Classic Italian Bolognese Sauce Recipe | What Pasta To Use? | Impossibly Kosher

[@moeblack22]

Points for the experiment. It's always better to have a bunch of different options and have constructive criticism about each one rather than saying "do this and nothing else."

[@ImpossiblyKosher]

Absolutely! Especially on a topic as sensitive as pasta ;)

[@mosheperlmutter9144]

Recipe written?

[@ImpossiblyKosher]

In the description

[@Tojazzer]

This looks amazing but the big mistake you have made is to think that Bolognese is a tomato sauce. That's why it's so watery. It's a meat sauce. You should not have added the canned tomatoes but used the paste and water. Then, reduce the sauce until it is thick and meaty. The only herb you need is basil at the end. You also need a ridged pasta like rigatoni which is best to hold the meat.

[@ImpossiblyKosher]

Great point! Or just let the water evaporate longer :) I don’t like to use paste. It lacks the freshness that comes from tomatoes.

[@projaygames]

Adam Ragusea has entered the chat*

[@ImpossiblyKosher]

Hahaha

[@friedakroynik8901]

I like the idea of doing the classic recipes with a kosher twist. Too often it includes dairy or pork.

[@ImpossiblyKosher]

Amen!! Make it easy with no swapping :)