La vraie recette des pâtes bolognaise & tagliatelles maison ! 🍝🇮🇹

0:00 Hello everyone and well to start with Happy New Year I wish you lots of happiness good food and big tables of friends to start with beauty I suggest you make a dish that brings lots of happiness that guarantees good food and that will bring all your friends pasta but not just any pasta far from it I think it's the most famous pasta recipe in the world if I ask you to think of a pasta dish there 's a good chance you'll tell me about this one unfortunately the last 50 years have wreaked a bit of havoc and the recipe has gone under the spotlight of easy, cheap and very quickly eating so let's give back these letters of nobility to this emblematic recipe tagliatel with [Music]

0:45 Bolognese well we all have in mind Bolos with minced beef onions lots of tomato sauce and if you really want the whole of Italy to make an inarctus grated Gruyère cheese then yes it's not bad it's even very very good when it's done well but these are not the the bolognese I therefore propose that today we look at this monument of Italian gastronomy and the strong markers of the original recipe already to begin with the bolognese sauce is not a tomato sauce yes I know it hurts as information when you are not prepared but it is the meat the main element we will use the tomato subtly to add a little more depth to the sauce second information which can take a little course but the bolognese requires a very long cooking time it is 2 to 3 hours minimum the idea is to compose and concentrate the flavors as well as the

1:32 texture of the meat and the meat let's talk about it in this recipe we will use three different ones whether for the taste the texture and the fat content for the rest you will see all this in the recipe but the sofrito is a mandatory step celery onion carrot the aromatic Italian garnish par excellence despite all this information do not worry it is a very easy recipe that is very difficult to mess up and which cooks on its own but which requires everything even a little technique to make it memorable as we are little crazy and the choice of pasta is very important in this recipe spoiler alert it is not spaghetti I suggest you make the pasta at home the result will only be better and you can be proud of yourself good go sit down make yourself comfortable it starts with the tagliatelle with

2:17 Bolognese I suggest you start with the ragoutt and yes we do not use this word enough but it is very cute and above all it perfectly designates the recipe of the day meat simmered for hours with small vegetables in broth for the vegetables I strongly advise you to cut them as finely as possible they will stew more quickly and thus almost bind to all the ingredients during this long cooking another important element try to make pieces of the same size between each vegetable this will allow for a much more even cooking and avoid ending up with large pieces of carrots in our sauce you have understood we start with the carrots we then continue with the onions I took a Rosec onion C because long live Brittany but it will work very

3:02 well with a yellow onion for cutting we make very thin and regular cuts in height then we cut in width to obtain very small cubes take your time it is not a race we tend to neglect the cutting of vegetables do it quickly but I promise you that we can have fun there a good podcast music and let's go for a cut to the millimeter we attack the last pillar of our sofrito the famous aromatic base Itali with the cei branch we start by cutting the branches in two it will be much simpler we cut long sticks then perpendicularly lots of small cubes if you are in a hurry you are lazy or you are making a stew in large quantities you can also pass the vegetables in the mincer or in the robot with small pulses you

3:48 just have to control everything well to avoid having a paste but rather small pieces we finish the preparation of the vegetables with garlic that we will grate very finely and we add it to the sarito now that our vegetables are ready we can tackle the meat I selected three different cuts of meat for this recipe to obtain a maximum of flavor and texture stratum first we will cut into very small cubes of panchetta this will bring a nice dose of fat and infuse its very particular taste to the whole preparation as the meat is seasoned then dried it will also release all

4:35 its spices at the heart of the stew here then the pork loins as we are little crazy for this recipe we will grind our meat ourselves but if you do not have a grinder at home no problem you just need to buy ground pork from the butcher for the beef I treated myself with a piece that I love the hanger it has a lot of flavor and an absolutely great texture that's what is rather cool when you have a grinder is that you can experiment with new things but as for the pork classic ground beef will work perfectly just try to select good fatty one it will allow the meat to remain very tender if you do it at mincer select the medium grid too fine it risks making a bit of a paste and if we make pieces that are too thick it will not be very pleasant in the mouth as you have seen we cut strips in the meat the size of our mincer it allows to do less cutting and once the meat has fallen into the trap of the mincer screw and well it advances on its own and yes work less but better once we have minced all the beef we

5:20 reserve it in a container remember to use different containers depending on the meats because we will do separate cooking we then continue with the Ch this piece is perfect because it is very fatty and will bring a lot of taste and sweetness to the preparation so I think that it is divisive as an opinion but I find it ultra satisfying to keep and well the vegetables are ready the meat is ready we will be able to move on to cooking we take out our most beautiful casserole and we pour in cold the panchetta without adding fat cold because if your casserole is too hot the fat risks burning and without fat because the meat already contains enough at the cooking the meat will release fat and grill well thanks to the latter that's what we want once it's done we set aside

6:06 and we add the beef without removing the fat from the panchetta obviously the idea here is going to be on very high heat to get a very nice coloring we want to mark the meat and that it sticks in order to leave cooking juices that's what will give all the flavor to the sauce once well colored we can set aside in the same container as the panchetta we finish with the pork which like the panchetta will release a lot of fat and thus grill well in the bottom of the casserole so be careful it must color not burn so be careful and stir [Music] regularly once it's well grilled we set aside with the rest of the meat you see these little juices in the bottom of the pan that's exactly what we are looking for we can now lower the heat add a little

6:53 olive oil and pour the celery the onion the carrots and the garlic in the casserole we mix well for a few minutes we brown our small vegetables quietly they will gently begin to give off their vegetation height and therefore to deglaze the cooking juices when the onions and celery are translucent we can add the panchetta the beef and the pork and from now on we will begin to stack all the layers of flavor a little tomato paste this will give color but especially depth to the dish we mix well for a few minutes we avoid putting it everywhere and we come to deglaze with white wine so yes put away the big red that stains and try the white wine and very important we come to unstick the

7:39 cooking juices with the spoon when the wine has reduced well we add a little tomato I told you it is just there to underline everything and we finish with the beef broth do not panic the recipe is coming very soon remember to subscribe so as not to miss it look at me how beautiful it is but it would be even more beautiful with a pretty little bouquet garni we add it basic with bay leaf and thint I tie them to get them out more easily but you can simply throw them in the casserole dish little tip that will make all the difference we add a parmesan crust you know the one that always stays at the bottom of your fridge there we season with salt and pepper it's not very traditional but I

8:25 couldn't do without a little Espelette pepper to spice it all up and we mix we go for a first boil we put on very low heat we cover and it's gone for at least 3 hours of cooking remember to stir regularly to prevent it from sticking I told you today we are not here to laugh so we make our homemade pasta you only need very few ingredients just a few utensils we pour the flour on the work surface we make a small well which will receive our pretty eggs for the quantities it's super simple to remember it's one whole egg for 100 g of flour we add a little fine salt we break the eggs and start mixing start with a fork it will be much simpler to start incorporating the flour we then

9:10 gradually add a little more flour with your little hands and when the eggs are well distributed in the flour you can take out your pastry cutter it is a very simple and inexpensive utensil but which will be of great help to you to make your dough you can give small strokes of the blade like this to well incorporate the eggs and the flour and when the dough sticks well and you can form a sort of ball we can continue by hand so it is not very complicated but it is a little sporty because from now on you have to knead for 10 real good minutes it is not a number like that dropped at random it is really 10 minutes top chrono it is the time it takes for the humidity of the egg to well impregnate the flour and for us to have an elastic and supple dough if you stop too early you will have this

9:56 slightly brittle result which tears like this and if you put it like this in the rolling mill it doesn't forgive but as for the company vegetables a little music or a podcast and it's gone after 10 minutes you will get this pretty little golden ball now important step the rest we place it so in a freezer bag or plastic film try to flatten it first so that it has a shape easier to work after the rest and hop at least 30 minutes at room temperature when the peacock has rested well we will be able to form our pasta to make it easier to work we will cut our dough into four pieces then if you are strong or you are well accompanied in one or two pieces it will also be perfect we throw a little

10:41 flour on the dough to prevent it from sticking we flatten it slightly with the hands or a rolling pin and it's gone for the first pass in the rolling mill at the widest notch I have here an automatic rolling mill which attaches to my robot but with a manual rolling mill it works very well after the first pass we fold the dough on itself to make a nice rectangle and we pass it again at the notch number 1 we can then move on to notch number 2 this will therefore tighten the rollers and thus refine the dough a little more and as we refine the dough a little more this implies that it will become longer and longer so we must accompany it well with the back of the hand because if you use the tips of your fingers it risks getting pierced and this must be avoided at all costs we continue the operation until notch number 6 or 7

11:26 it is a question of taste but I like it when the tagliatel are not too thick but above all do not forget that the dough will swell during cooking so aim for thin rather than too thick when the size suits you you can spread flour on the dough and stack all the pieces because the flour will prevent it from sticking for cutting the tagli àtel two options either you have a super cool utensil like this one which will do this very well on its own or you can roll the strips of pasta on themselves and cut them thinly using a knife look at me how This little cascade of tagliatel is beautiful, so if they are not made of sugar, they remain relatively fragile, so handle them with care. If you squeeze them too tightly, they risk sticking together, and that's

12:11 not great. To counteract that, we add a little flour and form pretty little NIS, which can also be frozen if you have too many. This little marvel has been simmering for 3 hours and 30 minutes. It's time to sit down at the table. We remove the bouquet garni, the parmesan crust, eat it, and share it with the person who matters most to you. It's so good, so a little concentration. Let's start cooking. We pour a few ladles of sauce into a pan, it will be much easier to fry our pasta, and when it's finished, we salt it generously, we plunge our tagli into it, so fresh, try not to throw them all in at once to avoid making a mess, and then be careful, it goes very quickly. 3 to 4 minutes depending on the thickness of your pasta, we add a little

12:57 pasta cooking water into it. the sauce the starch will allow to bind all this perfectly very important we taste the pasta they must be firm but very flexible when you are happy with the cooking we can throw them directly into the sauce I advise you to invest in large tongs like that it changes life a little cooking water if necessary you can control the quantity as you go and obviously a deluge of freshly grated parmesan it's even better we mix everything vigorously to incorporate all that a few small wrist strokes and we are ready to serve we pass the tagliatel in the tongs and we turn it inside our ladle to make a pretty nest all that remains is to place it on the plate trying to keep a nice shape with volume we

13:43 enjoy ourselves on the sauce we are still here for that today a small drizzle of a very good olive oil and because we love it a mountain of parmesan be careful it is a dish to eat very hot so do not leave it lying around on the plates and enjoy immediately it's hot it's delicious I'm really a big fan would n't it be the time to try the metro bolododo and yes if you missed it I made a spicy sauce inspired by Bolognese a few little schlou on the pasta and there it becomes completely addictive what do you want me to tell you if this sauce interests you I put the link in the description as well as the video of its preparation oh là là so I love eating this recipe which I find incredible in every way

14:28 but also love cooking it I always manage to find a point of optimization to make it even better if you liked this pasta recipe from A to Z do not hesitate to like it and share it around you if you feel like it ask me your questions or comments in the comments I read them all and answer as many of you as possible and especially if it is not already done subscribe we publish a recipe per week on this channel and I can swear to you that what happens It's tough, it was a pleasure to start this year with this ultra- comforting recipe. I'll see you soon for new adventures. It was Hugo. You're always on your way. Bon appétit. Ciao

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