how to make AMAZING BOLOGNESE SAUCE

[@mikesilversm]

15 years....15 years of trying to make the perfect bolognese sauce, I've followed marcella hazan, Lidia Bastianich, Antonio Carluccio recipies...gone on my own and created my sugo...I just really wanted to say a sincere thank you, after cooking this many times, its PREFECT, and it has completed a long adventure for me...it just makes me happy...cheers !!!

[@joesinclair9731]

@check six Can you please send me a link or a recipe? i can't find one anywhere from Massimo Botttura.

[@couscousmagique3226]

@@joesinclair9731 Check Italia Squisita

[@Slyou333]

hi there i worked for a long time on the perfect bolognese sauce . And to be honest i never ever found a better recipe than mine in any restaurants , many people have tried it and said the same. Here are the keys things : First and very important : He did the same mistake in this video ... you need to cook the beef SEPARATELY first. Salt paper on the beef ,Cast iron pan , very very hot , you need to put a lot of color on that meat ( maillard reaction ). I cringe at every recipe i see with a grey meat almost boiled. Look at bourguignon recipe , look at lamb shank recipe ... you need to SEAR THE MEAT properly first. Why smashed burgers are a big hit now ? searing as much meat as possible. Proper sear means FLAVOR... So cook your meat in a separate pan , then add it to the main pot. When you are done , deglaze the meat pan with wine /water to get all thoses nices things stucked at the bottom and add it to the main pot. Second : When you start cooking your veggies , add a LOT of olive oil , and i mean a LOT. Why ? very simple ; after you added your stock , let the sauce reduce very slowly until there is NO MORE WATER in your sauce. All you will have left is a golden brown oil and thats when you know the sauce is ready , that will coat your pasta and be very concentrated in flavor. Thats why bolognese sauce is even better the day after , after sitting in the fridge. When you reheat it , and if there was still water , it will be gone and only the goodness will be left. How do you know if you did it properly ? when you are done eating a plate of this recipe , you should be left with an orange plate , where you can see some small drops of the golden oil. Its not diet recipe but it will taste amazing. In this video i can see he didnt reduce the sauce enough, there is way too much water left. - only tomato paste , dont add cans of tomatoes... - i never add cream , to me it difuse the flavors i get - use beef stock or cube - use wine offcourse - do not brown your veggies , just cook it translucid. It will caramelize after - put enough stock/water so you need AT LEAST 1 hour of low heat simmering before done. - when the sauce is ready check the seasoning and correct if necessary, it should taste slightly overseasoned when you try it by itself , it will be perfect with the pasta added. Dont go light on pepper , this recipe needs balance. - About the cheese .... i know its not Italian but try this : old gruyere or comté . Thoses cheeses have a nice nutty taste that goes perfectly with this meaty sauce. Sorry for my broken English :) And Bon Appetit !

[@陈文德-e5m]

its good！

[@theklee101]

@@Slyou333 The idea behind doing the way he did it in the video (maybe to slightly less effect since the high quantity of vegetables) is to evaporate the water inside the meat first. At which point the moisture inside the mince decreases to a point which allows for the meat to start caramalising (maillard reaction). So this actually condenses the beef flavour (or whatever minced meat you are working with), without the initial sear, actually working better with a traditional bolognese sauce where the meat is in very small pieces. Your method would work best if you are trying for a chunkier bolognese, but it still wont caramalise/ intensify the beef flavour the way the prior method does. Otherwise everything else you said was spot on. Especially about the olive oil. Also for a slight Eastern European/ middle Eastern variation on the dish try using 1 or 2 sticks of cinnamon, a couple cloves and couple pimento, adding before a the long boil of course. It will lead to an equally nice but also slightly more flagrant dish due to the spices infusing wonderfully with the olive oil.

[@okabae7927]

After watching a whole bunch of your videos I have to say that truly, this isn't just another cooking show. You keep the ingredients simple, focus on technique and how to get the best out of what we have. You give out a lot of solid information and tips. No fuss, absolutely refreshing. Love it.

[@poltallach]

I completely agree!

[@jeffrobodine239]

Don't forget the music !

[@momo-hs5jn]

putting cream in bolognese is absolutely not keeping it simple, it´s american fuzz, unnessary, unauthentic and ruins the pure flavors by washing them out. i generally like recipes on this channel though

[@BluePanthersBros]

I made this for some italians at my hostel, they said it tasted like home and I consider that the best compliment I can get! Thanks

[@nothingxs]

Damn.

[@ricodelavega4511]

then you all had a post-meal orgy, cause they're italian

[@fmls8266]

@@GoGoTheFabricator We would rather say it sucked if we think it sucked ahah This recipe is good.

[@Frostbitten.]

@@GoGoTheFabricator lol I got some news for you if you think Italians have ANY hesitation telling someone they did an Italian dish wrong

[@LeroyRifkin]

As if you made this at a hostel. just let it simmer for 4 hours. no one does that at a hostel and you just had some italians conveniently there to dine and compliment your culinary jest. i find your story unbelievable. come join us in the real world bluesbrother

[@haikostas]

I just used it for lasagne and was perfect!!! Just one request for your European friends, please include also the metric system in your recipes! Greetings from Greece!

[@demetripapanicolaou4441]

European*

[@scorpio610]

Γειααα

[@allardbiggenvanger3480]

just look at a recepy from Gino diCampo....

[@haikostas]

@@allardbiggenvanger3480 Just go fishing....

[@allardbiggenvanger3480]

wow it was just some advice .you poor litlle greek ...

[@DefinitelyNotAbsolute]

2 Years Later and I'm still coming back to this video. This recipe is straight 🔥

[@DefinitelyNotAbsolute]

4 years later and I'm still coming back to this video! This recipe is straight 🔥

[@Shinxbi__]

@@DefinitelyNotAbsolute 5 years later. Me too 🔥

[@pietrocolombo1723]

I would say this version it is not the traditional-just some ingredients changes, like nobody use garlic-, but the technique is perfect. Since I live in Bologna, I am romognolo, and this recipe belong also to my tradition I would like to give you some advices. The bolognese sauce is basically a stew, and this means you can use the same technique to make many different meats sauces. The only thing that change are the herbs you use according with the meat you use. For a proper bolognese sause I would use pork, in particular sausages--because they add more flavor. The real recipe I think it suggest like 20% pork (pancetta) and 80 beef, you may look for it the camera di commercio of Bologna . I personally do 10% pancetta, 30 % italian sausages, 60 % beef. Then I do not add all those herbs because for me they combine better with " wild meats" "cinghiale" likes laurel....(use Google for cinghiale) You might use the fat of pancetta to fry the vegetables. The wine is white in the traditional, but I do prefer red. I personally say that according to different type of wine the sauce change. You may try different and see which one do you prefer. I personally, sangiovese strong and tanned wine or barbera which is a bit, just a bit more sweat. It is not a sweat wine, it has just enough juiceness that you might want in the sauce. I suggest you to add nutmeg, many restaurants here in Emilia Romagna do. When I cook with nutmeg my friends also prefer it. Then the secret of my granny was to serve the bolognese sauces, or ragù, as we call here, the day after. It is a stew. And like all the stew if you make it rest and devolop some muld, but not to much, it acquire flavor. You want a bolognese sauce for Saturday? Cook it Friday. Instead of using only water I would use also stock. You should be sure that the meat does not burn as it happen to you in the video. So keep it a bit more liquid when you cook it. You might try this tips and evaluate if you prefer this version. From Bologna. Pietro.

[@ahhhhahhhhahahaha]

Romagnolo popolo eletto nel ❤️

[@peppoprostata7618]

Ma dove la lasciamo la mortazza!!!!! La moooortazzaaaaaaa!!!

[@MrYouarethecancer]

Lol shut the fuck up

[@spoony01428]

you are saying you let it develop mould?? pork or beef based dishes surely aren't safe to do that?

[@yesitismeben7477]

So pretentious shut up and appreciate the work the guy just put in to make this Bolognese you narrow-minded fool

[@Foxygrandpa2131]

I’ve made this about 4 times now and everyone agrees it’s the best Bolognese they’ve ever had. You turned my kitchen into a 4 star restaurant 👍

[@BP-or2iu]

Did you do one cup of tomato paste or two? He says two but the recipe says one.

[@txikitofandango]

The truly valuable thing about your videos is the attention you give to those important moments, when things start to brown, how to time everything. That's the part that's always missing when you read a recipe or watch the usual video

[@talliechua2488]

Tried this today, it was BOMB!! 🤤 I swapped water for beef stock and bit of demiglace, swapped cream for shavings of parm reg melted into the sauce for creaminess. Also added some finely minced pancetta to the meat mix. Delish!

[@lemonzest8650]

I know this is a 2 yr old comment, but how was adding the beef stock to it? I wanna try making this after all this time

[@talliechua2488]

@@lemonzest8650 I prefer it! Gives it a meatier, richer flavor! Would also recommend the parmegiano!

[@jh2k3j5hjkh]

I did this for a lasagna today - and it was absolutely phenomenal. It really needed those 3-4 hours on the stove to develop the flavours, but man was it worth it! Thank you for all your recipes and videos, they are so good.

[@dannyfrank3712]

Discovered you a week ago and have already made three of your recipes. Production and music also fantastic. Hope this channel takes off!

[@twentytwo138]

I think your hope was granted, 2 years later and now he has +500k subs

[@BlackRainbows1123]

I've made this many times now, and man it's sooooo goooooood. I serve myself a mountain every time I make it. Thanks a lot!

[@lynncapella3837]

Just made this tonight for the second time, and this time I used a montepulciano d’abruzzo wine. Amazing the first time and amazing again tonight! It’s a labor of love that pays off!

[@Digital_Chef]

This is my favorite dish and I've been optimising it for years! :) Some tips i found usefull: Putting your pot in the oven makes sure nothing burns on the bottom. You'll only have to put on the lid if it's reduced enough otherwise it's gonna dry out and burn. And I always take out my vegetables when I add the meat. A lot easier to brown the meat. This way you can really get it brown. OH and it's very handy to freeze the foodproccessed vegetables so you can grab it whenever you need it

[@trystanpepper6583]

Just spent the whole night cooking this and the flavour dimensions change so much every hour! It's the best bolognese I've ever cooked!! Thank you for the recipe 👍

[@Anubis-eb7ck]

Love your show so much the whole family now watches

[@NOTANOTHERCOOKINGSHOW]

That’s so nice to hear!! I know a lot of my friends young kids watch the show in bed. It’s the cutest thing.

[@Anubis-eb7ck]

@@NOTANOTHERCOOKINGSHOW Can't agree more

[@BlameSocietyBSP]

@@NOTANOTHERCOOKINGSHOW bro im watching this in bed after telling my family about this amazing-looking spag bol and i'm now cooking it in like 7 hrs, you're a star man

[@0239666]

​@@NOTANOTHERCOOKINGSHOWThat moisture tip is absolutely key.

[@Shercko]

I love this guy. His aglio e olio video got me interested in cooking, particularly Italian cuisine and I've gotten pretty damn good since. I even impress myself sometimes, all thanks to him :)

[@carouselness]

I first tried his aglio olio recipe too. After that, I knew he was legit. I'm trying this bolognsse recepie today for my family 🥰

[@jasonhouk7939]

Man its so nice to see a "proper" bolognese.. just started watching ur channel.. great stuff man..

[@NOTANOTHERCOOKINGSHOW]

Thanks so much Jason!! Glad you found me. I'm so glad to have you here! We got a long road ahead! ✊

[@nicholassantarosa7323]

"proper" with cream.. LOL

[@alboforlife18]

@@nicholassantarosa7323 hahahahahaha i laughed so hard at "PROPER" man real bolognese takes 3-5 hours and its made with tomatoes, dont call it bolognese with "tomatoe paste" im not italian and im triggered

[@rolandstamm8726]

@@NOTANOTHERCOOKINGSHOW Amazing channel! No nonsense! Is that a Victorinox Fibrox knife?

[@weirjwerijrweurhuewhr588]

@@alboforlife18 There shouldn't be tomatoe in ragu bolognese. They use at best a bit of tomatoe paste. It's a meat sauce, not a tomatoe sauce.

[@bigv365]

Made a double batch of this today to store up some quick meals for when baby comes in the spring! Wife loves that you've taught me to cook!

[@larryteglia6207]

My family is from Tuscany; Montecatini, to be exact. I am a graduate of the Culinary Institute of America, a chef of 40 years, and grew up in the kitchen, started helping Nonna, Mamma, and her friend Julia Child. Historically, as you go up the boot of Italy, the sauces get lighter. Bolognese has been in Italian Cuisine for centuries; originating in the region of Bologna. My cousin, Mario Batali and his family are from Bologna. I compliment you on your recipes and your methods! This Bolognese sauce was incredible! In Tuscany, we would use a rich "Liquid Gold" chicken stock, and a beef stock, made from roasted bones and marrow, to smooth out the flavor. We would not use tomato paste, but a light, rich tomato sauce, made from organic, plum tomatoes. Everything else is SPOT ON! The size of the dice, and the exact same method you used. I have to admit, I love the heartiness and intense flavor of your Bolognese; probably as close to perfect as you would find in Bologna. However, in the Tuscan Peasant manner of cuisine, our family recipe is very flavorful. MY COMPLIMENTS TO THE CHEF!!! I LOVE YOUR CHANNEL!

[@oneshotcomix]

I make the same recipe, except I add diced pancetta while cooking the vegetables. It adds a little flavor. I also use 50/50 pork/beef. Thanks for another great video!

[@sajdhgkdjfh8935]

Okay, so this style of Bolognese seems really bizarre to everyone I ask... "Absence of tamotaos? No basil? What heresy is this" they said... Then I made Bolognese your way. Good God, this is the best thing I have ate in a loooooong while. It was so good it convencied me to log in and give praise. Thanks for sharing your ideas, your recipes are awesome. Don't stop doing KZbin man

[@NOTANOTHERCOOKINGSHOW]

That’s nice to hear, thanks for sharing!

[@T0pMan15]

It’s important to realise that Italian cooking ventures beyond tomato, basil and garlic. Most Italian food uses more carrot, onion and celery.

[@PewPew_McPewster]

Well, the thing is, the mince meat in tomato sauce dish that everyone thinks is bolognese really isn't actually how proper bolognese is achieved and it'll show in the final product. It's bunch of shortcuts and bastardization that's alarmingly becoming the norm. This really is the proper way to do it, and you'll find Wikipedia corroborates.

[@Den9iel]

this is actually the real bolognese sauce recipe (Im from Bologna), even the addition of cream(milk) at the end is part of the real recipe, that not even many italians know. Basil in bolognese, no way. only on plain tomato sauce with nothing else.

[@T0pMan15]

Daniel Fazio I only flavour my Bolognese with salt, pepper and a single bay leaf

[@tommyMA98]

Great video! As an Italian I am really glad you keep true to the recipe. I would however brown off the meat (with a little diced pancetta added to it) to get more browning, and then add the vegetables. I love your work man, keep it up!

[@LemuelCantos]

Good idea

[@patriciaw2715]

I am not Italian. But, I thought using dry white wine is better than red wine

[@Abcdefg6845]

Patricia W As a rule of thumb, red wine is paired in Italian cousin with meat dishes while the white one goes with fish dishes ☺️

[@tommyMA98]

@@Abcdefg6845 it really doesn't matter actually. Tradition will say it will, but it comes down to preference. Red wine instantly gives a lot of deep dark flavours to your dish since it contains a lot of tannine, whereas white wine (which I find more versatile) will tend to give a good balance between acidity and sweetness.

[@tonfidler6373]

@@tommyMA98 well it does kind of matter because red wine is richer and has more flavour and is less acre than white wine so it goes really well with red meat, whilst white win is more delicate and goes better with white meat and fish

[@tillycheyne781]

I don’t how I’ve only just come across this, but I love pasta and I’m so happy to have come across proper authentic Italian pasta recipes!

[@reyimiani9905]

Isn’t it amazing for such a small and simple pasta dish we keep trying to refine it and refine it and refine it and there is no end to it simple or complex we keep re-finding it just like everything else in life. Love your channel.

[@francescopossati9835]

Hey from Italy...no even worse, from Bologna! I love your work and I love this video. Your stile is easy to learn yet in depth and respectful of the "source material". Overall one of the best cooking videos I've ever seen. I honestly though you were italian. The only thing I do diffentely here, is that I use vegetable broth instead of water in the ragu and that I don't put garlic with the other veggies. On the latter i'm willing to give it a go.

[@lisaspikes4291]

I was just wondering if V-8 vegetable juice would work in this recipe. I use it a lot in soups and chili. I bet it would work. I’ll have to try it next time.

[@selfintuition2]

I've just made this in a pressure cooker, 40 min on high pressure. Followed every step until the 'simmer for 3-4 hours' point. Turned out absolutely amazing, probably the best sauce I made - thank you so much!

[@Centigonos]

Man, I just found your channel and I absolutely adore it! It's so nice to have a no-bullshit cooking channel like yours and I knew that I would be in safe hands when you positively referred to Food Wishes' Chef John in your Cacio e Pepe video. Keep up the great work!

[@garyagriam9990]

I’ve seen many of your videos over the last few years but this is cool to see your older content. Love the music. Love the recipe. I’ve made bolognese a few times and my friends and family enjoyed it. I’m doing this one next

[@poltallach]

Yesterday was cold with snow squalls and this bolognese was just the trick to liven my spirits and feed my soul. Your technique was a joy to experience as I love cooking low and slow on any given Sunday. Thank you Stephen for your insight and guidance...the bolgonese was wonderful!

[@cardigantales]

Made this today for the first time for a lasagna and it was amazing! The whole house smelled wonderful! Love your channel! ❤️

[@DeKingCurtis]

Just got your channel in my recommended feed, and MAN am I happy that I got it. Been binging your episdoes the last couple of days and just love the show, keep up the good work man! Much love from Sweden!

[@NOTANOTHERCOOKINGSHOW]

Im so glad you found me!! Much Love!

[@michaelespeland]

This is what I'm trying next! I'm addicted to bolognese sauce, and I need to try a different approach. Looking forward to it

[@contrabardus]

I love that you're not afraid of oil. That's real Italian cooking. You're not deep frying your sauce, but aren't trying to pull the "1-2 tbs of oil" nonsense I see in a lot of recipes for Italian pasta sauces. To anyone reading this who wants to learn to make great Italian food, be generous with your oil, don't drown your food in it, but don't hold back either.

[@Sox148]

Great stuff Bro, finally a non-Italian respecting and not messing up with Italian cooking!! 2 little tips to perfection: add some chopped Pancetta together with meat and use whole fresh milk instead of cream.... Keep going with your channel and Bravo!! 👏 👏 👏

[@Sox148]

@Jason Luo It makes sense, thanks. Wwa thinking similar....

[@weebcraft7245]

"aye bro you got a plate?" "Yeah man hold up" *Gives cutting board*

[@TeddyDeanShorts]

www.reddit.com/r/WeWantPlates/

[@EvertfromNederland]

The fraze 'Room and board' comes from a time where there where no fancy porselin plates, but indeed boards. So if one would have a room for rent and a meal this is wat they had. A room and a board.

[@DmitryPolovka]

@@TeddyDeanShorts came here exactly for WeWantPlates comment :D

[@TeddyDeanShorts]

@@DmitryPolovka it's true

[@FreemanPresson]

@@EvertfromNederland The "board" in "room and board" refers to the table.

[@Dweebus84]

Hey...just want to say I love your show, your style, and the simplicity in which you present your recipes. A ham-fisted goober such as myself was able to make a successful carbonara thanks to your instruction...which is a dish I’ve struggled with. I’m definitely going to give this dish a try, as well as your other recipes you’ve posted. Keep up the great work, keep ignoring the haters, and I look forward to your next videos! Cheers!

[@kyles310]

Wow. Grew up in Italian household, and this brings back a lot of memories.

[@SatsumaMandarin]

I've made this a few times. It's pretty good.

[@attilaszabo7727]

Made this two days ago and it's absolutely f*cking incredible. My housemates couldn't believe the flavour. I don't have a food processor, I just chopped everything as fine as I could, and used a grater to mince the garlic (a la Nigella) so don't be thrown off if you don't have one. Thanks a lot for this man, honestly a lifechanging experience, if you get nice quality ingredients, you can truly make a restaurant quality bolognese this way.

[@Dirrtza]

I miss thyme 😤

[@Den9iel]

as a Bolognese myself, I must say this is the most perfect recipe I've seen online, especially if done by an american. Wow, hats off

[@GtaRockt]

so this is the authentic stuff?

[@marcone1783]

@@GtaRockt Almost, in the traditional recipe it has a part of pork (pancetta tesa), no herbs, no garlic and dry white wine. And for ground beef, traditionally is used the hanger steak.

[@GtaRockt]

@@marcone1783 thanks I will try that

[@johnbuccheri3440]

@@GtaRockt its close but authentic uses the ingredients Marco1783 mentioned

[@Chalky-ze6js]

This is a fantastic method and the radiatori pasta is perfect. Have you tried adding some very finely chopped chicken livers to enrich the sauce even further?

[@antoinette22]

Thank you! I was searching for the name of the pasta used :)

[@Turkleton2000]

I just love the tomato purée only. No chopped tinned tomatoes. It makes such a rich flavour. My wife and I cook this together, in harmony and the little song goes round in our mind as we replay the video time after time. Normally when we cook it’s a battle !

[@hubie1182]

Great dish..and I just made it for like the 10th time and it comes out perfect everytime because Stephen did a great job explaining the process.

[@natewalls4850]

@Hubert Gawronski, what volume of tomato paste did you use when you made this recipe? In the video he says 2 cups, but then in the recipe of the food blog he has down 1 cup, so which is it?

[@salvatrice850]

Made your bolognese today, and I'm not happy to say that it was better than mine, like dude! I was skeptical, I'm no slouch in the kitchen, but c'mon, yours was so friggin' good that it will now replace my way of doing it from now on! I used some of it on the side, added some peas and my sister and I banged out some riceballs, wish I could post some of my own pics, anyways I'm not only a subscriber of yours, I'm a believer now, I'm going to start trying out some more of your recipes, keep 'em coming champ!

[@Propane_Acccessories]

If you remember two years later, did you only use 1 cup of tomato paste like it says in his linked recipe?

[@salvatrice850]

@@Propane_Acccessories followed his recipe precisely, didn't change it at all.

[@pocketpalmer]

I really like the technique of making the vegetables the same size as the ground meat. This looks like a quality recipe. The only thing I kind of disagree with is cooking the veggies first. I think it would be better to brown the meat first and then add the veggies, which that would deglaze the pan. In my experience, it can be difficult to get proper meat browning with vegetables in with the meat. Keep up the great work. I like your videos so far.

[@gattogigi9688]

The veggies first is better coz of that brown in the pan it has to happen

[@timhollander]

I understand your point as I used to think the same. But it turned you and I could not have been more wrong! The vegetables (onion, celery, carrot, garlic) are the classic flavor base (aromatics) for the entire dish (and many other dishes). The Italians call it soffrito and the French call it mirepoix: do some research on this and you'll find out, it is really interesting! With regard to the browning of the meat, your point is true and the key is patience: that is why Stephen cooks out the moisture (first for the veggies then for the meat 7:09). After the moisture is out, the browning can happen :)

[@smgdroid]

Notice also that he cooked the mirepoix until it was dry before he put in the beef (15-20 minutes). I'm sure this is what allows him to get proper meat browning.

[@FizzyCape]

Nope, veggies first ALWAYS. the meat will brown, you just gotta cook the water off.

[@remowilliams8145]

Dude...love your schtick. It’s nice to see a clean easy presentation. Also reminds me of my best friends family growing up👍. Keep em coming

[@camillethompson6686]

Can't wait to make this since it is my husband's favorite sauce.thanks!

[@jasonclements8565]

Just made this and it was hands down the best pasta dish I have ever made. My family was blown away! I have been trying for so long to figure out how to make a great bolognese myself and always failed. Thanks to your clear explanations and amazing recipe I nailed it first try. Thank you so much for doing what you do.

[@ArtControlChannel]

Looks so delicious, thank you for sharing this recipe with us and keep up the great work!

[@marcomaio6707]

I'm telling you, dipping your bread in the pot of ragù is the most italian thing you could do

[@samjones3546]

That’s how I clean the pot before washing it.

[@ChappersLaNoCry]

Good to know im heavily Italian by bread.

[@DAntior]

Ragu and bolonaise are different sauces.

[@BT-kc3ee]

@@DAntior bolognese is a type of ragu

[@TheDibbet]

But it's not a pot. It's a board.

[@Daniela-wg9nz]

Bravo, bravo, bravo. Love from Italy.

[@NOTANOTHERCOOKINGSHOW]

Much love back at ya!

[@bowhunt9968]

Love, love, love the show brother! Such a light and classy format. Don't EVER let anyone tell you that you don't know what you are doing, because you do. Keep cranking them out and I'll keep watching!

[@iluomobravo]

This is a lot different than the Bolognese I grew up with or have seen on other cooking videos or make myself. The biggest difference is the absence of a can of crushed tomatoes. Also the bouquet of herbs and sequencing of procedure. Very interesting! I will have to try it soon

[@Jungbeck]

Hey, my man. Ignore the anti cutting board crew. For me, it is really aesthetic and gives it a nice little touch of personality aswell. It’s almost like people can’t think for themselves and believe they also have to use a cutting board. Like it’s super inconvenient for them. They are standing there thinking ”why a big cutting board? don’t have one, so now can’t eat this.” Think about it. That makes it kinda funny. And also scary because I’m sure that person exists. Keep it up, man. Your food is great. That’s whats up!

[@bxrokk]

Agreed. The cutting board stays!! It adds character to his rustic NYC vibe and presentation.

[@Jungbeck]

bxrokk ikr. Looks great

[@oskargarden4559]

bxrokk .. to me it comes just off as wannabe cool and is just hipster shite. Like a good Bolognese ... not needed. It’s good like is

[@bxrokk]

@@oskargarden4559 Hmm...I see it as being a part of his story and helps him to stand out.

[@mrs.featherbottom5901]

Oskar Garden I don’t understand? He has a cutting board in his kitchen? How is that hipster shite? Is this an American thing?

[@s98715]

Thank you -- finally someone on youtube making a real bolognese!

[@NOTANOTHERCOOKINGSHOW]

Thanks Steve, great name!

[@darrenimu]

just discovered ur channel... really good.. quick question..... r u professional cook?? greetings from panama

[@OrangeOVL]

Pretty sure he is not a trained chef. Sometimes you see it in the little things, but it's also possible that chefs in Europe are trained in a totally different way. He might has worked in the business though, because this man has got some skills.

[@iwcb8413]

@@OrangeOVL does he live in Europe?

[@TokyoBlue587]

He has worked as a chef in New York and has done catering too

[@simplyapleb9027]

Some people are gifted with the art of cooking

[@Stretch7586]

Just made this tonight... oh my god... thank you for showing me how to transport myself back to Italy. We are in heaven right now. Bravo!!! Perfetto!!!

[@merolmatt]

I saw all of your current videos, now I'm starting watching the "old" ones.

[@unclejezza]

Once the ‘pour yourself a glass’ caption dropped, I hit subscribe 😃

[@linus9624]

We need more subs for this man. Proper quality and he cooks with passion. Big ups and continue the work! :)

[@deathm3t4l1]

Just finished up eating this recipe with my wife and it was definitely worth the time and effort(no food processor). Thank you! I now have something I can carry on.

[@harry4070]

I just cooked this meat sauce and without letting it simmer it still is the nicest I’ve ever had!

[@blackdragon7465]

Ur the David Blaine of cooking. In that you remind me of David Blaine. Fantastic cooking by the way!

[@letsgomets002]

I said the same thing even looks like him lol

[@saintkeat]

Thanks for the video bro. I will try it your way. I tryed the mayo on the grilled cheese, it was the perfect grilled cheese. Love the videos, keep up the great work.

[@NOTANOTHERCOOKINGSHOW]

Thanks so much!! So glad to hear that. I always want to deliver for you guys.

[@shellymichelle2719]

OMG mayo on grilled cheese? Sounds good

[@chevalasco]

This recipe is 5 stars but, only for the record: 1) "Pasta bolognese" doesn't exist! In Bologna we use the "ragù bolognese" only for Lasagna or Tagliatelle (both egg fresh pasta) no spaghetti, radiatori, maccaroni or other wheat floar dry pasta. 2) The soffritto is perfectly done except for garlic, not present in the traditional recipe. 3) Ok adding hot water, as needed, during the long cooking time, best option would be add hot chicken or meat stock. 4) Milk not cream at the end. Anyway the recipe presented here is a very good and interesting rendering of Ragu a la bolognese. Thank you for the channel nice and entertaining and... appetizing

[@johnbuccheri3440]

absolutely milk not cream and stock instead of water. Also White wine not red. 100%

[@schumi9xwdc]

Thats the Bolognese Sauce!!!!!!!!!!! I always used Pignot Grigio, if it is done correctly, each bite makes your mouth water.

[@tomhamilton6158]

I made this tonight and it was delicious! I cooked the vegetables first until they started to create fond then set them aside and cooked the meat until it started to develop fond. Then I combined them and added the tomato paste and let more fond develop. Then I pushed the mixture to one side of the pot and deglazed about a third of the pan, moved the mixture and deglazed again. In this way I got to work around the pan and deglaze while letting more fond build up in the sections I'd just deglazed, so I got maximum caramelization. It was so good I didn't even need the herbs!

[@ivotenotocensorship5247]

My boy! You're killin it. Keep it up brother

[@narayanalee]

can i just say your music taste is " spine tingling always " :) love it when a new song has that effect ;-)

[@rickyten]

07.09.2019 4:51AM I'm still up... Let's watch some KZbin... *sees** "how to make AMAZING BOLOGNESE SAUCE" *klicks** 12 minutes later: Stomach: "Hello..." what i've done.... T_T

[@mam2z]

Wtf I read this comment and then checked what time it was. 04:51.

[@heatherbaldwin400]

I love the evolution of your cinematography. And as a hearing impaired person, I love that you explain what you’re going to do, the caption the steps as you complete them. Thanks so much.

[@Amocoru]

Thanks for this. My bolognese was good but before this I never realized the mistakes I was making was not cooking the moisture out enough. This video just made my already good bolognese amazing. You're awesome.

[@chanbla11mit]

Keep up the good work n ull be at millions of subs in no time

[@Cookoutcoach]

Great lookin dish Steve, I’ve never seen that particular pasta before, I’ll have to keep an eye out for it

[@NOTANOTHERCOOKINGSHOW]

Thanks man. You can find it on amazon!

[@jsza100]

just found your channel, amazing content!

[@NOTANOTHERCOOKINGSHOW]

thank you so much

[@leviwoolf371]

I watched this video years ago, and tonight I finally followed it step by step. Holy moly! Felt like I could serve my own food in a restaurant. Such a great recipe and great video, thanks from New Zealand mate!

[@GreenWitch1]

I just made Chef Billy Parisi’s bolognese sauce. It doesn’t get any better than that!

[@luizantonio9076]

Dude. That’s a very nice channel. Should have more subscribers

[@NOTANOTHERCOOKINGSHOW]

Thank you Luiz, I'm working on it! haha

[@sevenstarbox]

I keep coming back to this. Every like, 5 weeks during lockdown. My heart says yes and my belt says no, but damnit. I can’t quit you. 😭

[@legendaryfitcrew1272]

Your cooking aesthetics are too sexy to watch with lights on

[@thexophguy]

kim ur a pervert .

[@bushisback112]

I personally find it annoying, hipster internet chefs try way too hard to appear cooler or fancier than they are. But I guess that’s the restaurant industry for you

[@jimhammond5885]

Made this a couple of nights ago for my parents...it was off the charts AWESOME...thanks Steve...

[@killawolff]

Made this yesterday, but with ground turkey and added fresh basil with the herbs. Turned out amazing thank you!

[@LachlanMoss]

This is actually remarkably similar to mine, which is interesting to say the least. I've tried every bolognese technique I've been able to find over the last 20 years and come up with a few of my own. I used to use femented meat sauces for extra kick but I just don't need that anymore, and I LOVE ferments. I think I might be a touch more focussed on enhancing meatyness. - I cook the veggies all together and I use a commercial food processor to make them the same consistency you did. I want the flavour of those veggies but it to just look like meat. Roughly equal veggies and meat. - I don't celery but I do put in one red capsicum per kg meat. Onion, garlic and carrot though. - I don't chop anywhere near that fne before food processing, you nearly did all by hand. Only a bit finer and you would have had almost the same result. You know that though, I can tell. I also pre-chop them to differnt sizes allowing me to chuck them into the food processor all at once and end up with all the same sizes (except for capsicum, because skin). - You can use a pressure cooker and baking powder to get more maillard in the sofrito without losing moisture. You will need to re-acidify it before adding meat. I don't usually do this, but it's interesting. Got that from Nathan Mhyrvold. - 50/50 mix of pork and beef. 30% cured pork is also a treat, or any combination. Use offcuts and ends from the deli. - You can hand-cut the meat into 7mm cubes. This will give a fantastic texture and also more depth of flavour because the cubes taste a little different on the inside to the outside. Got that one from James Peterson. Or just grind yourself to the thickest you can, I do this too. - Going with tougher cuts will allow you a longer cooking time. Combine this with whole peeled tinned tomatoes, they are higher quality tomatoes and are less "cooked" than tomato paste, allowing you a longer cook. You will also need substancially more alcohol for the long cook, maybe a weight equal to the meat. The whole process can take me over six hours. - Traditionally it's white wine, which IMO is better. Doesn't matter if it's dry or sweet, young or old, just make sure it's full-bodied. I have also been pretty pleased with a mix of local beer, whiskey and malt vinegar. - Having a star anise in there for a while, not long after the tomato goes in will enhance meaty flavours. Or just one petal during the meat browning. It will disintegrate. This needs to be subtle, you don't want to notice star anise. Got that one from Heston Blumenthal. - You do this, but for others, having very little water in the pot during the simmer means the flavour molecules will react with each other more, giving more depth of flavour. Yes it's work but it's worth it. I think using a wider shallower pan may help with this. - The cream or milk enhances richness but at the expense of brightness and clarity, which is such a valuable thing to contrast with the flavours of a long cook. Just stir in some butter at the end, and maybe a touch more acid from a nice vinegar or something. - I only use bay leaf Great work, I'll be watching more of your vids!!

[@cmhammo2025]

KINGGGGG THANK YOU IVE BEEN NEEDING A SOLID BOLOGNESE RECIPE

[@NOTANOTHERCOOKINGSHOW]

its my pleasure!

[@stephan1465]

Some say ragu bolognese is cooked with white wine and served with egg tagliatelle.

[@andreabaroni3432]

no white wine yes tagliatelle

[@chaostheory16]

Andrea Baroni yes to white wine. Official L’Accademia Italiana della Cucina recipe calls for white. Doesn’t mean it’s best that way but it’s traditional. A lot of Americans like to use red as Americans play around with things and (sometimes) improve them.

[@johnbuccheri3440]

@@andreabaroni3432 absolutely cooked with white wine.

[@johnbuccheri3440]

yes it should be cooked with white wine, no thyme and only tomato paste, no canned tomatoes or added sauce.

[@riccardocarbo2479]

Thanks for describing things thoroughly, not so much by facts, but a real sense, a feel, for what you are doing and why. It's what sets you apart.

[@disturbiannah]

So I made this today after watching this vid this morning, and it is absolutely incredibly. Mine took longer coz my pot was probably too small for my ingredients, but definitely worth the 5-ish it took. I can’t even believe I made something that tastes this good. IM SHOOK. Thank you!

[@mistertnoname1653]

That’s how you make real bolognese🔥🔥🔥👍

[@haraldschuster3067]

"It's a meat sauce, not a tomato sauce!" - that should be made into a T-shirt. Most people get this wrong and serve a tomato sauce with some meat in it.

[@mtljin]

Lol why did you pour the pasta on the cutting board?

[@rdknght17]

Picturesque I guess

[@kjaye2766]

Making this for Valentine’s Day/birthday dinner, have made this multiple times 👌

[@nickyp310]

I watch this video when ever I'm having a case of the mid-week blaws. It always cheers me up!

[@cjlhessing]

2 cups of tomato paste. That’s a LOT of tomato paste. Looks like I need to go shopping lol.

[@Denvercoder]

This can't be right, i've seen other recipes and it's like 1/4 cup mixed with stock

[@Denvercoder]

Wait, his recipe uses 2.5 lbs of beef. That is a LOT of Bolonese.

[@R3nnan]

not gonna lie, the thumbnail looks like some kind of weird weed

[@ArkanSubotic]

This guy looks like my old drugs dealer,

[@noahmeijers2769]

lmao

[@JasTheKariol]

you should have asked him to cook you some food instead of your brain then :)

[@48956l]

your old drug dealer was hot

[@DoitNXS]

You rock. I got so many great recipes from you already. TY for sharing.

[@DjTitoStealthBombers]

gotta love making this recipe on a rainy sunday in august 🥂🥂

[@nghiapham2885]

My son asked me to make Italian food so i come on you tube and search for it. By chance i found this video, it's amazing that your channel has totally all i need and your cook like the art. Thank you chief