OP is making a bolognese sauce tonight.
Started out sautéing 1lb of pork, 1lb of beef, and 1lb of lamb.
While that was cooking down, started another pan with butter and half pound of pancetta. Rendered the fat, and then added celery, onion, carrots, garlic, sage, and parsley to the pan. Softened that shit up, and then added to the meat.
Got everything simmering again, and added red wine.
Currently reducing down the wine.
did you grind the meat a second time after browning it? don't you have teeth?
>>7282185
Why did you add soft herbs at the beginning?
Put a can of San marzano tomatoes in the blender, and then added it to the pot. Added some store bought chicken stock because didn't want to bother making one.
Put it all into the oven at 300° for 5 hours. Never made it this way, but serious eats food lab sold me on the idea.
>>7282277
>Is that frowned upon
Soft herbs are far more delicate than hard herbs. If youre cooking something for a long time, hard herbs will add flavour and depth. However, soft herbs are good to add freshness and vibrancy. They lose thier flavour when they have been cooked for a long time. So typically soft herbs are added at the end to retain as much flavour from them as possible.
>>7282316
stock in bolognese?
weird recipe you have there m8, it'll probably taste good though
>>7282321
Thanks man, will remember for next time
>>7282322
Yeah the recipe is strange, but I'm off today for MLK day so I just went with something new. The sauce has milk, gelatin, heavy cream, fish sauce and a few other ingredients I wasn't expecting.
Google "food labs slow cooked bolognese" for the recipe. They explain the logic behind the weird ingredients.
Well its been 2 hours in the oven, and no signs of any caramelizing taking place. Should I crank up the heat?
Hate to waste 40$ worth of food because I suck at cooking
>>7282747
Bump.
Help a nigga out
>>7283100
Stuck with the recipe, which called for 300° for 5-6 hours. Glad I was patient because it's starting to caramelize at the top and sides nicely.
Here's a pic from a few minutes ago.
Starting my pasta now. Cooking it for 4 minutes, then will finish the pasta in the sauce prior to eating.
About to add heavy cream, shredded parmesan, and 1.5 tablespoons of fish sauce to the sauce.
It tastes pretty good now, hope thus doesn't fuck it up
>>7282316
Are those Cento san marzano tomatoes in the can any good? I'll usually use their crushed tomatoes, and Muir Glen paste and sauce.
>>7283560
My wife's grandmother is the lady who first started getting me interested in Italian food, and that's all she used.
I'm sure neither of us could tell a difference between any of them once they cook for a few hours
Well, it's finished.
I cook once a week, and have been for about 5 or so years. This turned out a lot better than anticipated, and is probably in my top 3 all time.
My wife's son even ate it
