Kenji’s bolognese is my go to since a while back. I skip the livers sometimes and add Parmesan rind but otherwise stay true to it. This time I used lamb shoulder, pork jowl and ribeye/sirloin trimmings and pancetta. I tripled (and change) this recipe
I never tried the bourguignon recipe before. It’s cooling off on the balcony over night now but I had a taste prior and it was great. Found some fantastic prime chuck with beautiful marbling. I doubled this recipe.
by coach111111
2 Comments
You’re my hero – are you freezing some of this or cooking for a crowd?
Damn that looks awesome! Love your knives as well those are of truly great quality!! Also love the peg wall it’s a very cool space saver.