This is my ragù alla bolognese after 5 hours of cooking.
Compared to the traditional recipe I made very few changes:
* added a handful of cherry tomatoes cut in half (to give more sweetness) * I used shallots instead of onion (which is a type of onion, but I like it much better) * removed the celery (which I’m not crazy about) replaced with more carrot (which on the contrary I love)
For the rest absolutely traditional: mixed minced beef and sausage paste passed in a pan and deglazed with wine and soffritto, tomato puree with a little water and many hours of cooking on a very low flame (and towards the last hour a quarter of a glass of milk, usually I don’t add it but this time I wanted to try).
I made the video in the last 5 minutes so it was basically already ready.
Obviously the portion is not all for today, it will be divided into single portions to freeze for the next few months while tonight I will keep out of the freezer only one portion to make with fresh tagliatelle (which I already made and froze a few months ago).
LocalFeature2902
😋
BriefStrange6452
That looks amazing!
MetallnMyBlood
Looks good but is there any need to really cook it that long
pollywog
Even nona would say 5hrs is too long for Bolognese.
6 Comments
This is my ragù alla bolognese after 5 hours of cooking.
Compared to the traditional recipe I made very few changes:
* added a handful of cherry tomatoes cut in half (to give more sweetness)
* I used shallots instead of onion (which is a type of onion, but I like it much better)
* removed the celery (which I’m not crazy about) replaced with more carrot (which on the contrary I love)
For the rest absolutely traditional: mixed minced beef and sausage paste passed in a pan and deglazed with wine and soffritto, tomato puree with a little water and many hours of cooking on a very low flame (and towards the last hour a quarter of a glass of milk, usually I don’t add it but this time I wanted to try).
I made the video in the last 5 minutes so it was basically already ready.
Obviously the portion is not all for today, it will be divided into single portions to freeze for the next few months while tonight I will keep out of the freezer only one portion to make with fresh tagliatelle (which I already made and froze a few months ago).
😋
That looks amazing!
Looks good but is there any need to really cook it that long
Even nona would say 5hrs is too long for Bolognese.
😋💓💓💓💓💓💓🍝🍝