I recommend mixing the sauce with the pasta for better consistency
smopo
i tried 4-5 ‘authentic’ recipes and all of them tasted like slightly upgraded sloppy joes. i’ve also had this at legit italian restaurants and all of them tasted pedestrian. my issue with bolognese is that it never transcends the sum of its parts. even after 3-4 hours of stewing, i’ll eat it and just think, welp this tastes like ground beef with tomatoes and stuff.
i finally decided to abandon tradition and pull out some modern tricks of the trade and created what i strongly feel like is way better than any traditional version. its seriously luscious and bold and deep in flavor, all things i feel are lacking in a traditional version.
CaptainDivano
If your ragu taste like beef with tomatoes, either there is something wrong with your recipe or tastes
Clean_Ground_1389
On my visit to Bologna I had the ragu with pappardelle and it was excellent. My wife always says how can it taste that good looking at the original recipe 🤷🏼♂️
pandamozzarella
Looks like very low quality dog food which i wouldn’t give to my dog or the diarrhea my dog would get if i ever gave him that ragù
TourHopeful7610
I am astounded there aren’t more angry Italians in this comment sections sounding off on this person for not combining everything in the pan before plating/mantecatura.
Granbabbo
This is some ragù alla you, without carrot, celery and red wine you might as well just put a hamburger in the blender. You need to stir the sauce with the pasta in the pot for a minute, that way the pasta absorbs the flavor and doesn’t stick together in a lump.
11 Comments
I recommend mixing the sauce with the pasta for better consistency
i tried 4-5 ‘authentic’ recipes and all of them tasted like slightly upgraded sloppy joes. i’ve also had this at legit italian restaurants and all of them tasted pedestrian. my issue with bolognese is that it never transcends the sum of its parts. even after 3-4 hours of stewing, i’ll eat it and just think, welp this tastes like ground beef with tomatoes and stuff.
i finally decided to abandon tradition and pull out some modern tricks of the trade and created what i strongly feel like is way better than any traditional version. its seriously luscious and bold and deep in flavor, all things i feel are lacking in a traditional version.
If your ragu taste like beef with tomatoes, either there is something wrong with your recipe or tastes
On my visit to Bologna I had the ragu with pappardelle and it was excellent. My wife always says how can it taste that good looking at the original recipe 🤷🏼♂️
Looks like very low quality dog food which i wouldn’t give to my dog or the diarrhea my dog would get if i ever gave him that ragù
I am astounded there aren’t more angry Italians in this comment sections sounding off on this person for not combining everything in the pan before plating/mantecatura.
This is some ragù alla you, without carrot, celery and red wine you might as well just put a hamburger in the blender. You need to stir the sauce with the pasta in the pot for a minute, that way the pasta absorbs the flavor and doesn’t stick together in a lump.
Diofa che porcheria…
Troppo ragù te lo dico io
Not the right color
What was the recipe?