Fabio's Kitchen: Episode 2, "Bolognese Sauce"

[@ancherrera]

Fabio is such a good chef, that his trinity has 4 things in it, while normals chefs only have 3 ingredients in their trinity.

[@solinvictus9430]

If it is four things then it is not a trinity. A trinity is three things.

[@sagnikdas6049]

so I want the only one triggered xD

[@김강현-f1m]

@@solinvictus9430 it means he's fucking dumb ass.

[@tommygraddy5490]

Got em

[@deathwarmedup73]

@@solinvictus9430 i thought i trinity was a college?

[@flopondia]

Most tasty Bolognese sauce I've made, thanks to this recipe. I've made Gordon Ramsey's and Jamie Oliver's recipes, among others, and Fabio's is the best. The rosemary and sage make the difference. So greatful for good chefs who share their recipes, thank you Fabio.

[@elkadio100]

The speed too makes a huge difference. Some chefs leave it for three hours to cook, which makes it mashed Bolognese in my opinion. Good for people with no teeth I suppose 😁

[@flarican64]

Definitely. I had never cooked with sage and it stands out so good in the receipt. I love it.

[@gravelboycauty]

Everyone relax. Wouldn't it be crap if whenever you ate bolognese, it tasted exactly the same wherever you ate it? There isn't 1 recipe in the world for every dish. Eat a curry in India, then eat the same one in the UK, then in Malaysia. Everyone has a different recipe, which is the best part about it. Some season the meat before cooking, some use celery, some finish it with butter, some use tinned tomatoes, some don't use wine...I made an amazing one adding smoked pancetta, my mum adds red peppers and mushrooms. I don't have it in me to care that he didn't do this, or did do that, the dish looks amazing and I'm gonna try this one.

[@spanishmeatloaf7901]

Very true!

[@j.r.1903]

italians are italian, man. they all say they recipe is the "authentic" one. they got some freudian issues with their grandmothers

[@paolobenedicti1319]

J. R. Maybe you have a freudian issue with your mother. Ignorant.

[@s1lv3rr]

545/5000 The recipe exists and is filed with the Bologna Chamber of Commerce. If you want to make it well follow the registered recipe, otherwise specify that the recipe is YOUR interpretation of the original recipe and that it is not the authentic version. It's simple: everyone prepares the food as they like, but if you make a recipe and put it on KZbin you must have the good manners and respect for a culture different from yours to follow the ORIGINAL recipe. It's not hard, just get a recipe book and READ the correct recipe. This "THING" is not the recipe for ragù alla bolognese. La ricetta esiste ed è depositata presso la Camera di Commercio di Bologna. Se la vuoi fare bene segui la ricetta depositata, altrimenti specifichi che la ricetta è LA TUA interpretazione della ricetta originale e che non è la versione autentica. E' semplice: ognuno prepara il cibo come più gli piace, ma se fai una ricetta e la metti su KZbin devi avere la buona educazione ed il rispetto per una cultura diversa dalla tua di seguire la ricetta ORIGINALE. Non è difficile, basta procurarsi un libro di ricette e LEGGERE la ricetta corretta.

[@gravelboycauty]

@@s1lv3rr Lol. It's only pasta. Relax. Also - every recipe, for every dish on the planet, in every recipe book - will be different.

[@heathermaravola2901]

I love the stories about the places from which these classic dishes originated. Can't wait for the next video!

[@miller330i]

So glad you are back Fabio! Please can you put your old series on you tube again? I miss your steak recipe!

[@Alexandra_Mauve]

Made this for dinner, everyone loved it what An amazing recipe 😋

[@flarican64]

I cooked this recipe and it was terrific😋😋. I've watched a bunch of bolognese sauce recipes but this is my favorite served with pappardelle pasta.. Thank you Favio.

[@salpal7854]

This was amazing! Thank you from a Norwegian that enjoyed a lovely meal!

[@adcan221]

This guy should be way more famous , super underrated !

[@guspo1]

Hi Fabio from Sydney Australia. Funny you mentioned putting the bolognese on toast. Great for a hangover. I like to sprinkle some parmesan or mozzarella on top and then place a fried egg on each toast. All your energy is back for another night of fiesta.

[@Mark-vs9rk]

Where is the Knorr stock pod?

[@fvrs3411]

Mark In marco’s cabinet

[@neoshiloh7897]

I like this channel.... Well done sir! God bless you.

[@mary27578]

Just made this Bolognese sauce and your homemade pasta recipe for my crew at the fire house. First time making both and they came out so good! Thank you for all the awesome recipes

[@eozen81]

OMG, keeping the fat for the next sauce is an amazing idea. Thank you Chef Fabio for sharing these traditional tips.

[@ogast86]

7 years later, it's still my go to recipe.

[@traciparisey5480]

I like that you used the rich beef, it makes it taste better.

[@brendashults144]

Fabio love your shows. How do you preserve the removed fat for the next batch?

[@flarican64]

I like to put it in a zip lock bag (after it cools down.) or a tight container in the freezer.

[@lexilopez3629]

I LOVE FABIO!!!!! He's the truth.

[@DabneyFountain]

Badass chef, great video...I can almost taste that bolognese. Glad you demystified and simplified.

[@brixomatic]

So this is how I did my ragout last time round: I made a Soffritto from 2 onions, 2 celery sticks and 2 carrots (probably should have used more onions), cooked that in a mix of butter and olive oil (started with a frying noise, waited until the moisture came out and then waited for the frying nose again), added about 250g of pork belly, then added about 700g of sirloin beef that I minced very finely with a knife, (again waited until the moisture that came out was cooked away), added white wine and again waited until most of the moisture was cooked away, then added a few tablespoons of tomato paste and about 200 mills of beef stock, then reduced the heat to get a minimum simmer and gradually added the rest of my 800 ml beef stock for the next 5 to 6 hours, whenever too much had been cooked away, then finished it up with a glass of milk, added a bit of salt and pepper to taste. Since I was told to take care not to brown the Soffrito or the meat, I always proceeded to the next step, just when it was about to start to brown. I was also told not to use passata (since it was a meat sauce not a tomato sauce with meat). The result was quite ok, but I think I've made tastier beef sauce using garlic, celery root instead of sticks, passata and herbs and also properly browning the ingredients. I think I might have made a mistake here or there, if someone from Bologna could please point me to what I might have done wrong and what details to look for, I'd be grateful.

[@baselanz9854]

Hope this helps: kzbin.info/www/bejne/paDQe3ZnqLysnNU

[@smolboii1183]

hi fabio, at 10:06 you mention starting the next batch with the fat which you skimmed from the top of the bolognese sauce. at what point would this fat be added in the cooking process? further, would this fat not just accumulate at the top of the sauce again like it did previously? and if I am unable to get my hands on wine, i presume water or stock could be used as a substitute to deglaze the pan (although you would not get the same richness obviously)? thanks

[@robertcarnot9015]

I have to ask? That must be able to freez. So i made a large portion, when I' m made it, and freeze it down in small portions.??? Greting from Denmark

[@wochori]

I'm gonna make this over the weekend! can't wait to try it our!

[@opalcheeka]

Gustavo Baquero how'd it turn oit?

[@wochori]

Oh! amazing! I have done it twice already, with pasta and gnoqui too

[@opalcheeka]

Gustavo Baquero thanks for your resppnse!!

[@bond-basildonbond]

What a great way to cook the sauce very funny too Thank you

[@CENTURION-xs6ky]

That is without doubt the best looking, most appetising pan of happiness I've ever seen, I mean I really dislike Bolognese as it always looks so... un loved. But You sir have given me hope and a mission to recreate your dish, many thanks.

[@Schenkmx]

Wonderful dish Fabio - I love it. I wish you a Happy New Year

[@karenyates642]

I am happy to try this recipe as it looks delicious. I am very interested in the pans you are using though. What brand are these please?

[@mrzif0013]

love your english w/ italian ".! your frowing up stories ar e apprecieated. growing up in detroit w/ margarine...

[@cornfloats7004]

You are right...I THANK you, Fabio!!!

[@yabo2424]

Awesome video ! Great Chef !

[@libertygolamco4718]

you are really a good chef.

[@DawnSalano]

I just found Fabio, by chance, last night while I Googled a recipe for Seafood Linguini. It looks so easy and delicious. I'm making it for our friends birthday dinner. I cant wait to try all his recipes. Thanks Fabio. :)

[@the_midnight_blues]

1) Chef Ramsey should take note of your Bolognese Sauce. I watched his video and he didn't use celery. 2) I like using a pork product in my Bolognese Sauce like Italian sausage. But I've also used pancetta and non-smoked pork belly. You mince the pork and add it in when you add the beef. 3) Some say that traditional Bolognese Sauce only has a bit of tomato paste in it and not loads of diced or crushed tomatoes like they were used here. I don't know how true that is, but I do know I like mine with crushed tomatoes. 4) And my mirepoix also has garlic and I also add crimini mushrooms. The mushrooms are finely chopped like the other vegetables, and adding them adds umami. 5) Nutmeg... add some nutmeg. 6) And I totally disagree with you on cooking time. I contend that if you want that magical flavor that can only come from slow cooking onions, carrots, celery, and beef, you have to let the sauce simmer for at least two hours.

[@vilkoskorlich259]

These ingredients are usually cooked in either butter or olive oil to release their flavors and are used commonly when creating soups, sauces, stews, or braises. In Italian cuisine, this holy trinity is also called a “Soffritto”, “odori”, or “battuto” and usually include onions, celery, and carrots in a 2:1:1 ratio which in france is called Mirepoix. In most of Italy this Soffritto is gently sauteed in olive oil, although in some northern Italian regions such as Lombardy or Veneto, butter may be used as well. The Italian version of Mirepoix is called Soffritto (not to be confused with the Spanish Sofrito), a base of finely chopped parsley and onion sauteed in lard, but most modern cooks substitute olive oil or butter. Garlic, celery, or carrot may also be included.

[@NexuJin]

I made Bolognese sauce yesterday and i agree that slow cooking for 2 hours enhance the carrots and celery taste into the meat which was less prominent prior to the 2 hours cooking. Also i added bay leaf for added flavour.

[@captainsh1thead]

You're right, in fact it shouldn't have any tomato at all being tomatoes didn't exist in Italy when Bolognese sauce was originated. There's usually milk or cream added in most traditional recipes.

[@markmullis]

@@captainsh1thead I agree. It's a meat sauce and I add tomato paste once the Sofrito has browned. But most call for hamburger. I use equal parts veal, pork and hamburger.

[@TanyaBouzaglo]

I really love your awesome sense of humour and sarcasm. You are a joy to watch Fabio. Ya your food looks good too ;)

[@carolynmiller8668]

I'm with you on the bread and sauce...I actually prefer a nice piece of crusty Italian bread and sauce to pasta and sauce. We always had a loaf of bread to dip into the sauce as it was cooking.

[@lousekoya1803]

Man you sure know how to cook !!..........Thanks !

[@RSLatham15]

What can you substitute for rosemary? Im allergic.

[@melorahutton9770]

I just made this for dinner and we loved it! It was so easy. Now we want to try that wine.....Thanks Fabio...Melora

[@donhancock332]

Finally! A bolognese that didn't call for simmering 3 hours! I never could see the point in that.Not with ground meat anyway.

[@longhair606]

Anyone know where I️ could get the little pot that is used in the opening scene?

[@chris.p88]

Looks great and a little different then mine but will give this a try! Did you forget to add those fresh herbs?

[@edcerpenetrante2862]

2019 this guy is so amazing... Real Human

[@jacquiwhitehouse2924]

New subscriber Good video, looks amazing Love from across the pond 🇬🇧

[@direpandaofthenorth5143]

That music. It’s like watching a sixties sitcom.

[@stettan1754]

"This is the Holy Trinity in Italian cooking...Onions, Carrots, Celery, and Garlic..." Isn't that 4 items? Either way, this was a very entertaining and informative video. Thank you!

[@JustmahWay]

Put celery away and you have the holy trinity :)

[@susanmcloone1836]

I have loved you since Top Chef. These recipes are golden! Cooking like Nonna does it. (Only in Italy does the Trinity of Bolognese have 4 ingredients)

[@reddotinabluestate]

We loved this one, Thank you Fabio!

[@HISIAM888RUHIS888]

Fabio Fabulous!!! I know what you mean about storing the "fat" for the next dish you make!! My Grandmother who of Course is passed away now grew up in the South (they All went through the Depression).. & I watched her cook & bake (without recipes) most of my childhood! She kept the fat.& used it like you said!! Her cooking was Delicious & very Flavorful!! If I ever "Had to".. I could kill a chicken, cut it up, pluck the feathers, singe the hair off (homemade bunson burner) & Fry it up!! That's Southern Cooking!! (NC)!❤️Where can we get your Wine? (Total Wine)?? Love You & Your Show!!❤️❤️❤️

[@slimjim340]

Lovely. I cook my beef separately.After watching your video, I will cook beef with veggies. Love the idea of beef stock.Are commercial beef stocks any good?

[@exilemediasrfvideo]

I remember when Fabio won Beat Bobby Flay. I didn't realize this channel existed.

[@captainsh1thead]

What if you skip the crushed tomato? It's my understanding that Bolognese sauce outdates tomatoes in Italy and it was made without it, more like a stew. I usually put paste in mine and that's it besides stock, wine and some milk or cream.

[@tjmoropa660]

I like it!

[@aussiehomecafeandcoffeeroa4475]

I made Fabio's egg free pasta, and it turned out ok, and it was all done by hand

[@prekajski2]

30minutes...Marcela Hazan is rolling in the grave :)

[@luciennedespota909]

totally, I agree!

[@fayevitali5632]

Adds half of each veggie but adds all the meat....love it! 😁. My kinda sauce lol

[@sadul]

Vincenzo (Vincenzos plate dude) is crying because you used that all that garlic in italian bolognese sauce. Mamma mia!

[@stevenhaas9622]

"the holy trinity of italian food" proceeds to list 4 items.

[@BrysonKeenan]

herrdoktorprofessor, in this case, the ‘Holy Trinity’ is the onion, carrot and celery. Garlic is the ‘Pope’... ;)

[@Denvercoder]

Holy Trinity of Italian Food... Onion, Carrot, Celery.....aaaaaaand Garlic? :)

[@s1lv3rr]

absolutely false, these ingredients should never be used all together.

[@natrixxvision6997]

I’ve heard that in Bologna, they do not add any herbs or garlic to the Bolognese sauce. And they certainly wouldn’t add any beef stock. Will it hurt to add them? No. But it’s interesting that in Bologna they’re able to make such a flavorful sauce without those things.

[@paulstephenson6286]

I added Bovril meat concentrate and only used 1/4 cup It is so salty I don't know if I ruined it and may have to add another can of salt-free tomatoes .I also used sage powder but was smart enough to reduced by half .I feel so frustrated right now and could cry

[@meliduran16]

Love it 😍

[@SenorChubbs420]

Come on. This looks too good. Did he add any salt or pepper?

[@nicolescott89]

Is this also the tomato sauce recipe, i am looking for it so i can make a nice pasta sauce to go with my homemade pasta

[@uj2233]

Handsome chef

[@elkadio100]

Top man, thank you Chef

[@martinserrioz5537]

Love this recipe! How do you store the fat for the next time?

[@flarican64]

Freeze it.

[@micheline75018]

Wonderful chef! But who's filming needs a better angle! :-) Anyway, I love Fabio's recipes!! He's the best!

[@janedoe805]

Excuse me Fabio but you sound confident all the time. Not just because you have your own wine. 🍷 😂😂😂 I also don’t cook my meat all the through, for the same reason. I’m a Pastry Chef but I love to cook Italian Food although not Italian at all.

[@brendastlaurent3593]

Thank you fabio,( Thank you note) making it now minus your wine, hoping my Merlot will do.

[@danimarino5653]

Bravo!!!

[@AmbientWanderer]

Many things incorrect about this recipe. 1- no pork 2 - red wine should be added at the start and reduce to bring out the flavor of the wine.. 3 - meat should be browned before 4- only need to use tomato paste. 5 beef stock used is way to rich and will make this taste more like a stew than a traditional Ragu!

[@jfas325]

Ambient Wanderer this guy 1- is from Italy 2- has been on top chef 3- beat Bobby Flay. Pretty sure he knows what he’s doing... just a thought. The beauty of cooking is that you can tweak anything you want and it doesn’t make you wrong, just makes it yours.

[@chriswilson3684]

People say I’ll kill them by not browning the meat first 🤣 It’s cooking, just slower. I need to get some more veggies in my spaghetti though ! -Yagwit

[@glennkammerer795]

heh heh heh..."Holy Trinity...onion, carrot, celery, and garlic." That is damn funny. And yes, I know what a soffritto is and yes, I know what he meant. It's still damn funny.

[@spicyone]

Ok, everybody its reciepe. Cooking the meat for 3 hours will completely change the flavor of it, more like stewed meat, delicious. So cooking for hours; really not full of crap.

[@Herc11355]

I do a minimum of 4hrs.

[@chandler1473]

The best cheap canned sauce brand I've had is Prego. It's funny because in Italian it means you're welcome. It's kinda like the makers are doing you a favor by making it for you lol

[@awolf913]

Not bad but not long enough and definitely not a Bolognese Ragu. This is an authentic Bolognese ragu ingredient list: -Onions -celery -carrots -white wine -vegetable stock -beef skirt -unsmoked pancetta -milk -tomato paste -salt and pepper to taste.

[@megandickinson3349]

where can I find Fabio's wine?

[@smzh8890]

Megan Dickinson whole foods.

[@SeraphimCramer]

I read that as "where can I find Fabio's wife" & was very confused by the "whole foods" comment.

[@sbocco76]

non sapevo dell'aglio ho mangiato il ragu a bologna e come dire no ad una simile delizia , ma non ho sentito l'aglio fantastico

[@captainsh1thead]

Doesn't it traditionally have cream/milk in it?

[@captainsh1thead]

And no tomato? They didn't even have tomato's in Italy when Bolognese sauce was created

[@johnbrewer5024]

How do I get the amounts of each, the recipe. Thank you

[@gergelytodor771]

You should ask Gennaro how it have to cook...

[@lorenzosegatta4031]

He must come back for Europe.Olèèèèèèèèèèèèèèèèèèèèèèèèèè

[@ashokraja7454]

Pls suggest some items in crab meat I want to start street business

[@mc_sim]

You could play Spartan King Leonidas in Hollywood blockbuster.

[@slimfast67]

Bolognese with only one type of meat, no pancetta and cooking for only 20 minutes? No. I'll pass.

[@AmbientWanderer]

Yeah, it should have a combo of pork and slow cooked. His also looked way to brown in color, looked more like a stew than a Ragu.

[@laoluu]

@@AmbientWanderer I second that, the color is wrong. Maybe from the beef stock he's using.

[@captainsh1thead]

@@laoluu Bolognese sauce isn't even supposed to have tomato in it, and it's supposed to have cream or milk added. Should be orange in color.

[@markmullis]

@@laoluu No cream...should be orange right......

[@markmullis]

It's a meat sauce and I add tomato paste once the Sofrito has browned. But most call for hamburger. I use equal parts veal, pork and hamburger.

[@markpointer2967]

The holy trinity - and he lists four items....

[@hanshensen8660]

No salt and pepper or did I miss that?

[@littlewhitepetals8790]

Okay, I'll buy that beef comes off of trees. But I'm for certain that baloney grows on bushes!

[@libertybelle8244]

Delicioso!

[@carlobaldassarre76]

cooking time 2/3 hours piano/piano .....no rush /no customers ...nice an matured ...flavour comes with time ...phra.!!!

[@JustmahWay]

4 to 6 hours is more better. The longer, the better. I remember when my mother made bolognese. She put all in a pot in the morning and we ate it in the evening. So the sauce cooked the whole day. Soooo delicious! *_*

[@wordkyle]

Still miss the ending "Boom"

[@lccrvt]

I'm italian and i live near Bologna. We make this sauce from decades. This recipe is totally off, i'm sorry. Please, if you try to be accurate (all the story about the sauce is true), be accurate! WTF rosmarine / garlic / sage / proportions of the ingredients / no pork meat / thick beef stock / no long cooking ????

[@jvillaro]

Thank you, I was pretty put off by those ingredients... I mean it's ok if he has his own version but call it as much, that is not a traditional Bolognese sauce

[@MrRodddas123]

You are so right xD

[@lucabaldoni8911]

This should have been titled "How NOT to cook a Bolognese" 1) you don't put Garlic in the Bolognese 2) he spoke for half hour about his wine that will need to use to cook and he didn't even use it...3) NEVER put beef stock in the Bolognese and Ragu... he is the opposite of good Cooking ....please don't follow this recipe

[@Cooklover-pw4el]

Yeah with the long cooking thing. He says no long cooking here yet in one of his books (if he has more) it says to cook 6-8 hours.

[@NigelGrab]

Or there's many ways to make a thing delicious and let people do what they want? Idk Italians seem to be ridiculously rigid about food traditions when their own foods and food traditions are robbed from other cultures....

[@lisamorales3914]

No milk or cream?

[@zemekiel]

That doesn't look like a meat sauce. That looks like a tomato sauce with meat in it. Nowhere in Bologna have I gotten a Tagliatelle al Ragu that looks anything like that. They don't use all that tomato.

[@AmbientWanderer]

Correct, they manly use Tomato paste and red wine. Also it should have some other meat like pork. This one he cooked looked more like a beef stew.

[@elektrathetransforma1719]

I’m sorry. A good bolognese requires a long time on low heat as the meat almost becomes a paste it is the most beautiful thing, the flavour drops after about 3 hours. And it becomes a new sauce. If he cooked that sauce for 5-7 hours he would rather that flavour.

[@elektrathetransforma1719]

And you don’t need to skim that fat and waste your time if you boil it long enough, ones it’s in the pot it just cooks and you open it after a few hours and it’s a masterpiece. Sorry

[@rkempson1177]

Cooking a tomatoe base sauce for more than about an hour will over work it and disintegrate the flavor of the fresh herbs.

[@elektrathetransforma1719]

Moet Caccitore Wrong

[@fatamorganaa84]

love you

[@zhbvenkhoReload]

What if I add salt and peppa

[@ronvavra]

No nutmeg? In my opinion, just a very small amount does something magical to the sauce.

[@nickgoesvestmode]

His Holy Trinity has Four ingredients.... scratches head.

[@paolobenedicti1319]

A knock out Bolognese sauce? This is punch to the stomach for Emiliana cook, if you know what it is.