4 Levels of Pasta Bolognese: Amateur to Food Scientist | Epicurious 

they are there at different days and times

If they can do chef vs home cook they can make a group of others

@@andiethelion9369 leftover challenge then

I think sometime it would be work but some times they may not be in total agreement on ingredients and technique

Or they can all meet up for each persons cooking day so it’ll be fresh. 1 person cooks, 2 people eat and rotate

ohhh ayyyy

@@EmilyDuncan Hi, Emily!

@@bensong486 Hi!

BWUAHAHAHAHHAHAHAHAHAHAHA

Brilliant. Good joke. Thank you.

There a good combo

Mine as well

Now that Emily has been promoted to Level 2, we'll never see this trio again. Kind of sad, but so nice to see Emily advance!

1 is a chef the other two are not.

Yeah, they've added much more reactions of one another and it really feels like a conversation. Really like it

Yet they are all quite wrong. These recipes although they look delicious don't even come close to a bolognese

@@emiel1206 right? Where's the Garlic?

@@crs19191919 they all added garlic

⁠@@emiel1206what would you call a bolognese

Yeah, she's the only one who put milk in her sauce. I tried that last time I made a Bolognese lasagna, and it was a game-changer. Ricotta is probably good, but it's not authentic.

True! Incredibly, Emily's Bolognese sauce is somewhat as close to a real ragù as Frank's one (she got right adding milk, using less herbs and spices and a more common meat, Frank added the Parmigiano rinds as I do and browned well his meat. Lorenzo just chose the right pasta), .. as a professional cook from Bologna I was totally NOT expecting that!

Just shows how much of a difference your planning and technique can make, even when using basic ingredients.

Yeah, it's a nice mix of being good enough but still accessible

Honestly I think the three chefs exemplify their levels. Level 1 is all about simple and easy but enjoyable. Level 2 is all about getting deeper into the recipe and tweaking it to be exactly how YOU like, regardless of what’s completely traditional. And Level 3 is our trained chef, putting thought into every layer of the dish and using the techniques of a professional. :) love Emily/Lorenzo/Frank combo for this reason!

Right? She's more like lazy level 2

@@riniakarui1082 I love how you phrased it

@@riniakarui1082 Agreed. If she gets better ingredients she's a 2

She's now level 2 guys

She is a level two on some videos~

^^ questi video mi spingono sempre a chiedermi: perchè stravolgere qualcosa che è già perfetto?

@@lupodimontenero661 Esattamente

@@lupodimontenero661 this is the right answer

I love Bologna, before Covid would visit twice per year, in May/June, and then in September (as part of a longer trip to Cattolica for the MotoGP), I miss it so much, have to return soon. My favourite restaurants are the Al Sangiovese, and the Oberdan

I can tell you don't live in Bologna because none of these were traditional Bolognese. I've seen enough Italian chefs make Bolognese to know that milk does not go into it. Also, she used spaghetti noodles, that's not traditional.

Add there Rose's segment which I skip most of the time 😶

Don’t disrespect Rose like that!

Ohmygod. That was my first thought! 🙌

@@Bergen98, Rose is good but she explains. She’s awesome! Like she’s higher (?) but the three cooks are amazing cookeries.

The _mirepoix_ of chefs, if you will.

Yeaa😁🔥

YES!

was about to say. was half expecting ketchup in there.

The Holy Trinity

@@ricstefano 7:51 did he handmade them before or did he bought it ? I don't even know fresh packed pasta were a thing

Agreed, Im a big fan of those three in particular

The Holy Quartet with Rose!

Weird how they haven't done that yet considering how long this series has been going for.

I was about to comment the same thing, one of the best features of the cheap bs expensive videos

5 levels. Insane.

I would imagine they film these on different days and times

THEY SHOOT THESE ON DIFFERENT DAYS!!! How is that not painfully obvious to you?

You’re a lucky son, dude! ✨🥳

It's weird, in these she's a lvl 1 chef, but she's a lvl 2 chef in the other style (cheap vs expensive stuff)

Ikr, I've never done a homemade pasta sauce.

@@woodstream6137 that says a nothing about Emely but a lot about you. Makes you a lvl 0 chef.

Honestly when you look at the way she cooks this pasta dish there are many reasons why she‘s level 1. It‘s simple and not advanced in any way.

@@fusingphil5032 there's nothing advanced with the lvl 2 chef either tbf

She's been level 2 the last couple years imo. At this point she's playing a level 1 character.

True character development

hers is much better than level 2s here IMO

Because Lorenzo is an idiot

Yes!

There's two more. The baby face blonde and the dark-skinned one, whose voice reminds me a little bit of Julie, the level 2

What’s the deal with everyone’s love for this Lorenzo fellow? Surely he must be high in something…

@@fredrikhelland8194 he's fun and funny.

@@martynamaczyszyn I don't know who do you mean by the baby-face blondie, and the (Dark-skinned) is too vague... there are many Black and Tan chefs in the show......

This is the dream team.

I've been waiting for this lineup since it began 😅

"I love all the presenters for 4 levels." "Love all three of you." (I wonder who you forgot to count here 🤣)

@@Quinton_ovo_ Rose is a universal constant. Rose is always love. Rose is always life. She needs no introduction.

Hey, thanks! ;)

@@EmilyDuncan Your version of the pasta is extremely close to the one I'd eaten all childhood

@@EmilyDuncan as a professional chef from Bologna, I must say you did a pretty good job, I think I'd even be adventurous enough to try it! 😉

@@dilettaluna I'm honored!

@@EmilyDuncan as someone who lives in bologna, your sauce was very good, but please dont use spaghetti hahah try with fresh tagliatelle

What are some of the things they did wrong?😆

And I won't even start on Lorenzo's take, I like the guy too much, better look the other way.. But I think I'll start having nightmares about chicken and spicy sausages in my ragù 🤣

@@dilettaluna As a person who loves his ragu more than life itself, would you care sharing your own recipe, sir? I'd Love to try a real one! Or your restaurant, I shall come and visit.

@@clarifari1456 The mistake is calling it Bolognese 😬

For preparation you start by browning very well your meat with 3 tbsps of evoo. If your pan is not big enough to arrange meat in a single layer, I vividly recommend working in batches, because this step is really important to achieve a good flavour. Then scoop meat out, leaving any fat in the pan. Add butter and the minced vegetables and sauté them on medium heat, salting lightly and stirring occasionally, until onion is translucent and everything starts to caramelize slightly. If your pan is not big and tall enough, at this point you may want to transfer your soffritto + meat to a bigger pot, mix and heat them together, then add tomato paste and mix well. Let tomato paste cook really well, it should change colour and smell lightly toasted, then pour wine and let it evaporate, always stirring from time to time. Add enough broth to barely cover the meat/veggie/tomato mixture, add a generous pinch of salt and grind some black pepper. Let then cook your ragù-to-be over the faintest heat for not less than 2-2 1/2 hours, stirring occasionally and adding a little broth if drying too much. When you taste it's almost "there", finally add milk and let cook for a further 30 minutes. Taste to check saltiness and... there you have it, the most traditional ragù bolognese! And, as Chef Frank correcly said, if you happen to have a piece of rind of real Parmigiano Reggiano... wash it well and add it to you preparation when you add the broth, it will give your ragù the most amazing boost. I hope you''ll try and be happy with it, lots of love from Bologna!

Emily is actually peak level 1 chef, she knew that there are things best made from scratch, but more aware of the perks of being level 1 is.

YES! I completely agree!

Me too.

I'm not italian but I am also crying

These recipes are a lie. They are not authentic Bolognese. Vincenzo’s Plate shows you the real way to cook it with an Italian from Bologna, Italy. Do yourself a huge favor and try the real recipe. You won’t go back to this abomination.

Yeah, all three of them would get deported from Italy for food crimes. 🤣

@@markantony3875 LOL.

Yes!!! They should blindly taste tests each other’s 😎👍🏼👍🏼

eheheh so true

But the spice in bolognese tastes good 🤷‍♀️

What do you think about mixing and heating pasta in a pot/pan before plating? Seems weird to me

@@TheSilverwing999 That's personal taste 🤷🏼‍♀ I'm just saying that it isn't authentic (which says nothing about it being good or not)

@@fluffigverbimmelt If I'm getting what you're referring to right, it seems normal. You prepare a sauce and then toss the pasta in that same pan to finish the cooking and combine them together. What would you otherwise do?

@@giulshere I'd rather serve both together on the plate but not thoroughly mixed.

Yup, different applications. Fresh pasta can not be cooked all dente, something many recipes call for!