Fabio's Kitchen: Episode 2, "Bolognese Sauce"

[Music] welcome everybody I'm Fabio Viviani and you're watching Rodgers pitches where every week we'll bring you an amazing dish made by me today we're going to learn how to do another Italian staple bolognese sauce which is nothing else than the most delicious compelling sauce base with meat and vegetables in Italy Bolognese means from the city of Bologna where is known for their cold cuts and their meat they have a lot of gain they have a lot of beef is in wine the middle of the piano dr. Donna can you rapid on is our Napa Valley but we don't grow wine there we grow beef yeah it will be literally we plant them on the ground and there is trees they give plenty of beef to harbor the best meat sauce comes from the region of Bologna with in emilia-romagna region and is made by hundred percent beef how we going to develop the flavor characteristic of the classic meat sauce in Italy we also call them ragu ragu is also a brand name of a very not too hot sauce in United States so let's call it bolognese sauce meat sauce first and foremost we have the Holy Trinity of Italian food onion carrots celery and garlic and here's what we do we're going to add a good amount of extra virgin olive oil first we gotta cook the vegetable second we have to render the fat in the meat so let's get this going onion carrot [Music] celery and garlic reason why I am able to add the garlic right now instead of wait longer so the garlic doesn't burn the garlic normally cooks faster than the rest of the ingredient here but in this case because we mix with them and because the onion the carrot and the celery is going to release a lot of moisture I'm not worried about my garlic burning there then didn't I say that this sauce is extremely flavorful so here's what we're going to do we got rosemary and sage very aromatic Italian herbs I have plenty here mint you're going to add the rosemary we're going to add stage now you [Music] we gotta let this cook for about five minutes until the vegetables are starts to be nice and caramelized in this five minute get the rest of your ingredients ready in this case we have some nice beef stock we have couple of cloves of whole garlic we have some canned crushed tomato we have some tomato paste and a good 8 is 20 beef or 8515 you want a good fat content not below 15% and at the end of the day when your meat sauce is done if there is a lot of fat on top you can skim that off with a spoon it's fine and then we're going to have some good red wine to the glaze your meat in this case this wine is extremely good as a matter of fact wait is that my name yes I have my own wine fabulous Vianney wine collection having your own wine collection is a very big bragging right so of course some sound like very cocky right now because I have my own wine and this is our signature blender 75% Cabernet Sauvignon 25% Pinot Noir which you can use for cooking but trust me it's a lot better when you drink it now that the onion celery carrots and garlic are starting to be caramelized it's time to add my meat the holder in which you are the ingredient the vegetable first then the meat is very important because that's how you build flavor many ships will suggest you at this point to brown your meat which it's okay to do but here's the issue I have with it by browning the meat you strip the meat from all the fat which is good but in this case fat is flavor and if I Brown the meat and they render them it all the fat will float and technically if we degrees it later the fat will go away so I will rather partially brown them me but then just add all my liquids and let this sauce braise the meat is partially brown right now so now for me it's time to add couple of extra garlic cloves I'm adding them whole tomato paste Danny glass or beef stock this is a good thick beef stock all right if you have Demi glass Demi glasses even more reduced based on beef stock is the result of roasted bone and vegetable boil in water Demi glass is that reduced by tenfold if you have ten gallon of beef broth you're going to have one gallon of this demo glass once that's reduced very concentrated beef flavor you see the sauce is getting ready it's turning brown dark brown now we're adding tomatoes and that's it you let it cook now the tomato the beef broth the concentrated paste are cooking the meat and combining the flavor together for a knockout sauce for the sauce the Italian mother cherish recipe from hundred generation the realities is every decent human being the comes from Italy has a recipe for meat sauce because these after tomato sauce is the most important heritage that you have from my old country to mix so now the reason why I wanted this hot is because I don't want them into steam to overcook I don't want to cook it for too long who tells you that took the bolognese sauce meat sauce sixth hour they're full crap the reality is that a good bolognese sauce as long as the fire is high and it doesn't burn Israeli in less than 30 minutes 30 minutes alright guys so my mid-south now is cooking on high fire in a non-stick pan for about 15-20 minutes what's going to happen is that now they everything came together now it's going to be one color dark brown a lot of little burn good burn not the black burn good burn Ethan ends around and here's the one last step look at that we've got all these little burnt pieces there now I'm going to get my wine I'm going to have the good gopal wine what these will do will help me to clear the outer part of the sauce and dissolve any burning any sticking to it to dissolve it in a normal meat sauce in a common recipe out there the thousand you can find online they will tell you to deglaze the meat with red wine the problem is that I'm using nonstick cookware so the glazing parts the beets and ends they're already not sticking I'm just losing a map for more flavor with a good red wine as you can see look I'm gonna shut the fire off as you can see there is no oil right here but there is a good amount of oil right here tilt tilt the fill to the pan and with the help of a spoon take the fat out now when I say take the fat out I don't mean take the flavor away from your sauce the sauce is super flavorful already and all you doing here you know what it is to collect liquid gold for the next turn around and you can use these for the next browning my mom never throw away fat never let it burn let me throw it away she never do bacon rendering cold cut rendering beef fat anything this is so tasty if you start your next batch with this flavor is on the moon alright so now look at this dark flavorful smell delicious you see the vegetable still you see the carrot inside there still there this is a knockout bolognese sauce for your next lasagna for your next pin the Bolognese your spaghetti or fettuccine for whatever you like and if you like me just get a piece of toasted bread and try to eat it and then you can send me a thank you note fabulous kitchen everybody [Music] you [Music]

Channel: Fabio Viviani

Views: 181,445

Keywords: Fabio Viviani, Food Network, Bolognese Sauce, Cooking Class, Chef, Recipe, Fabio's Kitchen, Italian

Id: WoxSV6bSySI

Length: 10min 57sec (657 seconds)

Published: Wed Feb 15 2017