Ragu alla bolognese sauce done the RIGHT way!

[@lancedeevine]

As an Italian, all I can say is... NICELY DONE, ADAM! Keep it going! Cheers from Italy!

[@Adam_Garratt]

Thank you my friend. I love love LOVE Italian food.

[@ulfsark6054]

this is the authentic recipe, deposited. Incredible, great work many Italians don't even know it

[@Adam_Garratt]

Thank you!

[@pamelataylor3537]

This looks fantastic and I’m definitely going to make this next time I make pasta it looks bloody scrumptious Adam. This one is going in my recipes, thank you. Have a great weekend.

[@Adam_Garratt]

It's a much more traditional Ragu this. It's very meaty compared to the other variety. It's really good

[@jameshoey69]

Well done. Looks perfect!

[@kizzyfarrell9340]

That looked nice am going to try Will follow recipe see how I get on

[@lovechangesus]

made this, double batch... made a boursin cheese sauce with grape tomatoes, asparagus, then a small lasagna, then a gemelli pasta dish. my goodness, this was so good... delicate, rich, silky... just like you describe.

[@Mark1405Leeds]

I like Iceland frozen mince as there is non of that annoying clumping Lovely authentic recipe!👍 [I would add garlic - which I add to most things]

[@DerhellsteSternvonallen]

Hey Adam, I made this today and it was absolutely flippin fabulous, finally a pasta dish I actually enjoyed!! Best news is I've also made a lasagne using the other half. Please keep doing what you do, love your recipes and presentation style, thanks 😉

[@Adam_Garratt]

Glad to hear it man! And thank you 🙏

[@jahram9940]

No garlic. White wine. No herbs. Thank you this is ragu EDIT: why chicken stock 😢

[@AD65]

Lovely

[@budgieboy52]

Like you said: don't rush it, the longer it cooks, the better it tastes👍

[@doggobork6758]

Looks amazing Adam! Thank you for always giving out great dinner and lunch ideas!

[@Adam_Garratt]

Thank you, and you are most welcome matey

[@Tombalfe]

Adam, cheers mate. I have been using your recipe for a while now. All your recipes deliver amazing results. True to form this delivered as well. I thought I made a mean Bolognese until I tried yours. Far better results with less ingredients and no fannying about. Thank you.

[@Adam_Garratt]

Aww thank you mate! Glad you enjoyed it

[@fergalclohessy2233]

Love your videos mate. great food and a really down to earth and fun guy

[@Adam_Garratt]

Thank you my friend. 🙂👍

[@jahram9940]

Once its a assembled a hand blender can reduce cooking time by half and makes it finer

[@shannonnava]

Nice video Adam! The bolognese looked amazing! I bet it was yummy. Hey you’re editing looks nice. The video seems clearer and I noticed the new touches. Nice apron btw

[@Adam_Garratt]

Thank you Shannon love. I like to put a lot more humour in my vids than I used too. Glad you like it x

[@serenajoynes3650]

You are a versatile and talented guy 👍

[@ronshawver6880]

Spot on Chef!!!! I do 50 / 50 ground chuck and ground lamb! Very rich! Try the lamb! Great job! Cook on!!!!

[@isaiah513623]

This is really doing my head in!!!! - milk & no red wine & no garlic

[@SIRGALAHADful]

I think Adam is great, simple and to the point, no fancy rubbish!!!

[@Adam_Garratt]

Thank you my friend. Appreciate your support

[@MiddleAgedBrit]

I'm going to use this method in my next lasagne, 👍

[@Auntie_Trev]

Mmmm.... I like the looks of that mate. It's on the (ever growing) list. Well done Adam 👌👍

[@Adam_Garratt]

Very easy to do mate, and goes down even easier. 😉

[@lecture42]

Out of all the videos I have watched on ragu alla bolognese, you're only the second one (after not another cooking show) that doesn't use tomatoes apart from tomato paste. Your recipe is the first one I have seen that uses chicken stock. This looks very good!

[@Adam_Garratt]

Thank you matey!

[@belladigitalworld]

It’s my favourite cuisine too Adam! Looks lovely xx

[@Adam_Garratt]

Thank you Bella! ❤️

[@kathleenpaylor5169]

You’re ❤️ lovely and love your recipes

[@Adam_Garratt]

Thank you Kathleen! 😘

[@MuthoniMinaKimani]

This looks delicious Adam! Well worth the time. I really enjoyed the shots of your cat, feature them more! Question for you, I've got speck ham, can I use that instead of pancetta?

[@Adam_Garratt]

Thank you Muthoni. I would not use Speck. You could however substitute for unsmoked bacon.

[@MuthoniMinaKimani]

@@Adam_Garratt alright, thank you!

[@homehearthwithjules8596]

Looks great Adam...I gotta try this one!!!

[@Adam_Garratt]

Thank you Julie hun x. Well worth it. Freezes well too so make big batch

[@homehearthwithjules8596]

@@Adam_Garratt 😉😘

[@ironryan36]

Mines very close to this but I do add a tin of napolina peeled plum tomatoes, red instead of white wine, Worcester sauce (I can see it in the background) and some fresh thyme. But there are many variations. 😊

[@rocket4602]

Big thanks, Adam. My bolognese always comes out kind of lumppy. Yours has body to it but also has a luxurious look to it. Now I see where I have been doing it wrong. I've been browning the meats before throwing in the veggies. You intigrate the meats after sweating the veggies. Gonna try your technique on the next bolonese....and, hey, why not, also on a batch chili con carne. Thanks again, brother!

[@Adam_Garratt]

You're most welcome my man. Let me know how you get on!

[@rocket4602]

@@Adam_Garratt Yikes!! Almost forgot....smashing the Subscribe button while I'm at it 👍

[@berylgilligan9287]

Yummmy 😋 you never let us down Adam always a delicious meal well done hun 👍👍

[@Adam_Garratt]

Aww thank you Tracy, and you are welcome darling x

[@MrChriswo29]

Looks good Adam. I made a version of this sauce. Not much different then yours except no pancetta I did not have any.

[@Adam_Garratt]

Nice one Chris. Hope youre well mate

[@MrChriswo29]

Adam Garratt I’m good Adam, how are you?

[@Adam_Garratt]

All good thank you mate.

[@bockersjv]

Where do I buy Oilve Oil, my local Sainsbury's only stocks the Olive variety 😉😉

[@Adam_Garratt]

Any good large supermarket should stock olive oil.

[@chriscaminarides623]

Awesome stuff mate... Loving the pancetta for sure makes all the difference, it's like a secret weapon...lol

[@Adam_Garratt]

Love pancetta. Just gives it a salty meaty boost. Hope you are well Chris

[@chriscaminarides623]

@@Adam_Garratt Am good mate... This furlough has played havoc with my diet... I've even considered moving my fridge to the bottom of the garden...lol

[@robertbarnier45]

Yes. I’ll make it. Thanks Adam. Aussie Bob

[@Adam_Garratt]

Cheers Robert

[@ryanteague5450]

That’s looks great Adam, I’m going to have to try this recipe! 🙌

[@Adam_Garratt]

Enjoy it Ryan. Thank you

[@eltonwild5648]

I can't wait to know more about your new computer dude! Is it a Mac or Windows?

[@Chris3141592]

You, sir, are a heroically talented man, a great video editor and supremely comedic. Flippin' love your stuff and your food! If anyone doesn't like your stuff I'll wade in and sort it. :-)

[@Adam_Garratt]

Thank you buddy that's so nice of you to say!

[@taylorwrigley829]

Daayyyuummm!!! That looks delicious.

[@Adam_Garratt]

Cheers mate. It was damn good I must say

[@Lindapevs]

I've made this and it's banging!! And I've had the leftover Ragu in a sandwich, that was ducking felicious aswell. Great vid adz x

[@Adam_Garratt]

I've dipped chips in it before now. 😂

[@Lindapevs]

@@Adam_Garratt Amazing ain't it? 😂😂

[@Adam_Garratt]

@@Lindapevs It is. I also like leftover cold curry in a sandwich too XD

[@Lindapevs]

@@Adam_Garratt omg!!! Will you stop it.. 😂😂 I thought it was just me. Ever had a pot noodle sandwich? X

[@Adam_Garratt]

@Linda Peverall Of course haha

[@rodgerpalmer9872]

Good job, nice to see it made properly,"adding the pancheta" for the depth of flavor and paste not sauce My Emelia Romano friend would give you a big thumbs up 👍

[@Adam_Garratt]

Thank you Rodger mate! 😊👍

[@followingthewing]

Great video as per Adam Curious to know could you do a few autumnal dishes for us? Sort of bored of mushroom risottos and Berry crumbles

[@Adam_Garratt]

Thank you mate. And I will see what I can come up with pal 😊👍

[@brendarigdonsbrensden.8350]

Now that's a sauce to to dress a lovely pasta ...well done Adam it looks the bomb diddly xx

[@Adam_Garratt]

Bomb diddly. I'm stealing that Aunty Brenda 😂💣

[@carls6176]

Looks tasty!

[@Adam_Garratt]

Cheers Carl

[@etherdog]

Adam, I must chide you for the picture of you at 1:30 holding a plate over Venice. The dish is from Bologna, the food capital of the world. It is even in the name! But you did make a pretty good ragu there. Next time add a couple of anchovy fillets with the pancetta for an umami burst.

[@Adam_Garratt]

Absolutely John. But it was merely for the intro really. Thanks for watching as always though mate

[@rodgerpalmer9872]

There's no anchovy in Bolognese this is not PUTA NESCA🙄

[@geminil2415]

I wish there was a shop that would sell me a stick of celery. Does it freeze? As I hate raw celery.

[@Adam_Garratt]

You can freeze it yes. I'd blanch it first though

[@sarahlou3750]

Yum right up my street. Love your videos 😋 x

[@Adam_Garratt]

Thank you darling. Much appreciated x

[@Ant-dx8yt]

Definitely a recipe to keep, looks pretty tasty.

[@Adam_Garratt]

Tasty and simple mate. Worth a go this

[@annelm217]

yum, another winner. great choice on the pasta

[@Adam_Garratt]

Thank you! Glad you like it 😊👍

[@ad8737]

"If your not gonna drink it, why would you eat it" 😂😂😂

[@jaytlamunch4459]

Wow, looks divine, I seriously need to make this Adam, :-)

[@Adam_Garratt]

Cheers Joe. It's simple, and takes time but it's the proper bolognese sauce and it's delicious

[@Theoriginal1981]

This looks great. I’m wondering if it would work without the tomato paste. I can’t have tomatoes 🍅 🙁

[@Adam_Garratt]

You could leave the tomatoes out. It would be a lot more beefy. The tomato paste just adds a little sweetness, richness and body.

[@lockguy2652]

Would you look at that... i learned something. I did not know to start pancetta in a cold pan. We use it all the time to add depth to a dish.

[@Adam_Garratt]

It just helps render out that delicious fat better 😋

[@markd5266]

Adam you are almost correct in the ragu recipe! I use my nonnas recipe, and it takes all day. Add 4 cloves of garlic, change the white wine for red, chicken stock to beef stock. And change the pork and beef mince for some browned/charred beef chin. A bit of sugar and some fresh basil and thyme in the last hour of cooking. But it will take all day to cook to break the beef chin down. And that is the perfect ragu, low and slow but a minimum of at least 6 hour's. Enjoy, I'd actually like to see you try my nonnas recipe and compare it to your's. Mine is a naples version, glad you mixed some sauce to the pasta before adding the ragu!!!!

[@Adam_Garratt]

Thanks bud

[@mrhappyfoot]

I heard on the pasta grammar channel that proper bolognese was made with tinned tuna in olive oil and is a student dish.... Maybe in different parts of italy its different

[@Adam_Garratt]

Ooh that's interesting. I've not heard about that version, I'll have a look, cheers

[@paulbonge6617]

I'm not halfway through yet so, ONE: Sofrito, check well done! TWO: Pancetta, check it's in the oldest known (and verifiable) receipt so well done! THREE: NO GARLIC, check VERY well done! FOUR: Milk, some add it at the end some at the beginning, many not at all, and it's debated but not excluded as inauthentic, check! FIVE: Wine, white is in the oldest known receipt and red is just fine as well so check! SIX: Broth or stock, some argue you only need water, I like using a combination of both, either is acceptable so check! SEVEN: Cooking time 2 hours. You won't find anything less than 3 in Bologna and that's shaving it, but GOOD ON YA for mentioning longer cooking time. 4+ hours is most common. NO HERBS BRAVO RAGAZZO! un buon ragù alla bolognese!

[@Adam_Garratt]

Thank you so much! I try to do a lot of research before attempting something authentic. Glad to hear I got most of it right. 🙏

[@paulbonge6617]

@@Adam_Garratt YW I'd say your Ragu is entirely authentic Adam

[@ChrisTheButcher]

Cant wait to see what you do with your new PC. Love ya brother😉

[@Adam_Garratt]

Cheers my adopted brother

[@Brad_Evans92]

4:49 the voice of an angel 😂👍🏻

[@Adam_Garratt]

Voice of an alcohol witch more like 😂

[@86andyw]

Looks good but yeh you know I’m going to add about 4 cloves of garlic. Garlic is life. Good job. Also what percentage of fat did you use for the beef and pork? Fatty pork and lean beef?

[@chriscaminarides623]

I'm with you there... I'm Greek so garlic is a staple food group in my house..lol

[@Adam_Garratt]

You can add it if you like, this is just the traditional way of making a meat sauce. As for the meat. You can use a fairly lean beef of say 5% fat as the pork provides the fatiness

[@rodgerpalmer9872]

Garlic in Bolognese"sacrilege"somebody get the rope 🤬

[@mister.h61]

10/10 bro, brilliant. Recipe, sound mix, meat mix, jokes, pandemic jokes, cat, graphics, tomato paste, cook time, but the talking ingredients and lack of garlic made me uncomfortable. Still 10/10

[@Adam_Garratt]

Haha thanks matey 😂👍

[@rodgerpalmer9872]

You people always think that just because it's Italian it has to have lots of garlic, I'll clue you in The Italians don't use as much as everybody thinks Small pot of sauce 1maby2 cloves,not diced, just crushed enough to infuse the essence 🙄

[@thecaptain4013]

not a tomato in site . thumbs up! great cooking as always adam .

[@Adam_Garratt]

Cheers mate. 😊

[@grahamreinbott172]

Looks delicious Adam. I think I'll have to give it a crack 😋

[@Adam_Garratt]

Cheers Graham. It's a great simple meat sauce

[@jimpennin9588]

Deliciousness is more important than authenticity. Garlic makes everything better!

[@Adam_Garratt]

I've got a more westernised/British version on the channel as well, that's got a more familiar flavour we are used too. This authentic version is much more meaty in flavour and very rich. Its different, but very good 😉

[@dfstarborn]

LOL I didn't know Snake Plisken was a cat.

[@eege742]

Maybe you like to look at "Il Rifugio perfetto" (English subtitles) or "Scrumdiddlyumptious".

[@samuelhuf1]

Think you could try your hand at a Lancashire Hotpot mate?

[@samuelhuf1]

Oh, and excellent video by the way

[@Adam_Garratt]

Oooh yes! I've been meaning to tackle this for a long time. Good call

[@garethedwards6529]

could you end up cooking it in slow cooker for the remaining cooking time?

[@Adam_Garratt]

Absolutely

[@Poppy-sf1uj]

Had this dish in a Italian restaurant in Munich a few years ago and it was exactly like that Adam,it was the nicest Italian dish I’ve ever had way better than spag Bol 👌🏻😋

[@Adam_Garratt]

It's one of my favourite Italian dishes. So good!

[@mnaughtyna5391]

Hi Mate, well executed. I completely agree to 90% of your preparation method. However ... Soffritto should be done in a separate pot and without pancetta. Pro Tip: Use a metal whisk to break up your meat in another pot or pan. Makes it easier. Pork mince first and Beef mince a few minutes later, to render the moisture and fat. Deglaze several times before adding the milk. Add the Soffritto and some canned San Marzanos. Let it simmer for at least four hours or until the tomato oil appears on the surface .... these little lovely shiny red spots on the surface is what I'm talking about. Turn off your stove and let the pot rest overnight. Reheat again the next day .... and enjoy J Ragout Bolognese is something I'm preparing all the time and I'm usually making 4 liters of it. I'm freezing it in 500 ml batches for a quick dinner if I'm too lazy or tired to cook a fresh meal. Cheers

[@Adam_Garratt]

4 litres! 😂😱 That'll keep me going for like a year. Thank for the tip with the whisk, I'll be using that mate

[@mnaughtyna5391]

@@Adam_Garratt All good mate, I'm making 4 liters because it takes me almost 2 days to prepare my Ragout Bolognese perfectly (in my humble opinion). Freeze and defrost, I can't taste any difference. Cheers

[@WoodyKennedy]

Looks a lot better than the one pot thing 🌈🦄

[@Adam_Garratt]

It is mate it is. And Martha is crying right now 😂

[@helentew6393]

Fruit and barley with a good drop of rhubarb and ginger gin. Gawgus....

[@Christopher.E.Souter]

*ADAM:* *Thanks, onion!* *ONION:* *You are welcome!* *ME:* *BWAHAHAHAHAHAHA!!!!!!!* 🤣😂🤣😂🤣😂🤣

[@Adam_Garratt]

Haha glad you liked that one mate. I like to add these little bits in 😂

[@passiveagressive4983]

Brilliant, Simple and classic. Emphasis being a meat sauce, not a tomato one👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾 ( if I was being petty I would say add milk then stock but I don’t have my own show with 33k subscribers so what the hell do I know 😂😂😂)

[@joannajudson1107]

NO BROTH, you must use either plum tomatoes or tomato puree, IF you want it done THE RIGHT WAY.

[@adamjbgames]

mate...thankyou for clearing that up lol

[@Adam_Garratt]

No worries 😂

[@gordonburns8731]

You got the mirpoix just about right but you missed out on the perfect Bolognese ragu, as provided to me by an Italian 'Nona' in Bologna... a couple of chicken livers and a couple of anchovies are missed out on your recipe. What about mushrooms?... they are always part of a Bolognese ragu, as is red wine and never white. No Bolognese ragu cooks for less than five hours.

[@Adam_Garratt]

Agree to disagree. I'm sure there's many different ways, but this is my way.

[@mariap9691]

Looks yummy! Wish I didn’t give up meat😕

[@Adam_Garratt]

Thank you. Yeah it's not one for vegetarians. I suspect you could create a version of this with a bunch of wild mushrooms finely chopped and sautéed in butter. 🤔

[@mrkrasker9609]

Your Ragu alla bolognese sauce on a bun is called a Sloppy Joe here in the US.

[@Adam_Garratt]

I want a sloppy Joe. They look bloody amazing

[@lorenzopinto7948]

No tomato sauce, no "ragù alla bolognese". Your ragù needs almost 400 gr. of tomato sauce.

[@jamesgoacher1606]

OK Floyd Garratt nuff of the booze :-), says me glugging from a bottle of London Pride. I have just made a Slow Cooker (6L size) of Bolognaise myself. I was sure you had a version but could not find it soon enough so I went and followd my instinct which has turned out to be a little different to this output :-D. Before I wander off, I was always under the impresion mainly from a comment on the TV Series 'Sopranos' that you put the Pasta to the Sauce, not Sauce to the Pasta. Which is what you did plus a litle extra. Some years ago I was in Iraq and on two occaision something came up in this episode to remind me of that and one was the Wine thingy. I had a bottle of wine from the Duhouk Manestry in northern Iraq near Mosel and I was sharing it with my site manager who was not the brigtest penny and was also perhaps a little pretentious. I said (something like) "You know what this wine needs?" I said. He shook his head slowly. "It needs pouring down the sink". The othe relevent incident occurred a few months later at a different site when for some reason I had decided to make a Bolognaise type meal (I had British working people on my site who I needed to feed now and then) but for some daft reason there was no canned tomatoes. I dumped loads of Puree in but it was not the same so I am in dispute with you regarding the Tomato. I had a load (two) hungry Geodie Electricians to feed and I was worried.!!!!! This was in the 80's I think. Sorry for the small novel.

[@Adam_Garratt]

Wow sounds like you had an interesting time out there mate. Thank you for the comment 😁

[@CeriseGrist]

Where did I get the idea that the only meat in bolognese was blitzed sardines?

[@Adam_Garratt]

No idea mate 😂😂

[@robertogallis7758]

Looks good, but mate, you have to go to Bologna and taste handy made Tagliatelle al Ragù 😍

[@Adam_Garratt]

It's my dream to one day go to Italy and taste the real deal. That would be awesome

[@robertogallis7758]

@@Adam_Garratt now flights are so cheap, less than 50£ go and back 😜

[@Diabolus1978]

I've made bolognese with cooking wine and real wine and frankly there is no difference on the end result.

[@davidpearson243]

Adam I was going to chip in a few quid for your new computer The video seems to have been taken down !!!

[@Adam_Garratt]

I set it to private mate. I didn't expect the response, and I hit target in less than 24 hours so I removed the vid as I didn't want people donating more than that's needed. But thank you very much for the thought mate.

[@davidpearson243]

Adam Garratt cheers Adam As I said I was up in Scotland on holiday when I got home I was going to send you something as long as you have hit your target I’m happy keep the videos coming 👍👍👍👍

[@lyndseybeaumont7301]

Will be trying this but can I resist the garlic ? lol

[@Adam_Garratt]

Resist resist Lyndsey! 😂 X

[@lyndseybeaumont7301]

Hahaha xx

[@markd5266]

Traditional carbonara as a next recipe?

[@Adam_Garratt]

I have done a carbonara. But I plan on doing a more traditional version with guanciale and pecorino. The one I have uses pancetta and parmesan which is a bit more accessible for most people.

[@markd5266]

@@Adam_Garratt Yes, that is the way. I agree parmesan and pancetta is more accessible here in the UK. But when you say to English people, there is no cream, no mushrooms etc I am in laughing so hard. It's a simple Italian peasant dish with a handful of ingredients.

[@Adam_Garratt]

@@markd5266 I wish I had a good Italian deli near me. So I could buy some good pecorino, guanciale, some nice mortadella. I love Italian food so much.

[@Adam_Garratt]

@@markd5266 I once went to a so called Italian restaurant and ordered a risotto. It came out super thick and stodgy, and they used long grain rice! I'm not the sort to complain but I had to say something. The portion was huge and you could have built a house out of this stuff.

[@markd5266]

@@Adam_Garratt unfortunately I don't have a Italian deli near me too, but when my family come back from a visit to the grandparents in Italy, I always end up with some good produce. My favourite is the Italian spicy sausage that is already cured and sealed in a jar of lard to preserve it. It sounds wrong, but my oh my that is the best (no pun intended to the sopranos) the best sausage you will taste. Also I use that similar ragu recipe using beef chin until it is broken down for a lasagne and add sliced fresh hard boiled egg's. It varies from province, but I grew up with nepolitan food.

[@bobbyj3701]

I don't Know???? I am at 1:22 and ready to SKIP TO MY LOO!

[@bobbyj3701]

Awesome bud! ;)~

[@Adam_Garratt]

😂😂. I'll allow you a toilet break

[@fredpearson5204]

Sorry, Adam, but delicious as it may be, it's not a proper Bolognese (Pancetta? Milk? Chicken stock? No tomatoes, just paste? No, no, no and no.), it's your version of a Bolognese, and I think that's okay if you like it, because it's YOUR dinner (as you said with the garlic, which I would use) and tastes do differ. But you can't call it a proper or traditional Bolognese. Looks good.

[@Adam_Garratt]

It is, and I'm not going to waste time arguing about it. Because everyone seems to have an opinion, all of them different. So you do you

[@fredpearson5204]

@@Adam_Garratt, as I said, tastes differ, and as long as you like it, make it that way. But you can't call it traditional. You don't get to redefine definitions simply because you don't agree with them. You made a ragu, but not a Bolognese one. Sorry.

[@fredpearson5204]

@@Adam_Garratt, I stand corrected and I apologize, profusely, to you, sir. I did some research, and in fact, "The official recipe, registered with the Bologna chamber of commerce back in the 1980s, states the sauce should contain onions, celery, carrots, pancetta, ground beef, tomatoes, white wine and - there it is - milk." I hope you can forgive me, but I was led astray by several other Italian chef-type sources who now owe me an apology. Having said that, I think you probably still need some tomatoes in that. Ha ha. Cheers!

[@Adam_Garratt]

@@fredpearson5204 Don't worry about it fella, it's all good. As I say, every day is a school day in the kitchen, and we are as cooks, always learning. I learn new things every day (I don't know everything lol), so it's cool. Have a good evening mate

[@fredpearson5204]

@@Adam_Garratt, thanks. You forced me to do research and and I learned something--I owe you. Take care and stay well.

[@jenjen1959]

Fruit and barely is the best 💯

[@Adam_Garratt]

It is isn't it. Just so nice 😂

[@sarahtyson4133]

Keep it simple 😂. Give your a wobble. Next stop the Ritz. 😂 Take good care stay lucky 🍀

[@Adam_Garratt]

The ritz! 😂. You take care Aggz. Not seen you here for a while, hope you are OK.

[@sohpol]

Italian youtubers add passata and tinned tomatoes, so what's up with that?

[@Adam_Garratt]

🤷‍♂️

[@jenjen1959]

I never peel veg the skins the best part full of potassium

[@Adam_Garratt]

Flavour too. Sometimes I have ropey veg though so have to 😂

[@bigdave6246]

Looks fantastic.IIf I kick the wife out will you move in.

[@Adam_Garratt]

😂😂😂. Poor wife!

[@markd5266]

Also a little tip, room temperature milk not fresh out of the fridge milk or it will curdle or scramble, full fat milk is the best. I found out the hard way year's ago.

[@Adam_Garratt]

Thanks for the tips mate

[@JAG312]

No, no, no. Not white wine, but a red wine. I suggest Terredora Lacryma Christi Rosso, but any good red wine will do.

[@Adam_Garratt]

White wine is authentic, not red. You can use red though.

[@JAG312]

@@Adam_Garratt From my family's part of Italy, we use red wine. Last night we made my Bolognese sauce, but with a variation. Instead of Terredora Lacryma Christi Rosso, I used De Falco Lacryma Christi Rosso. The De Falco Family vineyard in San Sebastiano, al Vesuvio, are my cousins.

[@whynotagain3639]

It depends what part of Italy, where's the garlic though? A basic Ragu is always onions, celery, carrots and garlic. I'm not sure why I'm watching this, I've always known how to make authentic Italian Bolognese. You're missing the garlic mate, plus I'd use two onions three carrots and three celery, not sure you'll find any Italian's using milk. WTF is that all about a tin of tomatoes or passata is what Italian's would use, definitely not milk. This is NOT an authenticatic Italian Ragu Bolognese.

[@Adam_Garratt]

I've said this before. Unfortunately you'll say it's one way, and someone else will say its another way. Can't please everyone. I know plenty of Italian recipes that use milk. 🤷‍♂️

[@whynotagain3639]

@@Adam_Garratt it's like that across the whole of Italy, towns only 2 miles away from each other will do it completely differently. I wasn't knocking you, I'd had a beer and actually thought I'd deleted the comment.

[@Adam_Garratt]

@@whynotagain3639 don't sweat it mate its all good 😂

[@darcywright8777]

Still better than yours Martha!! :) lol

[@Adam_Garratt]

She knows it! 😂😉

[@mcwolf1969]

Hmm, looks a bit like an chili dog, meat sauce. Blasphemous I know, but just sayin'.

[@giuliesialife]

This is your version. Stop calling it traditional... In Italy we don't let milk cook for 2 hours or more 😅 we add the tomatoes after the wine, and pancetta? I mean... If you like it this way, you can do it of course. But don't call it traditional!

[@Adam_Garratt]

This is the problem. You see what you said there is in complete contradiction to what I've heard from other Italians. Can't please everyone, and whatever I do, someone is going to say its wrong. I'm past caring

[@giuliesialife]

@@Adam_Garratt i'm just saying don't call this the traditional way, call it yours way. It's not a bad recipe! Keep up the good work 😉

[@pedelibero]

The ‘official’ recipe for Ragù alla Bolognese is registered at the Bologna Chamber of Commerce. To address some of your complaints: 1. It uses pancetta. 2. It cooks the milk for 3 to 4 hours. While it does not add the tomato first it does add the wine and tomato at the same time. Seems that in Italy you do cook milk for 2 hours or more 😂 unless you know something that the Culinaria Italia doesn’t?

[@malcolmrobinson2965]

Made it tonight and sadly a real disappointment, odd colour, no real depth of flavour sorry mate for me this was a miss

[@Adam_Garratt]

That's a shame. It worked for me 🤷‍♂️