Bury Me Bolognese
Bury Me Bolognese
Bolognese is made differently in every household, and this recipe… is mine. The sauce is great on its own, but even better in a Lasagna. (Recipe and Video coming soon for that one)
Ingredients:
-Meat
2lb Ground Beef 900g
1lb Ground Pork 450g
-Mirepoix
1 Onion 360g
1 Carrot 180g
2 Stalks Celery 180g
-Spices (Adjust however you like)
3 Bay Leaves
1 tsp Dried Basil
½ tsp Dried Thyme
½ tsp Dried Oregano
¼ tsp Dried Red Pepper
3 Cloves Garlic
Parmesan Rinds
2 tsp Salt
1 tsp Pepper
(1-2 Tbsp of the rendered grease from earlier – optional)
-The Rest
Approx – 6lb Crushed Tomatoes 2.72kg
Water
Salt
Pepper
1 Cup Heavy Cream
Directions:
Fry the ground meat in the largest pot you own. As the fat renders set it aside for later, so that the meat browns instead of boiling.
Once the meat has started to brown, add the finely diced mirepoix.
Steam those for 5 minutes before deglazing with a glass of red wine. Measure with your heart.
Scrape off all the browned bits of meat, and then add your spices, tomatoes, and water until the whole mix is fully covered with water and boils loosely.
Simmer on low, covered for 4 hours (or more).
When the sauce reaches its ultimate thickness add salt, pepper, and heavy cream to taste.
Toss with your favorite pasta and share with the love of your life.
#bolognese #italianfood #burymebolognese #pasta #cooking
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Bury Me Bolognese
Bolognese is made differently in every household, and this recipe… is mine. The sauce is great on its own, but even better in a Lasagna. (Recipe and Video coming soon for that one)
Ingredients:
-Meat
2lb Ground Beef 900g
1lb Ground Pork 450g
-Mirepoix
1 Onion 360g
1 Carrot 180g
2 Stalks Celery 180g
-Spices (Adjust however you like)
3 Bay Leaves
1 tsp Dried Basil
½ tsp Dried Thyme
½ tsp Dried Oregano
¼ tsp Dried Red Pepper
3 Cloves Garlic
Parmesan Rinds
2 tsp Salt
1 tsp Pepper
(1-2 Tbsp of the rendered grease from earlier – optional)
-The Rest
Approx – 6lb Crushed Tomatoes 2.72kg
Water
Salt
Pepper
1 Cup Heavy Cream
Directions:
Fry the ground meat in the largest pot you own. As the fat renders set it aside for later, so that the meat browns instead of boiling.
Once the meat has started to brown, add the finely diced mirepoix.
Steam those for 5 minutes before deglazing with a glass of red wine. Measure with your heart.
Scrape off all the browned bits of meat, and then add your spices, tomatoes, and water until the whole mix is fully covered with water and boils loosely.
Simmer on low, covered for 4 hours (or more).
When the sauce reaches its ultimate thickness add salt, pepper, and heavy cream to taste.
Toss with your favorite pasta and share with the love of your life.
#bolognese #italianfood #burymebolognese #pasta #cooking
"Taste the wine, for quality control"
😏
These videos are such good quality, I really loved that transition where you said "for quality control", that was really smooth
Normal sized spoon and small pan or massive spoon and normal sized pan. Vote now.
4 HOURS 😳
I ain't sharing this
Your channel must get the attention it deserves
🎵 if you marry me 🎵
🎵 would you bury meee 🎵
🎵 would you carry me to the end? 🎵
(SAAY GOODBY-
i have a whole glass after adding in the wine…for quality control, of course
It's ragù alla bolognese, non only Bolognese please, Bolognese means someone from Bologna, btw, the cream?! Are you for real cuh?
J'ai du mal avec ces règles du hors jeu…
Comment le second but mancunien n'est pas refusé ? Ce qui oblige Van Djik à agir et à le remettre dans les pieds de Mc Tominay c'est la position de hors-jeu de Rashford… Je sais que le hors jeu de position etc n'existent plus, mais en premiere mi-temps, le but de Endo est refusé pour 4 cm de hors-jeu (et on le sait, aujourd'hui ça pourrait se jouer à encore moins que ça), mais un hors-jeu de 3 mètres qui oblige un defenseur à agir, ça c'est considéré comme légitime? J'ai du mal à voir en quoi ça respect le jeu…
À savoir, je ne supporte aucune des deux équipes.
If you make this please don’t skimp on the cooking time. It’s like night and day vs 1-2 hours.
“Cremate me carbonara” does the trick also.
What happened to the bag of herbs
Dear Lord. That sauce.
I was sold from the first shot! That serving when I'm so hungry went straight to my soul! 😋😋😋🤤
Love this guy. I love normal chefs that don’t fuck their food or throw it around/waste it for content. On top of that the food looks great. Straight to the point, ACTUALLY giving cooking tips. Much love ❤
Oh sweet bejeebuzes that looks belicious
What part of the beef and pork?
I’m gonna make this for Jennifer Lawrence