I got to try something different so I came upon a Marcella Hazen...then a few youtube vids... and here we are... Was looking for the right noodles...All I came up was these two, thinking of just using the stick one.... but the "right pasta" is twirled with cheese in the bag, I don't think that's what's supposed to be .. there's nothing in town. I ain't looking to the 4 hours of stirring this thing tho..

I taste tested these cans of whole tomatoes ..the cans are lined up l to r. Left is best of the bunch imo. you can't have much more fun than opening up cans of whole tomatoes at 7:30 on a Saturday morning and eating one of each...BTW there's more cans of tomatoes to try but it's a 3-day weekend in Alaska and the stores are powershopped you get what you can I do have a few store brands but I didn't test them... I'm tomatoed out already lol

. Meat 1lb 20% chuck an 1/2 lb ground pork... then add milk

. This is about 3 hours in .. simmer...then noddle up..and eat...tasty 😋😋

It's been a favorite of mine since I was a kid.

I see you are doing it the way that's become popular more recently, which is to coarsely cut the carrots so they are visible when served. I always finely chop all the ingredients, which is the way it is traditionally done.

I prefer red wine in mine and wouldn't waste my money on topping with canned sawdust. 😜🤣

Other than that looks good.

Fats is right, bottle for the bolognese and a bottle to drink.

Looks great 👍🏼

Not sure what you mean, but if you mean my image, that's fresh grated Parmigiano Reggiano.

Very first pic.

OP shows Kraft grated Parmesan, that's what Fats is referring to

Oh, yeah. I see what you mean.

I thought the carrots would cook down a bit further then they did..it sure tasty tho... sawdust...lol...

Food snobs look down their noses at that stuff. Probably rightly so, though, LOL. Not hard to get a wedge of the real thing, cut it into chunks, and stick them in the blender.

$7 cheese grater

Dishwasher safe.

I have all sorts of cheese graters, but my favorite way to do it is to cube up a wedge, and toss them in a blender. Takes seconds to have lots of grated cheese, and the texture is superior to that achieved with any type of cheese grater I've tried.

I’m a fan of my box grater and a wedge for cheeses. I have the option of grating , shredding or shaving from the same wedge or block. I used the pre grated stuff for years until I tried grating a wedge of descent imported Parm.

I never bought the pregrated stuff again. I’m not spending the time on my own sauce and using the pregrated stuff. I wouldn't turn it down if you handed it to me but just my experience and preference.

I chop my veg’s down pretty small. I like them to be reduced to part of the sauce itself. When lazy I course chop and toss in the food processor. It minces up those onions and carrots pretty quick. Its non traditional and great granny didn't do it that way but she might have if she had one.

Looks good , hope you enjoyed it.

I believe I'd brown the meat somewhat before adding the vegetables. Would that be improper for Bolognese?

The best Ragu Bolognese is done slo covered in the oven. No prebrowning required as that defeats the purpose of a rich luxurious mouth feel. Development of glutamates is the key. Hint chicken liver.

I cook the onions, carrots, and celery in oil, then add the meat and brown with it, cooking off much of the water from the meat. Then the wine, tomatoes, etc..

Generally, bolognese calls for white wine. Ragu is red wine. Bolognese is usually just a little tomato paste and Ragu has quite a bit of tomato. Both start with Sofrito of onion, carrot, and celery. I generally prefer Ragu as I’m not a fan of the sweetness white wine brings to the table here. If you’re going to take the time to make homemade sauce, take the time to prepare your own cheese and don’t use the stuff in a plastic container. Freshly grated Parmesan adds a nice saltiness to the dish.

Everyone does it different. I prefer to brown ground meat before hand, but I lightly brown it. Nothing wrong with cooking it in the sauce, I just don’t think it holds together well. I prefer to sear some boneless chuck in olive oil and then sweat the veggies in the aftermath of the browning. I like to roast the tomatoes in the oven and add them to the veggies and then take a potato smasher and smash them up good and leave it a little chunky. Pour in some chicken stock and dry red wine to get the good bits off the bottom of the pan and add the chuck back in and simmer covered for 2-3 hours. Take the lid off and cook down the sauce and shred the meat. Add in some pappardelle noodles and enjoy.

By the way, one of my favorite things to do when I have Bolognese is to add some sauteed radicchio. I slice it up and saute it in olive oil till wilted, then add it to whatever amount of Bolognese that I'm preparing to put on pasta. It contributes a delicious new, yet very complementary, dimension to the flavor.

I first encountered this on Long Island while eating the house specialty Pasta Bolognese at one of the better Italian restaurants there.

Pecorino Romano here

Both are great. In fact, I just made a batch of Bolognese tonight, and grated up some Pecorino Romano, instead of Parmigiano Reggiano, for it. Cubed it up, and into the blender. Works perfectly.