Bolognese

[hungry_hog]

I like the idea of the slow cook, need to dry it

I think that's very American / Italian (Chicago?) style. Sounds great.

[Common Porpoise]

Jordie Barretts sock said:

I'm sorry. That sounds utterly revolting. Why on earth is there carrot and celery in there? Let alone anchovies and milk????? Pork??

Where's the garlic and oregano?

There is no Garlic or Oregano in real Bolognese... or tomato for that matter!
Celery and carrot is authentic recipe
As is a mixture of beef and pork with a very small quantity of milk or cream.
I've never made it like that myself I'll admit and i wouldn't use anchovy in any recipe!

[Jordie Barretts sock]

It's a bit like 'Chinese' food. None of that is really 'authentic'.

Personally I like my bolognese the way I cook it. Without milk, pork, anchovy, celery, etc.

Slow cooker is good though!

[Common Porpoise]

Jordie Barretts sock said:

It's a bit like 'Chinese' food. None of that is really 'authentic'.

Personally I like my bolognese the way I cook it. Without milk, pork, anchovy, celery, etc.

Slow cooker is good though!

I believe it's also only supposed to take about 15 minutes

[Jimjimhim]

People get very stuck in their ways, we all do it. But you should really try new things before saying no. I've never tried milk in a Bolognese, but I will next time I make it, if I like it then that's great, if not then I've not really lost anything.

[Silvanus]

Common Porpoise said:

Jordie Barretts sock said:

I'm sorry. That sounds utterly revolting. Why on earth is there carrot and celery in there? Let alone anchovies and milk????? Pork??

Where's the garlic and oregano?

There is no Garlic or Oregano in real Bolognese... or tomato for that matter!
Celery and carrot is authentic recipe
As is a mixture of beef and pork with a very small quantity of milk or cream.
I've never made it like that myself I'll admit and i wouldn't use anchovy in any recipe!

The first occurrence of ragù alla bolognese in a cookery book (and many other historic recipe's) contains tomato purée. They also contain milk.

The Bolognese most Brits think of and cook is actually a fusion of the above and ragù alla napoletana which is tomato sauce based, but uses whole cuts rather thand ground or chopped meat.

Like lot of simple peasant food the ingredients combinations and methods are endless, even more so when popularised overseas.

[craigjm]

Silvanus said:

Common Porpoise said:

Jordie Barretts sock said:

I'm sorry. That sounds utterly revolting. Why on earth is there carrot and celery in there? Let alone anchovies and milk????? Pork??

Where's the garlic and oregano?

There is no Garlic or Oregano in real Bolognese... or tomato for that matter!
Celery and carrot is authentic recipe
As is a mixture of beef and pork with a very small quantity of milk or cream.
I've never made it like that myself I'll admit and i wouldn't use anchovy in any recipe!

The first occurrence of ragù alla bolognese in a cookery book (and many other historic recipe's) contains tomato purée. They also contain milk.

The Bolognese most Brits think of and cook is actually a fusion of the above and ragù alla napoletana which is tomato sauce based, but uses whole cuts rather thand ground or chopped meat.

Like lot of simple peasant food the ingredients combinations and methods are endless, even more so when popularised overseas.

Indeed and every Italian mum has their own slight variation too.

[fttm]

Jordie Barretts sock said:

It's a bit like 'Chinese' food. None of that is really 'authentic'.

Personally I like my bolognese the way I cook it. Without milk, pork, anchovy, celery, etc.

Slow cooker is good though!

Why on earth would you slow cook ground beef?

[Jordie Barretts sock]

You don't have to, but it does add to the flavour and consistency of a sauce.

[Ham_and_Jam]

fttm said:

Why on earth would you slow cook ground beef?

I will also defend this.

Yes it’s not authentic. No it’s not necessary. However it’s something that I use to do.

It definitely intensifies the flavour of the overall dish, the flavours seem to permeate into the meat better. It also softens the texture of the meat. Ground beef can be a bit tough.

Lately though I have been pressure cooking my ragu, absolutely game changer. All the above benefits and some in a fraction of the time.

I know my recipe isn’t authentic, but it tastes great to me.

[craigjm]

Ham_and_Jam said:

I know my recipe isn’t authentic, but it tastes great to me.

And that is all that matters

[TownIdiot]

craigjm said:

Ham_and_Jam said:

I know my recipe isn’t authentic, but it tastes great to me.

And that is all that matters

Exactly!

For all the talk of authenticity in Italian cooking, every family/chef claims that theirs is the original and best.

[Mobile Chicane]

TownIdiot said:

craigjm said:

Ham_and_Jam said:

I know my recipe isn’t authentic, but it tastes great to me.

And that is all that matters

Exactly!

For all the talk of authenticity in Italian cooking, every family/chef claims that theirs is the original and best.

Moreover that every other Italian - all 58 Million of them - is totally and utterly wrong!

[theplayingmantis]

I use vegetarian mince and a splash of balsamic, soy, hendersons and lea perrins, along with the basics compounds. but then i like me salt

[Ham_and_Jam]

craigjm said:

And that is all that matters

[PhilAsia]

If I and MrsPA make enough for two days, often the second day is fluffed up a little with chili flakes, herbs, powders or sauces, etc.

[dickymint]

Jordie Barretts sock said:

I'm sorry. That sounds utterly revolting. Why on earth is there carrot and celery in there? Let alone anchovies and milk????? Pork??

Where's the garlic and oregano?

Do you ever use Worcestershire Sauce? Because it's Anchovies that gives it the Unami kick and a good substitute. Some people even add a splash in their pasties

[MattsCar]

So, was watching a video earlier, apparently the very first documentation of a Bolognese by Pellegrino Artusi in the late 1800s contains no tomato whatsoever.

Looked in to this and this is the recipe....

Edited by MattsCar on Sunday 26th May 21:33

[Jimjimhim]

dickymint said:

Jordie Barretts sock said:

I'm sorry. That sounds utterly revolting. Why on earth is there carrot and celery in there? Let alone anchovies and milk????? Pork??

Where's the garlic and oregano?

Do you ever use Worcestershire Sauce? Because it's Anchovies that gives it the Unami kick and a good substitute. Some people even add a splash in their pasties

Don't tell him that, you will blow his mind


People really should try new things from time to time rather than being so set in their ways.

[dickymint]

I have to own up that Wifey and me like a tin of kidney beans in a Bolognese