It is a Los Angeles chef renowned for his pasta. Three months prior to lockdown my son and I took a chilly Saturday to hunt for ingredients to make this recipe for Bolognese from his book “American Sfoglino.” First we bought a meat grinder in order to meet the requirements of the recipe. We then hunted for mortadella that was not cut into pieces, prosciutto and pancetta. We also found strutto, pork fat. The next day we cooked the ragu – the process was so complicated that it had to be started early in the morning to allow it to be prepared for dinner. We started by cutting beef shoulder, pork chuck, and the meats that were cured into cubes. We then mucilled them through our heavy hand-cranked mill, then celery, carrots and onions.<\/p>\n\n\n\n
After everything was chopped and ground, browned, and cooking in the oven (for between five and 7 hours!) we cut and rolled out tagliatelle with a knife — keeping the pasta machine in the cupboard, just as Funke has promoted.<\/p>\n\n\n\n
The next night we sat down with our friends around the table and enjoyed what we had created. The ragu was incredibly delicious and abundant that no one thought of having seconds.<\/p>\n\n\n\n
In the days before Extreme Bolognese weekend, when the craving for ragu hit I’d often improvise a recipe or consult\u00a0Marcella’s\u00a0famous recipe in “The Classic Italian Cookbook,” or one of Lidia Bastianich’s three variations of the recipe in “Lidia’s Mastering the Art of Italian Cuisine.”<\/p>\n\n\n\n
Then a burning (nay simmering!) issue sparked my attention Which is the most delicious Bolognese recipe out there? I’d cook all over for an answer.<\/p>\n\n\n\n