Can you use white wine instead of red? Or does it have to be red? Either way, does it make a difference to the resulting sauce? What does ck think?
>>8056574
red. This is a thing that cannot be changed. It would not get the dark red that makes Bolognese so charming
>>8056582
Thanks for this, that's what I thought.
>>8056600
just for kicks, what recipe are you using?
>>8056636
No specific recipe, I read up on the more authentic bolognese recipes and use some instinct, but broadly speaking I use this Youtube video as a guide: https://www.youtube.com/watch?v=jyayNr65OHc
>>8056582
But that's wrong, it's white. Red will make it taste like a red wine sauce which is not right.
>>8057091
But my question is which tastes better?
white is fine too. difference is not that big
>>8056574
Seriouseats claims, I've never tried white.
http://www.seriouseats.com/2014/12/the-food-lab-slow-cooked-bolognese-sauce-recipe.html
>>8057966
Claims it doesn't matter.
>>8057188
My opinion is go for white. Bolognese from my childhood was never a dark, acidic, excessively heavy red affair, it had a light almost playful sweetness to it. So I add white to mine to balance the palate out and not have it be a depressing heavy meat fest. But everyone's bolognese is different.