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I Went to Bologna to Make the BEST BOLOGNESE SAUCE Recipe For You

This is the king of Bolognese recipes. Slow-cooked pork and beef melt together with a rich soffritto, peppery pancetta, tomato paste, passata, and peeled tomatoes to create a velvety sauce that’s full of bold, meaty flavour and satisfying depth. It gently bubbles away for hours, developing that silky richness with every stir. It’s perfect with al dente pappardelle or tagliatelle and creates an incredible base for lasagna too. A splash of milk toward the end adds a creamy finish that balances it together beautifully. Meaty, hearty, and soul-warming, it’s the kind of comfort food you’ll want to eat all week. One bite, and you’ll see why this needs to be on your go-to recipe list.

💯 Follow this link to read and print the written recipe:
https://www.vincenzosplate.com/the-ultimate-bolognese-sauce-recipe/

#bolognese #pasta #vincenzosplate

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INGREDIENTS:
500g / 17.6oz pork
500g / 17.6oz beef
100g / 3.5oz pancetta
1 brown onion (chopped)
2 celery sticks (chopped)
3 carrots (chopped)
1 bottle Italian passata
100g / 3.5oz tomato paste
400g / 14.1oz peeled tomatoes
1 glass of wine
1 mug of full cream milk (optional)
Extra virgin olive oil (EVOO)
Salt and pepper

METHOD:
1) Add pancetta to a food processor and blend until finely chopped.
2) In a large pot over low medium heat, add 2 tablespoons of EVOO and the blended pancetta. Let it sweat gently, then add the chopped onion, celery, and carrots. Cook the soffritto with the lid on for about 10 minutes. Every 2 minutes, check and stir to prevent burning using a wooden spoon.
3) After about 7 minutes, or when all ingredients are tender and glossy, add a splash of red wine, close the lid again, and let it finish cooking. Drizzle in a little more EVOO, then add the ground beef and pork, using a wooden spoon to break up the meat really well, and mix it into the soffritto until well incorporated.
4) Once the meat turns grey, pour in the remaining wine and mix well. Let it simmer for 10 minutes than season with a generous amount of salt and pepper. Next, stir in the tomato paste and mix until it’s spread throughout the meat, then add the passata and peeled tomatoes.
5) Cover with a lid and cook on low heat for 3 hours. Every 30 minutes, check the sauce, give it a stir, and make sure nothing is sticking to the bottom.
6) After 3 hours, remove the lid, stir the sauce well and continue cooking uncovered for 1 more hour. Add more salt and pepper to adjust the seasoning (after you taste it), and scrape the bottom of the pot as you stir. Keep the heat low.
7) If you want a silkier sauce, add a splash of full cream milk and let it cook for another 5 minutes. This step is optional, but highly recommended.

Keep reading the recipe via:
https://www.vincenzosplate.com/the-ultimate-bolognese-sauce-recipe/

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to the Ultimate Bolognese Sauce Recipe
0:55 Ingredients of Ultimate Bolognese Sauce Recipe
2:14 How to make Ultimate Bolognese Sauce
6:54 Slow Cooking the Sauce
10:17 Should you add milk?
12:00 How to Cook Pasta with Ultimate Bolognese Sauce
16:19 How to Serve Ultimate Bolognese Sauce
16:46 Time to Eat the Ultimate Bolognese Sauce, E ora si Mangia

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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!).

23 Replies to “I Went to Bologna to Make the BEST BOLOGNESE SAUCE Recipe For You”

  1. Do you like my Ultimate Bolognese recipe? For Years I cooked my friend David Bolognese but when I went to Bologna searching for thr best Bolognese I realized that most recipes are the same but 1 ingredient or a cooking method changes and the recipe cab improve drastically. So I combined to of my favorite bolognese sauce recipes (from David and from Ragu take out shop in Bologna) and created this Ultimate Bolognese

  2. Oh my now that a bolognaise sauce … I make mine pretty much exactly – I haven’t tried it with pancetta though 😋😋 I also use some bay leaf for that aroma. Wow I’m going to have to try the pancetta now 😋😋 thanks for the idea

  3. Re: Storing on plastic box: with the wine, tge different tomato flavor int items, and the heat of the sauce, DONT store in plastic box. Especially the flimpsy type of plastic. The acids will attack the plastic, and heat alone will do so. Thus carcinogen is released. Repeated use can cause cancer. Use glass, porcelain containers. One doesn’t hv to be a chemistry scientist: This info is abundant on google. Be safe!

  4. I'm so glad I watched this apart from the technique of using a blender for the pancetta I have followed your previous instructions and other knowledgeable Italian YTubers (Pasta Grammar) on how to perfect my Bolognese sauce but you reminded me of the most important thing which I stupidly forgot and that is use some good bread to clean and eat all of all the tasty sauce still stuck to the cooking pot. 😋😀😀

  5. I always mince my own meat. I use the 5mm disc, which is a bit coarser. And I start with the pancetta, just like in your recipe. I add 100g of minced chicken liver after frying. I think it adds a little extra flavor. And, of course, a little milk…

  8. Dear Vincenzo, how much litres or gramms do you have in your passata bottle? Thanks!

  9. Every bolognese recipe you make, I try. I'm trying this on monday. So far, my fav is the ancient recipe with chicken liver 😌. this looks like it's about to be my new fav ☺️. i love the precision, It's my style of cooking. You should give us a way to show you what we've made. 😌

  10. The left over sauce, I put them into ziploc bags it's one of Jamie Oliver's tips, they are easier to store in the freezer and you can portion them up to make it defrost quicker.

  11. Finally. I just tried your recipe, and I can confirm it, the best version I have ever tried so far. I tried adding milk, and that totally level up the flavours. I think I can't go back to normal way anymore. Thanks again for showing this recipe. Bellissimo ❤

  12. I have the ultimate Bolognese recipe. It involves your recipe plus a pressure cooker to cut down on 3 hours. I also noticed the carrots were not chopped smaller so it didn’t blend in.

  14. Very difficult to get minced veal from a butcher in Oz 🇦🇺. Stick with pork & beef

  16. NOTE TO EVERYONE plese do NOT put cooking hot souce in a PLastic Container let it cool down first. Some plastic is heat resistent but if u dont know most containers release Bisphenol A (BPA) Phthalaten, Chemicals into ur food so better safe then sorry.

  17. When you did your initial tasting, I was like: He didn’t add any parmigiano reggiano to that dish?
    Glad to see you covered that!
    I’ve added this video to my cooking playlist. I’m gonna give it a go as it looks amazing! 👍🏼👍🏼

  22. We said "poocha" when using the bread to clean up or dip in the sauce. My family is from Emilia-Romagna.

  23. Yes. I enjoyed this video and am going to make this for sure, exactly as you just did. Can't wait for this bolognese experience. Thank you.

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