I have made your recipe at least 5 times in the last year, and every time, those I have served it to have raved!!! Some of whom are decent Italian chef’s in their own right! I highly recommend this recipe to anyone!!! It is worth the prep time. Oh, and it freezes well too!!! Thank you!!!
That would take the average home cook approx. 1h 30min (without home distractions to tend to) with all the prep and cooking steps, etc. Here’s what your breakdown looks like: - - - - general prep: 10min ground beef mix (prep): 5min pancetta mix (prep): 5min cook pancetta mix and brown / reduce beef stock in separate pot: 20min cook tomato paste: 2min cook beef: 5min cook red wine: 5min add reduced beef broth / parm / bring to simmer: 5min cook at simmer / cook pasta: 30min drain / toss / let sit to absorb sauce: 5min - - - - 1h 32min + 2 pots, food processor, prep bowls and board, etc… to wash If you want a weeknight bolognese, just make a large pot of it on the weekend, portion and freeze, then reheat on a weeknight in minutes. Bye.
I made this last night. It was good, but I personally think it needed a little more tomato flavor. Next time I’ll make it with more tomato paste, or adding a small can of crushed tomatoes. It also took longer for me to get the veggies to really turn that dark brown color.
The oven method used by Mary Berry saves waiting around for the liquids to reduce. Plus it gives a depth of flavour and tenderness. I like the blitzed mirepoix/pancetta idea.
That is a great dish and I love all of the ingredients you put in the pot and could eat half of that in one serving and come back for the rest later. I will try to remember this recipe so I can make it myself and see how it turns out.
That was the one part that bothered me. I can’t imagine doing it and I think I will skip that step unless someone can convince me that it’s really important! I’ve never seen it in a chili recipe either.
Tagliatelle is the only pasta I make fresh... Because I'm too cheap to spend $5 on a pound of dried stuff. I wish Skinner or Barilla would get to work on a cheap one!
Purveyors of pasta and supermarkets alike, they slap on a high mark-up for items perceived to be gourmet products. Italians treat freshly made pasta and dried pasta almost as two different kinds of food, and the one used depends on the other ingredients for a dish. For tagliatelle alla bolognese ( en.wikipedia.org/wiki/Tagliatelle#/media/File:Tagliatelle_rag%C3%B9_bolognese_01.jpg ), I definitely prefer fresh pasta. Barilla is a popular brand in Italy... 🍝 www.barilla.com/it-it/ (IT) 🍝 www.barilla.com/en-us (EN-US)
Daniel Karlsson you get bite with GOOD homemade pasta too, i made mine with 30% hydration which is really freaking hard to work with and a high content of fat (egg yolks), this create a very dense and stiff pasta dough which will have a better bite than dried pasta
Butter will burn at exactly the same temp with or without the addition of oil. The oil does not ‘temper’ 🙄 the butter, protect it from burning, average out the smoke point of the two fats two different smoke points or otherwise impact the smoke point of the butter. The reason to add oil is if you like the flavor of the oil.
Looks full of flavor, but I'd probably save it for a weekend meal. With the pancetta grinding and sauteeing to develop a fond, this recipe is more than 30 minutes.
You cant keep saying "wow in only 30 MINUTES!" when it ISN'T 30 minutes. With the browning of the pancetta veggies, then browning of the meat, then reducing the sauce.
There's information all over about them. They don't heat evenly, but in a ring shape (very uneven browning especially on cast iron, carbon steel, cheap steel (or thin)). Instant control of heat? - Not with a small ring of heated metal, and not with a weaker IC. -I would only get one for program-ability.
Tried it with salted store beef broth. Once reduced though the sauce was way too salty. Fortunately I cooked my pasta in unsalted water half the time than recommended on the box & disaster was avoided. I plan to make try it again this week but I’ll use unsalted beef broth this time.
Honestly, other than cooking it for thirty minutes, the prep-time and the amount of effort is the same as traditional bolognese. Unless you're strapped for cook-time, then you might as well spend the extra three hours letting the sauce do most of the work just sitting on the stove. PS: tried this recipe, and I must say, my sauce looked A LOT more rich in color and appetizing than theirs did in this video.
The Italian version of mirepoix ( en.wikipedia.org/wiki/Mirepoix_(cuisine) ) is soffritto ( en.wikipedia.org/wiki/Mirepoix_(cuisine)#Italian_Soffritto ).
I always freeze sauces, but before i put the lid on the bowl I lay a sheet of plastic wrap over the sauce - I make sure the wrap comes into complete contact with the sauce to prevent any air from getting in. This prevents freezer crystals from forming on the food.
"we also like pancetta because its pancetta" - AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHAAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHAAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHAAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHAAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHAAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHAAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHAAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHA!!! I CANT STOP LAUGHING!!! SOMEONE CALL AN AMBULANCE!!!
Don't forget, for this quick and easy recipe, start making your beef stock yesterday. If using bouillon cubes/powder/whatever....do you still need to reduce it by half or just add half the water to begin with ?
You still want to reduce it by half Or, you could just use double the stock cubes for half the quantity of water they started with, ie, same amount of water they end with but double the stock cubes.
Hey, for several videos, i noticed that some of your all clad cookware look "matte", i.e. not shiny like many all clad cookwares, but also not matte in the way the brushed cookware look like. can you tell me what kind of series or what product it is?
@@madthumbs1564 oh wow okay, thanks very much. i just went through the collections thoroughly and did find it. i thought the "most standard" was 3-ply, stainless-aluminum-stainless. the collection is called "master chef" and i did see them pretty often in professional/test kitchens (ATK, BA etc), so why would they prefer 2ply over 3ply? any ideas?
Tagliatelle and pappardelle are SO hard to find in grocery stores of small to midsize metro areas like mine. Very frustrating because they are the ideal pasta for Bolognese
Thought I'd watch this before cooking up some bolognese. I'm sorry ladies, but this is not anywhere near a classic bolognese sauce. Give it another name, I suggest.
Not bad. Wish I hadn't used butter, which cooks for so long it permeates the dish with cooked butter flavor, not the meat flavored bolognese I was hoping for. I only used a teaspoon of butter btw. My usual recipe with the addition of mushrooms, a little garlic, and a bit of chopped tomatoes enhances the meat flavors better.
Not all meat sauces in Italy have pancetta in them. You can make an equally delicious meat sauce with chop meat, chop pork and some sausage (out of the casing). Try this recipe, the subtitles are in Italian but it's fairly easy to understand. This recipe uses about a can of tomato puree (make sure it's plain, with no spices in it!) along with a tablespoon of concentrate. The end result is a lot thicker than the sauce shown in this video. It's supposed to be that thick. Also, this recipe requires about 2.5 - 3 hours to cook on low heat. If you want to reduce the cooking time, just add like half a cup of reduced beef stock. ruclips.net/video/iI8EXscZr48/видео.html
How is this a weekenight dinner? When you add up all the prep time and various cook times..it is a minimum of 2 hours or more. Weeknight dinners should be less than an hour including prep and cook times. Unlike ATK, I don't have a staff to do the prep work ...
0:30 Keeping things easy for weeknight bolognese, so we're just sticking with the beef. 1:20 PANCETTA!! Make up your minds! I'm going to nitpick a bit. It's also not 30 minute bolognese, as it was emphasized near the end. It's 5-10 mins of prep, 8 mins for the first cook of pancetta mix, 10 mins to brown the pancetta mix, 5 mins after adding beef and tomato paste, 5 more mins for reducing wine, and lastly 30 mins for simmering everything. That's at least an hour or over. Still substantially shorter time than traditional bolognese, but it irked me a little when she kept repeating "30 minutes".
I’m sorry but, Baking soda gives meats a nasty slimy texture not a nice tender texture. I suggest cooking a small sample of your meat with baking soda to see if you like the texture before ruining your dish with it. I made a big pot of chili using this method and had to toss the whole thing.
mad thumbs yes positive. You can also buy in the store pork loin and also chicken breast treated with bicarbonate of soda and it also has this slick texture. I will only buy minimally processed or all natural cuts because of this. We just do not like the texture it gives. 😏
With they much liquid in the sauce, I would just toss the pasta into it and cook for the recommended time and then check to see if it needed a couple more minutes.
I've vacationed in Italy but did not have any pasta Bolognese. Enjoyed lots in the U.S. of course but the best I ever had was in Romania - a hotel in Bucharest. 😂
Please Stop saying 30 minutes ! It was 20 just to get the mire poix done, not to mention the prep, then 5 for browning, before you get to the to the 30 minute simmer...this is every minute of 1 hour. Still super fast for Bolognese, but come on!
Italians would feel offended with this video. Sorry but this is NOT Bolognese sauce..... you may call it meat sauce but please don't call it Bolognese sauce.
I have made your recipe at least 5 times in the last year, and every time, those I have served it to have raved!!! Some of whom are decent Italian chef’s in their own right! I highly recommend this recipe to anyone!!! It is worth the prep time. Oh, and it freezes well too!!! Thank you!!!
had extended family over for dinner. made this. it was FANTASTIC, everyone loved it. making it again tomorrow. 😊
That would take the average home cook approx. 1h 30min (without home distractions to tend to) with all the prep and cooking steps, etc.
Here’s what your breakdown looks like:
- - - -
general prep: 10min
ground beef mix (prep): 5min
pancetta mix (prep): 5min
cook pancetta mix and brown / reduce beef stock in separate pot: 20min
cook tomato paste: 2min
cook beef: 5min
cook red wine: 5min
add reduced beef broth / parm / bring to simmer: 5min
cook at simmer / cook pasta: 30min
drain / toss / let sit to absorb sauce: 5min
- - - -
1h 32min
+ 2 pots, food processor, prep bowls and board, etc… to wash
If you want a weeknight bolognese, just make a large pot of it on the weekend, portion and freeze, then reheat on a weeknight in minutes. Bye.
I'm exhausted just reading the breakdown. 😅
I agree make a lg portion & freeze!
You took the words right out of my mouth
Huff deez nuts!
... because it's pancetta. LOL! YES, exactly.
I made this last night. It was good, but I personally think it needed a little more tomato flavor. Next time I’ll make it with more tomato paste, or adding a small can of crushed tomatoes. It also took longer for me to get the veggies to really turn that dark brown color.
I wanted a little more tomato flavor too, so I added a 14 and 1/2 ounce can of Petite Diced Tomatoes. It was just right!
The oven method used by Mary Berry saves waiting around for the liquids to reduce. Plus it gives a depth of flavour and tenderness. I like the blitzed mirepoix/pancetta idea.
That is a great dish and I love all of the ingredients you put in the pot and could eat half of that in one serving and come back for the rest later. I will try to remember this recipe so I can make it myself and see how it turns out.
The baking soda is also a tenderizer besides browning the meat. I might just do that with chili too.
Paul Y They do use BP for chili
@@passiveagressive4983 Yeah, I realized that later.
That was the one part that bothered me. I can’t imagine doing it and I think I will skip that step unless someone can convince me that it’s really important! I’ve never seen it in a chili recipe either.
It really helps when you have a Dutch oven to cook with🙏
Why does she keep saying only 30 mins more like 1 hour
I think they mean 30 minutes simmer once all ingredients were combined. Traditional recipe is 6-8 hours from the same point
@Jeff, the God of Biscuits , Be nice! They’re not dumb; they’re inexperienced. The only dumb question is the unasked one.
I want to live, laugh, and love in this fantasy kitchen for the rest of my life.
She looks like an expert on something she did wrong
A smokey bolognese you say? Don't threaten me with a good time.
sam hinchee hahaha exactly
sound delish!!
Smokey bolognese is appetizing, but pancetta is better for authentic flavor.
Exactly 🤣
Love these recipe videos. Thanks
I love how there's always a staff of busy cooks in the background in these, testing different things I guess.
I've always wondered if it's arbitrary or not lol
Not traditional Bolognese but a really good recipe with a ton of flavor.
Tagliatelle is the only pasta I make fresh... Because I'm too cheap to spend $5 on a pound of dried stuff. I wish Skinner or Barilla would get to work on a cheap one!
Fresh pasta u dont get the bite. And pasta are not expensive its very cheap
Purveyors of pasta and supermarkets alike, they slap on a high mark-up for items perceived to be gourmet products. Italians treat freshly made pasta and dried pasta almost as two different kinds of food, and the one used depends on the other ingredients for a dish. For tagliatelle alla bolognese ( en.wikipedia.org/wiki/Tagliatelle#/media/File:Tagliatelle_rag%C3%B9_bolognese_01.jpg ), I definitely prefer fresh pasta. Barilla is a popular brand in Italy...
🍝 www.barilla.com/it-it/ (IT)
🍝 www.barilla.com/en-us (EN-US)
Try Bionaturae or Colavita. Both great, both under the $5 mark, especially if you buy the bulk deals online.
Daniel Karlsson you get bite with GOOD homemade pasta too, i made mine with 30% hydration which is really freaking hard to work with and a high content of fat (egg yolks), this create a very dense and stiff pasta dough which will have a better bite than dried pasta
These gals have way too much fun in the kitchen..lol
Made a modified version of this and so delicious! (Yes it took an hour)
I just made this sauce and its delicious.
Did you follow it exactly? Any changes/substitutions? Does it need anything in your opinion?
As always...great!!!
Do you guys make blooper reels? I'd love to see some bloopers.
Some old ones here, mostly Chris.
ruclips.net/video/iz7JTeS4eFg/видео.html
@@bentleyr00d This is golden! Thanks for the post. ATK, please considering releasing more blooper reels!
that was the blooper real. you melt.
Butter will burn at exactly the same temp with or without the addition of oil. The oil does not ‘temper’ 🙄 the butter, protect it from burning, average out the smoke point of the two fats two different smoke points or otherwise impact the smoke point of the butter. The reason to add oil is if you like the flavor of the oil.
I'm...VERY curious about this recipe. It's definitely a different take on a traditional and certainly saved a...HUGE amount of time.
Looks full of flavor, but I'd probably save it for a weekend meal. With the pancetta grinding and sauteeing to develop a fond, this recipe is more than 30 minutes.
Looks delicious!!! Thank you. I must try.
Delicious!!!!
Thank you .
There's something fragrant about Carraba's bolagnese I love.....
1:36 she is so cute....are these little quips scripted.
can't wait to try this
This is so interesting, wow completely different 5o my Italian way of making it that I learnt from my grandmother.
Best video all week
You cant keep saying "wow in only 30 MINUTES!" when it ISN'T 30 minutes. With the browning of the pancetta veggies, then browning of the meat, then reducing the sauce.
I wish ATK would talk about induction stoves/cooking
Agreed. I'd never go back, but it's worth pointing out that induction's instant control of heat is similar to gas.
There's information all over about them. They don't heat evenly, but in a ring shape (very uneven browning especially on cast iron, carbon steel, cheap steel (or thin)). Instant control of heat? - Not with a small ring of heated metal, and not with a weaker IC. -I would only get one for program-ability.
@@madthumbs1564 that is why I want to see it tested by them... I love my induction stove would never go back like pixoariz said
It probably tastes great before a football game.
I see I'm not the only one who misread tagliatelle as "tailgate".
You guys are great🥰
Why would you wash the pot out if it has the left over broth flavor that its going to sit in anyways?
Looks delicious!
Tried it with salted store beef broth. Once reduced though the sauce was way too salty. Fortunately I cooked my pasta in unsalted water half the time than recommended on the box & disaster was avoided. I plan to make try it again this week but I’ll use unsalted beef broth this time.
Good note to make, thanks.
Never substitute your "pancetter" -- haha I love Bridget
Breaking up the ground (minced) beef with a whisk allows you to break it up better than a big wooden spoon. (tip from Gennaro Contaldo.)
Honestly, other than cooking it for thirty minutes, the prep-time and the amount of effort is the same as traditional bolognese. Unless you're strapped for cook-time, then you might as well spend the extra three hours letting the sauce do most of the work just sitting on the stove.
PS: tried this recipe, and I must say, my sauce looked A LOT more rich in color and appetizing than theirs did in this video.
I never thought about the watery sauce method...DUH TO ME.
Yum!
Yes please 👍🥰
Any suggestions for those of us who dislike the taste of Parmesan but still want the milky flavour?
The Italian version of mirepoix ( en.wikipedia.org/wiki/Mirepoix_(cuisine) ) is soffritto ( en.wikipedia.org/wiki/Mirepoix_(cuisine)#Italian_Soffritto ).
That looks phenomenal!!!
I made this last night, my family said it needed more tomato flavor. So I may twerk a little next time.
Love this dish! One problem, I cook for one, how do you reduce this recipe? Does this freeze? Alternitives?
Freezing would make it grainy. You could can the sauce though.
I always freeze sauces, but before i put the lid on the bowl I lay a sheet of plastic wrap over the sauce - I make sure the wrap comes into complete contact with the sauce to prevent any air from getting in. This prevents freezer crystals from forming on the food.
I often divide all the ingredients by four or half the recipe. It seriously reduces cooking times between steps as well.
After the meat is browned, add the rest of the ingredients (I prefer a dry white wine in my ragu) and 25 minutes in a pressure cooker. DONE!
"we also like pancetta because its pancetta" - AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHAAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHAAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHAAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHAAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHAAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHAAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHAAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHA!!! I CANT STOP LAUGHING!!! SOMEONE CALL AN AMBULANCE!!!
Don't forget, for this quick and easy recipe, start making your beef stock yesterday.
If using bouillon cubes/powder/whatever....do you still need to reduce it by half or just add half the water to begin with ?
You still want to reduce it by half Or, you could just use double the stock cubes for half the quantity of water they started with, ie, same amount of water they end with but double the stock cubes.
What a pancetta diva 🤣🤣❤️❤️
Yum I 💖 pasta like the cookies monster love his cookies.
What did they do with the pasta water? They didn't say after saving it at 7:23
If the sauce needs loosening up then pasta water does that
drank it.
Awesome video! So, when do we eat? 😜
Haha Bridget is on fire in this one. :-D
Ugh the recipe link is blocked by a paywall
It's inevitable. Sad thing is that the recipe isn't particularly fast, or good. Greed is good, I guess...
So, if I don’t use your hard to find pasta, I shouldn’t substitute it with a regular easy to find pasta, but with another hard to find pasta?
fordhouse8b I've used fettuccini before for Bolognese sauce, and that works pretty well.
Hey, for several videos, i noticed that some of your all clad cookware look "matte", i.e. not shiny like many all clad cookwares, but also not matte in the way the brushed cookware look like. can you tell me what kind of series or what product it is?
2 layer aluminum + inner layer stainless.
@@madthumbs1564 oh wow okay, thanks very much. i just went through the collections thoroughly and did find it. i thought the "most standard" was 3-ply, stainless-aluminum-stainless. the collection is called "master chef" and i did see them pretty often in professional/test kitchens (ATK, BA etc), so why would they prefer 2ply over 3ply? any ideas?
Good info.
Nice recipe, much similar to mine
Looks Delicious
What about the pasta water?
Tagliatelle and pappardelle are SO hard to find in grocery stores of small to midsize metro areas like mine. Very frustrating because they are the ideal pasta for Bolognese
Did they forget the garlic? I added 3 minced cloves in with the beef. It is a great dish... and I love ATK
Emily Brinjak there is no garlic in the classic recipe.
Emily Brinjak me too
Can I get this recipe without a subscription?
Zowie! Ah sure am gonna try this! Thanks ladies. Cheers, Colin.
grinding up that pancetta is a goddamn crime
For sure! Anyway, I use Guanciale.
Thank u ladies will try this ..See u on PBS this weekend 👏👏👏👏🤗👀👍👍🍽🍽
I'm not Italian, but even I was embarrassed and upset after watching this.
me 2. no tomato sauce?
And so was I. I'm not Italian either.
Test Kitchen pulls ethnic recipes from who knows where, and often mispronounced it. Often clueless ...
Thought I'd watch this before cooking up some bolognese. I'm sorry ladies, but this is not anywhere near a classic bolognese sauce. Give it another name, I suggest.
Not bad. Wish I hadn't used butter, which cooks for so long it permeates the dish with cooked butter flavor, not the meat flavored bolognese I was hoping for. I only used a teaspoon of butter btw. My usual recipe with the addition of mushrooms, a little garlic, and a bit of chopped tomatoes enhances the meat flavors better.
Will say that I like the technique of the carmelized mirepoix puree.
@@emanonfox1709 You don't have to use butter at all, just use olive oil or another neutral healthy oil such as Rice bran or peanut oil.
@@MaZEEZaM I would definitely use a neutral oil instead of butter next time
No salt?
Orrore!sacrilegio!il ragu alla bolognese non si fa così.ci sono degli step precisi da osservare ......studiate gente ,studiate!
What can i use in place of the pancetta? The tomato paste, wine and beef have umami. Is that enough?
Not all meat sauces in Italy have pancetta in them. You can make an equally delicious meat sauce with chop meat, chop pork and some sausage (out of the casing). Try this recipe, the subtitles are in Italian but it's fairly easy to understand. This recipe uses about a can of tomato puree (make sure it's plain, with no spices in it!) along with a tablespoon of concentrate. The end result is a lot thicker than the sauce shown in this video. It's supposed to be that thick. Also, this recipe requires about 2.5 - 3 hours to cook on low heat. If you want to reduce the cooking time, just add like half a cup of reduced beef stock. ruclips.net/video/iI8EXscZr48/видео.html
i don’t use pork at home
@@orffrocks5667 hiw about lamb? If you use lamb just make sure its not a lot because it can be overpowering.
Everytime you "mirepoix" a Bolognese sauce, an Italian dies.
Tell that to Marcella Hazan... Her bolognese is famous.
@@bigjuan2001 I dont think you understood my comment. Mirepoix is french. Italians start with a soffritto.
@@numsidumsragitsch ohh gotcha. Same as in my culture we use "sofrito".
How is this a weekenight dinner? When you add up all the prep time and various cook times..it is a minimum of 2 hours or more. Weeknight dinners should be less than an hour including prep and cook times. Unlike ATK, I don't have a staff to do the prep work ...
If you use the bolognese recipe from the joy of cooking it takes the same time, you're not saving anything using these methods
0:30 Keeping things easy for weeknight bolognese, so we're just sticking with the beef.
1:20 PANCETTA!!
Make up your minds!
I'm going to nitpick a bit. It's also not 30 minute bolognese, as it was emphasized near the end. It's 5-10 mins of prep, 8 mins for the first cook of pancetta mix, 10 mins to brown the pancetta mix, 5 mins after adding beef and tomato paste, 5 more mins for reducing wine, and lastly 30 mins for simmering everything. That's at least an hour or over. Still substantially shorter time than traditional bolognese, but it irked me a little when she kept repeating "30 minutes".
It takes an hour just to prep the stuff! Plus, where's the garlic? It's worth a try though.
Northern Italian cooking doesn’t usually use garlic. It’s a cold region and traditional recipes use what grows there.
Oh, okay. I love garlic, so I put it in almost everything anyway, lol.
I’m sorry but, Baking soda gives meats a nasty slimy texture not a nice tender texture. I suggest cooking a small sample of your meat with baking soda to see if you like the texture before ruining your dish with it. I made a big pot of chili using this method and had to toss the whole thing.
Yeah it'll do that if you use too much. And it's easy to use too much.
I followed the test kitchens recipe to the letter still nasty.
You sure baking soda; not baking powder?
mad thumbs yes positive. You can also buy in the store pork loin and also chicken breast treated with bicarbonate of soda and it also has this slick texture. I will only buy minimally processed or all natural cuts because of this. We just do not like the texture it gives. 😏
I am a very good cook and baker. I usually like and agree with most all tips from the test kitchens but just not this one.
what is 93% ground beef? lean? extra lean? My grocerer doesn't put % on label that I have noticed.
Probably Extra Lean. 93% is very very lean indeed.
Adam G. Manning AKA $6.+ per pound.
No salt.
With they much liquid in the sauce, I would just toss the pasta into it and cook for the recommended time and then check to see if it needed a couple more minutes.
Especially if you make the pasta fresh, completely agreed.
Good
Can I replace the dairy with Romano cheese, allergic to dairy ??
Romano cheese is still dairy as its cheese.
yes, yes you can.
Hey, I have that exact spatula!
Oh right.
What does this have to do with tailgating?
Toss it out the moon roof onto a tailgaitor to teach them a lesson.
I always forget about that baking soda trick! 🤦
Why do you talk to your friend when you should be talking to your audience 😊
I've vacationed in Italy but did not have any pasta Bolognese. Enjoyed lots in the U.S. of course but the best I ever had was in Romania - a hotel in Bucharest. 😂
Its best in Bologna
Please Stop saying 30 minutes ! It was 20 just to get the mire poix done, not to mention the prep, then 5 for browning, before you get to the to the 30 minute simmer...this is every minute of 1 hour. Still super fast for Bolognese, but come on!
No garlic?
bobby l I added 3 minced cloves in with the ground beef😁
@@emilybrinjak2202 Nice touch I think!
never a thought about the poor critters who were the ingredients.
Yummy! God damn it! Unbelievable! 👍👍👍👍👍
Italians would feel offended with this video. Sorry but this is NOT Bolognese sauce..... you may call it meat sauce but please don't call it Bolognese sauce.
It’s a good thing this channel is called “America’s Test Kitchen” and not “Italy’s Test Kitchen.” 😉
What if you /want/ a smoky bolognese?