Home Pasta REAL Italian Pasta Bolognese – RESTAURANT RECIPE for sauce with advance preparation technique

REAL Italian Pasta Bolognese – RESTAURANT RECIPE for sauce with advance preparation technique

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Please be certain you have got ANNOTATIONS turned ON to see the substances and instructions.

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28 Comments

  1. Ryan Sandy

    April 6, 2019 at 9:21 pm

    Is the stock cube a powder or is it the gel stockpot that knorr makes?

    Reply

  2. Ryan Sandy

    April 6, 2019 at 9:21 pm

    Would you add the msg before the braise or during the blending?

    Reply

  3. Isa Gjokaj

    April 6, 2019 at 9:21 pm

    I have no idea how to turn on annontotions πŸ˜‚πŸ˜‚ sure that's not spelled right either

    Reply

  4. soldanovht noneofya

    April 6, 2019 at 9:21 pm

    That looks great. I got to say, you are one hell of a cook.

    Reply

  5. Gordan

    April 6, 2019 at 9:21 pm

    Is it ok to blanch vegetables also ahead of time, keep it in the fridge and use as needed? I made a meat sauce yesterday, looking forward making the rest of the recipe.

    Reply

  6. Brad Berry

    April 6, 2019 at 9:21 pm

    Your channel continues to be my absolute favorite tool for improving my cooking skills. Thanks for all you do, can't wait to give this a try

    Reply

  7. Rapture1469

    April 6, 2019 at 9:21 pm

    Started this last night. Smelled great but this morning when I opened the lid and removed the foil the moisture had escaped and it was way over-done. The meat was still pretty good, but no way to make this properly now. (My first fail while trying your recipes). I will get some more short ribs and try again. Wondering if I should put plastic over it before the foil to ensure it is sealed?

    Reply

  8. J.J. McAleer

    April 6, 2019 at 9:21 pm

    I even hate to ask this question BUT would it be the end of the world if I didn't use pancetta? I don't eat pork but really like the recipe. If you think it would alter the dish to much I will just choose not to make it. P.S. I love your Pasta alla Puttanesca recipe. My wife thinks I'm a chef now. πŸ™‚

    Reply

  9. Steven Hair

    April 6, 2019 at 9:21 pm

    I cooked this over the weekend, Bologenese is not my fav sauce, but I forgot how much I love this recipe. Since I was cooking for myself and a friend, I used more of the mirepoix and the fennel mixture because I love them both. This is much different and better than any other recipe and I did not add the cream, I like it better without. Cant wait til you open your restaurant.

    Reply

  10. saburo kun

    April 6, 2019 at 9:21 pm

    Non si dice alla bolognese si dice RAGΓ™

    Reply

  11. SpiralOut09

    April 6, 2019 at 9:21 pm

    Would it be possible to substitute oxtail for the short rib? I've made this before with the shortrib and the results were incredible..I just happen to have some good quality oxtail on hand this time.

    Reply

  12. SpinalChamp

    April 6, 2019 at 9:21 pm

    This is probably a silly question, but do the bay leaves scale linearly?

    Reply

  13. BravingTheOutDoors

    April 6, 2019 at 9:21 pm

    I need help ha ha =]

    Started making it yesterday but as I was blending it it didn't look even remotely like yours. Turned out a lot thicker, very grey, and any sign of tomato has completely vanished.
    Also had a lot more fat in it which was hard to remove.

    Decided to fridge it over night before making the rest.

    What should I do?
    Add more passata?

    Reply

  14. Matthias Kleinert

    April 6, 2019 at 9:21 pm

    Chef, would using a piece of boneless beef brisket influence my braising time / temperature significantly?

    Reply

  15. hoang vinh nguyen

    April 6, 2019 at 9:21 pm

    I just done it today morning, really tasty. But the colour is not red at all. it is normal or I missed something?

    Reply

  16. BravingTheOutDoors

    April 6, 2019 at 9:21 pm

    I must have watched this video 50 already.
    Soon enough I'll make it.

    Reply

  17. Fp Nelson

    April 6, 2019 at 9:21 pm

    Every phase looked so delicious, if I was standing next to you, they never would have made it to the final stage as I would have sneaked a bite or two when you weren't looking. Great recipe-Great Video!

    Reply

  18. arsyfoox

    April 6, 2019 at 9:21 pm

    dude chicken cubes? for real?!!!

    Reply

  19. Huy Truong

    April 6, 2019 at 9:21 pm

    Can I replace pancetta with bacon in case I can't find pancetta?

    Reply

  20. TheHajinator

    April 6, 2019 at 9:21 pm

    Is there a substitute for the pancetta?

    Reply

  21. JRSargant

    April 6, 2019 at 9:21 pm

    Thank you very much!

    Carefully following your detailed instructions, I made this today and it was truly was delicious. My family appreciated the end result and I thoroughly enjoyed the process of preparing the three acts. I can't decide if my favourite moment in making it was the aromas that accompanied the goldening fennel or the first taste of the braised cooking liquid after waiting patiently for 10 hours.

    Although the long cooking time might be off putting at a first glance, it's funny that the
    hands on time isΒ a mere ~40 minutes, with the 9-11 hours perfectly straddling the day or overnight.

    Been a subscriber for some time now and have enjoyed a few of your other recipes but it would be very remiss of me not to leave a comment after the pleasure of this evening's meal.

    Reply

  22. Ian Krasnow

    April 6, 2019 at 9:21 pm

    I have two questions:
    -This is a very unique recipe. All other Bolognese Sauce recipes I've seen use minced meat and a very long simmering time, instead of this method, which uses a slow braised meat and a short finishing time to let the flavors "meld". Does it result in a similar finished product?
    -Is it OK to substitute celery stalks for the root?

    Reply

  23. McCauley824

    April 6, 2019 at 9:21 pm

    If I wanted to lets say make this for a group of six people, what would be the best way to go about that?

    Reply

  24. joanna Ou Mallon

    April 6, 2019 at 9:21 pm

    Hey, would this go for lasagna ?

    Reply

  25. shair00

    April 6, 2019 at 9:21 pm

    anyone who ever feels you are only a drop in an entire ocean should watch and follow this recipe exactly and only then can one realize who huge a drop can be>>>>>

    Reply

  26. JT in LA

    April 6, 2019 at 9:21 pm

    Thanks again for your videos. This turned out wonderful. Everyone loved it and thought they were eating at a fine Italian restaurant.

    Reply

  27. JT in LA

    April 6, 2019 at 9:21 pm

    Probably a silly question, but how much basil/parsley/thyme? And I assume is goes in same time as with the bay leaves and garlic?

    Reply

  28. JT in LA

    April 6, 2019 at 9:21 pm

    OK was going to start this dish tonight, but I accidentally bought beef back ribs instead of short ribs. How big of a difference will that make if I am still going with a long braise? Will they still work well enough? Was also thinking of doubling the recipe, is everything pretty much just fine to double to scale?

    Reply

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