Am n the process of making bolognese for tonight’s dinner. I’m at the “skim the fat” step and legit it doesn’t look like there’s much. I cooled it down overnight and just went to scrape the fat off. But I’m getting a lot of sauce just barely under the fat. Maybe I can skip the fat-skimming step?
by sassydomino
7 Comments
Woah this looks incredible, jealous! Depending on the percentage fat of the ground beef you used (if at all) and how well-trimmed the other proteins were, there might not be that much – this has happened to me. Either way, this looks like it will be delicious.
Yup you can skip it, I tend to buy 80/20 and I usually have a lot more fat on top. With leaner ground beef skimming isn’t really necessary.
Drool!!!! That looks amazing.
This is one of those recipes where I think there are far too many ingredients when the real secret is the slow roasting in the oven. I bet Kenji only ever made it once with these ingredients!
Oh I’m making the same thing for Christmas Eve dinner! The amount of fat I get from this recipe varies depending on what kind of meat I use. I’d skip the skimming 🙂
I’m from Bologna and this looks really tasty. Try it with tagliatelle, not spaghetti, and grind pepper and nutmeg over It!
It’s in the sauce.