Why Restaurant Bolognese Is So Much Better

This is how I make Bolognese when I have the time to do it properly. Slow cooking, simple ingredients, and patience. If you enjoy real restaurant cooking with no talking, just the sounds of the kitchen, subscribe for more videos every week. Ingredients Olive oil Onion Carrot Celery Ground beef Italian sausage (Salsiccia) Double concentrated tomato paste Crushed tomatoes Red wine Vegetable stock concentrate Rosemary Fresh tagliatelle Grana Padano The tagliatelle was homemade, but the pasta making process isn’t shown in this video.