I reckon a small amount of bacon just to add a bit of depth to the flavour. I wouldn’t fry it too much beforehand, just a little. A chicken based Bol can be a bit meh (or some I’ve had were), so adding just a little bacon or something cured and strong tasting is a good choice. Maybe I’m just biased because I love the richness of beef.
My understanding is anything other than pork & veal mince is NO. I do all
Sorts of things to meaty pasta sauce (including grated carrot) but I don’t call it Bolognese
How much bacon it took much bacon if adding to a bolognaise sauce that will contain chicken?
I reckon a small amount of bacon just to add a bit of depth to the flavour. I wouldn’t fry it too much beforehand, just a little. A chicken based Bol can be a bit meh (or some I’ve had were), so adding just a little bacon or something cured and strong tasting is a good choice. Maybe I’m just biased because I love the richness of beef.
I don’t know, but 85 Italian Nonnas just fainted
Bacon no no?
My understanding is anything other than pork & veal mince is NO. I do all Sorts of things to meaty pasta sauce (including grated carrot) but I don’t call it Bolognese
Guess I’ll find out to my own detriment.
It’s blasphemy
ham is fine, but bacon?
chicken?
( it’s in my traditional italain cookbook )
Well let’s just say I’m using what I have at the moment.
As much as you like.
Yes