RAGÙ ALLA BOLOGNESE - RICETTA ORIGINALE per lasagne e tagliatelle

friends of giallozafferano today we prepare together a recipe that warms the heart one of the best known sauces imitated the world will smell her perfume for all home and there will be the last match shoe to savor the delicious Bolognese collection ready away we start from a small premise every Italian who loves cooking is sure of have the perfect sauce recipe we at giallozafferano tried to merge all the information important about this famous sauce recipe deposited our experience and obviously your precious ones advice we can start pork belly makes a nice base a nice rhythmic base for our first cut into strips so and then it doesn't matter to little touches is perfect then you will see see that in trezzo I get out look what I use a half moon I haven't used it since the summer of 98 and so let's make our plan bacon will be chopped well look at the power of our crescent He always calls it mandolin I don't know because maybe because I never use the our bacon is ready to brown then the saucepan is already hot I can add a little oil to ours pork belly the great call for good she will be the base for a long cooking because the only one we are sure that this sauce needs to cook quite a bit while she browns I cut the vegetables celery carrot onion la santa trinita cipollone le let's remove the voice we hope not cry vegetables I recommend fine threads fine fine then after two hours maybe they will disappear during cooking you will find some carrots and prams are hard to disappear I always have an eye the bacon is a lot one mix tina carrot this la let's do this banner first either small small let's sauté the baby carrots too always paying attention to the phalanghina which then can no longer be played for at least a week and celery these not I need them I put them in the broth you just need this the onion starts to do on the web but that nice precision job mine elementary school teacher would be proud of me in the bacon she's got together perfectly browned but that they color now also the vegetables together with the bacon we brown them well and we almost stew it will take a 5 6 minutes after the pork belly after watch the vegetables as they show that is, what perfumes the flesh of touches beef we used a part obviously not thin and you can ask to your trusted butcher who usually it is called either luigi or gianni of the beef satchel of the pulp and ve you make it chop we brown it for well we always keep the temperature high why he has to toast the beef it must be beautiful it doesn't burn but almost now I'll show you why this is the color that ours must have meat that ragù must also sing listen you know what songs and sing will sing one Lucio dalla boh's song I don't know we can pour the wine red wine white wine my grandmother goes bye she doesn't use white wine is great for her so you see you try the wine that you want and let us know our wine as well as giving us perfume will help to downgrade the fund that's where there are all the flavors of our ragù and to the boys from Bologna let me know if i was good only if he was good and why if not good the alcohol laundry does not write it to me is gone it's time for the pass of tomato we rely on this fact in the beautiful silky house there are those who use i peeled those who add the concentrate of tomato do you but then let us know now on our ragù must start for a long time trip of at least two hours then you will need the necessary liquids for we use a very normal to cook in vegetable broth made with celery carota onion boiling water broth meat it is important that they are not salty attention more I put it as needed now our ragù must cook for at least two hours who cooks it 4 kids 6 kg cooks today eats it in two days each to his trick I now put the lid I don't cover totally is like this and every 20 minutes I go to see how she is drive a tina mix add broth if this is how a ragù is made into the heart it's been two hours guys that is giallozafferano stadium raul la mia favorite shirt tastes like meat sauce and they are proud of this look how attracted this is beauty and beauty we taste without getting burned and blowing so it is already so beautiful a little salt and a little pepper is right so I I always recommend salt and pepper at the end because maybe you use a bacon tastier and maybe the broth of vegetables you forgot that ice a side then at the end now in this moment is only now my grandmother snow what not like many grandmothers puts a glass of milk because she says and to dampen the non-Bolognese tomato of bassano del grappa we needy will do we decided not to put it and there I assure you that it is also very good we have our gu very ready and here it is ready the Bolognese sauce this is the saffron yellow version you must know that whoever goes through all this time in front of the stove is authorized first to make the shoe like this pure show I recommend for any questions advice suggestion write to us I answer 24 hours a day unless I'm having lunch with this nice ragù in fact I'll tell you something else I'm going forward to shoe king because I don't know if it is good to one hello friends good v

Channel: GialloZafferano

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Id: _u7pj5FWX2E

Length: 7min 51sec (471 seconds)

Published: Wed Jan 06 2021