/ck/ - Food & Cooking

>>16547774
why wouldn't you unless you don't like the sweetness from the carrots

>>16547774
If you left out carrots and celery you would be missing 2/3 of the ingredients that you need to start a mirepoix (onions, carrots, and celery)

start the pancetta, render the fat, remove from pan and start the mirepoix (onions, carrots, and celery)

>>16547774

you dont add it you start with it. adding it is a moot point. isnt gonna do anything except add chunks of bullshit to ur bolognese

>>16547780

Sofrito****

>>16547780
how can i do this in the microwave?

>>16547790
See >>16547780

>>16547774
I made bolognese earlier this week. I lightly fried the onion, then gently cooked the ground beef, then dumped in all the tomato ingredients and stock at once and then mixed the Italian herbs in. Is there a more refined sequence for this final step of adding the liquid ingredients? I want-a to be-a a master Italian chef like-a Papa Luigi:

https://www.youtube.com/watch?v=Uh47tfyRKTo&ab_channel=theredkrawler

>>16547778
>>16547780
>>16547782
Ok thanks a lot for your insights. I WILL add carrots celery and pancetta to my next bolognese as tradtion and taste demands!

So what about other secret ingredients?

>>16547812
some canned tuna, the dollar store kind works just fine

>>16547780
just add sugar and msg and leave these gay roots out of the food

>>16547824
>>16547825
Ignore the trolls please.
Serious discussion only!

>>16547828
troll? tuna is an important ingredient

>>16547857
@janitor please delete this troll post. Its making me very upset and almost angry (you dont want that!)

>>16547812

secret ingredient is love. 100%. if youre autistic enough and technical enough youll be able to transform simple ingredients into better food.

>>16547774
>Should i add carrots and celery to my bolognese and why is the answer yes?
My mom alwaysssss puts celery in both the bolognese and the chili con carne. It's not right, but it's her way, and it's pretty delicious, just a different beast.
I never want carrots in tomato sauce, kind of a cheat way to just add sugar. But, it adds bitterness at the same time. Adding mushrooms where it didn't call for any will add much more flavor.
A really flavorful tomato sauce, to me, has a bit of pork fat. I'll usually do 1-2 links of italian sausage, casings removed and crumbled, when browning the ground beef. That fennel and other seasonings, along with that fat, really makes it good.

>>16547812
I like to add Anchovies to mine. Wine adds acidity and complexity too. I also mush up a lot of minced fresh garlic with my knife into the cutting board, and add it to a little oil, and stir it in at the very end of cooking.

I do:

>simmer minced garlic, basil, rosemary, pepper and a little bit of nutmeg in some olive oil
>toss in diced carrot and celery, cook until it starts to sweat / soften
>add ground meat of your choice, cook until it loses it's raw color stirring occasionally
>add milk to the meat / vegetable mixture (I use about a cup for 1kg of ground meat)
>let that simmer
>add red wine, let simmer again
>Add tomato sauce and/or canned tomato
>raise heat briefly, before leaving to simmer/thicken

I typically use ground turkey (only eating lean meats), but you could easily use beef, pork or a combination of the two. I imagine you could use pancetta at the beginning to get some really nice flavors.

>>16547774
Shit bait, god i hate this board.

>>16547774
Yes.
Some pork, pancetta or otherwise. Finely chopped celery, carrot, and onion. White wine. Minced beef and tomatoes. Let simmer for several hours, adding pureed tomatoes as needed. Salt and pepper just before you're about to serve it.

>>16547812
>what about other secret ingredients
add cum, no one will be able to tell but you derive diabolical pleasure from your cheeky little secret.

>>16548265
Dude! We're not on /k/ here!

>>16547954
This. Wine, anchovies and a bit of high quality olive oil at the end.

>>16547774
> Should i add carrots and celery to my bolognese and why is the answer yes?
For fuck sake yes, how the fuck do you make bolognese without celery and carrots?

> What about pancetta?
Yes

>>16547812
star anise, just one or two, and a couple anchovies

>>16547806
Only thing I do different is to cook the meat first to get the maillard reaction, take it out, then I slowly cook the soffritto and I add it back in. This greatly enhances the flavour of the meat, and still people think I'm weird for it here in Italy.

>>16547806
>>16549764
I should also add that this is "ragù alla napoletana" not "ragù alla bolognese" (in which you put very little tomato sauce or tomato concentrate, and a lot of milk).

>>16547774
>carrots and celery to my bolognese
yes obviously. the answer is yes because it makes it taste better and otherwise its not bolognese. dont add pancetta that sounds like shit, do add worcestershire sauce though. ive heard of some people even adding a little milk towards the end think its a decent idea honestly

>>16547774
deffer celery. shitloads of it. carrots make it sweet so be careful. way I do it is sweat the celery onion carrots mushrooms garlic etc, then chuck the meat in until it is no longer pink. then add cup or two of milk. simmer until the milk has evaporated. then in goes the pureed tomatos & the olives and 1/8tps of nutmeg. nutmeg is fucking strong, be careful. milk adds some fat, some sugars and knocks all the tomato acidity out. I hate tomato acidity. other tip is chuck in couple of your left over parmesan or gran padano rinds. adds a nice flavor through it. you do keep your rinds for later don't you anon . .

>>16547985
there is no garlic in traditional ragu, this recipe would get you killed in italy.

>>16547812
Anchovy paste

>>16549846
who cares? we want to make it tasty. if it that means changing how le epic italians make it then thats fine. they can eat worse food if they want to.

small square of dark chocolate towards the end of cooking, works great with any tomato based sauce

>>16549846
Wrong. The whole point of Italian cuisine is that it's accessible and anyone can make their own variation. That's why so many Italian foods are named after the towns they originated from, they originated as local variations of existing dishes. Italians wouldn't care if you break some magic "rule", they're not autistic retards.
You're thinking of French cuisine where they actually are obsessed with dumbass meaningless rules that only exist to maintain its artificial elitism.

>>16549841
>some sugars and knocks all the tomato acidity out. I hate tomato acidity
Have you ever tried baking soda? A small pinch works like a charm if you don't want to make it any sweeter.

Key to a good bolognaise is a cup of milk right at the end before serving.

>fry pancetta
>render fat
>add butter, garlic olive oil
>Caramelize onions
>brown the beef; add some tomato paste
>deglaze w/ white wine
>this is all set aside in bowl
>sweat carrots, celery in garlic olive oil
>Add milk, meat, onions, bay leaf
>let simmer
>make tagliatelle
>salt & pepper thru out

>>16547812
>So what about other secret ingredients?
chorizo, a good one

>>16552049
you made this? looks solid.

>>16547985
you might want to consider browning the meat

what milk should i use?

Secret ingredient is chicken liver.

>>16552049
Warmed milk should be added to the meat after deglazing with white wine and before adding the tomatoes.

>>16553156
I sweat out the carrots and celery before the onion, followed by browning the meat. Never heard of adding milk.

>>16554413
Not the one you’re replying to but milk is definitely traditional, the recipe I use is from the Simili twin sisters who were highly regarded in Bologna (one of them passed away in 2019).

>>16547774
What do you expect? There is no objectively true answer. Just give it a try and if you don't like it don't do it.
This thread is utterly retarded. Are you not able to try something and form an opinion of yourself without first asking the coucil of /cock/?

>>16547942
>I never want carrots in tomato sauce, kind of a cheat way to just add sugar. But, it adds bitterness at the same time

I believe this is call "rich" flavour

>>16547812
Like other anons have said anchovy paste is great but if you don’t have or want it you can add a dash of Worcestershire sauce since it’s got a bunch of flavor boosters like anchovy paste already in there as well as other goodies. It’s like the white mans soysauce.
I also add a dash of liquid smoke or smoked paprika to my tomato based sauces because it gives it a delicious roasted tomato taste

>>16550980
As if rustic French cuisine would be the same as haute cuisine.
Also Shitalians are always more pretentious about their shitty dishes and keep rageing over and over if someone does it different than their mama. Frogs seem to be way more chilled if you add, leave out or replace things in their typical house wife dishes.

>>16547812
Replace celery with green pepper...

>>16553298
Si

I followed Marcella Hazan's Bolognese recipe but I found it to be kind of sauceless, i guess that's the point though? It's just tasty meat and spaghetti? Also it was very oily

>>16554751
Italians don't actually give a shit about how you cook anything so long as you don't pretend it's authentic if it's not IME, which is reasonable and pretty much how everyone acts.

>>16555201
That's a lie. I saw Italians seething on this board over Ramsay's carbonara video even though he clearly stated that it wasn't authentic at all.

>>16555201
You will always find seething Italians in the comment sections of recipes. It's just like they want to be a meme.

>>16555214
>>16555226
I can believe that. I'm talking about IRL though. I vividly remember talking to a Neapolitan and bringing up American pizzas hoping he was gonna do the funny Italian anger meme and instead he disappointingly said people should do what they want and your food is your own food.

seems pretty straightforward to me to use aromatic veggies

>>16547954
>anchovies
Based. This is my best discovery since adding beans to my chili

>>16547774
I used to not put carrots and celery but nowadays I do and the difference is astounding, much more tastier. I add some red bellpepper (not the really hot one) and it gives it a nice flavor as well. I use veal meat and and some pork meat (pancetta or even you can just mince some sausages, even better). I know people trim the fat but I like it with some of it.

Secret ingredient, add some paprika (not a lot) and just a little, very little spoon of cinammon. You'll thank me later.

Also I use no wine

>>16547774
because it's not a bolognese without it. Not that hard.

>>16555416
You can just skip the sausage and throw in some typical sausage spices like mace/nutmeg, allspice, coriander, cardamom and fennel.

>>16547774
yes Sautee finely diced carrots, celery and onions in a bit of butter to add to the dish for additional aromatic flavours and it also bulks out the dish

>>16549846
who cares? gastronomy evolves
we live in an international world and can take hints from everywhere

>>16552049
nice noodles bro

>>16550980
French food is the basis for most other regional foods, including a lot of Italian cuisine. Much like Italians who know their shit, they don't care if you do things different, but doing it different and passing it off as a traditional dish will irritate them. That's not to say there aren't autists out there that'll sperg over any random thing they don't agree with, even if they know quite a bit. Those people exist everywhere.

>>16555320
no bay leaves or a stick of cinnamon, DROPPED

I like to add any rest of cheese that I can find in my fridge

>>16547774
Only carrots and chili, also add a ton of fresh basil at the end

>>16547812
MSG, tomato puree, dark chocolate, bouquet garni, wine (white works as well), bouillon cubes (maybe even some Knorr Stockpots®)

>>16547774
>Should i add carrots and celery to my bolognese and why is the answer yes?
celery? of course. carrots? no

>>16557727
Bay leaves taste like nothing and cinnamon would give it a stuffy unpleasant taste.

bolognese is such fucking garbage, I've been eating this shit all my life and I'm tired of it and finally standing up. It's the more ordinary shit ever and a waste of ingredients

Can you add mushrooms?

>>16547812
Black olives

>>16547812
I like to add some Garlic and diluted mashed tomatoes. The former for taste the latter for thicker sauce

>>16559689
I've added champignons and haven't died yet.

>>16558720
based cheese recycler

>>16547812
Some kind of umami. Anchovies, soy sauce, Worcestershire sauce, Lao gan ma, etc. Mushrooms can work too

>>16547812
Butter at the end

>>16559773
>umami

>>16547774
I'm the spaghetti king, I have eaten it pretty much every day for 3 years and here are my tips.

The perfect base (in my opinion) consists of:
Celery (4rd)
Carrot (1st)
Onion (1st)
Tomato (2nd)
Sweet and normal paprika (3nd)
Garlic (5th)
Salt and pepper (whenever)
and stock (add a bit whenever it starts browning)


Additions include but are not limited to:

Cheese (umami) (great for taste, worse for your arteries)

Mushrooms (umami) (Put in as much as you like, white cap mushrooms have almost no taste when fresh, so quantity really doesn't matter) (Other more expensive mushrooms can bring great texture when added to the end)

Soy sauce (umami) (Again, moderation, tastes great)

Vinegars (acidity) (very subjective taste, if you add it at the start it's gonna evaporate)
Liver meats (too much and your sauce is ruined, otherwise gives you a meaty flavor only really good stock can)

Fiberous seeds (I recently made a batch containing chia seed, learn from my mistake and don't put it in in one go at the end, chia is not only hydrophobic, but it also clumps up like an absolute bitch when put in water, also add a lot of sweet paprika, it's the only thing that can ward of the taste of chia when you add too much) (Don't add too much)

Citrus fruits (lemon, orange, lime zest all do wonderful things to your sauce, in small quantities, too much and it's ruined)

Sugar (if you've only eaten tomato sauce out of a can then this will make it taste more palatable to your shitty taste buds)

Olive oil (use neutral for cooking, olive oil goes in before eating, always stir well)

Herbs (these are basically mandatory if you're not an imbecile) (Oregano, basil, dill, parsley, rosemary, thyme are the best)

Cinnamon (there are two kinds commercially sold, ceylon is the one you need, it's slightly sweet and has it's own taste, add like you would pepper at the dining table, to taste)

Chile peppers, again a no brainer, to taste. Mild peppers are easier to work with.

>>16559773
what is the difference between "umami" and "savory"

>>16547812
>So what about other secret ingredients?
What are your ordinary ingredients? I would consider carrots and celery to be necessary components, not some secret technique.

I just made some bolognese today. I cooked the mirepoix in a pan and it let out a nutty aroma, that's a nice flavor profile that's not in store bought tomato sauce.

>>16560045
Umami is the taste sensation of glutamates. Savoury just describes any food that isn't sweet.

Does pancetta have a strange odor/taste when eaten plain? I bought some pancetta from the grocery store (Boar's Head brand, I believe) and when I cooked it, it had an odor/taste that was rather unpleasant to me. The pancetta looked fine (no mold) so I'm assuming everything is OK.

Is this just how pancetta is (perhaps an acquired taste) or is it something that is really only supposed to be used to flavor dishes? Or did I just get some bad pancetta? I bought it specifically to put a spiced meat into my sauce and am considering using prosciutto instead.

>>16561472
is that a rice cooker?

>>16559176
bay leaves have a light and pleasant taste and cinnamon would give it some life

>>16562037
Pancetta is similar to bacon with the big distinction being that it can be eaten without being cooked first. If you got a weird taste off it something was wrong with it.

RIP

>>16547774
I don't and add bell pepper instead.

>>16562442
if you add cinnamon you're basically making skyline chili. It's ok, but it's not bolognese, and it's a little odd overall

>>16562552
Yea, the faint taste a cinnamon stick will add to the Bolognese is going to transform it into skyline chili.

>>16562552
>skyline chili
shitty skyline chili at that

>>16562552
>>16562607
What are you guys high? It's just a hint of cinnamon.

>>16547774
Yes. They add sweetness to offset the acidity of the tomato sauce particularly if you're using canned tomatoes with added citric acid (imo unnecessary, a little zing is fine), and they add complexity (celery adds more than the carrot, wine adds more than either, you can add other things like bay or orange rind to add even more).
You can add pancetta, but adding pork changes the style of the bolognaise. It ends up lighter and better suites a milk or cream style sauce. Personally I don't bother because beef is cheaper and I like the richness beef only.

I'm not opposed to adding chilies, or substituting celery with capsicum. Capsicum is more expensive per kg, but I can't/don't eat the minimum purchasable amount of celery before it goes bad, so capsicum ends up cheaper.

>>16547774
Yes they add goodness

I love a good bog.

Port (the alcohol), Cinnamon and Vegemite

>>16554347
>Warmed milk should be added to the meat after deglazing with white wine and before adding the tomatoes.
This, I dunno what the fuck they are doing adding it at the end

>>16563791
It doesn't make a shred of difference when you add it