Dinner, May 2, 2016?
Yesterday, I used a copycat recipe I had found previously and also watched the clip of the show on YouTube, plus used our own touches to make the Bolognese from Giuseppe's on 28th as seen on Diners, Drive-ins and Dives. You can usually tell when Guy really likes something and he looked like he did with this sauce so thought I'd make it. Took just over 5 hours to cook, of which close to 1-1/2 hours was active time of chopping, browning, sauteeing, etc. The few little taste tests I took were pretty darn good. Craig really likes it too. Meat part is ground beef, ground turkey, italian sausage, bacon, chicken livers and b/s chicken thighs that are cooked whole in the sauce and then shredded. Vege are red onion, carrots, celery, lots of garlic (20 cloves). Dried thyme, red pepper flakes and fresh rosemary, plus S and P for the spice mixture. Liquid is cabernet, supposed to use ruby but we couldn't find so just used regular, plus they used water on the show. We used chicken and beef broth. Plus we also threw a parm bone in. The only tomato product on the show is 6 oz tomato paste. The copy cat recipe also used a 14 oz can of diced tomatos but I didn't use that.
The chef made fresh tagliatelle on the show, which I may do since sauce is already made (and it made A LOT!), depending on how the work day goes. Will give a final review later and post pics if it comes out as good as I think it is going to.
Yesterday, I used a copycat recipe I had found previously and also watched the clip of the show on YouTube, plus used our own touches to make the Bolognese from Giuseppe's on 28th as seen on Diners, Drive-ins and Dives. You can usually tell when Guy really likes something and he looked like he did with this sauce so thought I'd make it. Took just over 5 hours to cook, of which close to 1-1/2 hours was active time of chopping, browning, sauteeing, etc. The few little taste tests I took were pretty darn good. Craig really likes it too. Meat part is ground beef, ground turkey, italian sausage, bacon, chicken livers and b/s chicken thighs that are cooked whole in the sauce and then shredded. Vege are red onion, carrots, celery, lots of garlic (20 cloves). Dried thyme, red pepper flakes and fresh rosemary, plus S and P for the spice mixture. Liquid is cabernet, supposed to use ruby but we couldn't find so just used regular, plus they used water on the show. We used chicken and beef broth. Plus we also threw a parm bone in. The only tomato product on the show is 6 oz tomato paste. The copy cat recipe also used a 14 oz can of diced tomatos but I didn't use that.
The chef made fresh tagliatelle on the show, which I may do since sauce is already made (and it made A LOT!), depending on how the work day goes. Will give a final review later and post pics if it comes out as good as I think it is going to.