Searching for the BEST BOLOGNESE SAUCE in Bologna

#bolognese #bolognesesauce #pasta

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Bolognese Sauce in Bologna
0:45 Bolognese Sauce from Sfoglia Rina Shop
3:49 Eating Sfoglia Rina Bolognese Sauce
5:18 Bolognese Sauce from Ragu' Take Out Shop
7:03 Eating Ragu' Bolognese Sauce
9:07 Eating Ragu' Antique Bolognese Sauce
11:43 Bolognese Sauce from Donatello Restaurant
12:55 Eating Donatello Bolognese Sauce

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe 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]

This video will make you want to go to Bologna and eat Bolognese sauce 3 times a dayWhat is your favorite Bolognese sauce in this video?

[michealbohmer]

Thank you Tina and Vincenzo for taking the day to show us the beautiful city of Bologna and it's amazing food! Now I'm hungry!!

[Andinus]

Eating the Bolognese I made for dinner yesterday for lunch while watching this video. Yes it took me 5 hours to make. And the second half of the batch is going into a Lasagna tonight.

[Bootmahoy]

I love a good Bolognese Sauce, and it's you and your pal from Bologna who taught me a correct procedure. I'm super thankful for that, and I shared that recipe with my fellow pasta loving friends who went nuts over it. Since then, I've been investigating various 'authentic' Bolognese Sauces, mostly from Bologna, and from what I can see, apart from a few shared ingredients, the sky's the limit.

[MarcoFD]

@8:00 there is a pasta franchise here in the netherlands that serves pasta in these take away boxes, you can actually unfold the 4 corners turning the box into a paper plate. i always skip on milk when making ragu, and make it with red wine most of the time.

[lkl]

Bologna visit booked for october, some of these eateries are definitely on my to do list now, thanks for your work Vicenzo !

[MarkmanOTW]

Great video Vicenzo. And I really enjoyed the insights from Tina. The food looked fabulous!

[roseconklin]

Enjoyed this video!!! Thank you Vincenzo for introducing us to Tina. I will go to Tina's website also!!

[quikxfl]

Tina was a great part of the video! Please do a video with her pasta making techniques.

[Camilla_Sundholm]

​Lovely episode Vincenzo! Makes me want to make a ragu now. have to wait for a cool day ❤

[jamesec]

Bolognese is our favorite sauce. We make it in a large quantity and freeze it in separate bags marked with the date. Our largest pot will hold a 7lb meat bolognese. It’s a lot of work but we will have 8 meals for the two of us. Some days we come home and don’t feel like cooking so we get a bag from the freezer, boil water, grab some pappardelle, grind some reggiano and we have a great meal with a glass of wine in no time. We use beef and pork and we start with rendering pancetta over low heat. We remove the pancetta but leave the rendered oil. To that we add butter and EVO to sauté the Soffritto. We salt each layer for enhanced favoring. The meat goes in next and cooked and chopped until brown and then red or white wine is added. The wine is cooked down before adding stock which is cooked for a minimum of two hours. Tomato paste is blended in water and added next. Italian tomatoes may also be added. Cook for another hour. All cooking is on very low heat to just a small bubble. Taste and reseason if necessary. More flavor will be achieved with additional cooking. Lastly, add cream or milk and cook for 15 minutes. For more richness, chopped mushrooms may be added after the Soffritto is cooked. Enjoy!

[Nunesi]

I tried your recipe of ragu and it came just fantastic and so flavorful! Thanks a lot for sharing 🙌🏻❤️✨☺️😍

[nealp]

Great video! I made your Bolognese and it was AMAZING! Best Bolognese that I have ever had. Hope to one day to go to Italy to experience all the fantastic food!

[isobelmatheson]

I'm going to Bologna in 10 days time. I can't wait. Now I know the best place to eat, thank you!😊

[lolainma]

Ha … I am making it right now… after having shipped 4 stores for my items. I used salt pork as I could not find pancetta in small quantities. I’ve been nibbling at it with some delicious @ French Baguette and Chianti Classico. So good although I had soo much fat in the pot that I needed to drain off. It’s looking good now.:)

[sherizaahd]

I'm so hungry now... So now I either have to fly to Italy or cook my first Ragu Bolognese, for hours! Brutal Vincenzo, brutal. ;P

[polkhigh]

vincenzo tks for the lesson
always keep an open mind and learn something

[fabianvisser]

Love this kind of content Vinchenzo!!!!🔥🔥🔥

[Beachcomber]

It’s funny, I was just rewatching all your bolognese videos today. I made one today for tomorrow.

[AtreyusNinja]

Che bello Vincenzo, sei venuto fino alla mia città, Bologna e i bolognesi ti ringraziano!
And remember dont eat spaghetti with ragù, but tagliatelle!!!!