Pasta with classic Bolognese from What Good Cooks Know: 20 Years of Test Kitchen Expertise in One Essential Handbook (page 286) by America's Test Kitchen Editors

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on October 11, 2019

    I’d never made this type of pasta sauce before but am glad I used this recipe for my first try. This is a very good, delicious sauce to make when you’re going to be home all day but don’t want to be hovering over a stove. Sometimes the “why do this?” part of this book ( and other ATK ones) annoy me, but for this four hour dish, I thought those added explanations were helpful. During the long simmering, I consulted my Marcella Hazen “Essentials of Italian Cooking” and found that this recipe follows all of her guidelines and caveats. A winner!

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