September Team Cook - Pasta Bolognese

[cruiseplanner1]

So many wonderful looking cooks on this month's cook. Although I did not participate I will try to make this soon. Your pictures give me motivation for sure as does my stomach grumbling looking at them. Nice work on them folks

[OC Sandy]

This was a fun recipe for a team cook. I opted to make a double recipe so I could feed the freezer. As a result of the double recipe the reduction time took longer. Not that it mattered much since I was home the whole day anyway and could tend to the sauce as needed. I regularly make slow cooked tomato pasta sauce but this was the first time making a bolognese sauce. I used a mix of beef and pork. Next time I’ll add a bit of red pepper flakes. I used mezzi rigatoni (Barilla red package) and topped the dish with parmigiano reggiano and some Italian parsley. Fun, and tasty!

[jfmorris]

Wowsa! Lots of good looking stuff here. I really want to make this, and plan to save it off in Paprika, but just have not had time for many cooks at all this month. I thought about it a week ago, but have literally cooked one meal in the past week. My wife just has zero appetite back on chemo, and I try and cater to what she wants. Which is not much.

[Willy]

You're a good man.

[Alan Brice]

Busy weekend here. Made the cook last week. Total cook appx 7 hrs. Excellent homemade meat sauce.
Used the Cayenne and did not miss the garlic.
Cooked it all according to the recipe. Used 50/50
beef n pork. Simmer n Stir, simmer n stir. I wonder if the instapot would require as much attn. Love the outcome, we will make this again.

[SheilaAnn]

Alan Brice I fold the parchment into a cone shape and snip the pointy side by like an inch-ish. Roughly cut the other side to fit the diameter of whatever pan I am using. One of my former co-workers taught me this. Learned while working for TK.

[Alan Brice]

Thomas Keller?

[SheilaAnn]

Yup

[captainlee]

Rainy day here today, perfect timing for this cook. Very delicious! We were commenting during dinner about no garlic, nice for a change.

[WI Bubba]

Here is my version.





It was very good, but next time I will use a blend of meats and maybe a little bit of red pepper flakes to add some more depth.

[bbq_esq]

Highly recommend tossing the pasta with the sauce before plating up - goes for pretty much any sauce really. Red pepper flakes are a nice touch.

[Carolyn]

I used 1 lb 80/20 ground beef and 1/2 lb ground pork. The change I made was to add Better than Bouillon because I eliminated the wine. It simmered in my Staub pot in the oven without the lid for about 4 hours, plus whatever time it was on the stove. I didn't time it.

I didn't get that kinda-caramelized stuff on the edges like the last time I made this, maybe because I stirred it too often. I don't know. Anyway, it came out good, and I didn't miss the garlic.

My husband liked it a lot.

I am the Patrick Swayze of my Bolognese. 🙂

[Andrrr]

I’m not going to make this in time but it’s definitely on my to-do list. These pics have winter comfort food written all over them and unfortunately, it’s right around the corner here. Thanks for sharing!