Pasta Recipes: Italian Food: Italian Food Recipes: Ragu Alla Bolognese

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  1. If you want a free suggestion – possibly the most important thing to do when you make a Bolognese: brown the meat first, and then add the vegetables – otherwise you'll never get the proper Maillard reaction in the meat. Also, cook it for at least 2 and a half hours, and try adding some milk or cream at the end. 

  2. Hey Richard, you should check your video out with the CC on for a laugh. I came home shitfaced last night after a party and watched this video about a minute in before I died laughing.

  3. I got to the end and realised this has no garlic :0o, looks like a great recipe.Red wine and milk is not something I've seen before even from someone like chef Pasquale over at Orsara recipes, I think frying some finely chopped bacon before doing the veggies at the beginning could be nice, the bacon would glaze the bottom of the pan nice and you don't have to throw so much salt in then 🙂 plus well hey it's bacon 🙂 gonna try this, thanks for sharing 🙂

  4. Oh man Richard,,, I agree with Anna,,,,, Watching your yummy recipe at 11 PM is making me hungry for a nice big bowl of your Bolognese,,,, WOW!!!  Nice job!!! DANG some how a piece of String Cheese just isn't cutting it right now!!  😉 Brenda

  5. Pretty much the true Italian way of Bologna but only 2 things…the sauce is much drier and the tomato content should only be around 3 tablespoons of tomato puree. Traditionally they only use tomato puree/paste but only a small amount, otherwise a very good sauce.

  6. i like to brown the meat and get it very caramelized on a high heat then take it out and sweat the mirepoix in the same pan before adding the meat back in. taking the meat that far gives an even richer flavor

  7. Wow, that looks fantastic!!! I cant wait to try this recipe. Do you think I could substitute another type of beef instead of veal (my wife doesn't care for veal)? Also, do you think this would freeze well to save left overs? Thanks so much for the video! They are always very enjoyable to watch. Be well!

  8. Yum! I love a good traditional (Italian) bolognese sauce. I think this particular sauce varies from what part of Italy you come from although I haven't run into a "true" bolognese yet that hasn't started out with those vegies to add that slight sweetness to the sauce. I've never added bacon before but the thought of that flavor sounds super delicious, I'm going to have to give it a try. I was waiting patiently for you (Richard) to add that milk and although you and I add this at different times in the cooking process it truly makes that meat tender but also adds a rich quality. This sauce is such a fantastic Italian staple food that I always have to make a double batch so I can freeze some for later. It's also great for lasagna.. or ANY pasta dish you can think of for that matter! Marcella Hazan was the equivalent to our Julia Child's and her signature dish was the bolognese sauce, she's an interesting infamous chef if anyone wants to research some good authentic Italian cooking. Thank u to the Marcella who turned Richard on to her recipe (I'm heading to her channel next!) and thanks to Richard for sharing it with us. Mmm, looks sooo inviting, I know what mama's cookin in the kitchen this weekend. 😉

  9. Looks really delicious Richard. I guess bolognese for the italians is like chilli to the Americans…. everyone has their "real authentic recipe" Thanks to you & your friend for sharing 🙂

  10. Richard that's a great looking bolognese sauce. I make mid exactly the same only I add bottles of pasata tomato sauce and cook it low and slow for a good 4-6 hrs. Also I don't add cream so they must do it differently up Northern Italy. My parents are from the south

  11. That looks so damn good.  Veal Pork and Bacon.  
    Dear Lord Richard, it's after midnight and I'm starving now.
    I know you said you were doing it the Italian way.  Is that where the stripping came into play.  You lost your chef's coat and we go the bare chested Richard somewhere around 11 or 12 minutes in.  Did you get splashed with sauce at some point or did you just decide to get comfy right before it was time to eat.  Whatever the reason I've got my dollar bills ready.  🙂 

  12. Man you nailed this one it looks so good, my grandmother used to make a very similar dish and her method was very similar to the one you used today. She ground her own meats for making sauces like this and to make her own sausages. I just seems that these days people don't put the time/love into their dishes like she did or as you have done in this recipe.

  13. I really appreciate your videos. They are just like cooking should be. No nonsense and easy to follow. It's a shame how some people think that recipes should be followed to the letter. That is not how classic recipes were made in the first place. Cooking like everything else has basics but it should be mostly about how to make it taste the way you like it. Just like when you season your meal or when you choose what to put in your sandwich. I recently had sushi and the chef put soft and brown slices of onions cooked slowly in sugar, water and butter on top of the Nigiri. That is something we here in Denmark serve with meatballs and potatoes + brown sauce – a traditional Danish dish. It looked weird but was really a good fit for the rice and salmon! I also really found your knife sharpening videos useful. If nothing else then just confirming that what I was doing was right was a help. It is frightening sharpening knives on a whet stone to begin with 🙂 sorry for the long message – just wanted to give some feed back other than "awesome" and "you rock"  – hi hi. Keep 'em coming – Leo from Denmark

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