Great piece- love the video. I use pancetta (diced), ground pork, beef and veal.... also love the logic of browning beef first for flavor- my recipe says to do veges first.
I'm looking forward to making this. Please note that the PDF download link is broken. It returns an error {"error":"unable to find file or post, given fileKey"}
So, I did not have the ingredients for this but made pantry pasta instead (because always have those). Guess what a great addition to Pantry Pasta is? AR Caesar salad bread crumbs (which are now a "pantry" staple for us!) Can't wait to try this when I go to grocery next.
Making this now as a gift to a friend -- fantastic idea thank you! Just one note >>> Butter isn't listed in the ingredients list here but is listed in the PDF
I left it to simmer but came back to find it simmering vigorously (hopefully not boiling?). Am 30 mins in and have all day - please tell me it's salvageable and will still emulsify? (On a separate note the butcher asked me why everyone was coming into her shop (Highbury, London) buying ground pork and beef today - I told her it was obvs because a new newsletter was out! )
Hmmm I feel your pain. It was delicious but I don’t feel fully emulsified. I am going to try again and keep the heat down much more. It’s trickier than I thought. To get it hot but not boiling ...
For anyone reading this and concerned, it did eventually emulsify but took around 5 hours! I did eat it at around the 3 hour mark as I was starving and despite it not being emulsified it was still delicious!!
I was a bit concerned too but it was already simmering quite a bit with bubbles on the surface so then was concerned about turning it up and risking it being too high. I think I may have boiled it to begin with which then ruined the emulsification which is why it took longer. Who knows! It was DELISH and loved the fennel even though I am not a fennel girlie🍝
This was fantastic! Followed the recipe exactly. Was concerned it might be a little too fennel forward, but WOW -- delicious. Served it with rigatoni. Hungry teenagers requested seconds and thirds. We have a new favorite pasta dinner. And I love the idea of gifting it. If someone gave a quart of this to me I would be over the moon.
Finely chopped carrot and celery will work. The flavor will be a little different from fennel but it’s what js traditionally used in bolognese so it will still be great!
Great piece- love the video. I use pancetta (diced), ground pork, beef and veal.... also love the logic of browning beef first for flavor- my recipe says to do veges first.
I'm looking forward to making this. Please note that the PDF download link is broken. It returns an error {"error":"unable to find file or post, given fileKey"}
+1 to this. Not able to download from the email. But I did find if you go the newsletter in chrome, you can download it there. Hope that helps.
If Shiv Roy was nice and knew how to cook, she would be Alison.
Looking forward to making this!
that's not nice - shiv is brat with very little personality
Yum! I’ve always made Marcela Hazan’s recipe but I love fennel and can’t wait to try this one! 💛
looks amazing !! and sadly as mentioned previously, download link for recipe does not work :(
So, I did not have the ingredients for this but made pantry pasta instead (because always have those). Guess what a great addition to Pantry Pasta is? AR Caesar salad bread crumbs (which are now a "pantry" staple for us!) Can't wait to try this when I go to grocery next.
Yay!
Link to the pdf is broken. Mercury retrograde strikes again!
Making this now as a gift to a friend -- fantastic idea thank you! Just one note >>> Butter isn't listed in the ingredients list here but is listed in the PDF
It’s listed under “whole milk”!
Sorry about that -- I blame the flu for my blindness LOL
To download, I opened this as a webpage which was a choice. I then was able to download the recipe.
Would making this with ground impossible meat and maybe extra olive oil for fat be a bad move? I have meat sauce FOMO
(anyone reading this, feel free to steal Meat Sauce FOMO as a band name, I’d just like merch)
Impossible is actually super high in fat! So don’t add more. Would be delicious and I recommend it!
Oh perfect!!
I left it to simmer but came back to find it simmering vigorously (hopefully not boiling?). Am 30 mins in and have all day - please tell me it's salvageable and will still emulsify? (On a separate note the butcher asked me why everyone was coming into her shop (Highbury, London) buying ground pork and beef today - I told her it was obvs because a new newsletter was out! )
Did yours come back together and eventually emulsify? I’m entering hour 3 of simmering with not much luck🫠
Hmmm I feel your pain. It was delicious but I don’t feel fully emulsified. I am going to try again and keep the heat down much more. It’s trickier than I thought. To get it hot but not boiling ...
I think I went too hard at first! We shall see, I’m so hungry I might have to eat it as is right now!! Thanks for your reply
For anyone reading this and concerned, it did eventually emulsify but took around 5 hours! I did eat it at around the 3 hour mark as I was starving and despite it not being emulsified it was still delicious!!
Five hours concerns me! I would say you could turn the heat up slightly- I can’t imagine it taking that long!
I was a bit concerned too but it was already simmering quite a bit with bubbles on the surface so then was concerned about turning it up and risking it being too high. I think I may have boiled it to begin with which then ruined the emulsification which is why it took longer. Who knows! It was DELISH and loved the fennel even though I am not a fennel girlie🍝
It was actually delicious!
Alison, will this work with lamb? I can't cook with beef or pork.
She has a lamb ragu recipe on the nyt cooking website! Delicious and quick
This was fantastic! Followed the recipe exactly. Was concerned it might be a little too fennel forward, but WOW -- delicious. Served it with rigatoni. Hungry teenagers requested seconds and thirds. We have a new favorite pasta dinner. And I love the idea of gifting it. If someone gave a quart of this to me I would be over the moon.
I Love your recipe.
I’m looking forward to making this! I can’t find any fennel in my local shops though so any suggestions for good substitutes?
Finely chopped carrot and celery will work. The flavor will be a little different from fennel but it’s what js traditionally used in bolognese so it will still be great!
Perfect, thank you!