REAL bolognese sauce - Italian Ragù di Bologna

if it doesn't have pancetta, it cannot be bolognese

For anyone who wants to cook this (its amazing)

Traditional Bolognese sauce (Ragù alla Bolognese)
Serves 6
• Coarsely ground beef (see note): 1 lb (400g)
• Fresh pork pancetta, slices: 6 oz (150g)
• ½ onion, peeled: about 2 oz (60g)
• 1 medium carrot, peeled: about 2 oz (60g)
• 1 celery stalk, trimmed: about 2 oz (60g)
• ½ cup (1 glass) of red or white wine
• Strained tomatoes: 7 oz (200g)
• Tomato paste (double-concentrated): 1 tbsp
• ½ cup (1 glass) of whole milk (optional)
• Light meat or vegetable broth (or stock cubes)
• Extra virgin olive oil: 3 tbsp
• Salt and pepper

I love mine with Spaghetti - just kidding. Looks awesome 👌

If your country is so amazing why don’t you go back there? Why are you in America ?

Where’s the wine? Not authentic

-pancetta -broth +vine just cook it longer

Everyone claims to have the real recipe. Even ones with "official" documents. I prefer mine with red wine and Worcester sauce

Lost me at milk

You dont use oil to fry pancietta. It already has fat

No red wine, fake Italian bolognaise

3hrs??? 5hrs minimum

Absolutely a massive fan of long cooking time, but why no passata instead of stock?

Veggies still raw...

per l'amor di dio, perché usare la pancetta e non il guanciale?

That bowl is too small for all that.

Da bolognese posso dire che la ricetta è fatta un po’ alla cazzo di cane

Couple changes i would make. Cook vegetables and meat separate in the same pan so that both get a good sear. Deglaze with a splash of wine before adding back the vegetables.

T’ho sentito subito che eri italiano 😂❤ daje 🤣🫶🏻

looks mingin

Can you substitute the pancetta with guanciale?

“From pink to a beautiful brown” my guy it was gray 😭 you didn’t brown that beef at all. I mean this with love and respect, let your beef cook FIRST to develop a nice browning from the Millard reaction. THEN add veggies. I used to make it like you too but this is a game changer TRUST ME!

No seasoning ?

3h really ? I mean who has time for that?

No garlic?

How come you didnt add wine ?

Looks amazing mate.
I'll give your method a crack next time I make Bolognese.

nooooo dont put milk before long simmer. it will curdle. put milk after long simmer to mellow the tomato sourness

on me way with a spoon!

That meat didn’t go a beautiful brown it went grey. You need to do the meat first to brown it and not keep stirring it so it doesn’t have a chance to caramelise. Then remove the meat and re-add it later.

No panceta in bolonese

I trust this guy he has a balagogonian kinda accent, you can tell he can make-a the real spragetti... mama mia ! 🤌

I'm'a follow this recipe, but I'm going to add 1 lil diced serrano & some garlic with the other veggies because I'm a north american heathen and it's gonna be spaghetti bolognese a la fadamaricano

I got headache and nauseous wheb tried instant bolognese sauce, it tasted shit and yikes! I always make my own bolognese sauce since then

I am italian and it's not original.

That’s almost how I know make it. Instead of milk it’s half glass of red wine and good beef stock.
Just made the wine and beef stock version tonight and it was amazingly delicious. It’s basic but original Italian and delicious.

Great job Marco!

Bha ha this is amateur cooking😂😂😂😂😂😂

No garlic black pepper or salt and no white wine not authentic

When I'm not too lazy I brown the meat seperated from the sofrito for that good old Maillard reaction. Browning your meat properly will always make jt more flavourful of course. But it's not necessary I know.

I’m in love with him

Looks to me like a bit too much veggies. Also you're not cooking it in a big enough pan okay you need to put it in a big pot you need to add a lot you need to add more water to it you don't need to add vegetable stock if you're going to use anything you should maybe use beef stock but you don't even have to do that all you need is the water okay A little bit of wine to deglaze both the veggies and the beef. Also the milk or cream doesn't normally go in until at the very end of cooking and you're cooking time is also a little short. 3 hours is not enough for a proper Bolognese. 4 to 6 hours is more correct and honestly the longer you cook it the better it is because of breaks down the vegetables completely also you didn't put all you did is put in tomato paste you should be using tomato paste crushed or stewed tomatoes and and some passata. The reason you want to use more water is because you want to reduce it down over time you need the water so that it will evaporate but the flavors keep developing that's the real secret to Bolognese! The long cooking time is the real secret because it takes time for the flavors to develop. The longer you cook it the more flavor you're going to get.

listen i think i might be italian or not but might be but i might use irn bru instead of milk or wine or stock

Your spitting on the sauce 😆

No wine or tomato passata?

Prefer to brown the ground meat in a separate pan, in order to drain the oil first. That caramelization helps build a deeper flavor compared to just adding it mirepoix. Great recipe!

Milk??????🥛

Look So Beautiful ☺️🥰☺️🥰☺️🥰☺️

You kind of answered why people buy from the store

Just like the wonton soup

Italian American 🇺🇸 culture is @ its best in NY. I used to live in Monaco and went to Italy 🇮🇹 every week during that year. I can tell you that in NYC, it can be just as good (for a slightly higher $price obviously but still cheap).

To make it better, add wine first, let it evaporate for 5-10 minutes. Add crushed tomatoes and beef broth, then let it evaporate for 2-3 hours. Then add milk and let it evaporate for 30 minutes to an hour. Perfection.