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In this Meet Your Maestro moment, Marco Pierre White walks through a bolognese from start to finish, explaining how each stage contributes to the final flavour.
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49 Comments
Shame you can't spell BOLOGNESE
I'm not how to define this? It's not just a cooking video. It's much more than that!
Simultaneous zero and all the chill
Prepared this for the family yesterday. Honestly it seemed too simple but i was shocked at how delicious it turned out. so many spices i excluded and it turned out better than my old recipe. Thank you Chef.
I've always been in to cooking. Recently hit the point where the things Marco is saying make a ton of sense. This guy seriously knows how to cook. It's impressive.
I'm going to try this, but I think serving it 4 days after I cooked it is perhaps not exactly realistic if you're just making a bolognese to eat at home not at a Michelin star restaurant. I'm curious to see how it compares to my recipe I use with 4 kinds of tomatoes and a bit of worcestershire sauce.
@MarcoPierreWhite: In grating the veg to get the water out and having them dissolve – would they dissolve better if they were run through a processor then strained in cheesecloth? AND could you then use the water/juices in your stocks? Thank you for your input, Chef Marco. -Regards
Why in the over for a few hours? I'm from Bologna and I make ragù all the time with my grandma. We gently cook it in the pot on the stove for 4-5 hours. She always says that hours of cooking make the difference.
I could literally smell the bolognaise sauce through my screen, that's how good it looked… damn Marco, you making me hungry right after lunch!
No little zippy poos of the wine?
I always think this guy is sitting on a hair trigger of suddenly at any moment turning nuclear
What are those torture hooks on the right?
Chef!
Weird dude, too much talking— it’s really not that complicated, just get to the point.
Fantastique
Came here for the recipe, left with 1000 life’s questions… my sauce is burnt.
The way this man talks about food is breath taking!
Bored Meat.
Just a drop of wine…. Poor whole bottle in!
He's both terrifying and calming.
I come here just as much for these videos as I do for the comments. It's my choice.
"Having 3 Michelin stars doesn't make you a great chef, it just means you understand the system."
Think about it.
It's spelled Bolognese. And there is no garlic, no thyme, no bay leaf in a sofrito!
"It's about making food taste like food." Thanks, Maestro.
This recipe sucks
Wow! That was complicated and intense!
So we not gon season that meat?
the master
He thinks that he is a maestro but uses Knorr stock cubes what a sell out you are!!!!
I worked as chef then went into construction when I had a family.. still able to hone my skills.. I still love cooking but home cooking real kitchens are not good for your mental if you have young family
Good to know that if i ever meet my chef mentor i can cook him his favourite dish on account of being 100% from Bologna.
Comments are top tier here 🤣
DON'T MOVE THE DAMN PAN!!!
3:58 I was convinced he said "ass hole" here directed at Gordon Ramsey
this is not bolognese it is a tomato sauce. a big disquisting tomato sauce. there is no way one can devolopet this to use pasta stock and cheese to a blend of silky sause that is good for disgearure. awfull recipy
maybe he is decent frecnh cook with butter and cream . but he is certainaly not a italian one . italian is very very different from french .
italian is al baout NOT over ingenior cooking . put a lot of ingredians . it is all about restrain . few fresh ingredians no fuzz not crea,m not butter, no stock just pasta , chesee and pasta water . thats it . no pepper no salt no whine no nothing.
just work with pasta . pasta wahter and chese . add it time and time til you have perfect blend.
Where is the recipe
Scientist: The body can only endure 3-4 days without water. It's essential for survival.
Marco: No. No water content.
move the pan, straight to jail
I don’t really understand why he does that with the lid and foil?
How do you store it for 3 days once it’s come out the oven?
In the fridge?
He's not seasoned it at all?
10:20 followed to the letter but the 3 days time bit lol
Thats all.
He did not cook the bolognaise. It cooked itself. The bolognaise chose to be cooked 🍝
I made this his way, it is without doubt the best bolognese I’ve ever made. Same amount of wine too 😅🥴
Can’t believe this guy made Gordon Ramsay cry.😂
The guy made a bit of bolognese, now he thinks he's Yoda.