used 3lb of 85/15 ground turkey and upped the stock with beef better than bouillon. made the rest as is, reduced for 4 hours and tossed with fresh parpadelle. pretty fantastic.
By the way, it freezes like a champ. I freeze it in pint-sized deli containers since a little goes a long way. I hate not having some in the bottom of my freezer. A quick thaw and some pappardelle and you have a four-star dinner on a weeknight. 😉
Heradasha
Looks gorgeous!
coltaine
This is probably my all-time favorite recipe, but man, you’re really missing out without the lamb+beef+pork combo. I’m sure it’s still good, but the lamb adds a ton or flavor (i’ve tried making it with all beef and beef/pork, and it’s just not quite the same).
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https://www.seriouseats.com/the-best-slow-cooked-bolognese-sauce-recipe
Outstanding!
By the way, it freezes like a champ. I freeze it in pint-sized deli containers since a little goes a long way. I hate not having some in the bottom of my freezer. A quick thaw and some pappardelle and you have a four-star dinner on a weeknight. 😉
Looks gorgeous!
This is probably my all-time favorite recipe, but man, you’re really missing out without the lamb+beef+pork combo. I’m sure it’s still good, but the lamb adds a ton or flavor (i’ve tried making it with all beef and beef/pork, and it’s just not quite the same).