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because I user herbs and shit
on a similar theme, homemade lasagna: pretty good. Restaurant lasagna: basically an above average ready meal
and never will as I have stopped ordering it
never eating one in english restaurants again.
it makes no sense, its pretty easy to do well but nowhere does, not just strada type places but even little italian delis
my wife makes an amazing one.
Have I ever made a bland bolognese? Yes. Once. Somehow I tasted of absolutely nothing. No idea what I did differently or wrong. Only happened the once though, usually it's rich and juicy flavoursome
food relater p.s; I just had a nice burger. Not great, just nice enough after a long day at work and a 12k run.
A real lasagne is a work of art.
If it doesn't take you all day to make you're doing it wrong
you probably didnt use enough salt, whenever I cook something that inexplicably tastes of nothing despite all the fine ingredients its because I didnt use enough salt.
Or weak ass tomatoes.
they'd set up an entire farmers' market in yer ma's back backet
use good fresh tomatoes though
teaspoon of sugar if using tins, which you will do unless you're trying to impress anyone
you'll need some acid in there too, so in order of preference - red wine, red wine vinegar, Worcester sauce or something like that, lemon juice
More meat, more veg, and cook it for fucking ages.
I put lots of lea and perrins in....plus red wine. Let it cook for an age too.
I sometimes treat the mince before cooking too
I don't think she cooks it for very long
follow someones reciepe
Never bothered doing bolognese probably because I've had such shit experiences with it
but my mum makes a really good spag bol.
i'm really good at making it though.
pining for bolognese now.
Most of you wouldn't understand the joy of the family sitting down to eat authentic Italian fare, you Home Counties mock-Tudor Findus crumbs under the bed brigade.
At least half a bottle.
plus loads of herbs and that. yum.
1. Use real tomatoes and also some (but not lots) tomato puree
2. Add copious amounts of red wine, and reduce down
3. Add some herbs of choice (I go for rosemary, but then I use that with everything)
4. Almost any dish with mince benefits from using a mixture of pork and beef mince: depending on which flavour you want to win out split the mince 60/40, and pour in together. Some people also use beef stock in the sauce (which will then be reduced down) to give more meaty-ness.
when you have the meat in your wok, cover it in herbs and seasoning before you actually start cooking it. As you lightly fry it the flavours get sealed in with the meat. Then you add the tomatoes and sauce ingredients. (And can add more herbs later as you see fit from having taste-tested while cooking.)
all of this
This is like watching a child shit itself whilst thinking it's achieving something fantastic. Soz
add a one or two cubes of 80% dark chocolate :)
Italy wants to punch you in the coupon right now. choclate is acceptable in chilli though or a venison/ game dish.
I'm in such a foul mood I'm going to take somebody out in the next hour.
I sort of feel that spag bol thread strops are my turf so we might have to fight this one out =D
you said dolmio. Italy wants you to return your passport STAT.
It dampens the acidity of the tomatoes
Ok whatever I give up now.
You never put enough in to actually taste it, the sweetness just takes the sharpness out of the tomatoes allowing for a smoother flavour which means all the other subtle flavours can come out and dance
that would be your (also shit) recipe for chilli?
who expresses rage and loathing for a novel is preposterous. He or she is like a person who has put on full armor and attacked a hot fudge sundae."
Turns out Vonnegut knew fuck all, eh.
Try to salvage something from your disgraceful behaviiur
i use a recipe I got from le tournoi
The worlds most popular recipe is allegedly a Texas man's lasagne recipe. It has the most views and downloads on allrecipes (or some website) ever of all time.
Bit of a mess that.
It is made with white wine.
Chuck a bit of ketchup in and call it sloppy jobs?
I'd imagine you were already using ketchup now I think of it.
cook it for two days like a grown up, then red will be too overbearing and you should go for white or a light sherry.
That's an insult. Week. Minimum.
(ignoring the sarcasm and taking you at face value here)
He doesn't anymore, prob coz he realised it was a mental thing to say
The point is that you slow cook it for two days, cool and then reheat. You need to be gentle with teh tomatoes as if you break any seeds, it will be bitter and you'll have to add more sugar than normal to counteract that. It's an act of extreme patience and tenderness.
What could possibly be happening to make it better
and chicken livers, seal them, and then slow cook on the lowest heat possible for several hours. then slow cook for a few hours the next day. then once reduced reheat.
That is if you want to do it the italian way. you could probably nuke it in a microwave and just add lots of ketchup and salt otherwise.
but this seems a bit OTT. Anything beyond the canonical Marcella method smacks a little of modern-day Violet Buckets one-upping each other in the name of "authenticity".
Thewy cook ragu bnolognese once a week, and you're always eating last week's and they take FOUR days to make it. That said, there's not much else to do in the montains apart from pester goats
go to mass (no pics)
and make your own pasta
and I'm going to punch a wall.
and bury it in the back garden for six months
He asked why it was bland. I told him why. maybe the answer is to melt a few creme eggs in it and bung in four tablespoons of msg, in which case I retire from cucina.
(funny to note, my godmother and my godfather's nonna have STAND UP fights on this issue as one half of the family is form rimini and the other from spezia in liguria (the sweaty ones, as nonna calls them). I think there are something like 20 different ways to cook bolognese depending on where in italy you are, but the one they all agree on is that it takes a very long time. It's easy though, start it on a friday night, have it for sunday tea.
actual tears here ='D
I mean a teaspoon of msg would probably be amazing but let's not get into that eh
it was good
or curry gets better overnight. not gonna do that with pasta sauce though.. whole point for me is a quick easy fix of food.
may I sduggest shaghetti alio oil e peperoncino. Bolognese is never going to be good if done properly.
will give it a bash.
TBH never bother with bolognese sauce - partly cause my girlfirend is a veggie, usually just tomato & basil, tomato and chilli flakes, pesto or cheese
with lentils or quorn mince
not the same I know but passable. Best plan is to make a load of very slow cooked tomato sauce, freeze in batches then you can add your lentils/quorn, more herbs, soy sauce and balsamic, seasoning. Pretty good...
but thought the Italian DiSers would shoot me down saying its not a proper bolognese sauce.
Also like to chuck some kale or spinich in too
So cheap, too. Might make some tonight for the filled pasta I have knocking about.
looked pretty peng
I've made loads of her recipes and they've all been proper nice (it's her lentil bolognese recipe I use).
pinch of sugar, some beef stock and making sure there's enough salt and herbs (usually dried oregano and fresh basil) does the trick. Best not to overthink it really, it's basically a utility meal for when you can only afford a slab of mediocre quality mince.
fuck it, just lob in a tub of dried mixed herbs while you're at it
or use dolmio
I'm going to take two valium now.
I didn't take any valium.
but consider your burn noted and my face shamed. Herbs, indeed. What was I thinking?!
his crimes against Italian cuisine seem far more egregious than mine
On all other fronts though I am indeed worse than him.
if you're just frying some minced beef and onions then chucking in some tinned tomatoes and red wine and herbs, you will be having a shit dinner.
I AM SO ANGRY. WHY IS THIS THREAD MAKING ME SO ANGRY.
YOU JUST DON'T JOKE ABOUT.
Most people are talking about 'spag bol' in the sense of a tasty (or not), quick and easy meal to make. Generally people understand this as spaghetti Bolognese.
Others are taking the cooking of the dish a wee bit more seriously. Fair enough, I'm sure it's a lot better when done 'properly'. But it's hard to reconcile the two viewpoints as most people aren't going to use chicken livers and spend two days cooking something.
Most people are talking about 'spag bol' in the sense of a tasty (or not), quick and easy meal to make
the other people are bad and should feel bad waaaaaaaaaaaaah
But what do you put in your bolognese?
(and I say that as somebody who counts burger sauce spread on white bread as a meal/ 2 of their 5 a day.)
All of that carrot and celery grating, too much of a faff.
in and see what tastes decent, bit of trial and error. You'll come up with some good after a while.
Ignore all the people on here talking about the Italian recipe and cooking it for two days.
a 100% content-free post
sounds pretty good actually
swear by it.
i prefer a 4:1 cream to tomatoes ratio personally. you can also use coconut milk in an emergency
really brings out the sweetness in the tomatoes.
By "tomatoes" I mean "pineapples", which I use instead.
so tend to age it in oak barrels for around 15 years. Just finished my '89 batch last night. Delicious off a laptray.
but with the twist being that it's a "my mum" thread
that calling a minced meat and tomato sauce on long pasta "spaghetti bolognese" is fine
also: singapore noodles dont exist in singapore, and the world still exists, amazing
into a perfect cylinder, like what happens with dog food or condensed soup, you can simply wrap your cooked spaghetti around the outside and carry it around in one hand, taking the occasional bite. a perfect snack on the go and, in fact, this way of eating was invented so that the coal miners could take their lunch down the pit back in the old country.
i had to add a bit of chorizo to bulk it out. was really awesome. PO will probs call me Stalin or something but yeah, chuck some chorizo in at the end
why on earth would you add chorizo at the end, when if you add it in the beginning the fat will spread everywhere and it will taste lovely?
so it heats up, some of it's juices go out into the bolognese but it doesn't boil the flavour out and turn it into rubbery discs of disappointment. a big chunk of n'duja works better but i doubt barleysugar has any
put some beans in there as well mate
how about a couple of cod fillets
how about a couple hamburgers, lovely new york touch
peas could work, yeah, they're smaller than most beans
hamburgers would be lovely, good idea
sorry, you are wrong
terrible morning for you
who can't understand how someone can enjoy food that, through decades of use, has been given a similar name as a more complicated dish, how do you feel about this delia recipe, which seems at first glance to correspond to the older version?
First take a large frying pan, the largest you have, heat 3 tablespoons of the oil and gently fry the onion and garlic over a medium heat for about 10 minutes, moving it around from time to time. While the onion is softening, chop the pancetta: the best way to do this after opening the pack is to roll the contents into a sausage shape, then using a sharp knife slice it lengthways into 4, then slice the lengths across as finely as possible.
After 10 minutes, add this to the pan to join the onions and garlic and continue cooking them all for another 5 minutes. Now transfer this mixture to the casserole. Add another tbsp of oil to the pan, turn the heat up to its highest then add the minced beef and brown it, breaking it up and moving it round in the pan. When the beef is browned tip it into the casserole. Heat another tbsp of the oil and do exactly the same with the minced pork.
While the pork is browning, trim the chicken livers, rinse them under cold running water, dry them thoroughly with kitchen paper and chop them minutely small. When the pork is browned, transfer it to the casserole, then heat the remaining tablespoon of oil and brown the pieces of chicken liver.
Add these to the casserole. Now you've finished with the frying pan, so get rid of that and place the casserole over the direct heat, give everything a good stir together, then add the contents of the tins of tomatoes, the tomato purée, red wine and a really good seasoning of salt, pepper and nutmeg. Allow this to come up to simmering point.
Then strip the leaves from half the basil, chop them very finely and add them to the pot. As soon as everything is simmering, place the casserole on the centre shelf of the oven and leave it to cook slowly, without a lid, for 4 hours. It's a good idea to have a look after 3 hours to make sure all is well, but what you should end up with is a thick, concentrated sauce with only a trace of liquid left in it, then remove it from the oven, taste to check the seasoning, strip the leaves off the remaining basil, chop them small and stir them in.
Then when the sauce is absolutely cold, divide it, using scales, by spooning 8 oz (225 g) into polythene freezer bags. Seal them leaving a little bit of air at the top to allow room for expansion. Each 8 oz (225 g) pack, thoroughly defrosted and re-heated, will provide enough ragù for 8 oz (225 g) pasta, which will serve 2 people.
Note: If you don't have a 3.5 litre/6 pint capacity ovenproof casserole you can use a large baking dish preheated in the oven, but make sure everything comes up to simmering point in a large saucepan first.
from a man who can't work a toilet brush
except I'd slow cook it for at least a day.
or just the delia with longer cooking?
produce a big pan of what we could call "red mince shit" every week. throw in red wine, ketchup, lea and perrins, kidney beans, frozen sweetcorn, pack of minstrels, sachet of custard powder.
then they could just put it on spaghetti, rice, tortillas, toast, findus crispy pancakes, bag of wotsits, whatever, and save the rest of us right-thinking folk the heartache.
2 tsp vegetable oil
45 gr butter
85 gr onion, chopped
3 sticks celery, chopped
4 medium carrots, chopped
350 gr ground beef
freshly ground black pepper
250 ml full-fat milk
250 ml dry white wine
500 gr tinned Italian plum tomatoes, cut up, with their juice
freshly grated parmigiano-reggiano cheese
Put the oil, butter and onion in a big pan, turn the heat to medium and sauté the onion until it becomes translucent. Add the celery and carrot. Cook for about 2 min., stirring the vegetables to coat them well.
Add the ground beef, a large pinch of salt and a few grindings of pepper. Crumble the beef with a fork, stir well and cook until it has los its raw red colour.
Add milk and let it simmer gently, stirring frequently, until it has bobbled away completely. Add a tiny grating - about 1/8 teaspoon - of nutmeg and stir.
Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all the ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking continue the cooking, adding 125 ml water whenever necessary. At the end, however, no water at all must be left and the fat must separat from the sauce. Taste and correct for salt.
Toss with cooked, drained tagliatelle and serve with freshly grated Parmesan on the side.
What a fucking joke.
but it sounds quite racist.
they add things they like to it, because they've found that they improve how it tastes. if it tastes nice, how is it shit?
I was using the word "shit" in the charmingly modern vernacular way, to mean "stuff". I guess you can look that up on urban dictionary or something?
isn't it interesting how words can change their meanings over time and place?
It is unbelievably good.
is nudging a double-century and PocketMouse hasn't been anywhere near it.
Get a saucepan. Fry some diced pancetta in a bit of oil until they're starting to brown. Chuck in a tin of chopped tomatoes and a pinch of chilli flakes. Simmer for 10-15 minutes. Pour in a bit of cream. Cook for a couple more minutes. All this time you've been cooking some farfalle in another pan. Drain the farfalle and chuck it in with the sauce. Stir around a bit. Serve with loads of parmesan cheese.
Seriously good, takes about half an hour. Never have to eat shit spag bol like a twat ever again. No need to thank me.
It's got everything
Chuck in some earwax at the end.
taht there are much tastier and more convient ways to eat pasta.
get a pack of tesco finest sauages with caramelised onion. split open and make into little sausagey meatballs. Brown with some onion and chilli flakes. Add a tin of tomatoes and simmer. then stir in a tub of marscapone. It's bloody lovely.
Doesn't matter how few ingredients I use or even what meat I use the key to a good one is a Knoor stock pot.
I much prefer them. Just use red wine and a bit of tomato puree and give yourself enough time to cook it for at least 2 hours.
This one is good.
I think adding tomato might be an English thing, like adding it to Chilli Con Carne.
Otherwise, totally irredeemable.
I'm going to try poaching chicken livers in chocolate for four days. Sounds like date night dinner's sorted.
Might as well have a 200-post thread about chicken tikka masala.
par for the course innit
going to do a full on poncy godparent version tonight/tomorrow
not that different from a british bolognese tho tbh, but the use of liver does knock it up a few levels
Poach an egg in it, then serve that with a pork pie sausage roll
bascially chuck a whole rabbit, veg and stuff in a pot, bones and skin and all, then put it in a very low oven for 12 hours. Then remove, put on rubber gloves and mash it all up, discarding bones and manky bits. Ready made sauce, he reckoned on his TV show it could feed about 15 people and takes about 30 seconds to make. I reckon it might still be a touch bland though.
Basically to make bol sauce nice you need to cook it for ages. And get good spag as well, that really helps.