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Post by end0f3verything on Oct 28, 2009 22:39:26 GMT 10
Currently I make my bolognase like this.
fry some mince
fry some chopped onions
fry some mushrooms
fry some red green and yellow peppers
do up some spaghetti
heat up some dolmio sauce
then chuck it all together.
Don't get me wrong it's nice but it's missing something,advice please dr.chefman lol
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Post by concrete on Oct 29, 2009 2:49:09 GMT 10
Currently I make my bolognase like this. fry some mince fry some chopped onions fry some mushrooms fry some red green and yellow peppers do up some spaghetti heat up some dolmio sauce then chuck it all together. Don't get me wrong it's nice but it's missing something,advice please dr.chefman lol Name chameleon, I'm no chef. But. Try this. fry some mince (50/50 pork/beef mince) mince=ground beef for the NAsfry some chopped onions fry some mushrooms fry some red green and yellow peppers do up some spaghetti (spag works, but you want a noodle that will hold some of the sauce. I use the ones that look like corkscrews)heat up some dolmio sauce (works if in a hurry, but if you have the time.)
Try a tin of chopped toms, basil oregano and of course some crushed garlic. Let them all simmer(real low) to thicken up th sauce, with a Bay leaf sitting on top. If you need to stir it, remove the leaf stir and replace. When you feel the sauce is ready for your taste. Turn off and then cook the pasta.
Top tip if anything though. Always use a bit of pork mince (well unless of course you're either jewish or muslim).then chuck it all together. |
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Post by dlslith on Oct 29, 2009 6:11:35 GMT 10
Currently I make my bolognase like this. fry some mince fry some chopped onions fry some mushrooms fry some red green and yellow peppers do up some spaghetti heat up some dolmio sauce then chuck it all together. Don't get me wrong it's nice but it's missing something,advice please dr.chefman lol Try this out, it worked for me and I won a food competition with it. I put a twist on this recipe, but it a good base to work with. www.epicurious.com/recipes/food/views/FETTUCCINE-BOLOGNESE-103894Now this is what I came up with  I used porchinni mushrooms in my sauce. Portabella mushrooms with triple cream gorgonzola cheese melted on them as a side. Also made some garlic and pesto infused crostinis (fancy croutons) and garnished the sauce with pork tenderloin slices. In the sauce I used ground pork tenderloin and ground veal tenderloin. Came out very hearty and tasty. Very rustic. If you can, make the sauce a couple of days ahead of time to let the flavours incorporate into the sauce. It always tastes better one or two days after it sits in the fridge. Hope this helps man. Enjoy! |
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Post by dlslith on Oct 29, 2009 6:12:55 GMT 10
Currently I make my bolognase like this. fry some mince fry some chopped onions fry some mushrooms fry some red green and yellow peppers do up some spaghetti heat up some dolmio sauce then chuck it all together. Don't get me wrong it's nice but it's missing something,advice please dr.chefman lol Name chameleon, I'm no chef. But. Try this. fry some mince (50/50 pork/beef mince) mince=ground beef for the NAsfry some chopped onions fry some mushrooms fry some red green and yellow peppers do up some spaghetti (spag works, but you want a noodle that will hold some of the sauce. I use the ones that look like corkscrews)heat up some dolmio sauce (works if in a hurry, but if you have the time.)
Try a tin of chopped toms, basil oregano and of course some crushed garlic. Let them all simmer(real low) to thicken up th sauce, with a Bay leaf sitting on top. If you need to stir it, remove the leaf stir and replace. When you feel the sauce is ready for your taste. Turn off and then cook the pasta.
Top tip if anything though. Always use a bit of pork mince (well unless of course you're either jewish or muslim).then chuck it all together. Concrete, that sounds real good my man. Nice |
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Post by Wes Gear on Oct 29, 2009 7:27:59 GMT 10
ahhh i see ya point slith.......
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Post by dlslith on Oct 29, 2009 7:48:45 GMT 10
Drex, when you use your imagination with food you can do no wrong. Believe it or not, we are all chefs. We know what we like, how we want it done and how we want it to be presented. We all might not have the know how, but we all know what we like and to me, that makes us all experts. Make sense?
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Post by Wes Gear on Oct 31, 2009 9:01:08 GMT 10
hey slith what board would this belong in? should i make a sauce board? or leave it in misc?
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Post by dlslith on Nov 3, 2009 7:57:26 GMT 10
hey slith what board would this belong in? should i make a sauce board? or leave it in misc? Here is good Drex |
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Happy New Years Everybody!!!
