![Spaghetti-Bolognese-1[1].jpg](https://i.imgur.com/SsKsiul.jpg "Spaghetti-Bolognese-1[1].jpg")
How does ck cook their Bolognese?
I always add the same things:
1 kg minced meat
4 tins of mashed tomatoes
4 onions
2 carrots or a bunch of mushrooms
pepper and salt.
It's pretty good but I really wanna try something new.
that's a lot of tomatoes.
shitloads of very finely diced onions carrots and celery cooked down til caramelised
brown the fuck out of some beef and pour wine over it to get the crusties off the put it all in the pan
chopped browned chicken livers
minced garlic
little tomato paste
half water half milk
cook down for a billion years
finish with parmesan and parsley/basil
boom there's your bol now do your spag or your tag idgaf
>>7392769
Thanks anon. I will try that tonight. Is it ok to replace the wine with vodka? I don't have any wine at home.
Add sliced up bacon. Some stores have them in bits already. Adding beef stock cubes is always good
>>7392788
Mmm sounds good. Thanks.
>>7392782
a little alcohol of any kind is good but get some wine when you can it's a p big deal in bolognese
I just take my bolognes out of the pack and throw it in the skillet. I prefer Oscar Meyer.
What the fuck are you fags even talking about?
>>7392824
no stick with vodka if you can't get wine
>>7392829
Don't be adding white wine mind. Red's good.
Spiced rum might be quite nice I imagine
>>7392856
Aight, I will keep that in mind
>>7392856
white wine is absolutely fine
Wtf no. Don't put vodka in it.
>>7392900
vodka is tasteless alcohol, it will help to deliver flavour from the other ingredients.
>>7392937
Heh, now I will have to make bolognese three times to try out all the new alternatives.
>milk in bolognese sauce
Is this a troll thread or are you all retarded?
>>7392975
neither, go look up a traditional recipe
>onions and garlic
>mince
>red wine
>can of chopped tomatoes
>bayleaf
Sometimes I add carrots, bacon or mushrooms if I have them at the time
Not one faggot has mentioned any herbs like oregano. Must be bland as fuck.
1kg of meat? Are you feeding all of fucking Africa?
>>7393077
No, it's just a quick snack for himself before dinner
>>7393064
people mentioned herbs
oregano ain't in bol bro
>>7393108
Of course it is. What's in it then?!
>>7393110
300 gr. beef cartella (thin skirt)
150 gr. pancetta, dried
50 gr. carrot
50 gr. celery stalk
50 gr. onion
5 spoons tomato sauce or 20 gr. triple tomato extract
1 cup whole milk
Half cup white or red wine, dry and not frizzante
Salt and pepper, to taste.
>>7392753
>1 kg minced meat
>4 tins of mashed tomatoes
>4 onions
>2 carrots or a bunch of mushrooms
>pepper and salt
That is pleb tier m80
Need to up you're game pal
>>7392753
https://www.youtube.com/watch?v=5rfOK6A5ZZs
>>7393143
How many stock pots, 3-4? Jesus.
>>7393116
Where's the herbs?
>>7393202
there are none in the traditional recipe
>>7393119
Yeah, and that is exactly why I am here.
>>7393203
So it's just tomato carrot meat? Sounds horrible. Your poor family eat your meme food because you would rather be cuckd by a food board?
>>7393251
grow up dude
>>7393251
Dude its just normal bolognese. Almost everyone I know makes it almost the same way I do. And it tastes good, and my family is by no means poor, we make it simply because we don't want to waste too much time cooking food when there are so much other, better things to do.
>>7393279
>we don't want to waste too much time cooking food when there are so much other, better things to do.
Get out
![af3[1].jpg](https://i.imgur.com/52l2vT8.jpg "af3[1].jpg")
>>7393280
Kek, I already got what I came for faggot. What are you gonna do?
Holy fuck just buy a jar of emerils sauce and let browned ground beef simmer in it for 30 minutes.
over 2 POUNDS of meat? How many people are you feeding or is all for your fat face?
>>7393397
As a student I make food in batches so that I only have to cook every other day.
>>7393419
Likely story, lard lord
>>7394092
I'm not even american and I live with two other people and we cook for each other and not only for ourselves.
With a solemn decree of the Accademia Italiana della Cucina – the Italian Academy of Cuisine, the present was notarized and deposited in the Palazzo della Mercanzia, the Chamber of Commerce of the City of Bologna on the 17th of October 1982.
Ingredients
300 gr. beef cartella (thin skirt)
150 gr. pancetta, dried
50 gr. carrot
50 gr. celery stalk
50 gr. onion
5 spoons tomato sauce or 20 gr. triple tomato extract
1 cup whole milk
Half cup white or red wine, dry and not frizzante
Salt and pepper, to taste.
Procedure
The pancetta, cut into little cubes and chopped with a mezzaluna chopping knife, is melted in a saucepan; the vegetables, once again well chopped with the mezzaluna, are then added and everything is left to stew softly. Next the ground beef is added and is left on the stovetop, while being stirred constantly, until it sputters. The wine and the tomato cut with a little broth are added and everything left to simmer for around two hours, adding little by little the milk and adjusting the salt and black pepper. Optional but advisable is the addition of the panna di cottura of a litre of whole milk at the end of the cooking.
>>7394260
Thanks I will try this.
>>7393119
Perhaps you can provide insight on how to do so? I can't because I'm here for recipes too.
My personal favourite is to fry off the pancetta blend a large onion with olive oil (a nice one) and fry off for 5 minutes, add a blended carrot and stalk of celery fry again for 5 minutes gently then add the beef (I add seasoning to the meat before cooking it ). I let this cook down until the meat is browned then add a few tomatoes (i use fresh toms with the blender again) adding the wine and a little beef stock.
let this cook for 40 mins uncovered on low and if you want to add all the extras you want (mushrooms, peppers etc etc.).
To finish I heat the milk and add this in and also some pesto which I find finishes it off beautifully. Parmesan by the handful and enjoy
1kg mince beef
500g mushrooms
1 red and 1 white onion
2 tins plum tomatoes
Red wine
Home made Italian herb mix
Celery
Carrot
2 cloves Garlic
Stock (beef)
Lee and Perins
>>7392753
500gr beef mince
1 onion
3-6 cloves of garlic
500-1000gr tomatoes
1 glass of red wine
herbas and spices
1 or 2 bay leaf
some cornflour mixed with wter to thicken up 15 minutes towards the end
1kg Mince
2 Tins o' Tomatoes
4 Garlic cloves
2 Bay leaves
2 tsp chili powder
>>7392753
>>7392753
about 800g of minced beef or filling of raw (!)bratwurst if i want something spicier and with pork.
800g / one large can of pellati (peeled whole tomatoes), some tomato puree
one large white onion or two smaller onions.
1 big carrot.
an few cloves of garlic. maybe 3
salt, pepper, brown sugar. no dried herbs it´s better to use freshly chopped herbs at the end.usually basil or parsley.
wine, usually red.pick something you would drink on it´s own but nothing to fancy.
animal(beef,veil,chicken) stock maybe 250 ml
brown the meat, add the chopped onion, carrot and garlic.
add the spices and sugar
add the tomato puree and heat that up too. not too much though since the puree gets bitter if it burns.
now add the wine and let it reduce a bit.
add the canned tomatoes and stock.
cook for about 3 hours on low heat.
at the end add a bit of fresh herbs if you have them.
>>7392753
Mine is similar but I use pork and veal, add celery and garlic when I'm sauteeing the veges and I go with carrots and mushrooms.
I add worcestershire sauce, a bay leaf and a pinch of dried oregano before letting it simmer and I add milk when its just about done.
>>7396850
it adds a lot of tomato flavour. not really what a ragu is supposed to be
Whenever I make spaghetti with tomato sauce, i usually throw in whatever fresh I've laying around. It's not Bolognese per se, It's some healthy variation on a familiar tast.
Meats:
Always ground beef or some blend as a base.
Sometimes Lardon cubes.
Sometimes Salami cubes.
Rarely Spam.
Vegs, chopped as fine as possible:
Always Tomato's, puree, canned or fresh.
Always onions, red or white.
Always garlic.
Sometimes carrot.
Sometimes bell peper, Preferably red, greens are okay.
Sometimes scallions.
Sometimes Mushrooms.
Rarely green peas.
Herbs, whatever I feel would be tasty:
Oregano
Thyme
Parsley
Bay leaf.
Bruschetta
Salt
Peper
Extra's:
Red Whine,
Leftover coffee,
Milk,
Ricotta cheese,
Parmesan cheese,
Feta Cheese, a bit unusual, this will thicken the sauce a lot and make it creamy.
The longer you simmer the sweeter it gets, and the sour taste of the tomato's will dissipate.
If you find that the taste is a bit bland, throw in some bbq/hot sauce.
Don't go full retard and add al the condiments into the sauce, select a few to add with the base ingredients.
mince meat, sometimes pig, sometimes cow, usually both.
diced onions
Ketchup (Heinz preferably)
Cream
Various peppers
Garlic
Salt
The most important thing is to use fresh quality products really.
It doesnt have to be harder than this, litteraly everyone who has tasted it have liked it.
>>7399950
What the fuck
>>7399950
>Cream
I've half lived off bolognaise in my parent's house so when I move to a student residence soon I hope to make some because it's fairly easy.
how to make perfect bolo:
cook celery, carrot and onion at low heat until translucent (don't brown them)
brown your mince on high heat (I like to use 2/3 beef 1/3 pork)
mix mince and vegetables, pour water until barely covered cook on low heat for ~3h
add good quality red wine and boil out the alcohol (OPTIONAL)
add your canned tomatoes (you should have 60-70% meat and 40-30% tomatoes)
cook for ~4h on low heat then season with salt and pepper and cook for another hour while tasting and adjusting seasoning
toss in a knob of butter at the end
really simple and easy, if you dont have good quality red wine don't use it or it will ruin your bolo.
>>7392753
1:1:1 celery, onion, carrot; sweated but not caramelized
2:1 browned & raw mince
deglazed pan juices
oven roasted tomatoes (olive oil, s&p, garlic) pushed through a sieve
small tin of condensed tomatoes
generous cup of dry red wine
2-3 spoons double cream
nutmeg & basil
Also, pressure cooker.
>>7398773
>2016
>still living up to other people's expectations
>>7399950
wtf is this
I add basil and oregano to mine, and some italian sausage or whatever else I feel like when I have it on hand.
Then some beef stock and let it simmer for ~3 hours.
>>7392753
Long one, but:
1 large onion diced
1 large carrot diced
6 cloves of garlic minced
4 cloves of black garlic
300g mushrooms minced
600g pork & veal mince
2/3 bottle of dry red wine
2 cups of beef consome
Cup of basil leaves
Worcester sauce
500g Jar of tomato sauce
Cup of milk
Brown the meat, add all the vegetable ingredients besides basil, add Worcester sauce and cook until onions soften add the bottle of wine and consome stock and bring to a light boil and then add the tomato sauce. Reduce until thick, lower temperature and add milk.
>>7402587
9/10
but that's just my preference
would use dry white wine, parsley and milk not cream, plus maybe a bit of smokey bacon
>>7403327
I forgot to add, that onion jam is an amazing addition.
>not adding bolognese to your spaghetti
