This isn’t your Nonna’s bolognese; or maybe it is, we don’t know your Nonna! But this is the Home Movies Bolognese, Alison’s Bolognese, dare we say soon-to-be Your New Favorite Bolognese? Ground beef and pork simmer for hours with tomato, fennel, and onions—there will be no carrots (or celery) here—until a rich, luxurious and deeply satisfying ragu comes together. While long, squiggly, fusilli col buco is fun, so is rigatoni or bucatini, but there are no rules: feel free to toss this sauce with whatever pasta shape speaks to you.

And for dessert, please don’t forget Sweet Enough is now available wherever books are sold!

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RECIPE URL
https://anewsletter.alisoneroman.com/...


CHAPTERS
00:00 Alison’s Bolognese
01:05 What’s the difference between bolognese and ragù?
02:00 Here’s what makes Alison’s bolognese “Alison’s Bolognese”
02:58 This sauce isn’t going to cook itself! (OK, it actually will.)
12:38 Simmer (gently) for 2.5 hours
13:42 Drama alert!
14:14 Use whichever pasta shape you find fun


Credits
Director: Daniel Hurwitz (@dannyhurwitz)
DP: Dennis Robert Thomas (@dennisorthomas)
B-Cam: Sean Ryan
Audio: Yves Albaret (@yvesarmand)
Editor: Rick Symonds (ricksymonds.com)
Culinary: Rebecca Firkser (@rebeccafirkser)


#bolognese #pastarecipe #alisonroman


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