did you mince everything? You are crazy! There is not already minced meat in your butcher's store? I tell you this because in Italy we just buy already minced meat at the supermarket! Btw you can make a ragu with all kinds of minced meat you have. If you have a "salsiccia" for example....it's "ragu di salsiccia" and it's also good!

how do you make the tomato paste?

@@edifysalim5359 By slowly cooking down tomato sauce. There are several tutorial videos on KZfaq.

@@Mr.56Goldtop after watching this channel, tbh I kind of sceptical with a lot of tutorial video

@Imdisappointed in my experience, the already minced meat is subpar. But, at least in Serbia, you can always buy regular meat and have the butcher mince it for you the way you want. So, if I so wanted, I could get exactly the same mined meat as in this recipe directly from the butcher.

È BELLISSIMO AHAHAHAHAHAHAHAHAHAH

Sei un mago ad averlo notato

MAGIA

AHAHAHAHAHAHAHAAHAH

HAHAHAHAHAHAH SEI UN MITO

thank you from Italy

I think you guys got trolled by it

They usually don't mind it as long as you keep the ingredients exactly the same.

@@ElSkizzle Yeah, it's not like they don't experiment themselves, but if you change the basic ingredients you're turning it into something else. Just look at the video of the carbonara with Luciano making zaba(gl)ione. He actually says it himself that it's just about the ingredients.

lol, yeah, i don't think they realized the joke is on them.

It’s most likely a provocative dish that he served at his restaurant. Raw beef and even raw pork are safe to consume when prepared properly. We call it “Mett” in Germany, it’s a common thing.

@@saintanick8749 Mett aka Feuerwehrmarmelade

@@saintanick8749 the pork isnt raw ,its mortadella .listen to the man(or watch the subtitles )

I am impressed that he managed to keep a straight face while filming that!

Avevo le cuffie e l'ho sentito subito, si è divertito chi gliel'ha montato ahah

Pierluigi Fogliato ahahahahah

Si eh ah ah

Hai ragione....😂😂😂....che cazzo di orecchio...hahaha

😂😂 che udito!! Vero!

Do you prefer red or white wine and how long do you let it cook on low heat?

I don't use wine in my family recipe, but if you use it it must be red, always! also the Ragù can cook even 4 hours on low heat, let's say the more it cooks the betteer it's gonna be

@@benedetta3168 Yea, cooking it for a long time makes a huge difference. I am not even such a good cook, but just letting it cook for a long time, let all the flavours combine, meat gets really tender and tomato sauce loses some acidity, it will turn out allright most of the time if you just let it cook long enough.

I agree, adding milk or cream is very good.

@@cbro_ no milk or cream in the ragù please! That's a big no no!

Beppe grillo insieme a matteo salvini HAHAHAHA

🤣🤣

Ha fatto bene a cambiare mestiere.

Invecchiato però...

Grazie per la segnalazione!

I have been repeating the video, and looking at the italian and english subtitles to try to work out the cuts. Then I looked at the comments, and found yours. Thank you. Most helpful!

@@paulwomack5866 My pleasure! 😀

*Lista de los cortes de carne (en Argentina)* _Carne di manzo_ = Entraña de vaca, o en su defecto, Tapa de asado _Polpa di maiale_ = Lomo de cerdo / Solomillo de cerdo _Panceta di maiale_ = Panceta de cerdo PD: Hice el ragú y es muuuuuuuy rico!!! Gracias por compartirlo, ItaliaSquisita, saludos desde Argentina!!

It's a Joke lol

@@StrDavide Hahaha was it? Well that totally went over my head, but those meatballs were raw weren't they!? HAhaha

Schifo

fa una piccola polpetta che il mangiatore non muoia

Sai cosa vuol dire provocare?? 😅😂

Salse crude ma se dice che le carote e le cipolle le ha cotte dimmi dove sono crude e poi non hai mai visto della carne di manzo mangiata cruda tipo tartare di manzo ma dove cazzo vivete buuuuuu

L'avete assaggiato per dire che fa schifo ?

Oh, well, that's the funny part 😉

Well I don't mind people telling being critic about our culture, but when it comes to cooking Brits and Yanks are completely clueless. They are good at many other things tho

It messes with their heads I think because they are by nature very self centred, so if someone tells them that the thing they have been eating comes from somewhere else and follows a different tradition to the one they are used to, they immediately discount it as being wrong and even worse, an insult to their fragile egos. See Brexit....

They were laughing so much of recipes of chefs from youtube videos and yet they are just making it wrong (though the video description says they are doing with tradition) If You take official recipe (yeah that's the case with ragu alla bolognese and it was normalised in 1982). They didnt brown the meat enough and they didnt use the milk. You could say its their take on original recipe, but if so, youtube videos they watched before were made the same way (take of authors on original recipe), so if they could hate those youtubers (and I hate some of them, some I dont know) I might as well hate them for the poor job of doing a recipe THAT HAS OFFICIAL RECIPE, and they were able to fuck it up anyway!

@@PekaesSS666 god save the queen

No, it is a provocation and not the real recipe.

To taste, naturally

that's basically what happens if you put fresh tomato sauce spread out in the oven for 8 hours. It's incredible, but also uses up a shitload of tomatoes relative to the amount of paste you get.

The second recipe is a joke. It's to poke fun at the people who overcomplicate things.

They didn't show it in the video but he probably added some elf meat too.

It is homemade, quite long to make. Just use highly concentrated tomato paste, the one You can find in tubes.

I think because they use pork which is a white/pinkish meat which doesn't take red wine very well and it's going to lose some of the pork flavour to the strong red wine. But if you want to use red wine in this try to find a red wine that is very light in taste like a malbec or a syrah, or use beef or lamb which are red meats and have a more robust taste that is going to stand up to a more potent wine flavour like a burgundy grape wine. And the thing about pork is you have to make sure that the white wine you are going to use is not very perfumed and strong as well like a strong chardonnay. In essence what I'm trying to say is you can use any type of wine, and any colour as long as you can find the balance between flavours. Ask yourself is the wine that I'm going to use in the dish going to overpower the flavour of the meat that I'm using or is it going to enhance it. Sorry for the rant. Have balance in life my friend, and a good day to you.

Just the original recipe of the past use white and milk later. Dont want to start a war but can do some options depends on taste and is wine color, tomato concentrate or "passata", milk or water or veg broth.

No need for it, you can just google the certified traditional recipe.

bhe, l'Artusi ce lo metteva...

No nella ricetta originale ci va eccome

Nella ricetta tradizionale ci va sia il latte che la panna del latte

La ricetta depositata alla camera di commercio di Bologna prevede sia il latte che la panna di latte.

Il latte ci va se usi una pasta secca.

I never tasted ragù made with white wine, but probably it has a different flavor

yes never using white vine only red wine..chianti or similar no sweet wine please or my grandmother die

È una rivisitazione porco dio

@@raptorit9092hai tralsciato il " dimmerda "

e sbagliata pure quella.se lo vuoi buono devi fare 70 manzo 30 maiale (salsiccia) non rosolare la carne insieme alle verdure ma prima le verdure e poi la carne, vino rosso triplo concentrato di pomodoro solo pochissima polpa di pomodoro(io nemmeno ce la metto) e cuocere almeno 4 ore non 1 ora come hanno fatto, aggiungendo poca aqua alla volta fino ala fine.ceeosi raggingi altri livelli fammi sapere

no no and no..only red wine

Basically if you cook it for 4-5 hours without any water its gonna burn cause all the liquid will evaporate, brooth kinda overwhelms the flavour while water is just gonna add moisture to it

Instead of wine you can take a plane ticket to Italy.

Cook it without wine. There's no adequate substitute, but it's still okay without it.

Doesn't really matter, but it helps if it's D.O.P. Official product of Italy.

What gave it away? His starting words that it's provocation?

No, you're not.

It's just not as good but it's not the end of the world.

I think any kind of thicker pasta (no spaghetti for example) works just fine, at the end of the day you’re the one who’s supposed to enjoy it my man

Ragù is a traditional Italian recipe, British food is rubbish and there is no such thing as "British culinary standards". Just saying.

@@axel.lessio No such thing as an Italian sense of humour apparently, either...

@@DuskAndHerEmbrace13 Whoops, sorry. Please, don't assume all Italians have no sense of humor, that's just me. Italians are funny as hell.

it looked like raw pork belly for me too

pancetta is cured, the only difference with bacon is that the last one is smoked and pancetta is not. Anyway both should be cooked before consuming.

Non so se i puristi concordano con te ma l'idea sembra molto buona. Si fatica sempre parecchio a fare verdure e carne insieme

@@Toma.s I puristi più che lamentarsi non sono in grado di fare :) Ci fosse stato il tubo nel 600 le comari digitali avrebbero sommerso di insulti le casalinghe che osavano aggiungere pomodori a ragu, gricia e altre ricette "tradizionali". Detto questo, confermo quanto detto sopra. È molto più facile con due padelle, con la verdura che va a fuoco medio e la carne che pompa a fuoco alto. Unico prezzo da pagare una pentola in più da pulire, ma è un investimento di 2 minuti in 3 ore di cottura :)

Giustissimo, è il modo migliore di procedere. Si può ottenere un buon risultato anche utilizzando un solo tegame, ma certamente non aggiungendo la carne quando la verdura si stava già bruciando (non rosolando) come hanno fatto in questo video.

@@bimbogiallo concordo sul discorso delle lamentele delle comari per l aggiunta del pomodoro nelle ricette tradizionali! 😁

Aggiungerei che sarebbe meglio utilizzare un rondò in alluminio, l'acciaio rischia di condurre il calore in modo disomogeneo e bruciacchiarsi, come accade nel video. Se non erro inoltre nella ricetta depositata in camera di commercio sono previsti funghi secchi(?) e latte.