Gino D'Acampo's Real Bolognese | This Morning 

Why would you flirt with that annoying woman??

Dunno she is just awkward compared to holly and unfunny.

@@XIplupIX I would say she's more composed and cute.

​@@Real_vanGogh what is her name?

@ Christine Lampard

Coz he went on a bit 😂😂😂

You think wrong. That Is perfectly the original récipe of ragù bolognese as registered. But it's a récipe that none follow as written letter by letter.

@@domenicocolletti6052 so what you actually just said is that I'm wrong, but I'm actually right because no one follows the recipe word for word meaning it differs all over Italy 🤣 thanks for clearing that up

@@jk_46 The recipe may be different of course house by house. In restaurant you eat the ragù as registered, otherwise it's written. The recipe as showed by D'Acampo is a bit semplified but correct.

Yes, It Is different by region. You are right

4 weeks ago I was in Bologna, every Restaurant has this recipe, you get Rague Bolognese everywhere and it tastes phenomenal

Infatti

Nel suo sito web c’è una ricetta di bollito di carne che ha quegli ingredienti insieme: veramente, sembrano insolitti per un cuoco inglese, devo ammetterlo. Adesso mi sento ispirato a provare la vostra ricetta 😋

Esatto, del latte non ne sapevo. Da i tollerante al lattosio poi, sarebbe la morte mia

No need for condiments, all the flavors are in the veggies and meat. The broth should be salted already so no need to add more.

I've tried the recipe multiple times. In my opinion, the sauce could use some extra salt besides the stock. I've also found that thyme, Basile, oregano, garlic powder and paprika powder provide a lot of extra depth to the flavor

@@mutanthat Nah nah, not a single crumb of Salt? Kidding me? No Thyme? No Pepper?

Doesn't most of it come from Greece?

He's absolutely correct. We use chicken, beef, vegetable stock, whatever we like or have. Pork was not the pancetta replacement. Bacon is sometime a pancetta replacement. The 50/50 beef and pork mix is authentic. You would also start with pancetta with the vegetables too if you were being authentic with pancetta, but you would still use the beef and pork. You can forgo the milk altogether to be honest, but no it is not meant to go in at the end, otherwise it would have NO affect on the meat. If you want to forgo the milk and be untraditional with it, you can use baking soda like the chinese do to change the meat, 30 mins before prep phase.

@@kennwan9917 Only vegetable stock. Some Bolognesi mix beef/pork but put less pork. No pork when there is pancetta. Milk only at the end and no oil baths like he uses.

It’s actually pork mince AND pancetta

Of course there is an original recipe somewhere out there as obviously somebody had to be thd first to make it many years ago.. BUT!! there is no stonewall way to make it.. I can guarantee you could go to Italy and there will be a different method in almost every house you go to 😊

no, you