Part 3/7:
An essential component of Bolognese, as highlighted by the host, is pancetta. The non-cured bacon is to be rendered slowly to obtain optimal flavor before any vegetables are introduced. The cook meticulously explains the significance of properly caramelizing onions, emphasizing that this step enhances the sauce’s overall taste.
Adding the Vegetables
Next, the host introduces vegetables, notably onions, celery, and carrots, insisting on their sequential addition for a proper flavor profile. The host demonstrates how to chop vegetables without the aid of a food processor, showing a genuine appreciation for traditional knife skills in the kitchen. As the cooking progresses, water from the meat is released, necessitating careful attention to achieve the desired caramelization.