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/ck/ - Food & Cooking

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19538289 No.19538289 [Reply] [Original]

Is slow cooking bolognese a meme? Every time I simmer it over 3+ hours it just seems to kill most of the taste and comes out really flat.

>> No.19538614

>>19538289
How slow of a simmer? Covered? Tomatoes? Add vodka?

>> No.19538641

>>19538289
>bolognese
>3 fucking hours
go back

>> No.19538663

>>19538289
Add more salt, dumbass.

>> No.19538665

>>19538289
1.5-2 hours is the sweet spot for me.

>> No.19538671

>>19538289
No you are correct. Vegetables only need to simmer for about an hour before they release all their flavor. You simmer the sauce for like 3 hours because you're making a pseudo-meat broth with the beef and pork. Honestly you could simmer the meat in the tomatoes for a few hours, sautee the sofritto in a second pan, and then add it to the cooking sauce for the last hour. Makes no difference. Less net time cooking but one extra pan.

>> No.19538673

>>19538289
stream it faggot

>> No.19538694

I never boil my tomato sauces for pasta more than it needs.
30 minutes max.
Sometimes I add carrots, bell peppers, blender that shit and boil, having full veggie aroma.
Yeah..im living in the future. No need to be amazed by me.

>> No.19538707

>>19538289
yes, the idea that your nonna from italy let her legendary tomato sauce simmer all day is a meme. it seems to come from movies and tv.

>> No.19538713

I buy my bologna at the grocery

>> No.19538860

>>19538694
>bolognese
isn't a tomato sauce, anon. It's a meat sauce with tomato on it. The meat is the star. You're talking about a whole nother thing.

>> No.19538875

>>19538289
No, add more tomato paste or garlic or fry the mince longer

>> No.19539111

>>19538713
I'll take a pound of bologna.

>> No.19539118

Idk, I just put it in the oven for a few hours and it tastes good
I want my ragu to taste heavy and not fresh at all

>> No.19539319

>>19538289
>haven't even seen that movie
>said that same line when my qt azn gf dumped me
JUST

>> No.19539426

>>19539111
How thick do you like it sliced?

>> No.19539559

>>19538289
You're probably making it wrong. Recipe is as follows:
1. Sweat onions, carrots, celery in a bunch of olive oil
2. Throw in ground beef, salt, brown it a little
3. Add tomato paste or just a little tomato sauce, do NOT go overboard
4. Add two or three cups of water
5. Bring to boil, then mostly cover and simmer on low until the water has evaporated
Should take an hour to an hour and a half tops, ends up very meaty and rich. Some people add milk near the end but I don't bother. DON'T ADD ANYTHING ELSE
>t. lived in Bologna

>> No.19540082

>>19539559
Are you allergic to herbs and spices?

>> No.19540098

>>19539559
You forgot so many ingredient. Where's the red wine? Where's the sugar for adjusting acidity? Where the black pepper? Where's the herbs(origano/thime/basil)? Where's fucking everything? Your sauce is bland anon.

>> No.19540185

Cook some 150g chopped bacon + oregano
Add 150g mirepoix + 50g butter
Cook 10min, add 300g minced beef to cook it a bit
Throw some white wine in and then a 400g can of tomatoes (mutti)
Slow simmering results in the tomatoes getting come caramelization going and makes the meats parts dissolve into the liquid so 1-2h would . Then use meat broth to keep the sauce from drying up.
Milk or cream is intended to counterbalance the tomato acidity but most people would be fine with it without as acidity is fine.
Check salt + pepper at the end, saltiness depends on bacon & what broth you use.

>> No.19540208

>>19539559
>no garlic
KYS right fucking now

>> No.19540251

>>19540098
>Where's the sugar
god damn, anon. you were so fucking close to savings this entire thread, but you just had to be a fat betus fucker

>> No.19540411

>>19540251
>Only the obese eat sugar

>> No.19540417

>>19540185
There is no milk in it and try using whole cuts of meat and braising it rather than mince

>> No.19540429

>>19538289
Yeah those italian grandmas are fucking hacks. Besides tasting flat I notice the meat getting really dried out and becoming a bit gritty too. Makes sense 3 hours you can braise big chunks of meat to tender, ground meat is way coarser ofcourse it wont need 3 hours to braise tender. Vegetables dont need 3 hours either obviously.

>> No.19540442

>>19540417
Bolognese is usually very everyday cheap meal and minced is the cheapest option usually.

And I made the mistake of googling braised bolognese and first result was a fucking cooking blog and now I want kys myself

>> No.19540464

>>19540442
Most people are broke retards with shit taste. Not my problem. Also never had the dish with milk or cream ever in my life that is pure Anglo retardation.

>> No.19540655

I don't give two shits or a fuck whether something is being made per tradition. The best of cooking is not from rigid adherence to the rules, but rather experimentation and catering to taste. I respect the crazy retard putting M&Ms in his Bolognese more than someone who is unwilling to deviate from his grandmother's recipe.

>> No.19540667

sugo bolognese is a fairly fast pan sauce made with ground meat(s), takes around 30 minutes
ragù napoletano is a gravy made with various cuts of different meats and simmered for hours, takes around 3 hours

there is a ragù bolognese but it's trash, more complex than sugo bolognese but still using ground meat, takes around 1.5 hours, always bland

as always, the authentic Italian versions of these dishes are flavorless GARBAGE unfit for human consumption, and had to be reinvented by Anglo/American/French chefs and then exported back to shItaly lmfao

I used to make tortellini alla bolognese a lot, didn't have the awesome flavor depth of my favorite restaurant's version (which was extremely greasy), but it was fast easy and cheap

>> No.19540681

>>19540251
You add sugar in case the sauce is too acid in taste, not always you add it and if you add it's less than a teaspoon only to get the right taste. You never used it for that? It's the fucking basics.
Did you think I dorpped a entire box of sugar inside my sauce? That's Amerilard ignorance.

>> No.19540755

>>19540098
Sugar to taste, if the sauce is acidic. You can deglaze with a cup of red wine as well if you have it, but I don't think it makes a huge flavor difference. As far as everything else you mentioned, don't add it. No herbs/garlic are authentic. Detracts from the meaty flavor. This is how we make it in Bologna

>> No.19540759

>>19540681
>>19540755
These faggots add sugar to their wop slop and bitch about american food in the same breath.

>> No.19540763

>>19540759
Your binary thinking is amusing

>> No.19540944

>>19540759
moron, I'm talking just a pinch in a dish that's like three pounds of meat and vegetables. Its just to balance out acidity

>> No.19540946

>>19540759
what browsing here for 16 hours/day does to a mf

>> No.19540959

>>19538289
I simmer it covered for about an hour to an hour and half, until the meat becomes soft.

>> No.19541199

>>19538289
Try Ann Burrel's recipe

>> No.19542100

I find that without wine bolo sauce tends to lack depth and taste too plain. Adding a bit of vinegar can help If you dont have wine

>> No.19542135

>>19540251
Seriously this is why you can't even buy sauce now.

>> No.19542146

>>19539111
THAT'S A LOTTA BOLOGNA
YOU WANT FRIES WITH THAT?

>> No.19542156

>>19538289
not for the tomato sauce that's fo' sho'

my take
>t. not italian
. thinly dice some onion (plenty), fuck carrots, no carrots, red pepper a little, a single garlic clove veriy finely diced (add last when everything else is cooked

THEN
. first you put the red pepper in the pan with a bit of olive oil, cook it well until it is clearly cooked. when it is well done take it out of the pan
. do the same with the onions, but this time fry them at relatively low temp, until they're soft and transparent, then you turn up the heat up and down, the idea is to almost burn them but not really, repeat the process until they're nice and brown. then put them in another bowl
. now it's the turn of the garlic, just don't burn it it's all
. now mix them all together and add some red wine to the mix, let it simmer, let the flavors unify and all that jazz the longer the better
. when all that is done, then add the tomato sauce, let it "chup chup" for like a fucking hour, move it so it doesn't stick and burn
. when that is done first put the minced meat in the pan alone, make sure it's slightly burnt on the outside
. then mix it all for like 30 minutes or more and you're gucci
done

>> No.19543715

>>19539559
You missed some extremely important ingredients, Anon.

You need to crisp some pancetta in the pan before adding the sofrito and beef/pork mince.

You also need to boil-off some wine with the meat and veg before adding the stock and tomato paste.