Comments on: How to Make an Authentic Bolognese Sauce (VIDEO) https://foodnouveau.com/how-to-make-an-authentic-bolognese-sauce/ The whys and hows of cooking and baking success Thu, 15 Jun 2023 19:10:40 +0000 hourly 1 https://wordpress.org/?v=6.4.1 By: Marie Asselin https://foodnouveau.com/how-to-make-an-authentic-bolognese-sauce/#comment-26601 Thu, 15 Jun 2023 19:10:40 +0000 https://foodnouveau.com/?p=1027#comment-26601 In reply to Ilana.

Oh wow I can just picture you preparing this sauce Ilana! Bolognese is the perfect remedy for the unkind weather you’ve been having. This sauce does require a bit of prep time, but the flavor is so incredibly rewarding. Thank you so much for taking the time to leave a note!

]]> By: Ilana https://foodnouveau.com/how-to-make-an-authentic-bolognese-sauce/#comment-26556 Thu, 08 Jun 2023 17:08:06 +0000 https://foodnouveau.com/?p=1027#comment-26556 5 stars
From South Africa. Cold and wet weather out on our small holding in the Swartland. Howling wind and rain for days. Needed some hot homely food that sticks to my ribs. Decided to try make a real Italian meat sauce. Took me more than an hour to prep and get to the simmer stage, what with a massive power outage, choping by paraffin lamps, sipping on a warming bourbon. The smell from my farmhouse kitchen is amazing. Have snuck a taste, sooo good. Awesome recipe.

]]> By: Marie Asselin https://foodnouveau.com/how-to-make-an-authentic-bolognese-sauce/#comment-26540 Fri, 02 Jun 2023 15:17:24 +0000 https://foodnouveau.com/?p=1027#comment-26540 In reply to Mike.

I have developed a fully vegan version of this delicious sauce and you’re reminding me I still haven’t shared it yet! Adding it to the list, would love to provide my tips to vegan Bolognese lover out there.

]]> By: Marie Asselin https://foodnouveau.com/how-to-make-an-authentic-bolognese-sauce/#comment-26529 Fri, 02 Jun 2023 14:53:11 +0000 https://foodnouveau.com/?p=1027#comment-26529 ]]> In reply to Dreama Wegzyn.

This the kind of message that keeps me going! Thank you so much for taking a minute to write Dreama, it was such a pleasure to read you ❤️

]]> By: Marie Asselin https://foodnouveau.com/how-to-make-an-authentic-bolognese-sauce/#comment-26520 Thu, 01 Jun 2023 20:14:28 +0000 https://foodnouveau.com/?p=1027#comment-26520 ]]> In reply to Nancy slagle.

These are such helpful observations Nancy! Thanks for taking the time to share your experience, I’m sure your tips will help many other cooks. As for the cheese, I’ll keep my eyes peeled for it! I’d love to give it a try 😉

]]> By: Dreama Wegzyn https://foodnouveau.com/how-to-make-an-authentic-bolognese-sauce/#comment-26430 Sun, 07 May 2023 23:39:38 +0000 https://foodnouveau.com/?p=1027#comment-26430 She would “pour” the wine in, however much you like. Red or white, whatever you have on hand! She was so easy about it. Thank you for keeping us connected through food and soul!]]> 5 stars
Our family has been enjoying your recipe for years! It tastes just like our Nana’s from southern Italy in the Basilcata region♥️ She would “pour” the wine in, however much you like. Red or white, whatever you have on hand! She was so easy about it. Thank you for keeping us connected through food and soul!

]]> By: Nancy slagle https://foodnouveau.com/how-to-make-an-authentic-bolognese-sauce/#comment-26275 Tue, 04 Apr 2023 20:32:28 +0000 https://foodnouveau.com/?p=1027#comment-26275 Hey…I’ve been enjoying your recipe for years, and wanted to add a couple comments:

1). Our family spent a few years in Park City, Utah. Although I’d been using your recipe with great success in Atlanta, the first time I went to make your Bolognese in Utah, I didn’t realize what the extreme change in environment would do. After the first 30 minutes on a low simmer, I realized there was almost NO LIQUID left in the pot!

The change from cooking in a high-humidity, low-altitude kitchen in the Deep South to a cold, arid kitchen at 6,500 feet caused all the liquid to evaporate in half the time. Ergo, I had to nearly double the wine, milk, and beef stock.

2) If you’re going to recommend adding grated cheese at the end, OBVIOUSLY the best choice is Pecorino Romano. My entire South Philly Sopranos-esque family would accept no substitute. Lol

]]> By: Marie Asselin https://foodnouveau.com/how-to-make-an-authentic-bolognese-sauce/#comment-25920 Thu, 23 Feb 2023 00:06:31 +0000 https://foodnouveau.com/?p=1027#comment-25920 ]]> In reply to Catherine Wallace.

Thank you for the very thoughtful comment, Catherine. Substituting ground chicken for part of the beef or pork is an excellent idea if you want to create a leaner sauce. As for the garlic, yes, some use it, and some don’t. Personally, I can’t go without but to each their own! 😉

]]> By: Marie Asselin https://foodnouveau.com/how-to-make-an-authentic-bolognese-sauce/#comment-25896 Thu, 16 Feb 2023 19:18:02 +0000 https://foodnouveau.com/?p=1027#comment-25896 In reply to Regina.

So happy you enjoyed the sauce Regina. I bet it was delicious with fresh pasta!

]]> By: Marie Asselin https://foodnouveau.com/how-to-make-an-authentic-bolognese-sauce/#comment-25894 Thu, 16 Feb 2023 19:17:01 +0000 https://foodnouveau.com/?p=1027#comment-25894 In reply to William Theodore.

So happy you love the sauce, William! And hey about the nutmeg, why not! That’s a great flavoring idea.

]]> By: William Theodore https://foodnouveau.com/how-to-make-an-authentic-bolognese-sauce/#comment-25870 Fri, 10 Feb 2023 21:13:42 +0000 https://foodnouveau.com/?p=1027#comment-25870 Like this version! I add a couple of grinds of nutmeg !

]]> By: Regina https://foodnouveau.com/how-to-make-an-authentic-bolognese-sauce/#comment-25859 Sun, 05 Feb 2023 23:49:02 +0000 https://foodnouveau.com/?p=1027#comment-25859 Easy, hearty & delicious! I used fresh pasta. Great for a crowd

]]>