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Old 10-13-2005, 04:24 PM
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Default Bolognese

Ok, tonight I'm making a bolognese sauce to go with pasta.

Now, I know I don't make a "true" bolognese sauce and am too scared to post what I do, in case liv bans me from the forum altogether.

On the other hand, I'd like to hear how everyone else makes their's and whether there is such a thing as a "true" bolognese.

:lechef:
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Old 10-13-2005, 04:37 PM
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Default Re: Bolognese

Oh there is alright, and it involves ground beef, veal, and pork, plus carrots, celery, tomatoes, milk, wine and 12 hours of simmering. The milk, veal, pork and the 12 hours are the parts adapted recipes tend to skip.

That's cool, though. Adapted versions can be delicious too. I've made a 3 hour version, a 3 hour beef only version, and a mess up your kitchen slightly chaotic hour and a half version with reconstituted porcini.

So you see, you're in no danger of running into the wrong side of my purist pimp hand. Feel free to tell us how you'll be making it tonight.
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Old 10-13-2005, 04:46 PM
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Default Re: Bolognese

Blimey. 3 hours!!!!

Anyhoo, here's mine:

Fry some garlic and onions in olive oil. Add minced beef to brown. (I use extra lean steak mince).

Then I add in a chopped red pepper, chopped mushrooms and a tin of chopped tomatoes. Add various herbs (oregano, basil, sage, thyme, parsley) and leave to simmer. Plus the obligatory splash of red wine.

I do have some celery and carrots, so I suppose I could add them. :chin:
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Old 10-13-2005, 04:48 PM
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Default Re: Bolognese

That sounds like a delicious ragu, Lees. :hungry:








It's just not a Bolognese is all.
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Old 10-13-2005, 04:50 PM
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Default Re: Bolognese

I knew you were going to say that. :giggle:

That's a ragu then, is it?

(Lees goes off to google "ragu")
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Old 10-13-2005, 04:54 PM
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Default Re: Bolognese

Quote:
Originally Posted by Leesifer
I do have some celery and carrots, so I suppose I could add them. :chin:
Sure! Chop them roughly and sautee them with the other veggies until soft before adding the beef. If you want to go Bolognese crazy, add a splash of milk to the beef and simmer until the liquid has evaporated. Then add the tomatoes and herbs and simmer some more. Then add the wine and simmer for another 5 minutes.

That'll totally give you the modified Bolognese experience. :nod:
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Old 10-13-2005, 04:59 PM
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Default Re: Bolognese

I might! :innocent:
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Old 10-13-2005, 05:07 PM
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Default Re: Bolognese

You'd better. :glare:
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Old 10-13-2005, 05:11 PM
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Default Re: Bolognese

:yessir:
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Old 10-13-2005, 05:13 PM
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Default Re: Bolognese

:pat:
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Old 10-13-2005, 09:05 PM
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Default Re: Bolognese

I do it Leesifer's way, plus bay leaves, tomato puree as well as canned tomatoes, and more red wine than "a splash"!

I never knew about the milk, veal, pork, carrots or celery. These Romans are crazy! :obelix:
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Old 10-13-2005, 09:13 PM
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Default Re: Bolognese

Bologna ain't Rome, ya know. :glare:
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Old 10-13-2005, 09:31 PM
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Default Re: Bolognese

Quote:
Originally Posted by livius drusus
Bologna ain't Rome, ya know. :glare:
LOL

Leesifer, you are always in the kitchen! time to go out for a meal. :yup:
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Old 10-13-2005, 09:36 PM
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Default Re: Bolognese

OK, then it's all baloney. :poke:
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Old 10-13-2005, 09:57 PM
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Default Re: Bolognese

:southafrica::unitedkingdom: Joe :rarrow: :poke: :larrow: liv :italy::unitedstates:
:southafrica::unitedkingdom: Joe :rarrow: :poke2: :larrow: liv :italy::unitedstates:
:southafrica::unitedkingdom: Joe :rarrow: :pokes: :larrow: liv :italy::unitedstates:
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Old 10-13-2005, 09:58 PM
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Default Re: Bolognese

:madrazz:
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  #17  
Old 10-13-2005, 10:02 PM
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Default Re: Bolognese

:southafrica::unitedkingdom: Joe :abitmuch: Liv :italy::unitedstates:
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Old 10-13-2005, 10:03 PM
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Default Re: Bolognese

:cheerful: I love this place!
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Old 10-13-2005, 10:06 PM
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Default Re: Bolognese

OMG you spelled liv with a capital L!
Quote:
Originally Posted by Legs
:southafrica::unitedkingdom: Joe :abitmuch: Liv :italy::unitedstates:
Legs :abitmuch: liv
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Old 10-13-2005, 10:10 PM
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Default Re: Bolognese

Shoot, I even thought about that while I was doing it :sadcheer:
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Old 10-13-2005, 10:24 PM
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Default Re: Bolognese

Sokay Legsy. Joe's just trying to divide and conquer. I'm not falling for it. :pigback:
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Old 10-13-2005, 10:28 PM
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Default Re: Bolognese

Quote:
Originally Posted by Legs
Quote:
Originally Posted by livius drusus
Bologna ain't Rome, ya know. :glare:
LOL

Leesifer, you are always in the kitchen! time to go out for a meal. :yup:
What can I say, I like to cook.

(That doesn't necessarily mean I'm good at it though).
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Old 10-13-2005, 10:54 PM
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Default Re: Bolognese

Leesifer - you sound like you have a flair for cooking, a natural, I bet you do a great job :yup:
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Old 10-13-2005, 11:26 PM
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Default Re: Bolognese

What Leesifer described is what I understand to be generic "spaghetti sauce".

I know there are very specific distinctions between all the different red (tomato) pasta sauces. Any chance someone could post a simple Primer? We've got two terms right now: ragu and bolognese. I always thought ragu was more veggies, no meat. I had no idea what bolognese is (with milk?!). And somehow I have the idea U.S. standard tomatoey red meat sauce was most like a marinara.

I could use some definition help here, if anyone is willing.

Last edited by pescifish; 10-14-2005 at 12:02 AM.
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Old 10-13-2005, 11:48 PM
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Default Re: Bolognese

The spaghetti sauce my mom makes is pretty much beef chili. We never put any bologna in it. :bleh:
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