How to Make Ragù Bolognese (Northern Italia Meat Sauce)
For more great Instant Pot recipes, please visit InstantPotEasy.com
http://www.seriouseats.com/2014/12/the-food-lab-slow-cooked-bolognese-sauce-recipe.html When it comes to meat sauces, ragù Bolognese is the undisputed …
You just DESTROYED the bolognese sauce
Mr Lopez why are there no links to the products you are using like the meat mesher shame on you shame what kind of a youtuber are you I hope google fines you, I do like that meat mesher.
you lost me at the fish sauce😏
Adam ragusea?
Ma che cazzo è??????
Everything was going great until I saw the pureed livers… 🤮
Downvoted for puree'd chicken livers. Just flat out go fuck yourself.
I get so fucking distressed when I see such good technical delivery during a cooking demonstration and then it is destroyed by chefs lack of ability to taste and season. During that 4 hr overcomplicated cooking process, he barely added salt and pepper, only twice! ( Ok parsley and a tsp of fish sauce). A dish of that magnitude and length of cooking needs to be seasoned at every stage. Not just at the beginning and the end BUT through out! All YouTube cooks out there, do not be scared of seasoning your food starting with basics such and S & p
I'm used to making Marcella Hazan's recipe, so this is INCREDIBLY different. I might try it out one day, but it honestly looks a little scary. Like one wrong move and it tastes like absolute shit.
I prefer a jar of Dolmio from the corner shop.
Break it up with a spoon like a man! Lol jk I want that tool
Kenji I can’t tell you how much this recipe kicks ass. I cross reference w chef John for the ultimate. Thank you!
Why don't you add cow brain next time around.
What are you doing seriously? Ruined the sauce.
Слаб си…
its not a true bolognese but it looks good but no need for the livers and liver sucks its nasty use . ground pork and beef and panceta and in stead of fish stock for extra flavor u can use dried creamy mushroom powered and for as wine red or white just dry and dont use tomatoes use a paste and mix in beef stock and add heavy cream at the end . and yes got to use wide pasta . and use celery carrots onion and lil garlic and he did right salta it in butter. sorry for bad spelling dont have good english . also will add u dont have to make a real ragu unless u claiming its the real deal put what u want in it i gave u i listed the things to use and always start with the panceta
Am I bad person for adding tomato paste?
*Advertisement Music*
Sorry but this has nothing to do with ragu, looks good but not ragu bolognese
The chicken livers are a mistake.
If you can’t taste the liver when the sauce is completed then your palate is off.
Fish sauce?!? Wow, would have never thought. This is why I watch your videos
This is nothing like the way they cook it in Bologna. No garlic ffs.
I use fish sauce in almost all dishes. Always add another depth of flavor.
Hmm wouldn’t anchovy paste be the best way to add umami in an Italian recipe?
Direct to the point… this is how a video should be made.. i'm subscribing… tkx
I read the Wikipedia article about "bolognese sauce" – especially about its history. Very enlightening.
Italian food is overrated anyways
5hrs to make a fucking ragu… nah im good fam thnx.
Came to watch this video just now and I can already hear angry Italian noises
That looks really good but that is not traditional Ragu from Bologna
Some of the recipes for this dish include roasting the potatoes with the meat. I've eaten this one this way, and the potatoes absorb the pan juices and are pretty delicious. Thanks.
Some things look good, some things not so much. I really dont think you needed the gelatine though. The stock would reduce with simmer, theres no need to thicken it up with gelatine.
fantastic
Fish sauce is also great for home made Caesar Salad for those of us that hate those tiny yucky bits of anchovy you can never get rid of. Same taste but no grainy bits, much cheaper and easier too.
yup
>skim off as much fat as possible
>add a ton of heavy cream
what did he mean by this?
Thats complex AF!
Thanks for the liver tip 👍 I never thought of that before. I'll definitely try it.
Urgh, it was looking delicious until you dumped a load of cream and cheese into it.
I knew he was going to add fish sauce. Just like how Chef John add Cayenne to everything