/ck/ - Food & Cooking

>>19844993
it's nothing special anon, I always have Chef John's recipe up when I make them but I don't exactly follow it. The big difference is I like to use more bread crumbs than he does because I love the texture.
>500g of 17% fat "bolognese mince" (250g beef, 250g pork)
>1/3-1/2 cup of bread crumbs
>one egg
>milk (maybe about 1/2 cup)
>couple tsp dried oregano
>couple tsp of red chilli flakes
>salt as you like
>black pepper
>tsp garlic powder
>tsp onion powder
>1/2 a medium onion
>4 garlic cloves

>saute the diced onion and garlic until just cooked, set aside to cool
>mix the bread, milk, egg, and all the dried spices and salt into a thick slurry, let it sit awhile, add a drop more milk if it gets too thick
>mix in the onion/garlic
>toss the mince in and mix it all thoroughly with a fork (don't use hands as you want it to stay cold and uncompressed for better texture) just take your time and have a zen few minutes stirring it all up
>let the mixture rest in the fridge for 30mins or longer
>roll into golf balls or larger
>bake at 180ºC OR fry in oil on medium-low until cooked through
whala

Sometimes instead of bread crumbs I like to use this Hamburger Helper stuff, which is basically bread crumbs and milk powder with salt and seasonings. It just adds a little more flavour and saltiness than plain bread crumbs, and you can mix it with water which is handy when you don't have milk