Italian Stallion Gino Is Back With His Bolognese Masterclass!

Italian Stallion Gino Is Back With His Bolognese Masterclass! | This Morning

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He's demonstrated how to make traditional Italian favourites like carbonara, risotto, pizza and tiramisu, but this week Gino is tackling a classic bolognese (notice it isn't called a 'spaghetti' bolognese) Yes it turns out if you've been making spaghetti bolognese you've been making it wrong! But don't worry, Gino is here to help!
Broadcast on 16/06/2023
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Пікірлер: 73

@jamestyrrell2225 10 ай бұрын

Last time he used the window first and said it was very important. He also said you should never use tinned tomato, only tomato paste/purée 😭

@fatso2894 9 ай бұрын

Yes, the true bolognese is white, not red, but tomato is very okay in the end

@gangsteru1994 5 ай бұрын

I came to say this as well

@debdenraider 4 ай бұрын

Window?

@R4co0n 9 күн бұрын

Also he said to use pork and not lamb. And crucially put in the wine first.

@shaniya8200 11 ай бұрын

This looks great sir, thank you I’m so excited to make this for my family ❤️ I don’t plan on telling them I learned from youtube, but you are great lol. Thank you

@neilburns8869 8 күн бұрын

Gino is very poetic the way he describes his food. For example, as he grates some Parmesan cheese over his Bolognese Fettuccine he describes it like snow over the mountain tops which is exactly what it looks like. Such a nice guy to listen to.

@melahatkavak8109 2 ай бұрын

Looks delicious yummy thank you.❤.

@JasonAFlintham 11 күн бұрын

I found a written version of this recipe a few years ago and had a go at cooking it. Without a shadow of a doubt, the best bolognese I’ve ever had.

@paulanderson7796 7 ай бұрын

Interesting - rosemary. My go to is basil for its sweetness. I also incorporate a couple cloves of crushed garlic up front when the vegetables are being sauted.

@dariofabian8819 3 ай бұрын

You deserved a "if my grandma... " award.

@neilmccormick2064 6 ай бұрын

Never tried it with fettuccine before ,looks good .

@wantflappywing1355 4 ай бұрын

It was delicious ty

@AnnieHyams-uo9pm 4 ай бұрын

I Ate This Many Times In Your Beautiful Restaurants And Really Enjoyed It With A Kit If Cheese But That Bolagnaise Sauce Whatever I Was Eating I would Have Asked For Extra It Is Soooo Deeeeelious Thank you So Much For Sharing Your Beautiful Recipe And Video 👍👍😀❤️❤️

@AnnieHyams-uo9pm 2 ай бұрын

Hi Everyone @ KZbin Thank You So Much For Enjoying My Messages And Comments @ Gino Is Back 👍👍🍝🍝👍👍❤️❤️ And @ You Tube 👍👍🍝🍝👍👍❤️❤️

@alortes 7 ай бұрын

I really should stop watchig cooking videos at 4 in the morning

@T.A.M.A.S 5 ай бұрын

Same here at 1:48 :D

@Akitorbenov Ай бұрын

Bella Gino, buon appetito a te! Grazie per la bella immagine che dai di noi....grazie a Dio non siamo tutti come i "Soprano" o quei 4 sfigati dei reality show americani. God bless you!

@michealdeburca4027 6 ай бұрын

Gino, 6 years ago on this morning traditionally you said never add chopped tomatoes to the ragu. What is the original recipe from Bologna.

@romanocj 10 ай бұрын

I use a similar technique for the first 1/3 although I add the rosemary later. I make the original Pellegrino Artusi's 1891 Bolognese. Point A. You don't need to add milk to “tenderize ground meat”. Feels like over architecting. Point B. If you are simmering for two hours to tenderize the meat again, no need. It's ground meat and half of it is fatty and tender lamb. If you are cooking it for two hours to reduce and emulsify the flavors, ok that maybe I can buy but. Still seems like overkill. I make my, I make the 1891 Bolognese to order using veal or a mix of meats 15-20 minutes preserving.

@LuisKolodin 4 ай бұрын

Whether for tendering or not, milk adds good flavour to meat. I do believe bolognese recipe is over architected. Minimum 5 hours cooking some classical books say. I do mine 90 min in pressure cooker, but don't skeep milk and white wine.

@suntzu6122 3 ай бұрын

I would worry about milk going bad.. i should try both ways @@LuisKolodin

@andyantonioap 2 ай бұрын

Antonio Carlucio once said that spaghetti Bolognese does not exist, then Gino said it too!! well it does in America and the UK.Of course and the rest of Europe.😅 Ps. Rosemary is not needed, I'll stick to basil/parsley and coriander. 🎉

@yutehube4468 28 күн бұрын

We're Philistines in the UK though putting the wrong shape with it 😂Like it matters... when it's all made from Durham wheat. I found the best shape is Farfalle, that avoids all the messing about twisting it on a fork. That Tagliatelle stuff is like 30cm long. I want to eat my food, not negotiate my way around it!

@neilmccormick2064 6 ай бұрын

I can hear Vincenzo's Plate Vincenzo and his bolognese chef friend go insane about him putting rosemary in ,total no no ,like the beef stock.

@yutehube4468 28 күн бұрын

I tried chicken stock and vegetable stock but it's missing something when done without beef stock.

@yutehube4468 15 күн бұрын

How long do you fry the soffritto? How long do you fry the meat?

@wantflappywing1355 4 ай бұрын

How much of each do I put in????

@again5162 21 күн бұрын

It's true, I ordered spaghetti on my first date at a real expensive restaurant and regret it

@meat_loves_wasabi 9 ай бұрын

I like tagliatelle with Ragu

@jwanath5558 8 ай бұрын

God my stamic 😍😍😍😍😛

@RedHybiscus 29 күн бұрын

I thought it was tagliatelle or paperdelle noodles - need that rough surface to hold the sauce

@Unodostres00 7 күн бұрын

I typed in authentic as my first word. This man is as far away from that as I can imagine

@Penzig 3 ай бұрын

Could you add measurements in a written recipe perhaps? Especially wondering how much milk, red whine and stock you are using.

@Ryan-kn6xd 10 ай бұрын

I done this but I couldn’t be bothered waiting hours for it so I just cooked it on medium heat for about half an hour

@gerardnglavin6249 2 ай бұрын

Fair enough.

@montyloads 7 ай бұрын

Im suprised no garlic is used... also i know mushroom is not an original ingredient but i have to add it to any bolognese i make.. my sister also adds zucchini, that also works very well

@ginnaricci4547 Ай бұрын

What if we don’t like lamb what can we use instead ❓🌞🌎

@omniversalnihilist 5 ай бұрын

The thing about putting pasta in sauce is that some people like the taste of a little bit (not too much) of plain pasta.

@im-Sara-Jayne. 5 ай бұрын

Me too! I add a little olive oil so it doesn't stick together, put this is the first time if put milk in the beef and it works good ! Thought it would make the sauce look pink but it never! I always add red wine to give it that rich deep flavour and sometimes I use tagliatelle but prefer spaghetti 🍝

@oberlinio 2 ай бұрын

Wife and I just made spaghetti bolognese with the help of this video

@ugjopnx.. 14 күн бұрын

I love this but can you tell me is there a replacement to wine or is it necessary as I am Muslim?

@tomfzk1757 9 күн бұрын

Use beef stock

@skeenz1990 5 ай бұрын

He said half beef and half lamb? Pretty sure he meant half beef and half pork.

@im-Sara-Jayne. 5 ай бұрын

Yeah, that didn't sound right to me me either, never heard of lamb bolagnese. It's to fatty and would ruin it . I use have pork have beef for meatballs, and lasagne 😋

@neilmccormick2064 6 ай бұрын

"There eez no sach theeng as spaghetti in bolognese. " There's also no such thing as rosemary or beef stock in a traditional bolognese either .

@mq46312 5 ай бұрын

Everyone makes ragu differently, even the same person does it differently every time.

@Eriken1 2 ай бұрын

No salt?

@r_surma3116 7 ай бұрын

What about salt?

@paulanderson7796 7 ай бұрын

Beef stock would provide salt. I also brown my meat in a separate pan in smallish batches. I lightly salt each one as I go. You can always add more salt to taste. It's become fashionable to cut down on salt everywhere. Probably why he doesn't mention it here.

@adamp6320 16 күн бұрын

real bolognese sauce doesn't add tinned tomatoes, just the tomato paste...but sure

@zarakashmiri7572 2 ай бұрын

No extra seasoning 👀

@bb3866 6 ай бұрын

Once I saw the rosemary I knew it was not going to be an authentic Bolognese. Good try though

@CosmicBrain21 6 ай бұрын

I don’t think authentic actually exists, the sauce would have been made popular in the Bologna region but everyone that made it popular would have their own take on it. Someone’s grandma might have used rosemary and passed it down while a grandma next door might have used milk. Never in my life have I ever seen Italians agree on any authentic recipe, in-fact they always seem to passionately disagree. I think just make it how you like to eat it, life is too short.

@robertbutler2481 5 ай бұрын

Try Pork instead of Lamb, much better

@naafiahsamreen7955 26 күн бұрын

No seasoning? Salt? In meat

@izandevainmyheart1129 6 ай бұрын

Missing bacon before sofrito then browned tomato paste and never boil sauces soups or stew with intensity. Just the occasional bubble- like a percolating volcano This is proper bolognese