Decide to cook recipe for ultimate bolognese

>decide to cook recipe for ultimate bolognese
>from website of major food magazine, has to be good
>don't see the one bad review
>starts out good until wine and milk added
>keep cooking anyway because expensive ingredients
>hope its gonna get better after being in oven
>leave to cook for 2 hours
>smells so bad
>maybe it tastes better than it smells
>half a bottle of mouthwash later
>house smells worse than Auschwitz
>get rid of it only way I know how

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bonappetit.com/recipe/the-ultimate-bolognese-sauce
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No way it's your lack of skill. That recipe sucks! They violated your culunairy gender!
#non_binary_cu/ck/s

I hope this is bait. Otherwise, you're a fucking moron.

>Only expensive ingredient is chicken liver
>Recipe encourages burning the bottom of the pot
>OP doesn't know what Braise means

>Recipe could be simplified down to
>Make sauce with wet ingredients and spice
>Boil pasta
>Mince grounded beef and cook in pan
>Mix pasta and sauce in heated pan
>Then re add grounded beef

>>Only expensive ingredient is chicken liver
Uh, what? Chicken liver is expensive where you live? I can a 20 oz tub for like $1.50 or something.

The beef and tomatoes were the expensive part san marzano and 90/10 sirloin ground beef.

What fucking dumbass recipes starts the list of ingredients with "bay leaves" and "cloves"? Is that supposed to be alphabetically sorted or something? That shoulda been a warning sign. You start with the main ingredient, that would be the meat here, or maybe the tomatoes.

>I followed the guide step by step.

Add tomatoes and wine, stirring and scraping up any browned bits. Mix in beef and pork (mixture will be fairly stiff, but will soften and loosen as it cooks). Add milk and mix well; everything should be evenly coated. Cover pot and braise in oven 6–8 hours. (Resist the urge to check on it. It's fine! We promise!)

>It does not say anywhere to precook meat, just add the tomatoes, wine then mix in beef and pork. add milk and mix then braise in oven.

It can be expensive because its not a normal supermarked ingredient.
So while you can get frozen ground beef, leftover beef, frozen chicken whatever.
You can't really get frozen liver.
So you have to go somewhere they have a large enough fresh ingredient outlet, where they actually sell chicken liver.
>Tomatos
>Expensive
WTF are you smoking. Even more so when mashed or purred or boiled for the dish.

They are listed in order of use.
So
>Saute
>Filler and meat
>Extra aste for sauce
>Salt for pasta

If you pay attention, it indirectly says to boil apart the meat in the sauce.
This isn't even a complex dish, but a stupid one which has 3 meat ingredients instead of just adding more spice and wine to the sauce.
Its also stupid since its a long boil dish, to use the livers, instead of just browning ground beef, marinating it, and then letting it boil with the sauce.

Also, braising th saauce in the oven for six to EIGHT FUCKING HOURS? Not even the most autistic Italiens let it simmer for more than three hours, and certainly not in the freaking oven. That recipe is like a textbook example of "how to turn a simple proven dish into retarded pretentious hipster bullshit".