How to Make AUTHENTIC BOLOGNESE SAUCE Like a Nonna from Bologna

Guys, this is heaven, you know,

bolognese

, something that everyone loves, everyone loves

bolognese

, what's so special about bolognese? Well, she's super tasty, super tasty and feels well made like this, you'll be in heaven and welcome to The Chainsaw Game, oh yeah, today it's time for Bolognese ragù. We have David from Bologna showing us how to

make

authentic

Bolognese,

authentic

, authentic, come on, let's do it, how do we

make

a perfect Bolognese ragù? We need an onion which I use. red onion but you can use brown there is not much difference three celery sticks three carrots salt pepper tomato paste 150 grams 400 grams of peeled tomato a liter of Italian pasta extra virgin olive oil red wine approximately a glass and a cup of whole milk that We are going to add right at the end and the minced meat, which is the highlight of our dish, we use 500 grams of minced pork, 300 grams of beef and 200 grams of veal, so considering we are making a batch big, I'm using a lot. pot you take the pot and put it on the heat then we are going to put a good amount of oil extra virgin olive oil obviously we turn on the heat and wait a few minutes for the oil to come to temperature and now we start with the ingredients then we add the onion wow the smell is 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 a couple of minutes until it turns a little golden in color and now we add carrot and celery and we're going to make our beautiful sofrito as the base of each bolognese

sauce

, how long are we going to cook it for about four or five minutes?

Okay, we just want to give the flavor to the garlic, celery and caramel, exactly Vincenzo, you can smell it, oh yes, this is a smell that in Bologna you can smell in any corner, so when the

sauce

is ready, we will add half a glass of red wine. , you can also use white, but the red gives it that flavor that is next level. Now let the alcohol cook a little, cook it, otherwise you will have that alcohol smell which is too much, just let it cook. for a few minutes before adding the minced meat we want the wine to evaporate the hot cold it evaporates correct and now is the time we are going to add the minced meat the main ingredient of the bolognese sauce and let it cook until it is a little bit A little bit of that classic gray color of minced meat when it is cooked, so while the meat is cooking you have to separate a little because when you are going to add the tomato then you are going to have the texture, it will be much better if the meat is separate so while it is cook the meat we can add a little salt and a little pepper just to give it the initial flavor and then we will adjust it later while it cooks you see how the meat changes color. yes, it's slowly turning gray, okay, you see, we love it, so how can I keep mixing the meat?

Because one part is already gray and cooked, the other is still a little pink and raw, so I'm just going to mix it up a little. so that each piece of meat cooks looks like it's done, yes, so you see how the meat produces a little bit of water and sauce on the bottom, we want that sauce and water to disappear and then we'll add a second half of the glass of wine so now we're going to add the second half of the glass of wine and let it cook like we did before with the vegetables to give it a little more flavor so vince I've seen it.

Many people's recipes that add rosemary, thyme, or ragù don't call for herbs. The ragù is already tasty enough like this, so there is no need to add any herbs. Whatever we need is the carrot, onion and celery to give the ragout the classic mortadella flavor so when all the water is almost gone we are ready to add the tomato paste the peeled tomato and the passata now you know what people don't understand vincenzo ragú is an exercise in strength it takes four or five hours To cook ragu there are no shortcuts for a bolognese sauce, you have to cook it longer, as best you can, for four or five hours and it will taste better , so now we're ready to add the Italian pasta, so what I like to do.

Vincenzo is to put the passata, take some water, put it in the bottle and clean the bottle of the passata, so the reason why I do this is because we are going to cook a ragù with only water, the ragù does not need the broth chicken does not need beef broth, it does not need any type of substance, just water, you see, we cleaned the bottle, we did not have any waste, so now we will add the tomato paste that will give the texture and a little more flavor to our ragú to our bolognese sauce listen to the sound listen to the sound of the sauce that sings so now what we are going to do we are going to add the peeled tomato and that's it and now we mix we mix everything mashing the tomato a little also the peeled tomato so you can see it It already seems ready but it still needs water and then we are going to let it cook for three or four hours, the meat could be more tender, do you think?

I'll try it Vincenzo today, oh, you'll pass it. I'll have a big plate of course, what pasta do we have? That's exactly the kind of pasta that goes with ragu because everyone puts spaghetti in it, but I guess. it's just because bolognese sauce is the most famous italian sauce in the world and spaghetti is the most famous pasta but big mistakes don't use spaghetti use penne instead use papadel italy you can use everything but spaghetti spaghetti is the last of your choice Pongo boil a liter of water, I keep an eye on the ragout and after an hour and a half I see how much water is left, if it is not enough I add another liter of water and then continue until they taste good. uh well because you need to taste it from time to time so the bolognese cooks for about two hours and it's drying out a little bit so what I'm going to do is add a little bit of hot water because we want the bolognese to cook for at least four hours how do we extract how much water a liter we put a liter in at the beginning so I would add half a liter and then I would come back probably in an hour and see how the situation is with the water so the more we extract? cook it the more tender the meat is, it will be exactly longer, the better it will be cooked, but the heat on the stove does not have to be too strong, very, very low, very low, you need to see a small bubble at the top , but not too much. strong as you can see in the corner 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 more time we spend. The more you cook the Bolognese sauce, the better the meat will taste and the more tender and flavorful it will be, so leave the goo in for about four hours, don't take shortcuts, so now after a good hour, we'll taste it a little to see if it lacks salt or pepper it is very good but it lacks a little salt you are very generous with your salt yes I like salty things wow it is very watery so yes, you need time to cook yes, it takes time so we have about half an hour to finish with the sauce, let's prepare the pasta, put some water on the stove and cook the pasta, we chose this beautiful fresh handmade papardelle because we think it is the best pasta that goes with bolognese sauce.

I use spaghetti most of the time, but I think that's just because ragù 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 ragù to stick. on top of the pasta so use something else with a different texture like papardelle italy you can also use penne 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, delicious, delicious, fresh pappardelle, not spaghetti, pappardelle so that the bolognese is ready, the pasta is ready, we just need to add the last secret ingredients, this is a nice sauce, nice and thick, it is nice and thick , so we added a cup. of milk yes, so it becomes creamier and it also becomes smoother in taste and flavor, 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 is.

So David, the sauce is already warm, so we have to put it back on. We put it back on the heat a little bit so that the milk inside the ragout softens a little bit and then, as I said, we are ready to serve with the pasta with a papardelle pasta. very delicious so vincent it's a little trick, we're going to save a little cooking water to help us mix all the ingredients and then we strain the pasta to add the bolognese to the pan a little bit at the bottom so we add the pasta to the pan with the sauce on the bottom and then we're going to add a little more sauce on top don't forget the cooking water and then we add a little more bolognese full bolognese on top just a little more and then back to the stove, like this that now the pasta water will help combine all the ingredients, yes, yes, look at that, oh, the smell, look at that color, I like it when the pasta turns red.

The red is now under the pasta. it's ready, ready to be served, ah, yes, bye, David, please sir, I need to eat it, please, yes, mmm, are you hungry, Vincenzo, I should still be very hungry, so if you want to make an effort additional, Vincenzo, you must put a lot of parmigiano reggiano in this. It's Parma David's real deal. Do you know what it is? This is the perfect bolognese this is the best moment 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 look at it a little bit, let me try a little sauce first, how does the meat feel?

It's very tender. I like the flavor. It's very interesting because normally you put spices, not spicy, normally I put herbs, no, but honestly, no herbs, no stock, it's not strange. , I make this super easy and it's so simple, so delicious, so tasty and I don't get those herbs on my feet, you know, I eat soft pasta, very good pasta, very nice, very nice too, yes, it's very delicate, right? you know why? pasta is not spaghetti and all the sauce stuck to the pasta is absorbed, so you are absorbed. I find this sauce extremely delicate. Wow, David, wow, this is the classic Bolognese ragù and I never got it right because I was always adding something else I could. like this every day i can eat this every day thank you david thank you vincenzo for inviting me and remember to subscribe chances to play the channel um press the thumbs up follow us on Instagram and just like it press the bell so I can get a notification every time may vincenzo publish 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 with us the tortellini come on, we can also make tortillas at Christmas Romania thank you thank you david