/ck/ - Food & Cooking

>>14533803
onion, garlic, carrot, celery (all basically essential but in order of importance) can also add some kind of stock and wine. you want to simmer it on low for a while (at least half an hour)

>>14533803
Gee anon, maybe you should try adding spices? Garlic and onion would be a great start.

>>14533847
Could you get away with only using a couple of those? Say onion and celery, and still have it taste good? The reason I avoid them is because I'm really slow at cutting vegetables and it takes too long time

>>14533803
>no vegetables
>wait why does my sauce suck
?????

>>14533863
There's only one way to get faster anon

>>14533863
you should get some practice then. you could but it wouldnt be nearly as good. and it wouldnt really be bolognese either...

chicken livers

>>14533863
there's no reason to be cutting vegetables by hand in the current year

>>14533803
Sofritto, White Wine, and Milk. Stew it for at least an hour. I've baked mine in the oven for a few hours. Sometimes I'll use italian sausage instead of ground beef

>>14533863
Food process them. Saves time, and allows the vegetables to break down quicker for a smoother sauce

>>14533803
>no carrots onions or any spice.
>hurr why is it bland
gee I wonder, you don't need spices but it's not bolognese without a mirepoix as a base.

bolonaise sauce recipe
ground meat, alot of it
onions
carrots
chicken stock, low sodium, two of them
white wine
onion powder
garlic powder
Italian seasoning
tomato paste
two large cans of crushed tomatoes
Worcestershire sauce
soy sauce
Sweat off the carrots, and onions, once coocked until translucent and soft set aside. Brown meat until fryed, and sizzling vigorously. Add tomato paste, and keep wine close by. Add the whole bottle of wine once tomato paste is on the edge of burning. while wine is boiling add the cooked vegatibles, as well as the soy, and Worcestershire sauces, and reduce wine until almost dry, and repeat twice with the chicken stocks. Finally add the crushed tomatoes add powdered, and italian seasonings. cover lightly and cook stirring occasionally for about three hours. Is complete once all flavors are homogeneous, and sauce is as tender as a rare steak.

The best way to make it is:
Fry up some pancetta (this is optional, you could just start with the next step)
Sweat some dice onion and carrot for like 5+ minutes, add some oregano to that. Turn heat up and throw the mince in to brown. Once it's brown pour some wine and let the alcohol evaporate. After that add tomato puree, Passata and beef stock. Add a bay leaf as well and season with salt and pepper.
Turn heat down and let it simmer gently for like 2 hours while keeping and eye on it and stirring constantly.

>>14533803
Use Genarro's ragu recipe
https://www.youtube.com/watch?v=KSIrBt6G5yQ

Or Chef John's one
https://www.youtube.com/watch?v=jMj8lNdFqV8

>>14534548
>2 hours
is that on heat 1 or what?

>>14533987
yeah not this

>>14533803
>it always ends up uninspiring
>I only use tomato tomatoo puree and the minced meat, no carrots onions or any spice.
Why did you make this thread when you already know the answer?

>>14533987
>adding onion powder when you already have onions
your parents are embarrassed by you

>>14533803
pasta waterrrrrrr. add pasta water. improves it so much

>>14534559
Get ready for the 8hrs simmer of the Genovese sauce.

My moms recipe:
https://www.youtube.com/watch?v=EqEXDpunnGI

>>14533803
>keep cooking the same shitty way
>expect it to get better

>>14534559
Adapt your fire for a "lazy, discretre bubbling".

>>14533863
blend em. it's for sauce, right? you can get your sauce done faster that way. remember to remove the uneatable parts tho

>>14533863
buy a food processor

>>14534588
>bolognese
>tomato sauce with chunks of shredded meat
Do americans really?

https://www.seriouseats.com/recipes/2014/12/the-best-slow-cooked-bolognese-sauce-recipe.html

this is good

>>14534615
reminder that when Italians immigrated to the US in large numbers they literally could not afford meat in the old world, so they had to adjust to the sudden availability of cheap high quality and varied ingredients

>>14534559
My cooker goes from 1 to 6 and I leave it simmering at 3 for like an hour and a half. I occasionally leave it at 4 but I have to keep stirring more often. For me, the result seems to be better when you let it simmer low and slow.

>>14534588

Thanks for all the tips guys. I'll be making some more sauce in 2 days ill make sure to use the vegetables this time

I fry: minced meat, salt and pepper (GROUND pepper, not powder shit), an onion, a big clove or two of garlic, then olive oil.

I confess I use a basic pasta sauce from a jar, but I add a stock cube or two, and chili flakes.

Cook the pasta al dente (I prefer whole grain pasta), then parmesan or another hard cheese ground on top.

I think it's tip top.

> make soffritto with equal part of onion, carrot, celery. Low heat for 15/20 min untill the soffritto is translucent
> in an another pot, cook ground beef (2/3) and pork(1/3) untill they loose all the water and caramelize a bit

> Put them together, deglaze with red/white wine

> add milk untill the meat don't absorbe it anymore. If it requires too much milk add some light stock

> Adjust with salt and let it cook for 3 to 5 hours depending on the quantity in the slowest burn at the lowest heat possible (the temp should be around 60C).

>If needed, add some stock to keep the right amount of humidity

> In the last half hour add spices, most common are pepper and a bay leaf

Wa la

OP, fix your base infusion.

add a very light drizzle of light olive oil to the pan and heat to medium low
add a small amount of red pepper flak
add half/half sausage and beef mince, break apart very well as it simmers
once minced meat is browned remove the mince and set aside
add 1/2 cup of olive oil and bring to medium low heat
add 7-8 large cloves of garlic chopped, maybe more, use a fucking lot of garlic for this
simmer for 2 minutes
add back in the mince meat and all the drippings you can get out of the bowl/dish
add 1/2 tsp of red pepper flake
simmer for 1 minute

From here do whatever ingredients you want. I know this dish calls for onions which you can add with the garlic if you'd like. Mix it up but most importantly use a lot of olive oil and infuse it very well with red pepper and aromatics. You can just throw in any tomato product after that and it's hard to fuck up a good sauce from there.

>>14534772 here

>>14534765
>make soffritto
see? this anon gets it. make the sofrito first (I prefer not to use celery but and maybe ... maybe a little carrot, but whatever you do you).

that's the key get the oil right and then you can use a whole variety of different tomato products, techniques, ingredients, etc. etc.