Bolognese Sauce

It's always been my impression that bolognese is more of a northern Italian dish and my grandmother was Sicilian. So take this with a grain of salt.

If I am remembering correctly, it has been 30+ years, my grandmother used most of your basics and almost none of the options. I'd also bet dollars to donuts that she didn't use chicken stock and used water and wine. As far as meats, I remember thinly sliced beef, veal (I think), and hot Italian sausage.

There was a great recipe for a meat sauce in the Dinner thread some years back that I think used short rib, but I can't find it.

Post pics!

T

Found it! Post # 845 in the What's for Dinner thread. Ok, back to sleep for a couple more hours.

 

Sautée some bacon or pancetta with your onions and garlic. Then incorporate your protein. And sauce.


Sent from my iPhone using Tapatalk

 

None to add . A little cream, salt and pepper sounds about right


Sent from my iPhone using Tapatalk

 

What a coincidence. I've never made one, but today happens to be my first attempt at a sauce that is broadly in the meat sauce genre (clearly not a traditional bolognese). I'm using @dstacy recipe from a post in the silver section:
___________________

https://www.ferrarichat.com/forum/threads/best-large-crock-pot.628777/

"If you make this not only will you love it but you’ll also make it the rest of your life."

David Sunday’s Red Sauce - (a.k.a. the meal that convinced Helen to marry him)

1.25lb. ground round beef & 1.25lb mild Italian sausage
2 - l4oz. cans diced tomatoes
5 - l5oz. cans tomato sauce
1 cup Sangiovese or other good Italian red wine
1 green bell pepper & 1/2 of a red bell pepper
1 package (8oz.) sliced button mushrooms
1 package (6oz.) portabella mushrooms
1/2 yellow onion
2 heaping tablespoons minced garlic
3 tablespoons brown sugar
3 bay leaves & a little salt & pepper
2 teaspoons Italian seasoning (oregano, basil, etc.)
Get the largest crock-pot you can find.

Remove the sausage from the casing. Brown it and the ground round. Drain off the liquid. Chop the peppers, onion and mushrooms small Put everything into the crock-pot and cook on low overnight. Stir it a couple of times. Serve over your favorite pasta. Enjoy! (Call me so I can have some with you)
_____________

Here are my in-process pics (I just got it into the Crock pots, will let it go for 10 hours...). Its not a strictly traditional sauce, what with the heavy portion of veggies and even mushrooms. I also riff'd on the recipe a small bit by adding a bit of cinnamon and chili powder to deepen the sauce, and I added more dried herbs and spices to the meat while cooking it. Oh, and I upped the meat to 2lb of beef and 2lb of sausage (1lb hot and 1lb one sweet )...I'll let you know how it turns out after dinner tonight...

Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login

 

Was amazing. Really easy and simply outstanding. So glad I tried @dstacy's recipe.

Image Unavailable, Please Login Image Unavailable, Please Login

 

Looks outstanding!

I would be interested in seeing it when it was essentially only meat + 64 ounces of stock and ?? ounces of crushed tomatoes...

Got a pic of that?

Also, how many ounces of crushed tomatoes were in the large can you used?

 

Looks great. Was it nutmeg-y? I would have guessed that 1/2 a nutmeg seed would be pretty noticeable, although this looks like a pretty big batch of grub. Thanks for posting this...T

 

That looks great!

 

My Italian wife of 40 years is famous for her Bolognese Sauce.

As a public service to the FChat community I’ll post the recipe here:

THERESA’S BOLOGNESE SAUCE
Image Unavailable, Please Login

The most important thing in making this sauce is to chop the onions, carrots and celery in the smallest dice that you can cut. The vegetables have to be the same size so they dissolve in the sauce when the sauce is done. You don’t want big chunks of vegetables. Also, don’t use a food processor; it doesn’t chop the pieces evenly.


To save time, you can chop the onions, carrots and celery the day before. Store them separately in bowls or sealable plastic bags.


4 tablespoons olive oil

4 tablespoons butter

2 small onions, chopped fine (approximately 1 cup)

2 carrots, chopped fine (approximately 1 cup)

2 celery ribs, chopped fine (approximately 1 cup)

1 lb ground chop meat

1 lb ground pork

2 cups whole milk

2 cups dry white wine

3 28 ounce to 32 ounce cans crushed or pureed tomatoes

Freshly grated nutmeg to taste

Salt and pepper


Special Equipment: Large stock pot


1. In a large saucepan, heat oil and butter over moderately high heat until foam subsides.

2. Sauté onion, carrot and celery, stirring for about 5 minutes.

3. Add beef and pork stirring to combine meat and vegetables thoroughly. Cook, stirring (breaking up large chunks of meat) until meat is no longer pink. Do not brown the meat.

4. Season the mixture with salt and pepper.

5. Add milk and nutmeg and cook on simmer, stirring until most of the milk is evaporated, about 20-25 minutes*. DO NOT RUSH THIS STEP!

6. Add white wine and cook on simmer, stirring occasionally until liquid is evaporated, about 20-25 minutes*. DO NOT RUSH THIS STEP!

7. Add tomatoes to meat mixture and stir until well blended.

8. Bring to a boil and then reduce the heat to a bare simmer.

9. Cook uncovered until the sauce is thickened and season with salt and pepper

* At no time should the liquid be boiling. The liquid must evaporate and be absorbed on low heat.

Serve with Rigatoni or your favorite pasta.

Enjoy!
Alan
N.J.

 

For the ground meat portion what fat % are you using or doesn’t it matter? I like ground meat around 90-94% fat free

 

For the ground beef use 80/20, (and, yes, it does matter).

The ground pork is any that you can find...they typically don’t specify fat content.

Alan
N.J.