I'm craving a bolognese and I have a 1.5 lb pack of ground beef (nothing special, it was cheap). It's actually 27% fat which I realize is pretty high.
Is there any way I can get a bolognese that's not overly oily or spongy? I prefer more crumbly texture at the end but I'm not sure how I'd get the oil out of it without draining away all the flavor from the meat.
[link] [comments]
from A place to become a better cook and share your culinary knowledge https://ift.tt/3bRtMR8
Comments
Post a Comment