Gennaro Contaldo's Classic Italian Ragu Bolognese | Citalia

One of Italy’s most versatile sauces is the ragu Bolognese. Originating in the Emilia-Romagna region, this rich and delicious sauce can be used for a variety of dishes.
There are many versions of this recipe but Gennaro Contaldo’s authentic recipe shows you how to make a simple and flavoursome sauce, using far fewer ingredients than you may have been expecting. You will see that instead of tins of tomatoes, for example, Gennaro uses a small amount of concentrated tomato puree, diluted in stock, making the sauce lovely and rich but not overly tomato-y. In fact, it is the good quality mince used in the recipe which is the star of the show.
Gennaro’s recipe is simple to make and as it is slow-cooked over a gentle heat for at least two hours, it is a relatively effortless recipe to pull together, allowing you to get on with other things as the house fills with the delicious smell of Italian cooking.
Gennaro’s top tip is to make more than you need and then freeze the excess in batches, ready to be used another time in a tagliatelle Bolognese or hearty lasagne.
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Ingredients
4 x servings
45ml extra virgin olive oil
25g butter
1 x onion, finely chopped
1 x celery stalk, finely chopped
1 x carrot, finely chopped
150g pancetta, cubed
200g minced beef
200g minced pork
200ml red wine
2 x tablespoons double-concentrated tomato puree'
200ml stock
Method
Heat the extra virgin olive oil and butter in a pan, add the onion, celery, carrot and pancetta and sweat on a gentle heat for about 10 minutes until the onion has softened. Add the meat and brown all over. Increase the heat, add the wine and allow to evaporate. Dilute the tomato puree in a little of the stock and stir into the meat.
Reduce the heat to low, cover with a lid and cook on a gentle heat for 2 hours, checking and adding a little extra stock from time to time to avoid the sauce from drying out.

[@awolf913]

Listen up people, this is the real deal. I personally put milk in mine which is largely traditional amongst many Italian Ragù Bologneses. What you must remember is always onion, celery and carrot. That’s it for veg, no herbs, no garlic, no spices this isn’t a made up version, the real deal is simple yet complex in flavour. That also means put your cans of tomato away as this is a meat based dish, tomato is used sparingly for mainly colour, tomato paste is enough. The key to this is long cooking hours. I usually leave in the slow cooker for 8 hours but I’ve found 4 is good enough. What people don’t understand is sometimes more ingredients actually take away from the final product. Have trust, let the few ingredients come together and impress you like never before. Also, ensure you use both beef and pork with salt and pepper to taste. Pancetta or pork mince on it’s own or a mixture is fine, just ensure the ratios of beef to pork are as such that one doesn’t overpower the other. Yours sincerely, The pasta police.

[@alhdgysz]

You are absolutely right!

[@cirocasarin]

Italian version of Karma Police: "Pasta police kill this man and make it look like an accident" But seriously, excellent tips ;)

[@aafriniqbal6913]

Hi wat can u use instead of wine

[@awolf913]

@@aafriniqbal6913 you can just use water to scrape the pan to deglaze or even stock. Milk can be used to deglaze as well. No, wine is perfectly fine but the official recipe calls for either red or white wine, the more traditional being white.

[@aafriniqbal6913]

@@awolf913 thx alot😊

[@rhinogrillz551]

This is the most authentic recipe on youtube. Even many Italian chefs get the tomato part wrong, they use tomato sauce / tomato puree, instead of a small amount of tomato paste.

[@stephan2437]

You don't cook the ragu in olive oil you cook it in pork fat.

[@gdsyth3r574]

@@stephan2437 right and you only add olive oil to the pasta once its finished

[@VeejayRampay]

​@@stephan2437also it's supposed to be veal

[@stephan2437]

@@VeejayRampay Well i guess that is debatable given that any restaurants in Bologna use a mix of pork and beef

[@ben_brice]

He’s using tomato purée.

[@claudialertora5418]

I did this finish last night and it was so so so ... delicious! My boyfriend had some cheese at hand but decide to taste the pasta with the sauce first, and after tasting it, he decided *not* to put any cheese on it. I think one of the factors for such a tasty dish is cooking it on low heat for 2 hours (and the wine, and the butter, and the onion, carrot and celery of course :P)

[@anonymouspersonskissnowboa6678]

Low class bottom society shitstain inter race loser scum

[@nope24601]

He puts a smile on my face. His passion and love for what he does is infectious.

[@memento5113]

Why isn't he letting that tomato paste to fry in the pan abit to bring out the flavours tho. Rookie misstake

[@deeb3791]

I never usually leave a comment after trying a recipe but this was honestly delicious!! Tasted like my favourite Italian restaurant's ragu. I used the exact recipe and it did not disappoint! Yummy

[@isaforesti9104]

Not bad, I am Bolognese and this is the best recipe I read on KZbin evrn if in Bologna we use only butter and milk with tomato sauce, We put this sauce on Tagliatelle made with 1 kg of flour and 10 eggs

[@simonjrgensen6761]

You don't use milk?

[@isaforesti9104]

@@simonjrgensen6761 yes, i wrote butter and milk,,, naturally this is a very rich recipe with animal fat, but once upon a time people worked hardly and, of course, it was not an every dai meal,,Today i make it sometimes and normally I prepare a very simpler recipe:minced pork sausage 200 grs, minced beef 400, both of them of good quality, I prepare the"soffritto with celery, carrot and onion(a little onion)and i use two spoon of extra virgin olive oil, then I join the meat and I roast it very well, At this point 200 grs tomato sauce, homemade, and milk,2 or 3 hours on the very mild fire and milk sometimes, At the last moment 50 gr butter, This is a light ragù. MY ENGLISH isn, t very good,,, I am italian and I teach Franch

[@simonjrgensen6761]

Sounds great. How do you make the tomato sauce?

[@isaforesti9104]

@@simonjrgensen6761 , My mother did it,,, now one of my friends give me sme bottles,,, I remember 2 or 3 days of work,,,,, we wash 100 kg of tomatoes, we peel them and we make them boil lor a longtime, after that we had a special machine to mince, them and eliminate the seeds, We put the sauce in the bottles with a mixture of salilic acid , if I remember well, and at last we boil the bottles in a large chaudron for logtime to sterylise them,,,,, but I am going to ask my friend and la ter I, ll write, Anyway you can buy a very good quality tomato sauce WITHOUT spices,, About the pasta,,, you can use ragù on every kind of them, better not spaghetti, they can, t grip the sauce, And now I, ll tell you the REAL spaghetti Of Bologna,,,, on Friday we didn, t eat meat so we prepared spaghetti with this sauce,,,,, tomato sauce, tuna, a little minced onion, oleve oil, an anchovy(little) , if you like you can join some little green peas,,,,,,,,, it is very easy and quick and not very fat

[@simonjrgensen6761]

Isa Foresti Thank you for your comment. Very interesting. I wish he has the same quality tomatoes here but unfortunately we don't so I will probably have to stick to buying some tomato sauce. I need to visit Bologna soon though to taste tomato sauce like you describe it. I always use Tagliatelle when making ragú. I like that spaghetti dish you talk about. What kind of tuna is it? It is tuna in olive oil right? I don't know if we can get it here.

[@creedor]

I’ve searched for the best bolognese recipe for nearly 3 years. THIS IS ABSOLUTELY THE BEST.

[@johnmcclelland8164]

An international treasure. Did this recipe and loved it!

[@Cided80]

Favourite recipe and very often on our family plates, as well as Contaldo's carbonara ❤ Thank you for this! Greetings from Croatia

[@personi001]

I want to personally thank you sir and also all the Italians for introducing to us the greatest food in planet earth. Its time for the Italian people to get the recognition they truly deserve. Salute.

[@MaverickM1]

It is how cooking should be done. With such passion and joy. Great videos, my other favourite is the carbonara video.

[@evabuday943]

Sir Gennaro, you will always be the Capo di Tutti Capi of Italian cuisine! Thank you very much for your inspirational video! Oggi ho imparato qualcosa che valeva la pena imparare! Spero di poterti mostrare Gennaro Contaldo's l'amore e la devozione! Ascolta gente, questo è reale! È così impressionante, il segreto sono le lunghe ore di cottura. Molto ben fatto! Divine! God bless Italy! ❤️❤️❤️

[@sherieryan6176]

I made this just like he did and it was fabulous, the whole family .......not even my own but extended are in love with it and him. Thanks, Gennaro!

[@midnightmover2329]

Sherie Ryan Hi,was that Tomato Puree he mixed with the stock?

[@sherieryan6176]

@@midnightmover2329 Yes, Andy. I used Leggos' and it was just beautiful.

[@midnightmover2329]

Sherie Ryan That’s great thank you.I heard I could you use bacon instead of pancetta also,what do you think?

[@sherieryan6176]

@@midnightmover2329 I think that would have or add a smokey flavour which is not usually found in it. Maybe blanch it with some boiling water to remove that taste?

[@midnightmover2329]

Sherie Ryan Ok Sherie,thank you

[@RPG0018]

None of the very long introduction he just goes right into it love it!

[@Nickasauur]

i want to watch the godfather now

[@J4rska]

Clemenza had pretty simple and good recipe in the movie :D

[@tubekulose]

@@J4rska A pinch of sugar for his sugo al pomodoro.

[@HSMFA]

haha you killed me

[@DisparityOfBeliefAndTruth]

The Godfather meets Snatch.

[@user-cp9id1mj8b]

Do it! The film holds up exceptionally well in my opinion.

[@Gonzaloecu87]

Gennaro, sei un grande! Un abbraccio dall'Italia!!!

[@monicavizeu]

He did so well! and I love italian food. God bless Italy!

[@opencurtin]

I just love authentic italian food

[@NettiGaming]

I love you genaro I've cooked and watched this a million times. I can hear your voice in my head. Like a driving instructor. Xxx

[@xerxes450]

Grazie signore, questo tipo di splendida cucina rustica ho visto solo nel sud italia...

[@eustacequinlank7418]

I never get bored of watching people make Bolognese, it's probably my favourite meal. I will admit I put my own little things in there, I usually add a very small pinch of fennel seeds at the beginning with the oil and I sort of like it when there are little chunks of meat (like mini meat balls) so I don't break it up too finely... oh, and I still like using Spaghetti instead of Tagliatelle for any Italian 'experts' who are ready to deride me for that. With the soffritto I usually add a finely chopped red bell pepper also, I mean, why not? As far a concetrated tomato Vs tinned wouldn't just leaving the sauce on the hob for a few hours reducing without a lid on basically make it concentrated with crushed tinned tomatoes anyway though?

[@citalia]

Wow...now we're seriously hungry. That sounds amazing! ^CE

[@eustacequinlank7418]

***** I haven't, but I've made a braised red wine rabbit ragu a few times with Pappardelle. Melts in the mouth. I'll give the stewed beef a try. Maybe Brisket would work? Cheers.

[@eustacequinlank7418]

***** Doesn't the process of making concentrated tomato require long cooking to evaporate the water anyway? That's why it so intense.. It's basically the thick tidemark stuff left when you reduce a sauce on the sides of the pan uncovered on low for several hours (with splashes of water or stock). I've tried several methods, but I've never noticed a crucial difference. Then again, if I presented my food to an Italian Mamma she'd probably shoot me down.

[@bro93285]

Teddi P it's called ragu/maccheroni alla genovese, comes from Napoli

[@riadharmoush2518]

Man q

[@rodolforeyes-baez8090]

I have cooked it many times, it is just delicious. I even have added a mexican spicy pepper paste (salsa macha), and it makes it very nice if you like some spicy twist.

[@burnhard74]

Sir Gennaro, you will always be the Capo di Tutti Capi of Italian cuisine! Thank you very much for your inspirational video! I am going to teach this recipe to my sons this afternoon so i know they learned something worth learning today! I hope i can show them some of the love and devotion you just showed us!

[@GNBcorporal]

I love gennaro. Wish Antonio was still with us

[@kingsleyzissou5881]

He’s so much fun to watch! That dish looks unbelievable

[@celsuprem]

that is more of a sauce than it is a dish. but yeah. unbelievable.

[@kingsleyzissou5881]

@@celsuprem True. My girlfriend and I make this often and put it on pasta. Usually a penne, with lots of pecarino romano on top

[@chriskonstandinos4996]

looks like garbish pan

[@Aeyis537]

Très bonne recette! Réalisée ce soir... ma femme a adorer! Je sens que je vais passer une bonne soirée.. 😉🤣 Thank you chef. I Love italian food! GRAZIE MILLE!! Greetings from Belgium

[@iteck-lindo8205]

Tu as de la chance de passer une bonne soirée à chaque fois que tu fais des bons plats, j'imagine que tu dois en faire souvent !!! Moi je passe une bonne soirée quand ma paye tombe à la fin du mois 😂😂😂

[@candasmith]

I love this guy! Never heard such a great and inspiring authenticly based cook. Love his kitchen too!

[@zurdomixe]

u yo

[@briansounalath]

Allll those ingredients are fantastic

[@danielkohlerprivatcooking8452]

woooow.... that is a kitchen!

[@CardinalKaos]

Kohler`s Food Blog I would do despicable things for that stove alone, let alone the kitchen haha

[@barbarossa8872]

Kohler`s Food Blog ich mag dein. bild

[@wrestlingwes8]

A fine, beautiful kitchen. I'd love to have one like that one day! I love this man's zest for life and cooking!

[@neoneu5702]

The best kitchen setup would be 1 pizza oven, one stove like that, 3 induction heaters, 1 gas and one for stir frying in a wok

[@theresasmith8533]

My go to....everytime.....! Beautiful and simple ❤.....😊

[@Dtothe3]

This fella has joined Matty Matheson as my joint favourite chef. The moment he exploded with passion sealed the deal.

[@lunablanco963]

I'm vegan, but this recipe is the best 🖤 I just replace the meat and butter. Everyone loves it! Thank you so much

[@francarranza434]

Yes I will do that too. Do you know if he is using plain tomatoes paste? From the can? Or the tube?

[@lunablanco963]

@@francarranza434 I don't know exactly. by the texture I'll say it's from the tube, that's the one I use

[@VideoDeadGaming]

"APPY PIG YEEES"

[@ktmtxt]

1:25

[@VOLDT]

...just put him inside.

[@ProZombieVeteran]

_"put him inside"_

[@spencer0000000]

doesn't look appy anymore

[@adrianchadwick9524]

Love this and yes the touch of milk at the end

[@maggiee9482]

I just made this recipe and it reminds me so much when we go home to Italy. Now I can make it while I'm freezing here in Canada in the winters. Grazie Mille Gennaro! Mi piace molto!

[@shulko1929]

Everything's is ✨️Fantastic✨️

[@NothingMaster]

This is the culinary version of a Bob Ross painting experience. 👍🏻👏🏻👏🏻

[@miris8213]

It's a very nice kitchen. Thank's for the recipe

[@paramedivmso4]

Ive been making mine all day and I already know his is better. Love the Italian with justa touch of British. Not only is your food an exorbitant taste for the mouth, but also for the ears.

[@perthyren4567]

Your enthusiasm is the best of all spices !!

[@peppino1961]

That Italian accent with an English twist is the funniest thing.

[@tripuzlgaming4313]

Brilliant video and Unbelievably tasty, Thankyou

[@ricardopanameno402]

Just made this today for my grandma, and wooooooo! So amazing! She loved it and she’s picky lol so simple and easy!

[@ivcaYNWA]

What about solt, pepper, other seasoning? Does it require some seasoning at all? Thanks! Awesome video!

[@bertoldsalamon6516]

Hi Gennaro, this was my very first video which I saw from you and my very first Bolognese which I ever made in my life! Every single day is a real pleasure and fun to see your cooking instructions :D So tonight me and my girlfriend drank on your bless and health, so Cheers!!! :D

[@kaka-bk6uk]

thank you sir, since I got your recipe for ragu I make the best lasagna in the world finally that's what they told me anyway 👌

[@anardine6176]

"Stir em a nice" ;) Gotta love this guy.

[@sihars7214]

I hope you're healthy and safe.. Thanks for the recipe

[@antonina4622]

Thank you much, Gino! Your recipe Italian Ragu Bolognese Ragu works! My family likes it!

[@HeyAmandaR]

"Happy pig!" I can't. haha! Also, this looks amazing! Thanks for making this so simple and easy to follow.

[@guyondopeable]

2:19 lol my heart stopped for a second when the music came on had my earphones on max😂

[@ChrisMahtal]

I love this recipe. It's so simple and easy, not only to make, but to remember. I make it about once a week. My family loves it. It opened my eyes to how cooking is really done. No more buying sauces in a jar for me!

[@siggipalma5663]

I have always messed up making bolognese. Made this yesterday and it was perfect. Thank you very much :)

[@countrywave4840]

How can one mess up Bolognese? Even a bad Bolognese is a good Bolognese. xD

[@astloch7_765]

best bolognese i‘ve ever make unbelieveble

[@xxyseasky]

Gennaro is my favourite chef on KZbin. He made me fall in love with cooking from someone who had never cooked in my life :) one question, why Ragu or Bolongese is always made from a mix of pork and beef? Purely beef or pork will not taste that good?

[@nicolasmts6003]

Pork is fatter than beef, and fat = taste. Basically you are adding taste to your dish.

[@COCODINDAVILLE]

You have to mix pork and beef, taste is different and consistency too. Of course, you also can do just by beef or just by pork, and also rabbit or sheep or boar or deer..... but it's not bolognese. Regards from Bologna :)

[@jorgechavez-v2824]

i only use beef on mine. its amtter of taste i guesss.

[@francarranza434]

@@COCODINDAVILLE hi do you know what kind of tomatoe paste he is using?

[@herouxyou]

Gennaro, you changed my life. With some garlic and a can of crushed tomatoes, this is by far, the best sauce ever. Thank you for your passion!

[@Z04RD]

"Happy pig!" I'm laughing so hard! :D

[@v205]

Not happy at more...

[@ilenasitaru8926]

De ani de zile te urmăresc la TV paprika, ador rețetele italiene, dar ce bine ar fi să ne traduci și în limba română o zi bună și cât mai multe rețete culinare.

[@danlaurentiu9537]

si in franceza, germana, spaniola, araba, chineza si rusa, Macar atat!

[@fraumorphose7507]

I love him and his recipe😍… I tried it and it tastes delicious 😋😋😋👌🏾 Bueno👌🏾

[@sp3ctre360]

Well, that's not Italian but ok

[@watervillegangmember]

Me too! It was sooooooo good. Don't skimp or substitute on any of the ingredients

[@midnightmover2329]

justsayin stuff Where did you get the Panchetta?

[@The_Answer_Is_Within]

You see this folks! This is authentic Italian cuisine... No garlic, no bs, no nonsense, no pretending-to-be-something-that-it’s-not. Just, ragú. I say it again: NO GARLIC! Yes!

[@SvenTviking]

Because that’s how his mum made it. 20 miles up the road, they use garlic, whole tomatoes, Basil, Oregano, parsley...

[@The_Answer_Is_Within]

SvenTviking no dear haha... this is a very standard ragú. You never use parsley, oregano, garlic or basil in ragú. You are still wrong;)

[@The_Answer_Is_Within]

le Hoarderz Al-Shekelsteins yes fats and oils are good in ragú.

[@mathildameier8340]

@David - I agree, but also no pepper?

[@dusanmilanovic4535]

You are the best i like your food. Big respect from Serbia!!

[@garydaniels5662]

Had this a couple of nights ago, certainly the best bolognese I've had so far, only expect to get better from the man himself, or in Italy one day soon i hope.

[@jessetorci3390]

gary daniels what type of red wine did you put

[@F.a.b.i.]

Jesse Torci Not talking for gary, but any red wine you can drink will do fine. Just don't go for the super cheap stuff.

[@RickyPizzi27]

I'm from Bologna and I can tell this is a quite similar recipe to the "real" one..but there are some things (use only olive oil, ground pancetta instead of cubed pancetta, "conserva" instead of tomato concentrate and cook it at least 3 hours and a half) which make it differ from ours However, finally a quite close recipe!

[@MichaelGeerdts]

Mille gracie Gennaro, you are such an inspiration. Ciao Michael.

[@happyburial]

Even though this version tastes great too, I much prefer browning the pancetta and mince before adding the vegetables. That way you can brown the meat much better, and in the end, you get a stronger flavor.

[@dailyfermentations7197]

He did. That was ground pork after the veggies.

[@Ex0rz]

Umm he said BEFORE adding the vegetables. He added the mince AFTER the vegetables.

[@camillecanniccioni8034]

Toujours un grand plaisir de regarder les recettes de jamie et genaro

[@cynthiasmith6465]

The accent is confusing. Sounds British sometimes but then Italian. What's up with that? Love the rustic kitchen. To die for.

[@nilstancabag695]

he's Italian and spent so many years in Britain, so..

[@carlollave169]

Cynthia Smith that's what you picked up from the video, the accent? Aren't we nitpicking? The guy cooks with passion and he is obviously Italian. What accent would you rather have? American? That doesn't come across as authentic, does it? Or would you rather have Chinese, or Indian? Focus, focus, focus!!!

[@najeebahmed1231]

Cynthia Smith i

[@jiaj1985]

G

[@chloeskinner9436]

He is Italian, his kitchen is out of this world though 😍

[@gregglamb3105]

Stunning inviting kitchen 😍

[@ElenaKamesh76]

He's amazing, like my grandfather teaching me to cook for my Italian family🥰💋😍, take care nonno 😘

[@mycrazylikeafox7567]

This is amazing.

[@fabriziocanaia4161]

Grande Gennaro👍🏽👍🏽👍🏽

[@michellehawkins3781]

This is pure genius

[@mayoindy9744]

So having stock in your household is something of a norm or...?

[@katrinacalvi6980]

For me.. YES! Never used to but whenever I find a tasty looking recipe to try it often includes stock liquid. It just adds a kick of flavour to any sauce or soup or protein dish, and you can freeze any left over liquid. You can get it in the carton and also as dehydrated stock cubes ( AU $4 approx) to add to water that you can keep in the pantry easily. You can make your own but it's a bit of effort.

[@StannieDum1]

"Happy pig" shouts Gennaro, and you can almost hear the pig in pleats of hysterical laughter as its ground up carcass is thrown in the ragu. Priceless 😂😂

[@markyyyyyyyy321]

No garlic? I put 4 cloves in mine, comes out sublime

[@treefiddy2579]

What'sthescore Traditionally the original recipe that originated in Bologna did not contain garlic. Nothing stopping you from adding it though, personally I love garlic.

[@freedomrider266]

No, no garlic in original bolognese (or I should say, in official Italian). However, no two Italian households in Italy cook the exact same way, so cook to your audience, not someone else's. There are many Italian dishes that don't use garlic in Italy, but as an Italian I can tell you, we're not in Italy.

[@Tomanna]

@@freedomrider266 Very well said.

[@Axeelbr]

@@freedomrider266 Same goes for the butter, authentic bolognese does not use butter. But whatever makes the dish taste good is always welcomed

[@josephpetrillo2243]

Beautiful Gennaro.

[@HarleyQuinn-pi9go]

You just can love him ^^

[@iitz_Jules]

Wow Gennaro says " videos i make". Gartz to the perfect team behind the scenes 👏

[@mrzazzaable]

THIS IS HOW YOU COOK RAGU. All those milk adding heathens can go away

[@borderlinebae4010]

Uuuum you know adding Milk is in the official recipe of Bologna, where the Bolognese comes from. But it's okay, both ways are delicious! ❤️

[@POWERnick.]

Great technique 👏👏👏

[@Squavez.]

I love how so many people are making a big deal acting like a Mexican that just heard someone say taco bell is authentic Mexican food lol. Food is flexible/versatile. If you learned to make something a different way, it was probably someone's preference. If everyone made something the same exact way, there wouldn't be different restaurants selling the same thing. Be creative and enjoy your cooking!

[@sasayaki]

A sentiment that needs to be heard. But the internet seems to be the world's complaint box now. I hope these people don't act like this in real life.

[@pravisrbin6538]

I am just trie your recipie. It was just GREAT. Thank you very much Gennaro

[@sp3ctre360]

This is not completely Italian but ok

[@JuhRockenbach]

Gennaro is so amazing

[@solractrades]

I free handed the quantity but followed via eye . Came out good rolled out some egg pasta made tagliette. Its is hearty! I cooked it 2 hours and 30 mins .

[@rebeccasalter4081]

Free range, happy pig - yes!

[@benled33]

Réalisée ce soir. Quasi a l'identique. Mon fils qui adore les lasagnes m'a dit :"ca manque de saveur se tomate et de fraicheur". Validé par papa. C'est bon mais pas la recette que je préfère;) par contre j'adore la vidéo!

[@DonBjerrum]

Where are the herbs and spices? One would consider these quite essential.

[@zorrothescoundrel]

I usually put a leaf of laurel, maybe two ( I am italian)

[@khayasontsele8984]

Genarro is a legend

[@fatashi9254]

Is it just me or can you only trust old chefs ???

[@zach4537]

I grew up and was told not to trust a skinny chef , only the fat ones.

[@kathleencampbell2298]

Always cook the sauce for a few hours delicious

[@CNCTEMATIC]

LOL! Even the saucepan is "LUVelly"

[@music4meh]

getting browning on the meat and adding basil and or nutmeg works miracles

[@cnay2983]

ingredients list; pancetta *lovely sauce pan* onions...

[@roccoskitchen8302]

Can’t beat the classics

[@Oetti]

01:25 APPI PIG, YESSS!

[@stevenzaur]

did it again, great recipe

[@SeeNyuOG]

What kind of Vine was that?

[@marquez2390]

Wine

[@magzire]

red wine

[@SeeNyuOG]

magzire :F

[@sarunasmacianskas7888]

Any sweet red wine. Gennaro mentioned in other videos that he wants the sweetness of the wine in these kind of dishes.

[@paolobignardi2131]

Sarunas. Absolutely not, I'm from Modena (close to Bologna). In this dish the red wine cannot be sweet. I suggest you Lambrusco. By your name, I assume your from Lithuania (Sabonis

[@celinescrappassion2184]

I love Gennaro!!!!!!!!!!!!! If I go to Italy I MUST meet him!!!

[@alejogonzalezpedrana3839]

I need a 25 gram buttaaa... ahhhh!! Fantasti-k-o... luuukkaa dat!! So-frittoo.. Lovely!!

[@cucumber6402]

All-live-all

[@dirkw72]

Hello Genaro. Today i got your lovely book today "passione" i am going to read it and cook something out of it. But the most i like the videos when you cook and entertain and school us all. Thanks.