re: Do yall like Spaghetti Bolognese?

quote:

---

got a recipe for the real deal?

I didnt realize I was making bolognese wrong.

---

I can post a recipe for you. A true bolognese is delicious and has an amazing depth of flavor.

quote:

---

No kidding...dunno why anyone would pick Testaccio.

---

Because that's where I had a damn good Bolognese?

Recipe credits go to Elena Nappa at Borgo Argenina in Gaoile in Chianti, Italy. We took a cooking class when we stayed at her place and learned this ragu.

quote:

---

The delicious sauce in Nonna Attila's recpe. She was born in Ferrara, near Bologna, and loved to cook for us the specialties of her region:Emilia Romagna.

She used to serve her ragu with home made tagliatelle with a little bit of Parmigiano cheese on top.

---

I've modified Elena's recipe some. I upped the amount of pork, veal, garlic, red wine and the cooking time.

1 lb. minced pork
1 lb minced veal
1/2 cup of olive oil
2 tablespoons butter
1 onion
3 garlic cloves
2 carrots
a couple stalks of celerey
red wine (I used Gabbiano Chianti - great for cooking terrible for drinking - go figure)
3 peeled tomatoes

- Heat the oil and butter in a saucepan
- mince the onion, garlic, carrots and celery and add to the oil and butter
- stir until browned then add the pork and veal
- once the meat browns add wine - I add about 1/4 bottle at this stage
- add the blanched tomatoes whole - they will cook into nothing over time
- I cook the ragu for about 4-5 hours adding another 1/4 bottle of wine twice (once 2 hours in and once at about 3 1/2 hours)
- I salt and pepper to taste - Elean's recipe does not call for this
- I might add a little more red wine the last half hour or so

The sauce starts to get really flavorful about 3-4 hours in. Until then I'm always worried but adding the wine as you go really brings the flavors out. You can also add some rosemary or oregano if you like. The fat and oil pretty much disappear by the time it's cooked.

I serve this with Pici Pasta or make a lasagna bolognese out of it with bechamel sauce, truffles and parmigiano reggiano cheese.

Bolognese is the gumbo of Italy. Everyone has their recipe and views any other recipe as "not real/authentic bolognese."

I like the one in Batali's Molto Mario book. Its veal, prosciutto, and pork minced and cooked with soffrito. A little tomato paste, white wine, and milk. Cook it for hours. It is delicious.

But your recipe sounds fantastic as well. May give it a whirl once the temps dip.

quote:

---

Bolognese is the gumbo of Italy. Everyone has their recipe and views any other recipe as "not real/authentic bolognese."

---

While this is true it originated in Bologna and is a meat sauce at heart. The southern Italians have bastardized the sauce.

I use Marcella Hazan's recipe and it’s awesome

LINK

i cant cook and dont have a fridge , i need to buy this somehwere

Matty Matheson’s recipe is awesome, but very labor intensive and expensive when you look at the meat that has to go into it.

quote:

---

i cant cook and dont have a fridge , i need to buy this somehwere

---

Can you be a shittier poster??