Follow this step-by-step video guide to a spaghetti bolognese sauce, or visit the UKTV Food site to download instructions and ingredients from Ben Mitchell -…
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www.mealsavers.co.uk presents our Classic Italian Video Cooking Guide Series, featuring the amazing Caprese Salad. A classic Italian shared starter that comb…
Beenish HussainDecember 10, 2013 at 4:06 am
she needs to tie her hair back.
HopeJamersonDecember 10, 2013 at 4:29 am
It ‘s her old house , she’s moved now and has a big green range cooker
Peen O'NoirDecember 10, 2013 at 5:03 am
My landlord would throw me out if I had an animal in my apartment. Chickens
are impractical for many people.
agingbiscuitDecember 10, 2013 at 5:33 am
actually, “classic bolognese sauce”, does include milk. by “classic” I mean
recipe that is protected by chamber of commerce in italy. as italian, you
should very well know that every mother, every grandmother has its own
recipe. bolognese sauce is made differently in every single household.
myself, I rarely use milk, but that is why cooking actually is great thing.
you cook what you like because you will eat it, not because somebody told
you that is the only way.
moewahba35December 10, 2013 at 6:19 am
1part celery 1 part carrots 2 parts onion, it’s called a soffrito or
mirepoix
jessica feldmanDecember 10, 2013 at 7:14 am
I love her she is amazing just the way she is I cook daily I am a good cook
and love the way she does well EVERYTHING and she is on the food channel on
sky at Christmas so I always record then watch back
23KarlKoch23December 10, 2013 at 7:51 am
@GrizzlyRecoveryZone1 Milk makes the sauce so smooth and is a must for a
true bolognese sauce! Milk and slow cooking for at least 4-5 hours blends
all the flavours and you end up with a silky rich sauce which is to die for!
Neptune mantooshDecember 10, 2013 at 8:47 am
3 hours cooking! LOL i am Italian we never cook bolognese for 3 or 2
hours–well -what u do expect from a Brit they dont know how to cook
LOL–milk is optional- always–and its no considered true Italian to use
it–her sauce was like a pile of Sh…t –
jakeswift79December 10, 2013 at 9:47 am
instead of milk you can use normal or demerera sugar to loose the acidic
tastes of the tomatoes! but milk it o.k
VolcomStone128December 10, 2013 at 10:38 am
ADD SOME DRAGONS-TAIL TO THE WITCH POT LADY
Steve SchrittDecember 10, 2013 at 10:56 am
Good recipe very authentic
HopeJamersonDecember 10, 2013 at 11:00 am
It takes away the acidity of the tinned tomatoes
FatRonaldo9December 10, 2013 at 11:31 am
Lol, 3 HOURS?! No wonder the bolognese looked burnt at the end! You can
tell by the noise when she sticks the wooden spoon in to try and stir it!
ncbotfishDecember 10, 2013 at 11:33 am
Love her! I wish the Food Network in the states would air her shows. They
relegated Nigella to once a week and have Giada and Rachael Ray on 24/7.
TDL is so different. She is fabulous.
katiedonohoeDecember 10, 2013 at 12:25 pm
white wine???????
Rubber KavanaghDecember 10, 2013 at 12:56 pm
My girlfriend dosen like it
odn opDecember 10, 2013 at 1:11 pm
the original recipe is :oil, onion, celery, carrots, beef, pork, vegetable
broth, salt, pepper, tomato sauce, red wine a glass. 1 cup whole milk
thomasmidasDecember 10, 2013 at 1:47 pm
alot of times chopped tomatoes are a diff type of tomato to the canned
peeled plum tomatoes and are usually just labeled chopped tomatoes (no
plum)… u will see a difference in the color… the plum tomatoes will be
a deeper red and richer.. so yeah really the difference is the type of
tomato.. if u go to italy you will see pretty much the only tomatoes they
sell are plum tomatoes.. so even though you have to chop them yourself they
are the better option.. hope this answers your question.. 🙂