Discussion
I love a good bolognese and regularly batch cook and bag it in portions for the freezer. I've played with various recipes but my usual way is:
Plenty of carrot, onion and celery, chopped as fine as possible and sweated down in a heavy cast iron pot (with some pancetta) to reduce moisture, some Basil and Rosemary in there.
Pork and minced beef added in then broken down with 4-5 chopped anchovies, off the heat tilt pan and skim off excess fat (leaving some in). Back on heat and add some milk then boil off. A generous glug of decent Italian red wine (Primitivo is great for this) and reduce back down then add half a tube of tomato paste and a tin of chopped tomatoes (or passata). Season to taste and a pint or so of good stock.
Bring to boil then simmer for a couple of hours with lid on or in oven at 125 degrees for 2-3 hours, lid off for last 30 mins to reduce down.
This usually hits the spot but...any variations/recommendations?
Plenty of carrot, onion and celery, chopped as fine as possible and sweated down in a heavy cast iron pot (with some pancetta) to reduce moisture, some Basil and Rosemary in there.
Pork and minced beef added in then broken down with 4-5 chopped anchovies, off the heat tilt pan and skim off excess fat (leaving some in). Back on heat and add some milk then boil off. A generous glug of decent Italian red wine (Primitivo is great for this) and reduce back down then add half a tube of tomato paste and a tin of chopped tomatoes (or passata). Season to taste and a pint or so of good stock.
Bring to boil then simmer for a couple of hours with lid on or in oven at 125 degrees for 2-3 hours, lid off for last 30 mins to reduce down.
This usually hits the spot but...any variations/recommendations?
Lotobear said:
I love a good bolognese and regularly batch cook and bag it in portions for the freezer. I've played with various recipes but my usual way is:
Plenty of carrot, onion and celery, chopped as fine as possible and sweated down in a heavy cast iron pot (with some pancetta) to reduce moisture, some Basil and Rosemary in there.
Pork and minced beef added in then broken down with 4-5 chopped anchovies, off the heat tilt pan and skim off excess fat (leaving some in). Back on heat and add some milk then boil off. A generous glug of decent Italian red wine (Primitivo is great for this) and reduce back down then add half a tube of tomato paste and a tin of chopped tomatoes (or passata). Season to taste and a pint or so of good stock.
Bring to boil then simmer for a couple of hours with lid on or in oven at 125 degrees for 2-3 hours, lid off for last 30 mins to reduce down.
This usually hits the spot but...any variations/recommendations?
Nail and head, I do some garlic,use white wine and tomato puree Plenty of carrot, onion and celery, chopped as fine as possible and sweated down in a heavy cast iron pot (with some pancetta) to reduce moisture, some Basil and Rosemary in there.
Pork and minced beef added in then broken down with 4-5 chopped anchovies, off the heat tilt pan and skim off excess fat (leaving some in). Back on heat and add some milk then boil off. A generous glug of decent Italian red wine (Primitivo is great for this) and reduce back down then add half a tube of tomato paste and a tin of chopped tomatoes (or passata). Season to taste and a pint or so of good stock.
Bring to boil then simmer for a couple of hours with lid on or in oven at 125 degrees for 2-3 hours, lid off for last 30 mins to reduce down.
This usually hits the spot but...any variations/recommendations?
Lotobear said:
I love a good bolognese and regularly batch cook and bag it in portions for the freezer. I've played with various recipes but my usual way is:
Plenty of carrot, onion and celery, chopped as fine as possible and sweated down in a heavy cast iron pot (with some pancetta) to reduce moisture, some Basil and Rosemary in there.
Pork and minced beef added in then broken down with 4-5 chopped anchovies, off the heat tilt pan and skim off excess fat (leaving some in). Back on heat and add some milk then boil off. A generous glug of decent Italian red wine (Primitivo is great for this) and reduce back down then add half a tube of tomato paste and a tin of chopped tomatoes (or passata). Season to taste and a pint or so of good stock.
Bring to boil then simmer for a couple of hours with lid on or in oven at 125 degrees for 2-3 hours, lid off for last 30 mins to reduce down.
This usually hits the spot but...any variations/recommendations?
I'm sorry. That sounds utterly revolting. Why on earth is there carrot and celery in there? Let alone anchovies and milk????? Pork??Plenty of carrot, onion and celery, chopped as fine as possible and sweated down in a heavy cast iron pot (with some pancetta) to reduce moisture, some Basil and Rosemary in there.
Pork and minced beef added in then broken down with 4-5 chopped anchovies, off the heat tilt pan and skim off excess fat (leaving some in). Back on heat and add some milk then boil off. A generous glug of decent Italian red wine (Primitivo is great for this) and reduce back down then add half a tube of tomato paste and a tin of chopped tomatoes (or passata). Season to taste and a pint or so of good stock.
Bring to boil then simmer for a couple of hours with lid on or in oven at 125 degrees for 2-3 hours, lid off for last 30 mins to reduce down.
This usually hits the spot but...any variations/recommendations?
Where's the garlic and oregano?
For those that question the OPs sanity, I agree that milk is a game changer- you don't need much but it makes a massive difference.
Try adding somewhere between a tablespoon and 20ml per person.
I wouldn't add anything else. If you're feeling flush, use Mutti tinned tomatoes. Miles better than the usual suspects.
I'm not sure anchovies do much for me in a spag bol with beef and pork already adding meatiness. I'd prob swap them for a splash of truffle oil for earthiness.
Also recommend using Marco Pierre White's method with the mince- really spend a decent amount of time working it and breaking it up.
Try adding somewhere between a tablespoon and 20ml per person.
I wouldn't add anything else. If you're feeling flush, use Mutti tinned tomatoes. Miles better than the usual suspects.
I'm not sure anchovies do much for me in a spag bol with beef and pork already adding meatiness. I'd prob swap them for a splash of truffle oil for earthiness.
Also recommend using Marco Pierre White's method with the mince- really spend a decent amount of time working it and breaking it up.
Fry onions and garlic. Add minced beef and brown. Add heaped tablespoon of tomato purée and cook for a little while until the meat is coated. Add Mutti tomatoes, a generous glass of red and a couple of bay leaves. Simmer for at least an hour, stirring occasionally and check seasoning about ten minutes before serving.
Mix through spaghetti.
Checked and approved by Italian colleague’s mum…
Mix through spaghetti.
Checked and approved by Italian colleague’s mum…
Beef and pork mix would definitely be "authentic" although they sound probably use veal mince instead of beef.
Pancetta or similar in with the soffrito.
I'd use white wine instead of red and omit the tomato paste.
And yes milk is a definitely used, although I normally omit it.
I can't 100% remember but I'm pretty sure they use butter or lard instead of oil in that part of Italy as well.
Pancetta or similar in with the soffrito.
I'd use white wine instead of red and omit the tomato paste.
And yes milk is a definitely used, although I normally omit it.
I can't 100% remember but I'm pretty sure they use butter or lard instead of oil in that part of Italy as well.
Jordie Barretts sock said:
Lotobear said:
I love a good bolognese and regularly batch cook and bag it in portions for the freezer. I've played with various recipes but my usual way is:
Plenty of carrot, onion and celery, chopped as fine as possible and sweated down in a heavy cast iron pot (with some pancetta) to reduce moisture, some Basil and Rosemary in there.
Pork and minced beef added in then broken down with 4-5 chopped anchovies, off the heat tilt pan and skim off excess fat (leaving some in). Back on heat and add some milk then boil off. A generous glug of decent Italian red wine (Primitivo is great for this) and reduce back down then add half a tube of tomato paste and a tin of chopped tomatoes (or passata). Season to taste and a pint or so of good stock.
Bring to boil then simmer for a couple of hours with lid on or in oven at 125 degrees for 2-3 hours, lid off for last 30 mins to reduce down.
This usually hits the spot but...any variations/recommendations?
I'm sorry. That sounds utterly revolting. Why on earth is there carrot and celery in there? Let alone anchovies and milk????? Pork??Plenty of carrot, onion and celery, chopped as fine as possible and sweated down in a heavy cast iron pot (with some pancetta) to reduce moisture, some Basil and Rosemary in there.
Pork and minced beef added in then broken down with 4-5 chopped anchovies, off the heat tilt pan and skim off excess fat (leaving some in). Back on heat and add some milk then boil off. A generous glug of decent Italian red wine (Primitivo is great for this) and reduce back down then add half a tube of tomato paste and a tin of chopped tomatoes (or passata). Season to taste and a pint or so of good stock.
Bring to boil then simmer for a couple of hours with lid on or in oven at 125 degrees for 2-3 hours, lid off for last 30 mins to reduce down.
This usually hits the spot but...any variations/recommendations?
Where's the garlic and oregano?
bigpriest said:
Jordie Barretts sock said:
Lotobear said:
I love a good bolognese and regularly batch cook and bag it in portions for the freezer. I've played with various recipes but my usual way is:
Plenty of carrot, onion and celery, chopped as fine as possible and sweated down in a heavy cast iron pot (with some pancetta) to reduce moisture, some Basil and Rosemary in there.
Pork and minced beef added in then broken down with 4-5 chopped anchovies, off the heat tilt pan and skim off excess fat (leaving some in). Back on heat and add some milk then boil off. A generous glug of decent Italian red wine (Primitivo is great for this) and reduce back down then add half a tube of tomato paste and a tin of chopped tomatoes (or passata). Season to taste and a pint or so of good stock.
Bring to boil then simmer for a couple of hours with lid on or in oven at 125 degrees for 2-3 hours, lid off for last 30 mins to reduce down.
This usually hits the spot but...any variations/recommendations?
I'm sorry. That sounds utterly revolting. Why on earth is there carrot and celery in there? Let alone anchovies and milk????? Pork??Plenty of carrot, onion and celery, chopped as fine as possible and sweated down in a heavy cast iron pot (with some pancetta) to reduce moisture, some Basil and Rosemary in there.
Pork and minced beef added in then broken down with 4-5 chopped anchovies, off the heat tilt pan and skim off excess fat (leaving some in). Back on heat and add some milk then boil off. A generous glug of decent Italian red wine (Primitivo is great for this) and reduce back down then add half a tube of tomato paste and a tin of chopped tomatoes (or passata). Season to taste and a pint or so of good stock.
Bring to boil then simmer for a couple of hours with lid on or in oven at 125 degrees for 2-3 hours, lid off for last 30 mins to reduce down.
This usually hits the spot but...any variations/recommendations?
Where's the garlic and oregano?
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