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!!!
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.
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.
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.
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.
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.
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.
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
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.
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.
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.
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.
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.
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?
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.
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
"we also like pancetta because its pancetta" - AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHAAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHAAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHAAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHAAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHAAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHAAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHAAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHA!!! I CANT STOP LAUGHING!!! SOMEONE CALL AN AMBULANCE!!!
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. ua-cam.com/video/iI8EXscZr48/v-deo.html
The Italian version of mirepoix ( en.wikipedia.org/wiki/Mirepoix_(cuisine) ) is soffritto ( en.wikipedia.org/wiki/Mirepoix_(cuisine)#Italian_Soffritto ).
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".
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.
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. 😂
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.
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 ...
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!
Substitutes for pancetta may be other pork options. Despite this one individual suggested a fatty slab of beef bacon/smoked beef blade which is blanched in simmering water for three minutes -- to remove most of the smokey flavor. Any more time will render the fat, which you need for the recipe. Drain, chop and proceed. Another individual suggested olive oil for the fat and kalamata olives and/or sun-dried tomatoes, as a vegetarian option. With either choice, it will not have the same flavor as pancetta.
I would suggest a beef salami if you are trying to keep it halal/pork-free. This also keeps your cost down. A mere 6 oz. or so of pancetta is usually 5$ at my supermarket, but I can get salami on sale at 2.50$ for 8 ounces. A lot of the flavors you get from the pancetta come from the curing agents/spices, and salami will mimic these nicely.
I have worked in the food industry most of my life and everything has progressed I'm wondering why she doesn't use gloves and if you don't understand Just think how much stuff is under her ring her wedding ring Pieces of crud dead skin Mold residue etc
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. 😊
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.
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!
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!
I want to live, laugh, and love in this fantasy kitchen for the rest of my life.
... because it's pancetta. LOL! YES, exactly.
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.
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.
It really helps when you have a Dutch oven to cook with🙏
I'm...VERY curious about this recipe. It's definitely a different take on a traditional and certainly saved a...HUGE amount of time.
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.
These gals have way too much fun in the kitchen..lol
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.
She looks like an expert on something she did wrong
I just made this sauce and its delicious.
Did you follow it exactly? Any changes/substitutions? Does it need anything in your opinion?
Made a modified version of this and so delicious! (Yes it took an hour)
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.
There's something fragrant about Carraba's bolagnese I love.....
Love these recipe videos. Thanks
Do you guys make blooper reels? I'd love to see some bloopers.
Some old ones here, mostly Chris.
ua-cam.com/video/iz7JTeS4eFg/v-deo.html
@@bentleyr00d This is golden! Thanks for the post. ATK, please considering releasing more blooper reels!
that was the blooper real. you melt.
This is so interesting, wow completely different 5o my Italian way of making it that I learnt from my grandmother.
Thank you .
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.
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
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 🤣
Best video all week
As always...great!!!
Looks delicious!!! Thank you. I must try.
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.
Delicious!!!!
What is a pork free substitute for the pancetta for those of us who don't consume pork?
Any suggestions for those of us who dislike the taste of Parmesan but still want the milky flavour?
Yum I 💖 pasta like the cookies monster love his cookies.
Never substitute your "pancetter" -- haha I love Bridget
Can I get this recipe without a subscription?
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.)
Looks delicious!
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.
You guys are great🥰
I never thought about the watery sauce method...DUH TO ME.
It probably tastes great before a football game.
I see I'm not the only one who misread tagliatelle as "tailgate".
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.
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!
can't wait to try this
Yum!
Thank u ladies will try this ..See u on PBS this weekend 👏👏👏👏🤗👀👍👍🍽🍽
Yes please 👍🥰
Zowie! Ah sure am gonna try this! Thanks ladies. Cheers, Colin.
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
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.
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.
Good info.
That looks phenomenal!!!
Why would you wash the pot out if it has the left over broth flavor that its going to sit in anyways?
1:36 she is so cute....are these little quips scripted.
Looks Delicious
Haha Bridget is on fire in this one. :-D
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.
Nice recipe, much similar to mine
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?
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
Awesome video! So, when do we eat? 😜
This is the best Bolognese I've ever had!!!!!
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.
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
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
"we also like pancetta because its pancetta" - AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHAAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHAAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHAAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHAAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHAAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHAAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHAAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHA!!! I CANT STOP LAUGHING!!! SOMEONE CALL AN AMBULANCE!!!
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...
What about the pasta water?
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. ua-cam.com/video/iI8EXscZr48/v-deo.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.
The Italian version of mirepoix ( en.wikipedia.org/wiki/Mirepoix_(cuisine) ) is soffritto ( en.wikipedia.org/wiki/Mirepoix_(cuisine)#Italian_Soffritto ).
Can I replace the dairy with Romano cheese, allergic to dairy ??
Romano cheese is still dairy as its cheese.
yes, yes you can.
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.
No salt?
If you use the bolognese recipe from the joy of cooking it takes the same time, you're not saving anything using these methods
Good
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".
Hey, I have that exact spatula!
Oh right.
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.
I made this last night, my family said it needed more tomato flavor. So I may twerk a little next time.
Yummy! God damn it! Unbelievable! 👍👍👍👍👍
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
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.
What if you /want/ a smoky bolognese?
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 ...
grinding up that pancetta is a goddamn crime
For sure! Anyway, I use Guanciale.
What does this have to do with tailgating?
Toss it out the moon roof onto a tailgaitor to teach them a lesson.
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.
What would be a good alternative to the parmesan? A non cheese alternative?
Nothing. Good alternatives don't exist.
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 ...
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!
Why do you talk to your friend when you should be talking to your audience 😊
What can be used instead of pork?
Substitutes for pancetta may be other pork options. Despite this one individual suggested a fatty slab of beef bacon/smoked beef blade which is blanched in simmering water for three minutes -- to remove most of the smokey flavor. Any more time will render the fat, which you need for the recipe. Drain, chop and proceed. Another individual suggested olive oil for the fat and kalamata olives and/or sun-dried tomatoes, as a vegetarian option. With either choice, it will not have the same flavor as pancetta.
borbetomagus did you READ the question?
I would suggest a beef salami if you are trying to keep it halal/pork-free. This also keeps your cost down. A mere 6 oz. or so of pancetta is usually 5$ at my supermarket, but I can get salami on sale at 2.50$ for 8 ounces. A lot of the flavors you get from the pancetta come from the curing agents/spices, and salami will mimic these nicely.
Wayne Gordon why do you use the dollar sign after the number instead of before it?
Soy bacon.
Io la voglio!
I have worked in the food industry most of my life and everything has progressed I'm wondering why she doesn't use gloves and if you don't understand Just think how much stuff is under her ring her wedding ring Pieces of crud dead skin Mold residue etc
No salt.
If you cannot make it right, don't do it at all. Where is tomato?