Ready boys? I tried authentic sbaget bolognese. Pancetta replaced

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>>8597959
Celery,onion,carrot

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>>8597959
Prosciutto frying

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>>8597968
Browning minced meat in the middle

monitoring this culinary catastrophe

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>>8597976
Pyree and white wine dry added

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>>8597990
Added Milk and salt and pepper. Now 3hours of simmering

>>8597981
pls no bully

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>>8597997
On my plate soz for bad light. This is the best bolognese i have had in my life. Mind blown with salt and pepper as seasoning with this full taste. My fav dish and the best ive had.. do this recipe and people will mouth orgasm

>>8597959
>authentic
Nothing about this is authentic.

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>>8598014
better light. heres the recipe: https://culinariaitalia.wordpress.com/2008/06/29/ragu-alla-bolognese-authentic-recipe/

this was so good..

>>8598030
I preferred when I couldn't see it.

>>8598017
>On October 17, 1982, the Bolognese chapter of the Accademia Italiana della Cucina, “after having carried out long and laborious investigations and conducted studies and research”, announced the following recipe to be the official one. I’m sure that every family in Emilia Romagna has their own version though. Serves 4.

only thing i would fix is the mince meat i used was too greasy. first i thought i would do this then fine tune it with my old way for even better one. after smelling it and eating it realized its perfection you cant improve it.

>>8598070
Try using chunks of meat rather than minced.

>>8598017
>t. Johnny Gabagool

>>8598035
lol