Hello There Friends! The truth is, Spaghetti Bolognese doesn’t exist! The mayor of Bologna has confirmed that while Ragù alla Bolognese is a classic, it’s never served with spaghetti. Traditionally, this famous Bolognese ragù pairs with wider pasta like tagliatelle or pappardelle. I have the authentic recipe from the Accademia Italiana della Cucina, and I’m excited to share it with you. I hope you enjoy it! Be sure to let us know in the comments below.
RECIPE LINK: https://chefjeanpierre.com/recipes/pasta/traditional-bolognese-from-italy/
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VIDEOS LINKS:
Chef Jean-Pierre Sausage Bolognese: https://www.youtube.com/watch?v=sZ604fy-xXU
How to Cut Every Vegetable (Chef Jean-Pierre) : https://youtu.be/QjZ1LFqNWRM
Vincenzo’s Plate:https://www.youtube.com/@vincenzosplateHow
Alex (The French Guy): https://www.youtube.com/watch?v=4qlbudFXSbo&t=699s
Italian Original recipe: https://www.accademiaitalianadellacucina.it/sites/default/files/Rag%C3%B9%20alla%20bolognese%20-%20updated%20recipe_20%20April%202023.pdf
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49 Comments
hey Chef JP I follow same chefs on youtube and love their videos like your videos also.. I will try this but I don have pancetta so what could I use?
I'm glad chef made this it looks great. I really dislike this attitude towards cooking however. If we never changed anything or tried new things we'd still be cavemen. Food and culture is such a beautiful thing that we should share with everyone and spread and mingle at every opportunity.
"I'm going to follow the recipe exactly"
Immediately deviates from the recipe.
"Don't look at the beef, it's making me sad" 😂
Chef, I'm in the market for some nice white plates. Picking them online is tough. Whose plates do you use?
Not only is this good instruction, it's also funny as all get-out. If you don't laugh out loud at least two to three times during this video, then you are a humorless person.
Wish I could give more than one thumb up! My Nonna approves!
Jean Pierre, big fan in Eastern North Carolina. Can you share a link to the pasta serving bowl in this video? So many options but really like the shape and size. Many thanks!
You did indeed put olive oil in the pan with the pork & onyo…
Italian kitchen mantra: the heartier (robust) the sauce the wider the pasta.
Delicious! Made it today…
I was watching some youtube deal, something along the lines of “20 entrees no longer made”.
I distinctly heard your voice when the “forgotten/no longer around” was announced. The narrator then went on the describe the dish.
Twice in the same montage, two different recipes.
I watch the “forgotten” “no longer made” deals because most of the time they are neither forgotten or lost & it cracks me up.
Keep cooking chef Jean… you are a joy to watch. ☺️
So essentially bolognese has mirepoix in it! Got it.
Excited to try this, and your version. But I will be using Garlic. Period.
"Cuh-ruh-ma-lize onyo."
Hey my Italian friend, Lucciano here. When you gunna maka some 🍕 Neapolitan style!!!???❤
C'mon!!! LOVE bolognese…and THIS is fabulous!!! 👍👍 Two thumbs up!
I'll just say delicious 😋
I believe the original recipe also says no salt, because as you add salted beef stock and it keeps reducing, it will actually become quote salty. That has been my experience. I wouldn't salt, until the end, if the stock is salted. The milk also adds a lot of flavour.
I'm actually eating crispy hot and spicy spam as I watch this
J-P waht is the story behind that cast iron dutch oven? You're always cooking with it. Is it from your family?
I would definitely agree with the chefs 👨🍳 his original recipe hot 🔥 sausage
don't tell me what noodle to use……
I've heard putting a 🥕 in sauce gets rid of the acid I personally don't like sweet sauce
I use 500g lean beef mince and 500g lean pork mince. I thought white wine was traditional but I use red as well as I like it better. I use 2 cups of chicken stock. I also use rosemary and bay leaves which on watching this video I i have learned is not traditional.
10:28 Caught red handed, chef? 🙂
You did NOT increase the amount of beef stock on the recipe, oversight?
Chef, do all dishes always start with either olive oil or butter?
That looks delicious. The only problem I noticed is that the serving is too small. Going to add this recipe to my recipe book
I have an old cookbook from Harrod's in London that has a recipe exactly like this. I have been making it for years (decades actually) and it is great. You are right about spaghetti not being robust enough for the sauce. I can't drink or cook with red wine so I use white wine and still enjoy the recipe. I do like your other recipe with Italian sausage except I use mild sausage because I don't enjoy the spicy or hot .
You called me “friend” like 50 times. I’m coming over next Sunday for dinner, after all that’s what friends do. I’ll bring something insignificant crap for you, that’s what friends do.
Absolutely WONDERFUL, Chef Jean-Pierre!! Thank you so much for mentioning my friend, Vincenzo!!! He is a Master Italian chef! And, he is charming, as are you, my friend!
You are both a joy to watch and learn from. It would be amazing to see you two do something together!! My two favorite chefs!! Keep up the great work, Chef!
That Bolognese looks great! I have a recipe request for you. Could you please show us how to make a beautiful ham for the holidays?
Thank you, Chef .
I make it like that, but I tend to put the wine in over the top of the tomato paste and it turns thick and can coat the meat before putting the crushed tomato in
Gennaro and Antonio…
Chef, don't start the Italians on this! 😂😂😂
A caramelized onyo is always gonna taste better! Yes! 👍
You must do COQ AU VIN
😂 8:00 "Don't look at the beef, it's making me sad." HA!
You have to love this guy, informative funny and entertaining, great job
I like to use sour cream in my Bolognese instead of milk. It gives it a richer flavor.
Chef I just wanted to say thank you for always providing great recipes and videos. I can honestly say you have educated me and increased my knowledge of cooking greatly! Love your stuff!
my daughter loved this recipe, and she is one hell of a picky eater 😅
Yes, it's original as it gets (I have a old italian cook book). But – fun fact – red wine was not original, it was white wine. Red wine was "allowed" later.
Printing this recipe out and will be making it but tonight I will be making your wonderful Asian poached cod.
❤ for Jean-Pierre! One of a kind bringer of happiness and joy!
That is just like my Nonna's recipe except she did not use pancetta (was probably too expensive in her day) and she did add a little oregano – otherwise the same – including the milk.
The Bolognese recipe originated in Greece, so therefore its Greek.