Italian Chef Reacts to American BBQ Master Bolognese Sauce (@SmokinandGrillinwithAB)

This is the first video I have watched of @SmokinandGrillinwithABchannel and I am pleased. Ab Bolognese is made with love and passion but did he do wrong? Did he actually make any mistakes? Is this bolognese video recipe going to make me subscribe to this channel? Let’s find out…

💯 Follow this link to read and print the written recipe: https://youtu.be/Gyz7s3cFjZU

#reaction #bolognese #vincenzosplate

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

Theo is so important for a good B okay
so what I’m doing now is
butter you see that right there see that
it’s dryer H it’s like it’s calling for
milk this is where it’s going to get
where you got I’mma lose some of y’all
but you got to trust me I haven’t
steered none of y’all wrong yet is that
cream and more
salt and that’s when I go ahead and use
the heavy cream oh we did it
add that
parsley
parley today we are reacting to a
smoking and Grilling Channel who made a
mouth watering bolog I don’t found the
best meaty spaghetti sauce that you
could ever find okay that’s good you
find it where did you find it did you
find it on my channel I know the food
police going to come after me for me
calling the spaghetti sauce but listen
the correct pronunciation is called
bolog right no my friend come on
bolog okay so what I’m doing right now
look I’m cutting down my you know my
carrots I’m doing oh he’s got celery
carrots good he’s doing a AO very nice
doing my celery and then I want you guys
to take take a look and also I’m doing
my onions right but I want you to look
at the size you want to go amazing
amazing yeah he’s Queen he’s he’s
cutting them did you watch my video with
David makes it it’s good he’s cutting
them the same same size okay okay so
what I’m doing now is
butter I know lots of people like to use
butter extra ver oil is the best way you
want to use butter you can do it but
extra J oil it’s better drop this in
here once this melts we get a little
heat inside of our Dutch oven then we’re
going to go ahead and start with our
onions first if you’ve been following me
for a minute I always like to put my
onions in first and then I well onion
celery and and carrots they can go
together so look now that I got my uh
look I’m going to go ahead and do it
this way now that I have my butter
melted you just want to go ahead and put
that in there again I like to just give
it a little bit of a hair start right so
just give it a 30 minute I mean a 30
second you know Head Start and then we
just go with see I think the extra
virgin oil can cook the S Frito for
about 10 minutes and I think it Cooks it
better than than butter okay nothing
wrong with butter but the extra virgin
olive oil will cook your Frito a lot
better in my opinion right after that
then I’m going to come with my carrot
and then I’mma come with my celery right
yeah I wish she explains to me why he’s
not putting them together how we sweat
these down and get them going you just
want your veggies to be coming on the
soft side by me having this Square you
know wooden spoon you know I mean I just
go like this you can feel they starting
to get nice he’s doing a good job I like
I like the way he’s making the ofo bit
different to how I do it but there’s
nothing wrong with it it’s nice so look
I’ve already you know loaded up my press
now we going to add this there’s no
garlic in the bolog okay I know this is
your bolog sauce at home okay it’s your
house but you’re sharing this with
millions of people there is no garlic in
bolog so that you know okay all right so
now you just want to move your garlic
around get it to sweat Down release this
aromatic you know and marry with the
rest of your veggies yeah but not in
bolog okay not in bolog but yes you want
to release that and cook it for about 30
seconds after you do that which only
takes like a couple of minutes notice
that’s something I only see Americans
doing this to put salt and pepper on the
Frito like there is a big no no okay now
it’s your home you do whatever you want
but do not put salt and pepper and do
not use too much salt when you cook okay
we put salt and pepper uh when the sauce
is in okay you don’t need it now just
pinches of kosher salt okay so then you
want to remove your veggies get yourself
a that’s something else I see a lot
happening in America you remove the
veggies and I believe it’s going to cook
the meat now the meat we like to cook
the meat together so the meat and the
veggies the Sofrito they make love
together that they get to know each
other it’s very very important for the
ree it’s very very very important bowl
and just set them you know off to the
side right now we starting with our
Dutch oven we got a little bit of the
residue but check this out we getting
ready to work with that that bacon
folks so then when your bacon is
finished okay why he using bacon well in
the Orion of bolog in bologa some chefs
and nonas in bologa still do they use
Peta no guar no bacon p
i e lots of bolog in bologa they never
have the crispy petta like this in the
dish normally it kind of disappear with
the meat it’s like of like the blended
it basically gives the extra flavor to
the beef but not everyone does it what
he’s doing now gives extra flavors which
is nice so now look I’m going to give
you guys a pro tip when I’m cooking like
this I left a little bit of the baking
grease in there you know what I mean
that’s cool right I’m going to take
about half of this and just drop this in
there like that right I’m going to get
my meat
masher and I’m going just it’s important
to do this with a meat Masher you want
to do this as soon as as soon as the
meat touch the heat you do it it’s
easier to break once that you know
starts to cook then I’m going to
do my ground
pork pork gives it lot of flavors so
when you make bolog it please always mix
pork and ve or pork and beef I like to
use ve I know many if you don’t you can
use beef take this I move everything
over drop it in like this start breaking
this
up so you just want to go ahead and just
work your both of your uh Meats okay so
look at how ground up looks good the
meat understand what he’s saying you
know now he’s going to put the the
Sofrito back I believe and make sure
they make love together I hope all right
so now I’m getting ready to pour this
this is my white wine I’m bravo bravo
he’s doing the wine well you need the
Sofrito too because Sofrito likes the
wine too and he’s using white wine I’ve
used white wine in bolog many times red
uh gives a darker color it’s probably
the right wine to use but in many
occasions I had white wine open and I’m
not going to waste it so I use it for
bolog and it’s beautiful just the look
is not as um red as the when you use red
wine don’t forget I’m the one that’s
doing the dishes right so I’m going to
go ahead and just add and you do
whatever you want my friend I know but
you call it bolog so so we we like to
discuss this but so far you’re doing a
good job and in fact I’m I’m not going
to subscribe to your Channel That’s how
much I’m enjoying this so well done I am
subscribed white wine now we add that
now for those of you guys that want to
know like can you taste it no you can’t
we going to let some of that evaporate
we going to cook it down right but this
is all part of the uh process look this
will de glaze the bottom of your pot or
your pan depends on what you making it
in probably yeah the wine basically
helps to clean the bottom of the Pan um
whatever it’s stuck to the pan the wine
helps to you know unstuck it and added
to the flavors to the ingredients all
right so listen you want to go about I
guess about like three four minutes you
just want to be able to cook some of it
down for it to reduce right I got to say
this for those of you guys who don’t
even want to take a chance by trying it
this way you always can substitute the
white wine with chicken stock right so
now yeah I’m not a big fan of chicken
stock in in my bolog after that you want
to go ahead and add your Tomatoes I do
personally like to crush my tomatoes
first I personally like to Crush by hand
I think it’s uh it helps to cook the
bolog for a long time when you kind of
blend it a little bit or break it down
so let’s see what it’s going to
do after you got your tomatoes in look
you want to go ahead and add yourself
just a little bit about a half a
teaspoon you know nut EG remember this
nutmeg you’ve done everything beautiful
everything right but the nutmeg the
nutmeg my friend you we don’t have this
is not bamal I put not making my bamal
sauce but this is not bamal I’m sorry
why are you putting nutmeg what are you
going to get from the nutmeg I really
need to understand he did everything so
beautiful you got some Mar Tomatoes
there you’re adding nutmeg to some
Tomatoes like do you understand what you
just did please don’t put nutmeg in
tomatoes please or a
bolog I’m going to give it about three
generous pinches of salt you guys love
salt so much way too much way way way
too much salt
salty you already have salt salt in the
Sofrito now you’re adding three more
generous amount of salt in there
now you like salt okay I prefer to add
more cheese to my pasta and that’s the
salt I add okay of course you need to
add some salt in the sauce but not too
much okay um also like Crush those
tomatoes please crush them you know what
I mean so that’ll be good and then when
it comes to this pepper right here I’m
going to twist until my arms and elbow
and wrist get tired pepper you put as
much as you want and look last but not
least I just want to say this you guys
you got to trust the process I’m adding
in my milk yeah the milk goes make sure
you cook it for 4 hours okay need to be
very very thick it needs to be like
almost dry and you put the milk to
revive the meat I think you probably
speed up the process so that sauce
doesn’t look uh dry or all cooked for 4
hours um correct me if I’m wrong but you
know like we do the same job I can tell
but every step this guy did is
incredible it’s good you know like I’m
really enjoying this just the milk you
want to wait right at the end like right
at the end after the 4 hours you put a
little bit of milk at a time to revive
the sauce uh to make a little bit more
pinky sauce the milk will help to get a
smoother sauce that will blend very well
with the pasta okay so last thing I’m
going to tell you is listen you see now
we coming up to a boil I’m going to set
this to a simmer and the last thing to
do is put the lid on and I’ll see you
guys in 3 to 4 hours yeah that’s that’s
what I’m saying so you I me first and
I’ve seen many American Cooks doing this
I’ve seen many Americans I’m nothing
against Americans but I’ve seen lots of
Americans do this they put wine and they
also put milk in the tomato sauce now
the wine goes with the meat like it did
it did a great job the milk goes right
at the end because you’re going to
revive the sauce with dried up okay at
the moment the sauce is not ready for
the milk okay folks I did take a peek at
this about 30 minutes ago I’m going to
go ahead and open this up cuz it’s going
to be key for you guys to see just the
thickness right so let me go ahead and
just open this like this oh man can you
see that you can see it’s dry like it’s
cooked slowly you can see that’s where
probably needs the milk you mix
everything together and this is the
moment you need to add the
milk you see that right
there yeah yeah see that see that see
that see that it’s Dyer H it’s like it’s
calling for milk but you want to see
what I’m talking about when I say thick
look at that right there don’t forget we
got that this is thick it’s beautiful
it’s a nice bolog it’s beautiful 50/50
blend on that
meat now this is where it’s going to get
where you got I’mma lose some of y’all
but you got to trust me I haven’t
steered none of y’all wrong yet is that
cream and more
salt trust me when I tell you how to do
this I want to trust you my friend I
really like you I really like your what
you do and I’m pretty sure I’m going to
like your channel and learn a lot from
you but if that’s cream we need to have
a chat face to face and that’s when go
ahead and use the heavy cream oh we did
it this is when you put the milk there’s
no need for heavy cream the milk you
used before don’t do that that’s when
you put it you put it now there’s no
need for cream in your bolog I know some
of y’all right now you can’t even see it
but I promise you you got to try it so I
can try I okay I’ve listened but you
don’t need to you don’t need to B look
there’s no cream in carbonara there is
no cream in my pasta okay when you’re a
kid yeah you want cream everywhere
growing up I used to love ravioli with
cream and mushrooms beautiful but if I
make ravioli today I make the cream the
way I say it with pecorino cheese with
mascaron cheese with four cheeses listen
heavy cream going in now no that’s a
lot that’s way too
much I got it especially you don’t got
it no you don’t have it under here let’s
get this I need to see some bubbles this
what you guys going to need to see and
then as I’m mixing this right here
right I’m G to come with my right just a
little bit of time no don’t put parmesan
on now please the parmesan will go
clumpy you never put cheese you on a hot
pan when you’re cooking it the cheese
always goes when it’s in the plate or
just before you serve when it’s off the
stove you do not put cheese otherwise it
become clumpy and no you do not want
that just what gives it that thick man I
don’t know what to tell you you got to
try it like I said earlier listen I have
never steered you guys wrong just try it
since I’ve been turned on to this can’t
go back folks you know what I too much I
mean now if you guys want to you want it
to be a little bit more on the red you
can go ahead and get yourself some
tomato paste and put some nice kitchen
by the way I really like the kitchen
stunning that in there but I want you to
pay attention to this and I’m going cook
this you know with all of these
ingredients I’m going probably cook it
for about another you know you use all
the cheesing there wow a lot 15 minutes
get it back up to a boil and simmer for
about 15 minutes then I’m going to go
ahead and taste it look at that right
there you get that it’s fast you run it
across the edge right there let me turn
this down it looks beautiful looks
beautiful if I didn’t see the cream and
the cheese going in now I would say it’s
perfect no cinnamon no cream cheese off
the stove everything else perfect
perfect perfect very nice recipe cuz
it’s get starting to pop and now we like
he convinced me now to cook the meat
separately to the Sofrito and see what
happens add that
parsley parsley in the bolog
why do you put par in the bolog I
understand if you put Basel I don’t
understand but I can understand Basel
but par in the bolog man guys please do
not put Posley it doesn’t do anything
what is the Pasley going to do to your
bolog he not going to do anything it’s a
4our slow cook sauce it’s full of
flavors no herbs no no Basel no parley
no ches nothing needs to be added to a
beautiful
bolog
[Music]
it’s a beautiful sauce apart from the
bloody barsley and cream it’s a nice
sauce check it out you guys come in here
and look at this I’m going just pour
some of this right here on top like this
yeah he mixed the pasta with the sauce
didn’t show us but he did that he mixed
the pasta with the shows which is great
he’s not using spaghetti he used lingu
or be fucha pasta like a typee of yeah
flat pasta use that spaghetti can’t hold
the sauce this type of pasta can and he
mix it together makes me so happy I’m so
proud well done you know what I mean and
uh I got to get me some pictures but
I’mma push this out there so you guys
can see it you see that I can see that
it’s a beautiful s it’s very nice you’ve
done a very very good job it’s beautiful
um that smooth finishing is because of
the cream um the milk would have done
the same job okay I just try not to use
cream in my past I try to teach you not
to use that much cream the cinnamon is
not no no sorry the cream is no no
everything else can is okay just add the
cheese now this is the moment you put
the cheese um but it looks beautiful
it’s it’s a light in color and probably
because also the white wine if you use
the red wine this would have been a
little bit darker I believe it’s a it’s
beautiful I would love to eat display so
if you invit me to my to your house you
make this I would love it maybe I might
say to you oh I can taste cinnamon and
cream but it’s beautiful it’s a good job
I mean I I would say to people this guy
is trying to share the right information
with you and he did a great job is touch
was the Posley and the cinnamon I don’t
agree um maybe you can write a comment
below my friend and tell me why and need
I should agree with you with your Pasley
and cinnamon addition uh try to convince
me why um otherwise trying to do this
again without ping cinnamon and tell me
what you think and without the cream
sorry but apart from this it’s um
nine out of 10 you know it’s a very good
dish very good recipe and I learned from
you that you can cook the meat
separately and then you you put this a
fre to back so I’m going to do that and
see if it makes any difference guys I
hope you enjoy this video so here’s an
Italian and he wants to share the right
recipe with you like he he worked hard
to find the right recipe and to share it
with you where other other people who
have big following all they try to do is
to go viral and and just to shake
content that goes viral Abe I believe
his name is which I’m going to watch his
videos and learn I believe he’s an
expert in cooking meat I like the
attention to details that he gave to
this recipe so well
done on behalf of all the Italians well
done you can come to my house and I
definitely want to come to your house
for dinner because this will impress me
thank you so much guys for watching this
episode I will see you on the next venzo
plate video r reaction
video pasta without cream do not use
cream