Since I am addicted to the Paprika App (and the formatting therein), here ya go!
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Please ship mine in ice packs...Comment
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I you are worried about simmering the ragu on a stove for so long, when I made bolognese, the recipe I used called for cooking the ragu on the stove-top for 40 minutes, which I did, but then I simmered it in a 300 degree oven for 2.5 hours.Comment
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I made this yesterday and it is great! I'll post pics at the reveal.Comment
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I cooked this yesterday and made a double batch. I now have plenty for the freezer to use in the future. I will say that a double batch took quite a bit of time to evaporate the liquid on each of the evaporating steps due to the doubled liquid. However, since I was home for the whole day anyway it wasn't a problem. I'll reveal at the end of the month.Comment
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I have cooked Hazan's bolognese many times, as well as Chef John's. Both are wonderful. I'll try to do this one, time permitting. Great choice!Comment
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I made this last night, and it's pretty darned good. Hopefully I'll remember to post pics on the reveal date.Comment
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SheilaAnn The reduction steps are time consuming, so plan accordingly. It took me about 2 hours to reduce the milk and the wine, plus the 3 hour simmer to finish. I was running pretty low heat for the milk to make sure I didn't burn it, so that added to the time. If you're more comfortable, then you could probably run hotter. Next time I make it I will use pork or lamb and beef. It's a little one dimensional with just ground beef.
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Man I just cooked a huge pot of Bolognese last weekend. Served with tagliatelle and crusted bread. Had so much left over that I froze in single serving containers. Is it alright that I take a picture of one of the frozen containers and have that as a submission, LOL !!
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A good meat sauce is frequently cooked in our house, but I’ve never made a bolognese. I keep it simple - San Marzano tomatoes, garlic, basil, salt. Ground beef if I’m in a hurry, chuck or some other cut when I’m making an all-day sauce.
Bolognese has always intrigued me, so I’ll give this a go and see how the fam likes it.
And as the linked article mentions, I’m surprised by the lack of garlic. Honestly, gonna be hard to cook without it.Comment
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Gonna try it without garlic - curiosity has the best of me…though I’m a firm believer in the notion that “two cloves of garlic isn’t enough unless it’s a recipe for one clove of garlic.” -
I use San Marzano tomatoes to make a Neapolitan style pizza sauce, and it also has no garlic. Just crushed tomatoes, EVOO and salt. It was a close approximation to the pizza I had in both Naples and Rome. Having been in Italy last October, I feel that garlic was not used extensively in anything I had over there. -
jfmorris You just reminded me that I too have made pizza sauce without garlic. My brain is hardwired that Italian food = mass amounts of garlic.
Decades ago an old Italian guy from New York taught me how to make Italian, and it was HEAVY garlic. Probably doesn’t help that I love garlic and am heavy handed with it no matter what I’m cooking.
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Not trying to be a smarty pants but I'm surprised the Marcella cookbook calls it a "sauce". According to a few Italians I know, the true term for a good Bolognese is a "ragu" versus a sauce. They are pretty vehement about that for some reason. I think it has to do with it being somewhere between a meatless sauce and say a chili in consistency. Anyone seen this argument in terms?Comment
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Cooked a big pot tonight, plenty in the freezer for the future. I probably should have mentioned, I jump the gun a bit on both reducing steps, but that didn’t really fit the theme lol. I take the milk down until I can stir and see the bottom but by no means is it all gone. Wine I only really reduce for 10 minutes then it’s tomatoes and I just go much longer on the long cook. Came out great as always. Did all beef because I am committing to using up what’s in my freezer and that’s what I had!Comment
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OH
EM
GEE
cant wait for reveal day! I will echo comments above in plan accordingly for reducing time! Recipe as written states about 3.5 hours. I think it’s more like 5+.Comment
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I was really thinking of doing this one, but I just don't have 5 hours to stand over the stove stirring things!
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Oh it's not that much stirring. I'd say you need to pay attention to it for an hour or so, depending on whether you scaled up. Not constant stirring, because it's not going to burn until you get the liquids down low. After that it's just simmering super low. I left the house with it on the stove at one point.
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I made ours today/ After reading all the comments, I went without any garlic n did 50/50 gr beef n pork. Except for a sample spoon, I am waiting for Kim to get home.
It is not nearly as intimidating as it reads. Def will be making this many more times in the future. Very flavorful, thankyou bbq_esqComment
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I kept looking at this thread thinking man that's too long to simmer a sauce. My attention span since retirement has gone away. I think it is a reaction all those years concentrating on the smallest details. Anyway, i got to thinking man that cookbook sounds familiar. Did I have it and get rid of it? Surely not; i got rid of a bunch (but not all) of food network personality type books, and books similar to them. No way I would have donated this. Earlier today I was on the RV and:
All that goes to say that I guess I'm in. This fits into making something from each of my cookbooks, though there are several more recipes in this one that I will tackle. I need to get busy, only a few days left.
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