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/ck/ - Food & Cooking

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14897251 No.14897251 [Reply] [Original]

I wanna make Bolognese, but I am kinda tired of the classic variation.
Got any interesting spins on it?

Go nuts, show me your best variations.

>> No.14897265

Replace the pasta with bread

>> No.14897308

add mayo n sprinkle with tajin

>> No.14897370

Add 'shrooms and 'dka and more 'lic

>> No.14897467

>varying Italian cuisine
Disgusting

>> No.14897471

>>14897251
>kostliche welt

germans can't into italian cuisine

>> No.14897728

>>14897370
Do americans actually talk like that or is it a meme?

>> No.14897883

>>14897471
Italian cuisine is laughably simple. Not more or less complex or sophisticated than German or Polish or whatever, just more colorful ingredients.

>> No.14897903

>>14897251
https://www.youtube.com/watch?v=DXlmqxvfj-0

I always cook mine with milk. no stock, though. just good quality meat, care and time.

>> No.14897911
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14897911

Don't. Make something better that doesn't rely on tomatoes.

>> No.14898026

No. Fuck you and everyone else on this board who wants to be spoon fed because they're too lazy to do a Google search and open a few tabs.

>> No.14898388
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14898388

>>14897911

>> No.14898480

>>14897265
Yeah just having it with bread is delicious

>> No.14898586

>>14897251
>I wanna make Bolognese, but I am kinda tired of the classic variation.
Fun fact: you NEVER HAD the classic variation, you uncultured swine.

>> No.14898602
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14898602

>>14897251
Chef dumas Curry bolognese with coconut cream. No you don't need subtitles

https://youtu.be/3NA6TUhgqWA

>> No.14898647

>>14898026
Try to google it pal. You wont find something interesting beyond "muh vegan lentil bolognese"

>> No.14898826

>>14897251

A lot of regions in Italy make variations on the Bolognese ragù with wild game instead of ground beef/pork. In Tuscany they do it with ground boar piglet meat, delicious.

>> No.14899196

Bucatini pasta

Beef/veal/pork/pancetta

Grated mirepoix veg

1/2&1/2 instead of milk

Fresh thyme

Slot those into a standard bolognese and it will be much improved.

>> No.14901044

>>14898647
>Implying I have to Google recipes
C O O K L E T
O
O
K
L
E
T

>> No.14902890

>>14897251
Google bolognese Bianca. Basically a bolognese but in a white wine based sauce with no tomato or tomato paste. Delicious.

>> No.14902942

>>14897251
Use spicy sausage instead of ground beef

and dont use tomato paste

>> No.14903025

>>14897728
'e 'f 's 'o

>> No.14903048

>>14897251
I don’t boil my pasta. I like the crunch

>> No.14903085

>>14897903
I've been seeing that fridge around. I really like it and I want one

>> No.14903099

>>14897903
does she really need to make like 10 servings of it? the meat would brown so much more quickly if there weren't 5 lbs of it

>> No.14903138 [DELETED] 

>>14898602
I could follow all of that but I don't know what the spice that he uses is.

>> No.14903154

>Cook minced beef on high until thoroughly browned, add butter if your beef is lean to help brown the beef.
>add thinly diced soffrito (white onion, celery, carrot)
> deglaze with dry white wine and reduce by half at mid-high
> add tomato paste and mix in thoroughly
> add milk/cream and 50:50 chicken/beef stock and some crushed tomato
> reduce on mid-heat for approx 1 hr
> add fresh bay (if dried at while reducing), very small piece of cinnamon stick, thyme, pepper, small bit of salt
> cook the biggest rigatoni you can find in heavily salted water
> drain pasta and mix into sauce
> if you are so inclined add cheese, parmagiano reggiano or pecorino only.
> wala

I honestly believe the first step is the most important, the beef needs to really be browned on all sides - a lot of the flavour of the sauce comes from this browning. This should take 10 minutes AFTER all of the water has been cooked out of the beef.

>> No.14903512

>>14903099
I think a proper ragú needs to be made in quantity. I always make at least 2 kgs and then freeze portions for convenient use.but i also always let it cook at least 16 hours or so at 80 to 100 C. Slow but powerful maillard reaction makes for much deeper and meatier flavour.

>> No.14905356

>>14897251
Here you go OP
https://www.youtube.com/watch?v=zNto-3DvDpw

>> No.14906890

>>14897251
this is what my family does

2 large carrots
1 medium onion
2 celery stalks
dice n cook
1 lb ground beef
cook till cooked
1 ***large*** can of san marzano tomato sauce
oregano, basil, pepper, salt, 2 bay leaves
1/3rd cup red wine, can be 2 buck chuck
*optional add in a chunk of chopped calabrian chili peppers
simmer and mix for an hour
blend your cashews and water to make cream, add 1/2 cup to bolognese
oui la

>> No.14906897

>>14897251
https://www.kitchenmess.com/2019/11/23/oxtail-ragu-with-fettuccine/
going to make it next week

>> No.14906905

>>14897251
use lamb instead of beef

>> No.14906917

>>14906890
this sounds nice

>> No.14906926

>>14906917
desu taking hints from >>14903154
might be worth doing
browning beef? never done that
tomato paste? i love the taste
fresh bay? tf is that
think i'll try browning beef next time i make it

>> No.14906929

>>14903025
' ' ' '

>> No.14906975

>>14897251
Grated carrots to make it sweet, or parsnip or sweede, the point is add some natural sugar.