Bolognese Sauce
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Date: 2019-08-15
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Comments and reviews: 10
mike poblete
Awesome technique here. Meat sauces, bolognese, ragus are my all time favorites things to eat/cook. Just so many different ways to go about it. Place I worked at before hardly used any tomato. Matter of fact it look more brown than anything. Used fresh rosemary and sage as the major herbs and white wine. Also on top of ground pork and beef they grounded mortadella, pancetta and even prosciutto I even think there's was rabbit in there lol Anyways the last way you did it is my favorite. By heating a small side of sauce into a saucepot with the pasta and reduced together with added cream or butter its makes it that much more unctuous. Awesome job
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Awesome technique here. Meat sauces, bolognese, ragus are my all time favorites things to eat/cook. Just so many different ways to go about it. Place I worked at before hardly used any tomato. Matter of fact it look more brown than anything. Used fresh rosemary and sage as the major herbs and white wine. Also on top of ground pork and beef they grounded mortadella, pancetta and even prosciutto I even think there's was rabbit in there lol Anyways the last way you did it is my favorite. By heating a small side of sauce into a saucepot with the pasta and reduced together with added cream or butter its makes it that much more unctuous. Awesome job
reply
Tyrant Kragith
Been making this for years with red wine/beef stock, never occurred to me to try white with a touch of chicken, especially the livers. Was really surprised by how awesome it turned out. I've never tried the creme variation you show at the end, I skipped the little extra balsamic and used soured creme instead, it's become my favorite way to eat pasta in general. Can't thank you enough for expanding my mind so much in a mere 6 minutes.
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Been making this for years with red wine/beef stock, never occurred to me to try white with a touch of chicken, especially the livers. Was really surprised by how awesome it turned out. I've never tried the creme variation you show at the end, I skipped the little extra balsamic and used soured creme instead, it's become my favorite way to eat pasta in general. Can't thank you enough for expanding my mind so much in a mere 6 minutes.
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Kinzer RS
Some of the recipes for sauce with chicken livers call for deeply browning and almost burning them before the meat, but others do what you do and add them after the meat has cooked. Why? I would want the deeply browned flavors, right? Or are gritty livers guaranteed? Planning to add chicken livers to my chili recipe, wondering how to go about it
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Some of the recipes for sauce with chicken livers call for deeply browning and almost burning them before the meat, but others do what you do and add them after the meat has cooked. Why? I would want the deeply browned flavors, right? Or are gritty livers guaranteed? Planning to add chicken livers to my chili recipe, wondering how to go about it
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ImBarryScottCSS
Offal is a great trick to make things meatier. People get so turned off by it by it but they don't try it. Give a person a steak pie and a steak and kidney pie but don't tell them they are different, I guarantee they will say the steak and kidney one tastes 'meatier'.
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Offal is a great trick to make things meatier. People get so turned off by it by it but they don't try it. Give a person a steak pie and a steak and kidney pie but don't tell them they are different, I guarantee they will say the steak and kidney one tastes 'meatier'.
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Debi
Very nice: ) I like to use ground lamb also. Love this ragu, can be also used in stuffed peppers with rice. We like moussaka or just stuffed eggplant. Will try this also in stuffed zucchini. Thank you for the possibilities with a great sauce
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Very nice: ) I like to use ground lamb also. Love this ragu, can be also used in stuffed peppers with rice. We like moussaka or just stuffed eggplant. Will try this also in stuffed zucchini. Thank you for the possibilities with a great sauce
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The Maratha Man
Add 2 stalks of celery also with the onion and carrot. And I also add a couple of bay leaves and some whole peppercorns to the mince before adding the wine. Rest all was perfect. Never tried the one with the cream though.
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Add 2 stalks of celery also with the onion and carrot. And I also add a couple of bay leaves and some whole peppercorns to the mince before adding the wine. Rest all was perfect. Never tried the one with the cream though.
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Judge Dredd
By dumping all that meat into that pot at once, you just end up boiling it, in it's own juices, not the right correct way to do it. browning it is better, bit by bit till all of it is done, any good chef will know this.
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By dumping all that meat into that pot at once, you just end up boiling it, in it's own juices, not the right correct way to do it. browning it is better, bit by bit till all of it is done, any good chef will know this.
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Victor Labarca Madsen
Well, adam i know that you have mentioned the part of browning the meat so why ( in this recipie) do you keep kinda chopping the meat with a wooden spoon which lowers the temperature in the pot?
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Well, adam i know that you have mentioned the part of browning the meat so why ( in this recipie) do you keep kinda chopping the meat with a wooden spoon which lowers the temperature in the pot?
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Srokaldinho
Next time I'll try white wine, I always used dry reds. Curious about the difference. Oh, and I add some celery and dried tomatoes at the beginning and some laurel leaves when I add the whine.
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Next time I'll try white wine, I always used dry reds. Curious about the difference. Oh, and I add some celery and dried tomatoes at the beginning and some laurel leaves when I add the whine.
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Wolfgang Von Zubaz
When I got too much leftover Bolognese I covert it to chili. throw in some chili powder, paprika, cumin, some black beans. boom chili (yes I know they don't put beans in Texas chili)
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When I got too much leftover Bolognese I covert it to chili. throw in some chili powder, paprika, cumin, some black beans. boom chili (yes I know they don't put beans in Texas chili)
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