Bolognese (ragù): Italian chefs' reactions to the most popular videos worldwide! 

Mi sento in dovere di scusarmi per l’olio utilizzato. Era olio d’oliva non extra vergine.

BREAKING: Italians agree an Italian makes the best Italian food

I love how they all turned into aunts and uncles when the Italian teen cooked.

This is one of my favorite series on the Internet. It’s too good.

Ma che ci fa Beppe Grillo?

Non ci credo, hanno veramente messo il video di Luis 😭

Chi è qui solo grazie a Luis nella copertina ? Ahahah

anche loro si sono accorti che Luis è un genio :D 5:08

I love these videos!! And thanks for captioning them with English- they are hilarious and amazing. Signed, Canadian who actually tries to cook authentic Italian food 😆

A 3:55 il noto chef italo-argentino Sergio Lerme

Il bacon nella bolognese è come l' ananas sulla pizza ....

Rosmarino è meglio fumarlo HAAHAHA

2:51 guy with cap is having a minor heart attack

Il soffritto di rosmarino. Non ho parole.

Aurora Mazzucchelli, Gianni D'Amato e Dario Picchiotti show their bolognese recipes here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-oomJC1sWyfs.html

I love this! It would nice to hear the "TV-chefs" defend themselves, to why they cook the dish like they do.

mi complimento di cuore con gli chef emiliani che, molto elegantemente non hanno lanciato via il computer smadonnando come non ci fosse un domani #respect Luis é sempre il n.1! (olio a parte)

I love this series. I could watch it all day. I love Italian cuisine from Italy. Their style beats all just simplicity and goo nature makes great food.

Ma Luis non ha un canale di cucina! È come se un gruppo di imbianchini facesse un video reazione a me che imbianco la stanza di mia nonna. Non ha senso.

Who else here doesn’t speak Italian but is still watching just to learn how much we butcher Italian food ?

I want the excitement and happiness of these chefs in my life when someone finally added some salt after the wine.

0:57 il rosmarino meglio fumarlo HAHAHA

DMN! This video was amazing. Thanks for sharing. GJ!

Non riesco a capire come possa essere milionario grazie al cibo uno come jamie Oliver.....è inspiegabile

Sono gli chef più politicaly correct che abbia mai visto

"Rosemary, better to smoke it " 😂

Love Italian food been to Italy 3 times learned that simplicity and quality produce and ingredients which British do not have, is the key

Ahahahahahah sono fantastici questi video!

La parte con Luis è troppo cringe 😂😂

Finalmente un nuovo epi :D

2:53 me when my kid wants to climb the slide on the actual slide, after telling him 10 times before that he should climb the stairs on the other side...

there is no better way to learn how to cook italian dishes online [and as a 'foreigner'], when you stop and think about the dynamic of these videos... highlighting mistakes people tend to make everywhere, and in a lovable italian manner. please make more!

The reaction to the mini Bolognese is hysterical! I wish they had reacted to Chef Anne Burrell's version though.

This is my favorite video sub-sub-sub-genre on the Internet!

Probably the most likable video out of all reactions in this channel.

I'd love to see the 'chefs' collaborate on their own version at the end. :)

Thanks for the video again !

Be Italian Triggered the most about wine and olive oil. This is so appropriate haha! Nice Vid. Gonna make some ragu for myself.

I like that they give very educated opinions, unlike the typical Italian on the web when it comes to Italian food. xD

‘Secondo voi, aggiungia adesso il vino?’ ‘No, lo ha già bevuto tutto.’ 🤣🤣🤣🤣🤣

I've stumbled across your channel recently and enjoy it immensely, I've also shared it with a couple of my foodie friends and they loved it. The only thing I'd suggest is including a vid with all the proper ingredients and techniques at the end just so we could also learn the proper way to do it :)

Ma a me hanno sempre insegnato di fare prima il soffritto e poi cuocere la carne.. non capisco perché non sia abbastanza naturale per altri

Da quando Beppe Grillo si è dato alla cucina? ahahah comunque bel video! La parte di Luis mi ha fatto scompisciare!

They are so nice and positive about it. Good vibes, nice video!

Grande Beppe Grillo, ti seguo da quando facevi ridere.

Gennaro is not Anglo-Saxon. He’s Italian. But he’s from Campania. So might as well be from the moon if you’re From Bologna 🤷🏻‍♂️

These reaction videos are fantastico! More please. Amatriciana, lasagna etc etc

„Ha detto ‘smokede beconé’”! Adoro l’accento italiano 😂

Gli Chef italiani, per fortuna, capiscono poco l'inglese... Jamie Oliver ha buttato dentro una chilata di carne di porco sana sana con tuttu u pilu... non ha affatto menzionato alcuna carne di manzo... 🤣😂🤣😂🤣

Gennaro Contaldo è come un mentore per Jamie Oliver, credo che se Jamie abbia messo le verdure dopo, sia grazie a lui

dopo 3 minuti di visione non posso che dire che vi voglio già bene! I love you:::)))

Love this!!!

Famous quote about Jamie Oliver: “A sampler of England's hottest 'chefs' would include a mostly hairless young blond lad named Jamie Oliver, who is referred to as the Naked Chef. As best as I can comprehend, he's a really rich guy who pretends he scoots around on a Vespa, hangs out in some East End cold-water flat, and cooks green curry for his 'mates'. He's a TV chef, so few actually eat his food. I've never seen him naked. I believe the 'Naked' refers to his 'simple, straightforward, unadorned' food; though I gather that a great number of matronly housewives would like to believe otherwise. Every time I watch his show, I want to go back in time and bully him at school.” ― Anthony Bourdain, A Cook's Tour: Global Adventures in Extreme Cuisines

Is nobody wondering about the doll in the thumbnail?

Sigo este canal para aprender el valor de la verdadera pasta y de los verdaderos chefs italianos. Excelentes las lecciones que estoy aprendiendo. Quiero conseguir Guanciale en Argentina pero es complicado ya que ese corte del cerdo es difìcil de conseguir, salvo pedirlo y hacerlo uno mismo que es lo que voy a hacer. Abrazo a todos desde aquí para toda Italia! Fabián Fornaroli.

Buenisimo el programa, los chef evaluadores son muy equilibrados, con criticas constructivas y centradas, nada destructivos; resaltan lo positivo de los cocineros y lo que no es un ragu italiano. Felicitaciones...

I am so happy Gennaro Contaldo was their favorite out of the 4! I actually tried some of his recipes before and they are AMAZING. Thank you for the English captions. Btw the Miniature Cusina made me laugh. Nice touch! hahahah

Io non sono neanche lontanamente una cuoca ma, io prima di buttare la carne faccio il "soffritto" facendo leggermente friggere in olio d'oliva extra vergine cipolla, sedano, carote. Poi verso meta cottura, aggiungo uno spicchio d'aaglio che dopo un po' tolgo. La salsa di pomodoro la faccio con i pomodori San Marzano che mio marito coltiva abbondantemente nell' orto. Non avendo pomodori freschi tutto l'anno, ogni estate passo interi pomeriggi a preparare la passata in casala quale , una volta posta negli appositi barattoli STERILIZZATI, mi durano tutto l'anno. Non so se faccio qualcosa di sbagliato, ho semplicemente imparato da mia mamma.

This is so fun to watch.

By the way Gennaro's recipe on Citalia channel is totally different. Most authentic one I've seen in my opinion.

Here in Brazil the ragu bolognese that came with the immigrants changed to a sauce we call bolonhesa, where we usually use onion and bell pepper, not cellery, nor carrot. Don't know why, because, at least, carrots are quitte common here. Anyway, cheers from Brazil.

I'm glad they picked up on Oliver not sweating the soffritto (carrots, celery and onion). I do it in two stages or two different pans, meat in one, vegetables in the other. I think I'm doing it right. I add the wine and reduce it with the vegetables. As a non Italian though, I have to say I still enjoy it with Spaghetti as much as Tagliatelle. Consider it a foreign quirk, I just like the texture of the spaghetti with this kind of meat sauce. I accidentally left a large pot (my stock pot) of ragu on the heat for about 5 hours on low once while I went back up stairs to work on something, that was the best ragu I've made/had. I'd left it for two hours and thought I'd turned it off to let it cool for the next day. Three hours minimum from then on. People think long cooking times are a bother, but once it's simmering you can forget about it and do something else during the day. Now here comes the controversial ingredient, one half of star anise in a muslin bag (along with a bay leaf) or half a teaspoon of fennel seeds with the olive oil and vegetables to about 1Kg of meat while it simmers. Try it, you shouldn't really know it's there, but it enriches the flavour of the sauce to me. At least fennel seeds should be a near acceptable addition for an Italian. I wouldn't call it a 'Bolognese', but if I stray from what I think is the proper way of doing it is and go my own way I sometimes add roasted red peppers and finely diced courgettes to the soffritto if they're in the vegetable box and need cooking (why waste them?), it's probably not original (is anything?), but it's my own take on a ragu.

The funniest video was the one where he cooked carbonara and they ripped him to bits lol!!

That last one gave me a flashback. I still feel like I'm trip'n :P

Una specie di bolognese(non esattamente bolognese, ma tipo) in Grecia la mangiamo solamente con i spaghetti. Ovviamente con la pane per raccogliere dopo la bolognese sul piato.

It's like a whole nation being disappointed how their traditional recipes are violated like that. Do it the real way or dont call it italian basta! And I think the cooks/judges are fair ! They respect effort and always mention it even it's a bit off-road from the primary idea. Super video!

I LOVE THIS SERIES. Do tiramisu!

A friend of Bologna once told me that for Ragu alla Bolognese, spaghetti should be like the very, very last option, used only when there's like nothing else and you have no time to do shopping. Other than that, use a pasta that can catch the sauce and the meat chunks. Fresh egg pasta is the best, but if it is too much of a pain (because many people like me have no time to make it; I don't even have a pasta machine), use dried short pasta like penne, rigatoni, tortiglioni, and even dry tagliatelle.

Ciao, sono ragù

Just an english comment passing by. Ciao

Spiegare agli americani come si fa il cibo italiano e attirare una parte giovanile grazie a Luis? Ottima idea, bel video.

L'ultimo video é stato un vero colpo al cuore 😪😂

AHAHAHAHAHAHAHAHAHAHAHAHAHA MA LUIS NO DAI AHAHAHAHAHAHAHAHAHAHAHA

5:07 what’s the significance of that K??

la miglior parte della ricetta di Gennaro: *DAVIDEEEEEEE*

Quando dice"il rosmarino meglio fumarlo"🔝🔝😁😁

Luis ha specificato che è olio di oliva

This is fantastic and I'm not even halfway through! Can't wait to watch your recipe. We need more videos like this. The amount of people who think they cook "authentic" food is too damn high. I want the real deal. No matter of the costs and time it will take. All or nothing. Period.

Bellissimo! Era ora che qualcuno gliele cntasse, soprattutto a Jamie, che storpia anche le ricette anglosassoni... Detto questo, le verdure dopo aver fatto abbrustolire la carne e' una procedura comune per evitare che il soffritto bruci prima che la carne abbia fatto la crosticina. Pesonalmente l'ho adottata anch'io perche' mi permette di usare meno olio:)

He referred to Gennaro as an Anglo-Saxon! Hahaha I’m in stitches

Bravo Luis

And now we want to see how to make a real Italian ragou! :)

That last one tho 👌 😂😂😂

These people are excellent! The meat MUST be cooked till it forms a nice "crust". Too many people "boiling their meat". That is where a lot of the deep rich meat flavor comes from. Those caramelized bits of meat dissolving into the wine and liquid from the tomatoes. Fantastic!

Take Jamie and the doll out and you get a real video :)

i felt let down when none of the youtibe chefs put in garlic

spettacolari !

grande Dario big up per chi si ricorda di lui nella prima stagione di Top Chef Italia

@3:28 "the mujahideen of tradition"...interesting translation

sulla bolognese, escluso quello della mini cucina, non è andata male. Sono andati peggio negli altri video XD comunque cambia realmente il sapore se metti sedano carota e cipolla dopo?cioè non le fai soffriggere???

Bravissimi

the last video was the japanese version of bolognese. it is not meant to be italian but is their version and belongs to the yoshoku food category

Guardate che Gennaro e Jamie Oliver sono amici e soci.... Hanno fatto diversi programmi in Siemens e se ascoltate bene all'inizio, Gennaro, dice trattoria Jamie

That is funny to know that Oliver learned the rosemary from the Italian guy they are friends... These Italians dont watch Olivers yt channel lol...

Bless their Hearts...

hi chefs, since tagliatelle is not common here in our country, can i substitute that to fettuccine? it’s also a thick pasta that can hold the ragu.

Se siete qua per Luis: 3:54 Ringraziatemi dopo.

Quello che mi fa ridere è che Jamie Oliver è uno chef, secondo solo a Ramsey in quanto a fama. A prescidre che sia inglese...dovrebbe sapere come si fa il ragù. Torna a fate fish and chips che è meglio

I like this three chefs they are not brutal with there commentary.... 🖒🍻

This series just goes to show us that there are way too many people on the internet claiming to be cooks, that can't prepare these time honored dishes properly!! Even some "famous" cooks! It makes me wonder about the other kinds of foods these people are "preparing"!!