I’ve been looking for bolognese sauce recipe and found this guy. I think this guy is the sweetest and has the kindest of heart. God bless you, love your cooking .

I made this today and it was great! Pro tip: cut the carrots finely, they don't break down on their own in the sauce.

This is the bolognese I make and have made for years based on purchasing Marcella’s book years ago. I’ve seen SO many other recipes but this one makes the most sense by adding the milk first. I finely chop the soffritto or sometimes use a food processor which does a great job too.

"we all need a carb or two these days" Thank you for the justification, as if I needed one.

Oh, I loved the kids and nannie. Family dishes deserve a sweet family like that❤️

Thank you Vaughn for making a video of a recipe that I have been eyeing for years. It makes the Bolognese look easy and approachable and I agree that some carbs are needed right now!

I love every single thing about this. I love the flowers in the kitchen, the fresh pasta, how your sweet family was involved. Thank you for showing us how to make this delcious recipe! ❤️🥫🍝 i will definitely be trying it!

I am a simple girl - I see Vaughn I click 🤩🤩🤗

Cutie Vaughn needs to spend more time with us

Omg the way he scraped his knife across the board sent a shiver right down my spine. Talk about blunting your knife.

I just made this. Following Marcella’s recipe to the letter. Well, except that I doubled it. The detail that I thought was a bit vague was how long to cook down the milk since she uses the word “completely”. So I looked at a number of posts by people saying that they were making Marcella’s Bolognese. More than a few said this step would take about an hour. Which basically means to cook down the liquid. Which I did. Then the wine...for another hour. Then finally the tomatoes for three hours. This recipe took almost 6 hours. But the payoff totally worth it. My advise. Five minutes to cook down the milk is no where near long enough an negates the it’s presence in the sauce. IMO. Buon Appetito

I love everything about this, especially Vaughn!

I love his videos and camera presence, literally a highlight of my day

I made this several times! I love it, everyone commenting about the lack of garlic basil or parsley please just trust the recipe and try it, you will fall in love!!!

Marcella Hazan is incomparable! You do her justice. Thank you.

I use to wait on her and her husband back in the day in FL. Such a sweet lady

Vaughn, you're adorable. Making me miss my son who also cooks a mean Bolognese. Found it interesting that there's no garlic, fresh or dry herbs (except nutmeg). Looks super yummy.

This is how my mom made bolognese. Vaughn, the kids, the pup, and Gramma are all adorable.

Marcella Hazan’s bolognese is the best. Ever.

I made this during early quarantine with my new Dutch oven! Was so yummy!

Loved this wholesome and delicious video/recipe, I cannot wait to try this Vaughn! Big hugs from NYC

Looks absolutely yummy. Both the Bolognese and Vaughn.

First time watcher…. Loved everything about this video. Wonderful recipe, great camera skills, loved seeing the kids and dog! Felt like home and love❤️

Can't wait for this NC heat and humidity to settle down so I can spend a day over my stove. This is will be fantastic. Thanks, Vaughn!

Can’t wait to try this!! Looks amazing!

You did such a good job on this... and the sock shot was truly refreshing. xo

Yes, one of my fav recipes.

Amazing, will need to try this one!!

You are awesome, Vaughn. Great job.

Looks absolutely delish.

You did extremely well brother, even made your own pasta. Made her bolognese the other day but used pappardelle instead. On a side note, that pasta you made and cut was too wide to be called tagliatelle. It was pappardelle which is an approved alternative pasta for this dish.

Vaughan, what great camera presence you have. It makes for a great video. The Bolognese and pasta look wonderful. It's lovely to see you involving your niece and nephew. I believe getting youngsters involved at an early age teaches them life lessons they can build on. I did that with mine. Know I'm doing it with their children. Keep it up!

This is delightful. Thank you sweet heart

This looks so good! I can't wait to make it. Don't they call the mirepoix in Italy soffrito?

I love your videos! Keep them coming!

Awesome video, love the family!

Have cooked this a few times before (from Essentials of Italian Cooking) - follow the recipe exactly, and do give it at least 3 hours final simmer. It's amazing.

looks amazing!

So glad to see Nanny!

I winced every time he scraped his knife on the cutting board 😭

Looks so yummy!!

Great job. I love how natural you look at cooking; looking like a great home cook

Need me more Vaughn in my life

Oh my!! Grazie Mille

An absolute amazing bolognese.

I love Marcela Hazan, she's adorably strict but it's all done with a kindly twinkle in the eye. She didn't really cook before she moved to America with her husband, an academic. She found herself missing the tastes of the Italian food she had grown up with, and largely taken for granted. She wrote to her mother seeking recipes, and they turned into a passion. So she knows what it is to be a novice in the kitchen, she's always encouraging, and she definitely lets you lick the spoon. She gives the obligatory lecture on fresh pasta, of course, but you know she uses boxed most of the time, just like the rest of us. I made this Bolognese sauce last night, as it happens, or at least what it has morphed into in my head, and according to available ingredients. It sat swelterlng in a sultry oven late into the night, and when I returned to the kitchen this morning it smelled wonderful. What a fine legacy, to be memorialized and remembered in the food people make with love and care to eat at home with their families and friends. Saluti, cara Marcela. Buon appettito!

Delicious! Oh, and the pasta & sauce looks tasty too. :)

1:00 "I heard a great disturbance in the force, as if a million Nonnas cried out, "Mirepoix? That's a soffritto!""

Great job !!! Ciao Bello 🇮🇹

Ouch! I say this with love... To keep your knife sharper for a longer period of time, don't scrap the knife across the wooden board after dicing or chopping your veggies.

More videos with Vaughn!!!

Yummmmm YESSSSSSSSS please looks soooooooo delish. Thanks for sharing this recipe. I make mine a lil diff but relatively similar. LOOOOOOOOOVE love love pasta.

I sit here watching this while eating "Cup 'O noodles". My favorite!

Everyone's suggestions are probably good, and recipes are made to tinker with, but this recipe of Marcella's should be tried at least once just as she wrote it. It's life-changing. Vaughn made this very approachable and yeah, he's cute... but really, why are you all in such a state over his knives?

I don’t know about the taste of the sauce yet, but this kid is delicious!! Every mother’s dream of a son. Kinda like mine💕💕

Do you make the tagliatelle with eggs or without? I’m surprised you didn’t show anything about that, but the sauce recipe looks fabulous and quite easy.

Just fyi, I made this with ground turkey and it was still delicious. Thank you, Marcella.

Yummy, Yummy, Yummy!

Excellent video.

Man, I wish this was around 2 weeks ago when I made it.

That's the way to spend a sunday

Waàah. So nice to see my crush Vaughn grace another nyt cooking video. More of him please!🤗🏳️‍🌈🇵🇭

I’ve cooked a similar recipe, but with pancetta, veal, and pork, and added the milk/cream at the end of cooking. I’m gonna hafta make this one again soon!

Loooove him ❤️

Butter is very Key in this recipe. Do not skimp on the BUTTER, and I’ll add, only use the very best ingredients, including the very Fat rich butter. ( May be just me, but I also use whole milk or 1/2 & 1/2.. I know, I know, but it’s so Good. Don’t think twice about the No garlic, herbs, etc. Trust Marcella, she knew. Thank you so very much for this beautiful video. BRAVO!

Great. More!!

Love Grandma making an appearance. O2 and all!

Man that looks awesome I don’t eat meat but wow that looks good

Made this last night except for the scallions and substituted red wine 🍷 for white. I also added sliced baby bella mushrooms since I used only ground beef 🥩. I have a package of fresh fettuccine from the supermarket to go with it.

Great recipe and lovely video! I usually add a tiny tiny pinch of cinnamon as secret ingredient, a clove of garlic and a bay leaf, but no nutmeg. But I will give this version a try.

Your niece is adorable 🥰

omg it is really good after just an hour! (left it simmering an hour instead of 3) The flavor does intensify the longer you cook it.... was really doubtful coz didn't add any herbs other than 1/8 teaspoon of ground nutmeg! used 187 ml of sauvignon blanc and 1.5 teaspoons of salt

I’m making it now to put in my lasagna. I put a little bit more meat (ground chuck and pork sausage meat) along with two tins of of tomatoes. I need more to make the lasagna moist. I can’t wait to taste it! Tell me, what does grandma say from her bed? I can’t understand her.

Nieces and nephews are the best.

Can I use red wine

Thanks.

This looks like a mean ragù, and I say this as an Italian ^^

YUM!

I make this bolognese exclusively. It is also in her son Giuliano Hazan’s book.

thank god this video is here because the NYT website tried to extort me into subscribing halfway into the recipe so i couldn't view it anymore

Gosh I missed Vaughn.

This way is the way. You can also do marscapone cheese instead of the final butter.

Here for this!

Surprised to see no garlic. Looks amazing, will have to try this

Does anyone have tips for cooking this on an electric stove? I cant quite comprehend how low or high of heat to set the burner when cooking down the milk and then the wine. The first couple of times I was conservative with the heat so it took forever for them to evaporate.

His voice says it all

WINE AFICIONADO!

Oh vaughn 😍

I'm dating myself here: anyone remember the Frugal Gourmet? "Don't scrape the knife across the board, it dulls the knife." -Jeff Smith.

I based my recipe on this one but I use red onion, fresh garlic, sometimes chicken stock, I start the meat in a cast iron to at least get some good browning which creates flavor. It will finish cooking in the sauce. And I’ll do a little fish sauce for the umami. I’ve tried red and white wine, prefer white.

I love him

Much better cooking than Italian pronunciation!

World's best food.

Awwww, Nannie! She’s so cute!!

looks delish !! I was surprised when you added the milk .... is there a reason why ? i always added it last ....and that you used white wine instead of red ...?

he is so handsome

I m gg to try

Who else jumped when he blew into the mic? 🤣

God bless Nannie :-)

I was going to tell a saucy spaghetti joke here.. But it's hate to get you all *stirred* up!