Bolognese Sauce - Marcella Hazan-Inspired Meat Sauce Recipe - Rigatoni Bolognese
HTML-код
- Опубликовано: 16 июн 2024
- Learn how to make a Bolognese Sauce recipe! Go to foodwishes.blogspot.com/2013/1... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Marcella Hazan-Inspired Meat Sauce Recipe!
Хобби
Check out the recipe: www.allrecipes.com/Recipe/235273/How-to-Make-Bolognese-Sauce/
you forgot the butter in the video..that "secret" ingredient
The WORLDS BEST RECIPE "RAGU BOLOGNESE" by Danny Bolognese @ www.amazon.com/Ragu-Bolognese-Cookbook-Secret-Recipe/dp/1517150310
.
Food Wishes What, NO GARLIC??? Don’t you know as a cook/chef that the longer you cook your tomatoes it gets more acidic???
Try mine "Bolognese"? Learn how to actually pronounce the word too!! 🤣
ruclips.net/video/Uk-jm5A5sL8/видео.html
Let me know!!! Much love to everybody!
HeavensLuv, Bologna is in northern Italy. Not big on garlic up there. My great-grandparents were from Forno Canavese, north of Torino, in the Piedmont region. The sweet spices reign up there, like nutmeg, but not garlic. There’s no garlic in my great-grandmother’s sauce or meatballs.
You are the Italian grandmother we never had. Grazie.
Ragazzi
The WORLDS BEST RECIPE "RAGU BOLOGNESE" by Danny Bolognese @ www.amazon.com/Ragu-Bolognese-Cookbook-Secret-Recipe/dp/1517150310
.
I read that 'Grazie' with Brad Pitts pronounciation in Inglorious Basterds. Couldnt help it. Graah Tsyay.
Prego
Perfect comment
7+ years later, I'm still watching the video every time I make this dish. I make a double batch around here as the natives love it! I freeze 2/3 of the sauce and reheat it on the stove for a quickish
dinner.
Chop a ton of garlic, like a whole head, grate a cup or two of sharp cheddar cheese put together in bowl add some mayo mix well spread on a baguette or loaf of sour dough or French bread that's been cut in half and you will have the yummiest garlic cheese bread.
Try to add pancetta next time (or bacon). Cut it up really really small, do the same with the veggies, and those will all melt into the sauce.
(I'm not inventing this, real real spaghetti ragu is made like this and it makes it even better)
"a brief four to six hour period" haha love you
@Andrew Olson because hes funny to them.
@Andrew Olson just stfu
The WORLDS BEST RECIPE "RAGU BOLOGNESE" by Danny Bolognese @ www.amazon.com/Ragu-Bolognese-Cookbook-Secret-Recipe/dp/1517150310
.
there are recepies that require days of prep😂
I saw this video had 900k views and was scrolling through the comments, trying to pick up tips and tricks for the recipe, and i say a youtube video by Gordon Ramsey, it had 20 million views... so sad, the Chef John might be the most underappreciated chef on youtube.
and he doesn't scream like a madman
who needs Ramsey if you have Chef John.
Chef John is by far my favorite RUclips chef. Maybe even chef in general, I don’t really love the ones on TV as much as the ones I watch on RUclips. I feel like we see everyone on RUclips’s personality more
@@marisaveilleux8533 Adrian Richardson is great XD
1.2 mil right now!
I am DYING at "yes you can use a food mill or food processor, but then you wouldnt be able to feel what im feeling...and i like it when you feel what im feeling"
I no...he can b very entertaining with his little comments! Love it
That is perverse...
He's a little off of his game. He should have used a Talk Box for that comment.
I am not dying because of that.
Why
Yes.
@Cecilia Colley Haha! That's funny.
@Cecilia Colley pressure cooker. Electric.
Just finished eating this with garlic bread. It was a big success :). My family was shocked I was able to making something so good. Thank you!
FeelinGood doesn't it piss you off when your own family doesn't believe in you? It's almost like they think i sit around in puddles of my own drool coloring all day.
I just strap a bucket to my chin. Then my family glows with pride if I color within the lines.
Good idea. I knew this needed some garlic in there somewhere.
Gina Sellers
I mean every family that says “I believe in you” is lying
Love the Vault Boy profile picture lol
..."by starting over, I mean... you know ordering pizza".. xD
PeytonSawyer236
I wonder if John writes his own script? Or just speaking from experience.
@Andrew Olson you're annoying
The WORLDS BEST RECIPE "RAGU BOLOGNESE" by Danny Bolognese @ www.amazon.com/Ragu-Bolognese-Cookbook-Secret-Recipe/dp/1517150310
.
Andrew Olson hilarious, you are so bitter
He's too funny!
Pretty sure I've watched this video atleast 10 times in the past year and probably will watch it another 10. Your videos never get old chef John! One of these days I'll make this, until then I'll rewatch it until I remember the recipe by heart
MAKE IT! MAKE IT! It's easy! Just have to plan ahead! It's AMAZING and you will be so happy with yourself having done it!
This is exactly how I proceed when I like a recipe 👍🏽👍🏽👍🏽
Words cannot describe how much I love this channel!
Don't ever stop doing what you do chef john!
It’s been so many years and I still make this recipe!!! I love it! I make a killer lasagna with this bolognese sauce! Thanks for all the recipes chef John! A real masterpiece!!!
"I like it when you feel what I am feeling.." classic Chef John.
This is the same recipe I've always followed, with one exception: I use a combo of beef, veal, and pork. It's always a hit.
Me too, a bit of each, browning as you go so you don't produce too much water. Then de-glaze with wine, add the tomatoes, stock stock and milk. I then let it burble happily to itself for 4 hours. Leave the house for bit and come back in later. The smell is amazing.
@@michaelritchie5303What is stock? Changing the order won't have any impact on the taste?
I’ve been making this recipe for years
It’s literally my dad’s favourite dish. Thank you so much for the recipe!
Chef John, thank you thank you thank you. I started my food creating life as a cake baker and was GLUED to recipes, as one needs to be with baking chemistry etc. My cakes are amazing (thank you Rose Levy Berenbaum!) Your channel and videos have REALLY moved me forward as a cook....completely gotten me onto techniques as opposed to complete slavishness to a recipe. I make several of your recipes on an ongoing basis, but wanted to put my BIG THANK YOU note on THIS recipe. (The other recipe I must mention is the pork chops with apple cider reduction---OMG AMAZING!)
I have made this Bolognese sauce more than any of your other recipes (at least every six weeks on average) because everyone who has ever had it always asks "did you work in a restaurant to learn this?" It's the BEST. I have shared this with my friends who like to cook, and every single one of them loves it as well. It's so fun to make something that really REALLY is extraordinary tasting right in your own kitchen! Also, it made me learn about Marcella Hazan and read her book and learn even more stuff! I always seem to refer back to this video, even though I thoroughly know how to make this without looking at anything! (Maybe it's because I always want to laugh out loud at the "which means order pizza" line which is CLASSIC, and my favorite Chef John joke of all time! (Although the "moon" joke kills me too!)) I also make double batches most of the time for freezing etc. I figure if I'm gonna bother, then BOTHER. But except for the preliminary fine chopping of the mirepoix/soffritto (my only alteration is that I grate the carrots....just have grown to prefer that method which is faster--so they can add their sweetness--but eventually melt into nothingness) and the attentiveness required during the milk and wine reductions, the remaining five hours or so is no bother at all. And at the end, you end up with the Most Amazing Thing! I also double the nutmeg since I love nutmeg. OMG! THE MOST AMAZING THING I"VE EVER COOKED. I use this for lasagna Bolognese with bechamel and peoples just SWOOOOON. (I love when the swoooning occurs!) THANK YOU THANK YOU THANK YOU for making me a WAY better and more confident cook. Family and friends have benefited greatly and you have given me "permission" and a confidence at a skill that I didn't have five years ago. HUGS HUGS HUGS and love.
I made this recipe today and it was amazing! The taste was so different than anything I have ever tried before. It was well worth the time and effort!
I am honest, but i watch your Videos mainly because of your voice and Comedy xD
same!
+The Asian Guy his voice is annoying as hell, esp that annoying tone, i muted the video. Good recipe though
Same here!!
factz.
lol yeah his voice is really something, i bet he's a really good dad
I make Bolognese all the time now, and it's all because of this video. I change it up with different meats and spices depending on my mood, but it always delivers. Thanks, Chef.
I made this, with only some very minor modifications - absolutely amazing! thank you for posting this! Turned out amazing! and you're absolutely right, it only gets better the longer you cook it.
I absolutely love you! I watch your videos all the time. Thank you Chef John.
This is one of the recipes that convinced me to buy a Slowcooker. And it's really good.
It became a kind of base recipe for me. Now I like to tweak it how I like at the moment. Sometimes I use Red instead of white wine or chunks of meat instead of ground or I use more herbs or add dried tomatoes.
Thanks for sharing this video with us! It's one I come back to again and again! 😊
No matter how dreary it is outside, one of your videos has me chuckling and full of inspiration. This is similar to my grandmother's. I am now cheery and ready to cook! Thx.
After years of watching your clips, I finally subscribed. This recipe is by far the best. You are truly a mentor chef John.
Haven't watched your videos in quite a while.....I forgot how I love your sense of humor.
I made this for my wife for Valentine's and that settled it. We're making it every year. Totally amazing. I did follow the New York Times recipe from Marcella, but am somewhat relieved to find this video and see I did a pretty damn good job of it!
Amazing, my favorite Italian dish is bolognese sauce over ANY pasta but mostly over fettucini or shells. This recipe is amazing as are all your recipes and your sense of humor! Thank you.
Thank you Chef John, as always you reduce what appears to be difficult down to something that's easy to do. Can't wait to try it this weekend!
Nutmeg: "I don't care if you don't like this, you're going to add it!"
*Pete Townsend has entered the chat
Jon Townsend has entered the conversation.
No nutmeg or any spices, herbs or wine. This is a simple dish that just needs lots of time.
@@kyawsanmin2424 Wrong one but that is pretty funny to be honest, it made me laugh. I believe there is a Devin as well lol.
My bolognese is about two hours from being done, but I had to try making it after watching this video last week. And yes, I did enjoy feeling what Chef John was feeling!
Fabulous! I am totally culinary in love with this recipe ... thank you so much for sharing!!! Smiles, Stella
Chef John this recipe made me a legend in my house. My Italian husband was raving how fabulous this dish is. Thank you for presentation.
What a lovely story! Sounds like a proof. I'm gonna cook this 1st time, today.
Greetings from the far north of Germany!
I just made this and can attest that it is indeed delicious. I did use a tad more meat though, 1 lb. lean ground beef and 1 lb. spicy pork sausage. I also used whole milk because well, I think using reduced fat anything is an affront to nature. Everything else I kept to Chef John's/Marcella's recipe. Using the pork sausage I skimmed off a bit of fat, but I think the end flavor benefited from the porky goodness. For the wine, I used a Coppola Chardonnay that was on sale and it worked out perfectly. Plated up with tagliatelle pasta then topped with shaved parmigiano reggiano and fresh Italian parsley. Came out amazing!
Sounds amazing I'm hungry now :)
+Beau Cantrell I was just thinking that - I totally agree this sauce needs both pork and beef. Frankly, if I had to make do with just one type of meat for my ragu - I'd probably go with pork.
Beau, did you increase the amount of milk and wine because of the additional meat you used, or did you keep these the same?
I used the same amount of liquids.
Beau Cantrell got it ... thanks for answering!
Not "Ghost" Swayze but "Point Break" Swayze :)) !! LOVE IT and this sauce looks incredible!
I just made this today and it was absolutely amazing!!!! Will definitely be making a double batch next time.
~ Wonderful recipes as always....thank you Chef John!!!
This is an AMAZING dish! Love it! Wouldn't change a thing about it.
And if anyone's interested? Yes! It can be scaled up to feed a large crowd! I just made this recipe for my church congregation. We had at least twenty or thirty people. I planned the recipe to feed about 50. By the end of the night? It was still almost completely gone. Almost no leftovers. Just a bunch of raving church goers calling it one of the best meals they've ever had.
Thanks for making me a hero to my church, Chef John!
When you scaled up did you just double everything, or did you adapt?
I’m going to make this beautiful bolognese dish tonight!😻🍻
I made this recipe and it was wonderful! My family and friends loved it! Thanks!
His intonations are as perfect as his countless recipes...I FEEL WHAT YOU FEEL CHEF...Keep it coming :)
I've been living in bologna for almost 5 years now, and I still can't get used to how they do the ragù here, in my region we do it almost the same way you did in this video and i think it's way better than the traditional recipe :) But nothing can replace hand made Tagliatelle.
Also the standard name of that pasta it's mezze maniche, but I'm just being a bitch here XD
Finally someone who gets how to make something really close to the real recipe! GOOD JOB! and for help a little more here the real one:
(I'm from Bologna BTW)
Bolognese Sauce
People: 6
their region: Emilia Romagna
Recipe Category: Sauces
ingredients:
300 g beef pulp (folder or belly or fesone shoulder or spindle) minced roughly, 150 g of pork bacon, 50 g of yellow carrot, 50 g of celery, 50 g of onion, 300 g of pulped or peeled tomatoes, ½ cup dry white wine, ½ cup whole milk, a little broth, olive oil or butter, salt, pepper, ½ cup liquid whipping cream (optional)
Preparation:
Melting, possibly in a clay pot or aluminum often, about 20 cm, cut the bacon into cubes first and then finely chopped with the crescent. Combine 3 tablespoons of olive oil or 50 g of butter and smells finely chopped and gently to soften. Combine the ground meat and mix well with a wooden spoon making it brown until "sizzles". Add the wine and stir gently until it is completely evaporated. Combine the past or the tomatoes, cover and simmer slowly for about 2 hours, adding, when necessary, of the broth towards the end add the milk to soften the acidity of the tomato. Season with salt and pepper. Eventually, when the sauce is ready, according to Bologna's use, is used to add the cream if it is seasoned dry pasta. Not for noodles.This is the "updated" recipe of the true Bolognese Sauce, filed October 17, 1982 by the Italian Academy Bolognese delegation of the kitchen at the Chamber of Commerce of Bologna.
Chef John’s jokes and commentary just make watching and then cooking these recipes such a joy.
I made this dish and per usual with your recipes . It tasted super yummy. My family loved it . Thank you so much for sharing
I love this channel so much. What I have learned from this brilliant Chef. The meals I have shared. Enormous , enormous gratitudes my Dear Chef John.
Aren't you the brownnoser.
"And I said MOST of, do not be a hero and try to reduce that milk completely" I love this guy!
Every time I make this (and it's OFTEN) I'm always "how far dare I go?!" LOL
This is now a family favourite, time consuming but delicious. We double up the ingredients and freeze one half. Thanks chef John
Jhon.... You are the best chef ever. Thank you!
It's rare for me to find an absolutely delicious Bolognese sauce in restaurants. I'll have to give this a try. Thanks, Chef John!
and how it ended up?
After watching this video i IMMEDIATELY went and got myself a wooden spoon. Wow. WOW i tell you. What had I been doing with my life??
Classic. L O L
You're no one until you have a freakishly small wooden spoon.
@@ravencole2740 you know what, you're right
@@kaihG YO WEY YO!
Again, a beautiful recipe. Well done! Thank you!
I bet I have seen this like 20 times now. I love this video! Thank you! I also make your "One Pan Orecchiette Pasta with Arugula" all the time! I love that. I added tomato paste to mine and used red wine.
After I saw this recipe i knew i had to make it.. I just needed to find a day where I was at home that long! That day is finally here. Did half sausage/half beef, added garlic, and it has another hour or so of simmering to go. We also made a chocolate mousse based on yours. I am so hungry right now.. not sure if i can wait! Thanks Chef John, I've loved your videos and recipes for years and now I've got my boyfriend hooked on your punny cooking style :)
You'll need an appointment with a cardiologist after that meal.
@@TheBroccoliFilesLol
“That’s between you and your cardiologist “
Making this now...hasn't even simmered an hour and it is already out of this world Delicious! I can't wait for what it will taste like in 6hrs!
love the humor between the instructions, good tut
Not gonna lie, you got me with the "brief 4-6 hours" lololol. I was roped in thinking "Surely he's gonna cook it more than few minutes" after you said it's a fairly quick sauce. I nearly died lol. You're great Chef John
Love your commenting on your vids. It always cracks me up 😂
I love this!and u narrate it so well.
I started to make Bolognese Sauce when I was 8 years old. Today, 22 years later I'm doing it quite the same as in this recipe. The only thing I would add is a bit of pancetta in the beginning, together with the vegetables, some bay leaves and Parmesan rind - imo gives it the perfect round off...
I’m making bolognese today and I do add pancetta and ground pork to mine. I’ve ever added the milk like he does. I normally do it at the end. I will try this ;)
What a good idea. How much rind do you use?
I swear I literally just laughed my ass out 😂😂😂😂😂 watching this video , he’s so funny
stop it with the literally.
@@garyrobertson6778 it’s literally none of your business
One-off your best vids ever, sir! All the secrets - inviolable secrets- revealed. Makes me so hungry
Turned out great!....Very laborious and time-consuming but the results speak for itself!
"Starting over. By that I mean ordering pizza."
😂😂😂😂😂
That ALWAYS makes me laugh out loud every single time. When I've had friends over to have this sauce (which has been many many many times), I always mention Chef John and this line and the room always cracks up. It's definitely my favorite Chef John joke.
''It was about time you did this video.'' is not enough to describe how i feel.
Can't wait to try out the recipe--looks great! You never fail to crack me up
Yes, I bought Marcella's book 20 years ago. It's indispensable. I like this sauce for handmade lasagna (she shows you how to do that, and it tastes way better than the box stuff). And this sauce freezes very well, so on a Saturday afternoon you can make a big batch and have enough for several meals.
I always thought Hazan was overrated. Certainly putting her in the same category as Julia Child is an insult to Child.
Ragu Bolognese shouldn't be low fat.
Actually butter is an important ingredient of original Italian recipes. :-)
After making this for a long time I recently discovered the addition of 2 chicken livers adds a great flavor to bolognese sauce.
Yuck
Chicken livers are the secret to a great tasting bolognese sauce. Leave them out and it's just a meat sauce.
With only two livers, you don't taste liver. Just a subtle depth.
Jonathan Kandell I added 2 chicken livers, fresh chopped garlic - and used coconut cream rather than milk.
Truly remarkable.
The coconut cream added an entire new wonderful dimension, and the chicken livers added a great meaty depth to the flavor.
Try it and report back on what you think of it like that.
Enjoy!
Jonathan Kandell Good for you! If you thought of that yourself, you're a genius. That is a old secret. Still used in some restaurants. Try adding some Beef liver to your hamburger mix. If you can grind it from scratch, all the better. Add some hard chilled butter to the grind. Makes a killer burger!
Making this now.....smelling pretty good. Thanks Chef John!
Cooked this tonight. Thanks for the amazing recipe!
I like feeling what your feeling.
spaceman with raygun me too
Lol😂
Will the recipe be okay if you’re more of a Roadhouse Swayze as opposed to a Point Break Swayze of your Bolognese?
Oh, this recipe has my mouth watering! Thank you!
I love this channel and your videos, always lucid, succinct and light-hearted . I'm surprised that you don't finish the Bolognese with the grated nutmeg; it's perfume is so much more detectable. Thank you for a great catalog of videos.
Damn you made me hungry again and i just ate, lol
You can add only 1/2 C of water and cook it covered in a 230° oven for 4 or 5 hours. Give it a stir half way through. After its done you can reduce it a little more on the stove top in 5 minutes or so if you'd like. This is how I do my bolognese and my meat sauce.
First time in my life i feel the wish to make bolognese sauce! Thank you chef John!
Making this right now and it's got about 2 hours left to simmer. It looks and smells amazing! Can't wait to have it for dinner :)
Looks pretty nice :)
Just for FYI, this isn't really a ragu alla Bolognese, but closer to a baolognese meets a ragu Napolitano from southern Italy. If you love this, I'd give the traditional version a try, like Kenji Lopez Alt's- just like the classical veal recipe it relies on the gelatin content of the dish to produce a silky, velvety mouthfeel- the veal can be subbed in with a gelatin rich stock and gelatin supplements, as well as an upping of the meatiness with pancetta and pureed chicken liver.
Mine is simmering as we speak. Probably will leave it overnight on 2 since this recipe got my juices flowing a bit late in the day! Anyways, had to really discipline myself as I chopped up ingredients to sauté them to throw in the pot, the hard part was not adding garlic and or dry spices I'm so used to using when making sauce, I mean gravy, right cuz there's meat in it...whatever. Tasting the hamburger with the veggies in it at around an hour of cooking.....oh yeah! Very tasty! I didn't have the same pasta for mine, so penne rigate will have to do! Thx!
How did it turn out? Don't leave us hanging!
Wonderful!!!! I made a big pot and canned most of it.....happen to be enjoying some right now!
***** Awesome!
William Robart
I made this last month and (as always followed your recipe as closely as possible, including the milk although I didn’t have white wine so I used red wine instead) I remember thinking I’d never used milk in a bolognaise sauce but I trust in chef John/Food Wishes implicitly.
I actually didn’t get to try it because I’d decided to have a cooking day during the Corvus 19 ‘lockdown’....until this evening, long story short it was superb, best bolognaise sauce I’ve tried and it’s definitely my new go to pasta sauce!
You are so great. I love ya recipes and ya videos. Thank you very much.
I probably go overkill, but I always simmer this recipe for at least 20 hours, and I don't skim any of the fat. And its freaking delicious. I can't get enough of this stuff
+Andrew Leatham My personal record is 27 hours ;)
Try it with a touch of clove next time.
I simmer for 8 weeks
LeroyRifkin I have a pot on the stove now, been simmering since Reagan's "Take down that wall!" speach. It's almost done.
I've had this on simmer since 2013
Pfft, mine's been simmering since before the unification of Italy. Just a few more decades and I think it'll be ready.
I love that you served a generous amount! I really don't agree with the theory of 100 grams portion per person lol. That's the correct amount of pasta to me.
Chef John is also overweight, keep that in mind. There's a reason for portion control if you're eating this fat and calorie dense food.
i would double the amount he put in that bowl! haha
Exercise goes a lonnng way..
This is the recipe I have used for years, but never knew its origin! Thanks, Chef John!
Second time cooking it, and it came out delicious again. Thank you.
I tried this recipe last night. It was good, but somehow I was expecting the flavor to be higher. I had to double the seasoning. A tomato purée would be better than hand crushing the tomatoes. But I did it your way, wanted to fell what you feel, lol. Thanks my family liked it, there were no leftover.
A secret to getting a really meaty sauce for next time is using chicken liver.
Just blend them into a paste and add it when the ground beef has browned.
You can freeze your bolognese, it works very good. Then, all you need to do is to boil the pasta and by the time that is ready just add the sauce from the microwave and youre all set. Okey. Bye.
+Hare Brahs Yes, I definitely make waaaay too much of the sauce, because it takes so long, and then freeze portions. Best of both worlds - slow-cooked bolognese instantly!
Hare Brahs yeah
FlowersInHisHair me to always make a huge batch on 2 kg meat pork/beef 50/50
Wonderful .. I adore your recipes and your technique of description as well :)
I love spaghetti Bolognese. Everywhere I go I try this dish. I have to say it's the most comfortable food and most consistent recipes. I always use white wine. I will try the milk. It should reduce the acidity. I'm trying it Chef John
I trust you. That looks exquisite. I could always use a pinch of garlic sauce 😛👀
And when i say start over I mean order pizza LOL made me laugh so hard :D
Wow never heard of milk in bolognese before gonna have to try that
Damn, this is a really old comment. But yes, milk in bolognese sauce is the authentic in Italy I believe
Ew
He didn’t seal the meat and it’s not bolognese without red wine
@@HigherPlanes I heard it doesnt need to have wine in bolognese tho? Wine is just an option. They put milk to make the texture creamier, it doesnt add much milk flavour to the meat sauce
@@ClashingWithThunder Well at least that recipe called for white wine even if it's not red wine. A Bolognese with red wine is in my opinion superior in flavor, but maybe I'm just partial to the red wine option from having made it hundreds of times. Look at gennaro contaldo's recipe for Bolognese. I can't wrap my head around the milk. If I want creaminess I'll shave a ton of parmesan reggiano on my pasta.
Hahhhhhaahahah. I just love your way of telling us ....i enjoy it so much.you are not boring or typical chef or cook who demonstrates of cooking is so boring. from the start till end.you leave smile.on my face. I will definitely following. you.
Making this right now, smells amazing cant wait until dinner time!
What is Latvia's favorite pasta?Rigatoni!
+John G Ba Dum Tssss
John G FYI Rigatoni is the most popular shape of pasta in Italy...at least in the South. Especially Naples. My Ancestors came from Naples. I traced my lineage back to 400 CE. My Maternal Grandfather always ate ''Pachyderme'' [Elephant] Rigatoni on his birthday, in a loose marinara sauce with a bit of onion and basil...no garlic. This big Rigatoni was the diameter of Italian sausage [36mm] cut about 50mm long, but no variegations...just smooth. Six "Elephante'' Rigatoni would fill you up! I think they would taste fantastic with Chef John's Bolognese with a simple salad and a glass of good, dry red wine.
your pronunciation of bolognese was cringing but the food itself looked really good
I made this sauce. This sauce is exactly the same as the bolognese sauce from my favorite pasta restaurant. Thank you Chef John.
Dayuum. No wonder this sauce is so good. So much work!
Is that a bowl or a dish and do I need that exact type in white. Also, I notice you are eating it with a fork, can I use a spoon? I think a spoon would be better.
+TheLivingDeadOne Can anyone recommend a substitute for the wooden spoon? I only have sporks
FlowersInHisHair
Everyones a comedian.
+TheLivingDeadOne I tried serving mine from a brown bowl, and it was pretty good but I felt it was missing something. I'm definitely using a white one next time. Absolutely no spoons though. If you eat it with a spoon, it's just not a real bolognese.
Jesus.
You can eat this? I thought this was potpourri to make my house smell terrific.