Pork

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The big thing people who made this kept stumbling over was when to wrap. Most found it better not to wait for a textbook stall temperature, wrap when the internal temp stalls and the meat is bleeding heavy juices. The other consistent lesson was seasoning: save most of the seasonings until after you pull the meat. During the smoke, many stuck to just salt and pepper and held off on aromatics, then adjusted flavors after shredding. People who salted and piled on spices early usually wished they'd waited, because holding back made the final result more dependable.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• Pork butt, bone-in
• 6 tbsp brown sugar (or light brown sugar, dark brown sugar)
• 3 tbsp black pepper, coarsely ground
• 2 tbsp garlic powder
• 2 tbsp ancho chili powder (or paprika)
• 1 tbsp onion powder
• 50-50 percent by volume kosher salt
• Apple cider vinegar
• King's Hawaiian roll, halved
• Slaw
• Yellow mustard-based sauce

book_ribbon Instructions

1. Score the fat on top of each bone-in pork butt (a light crosshatch) if desired to help render fat.
2. Make the rub: combine 6 tablespoons brown sugar, 3 tablespoons coarsely ground black pepper (about 16 mesh), 2 tablespoons garlic powder, 2 tablespoons ancho chili powder, and about 1 tablespoon onion powder; do not add salt to this rub.
3. Season one pork butt with the rub so it has a dark bark; season the other pork butt with a 50/50 mix by volume of kosher salt and coarse ground black pepper (50/50 by volume, not weight).
4. Preheat and maintain the smoker at 250 degrees Fahrenheit using pecan wood and a clean-burning fire.
5. Place the seasoned pork butts on the smoker and leave them untouched for the first three hours while maintaining a steady 250 F.
6. After about three hours, begin spraying the meat (not the fat) with apple cider vinegar every 30 to 45 minutes to help color and bark development; avoid spraying the fat because cooling it will impede rendering.
7. Rotate or switch positions of the pork butts as needed to promote even cooking and even bark development.
8. Continue smoking until the internal temperature reaches the high 160s Fahrenheit and the fat on top yields when poked (no longer springy); at that point tightly wrap each pork butt in two layers of heavy-duty aluminum foil and return to the smoker (or transfer to an oven) to continue cooking.
9. Cook until the internal temperature reaches about 203–204 degrees Fahrenheit and the meat feels like butter when probed with a thermometer.
10. Remove the wrapped pork butts and let them rest for at least one hour so they slowly come down in temperature.
11. Unwrap and verify tenderness by removing the bone; the bone should come out easily when the butt is ready.
12. Tear or shred the pork as needed; shred meat as you use it rather than shredding all at once to avoid drying it out.
13. Assemble sliders by placing pulled pork on halved King's Hawaiian rolls, topping with slaw and a yellow mustard-based Carolina sauce.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

We couldn't confidently pull the full ingredient list and instructions from this video yet — watch it above for the complete recipe.

crowdsource Community Insights

People who made this found a few small choices make a big difference. Sautéing the onion in olive oil before you add the garlic and meat was a common step people liked, it just works better than throwing everything in at once. The sugar call is optional: many people cut the recipe’s sugar in half, and some skipped it altogether when they used fresh tomatoes. And if you want it cheesier, some people sprinkled grated Parmesan between the layers while building the dish. Those three tweaks are all simple and easy to try tonight.

military_tech Why This Recipe Stands Out

• Beginner Friendly: First-time cooks consistently pull this off without trouble.
• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 3/4 lb (340g) Italian sausage, casing removed
• 3/4 lb (340g) ground beef
• 7 clove garlic
• 1 onion, diced
• 6 oz (170g) tomato paste
• 28 oz (794g) crushed tomatoes
• 1 tbsp granulated sugar
• 1 tbsp Italian seasoning
• 1 tsp dried basil
• 15 oz (425g) tomato sauce
• 1 1/2 tsp salt
• 3/4 tsp cracked black pepper
• 1/2 tsp red pepper flakes
• 12 sheet dried lasagna noodles (or fresh lasagna sheets, homemade fresh pasta)
• 15 oz (425g) ricotta
• 1 large egg
• 1 tbsp parsley, freshly chopped
• 16 oz (454g) fresh mozzarella, sliced
• 1/4 cup Parmesan, freshly grated
• Olive oil (or cooking spray)
• Lemon zest, zested
• Mushrooms

book_ribbon Instructions

1. Preheat the oven to 375u00b0F.
2. Place a large Dutch oven over medium-high heat and warm it.
3. Remove the casing from the Italian sausage.
4. Add the Italian sausage and ground beef to the Dutch oven, break the meat up with the back of a wooden spoon, and brown, stirring occasionally, for 6 to 8 minutes.
5. Add the diced onion and garlic and cook, stirring frequently, for about 5 minutes until the onion is softened and translucent.
6. Add 6 ounces tomato paste and cook for about 1 minute, stirring so the paste coats the meat.
7. Add crushed tomatoes (28 ounce / 1 pound), 1 tablespoon granulated sugar, 1 tablespoon Italian seasoning, 1 teaspoon dried basil, 15 ounces tomato sauce, and 1 and 1/2 teaspoons salt; stir to combine.
8. Add 3/4 teaspoon cracked black pepper and, if desired, 1/2 teaspoon red pepper flakes for heat.
9. Bring the sauce to a simmer, reduce heat to medium-low, and simmer for about 25 minutes until thickened.
10. While the sauce simmers, bring a large pot of water to a boil, salt liberally, and cook the dried lasagna noodles until very al dente (a couple minutes if using fresh-style sheets); drain and rinse with cold water to stop cooking.
11. In a large bowl, combine 15 ounces ricotta, 1 large egg, 1 tablespoon freshly chopped parsley, 1/2 teaspoon salt, and 1/4 teaspoon cracked black pepper; stir to combine. Optionally add lemon zest to the cheese mixture.
12. If desired, lightly grease a 9 by 13-inch casserole dish with olive oil or cooking spray.
13. Spread 2 cups of the meat sauce in an even layer on the bottom of the prepared dish.
14. Lay lasagna noodles over the sauce to cover the bottom as needed.
15. Spread half of the ricotta cheese mixture (about 1 cup) over the pasta.
16. Spread 2 more cups of meat sauce evenly over the cheese layer.
17. Add another layer of pasta sheets.
18. Spread the remaining ricotta mixture over that pasta layer.
19. Add the remaining meat sauce in an even layer over the pasta.
20. Top the assembled lasagna with the sliced fresh mozzarella to cover, then sprinkle 1/4 cup freshly grated Parmesan over the top.
21. Cover the dish with foil and bake at 375u00b0F for 30 minutes.
22. Remove the foil and bake an additional 15 minutes, until golden and bubbly.
23. Optionally broil for 2 to 3 minutes to add more color to the top.
24. Remove from the oven and let rest for 15 minutes before slicing and serving.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Pork

• 7 lb (3175g) pork shoulder, bone-in

Rub

• 3 tbsp brown sugar, dark (or light brown sugar)
• 3 tbsp black pepper, coarsely ground
• 3 tbsp smoked paprika
• 1 tsp cayenne pepper
• 2 tsp kosher salt

Mop

• 1 cup apple cider
• 2 tbsp Worcestershire sauce
• 2 tsp vegetable oil
• 1 tbsp black pepper
• 1 tbsp salt

Carolina barbecue sauce

• 1 3/4 cup apple cider vinegar
• 3/4 cup ketchup
• 1 tbsp brown sugar, dark (or light brown sugar)
• 1 tsp salt
• 1 cup barbecue sauce, homemade or store-bought (or store-bought barbecue sauce)

Sandwiches / serving

• 8 hamburger buns, sesame-topped
• Coleslaw
• Butter

book_ribbon Instructions

1. Make the rub: combine 3 tablespoons dark brown sugar, 3 tablespoons coarsely ground black pepper, 3 tablespoons smoked paprika, 1 teaspoon cayenne pepper, and 2 teaspoons kosher salt; mix thoroughly.
2. Rub the spice mixture all over the pork shoulder (Boston butt), pressing to coat; trim excess fat if desired.
3. Make the mop: combine 1 cup apple cider, 2 tablespoons Worcestershire sauce, 2 teaspoons vegetable oil, 1 tablespoon salt, and 1 tablespoon black pepper; blend together.
4. Place the rubbed pork shoulder in the slow cooker and pour the mop liquid over the top.
5. Cook on low for 10 to 12 hours (the presenter prefers 12 hours), until the pork is fall-apart tender.
6. When done, remove the pork from the slow cooker and let it rest until cool enough to handle; reserve the slow-cooker liquid by skimming or measuring out 1 cup and set that cup aside.
7. Shred the pork with bear-claw shredders or forks until pulled.
8. Make the Carolina-style sauce: in a medium saucepan over medium heat combine 1.75 cups apple cider vinegar, 3/4 cup ketchup, 1 tablespoon dark brown sugar, 1 teaspoon salt, and 1 cup barbecue sauce; bring to a simmer and cook for 2 minutes.
9. Measure out two cups of the simmered Carolina sauce to use with the pork and reserve any remaining sauce for drizzling on sandwiches.
10. Return shredded pork to the slow cooker, add the reserved 1 cup of cooking liquid and 2 tablespoons of the Carolina sauce (as mentioned), and stir to combine.
11. Set the slow cooker to high and heat for 30 minutes to finish and meld flavors.
12. Toast buns with a little butter if desired.
13. Assemble sandwiches: pile pulled pork on buns, drizzle with additional Carolina sauce to taste, and top with coleslaw if using; serve with extra sauce on the side.

crowdsource Community Insights

This lasagna turns out well overall, but people who made this found two small things really helped. First, don’t treat the ricotta like neutral filler: season it, salt, pepper, a pinch of nutmeg, and many mixed in grated Parmesan or Romano and an egg to tighten the filling and boost flavor. Second, when assembling, a lot of cooks spread the cheese mixture on a noodle before spooning on the meat; it keeps slices neater and makes serving easier (some even alternated noodle directions for sturdier pieces). If you want extra creaminess, some stirred a little sour cream into the ricotta.

military_tech Why This Recipe Stands Out

• Beginner Friendly: First-time cooks consistently pull this off without trouble.
• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 2 lb (907g) meat
• Ground beef, 80/20
• Italian sausage, sweet (or ground beef, ground turkey, chicken, omit pork)
• Lasagna noodles
• 1 onion, diced
• Garlic, minced
• 2 tbsp tomato paste
• 2 tbsp Italian herb paste
• Red pepper flakes
• 1/2 cup red wine, dry (or Cabernet Sauvignon, Merlot, Pinot Noir)
• 28 oz (794g) crushed tomatoes
• 28 oz (794g) tomato sauce
• Sugar, a pinch
• Ricotta
• Boursin cheese
• Parmesan, grated
• 2 tbsp sour cream
• 1 egg, beaten
• Mozzarella, shredded
• Fresh mozzarella, torn into pieces
• Fresh basil
• Fresh parsley, chopped
• 1/2-1 tsp beef bouillon powder
• All-purpose seasoning, to taste (or salt and pepper)
• Salt, to taste
• Black pepper
• Onion powder
• Garlic powder
• Bay leaf, fresh

book_ribbon Instructions

1. Preheat the oven to 350u00b0F.
2. Brown the meat: heat a Dutch oven or skillet, add the ground beef and Italian sausage, smash down to increase contact with the pan, and brown, breaking it up with a spatula as it develops color.
3. Season the meat while browning with all-purpose seasoning (or salt and pepper), beef bouillon powder (about 1/2 teaspoon up to 1 teaspoon depending on taste), garlic powder, onion powder, and black pepper; continue breaking up the meat and brown until you get good color and crust.
4. Add the diced onion and a few cloves of minced garlic to the browned meat and let them sweat down.
5. Stir in the tomato paste (a couple tablespoons) and the Italian herb paste (a couple tablespoons) until combined.
6. Add red pepper flakes if using, then deglaze the pan with about 1/2 cup dry red wine, increase heat to high, and cook until most of the alcohol has burned off and the wine has reduced.
7. Add the crushed tomatoes (28 ounces) and the tomato sauce (28 ounces), stir to combine, add a pinch of sugar, and simmer for about 30 minutes to let the flavors marry; taste and adjust seasoning as needed.
8. Make the cheese mixture: combine ricotta, Boursin (garlic and herb) cheese, grated Parmesan, fresh basil, all-purpose seasoning, red pepper flakes, and a couple tablespoons of sour cream; taste and adjust seasoning (add salt, red pepper flakes, or garlic powder if desired), then stir in one beaten egg and mix until evenly incorporated. Set aside.
9. Assemble the lasagna in a casserole dish: spread a thin layer of meat sauce on the bottom to prevent sticking, lay down the first layer of lasagna noodles, and spread a thin layer of the ricotta/Boursin cheese mixture over the noodles using a rubber spatula.
10. Using a slotted spoon, add the meat sauce (so you get less liquid and more meat) over the cheese layer and smooth it out.
11. Sprinkle a light coating of shredded mozzarella, scatter pieces of fresh mozzarella, and add grated Parmesan. Scatter a little fresh basil and parsley over the cheese.
12. Repeat layers: noodles, more cheese mixture, a bit of shredded and fresh mozzarella and Parmesan, filling gaps as needed, then finish with a top layer of meat sauce, more grated Parmesan, and a final layer of mozzarella.
13. Bake at 350u00b0F for about 45 minutes to maybe 1 hour, until the top is nicely browned and bubbly.
14. Remove from the oven and let rest for a few minutes, then sprinkle with fresh chopped parsley and serve.

crowdsource Community Insights

This one delivers a great crunchy finish, but people who made it ran into a couple of repeat issues to watch. People who used buttermilk found it burned the chicken, so be careful if you're following the version with a buttermilk soak. Some cooks removed the seeds from jalapeño peppers (if you want less heat). And some people pressure-cooked ham hocks for 60 minutes when they used them. Those are the main practical notes folks learned while actually making this, small tweaks, but they made the difference at the table.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Fried Chicken

• 2 spring chickens, cut into pieces
• Salt, to taste
• Black pepper
• Garlic powder
• Onion powder
• Paprika
• Mustard (or distilled vinegar)
• All-purpose flour, white/all-purpose
• Distilled vinegar
• Frying oil

Navy Beans with Neckbones

• Navy beans, picked through
• Yellow onion, roughly chopped
• 1/2 bell pepper, roughly chopped
• 1 jalapeno, sliced
• 3 bay leaves
• Pork neck bones, cured
• Water, added to cover beans
• Olive oil

Sweet Potatoes

• 3 sweet potatoes, peeled and thickly sliced
• Avocado oil, for drenching
• Salt, to taste
• Cinnamon
• Nutmeg
• Cloves
• Sugar (or brown sugar)
• Jalapeno, thinly sliced

Wild Rice with Mushrooms

• 2 cup wild rice blend
• Beef tallow
• Onion, chopped
• Garlic
• Sage
• Mushrooms, large pieces
• Water, added to cook rice
• Salt, a touch

book_ribbon Instructions

Fried Chicken

1. Remove any remaining feathers and trim visible fat from the chickens, and cut each chicken into pieces (leave backbone attached if preferred).
2. Salt and pepper one side of each chicken piece only; apply a generous amount of black pepper.
3. Mix garlic powder, onion powder, and paprika together and rub onto the chicken.
4. Coat the seasoned side of each piece with mustard as a binder (use French's mustard), rubbing it in; reserve a bit of mustard for the flour if desired.
5. Place coated chicken in the refrigerator to chill; you may marinate overnight. Optionally chill in the freezer for about 10 minutes before frying to get very cold.
6. Combine all-purpose flour and the reserved rub/seasonings in a lidded container, lock the lid, and shake to coat the flour evenly with the seasonings.
7. Just before frying, sprinkle a little distilled vinegar over the chicken (a touch) to help the flour stick and brighten flavor.
8. Heat frying oil to 375u00b0F.
9. Dredge chicken pieces in the seasoned flour, knock off excess flour, then carefully lower into the hot oil. Fry darker pieces (wings, thighs) first as they take longest.
10. Fry until golden brown and cooked through; remove and let drain before serving.

Navy Beans with Neckbones

1. Pick through the navy beans to remove any stones.
2. Roughly chop yellow onion and bell pepper.
3. Cut and slice jalapeno (include seeds for heat if desired).
4. In a pot, combine navy beans, chopped onion, bell pepper, jalapeno, three bay leaves, and pork neck bones.
5. Add water up to the level of the beans (just right up to the beans). Do not add salt because the cured neck bones provide salt.
6. Bring to a simmer and cook for about 3 hours, adding more liquid if needed; the neck bones will flavor the broth.
7. When beans are tender and cooked through, remove from heat and finish (optionally stir in a little olive oil).

Sweet Potatoes

1. Peel and cut sweet potatoes into thick slices suitable for layering in a baking dish.
2. Toss the sliced sweet potatoes with avocado oil to coat well.
3. Season with salt, cinnamon, nutmeg, cloves, and granulated sugar; toss to combine.
4. Thinly slice jalapenos and layer them among the sweet potato slices as you arrange them in the dish (use as much or as little jalapeno as you like).
5. Bake at 425u00b0F until golden brown and tender, about 1 hour or until done.

Wild Rice with Mushrooms

1. Heat beef tallow in a pan and add chopped onion, garlic, and sage; cook until onions are translucent and sage flavors the oil.
2. Add mushrooms and cook just until they release their liquid; do not evaporate that mushroom liquid completelyu2014allow it to contribute to the rice.
3. Add the wild rice blend (black, brown, red rice) to the pan and cover with plenty of water (this is a long-cooking wild rice).
4. Simmer and cook until rice is tender and liquid is absorbed, about 1 hour to 1 hour 10 minutes.
5. Adjust salt to taste and finish when rice and mushrooms are done.

Finish & Serve

1. Plate the fried chicken with a serving of navy beans (include a neck bone if desired), a portion of wild rice with mushrooms, and the baked sweet potatoes.
2. Serve warm.

crowdsource Community Insights

This lasagna gets high marks for taste and is pretty foolproof if you follow what people discovered making it. People who used bechamel sauce were glad they did. Those who bought pre-sliced low-moisture mozzarella instead of fresh mozzarella said they were happier with the result. And if you handle garlic at any point, people who rubbed their hands on the tap while washing found that quickly removed the garlic smell. Do those three small things and the whole process feels easier and comes together better.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• Flour
• 2 eggs
• Hot Italian sausage, removed from casings
• Sweet Italian sausage, removed from casings
• Fennel seeds, crushed
• Onion, finely chopped
• 5 clove garlic, very finely minced
• Olive oil
• Salt, to taste
• Red pepper flakes
• Black pepper, freshly cracked
• 1 tube tomato paste
• Whole tomatoes
• Basil leaves, fresh leaves
• Ricotta
• Parmesan cheese, grated
• Nutmeg, fresh
• Mozzarella cheese, shredded into long strands
• 2 fresh pasta sheets, rolled into long sheets (or dried lasagna sheets, store-bought lasagna sheets)

book_ribbon Instructions

1. Make the pasta dough: create a well in the flour, add eggs, and whisk the eggs with a fork until fully combined; pull in flour from the outside of the well, gather the dough, and knead until smooth.
2. Let the dough rest briefly at room temperature, cut the dough into four portions, quickly roll each portion out, flour the pasta sheeter and pasta sheet, and roll into long sheets; cut sheets to the length of the baking dish by tracing with a knife, trim as needed.
3. Stack sheets between layers of parchment, cover with plastic wrap to prevent drying, and set aside.
4. Prepare the meat sauce: heat the stove to medium to medium-high and add a layer of olive oil to a pot.
5. Split open the sausages and remove the casings, add all sausage meat to the hot oil, spread it out, and leave it undisturbed for a few minutes to develop a crust; then flip, break up into smaller chunks, and if desired crank the heat to high to get a better crust.
6. Add the chopped onion over the sausage, sprinkle the onion with a quick pinch of salt, and let the onion soften for a couple of minutes.
7. Add the minced garlic, a few red pepper flakes, fresh cracked black pepper, and the crushed fennel seeds; let cook for a couple of minutes while continuing to break up the meat and scraping browned bits from the bottom of the pot.
8. Stir in an entire tube of tomato paste and toast it, stirring, until the paste turns a deep red, almost lighter brown.
9. Add the whole tomatoes, crush them in the pot, scrape the bottom again to loosen browned bits, then add a bunch of basil leaves.
10. Let the sauce cook uncovered for about an hour while you prepare the remaining components.
11. Make the ricotta filling: in a bowl combine ricotta, a bit of parmesan, microplane several cloves of garlic into the bowl, fresh cracked black pepper, and a pinch of salt; optionally add a little fresh nutmeg; stir and taste, then crack in both eggs and mix until fully combined.
12. Grate the block of mozzarella lengthwise to produce long strands, transfer to a bowl, and reserve about half for the top of the lasagna.
13. Assemble the lasagna: spread a thin layer of red sauce across the bottom of the baking dish, pushing sauce to the edges to prevent pasta from sticking or burning.
14. Wipe off any excess flour from pasta sheets, place down two pasta sheets and press firmly.
15. Spread an even layer of the ricotta filling (use an offset spatula to help get it even).
16. Sprinkle a light coating of shredded mozzarella and a quick dusting of grated parmesan over the ricotta.
17. Repeat layers in the same order: red sauce, pasta sheets, ricotta filling, then both shredded cheeses, keeping the layers flat and level as you build.
18. On the final layer of pasta add streaks of red sauce and tuck sauce toward the edges, then cover with a thick layer of mozzarella (allow some to drape over the edges if desired) and finish with a good coating of parmesan especially along the edges.
19. Place the assembled baking dish on a sheet tray to catch spills and bake in the oven until golden brown on top, then remove from the oven.

crowdsource Community Insights

This one gets high marks for how it looks and for repeat cooks, but what trips people up is raw-meat cross-contamination. People who made this often ended up putting buns or finished patties on surfaces where raw meat had been, or using the same board and gloves, and that led to extra rinsing and worry, change or wash gloves after touching raw meat, and keep a separate board or a clean patch of counter for buns and plated food. Also, a lot of cooks grill the onions first for better flavor, and if you want a small tweak, some people add a splash of Worcestershire to the patty mix.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 3 oz (85g) ground beef
• Brioche buns
• Mayonnaise (or butter)
• Kosher salt, coarsely ground
• 2 tsp garlic powder
• 2 tsp onion powder
• Cayenne pepper
• Oregano
• Paprika
• 1 tsp black pepper, freshly ground
• Burger seasoning, to taste
• Barbecue seasoning, to taste
• Ketchup
• Dijon mustard
• Cheese
• Pickles
• Bacon

book_ribbon Instructions

1. Divide the ground beef into 3-ounce or 4-ounce balls (the presenter uses 4-ounce balls for a thicker patty).
2. Spread mayonnaise on the cut sides of the brioche buns and toast them in a skillet until golden and soft.
3. Mix the burger seasoning: combine garlic powder (2 teaspoons), onion powder (2 teaspoons), cayenne pepper (a little, optional), oregano, paprika, a couple pinches of kosher salt, and black pepper (about 1 teaspoon).
4. Heat a heavy skillet or griddle until very hot.
5. Place the beef balls on the hot surface and let them sear untouched for about 10 to 15 seconds.
6. Lay a piece of parchment paper over a ball, place a press (or similar heavy object) on top, and press down to smash the ball into a thin patty; avoid pressing so hard that all the juices are forced out. Remove the press and parchment.
7. Immediately season the smashed patties with the homemade seasoning or with prepared burger seasoning (use barbecue seasoning alongside burger seasoning if desired).
8. Cook until you see the top start to rise and cook toward the other side and bubbles form; slide a sturdy spatula underneath to break the seal and flip the patty, revealing a well-formed crust.
9. After flipping, add cheese to each patty and let it melt while the second side finishes cooking.
10. Mix the burger sauce by combining mayonnaise, ketchup, and Dijon mustard.
11. Assemble the burgers: spread sauce on the toasted buns, place one or two smashed patties on the bottom bun, add pickles and cooked bacon if using, then top with the bun.

crowdsource Community Insights

Most people who made this found the single biggest payoff was building a proper soffritto, pre-cook the vegetables the recipe calls for so they’re soft and flavorful before you move on, and people who left out the celery were happier with the result. A lot of cooks treated garlic as a mistake, those who added it later wished they hadn’t, and the ones who skipped it were glad they did. If you want a softer, creamier finish, some people added a splash of milk, while others avoided milk for a more traditional finish.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 1 lb (454g) lean ground beef (or sweet Italian sausage)
• 1 lb (454g) sweet Italian sausage (or ground beef)
• 1 white onion, finely diced
• 1/4 cup carrot, minced
• 1/4 cup celery, minced
• 6 oz (170g) tomato paste
• 5 clove garlic, minced
• 28 oz (794g) crushed tomatoes
• 1 cup beef broth
• 1/2 cup white wine
• 1 cup whole milk
• 1/4 tsp salt
• 1/4 tsp black pepper
• Parsley, chopped
• Basil, chopped
• Oregano, dried or fresh

book_ribbon Instructions

1. Prepare the vegetables: finely dice the white onion, mince about 1/4 cup carrot and 1/4 cup celery, and mince 5 cloves garlic.
2. Break up 1 pound lean ground beef and 1 pound sweet Italian sausage with a spoon and brown for about 5 minutes.
3. Drain off any excess grease.
4. Add the diced onion and the minced carrot and celery to the browned meat; sautu00e9 until the onions are tender and the meat is cooked through, about 5u20137 minutes.
5. Add 6 ounces tomato paste and the 5 cloves minced garlic and cook until the paste browns, about 2 minutes.
6. Pour in 28 ounces crushed tomatoes, 1 cup beef broth, 1/2 cup white wine, and 1 cup whole milk. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper and stir to combine. Bring to a simmer.
7. If using herbs, add chopped parsley, chopped basil, or dried or fresh oregano now.
8. Cover with a lid, reduce the heat to low, and simmer, stirring occasionally (about every 15u201320 minutes), for 1u20134 hours.
9. Serve the finished bolognese over tagliatelle, any pasta shape such as spaghetti, or use it in lasagna.

crowdsource Community Insights

This one comes out tasting very good, but what people who made it kept saying boiled down to three things. First, watch it in the oven. The edges can go from golden to burned quickly, so stay nearby and pull it a touch early if needed. Second, don’t expect the ultra-bubbly, light high-heat crust unless you can run a hotter oven than most homes; it still tastes great, but it won’t puff like a high-temperature bake. Third, put fresh basil on after it’s out of the oven, because basil cooked on top tended to dry and lose its brightness.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

For the dough

• 500g strong flour (or semolina)
• 5g salt
• 10g fresh yeast
• 325ml lukewarm water

Topping for Margherita

• 150g tinned chopped tomatoes (or tomato passata)
• Black pepper
• 1 tbsp extra virgin olive oil
• 1 tbsp grated parmesan cheese
• 1 ball mozzarella (or buffalo mozzarella)
• Fresh basil leaves, fresh leaves

Topping for Prosciutto & Rocket

• Extra virgin olive oil
• 1 ball mozzarella (or buffalo mozzarella)
• 1 tbsp grated parmesan cheese
• 4 slice Parma ham
• Rocket, handful
• 1/2 lemon, juiced

For assembling and baking

• Semolina
• Flour, for dusting (or semolina)

book_ribbon Instructions

1. Dissolve the fresh yeast in the lukewarm water.
2. Combine the strong flour and 5 gram salt in a large bowl and mix.
3. Gradually add the yeast mixture to the flour while stirring until a dough forms.
4. Turn the dough onto a lightly floured work surface and knead for about 10 minutes.
5. Place the dough in a bowl, cover with a damp cloth or cling film and leave in a warm place for at least 30 minutes until doubled in size.
6. Preheat the oven to 220 degrees centigrade and heat for about 30 minutes.
7. Punch down (knock back) the dough, divide it into two pieces, cover each with a cloth and leave to rest in a warm place for a further 30 minutes.
8. Prepare the Margherita tomato sauce: place the 150 gram tinned chopped tomatoes (or passata) in a small bowl, season with salt and black pepper and stir in 1 tablespoon extra virgin olive oil.
9. Roughly chop the mozzarella ball for the Margherita.
10. Sprinkle semolina or flour onto 2 large flat baking trays and place the stretched pizza bases on them.
11. Drizzle a little extra virgin olive oil over each base.
12. For the Margherita pizza: spread the tomato mixture evenly over one base, sprinkle with grated parmesan, scatter a few basil leaves and top with the chopped mozzarella.
13. For the Prosciutto & Rocket pizza: arrange mozzarella and grated parmesan evenly over the other base and top with the 4 slices of Parma ham.
14. Place both pizzas into the hot oven and bake for 8u201310 minutes.
15. While the pizzas bake, toss the rocket in a little extra virgin olive oil and the juice of u00bd lemon.
16. Remove the pizzas from the oven, top the Parma ham pizza with the dressed rocket and serve immediately.