsCooking]

We’ve definitely tried it - any MSG delivery method that works.

[@shaynecarter-murray3127]

This sounds excellent, as my mother hates garlic. I like garlic, but I can always add that to my portion at the table if necessary

[@ProudBerliozian]

“And if your knife skills aren’t that great...” ...this is a GREAT place to practice.

[@sennest]

This is the meat sauce! Meat, nutmeg and dairy are divine! White wine - perfect! I will totally be making this your way! Thanks for the perfect canvas! Small question - what meat did you use and where did you buy it (Loblaw's or your butcher shop)? Thank you!

[@GlenAndFriendsCooking]

Shhhh - don't tell anyone... discount bin at Loblaws. The beef was medium Angus, and the pork was the Loblaws 'Free From' house pork.

[@sennest]

@@GlenAndFriendsCooking Your secret is safe with me! You are THE working man's chef! Freakin' awesome!

[@danipilon5061]

Love it! almost identical to mine

[@TwoWholeWorms]

11:06 "MEEOOOOOOOOWWW!"

[@maranscandy9350]

That looks like it would be excellent for ‘bring a covered dish’ gathering.

[@conarlebarban2456]

11:06 i think i heard the cat say " more vegetables" lol

[@xavieronasis5361]

Making this, with skirt steak i just ground up. It is currently in the oven, will update when it is done!~

[@xavieronasis5361]

@Typically Unskilled Totally forgot to update this!! It was amazing!!!

[@canaan_perry]

Totally on the money! Milk - tick. Nutmeg - tick. I'm an advocate for bay leaves as well. Always needs a lot of salt.

[@walesjs]

"More vegetables", ...but it’s a meat sauce!

[@pamsam8933]

Exactly. Live a little!😂

[@danielveres4351]

I'm pretty much a pro-meat guy, but I did it and it was indeed *waaaay too meaty*. It was good, but next time I will definately increase the vegetable content of it.

[@LenTexDIY]

Looks awesome. I'd eat the hell out of that! Great job!

[@amymanoharan284]

I don't add milk, my gramma taught me to add a pat of butter when the meat was browning to give it extra fats. her father taught her to also put in a orange rind if it came out salty or tasted too 'heavy'. It works great!

[@richardbergmark6722]

Hi Glen and thank you for your excellent work! One question-what about a couple scrapes of parmigiana?

[@NoZenith]

I'm very curious what enameled Dutch oven you are using here. I have my first, a second hand Lodge, and while it works, I'd like one with a less rounded down, small bottom for the versatility. Yours looks perfect!

[@commentcopbadge6665]

The year and a half I did my stage across Italy in 4 trattoria, 2 osteria and 3 fine dining restaurants, every chef said the exact same thing. They'd always be like, "You cannot do this..."/"You cannot put that in a real...", after a good 6 or 7 minutes of why and why nots, they always finish with a "But if it tastes good for you, you do it". Hahahahaa!!! I always recount this whenever an I talian discusses I talian food and cooking with me. In fact, I'd surely say it's the philosophy of every chef especially a seasoned one. HA! See what I did there? lol But I do have to clarify that they do mean when you are cooking casually or at home. In someone elses professional kitchen is not the place to "But if it tastes good to you, you do it".

[@madamedellaporte4214]

Why do you think they said "But if it tastes good for you, you do it".that to you? It probably isn't what you think it is.

[@nickstraw1952]

Its the same for pretty much every European dish. Choose a street, knock on every door and the local "famous" recipe will be different at each house. Next street, a different list of ingredients. Then there are differing methods - like the multitude ways of preparing cassoulet - Toulouse style or Castelnaudray? - how many layers of bread crumbs? how many times pushed under the gravy? Don't get me started on the ingredients. A friend has a villa in La Marche, central Italy. The local posh restaurant serves the ragu with quite chunky meat. The more rustic place round the corner prepares the meat finer. Both have lots of nutmeg - which I like and have adopted - I add a lot. And I use ground rose veal and ground pork shoulder. I make big batches for freezing, then use it both for "Bolly" with extra tomato, or straight as a part of the filling in a lasagne.

[@flyingcrowbar1599]

You grind pepper in fours. Very good.

[@Zipfei_Kloatscher]

I think the cat would like to have a taste test, too... 🍴😋👍🏼

[@HodeshHockey]

The best use for Skirt Steak is grilled and chopped up for Tacos!

[@FumerieHilaire]

I follow the Silver Spoon version, which is even simpler than this. The Silver Spoon also makes a version with heavy cream and veal stock instead of tomato called Ragu Bianco which is incredibly delicious.

[@meganpopple9100]

THANK YOU TO ALL THAT EXISTS FOR NO GARLIC!!! I really hate having an allergy to it. I don't get to eat much, because everything has garlic in it these days.

[@hoagy_ytfc]

Milk. In. A. Bag. I’ll never not be gobsmacked by this.

[@hecate235]

If you wanted more umami, you could always mash up a couple of anchovies. A little more "italian" than marmite.

[@lightcopper]

anyone else hear a cat?

[@GlenAndFriendsCooking]

That's our cat 'Chicken' - he gets talkative when we are all in the studio together.

[@357Addict]

@@GlenAndFriendsCooking So if you ate your cat, it would taste like Chicken?

[@MarkRVillano]

I make a similar recipe and divide it in two; serving one part with pasta, and saving the other part to use later, adding BBQ sauce, liquid smoke, and making killer Sloppy Joes with it.

[@oliviafox3310]

I ordered this at a restaurant and the chef made it so spicy hot it was inedible. (Spicy sausage and red pepper flakes?) I sent it back and the chef was so offended he gave me a plate of plain luke warm crushed tomatoes (no salt, no spices, no onions, no garlic) over pasta in exchange. I realized there was no way of winning this, and since we were with family, I salted, peppered and cheesed it to make it edible. But we never went back.

[@TheKraken123]

I agree with most things you say in the video, but i think the color of the sauce is not dark enough. Whenever i had bolognese in any part of Italy since my earliest memories in the seventies, it was always a dark brown and red color. I don't know if it mostely comes from the roasting of the meat or the vegetables or its just more tomato(paste), but that's how i know it.

[@SkepticalSteve01]

Putting the pot in the oven works well for me. Also, adding 250 gm finely chopped chicken liver gives a texture I really like.

[@jasondallas7147]

Marmite! No way, Vegemite is so much better Great videos

[@normasaldivar8645]

Would you consider adding Parmigiano Regianno cheese?

[@BornAgainCarnivore]

What was the brand of white wine he used? Maybe I can find that in my local stores..

[@ncmartinez_his]

Have you considered making either a French Dip Sandwich or a Chicago Style Italian Beef Sandwich...alternately, a Philly Cheese Steak sandwich or a Philadelphia pork sandwich. All recipes can be found online and are variants of hot meat on bread. Yummm!

[@carolfairbrother5307]

HI Glen and Wife I have been trying to find where you may have done Big Mac Sauce anywhere I have been trying to get that right since I was a teenager.

[@ianmedium]

I think the reason with Italian cooking that there is no definitive is that it all really is derived from regional peasant cooking. Each region, even town has its own variation plus in my experience there seasonal foods are very important to what is served when. What I was taught in the Florence area when I cooked there was no garlic, very little tomato paste, pretty much as you have done this one.

[@ggressell4011]

I don't think I would watch this if Julie did not come in at the end. Ha Ha Only kidding but what a wonderful touch.

[@xtusvincit5230]

I guess Im out. I use the now reproached garlic and leaves. Also use beef and Italian sausage and cream. Still, mine is awesome!

[@komkwam]

Cooking is all about personal taste/preference. There is no right/wrong way. After all, who is to say which recipe is the 'original' one. Even in local regions different families make the same dish in different ways. People who are commenting that there way is the right way always makes me laugh.

[@Jaimezscott]

So i had not seen this video and I have been watching some Bolognese recipe vids and i thought, "I bet Glenn uses his big green Dutch Oven to make this." Whataya know? Lol You know you gotta do a Bolognese 2.0 vid and Caramelize that Mirepoix and Meat, then deglaze with Homemade Wine right Glenn?

[@liamr6672]

"That seems like a lot" Whose kitchen is this!?

[@westharris6784]

check out other videos on his their channel, Glen takes you on a tour of his studio!

[@sue4e3]

I think when you mix the pork and beef it gives it a Salisbury steak taste instead of the spaghetti sauce taste I look for . I used to use bacon for the fattiness but switched to olive oil and I like it better

[@reyimiani9905]

Amen my brother amen to you thank you for not adding garlic into this recipe what is it with Americans and garlic can’t figure it out thank you