/ck/ - Food & Cooking

>>6115300
>fry large sweet onion in olive oil
>fry ground turkey breast
>couple dashes of warchestershire
>montreal steak seasoning
>shitloads of powdered garlic
>shitloads of paprika
>bit of cumin
>lot of chili powder
>lot of red pepper flakes
>store bought sauce

>>6115300
>spagbol
>not even spaghetti in the picture

Either way hon, here's how to make a proper bolognese.

ingredients
>minced beef
>pancetta
>celery
>onion
>carrot
>tomato paste (2 table spoons at the most per 500g of beef)
>whole milk
>dry white wine
>tagliatelle
>parmigiano-reggiano
>olive oil

method
>finely chop the celery, onion and carrots in order to make a mirepoix
>small dash of olive oil in a big pot
>add the pancetta and cook for a few minutes
>add the mirepoix and cook for a little but don't let it burn/brown
>add the minced beef and cook until browned
>add the tomato paste, give it a mix
>add the white wine, mix
>add the milk, mix
>turn down the heat to the lowest
>put the lid on
>leave it to simmer for 2:30 - 3:00 hours, mixing every hour or half.
>serve with tagliatelle and top with a small amount of parmigiano-reggiano

Note: For the wine and milk I like to use about 1/3 wine and 2/3 milk or 50/50. The liquid content of the meat sauce when everything is in and you've just turned down the heat to a simmer should be level with the meat content, it shouldn't be drowning.

>>6115300
I don't like ground beef very much so I don't eat or like it

>>6115321
>>spagbol
>>not even spaghetti in the picture
Can you please take a screenshot of the OP and circle the part where he mentions "spagbol"? All I see is the word "bolognese" in the tread title. There's no rule that says bolognese sauce must be had with spaghetti. In fact some people spread it between layers of flat pasta and cheese before baking in it an oven to create a dish called lasagne. Google it if you haven't heard of it.

>>6115300
My secret ingredient is vegemite.
My Nonna (Maltese grandmother) used to insist on adding peas and carrots but I didn't continue that tradition.

> RIP Nonna

>>6115333
Read the file name, Capt. Observant.

Also true bolognese must never be served with spaghetti, only tagliatelle.

> 1 whole White Onion
>Some diced carrots in small chunks.
>Some diced celery also small.
>Chopped Tomato.
>1 clove of garlic (to take the stink away from the beef)
>Little olive oil in the pan.
>Minced beef
>Some diced bacon.
>red wine
>Tinned Tomatos
>Tomato Paste (if needed).
>Bay Leaf
>Oregano
>a little bit of rosemary
>salt and pepper to taste.

Leave it for 2 hours. Eat with whatever pasta you got.

>>6115321
I do it almost the same, only I use red wine and canned tomatoes instead. Also add a pinch of nutmeg when you put in the milk

i like to use penne they fill up nicely with chunky sauce

>>6115352
If I used the same amount of chopped tomatoes as tomato paste it wouldn't really mix in well throughout the sauce. And using a whole can of chopped tomatoes is a no go for me because it's supposed to be a meat sauce, not a tomato sauce.

holy fucking shit this shit makes me so fucking angry. why the fuck does ANYBODY think there should be fucking GROUNDMEAT in a bolognese.. cant you fucking retards just for once think a little bit and maybe add whole cuts of different meat to the fucking tomato sauce and cook it till the meat COMPLETELY disintegrates into the sauce.. "hurr durr i couldnt think of that because im a fucking retard and still have childish food preferences"
seriously this board is so fucking shit

>>6115358
Obvious bait is obvious

>>6115365
hes actually right, you know
how to make a bolognese: http://imgur.com/a/3Xsa4

>>6115358
>tomato sauce
>thinks zi knows anything about bolognese

>>6115321
More or less the same as mine, I don't use pancetta, use canned tomatoes instead of paste and usually go with red wine tho
Also I reduce the wine and milk quite a lot both, like until it's almost like a meat paste consistency

>>6115372
That thing isn't even remotely a bolognese. People whine about shit like beans in chili not being a chili but this recipe is just so far removed from what a bolognese should be that it really can't be called a bolognese.

>>6115372
>mountain of cheese at the end

It sure is a good thing that person spent however much time and effort making that tomato soup in order to just mask the taste with all that cheese.

>>6115372
"tomatoes, remove the top part and discard"
This made me angry

>>6115372
>roma tomatoes
>sundried tomatoes
>sugar to remove "bitterness"
>"most Italians do like this"
>adding oil to the pasta

Still, would devour/10

>>6115377
so, what exactly is a bolognese? enlighten us

>>6115393
http://www.itchefs-gvci.com/index.php?option=com_content&view=article&id=587&Itemid=976

>>6115300
But bolognese are spaghetti with sausages? >>6115321
I take red wine and add some fresh oregano and thymian.

>>6115372
That is all types of fucking retarded and has nothing to do with bolognese
>it has tomatoes and meat so it's bolognese
LMAO

>>6115426
Not him but isn't that essentially what a bolognese sauce is? Meat and tomatoes. And there are several different variations of bolognese?

Like saying "bolognese" is like saying "meat pie" or "pizza"?

bolognese
>meat
>tomato
>plus extras

meat pie
>meat
>in a pastry
>plus extras

pizza
>bread base
>tomato sauce
>plus extras

>>6115372
>He's right you know
Ah, ah, ah, not a calza burattino are we perchance?

>>6115431
Naw man, bolognese is made of meat sauce, the liquids come from meat juices, wine and milk. Only a little bit of tomato is used for added flavour, it's not a focus ingredient.

>>6115431
Nah bolognese is actually very specific kind of sauce, hell there is even a commitee in Italy that keeps what is and what isn't bolognese in check.
It's like calling every dish with meat and spagehtti in it 'pasta carbonara' cause it has meat and pasta

>>6115434
>milk

>>6115434
It is when you're a 4th generation terrun american guido who thinks he knows more about Italy than the locals.

>>6115437
Thanx for the information. How do I become a member of the Bolognese Mafia?

>>6115440
That has been pretty integral part of bolognese forever m8, educate yourself
Also fun fact, bolognese recipes often DON'T have garlic in them at all.

>>6115442
See >>6115401

Literally the recipe as designated by the Italian Academy of Cuisine

>5 spoons tomato sauce or 20 gr. triple tomato extract

Tomato is not a big part of bolognese.

Totally unauthentic, but I like to put a little beef or lamb heart into my bolognese. I also use quite a bit of tomato, the sour note helps imo.

>>6115447
>Italian Academy of Cuisine
Italy's answer to America's Test Kitchen but with more semi-naked bimbos.

>>6115449
They try to just preserve the most 'authentic' versions of recipes as to always have some documentation of what is 'real' italian cuisine.
But their recipe is pretty close to any recipe with any sort of authority on Italian cuisine, just because neckbeards on finno-ugrian sockpuppet forums try to make their point more valid by talking down on people with actual authority like this doesn't make your ketchup with noodles real bolognese.

>>6115458
Wow, I didn't realise that there was such a strict policy on what is considered to be a bolognese sauce. So now I can't call that thing that I cook "bolognese" any more.

>>6115465
I like my pasta with minceonese sauce.

I was in Bologna last summer and tried bolognese at several different restaurants. They were all fairly similar and were very much unlike what I had expected to be authentic. It has a dominant flavour of uncooked tomato, and is much more tomato-y than what I'm used to. The ratio of tomato sauce to meat is like 70-30

>>6115500

Italiano here, what you had was unauthentic. Probably a ristorante used to serving americans. I have never seen authentic «pasta alla bolognese» with tomato and I have lived here all my life. Perhaps you stayed at the turistic places?

>>6115507
who knows, I tried to go off the beaten track but maybe. I had plenty of other ragus without tomato though. it was only in bologna that i had the tomato-y sauces.

>>6115465
I don't think it's really relevant to anything what you decide to call your sauces anon
It's about preservance of Italian heritage and culture and so that when enough time has passed some bastartized version of bolognese has become the new standard.

As I learned it from the chef I apprenticed to for two years when I was younger (who was trained in Europe, in several countries), bolognese should have chicken liver in it. Not a lot, just handful (depending on size of the pot you're making). Plus pancetta (or prociutto if you're really in a pinch), and either freshly coarse ground beef or even better, whole cuts of beef that can bee allowed to stew in the sauce until they fall apart. I usually use trimmed beef shanks because they are meaty, rich, and inexpensive.
And then the other usual ingredients others have mentioned: mirepoix, dry white wine, whole milk, tomato sauce or paste (use less paste than you would sauce), salt, pepper, and a bit of fresh grated nutmeg.
It's a very simple recipe, but the magic is in the time that's put into simmering so all the flavors blend and the meats fall apart and melt into it.

>>6115628
And this is the same reason people are so adamant about how chili should be made. There are certain cultural dishes that shouldn't be allowed to morph into a mere shadow of their former selves, it's terrible dispersion of culture.

i substitute milk for cream, is this a sin?

>>6115891
It's called variety, nigga.
Face it, just like the white race will one day be bred out of existance, bolognese sauce will be anything with ground meat and tomatoes.

>>6115896
Cream is the rich man's milk. If anything, it makes it better.

>>6115896
Nah, that's okay, if you personally prefer the heavier texture. I sometimes use evaporated milk because of the nice cooking texture.

>>6115905
No, it's called ignorance and unappreciation, faglord.

Isn't it fucking retarded to argue which is the real bolognese when all those recipes can be delicious when cooked right ?

My 2 cents
>Any kind of stewable beef or ground meat
>Pancetta, lardons, bacon bits or even ground pork I mean sometimes I have no self respect (OPTIONAL)
>Carrots, onions, celery, chopped
>garlic, thyme, bay leaves
>Fresh tomatoes or canned, whatever
>If the tomatoes weren't ripe enough, FUCKING SUGAR (that's right guys all the Italian mamas do it when the tomatoes suck)
>Good when stewed around 2 hours
>Best around 4-5 hours

>>6115321
>spaghetti

unauthentic, unpractical, plebby

fetuccine, linguini or penne

>>6116145
That post doesn't even mention spaghetti in the recipe. The top part is referring to OPs picture with the file name "spagbol" despite having no spaghetti in it.

The recipe they posted clearly states "serve with tagliatelle".

>>6116145
penne worst noodle
your long noodle suggestions are palatable
itty bitty shell babies are best short noodle
fuck, even elbow mac better than penne
do you know anything, bro?
do you even noodle?

>>6115926
>Isn't it fucking retarded to argue which is the real bolognese when all those recipes can be delicious when cooked right ?

No, just because something tastes great if it's nothing like a bolognese it should be called something else because otherwise the name is misleading.

>>6116152
>putting italian sauce on noodles

>>6115905
>bolognese sauce will be anything with ground meat and tomatoes.

That's kinda ironic given what you're replying since to most people the main ingredients in a chili con carne is minced meat and tomatoes, even chili takes a back seat.

>>6115300

all in same pan

1) put diced onions and carrots in pan wit some olive oil
2) brown the ground beef
3) add red wine and let it sit until it evaporates about 1/3
4) add tomatos and herbs (parsley ect... dont know what they are called in english)
5)leave to sit on low flame for about 2 hrs until its not so runny.

delicious

If I'm making something special then >>6115321 but with red wine and basil and pork with beef.

However I like to each cheap and bolognese can be fucking expensive when you factor in fresh herbs wine cheese and meat so most of the time i mix a jar of premade sauce with a can of crushed tomatoes and cook that with browned beef garlic and onion.

>>6115321
almost the same except i add bayleaf, rosemary, thyme and oregano and finely cut chicken liver till its almost mince. I use red instead of white wine even tho there is no difference. I use both tomato pure and canned tomatoes and i sear my mince(50/50) in batches first and then I add the soffritto with some garlic too. I find it the best this way, and preferably ill eat it with some homemade parpadelle or tagliatelle sprinkled with which ever cheese I have but preferably grana padano, pecorino or parmegiano

>>6115300
I add 1/4 lb of chorizo.

>>6117255
>>6117260
>>6117267
>>6117273

This is on my top 10 list of WTF /ck/ shit

>>6115300
My recipe uses a lot of canned tomatoes, which isn't what you're supposed to do but goddamn it, I'm a cheapskate student and I'm going to freeze about ten portions of it. Can't even afford good beef.

>>6117291
Same the fuck is this shit. I especially like the one where the file's saved as 'white puta'

Made American Goulash last night for dinner which seems a lot like this stuff. My Mom would make this when I was kid. She had 9 kids to feed.

1 lb. macaroni
1 lb. ground chuck
big ol' onion chopped
green pepper chopped
2 cloves of garlic minced
28 ounce can diced tomatoes
2 tbls. tomato paste
good dash of Worcestershire
good dash of soy sauce
tsp. dried oregano
tsp. dried thyme
tsp. dried basil
salt and pepper

shit was the bomb

>>6118636

Thass chop suey dude.

>Ate plenty of that as a kid maself yo
>Brofist
>Sisfist
>Whatevs

>>6116152
>calling them noodles
stop

>>6118645

never heard it called chop suey until I started GOOGLE(ing) recipes

My buddy said his Mom called it Glop

shit is sure tasty

>>6117235
>almost the same except I add a load of redundant shit that doesn't belong in a bolognese

>>6116153
What if, like Risotto, you can put whatever the fuck you want in it and still call it a bolognese ?

You can ask 10 old italian mamas and their recipes would all be different, but those are still bolognese. That's how it worked before the supermarkets you know, ingredients did vary and people didn't have to think of a new name every fucking time.

>>6119236
/ck/ hosts a group of people that has learned to cook detached from reality
they are usually part of everyrecipe.com
the recipe is everything to them, its their ideology so to speak
alterations out of necessity are not tolerated
practical changes to appeal to a palate are not tolerated
recipes that have lower ratings are shunned
you can easily identify them when they tell you how some big bafoon used X instead of Y and how utterly retarded you would have to be to commit such a sacrilege

>>6119358
That always happens with any sort of art involving improvisation - some people just never learn to walk away from the book.

bumpedi-boo

>>6119358
>>6119407
There's a huge difference between working outside the box and making unidentifiable slop. Bolognese is Bolognese is Bolognese. Adding a bunch of random crap or leaving out the essentials doesn't make it better and it doesn't make it Bolognese. Most of the best chefs in the world learned to cook under strict conditions where cooking dishes was absolutely exacting. THEN, once they learned how to properly cook, they could branch out on their own to explore new techniques and ingredients. Cooking is an art (or should I say, GOOD cooking is an art).