Get Schooled in Proper Pasta Bolognese! - Food Feeder
- 10 years ago
Noah has spoken several times before about how much he loves Bolognese sauce. He's finally decided to stop being selfish, and show you how to make it yourself. Pestering Noah in the comments works, people! Subscribe: http://goo.gl/Z7lbS
Noah's going to show you how to make your own authentic Bolognese sauce, from scratch, so that you can impress friends, family, and love interests with how "culinary" you are. You'll start with A Pestata, a finely chopped combination of bacon, carrot, parsley, celery, and onion. There are a lot of steps to this recipe, but don't worry, you can still be #RusticAsF*ck.
Are you new? Then catch up with a few hundred episodes of The Food Feeder: http://goo.gl/z1ypZ
Want to see other recipes from Noah in the future? Do you have any questions, or advice on making meat sauce at home? Are you going to make this Bolognese? If so, are you going to pronounce it Bowl-o-nays, Boo-uh-ney-see, or Bowl-oh-gnays?
Let us know in the comments below!
Start by making the Pestata (paste). You'll need
1 strip Bacon (or Pancetta, if you want to be fancy and spend too much money)
1 whole Carrot
1 stalk Celery, with leaves
1 Yellow Onion, peeled
Parsley (about a handful of leaves)
Roughly chop all these ingredients and add to a food processor. Process until you have a wet paste.
2 cloves garlic, chopped
1/2 of a 28oz can whole peeled tomatoes, including juice
Squeeze the tomatoes with your fingers until they're broken up enough to be considered "chopped"
Head to the stove. Now you'll need:
2 tbs Butter
2 tbs Olive Oil
Pestata (above)
Salt
Pepper
3/4 lb Meat combination (we used beef, pork, and veal)
1 tbs Tomato Paste
1/4 cup White whine
Heavy Cream (don't be a wuss)
Melt butter in an 8 quart saucepan or pot, along with the olive oil over medium-low heat. Add Petstata, sauté until liquid evaporates and the vegetables start to toast. Sprinkle with salt and chili flakes or black pepper. When Pestata is starting to dry out, add garlic and continue to cook.
Season meat generously with salt and pepper. Add them to the pot with with the pestata, stir, and let cook gently until meat starts to cook and liquid no longer gathers on bottom of pan.
Clear an area on the side of the pan, and add tomato paste. let it cook for a moment before stirring into rest of sauce mixture. Add white wine. Stir and scrape bits off bottom of pot.
Add tomatoes. Bring to a simmer, cover, and and allow to cook for about 2 hours (more, if you're using tougher cuts of meat like pork shoulder or beef chuck.) Cook until it looks like it does in the video.
Add a splash of heavy cream. Stir into the sauce. Taste, adjust seasonings, and enjoy.
For the pasta:
1 pound Fettuccine
Salt
Parmesan Reggiano
Fresh Basil
Olive Oil
Bring a full pot of water to a boil. Salt generously (If you haven't done this before, TASTE your pasta water - it should be like seawater). Once the water is boiling, add the fettuccine. Cook until just al dente.
Scoop out about a cup of pasta water. Drain the pasta, but do NOT rinse. Add the pasta to the sauce, to finish cooking.
Top pasta with Parmeggiano Reggiano, fresh basil, and a drizzle of olive oil. Serve, and enjoy all the compliments from your friends, and family.
Want to know what's going on with Food Feeder and Tasted in the future?
Follow us and Noah on Twitter for updates:
Noah: http://www.twitter.com/Galuten
Tasted: http://www.twitter.com/TastedChannel
Oh and we're on The Facebook: http://www.facebook.com/TastedChannel
Tune in to the Food Feeder with Tasted's food guru, Noah Galuten. Noah's been there and done that in pretty much every aspect of the culinary scene from his stint as a popular food writer for LA Weekly to now opening his own highly anticipated BBQ restaurant. Hop on for the ride as Noah gives us the inside scoop on what's hot and happening in the world of fascinating food from breaking news, to awesome events, cool chefs, incredible restaurants and all around good eats. Noah's the guy for everything you ever wanted to know about food... and then some. Click subscribe to check out new episodes almost every day!
Noah's going to show you how to make your own authentic Bolognese sauce, from scratch, so that you can impress friends, family, and love interests with how "culinary" you are. You'll start with A Pestata, a finely chopped combination of bacon, carrot, parsley, celery, and onion. There are a lot of steps to this recipe, but don't worry, you can still be #RusticAsF*ck.
Are you new? Then catch up with a few hundred episodes of The Food Feeder: http://goo.gl/z1ypZ
Want to see other recipes from Noah in the future? Do you have any questions, or advice on making meat sauce at home? Are you going to make this Bolognese? If so, are you going to pronounce it Bowl-o-nays, Boo-uh-ney-see, or Bowl-oh-gnays?
Let us know in the comments below!
Start by making the Pestata (paste). You'll need
1 strip Bacon (or Pancetta, if you want to be fancy and spend too much money)
1 whole Carrot
1 stalk Celery, with leaves
1 Yellow Onion, peeled
Parsley (about a handful of leaves)
Roughly chop all these ingredients and add to a food processor. Process until you have a wet paste.
2 cloves garlic, chopped
1/2 of a 28oz can whole peeled tomatoes, including juice
Squeeze the tomatoes with your fingers until they're broken up enough to be considered "chopped"
Head to the stove. Now you'll need:
2 tbs Butter
2 tbs Olive Oil
Pestata (above)
Salt
Pepper
3/4 lb Meat combination (we used beef, pork, and veal)
1 tbs Tomato Paste
1/4 cup White whine
Heavy Cream (don't be a wuss)
Melt butter in an 8 quart saucepan or pot, along with the olive oil over medium-low heat. Add Petstata, sauté until liquid evaporates and the vegetables start to toast. Sprinkle with salt and chili flakes or black pepper. When Pestata is starting to dry out, add garlic and continue to cook.
Season meat generously with salt and pepper. Add them to the pot with with the pestata, stir, and let cook gently until meat starts to cook and liquid no longer gathers on bottom of pan.
Clear an area on the side of the pan, and add tomato paste. let it cook for a moment before stirring into rest of sauce mixture. Add white wine. Stir and scrape bits off bottom of pot.
Add tomatoes. Bring to a simmer, cover, and and allow to cook for about 2 hours (more, if you're using tougher cuts of meat like pork shoulder or beef chuck.) Cook until it looks like it does in the video.
Add a splash of heavy cream. Stir into the sauce. Taste, adjust seasonings, and enjoy.
For the pasta:
1 pound Fettuccine
Salt
Parmesan Reggiano
Fresh Basil
Olive Oil
Bring a full pot of water to a boil. Salt generously (If you haven't done this before, TASTE your pasta water - it should be like seawater). Once the water is boiling, add the fettuccine. Cook until just al dente.
Scoop out about a cup of pasta water. Drain the pasta, but do NOT rinse. Add the pasta to the sauce, to finish cooking.
Top pasta with Parmeggiano Reggiano, fresh basil, and a drizzle of olive oil. Serve, and enjoy all the compliments from your friends, and family.
Want to know what's going on with Food Feeder and Tasted in the future?
Follow us and Noah on Twitter for updates:
Noah: http://www.twitter.com/Galuten
Tasted: http://www.twitter.com/TastedChannel
Oh and we're on The Facebook: http://www.facebook.com/TastedChannel
Tune in to the Food Feeder with Tasted's food guru, Noah Galuten. Noah's been there and done that in pretty much every aspect of the culinary scene from his stint as a popular food writer for LA Weekly to now opening his own highly anticipated BBQ restaurant. Hop on for the ride as Noah gives us the inside scoop on what's hot and happening in the world of fascinating food from breaking news, to awesome events, cool chefs, incredible restaurants and all around good eats. Noah's the guy for everything you ever wanted to know about food... and then some. Click subscribe to check out new episodes almost every day!