Photo of your dinner (Vol 3)

[6th Gear]

Sounds fab :-)

Look forward to seeing the finished dish.

[Burwood]

No points for presentation and I did cut the fat/skin off post cooking simply I because I wouldn't eat it. Sweat potato and Asparagus spears with garlic sea salt and ground pepper. It was very good.

The method was:

Score skin side and season
Cold pan, no oil. Bring up to heat. 4min skin side down
2 mins flesh side
5 mins in hot oven to finish and rest for 10 mins (230 C)

Edited by Burwood on Friday 29th March 09:31

Edited by Burwood on Friday 29th March 09:31

[Burwood]

This is Spagetti Bolognese which is absolutely 10/10. Never, ever buy jars. Made from scratch and will blow you away. Takes 90 mins in total though but super easy if you use the correct herbs/ingredients.

[Tickle]

Burwood, come on.... recipe please.

[illmonkey]

Tickle said:

Burwood, come on.... recipe please.

Great cheese, serve.

[Burwood]

illmonkey said:

Tickle said:

Burwood, come on.... recipe please.

Great cheese, serve.

it's only 100 calories.

Recipe. And i'm anal about certain fats so change if you wish.

400g 5% beef (I know the 15-20 has more flavour but)
1 large Onion
6 bacon rashers (I used back and removed the rind and obvious fat) pure bacon
400g tin of chopped tomatoes
Sainsbury Double Concentrate Tomato Puree 200g (jar is 312g) a whole jar is too much
garlic
fresh rosemary
mixed herbs
mushrooms
200ml of Red wine
spagetti 150g dry between 2.
parmesan cheese to taste


Method

Finely chopped Onions (red or white) but a lot, 2 red, one large white
dice up the bacon
coconut oil as a lubricant
fry off a lot. the bacon releases water. keep frying the liquid off
add diced mushroom and reduce until most of the water has evaporated
this take a good 20 mins.
Add a good dollop of garlic and i throw in some mixed herbs
finely chop the Rosmarry. 2 sprigs. threw it in.
brown the mince. I give a good mix and prod with the spatula to break up the mince to a good gravel consistency.
Now, add the red wine and simmer for 10 mins.
add the puree concentrate and mix well. give it 5 mins and add the tomatoes.
The key to a great result is a long simmer so i add enough water to allow a simmer for 60 minutes. Works out around 300 ml of water.
The consistency is quite sloppy but you need it to not dry out over the simmer.

The key ingredients that make this dish pop are the bacon/rosemary/puree and wine.

The last one I made using 750g of mince, a whole jar of puree, whole packet of bacon. Given its a long process I managed to keep some to freeze

[Burwood]

I also throw in some chilli in mine. Chilli flakes only because it's easy and i find once frozen the chills I've been buying lose their mojo

This is the puree

Edited by Burwood on Friday 29th March 10:07

[matrignano]

Burwood said:

This is Spagetti Bolognese which is absolutely 10/10. Never, ever buy jars. Made from scratch and will blow you away. Takes 90 mins in total though but super easy if you use the correct herbs/ingredients.

Yes only that
They are called Spaghetti
The sauce is called Ragu alla Bolognese
It should take more like 2-3 hours to cook a proper Ragu
No Herbs in ragu

[matrignano]

matrignano said:

Yes only that
They are called Spaghetti
The sauce is called Ragu alla Bolognese
It should take more like 2-3 hours to cook a proper Ragu
No Herbs in ragu

ETA I didn't see the subsequent recipe

Lean beef is wrong
Pancetta is acceptable but there should be a bit more pork in there (I do a 60/40 beef/pig ratio, throw in a couple sausages?)
Onions but where is the rest of soffritto?
Garlic I'll allow but in tiny quantities
No mushrooms
No chopped tomatoes (maybe some passata)
Milk is missing
Too much cheese

[Burwood]

matrignano said:

Burwood said:

This is Spagetti Bolognese which is absolutely 10/10. Never, ever buy jars. Made from scratch and will blow you away. Takes 90 mins in total though but super easy if you use the correct herbs/ingredients.

Yes only that
They are called Spaghetti
The sauce is called Ragu alla Bolognese
It should take more like 2-3 hours to cook a proper Ragu
No Herbs in ragu

Master Chef is here. I think you've posted on this thread 2 or 3 times (always the same negative contrary crappola-that's italian) after escaping the 'Burger' and 'dirty takeaways' threads. Forgive me while I laugh my tits off. How was the duck. No good?

[Burwood]

matrignano said:

matrignano said:

Yes only that
They are called Spaghetti
The sauce is called Ragu alla Bolognese
It should take more like 2-3 hours to cook a proper Ragu
No Herbs in ragu

ETA I didn't see the subsequent recipe

Lean beef is wrong
Pancetta is acceptable but there should be a bit more pork in there (I do a 60/40 beef/pig ratio, throw in a couple sausages?)
Onions but where is the rest of soffritto?
Garlic I'll allow but in tiny quantities
No mushrooms
No chopped tomatoes (maybe some passata)
Milk is missing
Too much cheese

You allow Garlic. Phew


It's ok guys, it's allowed!

[Tickle]

Cheers, not really a pasta person but Mrs Tickle sometimes does Bolognese. I will let her know of the above recipe/method's.

[dickymint]

Burwood said:

matrignano said:

matrignano said:

Yes only that
They are called Spaghetti
The sauce is called Ragu alla Bolognese
It should take more like 2-3 hours to cook a proper Ragu
No Herbs in ragu

ETA I didn't see the subsequent recipe

Lean beef is wrong
Pancetta is acceptable but there should be a bit more pork in there (I do a 60/40 beef/pig ratio, throw in a couple sausages?)
Onions but where is the rest of soffritto?
Garlic I'll allow but in tiny quantities
No mushrooms
No chopped tomatoes (maybe some passata)
Milk is missing
Too much cheese

You allow Garlic. Phew


It's ok guys, it's allowed!

He does have a point about tinned tomatoes though, but I leave that to Wifey when she does it - I use tinned in mine with the addition of a teaspoon of sugar.

[matrignano]

Burwood said:

Master Chef is here. I think you've posted on this thread 2 or 3 times (always the same negative contrary crappola-that's italian) after escaping the 'Burger' and 'dirty takeaways' threads. Forgive me while I laugh my tits off. How was the duck. No good?

I'm passionate about "Bolognese" what can I say!

Seriously it fks me off that Italian dishes often get bastardised in foreign countries, e.g. cream in carbonara and mushrooms in Bolognese.

I'm all for new, fresh, creative cooking, but a traditional dish should be made the traditional way, it is part of our heritage after all.
More than happy to try revisited classical dishes but at least don't pretend like they are the authentic thing.
E.g. decomposed Ossobuco alla Milanese at Aimo e Nadia in Milan - exceptional and I would recommend if you ever get the chance to go.

More broadly, I feel Italian cuisine and wine is still perceived internationally as a cheap and cheerful option, when in reality we have a rich variety of very fine produce, loads of regional and/or creative dishes that go far beyond the aforementioned carbonara and bolognese.
Point is - we should be competing with the French in terms of international recognition and "status", but we're still the poor relation.

Not sure how I've abandoned the burger or dirty takeaway threads. I still browse very frequently, admittedly I hardly post (but believe me and by fat bod that my consumption of those items is stratospheric )

Edited by matrignano on Friday 29th March 11:28

[Burwood]

matrignano said:

Burwood said:

Master Chef is here. I think you've posted on this thread 2 or 3 times (always the same negative contrary crappola-that's italian) after escaping the 'Burger' and 'dirty takeaways' threads. Forgive me while I laugh my tits off. How was the duck. No good?

I'm passionate about "Bolognese" what can I say!

Seriously it fks me off that Italian dishes often get bastardised in foreign countries, e.g. cream in carbonara and mushrooms in Bolognese.

I'm all for new, fresh, creative cooking, but a traditional dish should be made the traditional way, it is part of our heritage after all.
More than happy to try revisited classical dishes but at least don't pretend like they are the authentic thing.
E.g. decomposed Ossobuco alla Milanese at Aimo e Nadia in Milan - exceptional and I would recommend if you ever get the chance to go.

More broadly, I feel Italian cuisine and wine is still perceived internationally as a cheap and cheerful option, when in reality we have a rich variety of very fine produce, loads of regional and/or creative dishes that go far beyond the aforementioned carbonara and bolognese.
Point is - we should be competing with the French in terms of international recognition and "status", but we're still the poor relation.

Not sure how I've abandoned the burger or dirty takeaway threads. I still browse very frequently, admittedly I hardly post (but believe me and by fat bod that my consumption of those items is stratospheric )

It's ok to be passionate. Your posts came across as condescending.

I'm just a keen amateur trying new things and what I like, such as lean mince. I know it's better with higher fat but that's just me. I was never a big Italian food eater until we went to Rome years ago and the hotel recommended a tiny little restaurant run by two guys. Want a spirit-heres the bottle. Amazing food but they confuse anti pasta with main sizes

[matrignano]

Point taken, I replied in the heat of the moment and I know it came off obnoxious.

As for the lean mince - the original recipe calls for fattier mince and also some pork which is even fattier.
The end result is that the sauce is very rich, but we tend to use less of it to balance things out. Also the mountain of parmesan doesn't help

Agreed with portions. We definitely have different eating habits.
In Italian homes it still is quite common to have a (small) pasta dish followed by a small meat/fish dish with a veggie side. We do eat a lot!

We didn't eat like that when I was growing up, and I think these days people eat less and have simpler dishes, because more women are at work rather than being stay-at-home mums who spend their day cooking.

But yes, you can still stuff your face if you go to a traditional trattoria/osteria in Italy.
Surprised there's aren't more fatties around in Italy!

[Mr Roper]

Very much enjoyed this Italian spread...

[cbmotorsport]

I guess all cuisines around the word get bastardised as they get adopted into other cultures, it's not just Italian.

We Brits are great at it, we even have our own curries, that bear little resemblance to anything you'd get in India or Pakistan.

That's why visiting these countries is great for the true authentic experience.

Recipes are just someones take on that particular dish. :-)

Edited by cbmotorsport on Friday 29th March 16:04

[Gandahar]

matrignano said:

ETA I didn't see the subsequent recipe

Lean beef is wrong
Pancetta is acceptable but there should be a bit more pork in there (I do a 60/40 beef/pig ratio, throw in a couple sausages?)
Onions but where is the rest of soffritto?
Garlic I'll allow but in tiny quantities
No mushrooms
No chopped tomatoes (maybe some passata)
Milk is missing
Too much cheese

"Garlic I will allow but only in small quantities" .... Can you give us an actual metric measure in that in grams as an upper limit? Also advise what weighing measure you use, they all have inaccuracies.

Please quote to 1 decimal place considering how strong garlic flavour is.

Edited by Gandahar on Saturday 30th March 14:58

[Gandahar]

Cabbage soup with English mustard




Don't tell me I did not get it all wrong optically and it has a spectrum fail into purple or even ultra violet......