How to Make World’s Best Bolognese Ragu Pasta Sauce Cooking Italian with Joe (VIDEO)
Join Chef Joe Borio, host of “Cooking Italian with Joe”, as he shares his recipe for a Simple and Delicious and Authentic Bolognese Sauce made with pancetta, veal, beef, butter, garlic, cream, and more. This is one of my favorite and most delicious tastes of Italy, and I am excited to share this recipe with you.
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Sorry, don't trust a cook who says they don't like carrots…but great vid, man. 🙂
"i don't like carrots…". then don't say you're making bolognese. and white wine? meat portions wrong. pffft.
This is very close to how I make it. Looks good. And Kudos to you for knowing that it is a bolognese ragu not fucking gravy.
Joe, I just tried out your Bolognese recipe. Fantastic! Only changes that were made were that I used carrots and didn’t use any pork (I like carrots and don’t eat pork). Just discovered your channel recently and really enjoy it.
Grey ground meat looks not proper, wrong steps taken
joe,can I get a printed recipe of your Bolognese Ragu Pasta Sauce it looked great on your video I am a bit disabled and its hard to take notes can you help. I would like to continue being a fan
Would pappardelle work well with this?
Hi Joe…
Can I make this dish using fall apart roast beef…searing the seasoned cubes of beef & simmer remove it & pull it apart type Ragu.
Thanks
Jeff.
No Joe, this is not the best "ragù (alla) bolognese", this is your sauce. The right recipe has been stated and documentation can be found through Bologna's Camera di commercio (Trade chamber ) site. All the best…
Joe, really appreciate your full-throated Italian-American exuberance! Is that Sinatra on "The Good Life"? Sounds like it. I can picture you running a red sauce joint in one of the boroughs, where literally every other tune on the sound system is Sinatra and all the rest are Puccini.
Thanks for being honest and upfront about your dislike of carrots instead of just glossing over their absence from your soffritto and leaving all of us hanging and wondering where the Hell the carrots are.
Thanks also for using the right kind of pasta with bolognese instead of, say, spaghetti or – oy vey – angel hair. I myself have used fettuccine, which I think has to be at least nearly as satisfying as the traditional tagliatelle, which, I'll be honest, I've never had.
Hey, if you did run a red sauce joint on Staten Island, know what else you'd have? On the wall would be a black and white photo of a 400 pound Calabrian guy from 1890 in long underwear standing next to his perplexingly attractive wife. lol
By the way, have you done a chicken saltimbocca yet? If so, awesome, I'll check it out, but, if not, will you please consider doing one, one of these days? Would mightily appreciate it.
Ci vediamo in giro!
Thanks for this video Joe, I just got in to Italian cooking and your channel has helped me out alot, grazie! Salut from Sweden! 🇮🇹🇺🇸🇸🇪
In the original, chopped meat is uses, never ever minced meat. Chef………..?????and never will an Italian give oil to the noodles because then the gravy no longer sticks to the noodles. Italians take no cream but a little milk
Accademia Italiana Della Cucina, ragu alla bolongnese The original recipe from Italia
I thought he was a chiropractor? He's also a chef?
I'm with you joe, there's only two ways I'll eat carrots, one is roasted until they carmaliz a little, and the other, is in a carrot cake. Not sure the second counts though.
Is there a reason to pull the sofrito out? I have left it in when I have done a recipe almost exactly like this and it was awesome.
What a that shit ….. fried parsley becomes very bitter and there is not in the recipe of course. Garlic You eat it!! That is not a fry is your invention, the butter then …. OMG !!! The white wine …. ahahahahahahahahahahahahahah. You do not know what you do and you show it on youtube … congratulations !!!
It's useless to keep watching the video. the recipe is completely wrong !!!!
You want to invent the recipes, go ahead !!! But do not make your invention ragù !!! Because not what you are preparing is not the sauce, but your idea. It has no connection with Italy and not the real recipe.
Now delete the comment but you're a cheater !!!
Minchia che cagata….. il prezzemolo fritto diventa amarissimo e non c'è nella ricetta naturalmente. L'aglio te lo mangi tu! Quello non è un soffritto è una tua invenzione, il burro poi…. OMG!!! Il vino biaanco…. ahahahahahahahahahahahahahah. Non sai cosa fai e lo fai vedere su youtube… complimenti!!!
E' inutile che continuo a guardare il video. la ricetta è completamente sbagliata!!!!
Vuoi inventarti le ricette, fai pure!!! Ma non chimare la tua invenzione ragù!!! Perchè non quello che stai preparando non è il ragù, ma una tua idea. Non ha nessuna connessione con l'Italia e non la vera ricetta.
Adesso cancella pure il commento ma tu sei un imbroglione!!!
Thanks for sharing these recipes Joe!
I prepared this recipe for my family. It was a big hit. Delicious!!
E questa la chiami bolognese? Ma per favore. Cucina le patate fritte.
What is the best white wine for cooking? Thanks and I love your channel….new suscriber!