Out of the Blue

[Feb 26, 2013, 10:36 am ET] - Share - Viewing Comments

I mentioned taking another crack at a Bolognese ragù over the weekend, and it came out pretty good for a second effort, especially considering MrsBlue's insistence I use ground beef, rather than a more traditional combination of pork and veal (due to the sources of them being iffy and creepy, respectively). Even after meddling, she was dubious about sharing this carnivorous delight with me, but that was before she smelled it cooking. By the time it was done late in the evening, she demanded a small standalone serving immediately, and by noon the next day that she suggested we make pasta for lunch, so I think I won her over. This success should help me make the case for using the proper meats next time, but in any event, I am happy with the progress in creating one of my favorite dishes.

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Re: Out of the Blue

Feb 26, 2013, 19:10

Cutter

jdreyer wrote on Feb 26, 2013, 15:12:
Hey Blue. Post the recipe?

Just search for the official recipe.




"Peter, breakfast for dinner is anarchy!" - Lois

Re: Out of the Blue

Feb 26, 2013, 15:12

jdreyer

Hey Blue. Post the recipe?




Man is equally incapable of seeing the nothingness from which he emerges and the infinity in which he is engulfed.

Re: Out of the Blue

Feb 26, 2013, 13:17

space admiral

i like to eat bacon because it tastes good sometimes i cook it in the oven but most of the time i use a pan

Re: Out of the Blue

Feb 26, 2013, 12:29

Bodolza

Almost every recipe I've seen calls for beef, pork, veal, and pancetta. If anything, I'd leave out the veal, since its taste is kind of halfway between beef and pork. If you're worried about your ground pork source, it only takes a few minutes to make yourself, even if all you have is a food processor.

Re: Out of the Blue

Feb 26, 2013, 12:25

Cutter

Why would she object to pork and veal? They add a subtler texture and taste which is what you want in a bolognese. It's not a pasta meat sauce per se. If that's what you want then you should be using a lean ground chuck, and browned mushrooms - which adds to the beef flavour. Even for a regular meat sauce I'll always use all 3 where possible. Luckily for me one of my local supermarkets regularly sells packages of all three for that express purpose! And never forget a good Italian tomato paste in either!!! If you're not using tomato paste don't bother making it!!!!!!!!!!!!




"Peter, breakfast for dinner is anarchy!" - Lois

Re: Out of the Blue

Feb 26, 2013, 12:20

Neutronbeam

And the recipe is posted where for the benefit of the readers?

Re: Out of the Blue

Feb 26, 2013, 12:04

NegaDeath

Damn, was running late and didn't have a proper breakfast and that bolognese ragu is making me hungry.

Re: Out of the Blue

Feb 26, 2013, 11:37

space admiral

and of course, longpig is always available succulent longpig

Re: Out of the Blue

Feb 26, 2013, 09:41

nin

especially considering MrsBlue's insistence I use ground beef, rather than a more traditional combination of pork and veal (due to the sources of them being iffy and creepy, respectively).

I hear horse is easy to come by these days!




RollinThundr Apr 17, 2013, 12:25: Eh really tossing stuff like that in there only to get your panties all bunched up. If you really want to call that trolling sure. Mr. Tact Apr 17, 2013, 12:33: Pretty sure that's the definition of trolling...

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