You should be ashamed of yourself for even letting oat milk into your house. Also, it’s full of plant defense chemicals, called lectins and oxalates, which sticks your blood cells together. Enjoy!
No problem adding oat milk but the milk in the recipe is partly for creaminess and body but the casein and calcium break down the meat and tenderise it. Oat milk doesn’t have these and will not have the same effect. If you can stomach lactose free milk it still has the casein. Cream, yoghurt or sour cream would work too. Or just add stock.
I like to brown the meat first at medium-high heat, remove meat from pan, then cook the mirepoix, then add back the beef. Get some Maillard (caramelization) on the beef!
15 Comments
Disrespect to the person who said First
Hey guys I'm back and gonna be posting much more frequently 🙂
You can read the full, original recipe (and entire cookbook! which I will be doing soon lol) for free on
archive.org
Just go there and search "essentials of classic Italian cooking"
New series: “I ate lasagna for 100 meals in a row” incoming
Why the Uber eats comment? It doesn't make any sense for your story
OAT MILK?!? My Nonna would be spinning in her grave if she saw that!
Oat milk, this is embarrassing, bro.
What is the name of this plate?
You should be ashamed of yourself for even letting oat milk into your house. Also, it’s full of plant defense chemicals, called lectins and oxalates, which sticks your blood cells together. Enjoy!
People hating on this guy because he don't wanna shit his pants 😅
Careful when you’re cutting, man. Gotta tuck that thumb behind your fingers. I learned the hard way lol.
Did not know so many people were scared of oats and water 😂
Glad you're back, your videos have inspired me many times 😊
No problem adding oat milk but the milk in the recipe is partly for creaminess and body but the casein and calcium break down the meat and tenderise it. Oat milk doesn’t have these and will not have the same effect. If you can stomach lactose free milk it still has the casein. Cream, yoghurt or sour cream would work too. Or just add stock.
This is not an authentic Marcella Hazan recipe I can tell you that especially with oat milk.
I like to brown the meat first at medium-high heat, remove meat from pan, then cook the mirepoix, then add back the beef. Get some Maillard (caramelization) on the beef!