All things food and drink.
Rate my bolegnese
the meat looks like it'll have the texture of rubber
Which Hispanices are you using? I never got this yellowish color
>I never got this yellowish color
It's probably thickened with flour.
this doesnt look that good im pretty sure for bolognese you want >onions, celerly, carrots in olive oil cook untnil onions sweat then add tomato paste and cook it out then add red wine then cook your meat then add meat to your veg and wine and paste and add more red wine but i would still eat yours
meat is always cooked first nobody wants boiled minced beef
> behind the scenes
Looks like taco meat
where are the tomatoes???
Bolognese is not a tomato sauce
it still has crushed tomatoes in it, that stuff from the OP looks like it was simmered for 15min instead of 3h+
Not til sometime in the 20th century
Oh god what have you done to that poor ragù?
what the fuck is all that green stuff?
Should be celery leaf if OP is make a true bolognese
you have to use celery stalks, not leaves, and just a small quantity.
To me soffritto should be 50% onion, or even more.
I'm looking at the oldest known recipe and it calls for two ribs of celery or the leaves, one quarter of an onion and half a carrot
>non stick sissy pan
i don't know what you're making, but it definitely isn't bolognese
That looks more like a real bolognese than whatever you're used to
Somebody shat in your pan op, be careful.
Looks like a big sloppa shit.
Nice paella, stupid
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