Italian Chef Reacts to Famous FRENCH CHEF BOLOGNESE SAUCE

Join me as I react to French Chef Dumas’ incredible take on the classic Italian Bolognese sauce! In this video, I’ll provide my thoughts and insights on his technique, ingredients, and overall execution. Chef Dumas did a fantastic job and his Bolognese sauce is truly impressive. He only needs to imrpove a few key steps. The same steps I had to improve after my friend David shared his Nonna recipe with me. Watch along as I highlight what makes his version special and offer some tips of my own.

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today we’re reacting to a bolog made by a very loved very well-known French chef chef Duma can famous French chef make bolog let’s find out yeah wow he’s using fresh tomatoes let’s see where this is going yeah you always remove the grein I’m have to put English subtitles here yeah w is basically trying to make a tomato puree now with those fresh tomatoes very good yeah this is a very nice old school technique um I haven’t done this for a long long time but you basically do that so that when you boil the tomatoes it’s easy to remove the skin so basically you don’t use the skin but you only use the pulp the the Tomato the the meat of the Tomato you know the juice is [Music] pass this is a technique and my parents always used to do I don’t do I use different techniques and to be honest if I make Pata yes I I eventually remove the skin when I pass it through the meal but if I make like a cherry tomato sauce I do like the flavors of the skin and I blend it I don’t know if this is need for a bolog because you can use tomato concentrate Pata PE Tomatoes I think they do a very good job so this is extra work that you don’t need bolog is already a long recipe but a round of applause to Chef D for doing [Applause] this thing is I will spend time doing this if the tomatoes I’m using are really amazing like if I’m in Italy or I get you know beautiful it tomatoes are famous you know for being sweet and great then I will spend my time doing it but if the tomatoes are not sweet they don’t really deserve it and then I just buy Italian PE Tomatoes wow wow wow well [Music] done yeah when I make Pad I always use this vegetable milk vegetable press call it this is greaten I think everyone needs SP in the kitchen everyone who loves to cook needs this this is [Music] great maybe the tomatoes are not boiled enough to be honest I don’t know I don’t know looks beautiful that looks beautiful he made his own rustic beautiful this is B don’t need the leaves okay please no no leaves I made a mistake too and David T me off if you watch his reaction video to my bolog original one I think the tomatoes need doesn’t need anything now just cook them doing yes Bravo so now he’s going to cut them that’s what he’s going to do very good the so good a small piece is [Music] good it’s just making this process a lot easier if you do the julen yeah I mean you have to buy this type of julen [Music] machine the celery such a underrated ingredient for bolog it’s so important gives you the the right kick the flavors I like the way this video was edited look I think alha onion was great now he’s using more bit too much I would say but you choose what you like and that’s the flavor that you like Okay add more onion I would say half onion was more than enough you basically want a nice large carrot a small piece of celery and then half onion you know now the onion was going to take over seriously those herbs in the pada no no beautiful he’s using a nice Dutch almond beautiful EXT okay is doing P yeah put P if you going to look at the original bolog recipe the Ed in c commercial in Italy a petta was actually included was in it it was in part of bolog okay lots of people in bolog would disagree but I’ve made it with bolog I’ve made it with paneta and I think the bolog with Peta adds more flavor I think what he’s doing with Peta is really good I like it he’s putting the vegetables now something very important too what he just did he cooked Peta first with the oil uh to cook it well and to release the fat you know and get more oil from the fat if if you were going to cook the vegetable first then you had the Panet would have been a little bit tricky for the paneta to to cook so instead do what you did focus on the petta first make a little bit not crunchy but start the cooking process Now by adding the vegetable The Panetta will finish to cook and become crispy but if you would have done the other way around which I normally do put the vegetables and then the meat a petta would have suffered a little bit so he did very well now in this case to cook petta first out these are a lot of vegetables in there by the way I think too much [Music] onion so it’s got pork and beef good I normally use pork V and beef or pork and V just like the V be more Ted up but it’s up to you the pork is a must for bolog it adds the flavors granny that’s good that’s the word see that’s how you want it you want the meat to be not burned you want the meat to be a little bit gray and then that’s when you add the wine okay you can use white or red wine fantastic go see is not using wine in the sauce you’re putting wine in the meat the meat needs to make love with the wine they tenderize it the wine gives more flavors okay look the broth big discussion here okay not many people use the broth but the broth it is okay to use okay so you will have some people in bologa saying no way you put broth you just put water some people will say yes you put a broth in this case I will say vegetable broth do not use mushroom broth or do not use uh meat broth or a simple or a chicken broth a plain vegetable stock broth well the broth is richer heavier in flavors the broth will be [Music] better now in this case it’s cooking bolog so it’s okay to put the sauce now when it’s wet but what I will do first wait for the wine to evaporate which is very important then you start adding in the liquid so in this case I would say add the tomato first add the tomato make the Tomato make low without the meat okay make sure the tomato mix very well had flavor all the ingredients and then once you got the Tomato cooking in there you add the stock or the broth as you need it or water that liquid C at the end if you know what I mean so I will say tomato first it’s not wrong with it it it’s just for me for the way I will cook this is it’s important the Tomato to make love with all ingredients no a l no you normally put milk okay you want to put cream B but not now you put cream right at the end when everything is done so you have to cook this for 4 hours now minimum for 4 hours put the lid on and cook it you add the cream I put milk but you add cream at the end right at the end you put a little bit after the 4 hours to revive the so the soce should be very thick to be a little bit dry not dry that’s not the W but very very thick so the cream will make the color a little bit lighter and we’ll combine all the flavors together okay but not now now it’s way too early it’s like a waste of cream and not doesn’t do anything right now no 2 hours is not enough you need to do 4 hours I did the same mistake years ago when my original bolog video said you can do it in 2 hours you can’t do it I was trying to help you doing two hours and I’m sure Chef Dumar is trying to do what I try to do as well to say hey guys you can make it but no you can’t make it my friend David will disagree and everyone in Bologna will disagree and I did ask lots of people in bologa and I said guys can you please approve my 2 hours bolog and they said no way 4 hours minimum so when you cook in a cast like that you have to cook low low medium low no not even medium like low because it’s the way the Castalian Dutch alen is meant to work at low temperatures okay they don’t work in high temperatures so that’s why 4 hours minimum I like this putting salt and pepper rather the end it’s actually very good thing because first you let everything cook and then he’s putting the salt and pepper at the end so you can do at the beginning not not a problem you know I didn’t put any salt and pepper in the meat in the vegetables that’s how it’s done and it do is doing it now at the end it’s a little better if you add salt and pepper at the end and don’t forget you also have the vegetable stock or the broth in there and that’s salty so basically now you taste it you see how it is and you know how much salt you need no I disagree with oregano even though I made the same mistake I can tell you Chef Tom don’t do that don’t do that not even Basel nothing don’t put any hers all right I guess it disappears so nobody knows I guess I when you cook this you add a little bit of it nobody knows okay look I’m not going to tell my friend David you need a lots of water when you Bo pasta nice generous amount of salt see he not using spaghetti very good it’s using see probably yeah good right pasta yeah no look at that me it looks nice should have cooked longer now I know cuz it looked nice when I made it too cooked in 2 hours it looked nice too but I can see it needs more it needs more time but it’s beautiful it’s beautiful it’s got nice flavors but you can’t call it B you have to call it hours nice nice nice like you can see that the cream I will use milk again but the cream had to be added at the end because the MEK like it’s not sa enough like the cream would have combined everything together now I know it’s not 4 hours not enough and it’s it’s missing it’s missing that it’s missing the extra time cooking it’s missing it it’s beautiful but it’s missing that extra 2 hours to be called bolog yeah instead of using the water and keep it in dep too long cuz now the pasta will go a little bit too soft you should have added the cream at the end cuz I know you like to use cream and then uh you mix it together with the pasta in the pan there little splash of water toast to stce and serve I feel sorry for the pasta the moment so you don’t put cheese on a hot pan the pan is on fire on the fire and it’s very very hot so the cheese will go a little bit lumpy you don’t want that I also think the cheese should go in the plate like it’s personal you decide how much cheese you want I normally put a little bit of cheese too much in this case but some people like to put more some people put nothing at all it looks beautiful it looks nice I mean something I want to e now I want to e it now I like it I like it again I can see now I have experien in this I’ve learned that this is not a prop bolog but it’s a beautiful Ragu I will eat this I will enjoy we Dan shift tomor I think he did a f job I think Chef Duma did a great job last time I reacted to his video he didn’t do a very good job I have to say but today amazing very good very good maybe remove the herbs but look if you’re at home do whatever you want but don’t use the herbs just because they don’t have to go in it they don’t have to go if you do a good job the bolog will taste fantastic fantastic without any hers what do you think of Chef Duma do you follow him do you like him he he’s pretty good I like how he go straight to the points he’s very good with details and yeah well done well guys I’ll see you on the next wi Cho plate reaction video I hope you enjoyed this video with me and a very nice Ragu