Since you asked, I would recommend watching David Berti’s video on how to make authentic Bolognese sauce, because it should be chunkier and have a wider variety of colors than what they’ve done there, making use of a chopped soffrito, a higher meat to sauce ratio, wine and a much, much, much, much longer cooking process (real Bolognese sauce is supposed to cook for five hours after all ingredients have been added, closer to six hours total). And that’s on them, not you. That sauce is way too bright red out of the jar to have been cooked any length of time. Italians are VERY particular about what gets the “authentic” label, and for good reason! Their food is incredible. I’m also in the Seattle area. We should meet up and cook sometime!
Looks pretty good!
We live the Tutta Bella in Columbia City!
Since you asked, I would recommend watching David Berti’s video on how to make authentic Bolognese sauce, because it should be chunkier and have a wider variety of colors than what they’ve done there, making use of a chopped soffrito, a higher meat to sauce ratio, wine and a much, much, much, much longer cooking process (real Bolognese sauce is supposed to cook for five hours after all ingredients have been added, closer to six hours total). And that’s on them, not you. That sauce is way too bright red out of the jar to have been cooked any length of time.
Italians are VERY particular about what gets the “authentic” label, and for good reason! Their food is incredible. I’m also in the Seattle area. We should meet up and cook sometime!
This is exactly what I was looking for, thank you Wayne!