/ck/ - Food & Cooking

>>12926481
Alright done. Thanks, based Authentic Guy (all the time I was reading that I was thinking of you as pic related). I make a pretty mean bolognese sauce myself but I’ve always wanted to do it proper Italian-American style. Would never have thought to add the anchovies which actually makes a hella lot of sense as my sauces are rich but often just miss something. As an aside, when we make bolognese sauce in the U.K., we often add Lea and Perrins sauce which, of course, is basically a very salty fish stock so that makes a lot of sense.

Just one question: do you not add any more liquid? Seems only the crushed tomatoes and then the splash of wines and vinegar. Nothing else liquid-wise? That seems a very long cooking time with virtually no liquid...