Ragù Bolognese - a first for me

[tiger roach]

I’m going for kinda authentic, not Am-Ital red sauce with meat.

First the knife work, to make a nice pile of sofrito.

 

[jbj]

Nice Saturday dinner choice.

It's only in the past year I've realised just how good bolognaise could (should) be and that I like it. I'd only ever had it from a jar or, clearly, terrible Italian places.

 

[tiger roach]

The sofrito has softened up a bit, now sautéing with the pancetta. The smell is yummy.



2 lbs of veal browned, deglazed with white wine, added milk, diced toms, salt and pepper. Ready for a nice, leisurely simmer.

 

[Chicken Man]

How much bologna do you add, and when?

 

[tiger roach]

How much bologna do you add, and when?

*smacks CM with wooden spoon*

 

[frunobulax]

how long a simmer?

 

[tiger roach]

how long a simmer?

3+ hours this time. Next time I will go 4 or longer.

 

[tiger roach]

It was a crowd-pleaser! The notoriously hard-to-please Mrs. Roach loved it, and 85-yr-old Momma Roach had a rare extra helping.

It is a very basic, savory and meaty kind of sauce. Not the bright, acidic tomatoey kind. And it is brilliant with lots of freshly-grated parmigiano reggiano on top.

 

[Chicken Man]

Tell me about those big ol noodles.

 

[tiger roach]

Tell me about those big ol noodles.

Just pappardelle pasta.

 

[wok]

Just pappardelle pasta.

the right choice! (Tagliatelle is also good). NO SPAGHETTI with ragú!

 

[blind radish]

Nice .. A secret I learned -- the smaller you dice the veggies, the smoother the flavor.

I don't know why, but it works

 

[tiger roach]

Nice .. A secret I learned -- the smaller you dice the veggies, the smoother the flavor.

I don't know why, but it works

Makes sense. I had a pretty small dice this time, but will get it finer next time.