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Bolognese

post #1 of 67
3/15/10 at 11:39pm
Thread Starter 
1) The America's Test Kitchen recipe is better than the Batali recipe.

2) DON'T brown the meat.
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post #2 of 67
3/15/10 at 11:53pm


Although, I have a hearty fondness for anything ATK / Christopher Kimball puts forth.
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post #3 of 67
3/16/10 at 12:00am
Quote:
Originally Posted by Manton View Post
1) The America's Test Kitchen recipe is better than the Batali recipe.

2) DON'T brown the meat.

Is this a recent show? Mrs. Piob TiVos them.
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post #4 of 67
3/16/10 at 12:02am
Bold statement. Batali's is excellent.
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post #5 of 67
3/16/10 at 12:05am
Speaking of which, I just dominated a bowl of Pappardelle Bolognese. I think the same applies to bolgnese as applies to sex, when it's bad it's still pretty good.
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post #6 of 67
3/16/10 at 12:09am
who uses a recipe for gravy? Just make it to taste
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post #7 of 67
3/16/10 at 12:11am
Quote:
Originally Posted by Manton View Post
1) The America's Test Kitchen recipe is better than the Batali recipe.

2) DON'T brown the meat.

The long slow cooking and frequent reductions is the same as Alice Waters'. She suggests (and we use) finely chopped skirt steak which makes it very velvety in the end. Not browning the meat ensures the nice texture.
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post #8 of 67
3/16/10 at 12:11am
I use Marcella Hazan's recipe, but I use equal portions ground pork and ground beef. It has always been my standby. I brown the meat. With a nice wide noodle it is the king of all pasta sauces IMO.
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post #9 of 67
3/16/10 at 12:44am
Yeah, I brown the meat as well. Is this like a drape/no-drape thing (ie choose your camp)? Seriously though, wouldn't it depend on how much fat is in your sauce?. Otherwise you just end up boiling the meat.
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post #10 of 67
3/16/10 at 12:45am
Chicken livers are the important ingredient.
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post #11 of 67
3/16/10 at 1:22am
i have never heard of a recipe that uses cx livers but then again i don't speak italian so wth do i know? care to elaborate for us, matt?
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post #12 of 67
3/16/10 at 2:24am
Quote:
Originally Posted by Douglas View Post
i have never heard of a recipe that uses cx livers but then again i don't speak italian so wth do i know? care to elaborate for us, matt?
Traditional Bolognese has one or two chopped chicken livers per pound of beef. You add it at the same time as the meat. Makes the whole thing much better. I use 2 per pound.
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post #13 of 67
3/16/10 at 3:32am
Interesting. Thanks. I will have to try it next time. I probably will have to conceal said addition from my friends and family They can be a bit squeamish about these sorts of things.
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post #14 of 67
3/16/10 at 4:27am
It's pretty obvious Matt's entire cookbook collection is old French stuff. Dude puts chicken livers in everything. Although I have to admit, it really MADE that squab sauce.
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post #15 of 67
3/16/10 at 6:57am
Lamb makes the bolognaise for me *hides*
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