Ciao ragazzi ! Aujourd’hui, direction Bologna avec un grand classique de la cuisine italienne, le ragù alla bolognese. Et attention, on dit ragù alla bolognese, pas « salsa alla bolognese » ! Ici, pas de sauce tomate qui noie la viande. Le secret, c’est beaucoup de viande, un bon soffritto et surtout… du temps ! 1 kg de bœuf haché 300 g de chair à saucisse 300 g de pancetta 1 kg de carottes 1 kg d’oignons 500 g de céleri branche 1 verre de vin rouge 3 c. à soupe de double concentré de tomates 1 verre de lait Laurier, romarin, origan Sel & poivre Un bon bouillon de légumes maison On fait bien revenir le soffritto, puis on caramélise les viandes séparément, en petites quantités pour qu’elles dorent au lieu de rendre leur eau. On déglace au vin rouge, on ajoute le concentré dilué avec un peu de bouillon, puis quelques louches de bouillon. Et maintenant, piano piano… minimum 3 heures de cuisson à feu doux. Les aromates arrivent 1 heure avant la fin et le lait dans les 30 dernières minutes. À l’origine, le ragù était aussi une cuisine populaire. On pouvait y utiliser différents restes de viande, mortadella, prosciutto, veau… rien ne se perdait ! Et surtout, le ragù doit avoir le goût de la viande, pas de la tomate. Buon appetito ragazzi !

No, no, no, no! Stop with your dirty, dirty, dirty, dirty, dirty! Look at that! Hmm! 60% of the above meat, 30% of the meat, 10% of the pancetta, let's go! And here, you can see the glasses of glass to make the aromas feel. What big eggs? In a little bit of a bowl, a lot of olive oil, a lot of olive oil. Let's go! Guys, it's cold! If minimum 20 to 30 minutes. And now we're going to cook the three onions. So you're just making the onion, to remove the oil, we'll put it in after. Exactly! I don't do it anyway, my oil is going to go away with the vegetables. Indeed, my friends. Yes, guys, when you prepare a real bolognese, it's minimum 60% of the meat. And 40% of the bread. In the bolognese, we're going to fry the red onions and the white onions. Do you know what you like? I prefer with the red one. It doesn't even look like a little cut. It doesn't look good for the taste. Manteur. The concentrated tomato. Here we're going to get the onion, and here we're going to add the sauce. A little tomato that I told you. When I buy a little tomato sauce, it's more than 60 or 70% of the tomato sauce. We're going to make a real bolognese, so we only have 10% of the tomato inside. We're going to learn the famous onions, it's going to help us. Three hours have passed, and that's the time. And I'm going to tell you. It's the time for the meat to be cooked. We're going to let it cook for about 30 minutes. Yes, green onions. We're going to let it cook for 30 minutes. Look at this beautiful sauce. Look. Don't you think so? Yes. Yes. Yes. No. And if you follow Marissette like that, don't forget to give me a big thumbs up or subscribe to the channel. I love you!