Comments on: Ragu Bolognese with Mario Batali

By: drewcooks

drewcooks — Thu, 17 Mar 2011 23:48:54 +0000

@kennycooks2 re: bolognese, no single recipe, but the best technique is @Mariobatali 's in this vid, in my opinion! http://bit.ly/fpM3zt

By: nathan

nathan — Sun, 27 Feb 2011 00:52:28 +0000

The recipe written and the recipe on the video are totally different, different measurements and different ingredients and some missing ingredients, Make sure you follow the video

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Thu, 13 Jan 2011 05:47:22 +0000

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By: charlie

charlie — Tue, 22 Jun 2010 20:33:10 +0000

If you watch the video you’ll notice that it’s very different from the written. He uses
3/4 pound of beef,veal and pork and the written calls for 1 pound of veal and pork. Also the vegtables are way off. Watch the video and follow his instructions.

By: tommybones

tommybones — Mon, 17 May 2010 21:23:02 +0000

WARNING: Do not go by the written recipe. Use the video. For whatever reason the two are vastly different, which I unfortunately found out way too late!

By: Kenny

Kenny — Fri, 15 Jan 2010 06:52:20 +0000

I guess the enamel pot is important. I only had a stainless steel big pot and it burned on the bottom during the one hour, was also a bit dryer. You can probably still do it but don’t just let it sit like I did, stirring might help.

By: Savory Tv

Savory Tv — Mon, 14 Dec 2009 05:14:41 +0000

Thanks Bobo for your comment. It was quite some time ago when we made it, but I do recall a few discrepancies. Sorry that it was a bit confusing. I think that as you grow as a cook, while you undoubtedly will if you are cooking recipes like these, you will learn that it’s ok to improvise from time to time, both with ingredients and also with the cooking method. I’m so glad you tried it, and hope it turned out well! This is one dish that is almost more delicious the next day, similar to soup, as the flavors have more time to combine.

By: Bobo

Bobo — Mon, 14 Dec 2009 01:24:39 +0000

So far this is coming out good but beware of the rampant incongruity between the printed recipe and Batali’s instructions in the video. (Batali uses beef, not veal; he says to use “3 carrots” and “4 celery ribs” and multiple garlic cloves while the recipe suggests one of each). Makes for a very confusing cooking experience…at least it will if you’re a high-strung and inexperienced cook like me.

By: Junior Balloon

Junior Balloon — Sun, 04 Oct 2009 17:38:14 +0000

Yesterday was the first time I tried to make a Bolognese sauce. I have always thought of tomoato paste as a shortcut. I find it very interesting that this sauce is made with tomato paste not sauce. I recently took an Italian language class. At a dinner at the end of the course I asked our teacher, who was from Clabria, how he would make a red sauce. He said he would sweat some shallots add tomatoe paste…What? At the time I thought, “well, he is a young man and doesn’t really know how to cook.” Silly me. I always thought that a ragu or bolognese had to cook for hours and had lots of whole fresh tomatoes.

I work with a fellow who is married to an Italian and in preparation to make the sauce asked her for her recipe. It is very simple, onions, carrots, celery, beef and tomatoe sauce. It had the direction to cook for hours on a low simmer. I also searched the web for reicpes and their seem to be two camps. Paste people, made like Mario does here, and Sauce people that simmer it for hours. I found it a bit confusing when paired with my own preconceptions and that each recipe claimed to be authentic Bolognese. From reading the Opening paragraph I see that this recipe is closer to the true Bolognese. Really they are two different sauces. I made the one with tomato sauce simmered for hours, delicious, but I will no longer look down on the Paste people and look forward to trying this method.

Buon Appetito,
jb

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Thu, 03 Sep 2009 07:52:33 +0000

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