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Out of the Blue

I had a little culinary adventure over the weekend, as I've long intended to try to make a Bolognese sauce, as this is one of my favorite Italian ragus. It came out pretty well for a first try, which is a shock considering that in the middle of the process it seemed like it was not even remotely coming together as expected. I then found a video of Mario Batali making a Bolognese which showed some key flaws in my technique (in particular how he let the meat cook down), so I'm looking forward to trying this again soon and getting a little more autenticità going.

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13. Re: Out of the Blue Jan 14, 2013, 17:51 Asmo
 
Some tips I've picked up for bolognese (Italian grandmother ;):

If you're using fatty mince (not sure the quality of mince you get in the US but in Aus you can get premium steak mince which is fairly low in fat), you want to fry it separately with a good pinch of salt per kilo of mince, and drain off about 2/3rds of the fat. Some fat is necessary for the sauce to hold the flavour of the meat/herbs etc.

For a good onion/garlic sweat (rather than frying them), add a little butter to your olive oil and lower the temp, then chuck a lid on the saucepan, stirring occasionally. This is also a good time to add a little fresh rosemary/dried oregano (dried >>> fresh oregano).

Another tip I picked up, pebbled carrot. It's a pain in the ass to make, you have to finely grate a couple of carrots, leave it to dry for a bit on a paper towel in the fridge until it's not so juicy, then finely chop it so that you end up with a pile of carrot that when added in to the sauce, blends in with the meat. It adds a good colour and complementary flavour to the mix.

And of course tabasco sauce. A small dose in the mix gives it a nice peppery kick without making it too spicey for kids etc.
 
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