Gino D'Acampo's Real Bolognese | This Morning

which one is my camera number five okay first of all how do we start the bolognese sauce we started with a sofrito sofrito onion celery and carrots very finely chopped as you will see in the pan olive oil you started to fry then the other secret is the kind of meats we're going to use often people use beef or lamb on their own the traditional one requires two different mates it requires beef here any requires pork oh the reason is the pork will give you the fattiness and the flavor the beef gives you the texture okay how do we crumble the meat in there again usually people will pick it up put it there and start to crumble there is a way that my grandmother used to do my mother still does it you put a bit of olive oil in there and you massage the to me together so what's happened the oil starts to crumble the the meat so it's easier when you put in there okay I'm just a mild your beauty so you're putting a little awkward standing here you come here in a crumble the meats is sorry that I'll give you my bonbon can you crumble the meat please no no you need to need to do it with a wooden spoon that's the other thing okay the heat now was high okay and the way to do it crumble it's trouble it's and twist it and twist it that's it now let's talk about the liquids that he goes into the bolognese sauce there are clear liquids that it goes in there liquid number one is the wine okay right you're gonna have to put the wine first because you want the alcohol to evaporate the flavor to stay in that liquid number two is milk full fat milk oh tenderizes the meat Oh liquid number three chicken stock beef stock wherever you want as soon it gets brown liquid number one was in that and that will be the wine okay now very important to evaporate the alcohol otherwise the sauce gets very big whoa otherwise the sauce gets very bitter okay I'm just be baptizing right now okay yeah then as soon everything is gone away we're gonna put the mill home a little hole full fat milk none of these semi-skimmed rubbish that people use whole fat because it's important the fat into the milk tenderize the meat it has we famous games and the it defeats the objects so mix your together so you see it starts to get creamy that's how you get the cream other thing as well in a traditional bolognese sauce you should never never pour tomatoes I chopped tomatoes plum tomatoes seek to heart or anything like that a bolognese sauce is made without tomatoes the only thing they use is tomato concentrate which is this it's completely different from this which is Posada yeah okay and because here we use some abalone sauce that is very liquid to my you know very saucy it should be very meaty I got water in there if I'm gonna put on a pasta which is fresh pasta should be done in three minutes hopefully we got three minutes and we got three minutes Phillip not specifically okay then we're gonna pull salt very important whenever we go three minutes well you got a minute and a half but a minute and a half yeah good because we like the pasta now see what I've done here is such a bubble in a way at this point we start to put the stock right is the order of the liquids absolutely crucial crucial okay crucial wine first milk condensed and then we put the tomato that's the only look you need to get the flavor of the meat going okay that's what is important at this stage let me bubble it away for three hours you're kidding me no kidding no get out of here what you need to do you switch it off the high heat you put on a very very low I'm talking about low like this I don't know if the camera can get this low you put it there you do one hour and a half with the lid on yeah and you study every 15 minutes if he needs a little bit more stock put in there and then you do an hour and a half without the lead and this I'm telling you and this worry looks like look look you want you to know how to make the problem is I'm showing you this is what it looks like this is what a proper bolognese sauce looks like and you see that there is no sauce going on or anything like that will you can you do me a favor try I will because we have to go to a break now so we'll read this then we'll come back to break yeah yeah yeah because you went on a bit

Channel: This Morning

Views: 1,337,678

Rating: 4.788321 out of 5

Keywords: This Morning, Holly Willoughby, Phillip Schofield, Breakfast Television, ITV, chat show, talk show

Id: gfBQ9AqxjuM

Length: 5min 1sec (301 seconds)

Published: Wed Feb 22 2017

Reddit Comments

[u/Bernard_Ber]

Yes, that's true. Here's a written recipe from Italy as an example:

https://www.thelocal.it/20190301/the-original-recipe-for-authentic-bolognese-sauce

[u/rather_hmmish]

I have. The milk goes in fairly early. Once the onions, garlic and herbs have gone in for a few minutes, then the meat goes in, and then once it's browned to an extent, I put in the milk. The result is simply a slightly richer sauce. You won't actually taste the milk itself.

[u/Vyzantinist]

Weird, I've eaten spaghetti bolognese for over 20 years and never heard of milk being added. I wonder how differently it would taste?