How to Make ANCIENT BOLOGNESE SAUCE Recipe like a Great Grandmother from Bologna

[@51inches]

HI VINCENZO; ANOTHER FABULOUS RECIPE....MY WIFE KNEW THIS RECIPE.....SHE SAID YOU WERE VERY AUTHENTIC....VERY OLD FASHIONED ECONOMICAL MEAL......YOUR THE REAL DEAL.....

[@vincenzosplate]

Thank you so much! 🙌 I'm thrilled your wife recognized the authenticity. Bringing those traditional flavors to the table is what it's all about!

[@Crosis89]

@@vincenzosplate I will translate so he understands! "THANK YOU SO MUCH! I'M THRILLED YOUR WIFE RECOGNIZED THE AUTHENTICITY. BRINGING THOSE TRADITIONAL FLAVORS TO THE TABLE IS WHAT IT'S ALL ABOUT!"-Vincenzo

[@MrChit-od9po]

Vince, since you got schooled already, i cant help it: didnt you just make a video on NOT ADDING WINE?? ..hey bud, i listen.. 🇨🇦🍍🍕

[@NoobsDeSroobs]

Caps... Dots... Aweful...

[@51inches]

ITS NOT AWFUL...IF YOU DON'T LIKE THE WAY I WRITE....DON'T LOOK AT IT.....PLAIN AND SIMPLE......@@NoobsDeSroobs

[@RickDavidMate]

I used this recipe to make the best lasagna I’ve ever eaten. I cooked this for my mother and ever since then I’m considered a wizard in the kitchen. Thanks Vincenzo 🙂

[@vincenzosplate]

Sounds great! That's so sweet of you, cooking for your mother is always special! Keep spreading the magic in the kitchen.

[@yutehube4468]

Yes they start asking you to cook 😛

[@KYUDO12345]

This looks absolutely marvelous. Thank you sooo much for sharing with us. I have become a pro at making authentic Italian cuisine because of you

[@vincenzosplate]

You're welcome! It's fantastic to hear you've mastered authentic Italian cuisine. 🇮🇹👨‍🍳 Thank you for your support and keep enjoying the delicious recipes!

[@fozzyface0945]

I'm on my way to to being that, my favourite recipe is without a doubt the cacio e pepe. I've been working on that for ages trying to get it right and I'm certainly on the way. I'm also massive fan of the Carbonara, but because I live in the UK I can never get the key ingredients for it (i.e. Guanciale) which is extremely disappointing.

[@vincenzosplate]

Going to Bologna to try the best Bolognese sauces in town really changed my life. This one was my favorite one

[@Shauma_llama]

In Los Angeles you can get those organ meats in a Mexican grocery, although I'm not sure I'd use them either. :D

[@rustydog1236]

I believe you said heart? Beef heart is very good. I don't think Ameticans would object if used in this sauce. Turkey hearts might be bought in Asian markets or Haram. Turkey liver is also good, better than chicken.

[@Visitkarte]

@blockmanhatecommentguy6280 it’s not bolognese, unless you make something similar with mushrooms maybe. In Bologna, they call this Ragù, which means chopped meat, so that can’t be vegetarian.

[@rosinapaul983]

You're making me SO hungry! I'm going to make this for Sunday dinner.

[@rosinapaul983]

​​@blockmanhatecommentguy6280 If you use vegetables, instead of meat, it won't taste the same. It's not Bolognese sauce. I use peppers, portobello mushrooms, and onions. It's not Bolognese sauce. Capire?!

[@theresadesouza9951]

ciao Vincenzo questa è una ricetta strepitosa. Sono mezzo italiano e vivo in Kenya. Sto cercando di scoprire e imparare di più sul cibo italiano. I tuoi video mi sono davvero utili. Grazie mille Dio benedica te e la tua famiglia.

[@vincenzosplate]

Ciao! Sono felice che i miei video ti siano utili. Grazie per il sostegno e gli auguri! 🇮🇹👨‍🍳

[@209DAMAGE]

My favorite recipe so far. Today is my 3rd time making this. We LOVE IT!

[@vincenzosplate]

That's fantastic to hear! It's wonderful that you've made it multiple times and that it's bringing joy to your table.

[@Kevin-cm4ey]

I came across this video the other day, I don't eat pork so I made it with ox cheek, ox heart and chicken livers. Absolutely delicious, very rich and comforting on a cold winter night (winter here in the UK) Will definitely be making again, love your channel your passion for cooking proper Italian food is inspirational 👍👍😁😁

[@RyllenKriel]

Fantastic Vincenzo! The chicken livers surprised me at first but they do seem like an interesting ingredient. This recipe had me at guanciale though. The only thing I would change is to add two or three more glasses of wine... to my mouth! Chef's privilege is always an important step in any recipe.

[@vincenzosplate]

Thank you so much for your comment! It would be great if you try this recipe, I am sure you would love it!

[@ramencurry6672]

Chicken liver will probably work in other dishes too, I’m going to try in in a Mexican beef stew called Carne Guisada someday

[@rustydog1236]

I learned a pork liver in Italy. Caramelize slightly several onions in some olive oil in a heavy pan. Take out. Add some vhopped garlic fry to tan. Add to onions. Take some slices of pork (not available in USA so use beef liver) slices dipped seasoned with salt/pepper flour and fry fast in some fresh olive oil in same pan. Should be pink in center. Pile onions garlic on top, pour a small amount of Chianti arount edge of pan quickly to make sauce , 1 cup maybe, should sizzle amd flare up. Add grated cheese. Clap lid on 10 seconds to perfume every thing and serve with polenta. I had that near Florence

[@toriless]

He is using a 4 ounce glass so 4 or 5 leaves half a bottle.

[@ApathyBM]

It's a great trick to amplify a chili. A little bit goes a long way

[@BlueDept]

That smile when tossing the pasta is golden 🙂 Thank you for the recipe, loved it!!

[@stormj5527]

Yum!! I must make this! Love from Alabama!

[@vincenzosplate]

So glad you're excited to try it! Sending Italian love to Alabama! 🇮🇹❤️ Let me know how it turns out for you! Enjoy the delicious journey! 🍝👨‍🍳

[@snicholas16]

Made this at the weekend. Outrageously good, and now there's several portions waiting in the freezer for the next few weeks. Cheers Vincenzo!

[@vincenzosplate]

I'm glad to hear you enjoyed the bolognese sauce recipe! It's indeed a flavorful sauce that complements pasta perfectly. The balance of flavors makes it incredibly satisfying to savor.

[@Cbenson0]

Wow so delicious 🔥❤️ My family is from Southern USA and we make a country (not Italian) dish called Brunswick Stew and my grandmother uses three kinds of meats slow cooked in homemade chicken stock with vegetables and it slow cooks for hours the old fashioned way, there is nothing like old school cooking that is just top notch wherever your from, I’m definitely making your recipe ❤️

[@vincenzosplate]

Absolutely, old-school cooking traditions hold a special place in every culture. Enjoy creating and savoring the flavors of both Italian and Southern cuisine! 🍽️👨‍

[@toriless]

Using homemade stock can make a big difference for any ragu.

[@Cbenson0]

@@toriless your so right it makes all the difference 💕

[@pg4662]

My mamma used to use the bag of chicken giblets that came with the chicken back in the day, in the sauce. It was the most delicious taste!! Ahh childhood memories, yet again, you transport back in time to a lovely place. Grazie mille. Patrizia

[@vincenzosplate]

Ah, those childhood memories are truly precious! 😊👧🍗 It's wonderful how food can bring us back to those special moments. Grazie mille, Patrizia! 🇮🇹❤️😄

[@miranda6253]

Hi Vincenzo! Last weekend I made the bolognesesauce. It really worked out so well. It looked exactly like yours. I served the bolognese sauce with freshly made pappardelle. It was really delicious. I think it's a really nice dish for the colder days, and I'm already looking forward to making the bolognaise sauce again on a lazy Sunday. I’ve never liked bolognaise sauce in the past, but now I realize I just never tasted it the right way. Thank you for this beautiful recipe. ❤😋🍝

[@vincenzosplate]

You've made my day! 😄 I'm thrilled your bolognese turned out just right and that you enjoyed it with homemade pappardelle. It's wonderful to hear that my recipe changed your perspective on this classic dish. Keep embracing those lazy Sunday cooking sessions! 👨‍🍳🍝❤️

[@illletmyselfout.8516]

I am drooling watching this! I'm going to do this on the weekend. It looks like one I ate in Capri

[@vincenzosplate]

Bellissimo! Recreate those Capri memories in your kitchen. Buon appetito and enjoy your weekend cooking adventure! 🍝🏝️🇮🇹

[@vincenzosplate]

I hope you enjoy making my bolognese sauce recipe. And I hope it reminds you of your trip to Capri!

[@illletmyselfout.8516]

@@vincenzosplate im looking forward to it probably this weekend. I appreciate all your hard work that goes into making your videos . Cheers 🥂

[@illletmyselfout.8516]

I made it on the weekend and it was exactly as you described. The only thing was the livers were a little metallic in flavour, but my wife said soak them in milk for an hour next time will be amazing

[@nicholasrella6904]

I made David's authentic bolognese & it was amazing. Everyone loved it. Now I have to try this one. Thank you Vincenzo for another beautiful recipe.

[@vincenzosplate]

You're most welcome! 🍝👨‍🍳 I'm thrilled to hear that you enjoyed David's authentic Bolognese. I hope you have a fantastic time trying out this recipe as well. Buon appetito and happy cooking with all those wonderful flavors! 👨‍🍳🇮🇹❤️🥘

[@BrendanONeil-b2x]

I am so excited to make this!!!!’ I know I had it once before many years ago. I’ve been chasing the high ever since! Thank you!!

[@poem-shorts]

This recipe is amazing!!! I cant believe it was realised 9 hours ago, I have been making bolognese all the time recently for my family, they love it and start to call me Roberto! I can see how much you have learned from Davids recipe, including not blending the soffrito, adding wine to the soffrito, I am only 6 minutes in but I can't wait to make this, served wth delicous Pappardelle! This recipe has made my day and I am so excited to cook this, I abosultely love chicken livers. Thanks Vincenzo!

[@vincenzosplate]

Your enthusiasm is contagious! Delighted that you're enjoying the recipe. Pappardelle with Bolognese and chicken livers sounds fantastic. Buon appetito! 🍝👨‍🍳👌

[@olivercamargo6037]

Thanks a lot!!! Big fan from Colombia!!! Great recipe! Certainly would do that!!!

[@vincenzosplate]

You're very welcome! 🍝👨‍🍳 Thank you for your support all the way from Colombia. I'm thrilled you enjoyed the recipe. Buon appetito and happy cooking! 👨‍🍳🇮🇹❤️🇨🇴

[@VerhoevenSimon]

It's always nice seeing these old recipes, there's a reason they're still known!

[@vincenzosplate]

Well said my friend, these are the best recipes 😋

[@john2k24]

This looks absolutely phenomenal. I’ve only made the traditional version the recipe you have with David. This one is a must try.

[@lucasfortes7705]

My brain must be playing tricks on me because I could swear I smelled it here!! I'll do this as soon as possible!

[@vincenzosplate]

Haha, our brains can be quite imaginative when it comes to delicious aromas! 🍝👃 I'm glad you're excited to try the recipe. Enjoy the process of creating and savoring those wonderful flavors. Buon appetito and happy cooking! 👨‍🍳🇮🇹👃🍽️

[@MagicGeniusHeArtCreations]

😂 i smell it, too 😅 mhhh

[@skauffman74]

Any day, any time I'd devour that incredible sauce with fresh pasta. Thank you Sir, really nice recipe.

[@paulbonge6617]

Ciao VIncenzo! Have been waiting for you to make Ragù Antico ever since your trip to Bologna! Bravo ragazzo. BTW what you call "the nerve" is more generally called "silver skin" and it is actually anatomically called "the fascia" it is connective tissue that supports muscles, divides different muscles and gives a layer of protection between muscles so they can also move independently from each other.

[@vincenzosplate]

Ciao! Grazie mille for your kind words and insights! 🇮🇹👨‍🍳 Always great to learn more about the culinary world. Happy cooking! 🍝👨‍🍳👍

[@melvinatkins998]

My favorite styles are Cajun, Creole, French, Italian, and TexMex!…. You are, by far, my favorite Italian chef!…. ❤

[@vincenzosplate]

Thank you so much! 😊 I'm honored to be your favorite Italian chef, and I appreciate your kind words. Enjoy exploring the delicious flavors of Cajun, Creole, French, Italian, and TexMex cuisine! ❤️🍝👨‍🍳🌶️

[@tim-alexanderteuner3874]

I would absolutely give it a shot with heart! Yes it’s an internal organ, but it’s pure lean muscle after all, so it shouldn’t be a problem even if you’re not sure about offal in general. Plus, heart is probably the cheapest beef there is (in Germany we pay around 5€ per kilo)

[@vincenzosplate]

You're absolutely right! 🐄❤️ Beef heart is a flavorful and lean option that can be a great addition to Bolognese. It's wonderful that you're open to exploring offal. Enjoy experimenting with your culinary creations and buon appetito! 👨‍🍳🇩🇪🥩

[@NoName-xg3op]

Vincenzo, sono contento che stai facendo da guardiano per i tradizionali piatti italiani. Anche se ho dei dubbi sugli organi interni, lo approvo perché è un'anziana di Bologna che prepara il ragù. Mi piace mangiare le mie tagliatelle al ragù preferibilmente alla Trattoria del Rosso a Bologna. Gustose, magari accompagnate da un bicchiere di vino, all'aperto sulla terrazza.

[@vincenzosplate]

Grazie mille per le gentili parole! 🇮🇹👨‍🍳 È meraviglioso sentire che stai apprezzando l'impegno nel preservare le tradizioni culinarie italiane. Le tagliatelle al ragù sono davvero un piacere autentico e gustoso, soprattutto nell'atmosfera di una terrazza a Bologna. Buon appetito e continua a godere di questi deliziosi piatti tradizionali! 🍝🍷🇮🇹

[@alexbennettbenefit366]

Love the video

[@poem-shorts]

Italian cuisine is a genius's cuisne, because a genius admires simiplicity and that's all what Italian cuisine is about. Belle!

[@vincenzosplate]

Absolutely right! Italian cuisine celebrates the beauty of simplicity and genuine flavors. Grazie for appreciating the essence of our traditional recipes! 🇮🇹👨‍🍳👌

[@masterdftw4983]

This very different recipe. I made the other one on your channel. Im going shopping tomorrow and serve this for my wife. Wish me luck before and after dinner 😁

[@vincenzosplate]

This is the 101% authentic one, you should try this one and you won’t regret!!

[@Crochet-Quilting]

Great recipe. This is probably the best one I have seen.

[@vincenzosplate]

Thank you so much! Your kind words mean a lot. I'm thrilled that you enjoyed the recipe. Happy cooking! 🇮🇹👨‍🍳👍

[@ohger1]

For too many people, "Bolognese" is ground meat added to a jar of supermarket sauce . Thanks for showing the world how to cook these classics correctly.

[@fransbuijs808]

Just like carbonara is pasta drowning in cream with a bit of bacon thrown in. Thanks to this channel, I'll never eat that again!

[@vincenzosplate]

You’re so right, and that is sad! Not many know what Bolognese sauce really is, that’s why I decided to share this video recipe. Hope you enjoy 🙏🏻

[@fransbuijs808]

@@aris1956 Here in the Netherlands, it's not much different.

[@dylanefg]

​@@fransbuijs808Absolutely nothing wrong with creamy pasta with bacon. It just isn't carbonara.

[@gregmuon]

The whole notion that Italian meat sauce is "Bolognese" is sort of a lie. Every region from Tuscany to Milano and Torino has their version of this sauce.

[@bjorndalke5428]

I made it today and it was awesome....so delicious.....thank you very much...bounissimo....gracie mille

[@vincenzosplate]

Ciao! Thrilled to hear that your dish turned out delicious! Grazie mille for trying the recipe. Keep enjoying the cooking journey and creating wonderful meals. Buon appetito! 🍝👨‍🍳🇮🇹👍

[@morgothfromangband6082]

Invented by Commodus' head chef. 🏆🥇💖👍

[@vincenzosplate]

Oh, that's an interesting twist on the story! 🍝👨‍🍳 While the exact origins of Bolognese sauce may be debated, it's fascinating to think of the creative culinary minds behind its development. Enjoy the delicious history on your plate! Buon appetito! 🇮🇹🏆👨‍🍳🥇

[@francisdec1615]

One of the few good things Commodus left to the world. I prefer his father.

[@morgothfromangband6082]

@@francisdec1615 Probably he liked bolognese or ragout made out of his political enemies. 👹💪💖

[@pauldeck4500]

I love this guy. He has his own language for stuff. A gristle membrane he calls "nerves."

[@vincenzosplate]

Haha, It's all about understanding the essence of the ingredients. Enjoy following his culinary adventures! 🇮🇹👨‍🍳😄

[@datdoglovesdogs]

This looks so good I wanna make this one day

[@vincenzosplate]

Awesome! Please make this Bolognese sauce recipe ASAP, I’m sure you’re going to love it! Yum

[@j_vasey]

Wow before the intro and am already salivating. It looks amazing. I'm in the UK. We call that Silverskin I think you said 'nerve'. The tougher bit may be called sinew.

[@vincenzosplate]

Ciao! Thank you a lot for your comment, and for have watched the video 🙏🏻 glad you enjoyed it! Have you ever made Bolognese sauce?

[@DrRonaldSIpock]

I do a few different procedural things based on the assumption that fried meat tastes better than boiled meat and that everything tastes better than water. I use two pots at the start. In the casserole dish I brown the guanciale and then add the onion. After a while I add the carrots and celery. At the same time I carmelize the meats in a different pot. Once the meats are a bit crispy, I deglaze them with the wine and then combine the meat and the vegetables. I do everything the same as Vincenzo except that I add stock instead of water to add more flavor. Lastly, I do break up the pasta so that I don't have to take racquetball-sized bites as Vincenzo does.

[@ushiwaka777]

You lost any credibility you had when you said you break up the pasta 🤡

[@vincenzosplate]

Your approach sounds fantastic! 🍝👨‍🍳 Browning the meat and using stock are great ways to enhance flavor. Your adjustments show a keen understanding of culinary techniques. Enjoy your unique and delicious Bolognese masterpiece. Buon appetito and happy cooking! 🇮🇹❤️👨‍🍳🥘

[@markospapasifakis4210]

I love it and will make it in 2 days!!! Greetings from Grecia!!!

[@kejansenz]

Tried it today including freshly made pasta using my pasta maker. I asked my parents if they liked it. They where speechless...

[@vincenzosplate]

That's wonderful to hear! 🍝👨‍🍳 It sounds like your cooking left them pleasantly surprised and speechless with delight. Keep up the great work, and keep sharing those delicious moments with your loved ones. Buon appetito! 🇮🇹❤️👨‍🍳

[@ttakamiorama]

I can’t wait to make this. It’s hearty so it’s going to be nice for fall weather. I don’t like the end of summer but this is helping me look forward to the coming months 👍

[@timholmes499]

I just made this. Amazing!! So much flavour for something so simple. I'll be putting chicken livers in all my bolognese from now on. I just wont tell any of my children.

[@vincenzosplate]

That's fantastic to hear! 😄 Adding chicken livers can truly enhance the flavor of your bolognese. It's a little secret ingredient that works wonders. Enjoy your delicious creation and happy cooking! 🍝👨‍🍳👌

[@Visitkarte]

Now cooking THIS for hours makes way more sense than the version with the minced meat. Can’t wait to try this!

[@vincenzosplate]

Absolutely, slow-cooked flavors make all the difference! Your taste buds are in for a treat. Enjoy cooking and savoring the traditional goodness! 🇮🇹👨‍🍳🍝

[@Visitkarte]

@@vincenzosplate it’s delicious! We enjoyed it a lot, invited our daughter as well, I froze most of it for later. I made it with tagliatelle. It really soaked the sauce up as if it were thirsty. Wonderful!

[@cecilharris1196]

I love Cacio e Pepe and Carbonara so I keep guanciale in the freezer. I'm going to give this a try. Also to help fortify chicken broth/stock I use chicken feet. I grew up eating the innards. The more I learn about Italian food the better. Working on Italian restaurants, some Italian friends, also learning from you. Thank you ✊🏾

[@AB-kw5jk]

Cacio e Pepe doesn’t call for guanciale. I’m assuming you meant gricia?

[@cecilharris1196]

@@AB-kw5jk no I told him about my favorite dish then I talked about the carbonara my second favorite then said I have guanciale it might look like I said that. Here's some advice: Don't assume ask, and ask properly. If you are Italian I know that's a certain way of asking and it's not meant any harm so that advice is out of respect. But if you are American then you know better. So don't assume and read the full comment, understand it, and carry on. As an American I know we can be Jerk📴s

[@AB-kw5jk]

@@cecilharris1196 Ah, so you’re one of those kinds, lol. A simple comment got your knickers in a twist! 😂🤣 It’s ironic that you’re lecturing me on assumption, and you yourself are making an statement (based on assumption) that all Americans can be jerks.

[@cecilharris1196]

@@AB-kw5jk if I had my knickers in a twist I wouldn't have explained i would have cussed you out regardless of me respecting Vincenzo. But I like Vincenzo I respect him and his channel. I wasn't assuming if I explained both. Work smart;not hard Sparky🤣. Have a nice day(sarcasm)

[@vincenzosplate]

That's fantastic to hear! 🍝❤️ Using guanciale and chicken feet for stock are excellent ways to enhance flavor. Embracing traditional ingredients and techniques adds authenticity to your cooking. I'm thrilled to be part of your culinary journey. Buon appetito and enjoy exploring the world of Italian cuisine! 👨‍🍳🇮🇹🍲🍗

[@cathyellie]

This looks AMAZING, I was surprised, pleasantly to see the addition of fresh chicken livers 😋 I can’t wait to try!!! I don’t know about making love for 5 hours, but I’ll give it a go 😂

[@vincenzosplate]

Honestly the version with chicken liver is my absolute favourite! I tried it in Bologna and I fell in love 🤤 you should try

[@Le.Hachoir]

Thank you Vincenzo ! I just make the same ragù with guanciale and Montepulciano, happy to see near the same than you !

[@clintwurm1802]

I will try it tomorrow and let the wife be the judge.

[@vincenzosplate]

That's great! I'm sure she'll love it. I'm sure she'll appreciate the effort you put into making it.

[@clintwurm1802]

@vincenzosplate Thanks for the reply and have a great weekend with your new addition to the family!

[@sleepteam]

Lucky wife

[@Nathan_Coley]

Seeing this a day later, how did it go over with your wife Clint?

[@sarshanden8033]

How did it turned out

[@B-leafer]

Bravo, bravo!! A beautiful thing..

[@vincenzosplate]

Grazie mille! 🍝👨‍🍳 I'm glad you enjoyed it. Buon appetito and keep creating beautiful dishes in your kitchen adventures! 👨‍🍳🇮🇹❤️🥂

[@andre.westcoastbestcoast]

Watching you cut the meat with a dull knife was painful 😅🥺😂 you can do better iron chef Vincenzo

[@madLphnt]

I use scissors for this part

[@dc69077]

Vincenzo needed a chainsaw

[@davidstevenson9517]

Almost dull as his narrative.

[@joea537]

Absolutely delicious, thank you Vincenzo 👍

[@rahulbabushrestha]

I'm just wondering why you would add the wine and cover the pot if you want to evaporate. You can see it's not evaporated it's just steaming and condensing, wouldnt you want to keep the lid off to reduce the wine if you want it to evaporate? Also you need to sharpen your knife 😂

[@vincenzosplate]

Great observation! 🍷👨‍🍳 Covering the pot with wine helps infuse flavors, and then reducing it uncovered concentrates the taste. I appreciate your attention to detail! And you're right, a sharp knife is essential - noted! Enjoy cooking and refining your delicious creations. Buon appetito! 👨‍🍳🇮🇹🍝🔪

[@vikisharma2419]

Thats the reason your not a chef bro😂😂

[@l_manfre1375]

Un vero spettacolo. Ancora a casa mia cuciniamo la bolognese così. La miglior parte è il giorno dopo, è ancora più saporita. Saluti dal Venezuela!

[@vincenzosplate]

Grazie mille per le belle parole! Sono felice che tu e la tua famiglia apprezziate la ricetta. Saluti affettuosi dal cuore dell'Italia! 🇮🇹🍝

[@carischaoticcreations3925]

Bolognese is my favorite sauce This looks even more incredible then my regular recipe. I am going to the butcher today to get the chciken livers! I will make this for Sunday supper tomorrow. ❤ Thank you so much for sharing it with us.

[@vincenzosplate]

You're very welcome! 🍝👨‍🍳 I'm thrilled that you're excited to try this version of Bolognese. Using chicken livers can add a unique depth of flavor. Enjoy your cooking adventure and Sunday supper! Buon appetito and happy cooking! 👨‍🍳🇮🇹❤️🍗

[@nancydaley9646]

I love Bologna! And I ate Bolognese while there despite being vegetarian for over 30 years. This may be heresy, but at home I use vegetarian "ground beef" and vegetarian "Italian sausage" and it is absolutely wonderful. Not authentic, obviously, but I hate missing out on some classic foods just because of meat. In Bologna did you go to the bar with the Mahler-conducting bartender?

[@vincenzosplate]

Absolutely! Bologna holds a special place in my heart too. Your vegetarian twist on Bolognese sounds absolutely wonderful. Unfortunately, I haven't had the pleasure yet, but it sounds like a story worth hearing! Grazie for sharing your Bologna memories and culinary adventures!

[@cathyvanmiert8854]

We are frying pan twins! I have the same Scanpan frying pan. Bought when I lived in New Zealand.

[@Mathew-ju6cq]

I have been praying for this video!! ❤❤❤

[@adrianschneider4441]

Looks like something for coming Sunday… I make the sauce on Saturday.

[@vincenzosplate]

Sounds like a wonderful plan! Preparing the sauce a day ahead enhances its flavors. Enjoy your cooking weekend and the delicious meal on Sunday! 🍝👨‍🍳🌞

[@adrianschneider4441]

3.5 more hours to go…

[@josiemorgan5401]

Absolutely delicious and beautiful as always your videos never disappoint my dear friend thank you so much 😊🤗👍👍👍👍👍

[@vincenzosplate]

Thank you for your kind words and continuous support! It means the world to me. 🙏👨‍🍳🇮🇹 Stay tuned for more delicious recipes! 🍝🎉

[@hollish196]

Just love your music choices! They make me smile, and even laugh. The recipe sounds stupendous!!

[@vincenzosplate]

I'm thrilled the music adds joy to your cooking experience! 🎶😄 Get ready for a stupendously delicious culinary journey with the recipe. Buon appetito and keep smiling! 👨‍🍳🇮🇹

[@shilohstodolka]

Beautiful meal...I am relearning how to cook italian foods I am hopeing you will start a pastry chef italian show of cookie and pastry I would love to see you baking many traditional recipes

[@vincenzosplate]

Thank you for your kind words! 🍝🇮🇹 A pastry show sounds delicious! 🍰👨‍🍳 I'll consider it. Stay tuned for more Italian culinary delights! 😊

[@arauddryxd6483]

magnifique miam miam 😋 i can give a little tip if you add a little salt at the start it would be better because it would release all the water and you will need less red wine so the flavor would combine and the wine wont be overwhelming

[@vincenzosplate]

Thanks for the tip! 🍝🍷 Great advice on balancing flavors. Keep enjoying the recipes and experimenting in the kitchen!

[@aetfggdgdfgret]

Bolognese is by far my favorite dish. I will try to make it like this one day.

[@vincenzosplate]

That's fantastic to hear! Bolognese is truly a classic. Give it a try, and I'm sure you'll create something deliciously unforgettable. 🍝👨‍🍳🇮🇹

[@nathan5503]

Bellissimo Vincenzo, I’ve recently found your channel and I have been enjoying the reacts.

[@vincenzosplate]

Grazie! Delighted to have you here enjoying the content. 🥰 Stay tuned for more delicious recipes and traditional Italian cooking! 👨‍🍳🇮🇹

[@MatteoTorgy]

Love you Vincenzo!

[@vincenzosplate]

Love you too! Thank you for the love and support, my friend.

[@Anabsurdsuggestion]

I absolutely love this recipe

[@roshan3097]

Kickass recipe as always Vincenzo!..That liver really heightens the meatiness of the bolognese. Some folks blend the liver in a blender and add it so that no trace of the liver remains...

[@vincenzosplate]

Thank you for your kind words! 🍝👨‍🍳 I'm glad you enjoyed the recipe. Blending the liver is a great way to incorporate its flavors without distinct texture. It's all about finding what suits your taste. Buon appetito and happy cooking! 👨‍🍳🇮🇹❤️🍗

[@ohdaUtube]

Thank you thank you thank you thank you thank you!! I LOVE trying these older recipes that a grandmother would make!!

[@jaygordon1981a]

I am going to try this with the heart, which I love

[@vincenzosplate]

Fantastic choice! ❤️ Using heart adds incredible depth to the flavor. Buon appetito! 🇮🇹🍝

[@vernonrocco597]

I’m sure it’s delicious! Wish I could visit your kitchen!

[@vincenzosplate]

Thank you for the kind words! 🍝👨‍🍳 I'd love to have you in my virtual kitchen anytime. Until then, enjoy creating and savoring those delicious Italian dishes. Buon appetito! 🇮🇹❤️👨‍🍳

[@GRAF11113]

Thank you for sharing ! I ❤ bolognese! 😍

[@vincenzosplate]

Its always a pleasure for me 🙏🏻 Are you going to make this recipe?

[@GRAF11113]

@@vincenzosplate Yes definitely! We love all things pasta and I'm making this with my sister 😃

[@anthonyreginato4350]

Thanks. This very close to how my nonno made it

[@vincenzosplate]

You're welcome! 🍝❤️ It's wonderful that the recipe brings back memories of your nonno's cooking. Keeping those traditions alive is a beautiful way to honor his legacy. Buon appetito and happy cooking in his spirit! 👨‍🍳🇮🇹❤️🥘

[@MarcoPallavidino]

Well, it took me most of the afternoon to prepare everything and then cook the sauce, I have to say this is one of the most intriguing and delicious pasta dishes I've had, and being Italian, I've has plenty of them, awesome recipe and easy to follow, thank you Vincenzo.

[@vincenzosplate]

Thank you so much for giving it a try and your kind words! Delighted you enjoyed the journey to a delicious plate of pasta. 🍝👨‍🍳

[@SpykerOwner]

Bravo!

[@vincenzosplate]

Thank you so much! Your support means the world to me. Stay tuned for more delicious Italian recipes! 🇮🇹👨‍🍳🙌

[@HodorsLeftShoe]

I love beef heart and tongue. I'm going to have to try playing with the recipe just slightly. I've loved all the other recipes I've made from this channel.

[@vincenzosplate]

That's adventurous and fantastic! 🐄❤️ Experimenting with beef heart and tongue can add unique flavors to your Bolognese. I'm thrilled you've enjoyed the recipes so far. Have fun creating your personalized twist and buon appetito with your delicious creations! 👨‍🍳🇮🇹🥩

[@francisgogniat478]

Thanks Vincenzo J ai testé avec du guanciale fait maison et sans foies de poulet Un vrai régal

[@vincenzosplate]

De rien ! Je suis ravi d'entendre que tu as testé la recette avec du guanciale fait maison et sans foies de poulet, et que c'était un vrai régal. La cuisine italienne offre de nombreuses possibilités d'adaptation. Continue à explorer et à savourer de délicieux plats italiens ! 🇮🇹👨‍🍳🍝

[@Fenian91]

I love your passion Good passion good food

[@vincenzosplate]

Passion fuels great food! 🇮🇹😊 Thanks for sharing the love for cooking with me! Keep that passion alive! 👨‍🍳❤️

[@210078]

My God!! I can't wait to make this for a Sunday afternoon dinner with Football!!

[@vincenzosplate]

Sounds like an amazing plan! 🏈🍝👨‍🍳 Sunday, pasta, and football - a winning combination for a perfect day. Enjoy the game and the delicious meal! 🇮🇹⚽🍽️

[@adriannewman4624]

Vincenzo I really like this recipe but I want you too do another one with a different cut of beef, I think maybe a beef short rib or an Osso Bucco would work really well because not only can you use the marrow in the sauce but you can make a stock from the bones and use it to thin the sauce during the cooking process. What do you think?

[@vincenzosplate]

That's a fantastic idea! 🍝👨‍🍳 Using beef short ribs or osso buco for a rich Bolognese is a wonderful twist. The marrow and bone stock would add amazing flavors. Feel free to experiment and get creative in the kitchen - that's what makes cooking so enjoyable. Buon appetito and happy cooking with your innovative version! 👨‍🍳🇮🇹❤️🥩🍖

[@adriannewman4624]

@@vincenzosplate cheers mate, thanks for the reply, I watch all your videos and when I saw that video the first thing that came to my mind was bone marrow, I’m sure it would be very rich but delicious, anyway thanks again mate and keep up the good work

[@piotrdeptuch]

Vincenzo, i really love your all videos. I'm you fan and I learned a lot from you. Let me suggest you something - make your knife razor sharp please. I can't watch how you cut this meat and how much energy you put in that. As your subscribers, we can also donate you to buy some serious Global Knives. You deserve the best 🙂

[@vincenzosplate]

Thank you for the support and kind words! Your feedback matters. I'll definitely consider upgrading my knives. Appreciate your encouragement! 🍽️🔪😊

[@emiliocarrasco4605]

Hola Vincenzo, si bien lo ideal es hacer esta preparación por horas, crees que se pueda hacer la salsa en una olla a presión. Pienso como referencia en la carne mechada que hace mi mama, antes la preparaba por horas pero en la olla a presión demora una hora máximo 2, y el sabor y textura son iguales. Un abrazo desde Chile 🇨🇱

[@yanyan7374]

delicious! I never know there is chicken liver in the sauce. Definitely gonna try to make it!

[@vincenzosplate]

Absolutely, give it a try! Chicken liver adds a rich depth of flavor to the sauce. Hope you enjoy making and savoring it! 🍝👨‍🍳

[@marcelorezendebastos]

Thank you very much. Mouth watering. I will do it.

[@gregmuon]

Yay! Ancient version! This is similar to my family recipe for meat sauce. By my reckoning, it's around 200 years old... It is enjoyable to see Vincenzo embrace the dark side with chicken livers! 🤣 I will try this recipe some time.

[@vincenzosplate]

Haha, embracing the "dark side" can indeed lead to some wonderful flavors! 🍝👨‍🍳 It's fantastic that you have a family recipe that has been passed down for generations. Enjoy trying out this ancient version of Bolognese and savoring those delicious, time-honored flavors. Buon appetito and happy cooking! 👨‍🍳🇮🇹❤️🍗

[@gregmuon]

@@vincenzosplate Yes, I am lucky to have such a family heirloom. Thank you! 😆

[@Mojames1984]

The key ingredient to any ‘traditional’ Italian dish is always - Love… Everything else can have variation

[@vincenzosplate]

Correct. I never forget to add love into my dish, it changes the playing field and elevates the flavour really well.

[@JustSumGuy]

Iv seen a very good method of making the sofrito. Instead of chopping you grate everything it helps both remove some of the liquid as well as helping it all just melt into the sauce.

[@vincenzosplate]

Brilliant tip! 🍅👨‍🍳 Grating the sofrito ingredients is a clever way to enhance flavors and texture. Experiment and enjoy the magic it brings to your sauce. Buon appetito! 🇮🇹👍👨‍🍳

[@brendanoneil-yt1wl]

I will definitely be cooking this!

[@sunfire2354]

Excellent Vincenzo. Love your authentic recipes. Thanks for sharing

[@vincenzosplate]

Grazie mille! Your appreciation means a lot. Authenticity is key in the kitchen. Happy cooking and savor those authentic flavors! 🍝👨‍🍳🇮🇹

[@jonathanjackson7047]

@vincenzosplate i think this might be my favorite video that youve made. I love visiting italy and appreciate how people use the cheapest ingredients and make something delicious. As someone with german ancestry, i love simple delicious recipes and connecting to our past. Bravisimo, Vincenzo!

[@vincenzosplate]

Thank you so much! It means a lot to hear that you enjoyed the video and connected with the simplicity of traditional Italian cooking. 🇮🇹👨‍🍳

[@joypolk3093]

Very nice recipe‼️👍

[@colinbrigham8253]

Thank you 😊

[@vincenzosplate]

You're welcome! 😊 If you have any more questions or need culinary tips, feel free to ask. Happy cooking! 🍽️👨‍🍳🇮🇹

[@markphilipwillis7095]

I want to make this with offal - heart, kidney, liver. Fantastic food - cheap and full of flavour!.

[@vincenzosplate]

Absolutely, using offal can create a wonderfully flavorful dish. The heart, kidney, and liver bring a unique richness to the sauce. Enjoy the delightful and cost-effective meal! 🥩🍝👨‍🍳

[@ErinDindoffer]

THANK YOU for this video. Italian food is a huge favorite in our family, so I started to study recipes. Bolognese sauce is one that I have been working on for a long time, and I love your no-nonsense, practical tips, It is a lot more informative than some cookbooks and other chefs. I do have one question regarding wine: most instructions are to use "red wine". Do you consider Bolognia to be part of the Piemonte region, and if so; should I be using a wine made from a Nebbiolo grape (Barolo, Barbaresco, etc). If not, what should I use? One more...have you done a video on minestrone? I would love to see it!

[@apefu]

This is very similar to what I do except for some differences in method. One thing I have recently taken to is that I actually cook bigger pieces of meat and shred them 2/3 through the cook. I just like the texture better that way. Also, I never eat it the day I cooked it as the flavors keep developing when chilled.

[@vincenzosplate]

It's wonderful to hear about your approach to cooking! Experimenting with different methods and allowing flavors to develop over time can lead to even more delicious and satisfying dishes. Your attention to detail and personal preferences are what make cooking so enjoyable and unique. Keep up the great work in the kitchen! 🍽️👨‍🍳😄

[@JudgeYuri]

that looks delicious

[@vincenzosplate]

Ciao! Grazie! Your kind words make the effort worthwhile. Cooking joy is best when shared. Buon appetito! 🍝👨‍🍳🇮🇹

[@spaceduck1006]

Tasting history has a great video on an old fettuccine alfredo recipe, and I would love to get your take on it.

[@vincenzosplate]

Sounds intriguing! I'll definitely check it out and put my own twist on it. Thanks for the suggestion! 🍝👨‍🍳

[@ScottMicciche]

I need to try this variation, we were not able to get into the place you visited for this sauce, it was just too busy. Out of curiosity, why is the quanciale added after the soffritto? I would have thought the quanciale to melt with a bit of olive oil initially, then the soffritto. Thanks again, Chef!

[@vincenzosplate]

Great question! 🍝👨‍🍳 Adding guanciale after soffritto maintains its distinct texture and flavor, enhancing layers. Traditional technique for that authentic Italian touch! Buon appetito! 🇮🇹🍴

[@alexbennettbenefit366]

Love the video vincenzo love your content your a amazing KZbinr I love watching your videos they are the greatest and the best and the coolest the the bolognese sauce looks very yummy and delicious I am so going to make it

[@vincenzosplate]

Fantastic my friend, I can’t wait for you to try this recipe! Thank you a lot 🙏🏻

[@allanwallace7524]

I might be going on holiday to italy this year I’m looking forward to it

[@vincenzosplate]

That's fantastic! 🇮🇹🌞 Italy offers incredible experiences, especially for food lovers. Enjoy the rich culture, beautiful landscapes, and of course, the amazing cuisine. Buon viaggio and have a wonderful time exploring Italy! 🇮🇹✈️🍝

[@allanwallace7524]

@@vincenzosplate thank you Vincenzo your reply is much appreciated 😃

[@czappia7607]

Can’t wait to try. 😊

[@vincenzosplate]

That's the spirit! Get ready for a delicious Italian culinary adventure. Hope you enjoy every flavorful bite! 🇮🇹🍴👨‍🍳

[@hankthetank8]

Yes vinny my kind of dish 😋 👌🍽

[@vincenzosplate]

I'm thrilled you're a fan! 🍝😄 Enjoy creating and savoring those delicious Italian flavors. Buon appetito and happy cooking! 👨‍🍳🇮🇹❤️🍽

[@AlsoMeowskivich]

I don't typically eat organ meats, but I do use Chicken Livers in my chicken stock as it adds a rich flavor to it, so I can only imagine how rich this Bolognese sauce is. Looks fantastic.

[@vincenzosplate]

You're absolutely right! 🍝👨‍🍳 Chicken livers can indeed add a rich and flavorful element to dishes like Bolognese. It's wonderful that you're incorporating them into your cooking. Enjoy creating and savoring those delicious flavors. Buon appetito and happy cooking! 👨‍🍳🇮🇹❤️🍗

[@marcelhuntyupwalukow5005]

Chicken livers taste good