Searching for the BEST BOLOGNESE SAUCE in Bologna

[@vincenzosplate]

This video will make you want to go to Bologna and eat Bolognese sauce 3 times a dayWhat is your favorite Bolognese sauce in this video?

[@rownygosc5388]

lovely !!! 😍😍😍

[@mike10240]

My favorite is the bolognese sauce, followed also by the bolognese sauce

[@keithsweat7513]

I would love to try the “old” version with the chunks of beef and chicken livers... I like ancient or historic stuff including foods

[@paulbonge6617]

Loved this video, my passion for Emilia Romagna and anything Bolognese, is only equaled by my passion for ancestral homeland of France. Bologna e Emilia Romagna is the cuisine and food treasure chest of Italy! Wish I was there with you. My favorite Stanley Tucci videos from his In Search of Italy were both the episode in Roma, and the Emilia Romagna episode, with the latter being my favorite by a slim margin.

[@paulbonge6617]

Ciao Vincenzo! Watching this I'm reminded I wrote an answer to someone a while back who was complaining about a fairly good Bolognese video that didn't put milk and sugar or HERBS AAAAAHHHHHH! in the sauce. I went and found my comments at last, and I think you'll enjoy them. OK Italians don't put herbs in a Ragu Bolognese, nor do they put garlic. This is a Ragu (Ragu does not mean sauce; it is a cooking method for slow cooking meats or vegetables) so, it is slow cooked just barely bubbling for 4+ hours adding water if it is becoming too dry, but it should not weep pink liquid on the plate as her Ragu Bolognese did. As to the acidity, the slow cooking for 4 hours or more takes care of that and the carrot is where you get the sweetness which offsets any residual acidity. Strictly speaking NO Italian would be caught dead putting rosemary, thyme, or oregano into a Ragu Bolognese. The only herb that might be present but usually also NO, would be basil that is often in a passata but in moderation. Last but not least, the term Ragu derived from the French Ragout also a long slow cooking of meats/veggies. The word Ragout in French is derived from the verb Ragouter which means to bring back taste. The prolonged and slow cooking process concentrates sugars and flavors, the breaking down of the meats in this process also "brings back flavor" and herbs would lose almost all of their flavor after being cooked for so long. As with most dishes the herbs are added toward the end of the cooking time anyway. This dish is a celebration of the meats, veggies and tomatoes and stands on its own quite well thank you.

[@michealbohmer2871]

Thank you Tina and Vincenzo for taking the day to show us the beautiful city of Bologna and it's amazing food! Now I'm hungry!!

[@vincenzosplate]

So glad you enjoyed the tour of beautiful Bologna and its incredible food! The city has so much to offer. If you're hungry, you'll love the recipes on my channel. Stay tuned for more delicious Italian dishes! 🇮🇹🍽️😄

[@MarcoFD]

@8:00 there is a pasta franchise here in the netherlands that serves pasta in these take away boxes, you can actually unfold the 4 corners turning the box into a paper plate. i always skip on milk when making ragu, and make it with red wine most of the time.

[@srxiii2261]

You should try to make it with white wine (it's actually white wine which is considered the most authentic to some) it does make a real difference and personally i prefer with white wine.

[@vincenzosplate]

I loved the boxes for pasta 😍

[@Reichstaubenminister]

I love red wine to deglaze, but also add milk later.

[@boris3189]

What’s the franchise called? I’d love to visit.

[@MarcoFD]

@@boris3189 its called Julia's

[@MarkmanOTW]

Great video Vicenzo. And I really enjoyed the insights from Tina. The food looked fabulous!

[@vincenzosplate]

Glad you enjoyed it! 🙏🏻 Tina is awesome!

[@roseconklin5392]

Enjoyed this video!!! Thank you Vincenzo for introducing us to Tina. I will go to Tina's website also!!

[@vincenzosplate]

You should, she's awesome 🥰 thank you a lot!

[@Bootmahoy88]

I love a good Bolognese Sauce, and it's you and your pal from Bologna who taught me a correct procedure. I'm super thankful for that, and I shared that recipe with my fellow pasta loving friends who went nuts over it. Since then, I've been investigating various 'authentic' Bolognese Sauces, mostly from Bologna, and from what I can see, apart from a few shared ingredients, the sky's the limit.

[@jamesec1949]

Bolognese is our favorite sauce. We make it in a large quantity and freeze it in separate bags marked with the date. Our largest pot will hold a 7lb meat bolognese. It’s a lot of work but we will have 8 meals for the two of us. Some days we come home and don’t feel like cooking so we get a bag from the freezer, boil water, grab some pappardelle, grind some reggiano and we have a great meal with a glass of wine in no time. We use beef and pork and we start with rendering pancetta over low heat. We remove the pancetta but leave the rendered oil. To that we add butter and EVO to sauté the Soffritto. We salt each layer for enhanced favoring. The meat goes in next and cooked and chopped until brown and then red or white wine is added. The wine is cooked down before adding stock which is cooked for a minimum of two hours. Tomato paste is blended in water and added next. Italian tomatoes may also be added. Cook for another hour. All cooking is on very low heat to just a small bubble. Taste and reseason if necessary. More flavor will be achieved with additional cooking. Lastly, add cream or milk and cook for 15 minutes. For more richness, chopped mushrooms may be added after the Soffritto is cooked. Enjoy!

[@nealp6603]

Great video! I made your Bolognese and it was AMAZING! Best Bolognese that I have ever had. Hope to one day to go to Italy to experience all the fantastic food!

[@vincenzosplate]

Wow I’m glad you loved my Bolognese recipe 😍 grazie

[@MegaFortinbras]

I have been to Italy. My wife said that I ate my way from Milan to Rome and back. This included a stop in Bologna, and I had a fantastic tagliatelli with ragu bolognese. I have spent years trying to duplicate it.

[@lkl3210]

Bologna visit booked for october, some of these eateries are definitely on my to do list now, thanks for your work Vicenzo !

[@Andinus3000]

Eating the Bolognese I made for dinner yesterday for lunch while watching this video. Yes it took me 5 hours to make. And the second half of the batch is going into a Lasagna tonight.

[@arimuniz5227]

For me a lasagna Bolognese it took me just 2 hours Making the sauce first ,then I started to cook the lasagna layers while the sauce it was in the process of cooking So I make everything to the preparation to the oven Finishing the lasagna exactly hour and fifty minutes then i serve to myself and some friends They said wow How did you learn to cook like this Is simple i watch the right videos

[@vincenzosplate]

Wow! I bet it was super delicious 🤤

[@Andinus3000]

@@vincenzosplate It was really delicious, I'm so glad I found your channel, it totally changed the way I think about Italian cuisine. We don't even like to go out to Italian restaurants here in America anymore because I know how to make it better at home now.

[@hsargisian]

Thanks!

[@vincenzosplate]

Our pleasure!

[@quikxfl]

Tina was a great part of the video! Please do a video with her pasta making techniques.

[@tinaprestia8958]

Thank you!

[@vincenzosplate]

she's awesome 🥰

[@fabianvisser2478]

Love this kind of content Vinchenzo!!!!🔥🔥🔥

[@vincenzosplate]

more to come! Thank you a lot!

[@lolainma3218]

Ha … I am making it right now… after having shipped 4 stores for my items. I used salt pork as I could not find pancetta in small quantities. I’ve been nibbling at it with some delicious @ French Baguette and Chianti Classico. So good although I had soo much fat in the pot that I needed to drain off. It’s looking good now.:)

[@vincenzosplate]

That sounds like a delicious meal! Using salt pork as a substitute for pancetta is a great idea. Enjoy your pasta with French baguette and Chianti Classico. 🍝🥖🍷 Thank you for sharing your experience!

[@Camilla_Sundholm]

​Lovely episode Vincenzo! Makes me want to make a ragu now. have to wait for a cool day ❤

[@vincenzosplate]

Bolognese is irresistible! 🤤

[@maylinde986]

That's exactly my thought all over the weekend 😣..Great, that Vinc answered!🤸😋

[@isobelmatheson8036]

I'm going to Bologna in 10 days time. I can't wait. Now I know the best place to eat, thank you!😊

[@polkhigh2317]

vincenzo tks for the lesson always keep an open mind and learn something

[@vincenzosplate]

🙏🏻🙏🏻 many thansk

[@sherizaahd]

I'm so hungry now... So now I either have to fly to Italy or cook my first Ragu Bolognese, for hours! Brutal Vincenzo, brutal. ;P

[@vincenzosplate]

Hahahah the choice is yours 😁

[@yutehube4468]

There's another video I saw where a woman is inside a big building in Bologna and she opens a book, it's the _actual_ recipe. There was also a gold strip to show how wide Tagliatelle should be. God I wish I could find that video again, I need to see the recipe in that book! I did note it down after seeing it but I still want to find that video again, it was more about the history of the sauce rather than how to cook it: 300g Minced Beef 150g Minced Pork 30g Onion 50g Carrot 50g Celery 20g Tomato Puree (I worked out this is about 100g Passata) 65ml White Wine 125ml Whole Milk Serves 4 people @ around 700 cals per meal once around 65g pasta per person is added.

[@castor448]

Thank you for this - we visited RAGU and it is fantastic. Every mouthful is a piece of heaven and you have a point where you talk about the strong flavours that you can only find in Italy. Tried both the tagliettelle, the lasagna and the balanzoni (yes, we had to come back for more) :-) PS: all the cutlery, glasses and napkins are recyclable

[@JReuland]

Thank you Vincenzo for this review!

[@vincenzosplate]

You're welcome! 😄 I'm delighted you enjoyed the video. More delicious recipes coming your way soon! 🍽️👨‍🍳

[@Nunesi]

I tried your recipe of ragu and it came just fantastic and so flavorful! Thanks a lot for sharing 🙌🏻❤️✨☺️😍

[@Beachcomber95]

It’s funny, I was just rewatching all your bolognese videos today. I made one today for tomorrow.

[@vincenzosplate]

Thank you 🙏🏻 how was your Bolognese?

[@jamespringle4150]

These dishes look so good! Would love to try the classic Ragu!

[@vincenzosplate]

They are!

[@jamespringle4150]

@@vincenzosplate Keep up your amazing channel, as a foodie, this is one of my favourites! Salut!

[@anthonys5568]

My favorite dish! Grazie Signor Vincenzo!

[@vincenzosplate]

I'm glad it's your favorite! 🍽️ It's always a pleasure to share traditional Italian recipes with you. Keep enjoying the delicious flavors and exploring new dishes. If you have any questions or need more recipes, feel free to ask! 😊👨‍🍳

[@TheMrlandman]

Based on this vid I went to Ragu in Bologna today…..heavenly pasta. Thanks for the vid Vincenzo!!!!!!

[@vincenzosplate]

That's fantastic to hear! 😄 Ragu in Bologna is renowned for its delicious pasta, and I'm thrilled that you had a heavenly dining experience there. If you have any more culinary adventures or questions, feel free to share. Buon appetito! 🇮🇹🍝👨‍🍳😋👍

[@befunkrn]

Yes! You did it! Now I want to go to Bologna! I was salivating (after a full lunch!). I'd start with the bold, stronger flavor at the more rustic RAGU restaurant, especially with whole meat chunks!

[@vincenzosplate]

I can feel your excitement! Bologna is a culinary gem, and RAGU restaurant is a must-visit for a flavorful experience. Their rustic dishes with meat chunks are fantastic. Let me know if you make it there one day! 🍝🇮🇹

[@adrianminks5328]

Very nice😋. Thank you!😋👍🏽

[@vincenzosplate]

It was a pleasure for us! Are you going to make Bolognese Sauce? 🤤

[@patrickbateman0129]

Bolognese sauce/ragù is my favorite sauce ever, so good, love this so much. Greetings from Marche Vincè! Take a tour here too!

[@vincenzosplate]

Yeah probably the best ragù 😍

[@patrickbateman0129]

@@vincenzosplate ragù in Marche region it’s made more not with mixed ground, but from beef and pork stew, if you want to give more flavours you can add a sausage.

[@aldwinwong5192]

The exact reason why I want to go to Italy! Bolognese! 🍝

[@vincenzosplate]

oh really? 😍 So Bologna is your dream trip

[@MonaLisaFire]

Agreed

[@aldwinwong5192]

@@vincenzosplate most likely, besides Rome

[@procesor]

Been there. Great place with nice interior. Loved chicken broth with tortellini. Bologna is the best place in Italy for food lovers.

[@vincenzosplate]

Totally agree!

[@nealbrenes9694]

Great Video again love your Channel 💯❤️

[@vincenzosplate]

Many many thanks 🙏🏻

[@BakerVS]

Looks delicious! To me, one of the keys to bolognese ragu is to understand that it is a MEAT sauce with some tomato, and not a tomato sauce with some meat. The tomato adds some pleasant acidity, sweetness and balance, but it shouldn't be the dominant flavour. This is something that foreigners (and southern Italians) get wrong when they make northern Italian dishes like ossobuco or brasato.

[@basvannoort4289]

Amazing video vincenzo!

[@vincenzosplate]

Thank you a lot 🙏🏻 I’m glad you enjoyed it!

[@AtreyusNinja]

Che bello Vincenzo, sei venuto fino alla mia città, Bologna e i bolognesi ti ringraziano! And remember dont eat spaghetti with ragù, but tagliatelle!!!!

[@vincenzosplate]

Bologna bellissima, e il cibo ancora di più 🤤 non volevo andare via

[@johnlittle4466]

I loved vincenzo's episode on the recipe of Bolognese with that chef from Bologna. I made it, and it's so true it needs good meat and time.

[@vincenzosplate]

Wonderful! I love to hear that!

[@jenny91legiezynska]

Greetings from Wrocław, Poland ! ;) 🤍 I think the lady from the first place is Polish too.

[@vincenzosplate]

Ciao Joanna ❤️ I love pierogies 🤤

[@PzPunto]

Great gastro travelling video! I just drooled quite an impressive pool on my keyboard ;-)

[@vincenzosplate]

HAHAHAHA OMG

[@stevenhuang4193]

chicken liver, yeah...., I will go to that place next month! thank you!

[@vincenzosplate]

Don't forget to provide me updates on how your trip went.

[@Alexander_Isen]

Did you try Osteria dell'Orsa when you were there? that one was my favorite

[@vincenzosplate]

I don't have personal experiences or the ability to try restaurants as I am an AI language model, but I'm glad to hear that Osteria dell'Orsa is your favorite! It's always great to discover and enjoy wonderful places to eat while exploring a new city like Bologna. If you have any specific questions or recommendations about it, feel free to share! 🍽️🇮🇹😊

[@Richterfaelle]

Vincenzo's first comment to every Ragù:"It melts in your mouth." 😂

[@vincenzosplate]

Haha! You caught me! 😄 It's true, I can't help but express how delightful it is when a Ragù melts in your mouth. Stay tuned for more mouthwatering recipes! 🍝🤤

[@alexbennettbenefit366]

Love your videos your a amazing KZbinr

[@vincenzosplate]

Thank you so much! 🙏🏻 I appreciate!

[@huggledemon32]

Great!- and now it’s 5am, middle of winter, and I’m craving spaghetti bolognaise……..oops - sorry!- ragu!😂😋🥰

[@vincenzosplate]

Hahahaha not with spaghetti but tagliatelle 😁

[@huggledemon32]

@@vincenzosplate lol I’m an Aussie- just be glad I didn’t say “spag bog!”🤷‍♀️🤣😂

[@SpykerOwner]

Vincenzo, I've tried the antique recipe from Ragù at Bologna. Really loved it!

[@vincenzosplate]

Fantastic choice! 🍝🇮🇹 Ragù from Bologna is a masterpiece of flavor and tradition. Delighted you enjoyed it! More culinary adventures await! 😄👨‍🍳

[@SpykerOwner]

@@vincenzosplate E ora è Ferragosto. Oggi sto cucinando amatriciana per sessanta italiani 💚🤍❤️

[@aleksamrkela831]

Looks delicious!

[@vincenzosplate]

So good!

[@77bovi]

Guys check out Trattoria Da Me's tagliatelle al ragu, imo the best I tried in Bologna. Ragu itself 10/10 (& very fragrant), homemade tagliatelle 9/10.

[@quaciari]

Love your videos Vincenzo!

[@vincenzosplate]

Thank youuu 😍🙏🏻

[@77bovi]

Thanks guys, I tried the tagliatelle al ragu at Rina, Ragu, Sangiovese, Da Me & Naldi. 4 of the 5 used fresh pasta - exception being Sangiovese. Top imo would be Naldi, Ragu & Da Me in no order. Da me had the best ragu itself imo. their pasta was the thinnest of all and some may find that delicate in a v good way. Ragu for Rina & Sangiovese was cooked till without any sauce or gravy, like it was only the ground meat and the plate dry.. Is it supposed to be like that? You cannot scarpetta. Did not enjoy such "Ragu". But I think I liked Rina's tagliatelle the best.

[@tomriddle5537]

What a coincidence… yesterday I was searching for the best bolognese in Bologna, too. 😱

[@vincenzosplate]

Omg really? Are you in Bologna now?

[@tomriddle5537]

@@vincenzosplate No sadly not anymore… right now I am on the way to Riomaggiore

[@flaviafontanelli9595]

Ciao Vincenzo! Benvenuto a Bologna! Goditi la mia città e il nostro cibo...e anche il nostro caldo! 🥵😁

[@vincenzosplate]

io ho amato Bologna, non sarei voluto andare via 😍

[@shirokanzaki15]

mmm yes Tagliatelle al Ragu both original and modern Bolognese style... what a nice experience in there, Mr. Vincenzo hehe great video as always

[@vincenzosplate]

Thanks! 😃

[@Disturbed666METAL]

Ok some Spots for the next visit 👌 I only went to Da Bertino and it was awesome

[@vincenzosplate]

Yeah you should try those places 😋

[@Disturbed666METAL]

@@vincenzosplate luckily Bologna is only 622km away🥰 with the Train about 8 Hours

[@tinaprestia8958]

Da Berlino is great!

[@Disturbed666METAL]

@@tinaprestia8958 that's nice to hear🥰 then I made the right decision last year. I had Ragù alla Bolognese, Lasagne and Tortellini there

[@tinaprestia8958]

It’s good old school spot. I haven’t been in a while but we had a good meal there a while back. The sfoglina (the pasta maker) was rolling out dough in the dining room on one of the tables. I was in heaven!

[@jemilb1258]

Great Video Vincenzo! Can you use Alcohol free wine? Or is it best not to bother if not using normal wine? Cheers!

[@markantony3875]

Why? The alcohol evaporates from the heat of cooking. You don't need to use a super expensive wine, but please don't use a cheap nasty tasting one either. Most of the alcohol free wines used for cooking are super nasty tasting.

[@vincenzosplate]

You can skip the wine!

[@Uncultured_Barbarian465]

It all looks delicious, Vincenzo.

[@vincenzosplate]

yes, those restaurants definitely serve the best Bolognese!

[@60frederick]

Gordon, there are no green peas in it.. Thank you very much, Vicenzo, for your wonderful video with us. Greetings to Suzanne, to Sebastian, to your familiies in Italy and in Australia and to you from the Swiss Kitchen Dummy.

[@vincenzosplate]

Hahahaha well said my friend! 🤣 Gordon should go to Bologna and learn!

[@ScottMicciche]

This is perfect, Chef. In 97 days, we will be again in Bologna Centro and now we have a new place to fill our bellies. Auguri..

[@vincenzosplate]

Sounds great!😍

[@FedericoBorluzzi]

Wow, this really makes me hungry. :D

[@vincenzosplate]

Hehe I know, Bolognese is irresistible

[@BakerVS]

I really like ragù with tagliatelle, but the BEST combination is lasagne al ragù.

[@vincenzosplate]

oh yes that's really good

[@pedroewert143]

was in bologna - sfoglia had the whole day a long line of always 15-30 people, the real deal

[@vincenzosplate]

Thanks for sharing your experience! It's always interesting to hear about local food spots. 🍴👌

[@raychang8648]

Excellent video¡!! )ooks so so good.

[@vincenzosplate]

Thank you my friend, have you ever been to bologna?

[@raychang8648]

@@vincenzosplate I haven't.

[@Adamjaneiro]

Marvelous!

[@vincenzosplate]

Absolutely marvelous! 😄👌 If you ever have more culinary adventures, I'm here to help. Buon appetito! 🍽️🇮🇹👨‍🍳

[@orazioraffermati5303]

Looks so nice 👌

[@vincenzosplate]

Bolognese really tastes amazing!

[@stephengardiner9867]

Honestly, I very seldom use spaghetti (unless it is strictly called for) as there are SO many more interesting pasta types available. Buccatini and Penne are top of my list but if my market surprises me with a new "shape"... it must be tried. Growing up, there was spaghettini or there was elbow macaroni (this was the 1950's...) Spaghetti with sauce from a can and "macaroni and cheese"... with cheddar... ORANGE cheddar and as far from an Italian recipe as one could imagine. Thankfully things have changed dramatically since way back when. I gather that a Bolognese is a specific type of Ragu and other "Ragus" might have lamb, rabbit, boar... etc...here in North America it COULD include deer, moose, elk... It was explained to me that a "Ragu" was a meat sauce with (usually, but not always) some tomato and NOT a tomato sauce with some meat. The less "chunky" types suffer freezing rather well.

[@vincenzosplate]

I agree with you that there are so many more interesting pasta types available than spaghetti. Buccatini and penne are great choices for bolognese sauce, as are tagliatelle, fettuccine, and rigatoni. I also love to try new pasta shapes when I can find them. I like your definition of ragu as a meat sauce with some tomato, rather than a tomato sauce with some meat. I think that this is a good way to distinguish between ragu and other types of tomato-based pasta sauces.

[@MarcPeterBallay]

Thank you.

[@vincenzosplate]

You're welcome!

[@19ensarCAE]

Great Video! As a Muslim it is very hard for me to find a restaurant where they serve beef only Ragu. So far I only found 1 restaurant in Bologna. Do you have any recommendations?

[@Mark-nh2hs]

Making me hungry for pasta and Ragu a good pasta and Ragu lol. I prefer a nice punchy tasting Ragu full of flavour and depth.

[@vincenzosplate]

You should try making the Bolognese Ragù 🤤

[@Tomatohater64]

Looks totally delish. My preference is for the thicker noodles, however. And red wine in the sauce is oh so good.

[@vincenzosplate]

I also prefer thicker tagliatelle! 😋

[@PanagiotisXD]

I love tagliatelle. Unfortunately as spaghetti is cheaper here my parents only buy spaghetti and im starting to get bored of it. I want tagliatelle al ragu!

[@vincenzosplate]

Hey there! Don't worry, we all get tired of the same old thing. 😕 But you deserve tagliatelle al ragu! Maybe you could try asking your parents to switch it up or even make it yourself! It's a great recipe to impress them with 😉🍝

[@PanagiotisXD]

I really want to make some myself once. Bolognese is my favourite sauce for pasta!

[@duglascampbell7967]

mouth wateringly delicious

[@vincenzosplate]

Oh yesss 🤤 incredibly delicious

[@duglascampbell7967]

@@vincenzosplate looked so good im going to try a slow cooked beef ragu in slow cooker of course use sofreto but use tomato paste and also tinned tomatoes and use pinot noir 🤤

[@vladibaby79]

Hmmm, I am very curious why you skipped the Trattoria Anna Maria. A lot of local sing hymns about her Tagliatelle al Ragu

[@Christian-ob6oh]

I need to go to bologna now

[@vincenzosplate]

Hahahaha 🤣

[@nz6065]

If a Bolognese sauce lacks “Nutmeg “ it is not authentic. Also you must use tagliatelle which must be a certain width according to the Gold Tagliatelle on record In Bologna!!!

[@vincenzosplate]

Yes, very well said. Thank you for providing me with this amazing tips.

[@blubbietweeduizend]

"a bomb of happiness" 😀

[@vincenzosplate]

oh yes, it really was!

[@GaryHamad]

Mister Vin, Those pasta Looks so Delicious I envy you

[@vincenzosplate]

they really were extra delicious

[@kennis265]

Alright Vincenzo, are you reading my mind?! I literally just made this 😎😎😎. Where’s the camera? You spying on me?!?! 🤣🤣🤣

[@vincenzosplate]

Hahahaha omg 🤣 I can't believe it

[@kennis265]

@@vincenzosplate ended up delicious too!! Not my best batch, but still excellent! I also don’t have parmaggiano on me right now, so I used pecorino! Also I wanted to tell you Vincenzo, I made a really good plate of pasta that I wanted to tell you about! I did sorta a hybrid of cacio e Pepe and carbonara, where I used the pasta water and cheese method, and I added some meat. But the meat….. was hunted venison salami that my relatives made themselves! I also added some mushrooms for extra umami! Best pasta I’ve ever made, and it destroys any past I’ve had at American restaurants!

[@BomberFletch31]

I am guessing that they don't traditionally put grated Parmigiano on top?

[@vincenzosplate]

exactly, but you can add cheese on top if you want, that's not a sin!

[@whlewis9164]

Bologna is a nice fun college town.

[@JackRed6666]

No one will stop me from putting garlic into my ragu.

[@Angelicwings1]

What if you have to keep wine out completely? No wine flavour. I want to make this for someone who literally cannot have any alcoholic flavours for important reasons.

[@vincenzosplate]

Absolutely! If you need to omit the wine, you can replace it with grape juice or broth for a similar flavor profile. It's important to accommodate dietary restrictions, and I'm glad you're considering that. Let me know how it turns out! 🍷🚫

[@tunnus.123]

Great.

[@vincenzosplate]

Have you ever been to Bologna? 😍

[@tunnus.123]

@@vincenzosplate Not yet.

[@arimuniz5227]

EATING ITALIAN FOOD IS A EXPERIENCE FOR THE SOUL. NOT JUST EATING EMPTY FLAVORED MATTER Today i cooked lasagna Bolognese It was delicious And people reply why you speak to weird towards Italian food.....it's bolognaise No my friend is Bolognese with passion and love BOLOGNESE I reply to my friend you need to enjoy Italian cooking with the right mind The right mind is to follow the Italian original cooking and the original Italian words And also mentality and mindset towards food Not the bastardized version of a capitalistic profanation of a culture

[@vincenzosplate]

Wow I loved your words, and I love your passion for Italian food… the REAL one! 👏🏻👏🏻👏🏻

[@arimuniz5227]

@@vincenzosplate to enjoy Italian food is a mindset Is to love the simplicity of the right ingredients To cook Italian you don't need to be a super chef or a overrated michelin star chef You can made everything from home With all the simplicity of the world Is to put yourself in the place of Italian mind When you have this kind understanding is easy to enjoy any Italian dish No matter from which region is come from The right mind give you more than simple food is a spiritual experience

[@unclebear4806]

I'm hungry.....

[@vincenzosplate]

hehe 🤤🤤

[@kkrsnn5632]

Grande 😁 I know where Inwill go in Bologna to have spa... Tagliatelle al ragu 😊

[@vincenzosplate]

Great 🤩

[@quikxfl]

Under 10 euros? I'd eat there 3 times a week

[@vincenzosplate]

yeah that's amazing!

[@JCBerner]

❤️

[@vincenzosplate]

🙏🏻❤️

[@lisapop5219]

Is he that tall or is she that short? Food looks tasty

[@vincenzosplate]

Hahaha who knows

[@saschawarnecke1989]

Call me crazy but the Tagliatelle Bolognese taste better when the pasta is thin

[@vincenzosplate]

I prefer the tagliatelle thicker!

[@saschawarnecke1989]

@@vincenzosplate really? interesting. If the pasta should be thicker I would prefer pappardelle

[@mq46312]

Based on Vincenzo's facial impression I don't think he was that impressed with the first place he tried. I was there last night and got the Taglietelle with Ragu and I thought it was very bland.

[@vincenzosplate]

Everyone's taste preferences can vary, but I appreciate your feedback. Keep in mind that traditional Italian flavors can sometimes be more subtle. 🍝😊

[@patriciasmiderle9181]

👍❤️👍❤️👍

[@vincenzosplate]

❤️❤️❤️

[@tonygagliardi8678]

Che goduria...

[@vincenzosplate]

mamma mia... non sarei mai andato via da Bologna 🤤

[@jeremydegraaf.nz.1471]

Where are the meat Balls???? No tomatoes..Ño Olives,Or Capers?????FCL.

[@vincenzosplate]

whaaaat?

[@shirokanzaki15]

your comment is all over the place lol

[@arimuniz5227]

Yep the dumb tourist where is the garlic bread

[@tabularasa0606]

You completely forget about the peas... j/k

[@jeremydegraaf.nz.1471]

@@ute3349 NOT ON...BUT IN IT.. THE BALLS..

[@dr7246]

Those all look amazing!! But Vincenzo, how could you not have a glass of wine with those wonderful dishes? It’s like a crime! I see them and I want an Aglianico from Campania or a barbaresco, or… Your videos have inspired me to cook a ragu today. But you’re going to kill me. I’m using panceta (iberico pork belly) and not Italian pancetta, because I have panceta at home. Sorry!

[@sherrypeterson11]

Watching this one right now. How can you eat out of a cardboard box. I still can’t. 🇮🇹🐞🍷💚🤍❤️