I just wanted a bolognese recipe but now I'm questioning my own existence and the misteries of the whole universe

@martinp6926

9 ай бұрын

😂

@snakuvudu

9 ай бұрын

Totally.

@Zaccfear

9 ай бұрын

Marco is annoyingly philosophical 😂

@namenotfound34

9 ай бұрын

Same I just wanted to cook some spaghetti now I'm not sure if I even exist

@kameff_

9 ай бұрын

I got home today and attacked my stove. No more intimidation.

Red wine. It’s optional. Proceeds to empty an entire bottle in.😂

@Killemedkeps

8 ай бұрын

That cracked me up. Obviously not optional.

@rotcehlobo8311

8 ай бұрын

Why is everything he says and does poetry?

@joaogrrr

4 ай бұрын

hey at least he didn't say it was 2 shots or something lol

@carnac2k11

4 ай бұрын

You decide how much red wine to add in: it's your choice. XD

@mclovin6039

3 ай бұрын

​@@carnac2k11 I like to make my own wine out of knorr stockpots. It's my choice really 🤷🏽😂🍷

Marco is without a doubt the Yoda of the cooking world. I go into his videos for a recipe and come away learning about life and myself.

@benknowsbest1

6 ай бұрын

Marco is without a doubt the most pretentious asshole in cooking

@ryanwebb5082

5 ай бұрын

The man is on a different plain of life. I merely just listen to capture any small nugget of wisdom from , let’s face it, a f**king genius

@mrmojopictures231

3 ай бұрын

He's like Sun Tzu and Bob Ross combined

He loves teaching more than he loves cooking. It’s become so clear and it’s lovely.

Why waste 4 years in university majoring in philosophy when you could binge Marco's videos on KZread.

I was a boy when I started this video. Now I’m a man. Let that sink in. Think about it, digest it. You’ll know it’s true.

@dongshenghan1473

9 ай бұрын

im growing stockcubes out of my chest

@AhmedEtman79

9 ай бұрын

That's what it's all about

@themarquis336

9 ай бұрын

It’s as simple as that.

@wahaajattique3105

9 ай бұрын

I'm going to have to question that

@jacktaylor2688

9 ай бұрын

Yeh it is quite a long recipe. Have you popped it in the oven yet?

it's not about impressing your customers, it's about feeding them. thank you!

@m3gAnac0nda

7 ай бұрын

Or not, that's your choice

@sword916d

6 ай бұрын

@@m3gAnac0nda thank you for the sacrifice! lol he he!

@incarnateTheGreat

6 ай бұрын

​@@m3gAnac0nda(plops in Knorr Stock Pot)

@GhostGrind

Ай бұрын

And feeding them well.

This guy always makes me think I could cook if I really wanted to.

@stashzero8300

9 ай бұрын

you absolutely can and always could've, but don't feel bad about it. cook what you want to eat.

@NarutoGeek411

9 ай бұрын

That's the point of a lot of Marco's teaching. He wants you to gain the confidence that you need to succeed.

@VDA19

9 ай бұрын

Cooking is really simple once you have the recipe, the right tools and quality ingredients.

@DavidBrown-ts2us

9 ай бұрын

Anyone can cook, have you not seen ratatouille?

@lnm4444

9 ай бұрын

You can.

He looks happier now that his sentence with Knorr has finished.

@iain075

9 ай бұрын

I was waiting for that, like a dog of Pavlov. Delighted to see that shackle broken.

@pricey4566

9 ай бұрын

🤣🤣🤣

@giovanniamore7532

9 ай бұрын

knorr or maggi are a good starting point.. theý helped me a lot in the beginning.. (i started to tune them up and after some time mý tuning was better than the seasonmix..)

@TheGodYouWishYouKnew

8 ай бұрын

He was right about smearing the stock pot on a boneless chicken breast though. It really is one of the best seasonings.

@razmatazz9310

6 ай бұрын

@@TheGodYouWishYouKnew That just barely offsets him putting a stock pot directly in the pasta water to cook spaghetti.

I remember when he was interviewed by someone who asked if it was true he made Gordon Ramsay cry “Gordon chose to cry, I didn’t make him!” 😂 legend!

@ancogaming

9 ай бұрын

Yeah, and he said that with a look in his eyes that made me want to jump up a tree. :D

@bigalxyz

9 ай бұрын

You can cry, or you can not cry. It’s your choice.

@iandouglass7004

9 ай бұрын

He knows his Epictetus

@DecimusTheThinker

9 ай бұрын

He didn't make Gordon Ramsay cry. He made himself cry. It was his choice to cry.

@johntrains1317

9 ай бұрын

I mean, he's not wrong

Marco Pierre cooking is like Bob Ross painting. Just perfect and relaxing.

Marco Pierre White - You are the Yoda of cooking. I salute you! This video alone teaches so much about cooking and flavour.

Playing this back 10 times on 0.2x speed to see if he moved the pan. He is true to his word.

This is more profound than a philosophy lecture I never attended. I’m SO here for it.

@peen2804

8 ай бұрын

Maybe to someone that doesn’t actually cook. He’s literally just regurgitating base level knowledge, half of which is objectively incorrect. Like cooking onions to reduce the acidity. That is entirely just some shit he made up. Onions aren’t particularly acidic lol. You don’t cook carrots to reduce water content and bring out sweetness, they’re already sweet. You cook carrots because the texture of raw carrot in a cooked dish sucks, along with just adding a broader base of flavor (what we use aromatics for in general). Root vegetables don’t even contain much water relative to other vegetables. Literally half the crap he says is either wrong or is using actual toddler logic. Even just things like saying the sizzle sound of browning beef comes when the fat has rendered. Incorrect, this ironically enough is because of the reduced water content from cooking, as when there’s significantly more fat than water what happens? That’s right, you get a nice sizzle because you’ve transitioned to the point of basically frying. Knowing what you’re doing and knowing why you’re doing it are 2 very different things. Rant over, and I apologize for making you the target of it 😂

@cameronbutton2573

8 ай бұрын

@@peen2804 don’t apologise, I’ve been there. As an IT professional, sometimes when I watch a video of someone who doesn’t have as much skin in the game as me, talk about sh!t they barely understand, a KZread rant helps. Hope it made you feel better ❤️

The lack of stock pots has me questioning if this is the real Marco

@declangaming24

18 күн бұрын

There's no Real Recipe just vegetables water and Stockpot

@TheHiddenNarrative

14 күн бұрын

Marco has now transcended the need for stockpots.

@declangaming24

14 күн бұрын

@@TheHiddenNarrative he's a home cook now not a pro cook

I have been grating vegetables for years and cooking mince the same way for decades and people thought I was too fussy a cook. I'm glad there are other people who are the same.

@Stephen-bu9cm

5 ай бұрын

It's a great hack for amateur cooks without sufficient knife skills, although I like leaving the carrots in little cubes for presentation. Then again, it's my choice.

@Rizal96able

5 ай бұрын

As Marco always advocates, think about what you’re doing. There’s always a reason. Sometimes you don’t even know why, but it just works. I.e, prior to finding out grating vegetables or cutting them finely enables them to dissolve and get absorbed into the evaporated meat, fusing the flavours and intensifies them. Whatever the method, it is the cook’s way of cooking. Unless it tastes awful, it’s not wrong, just different.

@Konqy

4 ай бұрын

what would sufficient knife skills change about the process? @@Stephen-bu9cm

I've really put a lot of work into making my ragu as good as possible, but this one definitely had some amazing tips that no other chef has been able to provide and I know already they'll make it even better. Marco is always inspirational.

@5Waysvideo

5 ай бұрын

if you want Bolognaise don't use garlic or herbs, you just allow the dish to cook for 3 hours for the flavours to work together in a magical way. Real Bolognaise is easier and if you tried it you would find out how beautiful it is.

I love thay marco explains eveything he does in sensible detail. Whenever i see a gordon ramsey video he just says 'we do this to make it nice and beatiful and tasty'

@PhantomFilmAustralia

8 ай бұрын

(slaps hands) _"Mmmmmmm...beautiful."

The part where he talks about his chef telling him to not be scared of the stove but to attack it is so relatable I went through a very similar experience working in a kitchen where I just felt defeated and incompetent and my chef said something so similar and that’s been something I’ve definitely taken in

@DaveMoth

9 ай бұрын

I wouldn't be surprised if he literally attacked it. With a sledgehammer or something.

@ThiccChiccen

8 ай бұрын

The stove is a metaphor as well

@kaceywatts7308

6 ай бұрын

Olive garden can not be that hard. Cojones my man, cojones

who else will never cook this but just loves listening to marco?

@JambalayaJimmy

9 ай бұрын

You should cook it! It's not super hard and it's really good.

@adammchugh5456

9 ай бұрын

my recipe is better, but he cooks it better.

@peaches3840

9 ай бұрын

@@adammchugh5456 recipe is just theory. only practice matters, so what you're saying is myn in my dreams is better, but his is better?

@hanschenklein8124

9 ай бұрын

Why would you not cook a Ragu Bolognese?

@stianaslaksen5799

9 ай бұрын

I cook this all the time. It's great.

This guy is a philosopher I love him

The more i age, the more Marco becomes a great teacher... i loved the alegory about mariages...

If you cook your Ragu Bolognese just right, you just may achieve the conscious out of body state... Thanks Marco!

"Having 3 Michelin stars doesn't mean you're a great cook, it just means you understand the system" Only Marco, who is a great cook and an even greater philosopher could say that quote

@VDA19

9 ай бұрын

People should post that whenever someone says Gordon can do no wrong because he has a bunch of stars.

@captainwin6333

9 ай бұрын

@@VDA19 There was a TV program with Gordon Ramsey where he, being a chef, would cook something and a different cook each week would make their version then it would be served to a group of people and they didn't know who made which. They had to choose which one was best and nearly every week, the cook beat the chef. Too meany chefs serve up pretentious food, over seasoned and way too fancy. They live in a bubble that the rest of the world doesn't live in. Great food doesn't come from chefs, it comes from great cooks and they don't need to have had any training whatsoever.

@VDA19

9 ай бұрын

@@captainwin6333 Yeah, of course. Gordon is famous because a bunch of TV shows started saying " Look at this guy he's an amazing chef ". He's a celebrity chef. If you saw his Carbonara or Grilled Cheese video it's pretty clear he's not God's gift to cuisine

@drefrazier4266

9 ай бұрын

@debestekeuze5471 what's wrong with that?

@brandonkjamessr4109

9 ай бұрын

​@@captainwin6333 the show you speaking of is F Word

damn, I came for a ragu recipe and left with a philosophy degree

"Now, red wine is optional." *Proceeds to empty a whole bottle

This is the first time I'm looking at his channel but I absolutely love it...he speaks in such a calming way, his aroua is amazingly beautiful.

There is truly nothing more to say after such a lesson. Thank you, Chef!

I came here for a Bolognese recipe, and walked away with a life lesson.

The man is extremely passionate and definitely poetic in a way. Absolutely fan of chef Marco. Always so well spoken and gives me something to think sbout .

I can listen to and watch Marco all day...truly a living legend

Commenting for the algorithm to give me more content exactly like this! Thanks for all the incredibly valuable info and advice in one video, Marco! 🙌

@Macwylee

8 ай бұрын

Where is the stock pot?

This is the best video I seen on sauce. Wish I'd had this 25 years ago. Deliberate, thoughtful, profound.

The goat is back! Thank you Chef!

This is absolutely the BEST way to make Bolognese. Thank you chef. With utter respect.

I made this yesterday with what I had and it turned out very nice. Didn’t have the luxury of letting it mature but this is now my go to recipe/technique for bolognese.

I’m getting a cooking lesson and a life lesson - Marco’s the BEST!

Very well said, sir. Keeping things simple and not overly complicated

Thanks, Marco. I just had the ragu bolognaise today. This will help me improve it. I never thought of finishing it in the oven!

Albert Roux, a true legend and to hear a tough Knut Frenchman give anyone that advice..just imagine a table surrounded by Albert Roux, Michel Roux, Marco Pierre White, koffman.....❤

bruh all i wanted was a ragu now i got kickstarted into my midlife crisis

What a calming and inspirational chef, luv this video

Wow this was great. The best I have ever seen Chef White. Bringing out the legend in him

Marco makes cooking an art form, not just a "ooh tasty meal" .. the way he does things brings every taste possible out of every ingredient

Absolute genius masterclass!!

This video was more than just a recipe about Bolognese sauce, it teaches a lot about work ethic. What a watch

God this man is a fkn legend. He talks and I get hypnotized and start to go into this deep trance like inner inquiry about my life on so many levels...which feels absolutely beautiful!

People walk in when I am cooking and wonder why I am always asking "What's happening? What's Happening"

This is the best Bolognese sauce recipe I have ever seen, thanks gor sharing your knowledge

I like how he teaches you to think about why you're doing a particular step a certain way. It's a massive help for home cooks who need to improvise with leftovers in the fridge for example. Makes it easier to whip something nice up with limited time and/or resources. Also, I'm going to be a complete child for a minute: Work your beef.

white的言语真的很有深度，翻译的很好

Truly one of England's last gentleman scholars.

great video! Thanks for sharing, Marco is great!

Amazing video. Interesting he doesn’t add any salt or pepper, was that skipped or does it actually not have either?

There's an Italian restaurant near me that makes amazing Spaghetti Bolognese. Marco knows what he's talking about.

@joeb1den114

9 ай бұрын

Shut up..

@The_Gallowglass

9 ай бұрын

Bolognese is even better with tagliatelle or pappardelle.

@normcharlesowen

9 ай бұрын

Spaghetti and Bolognese don’t go together. Any native Italian will tell you that emphatically.

@user61920

8 ай бұрын

​@@normcharlesowenI'm sure there are Italians who mix the two. You realize that the food history of Italy is crazy complicated and suvject to change by city or even village? I like rigatoni with Bolognese, if an Italian says that that's crap they can bugger off. It's FOOD, not rocket science.

@normcharlesowen

8 ай бұрын

@@user61920 Fine. But if you want to celebrated Italian food, then celebrate Italian food, not your version of it.

“Don’t make Bolognaise to serve today.. make it to serve 3 days later, it’s sensational” 😁✔️

@Clyde__Frog

8 ай бұрын

But im hungry now!!

@PhantomFilmAustralia

8 ай бұрын

@@Clyde__Frog Hang in there for another 3 or 4 days. It will taste even better.

@h0rseradish51

8 ай бұрын

Where to keep it, though?

@Clyde__Frog

8 ай бұрын

Thats your choice@@h0rseradish51

@steventaylor3884

5 ай бұрын

@@h0rseradish51 Fridge

I could watch and listen to this dude for HOURS on end! :D

What I love about Marcos teaching is that he explains what happens and why he does it.

Lessons in philosophy by masterclass chef. A great video, thanks for it!

Quite fascinating. Spag bols is one of my favourite dishes, since my university days. It wont taste as good as this though

This man is a food philosopher.

Therapy for the soul to watch thisman cook and listen to his wisdom.

Thank you Marco.

Fascinating to watch how divergent Marco and Gordon have developed. Marco went from beeing a pissed off silent maniac to become a calm thought provoking teacher and grand connaisseur. And Gordon went, at least thats the impression he left for me, from beeing a rising star to beeing a shouting maniac, speed demon and meme. KZread gives us the ability to watch how personalities developed. What a time to be alive!

@brianvu8175

9 ай бұрын

Not even one bit wrong, especially will all the Gordon KZread shorts

@occultnightingale1106

8 ай бұрын

Gordon's a lot more calm and reserved when he's not dealing with haughty, self-obsessed chefs on Hell's Kitchen, or delusional, dangerous chefs on Kitchen Nightmares (America specifically). The impression I've always gotten from him is that he gets more angry in proportion to how much the person he's chewing out *should know better.*

@brianvu8175

8 ай бұрын

@@occultnightingale1106 ngl, I definitely see it now, especially if you read his short memoir and his thought about being on HK Uk vs HK US. Just different approaches to how he goes about dealing with different groups of contestants.

@jacem879

8 ай бұрын

What you’re seeing is Gordon is at the stage Marco was before he gave the industry the middle finger. In this video MPW says “to have 3 stars in Michelin doesn’t mean you’re a good cook, it means you know the system” Gordon is at the top of his game, but he’s still playing the system. Marco has proven himself, the ego has gone back in and the passion comes back out. He’s cooking to cook, Gordon is amazing, but he’s cooking to impress.

@toniownez

8 ай бұрын

Gordon sold out, Marco didn't. I'd still prefer having Gordon's bank account though.

Great recipe. Great lessons. The emphasis on the time with the meat and grating the vegetables is wonderful. Critical. It’s a meat sauce. This is very close to how I cook bolognese but I use more herbs and I have never seald up my pot when it goes in the oven. I’m going to next time. Never used a non stick pan though - just iron. Wondering if I’m missing an opportunity. Favorite part “red wine is optional”

@tomrope8614

6 ай бұрын

follows it by emptying the bottle and ends it by: "and choose a decent bottle" :)

Enjoyed the hell out of that. I've always followed these principles, it's good to hear them confirmed by a pro.

So simple. Just how it should be. Marco is awesome.

That's perfect... but let's not forget, in 3 days time it will be even better. The king!

@mansman2167

8 ай бұрын

The magic of leftovers 🤤

This man has become a poet at the edge of his retirement

@GH-oi2jf

9 ай бұрын

He is like Myamoto Musashi, retiring from the battleground to devote himself to art and philosophy.

I knew it! 🙂 I also know very well how to cook a Ragu and have watched so many videos here to compare it and the only one I could find, that resembles actual cooking knowledge, what is to be done and when and I can see what it will taste like just by watching him do it...that is how you make an authentic Ragu! I love it!

Such inspirational individual….want to start cooking right away

Pierre is so over the top it's always been so comical to me. He deserves an Oscar for this performance 😅 Turns cooking into this over the top philosophy drama lol.

I'm about to make this for the second time in a week. I feel like I've finally learned the proper technique for cooking mince. This was a great instruction on how to do it and not end up just boiling it in its own juices. In my opinion it was reflected in the final taste. For the first time in a long time I've actually really enjoyed eating mince. Thanks Marco!

The reverence for the art comes across in his seriousness with the food. He's does not joke around his craft. That should be how we approach anything we want to be a "great" at.

This is what youtube is supposed to be about. Great content.

Think he needs to lay off the Marlboro lights 😂😂

My husband watched this video 1 week ago and I am finding pots of Bolognese sauce in the fridge and my stove damaged like it’s been attacked.

Marco is level on his own. there are great chef but more i watch him the more I am convinced that he is the best chef in the world

inspirational to say the least thank you master chef

Some Italian chefs say a true bolognese has no aromatics. Just celery, carrots, red onion and red wine.

@mixxdodici

9 ай бұрын

Cipolla bianca, sedano e carota. Si chiama "soffritto". Niente erbe, vino bianco, pepe e sale e passata. Qualcuno mette pure latte. Se si fa con vino rosso ed erbe è ragù toscano

@dubot4076

6 ай бұрын

Celery carrots onion, white wine, full milk and beef stock. No tomatoes.

I’m a good amateur chef and philosophy lover and this video is so much more than a recipe video to me ❤ 7:16

Love mpw. An absolute maestro but simplifies cooking and doesn't gatekeep.

Fantastic 🙏 This is perfection..

chef, i always see your Mother's boy when you cook. 😚

Recipe: Marco Pierre White's Ragù Bolognese Ingredients: 1 onion, grated 2 carrots, grated 2 celery stalks, grated 2 cloves of garlic, minced 1.5 pounds (700g) dry-aged beef, minced Olive oil Fresh thyme sprigs 1 cup red wine (optional) 2 cups passata (or chopped tomatoes) Salt and pepper to taste Instructions: Step 1: Grate and Prepare Vegetables Begin by grating the onion, carrots, and celery. The grating helps these vegetables dissolve into the sauce as it cooks. Heat a large, oven-safe pan over medium heat and add a drizzle of olive oil. Add the grated vegetables to the pan and cook, stirring occasionally, to remove their moisture and intensify their flavors. This may take some time, so be patient. Step 2: Cook the Beef Push the cooked vegetables to the sides of the pan to create space in the center. Add the minced dry-aged beef to the center of the pan. Allow the beef to release its water content and let it evaporate. Then, start breaking up the beef and let it caramelize for a rich flavor. Continue cooking without moving the pan too much to avoid boiling the meat. This step is crucial for flavor development. Step 3: Drain Excess Fat Once the beef is well-browned and the moisture has evaporated, drain excess fat by tilting the pan and carefully pouring it off. You can save this fat for later use. Transfer the beef to a separate bowl. Step 4: Deglaze with Red Wine (Optional) If using red wine, pour it into the pan to deglaze, scraping up any flavorful bits from the bottom. Reduce the wine by 90% to remove acidity and alcohol while intensifying the flavor. Step 5: Add Passata (or Chopped Tomatoes) Return the cooked beef to the pan. Pour in the passata (or chopped tomatoes) and stir to combine. Simmer the sauce and bring it to a gentle boil. Step 6: Cartouche and Oven Cooking To reduce evaporation during cooking, make a Cartouche: Cut a piece of parchment paper to fit the pan's diameter and place it directly on the sauce. Cover the pan with a lid. Preheat your oven to 140°C (285°F). Place the covered pan in the oven and let it cook for about 1 hour to 1 hour and 15 minutes. This slow cooking helps the flavors meld and mature. Step 7: Final Touches After oven cooking, remove the pan and carefully lift off the Cartouche. Taste the ragù and season with salt and pepper as needed. Step 8: Serve and Enjoy Your Marco Pierre White-inspired Ragù Bolognese is ready to serve. It's even better if allowed to rest and mature for a few days before serving. Enjoy this classic Italian sauce with your favorite pasta, and savor the rich flavors developed through this meticulous cooking process.

@modev4163

7 ай бұрын

Thanks for this!

@VladimiruYmiru

7 ай бұрын

There should be a bot for all of these videos. Thanks bro

@GreatToastMigration

7 ай бұрын

Thank you so much! I'm gonna have to give it a go.

@oxey_

3 ай бұрын

goat

@k-lab3824

Ай бұрын

I'm confused why you have written it out differently to the steps he takes in the video?

So inspirating. Will cook it tomorrow. Great man, wise words

I love this man

What Marco was saying about moisture content is some of the most important cooking advice you can have. I'd say Moisture content and heat contact are two of the least talked about but most important elements of cooking, more important than ingredient quality. Why buy a Porsche if you can't drive a Nissan?

Wow… that’s actually the fist cooking video of Marco Pierre White where he didn’t use any Knorr stock pod at all. I’m flabbergasted 🤣 this guy can actually cook for real 😄

Marco is channeling my dear dad. Always a life lesson to be learned.

Every single aspiring cook should watch this video. It is SO MUCH more than a ragu Bolognese recipe!

Work your beef. Always good advice.

It's an absolute masterclass...!!!

He’s definitely no1 top chef of chefs, a masterclass made by following his instructions.

He really is a strange cat indeed.

I came for a recipe, left with a Michelin star

This is a magical experience. I want to cook. It's wonderful.

the more you know about cooking the more you apperticate marco pierre.

its art its pure and honest😍

I made this today and I am truly blown away. I was making a similar traditional bolognese sauce but the taste of this recipe is amazing. I suggest finely chopping the carrot and selery after grating them because you really want it to be fine so it is not visible in the end result. Huge respect to this phenomenal chef!

@peddaz55

8 ай бұрын

How do you know how many onions, garlic, how much wine etc. he uses? Do you have the full recipe? What about seasoning?

@icecold1197

7 ай бұрын

​ @peddaz55 1 big onion, 1-2 selery, 1-2 carrots and at least 3/4th of a bottle of wine. You really want to reduce the wine by 90%. seasoning: only a bit of salt and pepper, 1 bay leaf and some thyme / rosemary