Lamb and Spaghetti Bolognaise

 

Spaghetti & Lamb Bolognese with feta and mint

Video taken from the channel: PictureTheRecipe


 

Gennaro Contaldo’s Classic Italian Ragu Bolognese | Citalia

Video taken from the channel: Citalia


 

How to make bolognaise sauce Gordon Ramsay

Video taken from the channel: TheLegitShits


 

Lamb Bolognese Recipe | The Underground Cookery School

Video taken from the channel: The Underground Cookery School


 

Lamb Ragu Pasta with Fusilli al Ferretto

Video taken from the channel: Recipe30


 

Spaghetti Bolognese | Gennaro Contaldo | #MyFoodMemories | AD

Video taken from the channel: Jamie Oliver


 

Easy Bolognese Recipe | Jamie Oliver

Video taken from the channel: Jamie Oliver


 

Spaghetti & Lamb Bolognese with feta and mint

Video taken from the channel: PictureTheRecipe


 

Gennaro Contaldo’s Classic Italian Ragu Bolognese | Citalia

Video taken from the channel: Citalia


 

How to make bolognaise sauce Gordon Ramsay

Video taken from the channel: TheLegitShits


 

Lamb Ragu Pasta with Fusilli al Ferretto

Video taken from the channel: Recipe30


 

Lamb Bolognese Recipe | The Underground Cookery School

Video taken from the channel: The Underground Cookery School


 

Spaghetti Bolognese | Gennaro Contaldo | #MyFoodMemories | AD

Video taken from the channel: Jamie Oliver


 

Easy Bolognese Recipe | Jamie Oliver

Video taken from the channel: Jamie Oliver


1: Place mince in a bowl and mix in oil. Heat a large frypan, ensure it is hot. Crumble in half of the mince. Brown the mince, breaking up any lumps with a fork. Method In a medium saucepan, heat a little of the olive oil.

Add the lamb mince, season and cook until browned, breaking it up Add the remaining oil, the fennel, garlic, rosemary and some seasoning, then cook for about 8 mins until soft and golden. While the sauce is cooking, cook the spaghetti. Lamb Spaghetti Bolognaise 400 grams lamb mince good quality 1 tablespoon sweetcorn 4 sticks celery 250 millilitres Red Wine 1 tablespoon olive oil 6 juicy tomatoes 1 sprig fresh basil 1 tin tomatoes chopped 5 tablespoons tomato ketchup 1 tablespoon balsamic vinegar 1.

Take 500g of mince and cook it in two batches in a large, heavy based pan until browned. Add a small chopped onion and garlic, and cook until onion is soft. Add a 700ml bottle of tomato pasta sauce, a pinch each of sugar, salt and pepper and some chopped fresh basil or parsley. Bring to the boil, reduce heat and simmer for 30 to 45 minutes.

Heat the oil in a 12-inch skillet over medium-high heat. Add the ground lamb and brown slowly, scraping the bottom of the pan and reducing the heat as necessary to keep the lamb. For the sauce: Heat the oil in a Dutch oven over medium-high heat until just starting to smoke. Add the lamb and a liberal pinch of salt and cook, stirring occasionally, until browned, 4 to 5 minutes.

Heat a large rondeau (or Dutch oven) with the olive oil over medium-high heat. Add the lamb with a liberal pinch of salt and cook until brown, about 4 minutes. Meanwhile, combine the carrots, celery and onions in a food processor and pulse to chop finely.

With a slotted spoon, remove the browned lamb. Heat the oil in a saucepan and fry the onion for 4-5 minutes. Mix in the garlic and fry for a minute. Add the tomatoes, puree, thyme, bay leaf and salt and pepper to taste. 2.

A good way to use ground lamb but not flavorful. The cinnamon is a must it heightens the flavor of the lamb. Used a small onion and onion powder 1 1/2 teaspoon of oregano small can of tomato paste 1 tsp of course grond pepper 1 1/2 tsp of sea salt. sprinkle with parmesan cheese when plating. Yummy my brother who hates lamb loved it.

Cook the pasta according to the packet instructions, drain and set aside. Meanwhile, heat the oil in a large non-stick pan and brown the mince and onion for 5 minutes. Add the beans, stock, Tabasco or chilli sauce, ketchup and seasoning.

Reduce the.

List of related literature:

Make some Béchamel by recipe (see 367), dish the lamb, pour the sauce over it, and garnish with tufts of boiled cauliflower or carrots.

“Mrs Beeton's Household Management” by Isabella Beeton, Mrs. Beeton (Isabella Mary)
from Mrs Beeton’s Household Management
by Isabella Beeton, Mrs. Beeton (Isabella Mary)
Wordsworth Editions, Limited, 2006

Add the lamb (or beef) and fry until all of the moisture has evaporated and the meat is evenly browned (caramelized) on all sides.

“Classic Lebanese Cuisine: 170 Fresh and Healthy Mediterranean Favorites” by Kamal Al-Faqih
from Classic Lebanese Cuisine: 170 Fresh and Healthy Mediterranean Favorites
by Kamal Al-Faqih
Globe Pequot, 2009

The execution is relatively simple: Take some lamb chops, lightly coat them with Parmesan cheese and bread crumbs, and sauté the breaded chops to golden-brown perfection.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

When the lamb has browned, add a bit of butter, tomato sauce (recipe 6) or tomato paste diluted with broth or water, and cook until perfectly done.

“Science in the Kitchen and the Art of Eating Well” by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
from Science in the Kitchen and the Art of Eating Well
by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
University of Toronto Press, 2003

After just 15 to 20 minutes, the lamb was tender, and the much­anticipated sauce we made with the deglazing liquid, using onion, garlic, red wine, and tomatoes, was delicious.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Something about this cherry sauce makes me crave lamb, and meatballs are one of my favorite ways to enjoy lamb.

“Modern Sauces: More than 150 Recipes for Every Cook, Every Day” by Martha Holmberg, Ellen Silverman
from Modern Sauces: More than 150 Recipes for Every Cook, Every Day
by Martha Holmberg, Ellen Silverman
Chronicle Books LLC, 2012

Then you can freeze it to later make a lamb ragout the same way you cooked the veal for the chestnut pappardelle on this page.

“My Italian Kitchen: Favorite Family Recipes from the Winner of MasterChef Season 4 on FOX” by Luca Manfé, Gordon Ramsay, Joe Bastianich
from My Italian Kitchen: Favorite Family Recipes from the Winner of MasterChef Season 4 on FOX
by Luca Manfé, Gordon Ramsay, Joe Bastianich
ABRAMS (Ignition), 2014

To make the meat sauce, cook the lamb, beef or veal with the onion in butter until browned.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
by Jane Grigson, Yvonne Skargon
UNP Bison Books, 2007

I am suggesting that you use breast of lamb here, including its bones that wonderfully enrich the sauce.

“The Country Cooking of France” by Anne Willan, France Ruffenach
from The Country Cooking of France
by Anne Willan, France Ruffenach
Chronicle Books LLC, 2012

In the Marche, the pasta squares were topped with lamb corata (innards), folded like a handkerchief, and baked.

“Encyclopedia of Pasta” by Oretta Zanini De Vita
from Encyclopedia of Pasta
by Oretta Zanini De Vita
University of California Press, 2009

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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86 comments

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  • Hi Jamie, I’ve used this recipe a number of times and I really like it. I’m going to try adding in lentils this time. However, you don’t stake when to add them. It seems to me that the best time to add them is when frying the meat, this way, the juices, rather than evaporate, will be absorbed in the lentils. Looking forward to your answer. Many thanks

  • I make this Bolognese every Sunday with this recipe shown. But I also add chopped garlic, rosemary, oregano, small amount of majoram and of course salt n pepper with the stock. Also important to whisk the meat so it becomes smaller and doesn’t burn on the pan. I also blend the vegetables in a nutribullet blender with some water. I have to cook the vegetables a bit longer to reduce the water in the vegetables but my god the end product is delicious with thyme, reggio Parma cheese and basil. Thank you Gennaro!!

  • It’s not a Bolognese sauce. Bolognese is a meat sauce and as such doesn’t contain tomatoes. Tomato puree yes, to add depth but not all those tomatoes: it becomes what, a Marinara sauce with meat?

  • Have any of the people in the comment section ever heard of chef Massimo Bottura?
    Well I think that chef Ramsay works alike him. He transforms dishes into his own, and most times people don’t like it or feel offended. Closed minded.
    You guys really should stop telling cooks what’s right and what’s wrong, what’s food and what’s not. Every single person to walk earth has a different palette. We won’t all cook the same. Learn to respect others.

  • Please, don’t call this Bolognese.
    Sure, it’s a Ragù, call it Jamies Ragù, Oliver Ragù, whateveryouwant ragù but please stop making confusion about a very traditional and historical part of bologna. it’s a shame.

  • Never try with rosemary, l always use bay leaves,then I always add garlic and red wine,sometime beef broth too,then to cut the acidity of the tomato/red wine I add 2 spoons of cream (a Italian friend of mine use instead roasted red pepper for like an hour and then he remove it from the sauce)…..

  • Prep
    Dice Pancetta & Veggies (1 Carrots, 1 Onion & 1 stick Celery )

    Cook
    Hot Pan
    Add 2 table spoons Olive Oil
    Add 25g Butter
    Add Pancetta before Butter dissolves
    Add Carrots, Onion & Celery and sweat
    Add 200g Pork
    Add 200g Beef
    Seal them and break up mince
    Add 1/2 glass red wine
    Combine 1 1/2 spoons of tomato paste with chicken/beef stock and mix

    Add to pot and stir until well mixed and dissolved
    Touch of Salt to taste
    Turn Gas low and cook for 2 hours

  • recipe for seemingly 2 persons:
    -Knob of butter

    -Pancetta(looks like 100g)

    -half a carrot

    -one stalk of celery

    -half an onion

    -pork 250g

    -beef 250g

    -red wine 150ml

    -tomato puree 3 & 1/2 a spoon

    -vegetable stock (don’t know how much)

    -fresh oregano

    -pinch of salt & pepper

    -bay leaf 1

    cover & simmer for ab/ 45 min, now and then give it a stir

    Optional

    -Parmesan

    -Olive oil @ the end

    -rosemary

    -Oregano

  • Well Done
    I do almost the same Recipe but i cook my Tomato Sauce Seperate for 1 Hour then Stomp it ( Well i got a Hand Tool for that once its Cooked )
    and the Meat with the Rest… Onions, Garlic and Tomato Paste will be added once the Sauce is ready i will mix it and put some Fresh Herbs on it without cooking anymore
    the Cheese is the best Topping
    The only thing you can do better is making your own Noodles

  • I tried it today without the pancetta bacon,sausage and used cooking wine and just minced beef instead. Still came out decently, the gravy at the end of 45 minutes simmer is a really great texture

  • Gennaro, I just made this dish and it was unbelievable. So creamy, so tasty! Every time I need an Italian recipe, you are the on I search for. Thank you for sharing!

  • Best bolognes sauce I have ever made. Thank you!! My family loved it and it was easy and a lot faster that lots of other recipes I found.

  • No rosemarin? No thyme?
    Sorry but the ragu Bolognese is made with pasata di pomodoro or fresh tomatoes and NO broth.
    I m Italian myself and I get angry when I see things like this.

  • I made it today, but there’s no flavor. I dit it exactly the same way. But I have only tomato flavor. After all I put a lot of salt in the Bolognese. What did I wrong? All steps was the same. Greetings from germany.

  • Man, I don’t know what we did wrong but our end project ended up in the garbage disposal. I’m guessing it is using the food processer to save time and not browning the veg ingredients. No carrot in the future, or celery.

  • @Jamie Oliver Sir if let say, We are Vegans what should I substitute with, thank you so much
    ❤️��✔️BIG FAN FROM ���� INDIAN GIRL TQ

  • I’m making this recipe right now, just put the lid on for 45 min… will come back later and comment again:) smalls phenomenal tho.

    edit took more than 45 min to cook down, most like 2 hrs but its phenomenal, just perfect!

  • We want Arabic translation
    We want Arabic translation
    We want Arabic translation
    We want Arabic translation
    We want Arabic translation
    We want Arabic translation
    We want Arabic translation
    We want Arabic translation
    We want Arabic translation
    We want Arabic translation
    We want Arabic translation
    We want Arabic translation

  • don’t say classic, when classic is not made with worcester. also where is the celery? its his choice of doing it, but don’t call it classic.

  • Please someone stops this criminal! That’s not how we use to make ragù… He can just cook and teach to foreign people who don’t know Italian cuisine

  • I make this Bolognese every Sunday with this recipe shown. But I also add chopped garlic, rosemary, oregano, small amount of majoram and of course salt n pepper with the stock. Also important to whisk the meat so it becomes smaller and doesn’t burn on the pan. I also blend the vegetables in a nutribullet blender with some water. I have to cook the vegetables a bit longer to reduce the water in the vegetables but my god the end product is delicious with thyme, reggio Parma cheese and basil. Thank you Gennaro!!

  • Gennaro, I just made this dish and it was unbelievable. So creamy, so tasty! Every time I need an Italian recipe, you are the on I search for. Thank you for sharing!

  • had to add garlic something felt wrong not using any garlic.Not like I know what i’m doing and i’m sure ive probably ruined it. Will see

  • Carissimo Gennaro, la mamma mi ha insegnato a fare il sugo fatto in casa, se mi posso permettere… tre cosentine piccole… manca il basilico��, non la passata ma pelati a pezzettini( conserva hai messo super) e un peperoncino… al posto della pancetta va benissimo anche la salsiccia fresca �� viviamo in Svizzera ma manteniamo alto la Tradizione italiana… e dentro ci metto pure un mezz’ora le polpette o le costate di maiale ��un abbraccio Mariano

  • I like your sight, and most of your tips of new tips for NEW dinners.
    But I realy like more tips for Fish/ Chicken versions localy..
    And also more versions with Pasta!
    Your NEW camera lince witch is is PERFECT!
    See the food in detail!
    See all products with magnification in the future!
    You do a Greate product for all in the World that love the food.
    I live in Sweden.

  • Olive oil is not for cooking..the worst oil in the pan… It becoms very bitter and very toxic after 2..3 minutes in the pan. Learn how to cook…peace!

  • Hello Gennaro. Let me say in Italian: Fantastico!! Can I use pomodoro passato instead of Stock and concentrated tomato pureè? Thank you in advance!

  • You don’t use Spaghetti with Bolognese.. penne. U use penne or wide pasta. It’s suppose to have a golden color. He is not full Italian

  • I love how Italians always drench the pasta in the sauce. Whenever I try to do that in my house I get the stinky eyes and ‘whatever for’ looks.

  • Awesome Joel….. That looks soooooooooo delicious and your videos are so amazing!!!!! I love the presentation, everything…… It makes me want to cry with joy….when you’re stirring the pasta and meat together…..goodness, reminded me of food my Nonna once cooked…. Joel thank you for all your recipes and thank you for bringing up wonderful memories of my once great childhood. Thank you so much.:’ )
    ❤❤❤❤❤��

  • Just made this with minced pork it was absolutely delicious. I also appreciate the format. Just info no massive essay you need to wade though to get to the cooking. Nice one. ✌️

  • Prep
    Dice Pancetta & Veggies (1 Carrots, 1 Onion & 1 stick Celery )

    Cook
    Hot Pan
    Add 2 table spoons Olive Oil
    Add 25g Butter
    Add Pancetta before Butter dissolves
    Add Carrots, Onion & Celery and sweat
    Add 200g Pork
    Add 200g Beef
    Seal them and break up mince
    Add 1/2 glass red wine
    Combine 1 1/2 spoons of tomato paste with chicken/beef stock and mix

    Add to pot and stir until well mixed and dissolved
    Touch of Salt to taste
    Turn Gas low and cook for 2 hours

  • Genna’ e spaghetti ca’ bolognese s fann sul in America e inghilterr
    Tagliatelle or rigatoni
    Don’t call it bolognese if you are using a stock! No pancetta?
    I feel sorry for the authentic italian dishes being changed all the time.

  • Everyone seems critical of the upbeat style of the video…in case you guys haven’t noticed, Gordon is a pretty high energy high intensity kind of guy. Its a big part of why he’s successful. He’s also a motivator. When was the last time you were motivated by someone who was kinda sullen and quiet and sloth like? Working in a REAL kitchen requires a TON of energy too. Its 100 degrees in there, you are wearing heavy clothes, your head is covered, none of your body heat can escape. Time is always of the essence in a kitchen, and if you aren’t acting like you’re already late, you will be in just a moment. You have to stay mentally sharp, mistakes are pretty unacceptable when it comes to people’s food. Especially if you’re asking them to pay a big price for the food. Its just a high energy profession. Its who Gordon is. Any I would imagine the video is trying to motivate YOU when you watch it. If fine to sit and watch a bunch of Gordon’s vids, but when you get up and make one of them, its amazing, it makes you want to do it again. So they’re trying to motivate you to get off your ass and make something new. If that bothers you then why in the hell are you even watching these videos to begin with?

  • Looks good and i love the editing!!! I’m making lamb ragu with spinach and mint and ricotta today…have lamb sirloin I’ll do and shred for the sauce, this is gonna help!

  • No garlic in Ragu’ alla bolognese, sellary has to be with carrots and onion. No chopped tomatoes, instead use concentrato di pomodoro. No cream, no milk.

  • If you don’t sweat the onions off at the beginning they make the dish acidic, and blending everthing down like that makes it basically mush. Every bite tastes exactly the same. Blend some, chop some, gives different flavours and textures. No need either to cook the veg for 90 mins. Kills the taste and takes out any goodness out of them. A great way to do it is with 50/50 tinned tomatoes and passata. Makes a very deeper tomato taste when you reduce that down. Rosemary can overpower as a herb. Classic Italian mix of dried herbs is great..Put these in with 20 mins to go, or you degrade their true flavour. Pork and beef mince is actually a German thing, they call it half and half. Garlic is not a must, but if you like it, it’s your choice. Add a beef stock pot to give it real beefy depth, some red wine, again whether you like it or not. Bay leaves if you like yes. Depending on how salty the bacon is, salt to taste. Add the salt to taste at the end, if you need it. Only at the end do you know what the salt balance is… That’s the time to adjust saltiness. Pepper if you like but personally I leave pepper out. Garlic powder is just as good garlic. If using real, sweat the garlic off with the onions at the start. My friend puts in a bit of Worcestershire sauce, and a tiny touch of chilli. Personally I like oven roasted veg chopped up after roasting and adding to the sauce to heat through in the last five mins. Reduce it all down nice and thick to get the best taste.

  • OH and I are not huge fans of Lamb, however this did look fabulous! I would most probably substitute Beef Cheeks��
    Joel I like the idea of the grated Carrot, clever. I have once seen a chef use puréed carrot in Beef Bourguignon to thicken and add sweetness.
    Thank you for the video. All the best from Down Under��

  • @Jamie Oliver silly question but which pan do you typically use for family of 4 recipes like bolognese/curries etc that slow cook for hours? Is the Tefal JO hard anodized 30cm shallow pan a good choice?

  • Awesome Joel….. That looks soooooooooo delicious and your videos are so amazing!!!!! I love the presentation, everything…… It makes me want to cry with joy….when you’re stirring the pasta and meat together…..goodness, reminded me of food my Nonna once cooked…. Joel thank you for all your recipes and thank you for bringing up wonderful memories of my once great childhood. Thank you so much.:’ )
    ❤❤❤❤❤��

  • Watch Gennaro’s family ragu video instead.
    Not sure what’s going on with this one. IMHO there’s no benefit to cooking ground meat for two hours, there’s nothing to tenderize. It’ll just soak up water. When I’m making ragu with ground meat (vs whole) I remove it from the pan after frying, put it in a bowl, then cook the onion, garlic, tomatoes etc. and only add the meat back in when that’s nearly done. Just bring to a quick boil, check if it’s got enough salt, prego!

  • l’aglio serve per cacciare i vampiri? EBETE! nel ragù alla bolognese non c’è aglio, non c’è origano, cucini merda, non ragù bolognese

  • Exactly how I make it but…….. My italian friend told me to boil it for at least 3 hours and in MILK. Try it����it is the best ragu you will ever tast������

  • Omg �� looks amazing!!! I made your stuffed peppers with cheese that you posted a few weeks ago, delicious!!! Your getting to be well known in my house! ��

  • Gordon, you are with friends, now put down every single thing you have in your hands and STOP DESTROYING ITALIAN FOOD YOU DONKEY!!!

  • Hi Jamie, I’ve used this recipe a number of times and I really like it. I’m going to try adding in lentils this time. However, you don’t stake when to add them. It seems to me that the best time to add them is when frying the meat, this way, the juices, rather than evaporate, will be absorbed in the lentils. Looking forward to your answer. Many thanks

  • Chef Ramsay, you’ve smashed it with this recipe. I’ve done it both Jamie and Gennaro’s ways, and now having done it your way, I can say flat out that this is the BEST bolognese I have ever made. My family just demolished it. It is next level DELICIOUS. Thanks sincerely!!!

  • fuck sake, just watched jamie olivers video and now I have to wait 2 hours until mines done, shouldve went with my gut and clicked on gordon

  • And apparently there are more Michelin starred chefs sitting around on youtube than I ever thought. Because surely you wouldn’t blindly criticize a Michelin starred chef who has made an empire out of his talent unless you had some kind of credentials. I mean only a massively arrogant asshole moron would be insultingly critical and not have some real culinary credit to their name. If you think you know better than an expert in ANY field, unless you’re an expert as well, its almost a guarantee that you’re wrong. I see people on youtube talking so much shit about things they know literally nothing about. They have a very basic OPINION on the thing, and they confuse that with knowledge and experience. Lol. the truth is, most of us don’t know shit about fuck. We’re lucky in life if we become an expert at ONE thing. Most people make it to the grave barely learning how to tie their shoes and not shit their pants. So try to remember, before you’re critical of something that you KNOW you don’t know shit about shitting one others doesn’t make you look good, no one is impressed by trolls or douche bags, we just feel sad for you. And you can avoid being one if you just don’t make that comment, the one where you know you are going to be talking out of your ass. Its a lot easier to just NOT be a dick, than it is to be a dick. Being a dick requires effort. Not being one just requires you to sit there and keep on scrolling. Give it a try next time. You might even find a little respect for yourself down the road if you do.

  • La lea perryns nella bolognese? La panna dov’è? La noce moscata dov’è? Il chiodo di garofano dov’è? La pancetta dov’è? La carne di maiale dov’è? Ma vai a cagare Grande chef dei miei stivali.

  • Io sono Bolognese e vergognati di essere nato se pensi che quello sia ragù, ti spiego io va:
    1)preapra il soffritto con: carote, aglio, cipolla e falle rosolare.
    2) aggiungere carne del macellaio rigorosamente di maiale e te lo fai triturare per bene, in modo che diventi macinato e lo aggiungi al soffritto
    3) aggiungere salsa di pomodoro e fare cuocere a fuoco lento per 4 ore dando una girata ogni tanto. Vergognati di essere nato se definisci quello ragù

  • If you don’t sweat the onions off at the beginning they make the dish acidic, and blending everthing down like that makes it basically mush. Every bite tastes exactly the same. Blend some, chop some, gives different flavours and textures. No need either to cook the veg for 90 mins. Kills the taste and takes out any goodness out of them. A great way to do it is with 50/50 tinned tomatoes and passata. Makes a very deeper tomato taste when you reduce that down. Rosemary can overpower as a herb. Classic Italian mix of dried herbs is great..Put these in with 20 mins to go, or you degrade their true flavour. Pork and beef mince is actually a German thing, they call it half and half. Garlic is not a must, but if you like it, it’s your choice. Add a beef stock pot to give it real beefy depth, some red wine, again whether you like it or not. Bay leaves if you like yes. Depending on how salty the bacon is, salt to taste. Add the salt to taste at the end, if you need it. Only at the end do you know what the salt balance is… That’s the time to adjust saltiness. Pepper if you like but personally I leave pepper out. Garlic powder is just as good garlic. If using real, sweat the garlic off with the onions at the start. My friend puts in a bit of Worcestershire sauce, and a tiny touch of chilli. Personally I like oven roasted veg chopped up after roasting and adding to the sauce to heat through in the last five mins. Reduce it all down nice and thick to get the best taste.

  • Io sono Bolognese e vergognati di essere nato se pensi che quello sia ragù, ti spiego io va:
    1)preapra il soffritto con: carote, aglio, cipolla e falle rosolare.
    2) aggiungere carne del macellaio rigorosamente di maiale e te lo fai triturare per bene, in modo che diventi macinato e lo aggiungi al soffritto
    3) aggiungere salsa di pomodoro e fare cuocere a fuoco lento per 4 ore dando una girata ogni tanto. Vergognati di essere nato se definisci quello ragù

  • And apparently there are more Michelin starred chefs sitting around on youtube than I ever thought. Because surely you wouldn’t blindly criticize a Michelin starred chef who has made an empire out of his talent unless you had some kind of credentials. I mean only a massively arrogant asshole moron would be insultingly critical and not have some real culinary credit to their name. If you think you know better than an expert in ANY field, unless you’re an expert as well, its almost a guarantee that you’re wrong. I see people on youtube talking so much shit about things they know literally nothing about. They have a very basic OPINION on the thing, and they confuse that with knowledge and experience. Lol. the truth is, most of us don’t know shit about fuck. We’re lucky in life if we become an expert at ONE thing. Most people make it to the grave barely learning how to tie their shoes and not shit their pants. So try to remember, before you’re critical of something that you KNOW you don’t know shit about shitting one others doesn’t make you look good, no one is impressed by trolls or douche bags, we just feel sad for you. And you can avoid being one if you just don’t make that comment, the one where you know you are going to be talking out of your ass. Its a lot easier to just NOT be a dick, than it is to be a dick. Being a dick requires effort. Not being one just requires you to sit there and keep on scrolling. Give it a try next time. You might even find a little respect for yourself down the road if you do.

  • Everyone seems critical of the upbeat style of the video…in case you guys haven’t noticed, Gordon is a pretty high energy high intensity kind of guy. Its a big part of why he’s successful. He’s also a motivator. When was the last time you were motivated by someone who was kinda sullen and quiet and sloth like? Working in a REAL kitchen requires a TON of energy too. Its 100 degrees in there, you are wearing heavy clothes, your head is covered, none of your body heat can escape. Time is always of the essence in a kitchen, and if you aren’t acting like you’re already late, you will be in just a moment. You have to stay mentally sharp, mistakes are pretty unacceptable when it comes to people’s food. Especially if you’re asking them to pay a big price for the food. Its just a high energy profession. Its who Gordon is. Any I would imagine the video is trying to motivate YOU when you watch it. If fine to sit and watch a bunch of Gordon’s vids, but when you get up and make one of them, its amazing, it makes you want to do it again. So they’re trying to motivate you to get off your ass and make something new. If that bothers you then why in the hell are you even watching these videos to begin with?

  • I am italian….please do NOT add origano nor Worcestershire sauce…..in the “ragù”. Can’t look at this. Please see original Bologna recepies for bolognaise sauce from Bologna. With all respects.

  • So dizzy watching this…motion sickness…camera person pls stop moving so fast, I just wan to see chef Ramsey cook and the food, now I lost my appetite

  • Gennaro hai cannato in pieno non va la pancetta nel ragù per favore prima di spiegare la ricetta dai uno sguardo al sito GIALLO ZAFFERANO cha magari impari qualcosa

  • Omg �� looks amazing!!! I made your stuffed peppers with cheese that you posted a few weeks ago, delicious!!! Your getting to be well known in my house! ��

  • Man, I don’t know what we did wrong but our end project ended up in the garbage disposal. I’m guessing it is using the food processer to save time and not browning the veg ingredients. No carrot in the future, or celery.

  • So dizzy watching this…motion sickness…camera person pls stop moving so fast, I just wan to see chef Ramsey cook and the food, now I lost my appetite

  • Well Done
    I do almost the same Recipe but i cook my Tomato Sauce Seperate for 1 Hour then Stomp it ( Well i got a Hand Tool for that once its Cooked )
    and the Meat with the Rest… Onions, Garlic and Tomato Paste will be added once the Sauce is ready i will mix it and put some Fresh Herbs on it without cooking anymore
    the Cheese is the best Topping
    The only thing you can do better is making your own Noodles

  • Gennaro hai cannato in pieno non va la pancetta nel ragù per favore prima di spiegare la ricetta dai uno sguardo al sito GIALLO ZAFFERANO cha magari impari qualcosa

  • It’s already the second time I make this recipe and my god, I cry for MORE!
    Gennaro, WHY YOU COOKIN’ SO GOOD!!!!
    Thank you so much for this recipe!

  • Carissimo Gennaro, la mamma mi ha insegnato a fare il sugo fatto in casa, se mi posso permettere… tre cosentine piccole… manca il basilico��, non la passata ma pelati a pezzettini( conserva hai messo super) e un peperoncino… al posto della pancetta va benissimo anche la salsiccia fresca �� viviamo in Svizzera ma manteniamo alto la Tradizione italiana… e dentro ci metto pure un mezz’ora le polpette o le costate di maiale ��un abbraccio Mariano

  • Made this tonight for dinner. Very easy instructions and turned out perfect. Have now added this recipe to my favourites. Family loved it, thanks for sharing your awesome recipes and knowledge. Gotta go and find the next one to make. ��

  • wrong Bolognese! few ingredients wrong I mention only bacon for this time this is British style bolognese so call it in a different way! Not Italian.

  • Hi Gennaro, this was my very first video which I saw from you and my very first Bolognese which I ever made in my life! Every single day is a real pleasure and fun to see your cooking instructions:D So tonight me and my girlfriend drank on your bless and health, so Cheers!!!:D

  • Please someone stops this criminal! That’s not how we use to make ragù… He can just cook and teach to foreign people who don’t know Italian cuisine

  • Jesus all of you getting all bent over some sauce. He never once claimed this is the original recipe, this is just a quick, accessible way for people to cook a decent sauce at home.

  • Dommage cette dictature de l’anglais, en italien ce serait plus vivant. Â bas les langues colonialistes qui tuent les vraies langues populaires.

  • What?!?!? This is the recipe I have been using for years!!! It’s great to get the kids to eat more vegies:) The bacon is what makes it taste so good! I haven’t met a child that doesn’t like this.

  • camera man: let’s zoom on that shit yea let’s fucking zoom more i need more where are the atoms let me see them atoms

    gordon: i need to fucking piss

    no hate for gordon ramsey

  • Hey Joel, I have some ground Lamb in my meat freezer, perfect dish for later this week, left overs will be grand as well, thanks again for sharing, I hope you are doing well.

  • @Jamie Oliver Sir if let say, We are Vegans what should I substitute with, thank you so much
    ❤️��✔️BIG FAN FROM ���� INDIAN GIRL TQ

  • I’m making this recipe right now, just put the lid on for 45 min… will come back later and comment again:) smalls phenomenal tho.

    edit took more than 45 min to cook down, most like 2 hrs but its phenomenal, just perfect!

  • I never usually leave a comment after trying a recipe but this was honestly delicious!! Tasted like my favourite Italian restaurant’s ragu. I used the exact recipe and it did not disappoint! Yummy

  • I love the fact, that if you ask 10 Italians for a ragu recipe, you get 10 different answers.
    But, unlike most Brits, they only use beef.

  • Gordon, you are with friends, now put down every single thing you have in your hands and STOP DESTROYING ITALIAN FOOD YOU DONKEY!!!

  • Humm, I never thought of there being a “Free Range Pig” before. I don’t think I have even seen some for sale where I live. I’ll have to keep my eye out.

  • The WORLDS BEST RECIPE “RAGU BOLOGNESE” by Danny Bolognese @ https://www.amazon.com/Ragu-Bolognese-Cookbook-Secret-Recipe/dp/1517150310

    .

  • I used this video as a loose guideline for my Bologna’s sauce tonight. Sooooo good �� Bacon and wine (and grated garlic) def elevated the flavor!

    I poured it all into my crockpot on low for 3ish hours instead of simmering on the stovetop as I had errands to run and didn’t want the stove on while I was out. Will make again!

  • how can someone that stressed enjoy slow cooking italian style dishes… grab a Mac and pour it with olive oil and garlich and chilli for that texture and flavour and go Home:)

  • Watch Gennaro’s family ragu video instead.
    Not sure what’s going on with this one. IMHO there’s no benefit to cooking ground meat for two hours, there’s nothing to tenderize. It’ll just soak up water. When I’m making ragu with ground meat (vs whole) I remove it from the pan after frying, put it in a bowl, then cook the onion, garlic, tomatoes etc. and only add the meat back in when that’s nearly done. Just bring to a quick boil, check if it’s got enough salt, prego!

  • You dumped cherry tomatoes over raw carrot and celery? This is not a chef folks but a man thats talented with video editing. Ruined