How to Make the Best "Meat" Sauces for Carnivores and Vegetarians Alike

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Hosts Bridget Lancaster and Julia Collin Davison uncover the secrets to making a weeknight-friendly recipe for Tagliatelle with Bolognese Sauce. Then, tasting expert Jack Bishop challenges Bridget to a tasting of crushed tomatoes. Next, science expert Dan Souza explains the surprising science behind why you can’t overcook mushrooms. Finally, test cook Becky Hays makes Julia the ultimate Meatless “Meat” Sauce.

Get the recipe for Tagliatelle with Bolognese Sauce:
Get the recipe for Meatless “Meat” Sauce:
Buy our winning canned crushed tomatoes:

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

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Kim Ezman says:

These recipes will be served at my home in the near future 😊

T Dogg says:

Thank you for honest cooking & recipe demonstrations rather than the ridiculous "food competitions".

El Gato says:

Adding black pepper at the beginning of cooking instead of at the end of cooking makes dishes bitter tasting!

SanraS Uzumaki says:

Meatless Sauce sounds great 0:15 , just don't call it "Meatless Meat Sauce".

Hung Su says:

Dan I love you, but please consider the terror of the lobster that you held up.

A. J. Green says:

I am not a vegan but that sounds like a good recipe. I do love Becky, she is always so happy.

tramekn says:

Can someone tell me what’s wrong with a Smokey bolognese sauce?

tihi says:

The meatless meat sauce sounds great!

PitBull Patriot says:

Bridget is hot as hell

Shawn Kent says:

I wonder if salt was left out of the meat sauce recipe on purpose do to the pancetta…?

Justin Ballew says:

The answer is always meat. Remember that.

Stranded73 says:

You guys are the BEST, thanks!

T Ashe says:

Which wine in the Bolognese Sauce?

Dorian Gray says:

I thought meat in quotes meant there would be no meat. Fuckers.

Skeptic says:

In these times when we are all trying to cook healthier meals for our families, it would be very helpful if you told us some basic nutritional information per serving such as total calories, carbohydrates, fat and protein per serving. Just a thought.

AOR Forever says:

Do you need to moisten the beaver when preparing to consume it?

Kasilein says:

Weird question but what would be a good alternative to the cheese you put in the sauce? Y’all said milk but also said that doesn’t make the taste as good as adding the cheese.

allan tow says:

Hello! Great job. You folks are really terrific!

C. says:

You guys are just a pleasure to watch! Great show, as usual!

GruntBurger says:

I'm doing ok. How's work going?

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