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Cooking In The Worlds Biggest Pot

49 Comments

  1. Bro you got the ragù wrong. In Emilia Romagna where is locate Bologna or Romagna form where im from ( dont call us Emiliani or we get really upset) we do. Macinato di manzo, macinato di maiale grasso in some quantity e salsiccia or sometimes we use pancetta… Normally we let it cook for 5-6 hours or even more adding water when it get to dry. That the real recepy, but i understand in a short video you cant cook the souce for so many hours

  2. y'all in Italy THERE ARE SOME TYPE OF PASTA that has to brake, but spaghetti IS NOT ONE OF THEM these ones are colled 1 metro of pasta soo that's why you have to brake them

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