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Spaghetti Bolognese | Gennaro Contaldo | #MyFoodMemories | AD

Spaghetti Bolognese | Gennaro Contaldo | #MyFoodMemories | AD

Hi guys! Me and Hotpoint are bringing to life people’s incredible food memories. The lovely Pippa here sent in her food memory of the most amazing spaghetti bolognese she could ever of dreamt of. It was amazing. Luigi made it for, her she had the best timing in it and the only person to bring that memory back to life is Gennaro Contaldo. Over to you buddy. If you want to see more of this lovely story and win some fantastic Hotpoint appliances, just click on the link. Right let me tell you a little bit about Pippa. When she was a little girl she used to go down in Devon with the grandparents, and she used to eat this fantastic spaghetti bolognese. She had it in a restaurant called Luigi when she was a little girl. So much love, so much passion. She used to sit at exactly the same table over and over again, and this restaurant is not there anymore. She asked us to recreate it. We tracked down this chef who used to work for Luigi, and me and Hotpoint, we will do it, and you will enjoy, including you. First of all, you need the pan straight on the gas. Fantastic to cook on Hotpoint hobs, you’ve got great control. So knob of butter. Lovely olive oil. Here we got the lovely pancetta. At the same time you need about half carrots or so. Carrots will give me that sweetness. One stalk of celery. You need about half an onion. And you sweat everything. You can see I chopped everything very very fine, because in Pippa’s memory, there was not chunks of carrots, no chunk of onions, no chunk of celery or anything. Here I have 250g of pork and 250 grams of beef. So she said she ate pork and beef, so I use them both. Put it in a little bit at a time. If I do that you can see the water which has come out from the meat. We need that water to disappear. All the meat will start to become very very small. I’m going to use about 150ml of very good wine. Now I’m going to use tomato puree, 3 and a half spoon. Stir with the mix. Now, vegetable stock. 1 bay leaf. Put some lovely fresh oregano inside. Keep on stirring. Now we’re gonna season it. A little bit of salt, lovely black pepper. Lets stir it. Now cover it and let it it simmer for about 45 minutes. Now and again, give it a stir. Look I can’t believe it! I already cooked spaghetti. As I am an Italian we always like to put all the pasta inside the sauce. Keep stirring. Turn it off Pippa I’m sure you’ll like it. Let’s have a little bit of parmesan. Hold on a minute! Pippa said she had a lot so let’s do for it! Yes! drizzle of lovely olive oil. Fantastic. Oregano, some rosemary. Pippa this is spaghetti bolognese made with lots of love and passion, the way you remember Mmm! To help Pippa make this, Hotpoint are gonna give her a gas hob. If you want to win a lot of Hotpoint kit, enter the competition, click the link and enjoy. Arrivederci!

100 thoughts on “Spaghetti Bolognese | Gennaro Contaldo | #MyFoodMemories | AD

  1. Mmm he changed the recipe from his previous video on Citalia. There he put 200g of pork and 200g of beef and ONE carrot, celery & medium onion.

  2. Only 45.00 mins cooking time thought you had to cook a good spag bol for at least 3hrs definitely going to try this.

  3. Spaghetti bolognesi don't exit..the ragù boiled for 3 hour usually and the cheese it called Parmigiano Reggiano, he put on the pasta too much cheese , like this it's not good I think.

  4. Hello! I want to make this recipe but I would like to ask if there is a replacement for the red wine?

  5. no garlic? no whole tomatoes? not even basil? definitely not my type of spaghetti but if she enjoys it then fair nuff

  6. I’ve made this twice now and it is an absolutely fabulous recipe! Can’t wait to make Gennaro’s easy carbonara

  7. Pretty close to the original but no bay leaves or oregano needed. Plus, cook for hours not 45 minutes. The addition of ground pork is optional but pancetta and beef is a must. Milk is optional also but recommended. White wine is less acidic and better suited to this dish. Season with salt and pepper only.

  8. Les recettes ont l'air bonnes sa serais bien que vous mettez un sous titrages en français car on comprend rien et dire les quantités des ingrédients ! Merci

  9. You ruin the whole video and recipe with that puree from a tube. Are you kidding me? You couldn't find some fresh tomato juice? And btw, it looks much better when you chop and do everything from scratch. If i remeber well, you use to do that, Probably now you are too famous and too busy, to chop vegetables. 🙁 It's a shame…

  10. I tried it today without the pancetta bacon,sausage and used cooking wine and just minced beef instead. Still came out decently, the gravy at the end of 45 minutes simmer is a really great texture

  11. I'm from Bologna and spaghetti bolognese DOESN'T EXISTS. This "recipe" was born from british or americans 😂😂😂

  12. I make this Bolognese every Sunday with this recipe shown. But I also add chopped garlic, rosemary, oregano, small amount of majoram and of course salt n pepper with the stock. Also important to whisk the meat so it becomes smaller and doesn't burn on the pan. I also blend the vegetables in a nutribullet blender with some water. I have to cook the vegetables a bit longer to reduce the water in the vegetables but my god the end product is delicious with thyme, reggio Parma cheese and basil. Thank you Gennaro!!

  13. I love how Italians always drench the pasta in the sauce. Whenever I try to do that in my house I get the stinky eyes and 'whatever for' looks.

  14. You don't use Spaghetti with Bolognese.. penne . U use penne or wide pasta. It's suppose to have a golden color. He is not full Italian

  15. What can i use instead of Wine? i am a Muslim, so using any alcohol is not for me. Also is beef stock just as good as vegetable stock?

  16. I am 13 years old and made it easily, my parents got vert impressed. This is the best spaghetti i have ever eaten. Thank you!!

  17. Genna' e spaghetti ca' bolognese s fann sul in America e inghilterr
    Tagliatelle or rigatoni
    Don’t call it bolognese if you are using a stock! No pancetta?
    I feel sorry for the authentic italian dishes being changed all the time.

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