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It’s official, Spaghetti Bolognese doesn’t exist in Italy, but thankfully Tagliatelle al Ragù does and with this video you’ll be able to make it at home, from scratch, almost as good as the Italian nonnas.
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33 Comments
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Hey Andy, great video! Perhaps a rookie question but why do you peel the carrot?
I watched massimo bottura on his master class and he used beef cheek and tongue to slowly cook, then cut into a small dice and mixed in same as a normal Ragu.. looked amazing
Love it
Dude I’m sorry to say but Antonio Carluccio would argue that your still doing it wrong, both my maternal grandparents were born and bred in Italy 🇮🇹 and my nana could make a meal from absolutely nothing so I watched a lot of Italian chefs after I grew up, and Antonio’s recipe is traditional from Bologna it’s 90% tomato and the final 10% was made up of meat predominantly pork and the rest made up of beef and only had a touch of garlic salt and pepper ?
love your videos but wish you would do more vegetarian dishes
Buon appetito 😊
They do in bologna though! Meaty )))
Look, we all have our ways, and everything is fine, and we know regional is everything in Italian cuisine. I reckon in Milan they would have exactly same mirepoix, exactly same pancetta, but I think they would use diced fillet steak, which brings it all together – not just minced beef you get from the supermarket. Do it both ways and compare. Also maybe in Milan they might serve with home made gnocchi.
Thanks Andy for teaching these basics, no heaps of garlic or crazy herbs, let the basic ingredients do the talking. And yeah, making pasta at home is so easy….I wish more people knew. Cheers, Phil.
Keep up the good work.
Can i add, that if you use an Italian grown flower, your stomach will thank you. Something like Caputo duram wheat flour. The italians do not permit some of the garbage in their flower that we do here and its more or less organic. You can pig out on pasta made with italian flour and not feel like poo after. It sounds all hippy and tree hugger and what not but i swear the difference in how you feel post meal is massive. By all means, use what you have at hand but if you are able to shop around and find that good italian flour, you will not regret the decision.
milk? wtf!
I always add either milk or cream to my sauce. Since my tummy doesn't like tomatoes, this makes it so I enjoy it
I made Chef Jean-Pierre lasagna, and it uses 2 sauces, a tomato ragu sauce and a white cheese sauce. The one in the video is pretty similar to the ragu sauce, one of my flavors.
Did you get a new cooktop? Maybe you talked about it in one of the vlogs but I haven't been keeping up with them unfortunately
Don't know why I didn't watch the last few videos, but I'm glad I'm back. Thanks chef
It's Australian!
Sensational, I would eat every scrap of that!
Ooo I'm gonna try this one. Is it possible to make a big batch of dough and freeze some?
Love this video. I also love my Made In saucier for marrying up pasta and sauce.
mirepoix?! You must been Sofrito 🤌
Is the wok also carbon steel? What do we feel about putting tomato in there? Don't the acids react with the material and screw up the seasoning?
I missed where'd the panchetta gone to?)
I was with this guy until the giant rolling pin appeared 😂
I love cooking, but whenever there's kneading involved – fuck that, lol
Andy, where are those plates from? Been looking for some that style for a long time
I can only like this video ONCE…
Of course we don't, spaghetti aren`t the ideal pasta shape to retain that sauce. By the way, this isn't the traditional recipe, no bacon and the veggies go in first.
I think you wanted homogeneous not harmonious. But it still works. 😊
The pace and detail is just right.
Ti amo.
Interesting that the term being used is "mirepoix" when we're talking about an Italian/italian-american dish. I'd think we'd be saying "soffritto" instead. I mean semantics but just something I noticed.
Are the tea towels you cover food with washed the same way as your clothing. Example, laundry detergent 40° or something else, like vinegar, bit of bleach, bit of non perfume soap at a higher temperature. So you don't transfer detergent perfume smell. 🤔
Not bad for an Aussie 👌👍