Some cosmetic changes in preparation for larger site changes in the works.


I checked out Claiboufne's recipe for Bolognese and it pretty much is how I make it. However I ...

Veteran Member
586 posts
Joined: Dec 22, 2005


Posted to Thread #16339 at 10:50 am on Oct 3, 2009

think he has more canned tomatoes than any Italian recipe I've seen. Maybe the tomato paste and about 1 cup of crushed canned tomatoes. I crush 'whole tomatoes in juice' as so many diced products contain too much calcium chloride which prevents the tomato from melting into the sauce. Also the chicken livers are vital to the authentic taste; try them, you'll like them.

Other messages in this thread: