Bolognese Sauce

***RECIPE***

Makes about 6 quarts of sauce, enough for about 60 portions of pasta (freeze it!)

olive oil
1 lb carrots
1 large red onion
1 lb chicken livers
3 lbs ground meat (I like to use beef and lamb)
6 oz can tomato paste
3 28 oz cans crushed tomatoes
1 bottle white wine
Liquid chicken bouillon (or a stock cube)
1 tbsp dried oregano
1 tbsp dried parsley
1 tbsp dried basil
1 tbsp dried thyme
1 tbsp garlic powder
1/4 cup balsamic vinegar
pepper
salt

Peel and finely chop the carrots and onion. In a large pot (at least 7 quarts), fry the vegetables in olive oil on high heat until soft, stirring constantly. Dump them out into a bowl or plate.

Finely chop the livers until almost pureed.

In the big pot, fry the ground meat in olive oil on high heat, stirring and scraping constantly with a wooden spoon to keep meatballs from forming. Cook until most of the water evaporates and the pan starts to crackle. Put in the livers and the tomato paste and stir to combine.

When the brown stuff on the bottom of the pot looks like it's about to burn, pour in the wine and scrape to release everything on the bottom. Stir in a big spoonful of the bouillon. Reduce heat to a simmer and cook for two hours, stirring occasionally to make sure the bottom doesn't stick and burn.

After two hours, season the sauce with the herbs and vinegar. Simmer an additional hour. When it's the desired thickness, taste and adjust seasoning with salt and pepper.

Use, or freeze in ice cube trays, or both. After thawing and reheating, add a few more drops of balsamic vinegar.

MY COOKING PHILOSOPHY:
I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.

[WealthyWalnut]

I love the "Here's how to do it" combined with "I know you're tired after a long day, here's how to use it easily" nature of this. 10/10

[xademix]

I like to put a whole bottle of wine in my water for more flavour

[abradolfflincler]

Freezing the sauce in cubes then into a bag is probably the best 400 IQ play ever

[alexmercer]

This looked incredibly delicious, so I wanted this to be the first real meal I ever made myself. I suck at chopping, so the Carrot pieces were way too huge, and I had the heat too high while simmering it, so its a little dry, but I think i nailed the taste - I'm super proud of it, and I like to think Adam would be proud of me, too <3

[itsfissy]

I like how your video didn’t end at the Bolognese, you showed how to store and reuse the end result, a lot of channels don’t show that much effort, fantastic content you’re putting out, please keep it coming.

[MrMekishiko]

This is how we all want our food recipes. To the damn point, clear, edited well, and no long backstory or anything. Such a quality channel, keep up the good work man.

[J]

This is my 7th time watching this at 3 am and not making it

[petergriffinfortnite]

I had a schizophrenic episode last night that lasted like an hour and I put this video on to quiet down the auditory hallucinations and it was weirdly nice just lying in my bed listening to adam's voice and waiting for the episode to end. I ended up falling asleep to it

[alexwoodcock]

This channel was the greatest find. The crazy growth is so well deserved. Can't wait to see everything you keep doing!

[blakfloyd]

0:43 I love that futile chopping of the lone surviving carrot match stick.

[EpicGamingFeed]

you have no idea how many times I've watched this video

[Dot]

I can't stop laughing at his breathing after the "Adam Ragusea breathes" video

[joshuaboulton]

I am 15 years old and am trying to widen my range of cooking skills, your recipies have helped me to becoming familiar to more recipies and even crafting my own thanks to your methods

[Jean_Pierre_Wehry]

Anything: *Exists*

Adam: *"Let's add a whole bottle of white wine"*

[ClariNerd]

"I have no idea how much garlic powder this is."
That's the correct approach.

[truls]

This is the first "big boy" recipe I wanted to learn by heart, as a first step in becoming better at cooking . I've made it countless times now, each time with a slight variation. Doesn't matter as long as I follow the main tenants of what Adam shows in this video - it turns out amazing every time. The kids love it too.

[hamiltonow]

why didnt you season the ice cube tray lol

[morganmywife]

"yo bro you got some ice?"
"yeah"
*_pulls out bolognese ice cubes_*

[davidturner]

"Use the largest pot that you've got" Looks at my 18 quart stock pot....time for 4.5 gallons of bolognese.

[rowboat]

6th time making tonight. My teenage daughter loves the convenience of the cubes. She boils some pasta and microwaves 5 cubes. Mixes it right in the pot with a little pasta water left in it. It's her absolutely favorite meal. Hand down. Pure perfection 👍