Onions? Some people chop them. Marco grates them. I file them. Garlic? I sandpaper it. It’s my choice.
@webcommenter80733 күн бұрын
Where does the acidity go? You can’t boil out acids in the water vapor. Maybe the acidic compounds are breaking down?
@tehma1204 күн бұрын
Goddammit dude, it's just bolognese.
@joaogoncalves11515 күн бұрын
Great food tastes better in the afterdays for sure
@MarcelWasserman5 күн бұрын
Beautiful... entertaining, philosophic, rewarding. Yet we are making food. P.S. From where are these videos from?
@leandroroi20306 күн бұрын
3:56 now it make sense to me why Gordon Ramsay always says “let the knife do the work” he got that phrase from his mentor, Marco Pierre White himself.
@TheHiddenNarrative12 күн бұрын
Marco was unusually reflective this episode.
@frettinround12 күн бұрын
Fix your fucking videos for Christs sake
@yayal733612 күн бұрын
BS 😂
@MikesModelshop12 күн бұрын
I can't describe how much I adore this man and love his cooking. He reminds me of my father, who was also an excellent cook
@centurio701913 күн бұрын
People mostly don't want to know why it should be done this way, they don't read manuals, they don't practise, and so forth, and so on. Really good cooking is for the clever people.
@amdsdd7615 күн бұрын
Alright let's begin.....start with 10 packets of Knorr Ragu Bolognese Stockpot.
@amdsdd7615 күн бұрын
4 days later........"Umm, are we gonna eat soon or what?"
@humbertostunter115 күн бұрын
This is the best Bolognese sauce recipe I have ever seen, thanks gor sharing your knowledge
@SofaMuncher16 күн бұрын
Marco Pierre White is the only chef that makes me feel like I have the potential to cook great food
@caiusjulius983616 күн бұрын
He did a completely different Steak Au Poivre recipe a long time ago though. I suppose this is the more traditional way of doing it.
@declangaming2418 күн бұрын
Home cook now not a professional get on masterchef marco where's the stockpot.
@Urizen6118 күн бұрын
您的视频一直冻结。😀
@gakon815418 күн бұрын
No salt, no pepper this will be bland as fuck.
@feralkid187919 күн бұрын
I sub the vino with pure pomegranate juice and it's awesome.
@mariaaerts699025 күн бұрын
No reason why I couldn't do this with ground pork is there?
@ChristopherAkin4225 күн бұрын
This became an ASMR video half way thru
@ChristopherAkin4225 күн бұрын
so, arr those cat heads with horns on the wall?
@MrDavey201027 күн бұрын
Such an arrogant man! Awful guy! He loves himself! What’s with the hat? Ridiculous!
@a_pav28 күн бұрын
Can someone explain what he means when he says the Bolognese will taste better in three days time?
@rutineradАй бұрын
If there’s one thing I’ve learned about top chefs it’s that they really hate their nonstick pans.
@ChristopherAkin42Ай бұрын
Oh you dirty old man, that steak fell in love a second time
@andrewkim485Ай бұрын
Ive always wondered, is that actually his house??
@annekedebruyn7797Ай бұрын
What I love about Marcos teaching is that he explains what happens and why he does it.
@andrewkim485Ай бұрын
MPW is getting way too serious over a bowl of tomato sauce
@davidjohnstone7724Ай бұрын
Mf double dipped
@thehellofajumperАй бұрын
This could really do with a knorr stock pod.
@tonyb9560Ай бұрын
Time is a wheel, dont question whether you are at the top of the wheel or the bottom. Now about these stock pots.
@gladroadАй бұрын
Does he do audio books? Very soothing voice
@MarenqoАй бұрын
Garlic in Ragu??! Sacrilege! Spaghetti? Work of the devil. Bay leaf, thyme? Nooooooo!
@peddaz55Ай бұрын
Ok guys, I need your help. So, I've cooked this Ragu according to the video and the ingredients given below in the comments. I am a decent cook, not a beginner, so I know the basics. The frying and draining of the mince went well. Lots of flavor there. The grating and cooking of the vegetables was also pretty good. It good sweeter and sweeter the longer I cooked it. I added a decent bottle of red wine and reduced it down to what I thought was about 10%. I had nice flavors of the meat, the vegetables and the red wine. Then, I added the passata. and from there it all went downhill... All I could taste was bland tomatos. No more meat, no vegetables, and only the acidity of the red wine (I think I should have reduced it even further to get rid of that acidity). I cooked it with a cartouche in the oven, gave it a lot of time. Still, all I could taste afterwards was bland tomatos. All the flavors where gone / overshadowed by the passata. What was my mistake? for how long do I have to cook the ragu on the stove after adding the passata? Should I reduce it down? I just added the passata, put the lid and cartouche on and put it into the oven.
@ConorCruise-hw4qlАй бұрын
@peddaz55 Well, the main thing thing is that the wine is thoroughly reduced to a thicker consistency, enhancing its flavor while mitigating acidity. When introducing the passata, consider using a smaller quantity and adjust based on taste, allowing for more control over the flavor profile. You could try enhancing the the base flavors with additional sautéed garlic or onion, it can offer a counterbalance to the tomato's dominance. Also, a good idea good be to extended the simmering period post-passata addition, either on the stove or in the oven, it can help the flavors to better integrate. Incorporating fresh herbs towards the end of cooking can inject a fresh dimension into the dish. If the wine's acidity remains too pronounced, a slight adjustment with sugar or baking soda could provide the necessary balance. Hope this helped!
@peddaz55Ай бұрын
@@ConorCruise-hw4ql Man, you are awesome. That's actually great advice. Thing is we are not at a all in tomate season. So the passata I get or the tomatos I can buy are all less than optimal. Your advice is really helpful and I will give it a new try this week. Gonna come back to you with an update!
@DjDustyUKАй бұрын
He’s a great chef but he rambles on and on about pointless shit and actually sounds a bit mental these days.
@timothy790110Ай бұрын
Where's the bovril?
@HansBernd180Ай бұрын
but i was told to NEVER move the pan when doing a bolognese ragu ? i am so confused now
@TheHeraldOfChangeАй бұрын
Smoked Eel is absolutely awesome! The smaller ones are better than the bigger ones, the bigger ones, collect a lot of oil in the tail as they hang, which makes the tail meat very soggy.
@80sMeavyHetalАй бұрын
"Tucklytelly Polonaise" Right xD
@adamjensen1698Ай бұрын
FILING CABINETS OF MY MIND
@eylam9690Ай бұрын
Momma didn't teach ya how to pronounce it though, did she... Tag le telly.....Gimme strength....
@willparfit3368Ай бұрын
Don’t worry about getting Parmesan on the edge *proceeds to wipe it off*
@alexanderdavidson78372 ай бұрын
Everything he said was completely made up as he went. What a bunch of nonsense
@andrewc12362 ай бұрын
Store in fridge for 4 days?
@HughRogers6092 ай бұрын
I've done an awful lot of Bolognese recipes, and this was one of the most labour intensive, for the least results. I cook mine for a few hours regardless of ingredients, but this one was bland.
@mattshu2 ай бұрын
2:56 can’t help but think I’m being scolded
@vlastimilvavrla4492 ай бұрын
i did it exactly as he did, ragu + pasta + little extra olive oil + parmazan, work it, on plate, little bit more olive oil + crystal salt + parmazan. Let me tell you, he knows whats he doing. Delicious (and i was skeptical firsly as well)
Пікірлер
These videos are mind blowingly good
Onions? Some people chop them. Marco grates them. I file them. Garlic? I sandpaper it. It’s my choice.
Where does the acidity go? You can’t boil out acids in the water vapor. Maybe the acidic compounds are breaking down?
Goddammit dude, it's just bolognese.
Great food tastes better in the afterdays for sure
Beautiful... entertaining, philosophic, rewarding. Yet we are making food. P.S. From where are these videos from?
3:56 now it make sense to me why Gordon Ramsay always says “let the knife do the work” he got that phrase from his mentor, Marco Pierre White himself.
Marco was unusually reflective this episode.
Fix your fucking videos for Christs sake
BS 😂
I can't describe how much I adore this man and love his cooking. He reminds me of my father, who was also an excellent cook
People mostly don't want to know why it should be done this way, they don't read manuals, they don't practise, and so forth, and so on. Really good cooking is for the clever people.
Alright let's begin.....start with 10 packets of Knorr Ragu Bolognese Stockpot.
4 days later........"Umm, are we gonna eat soon or what?"
This is the best Bolognese sauce recipe I have ever seen, thanks gor sharing your knowledge
Marco Pierre White is the only chef that makes me feel like I have the potential to cook great food
He did a completely different Steak Au Poivre recipe a long time ago though. I suppose this is the more traditional way of doing it.
Home cook now not a professional get on masterchef marco where's the stockpot.
您的视频一直冻结。😀
No salt, no pepper this will be bland as fuck.
I sub the vino with pure pomegranate juice and it's awesome.
No reason why I couldn't do this with ground pork is there?
This became an ASMR video half way thru
so, arr those cat heads with horns on the wall?
Such an arrogant man! Awful guy! He loves himself! What’s with the hat? Ridiculous!
Can someone explain what he means when he says the Bolognese will taste better in three days time?
If there’s one thing I’ve learned about top chefs it’s that they really hate their nonstick pans.
Oh you dirty old man, that steak fell in love a second time
Ive always wondered, is that actually his house??
What I love about Marcos teaching is that he explains what happens and why he does it.
MPW is getting way too serious over a bowl of tomato sauce
Mf double dipped
This could really do with a knorr stock pod.
Time is a wheel, dont question whether you are at the top of the wheel or the bottom. Now about these stock pots.
Does he do audio books? Very soothing voice
Garlic in Ragu??! Sacrilege! Spaghetti? Work of the devil. Bay leaf, thyme? Nooooooo!
Ok guys, I need your help. So, I've cooked this Ragu according to the video and the ingredients given below in the comments. I am a decent cook, not a beginner, so I know the basics. The frying and draining of the mince went well. Lots of flavor there. The grating and cooking of the vegetables was also pretty good. It good sweeter and sweeter the longer I cooked it. I added a decent bottle of red wine and reduced it down to what I thought was about 10%. I had nice flavors of the meat, the vegetables and the red wine. Then, I added the passata. and from there it all went downhill... All I could taste was bland tomatos. No more meat, no vegetables, and only the acidity of the red wine (I think I should have reduced it even further to get rid of that acidity). I cooked it with a cartouche in the oven, gave it a lot of time. Still, all I could taste afterwards was bland tomatos. All the flavors where gone / overshadowed by the passata. What was my mistake? for how long do I have to cook the ragu on the stove after adding the passata? Should I reduce it down? I just added the passata, put the lid and cartouche on and put it into the oven.
@peddaz55 Well, the main thing thing is that the wine is thoroughly reduced to a thicker consistency, enhancing its flavor while mitigating acidity. When introducing the passata, consider using a smaller quantity and adjust based on taste, allowing for more control over the flavor profile. You could try enhancing the the base flavors with additional sautéed garlic or onion, it can offer a counterbalance to the tomato's dominance. Also, a good idea good be to extended the simmering period post-passata addition, either on the stove or in the oven, it can help the flavors to better integrate. Incorporating fresh herbs towards the end of cooking can inject a fresh dimension into the dish. If the wine's acidity remains too pronounced, a slight adjustment with sugar or baking soda could provide the necessary balance. Hope this helped!
@@ConorCruise-hw4ql Man, you are awesome. That's actually great advice. Thing is we are not at a all in tomate season. So the passata I get or the tomatos I can buy are all less than optimal. Your advice is really helpful and I will give it a new try this week. Gonna come back to you with an update!
He’s a great chef but he rambles on and on about pointless shit and actually sounds a bit mental these days.
Where's the bovril?
but i was told to NEVER move the pan when doing a bolognese ragu ? i am so confused now
Smoked Eel is absolutely awesome! The smaller ones are better than the bigger ones, the bigger ones, collect a lot of oil in the tail as they hang, which makes the tail meat very soggy.
"Tucklytelly Polonaise" Right xD
FILING CABINETS OF MY MIND
Momma didn't teach ya how to pronounce it though, did she... Tag le telly.....Gimme strength....
Don’t worry about getting Parmesan on the edge *proceeds to wipe it off*
Everything he said was completely made up as he went. What a bunch of nonsense
Store in fridge for 4 days?
I've done an awful lot of Bolognese recipes, and this was one of the most labour intensive, for the least results. I cook mine for a few hours regardless of ingredients, but this one was bland.
2:56 can’t help but think I’m being scolded
i did it exactly as he did, ragu + pasta + little extra olive oil + parmazan, work it, on plate, little bit more olive oil + crystal salt + parmazan. Let me tell you, he knows whats he doing. Delicious (and i was skeptical firsly as well)