Culinary expert Alex hit out on social media at those who prefer to cook a tomato-based Bolognese, and he’s adamant the dish must incorporate a meat-based sauce instead
A chef has blasted the all-too-common method of whipping up bolognese with pre-made sauces or even fresh tomatoes, branding it “horrifying” to watch.
Taking to TikTok, culinary whizz Alex [user @cookslasheat] posted a clip schooling his followers on what he insists is the proper way to make his beloved Italian staple. “Every time I see someone making a bolognese, I am literally horrified,” he ranted.
“This is a super simple dish – you do not need a jar of sauce – which by the way is disgusting. And you don’t even need tomato – not from a can, and not from a vine.”
Alex went on to explain that a true bolognese isn’t about the tomatoes at all, but rather it’s all about the meat. To drive his point home, he instructs: “Grab yourself a soffritto – that’s carrots, celery and onions chopped up finely – then brown your mincemeat (adding it to a pan with the aforementioned ingredients).”
However, Alex does concede to using a touch of tomato paste before splashing in a hearty glug of red wine. Moving on, he advises: “Take your meat out of the pan and cook the veg in the meat juices.” And after incorporating some boiling water, he cheekily adds: “Italians look away – add a little bit of garlic.”
As he continues his step-by-step guide, Alex explained once everything’s softened, reintroduce the meat along with roughly three tablespoons of tomato paste. “When that’s caramelised, deglaze with a cup of red wine, give it a stir and then add just enough water so that you end up with a thick sauce.”
He finished his recipe with the tip: “Let it simmer on low for a minimum of an hour and up to three hours, add a splash of milk and pasta water at the end. And if you want something that’s quick for dinner, don’t do something that needs to be slow cooked.”
Alex’s method didn’t go down well amongst his followers, however, who said taste was the most important aspect of the meal.” One person argued, “The right way to make Bolognese is the way that tastes nicest in the eater’s belly. There doesn’t need to be any snobby rules. It’s not a competition. Each to their own way!”
Another suggested: “The tomato is kind if needed to give the acidity that the milk will work with. Yes, not a tomato sauce, but one half can of tomatoes would elevate it a bit.” Whilst a third was less kind, blasting: “That’s the absolute worst looking Bolognese I’ve ever seen in my life.”
Yet, there were those in support of Alex, with a supporter commenting: “That’s a good recipe – all the better for not having all the superfluous stuff people add. I add milk to the browned meat and soffritto and cook it off before adding tomato paste but that’s personal preference.”
Culinary website, Sporked, supports Alex’s stance though, noting: “Bolognese sauce is a ragù, or meat based, sauce that typically contains ground meat, a soffritto of carrots, celery, and onions, tomatoes or tomato paste, white wine, and milk. There is no bologna in the sauce, but, like the meat, its name is associated with the Italian city of Bologna.”
