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  • The perfect bolognese sauce - it's so simple,

  • but I'm gonna give you a couple of tips that when you make bolognese,

  • if you get it this good, it's really unbelievable.

  • Let me just tell you really quickly a couple of things that you need to do.

  • You need to establish what's called a found.

  • Now, I'm gonna explain that to you in just a little bit,

  • but what you wanna do is start off with your vegetables,

  • take them out of the pan and then put your meat back in.

  • So you don't cook it all at once.

  • You actually do have to start off with your veggies, get them out

  • and then get the meat in to create the found.

  • The found is actually the color that you see on the bottom of the pan.

  • Some people get stressed out about it and try and scrape it off,

  • but don't worry, it's a good thing.

  • Let me show you how to do it.

  • Alright, you start off with just a little bit of oil.

  • And your vegetables. So I've got onions.

  • Nice and hot, you see. Hear that sizzle.

  • Then you move those around and you're gonna see

  • a little bit of color start to develop on the bottom of the pan.

  • That's what is your found.

  • It's actually a French verb

  • that means "to establish" or to sort of build,

  • which is exactly what we're gonna do here.

  • Then a little bit of garlic.

  • You give your onions a little head start

  • because they take a little longer to cook.

  • Then you pop in your garlic.

  • Now, to get this found, what you need to do is to use

  • either a cast iron pan like this, or stainless steel would also work.

  • Don't use non-stick because the non-stick is gonna stop that flavour

  • from sticking to the bottom of the pan.

  • Get the rest of your veggies.

  • Now, it doesn't matter if it's carrots or celery or fennel

  • or zucchini, there's a million different things you can put,

  • but you put that in last.

  • Work that around together as well.

  • And you can see the bottom of this pan is

  • really starting to get quite dark now, which is great.

  • You give your veggies just another minute

  • and then we're gonna take them out

  • and then reintroduce them to the bolognese later on.

  • So you go ahead, you remove most of those vegetables.

  • It doesn't matter if a couple stick in there.

  • Place your pan back on the heat.

  • And you can already see this color

  • that we've started to develop in the bottom of the pan.

  • Now, that is flavor, which is a great thing.

  • We're about to add our meat in here

  • and we're gonna continue to develop that flavour.

  • So a little bit more oil.

  • Take your meat

  • and break up that mincemeat.

  • Now, another trick when it comes to actually getting the color on the mincemeat

  • is you have to have the pan really hot.

  • The reason is when you put the cold meat into a hot pan, what happens?

  • The cold meat makes the pan cooler,

  • so you need to have it hotter than you would imagine you needed to

  • in order to establish this found that you can see here.

  • But if I scrape away at it, you'll see that

  • some of that stuff will start to lift up, which is awesome.

  • OK, so you see the bottom of the pan here?

  • Can you see the color there?

  • See how it's got this brown sort of...almost looks like it's burned,

  • and a lot of people would think,

  • "Uh-oh, I've done the wrong thing here, I've burned my sauce,"

  • but that's not the case.

  • What we're gonna do is we're gonna

  • lift all of that off by using a liquid - you could use red wine,

  • you could use white wine, you can even use a little balsamic vinegar,

  • and you're gonna get all that flavor back off the bottom of the pan

  • and into the dish that you're making.

  • Now, bolognese sauce comes from the great city Bologna, in Italy.

  • And originally, there was no tomatoes used in this sauce at all.

  • It was a meat ragu sauce and it was made with a little bit of red wine

  • and just big chunks of meat

  • that were sort of ground down and cooked together.

  • They used veal, they used pork and they used beef.

  • More recently we've started using a lot more tomato in this sauce,

  • and I love the inclusion of tomato.

  • So it's a really adaptable sauce

  • you can use mushrooms, you can use a little bit of balsamic

  • to give it a little bit more sweetness,

  • wine, of course, is a great way to reduce.

  • You'll see all of our meat now has turned brown

  • and you'll see that fonud on the bottom of the pan,

  • if I scrape away at it, it starts to lift.

  • But don't worry, you don't have to scrape.

  • All you do is you get yourself some wine or some liquid of any type,

  • you deglaze.

  • And all of that color and flavour is gonna lift up off the pan,

  • and that is how you end up with this beautiful bolognese sauce.

  • Let me show you.

  • See, give it a good all scrape

  • while you're reducing some of that liquid that you just poured in.

  • And now if you look around here, I can move all the meat down

  • and nearly all of that found has been lifted and put back into the sauce,

  • which of cause is the flavour and the colour of the sauce.

  • Once you reduce that liquid back down,

  • then you can re-add your vegetables, you can add some seasoning,

  • you can add some tomatoes

  • and you're gonna end up with

  • the most unbelievable fettuccini bolognese that you've ever had.

  • Enjoy.

The perfect bolognese sauce - it's so simple,

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A2 pan bolognese sauce meat scrape bottom

How to make bolognese sauce with Curtis - Coles

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    吳若迷 posted on 2014/07/24
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