Gino Gets Angry With Rochelle for Eating Bolognese With Salad Cream | This Morning

yes okay so you're altering how to make a meat sauce which are called meat sauces mine's not really a Bolognese right doing because I only have six minutes okay yep that's fine how do we start with I want to show you the array of ingredients yes first of all we go olive oil then we go what do we call it sofrito celery onions and carrots chopped up finely then we go red wine the alcohol then we go milk milk milk is tenderize the meat then we have a beef stock or you can use chicken stock passata sip tomato tomato concentrate this is what you need of course and then the meat whenever you choose the meat Italian people the way they do it the choose two different meats we will choose pork and beef that will be our priority if you cannot have pork you can have lamb you may ask yourself why why why the reason why we do that is because pork and lamb is more fattening the beef so we use the fat of the pork in the fat of the land to get more flavor into the meats so the meat is more tastier when you make your Bolognese and that's the reason why we do it so I always go for the leaner me maybe that's wrong if you don't lean Amit you don't get all the fat goes in there where the flavor sofrito in olive oil you make sure he gets a nice color okay once you've done that you have your pork goes in there and you have your beef I'm only going to show you a little bit because we don't have a lot of time okay now once you start to mix everything together it is very important to tell our mates to crumble so what do you have to do Rochelle you get your wooden spoon and you just crumble the meat in there okay I don't know how many times we have to say when you feel faster the water needs to boil okay it needs to be bubbling and we need to put salt okay I don't want to hear this thing the salt is bad for you yes salt is bad for you if you add it later but you cook faster without salt in the water it's tasteless okay so we want to put two big bunches look at that one and so cuz I'm assuming you don't know if we're in there most of that you'll leave behind in the waters of water right or after you know pasta is not gonna kill anyone we get you know what I mean yeah yeah the fresh pasta was in that in Italy by the way we don't have a such a thing as spaghetti bolognaise they don't exist that is an American right we use fettuccine or we use a pappardelle you know everything that is fast and now Rachelle this is the point where we're gonna add the alcohol because we want to be out for about four days fine wine what is it supposed to be this or it just I'm supposed to be this high yes okay cause it gives you the chance to move around very important when you add the US planar body also I'm fixing this time it burns off yeah it burns off the behind you know that very important to leave the alcohol or take the alcohol away leave the favor beyond I'd watch the sauce it becomes bitter alright okay so once you done that for about 30 to 40 seconds now we are deed milk the milk due to the meat tenderizers it tenderizes so what you do you put a little bit of milk in there it makes also sure that at the end when you add the tomato you have added creamy texture so you don't need to add boxer you don't want cream you don't have any exiting so all starts with the milk can it be hot cold what what just regular milk I mean any man can do yes hot cold warm however you will just just say the problem is if you're pretty cold from the fridge you stop the bubbling in the cooking so obviously do it try to do it as a room right you could if you okay now we're gonna warm up for the one I prepared before after the milk you ready bubble for a good 20 minutes okay and we're gonna put it the stock when do you add the mushrooms one mushroom ah there is no mushroom there is no mushrooming about this is the traditional one really you put Omashu mushroom and you're not gonna like this but I have a dollop of sour cream on the side gonna be honest anything with mince lasagna shepherd's pie chili con carne it's key for but this key for Novato Trenton if I each geometry you can see sour cream sobre this is what is wrong with this country I'm not going its traditional but always I threw it in the restaurant if you know bond adapt anything you'd like I'm here than adapt the things that you do have you ever seen me adapt in your Chevy spice are you ever see me a dusty one of your bangers and mash whatever you called it I don't adopt anything I stick with a plan stick with the plan symptomatic goes in there and then we go tomato concentrate very important this gives color extra flavor okay now water is boiling so it's solid green I know I'm sorry it's time let's creep otherwise we've never been called one on a screen if we one minute if we have any here I'm gonna serve you some listen why don't I invite to me a home where we'd Marvin and make sure that you show me this well okay now pasta goes into the sauce this is the this is an important thing you would put the pasta to the sauce sort of sauce to the pastor fantastic okay I mix all together what's the want to show if you got a leftover ballonets the way I do it to home okay put it into a bag and let me show you a little trick that I do because it's very easy when you defrost what are the sauce into a bag and this because I like to do a big batch of bolognese sauce Felix the reason why I do that because then I can do lasagna Jack potato with the bolognese sauce nice that's nice that you can put a bit of sour cream if you want I will tell I'm not with the fettuccine now when you put in the bag you have there's 20 seconds until we finish we come on fair okay you come off further I'll do something you put them in the bag and then you do with your hand you do a like that look you cut it we have to stop you have to stop them right we have even a haunted hey sis we have very well do it 2-1 what you are playing people me thank you to me is that thanks to Gina you didn't say thank you you

Channel: This Morning

Views: 3,351,252

Rating: 4.8879533 out of 5

Keywords: gino d'acampo angry, gino d'acampo gets angry, gino gets angry, gino gets angry bolognese, gino gets angry with rochelle for eating bolognese with salad cream, gino gets angry sub ita, gino d'acampo bolognese, gino d'acampo pasta bolognese, gino d'acampo's real bolognese this morning, rochelle Humes, italian cooking

Id: jFby3IEs9V0

Length: 6min 59sec (419 seconds)

Published: Mon Nov 12 2018

Reddit Comments

[u/avlas]

How gross. How gross. So you take a recipe that my grandma used to make 30 years ago and you put fucking... sour cream on top.

then he switches back to english.

He says sour cream, I think he didn't understand the lady was referring to "salad cream".