[2 - 2] if you've ever had spaghetti bolog I'm
[2 - 4] going to let you in on a little secret
[4 - 5] it's not really a thing in Italy So
[5 - 7] today we're going to be inspired by the
[7 - 9] traditional bologa recipe and we're
[9 - 11] going to make talali alivu it's arguably
[11 - 13] one of the most famous recipes to come
[13 - 15] out of Italy and by the end of this
[15 - 16] video you're going to learn how to make
[16 - 19] tell a Telly pasta and know it's not
[19 - 22] that hard as well as a delicious Rich Ru
[22 - 23] that's going to put your spag Bol a
[24 - 26] shame and the best part no fancy
[26 - 27] equipment needed a huge thank you to
[27 - 28] Madam for sponsoring this video let's
[29 - 31] get stuck in so for this Ru it's
[31 - 33] probably worth mentioning that a fast Ru
[33 - 34] is not a good Ru it's going to take a
[34 - 37] few hours okay you can probably rush it
[37 - 38] out in 2 hours but I I encourage you
[39 - 41] just take your time with this as far as
[41 - 42] cooking is concerned so it might seem
[42 - 43] counterproductive that we're going to
[43 - 46] start with the ru instead of the pasta
[46 - 48] but we're going to get our Ru cooking
[48 - 50] then we'll make our pasta and it all
[50 - 55] should come together in one
[59 - 59] harmonious Crescendo classic mura one
[60 - 63] carrot one onion couple of ss of celery nice
[63 - 64] one onion couple of ss of celery nice and finely diced the only other thing we
[66 - 69] up is The Panetta and it's really
[69 - 71] important in this recipe now panchet is
[71 - 73] pretty readily available it's nice if
[73 - 74] you can get the like the whole pieces
[74 - 76] that aren't sliced already you can get
[76 - 79] nicer kind of pieces but maybe not super
[79 - 81] easy to find if you can't just get it
[81 - 84] sliced like this and then cut it down
[84 - 86] and if for whatever reason you live in
[86 - 88] Regional Australia or Regional us
[88 - 90] wherever and you can't find Panter just
[90 - 92] some nice smoked bacon will work as a
[92 - 97] replacement all right let's get this
[97 - 99] cooking so I'm going to pan on high heat
[99 - 100] for the time being we're going to
[100 - 101] control that temperature though I'm
[102 - 104] going to add a couple of tablespoons 3
[104 - 106] tablespoons I'd say of olive oil and let
[106 - 108] that just get a little bit of heat in it
[108 - 110] before we add our Panetta at the same
[110 - 112] time I'm going to heat up this other fry
[112 - 113] pan over a high heat this is what we're
[113 - 115] going to use to seal our beef off we're
[115 - 117] going to do it in batches it's really
[117 - 119] important to get a nice myard reaction
[119 - 120] on the outside of all that beef before
[120 - 122] we put it into this pan and slow cook it
[122 - 124] down that's going to develop heaps of
[124 - 126] flavor by doing it in a separate pan to
[126 - 128] our Panetta and miror got some heat in
[128 - 130] our oil add The
[130 - 133] Panetta then pretty quickly we can add
[133 - 137] our carrots onion and celery small pinch
[137 - 139] of salt cuz the Panetta's got a decent
[139 - 141] amount of sodium in it and we're just
[141 - 143] trying to sauté this all down we don't
[143 - 144] really need to develop Heats of color in
[144 - 148] the Miry at this point so while our Mira
[148 - 149] still doing its thing we're going to
[149 - 151] start sealing off the beef so this Pan's
[151 - 153] nice and hot now little bit of oil in
[153 - 155] there roll it around the pan and we're
[155 - 157] just going to add a little bit at a time
[157 - 159] we really want to get some decent color
[159 - 161] on this meat a little bit of salt and
[161 - 163] just leave it for a couple of minutes to
[163 - 165] get some good color underneath all right
[165 - 167] once we got some nice color developed
[167 - 168] here on this beef we're going to add it
[168 - 172] to our Mira and then continue sealing
[172 - 174] off all the beef once you getting some
[174 - 176] color pull it up on the bottom you don't
[176 - 177] need to stir this like really
[177 - 179] aggressively at the start just using a a
[179 - 181] flat wooden spoon you just want to break
[181 - 184] the beef up so you don't have big bits
[184 - 186] of beef before you start stirring it
[186 - 188] around and developing color evenly
[190 - 194] all last one going in stir that through
[194 - 196] it's going to get that heat coming back
[196 - 198] up again then I'm going to add the red
[198 - 202] wine reduce that red wine by 2/3 at
[202 - 204] least it should take about 6 to 7
[204 - 206] Minutes shouldn't take too long but when
[206 - 208] you pull your spoon back from the pan
[208 - 209] there should be no kind of excess quid
[210 - 211] on the bottom at this point we're going
[211 - 213] to add Our tomato pada now tomato pada
[213 - 215] is different to Tin Tomatoes it's
[215 - 217] basically tomato puree I'm just going to
[217 - 219] clean that jar out with a bit of water
[219 - 221] stir that through I'm going to bring it
[221 - 224] to a simmer let that bubble away for at
[224 - 227] least 2 hours 4 hours preferably then we
[227 - 229] got one last ingredient right at the end
[229 - 231] which we'll talk about later that really
[231 - 233] kind of I think elevates it and some
[233 - 235] people find it weird but makes sense to
[235 - 238] me so when making a recipe like Ru
[238 - 240] control over heat is absolutely crucial
[240 - 242] especially when you're working with a
[242 - 244] sauce that needs to cook low and slow
[244 - 245] today I'm using products from the maiden
[245 - 247] carbon steel collection their products
[247 - 249] are used in over 2,000 top rated
[249 - 251] restaurants and are also designed for
[251 - 254] the home cook so carbon steel is a great
[254 - 257] hybrid of cast ir and stainless steel it
[257 - 259] hits quickly retains heat and is still
[259 - 260] light enough for you to move around the
[260 - 262] kitchen as you use it the more you use
[262 - 265] it over time it'll naturally develop a
[265 - 267] non-stick surface this pan can go from
[267 - 270] stove top to the open fire to an oven up
[270 - 273] to 650° C but we do not need that much
[274 - 275] heat for today's recipe check out their
[276 - 277] carbon steel collection and maiden's
[277 - 279] other cookware by using the link in my
[279 - 281] description and save on your order now
[281 - 284] that that Ragu is simmering let's make
[284 - 286] some pasta it's one of the simplest
[286 - 288] recipes to remember it's an egg based
[288 - 290] pasta and as a general rule of thumb for
[290 - 296] every one egg 100 G of double O flour so
[296 - 298] pasta flour fine wheat high protein
[298 - 300] that's pretty much it one person one egg
[300 - 302] 100 G flour I did a video the other day
[302 - 303] about how much pasta to good for people
[303 - 304] and people got very upset they're like
[304 - 306] I'm not eating 100 G of pasta so I'm not
[306 - 309] going to say one is one but in my family
[309 - 311] if I'm cooking for this is for six
[311 - 313] people 600 G of flour six
[313 - 316] eggs that was very diplomatic wasn't it
[316 - 317] I mean people eat differently don't they
[317 - 319] that's fine anyway 600 G of flour you
[319 - 321] would need a little bit more for dusting
[321 - 322] and actually it's probably better to
[322 - 325] save 40 G for dusting in case you need
[325 - 327] it the reason I say I use extra large
[327 - 330] eggs which are 700 g for 12 so if you're
[330 - 332] using a smaller egg you're going to need
[332 - 334] less flour if you're using a bigger egg
[334 - 336] you're going to need more flour so start
[336 - 338] with a Rough Guide of a 100 G of flour
[338 - 341] for every egg but I'd pull out 10% of
[341 - 343] each portion so you can add it back in
[343 - 344] as you're dusting it always gets
[344 - 345] confusing you're like oh that's so
[345 - 346] simple then you actually it's not that
[346 - 348] simple because everything's different
[348 - 350] sizes straight onto the bench nice clean
[350 - 353] bench add your
[353 - 356] flour create a well on the center and
[356 - 359] then we're going to crack in our eggs I
[359 - 361] like to do it into a bowl first cuz that
[361 - 363] way if you get a bit of shell it's
[363 - 365] easier to get shell out of the bowl than
[365 - 369] it is out of the egg and flour mixture
[369 - 373] Fork break your yolks and start whisking
[373 - 375] kind of want one homogeneous uh liquid
[375 - 376] before you're trying to start
[376 - 378] incorporate flour and once you got that
[378 - 380] liquid oh actually almost forgot almost
[380 - 382] not quite pinch of salt you need some
[382 - 383] salt in here you probably don't have to
[383 - 385] go too heavy on the seasoning you do
[385 - 387] want a little bit of salt in there okay
[387 - 390] so start working your way out so why
[390 - 392] when I say working your way out you kind
[392 - 395] of trying to incorporate some flour mix
[395 - 398] it in once there's no lumpy bits add a
[398 - 400] little bit more mix it in until all the
[401 - 404] flour is absorbed into the eggs careful
[404 - 405] here at this point you don't want to you
[405 - 407] don't want to break the dam cuz you're
[407 - 409] you're still quite wet in the middle so
[409 - 411] you start doing kind of these actions
[411 - 414] keep all the liquid in the dam at a
[414 - 416] certain point it does start turning into
[416 - 418] a allbe it quite a wet dough but that's
[418 - 420] kind of what we're looking for you lose
[420 - 421] the risk of it just rolling off your
[421 - 425] bench which is nice and any second now
[425 - 427] I'm going to change
[427 - 430] utensil thank you Fork so use a bench
[430 - 433] scraper or a dough cutter and you're
[433 - 436] going to start cussing that egg mixture
[436 - 438] into the rest of the flour and you're
[438 - 439] probably thinking yeah that's never
[439 - 441] going to come together trust the process
[441 - 442] the reason we don't kind of start
[443 - 445] kneading this too early because that's
[445 - 447] still quite wet a lot of that egg
[447 - 449] mixture if you start touching that your
[449 - 451] hand are just going to get Caked Up real
[451 - 454] quick and now you can start adding some
[454 - 456] pressing motions in
[456 - 460] here and when it starts to make a rough
[460 - 462] ball we start
[462 - 464] kneading so we're just going to work
[464 - 466] this dough until it's nice and smooth
[466 - 468] it's probably going to take about 8 to
[468 - 470] 10 minutes then we'll move on to the
[470 - 472] next step if it starts getting a bit
[472 - 473] sticky like this remember we have got
[474 - 477] that 40 Gish or 50 g of extra flour a
[477 - 480] light dusting keep kneading also at this
[480 - 483] point I like to really scrape the board
[483 - 485] and the dough cutter make sure we keep
[485 - 489] all that flour and egg and ELO so
[489 - 491] kneading I'm going to push away with
[491 - 494] your palms and I like to fold it back on
[494 - 498] myself turn it and repeat all right I've
[498 - 500] been knitting this for about 8 minutes
[500 - 503] now maybe a little bit longer not much
[503 - 505] you see how dough is nice and smooth and
[505 - 507] it bounces back but not all the way what
[507 - 509] we want now is a tight ball we don't
[509 - 512] want those big crevices in it and that's
[512 - 514] just going to make it hard when we roll
[514 - 516] it out so just kind of shape it make
[516 - 519] sure it's pinch it if you need to make
[519 - 522] sure it's nice and tight flatten it out
[522 - 524] push it back in flip it
[527 - 531] it make sure we got one nice harmonious
[531 - 532] piece of dough harmonious is that the
[532 - 535] right word mitual I don't know if it is
[535 - 537] but looks harmonious yeah it's fine okay
[537 - 540] we need to rest that so a couple of
[540 - 541] options I like to just cover it in a
[541 - 544] teail now some people put it in plastic
[544 - 546] I'm trying not to use you know trying to
[546 - 548] use as little single-use plastic as
[548 - 551] possible does kind of have a better
[551 - 552] result because it's more airtight but if
[552 - 554] you just put a double up a te towel and
[554 - 556] put it over it we let that rest for half
[556 - 558] an hour then we'll come back and roll it
[558 - 560] out and don't forget to like this video
[560 - 561] And subscribe if you're not new videos
[561 - 564] every week ru's been simmering for oh a
[564 - 565] good 2 and 1/ half hours now and it's
[566 - 568] tasting delicious but it is it's at the
[568 - 570] right consistency so if it starts to dry
[571 - 572] it too much just add a little bit of
[572 - 575] water at a time and stir it through so
[575 - 577] our pasta has been
[577 - 581] resting for half an hour it's time to
[581 - 584] start rolling so we're going to go into
[584 - 588] oh let's cut this into
[590 - 590] three leave two
[590 - 593] pieces under this tea toil and we'll
[593 - 595] just work with one piece at a time if
[595 - 597] you use plastic wrap you won't get this
[597 - 599] cracking and all that is is the dough
[599 - 601] dry out so um I wouldn't stress too much
[601 - 605] about it but lightly dusting with
[605 - 607] flour so we want this around we'll talk
[607 - 609] about rolling pins this is kind of more
[609 - 610] of a French style rolling pin you see
[610 - 612] how it ters in at the end which is fine
[612 - 615] no real issue however if you want to get
[615 - 617] real get yourself one of these this is
[617 - 620] just a big Dow from a hardware store the
[620 - 622] reason I like this is cuz you can get
[622 - 624] lots of pressure on it cuz your arms are
[624 - 626] nice and wide which is great and it's
[626 - 629] one thickness all the way through
[629 - 633] so we going to roll this out so roll it
[633 - 636] out kind of longer than it is wide then
[636 - 637] we're going to fold the dough over so
[637 - 639] that it's like an envelope and it's
[639 - 642] effectively three
[642 - 645] times and flatten it
[645 - 648] again that's annoying and then we'll
[648 - 650] keep rolling it from this
[650 - 653] point teally should be relatively thin
[653 - 656] about a mil thick even as possible and
[656 - 658] you want to cut it about 6 and 1/2 to 7
[658 - 661] m M wide when it's cooked it'll kind of
[661 - 664] swell up to about 8 Ms it's very
[664 - 666] particular tagl telli feels nice and
[666 - 667] soft this dough which is good it makes
[667 - 669] it easier to work with Now by all means
[669 - 670] if you have a pasta roller you can
[670 - 672] definitely use one I'm not saying that
[672 - 675] you can't but you don't need one a
[675 - 677] simple rolling pin it will work almost
[677 - 679] there not quite but we're almost there
[679 - 681] and if you're after a reference on the
[681 - 682] size this should actually be then head
[682 - 684] to bologa cuz in the Chamber of Commerce
[685 - 686] there's a golden piece of Talia tally
[686 - 689] that's the correct size fun fact with
[689 - 690] Andy we're almost there I'm going to
[691 - 693] have one more stretch this
[693 - 699] way and one more stretch this
[701 - 708] cut and dust it with a bit of
[710 - 710] flour I'm going to roll it
[710 - 719] up not super tight
[721 - 721] now I do like to just straighten up that
[721 - 726] first Edge just to get your eye
[729 - 729] in that thick probably a little bit too
[751 - 751] cover with a tea toil now what we need
[751 - 752] to do let's do the other two pieces
[753 - 756] there we go our delicious t t let's go
[756 - 758] finish this Ru quickly and then we'll
[758 - 760] start bringing it all
[760 - 762] together Ru is looking good but we got
[762 - 764] one secret ingredient it's not that
[764 - 765] secret at all it's an every recipe
[765 - 768] you'll see for this dish H but it's milk
[768 - 771] and it adds a lovely velvety creaminess
[771 - 774] to the dish I think often non- Italians
[774 - 776] think it's kind of strange but and needs
[776 - 778] to go on for the last 10 minutes and you
[778 - 779] don't want it to really boil you just
[779 - 781] want to kind of heat it through at this
[781 - 783] point once it's come out to temperature
[790 - 790] seasoning that needs nothing else and
[790 - 793] you know it does need Talia Telly so
[793 - 796] boiling water season it with salt
[796 - 798] doesn't need to taste like the sea just
[798 - 800] needs to taste well seasoned we're going
[800 - 802] to do this in like two portion batches I
[802 - 803] think if you start doing more it becomes
[803 - 806] quite hard to kind of get the pasta or
[806 - 808] the sauce through the pasta that's why
[808 - 809] I've got a separate pan here here we're
[809 - 810] also going to need some PMS in and I
[810 - 812] like to put some through the sauce as
[812 - 814] well as over the top so I'm just going
[814 - 816] to grate a bit to the side and then
[816 - 819] we'll put it in the fry pan when we're
[819 - 820] bringing this all together water's
[820 - 822] boiling going to add a couple of
[822 - 825] portions which are about 100 G of pasta
[825 - 828] each if you like more you can put more
[828 - 830] give it a stir you don't want this to
[830 - 831] stick together and it's only going to
[831 - 833] take like 2 minutes to cook so turn your
[833 - 834] pan that you're going to mix everything
[834 - 837] on and add the sauce I reckon you're
[837 - 839] going to add about two spoons that size
[839 - 842] spoons for each
[842 - 844] portion one for good
[844 - 846] luck turn the heat on the pan you're
[846 - 849] going to mix everything in so our past
[849 - 850] is ready I'm going to pull it out and
[850 - 851] put it straight into the pot and don't
[851 - 853] stress too much about draining too much
[853 - 854] water you want a little bit of that
[854 - 857] water anyway that'll help to musify your
[857 - 860] sauce add some of that fresh parmesan
[866 - 866] carefully stir everything through and I
[866 - 869] add a little bit more water
[872 - 878] [Music] ready to
[881 - 881] Surf little bit more cheese on the top
[881 - 884] tal some simple ingredients here bit of
[884 - 889] technique some
[893 - 893] patience delicious Rich deep sauce
[893 - 898] lovely delicate
[900 - 900] pasta stunning well honestly I encourage
[900 - 902] you if you've got a few hours to spare
[902 - 905] one Sunday make this for your family cuz
[905 - 907] homemade is always better thank you
[907 - 908] Legend so much for watching a huge thank
[908 - 910] you to M for sponsoring this video we'll
[910 - 915] see you next week for another one peace