'Rigatoni Bolognese - Food Coma: My Seventies Kitchen - Episode 15'

14:12 Jul 6, 2021 6 3

'There is no exact science to Ragu all Bolognese. There are numerous contention points regarding its preparation. Personally, I die on the inside every time I am served a Bolo at a restaurant that is basically a tomato-heavy \"meat gravy.\" Most people differ over their choice of meat – it IS a meat sauce, NOT a tomato sauce, of course – some opting for pancetta, chicken livers, ground steak, etc. I can say that my method was inspired by the late Marcella Hazan. I honestly don\'t think she would particularly enjoy it, starting with the fact that it is simply too decadent. But that\'s what I\'m looking for in a dish that I reserve for lazy Sundays because another point that all cooks will agree on is that great Bolognese requires patience. There is not much busywork, but a block of time must be set aside to develop both flavor and the velvety texture that lends itself to clinging to pasta so beautifully. About five hours, prep included, should do the trick.  Thank you to our sponsors:  Dunstan Tap & Table in Scarborough, ME Allagash Brewing  Taco Escobarr & Lazzari Restaurant Tinned Things  IF YOU ENJOYED THIS VIDEO PLEASE HIT THE SUBSCRIBE BUTTON and, better yet,  support our show and take on the role of one of three different Roman Emperors RIGHT HERE: https://www.patreon.com/foodcomapodcast   Thank you to our Patrons on Patreon and to our sponsors for your partnership and support. https://www.patreon.com/foodcomapodcast' 

Tags: Recipe , home chef , italian food , maine , bolognese recipe , Joe Ricchio , Maine food

• Ian
• foodpanda當外 員
• food asmr
• tast
• mumbai
• weight
• foodpanda
• pi
• paneer
• chinese food cooking

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