yum! My mouth is watering. And to everyone up in arms about it “not being bolognese”, I think the video made that very clear and never claimed it was a traditional recipe! She even said at one point that traditional bolognese had its place, too. Keep on keepin’ on!
This hits on what I love to much about Ottolenghi, be it his cookbooks or this channel - a cross-section of flavors from around the globe that you (me, as an American) would not expect, that play wonderfully together. Sometimes traditional but not mainstream (again, to me in America), sometimes steering into fusion. It sounds fantastic and I can't wait to make it.
I watch food videos all the time. This was unanticipated but a truly inspiring fusion. I can’t express why, but it speaks to me. Lovely presentation as well with a charming host. Can’t wait to finish the traditional bolognese I have in the fridge so I can make this more exciting version. ❤❤❤
Looks great. Pappardelle are my favourite pasta, big, soft & slippery, love them with a stroganoff, one of my all time favourite dishes. Have been reading through Comfort since it arrived. Some excellent dishes to try out in the coming cold weather. 🍝
I'd not add the corn flour slurry, I'd like it looser. It's beautiful and am looking forward to the evolution of the flavors as time goes on, perhaps next day.
Looks good and an interesting take on ragu but I think you add too much meat into the pan in one go. It lowers the temperature of the pan and you end up boiling instead of browning the meat and not getting that amazing maillard reaction . I would cook the meat in batches to ensure the meat gets a good browning.
I haven't eaten meat for about 47 years so an alternative source of protein is required for me. Or is it? I think the sauce would be delicious without added protein. What's more I have all the required ingredients in my fridge and spice stash. What are the chances of that?!
Feel free to replace the meat with a veggie alternatives. Could also work with lentils or other grains but cooking time will need to be adjusted. Let us know how it works out!
yum! My mouth is watering. And to everyone up in arms about it “not being bolognese”, I think the video made that very clear and never claimed it was a traditional recipe! She even said at one point that traditional bolognese had its place, too. Keep on keepin’ on!
This looks gorgeous! Lucious yes! Can't wait to make this.
This hits on what I love to much about Ottolenghi, be it his cookbooks or this channel - a cross-section of flavors from around the globe that you (me, as an American) would not expect, that play wonderfully together. Sometimes traditional but not mainstream (again, to me in America), sometimes steering into fusion. It sounds fantastic and I can't wait to make it.
I watch food videos all the time. This was unanticipated but a truly inspiring fusion. I can’t express why, but it speaks to me. Lovely presentation as well with a charming host. Can’t wait to finish the traditional bolognese I have in the fridge so I can make this more exciting version. ❤❤❤
Grateful that their is a series to go alongside the book ❤
I’m going to have to try this dish! Thank you Helen!🥰
Great bolognese variation. Change is good.❤
Helen is so lovely!
Brilliant! I'm very excited to purchase this new book!
So happy to see you post again❤
This reminds me of my mum who put spices in her bolognese sauce to make it a little bit Indian. Can’t wait to try this one!
I'm so trying this one as an alternative to my go to bolognaise.
Looks great! Was checking out the ingredient quantities, is 100 grams of doubanjiang correct?? That's a lot.
Looks great. Pappardelle are my favourite pasta, big, soft & slippery, love them with a stroganoff, one of my all time favourite dishes. Have been reading through Comfort since it arrived. Some excellent dishes to try out in the coming cold weather. 🍝
So glad you like it!
Oh, I am going to make this with tempeh instead of the mince. It'll be fantastic. Ma po bolognese!
Bolognese with a difference , looks good it’s a must try thanks 👍
Hope you enjoy!
yum
I'd not add the corn flour slurry, I'd like it looser. It's beautiful and am looking forward to the evolution of the flavors as time goes on, perhaps next day.
❤❤❤
yummy
Wow
Is she using a metal spoon in a nonstick pan?
Looks good and an interesting take on ragu but I think you add too much meat into the pan in one go. It lowers the temperature of the pan and you end up boiling instead of browning the meat and not getting that amazing maillard reaction . I would cook the meat in batches to ensure the meat gets a good browning.
What do you do if you don’t eat spicy/hot?
It was basically an oriental stir fry. If you don't like spicy hot, just cut way back on the spices with the most heat. Or make regular bolognese.
There is a bean paste without chiles called doenjang thst you can use instead!
@@rebeccabrandt2505 🙏🏻
@@rebeccabrandt2505😊
I haven't eaten meat for about 47 years so an alternative source of protein is required
for me. Or is it? I think the sauce would be delicious without added protein. What's more I have all the required ingredients in my fridge and spice stash. What are the chances of that?!
Feel free to replace the meat with a veggie alternatives. Could also work with lentils or other grains but cooking time will need to be adjusted. Let us know how it works out!
…Bologense? 😅
No.
This would have been much more interesting without meat.
„Bologense“ in the title of this clip shows that this is not a professional approach at all - besides this is far from being Bolognese…
Well, you can ask for your money back. Wait…it was free! Relax. If you don’t like it click something else.
I'm sure this is delicious, in fact I will try it, but bolognese is an actual thing and this is not it.
I just made it and it was phenomenal.. after reading the comments I have to add that it was way better than any Bolognese I have ever eaten.. 🥢
❤❤❤❤