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Bolognese ? |
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#1 |
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Forum Member
Join Date: Oct 2006
Location: Kent UK
Posts: 246
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Bolognese ?
Just made my usual Bolognese, and wondered if I miss putting anything in ?
always use minced beef spring onions 1/2 red pepper 1/4 green pepper mushrooms garlic black pepper Jar Dolmio or sim Bolognese Sauce Pasta, grated cheese for top side salad, crusty bread anything missing ? jo x |
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#2 |
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Join Date: Mar 2007
Posts: 4,288
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Mine is usually:
Onions, carrots, celery, mince, tomatoes, thyme, bay leaf, salt, black pepper. Needs a good 3 hours or more though. |
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#3 |
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Join Date: Jun 2004
Location: Essex
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Dash of worcester sauce or soy sauce?
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#4 |
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Join Date: May 2006
Posts: 1,060
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Quote:
Mine is usually:
Onions, carrots, celery, mince, tomatoes, thyme, bay leaf, salt, black pepper. Needs a good 3 hours or more though. |
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#5 |
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Posts: n/a
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i add red wine,basil & oregano
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#6 |
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Join Date: Mar 2007
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Quote:
I use red wine as well, sometimes chicken livers, and sometimes milk and cream depending on which recipe I use. I use Simon Hopkinson, and Georgio Locatelli, both excellent recipes.
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#7 |
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Inactive Member
Join Date: Apr 2007
Location: Proud European!
Posts: 7,120
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Why the need for a jar of sauce?
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#8 |
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Forum Member
Join Date: Oct 2006
Location: Kent UK
Posts: 246
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Quote:
Why the need for a jar of sauce?
My boy wont eat fresh or tinned Toms yet will eat Bol sauces ![]() -------------------------------------------------- Thanks have added a few items to try ![]() jo x |
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#9 |
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Join Date: Aug 2006
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Quote:
Mine is usually:
Onions, carrots, celery, mince, tomatoes, thyme, bay leaf, salt, black pepper. Needs a good 3 hours or more though. ![]() (Not forgetting the wine of course!) |
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#10 |
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Join Date: Mar 2007
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Quote:
That's mine as well, except for the Thyme.
![]() (Not forgetting the wine of course!) ![]() The thyme works well although I sometimes leave it out, not too much and it has to be fresh. I'm not keen on the really over-herbed and spiced sauces that seem to be standard for jar sauces but thyme adds a subtle flavour without whacking you round the head. Bolognese/ragu is best kept simple. |
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#11 |
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Join Date: Aug 2006
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Quote:
I don't forget the wine when I'm making it, just when trying to recall it.
![]() The thyme works well although I sometimes leave it out, not too much and it has to be fresh. I'm not keen on the really over-herbed and spiced sauces that seem to be standard for jar sauces but thyme adds a subtle flavour without whacking you round the head. Bolognese/ragu is best kept simple. |
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#12 |
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Join Date: May 2005
Location: Bournemouth
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Quote:
My boy wont eat fresh or tinned Toms
yet will eat Bol sauces ![]() |
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#13 |
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Join Date: Jun 2006
Location: Southwick, Sussex
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Quote:
Try making it with a jar or carton of passata instead, much cheeper and nicer than the over processed pre-made sauces.
2 Tbsp olive oil 1/2 medium onion, finely chopped 1 small carrot or 1/2 large carrot, finely chopped 1 small stalk of celery, including the green tops, finely chopped 2 Tbsp chopped fresh parsley 1 clove garlic, minced 1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil 1 28 oz. can whole tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped 1 teaspoon tomato paste Salt and freshly ground black pepper to taste I make this in batches and freeze in jars, leave enough room at the top of the jar for expansion, and pop the lid back on when its frozen |
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#14 |
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Join Date: Jun 2003
Location: Wakefield
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Bacon and red wine makes the perfect bol for me
What kind of mince does everyone else use? I always used to have extra lean, but to save money I started using Sainsbury basic 75p mince and drain the fat off - it's actually much tastier! Minced turkey also works surprisingly well
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#15 |
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Join Date: Jun 2003
Location: Suffolk
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Quote:
Bacon and red wine makes the perfect bol for me
What kind of mince does everyone else use? I always used to have extra lean, but to save money I started using Sainsbury basic 75p mince and drain the fat off - it's actually much tastier! Minced turkey also works surprisingly well ![]() |
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#16 |
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Join Date: May 2006
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If you use celery, carrots and onions finely diced, you don't need that much meat, the Italians certainly don't pt a lot of mince in theirs
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#17 |
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Join Date: Aug 2006
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Quote:
If you use celery, carrots and onions finely diced, you don't need that much meat, the Italians certainly don't pt a lot of mince in theirs
I've never understood why us Brits put the spaghetti on the plate and then dump a thick wodge of sauce on top like a cowpat!
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#18 |
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Join Date: May 2006
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Quote:
This is correct, in fact they have just enough sauce to lightly dress the pasta. Half a pound of mince would be ample in a Ragu to serve a family of four in Italy.
I've never understood why us Brits put the spaghetti on the plate and then dump a thick wodge of sauce on top like a cowpat! ![]()
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#19 |
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Join Date: Jun 2003
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Tastiest cowpat I've ever had
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#20 |
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Location: Cornwall (ex-London)
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I've never heard of spring onions in it before. Other than that, and that I use quorn mince, more or less what everyone had said. Sometimes I add cheese whilst it's cooking.
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#21 |
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Join Date: Aug 2003
Posts: 389
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The original recipe (ragł alla bolognese) is really difficult to identify precisely, because there are LOTS of variations - and do believe me, I live in Italy and every restaurant and home cook has its own, even me..........
![]() Anyway, this looks to me the best one because it's the simplest: 50 gr bacon or pancetta (Italian version of bacon) 200 gr minced veil meat 200 gr minced pork meat 1 carrot half an onion 1 celery 2 ladles of broth (either vegetable or meat-based) 1 tablespoon of tomato paste 200 gr. of tomatoes 1 glass of red wine butter salt- pepper Put the butter in a pot, add the diced celery, onion and carrot, when they have sweated out a bit, add the bacon/pancetta and cook for ten minutes. Add the minced meats, let them brown a bit, then put the wine in and let it evaporate. Add the tomato paste and the tomatoes and a ladle of broth. Let it cook for one hour and a half, adding more broth if it gets too dry. Add salt and pepper only at the end. I know it takes a bit longer, it lasts for about three days in the fridge and you can freeze it however. |
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#22 |
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Join Date: May 2006
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That's fairly similar to one recipe I have, but I do like the addition of a few chicken livers, if you chop them finely you only notice the additional flavour and not the texture and I add slightly more wine and let it evaporate as well, the same as you do. I must do it again as it really is a hit with the family. Does anyone know, can this be done in a crockpot? With lifting the lid to add so many ingredients how would you time it? Would you make it all up prior to the 2 hours plus simmering and then put it in the pot on low?
Last edited by fannyadams : 16-01-2008 at 18:31. Reason: typo |
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#23 |
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Join Date: Mar 2007
Posts: 4,288
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Quote:
That's fairly similar to one recipe I have, but I do like the addition of a few chicken livers, if you chop them finely you only notice the additional flavour and not the texture and I add slightly more wine and let it evaporate as well, the same as you do. I must do it again as it really is a hit with the family. Does anyone know, can this be done in a crockpot? With lifting the lid to add so many ingredients how would you time it? Would you make it all up prior to the 2 hours plus simmering and then put it in the pot on low?
Only really useful if you want to leave it though as it is arguably easier to just to keep it in the pan on low. It did taste very good though as I left it cooking for over eight hours in the slow cooker. |
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#24 |
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Join Date: Nov 2007
Location: North Hampshire
Posts: 5,363
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What a good idea, I've never tried doing it in the slow cooker, next time I make it I'll give that a go.
I use Mince (I've sometimes used Quorn mince when I've been on a health kick !) Onion, garlic carrot and mushrooms chopped and sweated then I add the mince and red wine and reduce for a bit then a tin of chopped tomatoes and a carton of passata a stock cube, plenty of basil and oregano salt and pepper. and water if necessary. I've never put chicken livers in but I know it's classic to do so, and some people add chopped bacon, which I never have, I might give the chicken livers a go though and a long, slow cook. luvly jubly !! |
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#25 |
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Forum Member
Join Date: Oct 2005
Location: South Coast
Posts: 399
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Quote:
My boy wont eat fresh or tinned Toms
yet will eat Bol sauces ![]() -------------------------------------------------- Thanks have added a few items to try ![]() jo x my OH is like that but the passata idea is good, as my OH will eat dishes made with that. ![]() For me essential ingredients have to be herbs and garlic. |
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yet will eat Bol sauces 
