Help with bolognese, please!
Can someone recommend a recipe for bolognese sauce with a whole form of meat instead of ground meat? Maybe one I can do in a day instead of 3?
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
6 Comments:
I have done a bolognese with sausage. Take the casing off the sausage and chop it up like ground meat. It still takes the time, but only the better part of an afternoon. Don't know if this is what you are looking for. I have not tried this with any other form of meat.
finsbigfan at 6:27PM on 11/06/09
The texture will be different with whole meat, but you can still get the same flavor. I cook my sauce (gravy) with whole meats all the time, which is really a form of braising or stewing. Any tough cut of meat is perfect -- chuck roast, country pork ribs. Simmer in the tomatoes for 3 hours, and it should be fall-apart perfect.
Have you ever made braciole (meat rolled up tight with herbs, spices, cheese and bread crumbs)
WickedGoodDinner at 8:42PM on 11/06/09
What your looking for is a ragù recipe. Ragù bolognese is made with ground meat but there are tons of other ragù recipes.
As you can see here.
SqueezeBottle at 11:41PM on 11/06/09
You're not your
Grammar is hard.
SqueezeBottle at 11:43PM on 11/06/09
Emeril has an osso buco ragu that uses veal shanks, but I used bison ribs the first time I ever followed the recipe.
Otabenga at 7:55PM on 11/07/09
Sure thing. I can't remember the exact amounts of everything scaled down, but this is basically what we served at the restaurant I worked at. The recipe I know calls for 4 quarts of red wine...which is probably a lot more bolo than anyone should ever make at home. We also used the trimmings left from cutting our tenderloins, sirloins, veal, and some other random whole pieces. All of it left whole, and people seemed to prefer that.
Cook your assortment of meats in a large pot in olive oil until browned. Remove meat and set aside. Add in finely chopped onion, celery, garlic, and carrot and cook until softened, about 5-7 minutes. Deglaze pan with red wine and reduce down by at least half. Add in chopped pancetta and tomato paste and cook until paste begins to turn a light brown. Add meat back in and Alta Cucina tomatoes, dried oregano, and salt and pepper.
Cook over medium low heat for 6-7 hours.
Traditionally served with tagliatelle or lasagna, but we served it with rigatoni and a sprinkle of asiago cheese.
phenoderr at 12:57AM on 11/08/09