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/ck/ - Food & Cooking

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16455590 No.16455590 [Reply] [Original]

GIVE ME FUCKING ''''AUTHENTIC'''' RECIPE FOR A BOLOGNESE SAUCE, NOT BUTS NO IFS, JUST GIVE A PLAIN FUCKING RECIPE IN PLAIN FUCKING ENGLISH, FUCK

>> No.16455601

>>16455590
this isn't authentic but it's the best recipe I've tried.
https://kokrobin.wordpress.com/2008/06/04/spaghetti-bolognese/

>> No.16455636
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16455636

>>16455601
>coriander seeds
>2 star anise
>8-10 drops Tabasco
>8-10 drops Thai fish sauce
>3 tsps Worcestershire sauce
>2 heaped tbsp tomato ketchup
>60ml sherry vinegar

What the fuck is this abomination?

>> No.16455647

>>16455636
wonderfula, just like mia nonna used to make it-a!

>> No.16455654

>>16455590
>600 gr ground beef (not too lean)
>250 gr ground pork (not too lean)
>700 ml tomato passata + water
>1 small white onion
>2 sticks of celery
>1 carrot
>3 TBSP EVOO
>100 ml white wine
>50 ml whole milk
>salt
>pepper

>> No.16455848

>>16455590
There's no real recipe

>> No.16456788

make meatballs you fuckin lazy bitch... dont make me get the belt.

>> No.16456870

>>16455590
Olive oil in pan, heat, add diced onion, leave until they start to brown, add three or so cloves of diced garlic, cook for about a minute, add one diced balogna sausage, cook until the pieces are browning and some sticks to the pan, add half a cup of tomato sauce mixed with a quarter cup of red wine, deglaze pan, add another three cups of tomato sauce (optionally substitute up to a third of this witj diced tomato), bring to simmer and leave to cook for about forty five minutes.

>> No.16456912

>Onions
>Bay leaves
>Carrot, peel and cut into lage chunks
>Celery, cut into large chunks
>Chopped tomatoes, cans are easier, fresh taste better
>Minced beef
or
>Cheap steaks*

>Brown the mince, draining off water
>Dice and brown the onion
>Add tomatoes, carrot, celery, bay leaf, and water if needed(if the can juice wasn't enough), cook for about an hour or however long is needed (*Add the steaks and slow cook for the day instead)
>Salt and pepper to taste

>> No.16456933

>>16455590
>authentic bolognese recipe
>in english
retard alert

>> No.16457018
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16457018

>>16455590
>mix cooked ground beef into ketchup
voila, bon appetit!

>> No.16457063

the most important thing is to use beef and pork or just pork. bolognese with just beef is shit

>> No.16457072

>>16455590
Just google Marcella Hazan Bolognese

>> No.16457259

>>16455590
EVERYONE SHUT THE FUCK UP

HERE YOU GO, OP:

https://www.accademiaitalianadellacucina.it/en/ricette/ricetta/rag%C3%B9-classico-bolognese

SIDE NOTE: WHY THE FUCK WOULD IT BE IN ENGLISH, YOU FUCKING RETARD? BOLOGNESE ISN'T ENGLISH.

>> No.16457285

>>16457259
google translated
Ingredients for 4 people
300 g of beef pulp (sack or belly or shoulder fesone or spindle) coarsely ground
150 g of pork belly
50 g of yellow carrot
50 g of celery stalk
50 g of onion
300 g of tomato puree or peeled
½ glass of red wine
1 glass of whole milk, a little broth olive oil or butter
salt and pepper
½ glass of liquid whipping cream (optional)

Melt the bacon cut into cubes and then finely chopped with the crescent in an earthenware or thick aluminum pan of about twenty centimeters in diameter. Combine three tablespoons of oil or fifty grams of butter and the finely chopped herbs and let it dry gently. Add the minced meat and mix well with a ladle making it brown until it "sizzles". Add the wine and mix gently until it has completely evaporated. Add the tomato sauce or tomatoes, cover and simmer slowly for about two hours, adding broth when needed; towards the end, add the milk to reduce the acidity of the tomato. Season with salt and pepper. When the ragù is ready, according to the Bolognese custom, it is customary to add the cream if it comes to seasoning dry pasta. For noodles its use is to be excluded.
This is the updated recipe of the real Bolognese sauce, filed on October 17, 1982 by the Bolognese delegation of the Italian Academy of Cuisine at the Bologna Chamber of Commerce.
Category:
Sauces and sauces

>> No.16457328

>>16457285
THANK YOU KIND ANON.

MARCELLA HAZAN IS ALSO ACCEPTABLE: >>16457072

>> No.16457337

>>16456870
when do you add the meat

>> No.16457506

>>16457285
professional retard here, glass means what exactly?

>> No.16457524

>>16455601
>this isn’t authentic BUT
what did OP say you fucking whore?

>> No.16457530

>>16455590
you dont need a recipe. Italians are clinically retarded so Im sure you can figure it out (unless you are Italian of course)

>> No.16457531

>>16457506
cup you dingus

>> No.16457547

>>16457506
a bicchiere is a wine glass amount, like 6 oz. but there's no need to be terribly precise

>> No.16457570

>>16457531
>>16457547
thank you sirs

>> No.16457571

>>16455590
Take tomatoes and meat and fry them up together.

>> No.16457810

>>16457337
can't read

>> No.16458496

>>16455590
Ask Google, you massive idiot.

>> No.16458501

>>16457506
>glass means what exactly?
Melted sand.

Glass.
https://en.wikipedia.org/wiki/Glass

>> No.16458603

>>16457285
>beef sack pulp