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Started By
Message
Cooking down a meat sauce before adding tomato’s
Posted on 2/25/18 at 2:43 pm
Posted on 2/25/18 at 2:43 pm
Anyone ever made a sauce that involved browning meat then onions/carrots/celery/garlic, then adding a bit of white wine, milk, and some beef broth?
Saw a recipe online that called for cooking the above for about an hour until liquid cooks off and then adding tomato paste (or whatever else you choose) to slowly cook for a bolognese sauce
Saw a recipe online that called for cooking the above for about an hour until liquid cooks off and then adding tomato paste (or whatever else you choose) to slowly cook for a bolognese sauce
5
Posted on 2/25/18 at 2:51 pm to Ed Osteen
Never done milk or simmer for an hour. Interesting.
The barefoot contessa bolognese is the tits though.
The barefoot contessa bolognese is the tits though.
Posted on 2/25/18 at 2:54 pm to Ed Osteen
Yes
Concentration of those flavors will make the dish more bold
Adding tomatoes in too early could mush the whole dish up
If using paste, you do need to give that a quick cook on high heat to get that metallic taste out
Concentration of those flavors will make the dish more bold
Adding tomatoes in too early could mush the whole dish up
If using paste, you do need to give that a quick cook on high heat to get that metallic taste out
Posted on 2/25/18 at 2:57 pm to TH03
I’m going to go for it, I planned on doing some bolognese anyways.
Just not sure if I’m going to let the browned meat/onion mix cook long enough to totally boil off the several combined cups of liquid. Seems like a lot of cooking before even adding the tomato sauce to simmer for several hours.
Just not sure if I’m going to let the browned meat/onion mix cook long enough to totally boil off the several combined cups of liquid. Seems like a lot of cooking before even adding the tomato sauce to simmer for several hours.
Posted on 2/25/18 at 2:59 pm to Rouge
quote:
If using paste, you do need to give that a quick cook on high heat to get that metallic taste out
So let the liquid pretty much cook off and then add above cooked sauce?
Posted on 2/25/18 at 3:01 pm to Ed Osteen
quote:
bolognese
Sounds like a standard recipe. I usually add cream at the end and the tomato sauce or paste when I’m cooking everything down.
Posted on 2/25/18 at 3:03 pm to Ed Osteen
Yeah this is a pretty standard way of making bolognese sauce
I've done it this way several times and it usually comes out pretty rich
I've done it this way several times and it usually comes out pretty rich
Posted on 2/25/18 at 3:06 pm to Powerman
When cooking off the wine, broth, or whatever else you choose, do you let it get to a slow boil?
FYI Appreciate the help fellas. I’m usually a straight meat, onion and purée kinda guy
FYI Appreciate the help fellas. I’m usually a straight meat, onion and purée kinda guy
This post was edited on 2/25/18 at 3:08 pm
Posted on 2/25/18 at 3:46 pm to Ed Osteen
quote:
Anyone ever made a sauce that involved browning meat then onions/carrots/celery/garlic, then adding a bit of white wine, milk, and some beef broth? Saw a recipe online that called for cooking the above for about an hour until liquid cooks off and then adding tomato paste (or whatever else you choose) to slowly cook for a bolognese sauce
This is exactly how my mother (God rest her soul) and all my relatives in Napoli have always made (and still make) their bolognese. They only add about 2 tablespoons of home made tomato paste called estratto.
Posted on 2/25/18 at 5:38 pm to Cali-to-Death Valley
i just basically did the same thing but in a slightly different order:
-Browned aromatics
-Added ground meat and browned that (added a little bread crumbs and milk once browned)
-Added chopped tomatoes and zucchini then cooked everything until it started to stick
-Added my tomato paste and sauce
-now slow cooking in a 250 oven
-Browned aromatics
-Added ground meat and browned that (added a little bread crumbs and milk once browned)
-Added chopped tomatoes and zucchini then cooked everything until it started to stick
-Added my tomato paste and sauce
-now slow cooking in a 250 oven
Posted on 2/25/18 at 8:13 pm to Cali-to-Death Valley
Well it came out fricking excellent so I appreciate all the advice, will now be cooking my sauce like this
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