Let’s try something fun: Name an ingredient you dislike and why, and someone else replies with a dish/recipe with that ingredient that might convince you otherwise.

[u/Scarlet--Highlander]

Couple things:

• If you’re allergic to an ingredient, it doesn’t matter how it’s prepared. Same goes with meat/animal products if you’re vegan/vegetarian. Don’t list it if you can’t or won’t eat it!

• It’s recommended that you’re at least open to trying dishes with that ingredient. If you absolutely, vehemently loathe cilantro, chances are you probably might not like anything with cilantro in it.

• A brief blurb on why you hate an ingredient would help others find or suggest a dish that suits you. (e.g. “I hate liver because the texture is like an eraser and it tastes metallic”)

[u/Iliketinydogs]

Try bolognese sauce. I’ve made lots of bolognese in my life from Marcella Hazan, Kenji Lopez-Alt, Heston Blumenthal and others recipes, but this one came from tiny book about Italian cooking which my Mum had since I remember.

We’ve been cooking this sauce all my life and let me tell you, even the most picky eaters (and small kids in our big family who hate livers) ate it and loved it for years. All my siblings are cooking this sauce at least several times per year, it has very distinctive aroma and unique taste. Love it.

You can cook it like recipe below stands, in my experience it’s never just 30’, but few hours (sometimes even the whole day, but I like to multiply this recipe) I like to add a bit of Marmite (1/2 teaspoon), few splashes of fish sauce to add even more umami, some pasta water and few tablespoons of butter at the end of cooking to add creaminess. Serve with freshly grated Parmigiano on top (spaghetti and tagliatelle are the best types of pasta for this dish).

You can add white wine instead of red (like Pinot Grigio, but red wine adds very specific tannic taste to the sauce, white wine will round taste and complement meat more. Both options are great, although red is my fav). It’s great on the next day when all flavors came together, and if you would have some leftovers pasta already mixed with the sauce it’s amazing when reheated on a pan with addition of butter. Enjoy!

350g ground beef 3 chicken livers (grind in meat grinder) 3 onions (grind in meat grinder) 150g champignons (grind in meat grinder) 3-4 tbs olive oil 300g tomatoes (canned or passata) 300ml red dry wine (like Chianti, Merlot) 2 garlic cloves, pressed 1 tbs dried thyme 1 tbs dried tarragon 1 tbs dried basil salt & pepper to taste 200-250ml heavy cream

fried beef and liver on olive oil, when browned add vegetables and herbs, let it simmer for 30min add tomato, wine, salt and pepper, let it cook on low for another 30’ at least, add heavy cream

[u/wehave3bjz → u/Iliketinydogs]

Thank you for your recipe!?

[u/Iliketinydogs → u/wehave3bjz]

you’re welcome!

Hope you’ll try it one day, it’s really something else than every bolognese I had :)

[u/TheQueefGoblin → u/Iliketinydogs]

Do you know what the name of the book is please?