Amanda: A nice beef bolognese…with some milk

Abner: Ohhh bolognese!

Amanda: cheese….wine… …some homemade noodles

Abner: Homemade noodles?! I can do that!

Amanda: And some kale…but don’t worry there’s going to be bread in it

BEEF BOLOGNESE

I’m very excited about this one, because you kinda just spend an hour doing

it and then let it sit for hours and hours. This is great if you’re home

during quarantine, and you just want to get done with dinner at noon and

let it sit and cook some pasta at the end. I grew up with an Italian

grandmother who’s recipe I learned, and then got very bored with. A couple

of years ago I found this recipe from the New York Times. I’m going to make

it and use my own shlpppp and splllatt measurements.

WHAT YOU NEED

Egg noodles are a very easy way to impress your guest.

“We’re having a pasta dish tonight.”

“Oh wow, this pasta is like…really good.”

“Ya…ya we didn’t buy it…we made it…you’re welcome.”

Feels pretty good. Feels good to say, feels better to eat.

I’m going to try it the good old fashion Italian way…just on a table.

You can watch the video for my version of this salad! Here’s a link to the official Gjelina restaurant recipe.

You can use the egg whites leftover from the noodles for a dessert or cocktail! I made Zoë François’ pavlova, you can find the recipe here!