Traditional Bolognese sauce with homemade Pappardelle Full recipe on my website, here's the link https://www.unclemattscookerylessons.com/recipe There are many people who believe that Bolognese sauce isn't even a thing, 'it's a rugu isn't it? Bolognese is just a convenient name used outside of Italy, right?' I thought that as well until I discovered a great Youtube channel called Vincenzo's plate, Vincenzo cooks all things Italian but even better he makes videos where he brings in experts from the exact region of the dish to explain what is authentic or not. So I am very - no - reasonably- no a bit confident that the recipe I used in this video is the real deal. If this video gets enough views there is bound to be outraged people saying that there Mama or Nona did it differently and to them they have the authentic recipe, but the house next door adds a little garlic or herbs or stock or however many ingredients they prefer. Bolognese sauce comes surprisingly from Bologna from the 18th Century, ragout is a French term used for chopped meat braised with vegetables and in this case the Italians borrowed from the French. No doubt they simplified it though as the French have a tendency to over complicate recipes (I should know I trained in enough French restaurants). The combination of Bolognese sauce with spaghetti is very popular in the UK to the point where some people will not realise that it isn't British, according to the purists Spaghetti should not be used to accompany Bolognese sauce for err reasons? But is probably the result of Bolognese being such a well known Italian sauce and spaghetti being the most well known pasta. In this video I also make pappardelle from scratch hopefully to give confidence to viewers to a go at making their own. ... https://www.youtube.com/watch?v=vWJDjYCl8io

Cheats Chocolate truffles / easy chocolate truffles / rich dark chocolate cream and rum, rolled in cocoa. Try this super easy chocolate truffle recipe and enjoy your truffles with a strong coffee. Truffle heaven Chocolate truffles Dark ganache Dark chocolate 232g 464g Double cream 212ml 425ml Liquor of choice 1 shot 2 shots ... https://www.youtube.com/watch?v=mqGU5USgdSA

Full recipes on my website, here's the link https://www.unclemattscookerylessons.com/recipe These super savoury zingy preserved or confit lemons are well known from Morocco and North African cooking, the history dates them back to the 18th century and are very popular in South Asia. The tajine or tagine is a terracotta or stone cooking pot with a chimney that are usually used to cook these wonderfully fragrant stews of meat and vegetables, the chimney allows some steam to escape but some water vapour drops back into the bubbling stew below. Preserved or confit lemon are used in just about all the savoury stews that come from Morocco and I hope you consider preserving your own as the process is incredibly simple. You just need lemons, salt and a few weeks for the fermentation to take place. You can keep preserved or confit lemons in your fridge for up to a year and maybe more. ... https://www.youtube.com/watch?v=XPq4Qj_41N8

Pork Stroganoff - Stroganov, a private French chef working for a wealthy influential Russian familly created this wonderful stroganoff or stroganov and named it after his bosses. Soured cream and beef was a very popular combination. This dish is still popular today, so why not make your own stroganoff with pork fillet in stead of beef. Check out my first novel https://www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A https://www.instagram.com/uncle_matts_cookery_lessons/ Pork Stroganoff - Stoganov Pork tenderloin 1 White onion 1 Mushrooms 100g / 3.5oz Garlic 3 cloves Gherkins 1 medium Parsley 3 tbsp Paprika 1 tsp Sour cream 200ml / 6.7 fl oz White wine 1 glass Chicken stock 200ml / 6.7 fl oz Worcester sauce 1 tsp Butter and oil up to you Salt and pepper to taste ... https://www.youtube.com/watch?v=S00Bmantjjg