Cooking Bolognese sauce

2020-03-31T15:21:52+00:00

I love this recipe: https://cooking.nytimes.com/recipes/1015181-marcella-hazans-bolognese-sauce

When I don't have wine, I either substitute broth or just leave it out. I think I also use less milk than the recipe calls for -- I normally just add a good splash and let it bubble away.

rosesonthefloor · 2020-04-03T17:15:18+00:00

Your quick, life-changing tip for acidity in any tomato sauce is:

Throw a carrot in there! It takes the acid right out!

I’ve been using this in my meat sauces and really any tomato based sauce and find it does the trick like nothing else, and doesn’t overly change the flavor at all. In fact, it may even add to it.

I personally like to finely dice carrot to add to my sauce, but you can also simmer the sauce with a whole carrot and remove it when you’re ready to serve.

teaandtalk · 2020-03-31T08:48:20+00:00

I just do it by taste/ear, but hopefully some others will have some suggestions. Add a teaspoon or two of sugar to cut the acidity.

Curiousthe · 2020-03-31T11:02:30+00:00

Add a bit of sugar and most important is the cooking time! The more time you let it simmer in low heat the tastier it becomes!

kensababa · 2020-04-01T13:15:35+00:00

I made it the other day. :) I use Marcella Hazan's recipe, but I use heavy cream instead of milk, and I use Italian sausage instead of pork.

The next step for me is homemade pasta.

SDezzles · 2020-04-02T13:01:24+00:00

If you're not using sugar, baking soda cuts the acid taste really well!

Aiekhine · 2020-04-03T11:55:49+00:00

Fry bacon (take out once cooked)

Small cube celery, carrot and onion fry with your selection of herbs, garlic

Add mince

Once mince is cooked add bacon

Add red wine after it is all cooked, reduce red wine

Add stock

Add combination of canned tomatoes, tomato paste, fresh tomatoes not alot because you want it like a gravy as opposed to tomato sauce (cook slow and low so the sauce infuses into the meat)

Add pasta water to keep from thickening too much

Then add salt and sugar to your liking

And chopped basil

I cook pasta one minute less then directed, then add what you plan to eat with some of the pasta sauce that you will eat together. If you plan to eat as left overs as well keep the pasta seperate from the sauce so the sauce doesnt all soak into the pasta while in the fridge.

Just how I do it

anaIconda69 · 2020-03-31T13:47:30+00:00

Not a by-the-book recipe, but give it a shot.

Put rapeseed oil on a saucepan. Wait until bubbles appear.Crush some garlic and put it into saucepan. Wait until it browns. Remove the garlic.Put ground pork meat into saucepan. Add a bit pepper. Fry until meat is white.

Add your favorite vegetables and stir fry for a bit. I use a mix of onion, carrots and celery, but that's just personal preference. It's okay not to add anything but onion. Some people like to add a little sugar at this point.

Add tomato juice. The one with chunks is the best one. Then add some salt. Put the lid on and let it all simmer for a while.

Cut or grate your favorite cheese. Tons of it. Throw it into the sauce and mix thoroughly.

Almost done. Add your favorite spices. Fresh basil and oregano work great. Keep it simple.

Serve with a pasta of your choice. I recommend durum wheat pastas.

Title	Cooking Bolognese sauce
Author	xun1
Upvotes	3
Comments	8
Date	March 31, 2020 4:03 AM UTC (4 years ago)
Subreddit	Posted in /r/RedPillWomen
Original Link	https://old.reddit.com/r/RedPillWomen/comments/fs61hp/cooking_bolognese_sauce/
Archive Link	https://theredarchive.com/r/RedPillWomen/cooking-bolognese-sauce.360188 https://theredarchive.com/post/360188