Comments on: Bolognese sauce

By: ellaella

ellaella — Tue, 17 Feb 2009 02:30:34 +0000

Hi, tess! Oh, I’d give that a try and the simmer time would be so much less with it already cooked. Bolognese does need a long time, so I love just sticking it in a slow oven and getting on with life for a few hours. Simmering on a burner that long can be so fiddly with my stove.

Good to see you!

By: tess

tess — Tue, 17 Feb 2009 01:01:34 +0000

Hi ellaella! This looks good. I've made a sort of fast version from Fine Cooking, maybe even the one you mentioned, and we very much liked it. I hardly ever make Bolognese sauce because it cooks so long, but I love to have it. I just cooked a veal tongue, and I'll bet this would be excellent in this, with modifications. tess’s last blog post..Tori Zōsui Pancakes

By: ellaella

ellaella — Sun, 15 Feb 2009 11:01:21 +0000

I love it too. A lot of people here won’t eat veal either and I totally respect that, except for those who turn right around and happily buy and eat chickens raised under horrific conditions. There’s a disconnect of principles there. (This needs leaving out the milk too to make it kosher.)

I finally saw Jamie’s magazine – $10!! It looked really good but at that price I took a pass.

By: The Totton Linnet

The Totton Linnet — Sun, 15 Feb 2009 00:58:17 +0000

umm utterly delish, I would use lambs mince instead of pork and veal, veal on principle, but that would also make it kosher. Spag bolognese is my fav food + garlic bread The Totton Linnet’s last blog post..Skateboard scally

By: ellaella

ellaella — Fri, 13 Feb 2009 12:27:58 +0000

Muse - I forgot one of the variations for the Fine Cooking marinara is a mock Bolognese. This might be perfect with crumbles:

Mock Bolognese Ragù: In a large sauté pan melt 3 Tbs. butter over medium heat. Add 1 cup finely chopped onion, 2 finely chopped cloves garlic, and 1/4 cup each very finely chopped carrot and celery; cook until softened, about 5 min. Increase the heat to medium high, add 1 lb. ground beef and cook until browned, breaking up the meat with a spoon, 4 to 5 min. Pour in 3/4 cup red wine and boil until reduced to 1 Tbs., 3 to 5 min. Add 3 cups marinara and 1/2 cup cream or milk. Simmer until the sauce has thickened enough to softly mound on a spoon, about 8 min. Toss with 1 lb. warm pasta. Serve with freshly grated Parmigiano-Reggiano.