Discussion
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!Where's the garlic and oregano?
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!
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!Where's the garlic and oregano?
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 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.
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!Where's the garlic and oregano?
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 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.
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.
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 For all the talk of authenticity in Italian cooking, every family/chef claims that theirs is the original and best.
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 Where's the garlic and oregano?
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 Where's the garlic and oregano?
People really should try new things from time to time rather than being so set in their ways.
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