Italian Chef Reacts To German Bolognese: It Was Perfect Until This Happened!

[@felixinho8586]

A German here. Nelson is a very famous cook in Germany, he wrote books, was a coach in German master chef, has his own TV shows... and I dont know exactly, but he is a michelin star chef too.

[@michaelmandernach]

Yes, he has a Michelin-Star for his restaurant "Schote" in Essen.

[@alexandernater6284]

Really strange how he uses the wine here. It's not something you would do in classical French cuisine either.

[@abraham2174]

No chef has a star, only the restaurant can have

[@carlkontermann5637]

He literally butchered this lovely dish😂

[@scottstaley2349]

And??? In spite of all that, he still did it wrong.

[@videoclipsdude]

Nelson is one of the better "tv" - chefs here in germany and i really like his calm non-arrogant attitude. he knows what he doin

[@hansgerd8069]

Scheinbar nicht, wenn er den Wein in die Sauce gibt statt damit abzulöschen…..

[@TheAltair236]

@@hansgerd8069 Ich habs nachgekocht und es schmeckt :) Also wüsste nicht was man hier kritisieren will.

[@JohnSmith-oe5kx]

Except that the salt is for the meat, the white wine is for deglazing the pan, and butter???? WTF But other than that he was very good.

[@respectthedripkaren4515]

@@TheAltair236 es geht ja bei dem vincenzo anscheinend nur darum, wie es traditionell gemacht wird bzw. "richtig" und nicht so, wie es schmeckt. geschmack ist ja individuell und ich finde, wenn es dir schmeckt, dann hast du es perfekt gemacht. was bringt einem traditionelles essen, wenns einem persönlich nicht schmeckt

[@BarukKazzad]

​​@@respectthedripkaren4515naja, ne Bolognese 'richtig' machen ist so gut wie unmöglich. Habe bestimmt 10 bis 16 verschiedene Rezepte von Familien aus der Gegend um Bologna. Und da sagt Familie ihr Rezept ist das einzog wahre. Ist ähnlich wie mit deutschem Kartoffelsalat, Mayonnaise, Brühe, Öl, warm, lauwarm, kalt Vom daher, immer Kirche im Dorf lassen, mit geht nur so bzw. das ist der richtige weg.

[@YuNo232]

German here. The automated subtitles showed the words "Cemetery" or "Graveyard" for "Suffrito" because it sounds similar to the German word "Friedhof" which means... Cemetery/Graveyard :D

[@vincenzosplate]

Thanks for clearing that up😅

[@dreambox.]

Friedhof klingt komplett anders, mach bitte einen Hörtest !!!

[@tirirana]

@@dreambox. well, the automated subtitles are known to be half deaf, but especially with foreign languages they are absolutely helpless

[@trignals]

​zu Friedho(f) ​@@dreambox.

[@dreambox.]

@@trignals Soffritto klingt nie wie Friedhof

[@ash_creative]

Nelson Müller is a well known cook in Germany and i really respect him. He cares about the food and the traditions behind the recipes he‘s cooking. I would love to see a colab between you and him!

[@vincenzosplate]

Which of his other recipes would you advice me to check out!?

[@marcycolleti551]

@@vincenzosplate "Spätzle" What Big Bang!

[@roynoi4662]

@@vincenzosplate This was the right question. In other KZbin videos you can see, how he gives McDondalds or Burger King burgers a better shape and serve it as an original. This is the format he is known for in public. Not to mention his Pizza dough -> Terrible, disgusting....

[@youuuuuuuuuuutube]

Gordon Ramsay is also very well known, even more, and makes terrible carbonara.

[@i.c.wiener2750]

If he'd care about traditions he'd at least have looked at the traditional bolognese recipe, which is available online for everybody to see. It says specifically TO NOT USE HERBS. And putting wine in the sauce like it's some kind of spice is also taught in no cuisine in the world.

[@CartmanBavaria]

This time Vincenzo don't get upset or is suffering. 😂 He's relaxed and in good mood. Nelson Müller did a great job.

[@alfredozaccaria2793]

Pessimo ragù alla bolognese! La ricetta è completamente sbagliata!!!

[@00nigirimeshi]

Nelson is very creative and always puts his own spin on things. It might not be always the 100% traditional recipe, but it always comes out nice!

[@andlem]

That's what we call "development / improvement" - otherwise we would still be gnawing on half-raw mammoth bones and grunting.

[@Ubreakable-lr2dk]

@@andlem never change a running system

[@SatieSatie]

Never heard of Nelson before watching this video but from what I've seen, I like his calm manner and his cooking style a lot! Gonna look up his recipes.

[@leoniekutsch5375]

Nelson is very famous in Germany. He is a lovable person like yourself Vincenzo. I can very well imagine you two cooking together 🎉. Buona fortuna!

[@vincenzosplate]

Maybe one day! Thank you for the kind words and support my friend ❤️

[@Rhyme-t8k]

What a nice comment. Nelson is really loveable and Vincenco as well !!

[@carlkontermann5637]

PLEASE DONT!!!

[@skuadak2]

@@carlkontermann5637 WHY THO?

[@carlkontermann5637]

@@skuadak2 exactly

[@Blmovie]

I absolutely agree. The wine is used for the meat and to dissolve any roasted substances. This also makes it easier to reduce the wine. I add the wine after sautéing the tomato paste. Neson Müller is a famous Chef here in Germany! Thx for the Video!

[@vincenzosplate]

My pleasure! If you want me to react to more of his videos please let me know 😊

[@carpediem5232]

Depends on how you want to use the wine if you just want the accidity to balance the flavours it really doesn't matter that much if you use it when you fried the meat or when you added the sauce.

[@synectic37]

@@carpediem5232 I think you're completely wrong on that, you add wine or water to deglaze the pan, the idea of adding wine is for that extra flavour but you need to evaporate it significantly, otherwise the whole dish will taste like wine. As for accidity, if you feel you need to crank it up you can always use lemon. I actually did ragu both ways, and I tasted the wine in every bite when done as shown in this video. I'd hardly recommend that.

[@carpediem5232]

@synectic37 the recipe calls for 100ml of wine, and he says to let it "cook well". If you add half a bottle or more, you have to let it reduce significantly. 100 ml of wine won't make the entire sauce taste of wine and if you let it cook for half an hour more or so, the alcohol will have evaporated also pretty much completely. To claim that this would ruin the sauce or anything like that seems far-fetched to me.

[@synectic37]

@@carpediem5232 the problem with adding wine later on is that it evaporates with the same speed as water, probably 100ml will not give you any significant after taste but it's still better to do this prior adding any passata or water to the mixture, he's an experienced cook so he can balance it, but for a newbie that kind of cooking tutorial seems a bit off to me

[@carstenwagner3355]

To quote Chef Jean Pierre: "Butter makes everything butter." 😁

[@vincenzosplate]

Better!? 😛

[@73smoo]

I think when I had to choose between butter and olive oil, I would take butter.

[@RotneybotOfficial]

@@vincenzosplate In my experience, adding butter adds not only a nice shine at the end, but compliments the flavor end result.

[@ΣοφίαΜπίσκου]

Yessssss!

[@akankshadash7129]

This is a French saying, and it doesn't apply to Italian food. And it does NOT apply to Indian food either.

[@benedikt5974]

Nelson is a Michelin-Star chef and does a lot of cooking shows on TV. He is a pretty good musician as well.

[@vincenzosplate]

Have you ever tried any of his recipes!?😊

[@lematrix01]

@@vincenzosplateI did a few times Sir. He is the real thing and not a KZbinr

[@roynoi4662]

@@vincenzosplate Yes, and it was really good. But, why going on KZbin. He also had to close another restaurant. Opened another one as a patron. He was very successful in German TV, but not anymore... I think he needs money...

[@insu_na]

Nelson is a legend. He makes some of the best Spätzle

[@lockrobster4210]

And he is a great musician, too

[@danielgagnon4730]

That probably explains why he added butter at the end just like he adds butter to Spätzle :)

[@vincenzosplate]

Glad to hear that you think highly of him! 😊

[@kamiros9739]

@@vincenzosplatecheck out @maxxpane, he takes Italian food very seriously. Pretty sure he learned from your videos too, judging by the way he makes Carbonara. Also, "Kochen im Tal" is a bit more extensive and likely even more interesting

[@Sergedanilow]

@@vincenzosplate en.wikipedia.org/wiki/Nelson_Müller

[@kln1]

I'm kind of a bolognese nazi, but i admit all the stuff Nelson was doing was based on some nice ideas. Normally wine is used to deglaze, but he used the veggies, which is actually a brilliant idea. You said its acidic in cause of the wine being added too late. But from a chemistry pov acidity doesn't goes away just because you add it to the meat. It will not evaporize in a different way or something. So i doubt it was more sour or something. And he is right with the milk. You cook milk for 4 hours? What is left? Is it really that much different to butter? Nice idea, i have to admit. And what i like even more: Nothing of it was done to make some shortcuts or so. So i think i can respect this recipe.

[@Ksorkrax]

It might be about what it does to the meat. Both in terms of the meat absorbing the taste of the wine and in terms of the wine changing the consistency of the meat at a very specific step. After all, what you do is that you fry the meat at high temperatures and then dowse it with the wine. But those are just some thoughts I had on this, am not a pro chef or anything like that.

[@dinoskiLoL]

Guy from Emilia Romagna here. You add the milk at the end, you don't cook it for 4 hours. Also normal amount of time to cook ragù alla bolognese is 2 hours, and you wanna keep adding vegetable broth/water to it, not milk. Another thing is there are many traditional ways to do it, but mostly all keep the same in the same order.

[@kln1]

@@dinoskiLoL Why shouldn't you add milk earlier? Nothing will happen to the milk. It will neither coagulate nor anything else and will dissolve into the sauce perfectly. For sure better then water or a boullion cube(bleh).

[@dinoskiLoL]

@@kln1 you add the milk at the end in case you like your ragù lighter, to "smorzare"... no point at all in adding it while it's cooking and ruining the flavour. Also, pepper and salt also go at the end.

[@kln1]

@@dinoskiLoL As i said: There is nothing to ruin with milk. You can substitute your water with milk and it will change almost nothing, beside 3.8g extra fat. We are talking about 100ml water/broth here. So don't get dramatic. The reason to add milk earlier is because it has the benefit of giving the sauce a more silky mouthfeel then water.

[@MrChrilify]

Nelson Müller is a famous TV cook in Germany and is well appreciated for his care for the ingredients of our foods. Nice reaction. Thanks for sharing.

[@JörgBauch]

Nelson Müller is a very popular german tv-chef, He is until today in many tv-shows. He starts his tv-carreer in the popular german cookshow Küchenschlacht, which he was a juror. Then he was juror in the german version of the Taste. He has also his own restaurant. i like him a lot, he is a great guy and a good chef. I think, you will like him, if you contact him. He cares about food. I am very happy that you liked his cooking generally.

[@j.langer5949]

German? Germans are an ethnic group of European origin. He's obviously from Africa.

[@xxklesx1]

​@@j.langer5949He was adopted in a german family and was raised as a german. That makes him 100% german. Nationality and culture are the key. Not some racist nonsense about skin coulor.

[@mattmitchell1662]

@@j.langer5949 I really hope you're kidding.

[@j.langer5949]

@@mattmitchell1662 I'm not kidding.

[@steveheck4348]

My grandmother was from the Bologna area (she died in 1984). I don't remember her using garlic or oregano. She used beef from her soup stock from what I can remember and not ground meat. She made her own pasta. It was on the thin side and just over a 1/4 inch wide.

[@vincenzosplate]

Thank you for sharing how your grandma used to make her ragu! Nonna's recipes are always the best ❤

[@steveheck4348]

@@vincenzosplate Thanks! You have a great channel! I enjoy watching your videos.

[@steveheck4348]

@@vincenzosplate Vincenzo, My nonna mentioned they ate a lot of squash. She used pumpkin and butternut squash in her raviolis. In her cappelletti (had to be small) she used graded bread and Parmigiano Reggiano which we ate in broth (that she made everyday) with Parmigiano Reggiano. My grandpa was from near Parma Castell’Arquato and a forester / hunter. Very meat oriented.

[@Brise215]

Yes but he said that he likes garlic for himself and not that you have to use it like him.

[@drstihl2007]

He said that he uses the garlic because he himself loves it and it evolves the dish for his palate. Which is fine, and i think even the strictest of Italian nonnas will respect someone slightly changing a recipe for his own taste. For example i love thyme, oregano and bayleaf in my Bolognese. It may not be as it once was intended but it makes me happy eating it. And that's the most important thing when you're cooking: that you enjoy creating it and also enjoy annihilating it. Some gets lost in translation, he is often saying "typically things are done this way, i am doing it the other way because [reason]". So it's a bit adapted and not completely authentic. In the end with the result of the butter he says something along the lines of "that's exactly what i love" and describing the effect the butter brings into.

[@ricowalter5311]

You cant take olive oil when you start with the meat… That would be a fatal error cause the extra virgin olive oil cant take the heat needed to sear the meat, so Nelson is actually right in what hes doing

[@user-29r31x7dsf]

Not true. It depends If the oil was refined, cold pressed or is unfiltered. You can use a refined oil for deep frying without any concern. Cold pressed oil is fine for normal pan frying but dont go above 180°C. Or Just use the refined one with a smoke Point of 230°C

[@ricowalter5311]

@@user-29r31x7dsf almost 99% of extra virgin olive oil gets cold pressed... and if you are using refined olive oil you might aswell just take any other vegetable oil cause all the Pros of extra virgin olive oil are gone anyway

[@thegreatdodo5092]

After finishing school in 2012, I went on a road trip through Italy with three friends. One night, we got stranded in the mountains near Bologna, coming from the south. The next day, we visited a local shop run by an old lady. She was delighted to see young people visiting her beautiful village. Despite the language barrier-she didn't speak German or English, and we knew little Italian-I somehow managed to convey my desire to learn a recipe she thought was essential. I'm so grateful she taught us how to make an authentic Bolognese. Watching this video, I'm pleased to see that more Italians agree with the recipe I learned all those years ago: wine with the meat, no herbs, reduce the tomatoes, etc. Since then, I've made it nearly every few weeks, and I'm proud when people tell me how good it tastes, even my Italian friends living here in Germany. Much love to you Italians! To me, you're the true kings of food!

[@bernardsbbq]

This guy is great! Thanks for posting the reaction.

[@vincenzosplate]

My pleasure! If you want ne to react to more of his videos let me know 😊

[@loyalsupport]

Please react to his carbonara

[@loyalsupport]

Please react to his carbonara video.

[@OGG20]

He is a German Michelin Star chef. So he must be a machine in the kitchen.

[@bvb09duisburg02]

He uses the oil to cook at high temperature to gain all the flavor in the pan. And also Cook the meat seperat, to Not lose heat in the Pan. Because he is a real cook!

[@prollhead1480]

Dear Vincenzo, I' m so happy to see my favourite Chefs together in one Video. You and Nelson, are wonderful chefs and in all what you are creating, you see the effort and love for what you are doing. I will never ever get your skills but I learn a lot from your Videos and so I hope my food got a better and healthier quality😊

[@AyouaregreatR-qo9hq]

I like both , Vincenzo and Nelson. Learned a lot from Vincenzo and I am happy when I can watch Nelson in a TV cooking Show.

[@vincenzosplate]

This message makes me so happy! Thank you for the love and support my friend! Which of my recipes have you liked the most till now!? 😊

[@prollhead1480]

Hello Vincenzo, there is No receipe on your Channel, that i don't like😊 For me I think, the more simple ones Like Spaghetti Aglio Olio..❤ Simple doesn't mean negative things to me.. I Just need time, a few ingriedents and patience😊 So i have a Chance to cook good Italian Cuisine, with my simple skills 😊

[@AmyLSchulte]

I’m sure it’s really good and definitely enjoyed watching him. Still anticipating your cookbook!

[@vincenzosplate]

Thrilled to hear that you are excited about my cookbook! Stay tuned, it will be ready within this year 👨‍🍳

[@jadktimeless2831]

No One Can Makes Italian Dishes Like Italians Them Seleves ❤​@@vincenzosplate

[@marcycolleti551]

Nelson, a nice and funny guy, a passion for food and also traditonal kitchen (i like the swabian stuff). I cooked his "Spätzle" recipe! Amazing!

[@ekosandvic7598]

Wow! I am very happy you reacted to a full german cooking video. Yes Nelson Müller is a famous chef here and also a Singer. Like many famous chefs here he does add some of his touches like the tumeric, I guess he wanted the pasta to be more yellow 😂. But overall he knows his craft and didn't destroy the dish. He followed traditional techniques and made it with much passion. He didn't become a cook from nothing which he showed in the video. So I am very happy that a german chef was able to impress you this much!

[@skibidi.G]

Very nice Chef, Namibia?

[@Gandorhar]

@@skibidi.G No hes from Ghana, and yes he is a great chef, even has or had not sure, a michelin star.

[@girlfromgermany]

I'm German but I've never seen anyone put butter in the bolognese or turmeric in pasta dough! It was very interesting to see the reaction of a real Italian 😄

[@SimoneBattaglia94]

Guys the problem with putting alcohol in a sauce is that it will mix with water to form an azeotrope, meaning it will evaporate at the same speed of water in the mixture (mostly due to hydrogen bond). Basically you will have a percentage of alcohol in your end dish which is quite disgusting. If you put wine on the meat or on the soffritto it will release its aroma, add acidity (wine is pretty acidic and has low to zero volatile acids) and the alcohol will practically completely evaporate. That's why you shouldn't put wine in something watery like tomato sauce.

[@HyeonsikLi]

Thanks for clarifying. How about chinese wok cuisine where chinese cooking wine is often added to sauces? Does the high heat of the wok and the lower amount of overall liquid make the alcohol evaporate nontheless?

[@SimoneBattaglia94]

@@HyeonsikLi That might be the case, or maybe in that particular sauce a slight alcohol taste is desirable. In italian cuisine this kind of taste is considered bad as far as I know. At least I don't know any dish in which there is this kind of aftertaste.

[@Xbox360gamer5000]

depends on what wine I use maybe if its a low alcohol wine it's not that big of a deal if you add it to that tomato sauce

[@tschabow5608]

It might be the case that you like the alcoholic aftertaste (this guy used like 100 ml for 8 servings, not a big deal). But if you like that heavy kick wine gives a dish, you want most of it to evaporate

[@Xbox360gamer5000]

@@tschabow5608 I thin Ethan chebklowski made a video about the science behind it if I remember it right the alcohol never evaporates completely which makes sense because in physics there is so substance can have 100% it will always have impurities that can't be eliminated completely. technical not possible. thats why Isopropanol never says 100 % on the packaging. it's alway 99. something. but I meant if you use a dessert wine or in Germany we have new wine Which basically tastes like grape juice so evem ok the raw state U can't tell tha there is alcohol in there

[@SohoBringt]

What they teach you in Bologna is: NO OLIVE OIL in Ragu. They use Pancetta, pork rind etc. as fat base - but no olive oil. Ragu does not cotain olive oil

[@HomAxz]

Nelson is one of the only German cooks I watch, very cool to see you react to him. Hope to see more reactions to his videos from you! Also would love to see reaction to Pizzaiolo Luigi, recently made a Parmigiana!

[@solokom]

When Vincenzo is learning something from your video on an Italian dish he wants to try himself, you know you did something right. 😁

[@anthonycalia1317]

Butter may not be traditional, but it makes tomato sauces taste just a little bit better. I find myself sneaking a big chunk of butter into many simple quick sauces in particular.

[@vincenzosplate]

Thanks for sharing your secret ingredient! I myself am a fan of the evoo, but I would give a try to the butter if I was feeling adventurous 😊

[@mzan2691]

​@@vincenzosplateCiao Vincenzo! A Bologna in generale si usava il burro per il ragù bolognese. L'olio di oliva, soprattutto quello extra vergine, era fino agli anni 70 poco usato, quasi impossibile da trovare nei negozi alimentari. L'olio di oliva è sicuramente più salutare, ma il sapore del burro si sposa molto meglio col ragù alla bolognese.

[@RicMorn]

Which is not entirely true. We, I’m from this area of Italy, use butter in ragù (nowadays a bit at the end of the cooking, to smoothen the texture) way more often than milk. Of course no garlic and oregano…😊

[@Raclevisto]

I like both variants of bolognese, with and without soffritto. My dad taught me to make Bolognese with mixed minced meat, red wine, garlic, red onion, mixture of herbs, salt, black pepper, a bit of broth. He started with the meat garlic and onion ( mix some herbs with the meat ), then put it to the side, and start combine tomato (tin) with herbs / red wine /salt and pepper. Boil it, let it cool down a bit, then put the cooked onion/garlic/ meat in it and the broth / tomato paste, last boil it again. Then it was ready to eat. realy good :) He told me a italian cook told him how to make it.

[@demetrikuriakedes2193]

Vincenzo... I will tell you a little secret about the action of wine on this dish... It's not necessary to use wine you can use vodka instead.. remember the Penne Alla Vodka??... All of the ingredients in this dish have a level of Umami (natural MSG) that can be amplified by the use of alcohol//you need very little vodka to create that action..... And here's the thing.. you put the alcohol in as soon as you can and while that Ragu is cooking for perhaps 4 hours the alcohol is definitely cooked out//but the magic transformation means UMAMI BOOSTER!!!

[@vincenzosplate]

You sound like a professional my friend! I love your passion for food! That's the secret ingredient to delicious recipes 😊

[@sonatine3266]

I think every German loves the Italian cuisine. We have so many Italians in Germany with very, very old traditional family restaurants. The official Pizza world champion of 2021 even lives in Germany and got his restaurant there. In Germany you have so many cooking styles, which some people might understimate. Traditional German local cuisines (very variable from German state to state), Eastern European, French, Dutch, South-German / Austrian / Hungarian... and also Italian. From German Beef Rouladen over German-French Flammkuchen and German style Roastbeef to Italian Ragù - there is a reason why Germany got the 4th most Michelin restaurants in the world (after France, Japan and Italy). It's just a very centrally located country for cooking.

[@darrenaquilina1403]

Hi Vincenzo, you probably notice all this because you see the process, i’m sure that if you had to taste this in a restaurant it would taste great. While i agree with you on the process of a proper Bolognaise, i still believe the end result is very similar. Kind regards from Malta :-)

[@tomschlid8428]

It's always a good thing to think about what we do and how we do it. Vincenzo and Nelson make me eat better, thank you very much for that.

[@nicko6710]

As Bolognese travels it takes on different methods. But the Wine one was a big wrong.

[@vincenzosplate]

Thanks for agreeing with me on the wine part!🍷

[@MaSkywa-xh3ck]

Ciao Vincenzo, really loved the video and how flexible you are also appreciating different approaches! Sometimes I think the Italian Cuisine restricts itself for further development because everything needs to be cooked like from nonna and mamma. Everything has to be „original“. Ok the vine and butter, come on ^^ What is your approach for tomato sauce? I often do it just with onion, salt and butter but sometimes I like it with oregano or marjoram. Love to see more videos with you and nelson

[@stephenmcnamara8318]

Nelson got his Michelin Star 13yrs ago. HE tends to know what he is doing

[@muskulor]

Only the restaurant received the star! Not him!

[@michaelnguyen940]

@@muskulor Then Gordon Ramsay has 0 stars according to your logic

[@stephenmcnamara8318]

@@muskulor not sure that is the case - it is the combo of both. If the chef leaves a starred restaurant it is currently the case that one star is lost immediately, and has to be re-earned

[@tobiashoffmann5092]

@@muskulor yes the restaurants keep the michelin stars, but the cooks earn them

[@mathiasnelles190]

Because this guy is a 1 star cook, he knows what to to in the kitchen

[@k4yser]

Nelson is a famous chef here in germany and he is really talented, but he cant keep it simple. Just look at his famous "Curry Wurst" receipe, which is usually a very simple dish.

[@vincenzosplate]

It's okay for chefs to want to spice up their recipes, I just wish they made a disclaimer that the dish was not 100% authentic/traditional.

[@73smoo]

​@@vincenzosplateYou Italians are very very strict with your dishes! I thought we Germans are the Nazis?

[@jm_ms7122]

"can't keep it simple" 😅 That's right. But Nelson is great. I like him.

[@Siddich]

@@73smoowell, actually hitler just copied mussolini…

[@lematrix01]

He is 120% percent better and bigger than this KZbinr here.

[@yutehube4468]

I've been making Bolognese sauce a few times and I'm still trying to work out what I did right when I made a certain batch that came out nicer than other batches. I am sure I used huge onions when making it. Using really fatty minced beef makes a big difference. It seems to be something like 50% onion, 25% carrot, 25% celery. I think Marcella Hazan says 60%/20%/20%. 🤔 To end up with 2 liters of sauce (that makes 4 huge meals around 1400 cals each, or 8 smaller meals around 700 cals each) here's the amounts: 10 Tablespoons Olive Oil (150ml) 880g Chopped Red Onion 425g Chopped Carrot 425g Chopped Celery 900g Mince Beef 23% Fat 625ml Passata 2.5 Teaspoons Black Pepper 500ml Whole Milk 3 Heaped Teaspoons Beef Gravy Granules I know I fried the veg in 6 tbsp olive oil and the meat in the other 4 tbsp olive oil on the nice batch. After that I made the mistake of frying the veg in all 10 tbsp olive oil and not frying the beef with any olive oil, which was the mistake I think I made and it just didn't come out the same. At least 5 hours cooking time! If this is split into 4 huge meals I use 125g dry pasta. For 8 smaller meals, 63g pasta per meal. Nicest meal ever. Food of the gods!

[@vincenzosplate]

Thank you for sharing your recipe! You do sound like you've mastered the art of the Bolognese 👨‍🍳🍝

[@martinschulz326]

He didn't want to deglace the pan. Therefore he did not use the wine with the meat.

[@vincenzosplate]

But the whole point is to deglaze the pan in order to get the flavors of the meat

[@checkcommentsfirst3335]

@@vincenzosplate He said he wanted to add more acidity to the flavour. Matter of taste, I guess.

[@Dreaded-Flower]

i love watching nelson. please more. he is such a nice and skilled chef

[@Tantejay]

German here. It is extremely difficult to get decent olive oil here. It is called "extra vergin" but most of them is honestly just cheap trash sold expensively. So neutral veggie oil is a good alternative.

[@TheGosgosh]

💯 Especially since the start of the Russian invasion, prices for olive oil have gone up 50-100% (at least where I live), so I sadly have to look for alternatives.

[@lieswil]

I didn't know it was difficult to find in Germany. Here in Belgium you can find a wide range of extra virgin olive oil of good quality.

[@sasho888prm]

Even Australia has a wide variety of Italian and Spanish Extra Virgin olive oils.

[@mzan2691]

You actually don't need olive oil at all. I have no idea why many chefs think it is OK, but in Bologna we always used butter, at least in the past. Unless you need to limit the intake of saturated fats, butter is the right ingredient in the Bolognese sauce and Bolognese cuisine in general

[@Ares0025]

Das halte ich aber für ein Gerücht dass man hier kein gescheites Olivenöl kaufen kann, oder dass es besonders schwer wäre, welches zu kriegen.😅

[@melon.tropic]

Thank you so much! From your reaction i learned, that i did my Bolognese the right way. You can cook a different asian recipe almost the same, with different vegetables and meat. There you add the noodles at the end and i always add some of the noodle water, to make it smoother. And yea, never use wine in your sauce, always on the meat. Sake + Teriyaki marinade'd on a chicken breast filet over night in the fridge and then sizzling it, makes a wonderful piece of meat (cut in slices) for your ramen soup.

[@blackibex]

He's been my neighbor in Germany.

[@vincenzosplate]

Oh that's so cool! 😁

[@eriposs3638]

This looks really great to be honest, I'd have used the wine for the meat as well but overall... I'm sure it tastes fantastic. The rind of the parmigiano reggiano in the ragout is a game changer, tried it once and can't do it without it anymore. One of the best dishes and everyone in the family just loves it.

[@switt5923]

Nelson Müller is one of the better TV-Chefs in Germany. The things where he differs from an even more authentic recipe are at least partly due to the German customers. A subtle wine taste in the sauce and the glossy optics from the butter are signs of quality here. And making egg pasta with grano duro gives you peace from customer-complaints because it is definitely more chewy then with grano tenero but still soft enough so no one complains about the pasta to be cooked too short or too long or even both at the same time and it gives you wiggle-room to say "hey thats normal with egg-semola-pasta" which usually nobody makes at home to be able to compare.

[@Rhyme-t8k]

Nelson is a 1 Star Michelin Cook. 1 Michelin-Stern (2011). But I also put the wine with the meat when I cook a Bolognese. Love Italian food. Am German as well !! And I also put a tiny bit of butter into the noodels. Just Empowers the taste of the noodles by 10. What I learned today is also to use Pork meat. I only use beef. Will try it !!

[@vincenzosplate]

Thanks for sharing how you prefer to cook your Bolognese! It sounds delicious 😊

[@Rhyme-t8k]

@@vincenzosplate Vincenzo, you are a cool and lovely guy. One of my best friends from school is also called Vincenzo.

[@roespeloes]

Nelson‘s Bolognese might not be authentic, but Nelson is the nicest chef in german television ❤👍

[@vincenzosplate]

I think that he's a lovely chef, but I just wanted to comment on his Bolognese ragú for educational purpose! 😊

[@carlkontermann5637]

@@vincenzosplate yeah please dont let yourself be distracted by his fangirls

[@davidbrown9947]

@@vincenzosplate you are a clueless home cook and a troll.

[@tangente00]

I would love to see some kind of a blind test where you try the same dish from 4 different chefs and then rate it without knowing who cooked it.

[@manusaba9168]

I am from Germany. He is a famous TV cook. Very friendly type.

[@vincenzosplate]

He does look very friendly! I only wish he had followed the traditional recipe for the Bolognese! 😊

[@lematrix01]

Not only friendly. He is awarded and a really good and successful Chef.

[@lematrix01]

@@vincenzosplatehe is not only friendly…. He is really, really good

[@tirirana]

Nelson Müller is a good cook and I think he's doing some of the stuff to make it easier for the viewer, to get people to try it for themselves. But from my experience, and I learned that from the Italian Nonna that lived across the floor from me about ten years ago, the most important step to get a creamy sauce is to stir in milk very slowly, one sip every few minutes.

[@westernspyanatoli4360]

despite some mistakes i completely agree with you i think nelson müller is probably still the best german chef. i love that guy.

[@couchninja571]

How bad are the other German chefs?

[@vincenzosplate]

Happy to hear that you're a fan! Which if his recipes is your favorite? 👨‍🍳

[@westernspyanatoli4360]

@@vincenzosplate since i love fish a lot i'd say it's backfisch mit kartoffelsalat und remoulade, or in english something like fried fish with potato salad and remoulade sauce.

[@Niko-dv6vo]

From my expirience a work around germany for a 4 years in a 3 restaurants and the reason I stop is ready made food. You have a lot of restaurants who get ready made food from troyber or metro. Disaster. That is my expirience from germany in cologne and passau, i work before also in napoli, athens, nyc, miami, belgrade and cruise ship. Also product in germany is very bad like panceta and pecorino, I am sure that thay have good one but in 3 restaurant where I work was something what they call pecorino some soft ship cheese etc.

[@westernspyanatoli4360]

​@@Niko-dv6vo in paderborn everything seems fine at least at the restaurants i visited.

[@TaipanDroid]

Butter can really add an extra flavor. We often use it in Germany. For my Ragù alla bolognaise I use clarified butter instead of virgin olive oil to cook the meat and the soffritto.

[@oliverhochholzer6056]

in Germany, Butter is our Extra Vergine Olive Oil ;o) We dont have Olive Plants here Everything tastes better with Butter ;o) *Vincenzo, read it with a little bit of ironic ;o)

[@vincenzosplate]

Thank you for sharing how you like to make your ragu! 👨‍🍳🥘

[@TaipanDroid]

@@oliverhochholzer6056 Exactly!

[@TaipanDroid]

@@vincenzosplate Also an option is to add cinnamon, dark chocolat and red whine to the Ragú. That gives it a special flavor too. Good for Christmas.

[@froggyfairy483]

In my opinion Nelson Müller is the best and at the same time most likeable chef from germany ❤

[@vincenzosplate]

Which of his recipes is your favorite? 😁

[@froggyfairy483]

@@vincenzosplate My favorite recipe is a southern German dish called "Käsespätzle" (cheese and German homemade noodles, also known as Spätzle). Sadly, there is no KZbin video of it, but you can find it in the ZDF mediathek. The recipe includes cream, which I find unnecessary because it's a bit over the top for this dish. I guess Nelson loves cream 😂😂 Oh! And Spätzle has nothing to do with pasta or homemade pasta; it's more a own thing like soba or udon noodels 😊🐸

[@Kevin24996]

Southern German cook here. Vincenzo i really like your Videos and now you also react to german cooks great🎉❤. We do have a lot of really good german cooks and i would love to see you react to more of them. Im going to make a Tour through italy soon and i cant wait to eat all of the delicous italian food❤

[@SporTH2010]

Nelson Müller is a machine! 😂 He’s a really nice guy who loves food and cooking.

[@vincenzosplate]

I was impressed by his chopping skills 😊

[@xCrytakerx]

never thought you would watch a german cooking video ^^ i would really like to see you react to the Pizza Neapolitana video from Teichners Pizza Palace, i dont know how close to the original it really is, but the way to do pizza from scratch changed how i eat my pizza 🤌 no more frozen pizza anymore

[@jondeiconic2552]

I prefer original italian chef recipe.

[@vincenzosplate]

Good choice!😁👨‍🍳

[@martinklaus2203]

He may not have made it like a true Italian, but I enjoyed listening to him speak in my mother tongue.

[@CecilHarris-KingofKings]

If you cannot follow the recipe for what it is. Then don't do it. That's what the recipe is for. No matter if it's Bolognes, Carbonara, Spaetzle, snitzel, curry, or whatever. A recipe is a guideline or a set of instructions you follow. Not saying he didn't do a good job. He did. But I think if an Italian, German, African, or Asian respects their traditions why can't you. If it was rocket science everyone would be building rockets. Thank you Vincenzo, I like your content, and keep doing what you're doing my brother✊🏾✌🏾

[@Zarkovision]

I learned to put butter on my bolognese in the north of Italy! Here in Germany I never saw it before, but when we were invited by a chef in Cortina d'Ampezzo we saw it, and elsewhere in the region, too.

[@sutter1972]

Nelson Müller ist spitze

[@sutter1972]

Und Vincezo is My Hero

[@jimzoidberg7953]

I'm the family cook and whenever I don't know what to cook and don't want to hear the "Schnitzel" "Pizza" calls from the kids, I turn to Nelson. He offers a lot of very practical, tasty and often classic recipes.

[@togsog4101]

Nelson is not a machine! He is German, thats better than a machine! XD

[@vincenzosplate]

😅😂😂 Germans are well known for being perfectionists!

[@togsog4101]

​@@vincenzosplate Thanks and carry on Vincenzo. I cooked a few of your recipes, delizioso!

[@BeorimJ]

i know many people have written that Nelson Müller is quite famous, but more than that he is a Michelin Star Chef (Just thought i should leave this tidbit of information here)

[@royc5458]

African Bolognese. Not German.

[@michaelgraf7936]

Still German Bolognese, cause he is German

[@thinlizzy9032]

Wtf is "african" about this? Because the guy making it is black? 🤨

[@royc5458]

@@michaelgraf7936 Nein, nein, nein. African is African and German is German and never the twain shall meet. Not everyone has fallen victim to this woke idiocy.

[@martinkasper197]

​@@royc5458AfD or NPD? 🤬

[@tiamat8123]

I actually make my fresh "german pasta" from 1 part egg, 1 part 'Type 550' (the closest german equivalent to Tipo 0) wheat flour and 1 part coarse durum wheat flour (Hartweizengrieß/semolina). I do weigh the egg first to the exact gramm in a mixing bowl and then add both flours. Combining with a spoon until sticky and then strong kneading for five to 8 minutes. I can feel it, when the dough is ready. Usually i add a little more 'Type 550' during the kneading and after flattening it with the pasta machine, right before rolling up and cutting it into tagliatelle / tagliolini. It's a good baseline recipe with consistent results. Once i substituted a tiny amount (e.g. a teaspoon) of the wheat flour with dried and pulverized mushrooms.

[@vincenzosplate]

I love how passionate you are about making your recipes from scratch! 😊 Stay tuned, more delicious recipes are coming 👨‍🍳

[@A3racada3ra]

Besides changing a few technical aspects of the recipe, I think he stood true to most of the principles. Adding wine into the sauce doesn't make a large difference if you cook it out long enough. In fact, adding alcohol to a tomato product enhances the flavors (due to some molecules in the tomato being better soluble in alcohol). Using butter also has some chemical reasoning behind it. Milk (which is traditionally used) consists of mainly water, some fat and traces of milk protein. The same goes for butter (of course in different ratios). If you cook out the milk in the ragu, the water evaporates mainly and therefore the fat and protein content becomes concentrated giving it that deep flavor profile. Adding that little bit of butter in the end is just a shortcut without losing out most of the original flavor profile. Of course he will never satisfy any hardcore Italian tradionalist - but then I don't think that this is even possible in most of the cases anyways.

[@stefanfalldorf6573]

I think Nelson knows the 'original' recipe but he also was on a TV show where cooks against a cook with his regional recipe in Germany, Austria, Südtirol or Mallorca. He eats the original dish, gets the ingredients but not the instructions. Than He creates his version of it and sometimes adds a bit to it. And this seemd a little bit like it. In the last 15 - 20 years we got a lot of cook shows in tv. There are a lot of great cooks, some of them with one, two or even three Michelin stars. Nelson Müller is one of the nicest of all of them.

[@Chrischi3TutorialLPs]

The reason that the subtitles translates soffrito as cemetary is that the word for cemetary is Friedhof, which is the closest match to soffrito. The subtitles probably don't expect random italian words in the middle of a german sentence.

[@sharendonnelly7770]

Vincenzo, my mother was German, so I know that butter is a given in basically ANY recipe. Nelson's Bolognese may not be authentic Italian, but is a very good German version that follows a few important parts, such as the sofrito, but errs on the German side with the wine afterwards and seasoning the pasta. I am sure his version was delicious, but agree with you that it wasn't authentic to Italian standards. Great video!

[@yunnoo2847]

Thank you for the Video and good to know the vine in the meat 👍👍🎂

[@allmyinterests5139]

Greetings from Germany! Youre my favourite cooking channel on KZbin, my Pasta and Pizza have improved worlds because of your content! Cheers! Edit: you need to try adding butter to your pasta, thats very common in Germany and while I don't do it when making classical italian pasta I would occasionally do it when making a more german pasta-sauce, it really adds lots of flavour!

[@f.k.3762]

Nelson is a good guy and so is Vincenzo. Let’s enjoy Italian cuisine together

[@BIGDAV90]

Germany is not as far away from Italy as other countries if the man is a professional chef he naturally has some idea about it 😅

[@hansberg2521]

Nelson is a pretty famous and beloved chef. He ofen appers in TV-poductions, has his own cooking YT channel and works with public broadcast on YT for cooking education. He has a restaurant with one michel star and a small brasserie with take away, mixed with a high quality food shop. On his YT channel he cooks some italien rezepies, like ceasers salad (just kidding), like a risotto with pesto and tomatos.

[@vincenzosplate]

Thank you for providing this background information about this chef! Have you tried any of his recipes!? 😊

[@hansberg2521]

@@vincenzosplate Not the full recipe, i took some inspiration, but i actually cooked two of your recipes, the spaghetti carbonara and the four cheese penne and booth were not bad. Not bad is by the way a compliment in germany. Nelson had, like my brother gone thrue a german cooking job trainig for about three and a half year, wicht is mostly based on german and french cuisine, so the wine and the butter came from that.

[@blablahuiful]

Nelson Müller used to even have a Michilin Star so i belive he know´s what he is doing XD

[@lyonstrababa3971]

Shoutouts from Aachen I'm currently eating Fusili Bolognese with Pecorino Romano hehe

[@vincenzosplate]

Buon apetito! How did they turn out? 😊

[@lyonstrababa3971]

@@vincenzosplate thank you very much Vincenzo 🙏🏻 of course I used your recipe, so it turned out delizioso 🥳

[@matthiasdelfs485]

As a German I know, a bit Butter at the End is a secret weapon to all meals in the german kitchen. My Granny did it back in time when I was a Kid. I do my Bolognese usually in the way I saw it in a video from Antonio Carluccio, I think it is kind of similar to your way Vincenzo. Sometimes I use fresh Basil to finish the Sauce. Before I pour the wine to the Meat I add some Whole Fat Milk and let it avopourate. BtW would love to see more Reactions video of german TV Chefs cooking italien. You should check Tim Mälzer, Steffen Henssler, Johann Lafer and Cornelio Poletto, she was married to an italian vine sommelier, so she has true italien cooking skills. Would be interessting what you gonna think about germanys most famous TV Chefs.

[@patrese993]

He is actually kinda famous in Germany and German TV. And he really is one of the "not totally over the top" chefs, like that Flash Gordon... His Maultaschen (some sort of a huge german ravioli) are absolutely awesome! edit: funny that I had to watch that video on your channel, and not on domestic TV or whatsoever ;-)

[@McGhinch]

What I would like from you, Vincenzo, is that you cook the recipe the same way as the chef in the video. Maybe he's got a point in doing it that way. Maybe it really tastes better. You certainly have friends who are willing to blind test, in this case, Nelson's dish prepared by you and your dish -- and then evaluate both.

[@MiigsMusic]

I'm german aswell and one of my favourite things to do is serving bolognese and blowing people's mind that say things like "Bolognese is something you cook because it's quick", "it's a tomatoe sauce with meat" or "spaghetti Bolognese"😂

[@Jan-yc2lr]

The problem with adding the meat to the sofrito is that you can't have the maillard reaction to the meat which adds la lot of flavor. If you increase the temperature to get the maillard reaction you burn the sofrito. So best fry the meat seperately and add it to the sofrito.

[@vincenzosplate]

Well said! 😊

[@lambrospappas578]

I like to personally put the rind in the sauce, and then remove it at the end. I like to then rinse of the sauce from the rind, pat it dry, put it in the freezer to cool off fast, and then I like to microwave it on a piece of parchment paper. It puffs up almost like a crunchy cheesy cracker, which you can eat like that, or in my case I like to roughly crush it and add it as a crunchy topping to my serving of pasta.

[@punishyouhardcore3936]

Hello Vincenzo this guy is a very Good Cook i think by now he got 2 Stars but anyway he is really humble

[@vincenzosplate]

Modesty is a virtue! 😊

[@herberteisenbei8112]

Nelson Müller is a well known TV cook and holding 1 star in the Guide Michelin. During the COVID pandemic he ran quite a series of webisodes about how to cook easy and quick tasty recipes at home. He's cooked aside spaghetti other Italian food as well.

[@ropeburn6684]

"This guy is a machine" - that's a very German thing to say 😂😂😂

[@DerAndi1984]

I am German and a home cook. I usually combine the sofritto and the meat at the beginning together with wine. Never seen adding wine to the passata or adding butter before. That is also weird for me. Good tip about adding herbs at the end, though.

[@ΣοφίαΜπίσκου]

Give it a try Vincenzo, the butter in the end makes the pasta rich and full of flavour 😍, also the combination of 3 types of fresh vegetables and 3 different good quality meat types makes it so good in terms of smell, also juicy. It really gives a despicable end result (yes the wine on the pelte is different than yours to tie the tow different peltes). You can also find this recipe with fresh tomato instead of standardized ones. 💝 Bonne appetite Chief! 🧁

[@-----REDACTED-----]

I want Vincenzo to test recipes that are at least not a complete mess for a complete verdict 😂

[@Patri-ciaVB]

I ususaly use half 00 and half semolina flavour, NO EGGS but a bit olive oil as well. This is the southern Italy and Sardegna way. And of course salt ...Nelson is a very good and lovely German cook who looks behind the scenes about industrial products and all around food.He has 1 Michelin star!

[@Opranius]

I can't believe that you react to our good old Nelson! We germans with italian tastes really do it a lil bit different but we respect the origins.

[@dsr0116]

I've never seen a recipe where you don't put in the alcohol after you've browned the meat and veggies. I have a really nice chili recipe in which you add beer after you've browned the meat, softened the onions, peppers, and aromatics (so that you're scraping up the fond and cooking off the alcohol).

[@Sr19769p]

Yeah, exactly. Deglazing the pan.

[@thomaskamp9365]

As a German, I have to say that Germany is a developing country when it comes to real Bolognese. The reason is really quite simple. There are a lot of Italians living here in Germany and they have brought Italian cuisine to us with their restaurants. Unfortunately, many chefs have made a secret out of the real Bolognese recipe. Almost all chefs who have recreated it, based on taste, have also created their own recipe. Unfortunately, the recipes were very far from the original. The secret of real Bolognese, in addition to the ingredients, is the long cooking time of 4 to 5 hours. It is this long cooking time that makes the taste really round and full-bodied. Most chefs completely underestimate this. Every eater knows from experience that a good stew tastes much better and more rounded on the second day. It is similar with Bolognese. I would therefore like to apologize to all Italians who are rightly proud of their national dish. There is only one real Bolognese recipe. The one from the State Archives in Rome.

[@mirinae4313]

The german "Bolognese" is a tomato sauce with minced meat and typically poured on a plate of spaghetti. It can be very tasty. But "ragu alla bolognese" is a different dish with its unique flavour profile. One of the most delicious dishes. I like it most with just a bit of tomato paste (half a spoon) and without tomatoes.

[@Bethos1247-Arne]

I like chef Nelson, even bought one of his cook books and think he is GREAT chef. A great GERMAN chef. If you are a German (I am), you like the recipies of chef Nelson.

[@JohnPorter4096]

I like him! That guy seems so smooth.

[@vincenzosplate]

Have you checked more of his recipes? 😊