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[Misc] Best recipe bolognese sauce?
- Thread starter Munkfish
- Start date
A little cubed pancetta. ( Bacon is for sandwiches ) gently fried with the onions,
must have garlic, oregano, paprika, black pepper, good lean beef mince and stock, some red wine. . . . . good quality Italian chopped tomatoes . . .added late on to keep the flavour of them fresh within a rich meaty sauce.
and top it all with the finest parmesan in the world from here . . . . https://www.hombre.it/en
its a very simple dish but really requires good quality ingredients, like most Italian food, to make it special.
must have garlic, oregano, paprika, black pepper, good lean beef mince and stock, some red wine. . . . . good quality Italian chopped tomatoes . . .added late on to keep the flavour of them fresh within a rich meaty sauce.
and top it all with the finest parmesan in the world from here . . . . https://www.hombre.it/en
its a very simple dish but really requires good quality ingredients, like most Italian food, to make it special.
Contents
400-500g low fat mince
250 g field mushrooms - sliced
dried porcini mushrooms, soaked in boiling water for 20 minutes
1 large onion - finely chopped
2-3 large garlic cloves, crushed
1 400 g tin of tinned tomatoes
4 medium sized tomatoes - sliced
tomato concentrate or passata, not too much
olive oil
butter - 30g
dried oregano, thyme, basil and rosemary - according to taste
300 g good quality beef stock
1 glass red wine
salt and black pepper according to taste
Cook the chopped onions in butter on a medium heat until translucent - set aside
Cook the mushrooms, also in butter - add good pince of dried tarragon - until they have shrunk and soaked up all the juice/butter - add the porcini mushrooms but retain the juice seperately for adding top the dish later on - set aside with the onions
Cook the tomatoes, also in butter - add good pince of dried basil and oregeno - set aside when almost a paste
Add the crushed garlic, 1 tablespoon of olive oil and a good pinch of thyme and rosemary to the mince and fry on a medium to high heat for apx 5 minutes turning constantly to prevent browning/burning
When the meat is cooked return the onions, mushrooms and tomatoes to the pan and mix well with the meat
Add the tomatoe paste/passata, the red wine, the residual juice from the porcini mushrooms and the beef stock to the meat mix and cook on a medium to high heat until about half the juice as been absorbed
Keep on a lower heat simmering while you cook the pasta
Either add the pasta to the pan when cooking a stir thoroughly with the meat mixture or keep seperate and serve the meat on top of the pasta
Serve with lashings of grated parmesan cheese, olive oil and salt and ppepper to taste.
400-500g low fat mince
250 g field mushrooms - sliced
dried porcini mushrooms, soaked in boiling water for 20 minutes
1 large onion - finely chopped
2-3 large garlic cloves, crushed
1 400 g tin of tinned tomatoes
4 medium sized tomatoes - sliced
tomato concentrate or passata, not too much
olive oil
butter - 30g
dried oregano, thyme, basil and rosemary - according to taste
300 g good quality beef stock
1 glass red wine
salt and black pepper according to taste
Cook the chopped onions in butter on a medium heat until translucent - set aside
Cook the mushrooms, also in butter - add good pince of dried tarragon - until they have shrunk and soaked up all the juice/butter - add the porcini mushrooms but retain the juice seperately for adding top the dish later on - set aside with the onions
Cook the tomatoes, also in butter - add good pince of dried basil and oregeno - set aside when almost a paste
Add the crushed garlic, 1 tablespoon of olive oil and a good pinch of thyme and rosemary to the mince and fry on a medium to high heat for apx 5 minutes turning constantly to prevent browning/burning
When the meat is cooked return the onions, mushrooms and tomatoes to the pan and mix well with the meat
Add the tomatoe paste/passata, the red wine, the residual juice from the porcini mushrooms and the beef stock to the meat mix and cook on a medium to high heat until about half the juice as been absorbed
Keep on a lower heat simmering while you cook the pasta
Either add the pasta to the pan when cooking a stir thoroughly with the meat mixture or keep seperate and serve the meat on top of the pasta
Serve with lashings of grated parmesan cheese, olive oil and salt and ppepper to taste.
Pevenseagull
meh
- Jul 20, 2003
- 20,681
Can't be arsed to read the whole thread ..... but I am team chicken livers (I assume that this has been flagged up).
Kalimantan Gull
Well-known member
Well I start with bacon and cinammon sauteed in olive oil, then brown the beef and onions, add garlic, then two tins of tomatoes, half tin or so of water, carrots, celery (if I have any), dried thyme, dried oregano, dried sage (very important, the sage), bay leaf, tomato puree, and salt and pepper to taste.
Bring to boil, simmer for an hour and a half. Add mushrooms half an hour before the end if you feel like them.
Done. And bloody good it is too. Try it
Tom Bombadil
Well-known member
imo this is total bollocks, it's one of those awful rules that make no sense other than for italians to fell smug. Onion and garlic bring different flavours which are complimentary
Dick Knights Mumm
Take me Home Falmer Road
As with most recipes - I turn to Delia. Similar to the above - but with a lot more red wine.
(I will try that milk tip ............)
(I will try that milk tip ............)
Pevenseagull
meh
- Jul 20, 2003
- 20,681
...evidently not...
Handful of 1) fatty lardons, 2) celery, 3) onions, 4) random tired veg trimmings....20 mins,
slosh of white port, dollop of butter, chicken livers, chicken hearts, half a kilo of cheap fatty mince and some herbs.
Few garlic cloves, prepared in some way, if you can be arsed.
Have a beer and a cigarette.
Stir,
Have another cigarette.
Stir.
Half a bottle of shit wine red wine.
Stir , turn the heat down.
**** off to the pub for a pint.
Return, stir, **** off back to the pub
When there's not enough shit red wine to keep it loose, put a pint of good quality meat stock in and give it a stir ... and **** off to the pub for a pint and some cigarettes.
Finally, a tea cup of milk. Give it a stir.
Order a pizza in
Handful of 1) fatty lardons, 2) celery, 3) onions, 4) random tired veg trimmings....20 mins,
slosh of white port, dollop of butter, chicken livers, chicken hearts, half a kilo of cheap fatty mince and some herbs.
Few garlic cloves, prepared in some way, if you can be arsed.
Have a beer and a cigarette.
Stir,
Have another cigarette.
Stir.
Half a bottle of shit wine red wine.
Stir , turn the heat down.
**** off to the pub for a pint.
Return, stir, **** off back to the pub
When there's not enough shit red wine to keep it loose, put a pint of good quality meat stock in and give it a stir ... and **** off to the pub for a pint and some cigarettes.
Finally, a tea cup of milk. Give it a stir.
Order a pizza in
Pevenseagull
meh
- Jul 20, 2003
- 20,681
.....there's some tomatoes in there somewhere, probably a tin early doors, maybe some fresh ones later.
Hampster Gull
Well-known member
- Dec 22, 2010
- 13,465
There are some sick b*******s on NSC
jessiejames
Never late in a V8
Add parmesan into the sauce whilst your making it, leave some aside to put on once served.
mejonaNO12 aka riskit
Well-known member
Im sorry its bollocks.
They cancel each other out so you end up with neither being as punchy as it would be.
I genuinely dont mind if you want to break "the rules".
Mr Putdown
Well-known member
Remind me what the difference is between pancetta and unsmoked bacon?
MikeySmall
Well-known member
Use leek instead of onion. You can thank me later.
Mr Putdown
Well-known member
Why on earth add compulsory cheese to the mix when your offering it as a condiment in the traditional manner?
Mr Putdown
Well-known member
Im sorry its bollocks.
They cancel each other out so you end up with neither being as punchy as it would be.
I genuinely dont mind if you want to break "the rules".
More bollocks.
Read ‘Garlic and other Alliums: the lore and the Science’ by Eric Block.
Im all up for stuffing the rules, but only where science back that view up.
I made a very nice chicken liver ragu last week.
Ingredients
2 tbsp olive oil or sun-dried tomato oil from the jar
6 rashers of smoked streaky bacon, chopped
2 large onions, chopped
3 garlic cloves, crushed
1kg/2¼lb lean minced beef
2 large glasses of red wine
2x400g cans chopped tomatoes
1x290g jar antipasti marinated mushrooms, drained
2 fresh or dried bay leaves
1 tsp dried oregano or a small handful of fresh leaves, chopped
1 tsp dried thyme or a small handful of fresh leaves, chopped
Drizzle balsamic vinegar
12-14 sun-dried tomato halves, in oil
Salt and freshly ground black pepper
A good handful of fresh basil leaves, torn into small pieces
800g-1kg/1¾-2¼lb dried spaghetti
Lots of freshly grated parmesan, to serve
2 tbsp olive oil or sun-dried tomato oil from the jar
6 rashers of smoked streaky bacon, chopped
2 large onions, chopped
3 garlic cloves, crushed
1kg/2¼lb lean minced beef
2 large glasses of red wine
2x400g cans chopped tomatoes
1x290g jar antipasti marinated mushrooms, drained
2 fresh or dried bay leaves
1 tsp dried oregano or a small handful of fresh leaves, chopped
1 tsp dried thyme or a small handful of fresh leaves, chopped
Drizzle balsamic vinegar
12-14 sun-dried tomato halves, in oil
Salt and freshly ground black pepper
A good handful of fresh basil leaves, torn into small pieces
800g-1kg/1¾-2¼lb dried spaghetti
Lots of freshly grated parmesan, to serve
jessiejames
Never late in a V8
Many Italians do.
Mr Putdown
Well-known member
Many Italians eat macdonalds.