Anne Burrell Recipe Tribute

The YouTube link to the actual recipe (not the video) doesn't work. Here it is. And it's titled PASTA Bolognese.

Thanks R1

Meyer Lemon Tart is also amazing:

It's not overly sweet like a lot of lemon deserts are. You can use regular lemons if you want.

Her mushroom risotto is a bit of work but the best I've ever had.

Braised Short Ribs - The best I have ever tasted.

Yukon Gold Mashed Potatoes - Also awesome. Heavy Cream instead of milk is the secret.

Was she one of those mo butter mo better chefs? Cause she sho look like it. RIP.

No R6, that was Paula Dean the butter queen with a pinch of racism.

Most chefs are big. They are making and tasting food all day. You know there is a saying, "never trust a skinny chef".

Clams. Clams clams clams, all goddamn day long.

No, no, no! Too much salt (grotesque), and to be more correctly Bolognese: pork, beef, and veal, not just beef; white wine, not red; milk, not water; no finish with olive oil. And there should be one chicken liver for umami.

No Italian would ever have spaghetti with Bolognese, it would be rigatoni or tagliatelle.

RIP. Sad about this.

And fish! Fish, fish, fishy fish fish, all the livelong day.

[quote]Bolognese - She knocked this out of the park, worked at a chef in Italy before her fame, she knows what she's doing, not just tomato sauce and ground beef, she understands layering in the cooking process, proper browning, what a Soffritto is and how fine it need to be chopped.

Walk into any Italian family's kitchen (especially on a Sunday), or any family-owned authentic Italian restaurant, and you will eat this. It's in our blood. We don't settle for less.

More Americans need to remove themselves from the tables of 'Olive Garden', thinking they serve real Bolognese and real Italian dinners.

Does anyone remember her coming out at lesbian? Or she was outed and then made a statement I think. I mean who cares anyway, she seemed a lovely human and was a talented chef who made significant contribution to the art and inspired many, just sayin'

R13 I think most American's know they are not being served authentic Italian food at OG. I happen to love it nonetheless, even though my mother is from Sicily and I have been to Italy many times. I feel, probably as you do, that when you do go and have the real thing you will no longer think of the American versions as the same dish at all, but I still enjoy them.

“Thank YOU for coming!”

[quote]—Hazan and Batali are The Ones to Follow

One of those old hacks is dead and the other one should be too. Both money grubbing Nonas especially the one that's still alive. Her son is a piece of work too.

[quote]No Italian would ever have spaghetti with Bolognese, it would be rigatoni or tagliatelle.

Not true, while it is more popular with Tagliatelle, you can use any thin pasta you want and being an American cooking show she knows most people do not have Tagliatelle just sitting around at home. it's not written anywhere in the official recipe from ACCADEMIA ITALIANA DELLA CUCINA

[quote]No, no, no! Too much salt (grotesque), and to be more correctly Bolognese: pork, beef, and veal, not just beef; white wine, not red; milk, not water; no finish with olive oil. And there should be one chicken liver for umami.

Umami? That's a Japanese term. GTFOH 😂

You are also complete wrong on many accounts, the official recipe just uses beef and some pancetta, the others are optional variants. You also can use both red or white wine, milk is not required.

_____________

[bold]ACCADEMIA ITALIANA DELLA CUCINA

TRADITIONAL RAGÙ ALLA BOLOGNESE[/bold]

Serves 6

• Coarsely ground beef (see note): 1 lb (400g)

• Fresh pork pancetta, slices: 6 oz (150g)

• ½ onion, peeled: about 2 oz (60g)

• 1 medium carrot, peeled: about 2 oz (60g)

• 1 celery stalk, trimmed: about 2 oz (60g)

• ½ cup (1 glass) of red or white wine

• Strained tomatoes: 7 oz (200g)

• Tomato paste (double-concentrated): 1 tbsp

• ½ cup (1 glass) of whole milk (optional)

• Light meat or vegetable broth (or stock cubes)

• Extra virgin olive oil: 3 tbsp

• Salt and pepper

[bold]PERMITTED VARIANTS:[/bold]

• Mixed beef and pork (about 60% beef)

• Meat minced with a knife

• Cured pancetta instead of fresh pancetta

• A pinch of nutmeg

[bold]UNACCEPTABLE VARIANTS:[/bold]

• Veal

• Smoked pancetta or bacon

• Only pork

• Garlic, rosemary, parsley or other herbs and spices

• Brandy instead of wine

• Flour as a thickening agent

[bold]RAGÙ ALLA BOLOGNESE CAN BE ENRICHED WITH:[/bold]

• Chicken livers, hearts and gizzards

• Peeled and crumbled pork sausage

• Blanched peas, added at the end of cooking

• Dried porcini, rehydrated

Her recipe calls for 2 CUPS of tomato paste, which is ridiculous.

Just try that recipe of hers. I did years ago and it was delicious. I don't have time for prolonged "browning" but her basic theme was/is on point. Good sauce loves wine, red or white.

R20, American tomato paste is thinner than what they have in Italy. Their paste is 3 times as thick in some instances. She's not claiming word for word authenticity. But try it, one of the best I have ever had.

What I like about her version is she chops the Soffritto (vegetables) really fine so they melt into the sauce and not chunky like canned soup. I also like that she really browns everything in every layer which adds a ton of flavor. Plus a LOT of red wine which is what my Italian mother used to do.

[quote] Does anyone remember her coming out at lesbian? Or she was outed and then made a statement I think.

Yes, Ted Allen made a statement on a radio show in 2012 that she was dating a woman. Anne Burrell's spokespeople confirmed that she had been in a relationship with a woman for a couple years (the woman was fellow chef Koren Grieveson) and said it was no secret.

Then, in 2020, she announced that she was engaged to Stuart Claxton and had finally found Mr. Right.