"Spaghetti Bolognese" doesn't exist ! Here's the real Italian recipe from Bologna

Comments · 1.2K

• RU

  @rubssi8741 · 2 years ago

  I feel like the Pasta series will never end and I’m here for it 😂

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• SO

  @sonodiventataunalbero5576 · 2 years ago

  Now I'd love Andy to ask Babe in a French accent 😂

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• UI

  @UIGHIZ · 2 years ago

  Alex, as an italian, from Ravenna, which is near Bologna, but in the Romagna region (it's an important distinction even if we don't hate each other that much, I mean I love Bologna) I suggest you to investigate about the traditional pasta from Romagna, which is Cappelletti. At first you would think that they are just bigger tortellini. BUT, the stuffing is different, so much differnt, there's no meat. Instead, inside there's parmigiano, ricotta and nutmeg (noce moscata) which gives it a unique flavour. We usually eat it with chicken broth or with ragù. Keep up the great work and thank you for spreading knowledge about italian cuisine.

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• SH

  @Shivann96 · 2 years ago

  Salut Alex! I am an Italian guy from Bologna and I wanted to say how I loved that you made this video. We really love our ragù here in Bologna and the best part is that every family has its slightly different way of doing it, but the most important thing is what you said in the end: simple, few ingredients cooked with time and patience. &quot;To make a good ragù the best ingredient is patience&quot;, I always heard.<br><br>I want to say, for those who will try to replicate the recipe, that you can use your regular dried pasta (we do it too we don&apos;t always have egg pasta at home) with ragu, just know that it will be a bit drier than intended because there&apos;s no egg in the pasta. Also I encourage you to add like half a glass of milk in the ragu while cooking it to make it creamier; yes it is traditional, it is even written in the same documentation Alex read but for some reason it wasn&apos;t translated in the english version.<br><br>Some people do what&apos;s called a &quot;sausage ragu&quot;, which is the same as this but some local sausage is added and browned with the other meats; it&apos;s a tasty variant that we eat from time to time. The most important thing to remember is not to add spices at all apart from salt and pepper (and maybe one bay leaf) if you want to replicate the original taste, I bet it will still be good but it will taste different. Ciao a tutti!

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• TO

  @TolaAlfrunKikula · 2 years ago

  The &quot;babe, what do you want for dinner&quot; at <a href="https://www.youtube.com/watch?v=4qlbudFXSbo&amp;t=503">8:23</a> is perfectly placed appreciation 😂🥰

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• GL

  @GlobalGeorgeIR · 2 years ago

  Good video, just a small correction, I&apos;m from the south of italy but grew up in Rome. It isn&apos;t the fact that people from the north mostly eat fresh pasta, it&apos;s actually more to do with the correct usage of the pasta itself which is the problem with spaghetti bolognese. Spaghetti simply don&apos;t hold onto a chunkier sauce like bolognese as well, that&apos;s the problem with it, not so much the non-usage of fresh pasta. Regardless, thanks for spreading the truth that spaghetti bolognese doesn&apos;t exist!

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• AL

  @AlienMidget123 · 2 years ago

  The Andy Cooks reference 🤣😍

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• MI

  @MichaelFiorentino · 2 years ago (edited)

  Hello Alex, italian ragú enthusiast here.<br>Your process is on point (as always), and the accuracy to the original registered recipe is appreciated. HOWEVER, it&apos;s an old recipe, and we have a more profound understanding of what happens in the ragu-making process today. Dario Bressanini explains it very well in his cooking book &quot;La scienza della carne&quot;, I suggest you look into it. <br> <br>In short, you can unlock a whole new depth to this dish if you try the following: <br>- ragú should be fat and flavorful, the main meat you used looks too lean, try a more fatty cut. <br>- add the &quot;optional&quot; milk instead of water (make sure it&apos;s whole milk). It&apos;s very important for the fat aspect of it; <br>- once you add the meat, let it cook for at least 3 hours to allow collagen to properly break down and create a rich, flavorful sauce. <br><br>Hit me up if you need to, I&apos;d be happy to give you all the information you need.<br>Trust me, it&apos;s worth it.

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• CO

  @combatblitz007 · 2 years ago

  Hi Alex, I&apos;m Italian and I&apos;ve been following you for a long time. I hope with all my heart and I also think on behalf of all the Italians who follow you, that you will receive an official honor from our country. the work and passion you put into your videos praising our cuisine is extraordinary. Thank you

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• FI

  @fitter1972 · 2 years ago

  Love the shoutout to Andy

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• RO

  @robertholtz · 2 years ago

  <a href="https://www.youtube.com/watch?v=4qlbudFXSbo&amp;t=504">8:24</a> - YES! An Alex &amp; Andy Cooks Collab would be EPIC! Longtime subscriber of you both. Love the homage, Alex! Cheers. 🥂

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• BC

  @bcgmktg · 2 years ago

  I&apos;ve been following you for years and this is why. &nbsp;The authenticity.<br><br>That &quot;Babe, what do you want for dinner&quot; was incredibly hilarious!

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