Thats just like, your opinion man.
Browned mah meat, and frying off me pancetta bits.
I'm afraid of over cooking and having the meat dry out.
is that one of the recipes with fish sauce in it that absolutely does not need fish sauce in it? I will reach through your screen and choke your shit if you put fish sauce in a Bolognese
I got distracted, lets fastforward through this but first a recap:
Meat was half browned
chicken stock with gelatin innit made up
Next up :
I could only find frozen chicken livers.
I'm sure thats fine as they're blended anyway.
The veins and tendons from the livers got wrapped around the blender's blade shaft which fucked things up a bit.
But I got through it.
Blended up the tomatoes and added the them, the jellied stock and livers.
Cooked it on the hob a bit, then added the semi brown meat and put it in the oven and about 120*C.
And here it is a few hours later.
I didn't have any fish sauce, or heavy cream.
I wouldn't use fish sauce anyway.
I don't care I can taste the fish and it tastes bad.
I would have replaced that shit with soy sauce if I had some
Sorry about the photo quality.
My phone is potato.
How does it taste? my sister got me the cookbook but I always used the Mark Bittman recipe for bolognese.
Kinda like this:
Meat Sauce, Bolognese Style
2 Tbs. extra virgin olive oil
1 small onion, minced
1 carrot,peeled and minced
1 celery stalk,minced
1/4 cup chopped bacon or pancetta (about 2 oz sliced meat)
8 oz. low fat ground beef (this will save you from having to skim a lot of fat off during the cooking process)
8 oz ground pork (or use all ground beef)
3/4 cup dry white wine or juice from the tomatoes (cook with something you would be willing to drink at the table - it makes a difference)
One 28 or 35 oz. can of whole plum tomatoes, drained, reserve liquid if you are using instead of wine (I like to use San Manzano tomatoes)
1 cup organic chicken stock combined with low-sodium beef bouillon
Crushed red pepper flakes, to taste (optional but I like a little heat)
Salt and freshly ground pepper to taste
1 cup cream, half and half or milk
1/4 cup freshly grated parmesan cheese
Handful fresh basil leaves or italian flat leaf parsley if you want a more subtle end note
Heat olive oil on medium heat in a large pot or Dutch oven until hot. Add onions, carrots, celery and bacon and sautee until veggies are soft and meat is cooked through, about 10 minutes.
Add ground meat, breaking up the meat into small crumbles, cooking until all traces of red are gone - about 5 minutes. Add the wine or tomato liquid and cook until most of the liquid is evaporated, stirring occasionally, for about another 5 minutes.
Crush the tomatoes with a fork or with your hands until very well pulverized. Add them to the meat and pour in the stock. Bring to a nice rolling simmer and turn down to low. Allow to cook for about 1 hour, stirring occassionally and break up any big pieces of meat or tomatoes as you go.
After an hour, add salt, pepper and crushed red pepper to your taste. Stir well and allow to simmer for another hour, or until most of the liquid is evaporated.The sauce should be fairly thick when it is ready.
Add in the cream or milk, parmensan cheese and stir well. Continue to cook for another 15 to 30 minutes until the sauce is nice and thick and bubbly, stirring occasionally during that period. Taste and adjust the seasoning to your liking. Prepare quick cook polenta per package directions and seve immediately with a fresh basil or parsley chiffonade on top.
And here's too much sauce on cheap tagliatelle.
>Difficulty of cooking:
over 9000x better than ground beef and pasta sauce/10
I didn't have any wine to put innit, and I feel it would really have benefited from it.
I would make it again co it was really easy, but next time add some pork shoulder and a glass or two of dry wine.
I like that you didn't omit the liver. Dry herbs are shit but I can live with it.
nigga you'll be cooking that steak for hours...
if you add a few drops of fish sauce to a huge pot of bolognese you won't even taste the difference.
I think it tastes fantastic with fish sauce though. for my last batch I even added some of the fat used to preserve sardines.
all it does is make your ragu a lil' more salty and perhaps umami. you're not supposed to taste the fish.
why the gelatin? it's entirely unnecessary, man.
all you have to do is cook your onions in olive oil until translucent, then add butter, then add wheat flour and stir. works much better and gives you a way better texture. gelatin a shit.
don't use heavy cream, use milk. if it tastes like fish you simply used too much fish sauce.
all in all that's a decent attempt, I'd give you the same rating you did.
>why the gelatin? it's entirely unnecessary, man.
>all you have to do is cook your onions in olive oil until translucent, then add butter, then add wheat flour and stir. works much better and gives you a way better texture. gelatin a shit.
It was in the recipe, and I've never added gelatin to a meat dish before so wanted to try it.
I agree with you though. It didn't seem to add anything to the dish.
The herbs weren't dried. They were frozen.
nice, frozen is always the better choice in my opinion. very nice thread op, godspeed. I made bolognese just two days ago and it turned out fantastic. my dumbass forgot the celery tho. that's almost my favorite part about it.
i've made this recipe a few times in the past. delicious as fuck, would make again.
as an added bonus, even scaling the recipe down left me with leftovers for days.
looks good OP your thread has made me crave delicious sauce now.
>if you add a few drops of fish sauce to a huge pot of bolognese you won't even taste the difference.
>I think it tastes fantastic with fish sauce though
James has poisoned your mind breh. This is why he's a monster that must be slain