JSM83
Assistant Cook
Heya JennyemaI again recommend following Marcella Hazan's classic bolognese recipe.
I have this book
It’s part of my cooking “book-training” I’ve set myself
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Heya JennyemaI again recommend following Marcella Hazan's classic bolognese recipe.
Yeah it’s good to recalibrate by returning to the source every so often between wondering offsRead it again, LOL, they are doing 1/2 onion to a 1/2 kg of ground beef. If you are doing 1.5 kg then it is only 1+1/2 onion. You could still leave it at ONE Carrot and ONE celery stalk, maybe add a 1/2 carrot and celery stalk.
But I really suggest you do their recipe as is.... with only 1/2 kg (450 g) of beef, 1/2 onion, 1 carrot, 1 celery, etc.
See what that tastes like before you start doubling and tripling the recipe.
I don't remember where I learned it, but I often put a few lemon rind peelings in spaghetti sauce and pull them out later. They do add a nice touch and the sauce near the rind tastes a bit lemony. If I am using a lemon and not in a hurry, I often peel off some rind or grate some off with a Microplane. I usually air dry them and have them in little jars with my spices. Those peeled pieces rehydrate in the sauce so that you can't tell that they weren't peeled that day.Hi J (just up the road from me!)
I found Robert Carrier's recipe many years ago, and have basically never changed from it. It is unusual in that it uses lemon rind, a tiny amount of chili, white wine and cream! But apparently, not totally inauthentic. Whatever, it is a very tasty Bolognese!
Heeeeyyy Katy,Hi J (just up the road from me!)
I found Robert Carrier's recipe many years ago, and have basically never changed from it. It is unusual in that it uses lemon rind, a tiny amount of chili, white wine and cream! But apparently, not totally inauthentic. Whatever, it is a very tasty Bolognese!
Yeah seems worth a shotI don't remember where I learned it, but I often put a few lemon rind peelings in spaghetti sauce and pull them out later. They do add a nice touch and the sauce near the rind tastes a bit lemony. If I am using a lemon and not in a hurry, I often peel off some rind or grate some off with a Microplane. I usually air dry them and have them in little jars with my spices. Those peeled pieces rehydrate in the sauce so that you can't tell that they weren't peeled that day.
Yeah - I think i'll put some work into the soffrito.Others have suggested what I would have suggested: Browning the meats, caramelizing yellow onion, adding some spices, salt, peppers, and lemon peel that is removed. Also, you can roast the veggies you use prior to using them. Last of all, if the flavor is flat, sometimes a small teaspoon of sugar can brighten the flavor. I don't use it often, but I have resorted when the recipe just isn't coming together.