Americas test kitchen bolognese

Half a dozen meats and hours of pot watching make a lush, deeply savory version of this tagliatelle bolognese. We wanted those results with fewer ingredients in half the time. To create a quick tagliatelle bolognese dish that would rival the depth and richness of a long-cooked version, we started by browning the aromatic vegetables (but not the ground beef, which would dry out and toughen if seared) to develop a flavorful fond; we also treated the ground beef with a baking soda solution to…

ATC Bolognese

This is the third in a series of America's Test Kitchen slow-cooker recipe tests. I will soon have all our posts under one link. Hey Claire, Do you know what's fun? FINALLY making something from America's Test Kitchen's new cookbook,...

For the richest flavor and the most tender meat, simmer a mix of chuck, pork, and veal in milk, then wine, then add canned tomatoes with their juice. A good Bolognese sauce recipe should result in a thick, smooth sauce with rich, complex flavor. To get this complexity, we built our Bolognese recipe in layers, starting with just onions, carrots, and celery, sautéed in butter. Then we added a combination of ground beef, veal, and pork. For dairy in our Bolognese sauce recipe, we used milk…

WHY THIS RECIPE WORKS: A good Bolognese sauce should be thick and smooth with rich, complex flavor. The meat should be first and foremost, but there should be sweet, salty, and acidic flavors in th…

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Even diehard meat eaters will tuck away this savory mushroom-based take on classic Bolognese. For a vegetarian take on classic Bolognese with long-cooked flavor, we turned to mushrooms, deciding on cremini for their firm texture and porcini for savory flavor. To keep things simple, we used the food processor to chop the cremini and the vegetables. Since mushrooms take on more flavor when browned, and because there is no opportunity for evaporation in a slow cooker, we sautéed them and the…

Half a dozen meats and hours of pot watching make a lush, deeply savory version of this tagliatelle bolognese. We wanted those results with fewer ingredients in half the time. To create a quick tagliatelle bolognese dish that would rival the depth and richness of a long-cooked version, we started by browning the aromatic vegetables (but not the ground beef, which would dry out and toughen if seared) to develop a flavorful fond; we also treated the ground beef with a baking soda solution to…

I can confidently say it's the only Bolognese recipe I'll ever make.

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