Well I was implying that animal fat is the majority of the fat for this dish (it is). If you just add more olive oil it will be greasy and not taste good.
That’s why I’m asking. You can’t just increase the olive oil. So how do you make it taste good?
You can use an ingredient that soaks up the olive oil. Eggplant and mushrooms will do that, and both will give it more body, while mushrooms add to the umami quality.
Depending on how blasphemous you want to get, you can add soaked, ground up cashews or avocado to add in drier sources of plant fat. Heck, what about artichoke hearts?
Oh, and of course, nowadays there’s meat substitutes like Impossible/Beyond/what have you, which are plenty fatty and still hold up to getting fried.
Well I was implying that animal fat is the majority of the fat for this dish (it is). If you just add more olive oil it will be greasy and not taste good.
That’s why I’m asking. You can’t just increase the olive oil. So how do you make it taste good?
You can’t increase the olive oil? Have you ever been to Italy?
And anyway Bolognese Sauce has no olive oil in it, at least not the authentic one.
You can use an ingredient that soaks up the olive oil. Eggplant and mushrooms will do that, and both will give it more body, while mushrooms add to the umami quality.
Depending on how blasphemous you want to get, you can add soaked, ground up cashews or avocado to add in drier sources of plant fat. Heck, what about artichoke hearts?
Oh, and of course, nowadays there’s meat substitutes like Impossible/Beyond/what have you, which are plenty fatty and still hold up to getting fried.
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