I'm interested in making Bolognese, and kabobs in the near future. Possibly doing Serious Eats slow cooked Bolognese. And I've attempted kabobs in the past but it was kind of a failure, and I'm interested in making another attempt.
Any tips on adjusting a recipe when using Beyond beef. I'm curious if it's a bad idea to slow cook beyond beef as well.
Also is there anything I could do to enhance the "meatyness" for the Bolognese sauce.
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