Italian Chef Reacts to 15 Mins Bolognese By Marion's Kitchen

Reacting to ‪@Marionskitchen‬ is always hard for me, because I respect her and love her videos, but I'm sorry... I can't get over this "15 mins Bolognese"!
Bolognese sauce needs 4/5 hours to cook and you can't make a proper one in just 15 minutes, you can't Marion!
I can't let something like this happen again or else I'll be forced to unsubscribe from her channel. Do you want me to go and give her some Italian cooking lessons? 🤔
💯 Follow this link to read and print my Authentic Bolognese Sauce written recipe: www.vincenzosplate.com/authen...
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🎬 #VincenzosPlate is a KZbin channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

[@sudarshangopinathan5904]

You know it's over when Vincenzo goes Bilingual, it's his final form 😂😂😂

[@vincenzosplate]

Hahahaha you now know me better than I do 🤣🤣🤣

[@The_Gallowglass]

@@vincenzosplate It is not his final form. His final form we cannot see, because of how intense it is and just by watching our brains will melt.

[@OMGbecky215]

😂😂😂😂

[@beanie5677]

Actually, you know it’s over when Vincenzo goes Bilingual in the beginning of the video 🤣🤣🤣…

[@julieoluna8887]

​@@vincenzosplateChef... You should forget about "Boloģnaise" - BOLOGNESE argument with her, because the Lady is mispronouncing a LOT of English words and it's her language! 🤯 Perhaps I am going a little bit too far... But her tone of voice gives the "Cult Leader Mother" Vibes. 😔

[@joeywho534]

Bolognese is the opposite of FAST.

[@hanswurst7321]

Bolognese is a lifestyle

[@vincenzosplate]

Couldn’t agree more 👏🏻👏🏻👏🏻 Patience and time are the most important ingredients for a perfect bolognese

[@hanswurst7321]

@@vincenzosplate ❤️😋

[@hanswurst7321]

@@vincenzosplate thank you so much for sharing your traditions and real healthy and delicious cooking. I’m trying to get better every time I’m cooking your recipes. In Germany the most common thing is to poor the sauce over the dead pasta.

[@ados7f]

@@vincenzosplate I believe patience is the most important thing in every kitchen, all around the world. Love takes time and patience to become something great, same with the dishes being cooked😄.

[@facistbuster]

She forgot to put some MSG, some cloves, cilantro, Philadelphia cheese, Marmite and a glass of Guiness! 🤣🤣🤣

[@vincenzosplate]

That'd be the end 😂😂😂

[@steveleeart]

Uncle Roger would approve of the MSG!

[@froggyfairy483]

I wanted to thank you. Unfortunately, my Nono recently passed away and he taught me all about Italian recipes. Whenever I cook yours, they taste like my grandfather made them personally, unfortunatenly I didn't get to make your carbonara for him anymore. But for me he lives on in these authentic dishes! And I wanted to thank you for spreading these wonderful recipes, I just wanted to thank you. (Sorry for my bad Gramma/English... I'm still learning and the German gramma is so much different...)

[@MrMikkyn]

this is so bittersweet. bless your soul ❤

[@juanfravg]

Vincenzo got me to try carbonara. Thing is I don't find guanciale anywhere near. So i make my own guanciale. I wait three months for it to be ready. Finally it is ready and I gather the ingredients and make an AMAZING carbonara that not even in the local "italian" restaurants make. Not even close. So next I try his bolognese sauce cooked for 4 hours and his lasagna video. Again, I've had some delicious lasagna in my life, but it's not even in the same ball park as the resultd you get from following Vincenzo. He truly is an inspiration and teaches with so much passion that you are addicted to cooking the right way, with patience, diligence and commitment to the dish. The final results are worth it. So much qorth it that even my mom is now changing her cooking as well after trying out my dishes. Bravo, Vincenzo! 👏

[@vincenzosplate]

I'm glad my videos inspire you to cook with passion and diligence. Keep up the good work! 🍝👨‍🍳👍

[@miemia6668]

As Japanese, Miso itself doesn’t have so much Umami. Dashi(soup stock)has.

[@vincenzosplate]

Ciao, thank you for the comment, this is interesting

[@paulbonge6617]

@@vincenzosplate I lost my first comment however I'll try again. First is the careless way that so many people are now throwing around the word "Umami" as if they really know what that means. It is something that I first learned about from my father and his favorite book, published in 1969 (he had that first issue) Chinese Gastronomy by, Hsiang Ju Lin. There umami was discussed and how certain things have a natural umami though mostly in a raw state the umami is not so pronounced or strong but through drying or frying the umami is intensified. Two of these are Shitake (with a fairly obvious umami even in their fresh or raw state) and Ham/Pork, which has almost no umami in its raw state, yet dried or fried the umami develops and intensifies. I only have to mention a few: Guanciale, Pancetta, Bacon, and more intense umami: Prosciutto, Jamon Serrano or Iberico now that's UMAMI. As Mie Mia so correctly mentioned, Miso doesn't have much Umami, however Natto which is fermented whole soy bean does. It's not just drying or frying that develops deeper umami in things. However, Dashi simply refers to broths, the most common made from dried bonito shavings dissolved in water and remember drying or frying to develop deeper umami in things. The combination of Kombu (dried kelp) & Katsuobushi (dried bonito) is what gives a deep umami to Miso soup, not the miso paste itself. You can also make Shitake Dashi, soaking dried Shitake in warm water. Most people who use dried Shitake, will reconstitute them, squeeze out the excess water and add them to their stir fry and throw out the water! Keep it and reduce it to concentrate the flavor/umami and use it in a soup or ramen/udon/soba bowl.

[@yohannessulistyo4025]

Umami by science is represented by our palate receptors to two substances that produced the most extreme reaction: Glutamate (found in Kombu seaweed) and Inosinate (usually made by smoking animal protein - like in Japanese smoked skipjack tuna / katsuobushi). Western style cooking, especially Latin ones, begin with Sofrito / Mirepoix - it extracts umami components from mainly vegetables including all the delicious complex-flavoured amino acid compounds like arginine, lysine, alanine, vasline, glycine, aspartate, and many others that give it different kind of umami. Japanese perfected umami by "bombing" their soup stocks or "base" with extreme glutamate extraction from kombu - drenched in water with temperature below 25 degree celcius to prevent the extraction of other unwanted compounds. And then combine that with extreme inosinate bomb from skipjack tuna smoked into a practically a wooden block that is then shaved to maximise that "broken down protein" (inosinate) compound extraction. Miso is simply just salty - and since it is vegetable protein (soy proteins) broken down by a fungal species Aspergillus oryzae (koji), it only contains glutamate, which hardly lifts the umami sensor on its own. You need to pair glutamate with guanylate or inosinate - which can be provided by the raw pork you mixed with beef and other minced meat (usually veal or lamb or chicken liver). Parmigiano reggiano contains 1.6% glutamate (second only to certain species of kombu at 0.4% to 3.3% and the richest soy sauce 0.4% to 1.7%), so does the smoked lard / cured pork (e.g. pancetta which fat you draw as the base in traditional Bolognese). Then you have tomato, the richest plant-based source of glutamate (0.2% when fresh, 1.1% when dried). Miso meanwhile, is just 0.7% glutamate.

[@sallyostling]

Went to my local Italian grocery store. Got my pecorino, guancale, and real Italian spaghetti. Going to try carbonara on Friday!

[@fransbuijs808]

Enjoy!

[@vincenzosplate]

Wow 🤩 this is what I love to hear!! I can’t wait for you to make Carbonara, please try it and let me know how it goes 😍

[@sallyostling]

@@vincenzosplate I will!

[@darkshotmk3]

@@sallyostling can promise you there is nothing like it. Amazing and creamy my fav

[@ramonafriesinger5652]

You will love it ❤!

[@renanleitemagalhaes]

I love how Vicenzo's language settings go back to factory default when he's mad lol

[@vincenzosplate]

Hey there! Haha, sometimes emotions take over and I switch to my native tongue 😅🍝🇮🇹

[@meganfedds]

Yesterday I thought "I'd love to see Vincenzo react to Marian's 'Garlic butter pasta' and 24hrs later you're reacting to a different dish of hers! Equally entertaining. I love her but there's nothing wrong with my 4hr bolognese recipe and I don't own a wok so if it ain't broke don't fix it!

[@vincenzosplate]

Ciao Megan! Thank you for watching, I’m glad you enjoyed this video! I’m going to check her “garlic butter pasta” too

[@HiddenAgendas]

the ancient Italians cooked pasta in a wok! As seen in his previous video: kzbin.info/www/bejne/jKbXq6ytn7qbZtE

[@mimmo4762]

The washed pot where my granma cooks her ragù has more umami than her bolognese. I guarantee you.

[@vincenzosplate]

HAHAHAHAHA OMG 🤣🤣🤣🤣🤣

[@EphemeralProductions]

Mmm i wish i could taste some sauce out your nonnas pot! ❤

[@tangoangel2782]

She basically meant the MSG in the dried cube… 😂😢

[@RiotNoobs]

Small correction - miso actually shouldn't be cooked long or at high heat. These things kill the flavour and probiotic properties of miso. That's why Japanese chefs typically turn off the heat before adding miso to their miso soup. Great reaction, although I'm very curious about Marion's quick and inauthentic bolognese!

[@TayaCmiller]

Yes, thank you. I was always told not to boil the miso.

[@vincenzosplate]

Thank you for the correction about miso! You're right, high heat can damage the flavor and beneficial properties of miso. It's important to be mindful of how and when to add it to a dish.

[@Jovbil2020]

Watching Vincenzo watch the fork go through the dry noodles is priceless.

[@vincenzosplate]

Hahaha mamma mia that was painful to watch 😭

[@evas.5127]

I just made a Bolognese sauce a couple of days ago, following the recipe the city of Bologna says is the official recipe. Soffritto, pancetta, NO garlic, wine, milk at the end. It was so delicious! I think you can't go wrong when you stick to a recipe that has evolved over decades/centuries.

[@vincenzosplate]

I completely agree! Traditional recipes have been perfected over time, and it's always great to respect them. That's why I make sure to use authentic Italian ingredients and cooking techniques in my recipes. 😊🇮🇹

[@letsgomets002]

No you're wrong you make to your taste...nobody else'

[@yutehube4468]

Same here. The first one I ever made had garlic, herbs and stock. Then the next, I left out the garlic and herbs. It was better. Then I left out the stock too and it came out the best one. Doesn't have nutmeg either. Wine and milk are included, with only 150ml passata. I don't like all these recipes that throw tons of tomato in. I think it should only be there in the background.

[@zir_bass3893]

Never, and i repeat NEVER, have i thought to myself… “mmmmm this bolognese is starting to smell like a good hamburger” 😂😂😂

[@vincenzosplate]

Ahahhahhahahaha you got me 😂😂😂

[@fingersfinesilver]

That was lovely and entertaining - like watching a Spaniard seeing someone cook 'paella'. I laughed my head off. Thank you Vincenzo!

[@vincenzosplate]

Glad to hear you enjoyed it! 😄 It's always fun to share traditional recipes and see people's reactions. Do you have any other traditional dishes you enjoy?

[@fingersfinesilver]

@@vincenzosplate When you say traditional, you mean Italian. I love Florentine T-Bone - but there's no recipe (steak, olive oil, salt and pepper) - it's in Italian LAW. I have my copy of Silver Spoon (Il cucchiaio l'argento) so I know how to make traditional Italian dishes - but it's more entertaining to watch you cook, or in this case, lose your s***! Take care of your blood pressure and thanks for the content.

[@emanuelgrec950]

I like it when Vincenzo becomes Italian food therapist... We need an intervention! So funny 😅

[@vincenzosplate]

I'm glad you find my videos amusing! 😂👨‍🍳 Maybe I should start a new career as an Italian food therapist. 😉 Do you have any recipe requests for your next session?

[@zaganiacz16]

I love when you get so angry and full Italian coming out of you with Italian speaking and all 😂

[@vincenzosplate]

Thank you for the compliment 🙏 It's just my passion for food and my Italian heritage that come out when I'm cooking 😅

[@aragmarverilian8238]

Vincenzo's at 0:39 is the best "I highly doubt it!" face I've seen in a while :D Time to meme!

[@vincenzosplate]

Hahahaha please meme it and send it to me 🤣🤣

[@jamestsang5063]

this i.kym-cdn.com/entries/icons/original/000/041/444/sdc.jpg

[@aragmarverilian8238]

@@jamestsang5063 Yes!

[@alexbennettbenefit366]

Love the reacting video vincenzo love your content your a amazing KZbinr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo

[@vincenzosplate]

Thank you for the kind words and for being a loyal viewer 😊 I really appreciate your support!

[@sanlivka1]

Hahahah the way he mixes italian and English, i love itttt!!! ❤❤❤

[@vincenzosplate]

Thanks so much for the love! I try my best to mix both languages to make everyone feel included! 😂😂😂😂🇮🇹🇬🇧

[@mittensthecat2582]

this is a great video to remind me of the key points to create that Italian magic that is the Bolognese . Thanks Vincenzo!

[@vincenzosplate]

Glad you found this video helpful! 🙌 Let me know if you have any other questions on creating the perfect Bolognese sauce. 😊

[@GwenTS]

I cooked the bolognese as per the updated method. It was a revelation. Thank you so much Vincenzo for all your wonderful techniques and traditional recipes. I’m not tempted by the 15 minute whatever that was.

[@vincenzosplate]

I'm thrilled to hear that you enjoyed the updated method for Bolognese! I strive to provide authentic techniques and recipes. Feel free to explore more traditional dishes on my channel. Happy cooking! 👨‍🍳🇮🇹

[@Coasterdude02149]

My Nonna would make this on a Sunday, all morning & part of the afternoon it cooked. There was no better smell in the house than Bolognese cooking, especially in the autumn. I wish she were still alive to see some of these.

[@vincenzosplate]

Thank you for sharing such a wonderful memory of your Nonna's cooking 🥰 I'm sure she would have loved seeing you make traditional Italian recipes. What's your favorite recipe that she used to make? 🍝

[@Coasterdude02149]

@@vincenzosplate There's so many recipes, the love of a Nonna's cooking is just magical no matter what the dish, yes? But I think my all-time favourite is Aglio e olio. To me, that's a comfort dish. 🥰

[@danywho8898]

On a german cooking show where amateur cooks compete to win a big cash prize a woman cooked Linguine with Alfredo and Arrabiata sauce. Two sauces in one bowl! And the ingredients where so crazy too. For the Arrabbiata sauce: 60 g cherry tomatoes 150 g tomato passata 1 onion 1 clove of garlic 1 chili pepper 1 pinch of ground cinnamon 1 pinch of ground cumin 1 pinch of cayenne pepper 1 teaspoon chili flakes Olive oil, for frying Salt, freshly ground Black pepper, freshly ground For the cream sauce (Alfredo): 50 g whipping cream 50 g yoghurt 60 g Pecorino 1 tablespoon butter Nutmeg, for grating Salt, freshly ground Black pepper, freshly ground For the garnish: 1⁄2 bunch of basil 1⁄2 bunch of flat-leaf parsley 1 tbsp pine nuts 1 tbsp pickled capers I instantly thought about how you would have ripped that woman to shreds. 😉 She was the first to be eliminated though, because it was as bad as it sounds, even for a german jury.

[@vincenzosplate]

It's always interesting to see different interpretations of classic dishes, but I do believe that some dishes should not be messed with too much. The combination of Alfredo and Arrabiata sauce in one dish with such a range of ingredients does seem a bit overwhelming and confusing. However, I hope she learned from the experience and maybe next time she'll stick to a more traditional approach.

[@chevlife3311]

Vincenzo you crack me up. Love your reaction and videos

[@vincenzosplate]

Hey there! Thanks for watching my videos and enjoying my reactions 😄 Keep an eye out for more content coming your way 🍝👀

[@thisusedtobemyrealname7876]

Inspired your video with David, I made the bolognese which he made in that video. It was so good, could not stop eating it until plate was clean. My wife and 2 friends also loved it! I will keep making it since it is easy to make a big batch and eat it during the whole week. Thank you for your passion and inspiration, your videos are always a joy to watch!

[@vincenzosplate]

I'm so glad to hear that you enjoyed the recipe and shared it with your loved ones! It's always great to hear success stories in the kitchen. 😊 Thank you for your kind words and for being part of our community!

[@erwintimmerman6466]

I recently made Bolognese exactly the way your friend did it in your videos, but cooking it even longer for 6.5 hours or so and indeed... Each hour I tasted it and after each hour it STILL tasted better than the hour before. This needs time to develop its complex yet delicate taste in full. That said, I do think her recipe would taste great as well. The stock cubes are of course the shortcuts needed to give the flavour that otherwise would come from the meat over time. Let's just call it Bolognese-inspired tomato and beef curry pasta sauce 😁

[@vincenzosplate]

That sounds like a delicious variation on Bolognese sauce! It's true that cooking the sauce for a longer time can really enhance its flavor and create a more complex taste. And using stock cubes can definitely be a shortcut to achieve a similar effect. It's great to experiment with different ingredients and methods to find what works best for you. Enjoy your Bolognese-inspired tomato and beef curry pasta sauce!

[@beautilfuldoveonearth5447]

You are so angry Vincenzo for a good reason 😂😂😂😂😂😂 i love the Italian words. Marion come on😅 Omg you killed me 😂😂😂 Mama perdonateme

[@vincenzosplate]

Ahahah what a disaster she made!!

[@tomaszteterycz8758]

Brawo. Pozdrowienia z Polski.

[@kristitennie1694]

Omg!! This was the best video!!

[@vincenzosplate]

Ciao Kristie, thank you a lot, I’m really glad you enjoyed the video 🙏🏻

[@nunanunia5594]

You are totally right Vincenzo..I actually used to cook it that way , I used to kill the pasta (sorry!) 🤭, But after watching your videos, I do it now the perfect Italian way, and it's YUM!

[@Imorteus]

the bolognese video with david is great. i made that recipe and never looked back. been making that bolognese like once a month since for a feast with my friends!

[@vincenzosplate]

Ciao! There are many people who don’t know how to cook Italian food properly, and that is ok, but once you know the real deal you won’t go back ever!

[@aragmarverilian8238]

@@vincenzosplate Thanks to your hard work, a lot of people now have a party in their bellies :)

[@vampiric4real]

@@vincenzosplate in Perth, so many Italian restaurants serve fake Italian like carbonara with bacon and cream

[@grantmorriss2557]

First! And just finished cooking your Bolog-neysi recipe Vicnenzo

[@vincenzosplate]

Ciao my friend! Thank you for watching 🙏🏻 Great, so you made the original bolognese 😍

[@HeiBwitch]

Please keep on getting angry ! There are still a lot of people wrong with their recipes. But at least you must know I did learn from you and last week I made the best bolognese sauce ever. All thanks to you. I wasn't used to do the sofrito but here I did it and cooked my bolognese, step by step, for hours following your advices. So many thanks. Next recipe : I'll try the real carbonara with peas (just kidding haha but I must apologize because I may use pancetta instead of guanciale since I didn't manage to find it where I live). Keep on the good work, teaching us your italian cuisine and making us enjoy your react videos ! Thanks & take care ! ;D

[@vincenzosplate]

I try to give advices also! 🙈🙈

[@noduj]

A good sauce takes time and love, always get the most of your few incridients rather than putting in unnecessary unhealthy stuff.

[@vincenzosplate]

Ciao! Thank you for the comment, I fully agree with you 👏🏻

[@noduj]

@@vincenzosplate How time and technique can change the flavor is incredible, sadly most italian restaurants in my country don't do it right. Thats also a reason why i bought my own pizza oven two years ago and make the best neapolitan pizza in my area. I really love italian food and your videos, always funny!

[@jonasklose6472]

​@@noduj Usually, italian restaurants tend to adapt their cooking to the local taste. However if there are really italian owners (check this by learning a few words of italian greetings and smalltalk), you can usually ask them to prepare the food the authentic way. Their cook will usually even be very happy to do so. It's the same with Thai food when you can ask to have authentic flavor and spiciness.

[@noduj]

@@jonasklose6472 Its more like a lack of talent, willpower and love for cooking. Local people still eat there, but for example, they make their carbonara with cream and cooked ham. I know some insanely good italian restaurants, but they're all not in my area.

[@jonasklose6472]

@@noduj See, in a good italian restaurant, tge menu is just a suggestion. You can order anything you want and as long as they have the ingredients, they will cook it for you. If you ask for an authentic carbonara instead of the one with cream and ham I'm hopeful that you'll get a proper one.

[@PaniWaz]

Eartquake episode, one of the best of Vincenzo!

[@vincenzosplate]

Thanks for watching! Glad you enjoyed the episode 🙌🏻

[@DavidJason-yh8zy]

Hello 👋

[@barbaraweiss3119]

So funny! I love the faces Vincenzo makes!

[@vincenzosplate]

😄 It's part of the fun. Keep watching for more delicious recipes and entertaining moments! 🍽️🎥

[@magorzatakrajewska6319]

I love u 😂u make my day again fantastico😂😂

[@vincenzosplate]

I appreciate your kind words and support! I'm glad I can bring a little joy to your day. Stay tuned for more fantastic recipes and culinary adventures! 🍝👨‍🍳🇮🇹

[@ramonafriesinger5652]

Puuulease ! A Bolognese needs time so the ingredients can make sweeet love with each other ! You start in the morning and it cooks itself till lunch !And yes the sofritto is Agave changer , I searched italian food on KZbin and stumbled over vincenzos plate, thank god ! Since then I cooked so many of his recepices ALWAYS a hit never a miss !

[@EarlHayward]

If I start a Bolognese or Genovese in the morning I would be lucky if I am having it for dinner… I don’t think you really get the flavors to really start merging for at least five or six hours; granted I use a low slow cook temp in my multi-cooker which varies between 190 to 200 as I don’t want to lose too much moisture… Same goes for my chili…

[@vincenzosplate]

Ciao, thank you for the comment! You’re absolutely right 👏🏻 bolognese needs at least 4-5 hours to cook and you definitely can make it in 15 minutes 🙅🏻‍♂️ And the soffritto is a must. I bet your Bolognese sauce is incredible 😍

[@Jeni10]

Marion is half Aussie, half Thai. She was a top contestant on MasterChef Australia but has no Italian heritage that I know of, but she tends to have an Asian flair in most of her dishes.

[@vincenzosplate]

Ciao! I follow Marion and I love all her recipes, she really makes great Asian food, but her takes on Italian food is not so great

[@fransbuijs808]

That explains the soya sauce.

[@InfinityCore69420]

Almost. She's half Aussie, half Thai.

[@Jeni10]

@@InfinityCore69420 Oh oops! Fixed!

[@TheVortexPrime]

Most? You mean all lol!

[@mikhail5864]

Hello Vincenzo ! I like your videos so much. Thank you for everything you do. Nevertheless I'm not from Italy, Italian food is my favourite thx to you. P.s. I'd really like to see your way of cooking Orzo, waiting for this so much...

[@vincenzosplate]

Hey! Thanks for the message and the Orzo suggestion! I have a really tasty Orzo recipe that I can't wait to share with you soon 😋 Stay tuned and keep cooking! 🍝👨‍🍳

[@juttagalbory6659]

Brilliant!

[@vincenzosplate]

Thank you my friend 🙏🙏

[@AL-eo6st]

Oh Vincenzo, I love your facial expressions at the beginning of the video. 😅

[@vincenzosplate]

Aahhahah thank you my friend! 🙏🙏

[@benjaminfranzuela5847]

Hahaha!!! I love both of you! 😂😂😂🥂❤️

[@vincenzosplate]

😂😂🥰

[@erion4019]

Again, these guys cant realise the beauty in the simple ingredients done in a perfect recipe that takes time and love

[@vincenzosplate]

Totally agree with you!!

[@mohamedbelaid9449]

Love from Tunisia 😊

[@vincenzosplate]

Helloo! Greetings from Sydney 🤗 What do you think of Marion’s recipe?

[@planetfabulous5833]

Vincenzo could you do one of your recipe videos completely in Italian please? I love hearing you speak Italian. :)

[@jonasklose6472]

Italian with English subtitles, please. 😊

[@vincenzosplate]

Ciao! Thanks for the request! Maybe I will do it thank you 🙏🙏

[@KM-nw7be]

That would be fun! “Mix, mix, mix” in Italian!

[@mhernani]

You should go there Vincenzo!!!!

[@vincenzosplate]

To teach her how to cook? Ahaha

[@Albert-Arthur-Wison225]

Vicenzo…..rarely seen so rendered into speechlessness….except for that wonderful bellowing out of….” A W O K !?! “……Vicenzo’s booked a flight to come over to make her……’ an offer she can’t “ in order to CEASE FORTH-WHILE.

[@vincenzosplate]

Ahahhah my real bolognese recipe is an offer she shouldn't refuse 😂😂😂

[@marcelhuntyupwalukow5005]

3:55 She put the extra virgin olive oil in the wok. Meanwhile me: do it everytime i cook Italian dish 😅

[@vincenzosplate]

Ahaha then watch my videos!!

[@vitzveer]

Vincenzo, I really want to see you making Pad Thai with pecorino, red wine, and tomato sauce like you said here ! Make a video about it and maybe Uncle Roger will also make a review as well LOL

[@vincenzosplate]

Haha, that's an interesting combination! 🍝🧀🍅 I'll definitely consider making a Pad Thai with pecorino, red wine, and tomato sauce for a fun twist. Who knows, maybe Uncle Roger will give it a hilarious review! Stay tuned and keep enjoying our recipes! 😄👨‍🍳

[@vitzveer]

@@vincenzosplate I actually had a Pad Thai here in Thailand once that the restaurant used ketchup to replace the tamarind paste. It's not good or anything but still okay, so I don't see why you cannot try it with tomato sauce or tomato paste especially if it's sour :). Yeah, try doing the Pad Thai sauce with fish sauce, palm sugar, and tomato paste, why not? Make it a prawn Pad Thai and add red wine and pecorino too!

[@boskoradivojevic180]

Hi Vincenzo! I have to say, I'm glad you are here for us! I like every your video! And real Carbonara is the best, I have to say! But I can't make it here in Serbia because there is no Guanciale anywhere here.. With 70% (or more) fatty bacon is really good, better than everything I've ever tried, but I think that Guanciale is missing...

[@vincenzosplate]

I totally understand, and I agree that guanciale adds a unique flavor to Carbonara. But I'm glad you found a good alternative with fatty bacon! Keep enjoying my recipes, and if you ever come across guanciale, give it a try. Buon appetito! 🍝👨‍🍳

[@JoeStuffzAlt]

Ground Pork here is so hard to find with fat. Usually it's incredibly lean. 73%/27% or 80%/20% beef isn't too hard to find. That being said, I love mixing beef and pork together for some dishes because the pork just has this certain flavor and texture. Beef stock cubes? You might get better flavor if you cook in a stainless steel pan and deglaze. Tomatoes and cheese for umami? Agreed

[@sebastianortega1938]

For the lean pork problem, just add a spoon of lard. Or even better, ask your local butcher for minced pork belly.

[@vincenzosplate]

I agree, finding ground pork with enough fat can be challenging. Mixing beef and pork together is a great idea to get the best of both worlds in terms of flavor and texture. As for the beef stock cubes, using a homemade beef stock or deglazing the pan with some red wine can definitely add more flavor to the dish. Tomatoes and cheese are definitely great sources of umami and can add depth to the overall flavor profile.

[@KershawsGoat]

Every time someone serves pasta separate from sauce, an Italian cries. I'm not Italian but I cry too.

[@vincenzosplate]

I really cried ahahha

[@j.k_foods]

I love Your channel Vincenzo 😊 best regards from Poland 🇵🇱

[@vincenzosplate]

Thank you so much for your support all the way from Poland! 🇵🇱 It means a lot to me that you enjoy my channel 🙏

[@j.k_foods]

@@vincenzosplate ofcourse Vincenzo I love Italy I love the people the Culture the Country 🙂 everything ❤️ I lived in Italy 🇮🇹 not for long time but You know I hade even practice in kitchen 🙂 have a nice day 😀

[@Lovelytraveling]

Thank you for teaching me italian l o l I just love your Passion😅

[@topps8638]

I made my interpretation of bolognese the other day and did wonder if there was anythqing vincenzo would hate. I knew my use of beef stock would be one but i like it :D.

[@FrankieTeardrop1998]

Traditional bolognese does have stock.

[@vincenzosplate]

Glad to hear you're experimenting with Bolognese! Everyone has their own interpretation, but traditional Bolognese doesn't include beef stock. Maybe try making it without next time to compare flavors? 😊🍝

[@BranfonGarcia]

5:10 whooaa what’s that corn shot 🤣🤣🤣

[@snakesnoteyes]

“Did Jamie Oliver teach you this?” 😂

[@vincenzosplate]

🤣🤣🤣

[@AllanNorstrand]

Slow it down! Cooking in Italy is a all day affair 🤤

[@vincenzosplate]

That's the real deal 😋😋😋

[@Natalie-health-wellness]

Vincenzo the faces you make and the anger you get is so funny 😂 I’m the same at time when someone is doing something not traditional but now I’ve come to love easier, quicker and mixed culture dishes, it all depends on which culture too. But yeah you are a real comedian 😂

[@vincenzosplate]

Thank you for your feedback! I am passionate about traditional Italian cooking, but I also appreciate other cultures and their dishes. Mixing different traditions can be a great way to create something unique and delicious! 😊👍

[@Natalie-health-wellness]

@@vincenzosplate sure is 💜

[@jamescunningham1774]

Star anise??? Star f-ing anise?😂 She lost me when there was no soffrito but i was in the lifeboats at the star anise😅

[@vincenzosplate]

What about soy sauce? 😂😂😂

[@jamescunningham1774]

@Vincenzo's Plate total lack of respect tbh. I've not got a lot against experimentation with tastes but, like you I suspect, I don't like classics of any cuisine being butchered.

[@wolves.]

i love these videos 😂 you school them, Vincenzo!

[@vincenzosplate]

Ahahah I will try my friend!! 😂😂

[@NIKOLAP7]

Pasta is the soul food of Italy.

[@vincenzosplate]

Absolutely! Pasta is definitely one of Italy's most beloved and comforting dishes 🍝 Do you have a favorite pasta recipe? 🤔

[@NIKOLAP7]

@@vincenzosplate I will try some of your recipes when I have the time and will let you know. For the Carbonara I will have to use panchetta though, because guanciale is a bit hard to find.

[@Nabuhodonozor1000]

Also butter goes very well with all tomato sauces.

[@vincenzosplate]

Butter in tomato sauce? A creamy twist that adds richness! 🍅🧈 Italians might raise an eyebrow, but it's all about experimenting and enjoying your own flavor journey! 🇮🇹👨‍🍳

[@v-for-victory]

Another crime uncovered. Get the real Bolognese at Vincenzo. And time is all 😂

[@vincenzosplate]

Ahha true!! She should follow my recipe!!

[@tunnus.123]

Great.

[@MrEzPc]

shots fired 😂

[@vincenzosplate]

😂😂

[@60frederick]

Umami is a Japanese expression.... By using this word doesn't mean that you can cook the real and authentic way. So many of these Chefs are more destroying.... Hamburger Style smell? Is she working for McDonald's? Vincenzo, you need a tshirt with the sentence "Make cooking great again!". Thank you very much, Vincenzo, for sharing your reaction video with us.

[@EarlHayward]

Umami is not an expression, it is one of the five tastes (sweet, salty, sour, and bitter being the others)… It was coined by a Japanese researcher/professor as I recall, and I believe the translation is deliciousness (but I forget as I studied Japanese some 25+ years ago)… Also, pretty sure (besides using MSG), you get that flavor from the Maillard reaction when properly searing meats and veggies; which is why I spend a lot of time searing many of my ingredients prior to them going into my pot when cooking a ragú…

[@60frederick]

@@EarlHayward - umami is a Japanese word. Now fashionable to use to impress the persons.

[@vincenzosplate]

Ahahha yeah I can make a tshirt like that! Check my shop 😋😋

[@60frederick]

@@vincenzosplate Please take the sentence and make a tshirt!

[@stryed3483]

Invent a fusion with Marion that works :) I made a DAN DAN x Bolognese once, using fresh italian pasta and it was pretty good. Might try adding a soffritto :'D

[@EarlHayward]

You read my mind… I posted a comment just a few minutes ago about something similar… Basically, my Cantonese wife takes sauces I cook for pasta a couple times a week and uses them as the protein and flavor base for say Rice Cake Stir Fry (炒年糕, Chao Nian Gao)! Tastes great and you get textures and flavors you just don’t get with various pastas…

[@vincenzosplate]

Give it a try and let me know how it turns out!

[@GeoForReal]

You definitely should meet up with Marian and call her out on ruining the Bolognese

[@vincenzosplate]

Oh yesss, I can’t wait to meet her and teach her how to make the real one

[@rohittkrr]

I was shocked when I saw her video. I cook my bolognaise for 5 hours in a proper Dutch oven

[@vincenzosplate]

I'm glad you do it the proper way!! 🙏🙏

[@Lilwebstarr]

This challenge needs to happen!!

[@vincenzosplate]

Against whom? Ahah

[@Lilwebstarr]

@@vincenzosplate Marion needs to make you her best possible dish and you react Id love to see it haha this was a disgrace to Bolognese. Hopefully she can make you something that will blow your mind lol

[@archimedes131]

BEST REACTION VIDEO EVAR!!1!

[@vincenzosplate]

Thank you for enjoying my reaction video! 😂👍

[@cajunsmurf4354]

I would make some Italian cuisine and post it, purposely do it wrong so Vincenzo can invite me to Italy to learn lol. Only problem is I respect the traditional cooking too much to make it wrong.

[@vincenzosplate]

I know you're doing an amazing job in cooking! You don't have to ruin the dish for me to notice you. I have higher respect to those individuals who make the right dish for the right cuisine. Keep on cooking!

[@mojo3631]

I am an absolute Italian food fanatic - have been to Italy several times. Anybody who Destroys Italian cuisine needs to be matched across The Bridge of Sighs in Venice and be locked up until they learn how to cook proper Italian cuisine🤣

[@mojo3631]

*Marched

[@vincenzosplate]

Ahahha they should be banned from italy!!

[@hailin7709]

She murdered the Bolognese!

[@vincenzosplate]

She killed it ahahha

[@spikeg.jr.4893]

I hope Vincenzo makes a video on ordering at olive garden and then does a taste test XD

[@vincenzosplate]

That'd be a nice idea ahhaha

[@ositagordita8550]

Your expressions are priceless! 😹😹😹✌️😁🌻🇺🇲💞

[@vincenzosplate]

Thank you for noticing my expressions 😂 I can't with these recipes ahah 🍝🍴🌍

[@rephlex]

BURGIR!!😂😂😂 I died

[@vincenzosplate]

😂😂😂🙈

[@clydeds123]

If you cook Bolognese sauce in a wok, the thin steel of it will not heat sauce evenly and will burn some of the sauce.

[@vincenzosplate]

That is why you have to gradually check on it and stir it if you're using a wok. This helps avoid the sauce from burning.

[@Stevanvel]

i can not believe she added butter in the sauce 😅😂🤣 just woooow

[@vincenzosplate]

What a disaster 🙈🙈

[@meatgeorge]

I'm the opposite. I fry my beef, pork and soffrito in a fry pan. Add a glass of wine to each of the meat rounds. Once I'm done with each round of frying, into the slow cooker with tomatoes, salt and pepper. I put this on at night, ensure there is enough water where everything is submerged. When I get up in the morning I switch my slow cooker to reduce mode. I add milk an hour before serving. After over 12 hours in the slow cooker, one hour is "towards the end". Oh I don't buy mince. I use scraps from barbeque cuts like brisket, pork butts, etc and put them in a mincer to make my own mince. Though I prefer ragu with chunks of meat over Bolognese, kids eat mostly pasta because that's what they like, I eat more chunks of meat because that's what I love.

[@vincenzosplate]

Thanks for sharing your cooking method! I'm all about experimenting with different techniques and ingredients to find what works best for each person's taste buds. 😋👨‍🍳

[@meatgeorge]

@@vincenzosplate overnight ragu in the slow cooker is great when having people over for lunch, weather it's chunky meat or bolognese. Nonna used to do chunky meats, so I guess that's what I grew to love. She was from Veneto not Emilia-Romagna

[@stevebarsony7178]

yess

[@charlesrose1169]

Love to see a face to face in Italy

[@vincenzosplate]

That would be epic!!

[@yelmolahat8]

I actually like Marion's asian food, and you as well. So I'm skipping this video for now and jump to your other videos😂

[@vincenzosplate]

The funny thing is, we have a new collaboration together. Go check it out!

[@NaderMaking_Memories_indubai]

In Dubai that's how Italian restaurant put the sauce on top of the pasta. 😮 This chef in general she's good in Asian food 👍😉

[@vincenzosplate]

Interesting twist in Dubai! 🇦🇪 Combining Italian pasta with Asian flair can create some unique fusion dishes. It's great to hear that the chef excels in Asian cuisine. 🍜👨‍🍳 Enjoy the culinary journey!

[@petersarubbi]

For most Americans Bolognese sauce is a tomato sauce (or mary-nera as it's known here😆), with ground meat in it... if you put garlic, dried oregano, or basil in it, then it's authentic Italian... so they love to hear about shortcuts that will mimic or imitate slow cooked flavors (hence the stock cubes, miso, and soy sauce)... if it's loaded with salt and fat, most Americans will love it because prepared foods (that you get in chain restaurants or fast food places or the frozen food aisle) are hyper palatable because of the large amounts of salt, sugar, and fat... most people don't care about real, authentic, traditionally prepared classic dishes of most cuisines... they want to slap something together and then move on to the next activity so they can claim they cooked something for their family... and I understand that most people have hectic schedules and making a 5 hour sauce is not conducive to everyone's lifestyle... but thankfully we have people like Vincenzo to say, Hey! Wait a minute.. this isn't right! This is how the dish is traditionally made... these are the classic ingredients and techniques. And perhaps it will inspire some people to research and look and stop and take time to experience the real thing... and that's how you keep things alive... you pass the knowledge on to the next generation... let them know not everything is supposed to take 10 minutes to cook... so get out there and explore... go to your local shops and artisanal producers and treat yourself to the homestyle, authentic recipes and foods in your area or region and discover what real food and cooking is and can be... maybe you'll find you have a passion for it yourself... Keep cooking my friend... love your channel and videos 😊👏👏💙

[@vincenzosplate]

Thank you so much for your support and kind words! 🙏🍝 It's my passion to share the authentic Italian recipes and keep the traditions alive. Let's keep cooking and exploring together! 🇮🇹🔥

[@Brendasan23]

Yes please, come to my house and teach me REAL Italian cooking!

[@vincenzosplate]

Would love to! Italian food is best when cooked together 🤗

[@MrProthall]

Why does she start with "better, faster" Bolognese... and never say better than what? Better than a frozen one? Probably. Always hate when someone says "better" but doesn't have the balls to specify so it's just a vague marketing bullshit term. Also don't brown the meat for a Bolognese. Usually the fry is tasty but in a sauce that cooks a while it just becomes a weird, sandy texture. it's quite disgusting

[@vincenzosplate]

My friend, you’re 100% right 👏🏻👏🏻👏🏻 I fully agree with you! That’s definitely NOT better than the traditional Bolognese invented in Bologna! That is just a 15mins meat sauce 🤷🏻‍♂️ that’s all

[@steveleeart]

Chilli Jam YEAH 🎉

[@thnandnow]

Man said "bolo knees" am dying 💀

[@vincenzosplate]

😂😂😂

[@catassia8630]

Omg 😂😂😂😂😂😂😂 i cant stop laughing omg 😂😂😂😂😂😂

[@vincenzosplate]

Glad to bring a smile to your face 😄 Have you tried any of my recipes yet?

[@catassia8630]

@@vincenzosplate hell yeah your my guide when it comes to italian cuisine and thanks to you îm learning a lot 🫶🏻

[@SuperDamny]

It felt like she got punched in her slow-speaking mug 😂😂😂

[@vincenzosplate]

😂😂😂

[@WILDKAMERAD]

Dead Pasta 😂😂😂

[@vincenzosplate]

For dead people 😂😂

[@SliceSupeRStaR]

She might have done this just to see you react to it! Lol!

[@vincenzosplate]

Could be 😂😂😂

[@laneromel5667]

Every Italian knows it only takes 5 minutes to make a Bolognese, LOL.

[@vincenzosplate]

Or 2 😂😂😂

[@workdesu]

i heard a quote somewhere "if you add something to a dish, and you cant taste it anywhere after it's done cooking, you fuck up" either the quantity or the balance and whatnot, you fuck up. i see each of the ingredients she add to the sauce killing each other, each trying to shine on its own,but in the end they became just a nameless lump without an identity. because this is not a bolognese.

[@vincenzosplate]

It's true that balance and proportion are key in creating a successful dish. Each ingredient should complement the others, and not overwhelm or overpower them. It's important to maintain the integrity of the dish, while still allowing the individual flavors to shine. In the case of a Bolognese sauce, it should have a rich, meaty flavor with notes of sweetness and acidity from the tomatoes, and a subtle hint of herbs and spices. If any of these elements are missing or overdone, it can throw off the balance of the dish.

[@david5544g]

Yes, it may not be authentic but I'm pretty sure it was delicious... Let's be honest Vincenzo, you will keep watching Marion because she makes very interesting food, her shows are so well done and let's face it, she's adorable.. LOL.. Love your content, take care.

[@nicolasporto4678]

Vincenzo I always make bolognese at home, and I make it in the traditional way , with carrots celery and onions. However I was wondering if it s ok to put garlic to the sauce. I LOVE GARLIC❤❤

[@chefethanguo9701]

No, it's not.

[@jonasklose6472]

​​​​@@chefethanguo9701 Really, it's up to the cook. Garlic is not authentic but since you use pork and sometimes also pancetta that naturally contains garlic, it's not that far off. Even Vincenzo uses pancetta in one of his bolognese recipes. So I guess if you use a bit of fresh or frozen garlic (not garlic powder!!) and it's not overpowering the rest, it's OK from time to time. If you like garlic a lot, there are better uses for it like spaghetti aglio e olio or fresh pesto.

[@chefethanguo9701]

@@jonasklose6472 I do agree, but please watch Vincenzo's video of him and a friend of his reviewing the recipe on his channel. Vincenzo says that he made mistakes, so please watch that first. A bolognese is a bolognese. No garlic. P.S.: I know that I'm sounding close-minded, but you're going to make an Italian angry. I'm sorry to say that, but it's true. You can say this: bolognese with garlic.

[@chefethanguo9701]

@@jonasklose6472 Vincenzo is angry at the web for spreading misinformation, not creativity. For example, one may be angry at a video or source mentioning onions instead of green onions for a pork and green onion dumpling recipe. The changes don't make sense, and that's why they're mad at it. Vincenzo loves adding twists, and I think we all should. Just make sure the twists don't interfere with the rules of the recipe. It's common sense, and you obviously know this too, you know.

[@jonasklose6472]

@@chefethanguo9701 I've seen Vincenzo's recipe. However as garlic is an authentic flavor due to the pancetta you can't just say that it's not bolognese. Bolognese has many different variations and they can change drastically from northern to southern Italy. There are things that are written down like neapoletan pizza. But bolognese has, to my knowledge, no official description and thus can be altered and deconstructed as long as you stick to the original flavors. It would be a different thing if he said he wanted to use spring onions or leek. But garlic is italian, it is used there for similar dishes and it is part of the original flavor. If you say there should be no garlic in bolognese at all, then prove to me there's no region in Italy where they don't prefer to put some in.

[@dislexicdadscooking]

Lol beautiful point of view per usual...lol

[@vincenzosplate]

🤌😂😂😂😂