Made Kenji’s “easier” version of bolognese for the first time. Tastes amazing!
by Far_Perspective_4681
4 Comments
skeevy-stevie
Looks great.
bblickle
I made it again last week too. The “Prep Time: 10 min” always cracks me up. For a home cook I’m pretty fast, I have cooked professionally. I mean, maybe if someone else washed and peeled your veg for you ahead of time and set up a food processor to do all the fine dice. I do it on a mandolin because i want it consistent. I had more than 5 minutes into just unpacking the ground meats and crumbling them into the pan so they don’t glob up. Then you still have herbs that have to be hand washed, drained, and chopped fine. Then there’s the mountain of cheese the microplane makes, that’s at least 5 minutes on its own. 40 minutes easily.
wisemonkey101
I’ve wanted to ask if anyone here has ever made the bolognese from Food Lab. Without any corner cutting. I made bolognese the other night and pulled out FL to see if there was a recipe in there. I couldn’t even follow reading the recipe. Stuck with my NYT recipe. I did add anchovies and a few of the techniques from FL. I doubt I could do that many steps, ever. I do appreciate that he has you using the same pans over so less dishes. That’s respectful. Beautiful sauce you made. I’m impressed.
peepeedog
I use Marcella Hazan’s bolognese. It is quite simple like most of her food, and still tastes wonderful. Never tried Kenji’s as a result.
4 Comments
Looks great.
I made it again last week too. The “Prep Time: 10 min” always cracks me up. For a home cook I’m pretty fast, I have cooked professionally. I mean, maybe if someone else washed and peeled your veg for you ahead of time and set up a food processor to do all the fine dice. I do it on a mandolin because i want it consistent. I had more than 5 minutes into just unpacking the ground meats and crumbling them into the pan so they don’t glob up. Then you still have herbs that have to be hand washed, drained, and chopped fine. Then there’s the mountain of cheese the microplane makes, that’s at least 5 minutes on its own. 40 minutes easily.
I’ve wanted to ask if anyone here has ever made the bolognese from Food Lab. Without any corner cutting.
I made bolognese the other night and pulled out FL to see if there was a recipe in there. I couldn’t even follow reading the recipe.
Stuck with my NYT recipe. I did add anchovies and a few of the techniques from FL. I doubt I could do that many steps, ever.
I do appreciate that he has you using the same pans over so less dishes. That’s respectful.
Beautiful sauce you made. I’m impressed.
I use Marcella Hazan’s bolognese. It is quite simple like most of her food, and still tastes wonderful. Never tried Kenji’s as a result.