how to make AMAZING BOLOGNESE SAUCE 

15 years....15 years of trying to make the perfect bolognese sauce, I've followed marcella hazan, Lidia Bastianich, Antonio Carluccio recipies...gone on my own and created my sugo...I just really wanted to say a sincere thank you, after cooking this many times, its PREFECT, and it has completed a long adventure for me...it just makes me happy...cheers !!!

I would say this version it is not the traditional-just some ingredients changes, like nobody use garlic-, but the technique is perfect. Since I live in Bologna, I am romognolo, and this recipe belong also to my tradition I would like to give you some advices. The bolognese sauce is basically a stew, and this means you can use the same technique to make many different meats sauces. The only thing that change are the herbs you use according with the meat you use. For a proper bolognese sause I would use pork, in particular sausages--because they add more flavor. The real recipe I think it suggest like 20% pork (pancetta) and 80 beef, you may look for it the camera di commercio of Bologna . I personally do 10% pancetta, 30 % italian sausages, 60 % beef. Then I do not add all those herbs because for me they combine better with " wild meats" "cinghiale" likes laurel....(use Google for cinghiale) You might use the fat of pancetta to fry the vegetables. The wine is white in the traditional, but I do prefer red. I personally say that according to different type of wine the sauce change. You may try different and see which one do you prefer. I personally, sangiovese strong and tanned wine or barbera which is a bit, just a bit more sweat. It is not a sweat wine, it has just enough juiceness that you might want in the sauce. I suggest you to add nutmeg, many restaurants here in Emilia Romagna do. When I cook with nutmeg my friends also prefer it. Then the secret of my granny was to serve the bolognese sauces, or ragù, as we call here, the day after. It is a stew. And like all the stew if you make it rest and devolop some muld, but not to much, it acquire flavor. You want a bolognese sauce for Saturday? Cook it Friday. Instead of using only water I would use also stock. You should be sure that the meat does not burn as it happen to you in the video. So keep it a bit more liquid when you cook it. You might try this tips and evaluate if you prefer this version. From Bologna. Pietro.

After watching a whole bunch of your videos I have to say that truly, this isn't just another cooking show. You keep the ingredients simple, focus on technique and how to get the best out of what we have. You give out a lot of solid information and tips. No fuss, absolutely refreshing. Love it.

2 Years Later and I'm still coming back to this video. This recipe is straight 🔥

I just used it for lasagne and was perfect!!! Just one request for your European friends, please include also the metric system in your recipes! Greetings from Greece!

I made this for some italians at my hostel, they said it tasted like home and I consider that the best compliment I can get! Thanks

The truly valuable thing about your videos is the attention you give to those important moments, when things start to brown, how to time everything. That's the part that's always missing when you read a recipe or watch the usual video

I’ve made this about 4 times now and everyone agrees it’s the best Bolognese they’ve ever had. You turned my kitchen into a 4 star restaurant 👍

This is my favorite dish and I've been optimising it for years! :) Some tips i found usefull: Putting your pot in the oven makes sure nothing burns on the bottom. You'll only have to put on the lid if it's reduced enough otherwise it's gonna dry out and burn. And I always take out my vegetables when I add the meat. A lot easier to brown the meat. This way you can really get it brown. OH and it's very handy to freeze the foodproccessed vegetables so you can grab it whenever you need it

I did this for a lasagna today - and it was absolutely phenomenal. It really needed those 3-4 hours on the stove to develop the flavours, but man was it worth it! Thank you for all your recipes and videos, they are so good.

Discovered you a week ago and have already made three of your recipes. Production and music also fantastic. Hope this channel takes off!

Love your show so much the whole family now watches

I've made this many times now, and man it's sooooo goooooood. I serve myself a mountain every time I make it. Thanks a lot!

Tried this today, it was BOMB!! 🤤 I swapped water for beef stock and bit of demiglace, swapped cream for shavings of parm reg melted into the sauce for creaminess. Also added some finely minced pancetta to the meat mix. Delish!

I love that you're not afraid of oil. That's real Italian cooking. You're not deep frying your sauce, but aren't trying to pull the "1-2 tbs of oil" nonsense I see in a lot of recipes for Italian pasta sauces. To anyone reading this who wants to learn to make great Italian food, be generous with your oil, don't drown your food in it, but don't hold back either.

Man its so nice to see a "proper" bolognese.. just started watching ur channel.. great stuff man..

Just made this tonight for the second time, and this time I used a montepulciano d’abruzzo wine. Amazing the first time and amazing again tonight! It’s a labor of love that pays off!

Okay, so this style of Bolognese seems really bizarre to everyone I ask... "Absence of tamotaos? No basil? What heresy is this" they said... Then I made Bolognese your way. Good God, this is the best thing I have ate in a loooooong while. It was so good it convencied me to log in and give praise. Thanks for sharing your ideas, your recipes are awesome. Don't stop doing RU-vid man

Just spent the whole night cooking this and the flavour dimensions change so much every hour! It's the best bolognese I've ever cooked!! Thank you for the recipe 👍

Made this two days ago and it's absolutely f*cking incredible. My housemates couldn't believe the flavour. I don't have a food processor, I just chopped everything as fine as I could, and used a grater to mince the garlic (a la Nigella) so don't be thrown off if you don't have one. Thanks a lot for this man, honestly a lifechanging experience, if you get nice quality ingredients, you can truly make a restaurant quality bolognese this way.

"aye bro you got a plate?" "Yeah man hold up" *Gives cutting board*

I love this guy. His aglio e olio video got me interested in cooking, particularly Italian cuisine and I've gotten pretty damn good since. I even impress myself sometimes, all thanks to him :)

I've just made this in a pressure cooker, 40 min on high pressure. Followed every step until the 'simmer for 3-4 hours' point. Turned out absolutely amazing, probably the best sauce I made - thank you so much!

I don’t how I’ve only just come across this, but I love pasta and I’m so happy to have come across proper authentic Italian pasta recipes!

Made a double batch of this today to store up some quick meals for when baby comes in the spring! Wife loves that you've taught me to cook!

Its a perfect recipe. A little grandma-tip is to have one or two blended/pureed chicken livers in along with the tomato paste (important not to cook it too hard though, will make it bitter), gives further depth to it. Good job!

as a Bolognese myself, I must say this is the most perfect recipe I've seen online, especially if done by an american. Wow, hats off

Great video! As an Italian I am really glad you keep true to the recipe. I would however brown off the meat (with a little diced pancetta added to it) to get more browning, and then add the vegetables. I love your work man, keep it up!

Hey from Italy...no even worse, from Bologna! I love your work and I love this video. Your stile is easy to learn yet in depth and respectful of the "source material". Overall one of the best cooking videos I've ever seen. I honestly though you were italian. The only thing I do diffentely here, is that I use vegetable broth instead of water in the ragu and that I don't put garlic with the other veggies. On the latter i'm willing to give it a go.

I make the same recipe, except I add diced pancetta while cooking the vegetables. It adds a little flavor. I also use 50/50 pork/beef. Thanks for another great video!

Great stuff Bro, finally a non-Italian respecting and not messing up with Italian cooking!! 2 little tips to perfection: add some chopped Pancetta together with meat and use whole fresh milk instead of cream.... Keep going with your channel and Bravo!! 👏 👏 👏

Just got your channel in my recommended feed, and MAN am I happy that I got it. Been binging your episdoes the last couple of days and just love the show, keep up the good work man! Much love from Sweden!

I'm telling you, dipping your bread in the pot of ragù is the most italian thing you could do

Isn’t it amazing for such a small and simple pasta dish we keep trying to refine it and refine it and refine it and there is no end to it simple or complex we keep re-finding it just like everything else in life. Love your channel.

For anyone wondering, a good amount of Tomato paste alone adds about the same amount of tomatoeyness as a can of peeled plums will. I've made it both ways over many years and it always comes out delicious. The tinned tomatoes add a bit of a saucy, silky, texture difference, but its the paste that really packs the flavour. I usually go for a mix of both as I like mine quite Tomatoey. I would also personally recommend throwing in a good quality beef stock cube, either directly to the sauce or into the water used to top it up as it simmers. Just remember to adjust for the extra salt. And ideally you want to make bolognese a day in advance. Leaving it to rest over night marinates it from exceptionally good to out of this world.

Made this today for the first time for a lasagna and it was amazing! The whole house smelled wonderful! Love your channel! ❤️

I saw all of your current videos, now I'm starting watching the "old" ones.

Man, I just found your channel and I absolutely adore it! It's so nice to have a no-bullshit cooking channel like yours and I knew that I would be in safe hands when you positively referred to Food Wishes' Chef John in your Cacio e Pepe video. Keep up the great work!

Wow. Grew up in Italian household, and this brings back a lot of memories.

Just made this tonight... oh my god... thank you for showing me how to transport myself back to Italy. We are in heaven right now. Bravo!!! Perfetto!!!

Thank you -- finally someone on youtube making a real bolognese!

I really like the technique of making the vegetables the same size as the ground meat. This looks like a quality recipe. The only thing I kind of disagree with is cooking the veggies first. I think it would be better to brown the meat first and then add the veggies, which that would deglaze the pan. In my experience, it can be difficult to get proper meat browning with vegetables in with the meat. Keep up the great work. I like your videos so far.

Hey, my man. Ignore the anti cutting board crew. For me, it is really aesthetic and gives it a nice little touch of personality aswell. It’s almost like people can’t think for themselves and believe they also have to use a cutting board. Like it’s super inconvenient for them. They are standing there thinking ”why a big cutting board? don’t have one, so now can’t eat this.” Think about it. That makes it kinda funny. And also scary because I’m sure that person exists. Keep it up, man. Your food is great. That’s whats up!

This is what I'm trying next! I'm addicted to bolognese sauce, and I need to try a different approach. Looking forward to it

Great dish..and I just made it for like the 10th time and it comes out perfect everytime because Stephen did a great job explaining the process.

Ur the David Blaine of cooking. In that you remind me of David Blaine. Fantastic cooking by the way!

Hey...just want to say I love your show, your style, and the simplicity in which you present your recipes. A ham-fisted goober such as myself was able to make a successful carbonara thanks to your instruction...which is a dish I’ve struggled with. I’m definitely going to give this dish a try, as well as your other recipes you’ve posted. Keep up the great work, keep ignoring the haters, and I look forward to your next videos! Cheers!

Once the ‘pour yourself a glass’ caption dropped, I hit subscribe 😃

Love, love, love the show brother! Such a light and classy format. Don't EVER let anyone tell you that you don't know what you are doing, because you do. Keep cranking them out and I'll keep watching!

I just cooked this meat sauce and without letting it simmer it still is the nicest I’ve ever had!

Bravo, bravo, bravo. Love from Italy.

This is a fantastic method and the radiatori pasta is perfect. Have you tried adding some very finely chopped chicken livers to enrich the sauce even further?

Made your bolognese today, and I'm not happy to say that it was better than mine, like dude! I was skeptical, I'm no slouch in the kitchen, but c'mon, yours was so friggin' good that it will now replace my way of doing it from now on! I used some of it on the side, added some peas and my sister and I banged out some riceballs, wish I could post some of my own pics, anyways I'm not only a subscriber of yours, I'm a believer now, I'm going to start trying out some more of your recipes, keep 'em coming champ!

Yesterday was cold with snow squalls and this bolognese was just the trick to liven my spirits and feed my soul. Your technique was a joy to experience as I love cooking low and slow on any given Sunday. Thank you Stephen for your insight and guidance...the bolgonese was wonderful!

I just love the tomato purée only. No chopped tinned tomatoes. It makes such a rich flavour. My wife and I cook this together, in harmony and the little song goes round in our mind as we replay the video time after time. Normally when we cook it’s a battle !

This is actually remarkably similar to mine, which is interesting to say the least. I've tried every bolognese technique I've been able to find over the last 20 years and come up with a few of my own. I used to use femented meat sauces for extra kick but I just don't need that anymore, and I LOVE ferments. I think I might be a touch more focussed on enhancing meatyness. - I cook the veggies all together and I use a commercial food processor to make them the same consistency you did. I want the flavour of those veggies but it to just look like meat. Roughly equal veggies and meat. - I don't celery but I do put in one red capsicum per kg meat. Onion, garlic and carrot though. - I don't chop anywhere near that fne before food processing, you nearly did all by hand. Only a bit finer and you would have had almost the same result. You know that though, I can tell. I also pre-chop them to differnt sizes allowing me to chuck them into the food processor all at once and end up with all the same sizes (except for capsicum, because skin). - You can use a pressure cooker and baking powder to get more maillard in the sofrito without losing moisture. You will need to re-acidify it before adding meat. I don't usually do this, but it's interesting. Got that from Nathan Mhyrvold. - 50/50 mix of pork and beef. 30% cured pork is also a treat, or any combination. Use offcuts and ends from the deli. - You can hand-cut the meat into 7mm cubes. This will give a fantastic texture and also more depth of flavour because the cubes taste a little different on the inside to the outside. Got that one from James Peterson. Or just grind yourself to the thickest you can, I do this too. - Going with tougher cuts will allow you a longer cooking time. Combine this with whole peeled tinned tomatoes, they are higher quality tomatoes and are less "cooked" than tomato paste, allowing you a longer cook. You will also need substancially more alcohol for the long cook, maybe a weight equal to the meat. The whole process can take me over six hours. - Traditionally it's white wine, which IMO is better. Doesn't matter if it's dry or sweet, young or old, just make sure it's full-bodied. I have also been pretty pleased with a mix of local beer, whiskey and malt vinegar. - Having a star anise in there for a while, not long after the tomato goes in will enhance meaty flavours. Or just one petal during the meat browning. It will disintegrate. This needs to be subtle, you don't want to notice star anise. Got that one from Heston Blumenthal. - You do this, but for others, having very little water in the pot during the simmer means the flavour molecules will react with each other more, giving more depth of flavour. Yes it's work but it's worth it. I think using a wider shallower pan may help with this. - The cream or milk enhances richness but at the expense of brightness and clarity, which is such a valuable thing to contrast with the flavours of a long cook. Just stir in some butter at the end, and maybe a touch more acid from a nice vinegar or something. - I only use bay leaf Great work, I'll be watching more of your vids!!

Looks so delicious, thank you for sharing this recipe with us and keep up the great work!

Dude...love your schtick. It’s nice to see a clean easy presentation. Also reminds me of my best friends family growing up👍. Keep em coming

I’ve never cooked cooked one of your recipes and been disappointed.. the food is always so good! My mother in law is always asking me to make her pasta and it’s always one of your recipes I make.. thank you!

Just made this and it was hands down the best pasta dish I have ever made. My family was blown away! I have been trying for so long to figure out how to make a great bolognese myself and always failed. Thanks to your clear explanations and amazing recipe I nailed it first try. Thank you so much for doing what you do.

I keep coming back to this. Every like, 5 weeks during lockdown. My heart says yes and my belt says no, but damnit. I can’t quit you. 😭

Some say ragu bolognese is cooked with white wine and served with egg tagliatelle.

Your cooking aesthetics are too sexy to watch with lights on

Thanks for this. My bolognese was good but before this I never realized the mistakes I was making was not cooking the moisture out enough. This video just made my already good bolognese amazing. You're awesome.

I love the evolution of your cinematography. And as a hearing impaired person, I love that you explain what you’re going to do, the caption the steps as you complete them. Thanks so much.

07.09.2019 4:51AM I'm still up... Let's watch some RU-vid... *sees** "how to make AMAZING BOLOGNESE SAUCE" *klicks** 12 minutes later: Stomach: "Hello..." what i've done.... T_T

We need more subs for this man. Proper quality and he cooks with passion. Big ups and continue the work! :)

This recipe is 5 stars but, only for the record: 1) "Pasta bolognese" doesn't exist! In Bologna we use the "ragù bolognese" only for Lasagna or Tagliatelle (both egg fresh pasta) no spaghetti, radiatori, maccaroni or other wheat floar dry pasta. 2) The soffritto is perfectly done except for garlic, not present in the traditional recipe. 3) Ok adding hot water, as needed, during the long cooking time, best option would be add hot chicken or meat stock. 4) Milk not cream at the end. Anyway the recipe presented here is a very good and interesting rendering of Ragu a la bolognese. Thank you for the channel nice and entertaining and... appetizing

Your the reason I got back in the kitchen doing what I love! Thank you!!

This is a lot different than the Bolognese I grew up with or have seen on other cooking videos or make myself. The biggest difference is the absence of a can of crushed tomatoes. Also the bouquet of herbs and sequencing of procedure. Very interesting! I will have to try it soon

My boy! You're killin it. Keep it up brother

can i just say your music taste is " spine tingling always " :) love it when a new song has that effect ;-)

just discovered ur channel... really good.. quick question..... r u professional cook?? greetings from panama

I'm Italian, i come from Marche region, near Emilia-Romagna where the Bolognese sauce was born, from us the sauce is similar, we do it more rustic. Trust me man, you deserve to be Italian.

Made this a couple of nights ago for my parents...it was off the charts AWESOME...thanks Steve...

Keep up the good work n ull be at millions of subs in no time

Great lookin dish Steve, I’ve never seen that particular pasta before, I’ll have to keep an eye out for it

Thanks for the video bro. I will try it your way. I tryed the mayo on the grilled cheese, it was the perfect grilled cheese. Love the videos, keep up the great work.

Nailed it.The key is time and attention. Always better on the second day.

Just finished up eating this recipe with my wife and it was definitely worth the time and effort(no food processor). Thank you! I now have something I can carry on.

just found your channel, amazing content!

KINGGGGG THANK YOU IVE BEEN NEEDING A SOLID BOLOGNESE RECIPE

Dude. That’s a very nice channel. Should have more subscribers

My family is from Tuscany; Montecatini, to be exact. I am a graduate of the Culinary Institute of America, a chef of 40 years, and grew up in the kitchen, started helping Nonna, Mamma, and her friend Julia Child. Historically, as you go up the boot of Italy, the sauces get lighter. Bolognese has been in Italian Cuisine for centuries; originating in the region of Bologna. My cousin, Mario Batali and his family are from Bologna. I compliment you on your recipes and your methods! This Bolognese sauce was incredible! In Tuscany, we would use a rich "Liquid Gold" chicken stock, and a beef stock, made from roasted bones and marrow, to smooth out the flavor. We would not use tomato paste, but a light, rich tomato sauce, made from organic, plum tomatoes. Everything else is SPOT ON! The size of the dice, and the exact same method you used. I have to admit, I love the heartiness and intense flavor of your Bolognese; probably as close to perfect as you would find in Bologna. However, in the Tuscan Peasant manner of cuisine, our family recipe is very flavorful. MY COMPLIMENTS TO THE CHEF!!! I LOVE YOUR CHANNEL!

Can't wait to make this since it is my husband's favorite sauce.thanks!

That’s how you make real bolognese🔥🔥🔥👍

"It's a meat sauce, not a tomato sauce!" - that should be made into a T-shirt. Most people get this wrong and serve a tomato sauce with some meat in it.

2 cups of tomato paste. That’s a LOT of tomato paste. Looks like I need to go shopping lol.

Hey man I made this recipe last night for me and my girlfriend. I was in limited time and could only let the sauce cook for two hours, 2 1/2 hours but it came out really amazing are used the same exact one you did except mine was a Merlot I’m not sure if that really makes a difference at all but the sauce nonetheless came out very rich with tons of flavor and a lot of depth. My grandpa is full blood Italian and my 23 and me results traced my roots back to Calabria and Sicily. My grandpa made the best spaghetti sauce in the world and he took his recipe with him to the grave. Only thing my grandma tells me is that he cooked everything low and slow for hours and that he would throw a potato in this sauce to soak up the starch but that’s it. I wish she was here to try what I May last night thanks to you brother thank you

I made this tonight and it was delicious! I cooked the vegetables first until they started to create fond then set them aside and cooked the meat until it started to develop fond. Then I combined them and added the tomato paste and let more fond develop. Then I pushed the mixture to one side of the pot and deglazed about a third of the pan, moved the mixture and deglazed again. In this way I got to work around the pan and deglaze while letting more fond build up in the sections I'd just deglazed, so I got maximum caramelization. It was so good I didn't even need the herbs!

Lol why did you pour the pasta on the cutting board?

not gonna lie, the thumbnail looks like some kind of weird weed

This guy looks like my old drugs dealer,

So I made this today after watching this vid this morning, and it is absolutely incredibly. Mine took longer coz my pot was probably too small for my ingredients, but definitely worth the 5-ish it took. I can’t even believe I made something that tastes this good. IM SHOOK. Thank you!

I just made Chef Billy Parisi’s bolognese sauce. It doesn’t get any better than that!

made this tonight, absolutely amazing. I don't cook w/ alcohol because of my roommate, so i swapped the wine for a 14oz can of chicken stock with about a tablespoon and a half of balsamic added. so good. One thing, the recipe on your website has "1 cup tomato paste" in the ingredient list, but "2 cups tomato paste" in the written recipe. I assumed the 1c was correct, but am not sure.

I made this for my family of 12 and everyone loved it!!! thank you so much, this is one of the best cooking channels !

Dude, you are my Sensei! Love your show! Actually mastered this dish now thanks to you. It's delicious. So are all your other recipes. Thank you! Please never stop!

Made this tonight and my wife, my best and most honest critic said whatever you did do this again. Thank you for sharing and helping me to rack up some brownie points.

Best bolognaise recipe I’ve ever found, making it for the 5th time 🤤🤤🤤