Midnight Bolognese with rigatoni from The Home Cook: Recipes to Know by Heart (page 86) by Alex Guarnaschelli

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Notes about this recipe

  • averythingcooks on December 30, 2024

    We enjoyed this rich sauce. I used 8 oz of beef + 4 oz mild italian sausage for a 1/2 recipe & with gnocchi (in place of pasta) it yielded 2 dinner bowls + 2 lunch servings. I like my mire poix VERY finely chopped so the carrot, celery & pancetta went into my mini food processor. I left the shallot thinly sliced, used grd Calabrian chili for the heat & added a handful of fresh basil. Also, skipping the oil for cooking the meat was fine. I make no claims re: authenticity with recipes like these but with the white wine & cream, it seemed pretty "bolognesey" (& delicious) to us.

  • Partyof7 on October 06, 2021

    Makes a ton! Very very good but I’m just not crazy in love with bolognese I guess

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