Mirepoix, guanciale, veal, pork, beef, tomato paste, canned tomatoes, Roasted marrow bone, beef stock fortified with added gelatin powder, mushrooms, anchovies and fish sauce (as the salt and umami), bay leaves. I stirred it up every 20mn or so and added stock as I went to help brown the meat in the 300F oven
4 hours later, a gorgeous result
by pengouin85
3 Comments
Adding mushrooms, anchovies and fish sauce to a dish that’s already all umami is a bit excessive but I bet it tastes good.
That sounds like a labour of love! As others have noted I’d probably leave the gelatin, anchovies, mushrooms and fish sauce myself, and let all that amazing meat do the talking, but it must taste amazing. Did you use any wine and milk? I find that brings sweetness and acidity but you have so much else going on that perhaps it wasn’t required?
Good, yes. Bolognese, no.