Making Bolognese is often an all-day affair, but its depth and richness can’t be beat. We wanted a quicker, weeknight-friendly version that wouldn’t sacrifice flavor.
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20 Comments
The Technique they used to cooking that meat was a called velveting. A way to tenderize the meat.
Why add the grated cheese so soon? Why not wait until the broth /water reduce? Or until the pasta has cooked. The cheese will thicken the sauce if it's added at the end. Otherwise very good recipe.
Doesn’t bolognese sauce have more tomatoes in it?
I love AMTK but this recipe is an Italian nightmare
I’m a little surprised that early addition of cheese didn’t burn
No, the solution to making bolonese sauce 'quickly' on a weeknight is to make it the "proper" way at the weekend. Just make a lot of it. Reheat during the week with freshly cooked pasta. Bolognese sauce only gets better with time.
Yum.
I’m sorry but even a real bolognese has tomatoes and milk.
Change 5he name. Leave the original alone. 😢
I’m on board for this except for the Parmesan in the sauce. Instead I would take an extra 15 minutes to add three quarters of a cup of heavy cream and let it incorporate into the beef mixture, then add the beef broth and water. I also think the is a bit heavy on the pepper, but that 8s easily rectified.
"a mistake people make is browning the meat…toughening and drying out the beef" 😂
That can't be true.
When I make authentic Bolognese I give the meat a very hard sear in batches, then add it all back to the pan/pot, get it frying again and add my white wine which is the tenderiser. My Bolognese sauce is extremely smooth with no chunks at all.
Just make a giant batch, freeze most of it so all you need to do is boil pasta and defrost/heat the sauce.
We love noodle dishes like this, but the Bride has Celiac Disease and we have a difficult time finding Gluten-Free Pasta for her.
Any chance you could do a test of what's out there and give a recommendation?
Call it something else but you can't call it Bolognese. Just call it Meat Sauce.
This works with ground turkey and mushrooms too.
I wonder if you could use bacon instead of pancetta.
Isn't pasta supposed to be al dente? I don't see how you could get it al dente by cooking it this way and have the right amount and consistency of the sauce.
Sorry, but this is not a weeknight recipe. it might be faster than the original, but it's still hours of work?
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Ridiculous version of a "weeknight "meal, chopping , then using a food processor , what do you think we are?born yesterday?
That Bolognese look good but I would have to have it vegan style because I'm vegan but that meat sauce did look good yum