Bolognese Sauce - Marcella Hazan-Inspired Meat Sauce Recipe - Rigatoni Bolognese

YUMMMMM YESSSSSSSSS PLEASE LOOKS SOOOOOOOO DELISH

I followed the recipe almost exactly from the blog, but my sauce ended more orange, and less red and tomatoey even with slightly less than 1.5lb of ground beef. I cooked it for around 3 hours. I feel like 28 oz of canned San Marzano tomatoes may not be enough, or 1/2 cup of diced carrots and 1/2 cup of diced celery might be a bit too much and ended up thinning the sauce. Either that or the color of the sauce in the video is redder than real life. I might try to add in some tomato paste in the future.

I’ve been making this recipe for years
It’s literally my dad’s favourite dish. Thank you so much for the recipe!

Don't care what you say. I never add nutmeg, ugh.

You use FAR too much salt!!

Is it possible to substitute the white wine with red? And if so do i have to skip the milk step?

Man after 5 hours it just tastes like ragu

John. Please, please don’t do the vocal fry. I love you videos but can’t listen because of the vocal fry.

Oh so good

I never use milk or wine😳 but you are the captain of your Bolognese
Capers

LOL, got me at “Point Break Swayze”!

Point break Swayze sauce

...it's just spaghetti sauce

Where is the pork/veal?

I know your recipe like the back of my hand yet I visit every time I want to make bolognaise ❤️❤️❤️

I made this today with red wine, beef mince, i added garlic, bacon and some dried mixed herbs too - it was absolutely delicious! thank you :) I would have never thought to add milk

Chef John has got it going on. You would have to be crazy, to not enjoy his bolognese.

Swayze's ranked: 1. Point Break Swayze 2. Road House Swayze 3. Red Dawn Swayze

Don’t understand the cayenne and nutmeg. What flavor does the nutmeg add ? White wine instead of red?

I made this yesterday, Fantastic and will be made on a weekly or bi weekly from now on.

Great, but kinda overkill with thos san marzanos. I would never ever boil san marzanos. Save those for your pizza sauce (no boil ofc as no cultured being ever boils its pizza sauce)

An excellent addition: get 200 grams of diced pancetta and cook that over medium heat to crisp the dice and render out the fat, then add a splash of olive oil. Cook your veggies in that instead of the olive oil/butter mixture. Then, after you’ve added your crushed tomatoes and water, throw the diced pancetta back into the pot and you’ll have lovely little flavour treasures mixed into your sauce!

Ok so I typically am underwhelmed by bolognese, however, this was unreal.

I thought it was wine first then milk a lot later? I like how no stock, garlic or herbs were used 👌

You just had to throw in the cayenne! 😂 I just got Marcella’s cookbook so I’m going to try this! I like your variation with using rigatoni.

I eat bologna every day I don’t know what the big deal is

This was delicious. However, once it gets to the simmer for 4 to 6 hours part, I recommend dumping it into the crock pot.

This was wonderful, served over freshl homemade hand cut pasta

This guy speaks in a permanent state of ellipses, it good video and you know this came out amazing

No latte, no prezzemolo no pecorino ma parmigiano.

The hamburger American thinks he's Italian lmao

It’s so bland, great base recipe but Garlic, tomato puree, and an extra tin of tomato’s would give it what’s lacking.

DO NOT ADD THE WATER UNTIL NEEDED, I HAVE COOKED THIS EXACT RECIPE 1000X

PERFECT WITH MEAT TORTELLINI, PERFECT!

This is so good!!! Thank you for this. You made me laugh so much

The milk is added at the very end. Wine should go instead of milk

There are no spices in this sauce. I don’t know where he got this recipe but it wasn’t from an Italian.

dont trust this please - this is not bolognese

As someone who had a lot of hungarian family recipes and life in the south I made this as a pork Bolognese and was like did I just spent 6 hours to make a suppar goulash or a half the base to a brunswick stew. FML.

The 1 thing you did not say is that it takes FOREVER for those things to reduce. Was I doing it wrong?

Your voice strongly resembles Seth Rogen :)

So interesting to see the variations, no garlic, red wine, stock, bay leaves or tomatoe paste but still a classic recipe.

Finished cooking sauce for FOUR hours served with rigatoni delicious. It's a KEEPER!

My Italian grandmother made this with a little garlic and no cayenne pepper. I don’t think she ever had that in the house. If it didn’t come from her garden we didn’t eat it.

Watching this again 10/10/2024😊

Best Bolognese recipe, I’ve been cooking this for the last 8 years. Everyone loves it!! Thank you for the video.

The length of reduction of milk and wine is grossly over-rated

This is prime chef John. Listen to that energy and passion in his young voice.

Made it, its very good. Rich taste, lots of body, almost added a full bottle of white wine lol. But I didn't cook it for 6 hours I got too hungry, I served up after 2.5 hours was still good. Bon apetit!

No milk...