| Bolognese Sauce
Posted: 1/14/2008 12:20:48 PM | For two years I've tried various ways of doing a bolognese sauce but it never seems to come out right ...or at least anything like the dolmio stuff that you get from the supermarket ...I know the proprietary sauces are palatable but I prefer to use fresh ingredients ...maybe I was never meant to cook ?
Would very much appreciate help with this
Might even invite you over  | |
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| Bolognese Sauce
Posted: 1/14/2008 12:39:55 PM | I found one recipe for an "easy" bologneses sauce in a book called "everyday italian" by Giada DeLaurentes. It's relatively easy and can be made within an hour, unlike more traditional recipes that call for 3-4 hours of simmering.
If you like Italian food in general, it's a pretty good book because she simplifies recipies, yet they still come out with fantastic results.
Hope that helps.
Greg | |
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| Bolognese Sauce
Posted: 1/14/2008 2:21:52 PM | Nice one Greg
The book is well reviewed on Amazon and at £15.92 I'll give it a shot
Much appreciated | |
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| Bolognese Sauce
Posted: 9/19/2008 3:51:54 PM | So you've had to wait a further year for my answer
Stage1; (for four persons)...
1 onion, 1 carrot, 1stick of celery, 1 clove of crushed garlic, 2 Tab spoons of olive oil.
Grab your cast iron casserole dish. (No your sause pan or pyrex won't do!) gently heat oil and add your finely chopped ingredients. Stir for ten minutes.
Add 12oz of lean beef and stir, on medium heat till brown.
Make 5 fl oz only (no more!) of beef stock, and add to casserole, along with seasoning, 1/2 tsp of oregano, 1/2 tsp of Italian seasoning (Schwartz is OK), dash of worcester sauce, dash of soy sauce...stir til fully evaporated.
Add 8fl oz of milk.
Add 400 gram tin of chopped tomatos & 1 tab sp of tomato puree.
Stick on the lid and simmer for 1 1/2 hours +, or put in oven on low heat... Ditto.
The Kids just love it with spaggetti... You should add a little (or a lot) of parmasan chesse for full enjoyment...Bon Appitite | |
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| Bolognese Sauce
Posted: 9/20/2008 7:38:49 AM | Hey OP. I make a really simple bolognaise sauce these days without onions. Just use some Minced Beef, Bolognaise Sauce (not Pasta Sauce), some garlic and some green capsicum. Simmer for 20 mins.
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| Bolognese Sauce
Posted: 9/20/2008 7:51:29 AM | | the secret ingredients that many don't know are: 1/2 whole milk reduced with your garlic, onion white wine base...and...fresh ground nutmeg.... | |
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| Bolognese Sauce
Posted: 9/20/2008 8:43:21 AM | Yes, this is basically it:
((((for four persons)...
1 onion, 1 carrot, 1stick of celery, 1 clove of crushed garlic, 2 Tab spoons of olive oil.
cook above
Add 12oz of lean beef and stir, on medium heat till brown.
Make 5 fl oz only (no more!) of beef stock, and add to casserole, along with seasoning, 1/2 tsp of oregano, 1/2 tsp of Italian seasoning (Schwartz is OK), dash of worcester sauce, dash of soy sauce...stir til fully evaporated.
Add 8fl oz of milk.
Add 400 gram tin of chopped tomatos & 1 tab sp of tomato puree.
Stick on the lid and simmer for 1 1/2 hours +, or put in oven on low heat... Ditto.)))
IN a food processor, add the onion (to taste), carrot and celery (add more carrot and celery if you want more veggie/fiber in your diet). Smush the garlic under a knife, add a little olive oil and the garlic to large frying pan,
Cook about 1/2 ground beef and 1/2 ground pork (or use bulk Italian sausage or ground turkey). The 50/50 mixed meat is one secret. OR USE OLD HAMBURGER, JUST BEFORE IT SPOILS! That really gives sauce a "rich" essence.
If there is much grease, drain it off, then add pureed celery, onion, carrot, and any spices. I sometimes "layer" the puree on top of meat if in a hurry, combining early. Add your favorite spices, including black pepper or hot pepper for more zest.
Add the milk, 1/2, or cream. Add 15 oz can diced tomatoes or crushed tomatoes, add 1 small can tomato paste. Simmer for 15 min or LONGER.
I my son made this with "old hamburger" last weekend. I thought it was amazing compared to "fresher" ground beef. | |
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| Bolognese Sauce
Posted: 9/20/2008 8:45:47 PM | This version looks alright:
http://www.bbc.co.uk/food/recipes/database/spaghettibolognese_2071.shtml
It is pointless making it without wine. And it has to be rich, so some soaked dried mushrooms are good in the stock.
And it needs to simmer very slowly for a very long time - at least a couple of hours. | |
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| Bolognese Sauce
Posted: 9/21/2008 11:43:22 AM | | Add some crispy bacon cut into pieces thrown on top, yummy, makes a tasteful change now and again. | |
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| Bolognese Sauce
Posted: 10/7/2008 5:07:50 AM | My version:
2 Tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
3 large garlic cloves, finely chopped
½ lb ground beef
6 oz Italian sausage, skinned
1 cup red wine
18 oz can crushed tomatoes, chopped
1 tsp fresh rosemary, chopped
1 tsp fresh sage, chopped
Salt and Pepper to taste
Heat oil in a large pan. Add celery, carrot, onion, garlic and cook about 5 minutes. Add meat and cook 10 minutes over medium heat, stirring occasionally.
Deglaze pan with wine; let reduce. Add tomatoes and remaining ingredients and stir. Simmer for about 1 hour. | |
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