Merry Christmas! It's almost 1AM on Christmas day, I've just finished the ragu bolognese recipe from the Mozza cookbook. And... I'm worried. I'm serving for today's Christmas lunch and I don't like it. It took me all day to make and I followed the recipe to a T including making the soffrito which took 4 hours, as per recipe in the book.
Anyone made this before? What did you think of it?
I loved Batali's version and the Mozza's version is virtually identical in ingredients but they taste very different. I'm hoping after resting it'll taste better because I don't have an alternative.