/ck/ - Food & Cooking

you need to roast the living shit out of the tomatoes you put in the pot. Roast them unto death. They turn sweet and umami.

That and fresh basil, oregano, garlic, 4 types of pepper, some parm etc..

>>9284519
i have the spices just right, but never tried what >>9284514 is suggesting

>>9284508
Add about 50g of cheddar per person to the sauce 15 minutes before serving. Best spaghetti bolognese you'll ever taste.

What do you mean by bolognese? A regular tomato/meat sauce? Or a sauce of meat, wine, vegetables and milk, with a little bit of tomato too?

>>9284514

For me, it's cooking the shit out of the beef. Stew it until it's a soft mush.

Tomato sauce can go in last minute.

>>9284537
meat, wine, veg, milk etc

>>9284523

ok, lets get serious. Do a mirepoix in a ceramic iron pot. Olive oil in, fry your onion, celery, carrot. Then put in a a few cans of tomato. Either diced up, or use an immersion blender. then toss in smashed and cut garlic, then dried oregano, basil and a couple bay leafs.

>>9284531
>50g of cheddar per person
HOLY FUCK

>>9284545
hey i have that exact pot :)
what about the meat? and cooking time? i generally leave it stewing for 4-5 hours and add wine/water when it starts getting too thick

>>9284545

2 hours minimum for roasting, probably 4 is better. I always get lazy and my sauce is weak. Add mushroom and fried ground beef if you want a savoury bolognaise.

brown ground beef in pan. add jar of spaghetti sauce. top with parmesan cheese

god you guys fucking suck.

>>9284551

Why are you saying you don't make a good sauce? A red wine vinegar is exactly what you add. 4-5 hours is exactly what you need to do.

Is your sauce that bad?

>>9284557
i didnt say its bad, its a good sauce, but theres always room for improvement.

>>9284554

Yeah, we're not 19. Sorry bro.

>>9284562
i was really just curious how other anons make their sauce

>>9284562

Kinda sounds like you're nailing it. Maybe some sugar if you're getting a bitterness, or cornstarch if it's thin when you plate it with spaghetti. Honestly I can't help. You're already there. Cornstarch adds sweetness while thickening your sauce as well, so, maybe that.

>>9284573
maybe i will try that. thanks

>>9284581

My last sauce that didn't get roasted enough.

>>9284508
Fresh diced tomatoes, canned chopped tomatoes, sun dried tomatoes, tomato puree, lots of garlic, lots of oregano and basil. Red onions, green onions, and that's how I make bolognese sauce.
Add some shredded halloumi too

>>9284592
Looks like you have too much fat. Try food wishes bolognese recipe, I won't sum it up here because I'm a dirty phone poster. It's a great starter. No you don't really need the milk.

MSG

>>9284914
I used 80/20 chuck and only enough olive oil to fry the mirepoix. This is about an hour into the 4 hour stewing. However, I'm hearing ẃhat you're saying.

>>9284508
Make your own tomato purée, add beef stock and some red wine, add carrots, garlic, onion and spices. might have to add some sugar as well

leave it for like 5 hours on medium heat, then fry up some ground beef and add it before serving

everyone on this thread: "Make everything from scratch and just take everything to the extreme by roasting the ever-loving shit out of it"

just buy some tomato paste, some canned diced tomatoes - brown your meat, dice/slice onions depending how you like your sauce and fry them off, add garlic when they're almost done. Then add paste, and lastly diced tomatoes. Simmer until best consistency, tasting often. Salt + Pepper + fresh basil to finish.

It's also important to remember that the more fats you have melted into the sauce, the better it'll taste, so you may as well go ahead and use a fatty as fuck mince.

>>9284964
70/30 is solid for ground beef or ground pork. Most sausage, assuming you're using it, has more than enough fat content.

Here's mine. I use a fuck load of tomato puree along with plum tomatoes. I swear my onions, mushrooms and a red pepper while Browning the mince. Drain the mince and throw it all together with about 4/5 crushed garlic cloves. Then I add my secret blend of spices and feed it wine as it simmers.

>>9285065

that looks delicious.

>>9284928
Yeah I don't like using 80 20, you have to skim. I usually use finely ground 90 10 but the traditional mix of veal pork and beef is leaner than 80 20 so I'm fine with it.

>>9284538
Yup, cant stand when people let the meat sit and you get dry ass lumps of ground meat.

>>9284554
That sounds like the worst bolognese i can imagine.

>>9284554

that's like how my aunt cooks. costco marinara, chunks of sausage. wallaw.

>>9284531
You're a fat cunt. The sauce will taste completely of cheddar

>>9285065
>Drain the mince
Why

>>9284508
>not mixing pasta and sauce before serving

TRIGGERED

Americans...

Celery leaf and finely diced carrots.

>>9285271
Not wanting to be able to adjust your sauce:noodle consumption ratio as you eat
It's not hard to see why the rest of the world is so far behind us, sometimes.

>>9285203
I don't like it oily. I like it rich.

>>9284508
add a couple anchovy filets and a splash of vodka

Olive oil, mirepoix, mince, tomatoes, stock. Add salt, pepper, nutmeg, and bay leaves to taste.
Let it simmer uncovered for a long while, until it's reduced down to a thick sauce. The more liquid you add, the longer it'll take to evaporate it all off.

>>9284592
It needs to be reduced more.

What does /ck/ think about my tagliatelle al ragù?
(I've already posted this pic before, but I've making it exactly the same for quite a while. It always looks more or less like this.)

>>9285753
looks dry and bit boring
did you forget the tomato?

>>9285780
This, really. I'm expecting to see a more reddish color from tomato, and also some seasonings. I can't even see a single speck of herbs or pepper in that photo.

U have to use milk instead of water and simmer it for 6 Hours or longer
also you should have a well balanced and nice diced Sofrito as your base as well as good beef stock also the tomatos are really important i try to get San Marzanos

tiny bit of mughali meat masala. not even kidding. its also great for chili con carne.

>>9284508
secret to the meaty taste is very finely chopped chicken liver, secret to make any shitty sauce taste like a restaurantdish is saucing your pasta

>a bit undercooked into saucepan with some sauce
>add splash cooking water,highest heat all the time
>add butter+parm stirring vigorously
>add more water if too thick, keep stirring til emulsified

The milk.

>>9285871
Try adding it after the wine and tomato. Will curdle more evenly and thicker.

>>9284508
Folowing the recipe.

Shit's easy, dude.

Ingredients, minus the olive oil / butter for cooking.

Sweat the soffrito till the onions are translucent with just a pinch of salt to help draw out moisture.

Adding a little fish sauce works really well in a tomato sauce. It might be good in a Bolognese as well

>>9286024
Whoops...fucked that up.

The FIRST thing you do is brown your panchetta. Then use the rendered fats to sweat your soffrito. My bad OP.

>>9285983
i did this and it was fucking perfect

So it goes:
1. Panchetta
2. Soffrito
3. Beef

Add the wine after the beef is browned and cook out.


>>9286085
It's a really good stand alone sauce as is, but most people will miss the usual shit people throw in their "spaghetti sauces", like oregano, garlic, basil, or whatever, and of course, it doesn't have all the tomato sauce most are familiar with.

Add the tomato, stir it in, and reduce to simmer.

You're going to want to simmer this for a good 3 hours minimum. Top it up with the beef stock as needed, and about an hour and a half before you want to finish it, start adding the milk 1/3 at a time every half hour.....or you could just dump it in an hour before finish time if you aren't that anal.

Pic: (L) after simmering with beef stock added (middle) adding milk (r) milk stirred in to finish

>>9284545
shouldn't the garlic go in for 30 sec or so before the tomatoes? otherwise it doesn't get direct heat

After 3 hours, it's good to go and you can use it for whatever.

pic related: (L) sauce is done after 3 hours (Middle) tagliatelle al Bolognese (r) lasagna

I lived in Italy for 3 years while in the Army, and this sauce is pretty much what you'd find in any given northern Trattoria, but they just label it as "ragu", and not "Bolognese".

Use it as is, or as a base to add your own shit. Good luck.

>>9285650
>add a couple anchovy filets
That's my secret

>>9286188
Good job, mang.

>>9284508
A little bit of worcestershire sauce

>>9286177

no NO, you're ABSOLUTELY right. Never cook the garlic for any time at all. And use Spanish garlic. Sorry I wasn't clear there. Red garlic is the only garlic that doesn't taste like rancid cat piss 90% of the time.

>>9284508
bolognese is brown, not red

There is such a thing as the official, definitive sauce Bolognese/ragú recipe:

http://www.itchefs-gvci.com/index.php?option=com_content&view=article&id=587&Itemid=976

>>9285273

this, people always forget celery

>>9284551
You need to cook out the wine ideally, use it to deglaze the pan

>>9286188
Dayum. That's a tasty-ass looking sauce.

Treat your bolognese like a braise.

Put it in the oven and cook it low and slow, don't simmer it on the stovetop.

>>9287836

Also, anchovies or a little fish sauce like some other people have mentioned

do you guys boil your tomatoes before pureeing them? or do you just use a food processor outright?

>>9284552
As opposed to what? A desert Bolognese?

>>9284592
Maybe put it in the oven? Anyone tried that?

>>9286188
looks great. i've written this down

I'm not Italian and I really don't know for sure but I have this suspicion that the use of celery stalks is only due to bad translation. Celeriac, that ugly root thing, gives much better results IMO.

>>9288248
Wow, you are literally a retard. We use celery because onions, carrots and celery together form part of the base for any simmered dish in Italian and French cuisine.

>>9284508
Red wine in the sauce is important. And tagliatelle >>>> spaghetti

>>9288759
I have made Bolognese with brunoised celeriac because I didn't have stalks, it's not bad at all. Makes for a very piquant taste.

>>9288759

You sound like you don't even know celeriac.

>>9288248
>Celeriac, that ugly root thing, gives much better results IMO.
I also prefer it that way. I rarely use celery stalks at all.

>>9284592
It looks like a soup.

>>9288945
>You sound like you don't even know celeriac.

You sound like you've never heard of a mirepoix or soffrito....

>>9289043
>I know basic culinary terms
Tell me more, Chef.

>>9289054
>I don't know basic culinary terms but will shitpost regardless

Itt: people call tomato meat sauce "bolognese." Why would you guys do that when you know perfectly well that actually bolognese is not a tomato sauce? I know you guys know this because there are threads about it all the time.

>>9284508

The most important part is the so called "Soffritto". The second most important part is the type of tomatoe you use. I use San Marzano. If you can get them, use them.

>>9286188
anyone know how long something like this will keep in the freezer?

>>9289212
If you're adding tomatoes, it isn't bolognese, faggot.

>>9289237

And real bolognese is without, well, spaghetti. Who cares.

>>9289237

The real italian ragù classico bolognese is in fact WITH tomatoes. No matter what you dipshit have to say. Go ask the Accademia Italiana della Cucina in Bologna.

>>9289225
Weeks...months.

>>9289237

The official Italian Bolognese recipe is posted in this very thread, dumb ass.

See: >>9285983

>>9286188
So you're telling me in Italy they don't use any form of herb or salt/pepper?

theirs is good because it's made in a factory and then purchased in bulk
try that

>>9285983
Fuck who translated this?

>>9289338
Salt and pepper are both listed on the ingredients list.

Grate carrot and celery and sweat it with some chopped onion. Throw in garlic and dried oregano, then your beef. Once the onions are a bit golden you can toss in your well roasted cherry and plum tomatoes. Let it simmer and add some sliced fresh basil in the last 5 minutes. Wa la

>>9284545
>Do a mirepoix
No

I made bolognese last night with a dutch oven for the first time. I kept getting fond only in the shape of a ring directly over where the burner was. Is this just something that happens with cast iron? FYI I usually make bolognese in a stainless steel pot, but wanted to try out the new Staub that was gifted to me.

If you use canned tomatoes, don't use diced. Use whole canned tomatoes. Diced have calcium chloride to help them remain firm.

after you sweat your vegetables and cook your ground meat you need to add milk and then reduce it down, and then add wine and reduce that down too, before finally adding your tomato product and then cooking the whole thing for at least 5 hours

use half beef half pork mince otherwise youre going to have a lot of fat ruining the texture

>Bolognese sauce I made without canned tomatoes or tomato sauce
>Minced Mirepoix
>Flour
>garlic
>1 dried bay leaf
>dried oregano
>Chicken Stock
>Tomato Paste
It was just as good as regular bolognese except the chicken stock gave it an incredible richness

I like to use half lamb to add some fun flavor. GF usually likes to do turkey everything

>>9290255
Bolognese sauce shouldn't have any herbs, except for celery.

>>9290348
that's because bolognese is made with tomato sauce which usually has herbs in it. Which is why I added some.

This isn't even a normal bolognese to begin with. I used italian sausage. I didn't use canned tomatoes or tomato sauce. Also there's celery in there too.

>>9285983
>300 g beef pulp (bacon or strawberry or sponge mandible)

Which is right

White wine or red wine? I would use red since it has more depth but what does /ck/ think?

>>9284508
secret is WINE

>>9290011
Dutch ovens are meant for the oven

>throw some bacon into the pan
>add the tomatoes, onion, and garlic
>drop in the meat
>season with salt, pepper
>add oregano and thyme
>add some butter and some cream
>simmer for 30 minutes
>grate over some cheese

>>9284508
lots of garlic lots of tomato and red wine

>>9284508
Add a whole bulb of garlic, lots of onion and herbs. Cook it for a long time so it reduces. Add some cherry tomatoes?

>>9292431
Think it refers to 11, 10 and 4.

>>9294378
Bad
>>9295824
No

>>9284508
A mixture of ground beef and sausage. Roast the crap out of your tomatoes be sure to ass a small amount of crushed fennel seed to your spice blend. Add a small amount of a nice red wine.

>>9286188
what is beef pulp? ground chuck?

>>9284514
In what form? Roasting whole tomatoes and using them instead of tinned sounds like a nice start to some artisan bolognese.

>>9296867
>Polpa di Manzo
Ground beef

>cartella o pancia o fesone di spalla o fusello
These are the cuts that are used. Foreign cuts aren't exactly like our cuts, but you can indeed use ground chuck.

>macinata grosa
Large grind. So when you grind your meat, don't use a fine grind, but a large grind. Hamburger sized grind is fine.

Here's a link that shows you the names of some of their cuts, and where it is on the cow: http://www.italianeating.eu/italian-meat-cuts/first-class.htm

>>9292450
red, no discussion possible. Doesn't need to be anything fancy though

I can't make it without using pasta this thin

>>9297075
I actually like white wine in it sometimes, red is good for a richer sauce. White is good for a lighter one.

>>9298205
Thicker pasta works better with Bolognese.
That shit is great for Aglio E Olio. I made Aglio e Olio with angel hair and it was the best.

>>9284514
This and red wine

mince, mirepoix, a gallon of red wine, some stock, a few scoops of tomato concentrate and a cup of cream at the end.
>pepper, salt, no herbs

>>9286151
Wait, so am I putting the beef stock in all at once? What's the deal here.