Mushroom Bolognese | Everyday Gourmet S6 E15

As seen on Everyday Gourmet.

[farasamsudin]

I tried this recipe earlier today and IT IS SOOOO GOOD! I followed everything except for the anchovies, it still tastes so so amazing! Thank you for this!

[realdustin]

This looks fantastic and I cannot wait to make it! I love the variety of mushrooms you use and how you roast them to concentrate the flavours. If you wanted to add a super Umami salty punch to the dish but Keep it vegetarian you could use It really finally chopped up Olive instead of the anchovy

[cece]

That food looks amazing im gna try this

[chriswright]

I’m new to cooking. Is Parsta the same as Pasta?

[andrewingram]

Ragu and Sugo- hundreds of authentic recipes across Italy. To say there is only one proper recipe is ignorant. This was a nice dish, if you think you can do better get your own channel.

[Hevva]

Wow, so you dirtied a pan for no reason, then scoured the non-stick pan with metal tongs!!

[vilkoskorlich]

Dear Justine! Bolognese (gn)pronounce NJ not N?

[mamiconrazon]

190 degrees? That’s not hot at all is it?

[GamingFoodie]

Can you suggest something other than the anchovies?

[nope]

Has anyone tried to make this? Is it worth the money and effort?

[jamesburke]

190 degrees, I need to know Fahrenheit. Just don’t relate to Celsius just sounds strange

[vilkoskorlich]

As the official Bolognese recipe below specifies, authentic Bolognese is primarily a meat sauce that contains very little tomato, and there isn’t any garlic, no oregano, no basil, no parsley, no bay leaves, no rosemary, thyme or sage, no anchovies, no fennel or star anise, no lemon zest, no cinnamon or nutmeg, no sugar, no peppers, no chili sauce or hot pepper flakes – none of the myriad ingredients that many people might use in their bolognese recipes today. A good Bolognese sauce also only takes a few hours to make
• 10 ounces pancetta or unsmoked bacon (finely chopped)
• 1 medium onion (4-oz), finely chopped
• 1 large carrot (4-oz), finely chopped
• 2 celery stalks (4-oz), finely chopped
• 20 ounces ground beef (finely ground thin skirt, veal, or beef chuck)
• 2 cups whole milk
• 1 cup dry white or red wine2
• 1 cup of beef broth
• 1/2 cup (8 tablespoons) of tomato paste
• 2 tablespoons cream
• Kosher salt and freshly ground pepper
When someone writes a song, gives it a name, and people know it according to its title, another person cannot say they are going to sing that song and then sing something different even if they say it is "their version" of the song for it is a false statement and a lie that insults the original author of the piece. The same is true with recipes. Call them what they are, and if you did not create and therefore name the dish, you have no right to use the name to describe something you are cooking and say it is a known dish when it is not. That is plain false representation.

[RocketBones]

I think I am completely in love with Justine. She is so pretty.