Cooks this dish for paying guests · Verified chef · Answers buyers directly
5 h 30 min total90 min hands-onServes 6Medium
This recipe has reached the top of the ladder
LEGEND → —The Bologna ragu: milk before wine, four hours, and almost no tomato at all.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Type 00 flour000 g
Eggs000 g
Beef skirt000 g
Pork belly000 g
Pancetta000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Which cuts to ask for, and why not to buy mince
Rolling a sfoglia by hand
Machine versus rolling pin: what changes
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 26 of the 32 carry a photo of what it should look like at that moment, and 9 carry a short clip for the parts a still cannot show.
Hardest step: rolling the sheet thin without tearing — step 19 of 32.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Silvia Malaguti watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Milk before wine, always
Cutting the pasta wide, 8 mm
Finishing the pasta in the ragu with a ladle of water
The milk stage before the wine, and how coarse the meat is cut so it stays meat instead of turning to mince.
Written by Silvia Malaguti. Visible only to people who bought this recipe.
Read it — $14.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
1261 people cooked it, 94% got it right, and that is the entire reason it costs $14.99 rather than nothing. It has reached the top of the ladder.
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