Bolognese -- a NEW recipe!
This one is from Secrets of a Restaurant Chef, Anne Burrell's show. It seems easy, and I'm to the "Simmer for 4 hours, adding water when the stuff gets dry" stage, but I"m worried b/c I tasted a little bit of it. And... it's not.... good. I'm hoping that there is some sort of 4 hour magic that occurs to make it tasty. I've got alot riding on this sauce! 2lbs of Fresh Market ground beef!! I NEED this to be edible! :P
Editor's note: It was GOOD! We ate it with spaghetti and then in lasagna later on. Good stuff and worth the wait.
Her recipe: I'm going to just link b/c it's LOOOOOOOOOONG! Y'all can be trusted to click, right? I thought so.
I changed it up a bit b/c 3 lbs of ground meat is A FUCK TON. Here we go:
2lbs ground beef (I used 95/5)
1 med onion
1 1/2 rib celery
1 carrot
3 cloves garlic
12oz tomato paste
2 c red wine (Manzanita Canyon -- the guy said it's ok to drink but really good for cooking. And only $5 a bottle)
Water
SALT, kosher, of course
2 Bay Leaves
1 tbsp dried Thyme
2 tsp dried Oregano (I know it's not in her recipe, but how can you have spag with no oregano!? I'll take responsibility if it sucks)
I'm following her method to the letter, though, and I'm simmering. I'll let ya know how it turns out.
This is a BIG BIG departure for me. My spag sauce usually has tons of stuff in it: capers, olives, anchovy paste, etc, and is quick. Like > 1 hour. So this bubble-bubble-toil-and-more-bubble stuff is odd. But we have to grow as cooks, no? I'll get back to ya on that. :P
Editor's note: It was GOOD! We ate it with spaghetti and then in lasagna later on. Good stuff and worth the wait.
Her recipe: I'm going to just link b/c it's LOOOOOOOOOONG! Y'all can be trusted to click, right? I thought so.
I changed it up a bit b/c 3 lbs of ground meat is A FUCK TON. Here we go:
2lbs ground beef (I used 95/5)
1 med onion
1 1/2 rib celery
1 carrot
3 cloves garlic
12oz tomato paste
2 c red wine (Manzanita Canyon -- the guy said it's ok to drink but really good for cooking. And only $5 a bottle)
Water
SALT, kosher, of course
2 Bay Leaves
1 tbsp dried Thyme
2 tsp dried Oregano (I know it's not in her recipe, but how can you have spag with no oregano!? I'll take responsibility if it sucks)
I'm following her method to the letter, though, and I'm simmering. I'll let ya know how it turns out.
This is a BIG BIG departure for me. My spag sauce usually has tons of stuff in it: capers, olives, anchovy paste, etc, and is quick. Like > 1 hour. So this bubble-bubble-toil-and-more-bubble stuff is odd. But we have to grow as cooks, no? I'll get back to ya on that. :P