How to Make AUTHENTIC BOLOGNESE SAUCE Like a Nonna from Bologna

guys this is this is heaven you know bologna bolognese something that everybody loves the entire planet loves bolognese what's so special about bolognese well it's super tasty super flavory and it feels well done like this one you're gonna be in heaven i and welcome to the chainsaw's play oh yeah today is bolognese ragu time we have david all the way from bologna showing us how to make the real bolognese the real deal the real deal come on let's do it how do we make a perfect bolognese ragu we need one onion i use red onion but you can use brown there's not much difference three celery sticks three carrots salt pepper tomato paste 150 grams 400 grams of peeled tomato one liter of italian pasata extra virgin olive oil red wine about one glass and one mug of full cream milk that we're gonna add just at the end and the mince which is the highlight of our dish we use 500 grams of pork mince 300 grams of beef and 200 grams of veal so considering that we're doing a big batch i'm using a large pot you get the pot and you put it on the stove so we're gonna put a good amount of oil extra virgin olive oil we obviously turn on the stove and we wait for a few minutes that the oil gets in temperature and now let's start with the ingredients so we add the onion wow the smell is so strong the smell of the onion is so strong that's why i like to use the red one because the smell is more intense and we cook the onion for like a couple of minutes until it gets a little bit go that gold color and now we add carrot and celery and we're gonna make our beautiful sofrito the base of every bolognese sauce how long are we going to cook it for about four or five minutes okay we just want the to give the flavor to the gar to the celery and the caramel exactly vincenzo can you feel the smell oh yeah this is a smell that in bologna you can feel in any corner so when the sofrito is done we're gonna add half a glass of red wine you can use white as well but the red gives it that taste that is next level now let the booze cook a little bit cook them cook it off otherwise you're gonna have that booze smell that is too much just let it cook it off for a few minutes before you add the mince you want the wine to evaporate the hot cold evaporates correct and now is the time we're going to add the mince the main ingredient of the bolognese sauce and we let it cook until it becomes a little bit that gray color classic of the mince when it gets cooked so while the meat is cooking you have to separate a little bit because when you're gonna add the tomato then you're gonna have the texture it's gonna be much better if the meat is separate so while the meat is cooking we can add a little bit of salt and a little bit of pepper just to give it the initial flavor and then we're gonna adjust it later on while it's cooking you see how the meat is changing color yes slowly it becoming is becoming gray okay so you see we enchant so how i can keep mixing the meat because some is already gray and cooked the other one is still a little bit pink and raw so i'm just gonna mix it a little bit in a way that every single piece of meat gets cooked looks like it's ready yeah so you see how the meat makes a little bit of water and sauce at the bottom we want that sauce and water to be gone and then we're gonna add a second half of the glass of wine so now we're gonna add the second half of the glass of wine and we let it cook it off as we did before with the veggies to give it a little bit more flavor so vince i've seen a lot of recipes of people adding rosemary or thyme or ragu doesn't need herbs ragu is already flavory enough like this so you don't need to add any herbs whatever we we need it's the carrot the onion and the celery to give to the ragu the flavor the classic flavor from bologna so all the water is almost gone we are ready to add the tomato paste the peeled tomato and the passata you know what people don't understand vincenzo ragu is an exercise of strength it takes four or five hours to cook the ragu there's no shortcut for a bolognese sauce you need to cook it the longest the best you can go for four or five hours and it's gonna taste better so now we're ready to add the italian pasata so what i like to do vincenzo is to put the passata get a little bit of water put it in the bottle and clean the bottle of the passata so the reason why i'm doing this is because we're gonna cook a ragu just with water ragu doesn't need chicken stock doesn't need beef stock it doesn't need any kind of stuff just water so you see we cleaned the bottle we didn't have any waste so now we're gonna add the tomato paste which is gonna give the texture and a little bit more flavor to our ragu to our bolognese sauce listen to the sound listen to the sound of the sauce it's singing so now what we're gonna do we're gonna add the peeled tomato and that's it and now we mix we mix everything crushing the tomato a little bit as well the peel tomato so you see it it already looks ready but it's still missing the water and then we're gonna let it cook for three or four hours the meat we can more tender you think you're gonna try it vincenzo today oh you're gonna pass on it i'm going to have a big plate of course what what what pasta do we have that's that's exactly the kind of pasta that goes with ragu because everyone puts spaghetti but i guess it's just because the bolognese sauce is the most famous italian sauce in the world and the spaghetti is the most famous pasta but big mistakes don't use spaghetti use penne instead use papadel italia you can use everything but spaghetti spaghetti is the last of your choice i boil one liter of water i keep an eye on the ragu and after one hour and a half i see how much water is left if it's not enough i add another liter of water and then i just keep going until they're a good taste uh good because you need to taste it time by time so the bolognese is cooking for about two hours is getting a little bit dry so what i'm gonna do i just add a little bit of hot water because we want the bolognese to cook for at least four hours how how do we craw how much water one one liter we put one liter at the beginning so i would add half a liter and then come back in probably one hour and see how is the situation with the water so the more we cook it the more tender the meat will be exactly the longest the best it has to cook but the the fire the stove doesn't have to be too strong very very low very low you need to see some little bubble coming on top but not too strong like you can see in the corner over there so i usually don't cover it if you want you can cover it but i like the water to evaporate so leave the space for the water to evaporate it already smells so good the longest we're gonna cook the bolognese sauce the better it's gonna taste the meat and it's gonna be more tender and and flavory and tasty so leave your goo for about four hours don't take shortcuts [Music] so now after a good hour we're gonna taste it a little bit to see if it's missing salt or pepper it's so good but it's missing a little bit of salt you're very generous with your salt yeah i like salty stuff wow it is very watery so yeah you need time to cook yeah it takes time so we have about half an hour to go with the sauce let's get ready the pasta let's put some water on the stove and get that pasta done we choose this beautiful handmade fresh papardelle because we reckon is the best pasta that match with the bolognese sauce people use spaghetti most of the time but i believe is just because ragu is the most famous italian sauce spaghetti is the most famous italian pasta they just put them together big mistake don't use spaghetti the texture of spaghetti doesn't allow the ragu to stuck in on top of the pasta so use something more with a different texture like papardelle italia you can use penne as well we add a generous handful of salt rock salt this is important to use rocks it's super important we always use rock salt in italy and now that the water is boiling we add the pasta yummy yummy fresh papardelle not spaghetti pappardelle so the bolognese is ready the pasta is ready we just need to add the last secret ingredients this is nice nice and thick sauce it's nice and thick so we add a cup of milk yes so it gets more creamy and also it gets more smooth in flavor and taste okay so you add a little bit of milk you just put it on the stove again for another five minutes we stir it for another four or five minutes and that's it so david the sauce is already warm what do we have to put it back on well we put it back on the stove a little bit so it smooth a little bit the milk inside the ragu and then as i said we're ready to serve it with the pasta with a really nice papardelle pasta so vincent's a little trick we're gonna save a little bit of cooking water so it's gonna help us to mix the ingredients all together and then we strain the pasta so we add the bolognese to the fry pan a little bit on the bottom so we add the pasta to the fry pan with the sauce at the bottom and then we're gonna add some more sauce on top don't forget the cooking water and then we add some more bolognese full bolognese on top just a dash more and then back to the stove so now the pasta water will help to combine all the ingredients yeah yeah look at that oh the smell look at that color i like when the pasta becomes red red is low now the pasta is ready ready to be served ah yeah bye david please sir i need to eat it please yes yum are you hungry vincenzo should i keep going very hungry so if you want to go the extra mile vincenzo you need to put a lot of parmigiano reggiano this is the real deal for from parma [Music] david do you know what this is this is the perfect bolognese this is the best time of the recipe based on the video are you ready to try this are you sure you're ready to try this ah let me see a little bit let me taste a little bit of sauce first how does it feel the meat is very tender i like the the flavors is very interesting because you normally put spices you know not spicy normally i put herbs no no but honestly no herbs not stock not weird thing i do this super easy and this is so simple so delicious so tasty and i don't get that herbs in my feet you know like smooth pasta very nice pasta very nice very nice too yeah it's very delicate you know why because the pasta is not spaghetti and all the sauce stuck into the pasta it's absorbed so you get absorbed i find this sauce extremely extremely delicate wow david wow this is the classic bolognese ragu and i never got it right because i was always adding something more i can eat this every day i can eat this every single day i do thank you david thank you vincenzo for having me and remember subscribing chances play the channel um hit the thumbs up follow us on instagram and just like put the like hit the little bell so you can have notification every time that vincenzo post a new video thank you david bravo and please write a comment for david say thank you david share more boronies and recipes with us share share us the tortellini come on we can do tortillas on christmas as well romania thank you thank you david

Channel: Vincenzo's Plate

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Rating: 4.9021797 out of 5

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Id: Gyz7s3cFjZU

Length: 15min 19sec (919 seconds)

Published: Sun Jan 10 2021