Ragu Bolognese. Traditionally with beef and pork. But we're going to make it with vegetables. Celery. Carrots.

Ragu Bolognese
Traditionally with beef and pork.
But we're going to make it with vegetables.
Celery.
Carrots.
Celeriac.
Cauliflower.
Garlic, Onions. Thyme, Bayleaf. And then... A Tomato sauce to bind it.

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  1. 1 month ago
    Anonymous

    Seems like something is missing Marco.

    • 1 month ago
      Anonymous

      It's his choice.

    • 1 month ago
      Anonymous

      It's his choice.

      Use it if you like or don't.

  2. 1 month ago
    Anonymous

    His maestro course is peak ASMR, is their a torrent for it yet?

    • 1 month ago
      Anonymous

      >presto maestro
      https://mega.nz/folder/JnZ2CIjb#KoMHtZHkerNzySLCridBgA

      • 1 month ago
        Anonymous

        Hell yeah Anon thanks a lot, is there one for his vegetarian course as well?

        • 1 month ago
          Anonymous

          No idea, I got that link from some other Culinaly thread months ago so that's all I got

          • 1 month ago
            Anonymous

            Alright, thanks a bunch anyway

  3. 1 month ago
    Anonymous

    I like his hat, how do I get one?

    • 1 month ago
      Anonymous

      It's a traditional chef's toque

      • 1 month ago
        Anonymous

        yeah but how does he tie it like that

        • 1 month ago
          Anonymous

          I think you'll mostly just find elastic bands now, the type that you tie might be hard to find

  4. 1 month ago
    Anonymous

    Is the pancetta in the official recipe supposed to be plain pork belly?

    • 1 month ago
      Anonymous

      >click on bolognese recipe video
      >french

      • 1 month ago
        Anonymous

        This. The accent is way too annoying and they are weird arab looking swarthoid mongrels.

    • 1 month ago
      Anonymous

      The Black folk on his wall made me stop watching him
      I was able to suffer though his "I fricking Love Science!!" energy, but Black folk are a too much for me

  5. 1 month ago
    Anonymous

    I once made shrimp bolognese
    Exact same recipe except that I threw the skins into the hot oil to infuse before starting with the vegetables

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