Why Your Bolognese Never Tastes Right (This Is Why)

Описание: Making a rich, traditional ragù alla Bolognese is not complicated. It’s not fancy. It’s not mysterious. But there is one specific step, that most people outside of Italy completely miss. Without it, your sauce is not bolognese. It’s just a meat sauce.

That one step is what transforms everything. The flavour becomes deeper, the acidity softens, and the sauce develops a creamy, rounded, slow-cooked richness that makes you close your eyes after the first bite.

And if you have been following chefs online who skip this step, rush it, or overload the sauce with garlic, herbs and spice… I’m sorry to say it, but they are not making Bolognese the traditional way. Let’s fix that.

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction, The Secret to Authentic Bolognese Sauce
0:33 It All Starts with the Base – The Soffritto
1:10 Two Ways to Cook Bolognese – Lid On vs Lid Off
2:15 Pre Order My First Cookbook: "Authentic Italian"
3:02 Choosing the Right Meat
3:57 Balancing Wine and Tomato
5:11 The Secret Final Step
6:58 How to Serve Bolognese Properly
8:03 Final Thoughts and Key Takeaways

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