2026 Winter (February-March) COTM / Cookbook of the Month + COOKING FROM thread -- SAMIN NOSRAT

[Saregama]

In Marcella’s bolognese the meat is simmered in milk and then wine, and given that it’s delicious as written, I don’t change that.

Good reminder that someone asked for a Cooking From thread for Marcella Hazan a while back:

COOKING FROM -- MARCELLA HAZAN Books & Recipes

BOLOGNESE SAUCE (“Essentials of Classic Italian Cooking”) This recipe takes time, but not that much effort. Always delicious, and imho better the next day. There are some variations iirc between different editions of the book in terms of the meat (beef vs beef & pork), when the milk goes in, and quantity of tomatoes. (The one I like is low on tomatoes, I think the milk going in first makes the meat more tender, and I used pork & beef the first time but either beef only or beef & turkey after …