![]() ![]() Pour in the tomatoes (and tomato paste) and stock, bring to a simmer, then reduce the heat to low. Deglaze the pan with the wine and simmer away until the alcohol has evaporated (this should take about 2 minutes). Heat up the olive oil in a heavy based pot, add pancetta and cook gently for 10-2 minutes then add carrot, onion, celery, garlic, and cook over medium heat until the onion is soft and translucent.ĭrop in the beef and pork mince and brown over high heat for 5 minutes, breaking up any lumps as you go. Salt flakes and freshly ground white pepper Traditional Bolognese and Classic Pad Thai Video here!!Ĩ0 gr of thinly sliced and chopped pancettaġ clove garlic, skin on, bashed with the back of a knifeĢ cups (500 ml) good-quality beef or chicken stock Have you ever wondered how to make traditional Bolognese sauce, just like Nonna’s make it in Bologna? Or have you always wanted to make the ultimate, most authentic Pad Thai? Watch our episode here ![]() The show is currently streaming on my (and on Marion’s) YouTube channel!! Please subscribe so we can keep producing more!!! Share the love, and leave us a comment, we love to hear from you! Hi, my lovely, hungry friends, here are the recipes from our fifth episode of Wok X Pot, starring Marion Grasby and myself. ![]()
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