Butcher shop Bolognese from Stir: Mixing it Up in the Italian Tradition by Barbara Lynch

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Notes about this recipe

  • mirage on October 02, 2015

    It was very good but we prefer Hazen's

  • Delys77 on March 20, 2014

    Pg. 121 I let this simmer for about 4 hours, at which point it had reduced to a very meaty mass. The colour isn't as lovely as the picture, but the flavour is very good. It is full of meaty umami goodness, without any hint of offal. I might add a touch of basil at the end to liven the herbal flavour up a bit, but otherwise this is very good as written. I served with dried tagliatelle and it was a good combo. I did go with about 1 lb of dried pasta and the ratio of sauce to pasta was good for us (we like a lot of sauce).

  • Rinshin on March 15, 2014

    I skipped liver (don't eat offal) and used chopped turkey ham in it's place. I used home ground beef chuck and pork shoulder. Added 3 cloves garlic. I have my own Bolognese that I like very much but wanted to try other versions. This was excellent and first time using sage in the sauce. Also, first time I did not use nutmeg. I cooked for 5 hours total. Awesome taste. Great with homemade pasta.

  • AOski on September 16, 2011

    Agree with Breadcrumbs ...the difference is in the liver. It gives a rich, deep flavor...but doesn't cross the line into metallic or the other profiles often associated with offal. Also, don't short change the time! If your making bolognese, take the time to let it reduce and do it right. In the words of Alton, "Your patience will be rewarded."

  • Breadcrumbs on February 19, 2011

    pgs. 121/2 - What separates this Bolognese from others we’ve tried is the combination of meats used. Ground veal, pork and lamb are added to sage and finely chopped chicken livers that have been browned and seasoned along with the usual onion-carrot-celery mix. Wine, chicken broth, chopped tomatoes are then added in to simmer away and, perfume your home with their meaty, delicious aromas! Prior to serving,1/2 cup of heavy cream is stirred in. The lamb and livers really did deepen the flavors of this sauce that was almost "stew-like" in flavor. This is a real stick to your ribs meal that just hit the spot on this very cold, snowy Toronto evening. Oh, and the red wine played an excellent supporting role!

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