Five hour slow cook or so, loosely structured around the Kenji López-Alt seriouseats recipe, but with some freestyling, featuring beef, lamb, pancetta and chicken livers. Ingredient pic does not feature all ingredients. No claims of tradition or authenticity.
by Marchidian
6 Comments
That third pic gave me an existential crisis
Get the bigger Dutch oven. Your bolognese deserves it and so do you
[deleted]
You definitely like to complicate your life…
Looks great. Never had chicken livers, so those scare me a bit, surly something I have to try one day.
Many cooks do stove top with the lid propped open a hair to allow for evaporation (but then re-add broth, usually with the sofritto cast offs, to maintain consistency. Might be easier with the current sized Dutch oven.