Lol man this thread got fucked up. I like it.
Ok, here's PART 2:
PART 2 of the Bolognese recipe:
You'll need
2c tomato sauce, homemade or store (I used Classico)
1c shitty Parmesan cheese
1-2c heavy cream
Flat leaf parsley
So you did all of part 1 and you take the sauce out of the oven after 3.5 hours. It looks like this
You want to pour off (BUT SAVE) all the liquid, de-fat it (discard the fat), and add the non fat liquid back to the meat and reduce it over medium high heat until 70 % or so is gone.
The point is to re wet it all with the liquid but to get rid of all of this fat:
Chop up your whole bunch of parsley, and add it to the sauce.
Mix in 1 cup of the shitty Parmesan and 1c of tomato sauce, allow to cool, and refrigerate until you're ready to serve it. It can stay in the fridge for 4 or 5 days, but any longer than that and I'd freeze it.
Here's what you'll have after it's refrigerated- it forms a brick basically. Sorry, I'm not a food blogger or stylist, I know the pictures suck balls.
To serve, heat up about a 1/2 cup of heavy cream, about a half cup of tomato sauce, and a splash of water in a pan and stir until combind. Add a few scoops of bolognese. You'll need far less than you think- this recipe makes a shitload.
It'll look like this:
And eventually this
The color depends on how much tomato/cream you add. It's up to you.
Cook your pasta. Salt the water obviously. I'd recommend tagliatelle or pappardelle which I used because I couldn't find tag last night.
Drain your pasta and add it to the sauce, add some pasta water, and toss to coat. Cook for a minute or so to make sure it coats fully, then plate.
I topped mine with a little pecorino Romano, but Parmesan, Pecorino or both will be really.
I was high as shit and eating at home with my lady so I know the presentation needs some help, but here's mine from last night:
Any questions, just holler. I promise you that even though it smells really lamby, and the chicken liver grosses everyone out, you won't be able to tell that either one is in it.
Also, you can sub veal for the lamb, and you can omit the liver. No big deal.
Thanks ya'll, peace.
