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Ragu Bolognese
Posted on 4/1/24 at 12:01 pm
Posted on 4/1/24 at 12:01 pm
Making Ragu Bolognese today. Got a few questions for y’all. What type of ground pork should I add along with the ground beef? Ground sausage or plain ground pork? Also would y’all add the small amount of cream or milk towards the end like some do. Apparently that splits opinions pretty much down the middle
This post was edited on 4/1/24 at 12:02 pm
3
Posted on 4/1/24 at 2:07 pm to OGtigerfan87
Should use ground beef, ground pork and ground veal. The pork should be from the shoulder, not sausage.
Posted on 4/1/24 at 2:39 pm to glassman
quote:
Should use ground beef, ground pork and ground veal.
Exactly what I use and it is great. Low and slow for hours to build those flavors.
Posted on 4/1/24 at 2:52 pm to glassman
What about milk/cream?
Posted on 4/1/24 at 3:07 pm to OGtigerfan87
Yes, use milk or cream 3/4 through.
Posted on 4/1/24 at 3:57 pm to OGtigerfan87
Zero milk or cream for me. Now a rind of parmigiana reggiano? For sure.
Posted on 4/1/24 at 6:27 pm to VABuckeye
quote:
Now a rind of parmigiana reggiano
The rind does something. I don't know what, but there is a reason they're sold on their own. I used pecorino, though.
Posted on 4/1/24 at 8:29 pm to OGtigerfan87
Update: I really got into cooking about 7-8 years ango and I’ve been cooking 4-5 meals a week since then and this was one of this best meals I’ve be ever made. My goodness was the bolognese amazing. I’m not sure I can make a normal spaghetti sauce ever again even considering the time and effort difference.
This post was edited on 4/1/24 at 8:31 pm
Posted on 4/1/24 at 9:00 pm to OGtigerfan87
Post your recipe please. I would like to recreate this work of art
Posted on 4/2/24 at 12:28 am to John McClane
The easiest way to make Bolognese is to follow the Stanley Tucci/Barabra Asoili demonstration 10 Minute Bolognese which can be found under 'Chewing the Fat" website. I saw it on his TV Show highlighting Italian Cooking throughout Italy. It takes about an hr to make....veal, pancetta, butter, veal stock, onions, celery and carrots, nutmeg, flour ..no tomatoes and no beef or pork...you serve this with fresh homemade pasta and you will impress a lot of people with this dish...
This post was edited on 4/2/24 at 12:33 am
Posted on 4/2/24 at 4:44 am to OGtigerfan87
I get my meats for this from Whole Foods.
Lean ground beef and their loose mild ground Italian sausage. I always throw in some parmigiana reggiano.
Lean ground beef and their loose mild ground Italian sausage. I always throw in some parmigiana reggiano.
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