Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Linguini Bolognese

Made some delicious bolognese "gravy" last night. Had some over linguini for dinner. Veal, beef, and pork, in roughly equal proportions, went into it.

Looks very good..recipe?

guess not... but google is your friend

Ingredients

6 ounces bacon or pancetta, diced
1 1/2 cups chopped yellow onion
1 1/4 cups finely chopped carrots
3/4 cup finely chopped celery
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds ground chuck
4 teaspoons white wine vinegar
1 1/2 tablespoons minced garlic
1/3 cup tomato paste
3 cups reduced-sodium beef broth
1 1/4 cups whole milk
1/4 cup heavy cream
1/2 pound linguine pasta, prepared according to package directions
Finely grated Parmesan cheese (optional)

Directions

In a medium saucepan over medium-high heat, cook the bacon until it is crisp and has released almost all of its fat, about 6 minutes. This is called rendering.

Add the onion, carrots, celery, salt, and pepper and cook, stirring frequently, until the vegetables are very soft and lightly browned around the edges, about 6 minutes.

Add the ground chuck and cook, stirring to break up any clumps, until the meat is browned, about 5 minutes.

Add the vinegar, garlic, and tomato paste and cook for 2 minutes, stirring constantly.

Add the beef broth and bring to a boil. Lower the heat so that the sauce just simmers. Simmer, partially covered, for 15 minutes.

Combine the milk and cream in a small mixing bowl. After the sauce has simmered for 15 minutes, and at even intervals, start adding the milk-cream mixture little by little--1/4 cup or so at a time over 11/2 hours. By the end of the 11/2 hours, the milk mixture should be completely incorporated and the sauce should be very thick and creamy. This sauce is not supposed to be very "saucy"--it should be tender morsels of meat coated by a thick, creamy sauce.

Transfer the cooked pasta to a large heatproof bowl and add the sauce. Toss th

and what's this "gravy" crap... ya use gravy on taters, chicken fried steak, roast beef....ya use sauce on pasta...some teacher you are............fer cryin out loud.














































































































































































too bad ya have me on ignore ya old puzzy!

Wow, three responses. Just had to see what you wanted.

Recipe: Saute a lightly salted mixture of one finely chopped onion, one finely chopped celery stalk including the leaves, one finely chopped carrot, in lard (or the cooking oil of your choice) till onions are translucent. Then add one pound ground beef, one pound ground veal, and one pound ground pork. Turn heat high and stir for about ten minutes. Add a cup of red wine. Keep cooking and stirring for another five minutes. Stir in a tablespoon full of tomato paste and cook for another couple of minutes. Add three cups full of canned tomatoes that you've previously a) removed the hard white parts and bits of skin from, then b) crushed to bits. Mix in. Add four whole bay leaves and a teaspoon full of fresh ground black pepper, stir in. Bring to a boil, then down to a simmer. Add two teaspoons of salt and stir in. Simmer uncovered for two to three hours. Every half hour, check to see if it's getting dry. If so, add warm whole milk a cup at a time, then stir it in, so the "gravy" remains liquid. After you've added a cup or two, you can switch to hot water as the additive instead of milk. Periodically, taste for salt. If it needs more, add more a little at a time till it's right.

PS How about we try being at least a little civil to each other, and I can take you off ignore?

Do what you like..I have been civil...you have just been a puzzy putting people on ignore....fer cryin out loud grow up. I just call them like I see them.

You quit posting cop hating, paul worshipping, drama queen threads and I won't bust your chops....that work?

Ignore is for puzzys.

I'm very easy to get along with. You need to learn to tolerate those who don't agree 100% with you on everything.

Uh..........I didn't put anyone on ignore cause I didn't agree with them.............I think you need to take your own advice....grow some skin.

as I figured..............

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grow a set or the negroes in pickups got ya..........

I've got zero problem with folks disagreeing with me. I won't tolerate constant incivility, however. That's what gets placed on ignore.

You call posting all that crap about LEO being corrupt being civil? or berating people because they don't worship at the altar of ron paul being civil? you are one messed up excuse of a life form.

typical liberal mentality....force your beliefs and values on others....control freak aren't ya... saw it in how you dealt with your mom and that stupid piece of schit knife...like I said...grow a set.

you can't deal with a difference in opinion or controversy...you better find a phuggin hole and pull the top in over your head.

still the putz I see.................call a whaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaambulance
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yep had you pegged from the beginning...

....didn't figure you had it in ya to begin with.

Come on boys. This is the food forum. Everybody likes to eat.
You two want to fight that is fine but take it outside please.

I won't even fight with the heathen that insist in cooking beans in their chili.

beans are good chili and ground meat makes good jerky.

eh,,,, just so's ya know. I tried the recipi you found on-line last night.
My advice if you're planning to do the same is DON'T BOTHER!
Most godawfull tasting chit ever! I threw the whole mess out after chocking down about a half of a serving.
I followed the directions pretty closly too, with the only exception being that since I didn't have white wine vinegar on hand I substituted two tsp white wine and 2 tsp white vinegar for the recomended 4 tsp white wine vinegar. Can't imagine that made much difference.
I can't put my finger on it but something about the tomato paste, cream/milk, and carrot combo made for a foul taste I really can't describe.

Had to borrow my neighbors Cat so I could lick it's ass to get the taste out of my mouth.

it was this one

http://www.foodnetwork.com/recipes/emeril-lagasse/linguine-bolognese-recipe/index.html

Yea,,, I wasn't blaming you.
Just giving you a heads up.
Truth is, I've found more stinkers on-line than I have good ones, but I have stumbled across a few great ones so I keep looking.