I'm looking forward to making this. Please note that the PDF download link is broken. It returns an error {"error":"unable to find file or post, given fileKey"}
So, I did not have the ingredients for this but made pantry pasta instead (because always have those). Guess what a great addition to Pantry Pasta is? AR Caesar salad bread crumbs (which are now a "pantry" staple for us!) Can't wait to try this when I go to grocery next.
Great piece- love the video. I use pancetta (diced), ground pork, beef and veal.... also love the logic of browning beef first for flavor- my recipe says to do veges first.
I am not a vegetarian (and have made a lot of bolognese, my favorite being Marcella Hazan's classic recipe) but I made this with Impossible beef (the frozen block) and it was phenomenal. I didn't make any other changes, except that I likely added more olive oil at the beginning to saute the "beef." It was SO GOOD. I also love a traditional mire poix in bolognese, but the fennel and 2 onions do all the work here.
Another AR recipe taught me that I really enjoy cooked fennel so I couldn't wait to give this a shot. It was incredible. The fennel is so mild but just gives it that extra something. I loved it and was beyond psyched to have plenty leftover to stick in the freezer.
This is a good sauce. Any recs for browning 2lbs of room temp meat in a 6.7 (large round) dutch oven? it never gets to AR's level of brown yummy build up on the bottom. I feel like I am doing exactly the same as on her videos but seem to steam too much.
Made this with 3 c boxed low sodium chicken stock, 1 lb 90% lean 10% fat beef, and 1 lb pork. I was a little worried bc my fennel bulb was on the small side. My sauce was on the soupier end of the spectrum but the flavor was good. Much more mild than the broccoli rabe & sausage recipe, but brighter flavors than Marcella hazan’s bolognese. Marcella’s still has her place but I enjoyed this variation. Served it over bronze die rigatoni with good quality pregrated parm; I wouldn’t make this with a less grippy pasta given the time investment.
If Shiv Roy was nice and knew how to cook, she would be Alison.
Looking forward to making this!
I'm looking forward to making this. Please note that the PDF download link is broken. It returns an error {"error":"unable to find file or post, given fileKey"}
Is there a dairy free substitute that could be used instead of the whole milk while still accounting for fat content?
We’ve just had this for dinner and it was incredible, has even made it into our fussy 6-year-old’s hall of food fame. Thanks!
So, I did not have the ingredients for this but made pantry pasta instead (because always have those). Guess what a great addition to Pantry Pasta is? AR Caesar salad bread crumbs (which are now a "pantry" staple for us!) Can't wait to try this when I go to grocery next.
looks amazing !! and sadly as mentioned previously, download link for recipe does not work :(
Yum! I’ve always made Marcela Hazan’s recipe but I love fennel and can’t wait to try this one! 💛
Still making David's Amitraciana and still delicious. Excellent video on the perfect date, with a great sweater for April 25th.
Great piece- love the video. I use pancetta (diced), ground pork, beef and veal.... also love the logic of browning beef first for flavor- my recipe says to do veges first.
I am not a vegetarian (and have made a lot of bolognese, my favorite being Marcella Hazan's classic recipe) but I made this with Impossible beef (the frozen block) and it was phenomenal. I didn't make any other changes, except that I likely added more olive oil at the beginning to saute the "beef." It was SO GOOD. I also love a traditional mire poix in bolognese, but the fennel and 2 onions do all the work here.
Another AR recipe taught me that I really enjoy cooked fennel so I couldn't wait to give this a shot. It was incredible. The fennel is so mild but just gives it that extra something. I loved it and was beyond psyched to have plenty leftover to stick in the freezer.
This is a good sauce. Any recs for browning 2lbs of room temp meat in a 6.7 (large round) dutch oven? it never gets to AR's level of brown yummy build up on the bottom. I feel like I am doing exactly the same as on her videos but seem to steam too much.
Made this with 3 c boxed low sodium chicken stock, 1 lb 90% lean 10% fat beef, and 1 lb pork. I was a little worried bc my fennel bulb was on the small side. My sauce was on the soupier end of the spectrum but the flavor was good. Much more mild than the broccoli rabe & sausage recipe, but brighter flavors than Marcella hazan’s bolognese. Marcella’s still has her place but I enjoyed this variation. Served it over bronze die rigatoni with good quality pregrated parm; I wouldn’t make this with a less grippy pasta given the time investment.
This looks great! Looking forward to giving it a try as I typically go for saucier pasta dishes:
What flavor of better than bouillon would be best here?
Anyone make this without the fresh fennel?