Chef Randy Feltis is here with a winter warming classic meat bolognese recipe. “We have this thing on the stove that everyone needs to have on their stove all winter long.”
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We’re gonna start this week off with binge worthy shows you don’t want to miss plus everything you need to know to start skiing if you want to ski but first we’ve got a cozy meal to warn you up from Chef Randy felt is in the kitchen Randy all right it’s cold it’s getting
Dark early you’ve got the recipe for the perfect winter meal what are you making today Tracy we have this thing on the stove that everyone needs to have the stove all winter long we are making the classic meat bow andise eat bowan EGS what do we think of that they’re into it
Now we think at this time of year we kind of want hearty we want stick to the ribs I think a Bolan like check check check it fills all the boxes and you’re going to do this Chef Randy style as always I’m going to do this old classic
M Mia style as well but there are yeah this is going to we cuz you know there’s certain dishes you really can’t change that much they’re perfect in every single way the other thing about winter Tracy is uh I don’t mind eating the same meal over and over again
Every single day that’s me all year round like honestly I can eat the same meal so many days in a row and I know like my one kid is like me the other one is like fresh every day please just like Daddy so daddy wants things fresh I’m
Like again and again and again I’m into it summertime I’m fresh fresh fresh but as soon as it gets cold I just want something warm and I want it like maybe I’m lazier I’m lethargic I’m like just throw the bowl andaz back on and heat it
Up and this dish is just gets better day two day cing Chef she’s going hard now isn’t it look at that well he need to get the temperature up cuz we got the beef cooked off and the pork cooked off but now we go with the Mira so we go
Celery carrots and onions we’re going to get some color in there so beef and pork um is that the regular paing I’m kind of contradiction because the Italian classic is a trio with the ve the pork and the beef yeah but I don’t know what
Ve brings to the party okay so we just left the ve we left that we go with the beef equal parts beef and pork because the pork is magical you need it for that flavor it just melts it gives it that extra depth and then I go fatty ground
Beef I go like medium ground beef cuz I want that big beef Flavor Flavor Flavor Flavor now you’ve got it crumbled to like such a good tiny consistency is that on purpose like you don’t want the chunks in there you don’t want big bits in there CH I love meatballs but but if
We’re making meatballs we’re making meatballs this is not this is a meat sauce we want tiny little pebles just stick into the noodles like hey how you doing there’s me and my thousand friends in here that’s truly what we’re looking for so what you want to do is you want
To start your meat off first extra virgin olive oil and beat it with a potato masher like Beat It Like It owes you money don’t be afraid you know just beat it up and break it down into tiny little bits nice okay so we were’re on
To the uh tomato paste now that is the important one are you picky about your paste I’m picky about everything but listen when it comes to Tomato products especially tomato paste the more expensive it is the better it is I I hate to say it but you get what you
Pay for if you’re buying the cheaper ones just use more of it and reduce it down but I mean there’s certain brands out there that are just better and you want them concentrated so the tomato paste is really the secret here we want to toast it a little bit because that’s
Going to start building those flavors okay and so once we kind of have that you’ll see the color too it’s really changed the color of the veg and it’s looking beautiful obviously go to the website for all of the uh the measurements and what have you cuz Randy just freestyles
I just like pour stuff in um what you pourn white wine and a lot of people would think red wine but white wine is a little bit more of a marriage thing it’s going to be a long-term thing where the red Wine’s a little overpowering it’s
More like a fling okay yeah you know you might think it’s a good time right now but it probably go bad later on it’s going to over a little too much it’s going to overpower the rest of the dish let’s put that way so the white wine as
Soon as evaporates cuz we got the heat up high we’re good to go in with the secret ingredient and this is Grandma’s recipe this is what all the old Italian ladies do what are we put in there we’re a big bunch of milk just milk milk not
Cream milk and I know it sounds a little crazy but and is it going to split yeah it’s going to split we just put white wine in there and now we’re putting milk in but we don’t care because we’re going to reduce it down and it’s going to give
It that milky protein and you know parmesan regano is 100% milk right it’s just aged and done its thing so that are you using whole mil whole milk whole yeah whole milk but if you have 2% use 2% okay yeah all right but you’re putting the Rind in the Rind goes in
That’s the other secret so now we’ve got these milk proteins in there that’s going to calm everything down yeah and then in goes our tomatoes so we go wow everybody everybody in the pool just throw it all in there throw it all in there so that’s 100% make sure you read
Your labels that is 99 .5% tomatoes and .5% salt okay all right same with this is is actually 100% tomatoes and you don’t care that those are whole uh Tomatoes let them go we’re going to cook this for 4 to 6 hours so they’re whole right now but once they start breaking
Down you’re stir it a bit and then you get little chunks in there not big chunks and you’re just like hey what’s going on one more finishing move I don’t know why just because I does anyone say oh I can taste the bay leaf never never
But we’re going to put it in there just for fun because this is the recipe I think it’s going to help it’s what it says okay so now so we sit we’ve got some time we walk away we walk away 4 6 hours house smells fantastic and then we’re left with this glorious
Bit of sauce look at that gorgeous thing well I feel like we need to have a conversation about the noodle okay you want to know the big difference Tracy between your noodle at home and the restaurant noodle what what’s the difference there’s a huge difference when you see those Italian restaurants
On Instagram the guy’s got like 10 pans in the stove he’s got the pastas in there and the sauces are all cooking that is what makes the big difference you take your al dante noodles 4 minutes before You’ regularly take them out of your water and you put them in a pan
Right and then you just add the the little bit of the the sauce on top the thin sauce and some pasta water and you pass along and you toss and you cook the noodles for 4 minutes with the sauce the sauce with the sauce and then what
Happens is the noodles picks up all the Glorious watery and it actually turns the sauce into the noodles and so then what we’re left with is it’s hugging it you can see it’s just like grabbing it it’s like oh my god it feels like you
Know of the movie and you can still see the pan has some like liquid in there and a little bit of sauce but we’re not done because this is a bowl and in sauce we need some we need more we need some meat on there I too much of a mess so
The the thing is every single bite should be a saucy bite of goodness oh that looks good Chef so you can taste the sauce because you actually put it into the pasta but then you get those nuggets of meat and tomatoes on top and with the parm you just keep going until
Your arm hurts you just keep going and like I it’s in it’s written in the recipe like that you go until your arm hurts that’s it that’s the amount Randy that looks phenomenal what do you all think of this boti he’s going of come back later uh with another recipe
1 Comment
Classic Bolognese is served with tagliatelle pasta.