How to Make BOLOGNESE SAUCE like an Italian

Bolognese sauce smothered over your favorite pasta is known to warm the heart and perfect for any day of the week. This pork and beef mince based bolognese sauce has a special, often forgotten ingredient that makes all the difference…moist, juicy pancetta! The key to keeping Bolognese sauce moist and flavoursome, is slow cooking it keeping all the meat luscious and tender.
We recommend making an extra-large batch and storing extra in the fridge or freezer for a mid-week meal that will take you right back to Italy.

#bolognese #bolognesesauce #bologneserecipe

==========================================================

📖Share it with your FOODIE friends on FACEBOOK

✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.

=========================================================

==========================================================

HOW TO MAKE BOLOGNESE SAUCE

INGREDIENTS:
1 x brown onion
1 x celery stalk
1 x carrot
150g/5.03oz pancetta
500g/17.06oz beef mince
200g/7.05oz pork mince
500ml/16.8oz tomato/basil sugo/tomato passata
Extra virgin olive oil
1 x glass white wine
1 - 2 x glasses water
Salt and pepper
Dried oregano (optional)

UTENSILS:
Sharp knife
Chopping board
Hand blender
2 x Medium – large size pot
Wooden spoon
Tongs
Large serving spoon

METHOD:
1. Bolognese sauce starts with a delicious foundation – soffrito with a twist! Start by roughly chopping the carrot, onion and celery, and cutting the pancetta into strips.
2. Mix all chopped up ingredients together and combine well using a hand blender.
3. Place medium-large size pot on the stove at a low-medium heat.
4. Once the pot has started to warm, add 4-5 tablespoons extra virgin olive oil (EVOO).
5. When the oil has warmed up, add the soffrito and combine with the oil using a wooden spoon.
6. Leave the soffrito to simmer for around 10 minutes.
7. Add the beef and pork mince to your Bolognese sauce mix, breaking down the chunks of meat using a wooden spoon as you cook it.
8. Next you can sprinkle a generous amount of salt along with dried oregano (or an alternate herb of your choice), along with a glass of white wine.
9. Leave the Bolognese sauce to simmer for approx. minutes, stirring every so often. This should start to bubble as the wine evaporates.
10. Now it’s time to add the bottle of passata/tomato sauce and a sprinkle of pepper before continuing to mix once again.
11. The final ingredient is 1 x glass of water. Add this to your Bolognese sauce, mix through and cover, leaving it to cook for 30 minutes.
12. Stir the sauce every 10 minutes so the meat cooks evenly and nothing sticks to the pan.
13. Once 30 minutes have passed, uncover and mix well using a wooden spoon.

VINCENZO’S PLATE TIP: If there is not a lot of moisture in the pan, add one more glass of water to your mixture and bring the cooking temperature down slightly as you want the Bolognese sauce to remain nice and moist.

14. At this point if there are any thick chunks of meat, break them down again using your wooden spoon before leaving the sauce to simmer once more for 30 minutes, stirring every ten and leaving the lid off.
15. In the meantime, boil 5L water in a second pot and add a tablespoon of rock salt, leaving it to dissolve.
16. Once the sauce has finished cooking and your water has boiled, add your choice of pasta to the water and cook according to the packet instructions.
17. While the pasta is boiling, prepare a large fry pan for mixing!
18. Place a frypan on the stove at a low heat, and add a generous spoonful (or two!) of Bolognese sauce, covering the base.
19. Next, add the strained pasta into the pan along with 2 x spoonful’s of pasta water.
20. Mix this through until the pasta is completely lathered before adding another generous amount of Bolognese sauce and mixing again.

E ora si mangia, Vincenzo’s Plate…Enjoy!

🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).

[vincenzosplate]

What Pasta Shape do you like with your Bolognese Sauce?
1) Tagliatelle
2) Spaghetti
3) Pappardelle
4) Fettuccine
5) Penne

[sonnychibasamurai]

This is the only guy I trust for traditional Italian. He's so passionate!

[matteobarcalla]

Im from Bologna, and i can say that this is really good to be made in us, but there is still something not really traditional ; little things but importants. 1 no pancetta or half of that, because originally it wasn't used in Bologna's country sides, people were very very poor (good for the two different meats). 2 vegetables can't be blended, because the texture is important while you fry them together in the "soffritto", blended is more like a paste/sauce, and it gives less flavour. Also in the plate you have to feel little little pieces of sedano and carrots. 3 origano is not really common to use, the best thing to use is rosmary, rosmarino, or alloro al limite. 4 you have to boil that for 2-5 hours, to be perfect. But at the end this is a really good and tasty recipe that i personally recommend, and he is doing an important thing, preserving taste and traditions! complimenti allo chef!

[beansbeans]

Mom: why are you buying fancy meats online?

Me: THERE IS NO BOLOGNESE WITHOUT PANCETTA

[freddefo]

Watching this at the middle of the night was a mistake.. Now im craving pasta :(

[LousyFacelift]

After watching this video I had to realize I was making tomato sauce with meat instead of Bolognese all my life. I bought the ingredients, followed the instructions and found myself in dolce vita heaven when eating this phenomenal pasta dish! Thank you so much Vincenzo, this was eye opening and extremely delicious!

[lwar]

I never comment on YouTube videos. This was the absolute best thing I've ever cooked. Best bit is how enjoyable it is to make. And the smells in the house!

[milk-it]

I prepared this exactly as made in this video, and it turned out perfect. I couldn't have asked for better! Thanks so much for publishing this.

[Stubchain]

I've now made 5 pots of this recipe, I can't stop eating it, best recipe ever. I freeze it into individual portions, love it.

[R.Einzbern]

I'm in love with Italy and I appreciate you keeping your recipes traditional, I loveee these original flavors not the commercial ones. Thank you Vincenzo!!!! Ti ringrazio mille!

[ethanyeshayacomedy]

One of my favorite recipes EVER!

My big tip for people making this is keep the heat low (especially if you have a gas stove) during the 1 hour of simmering. The first time I cooked it, the sauce burned to the bottom of the pan. Keep checking on it, and add even more water if needed.

Also, I tried this same recipe without pancetta in the carrot mixture, and with only beef (no pork.) It also worked very well!

Thanks again, Vincenzo!!!

[iurycarvalho]

Just made this recipe, and it was absolutely delicious! The entire group said it was the best Bolognese they had! Thank you!

[Kwin]

If I’ve learnt anything about Italian cooking it’s that there is only 1 correct way to cook an Italian recipe, and that’s the way your Nona does it, and if someone else’s Nona does it differently it’s not “authentic“ 😂. Great recipe by the way Vincenzo, keep up the good work.

[crBudgetWatches]

I just made this and now I realize that I have been butchering this recipe all my life. The result was pure love, you would think pasta dishes should be cheap but after realizing all the technique, dedication and quality ingredients that go into them I can see how they compete with other items in the menu.

[thecookieman]

This guy just makes me smile. He’s so passionate and inspires me to cook my roommates better meals 😂 love from australia

[bobbymac]

Love the way you stick to true italian traditional recipes. Without people like you the true Italian foods would be lost forever 👍😀😁

[ДарьяСиницына-зъ]

This is truly the best Bolognese I've ever had in my life! Thank you for such a beautiful, authentic recipe!

[rebeccatitus]

Vincenzo, I love your Bolognese recipe! I learned to make it when I was young from my grandfather who was actually German American (my grandmother is Italian American so he probably gained inspiration from her😆). I hadn't made it in YEARS and I had seen some of your other videos and followed them and they were absolutely delicious so I trusted your process. Fast forward about 5 years later and I still use your recipe, which is very similar to what my grandfather taught me. I can do it now with my eyes closed but I'm making it tonight and I decided to watch this video again just as a little refresher and to hear your enjoyment for this perfectly delicious dish! Thank you so much for what you do and have a wonderful night!!

[elboon_]

Wow, just tried this recipe... and felt that all my attempts before this were complete failures... it’s really good!

[BenTan]

This is the best bolognese recipe I've followed so far.

Also I've experimented with other types of pasta like rigatoni, penne and farfalle, they work very nicely with the bolognese ragu too. Rigatoni and penne especially because the meat goes inside and between the canals of the pasta, it's beautiful and fun when you bite on them.