/ck/ - Food & Cooking

>>19954634
mine's similar but a little different. I don't normally use stock or carrots
Beef mince
Onion, garlic, celery
Tomato paste, passata, fish sauce, dash of cream
Whatever herbs I have (usually basil or oregano) and misc seasoning

once in a while I do a spicy variation with diced jalapeno and chili flakes, it's really good

>>19954634
similar but:
no rosemary, garlic powder, black pepper, home made chicken stock, balsamic vinegar
i want to try 50/50 beef/pork some time.

>>19954634
>Sauce: Tomato Paste, Passata, Beef Stock, Worcestershire Sauce, Salt, Pepper.
Not bolognese

>>19954668
It's Anglo-Bolognese.

>>19954668
nobody cares lorenzo

>>19954634
I'd say the most important thing is not to add any tomato except for some paste no matter how tempting it is. nothing else improves the flavor more. nothing cheapens the flavor more than passata. even mutti's crushed tomatoes make bolognese worse. high quality san marzanos are basically the only viable option but even that is debatable.

milk is mandatory. so is browning the meat separately to develop some flavor

>>19954729
>nothing cheapens the flavor more than passata
I like the fresh tomato taste.

>>19954670
Brits have no business making pasta let alone peas

>>19954751
what are you gonna do, cry about it?

>>19954768
I will live a full life knowing that I eat better than all of England put together and all I ate today was a bag of Reeses Peanut Butter Cups and orange juice

>>19954775
Ok, I will live my life not thinking about you at all.

pic related

>>19954634
beef-pork mixed mince
mirepoix 1:1:1, sweated until mush
whole peeled canned tomatoes
chicken bone broth
mirin, sake
chili powder until sufficiently red

>>19954782
That's horseshit we all know America lives in your head, rent-free, all day, every day
Plus you responded so you thought about me, silly billy

>>19954634
>bacon
>fry minced onions in the fat
>dig out the innards of sausage
>minced carrots and celery
>crushed garlic
>milk
>white wine
>allow tomato paste to glimpse the sauce from across the room as it simmers
>reduce to gravy

>>19955392
>America
Wait, so you're an American trying to dunk on Anglo food? Bruh, get out of here, I thought you were some Europoor. You have absolutely no place to talk lmfao.

>>19954634
>worcestershire sauce
>rosemary, oregano, bay leaves

why are the british like this. Keep it simple.

>>19955433
>>allow tomato paste to glimpse the sauce from across the room as it simmers
..what sauce? if you have no kind of crushed or pureed tomato, what exactly constitutes the sauce? the fat, milk, and wine? that's nasty lmao
>>19955575
worcestershire or fish sauce is akin to using anchovy pasta or, historically garum. it absolutely belongs in italian cuisine. and what's wrong with herbs?

this is why people dont take italian food autism seriously

>>19954634
Protein: Beef chuck roast, cubed fine
Aromatics: Onion, garlic, carrots, jalapenos, sometimes celery
Sauce: Tomato paste, chopped fresh tomatoes, homemade chicken stock, salt, chili flake, black pepper
Herbs: Oregano, basil, sometimes thyme, rosemary and/or parsley
Cheese: Parmesan, sometimes mozzarella or jack when I mix in the pasta
Usually served with penne, and pasta water stirred into the sauce of course

Parsnip bolognese.

>>19954634
half pork half beef mince

>>19954634
>What's your personal Bolognese recipe?
my bolognese recipe
>Protein: Beef Mince & Red Lentils
>Aromatics: Onion, Garlic, Celery
>Sauce: Tinned Chopped Tomatoes, Tomato Puree, Olive Oil, Worcestershire Sauce, Salt, Pepper, Chilli Powder
>Herbs: Basil, Oregano, Rosemary
That's it, I use about 40 beef and 60 Lentils because I'm poor, Lentils make great meat substitute.

Protein: ground beef and chorizo split 70/30
Aromatics: parsnip, leek, celery
Sauce: beef stock, tomato paste, a small splash of cream
Herbs: de baay leef

>>19955575
British? The vast majority of Worcestershire sauce is consumed by Americans and we put it in everything.

>>19954634
I'm making this right now, the vegetables I added were pumpkin, broccoli, zucchini, and peas.

>>19954751
>>19954775
>>19955392

People that shit talk like this are drunk, ignore them.

>>19955619
based

>>19955584
> what exactly constitutes the sauce? the fat, milk, and wine?

Yes. Bolognese is a cream based sauce, not a tomato sauce. The tomato paste is literally just for color.

>>19954634
carrot can fuck off

>>19958727
Anon
Bolognese is mostly just meat and carrot

>>19958747
bolognese is meat and other shit with zero carrot

>>19958762
>she said, surrounded by muzzies

>>19958901
Thanks Strong Bad.

>>19958905
For reals though, that was a social tidal wave, and it's all still up, I checked.

>>19955665
no american I've ever known would put worcestershire sauce into a fucking bolognese. Adam ragusea is weird as fuck for putting fish sauce and chicken livers into his. For non italian americlaps its
>80/20 ground beef, no pork or veal for most people
>can of tomatoes or premade sauce
>onion, MAYBE carrot and celery if they're more serious
>red wine if anything at all
>no milk, cream, butter
>usually too much garlic and oregano

Worcestershire sauce doesn't belong in a bolognese at all, let alone the run of the mill weeknight american meat sauce. If you're looking for msg just add accent or some anchovies to the initial veggie saute.

>>19958988
Chicken livers is true to the oldest known recipe, although it is an optional ingredient

>>19958988
Oh and what you describe is a british recipe, but we

>>19958997
>I-it's a British recipe! Not American!
It's slop in a pot, man. I don't know that I'd fight over where it came from.

>>19959005
It came from Bologna

>>19954652
>fish sauce
try tossing in a couple anchovies instead next time

>>19958993
do you have a source? Never heard of this, I always assumed it was just
>>19955201

>>19959098
Yeah, I made it a couple of weeks ago, I'm gonna tweak it and then do a write up
https://it.wikisource.org/wiki/Pagina:Artusi_-_La_scienza_in_cucina_e_l%27arte_di_mangiar_bene,_Landi,_1895.djvu/77

>>19959104
interdasting, keep me posted

>>19959107
NGL it needed tomato, but not like, a jar of Prego or anything, but 1-2 ounces of tomato paste
I can see why the nonas altered it, but fuck the Brits got it so, so wrong
Might as well just put lima beans in it and call it spagbol

>>19959126
I like both versions of the sauce; the creamier stock version and the extremely heavy on tomatoes "gravy" that southern italians started making in NYC. Both are good for different reasons. The british though? No thanks.

That said I've found that homemade gnocchi go extremely well with a traditional italian bolognese, just as well as tagliatelle in my opinion

>>19954634
Pork and veal mince, onion, garlic, chili flakes, grated carrots, salt, pepper, a spoonful of vegeta, tomato paste, crushed tomato, red wine, basil, mushrooms, and, when it's almost done, roughly chopped fresh parsley and roughly chopped brown onion. I still want that onion to crunch.

>>19954751
Go find a war to be on both sides of, Pepino Pestopastapistachioni.

>>19959131
Right there with you, I like spaghetti sauce, and the fact that it's served with spaghetti
It's the worst possible pasta+sauce combo to the point where it's hilarious and fun to eat
I just don't like that England blurs the line, and uses the wrong names
Fuck, I just don't like the English

>>19959143
this sounds fucking dire.

incomprehensible

>>19959154
The fuck's wrong with it?

>>19959150
if you like that you should try the baked version of spaghetti meat sauce. Add some low moisture whole milk mozz on top of your sauced pasta and broil it. Now you've got a shitty lasagna to play with. Goes down like proper slop

>>19959159
>raw onion
>vegeta "seasoning"
>mushrooms
I'm opposed generally to chil flakes in bolognese but that's just taste, but the rest? No. Do not do these 3 things.

>>19959168
I like porcini and I like onion, I absolutely will keep putting them in there.
It's not raw, you get it to go glassy.

>>19959172
most midwesterners I know add fucking bell peppers and canned shrooms to their meat sauce and it's always terrible. Do what you want bud but the flavors don't mesh for me

>>19959131
>homemade gnocchi go extremely well with
Pretty much everything.

>>19959188
gib

>>19959172
>bell peppers and canned shrooms
Well I don't add capsicum to anything I don't need to and I use fresh mushrooms, or, if push comes to shove, dried mushrooms because then at least I can add the water in that I rehydrated them with so it adds more savoury flavour.

>>19954634
The secret is soy sauce and a little cinnamon. Sue me.

>>19954668
I looked up a "traditional certified" Bolognese recipe and it didn't have a single herb

Into the trash it goes

>>19959143
>a spoonful of vegeta
What's his power level?

Man, I just dice a sausage, throw it in a pan and add a can of chopped tomatoes in

Lads there is something wrong with me. Whenever I eat spaghetti I cannot eat much of it, usually I eat 1 small scoop then after that I can't eat anymore without forcing it down which is Vomit inducing. It's not like I'm full as I can still eat other foods. It's just spaghetti, I don't know what the problem is. I have tried wholemeal noodles from white but it made no difference. It's like my stomach doesn't like spaghetti in particular. What is the problem /ck/ and how do I fix it? I tried using google to search for an answer but search engines are garbage in 2023...
>Captcha ADANK