PSA: the correct amount of broth is *3 cups* as noted in the newsletter recipe and in the on-screen ingredient bubble! (I started with 2 and added another cup off-camera!)
Its on the stove with a 2.5 hour simmer going and I hopped on here and saw that 3 cups instead of 2 that was in the email.. wow.. quick save. we'll see how it goes. smells good so far!
Wow, we used 3 cups plus Better than Bullion and it took 4 hours. We had pesto and pasta instead of Bolognese and pasta because it was so late. About to taste it finished and it's dinner tomorrow! Delicious.
Every single recipe I’ve made of yours just blows me away with how simplistic and gorgeous it turns out. Have all the books and thanks for making food as fun as throwing a ham party.
As a person of Italian heritage, Alison, I 100% support your stand on fennel bulb in the Bolognese! It just adds so much more than celery does, and the seed gives the sauce a really distinctive "Italian flavour'. I use fennel bulb in my Bolognese, and gazpacho, as well as so many other dishes. It's a much under-appreciated veg in north America and deserves to get out more.😊
And she's back! In a beautiful sweater, no less. To answer your question about bolognese: the meat sauce is why men like to make it. The special ragù makes the dish feel more substantial. With meat, vegetables, dairy, and carbs all conveniently included in one dish, it's a self-contained meal. Plus, saying you cooked something that takes hours to make without too much heavy lifting is ideal for those looking to humblebrag.
I audibly exclaimed and was fully impressed when you tossed that big pot of red sauce next to your white kitchen towel and kept everything inside. Also I’m really loving the matching friendship sweater and beanie moment happening at the end there. Love you forever Alison!!!!!!!
Alison, I hope you always use a regular-ass stove for your recipes. My own apartment stove progression has weirdly mirrored yours in the videos, and I find that particularly reassuring and helpful!
Did you guys planned the colors of this episode? Your nails match de bolognese, the pasta matches david's shirt, your sweater matches david's beanie. Its giving wes anderson vibes and i love it, really satisfying to watch.
My Bolognese recipe...comes down to buying Rao's Bolognese...but after watching Alison..i'm definitely going to give it a try...wish me luck!!...i'm not the greatest cook...lol
You can do it! Ages ago, probably when Roman was 12, I made my first Bolognese from a Martha Stewart recipe. It was swoon! and gave me a boost of confidence as a cook. Absolutely try Roman's version.
The styling of this video is perfect. The orange of the bolognese to match that of the Dutch oven, against the blue of the pasta pot and jeans and jumper… and David’s beanie!! Hashtag: Complimentary colours.
Watching from Italy - it is perfect! I never thought of using fennel and tomorrow I am off to buy all I need in the morning and there will be Bolognese for supper, can't wait to try the fennel. Here we are lucky and the butchers all sell what they call ragu meat, and it is the beef and port already mixed.
I am fairly new to this channel. One thing I have noticed about Alison's recipes is that they are very well thought out. In this recipe, for example, she uses fennel instead of carrots and celery and uses fives times the amount of milk (and less water )that is traditionally called for in this recipe. I imagine this is done to tenderize the meat and also because water has no flavor and the extra milk is replacing what would normally be water.
I have made good Bolognese but always willing to try something new; fennel, love it but would never have thought to use in this sauce. I will definitely try very soon, thanks.
Yesssss!!! I made this recipe a couple years ago, during a live cooking show with you! It was SO good, and I keep thinking I need to make it again…it’s a sign! 🍝
Yo, didn't cook for "2.5 - 3 hours", the clock on the mid to low range cooktop blew your cover! Hahahaha. No sweat, looks divine. I do the holy trinity, always, and yes, I'm one of those men that brags about my bolognese.
Omg thank you for mentioning that this recipe can be made with Impossible Meat. As a non-meat eater, I still watch your meat-recipe videos for funsies, but now I’m stoked to know that I can make this too!
I’m officially telepathically-synced with Alison’s YT team. I just had the thought- Oh, “I want to watch a Savory recipe from Alison Roman” (without notification!) logged on to YT and this was posted 2 minutes ago.
Hot tip, double up your stove grates (make sure they balance) to get the pot a little further away from the flame to get a really low simmer on a regular-ass stove!
Excellent work. My birthday is coming up and I like to buy myself Le Creuset pots. Fennel looks amazing and I very much appreciate your style and panache. Thanks
This seems to have a lot of milk (compared to other recipes) but once again I have doubts, will still make it and will be blown away by the results as usual. Can’t wait!
I’m on your 3 and it’s looking gorgeous and perfect! Every time I taste I say “the fennel is genius!”. I noticed in the video you skipped the butter step that’s in the recipe… but I’m gonna go ahead and add it in because who says no to butter!
with the confidance you started, thinking all those guys doesnt know or do a great bolognese , I was expecting perfection ... this was by far the most UN-bolognese recipe I ever saw ... Where's the mirepoix? REDWINE not white, a TON of garlic. pork only and cream/milk and the end ............... I died inside, I'll ship you my sauce
Agreed on the fennel adding a lot - so I use pork and fennel sausage meat for the pork in mine, on top of the carrot, celery and onion :) Yes, I make an *awesome* bolognese. Ha ha.
The English pronunciation is upsetting to Italian ears. It’s not a French word, after all. I like the addition of fennel but I love carrots and celery too. I’m into the aromatics!
We have to know where that sweater is from please - dang does it just make your eyes magical! Can’t wait to make this over the weekend. Thank you for coming to Chicago as well. I enjoyed listening to your interview.
Made this today for my mother's birthday dinner! My daughter in-law said BEST she's ever had (even compared it to an Italian shop!)!! From the mix of sausage/ground beef to the fennel and, most importantly, the slowwww lowwww simmer! WINNER!
I know you said at the end don’t do instant pot, but I did it and it was f*ing perfect and delicious. It just saves time on the simmer stage. BUT, you don’t get the same evaporation so I omitted the water (but still used Better than Bouillon). Chef’s kiss! Cut two hours off prep time!
a few thoughts i had while watching, in no particular order (in addition to this bolognese looks perfect): 1. why have i never seen this amazing pasta shape before!? 2. those flowers in the background are beautiful 3. fennel > carrots any day 4. heavy bottomed pans make the rockin' world go round.
I've made this twice and this Bolognese is amazingly delicious. Swapping a fennel bulb for carrots (too sweet!) and celery (blah) is genius. However, I DO get layer of grease by the end of a very, very slow simmer. I chalk it up to the ground pork which is labeled at 30% fat. It does have great flavor, though. I skim off some but not all of the oil slick. Make this if you have an afternoon and like Bolognese-type sauce.
i watched this video and ran to the store for bolognese ingredients, it’s on the stove now! i admittedly brag about my own bolognese (the marcella hazan recipe so i can’t take much credit) and excited to expand my repertoire and most likely continue bragging
Thought we were just slandering Mark, turns out we're slandering his whole family's legacy 😂 I'm a newbie to cooking meat (usually just cook vegetarian at home), can I use a big All-Clad stainless steel pot for this, or will the meat stick too much?
Just an hour and a half to go and we’re having your Bolognese, dearest Alison. My neighbors are going to be so happy ❤ edit: Bolognese is capitalized!!
Re: bottom of your pot. I’m with you whole-heartedly on this! I had to give away some of my favorite and most frequently used pots because we moved and now have an induction cooktop. The pots were spotless inside but the bottoms were well used. The first thrift store I brought them to wouldn’t take them! (The next thrift store was happy to get them). So ridiculous! My pots are not decor - they’re tools. Those pots were great cooking tools.
I think you've converted me to the fennel party. I've made Marcella Hazan's recipe many times and it always seems kinda bland for my taste (and always has the top layer of grease that you mentioned in the video). I made yours yesterday but had it simmering for 6 hours (worth it as it made the sauce super rich), but most likely because my dutch oven is only 5 quarts. It turned out great!
My love language is food. If I wanted to freeze and gift this Bolognese, like you suggested, do you have any recommendations for that? Bolognese is one of my favorites, and I cannot imagine a better gift than that when someone’s feeling blue.
If you use a bechamel instead of milk, it won't curdle when it mixes with the acids, and you will get a better emulsion with all of the ingredients. And only add it towards the end of the cooking.
For some reason, I think men may think they need to do a good bolognese because of their “Goodfellas” obsession 🤷🏽♀️ Would it behoove us to put the simmering sauce in the oven (covered to prevent evaporation and thickening, I assume) to keep a gentle heat going on if our burners don’t allow?
The way I have been waiting for years to hear the brand of the wooden spoon Alison uses and then she finally links recommendations and wooden spoons are not even on there. You won this round.
ermahgaaah, this sounds delicious, love the idea of the fennel addition. I'm going to make this tonight -- it's going to snow in Denver and we need a cozy evening. LOVE YOUR RECIPES and LOVE YOU MORE!
@@alisoneroman I am cooking this right this instant (2 hours to go on that low simmer) -- but the little tastes I've had as I've gone along have convinced me that this is THE BEST Bolognese I have ever made. Hands down. Brava.
PSA: the correct amount of broth is *3 cups* as noted in the newsletter recipe and in the on-screen ingredient bubble! (I started with 2 and added another cup off-camera!)
hi there ,I make a great bolognese 😂,for real!
Its on the stove with a 2.5 hour simmer going and I hopped on here and saw that 3 cups instead of 2 that was in the email.. wow.. quick save. we'll see how it goes. smells good so far!
The newsletter recipe also gave it 2 hours. It was reassuring when you mention going to 3 in the vid
Thank [the pasta] god - I just came here to confirm the 3 cups!! Only been simmering for 10 mins and it smells luscious.
Wow, we used 3 cups plus Better than Bullion and it took 4 hours. We had pesto and pasta instead of Bolognese and pasta because it was so late. About to taste it finished and it's dinner tomorrow! Delicious.
Every single recipe I’ve made of yours just blows me away with how simplistic and gorgeous it turns out. Have all the books and thanks for making food as fun as throwing a ham party.
What is a ham party? LOL First time hearing that term!
@@chantellejane7229Alison has a video of throwing a ham party, it’s one of her home movies you can find in her collection on TH-cam. It’s a fun one!
As a person of Italian heritage, Alison, I 100% support your stand on fennel bulb in the Bolognese! It just adds so much more than celery does, and the seed gives the sauce a really distinctive "Italian flavour'. I use fennel bulb in my Bolognese, and gazpacho, as well as so many other dishes. It's a much under-appreciated veg in north America and deserves to get out more.😊
Ooo I’ll definitely use fennel next time
Fennel can go straight to hell.
This is music to my ears!!
hi, can I ask why you don't add any herbs?
Ragù alla bolognese does not have fennel in it. Hence, you aren’t making a ragù alla bolognese. Every Italian knows this.
“Don’t begrudge the bolognese for taking so long” - love that! Classic
The way you explain the cooking process is so clear and concise. You're definitely a pro in the kitchen.👌🥰❤️❤️
Looks delicious!! We're thrilled to see you're enjoying our tomatoes and pasta! 🍅🍝❤
And she's back! In a beautiful sweater, no less. To answer your question about bolognese: the meat sauce is why men like to make it. The special ragù makes the dish feel more substantial. With meat, vegetables, dairy, and carbs all conveniently included in one dish, it's a self-contained meal. Plus, saying you cooked something that takes hours to make without too much heavy lifting is ideal for those looking to humblebrag.
I audibly exclaimed and was fully impressed when you tossed that big pot of red sauce next to your white kitchen towel and kept everything inside. Also I’m really loving the matching friendship sweater and beanie moment happening at the end there. Love you forever Alison!!!!!!!
Alison, I hope you always use a regular-ass stove for your recipes. My own apartment stove progression has weirdly mirrored yours in the videos, and I find that particularly reassuring and helpful!
Agreed! My grandmother who came over from Italy used fennel in everything- meatballs, sauces, braciole, pantry pasta 🇮🇹🍝
Did you guys planned the colors of this episode? Your nails match de bolognese, the pasta matches david's shirt, your sweater matches david's beanie. Its giving wes anderson vibes and i love it, really satisfying to watch.
~*kismet*~
My Bolognese recipe...comes down to buying Rao's Bolognese...but after watching Alison..i'm definitely going to give it a try...wish me luck!!...i'm not the greatest cook...lol
You can do it! Ages ago, probably when Roman was 12, I made my first Bolognese from a Martha Stewart recipe. It was swoon! and gave me a boost of confidence as a cook. Absolutely try Roman's version.
Have fun and good luck! Making your own sauce at home will change the game for you!
Rao’s is good. So expensive but though . 🥹
The styling of this video is perfect.
The orange of the bolognese to match that of the Dutch oven, against the blue of the pasta pot and jeans and jumper… and David’s beanie!! Hashtag: Complimentary colours.
Watching from Italy - it is perfect! I never thought of using fennel and tomorrow I am off to buy all I need in the morning and there will be Bolognese for supper, can't wait to try the fennel. Here we are lucky and the butchers all sell what they call ragu meat, and it is the beef and port already mixed.
I am fairly new to this channel. One thing I have noticed about Alison's recipes is that they are very well thought out. In this recipe, for example, she uses fennel instead of carrots and celery and uses fives times the amount of milk (and less water )that is traditionally called for in this recipe. I imagine this is done to tenderize the meat and also because water has no flavor and the extra milk is replacing what would normally be water.
I can't help but think of Dax explaining his sauce while Allison was talking in the opening clip 😂
HA I was scrolling for this comment. Alison was not impressed with Dax's bolognese with Prego 😂
Would love to know the reheating instructions after freezing it!
I have made good Bolognese but always willing to try something new; fennel, love it but would never have thought to use in this sauce. I will definitely try very soon, thanks.
Hi again Alison
Just to let you know I have made a lot
Of your recipes and all were just delicious
So thank you !
Fran from Canada 😊❤️
Thank you, Fran!
Yesssss!!!
I made this recipe a couple years ago, during a live cooking show with you!
It was SO good, and I keep thinking I need to make it again…it’s a sign! 🍝
YAAAYYYY‼️ Miz Roman is making Tuesday terrific all over TH-cam!
I have been WAITING for this my whole life and I am OLD, lol! Also, I consider you the patron saint of the messy ponytail, lol!
I won't fault you for your pot's dirty bottom, I want to know how you get/keep the interior of the pot so clean. Thank you Alison!
just old fashioned elbow grease!
Looks amazing, can't wait to try this recipe out!
I also love how Alison, her dutch oven and David's hat were all coordinated
Also, love the truck backing noise in the background when the pasta is being spread on the plate.
Right,? at first I thought they added it in for effect 😂
Yo, didn't cook for "2.5 - 3 hours", the clock on the mid to low range cooktop blew your cover! Hahahaha. No sweat, looks divine. I do the holy trinity, always, and yes, I'm one of those men that brags about my bolognese.
it's called MOVIE MAGIC babe- i had a swap because we film so many in a day, we dont have time to wait. BUT GOOD DETECTIVE WORK lol
@@alisoneroman That's why you make the big bucks...
Oh my gosh, I had the same experience with men and bolognaise, none good. Allison dropping truths out here.
Omg thank you for mentioning that this recipe can be made with Impossible Meat. As a non-meat eater, I still watch your meat-recipe videos for funsies, but now I’m stoked to know that I can make this too!
Have you made it with impossible meat yet? Want to try soon… looking for any notes.
was this video made before or after the podcast with dax, who said he makes a great bolognese?!
Haha! That was my first thought too!
I think the opener was inspired by him flexing about his bolognese
I actually made your ragu recipe a few nights ago and was blown away👌
Her quick and easy ragu is a culinary masterpiece. 🎉
I’m officially telepathically-synced with Alison’s YT team. I just had the thought- Oh, “I want to watch a Savory recipe from Alison Roman” (without notification!) logged on to YT and this was posted 2 minutes ago.
WE'VE GOT MORE SAVORY COMING
@@davidcho0828 Wow, THEE David replied to my comment!
0:20 - That's because bolognese isn't a tomato sauce! It's a meat stew with a little tomato.
Talks shit about mens bolognese and pours in half a litre of milk SMH
Hot tip, double up your stove grates (make sure they balance) to get the pot a little further away from the flame to get a really low simmer on a regular-ass stove!
Excellent work. My birthday is coming up and I like to buy myself Le Creuset pots. Fennel looks amazing and I very much appreciate your style and panache. Thanks
This seems to have a lot of milk (compared to other recipes) but once again I have doubts, will still make it and will be blown away by the results as usual. Can’t wait!
I'm more modest Alison, I make a great meat ragu. Fennel is a great idea. Excellent video, Alison goes Vlad Jr with Bolognese!
If the bottom of a pan is not dirty then it is not well used or loved 😮😊 Going to try it with an ‘alternative’ milk- I’ll let you know how it goes 😊
I’m on your 3 and it’s looking gorgeous and perfect! Every time I taste I say “the fennel is genius!”. I noticed in the video you skipped the butter step that’s in the recipe… but I’m gonna go ahead and add it in because who says no to butter!
Bolognese is God's food. My Mom always said if you put bolognese sauce on my Dad's shoes he'd eat them. And now we see why.
with the confidance you started, thinking all those guys doesnt know or do a great bolognese , I was expecting perfection ... this was by far the most UN-bolognese recipe I ever saw ... Where's the mirepoix? REDWINE not white, a TON of garlic. pork only and cream/milk and the end ............... I died inside, I'll ship you my sauce
I’m good thanks
ACK Cathy!! 🤣😅🤣😅
ugh!!! ive always used fennel because of its celeriac/onion flavor with the perfect spice! i feel so validated 💓
The guys commenting on this video are not accomplishing what they think they're accomplishing
Agreed on the fennel adding a lot - so I use pork and fennel sausage meat for the pork in mine, on top of the carrot, celery and onion :) Yes, I make an *awesome* bolognese. Ha ha.
YES to everything! Especially to impossible meat option
LOL at the back-up beeper sound perfectly timed as Alison decanted the pasta into the bowl. Most delicious tipper truck ever
Babe wake up a new Home Movies just dropped
So I love carrots and broccoli simmering in pasta sauce. Chef’s kiss 🎉
me, having made bolognese 1 day ago: 👁👄👁
The English pronunciation is upsetting to Italian ears. It’s not a French word, after all. I like the addition of fennel but I love carrots and celery too. I’m into the aromatics!
You have to brown the meat.
Damn it, Kathy! It's Tuesday! Where's dinner?! lmao
Your sweater and David's hat matching? Perfection.
we didn't even plan it
We have to know where that sweater is from please - dang does it just make your eyes magical! Can’t wait to make this over the weekend. Thank you for coming to Chicago as well. I enjoyed listening to your interview.
Made this today for my mother's birthday dinner! My daughter in-law said BEST she's ever had (even compared it to an Italian shop!)!! From the mix of sausage/ground beef to the fennel and, most importantly, the slowwww lowwww simmer! WINNER!
I know you said at the end don’t do instant pot, but I did it and it was f*ing perfect and delicious. It just saves time on the simmer stage. BUT, you don’t get the same evaporation so I omitted the water (but still used Better than Bouillon). Chef’s kiss! Cut two hours off prep time!
Oh my god, the bubble about the bottom of the pot had me on the floor. 😂😂😂😂
I’m so happy you shared your bolognese receipe. Thank you!!! Can’t wait to try it with the fennel. Cheers!! 🍷🍝
I'm sure someone has said this before but that pepper mill is putting in work!! Just ordered one
FROM WHERE?! PLEASE LINK!!!!!!
a few thoughts i had while watching, in no particular order (in addition to this bolognese looks perfect): 1. why have i never seen this amazing pasta shape before!? 2. those flowers in the background are beautiful 3. fennel > carrots any day 4. heavy bottomed pans make the rockin' world go round.
How much pasta are you using for this meat ratio? Thank you!
I've made this twice and this Bolognese is amazingly delicious. Swapping a fennel bulb for carrots (too sweet!) and celery (blah) is genius. However, I DO get layer of grease by the end of a very, very slow simmer. I chalk it up to the ground pork which is labeled at 30% fat. It does have great flavor, though. I skim off some but not all of the oil slick. Make this if you have an afternoon and like Bolognese-type sauce.
3 hours of simmering, and the clock on the stove went from 11:30 to 12:30 haha. the magic of television (or TH-cam)
The magic of editing
Do carrots ever belong in pasta sauce?
I'm good.
According to Dax Shepard, yes.
Yes. Carrots and celery bring a richness and depth to just about anything.
she's had her day. viva la fennel
If your ask Dax Shepard, he’d say yes
BABE LOVE that colour on you, also this recipe ROCKS (although missing celerly makes my heart ache)
it's a fennel world babe
@@davidcho0828 So true and deep xoxoxo
i watched this video and ran to the store for bolognese ingredients, it’s on the stove now! i admittedly brag about my own bolognese (the marcella hazan recipe so i can’t take much credit) and excited to expand my repertoire and most likely continue bragging
Thought we were just slandering Mark, turns out we're slandering his whole family's legacy 😂
I'm a newbie to cooking meat (usually just cook vegetarian at home), can I use a big All-Clad stainless steel pot for this, or will the meat stick too much?
Just an hour and a half to go and we’re having your Bolognese, dearest Alison. My neighbors are going to be so happy ❤ edit: Bolognese is capitalized!!
This looks amazing! Is there an alternative for the alcohol?
She calls for water + a healthy glug of white wine vinegar. You could also use verjuice, vermouth or 50/50 water/white balsamic.
@@lizzieb2422 amazing, thank you!
Haha the sweater and hat friend coordination - love it. It’s like the same exact shade of blue too!
Re: bottom of your pot. I’m with you whole-heartedly on this! I had to give away some of my favorite and most frequently used pots because we moved and now have an induction cooktop. The pots were spotless inside but the bottoms were well used. The first thrift store I brought them to wouldn’t take them! (The next thrift store was happy to get them). So ridiculous! My pots are not decor - they’re tools. Those pots were great cooking tools.
So happy to have Tuesday video. Great recipe. Thanks for not shutting us down! The bottom of that pot is perfection!!
People who use their pots as decor confuse me! All of my le cruset and french copper pots look very well loved 😂
I think you've converted me to the fennel party. I've made Marcella Hazan's recipe many times and it always seems kinda bland for my taste (and always has the top layer of grease that you mentioned in the video). I made yours yesterday but had it simmering for 6 hours (worth it as it made the sauce super rich), but most likely because my dutch oven is only 5 quarts. It turned out great!
Just started the video and already can’t stop obsessing over this PERFECT jumper
I just had a baby and have been craving bolognese nonstop! Wishing you were my friend right now 🤣🥰
My love language is food. If I wanted to freeze and gift this Bolognese, like you suggested, do you have any recommendations for that? Bolognese is one of my favorites, and I cannot imagine a better gift than that when someone’s feeling blue.
If you use a bechamel instead of milk, it won't curdle when it mixes with the acids, and you will get a better emulsion with all of the ingredients. And only add it towards the end of the cooking.
I stopped watching about 30 seconds in when she said “it’s not tomatoey enough” as a criticism of a meat sauce. Thumbs down 😂lol
Yay new video lol mom I’m back home!
Feels like a missed opportunity for anchovy…cuz that shit slaps in a bolognese
i cant stop singing bad girls club!!!! lol ily
How would I go about sending a jar of this through the mail? Would it have to be on dry ice or something like that?
Next week's pasta dish. Thank you.
For some reason, I think men may think they need to do a good bolognese because of their “Goodfellas” obsession 🤷🏽♀️ Would it behoove us to put the simmering sauce in the oven (covered to prevent evaporation and thickening, I assume) to keep a gentle heat going on if our burners don’t allow?
ive tried this and it's great- just tougher to nail the time- also some evaporation is key, so i do uncovered for partial time
Nice "Goodfellas" reference.
Alison: *Gets to the roof* I DID NOT LIKE IT, IT’S NOT TRUE. IT’S NOT TOMATOEY ENOUGH, ITS NOT GOOD
Alison: Oh hi Mark
You’re tearing me apart, Lisa!
@@alisoneroman you’re my favourite customer
I love you
The way I have been waiting for years to hear the brand of the wooden spoon Alison uses and then she finally links recommendations and wooden spoons are not even on there. You won this round.
Haha they’re just basic wooden spoons!! Most of them vintage/thrift store finds
Sorry. As someone who is not a fan of anise, I turned this video off at "leaning into fennel" lol.
don't overthink it, it's not rocket science, beware salt !!! nice sweater
Made this for dinner tonight and we’re still talking about it! So simple and loaded with flavour. I loooved the fennel. Thank you, Alison!
I tried it. It was amazing.
I made Allison's bolognese last night. Except instead of using fennel, I used carrots and celery. Came out phenomenal.
That seagull made me laugh too much.
Could you put it in the oven if your stove doesn't do a low low simmer?
The clock went from 11:34 to 12:36 😂
THIS is your color Alison❤
Do you put salt in the pasta water? How much?
always! enough to make it salty like the sea
ermahgaaah, this sounds delicious, love the idea of the fennel addition. I'm going to make this tonight -- it's going to snow in Denver and we need a cozy evening. LOVE YOUR RECIPES and LOVE YOU MORE!
LOVE U TRACY!
@@alisoneroman I am cooking this right this instant (2 hours to go on that low simmer) -- but the little tastes I've had as I've gone along have convinced me that this is THE BEST Bolognese I have ever made. Hands down. Brava.
I stopped watching at milk. lactose intolerant. But I love her cookbook!!
Does anyone know what wine she is using here? Thanks!!