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FULL RECIPE :
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I do exactly the way you demostrate but I would add a 250cc bottle of red wine to bring out a little more the meat flavour. Thank you Jamie you're the best!
In my humble opinion : Add garlic to the vegétables, to give the peps ! It's rather better if your fry the vegetables first in the olive oil, then add the meat, let it cook fort 10 mn and after adding the meat don't forget to add salt and pepper !!! then add the tomatoes and let cook for 45 mn !
This comment is just for me. There are some comments about various ingredient and technique tips I want to remember. Lol! Pay no attention to the blonde! Bill Halliwell, Slow Cooker Ideas, El Fonque, David Grech, Alexandru Lapugean, hendrixexperiencedig, Stefano Dcb, Mathias Langso, Draw with Oni,………argh! So many excellent comments, I can’t go through them all!!!!
No garlic (purists don’t kill me), chilli, wine (family I know), Worcester sauce, salt & pepper? This must be the blandest ragu ever. I expected more Jamie. Tut tut.
First time I ever watch your video….well let me tell you for sure you are not fussy can not be bothered cleaning you carrots onions let alone the tins of tomatoes …clean the dam things …you can put them in a glass container use some gloves and one by one the tomatoes you can remove any skin belly button of the tomato whatever you call it and please do not tell me they are perfectly clean because they are not …I cook better than you and a billion chef like you well I make tastier food than you Pasta Masta called what you want and any other dish I put all in my little pocket for sure I am the fussiest person on earth when it comes to taste and cleaning my veggies meat chicken fish whatever … and oh yeh the celery you should try at least to remove all the stringy stuff in it …am I disappointed ??? YESSSSSSSS…Uncle Eddie
I recommend not blending the veggies but cutting them down to small chunks. You get less water on your ragú and more flavour (plus different texture!) you need to spend a bit more time cutting but it’s worth it.
I cooked this yesterday, and it is not very tasty. I followed the recipe exactly. It completely lacks depth of flavour. Need garlic, red wine, beef stock.
How do you f******g dare calling it Bolognese?
That looks like tomato paste, not purée no?
My wife is so turned off by adding the veggies? I told her im sure thats authentic style. White people wnd their sauce and noodles
No spices ?
Did he add any seasoning?
celery allergic, olive oil I hate the taste, extra virgin or not and no garlic.
I do exactly the way you demostrate but I would add a 250cc bottle of red wine to bring out a little more the meat flavour. Thank you Jamie you're the best!
Why did you not saute first the vegetables?
no salt pepper? with lid or without for the 1,5 – 2 hours? omg please be more specifik if you want more likes
no salt, Pepper, Garlic ? no thanks…
In my humble opinion :
Add garlic to the vegétables, to give the peps ! It's rather better if your fry the vegetables first in the olive oil, then add the meat, let it cook fort 10 mn and after adding the meat don't forget to add salt and pepper !!! then add the tomatoes and let cook for 45 mn !
Ma rovina la cucina del tuo paese non la cucina italiana. Ingredienti messi a caso senza nessuna logica.
missing garlic
This comment is just for me. There are some comments about various ingredient and technique tips I want to remember. Lol! Pay no attention to the blonde!
Bill Halliwell, Slow Cooker Ideas, El Fonque, David Grech, Alexandru Lapugean, hendrixexperiencedig, Stefano Dcb, Mathias Langso, Draw with Oni,………argh! So many excellent comments, I can’t go through them all!!!!
No garlic (purists don’t kill me), chilli, wine (family I know), Worcester sauce, salt & pepper? This must be the blandest ragu ever. I expected more Jamie. Tut tut.
First time I ever watch your video….well let me tell you for sure you are not fussy can not be bothered cleaning you carrots onions let alone the tins of tomatoes …clean the dam things …you can put them in a glass container use some gloves and one by one the tomatoes you can remove any skin belly button of the tomato whatever you call it and please do not tell me they are perfectly clean because they are not …I cook better than you and a billion chef like you well I make tastier food than you Pasta Masta called what you want and any other dish I put all in my little pocket for sure I am the fussiest person on earth when it comes to taste and cleaning my veggies meat chicken fish whatever … and oh yeh the celery you should try at least to remove all the stringy stuff in it …am I disappointed ??? YESSSSSSSS…Uncle Eddie
This is not Ragù Alla Bolognese
I recommend not blending the veggies but cutting them down to small chunks. You get less water on your ragú and more flavour (plus different texture!) you need to spend a bit more time cutting but it’s worth it.
no salt no pepper ?
amazing chef.
Late in on this – to use this to make a chilli would you just add chilli powder?
This is a simple tomato sauce with minced meat … abroad they call it "Bolognese" but in in fact it is nothing to do with the Italian sauce of Bologna.
I cooked this yesterday, and it is not very tasty. I followed the recipe exactly. It completely lacks depth of flavour. Need garlic, red wine, beef stock.
i made this and its so good
The link to the full recipe belongs to lasagner instead bolognese of the video
hmmm, looks yummi! but why does he try to add veggies and then cooks everything as long as all vitamins are destroyed?
No Basil/Oregano or bayleaf?
Garlic?