Bavette (or skirt, or thin flank cartella – they’re all the same thing) is the secret ingredient for Bolognese. Nothing else gets the texture right, and it’s probably the cheapest named cut of meat you can buy (i.e. not something generic like “stewing beef” or “minced beef”).
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Bavette (or skirt, or thin flank cartella – they’re all the same thing) is the secret ingredient for Bolognese. Nothing else gets the texture right, and it’s probably the cheapest named cut of meat you can buy (i.e. not something generic like “stewing beef” or “minced beef”).