PSA: the correct amount of broth is *3 cups* as noted in the newsletter recipe and in the on-screen ingredient bubble! (I started with 2 and added another cup off-camera!)
Its on the stove with a 2.5 hour simmer going and I hopped on here and saw that 3 cups instead of 2 that was in the email.. wow.. quick save. we'll see how it goes. smells good so far!
Wow, we used 3 cups plus Better than Bullion and it took 4 hours. We had pesto and pasta instead of Bolognese and pasta because it was so late. About to taste it finished and it's dinner tomorrow! Delicious.
As a person of Italian heritage, Alison, I 100% support your stand on fennel bulb in the Bolognese! It just adds so much more than celery does, and the seed gives the sauce a really distinctive "Italian flavour'. I use fennel bulb in my Bolognese, and gazpacho, as well as so many other dishes. It's a much under-appreciated veg in north America and deserves to get out more.😊
Every single recipe I’ve made of yours just blows me away with how simplistic and gorgeous it turns out. Have all the books and thanks for making food as fun as throwing a ham party.
And she's back! In a beautiful sweater, no less. To answer your question about bolognese: the meat sauce is why men like to make it. The special ragù makes the dish feel more substantial. With meat, vegetables, dairy, and carbs all conveniently included in one dish, it's a self-contained meal. Plus, saying you cooked something that takes hours to make without too much heavy lifting is ideal for those looking to humblebrag.
I audibly exclaimed and was fully impressed when you tossed that big pot of red sauce next to your white kitchen towel and kept everything inside. Also I’m really loving the matching friendship sweater and beanie moment happening at the end there. Love you forever Alison!!!!!!!
I am fairly new to this channel. One thing I have noticed about Alison's recipes is that they are very well thought out. In this recipe, for example, she uses fennel instead of carrots and celery and uses fives times the amount of milk (and less water )that is traditionally called for in this recipe. I imagine this is done to tenderize the meat and also because water has no flavor and the extra milk is replacing what would normally be water.
Did you guys planned the colors of this episode? Your nails match de bolognese, the pasta matches david's shirt, your sweater matches david's beanie. Its giving wes anderson vibes and i love it, really satisfying to watch.
The styling of this video is perfect. The orange of the bolognese to match that of the Dutch oven, against the blue of the pasta pot and jeans and jumper… and David’s beanie!! Hashtag: Complimentary colours.
Alison, I hope you always use a regular-ass stove for your recipes. My own apartment stove progression has weirdly mirrored yours in the videos, and I find that particularly reassuring and helpful!
Watching from Italy - it is perfect! I never thought of using fennel and tomorrow I am off to buy all I need in the morning and there will be Bolognese for supper, can't wait to try the fennel. Here we are lucky and the butchers all sell what they call ragu meat, and it is the beef and port already mixed.
a few thoughts i had while watching, in no particular order (in addition to this bolognese looks perfect): 1. why have i never seen this amazing pasta shape before!? 2. those flowers in the background are beautiful 3. fennel > carrots any day 4. heavy bottomed pans make the rockin' world go round.
I have made good Bolognese but always willing to try something new; fennel, love it but would never have thought to use in this sauce. I will definitely try very soon, thanks.
Yesssss!!! I made this recipe a couple years ago, during a live cooking show with you! It was SO good, and I keep thinking I need to make it again…it’s a sign! 🍝
Excellent work. My birthday is coming up and I like to buy myself Le Creuset pots. Fennel looks amazing and I very much appreciate your style and panache. Thanks
This seems to have a lot of milk (compared to other recipes) but once again I have doubts, will still make it and will be blown away by the results as usual. Can’t wait!
Made this today for my mother's birthday dinner! My daughter in-law said BEST she's ever had (even compared it to an Italian shop!)!! From the mix of sausage/ground beef to the fennel and, most importantly, the slowwww lowwww simmer! WINNER!
My Bolognese recipe...comes down to buying Rao's Bolognese...but after watching Alison..i'm definitely going to give it a try...wish me luck!!...i'm not the greatest cook...lol
You can do it! Ages ago, probably when Roman was 12, I made my first Bolognese from a Martha Stewart recipe. It was swoon! and gave me a boost of confidence as a cook. Absolutely try Roman's version.
Agreed on the fennel adding a lot - so I use pork and fennel sausage meat for the pork in mine, on top of the carrot, celery and onion :) Yes, I make an *awesome* bolognese. Ha ha.
I’m officially telepathically-synced with Alison’s YT team. I just had the thought- Oh, “I want to watch a Savory recipe from Alison Roman” (without notification!) logged on to YT and this was posted 2 minutes ago.
Hot tip, double up your stove grates (make sure they balance) to get the pot a little further away from the flame to get a really low simmer on a regular-ass stove!
I know you said at the end don’t do instant pot, but I did it and it was f*ing perfect and delicious. It just saves time on the simmer stage. BUT, you don’t get the same evaporation so I omitted the water (but still used Better than Bouillon). Chef’s kiss! Cut two hours off prep time!
The way I have been waiting for years to hear the brand of the wooden spoon Alison uses and then she finally links recommendations and wooden spoons are not even on there. You won this round.
Omg thank you for mentioning that this recipe can be made with Impossible Meat. As a non-meat eater, I still watch your meat-recipe videos for funsies, but now I’m stoked to know that I can make this too!
I've made this twice and this Bolognese is amazingly delicious. Swapping a fennel bulb for carrots (too sweet!) and celery (blah) is genius. However, I DO get layer of grease by the end of a very, very slow simmer. I chalk it up to the ground pork which is labeled at 30% fat. It does have great flavor, though. I skim off some but not all of the oil slick. Make this if you have an afternoon and like Bolognese-type sauce.
Re: bottom of your pot. I’m with you whole-heartedly on this! I had to give away some of my favorite and most frequently used pots because we moved and now have an induction cooktop. The pots were spotless inside but the bottoms were well used. The first thrift store I brought them to wouldn’t take them! (The next thrift store was happy to get them). So ridiculous! My pots are not decor - they’re tools. Those pots were great cooking tools.
@@tobybrooks8728 I think Chef John has a video sharing her recipe. If that’s the one you mean, then it’s the one I currently use and absolutely love it!! But, I’m intrigued by the fennel. Cheers.
I’m on your 3 and it’s looking gorgeous and perfect! Every time I taste I say “the fennel is genius!”. I noticed in the video you skipped the butter step that’s in the recipe… but I’m gonna go ahead and add it in because who says no to butter!
The scurfy pot bottom is all right Allison. It is life, the unswept corners define the limits not the ability. I agree with the fennel, and will try the extra kick of the seeds on the next interation 🎉🎉🎉👊👍🖖🖖🤙
We have to know where that sweater is from please - dang does it just make your eyes magical! Can’t wait to make this over the weekend. Thank you for coming to Chicago as well. I enjoyed listening to your interview.
At 12:12 you discuss the difficulty of getting that simmer, especially for such a long cook. I have a very similar stove which, as you say, serves all my needs. I solved this by getting a simple "simmer plate", aka "heat diffuser" or "simmer mat". It is a metal plated that sits atop the burner. There are different designs so check reviews as well before settling on one. After getting used to it you can achieve a perfect simmer over a very long time without checking and rechecking.
This is a good version of bolognese sauce. I'll try substituting fennel for celery and carrot next time I make it. I'll also try using fennel seeds instead of nutmeg. I make my bolognese sauce with a mixture of butter and olive oil, and I think that I will stick to that.
Good Friday morning Alison. That Bolognese pasta looks absolutely delicious. Thanks so much for sharing another of your great recipes. Myself, I'm thinking of preparing some pasta with Bolognese Limon. 😊👍
I'm a man and I think I make a good bolognese. a tip I have is to add some Worcestershire sauce. Maybe a couple of dashes to the beef once its cooked. It will make the beef taste meatier.
We make a pasta dish with ground beef, Italian fennel sausage (take it out of the casings unless we can get it in bulk), add fennel seed, cook with onion, black pepper, couple pinches of hot red pepper, garlic, skip the traditional carrot, celery, and no milk, nor the 2-3 hr cook. It’s done in about 35-45 min. It’s not bolognese but we love those flavors and serve it with that spiral bucatini pasta! Isn’t that pasta GREAT? Love it! We will add fennel bulb next time. We use it in a lot of other dishes, why not this? Thanks for the fennel bulb idea! We call it “pasta with meat sauce.” We also use that curly pasta for Ramen soups- it’s wonderful.
Yo, didn't cook for "2.5 - 3 hours", the clock on the mid to low range cooktop blew your cover! Hahahaha. No sweat, looks divine. I do the holy trinity, always, and yes, I'm one of those men that brags about my bolognese.
My love language is food. If I wanted to freeze and gift this Bolognese, like you suggested, do you have any recommendations for that? Bolognese is one of my favorites, and I cannot imagine a better gift than that when someone’s feeling blue.
ermahgaaah, this sounds delicious, love the idea of the fennel addition. I'm going to make this tonight -- it's going to snow in Denver and we need a cozy evening. LOVE YOUR RECIPES and LOVE YOU MORE!
@@alisoneroman I am cooking this right this instant (2 hours to go on that low simmer) -- but the little tastes I've had as I've gone along have convinced me that this is THE BEST Bolognese I have ever made. Hands down. Brava.
Love u! For some reason my sauce did have that band of oil on top despite me (thinking) that I followed everything to a T. Should I have simmered more?
I think you've converted me to the fennel party. I've made Marcella Hazan's recipe many times and it always seems kinda bland for my taste (and always has the top layer of grease that you mentioned in the video). I made yours yesterday but had it simmering for 6 hours (worth it as it made the sauce super rich), but most likely because my dutch oven is only 5 quarts. It turned out great!
I don't have a bolognese recipe. Although I do like whacking some orange juice into the mélange as I'm throwing it together. Used to use wine. Switched to OJ some 15 years ago.
Just made this. I let the sauce simmer on very low heat for 3 hours but there was a slight visible layer of oil. In this case, do you recommend I keep simmering? I used 7% lean beef, with whole milk, and stock. I used a little more olive oil to compensate for the lean beef. I also used a little less milk than advised. Wondering if the mean meat, or the less milk, or the extra olive oil had anything to do with the disruption of the emulsification process. I should have followed your recipe to a “T”… sorry, likely an annoying question being I did not. Any thoughts are appreciated. (I used about 1/3 cup olive oil in the browning process.
PSA: the correct amount of broth is *3 cups* as noted in the newsletter recipe and in the on-screen ingredient bubble! (I started with 2 and added another cup off-camera!)
hi there ,I make a great bolognese 😂,for real!
Its on the stove with a 2.5 hour simmer going and I hopped on here and saw that 3 cups instead of 2 that was in the email.. wow.. quick save. we'll see how it goes. smells good so far!
The newsletter recipe also gave it 2 hours. It was reassuring when you mention going to 3 in the vid
Thank [the pasta] god - I just came here to confirm the 3 cups!! Only been simmering for 10 mins and it smells luscious.
Wow, we used 3 cups plus Better than Bullion and it took 4 hours. We had pesto and pasta instead of Bolognese and pasta because it was so late. About to taste it finished and it's dinner tomorrow! Delicious.
As a person of Italian heritage, Alison, I 100% support your stand on fennel bulb in the Bolognese! It just adds so much more than celery does, and the seed gives the sauce a really distinctive "Italian flavour'. I use fennel bulb in my Bolognese, and gazpacho, as well as so many other dishes. It's a much under-appreciated veg in north America and deserves to get out more.😊
Ooo I’ll definitely use fennel next time
Fennel can go straight to hell.
This is music to my ears!!
hi, can I ask why you don't add any herbs?
Ragù alla bolognese does not have fennel in it. Hence, you aren’t making a ragù alla bolognese. Every Italian knows this.
Every single recipe I’ve made of yours just blows me away with how simplistic and gorgeous it turns out. Have all the books and thanks for making food as fun as throwing a ham party.
What is a ham party? LOL First time hearing that term!
@@chantellejane7229Alison has a video of throwing a ham party, it’s one of her home movies you can find in her collection on UA-cam. It’s a fun one!
And she's back! In a beautiful sweater, no less. To answer your question about bolognese: the meat sauce is why men like to make it. The special ragù makes the dish feel more substantial. With meat, vegetables, dairy, and carbs all conveniently included in one dish, it's a self-contained meal. Plus, saying you cooked something that takes hours to make without too much heavy lifting is ideal for those looking to humblebrag.
“Don’t begrudge the bolognese for taking so long” - love that! Classic
The way you explain the cooking process is so clear and concise. You're definitely a pro in the kitchen.👌🥰❤️❤️
I audibly exclaimed and was fully impressed when you tossed that big pot of red sauce next to your white kitchen towel and kept everything inside. Also I’m really loving the matching friendship sweater and beanie moment happening at the end there. Love you forever Alison!!!!!!!
Agreed! My grandmother who came over from Italy used fennel in everything- meatballs, sauces, braciole, pantry pasta 🇮🇹🍝
Looks delicious!! We're thrilled to see you're enjoying our tomatoes and pasta! 🍅🍝❤
I adore this recipe. I have made it for EVERY set of friends I have. Delicious. Thanks! Never miss a show
Also, love the truck backing noise in the background when the pasta is being spread on the plate.
Right,? at first I thought they added it in for effect 😂
I am fairly new to this channel. One thing I have noticed about Alison's recipes is that they are very well thought out. In this recipe, for example, she uses fennel instead of carrots and celery and uses fives times the amount of milk (and less water )that is traditionally called for in this recipe. I imagine this is done to tenderize the meat and also because water has no flavor and the extra milk is replacing what would normally be water.
Did you guys planned the colors of this episode? Your nails match de bolognese, the pasta matches david's shirt, your sweater matches david's beanie. Its giving wes anderson vibes and i love it, really satisfying to watch.
~*kismet*~
Just started the video and already can’t stop obsessing over this PERFECT jumper
LOL at the back-up beeper sound perfectly timed as Alison decanted the pasta into the bowl. Most delicious tipper truck ever
The styling of this video is perfect.
The orange of the bolognese to match that of the Dutch oven, against the blue of the pasta pot and jeans and jumper… and David’s beanie!! Hashtag: Complimentary colours.
Alison, I hope you always use a regular-ass stove for your recipes. My own apartment stove progression has weirdly mirrored yours in the videos, and I find that particularly reassuring and helpful!
Looks amazing, can't wait to try this recipe out!
I also love how Alison, her dutch oven and David's hat were all coordinated
Watching from Italy - it is perfect! I never thought of using fennel and tomorrow I am off to buy all I need in the morning and there will be Bolognese for supper, can't wait to try the fennel. Here we are lucky and the butchers all sell what they call ragu meat, and it is the beef and port already mixed.
a few thoughts i had while watching, in no particular order (in addition to this bolognese looks perfect): 1. why have i never seen this amazing pasta shape before!? 2. those flowers in the background are beautiful 3. fennel > carrots any day 4. heavy bottomed pans make the rockin' world go round.
I have made good Bolognese but always willing to try something new; fennel, love it but would never have thought to use in this sauce. I will definitely try very soon, thanks.
YAAAYYYY‼️ Miz Roman is making Tuesday terrific all over UA-cam!
I can't help but think of Dax explaining his sauce while Allison was talking in the opening clip 😂
HA I was scrolling for this comment. Alison was not impressed with Dax's bolognese with Prego 😂
Yesssss!!!
I made this recipe a couple years ago, during a live cooking show with you!
It was SO good, and I keep thinking I need to make it again…it’s a sign! 🍝
Excellent work. My birthday is coming up and I like to buy myself Le Creuset pots. Fennel looks amazing and I very much appreciate your style and panache. Thanks
This seems to have a lot of milk (compared to other recipes) but once again I have doubts, will still make it and will be blown away by the results as usual. Can’t wait!
Made this today for my mother's birthday dinner! My daughter in-law said BEST she's ever had (even compared it to an Italian shop!)!! From the mix of sausage/ground beef to the fennel and, most importantly, the slowwww lowwww simmer! WINNER!
ugh!!! ive always used fennel because of its celeriac/onion flavor with the perfect spice! i feel so validated 💓
My Bolognese recipe...comes down to buying Rao's Bolognese...but after watching Alison..i'm definitely going to give it a try...wish me luck!!...i'm not the greatest cook...lol
You can do it! Ages ago, probably when Roman was 12, I made my first Bolognese from a Martha Stewart recipe. It was swoon! and gave me a boost of confidence as a cook. Absolutely try Roman's version.
Have fun and good luck! Making your own sauce at home will change the game for you!
Rao’s is good. So expensive but though . 🥹
Agreed on the fennel adding a lot - so I use pork and fennel sausage meat for the pork in mine, on top of the carrot, celery and onion :) Yes, I make an *awesome* bolognese. Ha ha.
I’m officially telepathically-synced with Alison’s YT team. I just had the thought- Oh, “I want to watch a Savory recipe from Alison Roman” (without notification!) logged on to YT and this was posted 2 minutes ago.
WE'VE GOT MORE SAVORY COMING
@@davidcho0828 Wow, THEE David replied to my comment!
I have been WAITING for this my whole life and I am OLD, lol! Also, I consider you the patron saint of the messy ponytail, lol!
So I love carrots and broccoli simmering in pasta sauce. Chef’s kiss 🎉
Made this for dinner tonight and we’re still talking about it! So simple and loaded with flavour. I loooved the fennel. Thank you, Alison!
Oh my gosh, I had the same experience with men and bolognaise, none good. Allison dropping truths out here.
Hot tip, double up your stove grates (make sure they balance) to get the pot a little further away from the flame to get a really low simmer on a regular-ass stove!
I know you said at the end don’t do instant pot, but I did it and it was f*ing perfect and delicious. It just saves time on the simmer stage. BUT, you don’t get the same evaporation so I omitted the water (but still used Better than Bouillon). Chef’s kiss! Cut two hours off prep time!
Would love to know the reheating instructions after freezing it!
The way I have been waiting for years to hear the brand of the wooden spoon Alison uses and then she finally links recommendations and wooden spoons are not even on there. You won this round.
Haha they’re just basic wooden spoons!! Most of them vintage/thrift store finds
Omg thank you for mentioning that this recipe can be made with Impossible Meat. As a non-meat eater, I still watch your meat-recipe videos for funsies, but now I’m stoked to know that I can make this too!
Have you made it with impossible meat yet? Want to try soon… looking for any notes.
I won't fault you for your pot's dirty bottom, I want to know how you get/keep the interior of the pot so clean. Thank you Alison!
just old fashioned elbow grease!
I actually made your ragu recipe a few nights ago and was blown away👌
Her quick and easy ragu is a culinary masterpiece. 🎉
Haha the sweater and hat friend coordination - love it. It’s like the same exact shade of blue too!
I just had a baby and have been craving bolognese nonstop! Wishing you were my friend right now 🤣🥰
I made Allison's bolognese last night. Except instead of using fennel, I used carrots and celery. Came out phenomenal.
I’m so happy you shared your bolognese receipe. Thank you!!! Can’t wait to try it with the fennel. Cheers!! 🍷🍝
Just made this and it came out perfects and so delicious. Allison you do an amazing job and teaching.
I've made this twice and this Bolognese is amazingly delicious. Swapping a fennel bulb for carrots (too sweet!) and celery (blah) is genius. However, I DO get layer of grease by the end of a very, very slow simmer. I chalk it up to the ground pork which is labeled at 30% fat. It does have great flavor, though. I skim off some but not all of the oil slick. Make this if you have an afternoon and like Bolognese-type sauce.
3 hours of simmering, and the clock on the stove went from 11:30 to 12:30 haha. the magic of television (or UA-cam)
The magic of editing
Re: bottom of your pot. I’m with you whole-heartedly on this! I had to give away some of my favorite and most frequently used pots because we moved and now have an induction cooktop. The pots were spotless inside but the bottoms were well used. The first thrift store I brought them to wouldn’t take them! (The next thrift store was happy to get them). So ridiculous! My pots are not decor - they’re tools. Those pots were great cooking tools.
So happy to have Tuesday video. Great recipe. Thanks for not shutting us down! The bottom of that pot is perfection!!
People who use their pots as decor confuse me! All of my le cruset and french copper pots look very well loved 😂
Hi again Alison
Just to let you know I have made a lot
Of your recipes and all were just delicious
So thank you !
Fran from Canada 😊❤️
Thank you, Fran!
I'm sure someone has said this before but that pepper mill is putting in work!! Just ordered one
FROM WHERE?! PLEASE LINK!!!!!!
Your sweater and David's hat matching? Perfection.
we didn't even plan it
I have been searching for decades for the perfect bolognese recipe. I have high hopes for this one!
Marcella Hazan's is the perfect bolognese recipe! Give it a try
@@tobybrooks8728 I think Chef John has a video sharing her recipe. If that’s the one you mean, then it’s the one I currently use and absolutely love it!! But, I’m intrigued by the fennel. Cheers.
I’m on your 3 and it’s looking gorgeous and perfect! Every time I taste I say “the fennel is genius!”. I noticed in the video you skipped the butter step that’s in the recipe… but I’m gonna go ahead and add it in because who says no to butter!
Babe wake up a new Home Movies just dropped
Oh my god, the bubble about the bottom of the pot had me on the floor. 😂😂😂😂
"Dont begrudge Bolognese for taking so long". Perfect. I love fennel so yes, Im trying this.
Alison is a gem to watch! Thank you!
YES to everything! Especially to impossible meat option
The scurfy pot bottom is all right Allison. It is life, the unswept corners define the limits not the ability. I agree with the fennel, and will try the extra kick of the seeds on the next interation 🎉🎉🎉👊👍🖖🖖🤙
We have to know where that sweater is from please - dang does it just make your eyes magical! Can’t wait to make this over the weekend. Thank you for coming to Chicago as well. I enjoyed listening to your interview.
At 12:12 you discuss the difficulty of getting that simmer, especially for such a long cook. I have a very similar stove which, as you say, serves all my needs. I solved this by getting a simple "simmer plate", aka "heat diffuser" or "simmer mat". It is a metal plated that sits atop the burner. There are different designs so check reviews as well before settling on one. After getting used to it you can achieve a perfect simmer over a very long time without checking and rechecking.
This is a good version of bolognese sauce. I'll try substituting fennel for celery and carrot next time I make it. I'll also try using fennel seeds instead of nutmeg. I make my bolognese sauce with a mixture of butter and olive oil, and I think that I will stick to that.
That SVU bing bing sound got to me. Looks fabulous, even though I will never make it because I just like to watch.
Next week's pasta dish. Thank you.
Good Friday morning Alison. That Bolognese pasta looks absolutely delicious. Thanks so much for sharing another of your great recipes. Myself, I'm thinking of preparing some pasta with Bolognese Limon. 😊👍
0:20 - That's because bolognese isn't a tomato sauce! It's a meat stew with a little tomato.
I'm a man and I think I make a good bolognese. a tip I have is to add some Worcestershire sauce. Maybe a couple of dashes to the beef once its cooked. It will make the beef taste meatier.
I've got to make this for the meat lovers in my family. Thanks, very inspiring recipe. Always enjoy your videos.
Lol I saw your comment and automatically thought that I blacked out while commenting. NOPE just another Amy A
@@amya8316 LOL
This looks amazing! Is there an alternative for the alcohol?
She calls for water + a healthy glug of white wine vinegar. You could also use verjuice, vermouth or 50/50 water/white balsamic.
@@lizzieb2422 amazing, thank you!
The fennel and fennel seeds are brilliant! What do you think about adding the rind of Parmesan to cook in the sauce?
Damn it, Kathy! It's Tuesday! Where's dinner?! lmao
I tried it. It was amazing.
We make a pasta dish with ground beef, Italian fennel sausage (take it out of the casings unless we can get it in bulk), add fennel seed, cook with onion, black pepper, couple pinches of hot red pepper, garlic, skip the traditional carrot, celery, and no milk, nor the 2-3 hr cook. It’s done in about 35-45 min. It’s not bolognese but we love those flavors and serve it with that spiral bucatini pasta! Isn’t that pasta GREAT? Love it! We will add fennel bulb next time. We use it in a lot of other dishes, why not this? Thanks for the fennel bulb idea!
We call it “pasta with meat sauce.”
We also use that curly pasta for Ramen soups- it’s wonderful.
BABE LOVE that colour on you, also this recipe ROCKS (although missing celerly makes my heart ache)
it's a fennel world babe
@@davidcho0828 So true and deep xoxoxo
I still adore you and think you’re the coolest inspiration. Love, Cathy
Made lasagna with the leftover bologense... chef's kiss
Yo, didn't cook for "2.5 - 3 hours", the clock on the mid to low range cooktop blew your cover! Hahahaha. No sweat, looks divine. I do the holy trinity, always, and yes, I'm one of those men that brags about my bolognese.
it's called MOVIE MAGIC babe- i had a swap because we film so many in a day, we dont have time to wait. BUT GOOD DETECTIVE WORK lol
@@alisoneroman That's why you make the big bucks...
I really wish your recipes on your website were printable. I need a physical copy of a recipe to cook with. Thanks.
they are bro
My love language is food. If I wanted to freeze and gift this Bolognese, like you suggested, do you have any recommendations for that? Bolognese is one of my favorites, and I cannot imagine a better gift than that when someone’s feeling blue.
If the bottom of a pan is not dirty then it is not well used or loved 😮😊 Going to try it with an ‘alternative’ milk- I’ll let you know how it goes 😊
I make a great bolognese in the Instant Pot, but usually use celery. I bought a fennel bulb to try it out. But I will still use carrots ;)
ermahgaaah, this sounds delicious, love the idea of the fennel addition. I'm going to make this tonight -- it's going to snow in Denver and we need a cozy evening. LOVE YOUR RECIPES and LOVE YOU MORE!
LOVE U TRACY!
@@alisoneroman I am cooking this right this instant (2 hours to go on that low simmer) -- but the little tastes I've had as I've gone along have convinced me that this is THE BEST Bolognese I have ever made. Hands down. Brava.
I’m female and Bolognese (I love the celery and carrots) is my favorite! It is THE most flavorful. ❤️. I’d love to try the fennel!
Love u! For some reason my sauce did have that band of oil on top despite me (thinking) that I followed everything to a T. Should I have simmered more?
I'm more modest Alison, I make a great meat ragu. Fennel is a great idea. Excellent video, Alison goes Vlad Jr with Bolognese!
i cant stop singing bad girls club!!!! lol ily
Made this tonight and it was fantastic!! ❤
THIS is your color Alison❤
Finally made this tonight and it is so so good!
How much pasta are you using for this meat ratio? Thank you!
Yes to the color combo.
I think you've converted me to the fennel party. I've made Marcella Hazan's recipe many times and it always seems kinda bland for my taste (and always has the top layer of grease that you mentioned in the video). I made yours yesterday but had it simmering for 6 hours (worth it as it made the sauce super rich), but most likely because my dutch oven is only 5 quarts. It turned out great!
I don't have a bolognese recipe. Although I do like whacking some orange juice into the mélange as I'm throwing it together. Used to use wine. Switched to OJ some 15 years ago.
When you're chopping your fennel do you remove the core like a cabbage? Or just dice it all up?
was this video made before or after the podcast with dax, who said he makes a great bolognese?!
Haha! That was my first thought too!
I think the opener was inspired by him flexing about his bolognese
Just made this. I let the sauce simmer on very low heat for 3 hours but there was a slight visible layer of oil. In this case, do you recommend I keep simmering? I used 7% lean beef, with whole milk, and stock. I used a little more olive oil to compensate for the lean beef. I also used a little less milk than advised. Wondering if the mean meat, or the less milk, or the extra olive oil had anything to do with the disruption of the emulsification process. I should have followed your recipe to a “T”… sorry, likely an annoying question being I did not. Any thoughts are appreciated. (I used about 1/3 cup olive oil in the browning process.
put it in the oven! then you never have to worry about burning the bottom. excited to try this with fennel
Love fennel. What can you add instead of garlic and onion if you're allergic? Carrot and celery?