B is for Bolognese (The Official Recipe)

B is for Bolognese

This is the updated recipe for Bolognese Sauce, submitted by the City of Bologna to the Italian Culinary Academy in 2023.

There ARE some tolerated variations in addition to the most classic recipe that I chose here, so just look up “Accademia Italiana Della Cucina Bolognese” to find the complete list of acceptable variations.

THE RECIPE:

Extra Virgin Olive Oil
150g Pancetta (Sliced)
60g Onion (Finely Diced)
60g Carrot (Finely Diced)
60g Celery (Finely Diced)
400g Ground Beef
120g (1 Glass) White (or Red) Wine
8g Tomato Paste
200g Tomato Puree
240g Vegetable Broth
120g Whole Milk
Salt and Pepper (To taste)

-Melt the Pancetta in a Heavy Non-stick 10in (24-26cm) enamelled cast iron pan.

-Finely chop by hand (no food processors allowed) the onions, carrots, and celery, then let those sweat in the pot on low until soft but not browned.

-Continue stirring with a Wooden Spoon and then add ground beef (a bolognese can have ground pork as well, but it must be at least 51% beef)

-Once browned, pour in wine to deglaze (scrape clean) the pan and cook till completely evaporated

-Add tomato paste and puree and vegetable stock (water can replace the stock, but I find that if you start the stock with the vegetable scraps from you finely diced veggies, it makes a pretty decent stock in the time it takes to cook the meat and veggies anyway)

-Simmer with the lid on for 2 hours, adding the milk halfway through

-Only after fully reduced to a thick meat sauce, add salt and pepper to taste

Enjoy with fresh tagliatelle, or in a tasty lasagna, or however you like your bolognese

#italianfood #bolognese #bologna #cucinaitaliana #pasta

[TriggTube]

B is for Bolognese

This is the updated recipe for Bolognese Sauce, submitted by the City of Bologna to the Italian Culinary Academy in 2023.

There ARE some tolerated variations in addition to the most classic recipe that I chose here, so just look up “Accademia Italiana Della Cucina Bolognese” to find the complete list of acceptable variations.

THE RECIPE:

Extra Virgin Olive Oil
150g Pancetta (Sliced)
60g Onion (Finely Diced)
60g Carrot (Finely Diced)
60g Celery (Finely Diced)
400g Ground Beef
120g (1 Glass) White (or Red) Wine
8g Tomato Paste
200g Tomato Puree
240g Vegetable Broth
120g Whole Milk
Salt and Pepper (To taste)

-Melt the Pancetta in a Heavy Non-stick 10in (24-26cm) enamelled cast iron pan.

-Finely chop by hand (no food processors allowed) the onions, carrots, and celery, then let those sweat in the pot on low until soft but not browned.

-Continue stirring with a Wooden Spoon and then add ground beef (a bolognese can have ground pork as well, but it must be at least 51% beef)

-Once browned, pour in wine to deglaze (scrape clean) the pan and cook till completely evaporated

-Add tomato paste and puree and vegetable stock (water can replace the stock, but I find that if you start the stock with the vegetable scraps from you finely diced veggies, it makes a pretty decent stock in the time it takes to cook the meat and veggies anyway)

-Simmer with the lid on for 2 hours, adding the milk halfway through

-Only after fully reduced to a thick meat sauce, add salt and pepper to taste

Enjoy with fresh tagliatelle, or in a tasty lasagna, or however you like your bolognese


#italianfood #bolognese #bologna #cucinaitaliana #pasta

[lunaw]

I love how even the type of spoon is exactly described but with the wine it's like "eh, whichever of red or white"

[davidtough]

I’m amazed at how simple the original recipe is, no herbs, no garlic. I also thought there had to be a ratio of pork, veal and beef mince. It’s actually quite refreshing to see the simplicity of it

[PatrickVisentin-ok]

As Italian I'm delighted about this video, thanks... my nonna would be proud of you 👏

[RedboRF]

absolutely criminally underrated channel

[FlinNSteel]

Having a whole COUNCIL for sauces is the best thing ever, forget any dream job I thought about, that is what I want to do

[shorebird-y]

The way he said "l'accadamia italiana della cucina"... I felt that

[itsnotalexduchenes]

i'm from reggio emilia, about 30min from bologna, and this is such a great ragù (this is how we call it!). unfortunately, these are recipes that go really far back in time, and every family has it's own variation, so don't worry too much about the hate... keep it up!

[settond]

I read some of the comments and I saw that you received a lot of hate from Italians in the others italian food videos. As an Italian I’m very sorry, unfortunately puritans of food here are a plague, even italian food bloggers and internet chefs receive a disgusting amount of hate for proposing slightly different versions of traditional recipes. Even being an Italian person that was born and raised in Italy won’t save you from these a**holes, ignore them and keep doing what you do, your food looks amazing.

[OkkeOaky]

Ever since i started making my ragu bolognese this way i haven't been able to go back to other recipes, it's so good yet so simple. Goes really well in the freezer too.

[JeanFerro-tg]

I made this dish exactly as described, correct pan and spoon. My grandson found the recipe and he loved it. Next time he wants to make the sauce. We made fresh pasta to go with the sauce. Love your videos.

[Snout]

I am so done with eating crappy pre made store bought food most of the time.

I really loved stumbling onto your videos and your vibe. You inspired me to try and cook this. Thanks, man.

[Heisenbruh]

As a person from near Bologna I'm so happy someone on the internet makes ragù alla bolognese the right way (and pronounces italian words near perfectly)

[paulhofman]

Yeah, well done. No unnecessary fancy stuff, just the honest simple real Italian version.

[Rajkamal_Deka]

Your channel's gonna blow up very soon

Just keep the consistency

[shostacowich]

love the tone and educational quality of these!!!

[terriblelizard]

you cant believe how hyped i got after seeing the milk, i've been doing bolognese right all this time

[nathancampbell]

New favorite Italian food channel by far

[spanishfish]

Love your channel! So glad I found it.

[nazam]

Oooh, I love the consistency! Keep it up.

And again, looks hella delicious! Your presentation is 1000% on point (as usual) 😊