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I can't stop laughing. But maybe I should cry because this dish is a waste of nice ingreedients

The point of showin a 10 minute pasta recipe is to keep it simple for regular people on a Rush!!! This mudda made a put-all-you-can on pasta under 10 min Challenge. Mental.

Looks amazeballs!

That's basically like braised beef without the potatoes and cooked for a bit longer?

100% better! 😊

Fantastico. Maybe in this case I would chose a short pasta. Because the meat is still there, it's not "melted" like when you make a Classic Bolognese. Maybe paccheri o rigatoni. But it's stupendo Vincenzo 😊

As someone who is full of shit, I can confidently confirm that Gordon is full of shit. You can tell he's just shooting from the hip every time he cooks on camera.

Vincenzo, I cook by your recepies only❤ and I laugh so hard at our "Italian" restaurants

Bravo Vincenzo, looks like you picked the perfect pasta for this dish. Buon appetito!

GORDON RAMSAY New 10mins Butter

That looks delicious! 😋❤

This is the best cannoli recipe I've ever seen on RUclips. Bravi ! You guys are very good together as the best entertainment too! 🙏🎶👏👏👏😊

Amazing dish! Will definitely be present in my kitchen! Thank you Vincenzo!

I read the video title and have an objection: it can not be better than nonna's food ❤🇮🇹

This looks absolutely delicious and mouthwatering. I would really be interested to get David from Bologna's reaction to this because this is quite an alternative to his Bolognese (variety of herbs, only beef).

Some friendly advice, next time when you are cutting something on a cutting board, put a wet paper towel under your cutting board so that it doesn’t slide. It is much safer

Why not roasting the vegetabes? Roasted vegetables enhance the flavour even more

This looks amazing. I´m going to try ot out. Maybe I will use this sauce in a beef lasange.

i hate when chefs have to compare their recipes to traditional recipes... if yours is so good then let it stand up for itself, don't bring my Nonna into this, she'll kick your butt anyway

bro is waging total war on bologna

I would use an Tea egg for bay leaf and evrrything you wanna take out again. Because the most of the time it is a pain in the ass to find the bay leaves etc. In wirst case you spend precious minutes just for searching. Time you can not spend with eating

Can mushrooms be added to the soffrito and meat or later in the process?

When you said let the sauce cook four hours, I put that in the cook a day ahead file.

It's impossible for me to wear anything white while making tomato sauce. Even if I wear a kitchen apron, the sauce will find a white part of my socks to land on 😂

It’s on the stove now! Didn’t have vegetable broth so we are trying chicken broth instead. Cant wait

I see your cooked beef ragu and raise you veal cheek ragu! With homemade pappardelle of course. The only recipe I don't share. Would love to see your take on it.

Vicenzo is everything wrong with purist cooks. If we all acted like him cooking would never improve and we would be eating the same recipes for thousands of years. Its great to hold onto traditional recipes but experimentation and fusion is how great dishes are discovered

Im freakin starving

I most cook this! It looks amazing

Oh yes! But we're having nice warm weather in Scotland for a change, so I'll need to wait for summer to make this! 😂

This is not surprising! Anyone paying close attention could see that Vincenzo's original Bolognese sauce recipe was different from the recipe he later leaned from the guy in Bologna. Vincenzo was taken to task by that guy who said there is only one way to make it. So now we see Vincenzo making it the way he likes it, which is great! Make things the way you like them, not the way someone tells you!

It's the french Boeuf Bourgogne

black german like black italian comedy hehe

And no stain on the white t-shirt!!! Congrats :p

Dear Vincenzo, I love your Videos! Great Job! But Please: Do not ever use the Cutting side of your knive to slide things into your pan. ALWAYS tourn it around! I understand that making a Video is a lot of stress, but this really should be a staple. I like your recipe. I have something similar as a signature dish... Best from Europe, Ron

hahahha love it. " Remember folks, we are living in a time of refinement, not invention" , Marco Pierre White aka Gordons chef and old "friend"

My lord, what an experience 😅. This looks so freakin delicious and flavorful. I cant wait to make this. 🍝 ❤

Looks really good however Give us people who don't have access to that pasta and recommend a different pasta that everyone has already, because to be honest I've never seen that Brand of Fettuccine

In Germany any Job outside a Universty, needs a Training Time of 3.5 Years, even Cook or Mechanical. After this ur able, after 3 Years of work in this Profession, to try the Crafts-Master.

That looks absolutely amazing. A very nice alternative to the bolognese. And such large pasta must honour the sauce even more. Buon appettito Vincenzo!

Great to see because I cook my ragu like this all the time, it is heavenly!

Still my favourite beef ragu is Genovese but this would work too i guess ))

I Want you to react to Matcoma sweden pasta challenge. Alfredo,casio pepe,carbonara.

What’s the Italian name of this dish?

Great recipe it smells good from here. I am going to double a recipe so I can freeze some of it for a later day.

This dish looks like Pasta the Hutt 😂

Perfect video. My nieces will visit me.tomorrow and we will make our own pasta (yeah, we are cheating with a Kitchenaid, but I guess it's the thought that counts). Let's see if the little ones want Spaghetti or Tagliatelle.^^ The Bolognese he made though is pretty much the same as my grandma used to make it. So a "Germanized" version of the Bolognese. It filled my heart with some joy watching the video because I could taste my Oma's Bolognese we had as kids. Is it authentic Italian?, Nope. Did it taste great? Absolutely. ❤ Tbh, we have a lot of Italian restaurants in Germany but even it is run by Italians, it is often not that great and hard to find a nice one in a sea of Italian restaurants. It just does not taste like food in Italy. I guess, like Americans, we just get some watered down version of Italian cuisine here.

Two years ago, one of my friends sent me a reel of @andy_cooks doing a very similar beef ragú. I cooked it for my friends and it was amazing. It's been in my pasta rotation along with ragú bolognese ever since, always got some in the freezer.

A Vince , usiamo broccoli and let’s save the planet from methane emissions

Hi Vincenzo! Thanks for your inspiring channel. A little tip.....Sear the meat first, take it out of the pan and then cook the soffritto in the same pot. Put the meat back in and deglaze with red wine. Makes the meat taste even better. By adding raw meat to the vegetables you end up with boiled meat. Nice too, but missing out on the "Maillard-treat" which adds extra flavour and smell ;-)