Gennaro Contaldo's Traditional 'Spaghetti' Bolognese Ragu Recipe | Citalia

[@1SaG]

I've been cooking ragu bolognese for over 20 years now. Been trying all sorts of recipes which had way more ingredients and were much more complicated than this one. Having just cooked this one, I can definitely say that it's the best I've ever made. Mille grazie!

[@SpanishFly120]

Honestly, I find one of the best things about Gennaro Contaldo recipe videos is just how genuinely excited and happy he is cooking things.

[@nellateea3238]

i think everybody would be happy to do that , some red wine and so on , its good to be relaxed when cooking :)

[@fransbuijs808]

​@@nellateea3238 Especially in a kitchen like this! Who would not enjoy cooking there?

[@TheNuggzt3r]

He always says "it so easy" and it is. Original italian food is so easy to make, yet so good. Hardly any ingredients but good quality ingredients. It is the opposite of a complicated cuisine but it might be one of the best. Every visit to a real italian restaurant is a highlight.

[@Raachen]

I'm not italian, but everything I saw Gennaro cook so far looked super authentic and delicious...

[@alverygrissom2544]

it is, i'm italian and i approve

[@muoaza]

Raachen yes i agree too.. the he cooks.. is so great easy.. love the guy..☺☺☺

[@cavallaro1975]

this is not authentig, ragù bolognese with pacetta it's a crime

[@LuisAldamiz]

I'm tempted to back Andrea's claim. My Italian branch of the family is from that region (Ferrara, Modena, Veneto) and the ragù my aunt cooked had no bacon, only ground meat, tomato and (I presume) veggies. Also I'm perplex at mixing olive oil and butter: never saw that (you fry with oil, you add butter to the hot pasta directly). Edit: I was suspecting Genaro is from the South, and I checked the channel and indeed: they are based at Sorrento, near Naples. Anyhow, I guess you can always modify the recipets to meet your personal taste... everything was invented by someone who dared to experiment.

[@awolf913]

@@cavallaro1975 how? Even the Official recipe from the Italian Academy of Cuisine calls for pancetta.

[@krishm16]

Bologna is an incredible place. There is a restaurant there which I ate at almost regularly with the best Ragu in the city. I tried many different places this one was definitely THE BEST for me. Osteria Del Orsa. I will never forget that place.

[@leoinsf]

Am a spaghetti freak and have gone through all the Spaghetti Bolognese presentations on You-Tube in the last few days. This is the compilation of all the good recipes I have seen. Gennaro is a master and this presentation is the best! I love Italian and Gennaro is the best!

[@gabrielamorgado6016]

Me encanta su actitud desenfadada para cocinar; ver como disfruta estar frente al fuego de una cocina e ir agregando tan sencillamente cada elemento para terminar con un platillo que se ve delicioso. He hecho dos de sus recetas y ambas con un "must". Felicidades Don Gennaro

[@robertogiuliano9233]

THERE IS NO ONE LIKE YOU GENNARO.your authenticity,passion and enthusiasm are the most infectious thing in the italian kitchen ever

[@___David___Savian]

Now here is a real Italiano. capisce!!! Look at that authentic Italian Kitchen. It makes me cry ! He looks like all my uncles. He can speak Italian. He wears a beautiful Italian apron. He cooks with fresh ingredients. He cooks REAL Italian food. MAMA MIA !! che bel momento !!

[@paulrando1237]

Thank you Gennaro for sharing, I can see the love you cook with, & very passionate, authentic Italian cooking at its best 🙏

[@c.estrada8289]

It was a joy to watch this video! Chef Gennaro Contaldo is wonderful and I adore his rustic kitchen, it's gorgeous! Italian food is my absolute favorite. I could eat pasta every night and never get tired of it. This dish looks amazing and I want to try it!

[@ToddAndelin]

Best chef in the world. Most enthusiastic. Pure. Pure love.

[@janesilva2003]

I went to Italy 3 times on holidays, not good. In the end I was 9 kilos heavier. Ho mangiato tutto, tutto. Even in the gas stations the food was good.

[@chiattoilgronoti4484]

so happy to hear that. Btw, it's not mangiatto, but mangiato.

[@carollafontaine7690]

I want a proof. A picture maybe? :)

[@thrillaspirit]

Ahahahah you are right even the gas stations have so nice food

[@bossofthisgym7411]

Italian gasstations have the best coffee too for some reason

[@tmmedia9600]

You mean Autogrill? 😎 their food is dope

[@n3Cr0ManCeD]

Ferrari's and food...... May the God's bless Italy! Italy has certainly blessed us!

[@aitorjara100]

@@8kw7mx9 Thank you for educating him for free

[@seikibrian8641]

@@8kw7mx9 It's one of my pet peeves, and I correct it whenever I see it unless someone like you beats me to it. As you allude, an apostrophe-s makes a word a singular possessive, not a plural. Example: There were three Ferraris in the garage, but one Ferrari's gleaming red paint stood out.

[@MRSomethin1]

This is why Italian cuisine is the King of cuisines - Passion = Flavor=Perfection

[@margbann8379]

I adore your recipes and way of cooking, thank you Gennaro 🥰

[@MrSHOTGUNN5]

Mio caro amico, mi tengo stretto e risoluto alla tua vera scorza italiana e rispetto per il cibo che prepari. Tanto amore e compassione per questa arte. Adoro davvero la tua vita e l'anima meravigliosa con cui sei stato benedetto. bravo, che Dio ti custodisca e ti serva grazia e una lunga vita furiosa

[@NickSinghSG]

I'm drooling now. I need to make this ASAP.

[@reviewunboxinges3228]

Love this guy went here from Jamoe Oliver's video...Love G style and personality ..Went to Vatican, Venice and Milan loved it very similar to Spain...food and culture and sorroundings. Philippine food is the best I've tasted. Food in Spain are FRESH and healthy less salt so not that tasty maybe for some but guaranteed that you ate a natural food that will surely give you vitamins that you need for the day.

[@c3920]

Love the London/Italian accent, and the food looks amazing!

[@marcvermeylen4891]

The best Bolognese sauce ever !!

[@sidvicioux]

man, that combo accent is twisting my head....:)

[@samarcher3419]

It'sa verry NOICE mate, you unnerstan?

[@senseispxctre]

Uhhh everyone has an accent

[@pmadood6970]

I was fucked up at first too, but I like it now.

[@seikibrian8641]

"...that combo accent is twisting my head" He's been in England too long. He's starting to pronounce "pasta" like a Brit: PASS-tuh.

[@MrDirigible]

I'm glad I'm not the only one thinking it's a British Italian 😂

[@gustavorafaelpires]

I admire so much this guy. Every week I make this recipe and the result is outstanding!

[@archievanderham6215]

This is why I've always loved you! Perfection on a plate . P.S. I miss Antonio such much you guys together made me laugh made me cry ! Made me cook Bravo

[@jf76]

How I would love to meet Gennaro. He makes me so happy.

[@paulolisboa8246]

Look at that.... I like the way this chef cooks and talks. The best one.

[@richardyoul8360]

I once worked with a French head chef (I was a waiter) whos home kitchen was exactly like this in honour of his parents kitchen, a true experience even just to stand in one let alone cook in one, a true honour that is sadly lost these days

[@valdimer11]

My mother would kill me if I made this and called it Bolognese Ragu. Bolognese Ragu doesn't have prosciutto in it. That would be more along the lines of Bolognese Ragu con Prosciutto. Secondly, there's no need for chicken stock. I would say, to use stock IF you cannot have wine. Passata, red wine and tomato paste are all you need. (Side note: we make our own passata, so it was incredibly tasty) The key to a good Bolognese Ragu is to add water at the start and let it boil down over 4 or more hours. Until it thickens and dries a bit. Then finish it with some milk to cream the texture and magnifico. But! This recipe IS a good recipe, regardless. Everyone has their own way, and than you for sharing! Some people simply don't have half a day to waste making Bolognese Ragu. I've made this style before, and it is definitely good. Buona Salute!

[@DonCron]

Everytime I have my Bolognese cooking downstairs I come here and watch this video. This one right here made my bolognese just perfect. They all come to us to eat it :) Greetings from Germany Gennaro!

[@johannesleyman2628]

If you do this right with great care and let every step take its time (very important!), the result is absolutely fantastic. If you can't get pancetta, I would say any piece of good quality smoked or salted pork belly is ok as long as it is fat enough (I used classic Swedish smoked pork belly). The important ingredients besides that are best quality fresh minced meat, and -- not the least -- the best concentrated tomato puree you can find (double, oŕ even better triple -- I used Mutti triple). This recipe is so good. Thank you Gennaro! PS: Someone commented (quote) "no spices? seriously? Did I miss something?". Yes, you missed the whole point. Not even salt is needed -- both pancetta and stock are salty enough, but maybe just an extra pinch of salt. Eventually also freshly ground black pepper to taste. Everything is really already there from the beginning.

[@frogtofall]

The video quality is outstanding. I thought he was standing in my house making that dish (watched on my television). Dish looks fantastic as always.

[@adamprz]

Mr. Gennarro, I made it. In Poland. It taste like Italian heaven 😁😁

[@msmegification]

I love this man. I would give my soul to have his cooking every day!

[@irishelk3]

Italian food is the best

[@citalia]

+irishelk It certainly is! What's your favourite Italian dish? ^RK

[@irishelk3]

Citalia Oh not sure, im still exploring it really, right now its either Risotto, real Carbonarra with egg yolk or Pizza!

[@expo1706]

+irishelk too much pasta

[@irishelk3]

ellamae whuh?

[@irishelk3]

***** yes

[@josephgibbons1631]

I like the way this guy cooks.....

[@andyantonioap]

Genaro, in breaking with tradition, most people prefer SPAGHETTI BOLOGNESE, which has become a European and American staple. This dish has evolved like most things. Ps. I liked your Spaghetti Bolognese recipe. Antonio Carluccio started this Tagliatelle fuss R. I. P, and now many restaurants are suddenly changing to Tagliatelle from using Spaghetti in the UK for decades. Let's just say spaghetti Bolognese is now a British classic.

[@geodes6722]

Paparadella goes really well with this sauce. I do 4 meats-ground beef, ground pork, ground veal and diced pancetta or guanciale. Do not use any stock but do add milk. This is also good for a lasagne filling along with ricotta cheese.

[@SimplyEverything.]

this is probably one of the best videos I've seen.

[@tomaskopriva6276]

I just cooked tradicional Tagliatelle Bolognese ragu according this recipe and it was superb - delizioso! Some original italian raw materials (Lambrusco, tagliatelle, pancetta, extra virgin olive oil), vegetables local - Czech ones.

[@tyronebiggums2710]

I tried the lasanga recipe, amazing! My first time making it as well! Perfetto!

[@MannyMoto1]

This makes me proud to be Italian.

[@wanderingspirit7021]

I love Gennaro and his recipes are delicious!

[@vaslav030547]

Just as I was taught to make it ,only I use pork and lamb and of course garlic. Delicious!

[@rowley1950]

This man is a God of the kitchen. Enough said

[@BillHalliwell]

I really like this man. He's genuine and passionate even when he's doing videos for sponsors. This is a good recipe, however, where's the garlic? I've been to Bologna and cooked with 'nonnas' and cooks, all of whom used a little garlic; either done with the pancetta then discarded or minced and 'sweated' with the meat and veg. Just a small point but I grow garlic and I find it difficult not to use it... it's really good for you! I also toss in one or two anchovies in a ragu like this... or 'Italian MSG' as Chef John calls it. The great thing about 'traditional' ragus like this is if you get 10 Italian cooks to make the dish; there will be 10 differing recipes. Like who's going to argue with your nonna who's been doing her ragu for 40 or 50 years. Outstanding! Cheers, BH

[@tmmedia9600]

A fellow chef John viewer I see! True, never seen a single Italian recipe without garlic. Do whatever you want to do, you are the boss of your ragu!

[@deckiedeckie]

Genaro.....Eres un artista!!

[@dominicpolistena5081]

Prekiera

[@dak125]

Gennaro, you outdid yourself with this recipe. Soooo good. Thank you!

[@caseyjones831]

Lovely No many words , just beautiful food.

[@luxetveritas4141]

How good does that look?! I Swear Italian and Indian food is the best in the world! I mean; I love my English fish n chips... but that Ragu is lush!

[@jplandscaping5069]

indian food is gross, yellow rice and yellow chicken everything is yellow...not sure why you would put italian next to indian..even chineese food is better

[@MouthVisuals]

That guy is the James Brown of Italian chefs: "Prosciutto, my goodness!" 1:11

[@Psychoranger87]

Made a version of this tonight - completely changed the way I make ragu! Absolutely fantastic recipe!!!

[@joti3135]

You are the best cook! Love your food!

[@MikeTheBarber63]

Absolutely beautiful recipe and what an easy to follow tutorial. You are such a great chef and teacher too! Lovely from start to finish.

[@PhillDrakeEntertainment]

I love bolognese it's one of my favorite food!

[@learn2letgooo]

Love it tht this guy Loves food!

[@zennor_man]

Grazie Gennaro...tu sei l'eroe della cucina!.....

[@francotrentalance908]

It's not the real ragù bolognese but Gennaro is a nice and passionate guy.

[@federicosagun8243]

Thank you Italy my kids love to eat all your Italian dishes.

[@salvatorecivilleri187]

Complimenti paisà. Buon piatto, bella cucina. Un saluto dalla Sicilia.

[@allanmacbadger5692]

Its good to see an Italian chef cook a proper Ragu sauce

[@michael2305]

Heart + Soul in food Italia is #1 in europe... no doubt! Greetings from Austria my beloved neighbours!

[@dimitrioseleusinios6907]

Genaro is the best .. greetings from Greece BELLA ITALIA

[@johnsmithth3318]

Mmm and that's why I married an Italian, although I miss viola and angelol's cooking

[@leonardrayala8910]

This is one of my best ive learned about the authentic italian pasta.thank you chef for the video.i am the one of your viewers now here in the Philippines.👏👏👏🙂

[@billybaroo111]

That was perfection! Thank you!

[@walterhollister8325]

I love his kitchen. Thar dish makes me hungry

[@dspf68]

what a recipe. seen it made so differently, but each chef was so passionate. left all the hungrier!

[@gembeljaya6365]

Those traditional kitchen... amazing.....

[@TheTferrer]

Love your rustic kitchen - wish to have one like it.

[@jimmygarcia7250]

This is a really cool channel. I like this guys personality. Very warm, very caring and very considering.

[@winnerstar6072]

Lovely and fantastic Gennaro..😀

[@roihesse9174]

Love it! So easy to cook. Without any "Gewürzmischung" or "Fertigprodukt" Sorry, my english is bad, may italian to.

[@leroachproductions8299]

I don’t know why youtube recommended this but now I’m going to Italy for sure

[@JakobG310]

what a beautiful kitchen that is

[@wisemang73]

That is exactly how it's done. Great video

[@michaelritchie5303]

This is the same approach I use for Bolognese except I also add ground veal and 2 cups of milk. Then I let it burble away for 4 hours. This is just about my favourite pasta dish. Lovely, oily meat sauce on tagliatelli.

[@buller2189]

Another great video from you, Gennaro :)

[@miketype1each]

A lovely dish, and a killer kitchen!

[@krafftech]

Идеально!!! Восторг!!!

[@fransbuijs808]

Interesting. My other favourite Italian chef Vincenzo has a video saying that you don't need stock for ragu, but passata. Guess I'll have to try both recipes.

[@ssjrose9641]

Passata, also known as tomato purée but a little more liquidy. So its basically the same consistency

[@neivaldoduarte4576]

Caramba!!! Chegou me bater uma fome... maravilhoso!!!

[@gabriellvilches9316]

Gennaro is an Inspiration !!

[@ronmoes42]

stunning pasta!!!!

[@pokerking801]

always good and easy to follow thanks a lot love it

[@sparkz9803]

Superb, exactly how my mum used to make it!

[@Lana_Alsharef]

I did it 😍😍😍 with fresh pasta omg 😍 it was amazing

[@itscasper4787]

I was 8 when i made my first dish and i was 9 when i made my first tomato sauce. Cooking is as simple as 2+2

[@pollywaffle79]

No difference

[@pollywaffle79]

And I'm a pro chef

[@LuisAldamiz]

@@pollywaffle79 - Don't be ridiculous: there are lots of qualities to pasta. Generally speaking dry pasta is not nearly half-good as fresh pasta and commercial fresh pasta is not nearly half-good as homemade fresh pasta, and even that one has qualities (my grandpa said that peasants made it without eggs, middle class with full eggs and the aristocracy had it with yolks only).

[@chrissteinke5535]

Bravo. Pensavo che l avresti introiaiata invece l hai fatta proprio bene. Grande

[@Dr.Freeman_]

I say, there is no better kitchen, than the italian!

[@charger19691]

Beautiful recipe! Thank you for sharing!

[@anthonyranaldi2656]

Danny J. Rumbles that’s not bolognese

[@charger19691]

Anthony Ranaldi , with all due respect, it’s close enough for me! Delicious! Gennaro cooks so beautifully!

[@ginarostirolla2138]

gennaro grazie per aver messo la ricetta che cercavoti ringrazio ciao

[@MrAlexanderLang]

Grandma thought me the same recipe, except once the wine evaporated we added milk, then let that evaporate, then add homemade basil,garlic, tomato sauce, and obviously lower the heat to a simmer for 3-4 hours.

[@isaforesti9104]

Please No Garlic, No spices in Bologna, Our ragù need no such strong flavour!!!!

[@mauriov]

This is by far, my favorite chef! Bravissimo!

[@R_C_Utube]

You the Man Gennaro!!! Super! 👍🏼

[@aryanamin1361]

Gennaro is the best

[@Benelli-ex7oq]

We love you gennaro from Canada ciao 👍👍👍

[@myselfnooneelse3567]

chicken stock, beef stock, knorr stock pot. but its your choice.. anyway, this great man sounds like a chef every aspiring cook should follow. amazing recipes

[@yabo2424]

Great video. Great Chef !

[@devraj-df7hd]

Lovely chef

[@TTTzzzz]

You are making a great videos. Appreciate your cooking very much.

[@broad100]

I loved the video. Thank you!

[@faywickens]

Love all your videos, you know your stuff x