Spaghettoni. Yes, I know, it's not the way Italians do it, and normally I would be a traditionalist and follow the rules of the cuisine. But it's a flavour and texture that I've become very used to.

well whatever pasta you have in the pantry for me

sometimes I use Top Ramen.

Rigatoni is perfect. Or a larger tube like a Penoni. The sauce just fills up each tube and doesn't make a mess as you eat it. I make my sauce with whole milk and whole peeled tomatoes rather than sauce. They cook down just fine after 3-4 hours.

I like it with bucatini

Sir, frying the meat is not necessary? Because the sauce cooks for such a long time anyway?

@@nickide Frying meat induces the maillard reaction which gives a distinct flavour. It's not necessarily better or worse, it's different. But if you decide to fry it or not has nothing to do with how long the sauce cooks.

​@@bjornfollin5056exactly, but is better not to do it in order to let the meat release all its fat in the sauce

Thank you so much for sharing. I’ll take the recommendations to heart and only use top notch ingredients. I truly support the spirit of “less is more” with such potentially delicious and rich flavored ingredients.

Yeah but thats why italians are so short and often have problem with teeth or lack of hair. Vitamine deficiency. I like going to italy often for vacation and like the food there and seen what the average italian eats all the time. And honestly its bland. And kinda healthy and very tasty but Bland and quite vitamine deficient. I would go nuts only eating italian cuisine. Better add more when its veggies and/or fruits

Same! It's great fun and very forgiving to cook and never gets boring. I love it :)

I speculate these folk haven't made it with patience. I could be wrong, but that's my hunch. These days things have to be done quickly for instant gratification, and that's antithetical to the preparation of genuine Bolognese Sauce.

We’ll honestly it IS boring. Tasty but very boring. A garlic and herb butter baguette spices it up tho When I was in italy for three weeks in lido de camaiore, they served us Pasta EVERY SINGLE DAY. And bolognese every 3rd day of it. Man after a week I was sick of pasta. Meanwhile I eat rice every second day lol. Way more versatile

Everybody knows that you have to go to NYC for real Italian food, not Italy. What are people thinking? 😂😂😂

As an Emilian, I disagree on the "don't grate cheese on top" I mean, it depends on the taste of each person, but it doesn't ruin the flavours at all. Of course, you don't want to grate a ton of it ahah

Well if you like it with spaghetti why change? You don,t live There :)

Thank you! 🍝

​@khoi83 it's worth giving it a go. I grew up in Canada and "spaghetti with meat sauce" was the standard meal before hockey games for me and all my teammates. I had no idea that this sauce was essentially Ragus Ala Bologenese nor had ever heard of such a name. I had also never heard of someone making fresh pasta and boxed spaghetti, boxwd elbow macaroni, and canned ravioli was pretty much the extent of pasta in my world. As I became a young adult who loved to cook and the variety and availability of food spread in my part of the world, I made fresh egg pasta and loved the added richness of the sauce. I make a pretty classic Bologenese not too different from the recipient featured but I douse a hit of cream and stew it with a hunk of parmesean rind for added umami. Of course, I do love it showered with microplaned Parmigiano Reggiano and a few chiffinads of fresh Basil.

Don’t Australians also have spaghetti on their pizza? Maybe you guys should change that instead.

LONG LIVE ISRAEL!

Happy to have shared our recipe with you, let us know how it turns out!

Nobody cares, Italians getting triggered over food is getting on everyone's nerves anyways.

@@obamaruntz7209 Alright then Mr. Sunshine; you do you 🙂

@@obamaruntz7209know everyone do you?

try hand crushed San Marzanos, you'll never want it any other way.

Could you share the recipe? Or is it all the same just without the tomatoes?

@@xxwaldi With pleasure: The first steps with pancetta, onion, carot and celery and then the meat, are the same. Then you add water or beef broth (it does not make a big difference in that case) instead of the tomatoes. The second difference is, we add spices: 1 clove for 100gr of meat, 1 bay leaf for 200gr and at the end of the cooking time (2,5 hours) some grounded nutmeg and the finely chopped chicken liver. And if I am in a very good (cutting) mood, I do not buy minced meat, but cut it by myself. That makes a difference, you would not believe. Please try that, and let me know, how you liked it.

Columbus didn't discover America.

@@narvul Yes he did. Just like I discover a video on youtube, or a song I like, or a new restaurant.

@@narvul Please excuse my linguistically not very precise expression, he rediscovered it.

Right!! 😊😊😅 he’s a cutie

Is it authentic to put pineapple on pizza? I would have assumed not, but I don't know.

I agree. It would be nice to have the original, authentic recipe.

@@gerontodon Very authentic. Italian people usually respond really positively to pineapple pizza.

I've always done the same thing. And i get it thoroughly browned. Not just grey.

It's not traditional, but having made a million ragus, it's definitely my preference.

I'm sure that actual masters of this dish don't get such coverage as this guy. Yes, brown it, deglaze it. The amount of tomato they use is criminal. This might be the highly rated way to prepare it because of this guy's pedigree, but it's far from an authentic way, so you're not wrong in your assessment. To me, this guy just made an international restaurant grade Bolognese.

J Kenji Lopez Alt said in this bolognese video that there are both drawbacks and benefits when it comes to browning your meat versus slowly cooking your meat. Browning your meat gives more deeper flavor but it tends to get a little bit more dryer (even in the sauce) while slowly cooking your meat is not as dry but you get of course less flavour. I think if you somehow get in between both you’ll end up with the perfect result. But in the end it’s just preference. For my Ragu I sometimes brown my meat properly and sometimes if I don’t feel like it, I go the slow and steady route. Both is fine :)

I’m familiar with Kenji’s ragu and totally agree that you shouldn’t be able to taste the burnt flavor / dry up your meat. This is why I use Marco’s method which ensurese the best of both worlds. Simply push your meat down in the pan and let it stick and don’t stir or break it apart just yet. Instead let it unstick itself and when fully seared you can procede. The crucial factor is to not loose heat. If you watch Kenji, your pan should be as hot as if we would cook with a wok. And try to do it in batches if you have too much meat, since the moisture will postpone the maillard reaction and you will have to dry up your meat to brown it.. So the secret is to brown the meat as fast as posible before the eater oozes out. And for best taste let it mature at least 1 day in the fridge to fully develop all the flavors. Good luck and buon appetito!:))

Marco was never in a position to say what you're "supposed" to do. He's a great chef, with his own preferences. I agree with him, I also prefer browning the meat properly. But it's not the traditional way, so that's that.

@@vespasiancloscan7077 I know he ain’t no purist and that the original registered recipe contains no tomatoes and the meat is actually boiled in milk. It’s just that I felt his passion and respect for Italian food, through those few videos available on YT. And always thought that the fond (slight burnt taste) adds a very important layer in any stew like dish. He also describes his best memories of his mom cooking. ( she died when he was 7) It’s sad and yet very fascinating how food can bring back good memories of our passed loved ones. I wish that I could just conjure up a cookbook of my grandma’s recipes, so that her lifetime-knowledge lives on.

Just do it yourself?

I bet you only do it once

Fresh pasta is wastly overrated. It's just pasta with water in it, which makes it harder to cook to al dente, and easier to over-cook.

Blasphemy!! 😂

@@gregorymuller7313 sometimes I’ll add fried chicken if I have any left over. I also forgot to mention that often I’ll add some flour to thicken up the sauce. Il sometimes add a béchamel sauce too

@@EKdlwoasred Haha the béchamel is actually not too far off though if you were making lasagne.

Yes, you can

Some restaurants in Bologna use just a spoonful of tomato paste. I think it's possible there may even be one or more that use no tomato at all! Purely a meat sauce.

So the tomato may or may not be an essential part of Bolognese? But then again I think adding it is good since its acidity and sweetness helps cut through the richness of the beef.

My favourite ragu bolognese is at Trattoria Meloncello in Bologna, in business since 1918. I believe they only use a bit of tomato paste (Mutti brand) and no other tomato. I also had a ragu at another restaurant in Bologna that seemed to have no tomato at all, it was a rich brown colour and perhaps made with stock, wine and/or milk @@raphaelledesma9393

U are correct! Pellegrino Artusi would agree and his 1892 recipe contained absolutely NO tomato product whatsoever!!! The recipe has obviously evolved over the years and the tomato has become an extremely inexpensive ingredient that has spread into cuisines all over the world, for both better and for worse! The addition of a very minimal amount of tomato paste in ragù Bolognese started out as a means to quite conveniently add an additional touch of acid & residual sugar to the dish after the early 40s when it started to be conveniently sold in resealable tubes similar to toothpaste.... At some point shortly thereafter, cooks began to realize that the use of tomato in ragù Bolognese also had another and quite unexpected positive result: It dramatically reduced the time needed for cooking preparation! The concentrated acid and sugars from the tomato paste made the often tough sinuous protein source tender significantly faster than the lactic acid of milk (which was a keystone of the original preparation). And just like most other culinary explorations, there was a desire to continually experiment with the recipe to find the "absolute perfect balance" of preparation! Enter pelati!!¡ "If a little tomato speeds this dish up, let's see if adding more generates further enhancement!"" 🧐

I thought the opposite from my experience. Usually I've seen it way way more saucy.

It has a rough surface so the sauce sticks better to the pasta.

Americans could never appreciate good food, unless it's burgers or hotdogs

It's not supposed to be a whole meal. Italians are quite healthy compared to people in other countries because while they eat pasta often, they don't eat a lot of it in one sitting. It's just one part of the meal.

Am besten fertig aus dem Glas von Miracoli

then do not all call it Bolognese.

And good for you. Bolognese purist are so boring

​@exeuropean why not? Many Italians ,even in Bologna vary the receipe but I don't see them looking for a new name for it.

@@exeuropean by such logic, any recipe with tomato is automatically not even Italian. Cuisine changes and quite quickly. all'Amatriciana didn't even have tomato in it in WWII but did within 20 years. Even when this Bolognese recipe was registered with the city office in Bologna I guarantee you it was only one of many many ways it was made in the city at that time.

@@lordkorner non Italian home cook here. to be fair, many Italian recipes call for purity and precision because the finished dish has a specific flavour and quality that cannot be replaced by imitation or shortcuts. Out of curiosity, have you been to Europe to eat Italian cuisine? as a wise chef once said, adding two wheels to your mother doesn't make her a bicycle. same idea with dishes.

Perhaps you mean tagliatelle. But don't say they are flat spaghetti. Tagliatelle are also called fettuccine in central Italy (the cook is ftom Bologna and says tagliatelle).

Pappardelle

Try making your own noodles. It's not hard and they can't be beat. I'd rather have hand-made noodles and sauce from a jar, than a 4-hour ragu and dried pasta.

America doesn't have Italian food. What it has is foods vaguely inspired by Italian cuisine, but very much American.

Every ingredient we use has a reason. "Too many ingredients" is not a real thing if it tastes good.

I’ve seen too many ingredients in Italy and excellent Italian food in America. Not every Italian restaurant is good. Not every Italian American restaurant is bad. Just a lazy comment

depends on who's making it and where you're eating it. you can find restaurants that are very authentic or traditional or you can have italian-american food. the former will usually cost more and may take some searching to find if you're not in a big city, but it's certainly out there.

Did you even watch the video?

Quantities are not given so this question is legit and your comment is not smartarse.@@Mystipaoniz

@@ronalddouglas7834 1:57 It's literally in front of the guy, open your eyes man. Are you that dense? Can't you do it by yourself after watching this? Damn. To me it's crazy. There. Happy? ^^