51 Comments

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.

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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"}

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Apr 30, 2023·edited Apr 30, 2023

+1 to this. Not able to download from the email. But I did find if you go the newsletter in chrome, you can download it there. Hope that helps.

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Still making David's Amitraciana and still delicious. Excellent video on the perfect date, with a great sweater for April 25th.

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If Shiv Roy was nice and knew how to cook, she would be Alison.

Looking forward to making this!

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that's not nice - shiv is brat with very little personality

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Yum! I’ve always made Marcela Hazan’s recipe but I love fennel and can’t wait to try this one! 💛

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looks amazing !! and sadly as mentioned previously, download link for recipe does not work :(

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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.

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Yay!

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Link to the pdf is broken. Mercury retrograde strikes again!

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Making this now as a gift to a friend -- fantastic idea thank you! Just one note >>> Butter isn't listed in the ingredients list here but is listed in the PDF

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author

It’s listed under “whole milk”!

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Sorry about that -- I blame the flu for my blindness LOL

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To download, I opened this as a webpage which was a choice. I then was able to download the recipe.

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Would making this with ground impossible meat and maybe extra olive oil for fat be a bad move? I have meat sauce FOMO

(anyone reading this, feel free to steal Meat Sauce FOMO as a band name, I’d just like merch)

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author

Impossible is actually super high in fat! So don’t add more. Would be delicious and I recommend it!

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Oh perfect!!

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I left it to simmer but came back to find it simmering vigorously (hopefully not boiling?). Am 30 mins in and have all day - please tell me it's salvageable and will still emulsify? (On a separate note the butcher asked me why everyone was coming into her shop (Highbury, London) buying ground pork and beef today - I told her it was obvs because a new newsletter was out! )

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Did yours come back together and eventually emulsify? I’m entering hour 3 of simmering with not much luck🫠

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Hmmm I feel your pain. It was delicious but I don’t feel fully emulsified. I am going to try again and keep the heat down much more. It’s trickier than I thought. To get it hot but not boiling ...

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I think I went too hard at first! We shall see, I’m so hungry I might have to eat it as is right now!! Thanks for your reply

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For anyone reading this and concerned, it did eventually emulsify but took around 5 hours! I did eat it at around the 3 hour mark as I was starving and despite it not being emulsified it was still delicious!!

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author

Five hours concerns me! I would say you could turn the heat up slightly- I can’t imagine it taking that long!

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I was a bit concerned too but it was already simmering quite a bit with bubbles on the surface so then was concerned about turning it up and risking it being too high. I think I may have boiled it to begin with which then ruined the emulsification which is why it took longer. Who knows! It was DELISH and loved the fennel even though I am not a fennel girlie🍝

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It was actually delicious!

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Alison, will this work with lamb? I can't cook with beef or pork.

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She has a lamb ragu recipe on the nyt cooking website! Delicious and quick

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This was fantastic! Followed the recipe exactly. Was concerned it might be a little too fennel forward, but WOW -- delicious. Served it with rigatoni. Hungry teenagers requested seconds and thirds. We have a new favorite pasta dinner. And I love the idea of gifting it. If someone gave a quart of this to me I would be over the moon.

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I Love your recipe.

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