This is one of my favourites, but I often use tagliatelle for a slightly different dish. For all you Italian food lovers, I'd recommend taking a look at Beviamo - they sell the highest quality ingredients that can be hard to find elsewhere. bit.lySE3Mbb
It's just a matter of preference in cooking... nothing wrong with that. This is the way he makes spaghetti, and it works for him, so he shares his idea because some of us might like it the same way he does. No need to get cranky ;]
I LOVE SPAGHETTI BOLOGNAISE!!
Great recipe. I found that if you add a little less of the tomato puree (the squeeze thingy) and heat it up really well, the acidity of the whole dish reduces a little, and you don't need to add any sugar anymore. Which in turn keeps the flavour a bit more 'true', and a bit better for my liking.
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My favorite part is when you taste the dish :)
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Is that the voice of Gordon Ramsay ????
no, not even close
your dish is bad, and you should feel bad. :(
This is one of my favourites, but I often use tagliatelle for a slightly different dish. For all you Italian food lovers, I'd recommend taking a look at Beviamo - they sell the highest quality ingredients that can be hard to find elsewhere. bit.lySE3Mbb
It's just a matter of preference in cooking... nothing wrong with that. This is the way he makes spaghetti, and it works for him, so he shares his idea because some of us might like it the same way he does. No need to get cranky ;]
I LOVE SPAGHETTI BOLOGNAISE!!
Great recipe. I found that if you add a little less of the tomato puree (the squeeze thingy) and heat it up really well, the acidity of the whole dish reduces a little, and you don't need to add any sugar anymore. Which in turn keeps the flavour a bit more 'true', and a bit better for my liking.
Congrats for your version. Very rich!