Pasta Bolognese

WHY!? Why have steps 1 and 3 be basically one simple step, and then pile a bunch of stuff in step 2? I missed the wine addition before the tomatoes. Big things should be separated in the direction to avoid just such situations. I hate the editor.

Great recipe. Doubled everything. Added a pound of Italian hot sausage to ground turkey about 1lb (ish). Used ground nutmeg and went heavy on the pepper salt. Used same amount of olive oil white wine and chicken stock even though everything else was a double. Turned out fantastic. This one is better than the NYT one

You’re Food and Wine?!
Pancetta is not smoked!

This was excellent and I loathe folks who tweak and add and add, but I did add 7 large cloves of crushed garlic and an extra can of tomatoes, let it cook for 5 hours and it was fabulous! Finished cooking the pasta in the sauce and added a little pasta water, lots of parm - DELISH!!!!

I didn’t add wine. But I add Dryed sausage & I made a veal stock to add to it. I also added Oregano. Delish

So this is pretty much the recipe I learned growing up in Brooklyn. But we added freshly grated nutmeg. Where did this come from?

Call it what you want, but this is not Bolognese. No garlic ever used. "Smokey" pancetta would be Speck. And penne, rigatoni, would never be used in Bologna, it's a Southern pasta. Tagliatelle or pappardelle would be the pasta. Milk normally added earlier to allow lactic acid to react with the meat. Love thyme, but never heard of it in Bolognese.

This is one of those recipes that every household has their own rendition of. No two are alike. To me, what sets a bolognese apart from all other is the addition of milk. It really adds a certain umami background note. Personally, I like Mario Batali's recipe. I then tweak it to my liking. That's what every good cook does. Got a pot of it simmering on the stove now. Excuse me while I go make some homemade tagliatelle...Mario's recipe. Excellent. Buon Appetito!

Use rigatoni instead of penne. Chef Anne Burrel says when she learned this dish while working in Bologna it was made with tomato paste and red wine only, and no cream. Chef Nick Stellino says the addition of green peas is what makes it Bologna’s and again, no milk or cream.

Smoky pancetta? Pancetta isn't smoked. Yutz.

Excellent recipe, I made a few changes- used red wine, added a bit of coffee (for bitterness), a small tab of dark chocolate (sweetness) , a pinch of cinnamon as well as red pepper flakes. Also changed the pasta to tagliatelle.

Not only is the pancetta "smoky" it is "thickly sliced and finely diced."