https://amazingfoodstv.com/traditional-bolognese-from-italy-chef-jean-pierre/ Amazing Foods Wed, 05 Mar 2025 12:32:44 +0000 hourly 1 https://wordpress.org/?v=7.0 https://amazingfoodstv.com/traditional-bolognese-from-italy-chef-jean-pierre/#comment-848659 Wed, 05 Mar 2025 12:32:44 +0000 https://amazingfoodstv.com/traditional-bolognese-from-italy-chef-jean-pierre/#comment-848659 Chef Jean-pierre, thankyou so much for posting this video, that allows people to make food that tastes amazing without being concerned with gate-keeping traditionalists like Vincenzo Prosperi. Food is art and art is an expression of oneself – add garlic if you want to. This video truly shows the difference between a hobbyist and professional that understands the science of food prepation. "Part of the secret of a success in life is to eat what you like and let the food fight it out inside" – Marco Pierre White

]]> https://amazingfoodstv.com/traditional-bolognese-from-italy-chef-jean-pierre/#comment-848639 Wed, 05 Mar 2025 12:32:44 +0000 https://amazingfoodstv.com/traditional-bolognese-from-italy-chef-jean-pierre/#comment-848639 👍

]]> https://amazingfoodstv.com/traditional-bolognese-from-italy-chef-jean-pierre/#comment-848638 Wed, 05 Mar 2025 12:32:44 +0000 https://amazingfoodstv.com/traditional-bolognese-from-italy-chef-jean-pierre/#comment-848638 I am so glad to have found this recipe. Thank you, Chef!!!!

]]> https://amazingfoodstv.com/traditional-bolognese-from-italy-chef-jean-pierre/#comment-848637 Wed, 05 Mar 2025 12:32:44 +0000 https://amazingfoodstv.com/traditional-bolognese-from-italy-chef-jean-pierre/#comment-848637 Chef, do you skim off some of the fat? Also at the end, my bolognese tasted great, just wasnt glossy like yours. Do I need to let it simmer longer? Thanks!

]]> https://amazingfoodstv.com/traditional-bolognese-from-italy-chef-jean-pierre/#comment-848636 Wed, 05 Mar 2025 12:32:44 +0000 https://amazingfoodstv.com/traditional-bolognese-from-italy-chef-jean-pierre/#comment-848636 my milk curdles in the acidity of the tomatoes. Is it supposed to curdle?

]]> https://amazingfoodstv.com/traditional-bolognese-from-italy-chef-jean-pierre/#comment-848635 Wed, 05 Mar 2025 12:32:44 +0000 https://amazingfoodstv.com/traditional-bolognese-from-italy-chef-jean-pierre/#comment-848635 Wouldnt they use guancale may have misspelled over panchetta? I know traditional carbonara does so.

]]> https://amazingfoodstv.com/traditional-bolognese-from-italy-chef-jean-pierre/#comment-848634 Wed, 05 Mar 2025 12:32:44 +0000 https://amazingfoodstv.com/traditional-bolognese-from-italy-chef-jean-pierre/#comment-848634 Chef jean pierre i made a bolognese whit frayed ( effiloché )beef.
And I follow your recepi step by step and it came out delicious try it. And if you have to much sauce make a lasagna

]]> https://amazingfoodstv.com/traditional-bolognese-from-italy-chef-jean-pierre/#comment-848633 Wed, 05 Mar 2025 12:32:44 +0000 https://amazingfoodstv.com/traditional-bolognese-from-italy-chef-jean-pierre/#comment-848633 "20:30" The meat looks like it would make a good "sloppy joe"

]]> https://amazingfoodstv.com/traditional-bolognese-from-italy-chef-jean-pierre/#comment-848632 Wed, 05 Mar 2025 12:32:44 +0000 https://amazingfoodstv.com/traditional-bolognese-from-italy-chef-jean-pierre/#comment-848632 I made it multiple times and mine will not bind. It’s quiet runny. I’m already using less of the fond, then in the original recipe. Any ideas on what’s wrong?

]]> https://amazingfoodstv.com/traditional-bolognese-from-italy-chef-jean-pierre/#comment-848631 Wed, 05 Mar 2025 12:32:44 +0000 https://amazingfoodstv.com/traditional-bolognese-from-italy-chef-jean-pierre/#comment-848631 I just figured it out! He’s the Rodney Dangerfield of cooking😂 I love this man!

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