10 hour cook, family recipe, the secret ingredient being a lot of finely minced porcini mushrooms as a substitute for celery in the mire poix for extra umami flavor. Also a splash of heavily reduced sweet Riesling wine at the end. Meat includes beef, veal, ground sweet sausage. Not by the book bolognese but tastes 10x better than traditional.
by Acceptable_West_3871
3 Comments
So why do you call it bolognese if it’s not?
Pretty sure it tastes 10x better in your opinion, not in anyone’s else.
Not bolognese, but I would try it. 10 hours is overkill imo.
Good ragu for sure, but definitely not bolognese.