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10-13-2005, 04:24 PM
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not very big for a grown-up
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Join Date: Jul 2004
Location: England
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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.
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I've made a huge tiny mistake!
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10-13-2005, 04:37 PM
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Admin of THIEVES and SLUGABEDS
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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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10-13-2005, 04:46 PM
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not very big for a grown-up
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Join Date: Jul 2004
Location: England
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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.
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10-13-2005, 04:50 PM
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not very big for a grown-up
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Join Date: Jul 2004
Location: England
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Re: Bolognese
I knew you were going to say that.
That's a ragu then, is it?
(Lees goes off to google "ragu")
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I've made a huge tiny mistake!
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10-13-2005, 04:54 PM
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Admin of THIEVES and SLUGABEDS
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Re: Bolognese
Quote:
Originally Posted by Leesifer
I do have some celery and carrots, so I suppose I could add them.
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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.
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10-13-2005, 04:59 PM
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not very big for a grown-up
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Join Date: Jul 2004
Location: England
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Re: Bolognese
I might!
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I've made a huge tiny mistake!
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10-13-2005, 05:07 PM
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Admin of THIEVES and SLUGABEDS
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Re: Bolognese
You'd better.
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10-13-2005, 05:11 PM
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not very big for a grown-up
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Join Date: Jul 2004
Location: England
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Re: Bolognese
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I've made a huge tiny mistake!
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10-13-2005, 05:13 PM
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Admin of THIEVES and SLUGABEDS
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Re: Bolognese
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10-13-2005, 09:05 PM
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Solipsist
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Join Date: Jul 2004
Location: Kolmannessa kerroksessa
Gender: Male
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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!
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10-13-2005, 09:13 PM
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Admin of THIEVES and SLUGABEDS
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Re: Bolognese
Bologna ain't Rome, ya know.
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10-13-2005, 09:31 PM
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silky...
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Join Date: Feb 2005
Location: XOXLIV&VMXOX
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Re: Bolognese
Quote:
Originally Posted by livius drusus
Bologna ain't Rome, ya know.
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LOL
Leesifer, you are always in the kitchen! time to go out for a meal.
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10-13-2005, 09:36 PM
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Solipsist
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Join Date: Jul 2004
Location: Kolmannessa kerroksessa
Gender: Male
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Re: Bolognese
OK, then it's all baloney.
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10-13-2005, 09:57 PM
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Solipsist
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Join Date: Jul 2004
Location: Kolmannessa kerroksessa
Gender: Male
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Re: Bolognese
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10-13-2005, 09:58 PM
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Admin of THIEVES and SLUGABEDS
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Re: Bolognese
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10-13-2005, 10:02 PM
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silky...
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Join Date: Feb 2005
Location: XOXLIV&VMXOX
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Re: Bolognese
__________________
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10-13-2005, 10:03 PM
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Solipsist
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Join Date: Jul 2004
Location: Kolmannessa kerroksessa
Gender: Male
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Re: Bolognese
I love this place!
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10-13-2005, 10:06 PM
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Solipsist
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Join Date: Jul 2004
Location: Kolmannessa kerroksessa
Gender: Male
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Re: Bolognese
OMG you spelled liv with a capital L!
Quote:
Originally Posted by Legs
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Legs liv
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10-13-2005, 10:10 PM
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silky...
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Join Date: Feb 2005
Location: XOXLIV&VMXOX
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Re: Bolognese
Shoot, I even thought about that while I was doing it
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10-13-2005, 10:24 PM
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Admin of THIEVES and SLUGABEDS
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Re: Bolognese
Sokay Legsy. Joe's just trying to divide and conquer. I'm not falling for it.
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10-13-2005, 10:28 PM
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not very big for a grown-up
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Join Date: Jul 2004
Location: England
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Re: Bolognese
Quote:
Originally Posted by Legs
Quote:
Originally Posted by livius drusus
Bologna ain't Rome, ya know.
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LOL
Leesifer, you are always in the kitchen! time to go out for a meal.
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What can I say, I like to cook.
(That doesn't necessarily mean I'm good at it though).
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10-13-2005, 10:54 PM
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silky...
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Join Date: Feb 2005
Location: XOXLIV&VMXOX
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Re: Bolognese
Leesifer - you sound like you have a flair for cooking, a natural, I bet you do a great job
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10-13-2005, 11:26 PM
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go fish
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Join Date: Jul 2004
Location: a rural part of Los Angeles, CA
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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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10-13-2005, 11:48 PM
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Coffin Creep
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Join Date: Sep 2004
Location: The nightmare realm
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Re: Bolognese
The spaghetti sauce my mom makes is pretty much beef chili. We never put any bologna in it.
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