Discussion
Splash of Worcestershire sauce on the mince before you brown it. Everything else checks our, as per my cousin and her husband who owns and runs a hotel in the Apennines, he's head chef. Personally don't like the milk or celery though.
Edit: as others have said, oregano is a must IMNSHO.
Edit: as others have said, oregano is a must IMNSHO.
Edited by zb on Tuesday 14th May 19:06
Jordie Barretts sock said:
Lotobear said:
I love a good bolognese and regularly batch cook and bag it in portions for the freezer. I've played with various recipes but my usual way is:
Plenty of carrot, onion and celery, chopped as fine as possible and sweated down in a heavy cast iron pot (with some pancetta) to reduce moisture, some Basil and Rosemary in there.
Pork and minced beef added in then broken down with 4-5 chopped anchovies, off the heat tilt pan and skim off excess fat (leaving some in). Back on heat and add some milk then boil off. A generous glug of decent Italian red wine (Primitivo is great for this) and reduce back down then add half a tube of tomato paste and a tin of chopped tomatoes (or passata). Season to taste and a pint or so of good stock.
Bring to boil then simmer for a couple of hours with lid on or in oven at 125 degrees for 2-3 hours, lid off for last 30 mins to reduce down.
This usually hits the spot but...any variations/recommendations?
I'm sorry. That sounds utterly revolting. Why on earth is there carrot and celery in there? Let alone anchovies and milk????? Pork??Plenty of carrot, onion and celery, chopped as fine as possible and sweated down in a heavy cast iron pot (with some pancetta) to reduce moisture, some Basil and Rosemary in there.
Pork and minced beef added in then broken down with 4-5 chopped anchovies, off the heat tilt pan and skim off excess fat (leaving some in). Back on heat and add some milk then boil off. A generous glug of decent Italian red wine (Primitivo is great for this) and reduce back down then add half a tube of tomato paste and a tin of chopped tomatoes (or passata). Season to taste and a pint or so of good stock.
Bring to boil then simmer for a couple of hours with lid on or in oven at 125 degrees for 2-3 hours, lid off for last 30 mins to reduce down.
This usually hits the spot but...any variations/recommendations?
Where's the garlic and oregano?
Two sticks celery, two carrots, large onion, some Italian herbs, cooked for 10mins until soft, tip about 200ml red wine, another 5mins then add passata.
When cooked, blend until all limbs removed.
Add mince, either beef or beef & pork. Stir until all mince separated and cook for an hour.
Cook pasta, add some pasta water to the sauce to thicken it.
When pasta is cooked add the pasta to the sauce as soon as drained and make sure all pasta is covered. Serve from the pot into bowls with basil on top.
No garlic in Italian bolognese, I’ve heard.
When cooked, blend until all limbs removed.
Add mince, either beef or beef & pork. Stir until all mince separated and cook for an hour.
Cook pasta, add some pasta water to the sauce to thicken it.
When pasta is cooked add the pasta to the sauce as soon as drained and make sure all pasta is covered. Serve from the pot into bowls with basil on top.
No garlic in Italian bolognese, I’ve heard.
Not saying this is authentic, but:
Celery, carrots, onion, translucent.
Beef 70%, pork 30% 'til water almost all evaporates
Tablespoon puree in middle fried off and combine
Red wine deglaze
Pasata in, herbs in
Boil and simmer
Add pasta water 'til the meat/sauce "shines" (don't know the gastro term)
Will try the anchovies as they can give a nice background flavour if not excessive or poor quality.
Celery, carrots, onion, translucent.
Beef 70%, pork 30% 'til water almost all evaporates
Tablespoon puree in middle fried off and combine
Red wine deglaze
Pasata in, herbs in
Boil and simmer
Add pasta water 'til the meat/sauce "shines" (don't know the gastro term)
Will try the anchovies as they can give a nice background flavour if not excessive or poor quality.
I make mine based on this recipe https://thepaddingtonfoodie.com/2012/10/24/bologne... , frying off some smoked lardons before making the sofrito in the pan that the lardons were fried in so it picks up the flavour. Garlic cloves go in whole and then get mashed with the back of a fork after an hour of simmering.
PhilAsia said:
loskie said:
A dollop of Tomato Ketchup always lifts it as does a wee pinch of sugar
Sounds like the s
te they serve in the Philippine's Jollibee (Jollibleak)! Banana Katsup, a kilo of sugar and the wonderment of where the diabetes came from...A pinch of sugar balances the tomato acidity quite well.
I cook the mince (pork & beef) first, until there’s some caramelisation, then remove. Then deglaze the pan with the carrots, onion and celery. Also add green peppers and mushrooms. Definitely lots of oregano (no other herbs) and sometimes a little chilli. Usually a little red wine or a splash of red wine vinegar.
Intrigued to try the milk trick next time.
DEFINITELY no Worcestershire sauce. #barf
Intrigued to try the milk trick next time.
DEFINITELY no Worcestershire sauce. #barf
The best upgrade you can make to your cooking ingredients IMO is San Marzano tinned tomatoes. Obviously they are expensive (pushing £2 a tin) but they are a game changer and far cheaper way of upgrading your food than a lot of others.
OP's recipe is good. I don't bother with pancetta. Usually beef mince only, sometimes a bit of pork, sometimes some chicken lovers for a ragu misto. I probably put a bit too much carrot/celery/onion in at the start (keeps the price down a bit and adds a little health) but no big deal.
I use a splash of whatever wine is open - not bothered about colour. A good splash of milk (full cream if I have it). Some Worcestershire sauce (a Gordon Ramsay tip). No garlic, no herbs. Cooked very slowly for about 3 hours.
OP's recipe is good. I don't bother with pancetta. Usually beef mince only, sometimes a bit of pork, sometimes some chicken lovers for a ragu misto. I probably put a bit too much carrot/celery/onion in at the start (keeps the price down a bit and adds a little health) but no big deal.
I use a splash of whatever wine is open - not bothered about colour. A good splash of milk (full cream if I have it). Some Worcestershire sauce (a Gordon Ramsay tip). No garlic, no herbs. Cooked very slowly for about 3 hours.
Some really interesting ideas / variations in here. I wont bore you with mine which is fairly conventional - though one thing I did notice is the adding of ingredients while the meat browns - THEN skim the fat.
I only every brown the mince with the onion, remove the fat if it is fatty mince (what I get really varies), THEN add ingredients as I dont want any flavour to be lost. Using the op's example the anchovies (with you on that one by the way) are added before skimming. Dont you risk losing the anchovieness (in this example) to the oil which is then removed?
I am quite strict about this rule - but is it needless?
Aside from that I do season the meat while it cooks as opposed to doing at the end. Somehow it is in my brain that this is 'bettter' than adjusting the seasoning of the sauce. Again - does this matter?
I only every brown the mince with the onion, remove the fat if it is fatty mince (what I get really varies), THEN add ingredients as I dont want any flavour to be lost. Using the op's example the anchovies (with you on that one by the way) are added before skimming. Dont you risk losing the anchovieness (in this example) to the oil which is then removed?
I am quite strict about this rule - but is it needless?
Aside from that I do season the meat while it cooks as opposed to doing at the end. Somehow it is in my brain that this is 'bettter' than adjusting the seasoning of the sauce. Again - does this matter?
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