Gordon Ramsay Bolognese Sauce Recipe Authentic Italian
Gordon Ramsay's Bolognese Sauce Recipe captures the essence of authentic Italian cuisine, blending traditional flavors with his unique touch. This Recipe features a rich and hearty sauce made with ground beef slowly simmered with onions, carrots, and garlic. The aromatic dried oregano adds depth, while the canned tomatoes and tomato puree form the base of the sauce, creating a perfect balance of sweetness and acidity.
Actual Recipe:
Directions:
00:07 Transform average mince into a tasty bolognese by grating onion and carrot for quick cooking.
00:20 Create a purée of vegetables in a hot pan with olive oil for a richer sauce, seasoned with garlic and oregano.
01:07 Quickly sweat mince meat in the center of the pan to prevent greying, making space to cook off the tomato purée.
01:30 Add red wine to the mixture, reducing it to syrup before incorporating chopped tomatoes and seasoning with Worcester sauce.
02:14 Finish the bolognese with a splash of milk for a smooth, rich flavor.
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The Best Tomato Sauce You'll Ever Make (Restaurant-Quality) | Epicurious 101
Professional chef Lish Steiling helps you unlock the secret to making restaurant-quality tomato sauce at home. Learn the techniques necessary to raise your game with this Italian cuisine staple to professional levels of goodness.
Producer: Mel Ibarra
Director: Gunsel Pehlivan
Talent: Lish Steiling
Director of Photography: Kevin Dynia
Editor: Jared Hutchinson
Sr. Culinary Director: Kelly Janke
Culinary Producer: Denise Ginley
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Tim Colao
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Op: Jeremy Harris
Audio: Michael Guggino
Production Assistant: Justine Ramirez
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Ben Harowitz
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
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0:00 Tomato Sauce 101
0:22 What’s Pomodoro Sauce?
0:39 Chapter One - Prep
2:12 Chapter Two - Cooking
5:22 Chapter Three - Saucing The Pasta
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My Favorite Italian Pasta
#shorts #pasta #cheese
AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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$25 off coupon on your FIRST order of A5 WAGYU BEEF (:
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USEFUL KITCHEN GEAR
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Italian Grandma Makes Chunky Marinara Sauce
CHUNKY MARINARA SAUCE:
3 tablespoons olive oil (approx.)
½ cup chopped yellow onion
3 garlic cloves, minced
1 quart peeled tomatoes*
1 quart tomato purée
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon dry oregano
¼ cup fresh basil (or 1 teaspoon dry basil)
Add red hot pepper flakes if desired
*If a smooth sauce is desired, replace the 1 quart peeled tomatoes with a second quart of tomato purée.
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook. Recipes in cookbook are based on videos released prior to March 2021.
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera and behind the scenes?
Grandma Gina’s retired son-in-law, Nick, does the filming, editing, production, and channel management. Her daughter, Maria, helps with food preparation, kitchen setup and fan support. Also, Grandma Gina usually has one or two grand-kids in the kitchen to help.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
HOW TO MAKE AUTHENTIC ITALIAN SPAGHETTI SAUCE FROM SCRATCH with Meatballs, Lamb, Sausage & Braciole
Hey guys! Today I am sharing the secret family italian sauce recipe! It is absolutely the BEST. It is a perfect meal to make for holidays or entertaining. You can make it the day before or even in multiple days to break up the steps. If you make it leave me a comment and let me know what you thought!
RECIPE (Serves 5-6)
Ingredients:
4 Cans of Plum Tomatoes
2 Cans Tomato Paste
1-2 boxes of pasta (whichever kind you like)
2 Heads of Garlic
1 Onion
3/4 C. Parsley
Locatelli Cheese (1 small bar for cooking and 1 bar to serve)
3 Bay Leaves
EVOO
1, 3lb package of ground beef
2 eggs
1 small can of Crisco
1.5 cups italian breadcrumbs
1 small package of thinly sliced top round steak
lamb (add however much you like)
italian sausage (add however much you like)
toothpicks (to hold together the braciole)
salt and pepper to taste
STEPS:
1. Brown lamb and italian sausage with EVOO, salt and pepper on medium high heat.
Put browned meat in bowl and set aside.
2. Make the braciole:
Cut steak in half, lay flat on parchment paper and spread a thin coat of Crisco to the side facing up and lightly salt and pepper.
Chop parsley until fine. Chop garlic or use a garlic press, grate half of one bar of locatelli cheese.
Add a pinch of parsley, garlic and locatelli cheese to each peice of steak and roll, using 2-3 toothpicks to secure.
Brown on stovetop over medium high heat with EVOO
Add to bowl with other browed meat and set aside
3. Make the meatballs:
-grate other half of locatelli cheese (save the rind to use in the sauce!)
-chop or press 4-5 cloves of garlic
-finely chop remaining parsley
-in a large bowl add eggs, cheese, garlic, parsley, salt and pepper to taste and mix until combine.
-add ground beef to bowl and combine (using your hands is the best way)
-slowly add breadcrumbs to the meat mixture until combined.
-roll into medium size meatballs
- slice onion into rings
-add onions to pan on medium high heat and let cook for 2-3 minutes.
-add meatballs in batches to pan until brown.
-discard onions after cooking or snack on them while cooking :)
- add browned meatballs to a bowl and set aside
4. Make the Sauce:
- add plum tomatoes to blender and blend until smooth
-add smoothed plum tomatoes to sauce pan with salt and pepper and cover. Cook over medium-low heat for 20 minutes.
After 20 minutes add all browned meat to the pot, add tomato paste, the rind of the locatelli cheese and stir until combined. Cover and cook for another 20 minutes on medium-low heat. After 20 minutes reduce heat to low and cook for an additional 20+ minutes. (the longer the sauce cooks on low heat the better the flavor will be!)
5. Cook the Pasta
-cook according to package instructions to salted water.
*Salting the water is KEY to adding flavor to your pasta. The water should taste as salty as the ocean before adding the pasta :)
6. TO SERVE:
This meal is served in two courses:
1. sauce and pasta
2. the meat
-remove the meat from the sauce and set aside for the second course.
- in a large bowl alternate adding pasta, sauce, and grated locatelli cheese and combine.
-make sure to serve sauce and locatelli cheese with the pasta and the meat.
ENJOY!
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How To Cook The Perfect Italian Tomato Sauce | MasterChef New Zealand | MasterChef World
Chef Ray McVinnie gives an Italian Tomato Sauce Masterclass to the home cooks!
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