[4 - 4] hey everyone it's Kenji we're going to
[7 - 10] bologan B so this is not the first time
[10 - 13] I've done a video on this um but this is
[13 - 14] the simplest version I'm going to make I
[14 - 16] have another video on here on my Channel
[16 - 18] That's based off the recipe um that's in
[18 - 21] my book and on Serious Eats which is a
[21 - 25] sort of very complex Ragu bolog that um
[25 - 26] you know some people would call
[27 - 30] inauthentic or a non-traditional which
[30 - 32] it is but it's also delicious um but
[32 - 34] this version we're going to make today
[34 - 36] is a much simpler um definitely more
[36 - 38] sort of traditional version like you
[40 - 42] bolognia um so we're going to start with
[42 - 44] a wide Pan um you could also use a dutch
[44 - 46] oven if you want but a wide pan a little
[46 - 48] bit of olive oil not too much maybe a
[48 - 50] couple tablespoons um and then I've got
[50 - 55] here um about 4 to 6 oz or so of um
[55 - 58] Panetta um this is pretty optional you
[58 - 60] know you could use salt pork if you want
[60 - 62] if you had Guan chal you could use that
[62 - 63] um you could also just completely leave
[63 - 65] this out and it would still taste fine
[65 - 67] um but I like having a little bit of
[67 - 70] petta in here for the flavor um and this
[70 - 71] is petta that I basically you know you
[71 - 74] can buy this the ends of Panetta that
[74 - 75] have been chopped up like this at the
[75 - 77] supermarket at least in the regular
[77 - 78] Supermarket ey shop at you can um and
[78 - 80] that's not like a it's not like a
[80 - 81] specialty Italian store or anything it's
[81 - 83] just like a safe way um but certainly
[83 - 85] you can go to a specialty Italian store
[85 - 88] and ask uh ask the guy at the counter at
[88 - 90] the deli counter if you you could have
[90 - 92] the ends of the peneta um you could also
[92 - 95] use the ends of the pruto um or you can
[95 - 97] buy you know you can buy uh sliced
[97 - 100] peneta or thick C cut penchetta and chop
[100 - 101] it up yourself so we're just going to
[101 - 103] let that brown a little bit I got it
[103 - 105] over pretty high
[107 - 110] heat okay so Ragu bologa comes from Northern
[110 - 112] okay so Ragu bologa comes from Northern Italy um my my cousin actually lives in
[112 - 115] bolognia um and if you go to bolognia
[115 - 116] what you'll find is that virtually every
[116 - 119] single restaurant in bolognia um will
[121 - 124] serve their version of Ragu served with either
[124 - 127] their version of Ragu served with either a tag or you know like a wide fresh
[127 - 129] pasta or in or in the form of a
[129 - 131] lasagna um and virtually every
[131 - 133] restaurant will also have their own own
[133 - 136] form of a tortillini and broo similar to
[136 - 137] ravioli but a little sort of like a
[137 - 141] little different shape um with um in a
[141 - 143] in a broth like a clear chicken broth
[143 - 145] that's those are the sort of two classic
[145 - 148] dishes in bolognia that and of course
[148 - 151] shuder like B uh Mortadella you know
[151 - 153] what we call baln in the US that's based
[153 - 156] off of Mortadella which is a emulsified
[156 - 158] sausage with chunks of fat all right so
[158 - 160] my petta I can hear it initially it was
[160 - 162] giving doing like a sort
[162 - 165] of sound like uh the sound of of
[165 - 166] moisture evaporating and eventually
[166 - 168] turns into more of like a
[168 - 170] crackly sound and that's the sound that
[171 - 172] indicates that all the moisture has been
[172 - 173] driven off and now we're in the process
[173 - 176] of really frying and Browning so you can
[176 - 177] you want to keep your senses open while
[177 - 179] you're cooking all right so our petta is
[179 - 181] brown we got some nice flavor there um
[181 - 185] so in goes I am using a combination of
[186 - 191] beef that's this guy lamb and pork um
[191 - 194] but you don't need to use those uh you
[194 - 195] could use all beef you could use a
[195 - 197] combination of beef and pork um ideally
[197 - 200] if you had access to ve ground ve you
[200 - 201] would use some ground ve in this mixture
[201 - 204] because it um lends some gelatin and
[204 - 208] tenderness and richness to the sauce um
[208 - 210] but uh we don't have I don't have any
[210 - 211] deal I don't the markets around me don't
[211 - 213] sell it I could go to a specialty
[213 - 216] butcher but I very rarely go to you know
[216 - 217] go out of my way to buy special
[218 - 219] ingredients I usually just shop at the
[219 - 221] regular Supermarket um and so I don't
[221 - 223] have any ground Beal but it's okay I'll
[223 - 225] show you what we can do instead um I
[225 - 228] like using lamb in my Ragu because it
[228 - 230] adds some flavor but definitely not
[230 - 232] something that's necessary not something
[232 - 235] that is by any means uh common or or
[235 - 238] traditional but um I like doing it cuz
[238 - 241] it tastes good so this that was a half
[241 - 247] pound each of uh pork beef and lamb and by the
[247 - 249] each of uh pork beef and lamb and by the way I will link to um either I'll link
[249 - 251] to a recipe you know my friend Daniel
[251 - 254] gritzer has a version of Bolan on
[254 - 255] serious seats that's pretty similar to
[255 - 257] this one you know very classic um and if
[257 - 258] that one's close enough to what I'm
[259 - 260] making here I'll just link there and
[260 - 261] note what I've made changes for
[261 - 263] otherwise I'll rewrite the recipe uh in
[263 - 265] the comments so look below all right so
[265 - 266] we're just going to let that brown a bit
[266 - 267] you don't have to break it up too much
[267 - 269] at this point we want to let it brown a
[270 - 273] keep our stove clean uh Meanwhile we're
[273 - 274] going to take the vegetables um I
[274 - 276] actually had already I made another
[276 - 277] batch of this earlier today and turned
[277 - 279] it into a lasagna so that we could eat
[279 - 281] it later in the week um so I actually
[281 - 284] already um had some leftover carrots
[284 - 285] that I've chopped but otherwise we're
[285 - 287] going to um our vegetables are going to
[287 - 290] be very basic um you know Western
[290 - 294] Europeans Mira um or or as they call it
[294 - 298] in uh Italian Sofrito so um carrots
[298 - 301] onion celery um and the ratio I use is
[301 - 304] about about three parts onion two parts
[304 - 306] celery one part carrot um you can adjust
[307 - 308] that according to your own taste you
[308 - 310] know if you really love onions do more
[310 - 313] um if you want something more you know
[313 - 314] more vegetable and less sweet more
[314 - 316] celery and if you want to maximize that
[316 - 318] sweetness then more carrot it's really
[318 - 321] it's really up to you um I just happen
[321 - 324] to like that ratio but I but I eyeball
[324 - 325] it and I also you know it depends on
[325 - 328] what ingredients I have uh at any given
[331 - 332] moment um so those are some baby carrots that
[332 - 335] um so those are some baby carrots that we actually pulled from our neighbor's
[335 - 336] Garden or my daughter pulled from our
[338 - 342] neighbor's Garden so I will repay that favor repay
[342 - 344] Garden so I will repay that favor repay those carrots by giving them some some
[344 - 346] of this Ragu when I'm done with
[346 - 349] it so we're looking for a pretty fine
[350 - 352] here so it all kind of melts in the
[352 - 356] sauce oh I also got some fresh garlic
[360 - 360] there for celery trim off the ends
[360 - 367] cut it into segments cut
[367 - 386] segments cut lengthwise strips like that
[386 - 392] that okay and then rotate
[394 - 394] kind of cross the process for you know
[394 - 396] mincing and dicing virtually any
[396 - 397] vegetable is the same you want to
[397 - 399] basically just decide what size you want
[399 - 401] to do it and then cut it across each of
[402 - 405] its axes um at that size and then you end up
[405 - 408] axes um at that size and then you end up with dice that you know depending on the
[408 - 409] geometry of the vegetable is not going
[409 - 411] to be perfectly evenly shaped but at
[411 - 413] least you know that um there's nothing
[413 - 415] that's going to be too big or too small
[415 - 417] and it's all going to be roughly the
[422 - 422] and that's true yeah for virtually any
[422 - 425] vegetable I can think
[425 - 427] of I'm sure someone in the comments will
[427 - 429] come up with a uh a counter example but
[429 - 430] if you if you want to know how to cut a
[430 - 432] vegetable ask and I'll try and respond
[432 - 433] to you in a future video similar with an
[433 - 435] onion we're going
[435 - 438] to cut in um and when we're cutting an
[438 - 441] onion we do want to at least I do want
[441 - 443] to aim for the Golden Ratio so imagine
[443 - 445] this is one you're aiming for a point
[445 - 449] about 1.6 or 1.7 below the onion and
[449 - 454] aiming your knife towards that and that
[457 - 457] mathematically according to the model my
[457 - 460] friend made is going to give you uh the
[460 - 464] most even dice size when you then
[464 - 468] uh cut across
[470 - 470] it um and you do need to make those
[470 - 471] horizontal cut I mean you don't need to
[471 - 473] but making the horizontal Cuts will
[473 - 476] results in a more even uh dice size
[476 - 479] despite what anyone might tell you the
[479 - 484] math medical models will show
[486 - 486] it all right so I can hear this Browning
[486 - 489] now so I'm going to give it another
[496 - 496] Pan um people ask me how I keep my stove
[496 - 498] top clean uh the answer is I just clean
[498 - 503] it after each use um I at the very least
[503 - 505] I give it a good wipe down with a damp
[505 - 507] towel um and most of the time you know
[507 - 508] if there's any kind of oil splatter
[508 - 509] which I'm sure there's going to be today
[509 - 510] because we're going to be simmering a
[510 - 514] sauce and frying meat and whatnot um I
[514 - 517] will uh take out the grates and spray it
[517 - 519] down with some formula
[519 - 523] 409 and uh give it a once over with a
[523 - 526] sponge and then dry it with a towel and
[526 - 527] that's how I clean it um if there's
[527 - 529] really like caked on Gunk you know like
[530 - 531] if I had a like if I spilled milk into
[531 - 535] there and uh I got milk like into the
[535 - 537] um under the grates onto the and and it
[537 - 540] really burned onto the uh the stainless
[540 - 541] steel there what I'll do is I'll use
[541 - 543] some uh barkeeper friend which is the
[543 - 544] same thing I use to keep my stainless
[545 - 547] steel clean uh but it's it's a product
[547 - 549] made with oxyc acid it's a powder you
[549 - 553] want the powder kind not the uh not the
[553 - 556] uh liquid kind and uh that's how I keep
[559 - 561] sparkling all right so you see I'm
[561 - 562] breaking up the meat like this um if
[562 - 564] you're impatient about using a wooden
[564 - 567] spoon a good tool to use well you can
[567 - 569] use a potato masher but I prefer even
[569 - 574] using uh a pastry
[574 - 577] cutter one of these guys
[577 - 579] here see it's got blades it's made for
[579 - 582] cutting butter into um flour for making
[582 - 584] pie crusts and whatnot but uh it's
[584 - 585] really good at breaking up meat in the
[585 - 587] pan so if you're making like a you know
[587 - 589] a very rough tomato sauce and you have a
[589 - 591] can of whole peeled Tomatoes this is
[591 - 593] also a good tool for breaking up those
[593 - 594] whole peeled Tomatoes if you don't want
[594 - 597] to get your fingertips
[601 - 608] does the work of five Wooden Spoons at
[610 - 610] once so here we're looking for
[611 - 612] relatively Brown you know when you brown
[612 - 613] ground meat like this there's always a
[613 - 615] trade-off um the more you brown it the
[615 - 617] more flavor you get um but even ground
[617 - 620] meat can sort of get kind of
[620 - 623] dry and uh crumbly when you uh make it
[623 - 624] into a sauce um so there's kind of a
[624 - 626] trade-off you you can decide for
[626 - 627] yourself how much you want to Brown it
[627 - 629] um you know there are ways to work
[629 - 630] around that you know some people what
[630 - 632] they'll do is they'll uh Brown it as a
[632 - 634] whole Patty so you get a lot of really
[634 - 635] nice dark brown surface and then you
[635 - 637] break it up so that the meat inside is
[637 - 639] still tender um so there there are ways
[639 - 641] you can sort of game the system but if
[641 - 643] you're just being a you know casual
[643 - 644] making a casual
[644 - 647] bolog um or chili you know ground beef
[647 - 648] chili or whatever you don't have to
[648 - 650] worry about it too much just let it
[650 - 654] brown on a mount um and I'm going to
[655 - 661] salt season with pepper
[668 - 668] pepper once our meat is brown the way we
[668 - 679] like it I'm going to go in with my
[681 - 681] vegetables this might be more onion than
[681 - 683] we need but well
[683 - 699] whatever I like onion
[701 - 701] you might notice you know some people
[701 - 703] might notice that I'm going in with my
[703 - 704] onion and garlic at the same time and
[704 - 706] and if you you know if you've been a
[706 - 707] longtime follower of say Cooks
[707 - 710] Illustrated or even Serious Eats or even
[710 - 712] some of my stuff um you've probably
[712 - 714] heard red and places that well you know
[714 - 717] onion Cooks slower than garlic does so
[717 - 719] you want to add your garlic
[720 - 721] some point after you add your onion so
[721 - 725] that it doesn't uh burn um this is true
[725 - 726] you know if you're cooking just onion on
[726 - 728] its own uh it'll take longer to cook
[729 - 730] than if you're cooking just garlic on
[730 - 732] its own um but the reason for that is
[732 - 734] because onion has a higher moisture
[734 - 737] content um and so the onion will you
[737 - 738] know takes a little longer for that
[738 - 740] moisture to evaporate and as long as
[740 - 741] there's moisture in a pan or in
[741 - 743] something that's you're sautéing um the
[743 - 745] temperature sort of self-regulates
[745 - 748] because um the heat basically sort of
[748 - 751] selectively gets used to evaporate
[751 - 753] moisture as opposed to um raising
[753 - 755] temperature and beginning those Browning
[755 - 757] reactions so it you know this is very
[757 - 759] roughly true not exactly true so uh you
[759 - 761] know if you're a if you're a physicist
[761 - 763] who uh wants to argue about this um go
[764 - 766] for it but um the general rule is that
[766 - 768] until most moisture has been driven off
[768 - 769] you're not really going to get any
[769 - 770] Browning of anything because the
[770 - 773] reaction you know the reactions the May
[773 - 775] Browning reactions take place at higher
[775 - 777] temperatures than uh the boiling point
[777 - 780] of water so the idea is that because
[780 - 781] your onions are in there your celery and
[781 - 783] carrots are also in there um and
[783 - 785] regulating the temperature of the
[785 - 787] contents of this pan to re you know to
[788 - 790] not all the way below 212° or Fahrenheit
[791 - 794] or 100° C but a little bit below that um
[794 - 795] until all the moisture from those
[795 - 797] vegetables has evaporated you're not
[797 - 798] really going to get any hotter and
[798 - 799] therefore you're not going to get too
[799 - 802] much Browning o I think that was my one
[803 - 805] overheated so you might have just lost
[805 - 807] the top view we'll let it cool down you
[807 - 808] know what I should do is I should turn
[813 - 813] fan I guess I forgot that heat travels
[813 - 816] up there all right well we'll rely on my
[816 - 817] head cam view for
[817 - 819] now that was just a little experiment
[819 - 824] that failed um all right so our
[824 - 826] vegetables getting pretty soft um in the
[826 - 828] meantime I'm going to chop up a little
[840 - 840] and sage and parsley um optional
[840 - 842] ingredients uh you don't have to add
[842 - 844] these you know one nice way to do this
[844 - 848] uh bolog is to tie a sprig of rosemary
[848 - 849] up with a string a few sprigs of
[849 - 851] Rosemary up with a string and throw that
[851 - 852] in there while you're sautéing
[852 - 853] everything um you could also do the same
[853 - 857] with um some th sprigs uh you know you
[857 - 859] don't have to add any herb at all but um
[859 - 860] if you want to sort of add a little bit
[860 - 863] of layer a little layer of something to
[863 - 867] here that's going to um increase the
[867 - 869] flavor herbs is a good idea
[869 - 870] um so we're going to use a little bit of
[871 - 873] sage and parsley mainly cuz that's what
[879 - 879] had so to chop herbs pick the
[879 - 892] leaves bundle them up like
[895 - 895] this chop chop chop chop chop chop chop
[902 - 902] um so people might ask me which version
[902 - 905] of Bolan is better you know this one
[905 - 907] this sort of simpler one or the more
[907 - 909] complex one that I have in my you know
[909 - 911] my book or on series Heats you know the
[911 - 913] more complex one it includes uh chicken
[913 - 916] livers we do a few other things to it
[916 - 918] that um we we saut the vegetables
[918 - 920] separately there's a there's a few steps
[920 - 924] you do that um alter the final dish um I
[924 - 926] wouldn't say either one is better the
[926 - 927] other one is more work I think you you
[927 - 929] know in the long run you develop a a
[929 - 931] more flavor and you sort of develop
[931 - 933] cleaner flavors um but you know this is
[934 - 936] a r it can it can be a rustic dish um it
[936 - 939] often is uh so it's really up to you how
[939 - 942] much uh which recipe you want to look at
[942 - 943] and and which elements you want to take
[943 - 945] from each recipe there's no real better
[945 - 948] or worse it's really just a matter of
[948 - 951] what speaks to you okay so I'm going in
[951 - 953] with my herbs now that I vegetables are
[953 - 954] softened and you see this actually
[954 - 956] doesn't really take much time at all I
[956 - 959] think I've taken maybe 15 minutes so
[959 - 963] far um just by the way I'm going to prep
[963 - 965] some oh so we don't have ve so what ve
[965 - 967] adds to it is gelatin um we don't have
[967 - 969] ve so instead uh what I'm going to do is
[969 - 971] I'm going to take some chicken
[971 - 973] stock and I'm just going to add a little
[973 - 975] powdered gelatin to it so it's a couple
[975 - 978] cups of chicken stock few tablespoons of
[978 - 979] powdered gelatin that I'm sprinkling
[979 - 981] over the top just let it sit there and
[981 - 983] hydrate um if you have homemade chicken
[983 - 984] stock that's super gelatinous you could
[984 - 986] even skip that and just use your chicken
[986 - 987] stock or if you have ve stock even
[987 - 988] better that's going to be super
[989 - 992] gelatinous um and then I'm going in
[992 - 996] um and then I'm going in with some tomato paste this is double
[996 - 997] concentrated tomato paste so I'm using
[997 - 1001] maybe 2 tbspoon or so um if you were
[1001 - 1003] using regular tomato paste you could use
[1003 - 1007] 1/4 cup um but of course eyeball it if
[1007 - 1008] you want more tomato use more tomato if
[1008 - 1011] you want less use less um you can also
[1011 - 1014] add tomato puree or canned peeled
[1014 - 1017] Tomatoes or Pata something like that um
[1017 - 1019] but you know depending on how much you
[1019 - 1020] like tomatoes and how tomato you want
[1020 - 1023] your sauce but in general you know regu
[1023 - 1026] ban is a meat sauce it's not a it's not
[1026 - 1027] a tomato sauce with meat it's a meat
[1027 - 1029] sauce with a little bit of
[1029 - 1032] tomato um so don't you know well use as
[1032 - 1035] much tomato as you want but uh typically
[1035 - 1036] in a bologa you wouldn't really go
[1036 - 1039] overboard with tomatoes all right so I
[1039 - 1041] think we're good there all right so now
[1041 - 1043] you see all that brown stuff on the
[1043 - 1045] bottom of the pan right there we want to
[1045 - 1047] get that stuff off and into our sauce
[1047 - 1050] cuz that all has flavor um so the way
[1050 - 1051] we're going to do that is we're going to
[1051 - 1053] De glaze um and we're using some white
[1053 - 1057] wine Pino ggio from a box you don't need
[1057 - 1058] the fancy stuff first all you want to
[1058 - 1059] make sure is that you have a dry wine it
[1059 - 1061] doesn't matter if it's white or red
[1061 - 1064] either one will work adding maybe a cup
[1070 - 1070] so and then we're just going to use a
[1070 - 1073] wooden spoon to scrape the reason you
[1073 - 1075] want a wooden spoon for this is because
[1075 - 1077] a wooden spoon is stiff so it lets you
[1077 - 1079] scrape pretty hard
[1079 - 1081] but it's also a little bit malleable so
[1081 - 1082] if you tried to do this with a metal
[1082 - 1084] spoon of course um you would find that
[1084 - 1087] you'd gouge your pan or you'd find
[1087 - 1089] little uh imperfections in the surface
[1089 - 1091] of your pan that your spatula gets
[1091 - 1093] caught in so a wooden spoon kind of
[1093 - 1096] conforms to the shape of your Pan um it
[1096 - 1097] also allows you to get into the corners
[1097 - 1098] you know conforms to the shape of the
[1099 - 1101] corners of your pan of your Pan um so
[1101 - 1104] you know a silicone spatula would be too
[1104 - 1106] weak for this a metal spatula would be
[1106 - 1108] too strong a wooden spoon is kind of
[1108 - 1110] like the um you know the Goldilocks the
[1112 - 1116] baby bear Implement all right so we added our
[1116 - 1118] bear Implement all right so we added our wine we cooked it until it's basically
[1118 - 1122] dry to get rid of the excess
[1122 - 1124] alcohol now we're going to add our last
[1124 - 1125] two ingredients
[1125 - 1127] here I think they're the last they might
[1127 - 1130] not be some
[1130 - 1135] milk another cup of milk and
[1135 - 1137] finally that stock with the gelatin
[1147 - 1147] and there we go so the reason we're
[1147 - 1149] using a wide pan by the way um a wide
[1149 - 1152] pan encourages more evaporation so
[1152 - 1154] that's going to speed up the process of
[1154 - 1156] um Browning Heating and Browning the
[1156 - 1157] meat and the vegetables um it's also
[1157 - 1161] going to encourage this to um reduce uh
[1161 - 1163] without having to boil it very very hard
[1163 - 1165] um and without taking it too long so the
[1165 - 1166] general rule of thumb is that the wider
[1167 - 1169] your pan uh the more Ste steam is going
[1169 - 1170] to come off the surface uh and the
[1170 - 1173] faster it's going to reduce um given a
[1173 - 1176] given a set you know given a set of
[1176 - 1178] ingredients the same set of ingredients
[1178 - 1181] um and the same sort of boiling level so
[1181 - 1183] we're going to keep this at a at a very
[1183 - 1185] bare simmer um and let it go uh and
[1185 - 1186] that's going to reduce it relatively
[1187 - 1188] quickly it'll probably take an hour and
[1188 - 1190] a half or so maybe an hour um if we were
[1190 - 1191] doing this in a taller pan like a dutch
[1191 - 1194] oven or something uh because there's
[1194 - 1196] less surface area at a simmer it would
[1196 - 1197] take longer to reduce it would take
[1197 - 1201] probably 2 to 3 hours um you can do it
[1201 - 1202] either way it's just one takes longer
[1202 - 1204] than the other uh and of course there is
[1204 - 1206] um as with any stew you know whether
[1206 - 1208] it's chunks of meat whether it's like an
[1208 - 1211] American beef stew or B borgon or any
[1211 - 1214] any kind of Stew uh the longer you cook
[1214 - 1215] it you know there is the longer you cook
[1215 - 1216] it the more tender the meat is going to
[1216 - 1219] become initially uh but there is a limit
[1219 - 1221] to that and eventually the meat fibers
[1221 - 1222] are going to completely break down so
[1222 - 1224] they can't hold any moisture at all uh
[1224 - 1225] and you're going to end up with a sort
[1225 - 1228] of dry a stew that's simultaneously wet
[1228 - 1229] and tender but also kind of tastes dry
[1229 - 1231] and leaves sort of chalky bits of meat
[1231 - 1233] in your mouth so there is such a thing
[1233 - 1235] as overcooking when it comes to any kind
[1235 - 1238] of Ragu whether it's b or chili or
[1238 - 1240] whatever um so we're going to let this
[1241 - 1245] simmer that's it now I'll reduce it down
[1245 - 1247] to that's what I'm looking for right
[1247 - 1250] there just a very bare simmer um and I
[1250 - 1251] will come back and see you um I'm going
[1251 - 1253] to go have lunch with my wife uh and
[1253 - 1255] I'll see you after that all right so
[1255 - 1257] I'll be back in couple hours all right
[1257 - 1258] so it took a little bit longer so sorry
[1258 - 1260] lunch took a little bit longer um but I
[1260 - 1261] don't know you might have seen my hand
[1261 - 1264] and I all I did was come home and uh
[1264 - 1266] give it a few stirs but you can see how
[1266 - 1269] much it's reduced um and how you might
[1269 - 1270] have watched if if you watched closely
[1270 - 1272] on the timelapse video um assuming the
[1272 - 1274] time lapse video worked um You probably
[1274 - 1277] see the fat break out um as it cooks and
[1277 - 1280] then as it thickens as as it reduces and
[1280 - 1281] that gelatin thickens and all the
[1281 - 1283] protein from the meat starts to thicken
[1283 - 1285] everything the fat will emulsify back in
[1285 - 1287] and so you end up with a sauce that
[1287 - 1289] doesn't look greasy even though at some
[1289 - 1291] point in the process it did um so if
[1291 - 1293] your bowling aay ever looks greasy uh
[1293 - 1295] just let it reduce and the uh the
[1295 - 1296] greasiness will go away of course if you
[1296 - 1298] don't want the fat in there which I
[1298 - 1299] don't understand why you wouldn't for a
[1299 - 1302] dish like this um you can always skim it
[1302 - 1305] off but that is done um I've had some
[1305 - 1306] pasta cooking on the side here this is
[1306 - 1308] just some ratoni I don't have any fresh
[1308 - 1309] pasta right now but I basically I just
[1309 - 1312] cooked this cuz I wanted to show you uh
[1312 - 1314] show you what we got so I'm going to
[1314 - 1321] take that pasta
[1323 - 1323] I'm going to put it into a
[1323 - 1325] skillet um I didn't cook it in a ton of
[1326 - 1327] boiling water I've cooked it in just
[1327 - 1329] enough boiling water um and you can see
[1329 - 1332] how concentrated and starchy that water
[1332 - 1334] is now which is what we
[1334 - 1336] want because that is what's going to
[1336 - 1337] help the sauce emulsify so when you're
[1337 - 1339] finishing this dish you know you can
[1339 - 1342] make it into a lasagna you can toss it
[1342 - 1346] with fresh Peg something like that um
[1346 - 1349] I'm just using some uh dry
[1349 - 1352] rigatoni which uh I I got the you know
[1352 - 1354] the stuff that comes with um you know
[1354 - 1357] cut with bronze dyes so this is the um I
[1357 - 1359] can't remember Berea or the the Berea
[1359 - 1363] Kion version or the or the Deo you know
[1363 - 1364] one of those supermarket brands but like
[1364 - 1367] they're the nicer ones um that
[1367 - 1371] uh has a bit more texture to the pasta
[1371 - 1374] um cut on a bronze die as opposed to um
[1375 - 1377] diey so that you get a little bit more
[1377 - 1379] surface area for cleaning
[1379 - 1380] all right so we're going to add some lad
[1380 - 1383] full ladles full of
[1383 - 1385] sauce uh a little bit of sauce the pasta
[1385 - 1387] and then and a little bit of pasta water
[1387 - 1388] and that starchy pasta water is going to
[1388 - 1392] help the sauce cling to the sorry the
[1392 - 1394] pasta cling to the sauce and this takes
[1394 - 1396] me right back to my one of my earliest
[1396 - 1399] restaurant jobs which was working in a
[1399 - 1400] sort of fine dining Northern Italian
[1400 - 1402] restaurant and I was on the pasta
[1402 - 1405] station and I cooked a heck of a lot of
[1405 - 1411] pasta ban in the uh in in the winter
[1411 - 1413] months but yeah whatever whatever pasta
[1413 - 1414] you choose you're looking for something
[1414 - 1418] that's kind of hearty um so a rigatoni
[1418 - 1420] like this with ridges um things that
[1420 - 1423] will capture that meat and that thick
[1423 - 1425] sauce um or fresh thick pasta either
[1425 - 1427] padella or tag lella you can make it
[1427 - 1430] yourself um or you could uh you know buy
[1430 - 1434] it fresh um I'll leave a link uh to a
[1434 - 1436] recipe for fresh pasta and instructions
[1436 - 1438] for fresh pasta and series seeds um if
[1438 - 1440] you do feel like making making fresh
[1440 - 1441] pasta yourself I will probably make
[1441 - 1443] fresh pasta for the rest of this um one
[1443 - 1444] of the things is great about bolog by
[1444 - 1447] the way it uh improves in the fridge so
[1447 - 1449] take this put it into a container throw
[1451 - 1453] fridge um it'll improve over a couple
[1453 - 1455] nights um on the reheat so that gives
[1455 - 1456] you plenty of time to make it head all
[1456 - 1458] right so finally I'm going to add
[1458 - 1461] garnish it with
[1483 - 1483] there you see how nice and creamy it
[1483 - 1486] gets when you emulsify it with that uh
[1486 - 1488] oh let's move this over here when you
[1488 - 1491] emulsify it with that pasta sauce all
[1491 - 1500] right and then shut this down to low
[1510 - 1510] cheese little fresh olive
[1510 - 1516] oil for the
[1522 - 1522] toss and there we
[1525 - 1528] that you see how everything coats the
[1528 - 1531] pasta nice and
[1531 - 1533] creamy perfectly
[1533 - 1567] emulsified delicious
[1581 - 1581] guys there you go see
[1584 - 1589] it she'll get it eventually all right
[1589 - 1591] finishing off a
[1591 - 1612] little fresh boy boy classic
[1616 - 1616] simple delectable treat pastable and
[1632 - 1635] that is this is like the taste
[1635 - 1644] of winter for
[1648 - 1648] me all right guys GS and non-binary Pals
[1648 - 1651] Pastor B and I will see you next time