Home Forums Hunting & Shooting Food, Cooking, and Game Preparation 1st try at Bolognese

I got to try something different so I came upon a Marcella Hazen...then a few youtube vids... and here we are... Was looking for the right noodles...All I came up was these two, thinking of just using the stick one.... but the "right pasta" is twirled with cheese in the bag, I don't think that's what's supposed to be .. there's nothing in town. I ain't looking to the 4 hours of stirring this thing tho..

I taste tested these cans of whole tomatoes ..the cans are lined up l to r. Left is best of the bunch imo. you can't have much more fun than opening up cans of whole tomatoes at 7:30 on a Saturday morning and eating one of each...BTW there's more cans of tomatoes to try but it's a 3-day weekend in Alaska and the stores are powershopped you get what you can I do have a few store brands but I didn't test them... I'm tomatoed out already lol

. Meat 1lb 20% chuck an 1/2 lb ground pork... then add milk

. This is about 3 hours in .. simmer...then noddle up..and eat...tasty 😋😋

It's been a favorite of mine since I was a kid.

I see you are doing it the way that's become popular more recently, which is to coarsely cut the carrots so they are visible when served. I always finely chop all the ingredients, which is the way it is traditionally done.

I prefer red wine in mine and wouldn't waste my money on topping with canned sawdust. 😜🤣

Other than that looks good.

Fats is right, bottle for the bolognese and a bottle to drink.

Looks great 👍🏼

Not sure what you mean, but if you mean my image, that's fresh grated Parmigiano Reggiano.

Very first pic.

OP shows Kraft grated Parmesan, that's what Fats is referring to

Oh, yeah. I see what you mean.

I thought the carrots would cook down a bit further then they did..it sure tasty tho... sawdust...lol...

Food snobs look down their noses at that stuff. Probably rightly so, though, LOL. Not hard to get a wedge of the real thing, cut it into chunks, and stick them in the blender.

$7 cheese grater

Dishwasher safe.

I have all sorts of cheese graters, but my favorite way to do it is to cube up a wedge, and toss them in a blender. Takes seconds to have lots of grated cheese, and the texture is superior to that achieved with any type of cheese grater I've tried.

I’m a fan of my box grater and a wedge for cheeses. I have the option of grating , shredding or shaving from the same wedge or block. I used the pre grated stuff for years until I tried grating a wedge of descent imported Parm.

I never bought the pregrated stuff again. I’m not spending the time on my own sauce and using the pregrated stuff. I wouldn't turn it down if you handed it to me but just my experience and preference.

I chop my veg’s down pretty small. I like them to be reduced to part of the sauce itself. When lazy I course chop and toss in the food processor. It minces up those onions and carrots pretty quick. Its non traditional and great granny didn't do it that way but she might have if she had one.

Looks good , hope you enjoyed it.

I believe I'd brown the meat somewhat before adding the vegetables. Would that be improper for Bolognese?

The best Ragu Bolognese is done slo covered in the oven. No prebrowning required as that defeats the purpose of a rich luxurious mouth feel. Development of glutamates is the key. Hint chicken liver.