Sorry My Bolognese Sauce is BETTER than Grandma's

Ragu alab is an absolute essential sauce for pasta or lasagna in just about every Italian household out there now every house may have their own take on it with slight variations but all are ridiculously delicious I'm going to use a few classic cooking techniques to try and pull out as much flavor as I can to make an insanely tasty Ragu that I know my family is going to love we're going to start off by knocking out some print sound good let's cook all right my comies I have a 2 lb cut of beef chuck this comes from the upper shoulder into the lower neck area of the cow it has wonderful beef flavor and what I'm looking for from the grocery store when I purchase it is that it is bright red in color no discoloration anywhere has wonderful intermuscular fat and a nice fat Capper on the outside and running through the center other great options are brisket or short ribs all right let's cut this thing up paging Dr Chef paresi he is in the house now what we're going to do is remove it from the plate onto the cutting board I want to start by removing any of that stringy fat known as C fat it doesn't cook down really well so we're just going to trim that off now it's time to finally mince the beef and there's no perfect way to do this but how I do it is start by thinly slicing it then taking those thinly slices and sort of julienning it and then turning it again and finally mincing it as best as I can and if you happen to find any more of that c fat while mincing it be sure to remove it then I run my knife over it again one to two more times till essentially it resembles ground beef instead though they are small fine mince pieces we're going to set those to the side give The Cutting Board a quick rinse and if you really want to take this to the next level check out my cowboy burger recipe where I cut up and grind brisket short rib and Chuck together for an unbelievable ground beef blend and of course if you don't want to do any of this prepackaged 80% lean to 20% fat ground chuck will work perfectly in this recipe I'm guessing you're going to opt for this next up I have 2 lbs of pork belly there's really not a great substitute for this and this obviously comes from the belly area of the pig what I'm looking for is that is bright pink and red in color with no discoloration anywhere and has a wonderful amount of intermuscular fat and a fat cap running through the middle and on the top just going to run my knife on the steel a little bit sort of recreate that edge we are going to cut this in the exact same way as the beef we want to fine mince it so thinly slice it Julian it and then finally mincing it running your knife over one or two more times again until it resembles ground pork instead they are fine mines but if you want to do any of this yes you can absolutely purchase prepackaged ground pork no problem going to wash the cutting board up one more time with soap and water now let's head over to the cooktop with the minced beef and I have a 10q or 2 and 1/2 gallon Rond do pot you need at least a 2 Gall or 8q pot it can be stainless steel or a dutch oven would work fantastic now I'm going to add in 3 tbspoon of olive oil I'm turning the heat to high until the oil begins to lightly smoke then I'm adding in our minced beef and of course I'm going to be using a wooden spoon I'm making an Italian sauce you got to use a wooden spoon immediately spread the beef all over the pan completely covering it that's why I love the Rond do because it has such a large surface area we are going to let it cook for exactly 2 minutes then we're going to come back and give it a stir and cook it for maybe 3 to four more minutes or until the minced beef is completely cooked and has a little bit of a sear on there that little myard brown crust we're going to get on there is just going to further enhance the flavor of our sauce we're going to set all the cooked Bea to the side in a bowl return that pot grab your minced pork we're going to add it right in there now you're going to notice that I'm not going to add any additional olive oil this pork belly is going to render a good amount of fat which we're also going to cook some vegetables in so just like the beef spread the pork out as best you can covering all the bottom of the pan let it cook for exactly 2 minutes come back and begin to stir everything around now what we want to do to render all this fat is turn the heat down to low medium it's going to take about 10 to 12 minutes for this to happen happen in the meantime though we can get to prepping I have two large yellow or Spanish onions you could also use sweet white or red although I think yellows are best I want to finally mince these so after I small dice them I'm going to run my knife over one or two more times to have a nice minc this will come to a total of about three cups we're going to add it to the Bowl head over to our cooktop let's have a look at our pork you can see it's rendered a good amount of fat this is gold my friends cuz we're going to cook the vegetables in there so let's swap out the wooden spoon for a slotted spoon take all the cork belly out of there and just add it to the bowl with the cooked ground beef now returning back over to our pan again remember over low to medium heat add in all the onions and we are going to take the time to caramelize these up this is going to take 45 to 60 minutes and after those initial first few stirs we're going to turn the heat down to low great timing though because we got a few more things to prep up I've got three medium to large size carrots you can peel them or give them a really good rinse I slice off the end slice them in half then what I want to do is thinly slice them then take those slices and thinly Julien those turn them and then small dice them and just like the beef and the pork I'm going to take my knife and run them over one to two more times until I get them as finely minced as possible it does not need to be perfect okay and you'll get roughly two cups of These Fine minced carrots I'm going to take a quick pause here and check out my onions I like to come back every 10 to 15 minutes see how they're doing and give them a quick stir heading back over to my cutting board I have eight ribs of celery in the exact same manner of the meat and the carrots we want to finally mince these up so slice them in half thinly slice them then turn them and small dice them running the knife over one to two more times to get a nice fine mince perfect and you should get about 2 cups of this celery after it's finally minced if you're plus or minus a tablespoon or two do not sweat it it's no problem it's not going to alter the recipe in any way and if you want to you can add the carrots and the celery straight to a food processor and save a ton amount of time that part is up to you but regardless I'm going to add the celery right to my finally minced carrots into a bowl next I have four total garlic cloves we're going to give them a smash of fine mints set them to the side The Chopping is done for now we're heading back over to our cook toop we're going to give them a stir they're nice and golden brown it's been about 50 minutes give them a try they are fantastic and hands down a really big Chef tip is to take the time to caramelize these onions the flavor that will come from it is excellent and will further enhance the overall Taste of our Ru it is so important this is a weekend recipe a Sunday sauce recipe this isn't something you try to throw together on a Tuesday okay and remember sauce gets better with time but take the time to caramelize the onions I can't say it enough now let's go ahead and add in the celery and carrots we're going to bump the heat from low up to medium then what we want to do is just give it a light seasoning of course Salt and freshly cracked black pepper pepper help draw some of that moisture and enhance the flavor of course then we're just going to sauté this for in between 10 and 12 minutes we want the vegetabl to be nice and tender at this stage we're going to stir in the garlic it's only going to take about 30 to 45 seconds for the garlic to cook or once it becomes fragrant and you notice the smell it's done again try it make sure you're at the right stage they should be tender with a very small bite to it now I'm adding in my cooked minced beef minced pork we are going to stir this in until the veget vegetables and the meat are completely combined now for a game changer got a few things to add in here two bay leaves and then four whole clothes I'm telling you do not skip these ingredients the smells and flavors that come from these just remind me of my grandma sauce incredible stir those in and then it's time to De glaze with wine you definitely have options here a good dry red wine like a Mero Cabernet or a sanio vas or even a white wine is fantastic make sure it's dry a Peno gregio Sharp G you be the judge here and I'm going for the red wine I'm going to add in two total cups we want to cook it down until a are almost gone and absorbed into the other ingredients to do this I'm just going to crank the heat on the high it's going to take in between four to 5 minutes for it to be absorbed while frequently stirring and speaking of stirring you better check yourself because every single person puts their other hand on their hip while doing this definitely don't forget to notice this the next time you're hanging over a pot for a little while it's hilarious all righty the wine looks to be absorbed you can't see it anywhere now it's time to add in some Tomatoes I love San Marzano Tomatoes they're nice and sweet not too acidic and to ensure they're from the San Marzano region it needs us a dop on here which translates to protected designation of origin of course regular whole peeled Tomatoes will work as well I have 2 28 Oz cans which I'm going to crush my hand right into the pot with the beef and the vegetables in there then once they are all crushed I'm just going to pour the remaining juice from the can in there and then immediately add in 1 and 1/2 cups of good beef stock I've got a fantastic homemade recipe if you want to check this out obviously you can see that this is going to make a lot of sauce there's a lot of prep and this takes a minute to make so I want to ensure I can enjoy it for several meals so freezing any leftovers is an awesome option going to stir all of those ingredients together until they are combined and honestly at this stage now that everything's together I'm going to put my spoon in there and give a little try I have to and the smells in here seriously already incredible now don't forget to taste things throughout the process to know where you're at making sure the vegetables are tender that it's properly seasoned also it helps to enjoy the cooking process okay sometimes when you're stirring over pot for 3 hours it can get really mundane but if you get to taste things you get to automatically start to see like this is going to be a very good sauce and the smiles that are going to come from this around the table are going to be epic that's why we do this that's why we cook for smiles and this sauce is going to do that and get some amazing conversation started around the dinner table I'm going to grab a spatula real quick and run it around the outside side of that pan there's all that fond that goodness that's been cooked on there let's put that into the sauce because why not adding a lid simmering over low heat for about three total hours and I'm going to come back every hour just to give it a little look maybe try it out a little bit see where we're at starting to cook down fantastic then after that 3H hour total time period I'm going back over there it's nice and cook down it's thick amazing now I'm going to blow your mind a little bit if you've never seen this I'm sorry I'm adding in two 2 cups of whole milk you could also use half and half this is going to add an incredible amount of richness to our sauce and oh is it good stir it in there until combined and this next part is optional but I'm going to add in one sprig of fresh Rosemary you could also instead use 6 to eight leaves of fresh basil I'm going to give it a light season with corar salt and fresh cracked black pepper we're going to give it a quick stir and let it cook for between 60 to 90 minutes over low heat let those flavors concentrate even more all right we're getting close here just a little bit more time and whenever I think of sauce and pasta I always think of serving it up with a delicious salad and no one made better salads in my family than my grandma or my aunts especially Aunt Carol the best dressing around I'm going to run out to my garden and grab a few things and I'm going to show you how I make an Italian style salad Chef Billy paresi style of course to serve up alongside this amazing bologan sauce with pasta it's definitely the tail end of the garden season but hey I've got a few cucumbers so I'm SN bagging some of those and the fresh sand Marzano tomatoes are still booming so I'm grabbing those as well I'm going to be using romae lettuce just giving it a quick rinse and then I'm just going to roughly chop it now if you don't plan to serve this salad for several hours I recommend just tearing it by hand because it cuts along the natural veins of the lettuce and will decrease the Browning that can take place from oxidation next I'm going to Julian one red bell pepper then I'm going to make quarter cut slices into about half of that cucumber doing the same knife cut for six of those same Amo Tomatoes adding them to the Bowl along with a few sliced red onions all of these ingredient amounts are completely up to you in addition I'm going to add about a/ cup of sliced pepperon chinis then I have a/4 cup each of Casta votano and black olives we're going to add in there then I'm just going to put it in the refrigerator until I'm ready to pull it out and serve it and now we have a little bit more time so let's talk pasta you can absolutely roll out fresh I've got a great homemade recipe for you and I like a wider pasta like a papelli and if you don't want to use fresh you can absolutely use a good dried pasta and the type is completely up to you maybe you like angel hair you be the judge it's been about 75 minutes or so I'm heading back over to my pot giving it a stir it is so thick rich and delicious I'm adding in my final seasonings of course salt and fresh cracked black pepper mixing them together and having a taste yep it is right on now let's cook the pasta I have a large pot of boiling salted water I'm adding in my papadeli now fresh pasta usually takes in between 90 seconds and 2 minutes to cook that's it but you're going to need to frequently stir it so things don't get stuck going to drain it and then to toss the pasta I'm adding it to a large 12in stainless steel pan honestly any pan will work then what I'm going to do is add on a few ladles of my bll sauce and because I want to I'm going to sprinkle on a little parmesano regano right over the top then using that same spatula I'm going to mix everything until it is completely coated so much goodness now to me this is comfort in a pan this is what I grew up on takes me right back to my childhood the flavors the smells everything using classical cooking techniques makes amazing food and always the best memories let me show you how I played up this pasta bologan and of course my Italian style salad now you can serve up this pasta bologan on a plate or in a bowl you can absolutely be the judge but I like to spoon on a lot more of that sauce gosh is it rich and delicious then I'm going to finish with a little more parmesano regano and onto the salad going to sprinkle on 1 teaspoon of dry oregano then season up with corar salt and fresh cracked black pepper I'm pouring in 3 tbspoon of red wine vinegar to the outside of the bowl I'll explain in a minute then a/4 cup of extra virgin olive oil to the outside of the bowl then using a large Fork and Spoon I'm going to completely mix the salad when the dressings on the outside it allows for all the vegetables and leafy greens to be completely coated in that dressing then I'm just going to serve it up in a bowl and finish it with a little more fresh grated parmesana and I can't tell you how much it means to me to be able to share this meal with my family and friends being able to connect with them hear about their day know what's going on in their lives is just so important to me this is a good thing and I hope I get to do it a lot more often yeah that's good call your family call your friends for this one only problem is they may not want to leave after they taste this I have a feeling they will love it now if you're really into tomato style sauces you have to check out my Pomodoro recipe it's simple it's delicious you we love it I've got a great recipe video see you on [Music] ler

Channel: Chef Billy Parisi

Views: 285,638

Keywords: bolognese sauce, pasta bolognese, bolognese recipe, bolognese sauce recipe, bolognese pasta, homemade bolognese, best bolognese recipe, bolognese ragu, spaghetti bolognese sauce, how to make bolognese sauce, spaghetti bolognese recipe, pasta, pasta bolognese recipe, italian bolognese sauce, home made bolognese, make bolognese, meat sauce, how to make authentic bolognese sauce, chef billy parisi, billy parisi, chef billy

Id: FCSFy2vlgbc

Length: 15min 11sec (911 seconds)

Published: Fri Nov 03 2023