Best bolognese spaghetti recipe

Need to impress people, you got any recipes/videos/tips whatever?

POSIWID: The Purpose Of A System Is What It Does Shirt $21.68

CRIME Shirt $21.68

POSIWID: The Purpose Of A System Is What It Does Shirt $21.68

  1. 7 days ago
    Anonymous

    This does require a bit of work on your end converting metric to imperial measurements. I've made this numerous times and it comes out well enough for me to recommend. This will not offend your audience.

    You most likely don't have a meat grinder so ignore all that shit and just substitute for the best ground beef and pork you can find.

  2. 7 days ago
    Anonymous

    As far as tips are concerned practice this dish at least two times before you have company over. You can't cut corners here it really doesn't end up tasting good until it's simmered for at least 2ish bur preferably closer to 3 hours. But other than that it's pretty easy to make, really makes any pasta taste significantly better.

  3. 7 days ago
    Anonymous

    ragu, ground beef, tobasco, snapped noodles to make them fit in the pot
    badda bing, badda boom

    • 7 days ago
      Anonymous

      %3D%3D

  4. 7 days ago
    Anonymous

    https://lucasitaly.com/2018/10/17/the-best-bolognese-real-ragu-recipe/
    I usually follow this one, with red wine instead of white. I cook that in an instant pot it's really impossible to frick up. If you want to try something more fancy this recipe has a lot of variations too https://www.accademiaitalianadellacucina.it/it/node/62013

    • 7 days ago
      Anonymous

      This looks breddy good. I'll have to try this.

  5. 7 days ago
    Anonymous

    Take a bulb of garlic, crush and dice it. Take an onion, slice or dice it. Cook in oil on medium heat. Once the onions start to go translucent, add 500-700g of pork mince. Stir. Chop up a bell pepper, add it. Stir. Chop up some mushrooms (I use oyster mushrooms but most varieties are fine), add them. Stir. Take a can of tinned tomatoes. Add it. Stir. Add a liberal dash of black pepper and a little bit of Maggi Mushroom Seasoning. Stir. Serve. Easiest fricking thing in the world, always delicious.

    • 7 days ago
      Anonymous

      >bell pepper

      • 7 days ago
        Anonymous

        What, are you Japanese or something? You can sub it out for a zucchini if you really want.

        • 7 days ago
          Anonymous

          I'm sure it's a nice pasta, it's just not gonna taste like bolognese should.

    • 7 days ago
      Anonymous

      >Add a liberal dash of black pepper
      >liberal
      Not in this house, Ruskie. Recipe discarded.

    • 7 days ago
      Anonymous

      if you invited me to eat bolognese and served me this I'd shit myself and cry

      • 7 days ago
        Anonymous

        You'd do that anyway.

  6. 7 days ago
    Anonymous

    Bolognese always turns out bland for me I simmer it for hours put in wine and nice tomatoes and all that but it just comes out as kind of bland. Like a bland chili. Not bad just not very strong flavors.

    • 7 days ago
      Anonymous

      That’s weird.
      What’s the recipe you usually make?

      • 7 days ago
        Anonymous

        More or less the bologna chamber of commerce recipe with beef+pork, i usually do red whine san marzano tomatoes, i add in some garlic too (the BCOC recipe says this is unacceptable) and a quite good amount of salt, i leave out the milk/cream that some recipes call for as i feel like that would dull the flavors even more, also i don't put pancetta

        • 7 days ago
          Anonymous

          >also i don't put pancetta
          Well there you go. There's no salty pork flavor, and you're missing out on fat to carry that flavor.

    • 7 days ago
      Anonymous

      Add more salt dude. It gets diluted by the pasta. The sauce needs to be just shy of too salty.

  7. 7 days ago
    Anonymous

    Yiff in hell, furhomosexual.

  8. 7 days ago
    Anonymous

    Garlic + onions
    Add minced beef or pork + salt
    Add finely diced carrots and celery, and then a little bit of red wine
    Add a can of tomatoes, a few sprigs of thyme and one or two bay leaves, and let it all cook slowly for like a good 30 minutes
    I like to add a tiny little bit of sugar and cinnamon but be really careful with those. You can always try some other spices if you want to be a bit original

  9. 7 days ago
    Anonymous

    nope

  10. 7 days ago
    Anonymous

    this, but sear the meat in a separate pan and then add it, else it wont brown properly which is less flavor

    • 7 days ago
      Anonymous

      what this anon posted
      i make this a lot and its really good

  11. 7 days ago
    Anonymous

    It's all about some. A soffritto to start. Then some. Some aliums. Some stock. Some tomatoes. Some alcohol. Some fresh herbs, basil and oregano usually. Some cured pork. Some milk. Finally some seasoning.

  12. 7 days ago
    Anonymous

    So I've tried my hand at various versions of ragu.

    I found you don't really taste the lamb if you blend beef+pork+lamb like some of the recipes call for. It's perfectly ok to use just beef or just pork, pick according to your supply costs. Big thing is to ensure you brown the meat and get it into little chunks.

    Secondly, texture wise, I don't recommend stick blending. Having a sauce with a thick texture is way better than a "smooth" or semi-smooth sauce.

    Veg has to be onion, carrot, celery, in a fine dice. Add garlic after sweating. Basil and oregano for seasoning, with salt & pepper as you like. You could also add a touch of rosemary if desired, but it doesn't do much.

    Now, here's where you can diverge into two types. Type one is stock based: you blend wine and a stock and let that simmer for hours. Type two is tomato based: some paste, crushed tomato, some puree, and wine and a bit of water as required. Add some sugar to drop the acidity of the tomato. A bit of cream can be used to lighten the color and add some fat if you used lean meat. Do this at the end.

    Personally, I like both equally. The tomato one is more expensive due to the extra cans of tomatoes. Both need to be a FULL pot that gets simmered down to about half or so, to appropriate thickness. No starches or flour. Pasta will add that.

    Then you boil pasta, toss it with the sauce and a bit of pasta water. Any thick/large pasta works well with it.

    I don't think ragu impresses people though. I was way more impressed with focaccia than I was with the ragu I ate with it, and I really liked both to the point of learning how to make em. Unless they are used to shit jarred spaghetti, then they will be blown away by all the flavor.

Your email address will not be published. Required fields are marked *