🍅 Bolognese Sauce. The Vivaldi Way 🙌

[joenathang]

Honestly I wanna go to Canada just to see Steve. What a legend.

[wessy]

It’s cool how he puts the veggies through afterwards. I feel like doing that also makes it easier to clean the raw meat out of it.

[ThatGuyKyleS]

Dude said “I’m going to get my big spoon.” He wasn’t lying.

[jef-]

Steve casually dropping glhf and talking about CS; two worlds I never saw colliding ❤

[albinostman]

Heya Steve, quick tips from someone who’s made a lot of bolognese in restaurants before;
1. Make a quick roux in the bottom of your pan before you toss in your mince - since you’re working with high quantities of product and relatively little surface area, your odds of properly browning the meat rather than just steaming it are relatively poor. A roux offers a decent replacement for that flavor profile, and gives the sauce a pleasant texture w/o resorting to a starch slurry.
2. Not very traditional, but worchestershire or fish sauce, or just anchovy paste, is a fantastic umami bomb to add. Deepens the flavor w/o getting those dull notes that buillon or similar adds.
3. Given that a lot of traditional ragus have red wine as part of the basic stock, I once spent a weekend in my kitchen trying to figure out a more economic solution, since the kitchen I was in was working on pretty narrow margins. The best solution I found felt a bit heretical, but worked brilliantly; boil down roughly ground raisins, sieve, add sugar, white vinegar, and reduce to a syrup. When added to sauces, it adds a sweet yet fruity hit that you never knew you were missing until you try it for the first time.

Anyway, good fortune to you! Vivaldi!

[toadonwheels]

"idk, about that much" is my favorite unit of measurement

[alaindion]

Can’t stop watching your videos. Extremely educative and to the point. No fluff. Thank you for sharing😊

[smokedubs]

"Our Counterstrike boys" "GLHF" 🙌🏼🙌🏼🙌🏼🙌🏼

[jacobruiz]

CS and Vivaldi, two great worlds I never thought would collide 😳😳😳😳

[ilikechiken]

Man, the more shorts I watch of this guy the more I realize this dude puts in WORK. I know there’s a team behind him that don’t make it into the videos, but still, you just know everyone in there is putting in hard work all day everyday, especially our boy Steve

[MewTimesTwo]

Something about the “plop” sound that the veggies made when they were tossed in the bowl is hilarious. Anyway, I love the transparency and honesty of this kitchen. No BS, just good food and good utilization of quality resources. VIVIALDI!!! 🗣️🗣️

[Redrogue]

All the hard work is starting to pay off with new customers. Thank you for taking the time for these videos. VIVALDI!

[msbutler]

Steve is a Beast in the kitchen. Vivaldi is blessed to have him.

[xlxl]

As a Black man from the South who grew up on and LOVES Soul Food and who is married to an Italian Sicilian decendant woman and who LOVES American Italian food, why does him describing making his meat sauce Soul Food feel so right??!!! 😋😋😋❤❤❤

[kenko]

I enjoy Steve’s videos as he has authenticity, economy of words, not pompous, recipes you can replicate at home and you know he’s been years on the grind to get to where he is and thus throughly deserves the rewards and exposure he’s he getting now. Go brother….!

[stephenashleyingram]

@SteveatVivladi . . . You're one of my all time Number One Heroes. Salute and Cheers from Steve in Cape Town, South Africa.

[PerciusLive]

The bay leaves being done entirely by feel is perfect. Dudes a chef and knows just by instinct how much flavor one leaf adds with how hes gonna cook it.

[failadin]

Bro just hit us with a GLHF.. NO U Steve.

[dronejunglistplatoon]

CS, Steve and the Vivaldi voice! Lesgoooo!

[richardhayman]

Thank you for sharing, Steve. You are appreciated.