La ricetta con tutte le istruzioni, sul nostro sito: piattoricette.it/ragu-alla-bolognese-ricetta-originale/ Written recipe? On our website: www.piattorecipes.com/authentic-ragu-bolognese-sauce-recipe/
Ecco finalmente una ricetta spiegata come Dio comanda! A parte il registro linguistico vagamente antiquato e artusiano - il che rende il tutto più simpatico - il video è presentato davvero a meraviglia. Complimenti!
Grazie per questi spiegazioni molto interessanti. Stranamente, non avevo mai visto come si fà il ragoût alla bolognese originale! Grazie di averlo fatto per noi. Un saluto dal Canada!
finalmente la ricetta depositata che è più quella che faccio da 40 anni anche se essendo rimasto alla prima ricetta depositata non uso passata, ma concentrato di pomodoro
Perfetto! Ricetta molto comune qui in Brasile. Tuttavia, di solito non usiamo le carote e non usiamo mai il latte. Ma usiamo anche molto aglio saltato insieme alla cipolla. La prossima volta lo farò nel modo tradizionale e vedrò il risultato!
Mia madre si aggiunge i Piselli posso metterceli o non c'entrano niente , ma a parte questo grazie del vostro aiuto lo prenderò in considerazione questa ricetta ❤❤👍🏻👍🏻 incrocero le dita e speriamo che vera il mio ragù buono come il vostro ❤❤👍🏻👍🏻
ESPAGUETE A BOLONHOSA É UMA DAS MINHAS ESPECIALIDADES,ASSIM COMO A LASANHA TRADICIONAL, OU DE QUEIJOS OU QUALQUER TIPO DE PASTA(MASSA).COZINHAR É UMA ARTE! A MAIS ABENÇOADA QUE EXISTE!.🌟.
Piatto, my family has always made their Bolognese sauce with a combination of fresh ground beef, handmade Italian sausages that were in the natural casing, diced pancetta, diced imported sopressatta, and also diced salami calabrese. We also use a touch of minced garlic, some fresh herbs from our garden, and use part cream and part milk. All of our other ingredients are the same as what you use. But I was told that was wrong. That it's not a Bolognese anymore. Someone even had the audacity to call my family trash, for using certain ingredients. I may have grown up on a farm, and my ancestors may have been poor, but I would hardly call then or their meat sauce trash. We've always used quality ingredients. Everything hand made right from the farm. Even make our own pasta from scratch. Our meats are handmade, and we have our own smokehouse. Our eggs are farm fresh, our wheat is made into flour. Our milk and cream is always dairy fresh from the cows, our vegetables and herbs are grown in our own gardens. What more do people want? Do you think my family's meat sauce would be trash?
First of all food is never trash. As for your ragù, I can assure anyone that so long that it’s made as a ragù is a ragù. As I explained in the video ragù is more a way of cooking rather than a recipe. When we talk about the “bolognese” part of the story, here is the thing: what is original is what has been institutionalized either in a formal or informal way. As far as the r.b. Is concerned it has been institutionalized and widely accepted as the one that follows the recipe of the house of commerce of bologna (the one shown on my video). That being said the aforementioned recipe is a product of culinary synthesis where several recipes have been compared and merged to make that one…to make a long story short anyone can argue that their version of ragù is a version of ragù bolognese even though it’s not spot on to the “original”. So in a nutshell your ragù can certainly be a ragù Bolognese and you should be proud of the recipe you and your ancestors created, so long that you always focus as you do on the quality of the ingredients and on the obsessive attention to the details while making the ragù.
@@piatto thank you for that. I was very upset at an Italian man, from Italy, calling my family's bolognese trash. Now I can tell him that you said it is not. I respect you, your culture, and your recipes sir.
make ragu as you like best and call it ragu in my own way ...(( isn't it original bolognese sauce?? exact !! it's ragù my way )) no one will ever contest your freedom to do it as you think, especially if you and others like it, which is the most important thing. Don't give weight to the words of idiots ,, it's just a little more CO2 in the atmosphere,,,
That recipe sounds really, r e a l l y, good actually. 😋 Very nice you have the farm fresh stuff too. My family has always added herbs, garlic and sometimes a judicious amount of double smoked bacon, which I got from my mother actually, instead of pancetta to our ragu "bolognese". And let me tell ya, it works. 😋 I make the dead on original too, which I love. Mmm, mmm. I've seen some supposedly original recipes in old Italian cookbooks with added veal, cream (as you use) instead of milk, white wine instead of red, and a few herbs as well. We also often use spaghetti...Oh oh..lol. It's just the way we've done it for the last gawd knows how many decades and no, it doesn't grasp the bolognese as well as talliagtelli but for some reason I love it and it just fits. Of course talliagtelli, pappardelle, shells, and rigatoni fit perfect, have used many times, and are super delicious.
Thank YOU for watching and taking the time to comment :) You might enjoy our English-only channel: ru-vid.com Subscribe (it's free) and click the bell for new video notifications.
@@piatto But in English channel you do not go into details that makes the difference. Not that I speak Italian but I'm trying to learn. So I get that you give some key clues about how long to render the fat of pancetta. Is it possible to put some English subtitles to this version please? Grazie!
Thanks so much for your constructive feedback! We really appreciate it. Usually, we try to include all the little details on both the Italian and English videos. We will make sure we are doing that moving forward. In the meantime, we will make sure the English subtitles are clear on the Italian one. Thanks for watching.
Sento il profumino 😋😋😋😋 ottimo!!! lo preparo nello stesso identico modo, tranne per la fase finale del latte, ne aggiungo un po' meno e solo alla fine...dopo il latte lascio raddensare un po' per circa un quarto d'ora e spengo
Maledetti! A me si è allargato il giro vita solo a guardare il video 🤣😂🤣😂. Domani proverò questo splendido ragu’ ... tanto in lockdown non avrò alcuna speranza di rispettare alcuna dieta 🙄🤣🍷
Yep, it's Italian :) We do our best to speak clearly in both our English and Italian videos. BTW, if you haven't already, you might also consider subscribing to our English-only channel: bit.ly/2MBaIMB This same ragù recipe is also in English there.
Hi Elmira! Make a big batch and freeze for future meals! We invite you to also subscribe to our English-only channel: ru-vid.com Thanks for watching :)
in Romagna usavano il concentrato se non sbaglio. Non vi sono grandi differenze col ragu che si fa a Firenze. Niente burro ma olio, niente pancetta. Noi si mettono anche funghi secchi. Ma le differenze sono minime
Ciao Piatto. I have a family member who cannot have dairy. Do we have to use milk if I cook it a bit longer to help with the acidity or can we use a lactose free milk? I'm a little hesitant on using lactose free milk and would really like to know what you think. - Thank you.
Hi Steve - there are plenty of people who do not add the milk. Just be sure to take extra care in picking a really sweet tomato purée (we like Mutti). Or use a bit of sugar to correct for any acidity.
Ciao, sono il tuo nuovo abbonato, vengo dalla Svizzera, ho una domanda, posso fare la stessa procedura con la carne di soia? grazie mille se mi risponderai❤❤
puoi usare la carne di soia (proteina vegetale testurizzata o TVP) come sostituto. La chiave è garantire che la carne di soia mantenga i sapori e le consistenze associati al ragù tradizionale. La consistenza della carne di soia sarà diversa dalla carne tradizionale, ma se condita e cucinata correttamente, può essere una deliziosa alternativa nel ragù alla bolognese. Mantieni anche i tempi di cottura lunghi per quanto la carne di soia non ne abbia bisogno per decomporsi come la carne tradizionale, il sapore del ragù nel suo complesso ne beneficerà.
Ciao ma il latte è obbligatorio? Purtroppo io sono intollerante al lattosio e non posso mangiarlo con il latte intero... In tal caso posso sostituire con latte di soia? Grazie mille
Meno male solo 3 ore di cottura… ci sono ristoranti che lo fanno andare fino a 8 ore. Qualcuno dovrebbe spiegarli che siamo nel 2023 e che la carne non è dura come nel 1700…😂 io da bravp toscano preferirei la salsiccia invece della pancetta.. ma adesso voglio davvero provare a fare questo ragù bolognese.
hello! can i use fettuccine instead of tagliatelle? i cannot find some tagliatelle in our local stores here in Manila, PH. peace and more power to your channel!
Absolutely! Fettucine is a great compliment for this sauce. Thanks for watching :) You may want to consider subscribing to our new, English-only channel: ru-vid.com
Ciao, as I do not speak Italian, could someone translate the timings for adding the milk? Was it after two hours add milk then cook one hour more or no? Thank you
So glad you asked! In fact, this video is available on our new English-only Piatto™ channel... in English! Quick steps video here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-GDlM6cR11xQ.html and longer video here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-k0xWTLIVpwc.html For more English-only video recipes, you can subscribe and click the 'bell' for notifications: bit.ly/2MBaIMB Thanks so much for watching and reaching out. :)
Si infatti in tutto il mondo sono conosciuti quello umbro e toscano. Lo si vede anche nei commenti di questo video, di cui la maggior parte di stranieri di tutto il globo, che osannano questa ricetta e le proprie varianti culturali. Sicuramente molto buoni eh, ma non c'è confronto
We do love grandams and we have them regularly on our channel, however sometimes they lack the sophistication needed to achieve an excellent result. No offense :)
Thank you for the video. I am glad to see how you make Bolognese. I wouldn't do it that way, however. It seems to me you are using too much tomato, almost making it into a tomato sauce. And it seems like a lot of milk. Rather a good deal of wine, too. But to each his own.
Ciao Tiziana, Il latte viene aggiunto per ammorbidire il ragù e spegnere l’acidità del vino. Puoi però ometterlo, non sarà lo stesso sapore ma alla fine conta di più quello che piace.
