This is an almost-weekly meal in our house, but I have found that if you want dinner by 6pm, you need to get started on this by no later than 4:30pm, no joke. Getting the veggie/pancetta paste to render down takes much longer than you think, esp. if you get packaged pancetta, ditto for reducing the red wine into the beef mixture. And you don't want to skip the simmering step - it really does help. The easiest part is putting the pasta in and lid-on to cook. Kids love it and the leftovers go in their thermoses the next day for lunch.
whenever possible buy pancetta at the deli counter; you can get it cut to the thickness you need instead of thin sliced; it will give you much better results in cooking. I worked at a supermarket deli for six years, so I speak from experience.
A way to save even more time is to make that sofrito-pancetta paste on the weekend and freeze it in batches. Come time to prepare dinner, all you have to do is grab some from the freezer and put it in the pot!
👍Beat me to it! I often will do veg prep/chopping etc day before when I have down time. Just pop into a ziplock, put it in the frig and next day ready to go. Saves a whole lot of time!
I really cook from scratch 28 days a month. I love it- most of the time. But I LOVE that this recipes creates depth of flavor in a short time - and 1 pot cooking is the best! Thanks again for a delicious and quality recipe!
Bolognese freezes very well. You can cook a large portion of bolognese and freeze dinner size portions in containers. Take 1 container out in the AM and put in fridge. Then, all you have to do is cook pasta. Take the pasta out before al dente and save some pasta water. Put the defrosted bolognese sauce into the pot. Then, add pasta and then add pasta water to your liking. (Although, I used a different recipe than in the video.)
A huge THANK YOU, goes out to Erin McMurrer! I am so looking forward to making this in within the next six days. Curious what would happen IF I don't add any alcohol. Is there a decent replacement?
@@roecocoa6 and 1/2 dozen. It’s either time chopping or time cleaning. My food processor goes in the dishwasher so it winds up being negligible. Clean it while the sauce simmers!
@@roecocoa From the original recipe development article: "The key would be chopping it (pancetta) very fine so that there would be a lot of surface area for browning and so it could thoroughly integrate into the sauce. I processed 6 ounces in the food processor, and while I was at it, I threw in the aromatic vegetables, too, again to maximize surface area for browning and to save myself the knife work. Once the mixture was paste-like, I spread it into a thin layer in the pot and cooked it." (Annie Petito, Cook's Illustrated J/F 2017)
Okay, I'm sold. However - we are huge Marcella Hazan fans and that is the only Bolognese we've ever made. I don't know about not adding white wine or milk! Gahhhhhh. Well, we'll try it and see! 😆
I too am a fan of Marcella Hazan, so in a case like this I just consider the ATK recipe a completely different recipe. The ATK version is not meant to be a true Bolognese, but I am going to make it as prescribed! It looks so delicious.
This saves so much time. I am going to cook this over the weekend! I’m going to surprise my brother and see how he thinks it compares to his hours long version. Which is damn good and so flavorful ! Thanks for the shortcut! This looks delicious. Now I wish I hadn’t given the food processor to our niece😖. I did leave myself a medium sized Lil Oscar food chopper so that will have to do. I was downsizing-due to just too damn many things in the kitchen cupboards. Thanks for posting. I love your dedication to the art of cooking!👻🎃👹
I agree with @ChrisChapmanIAm about the time. When I made this dish it took 2 hours, but would have benefitted by simmering another couple of hours. For a weeknight dish, make this a few days ahead of time so you only have the heat the sauce and then stir in freshly cooked pasta.
I’m on board for this except for the Parmesan in the sauce. Instead I would take an extra 15 minutes to add three quarters of a cup of heavy cream and let it incorporate into the beef mixture, then add the beef broth and water. I also think the is a bit heavy on the pepper, but that 8s easily rectified.
Looks good but that is more like a Genovese Sauce BTW that's at least 20 minutes of frying stuff + 40 minutes of cooking the sauce and the pasta + time to prechop the vegetables for the food processor Its a weeknight dish if you are unemployed
I mean. It’s like genuinely 15 seconds of chopping and half the cooking time is it sitting with a lid on while you do nothing. 30 minutes of actual cooking time is pretty hard to beat
This is an almost-weekly meal in our household for a while now so I can vouch for it taking longer than they say. If I know the fam want this, I'm prepping around 4:30pm for dinner by 6pm. The fastest parts of this recipe are the chopping and the cooking the noodles in the sauce -- the rendering down will take longer than you expect.
When they found Bridget and Julia back in the day to be front and center they struck gold with a combo of on air likability and cooking knowledge. The folks I keep seeing now just don’t have the combo.
I’m sure if Bridget or Julia read your comment they felt bad because you had to compliment them at the expense of a colleague. Many people don’t feel better by putting down others. A compliment can stand on its own. It doesn’t need an insult to be effective.
Just stay out of Olive Garden..🤣 Olive garden thinks Bolognese is spaghettis sauce with ground beef added and they think Alfredo has cream in it. The McDonald's of Italian food.
@@DanProcrastinatesDIY looks more like a ragu meat sauce. I thought Bolognese I had more tomato and milk (milk is added in Bologna). But what do I know…
No, the solution to making bolonese sauce 'quickly' on a weeknight is to make it the "proper" way at the weekend. Just make a lot of it. Reheat during the week with freshly cooked pasta. Bolognese sauce only gets better with time.
That is my stance as well. Actually, I'm of the opinion that is the only "correct" way to do Bolognese anyway. Make the biggest batch you can. Whether the limiting factor is the size of your pot or what you can afford at one time. But you make the sauce and split it into separate containers and freeze what you won't use within two or three days. That way you have ready made sauce when you need it. Just thaw and go.
@cameronmccoy5051 Yes, absolutely! People fail to realize that when you cook "bolognese" for 20 mins, you get cooked meat+gravy. Sure, the meat is cooked...it's fully coked within the first 8 or so minutes of browning, but the meat never creates an amalgamation with the sauce. When you cook it for 4 hours, the meat breaks down such that it creates a kind of 'suspension' in the liquid.... essentially a "meat sauce." I see they've sort of tried to create a "cheat" by using the starch in the pasta to create a thickening effect. But as you said: " cook as much as you can afford or as much as your pot cab hold."...and do it properly.
I don’t see this as taking any less work than making it the usual way. I make mine in a crockpot. Cut stuff up, toss it in, go do other things. It ain’t so hard. And tomato sauce! Beef broth? Nope. More like stroganoff.
Erin's presentations are great, but this recipe appears to be a variation of one developed a few years ago by her colleague Annie Petito. In promotions for ATK TV's 25 anniversary, Erin is described as the “ Kitchen General”. When she's not playing “test cook” for TV, her job at ATK until recently was Test Kitchen Director who, with her team, managed the kitchen and all its systems. She also co-managed recipe development for Cook's Illustrated magazine and ran the back kitchens (the actual cooking) for both the ATK and Cook’s Country TV shows. Her current position is Director of Culinary Production.
@@charlieharris3240 I'm not surprised she has such a senior role in ATK. You can tell she's committed to getting things exactly right. Though it does work to have the more charismatic presenters like Bridget and Julia to balance out the more authentic recipe developers who spend less time in front of the camera
Better to make enough to fill a freezer drawer full of Bolognese in deli containers. Only a little more time and you get only 15-30 minutes of cooking. I found it's only a bit more effort.
Looks tasty but why focus on this being "one pot weeknight" as if it's a quick and convenient meal? I mean boiling a 2nd pot of pasta isnt that big of a deal when you've already used like 8 bowls, the food processor, a cutting board and knife, a couple spatulas/spoons, a grater, measuring cups, cooked it down for 90 mins, etc.
Isn't pasta supposed to be al dente? I don't see how you could get it al dente by cooking it this way and have the right amount and consistency of the sauce.
Why add the grated cheese so soon? Why not wait until the broth /water reduce? Or until the pasta has cooked. The cheese will thicken the sauce if it's added at the end. Otherwise very good recipe.
@@charlieharris3240because stopping the blades causes the chunks to fall back down into a pile. With repetition this accomplishes even chopping/mincing
Also, it affects the fat. Pulsing it keeps the motor from warming up. Even a little extra heat can soften the fat. At room temperature it will start to liquify. Think of room temperature butter vs fridge butter. She should have recommended keeping the pancetta in the fridge until you use it.
Apparently, not everyone's Bolognese calls for milk so it was left out of this version - it was thought the milk dulled the meatiness of the sauce. But they did opt to add some dairy to the sauce in the form of cheese. @dlnnyc64: Can any "weeknight bolognese" be authentic?
I don't think anyone in America even knows Bolognese is from Bologna. Bolognese seems to have become a word for any stewed meat tossed with pasta which doesn't really make sense.
Because the starch that normally cooks off into the pasta water----turns into boiled flour water and why it's slightly thickened and sort of cloudy or murky looking. To me, this water tastes like paste. Instead, I always cook pasta separately only till 50 to 75 percent done, then finish it in the sauce. I can't stand that starchy flavor either.
"a mistake people make is browning the meat...toughening and drying out the beef" 😂 That can't be true. When I make authentic Bolognese I give the meat a very hard sear in batches, then add it all back to the pan/pot, get it frying again and add my white wine which is the tenderiser. My Bolognese sauce is extremely smooth with no chunks at all. Just make a giant batch, freeze most of it so all you need to do is boil pasta and defrost/heat the sauce.
They're using very lean ground beef here which they found turned hard and pebbly when browned. That's why they used the vegetables to develop the fond for the sauce.
@@charlieharris3240 going pebbly is normal when I sear hard. When I return all the seared meat back to the pot and add my wine, that tenderises it. The meat just melts into the liquid when I add liquid. ATK's looks lumpy to me unlike mine.
Wondering why there’s no crushed , diced or even pureed tomatoes in this sauce. I mean the tomato paste is nice, but this isn’t the bolognese I want. This is more like beef bourguignon sauce.
Yes, otherwise the motor will burn out prematurely from the extra strain. I know it seems ridiculous but this has been standard since food processors came onto the market.
I served this, thankfully just to myself. Not the best ATK on here IMHO. Here's my issues/fixes; $9 for pancetta for weeknight meal? Wow. For the flavor and addition not worth it. Use a strip or 2 of bacon and save the greasy mess in your food processor, along with that most grocery stores stock prepared mire poix eliminating the processor altogether. This was begging for some simple depth of flavor, add one minced garlic clove with beef, 2 bay leaves, dash of ground clove, 2 splashes of Worcester before simmering. Cut the wine in half, please, all cooked off it was off putting. Pls go ahead and cut the broth in half and cook pasta separately, much better. Best of luck and I do love the videos.
If you are fortunate enough to have a dishwasher, just quickly rinse it and add to dishwasher. It’s also extremely quick to partially fill processor bowl, with blade in or not, with hot water & dish soap, swirl around with dishcloth or brush. A few swipes to the blade, then rinse and done. Maybe 1 minute task.
@@thaflybear It's going to depend on market fluctuations and your local economy. I suspect you could substitute the 93/7 ground beef with 80/20 (draining some of the grease as it renders), the pancetta with streaky bacon, the specialty pasta with an equal weight of whatever wide noodles you like, and the Reggiano with basic Parmesan or Romano, to bring the overall cost down.
More than most people can spend on a weeknight meal. 🫤 They really lost me on the "easy weeknight one pot" concept when they started with "put your pancetta in the food processor". 🙄
@@roecocoai think the pancetta/bacon is odd for bolognese. isn’t pancetta cured but not smoked? also that much fat drainage from the beef would throw off the balance, unless you had enough meat to compensate for the loss. good cost cutting with the romano, though! you also don’t necessarily need a food processor to do this, it just makes it easier for people who have the money/space to have one at the ready.
It's your food, so do whatever you want. It won't be "correct", but if the people eating don't care... I will point out, bacon tastes significantly different from pancetta, which isn't smoked. Another option would be leaving it out entirely.
Julia Child used to blanche American smoked bacon in boiling water for a few minutes to remove the smoke flavor, then fry it. It was a good "work around" back in the 1960s, using American ingredients available at the time.
@@cameronmccoy5051 actually the traditional recipe from Bologna, has more tomato in it. This only had paste while the real recipe also has passata in it.
Pretty much - a few years ago (ATK TV S18, E24). The only change was instead of reducing 4 cups of beef broth to 2 and cooking the pasta separately, here they opted to add all 4 cups of broth to the sauce with the dried pasta (previously tagliatelle, this time pappardelle). The recipe was developed by their colleague Annie Petito for Cook's Illustrated in around 2016. The funny thing here and in the S18 episode is Julia and now Erin demonstrating the recipe to Bridget, who developed ATK's original weeknight bolognese way back in around 2003!
We love noodle dishes like this, but the Bride has Celiac Disease and we have a difficult time finding Gluten-Free Pasta for her. Any chance you could do a test of what's out there and give a recommendation?
$400 Dutch oven, $20 per pound Pancetta, and $10 per pound ground beef. Yeah, this is just what struggling middle America needs to be told to cook for their family. What a crock of bullshit ! PRETENTIOUS !
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This is an almost-weekly meal in our house, but I have found that if you want dinner by 6pm, you need to get started on this by no later than 4:30pm, no joke. Getting the veggie/pancetta paste to render down takes much longer than you think, esp. if you get packaged pancetta, ditto for reducing the red wine into the beef mixture. And you don't want to skip the simmering step - it really does help.
The easiest part is putting the pasta in and lid-on to cook. Kids love it and the leftovers go in their thermoses the next day for lunch.
whenever possible buy pancetta at the deli counter; you can get it cut to the thickness you need instead of thin sliced; it will give you much better results in cooking. I worked at a supermarket deli for six years, so I speak from experience.
Made this tonight and ditto, it was about 90 minutes start to finish.
@@dchenkin02What thickness should it be?
Hour and a half is way too long for weeknight for me.
A way to save even more time is to make that sofrito-pancetta paste on the weekend and freeze it in batches. Come time to prepare dinner, all you have to do is grab some from the freezer and put it in the pot!
👍Beat me to it! I often will do veg prep/chopping etc day before when I have down time. Just pop into a ziplock, put it in the frig and next day ready to go. Saves a whole lot of time!
I really cook from scratch 28 days a month. I love it- most of the time. But I LOVE that this recipes creates depth of flavor in a short time - and 1 pot cooking is the best! Thanks again for a delicious and quality recipe!
A Caesar salad, nice bottle of red wine, and this is perfect for date night too.
This is a GENIOUS RECIPE Genius , I love how Easy it comes together.
Looks delicious! Another recipe I will be trying. ATK has some of the best recipes I’ve tried a lot of them!
Going to start referring to Hamburger Helper as "weeknight Bolognese" and refer horrified gourmands to this video when they complain.
hamburger helper is amazing, point blank period. it’s horrific, but it’s so good.
love it!
Add some personal choice veg and/or some pre cooked bacon crumbles and we are there.
😂😂😂 Absolutely!
I hear you! The ATK recipes are always delicious, but who has the time and ingredients for this on a weeknight?
I was wondering what to cook before watching the world series tonight and i think im going to make this. Thank you Bridget and Erin. Go Yankees.
I made this for Thanksgiving (skipped the turkey this year) and it was great. And the leftovers were even better a couple days later.
I don't know how many people can make this after work, on a weeknight... Children cannot wait that long, for sure.
Bolognese freezes very well. You can cook a large portion of bolognese and freeze dinner size portions in containers. Take 1 container out in the AM and put in fridge. Then, all you have to do is cook pasta. Take the pasta out before al dente and save some pasta water. Put the defrosted bolognese sauce into the pot. Then, add pasta and then add pasta water to your liking.
(Although, I used a different recipe than in the video.)
@@HKim0072 So true, thank you so much.
Ha - amen to that! My children are sneaking snacks while I run that processor and running off before I snap them with a kitchen towel 😂
Your job is to teach them to wait fir their damn food. Or teach them to cook for themselves
@@leightaft7763 That's just nasty. On every level.
A huge THANK YOU, goes out to Erin McMurrer!
I am so looking forward to making this in within the next six days.
Curious what would happen IF I don't add any alcohol. Is there a decent replacement?
More beef broth
The interwebs say diluted red wine vinegar, pomegranate juice, or cranberry juice are good alcohol-free replacements for red wine. HTH
Can't wait to try this, looks delicious. You mentioned it had plenty of salt-did I miss where the salt was added?
Full hair updo for a cooking tutorial … that is commitment
anything where i have to pull out my food processor is no longer “weeknight”
Yeah, I think a grater and/or a decent chef's knife would produce the same results with the same amount of effort and only a little more time.
@@roecocoa6 and 1/2 dozen.
It’s either time chopping or time cleaning. My food processor goes in the dishwasher so it winds up being negligible.
Clean it while the sauce simmers!
@@roecocoa From the original recipe development article:
"The key would be chopping it (pancetta) very fine so that there would be a lot of surface area for browning and so it could thoroughly integrate into the sauce. I processed 6 ounces in the food processor, and while I was at it, I threw in the aromatic vegetables, too, again to maximize surface area for browning and to save myself the knife work. Once the mixture was paste-like, I spread it into a thin layer in the pot and cooked it." (Annie Petito, Cook's Illustrated J/F 2017)
@@charlieharris3240 I have some old family recipes that tell you to reduce raw veg to a pastelike consistency by hand
Agree this is more complicated
I'll have to try this.
1:59 "Vegtable paste" - it's half made of pork, reminds me if that one Arby's ad campaign.
Okay, I'm sold. However - we are huge Marcella Hazan fans and that is the only Bolognese we've ever made. I don't know about not adding white wine or milk! Gahhhhhh. Well, we'll try it and see! 😆
I believe making it exactly like Erin did one time, then decide.
@@mddell58 - I always make it exactly as written the first and sometimes second time before I make any changes.
I too am a fan of Marcella Hazan, so in a case like this I just consider the ATK recipe a completely different recipe. The ATK version is not meant to be a true Bolognese, but I am going to make it as prescribed! It looks so delicious.
What changes could u make to use ground turkey /chken broth instead of beef?
This saves so much time. I am going to cook this over the weekend! I’m going to surprise my brother and see how he thinks it compares to his hours long version. Which is damn good and so flavorful ! Thanks for the shortcut! This looks delicious. Now I wish I hadn’t given the food processor to our niece😖. I did leave myself a medium sized Lil Oscar food chopper so that will have to do. I was downsizing-due to just too damn many things in the kitchen cupboards. Thanks for posting. I love your dedication to the art of cooking!👻🎃👹
This is more like Beef Stroganoff. Italian-American's Bolognese sauce has more tomato in it.
Stroganoff has cream
I agree with @ChrisChapmanIAm about the time. When I made this dish it took 2 hours, but would have benefitted by simmering another couple of hours. For a weeknight dish, make this a few days ahead of time so you only have the heat the sauce and then stir in freshly cooked pasta.
I’m on board for this except for the Parmesan in the sauce. Instead I would take an extra 15 minutes to add three quarters of a cup of heavy cream and let it incorporate into the beef mixture, then add the beef broth and water. I also think the is a bit heavy on the pepper, but that 8s easily rectified.
Looks good but that is more like a Genovese Sauce
BTW that's at least 20 minutes of frying stuff + 40 minutes of cooking the sauce and the pasta + time to prechop the vegetables for the food processor
Its a weeknight dish if you are unemployed
I mean. It’s like genuinely 15 seconds of chopping and half the cooking time is it sitting with a lid on while you do nothing.
30 minutes of actual cooking time is pretty hard to beat
Today I learned that chopping ingredients and putting them a pot is a high tier cooking skill only possible for the rich or unemployed.
@@Ds-xz3hchow so?
This is an almost-weekly meal in our household for a while now so I can vouch for it taking longer than they say. If I know the fam want this, I'm prepping around 4:30pm for dinner by 6pm. The fastest parts of this recipe are the chopping and the cooking the noodles in the sauce -- the rendering down will take longer than you expect.
The Technique they used to cooking that meat was a called velveting. A way to tenderize the meat.
Thank you for your content
Thank you so much!
When they found Bridget and Julia back in the day to be front and center they struck gold with a combo of on air likability and cooking knowledge. The folks I keep seeing now just don’t have the combo.
I’m sure if Bridget or Julia read your comment they felt bad because you had to compliment them at the expense of a colleague. Many people don’t feel better by putting down others. A compliment can stand on its own. It doesn’t need an insult to be effective.
@@60Airflyte Lessons not learned with punishment are soon forgotten. But thanks for the suggestion.
Totally disagree. Julia is so over dramatic. I thought this combination was very genuine.
@@markcummings6856 you’re wrong but that’s ok. I’m not mad. It’s not being dramatic, it’s screen presence.
Anybody got the ingredients list for this one?
Looks good for supper fussy family. I'll have to substitute something for the wine
Reserve a cup of beef broth to deglaze. Any liquid will do really. FWIW, the alcohol burns off when using wine for deglazing.
Mmmmmmmmmmm looks so delicious and yummy 😋 😍 😊 👌 💕 😜 😋 😍 😊
wait a minute, why are we switching to the wooden spoon??? I need to know!!! 4:00
Scrapes the fond off the pan better but doesn't scratch the Dutch oven finish.
It’s still going to be better the next day. That’s when you add the pasta.
How’s this a bolognese sauce?
How is it not?
Just stay out of Olive Garden..🤣 Olive garden thinks Bolognese is spaghettis sauce with ground beef added and they think Alfredo has cream in it. The McDonald's of Italian food.
Any stewed ground meat and water is a Bolognese apparently. Technically it probably makes no sense to call this a Bolognese.
@@DanProcrastinatesDIY looks more like a ragu meat sauce. I thought Bolognese I had more tomato and milk (milk is added in Bologna). But what do I know…
Yummy
Yum.
Yum!
That looks like Hamburger Helper Beef Stroganoff.
I don't have a problem with that. 😂😊
I am adding this to the rotation for an audition. However, I'm certain the Mrs. will love it.
No, the solution to making bolonese sauce 'quickly' on a weeknight is to make it the "proper" way at the weekend. Just make a lot of it. Reheat during the week with freshly cooked pasta. Bolognese sauce only gets better with time.
That is my stance as well. Actually, I'm of the opinion that is the only "correct" way to do Bolognese anyway. Make the biggest batch you can. Whether the limiting factor is the size of your pot or what you can afford at one time. But you make the sauce and split it into separate containers and freeze what you won't use within two or three days. That way you have ready made sauce when you need it. Just thaw and go.
@cameronmccoy5051 Yes, absolutely! People fail to realize that when you cook "bolognese" for 20 mins, you get cooked meat+gravy. Sure, the meat is cooked...it's fully coked within the first 8 or so minutes of browning, but the meat never creates an amalgamation with the sauce. When you cook it for 4 hours, the meat breaks down such that it creates a kind of 'suspension' in the liquid.... essentially a "meat sauce." I see they've sort of tried to create a "cheat" by using the starch in the pasta to create a thickening effect. But as you said: " cook as much as you can afford or as much as your pot cab hold."...and do it properly.
Yum
I don’t see this as taking any less work than making it the usual way.
I make mine in a crockpot. Cut stuff up, toss it in, go do other things. It ain’t so hard.
And tomato sauce! Beef broth? Nope. More like stroganoff.
As a TV personality Erin is a little too intense but her recipes are always excellent.
Totally disagree. Unlike the other usual ones; who are too dramatic and come off fake as can be.
Erin's presentations are great, but this recipe appears to be a variation of one developed a few years ago by her colleague Annie Petito.
In promotions for ATK TV's 25 anniversary, Erin is described as the “ Kitchen General”. When she's not playing “test cook” for TV, her job at ATK until recently was Test Kitchen Director who, with her team, managed the kitchen and all its systems. She also co-managed recipe development for Cook's Illustrated magazine and ran the back kitchens (the actual cooking) for both the ATK and Cook’s Country TV shows. Her current position is Director of Culinary Production.
@@charlieharris3240 I'm not surprised she has such a senior role in ATK. You can tell she's committed to getting things exactly right. Though it does work to have the more charismatic presenters like Bridget and Julia to balance out the more authentic recipe developers who spend less time in front of the camera
Sorry, but this is not a weeknight recipe. it might be faster than the original, but it's still hours of work?
Excuses.
As she said, she made it in about 1 hour.
This is so not a weeknight meal. This is 3 hours of prep, cook, eat, wash.
Better to make enough to fill a freezer drawer full of Bolognese in deli containers. Only a little more time and you get only 15-30 minutes of cooking. I found it's only a bit more effort.
Looks tasty but why focus on this being "one pot weeknight" as if it's a quick and convenient meal? I mean boiling a 2nd pot of pasta isnt that big of a deal when you've already used like 8 bowls, the food processor, a cutting board and knife, a couple spatulas/spoons, a grater, measuring cups, cooked it down for 90 mins, etc.
One-pot meal using so many gadgets that need to be cleaned. Great.
Isn't pasta supposed to be al dente? I don't see how you could get it al dente by cooking it this way and have the right amount and consistency of the sauce.
Why add the grated cheese so soon? Why not wait until the broth /water reduce? Or until the pasta has cooked. The cheese will thicken the sauce if it's added at the end. Otherwise very good recipe.
Closer to a Beef Stroganoff than Bolognese sauce. Jmo
It would be good if you could list out the measurements of the ingredients below all your videos.
There’s a link to the recipe in the video description. There’s also a transcript for the subscription/free trial averse. 🤷🏻♂
I’ll stick with Hamburger Helper Stroganoff. Much easier weeknight meal.
Did I miss the part where she added garlic?
No
No garlic in Bolognese
Nary a clove🧄
Why do you have to pulse the pancetta instead of just letting it run for X seconds?
For a consistent texture. If you just let the food processor rip, there will potentially still be chunks of pancetta mixed in with pancetta paste.
@@charlieharris3240because stopping the blades causes the chunks to fall back down into a pile. With repetition this accomplishes even chopping/mincing
Also, it affects the fat. Pulsing it keeps the motor from warming up. Even a little extra heat can soften the fat. At room temperature it will start to liquify. Think of room temperature butter vs fridge butter. She should have recommended keeping the pancetta in the fridge until you use it.
Love the dark hairs
My mother in law was born and raised in Bologna. Bolognese sauce has milk in it.
It’s not called “authentic” weeknight bolognese. It’s about maximum flavor in minimal time.
Apparently, not everyone's Bolognese calls for milk so it was left out of this version - it was thought the milk dulled the meatiness of the sauce. But they did opt to add some dairy to the sauce in the form of cheese.
@dlnnyc64: Can any "weeknight bolognese" be authentic?
I don't think anyone in America even knows Bolognese is from Bologna. Bolognese seems to have become a word for any stewed meat tossed with pasta which doesn't really make sense.
Bolognese sauce requires a minimum of 4 hrs cooking time. You made a ragu but not Bolognese ragu
I love AMTK but this recipe is an Italian nightmare
You're not the only one!
OMG noooo…i don’t think one should brown vegetables that long and certainly not boil Parmesan!
Why not?
The vegetables are meant to melt into the sauce - that's why they're cooked so long. This isn't chili.
People stick Parmesan rinds in soups and stews all the time for added flavor. 🙄
Parmesan adds umami and salt.
Whenever I add pasta to my sauce to cook, the sauce tastes starchy.
I wonder why? Is there a specific brand you use?
Because the starch that normally cooks off into the pasta water----turns into boiled flour water and why it's slightly thickened and sort of cloudy or murky looking. To me, this water tastes like paste.
Instead, I always cook pasta separately only till 50 to 75 percent done, then finish it in the sauce. I can't stand that starchy flavor either.
👍👍👍
Leave out the parm and add sour cream and you have another recipe - Italian Stroganoff.
"a mistake people make is browning the meat...toughening and drying out the beef" 😂
That can't be true.
When I make authentic Bolognese I give the meat a very hard sear in batches, then add it all back to the pan/pot, get it frying again and add my white wine which is the tenderiser. My Bolognese sauce is extremely smooth with no chunks at all.
Just make a giant batch, freeze most of it so all you need to do is boil pasta and defrost/heat the sauce.
They're using very lean ground beef here which they found turned hard and pebbly when browned. That's why they used the vegetables to develop the fond for the sauce.
@@charlieharris3240 going pebbly is normal when I sear hard. When I return all the seared meat back to the pot and add my wine, that tenderises it. The meat just melts into the liquid when I add liquid. ATK's looks lumpy to me unlike mine.
Wondering why there’s no crushed , diced or even pureed tomatoes in this sauce. I mean the tomato paste is nice, but this isn’t the bolognese I want. This is more like beef bourguignon sauce.
Weeknight huh... more like weeknights, one just to make it, another to eat it..
Ridiculous version of a "weeknight "meal, chopping , then using a food processor , what do you think we are?born yesterday?
You might not understand that sometimes you have to coarsely chop veggies before putting them into a food processor.
Yes, otherwise the motor will burn out prematurely from the extra strain. I know it seems ridiculous but this has been standard since food processors came onto the market.
No garlic?
I served this, thankfully just to myself. Not the best ATK on here IMHO. Here's my issues/fixes; $9 for pancetta for weeknight meal? Wow. For the flavor and addition not worth it. Use a strip or 2 of bacon and save the greasy mess in your food processor, along with that most grocery stores stock prepared mire poix eliminating the processor altogether. This was begging for some simple depth of flavor, add one minced garlic clove with beef, 2 bay leaves, dash of ground clove, 2 splashes of Worcester before simmering. Cut the wine in half, please, all cooked off it was off putting. Pls go ahead and cut the broth in half and cook pasta separately, much better. Best of luck and I do love the videos.
That Bolognese look good but I would have to have it vegan style because I'm vegan but that meat sauce did look good yum
NOOOOOOOOOOO! Vincenzo… where are you? Pls tell them to STOP!!!!
Will be the longest video ever.
🥰
Erin... mmm, is one good-looking chef making great recipes
But then you have to clean the food processor 🙂
I personally throw mine out after each use to save on clean up time!
Alternatively it could be done on a weekend and frozen or use a dish washer.
If you are fortunate enough to have a dishwasher, just quickly rinse it and add to dishwasher. It’s also extremely quick to partially fill processor bowl, with blade in or not, with hot water & dish soap, swirl around with dishcloth or brush. A few swipes to the blade, then rinse and done. Maybe 1 minute task.
My cheater version--equal part ground beef and italian sausage, 1 jar of Prego spaghetti sauce.
🤣Disgusting
The no taste buds version
@@DanProcrastinatesDIY Agree. I honestly don't know why anyone would buy a jarred sauce. Disgusting.
how much does this cost?
@@thaflybear It's going to depend on market fluctuations and your local economy. I suspect you could substitute the 93/7 ground beef with 80/20 (draining some of the grease as it renders), the pancetta with streaky bacon, the specialty pasta with an equal weight of whatever wide noodles you like, and the Reggiano with basic Parmesan or Romano, to bring the overall cost down.
More than most people can spend on a weeknight meal. 🫤 They really lost me on the "easy weeknight one pot" concept when they started with "put your pancetta in the food processor". 🙄
@@bowietwombly5951any recipe i have to pull out my food processor is no longer “weeknight”
@@roecocoai think the pancetta/bacon is odd for bolognese. isn’t pancetta cured but not smoked? also that much fat drainage from the beef would throw off the balance, unless you had enough meat to compensate for the loss. good cost cutting with the romano, though! you also don’t necessarily need a food processor to do this, it just makes it easier for people who have the money/space to have one at the ready.
@@mus1quenonst0pthat’s why they used 93/7 instead of 80/20 ground beef
I wonder if you could use bacon instead of pancetta.
It's your food, so do whatever you want. It won't be "correct", but if the people eating don't care...
I will point out, bacon tastes significantly different from pancetta, which isn't smoked. Another option would be leaving it out entirely.
Julia Child used to blanche American smoked bacon in boiling water for a few minutes to remove the smoke flavor, then fry it. It was a good "work around" back in the 1960s, using American ingredients available at the time.
Doesn’t bolognese sauce have more tomatoes in it?
Traditionally, no. But over the years it has gotten more tomato heavy.
@@cameronmccoy5051 actually the traditional recipe from Bologna, has more tomato in it. This only had paste while the real recipe also has passata in it.
I’m sure they done this exact same method before?🧐
Pretty much - a few years ago (ATK TV S18, E24). The only change was instead of reducing 4 cups of beef broth to 2 and cooking the pasta separately, here they opted to add all 4 cups of broth to the sauce with the dried pasta (previously tagliatelle, this time pappardelle). The recipe was developed by their colleague Annie Petito for Cook's Illustrated in around 2016. The funny thing here and in the S18 episode is Julia and now Erin demonstrating the recipe to Bridget, who developed ATK's original weeknight bolognese way back in around 2003!
@@charlieharris3240it's called updating with steps to make it luscious - and a one pot deal😅
@@charlieharris3240 wow! The details👏👏👏👏
For People that enjoy cooking and good food please avoid this one. I wonder sometimes why demos like this get posted. (???)
My meat sauce's very close. It's still good.
This works with ground turkey and mushrooms too.
We love noodle dishes like this, but the Bride has Celiac Disease and we have a difficult time finding Gluten-Free Pasta for her.
Any chance you could do a test of what's out there and give a recommendation?
They have.
"Not tomatoey or a marinara, but a true meat sauce."
I’m sorry but even a real bolognese has tomatoes and milk.
Change 5he name. Leave the original alone. 😢
just get some noodles, ground bees and beef stew seasoning pack
Hamburger helper with sacrilegious extra steps...
That is not a Bolognese. It is a Meat Sauce. Also, cooking the noodles in the saucepan is sacrilege to me.
Try it first
?? Bolognese IS a meat sauce.
So sad for you. Don’t take the chance to try this then.
You are told to save starchy pasta water for the sauce anyway. Cooking it in the sauce marries the flavors and gives the sauce a deep flavor.
It’s genius. Bolognese IS a meat sauce. There’s more than one way to wind up with the same result.
Call it something else but you can't call it Bolognese. Just call it Meat Sauce.
Bolognese IS a meat sauce.
Bolognese is not tomato?
There's tomato in this. Tomato paste. Concentrated tomato.
bolognese is also not bacon. this is an odd sauce. i wouldn’t have called it a bolognese.
@@mus1quenonst0p Pancetta is not bacon and is typically included in Bolognese and many other Italian meat sauces.
@@mus1quenonst0pcall it snickerdoodle sauce if you wish!
$400 Dutch oven, $20 per pound Pancetta, and $10 per pound ground beef. Yeah, this is just what struggling middle America needs to be told to cook for their family. What a crock of bullshit ! PRETENTIOUS !
A little course but you are right on!
Opening a can of Chef Boyardee is faster, and the same result.
Hardly
First
First. That's the law of you tube, right?
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