>>7259964 Oh my bolognese sauce isn't a secret, but it's tedious as FUCK.
1. Oil, butter, soften diced carrot, onions, leek, mushrooms and garlic with salt and pepper. 2. Brown a pound of veal, a pound of beef, a pound of pork and 3/4 pound of pancetta. 3. Turn the heat down to medium/medium low, let the water content from the meat cook off, and let the meat cook in its fat. This should take easily half an hour. 4. Deglaze with white wine. 5. Add tomato puree. Let some more liquid cook off on medium. 6. Add milk, and cook that off. 7. Moderate thickness with water, salt/pepper to taste
I guess if I had one it'd be the milk and white wine, most places don't add milk or add red wine instead. And mushrooms, some people will kill me for adding mushrooms to bolognese but it's my goddamn recipe and I likes it with mushrooms so there.
Couldn't find a picuture of the sauce when done but this was after the meat cooked in its own fat for about 40 ish minutes.
>>7259964 Tradition. I always make my italian sauces to the most pedant old country recipes (recipe deposited in the chamber of commerce) then I add a secret ingredient or two more because otherwise that shit is bland as fuck.
>>7260013 That's a gigantic potful of sauce alright. It reminds me of Mario Batali's recipe though, which is good.
I myself like to roast bell peppers in the oven, then peel and seed them, and dice them into the sauce whenever I'm doing something other than a traditional recipe. I just like the sweetened pepper. Sometimes I roast the tomatoes too, but I am unsure if this really accomplishes anything.
Another thing is these dried red chili that are similar to piri-piri, but slightly larger, that I buy from my local derka shop. Those and anchovies make a good puttanesca. I recently dragged a bag of shichuan peppers from there, I wonder what kind of a sauce they would make...
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