[1 - 1] hey what's up my name's brian and if
[1 - 3] you're new here on this channel i use my
[3 - 5] experience as a chef in the real world
[5 - 7] to show you guys how to cook real food
[7 - 10] on the internet so i'm kind of like your
[10 - 11] personal internet chef
[11 - 14] boy pasta bolognese is one of the best
[14 - 15] tasting pasta dishes there is but it's
[16 - 17] definitely not one of the easiest to
[18 - 19] today i'm going to show you how to make
[19 - 21] the pasta part of this thing and the
[21 - 22] meat sauce part in
[22 - 24] all of the moves that i know how to make
[24 - 30] real deal pasta bolognese at home
[32 - 33] [Music] before i jump in here i just want to say
[33 - 35] before i jump in here i just want to say a huge thank you to everybody who
[35 - 36] supports this channel on coffee that
[37 - 39] directly into funding the research and
[39 - 41] development for these videos and it
[41 - 43] gives me a lot of motivation to keep
[43 - 45] also if you guys like this video maybe
[45 - 47] give it a like hit subscribe
[47 - 49] and turn on notifications enough of that
[49 - 50] let's get into it okay we're gonna get
[51 - 53] on the actual bolognese part of this
[53 - 55] dish so i'm gonna preheat my oven to 425
[56 - 58] degrees and grab three pounds of ground meat for
[58 - 60] and grab three pounds of ground meat for this sauce we're gonna need a pound and
[60 - 62] a half of ground beef this is 80 20
[63 - 65] and a pound and a half of ground pork
[65 - 66] this is ground from the shoulder and
[66 - 67] there's plenty of fat as you can see i'm
[68 - 69] kind of mushing this meat out into an
[69 - 71] even layer on this sheet tray because
[71 - 73] instead of browning this in the pan
[73 - 74] we're gonna roast it in the oven
[74 - 75] it's a lot more hands-off this way you
[76 - 77] get more caramelization and most
[77 - 79] importantly you don't have to suffer
[79 - 80] through stirring and breaking down beef
[80 - 83] clumps for 25 to 30 minutes once that's
[83 - 84] laid out into a thick meat sheet we're
[84 - 85] going gonna throw it into the oven for
[86 - 88] about 15 to 20 minutes up next we need to get
[88 - 90] 15 to 20 minutes up next we need to get our aromatic vegetable base of this soup
[90 - 91] ironed out so for that grab
[91 - 93] your food processor i've broken down the
[93 - 94] vegetables that i'm adding here into
[94 - 96] large chunks so that everything breaks
[96 - 97] down evenly and
[97 - 98] quickly so into the jar of this thing
[98 - 100] we're gonna add one medium red onion
[100 - 103] two large carrots one small bulb of
[103 - 105] fennel two celery stalks and four to
[105 - 106] five garlic cloves i'm gonna pop the lid
[106 - 108] on and run the food processor in pulses
[108 - 109] so they don't over
[109 - 111] chop this stuff it only takes about five
[111 - 112] to six of those pulses before we have
[112 - 113] nicely broken down
[114 - 115] veggies ready for the pot i'm gonna grab
[115 - 117] my five and a half quart dutch oven here
[117 - 119] and preheat that over medium high heat
[119 - 121] i'm gonna add in about three tablespoons
[121 - 122] or so of olive oil
[122 - 123] preheat that and then i'm gonna add in
[123 - 125] four ounces of chopped pancetta
[125 - 127] if you don't have pancetta you can use
[127 - 129] bacon but be aware you're gonna bring a
[129 - 131] little bit of a darker distinct smoky
[131 - 133] vibe to the sauce i'm gonna render out
[133 - 135] the fat in this pancetta by frying it up
[135 - 137] for about three to four minutes until it
[137 - 139] crisps and it's starting to get golden next
[139 - 140] and it's starting to get golden next we're gonna fold in all those chopped
[140 - 142] veggies along with two
[142 - 144] strong pinches of salt and saute on
[144 - 146] medium-high heat for another 10 minutes
[146 - 147] or so while that's doing its thing we're
[147 - 149] gonna check back on our meat tray
[149 - 150] in the oven and there you go this
[150 - 152] thing's caramelized it's cooked
[152 - 153] and we really didn't have to pay
[153 - 155] attention to it at all one of my pet
[156 - 157] peeves in cooking is when ground meat sets up
[157 - 159] in cooking is when ground meat sets up into large protein
[159 - 161] nuggets that you have to smash up and
[161 - 163] smash up with your wooden spoon and they
[163 - 164] just never really get broken down into
[164 - 166] sauce-worthy pieces for now the veggies
[166 - 167] are starting to caramelize and we're
[167 - 170] gonna add in 50 grams of tomato paste
[170 - 171] i'm going to stir that in fry it up let
[171 - 172] it bloom for a second and then i'm going
[172 - 175] to add in 200 grams of dry white wine if
[175 - 177] you aren't a white wine boy like bee
[177 - 179] boy is red wine or dry vermouth will
[180 - 181] totally work as well i'm going to cook
[181 - 183] this white wine down for two minutes or
[183 - 184] so so we can reduce it
[184 - 186] and deglaze all the brown veggie bits
[186 - 187] from the bottom of the pot behind that
[187 - 188] we're gonna add one
[188 - 190] 28 ounce can of crushed tomatoes behind
[190 - 192] the tomatoes we're gonna add 150 grams
[192 - 193] of whole milk
[193 - 194] stir this whole thing up to combine and
[194 - 196] bring it back to a simmer the meat on
[196 - 197] this tray has cooled off a little bit so
[197 - 199] now we're going to go in there hands
[199 - 201] first and smash it all up don't worry
[201 - 202] about the fat or any juices that are
[202 - 204] sitting on the pan we want to get all
[204 - 206] that into our sauce make sure you're going
[206 - 208] into our sauce make sure you're going hard and really breaking down this meat
[208 - 209] we really want to have a luxurious
[210 - 211] texture to our sauce and having well
[211 - 213] broken down ground beef
[213 - 215] and pork is a huge part of that okay
[215 - 216] that looks good so we're gonna move back
[216 - 218] over to the simmering tomato sauce we're
[218 - 219] gonna scoop in all this meat
[219 - 221] and stir things to combine on top of
[221 - 223] that i'm gonna add 400 grams of chicken
[223 - 224] stock stir that in
[224 - 226] bring everything back to a simmer and
[226 - 228] then add two generous pinches of salt
[228 - 229] next i'm gonna throw the lid on my dutch
[230 - 231] oven we kind of want it half on
[231 - 233] half off so we can let some evaporation
[233 - 234] happen and then i'm gonna load this into
[234 - 237] a 300 degree oven and set a one hour
[237 - 239] timer okay now is the part where we actually
[239 - 240] okay now is the part where we actually make pasta for this dish but i want to
[240 - 242] give you a quick disclaimer while
[242 - 244] i have made hundreds of batches of pasta
[244 - 245] they've all been in restaurants in large
[245 - 247] batches and for that you use a stand
[248 - 250] mixer i have only made it in the granny way
[250 - 251] i have only made it in the granny way maybe once or twice so
[251 - 253] go easy on me and to clarify the shape
[254 - 255] that we're making today is called
[255 - 256] tagliatelle it's what i would consider
[256 - 258] the best shape for a really rustic meat
[258 - 259] sauce like this
[259 - 261] but papridelli is also a good one it's
[261 - 262] just a wider version of that but if you
[262 - 264] don't have a pasta machine
[264 - 266] no sweat because i will say it loud and
[267 - 268] usually eat dried spaghetti when it
[268 - 270] comes to bolognese so if that's all you
[270 - 272] have or that's all you have time for
[272 - 275] nbd for go go crazy to get started here
[275 - 277] we need 280 grams of all-purpose flour
[277 - 279] i'm going to flip that over into my work
[279 - 281] surface and i'm going to make a little well in
[281 - 283] and i'm going to make a little well in the middle here to hold my eggs so i can
[283 - 284] slowly hydrate my flour
[284 - 286] first we're adding in two whole eggs and
[288 - 290] i broke the well right off the bat it
[290 - 291] doesn't get better from here either i'm
[291 - 292] gonna add four yolks and
[292 - 295] yup those slide right out doesn't matter
[296 - 300] pasta jazz i'm using my fork here to try
[300 - 301] and bring it all back together but it
[301 - 303] doesn't really matter all we're trying
[303 - 304] to do here is stir
[304 - 306] and mash things up till a dry ball of
[306 - 307] dough starts to form
[307 - 309] like this if your dough is too dry you
[309 - 311] can add a drip or two of water as you go
[311 - 312] to start holding things together but as
[312 - 314] you need it it's going to get more
[314 - 316] cohesive and a little bit tackier once
[316 - 318] it's combined relatively well like this
[318 - 319] we're going to need the ball for two to
[319 - 321] three minutes to develop some more
[321 - 323] strength this is going to give our pasta its
[323 - 325] this is going to give our pasta its signature chew later on and
[325 - 326] there about eight minutes start to
[326 - 328] finish eventually you end up with a nice
[328 - 331] golden shiny eggy little pasta ball
[331 - 332] that's gonna give you about four to six
[333 - 335] portions of tagliatelle okay i'm gonna wrap this
[335 - 336] of tagliatelle okay i'm gonna wrap this ball with plastic wrap and let it
[336 - 337] continue to hydrate
[337 - 340] and rest on the counter for 30 minutes
[340 - 342] okay it's been 30 minutes and this dough is
[342 - 343] it's been 30 minutes and this dough is ready to go so i'm going to grab my
[343 - 345] stand mixer and throw on my pasta
[345 - 346] attachment i'll throw a link in the
[346 - 347] description for this one
[348 - 349] and a hand creak one so whether you have
[349 - 351] a stand mixer or not you're covered i'm
[351 - 353] gonna lightly flour this dough ball and
[353 - 355] then cut it across the equator here into
[356 - 357] now we've got something that can easily
[357 - 359] flatten out into a three-quarter inch
[360 - 361] pancake the only way to get a nicely
[362 - 363] rolled out sheet of pasta is to start
[363 - 365] with something relatively flat
[365 - 367] uniform and about this size okay we're
[368 - 369] going to open up this pasta attachment
[369 - 370] to its widest
[370 - 372] open setting i'm going to turn the motor
[372 - 373] onto low-ish speed
[373 - 375] and i'm going to lightly flour my pasta
[375 - 376] dough i'm going to pass this dough
[376 - 378] through the rollers three times each
[378 - 380] pass cranking the pasta tool one notch
[380 - 382] more closed by the way if your dough is
[382 - 383] sticking to the rollers don't be afraid
[383 - 385] to lightly flour it to prevent that i'm
[385 - 387] gonna roll this through one more time
[387 - 389] this time the roller is on the number
[389 - 390] five thickness that's about halfway to
[390 - 392] thickness that's about halfway to finished pasta but we need to have a
[392 - 393] more uniform pasta shape
[394 - 395] this sheet is too tapered so to get a
[395 - 397] better yield out of this we're going to
[397 - 399] fold it into a tight little rectangle by
[399 - 402] to tip i'm going to fold that back over
[402 - 403] and then fold it one more time
[403 - 406] into a nice little package the machine
[406 - 407] is on the wide open setting again on
[408 - 410] or notch zero i'll roll this through
[410 - 412] again notching down one stop
[412 - 414] for each pass i think there's seven or
[414 - 415] eight total notches and it takes a
[416 - 417] second to get the hang of this but i
[417 - 418] encourage you to teach yourself this
[419 - 421] process it's an incredibly dignified thing to be
[421 - 422] it's an incredibly dignified thing to be able to make a nice pasta for your
[422 - 424] family and friends i can't think of a
[424 - 426] better way to show someone you love them
[426 - 428] than to make them a nice fresh pasta by
[428 - 429] hand okay this is not
[429 - 431] seven we're almost there it looks like
[431 - 433] pasta but this stuff expands in the
[433 - 435] water and thick ass pasta is too heavy
[435 - 437] and too chewy for this sauce so we're
[437 - 439] gonna take this to the thinnest setting
[439 - 441] or notch eight make sure that the sheet
[441 - 443] of pasta is really well lubed up with
[443 - 444] flour when you get to these higher
[444 - 445] numbers things can get a little bit
[445 - 446] stuck to these rollers
[446 - 447] especially when you're new to the
[448 - 450] process oh look at this
[450 - 452] a nice thin beautiful sheet of pasta
[452 - 454] we're going to cut this into about 10
[454 - 456] inch rectangles of equal size then we're
[456 - 457] going to stack them up and cut them into
[457 - 459] noodles again tagliatelle
[459 - 460] is the shape that we're making for this
[460 - 462] dish and that means about a half inch
[463 - 464] make sure that things are well lubed
[464 - 466] with flour here so when you cut them
[466 - 466] with your knife
[466 - 468] they don't get all stuck together once
[468 - 469] things are cut up we're gonna give them
[470 - 472] and just look how pretty this is it's
[472 - 473] gold and delicate
[473 - 475] and i'm very excited to eat some in a
[475 - 477] minute i'm gonna portion these up into
[477 - 479] roughly six ounce portions and throw
[479 - 480] them in the fridge until my bolo is
[480 - 482] complete by the way these pastas freeze
[482 - 484] well if you wanted to make these in
[484 - 486] advance don't keep them in the fridge for more
[486 - 487] don't keep them in the fridge for more than 24 hours though because the eggs
[488 - 489] are gonna turn green
[489 - 490] all right it's been one hour and i'm
[490 - 491] gonna head back to the oven and take the
[492 - 493] lid off this dutch oven and turn the
[493 - 495] oven up to 325 degrees
[495 - 497] and cook this sauce for an additional 30
[497 - 498] to 45 minutes
[498 - 500] more often than not this sauce is made
[500 - 502] on the stove top and is cooked slowly
[502 - 503] for three to four hours
[503 - 505] i love the romance of that like your
[505 - 506] granny in the back of the kitchen just
[506 - 508] stirring and tasting all day
[508 - 510] but it requires a lot of attention and a
[510 - 511] lot of constant stirring
[511 - 513] cooking this in the oven low and slow
[513 - 515] like this gives us some concentration of
[515 - 517] flavor some caramelization and it gives us the
[517 - 518] some caramelization and it gives us the same result with
[518 - 521] way less active work and here we go 45
[521 - 522] minutes later i'm going to pull this out
[523 - 525] and this sauce looks really dope it
[526 - 529] smells sweet and complicated and really
[529 - 531] sweet and complicated and really really meaty i'm going to stir back in
[531 - 532] all that rendered fat that's sitting on
[532 - 534] top because it tastes
[534 - 536] very good but if yours is excessively
[536 - 537] covered in a fat slick
[537 - 539] feel free to skim it off just use your
[539 - 541] best judgment i know the sauce is mostly
[541 - 543] there at this point it looks great it
[543 - 544] smells great but we definitely need to
[544 - 546] season it up and bring it into balance
[546 - 548] we're going to add in 10 grams of sugar
[548 - 551] 20 grams of nice ish balsamic vinegar
[551 - 554] and 5d grams of salt but go with your
[554 - 555] gut taste this
[555 - 556] the salt level should really be up to
[556 - 558] you this just tastes
[558 - 561] so sick it's meaty it's concentrated and
[561 - 562] it's just really
[562 - 563] special okay i'm gonna bring four to
[563 - 565] five quarts of water to a boil here and
[565 - 567] grab my pasta from the fridge
[567 - 569] i'm only making one portion of this for
[569 - 570] myself today because lauren's
[570 - 572] gluten-free but this overall recipe will
[573 - 575] for four to six people i'm gonna season
[575 - 577] this water with a strong pinch or two of
[577 - 579] salt and then drop in the tagliatelle fresh
[579 - 581] and then drop in the tagliatelle fresh pasta only takes about three minutes to
[581 - 582] cook to al dente
[582 - 584] so keep an eye on it and taste as you go
[584 - 585] when the pasta is getting close we're
[585 - 587] gonna preheat a 10 inch saute pan so we
[587 - 589] can finish this pasta off like i would
[589 - 591] in the restaurant i'm going to scoop out
[591 - 593] about a quarter cup of starchy pasta
[593 - 594] water and i'm going to flip in all of my
[594 - 596] and i'm going to flip in all of my cooked pasta on top of that we're going
[596 - 597] to hit it with about a tablespoon of
[597 - 599] softened butter and then we're going to
[599 - 600] give everything the classic
[600 - 603] toss toss toss to emulsify the butter
[603 - 604] i'm going to add in anywhere from a half
[604 - 606] cup to a full cup of our finished
[606 - 607] bolognese it's going to get a little bit
[607 - 609] more butter and then we're going to toss
[609 - 610] it one more time to get everything
[610 - 611] coated and silky
[612 - 613] we don't want to go too big on the bolo
[613 - 615] because we're going to top it off with a
[615 - 617] no need to weigh it down at this point
[617 - 619] and make a mess after one more toss
[619 - 620] toss to get everything combined we're
[620 - 622] going to give it a taste this pasta is
[622 - 624] the perfect texture it's
[624 - 626] toothsome but really tender and it's
[626 - 628] kind of eggy too the sauce is so deeply
[628 - 629] flavored and just
[629 - 633] robust dude okay wow we're just we're
[633 - 634] ready we're gonna throw a little parm in
[634 - 635] there for fun
[635 - 637] and then we're gonna plate it up let's
[637 - 648] eat this thing
[670 - 670] yeah so that was very very comforting
[670 - 672] super delicious and the tagliatelle
[672 - 674] really brings everything to the ultimate
[674 - 676] most authentic level but like i said i
[676 - 678] eat dried spaghetti with this dish most
[678 - 679] of the time let me know in the comments
[680 - 682] what your favorite pasta shave for
[682 - 684] bolognese is is it spaghett is it stroza
[685 - 687] pretty i gotta know anyways as always guys
[687 - 688] i gotta know anyways as always guys thank you so much for your time and
[688 - 690] attention thank you for sticking around and we
[690 - 695] thank you for sticking around and we will see you next time