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🍝 This recipe isn’t just another take on the classic; it’s the real deal, submitted by the Bologna Chamber of Commerce to the Italian Culinary Institute.
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Ragu alab bolog or spaghetti Bales is loved all over the world however anytime a Bales recipe is posted it always seems to kick off everyone seems to have their own version their own secret ingredient or technique that they swear by but today we’re cutting through the noise
The debates and the myriads of versions to bring you the official version this isn’t just another take on the classic it is the real deal submitted by the bologna Chamber of Commerce to the Italian Institute of CER so if you got a problem with this one you can go take it
Up with them but if you want to cook the recipe this is exactly how you do it hey sorry for the interruption but I’ve got a super quick favor to ask if you could either click like drop a comment below and let me know what you think of
This recipe or subscribe I would really appreciate it it has got absolutely nothing to do with my ego it just means if you interact with this video in some way YouTube is more likely to show it to others so that more people get a chance to cook my recipes thanks in advance
Then back to the recipe so there we have it the OG the original official approved Ragu alab bolognia recipe now I am looking forward to get stuck into this because it is very different to how I’ve made Bal recipes in the past so let me try it cuz I’ve
Not tried it with all the pasta the Tang tell that’s official serving method not with spaghetti so we’ll see what like and then we can chat yeah it’s delicious it’s proof that Simplicity Works cuz when I first saw this recipe I was quite surprised that there was no garlic no additional herbs
Um and they were even really specific about not using smoked petta or bacon all things I would typically do probably like you as well to cooking to increase the flavor but this is just a really simplified version but it just tastes comforting and homely and to be
Honest I don’t think I’ll be doing bones any other way in the future other than this official version because if you think about it it’s the official version for a reason it’s traditional it’s time onor it’s been tested and tested and tested again so there’s absolutely no need to throw in additional ingredients
When they’re not really doing anything to the meal so I love it hopefully too if you drop me a comment below let me know what you think and if this is how you’ve always made bolog before then great to hear it but if you’re like me it’s probably a much simplified version
But hopefully you’ll enjoy even more than what you’ve done before so let me know what you think if you want more recipes as always click the link below in the description and you can download my recipes app and hopefully I’ll see you back here on the channel soon see you oh
20 Comments
mmmm…lovely
I make it almost the same except I don’t add milk. Also use Tagliatelle. I’ll give your recipe a go though.
Looks so good
LOOKS DELICIOUS
Brilliant. Surprise Re. The garlic!
Looks lovely Scott but the only thing that puts me off is the time for cooking. Will try though
Looks great – what’s the calorie count / protein / number of portions?
What surprised me was the milk. I usually do mine quite plain eg. No garlic and defo the longer the better to cook 🤣even better the next day ❤
Ages ago i was watching a tv prog which said that, traditionally, bolognese sauce was made with pork mince and milk. 😮
why no running commentary? i found myself saying "garnish with something green"
That's how I've always made bolognes, but I add garlic, mushrooms and herbs 😁😋
Looks amazing, can't wait to try. Ours has to be dairy free, I might actually try it using a dairy-free cream substitute (not a plant based milk which would add its own flavour). I am loving your recipes and the fact that they're simple! We had the Barria tacos tonight, delicious 👍👍
As I understand it. It is made with veal and pork mince and no milk. I have a great video from Ginnaro Contaldo, an Italian chef associated with Jamie Oliver. He has a great video making this in Italy. It is as you show made with tagliatelle and not spaghetti as some people show it.
https://m.youtube.com/watch?v=_qy6HNqxhKU
Looks delicious, never knew about the milk 🥛!! Going to try this tomorrow! Il be back 😂
If you eat in a restaurant in Bologna, you order ragu followed by the name of the pasta, usually tagliatelle. Ragu is almost always served with large flat pasta such as tagliatelle or fettuccine, because such pasta absorbs the sauce much better than thin varieties like spaghetti.
This is almost exactly how I make it. It's a great sauce.
Absolute delicious shall always make it this way now. Love your recipes Scott.
Made this last night – absolutely delicious 😋 would highly recommend this recipe. Thanks Scott
Thanks for all your hard work making these videos, been trying many of your recipes over the past several months, all have been wonderful, and have added significant variety to my weekly meal prep. I don't understand why you don't have more subs, you certainly deserve it!
I always add milk to bolognaise and to other dishes in fact. It tenderises meat.