Orang Utan
Maybe I like the misery
Where's the fucking worcester sauce you bunch of wrong'uns?
worcester sauce is an overused condiment, much like ketchup and brown sauce. it should never go anywhere near a tomato sauce.
The Best Bolognese sauce ever? Help!
- Thread starter AverageJoe
- Start date
worcester sauce is an overused condiment, much like ketchup and brown sauce. it should never go anywhere near a tomato sauce.
That would feed a family for about a week though!
Chairman Meow
Perth, WA
If you're making a bolognese you might as well freeze some for later though.
My secret ingredient is a good squeeze of lemon. But Coriander - WTF?
My secret ingredient is a good squeeze of lemon. But Coriander - WTF?
Looby
Well-Known Member
If you're making a bolognese you might as well freeze some for later though.
My secret ingredient is a good squeeze of lemon. But Coriander - WTF?
paulhackett
voiced by strother martin
I wouldn't cook everything in the house in the same dish. This is a recipe for disaster.. never mind the coriander
ericjarvis
give a feck for the feckless
Bah. Recipes, can't be having with them.
Chop some onions and dice some bacon. Fry gently with some chopped garlic and black pepper. Then start adding whatever takes your fancy. Minced beef, pork or lamb. Chicken, or fish. Salami, pepperoni, chorizo, or even good old bangers. Leeks, peppers, sweetcorn, beans, peas, carrots, mushrooms, fennel, celery. It doesn't much matter as long as it isn't too many different things, or anything that clashed horrendously.
Meanwhile make some stock. Real stock is best, but I generally make do with the Knorr cubes. Add some herbs to the stock. Basil, oregano, sage, thyme. It doesn't matter all that much so long as you stick to just two or three. Splash a dash of red wine into the pan you are making the sauce in. Chuck the stock in and simmer until it's nearly the right consistency. Then add a little butter to glaze and thicken. Ecco! <Insert main ingredients here> pasta sauce.
Chop some onions and dice some bacon. Fry gently with some chopped garlic and black pepper. Then start adding whatever takes your fancy. Minced beef, pork or lamb. Chicken, or fish. Salami, pepperoni, chorizo, or even good old bangers. Leeks, peppers, sweetcorn, beans, peas, carrots, mushrooms, fennel, celery. It doesn't much matter as long as it isn't too many different things, or anything that clashed horrendously.
Meanwhile make some stock. Real stock is best, but I generally make do with the Knorr cubes. Add some herbs to the stock. Basil, oregano, sage, thyme. It doesn't matter all that much so long as you stick to just two or three. Splash a dash of red wine into the pan you are making the sauce in. Chuck the stock in and simmer until it's nearly the right consistency. Then add a little butter to glaze and thicken. Ecco! <Insert main ingredients here> pasta sauce.
Orang Utan
Maybe I like the misery
Orang Utan
Maybe I like the misery
what a peculiar statement, considering you follow it with a recipe
Looby
Well-Known Member
The meat alone weighs a kilo! I'd like to see you survive on rations, young man!
Orang Utan
Maybe I like the misery
Looby
Well-Known Member
A 1k pack of mince will do 3 or 4 meals for 2 of us.
Orang Utan
Maybe I like the misery
i must be a greedy bastard then!
PacificOcean
Unhinged User
butcher
boner at the ready
FOUR HOURS?
It only takes 10 minutes with a jar of Ragu.
It does make a huge difference in depth of flavour though, and reduces everything to a rich concentrated sauce
Cid
Proper break this time
No soffrittos? Urban fail...
A soffritto is the base used for most ragus (and loads of other dishes)... In the north it tends to include carrots and celery as well as the garlic (a hotly debated topic among Italian chefs) and onions. Somewhere along the line this got butchered and the English bolognese often ends up with huge chunks of the veg, which is just wrong. Chop them up very fine and fry them in a little oil right at the start, it shouldn't take long. Add the rest of the ingredients as soon as the soffritto starts to be translucent and simmer for weeks.
A soffritto is the base used for most ragus (and loads of other dishes)... In the north it tends to include carrots and celery as well as the garlic (a hotly debated topic among Italian chefs) and onions. Somewhere along the line this got butchered and the English bolognese often ends up with huge chunks of the veg, which is just wrong. Chop them up very fine and fry them in a little oil right at the start, it shouldn't take long. Add the rest of the ingredients as soon as the soffritto starts to be translucent and simmer for weeks.
Orang Utan
Maybe I like the misery
ahem!No soffrittos? Urban fail...
A soffritto is the base used for most ragus (and loads of other dishes)... In the north it tends to include carrots and celery as well as the garlic (a hotly debated topic among Italian chefs) and onions. Somewhere along the line this got butchered and the English bolognese often ends up with huge chunks of the veg, which is just wrong. Chop them up very fine and fry them in a little oil right at the start, it shouldn't take long. Add the rest of the ingredients as soon as the soffritto starts to be translucent and simmer for weeks.
Orang Utan
Maybe I like the misery
Cid
Proper break this time
Incidentally for the best bolognese ever I recommend making a roast tomato passata; take tomatoes, put in roasting dish with garlic, onions, rosemary, oregano, olive oil, salt and pepper and roast slowly for a couple of hours (150c). Press the results through a sieve. If you think this is insane and a criminal waste, just remove the herbs and some of the garlic and blitz it... The seeds and skins are unlikely to go though. For both you want to get the roasting dish on the hob with some boiling water so you can get all the caramalised goodness that has stuck to it (strain it though). With a bit of chilli this also makes the best tomato soup ever.
ericjarvis
give a feck for the feckless
It's not a recipe. It's an infinite number of recipes all in one go. For it to be a recipe you are supposed to have some idea of what you will cook before you start. I generally dispense with that requirement and just start cooking and see what happens to be handy.
Orang Utan
Maybe I like the misery
it's a recipe of sorts
Orang Utan
Maybe I like the misery
if you're veg, you wouldn't be cooking it in the first place.
half a bottle seems like quite a lot to me, but i have in the past used whole bottle when stewing oxtail
Biddlybee
making knots with sticks
You're the wrongun - worcester sauce is for cheese on toast and shepherds/cottage pie.Where's the fucking worcester sauce you bunch of wrong'uns?
I use that recipe, but don't simmer it for 4 hours... end up with loads of portions in the freezer, and it's the same amount of effort as cooking only one batch
But that doesn't taste half as nice.
Weeks?No soffrittos? Urban fail...
A soffritto is the base used for most ragus (and loads of other dishes)... In the north it tends to include carrots and celery as well as the garlic (a hotly debated topic among Italian chefs) and onions. Somewhere along the line this got butchered and the English bolognese often ends up with huge chunks of the veg, which is just wrong. Chop them up very fine and fry them in a little oil right at the start, it shouldn't take long. Add the rest of the ingredients as soon as the soffritto starts to be translucent and simmer for weeks.
This is how my Sicilian flat mate used to do his bolognese, didn't realise it was called soffritto though. I've just got used to delia's ragu
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