Bolognese, two choices

[chefwp]

option #1

Bolognese Machiavelli

1 Arrange to have garlic and onions cast into hot oil.
2 The carrot and celery you must divide against themselves. Ground beef, too, shall turn upon the burner; crush any coherent resistance with a spoon of wood. Saute until no hint of blood remains to stain your hands.
3 Perhaps, in a dark place without witnesses, the tomato shall meet with the knife.
4 The basil and parsley you may use without consequence. For long minutes, all shall be muddled and roil on the surface of the flame.
5 If it is most advantageous, store cold for the proper day.

Machiavelli famously said, "It is better to be feared than loved, if you cannot be both."
That might be true for a prince, but not so much a chef. which brings us to option 2, below.

option #2
I love Hazan's recipe, I sometimes add my homemade marinara at the end instead of or together with the tomatoes for a saucier sauce. Then I like to mix the noodles up with a bit of the sauce and some of the starchy pasta water, serve in a bowl, then add some more sauce on top, along with some copious amounts of Parmigiano-Reggiano cheese on top of that.
Marcella's famous version
Gonna make this tonight.

 

[Checkpure]

Was just looking for a good Bolognese recipe. Going to try Marcellas next week.

 

[Krouton]

I really like Hazan's recipe too. Last time I made a double batch and did half beef and half pork

 

[chefwp]

I really like Hazan's recipe too. Last time I made a double batch and did half beef and half pork

I am also doing the 1/2 and 1/2, great minds...

 

[chefwp]

I am fat and happy tonight.

 

[DavidPF]

Machiavelli famously said, "It is better to be feared than loved, if you cannot be both."
That might be true for a prince, but not so much a chef.

Some chefs like being feared. That isn't actually good for anybody, but still they like it.

 

[chefwp]

Some chefs like being feared. That isn't actually good for anybody, but still they like it.

sad but true I suppose

 

[Mikeadunne]

*veal

 

[rickbern]

I made Marcella’s recipe for years, I switched to making it in a clay pot and started using this guys recipe/method.

https://memoriediangelina.com/2009/12/13/ragu-alla-bolognese/
I like the reduction of the tomato element but mostly I like his explanation of the timing of each step. I found his description of insaporire to be, err, inspiring!