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Cooking Forum
bolognese
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<blockquote data-quote="WTM" data-source="post: 5389468" data-attributes="member: 6230"><p>i dont know why this tastes so good, it doesnt make sense. i froze half of the recipe and heated it up last night with some fettuchini, store around here dont have tagliatelle. it was better this time than fresh.</p><p></p><p>anyway here is the recipe, supposed to be the gold standard for traditional bolognese sauce.</p><p></p><p>i used this site. for the instructions and its a double batch. i used 80/20 beef and pork but i bet veal or even ground deer would add something to it, or maybe a couple minced chicken livers.</p><p></p><p>[URL unfurl="true"]https://leitesculinaria.com/84057/recipes-marcella-hazan-bolognese-sauce.html[/URL]</p><p></p><p>marcella's original single batch ingredients</p><p>[ATTACH=full]143016[/ATTACH]</p></blockquote><p></p>
[QUOTE="WTM, post: 5389468, member: 6230"] i dont know why this tastes so good, it doesnt make sense. i froze half of the recipe and heated it up last night with some fettuchini, store around here dont have tagliatelle. it was better this time than fresh. anyway here is the recipe, supposed to be the gold standard for traditional bolognese sauce. i used this site. for the instructions and its a double batch. i used 80/20 beef and pork but i bet veal or even ground deer would add something to it, or maybe a couple minced chicken livers. [URL unfurl="true"]https://leitesculinaria.com/84057/recipes-marcella-hazan-bolognese-sauce.html[/URL] marcella's original single batch ingredients [ATTACH type="full"]143016[/ATTACH] [/QUOTE]
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