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Bolognese

Discussion in 'Social Life, Food & Drink, Travel' started by Manton, Mar 15, 2010.

  1. Manton

    Manton RINO Dubiously Honored

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    1) The America's Test Kitchen recipe is better than the Batali recipe.

    2) DON'T brown the meat.
     
  2. Thomas

    Thomas Senior member

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    [​IMG]

    Although, I have a hearty fondness for anything ATK / Christopher Kimball puts forth.
     
  3. Piobaire

    Piobaire Not left of center?

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    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.
     
  4. gomestar

    gomestar Super Yelper

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    Bold statement. Batali's is excellent.
     
  5. Johnny_5

    Johnny_5 Senior member

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    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.
     
  6. fcuknu

    fcuknu Senior member

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    who uses a recipe for gravy? Just make it to taste
     
  7. tattersall

    tattersall Senior member

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    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.
     
  8. Douglas

    Douglas Stupid ass member

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    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. [​IMG] With a nice wide noodle it is the king of all pasta sauces IMO.
     
  9. Redwoood

    Redwoood Senior member

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    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.
     
  10. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Chicken livers are the important ingredient.
     
  11. Douglas

    Douglas Stupid ass member

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    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?
     
  12. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    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.
     
  13. Douglas

    Douglas Stupid ass member

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    Interesting. Thanks. I will have to try it next time. I probably will have to conceal said addition from my friends and family [​IMG] They can be a bit squeamish about these sorts of things.
     
  14. kwilkinson

    kwilkinson Having a Ball

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    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.
     
  15. Dac

    Dac Active Member

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    Lamb makes the bolognaise for me *hides*
     

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