Bolognese Sauce - pic heavy

[zippy12]

So I got the itch for YUM

https://cooking.nytimes.com/recipes/1015181-marcella-hazans-bolognese-sauce

Started at 2PM

Add the milk

Add wine after milk boils away

wine boiled away add tomatoes

3 hour simmer ... well its late 9PM but I would have simmered more

The RATS got in!

So this was not dinner Saturday night... I put it outside in the cold then into fridge for Sunday dinner
Next Day (PASTA)

See my home made rolling pin on the lathe (maple)

Roll them then slice

Excellent and fun time making this awsomeness

 

[indaswamp]

Love Bolognese sauce!!!! Yours looks tastey! Point for your pics...

 

[indaswamp]

And a very nice job on the home made pappardelle pasta!!!

 

[R Blum]

Looks great but also looks like a LOT of work.

 

[SmokinAl]

Great looking meal!
It looks delicious!
Al

 

[gmc2003]

You put a lot of effort into that meal, and it looks great.

Point for sure.

Chris

 

[fracchia23]

Uhmm good job but i have to really explain you if you want how prepare a good Ragu (in Italy we just call it RAGÚ)

Ad some oil with garlic and sliced onion,tlet it goes up to the onion looks a little bit golden but not burned.Then add carrots and a little bit of celery but a little bit and let it goes for 5 min then Add the 100% beef (i prefer 50% beef 50% pork because the ragú is more greasy and tasty ) and turn the fire at Max and turn it with a spoon every minute up to the meat lose the water and looks a little brown then add 1 glass of white wine (dry wine) and let it goes till evaporated then add tomatoes but not Sliced or cubed have to find tomatoe sauce and 2 spoons of tomatoes concentrate ,add tomatoe sauce to cover the meat completely and add 2 glasses of water and set fire at medium and let it goes uncovered and add Salt,have to repeat the addiction of water normally 1-2 times when see the ragú looks dry.Remember a good ragú have to cooks like 3-4 hours not less.
Im Italian from Italy :)

 

[indaswamp]

Uhmm good job but i have to really explain you if you want how prepare a good Ragu (in Italy we just call it RAGÚ)

Ad some oil with garlic and sliced onion,tlet it goes up to the onion looks a little bit golden but not burned.Then add carrots and a little bit of celery but a little bit and let it goes for 5 min then Add the 100% beef (i prefer 50% beef 50% pork because the ragú is more greasy and tasty ) and turn the fire at Max and turn it with a spoon every minute up to the meat lose the water and looks a little brown then add 1 glass of white wine (dry wine) and let it goes till evaporated then add tomatoes but not Sliced or cubed have to find tomatoe sauce and 2 spoons of tomatoes concentrate ,add tomatoe sauce to cover the meat completely and add 2 glasses of water and set fire at medium and let it goes uncovered and add Salt,have to repeat the addiction of water normally 1-2 times when see the ragú looks dry.Remember a good ragú have to cooks like 3-4 hours not less.
Im Italian from Italy :)

Yes indeed! Thanks for the pointers!

 

[fracchia23]

Yes but believe me he mades a good job.Bravo Bravo

 

[indaswamp]

So you prefer white rather than red wine with ragu?

 

[fracchia23]

We use both it depends on own taste.
Have always to think when u talk about italian food that is vert very different from town to town ,mom from mom :-) i think this the secret of Italian cuisine secret

 

[indaswamp]

We use both it depends on own taste.
Have always to think when u talk about italian food that is vert very different from town to town ,mom from mom :) i think this the secret of Italian cuisine secret

Yes indeed!

 

[fracchia23]

We prefere to use red wine when want to cook a Boar ragú so there u have to use Red wine because Boar taste is very strong instead beef and 50/50 is sweeter and mild than that

 

[indaswamp]

We prefere to use red wine when want to cook a Boar ragú so there u have to use Red wine because Boar taste is very strong instead beef and 50/50 is sweeter and mild than that

That makes sense. I usually use red with wild game as well.

 

[fracchia23]

That makes sense. I usually use red with wild game as well.

Exactly

 

[fracchia23]

But i want to say that he prepared the original Ragu alla Bolognese as described everywhere on books but without cubed tomatoes that nobody use here to cook a ragu.

 

[myownidaho]

Nice bolognese and pappardelle! I’ve used Marcella’s recipe before and it’s a good one.