How to make Bolognese | Gennaro Contaldo | Italian Special

Hi lovely people, I am in Italy in Piedmont and I'm gonna make a fantastic Tagliatelle Bolognese. Yes, the original one. This is the way I love it. I have so many different versions of making it this is the way I make it. Now I've got my sofrito, celery, carrot, onions, and pancetta. I soften it up a little bit and now I have two different mincemeat. One it minced veal, you can see it's very very fine, just put it inside Oh yes, and the other one is minced pork which is a little bit thicker. Inside here I put one carrot, one onion and one stalk of celery and is about 100 grams of pancetta. Everything goes in. Now you see all the meat, start to break the meat. It is so important that you seal the meat properly because some of the meat has just got so much water inside you almost boil it before you start to fry it. Here you seal it you will get rid of all the water. Right the meat is sealed now I need to put a bit of wine, I like a nice red with mine just put it inside keep stirring it I have put the wine inside now and now I put some tomato. For proper Bolognese you use concentrate of tomato with a little bit of water or stock inside, which this is what I've done here, to become a little bit fine just put it inside Yeah! I'm gonna use the rest of the stock and let it cook a little bit. Then you use a stock. Very very important that you use stock. I carry on cooking. Use stock any stock. Remember this is meat if you want to use chicken stock fantastic which is good or vegetable stock, both ways working. Little bit more stock inside the rest of the concentrated tomato that I diluted just earlier on. Let's put the lid on the gas is turned down slowly slowly slowly. Let's come back in about an hours time. But now and again I'll come back to stir it. The sun is so nice we've go up an hour so let's sit in the Sun contemplating how I am gonna serve it. I can imagine it's gonna be so good. This is looking good. Wow the Sun was good! It revived me! Look at that! Come inside! Just come and have a look. Look this is about an hour it has become like a cream. Right, let's do it now. The pasta is ready, the ragu is ready. Just a little pan on top here, just little bit inside the pan. Little bit of the of pasta water. Let's use this one. We'll put the pasta on top here. Look at this! Oh my my! This is what I'm talking about. A proper bolognese. I think it's ready. I put it all back in the pan, the reason why because I want the pasta to grab the lovely flavour of the sofrito, of the pancetta, of the beef, so everything is combined and all together and also it sticks on it, and when it sticks on it stays, and when you wrap the fork inside, an explosion of flavour. I keep saying all the time, because it is! Turn everything off. Oh my. Yes. Go on until it's all in. I can tell you it smells fantastic. Just a little more drop of water. Pasta water is so important. Ahhhh. Look at this! A nice grating of Parmasean. Oh oh! I love it! And this is the proper Ragu Bolognese. So easy to make it. So tasty. You can see now the Sun is coming down slowly slowly slowly, it's time for me to go to eat. Actually it's time for me to eat this Bolognese. Tagliatelle Bolognese. Can I? No, I have to go in. Bless you!! Oh my my!

Channel: Jamie Oliver

Views: 3,802,004

Keywords: jamie, oliver, cooking, food, cook, recipe, tube, chef, foodtube, jamieoliver, meat, bolagnese, spaghetti, pasta, ragu, italian, italy, gennaro, gennaro contaldo, two greedy italians, piedmont, carrots, onions, herbs, olive oil

Id: _qy6HNqxhKU

Length: 6min 10sec (370 seconds)

Published: Sun Nov 10 2019