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| Moderated by: 3T | ||
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Onkel C 3T WIS 
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I made some Spaghetti Bolognese yesterday: Start:  Finish:  Schnitzel-Time today, stay tuned! |
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Skipdawg 3T WIS 
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Oh my that looks so good. To bad I can't just grab a bit through the monitor.  |
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IW 3T WIS 
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Christian - my wife and I think this looks great. Got a recipe? thanks- Marc |
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Onkel C 3T WIS
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Shure!happy1.gif The secret and main ingredient of a good and traditional bolognese sauce is time. It should cook on low heat for one to two hours or longer to achieve the optimal taste. The time factor renders it useless for after work cooking, though, as the wife and I do not want to eat at 10pm. The following preparation substitues the taste of a genuine bolognese to the best possible, but takes significantly shorter time. The preparation time for this was about 70 minutes from the first pic to first plate served. Ingredients are: 1/2lb minced meat (half beef, half pork), 1/2lb pasta of choice (Spaghetti for us), two small cans of tomatoes, one medium sized onion, one large garlic clove, one stock cube, one carrot, one piece (1/8lb) celery root, can be substituted with the same amount of sliced celery stalks, a cup of dry red wine, a handful of parsley, salt, pepper, oregano and triple concentrated tomato puree, some grated Parmesan, Grana Padano or other aromatic Italian cheese of choice. (The leek pictured was not used for this dish) Peel, grate and chop the carrots, celery, onions and garlic:  fry the mincemeat in a bit of olive oil until it starts taking a bit of colour, then add all ingredients:   let it braise at low heat with the lid on for 30 minutes, then remove the lid and let it cook until the desired consistency. Add the chopped parsley 5 minutes before serving. Serve directly from the pot and top off with some cheese:  Enjoy! |
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IW 3T WIS
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Okay; what's the US equivalent of "triple concentrated tomato puree" Is that Tomato Paste? |
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Skipdawg 3T WIS
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IW wrote: Okay; what's the US equivalent of "triple concentrated tomato puree" I think that would be close enough to work. I make a sauce allot like this and use the tomato paste for it. ;) |
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Onkel C 3T WIS
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yes, I think so. it's the stuff that comes in tubes or petite cans, it's available as double concentrated or triple concentrated variants. |
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Scuba Steve 3T WIS 
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Your recipe get the stamp of approval from my Italian wife. Your recipe is almost identical to hers. Two thumbs up from the Civello family. hand6.gifhand6.gif |
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Onkel C 3T WIS
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molte grazie!happy1.gif |
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Alessandro 3T WIS 
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Also, du sprichst und kochst Italienisch sehr guht.... jetzt ich habe hunger I have a bit of the cooking bug also (no, not e-coli) and your recipe is absolutely correct. there is a variation called 'genovese', which has no tomatoe. My grandmother made it often (in Napoli) but I'm not sure the recipe. I bety you know it. One of my favorite pastas now is 'alla caprese', with fresh bocconcini, basil and tomatoes, but I always seem to add sauteed mushrooms, as I can't hold back on mushrooms. Look forward to more recipes. We have to develop a pasta 'alla 3T', thiugh a pizza would be better suited (shaped like a dive watch, with the crust (in Naples known as 'cornicione' as a bezel). |
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Skipdawg 3T WIS
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Now ya have me thinking about Naples. I had a chance to visit there when in the US navy back in 1986. Loved the place, the people and the food of course. ;) Alessandro wrote: Also, du sprichst und kochst Italienisch sehr guht.... |
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Alessandro 3T WIS
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I was in Naples in 1986 also, but I didn't see you, I may have seen your ship. The Nimitz and Forrestal (I think the Enterprise) were regular visitors to the gulf of naples, which I could see very clelary from the terrace of my grandmother's house. |
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Skipdawg 3T WIS
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Alessandro wrote: I was in Naples in 1986 also, but I didn't see you, I may have seen your ship. The Nimitz and Forrestal (I think the Enterprise) were regular visitors to the gulf of naples, which I could see very clelary from the terrace of my grandmother's house. I was on the Enterprise (CVN-65) at the time. :cool: |
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