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BOLOGONESE question

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BOLOGONESE question

yum | Dec 6, 2006 06:17 AM

was trying to recreate a bolognese sauce from a restaurant but came out NOTHING like it. not a surprise.. but was wondering if you guys can help me get closer. the one at the restaurant was a lot creamier and more saucy. mine was meaty and...dry? the restaurant one almost seems like all the ingredients ( even the meat?!?) was pureed. how can i make it more tender, pinky and creamy and less crumble like ground meat and less brownish? i did add tomato paste and cream to try to make it a pink sauce..?

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