Did my best to make a meat heavy bolognese. Browned meat, added soffritto, deglazed with wine, added tomats and cooked 3 hours. Idk prefer Amatriciana over this tbh 🤷
Did my best to make a meat heavy bolognese. Browned meat, added soffritto, deglazed with wine, added tomats and cooked 3 hours. Idk prefer Amatriciana over this tbh 🤷
Meat used – – largeish Beef rump steak chopped up – pork shoulder 200ish grams cubed – 150ish grams of lamb mince – some guanciale.
BigV95
Also didnt have fresh basil so added a bunch of dried basil left over from last summers harvest. What am i doing wrong here? 🤷 it honestly doesnt feel as flavour intense like amatriciana but amatriciana barely has a quarter of the time and effort needed or even ingredients..
Madwoman-of-Chaillot
Also! Simmer the beef in milk!
scaremoon
it’s not a ragù. it is much more like a “spezzatino”. the meat must be minced.
downfallndirtydeeds
I’m sure this still tasted great mate.
My tip would be don’t use so much tomato, traditional Bolognese isn’t a tomato based sauce it’s a meat and wine sauce, the tomato is just used for sweetness.
If you fancy making it again, do as you did but try using a very small amount of tomato paste instead of fresh or tinned tomatoes, once browned off deglaze with a big glass of wine, top up with chicken stock and whole milk (only a bit), simmer and reduce on very low simmer for 3-4 hours.
As others have said a minced meat (a mix of pork and beef) usually works better but other cuts can work, I would avoid any rump steak personally, you’re best going with shin or shoulder cuts because they slow cook the best.
It’s a very very different kind of flavour profile you’ll get, but I find it’s much more nicely balanced than when you’ve got the tomato in there which overpowers everything and means the meat just makes the sauce too rich.
ItalianDudee
That’s a spezzatino, add some potatoes, make some polenta and enjoy it with polenta and potatoes, not great for pasta, also for ragù the meat must be minced and you need some sausage in there
Asleep-Bullfrog-6055
Bolognese isn’t the proper name, first of all. We call it ragù. Step by step – Warm some oil, then add chopped onion, carrot and celery. Let it go slowly till you see onion become translucent. -Add meat, pork and/or beaf, letting it brown a little while mixing it. -Add some white wine, a glass or less and let it evaporate, still mixing -Add spices: garlic, black pepper, and salt basically, but you can add clove (only one and only if you like it), juniper or nutmeg. Keep on mixing -Add some tomato sauce. Can’t tell you the dose, it depends on the amount of meat. -Bring it to boil, then lower the flame and let it cook for about three hours, adding some water if it gets too thick. (You can shorten the cooking time by using a pressure cooker, still you’ll have to thicken the ragù to take it to the proper consistency) At that point you will possibly have something that tastes like Italian. Let me know if you try it.
7 Comments
Meat used –
– largeish Beef rump steak chopped up
– pork shoulder 200ish grams cubed
– 150ish grams of lamb mince
– some guanciale.
Also didnt have fresh basil so added a bunch of dried basil left over from last summers harvest. What am i doing wrong here? 🤷 it honestly doesnt feel as flavour intense like amatriciana but amatriciana barely has a quarter of the time and effort needed or even ingredients..
Also! Simmer the beef in milk!
it’s not a ragù. it is much more like a “spezzatino”. the meat must be minced.
I’m sure this still tasted great mate.
My tip would be don’t use so much tomato, traditional Bolognese isn’t a tomato based sauce it’s a meat and wine sauce, the tomato is just used for sweetness.
If you fancy making it again, do as you did but try using a very small amount of tomato paste instead of fresh or tinned tomatoes, once browned off deglaze with a big glass of wine, top up with chicken stock and whole milk (only a bit), simmer and reduce on very low simmer for 3-4 hours.
As others have said a minced meat (a mix of pork and beef) usually works better but other cuts can work, I would avoid any rump steak personally, you’re best going with shin or shoulder cuts because they slow cook the best.
It’s a very very different kind of flavour profile you’ll get, but I find it’s much more nicely balanced than when you’ve got the tomato in there which overpowers everything and means the meat just makes the sauce too rich.
That’s a spezzatino, add some potatoes, make some polenta and enjoy it with polenta and potatoes, not great for pasta, also for ragù the meat must be minced and you need some sausage in there
Bolognese isn’t the proper name, first of all. We call it ragù. Step by step
– Warm some oil, then add chopped onion, carrot and celery. Let it go slowly till you see onion become translucent. -Add meat, pork and/or beaf, letting it brown a little while mixing it.
-Add some white wine, a glass or less and let it evaporate, still mixing
-Add spices: garlic, black pepper, and salt basically, but you can add clove (only one and only if you like it), juniper or nutmeg. Keep on mixing
-Add some tomato sauce. Can’t tell you the dose, it depends on the amount of meat.
-Bring it to boil, then lower the flame and let it cook for about three hours, adding some water if it gets too thick. (You can shorten the cooking time by using a pressure cooker, still you’ll have to thicken the ragù to take it to the proper consistency)
At that point you will possibly have something that tastes like Italian.
Let me know if you try it.