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Bolognese
Posted on 3/31/24 at 7:38 pm
Posted on 3/31/24 at 7:38 pm
Just made my best batch yet. Nice mirepoix chopped in the Ninja. Half a cup of vermouth and a surfeit of crushed red pepper to pair w the oregano. 80.20 ground beef.
Low and slow all afternoon. 1.5 cup of whole milk late in the game is the kicker. Then another hour at least.
This stuff is gold over some penne.
Low and slow all afternoon. 1.5 cup of whole milk late in the game is the kicker. Then another hour at least.
This stuff is gold over some penne.
This post was edited on 3/31/24 at 7:44 pm
4
Posted on 3/31/24 at 7:53 pm to Raoul Stimulato
Other than the low and slow all afternoon no offense but that resembles no bolognese I've ever made or seen in Italy.
Posted on 3/31/24 at 7:56 pm to VABuckeye
Yep, wild ingredient profile for sure:
1 yellow onion, rough chopped
1 carrot, rough chopped
1 stalk celery, rough chopped
1 tablespoon neutral oil
1 pound 80/20 ground beef
2 cloves garlic, minced
1/2 cup dry vermouth
1 – 15 ounce can crushed tomatoes
3 tablespoons tomato paste
2 cups beef broth
1 bay leaf
2 teaspoons dried oregano
1 teaspoon red pepper flakes
3 tablespoons balsamic vinegar
1 1/2 cups milk
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 yellow onion, rough chopped
1 carrot, rough chopped
1 stalk celery, rough chopped
1 tablespoon neutral oil
1 pound 80/20 ground beef
2 cloves garlic, minced
1/2 cup dry vermouth
1 – 15 ounce can crushed tomatoes
3 tablespoons tomato paste
2 cups beef broth
1 bay leaf
2 teaspoons dried oregano
1 teaspoon red pepper flakes
3 tablespoons balsamic vinegar
1 1/2 cups milk
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Posted on 3/31/24 at 8:03 pm to Raoul Stimulato
Thanks for not taking offense. Mine has less tomato but it’s a Bologna style bolognese which is more of a meat sauce.
Posted on 3/31/24 at 8:05 pm to VABuckeye
None taken!
Good to swap notes.
Good to swap notes.
Posted on 3/31/24 at 8:56 pm to Raoul Stimulato
Buy a roll of cheese cloth and a roll of cotton twine. Make yourself an aromatic satchel for things like the bay leaf. Use the twine to make the thing like a tea bag. The string won't burn even in between the lid and pot of a Dutch oven. Especially when you're dealing with leaves that may be broken up a bit, it makes a difference in making sure nobody gets any bay leaf in their bowl.
Consider a few drops of fish sauce, if that's the family taste. Just don't tell anyone.
Also, consider ground Italian sausage (I used turkey) in equal quantities with the beef. For tomatoes, I went with San Marzanos for a few years, and then settled on Red Gold.
Also, if you're doing anything with olive oil, try a Hojiblanca. It's tasty and not just fatty. I would buy a tin from Olive Oil Lovers dot com. If you're fortunate enough to have a Mediterranean grocery anywhere near you, buy something and try it.
Consider a few drops of fish sauce, if that's the family taste. Just don't tell anyone.
Also, consider ground Italian sausage (I used turkey) in equal quantities with the beef. For tomatoes, I went with San Marzanos for a few years, and then settled on Red Gold.
Also, if you're doing anything with olive oil, try a Hojiblanca. It's tasty and not just fatty. I would buy a tin from Olive Oil Lovers dot com. If you're fortunate enough to have a Mediterranean grocery anywhere near you, buy something and try it.
Posted on 4/1/24 at 7:57 am to Raoul Stimulato
I do Bologna style which has red wine, and no milk. Did you get a picture? What kind of pasta? I like pappardelle.
Posted on 4/1/24 at 8:07 am to LemmyLives
I drop a tin of anchovy filets in the sauce early in the process.
Posted on 4/1/24 at 8:31 am to LemmyLives
quote:
Consider a few drops of fish sauce,
When I first starting using fish sauce for dishes like this, I was afraid of using too much. Now I shake the bottle much more liberally.
Posted on 4/1/24 at 9:00 am to Raoul Stimulato
Yall this sounds great.
I made braciole with a bunch of random stuff in the fridge last weekend. Grab some pork chops, pound thin, line with pesto, sprinkled cheese (just a bit), spinach, and a slice of ham. Roll up, pin with a toothpick, dust with flour, sear on all four sides, then 350 in the oven for 45 with jar of red sauce.
Gotta love some italian home cooking.
I made braciole with a bunch of random stuff in the fridge last weekend. Grab some pork chops, pound thin, line with pesto, sprinkled cheese (just a bit), spinach, and a slice of ham. Roll up, pin with a toothpick, dust with flour, sear on all four sides, then 350 in the oven for 45 with jar of red sauce.
Gotta love some italian home cooking.
Posted on 4/1/24 at 10:00 am to tadman
quote:
Gotta love some italian home cooking.
For sure. I buy the family packs of country style ribs when they’re cheap (sometimes they’re like $4 for a massive pack) and braise them down into a ragu. So good.
Posted on 4/1/24 at 11:39 am to LouisianaLady
Recipe?
Posted on 4/1/24 at 12:35 pm to Royal
quote:
Recipe?
Yep gonna need that as well.
Posted on 4/1/24 at 4:30 pm to Indefatigable
I season well and lightly flour my country ribs. Brown until deep golden in oil. Remove. Cook down your trinity and then garlic. I like carrots in it too, but no biggie either way. Season with garlic powder, onion powder, smoked paprika, etc. Whatever you like. Salt/Pepper. I like to do some anchovies if I have them until they're disintegrated. Deglaze with red wine.
Tomato paste. Canned whole tomatoes. Bay leaf or two if you like.
Return the ribs. Add chicken stock if needed. Braise in 350 oven covered for a couple of hours. Shred and boil pasta. Toss some ladles of sauce with the pasta you're about to serve and 1/2 cup-1 cup pasta water.
^ Sorry not very precise. Braising is so forgiving.
Tomato paste. Canned whole tomatoes. Bay leaf or two if you like.
Return the ribs. Add chicken stock if needed. Braise in 350 oven covered for a couple of hours. Shred and boil pasta. Toss some ladles of sauce with the pasta you're about to serve and 1/2 cup-1 cup pasta water.
^ Sorry not very precise. Braising is so forgiving.
Posted on 4/1/24 at 4:32 pm to Raoul Stimulato
Why am i seeing this everywhere now?
The first time i had even heard of bolognese was last year and i see it everywhere. shite, there are multiple posts on the first page about bolognese.
We used to call that stuff hamburger helper.
The first time i had even heard of bolognese was last year and i see it everywhere. shite, there are multiple posts on the first page about bolognese.
We used to call that stuff hamburger helper.
This post was edited on 4/1/24 at 4:34 pm
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