spagetti

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

What's the best way to make spaghetti Bolognese? Heelllppp!

The first 5 search results at google all looked good, and easy, too.

One time on Usenet said:

What's the best way to make spaghetti Bolognese? Heelllppp!

Someone (sorry, I can't recall who) posted this recipe, which although
I haven't tried it yet, sounds delicious. Note that you can use other
pasta besides spaghetti:

Ragù alla Bolognese

Adapted from "The Splendid Table" by Lynne Rossetto Kasper

1/2 cup heavy cream
10 oz fresh unsalted fatback or lean salt pork, cut into small dice
1 quart water
1 cup diced carrots
2/3 cup diced celery
1/2 cup diced onion
1 1/4 lbs beef skirt steak or boneless chuck blade roast, coarsely
ground
1/2 cup dry white wine
2 tablespoons double concentrated Italian tomato paste
DILUTED IN
10 tablespoons poultry or meat stock
1 cup whole milk
Salt & Pepper to taste

Simmer heavy cream in a small saucepan until reduced by one third
(should yield about 6 tablespoons) and set aside.

If using salt pork instead of fresh fatback it must be blanched in
the 1 quart of water. Boil water, add salt pork and blanch for 3
minutes. Drain and pat dry.

Saute the fatback/blanched salt pork in heavy 3 or 4 quart saucepan
over medium-low heat for about 8 minutes or until almost all of the
fat is rendered. Stir in the diced vegetables and saute for about 3
minutes or until onion is translucent.

Raise heat to medium and add ground beef. Cook beef for about 5
minutes or until meat is medium brown in color. Don't let meat get
crisp or overly browned.

Stir in wine and diluted tomato paste and reduce the heat to low.
It is critical the the mixture reduce as slowly as possible. Cook
partially covered for 2 hours, adding a tablespoon or two of milk
at intervals thoughtout that time. At the end of the two hours the
milk should be used up and the sauce only slightly liquid. Stir in
the reduced cream. Toss the sauce with freshly cooked pasta of
your choice, such as tagliatelle or penne.

--
Jani in WA

JoeSpareBedroom said:

<[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

What's the best way to make spaghetti Bolognese? Heelllppp!

The first 5 search results at google all looked good, and easy, too.

thank you i'll check it out

[email hidden] wrote

Quoted message said:

What's the best way to make spaghetti Bolognese? Heelllppp!

In Bologna the tradition IS NOT SPAGHETTI, the tradition are
TAGLIATELLE or PAPPARDELLE which are egg based. Spaghetti are not egg
based, so "spaghetti bolgonese" is an oximoron.
Tagliatelle alla bologonese is tradition, spaghetti alla bolognese is
just a FAKE served by southern italian cooks (note: Bologona is in the
Notth) all around the world.
--
Vilco
Think pink, drink rose'

Vilco wrote on Thu, 6 Dec 2007 20:57:41 +0100:

??>> What's the best way to make spaghetti Bolognese?
??>> Heelllppp!

V> In Bologna the tradition IS NOT SPAGHETTI, the tradition are
V> TAGLIATELLE or PAPPARDELLE which are egg based. Spaghetti
V> are not egg based, so "spaghetti bolgonese" is an oximoron.
V> Tagliatelle alla bologonese is tradition, spaghetti alla
V> bolognese is just a FAKE served by southern italian cooks
V> (note: Bologona is in the Notth) all around the world.

Interesting but Ragu Bolognesi (sp?) goes quite well with
spaghetti!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

JoeSpareBedroom said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

What's the best way to make spaghetti Bolognese? Heelllppp!

The first 5 search results at google all looked good, and easy, too.

Don't be misleading people Joe. Google doesn't work for
spagetti.

-sw

"Sqwertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JoeSpareBedroom said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

What's the best way to make spaghetti Bolognese? Heelllppp!

The first 5 search results at google all looked good, and easy, too.

Don't be misleading people Joe. Google doesn't work for
spagetti.

-sw

I cheated and phiksed da spelings.

On Thu, 6 Dec 2007 11:23:15 -0800 (PST), [email hidden]

Quoted message said:

What's the best way to make spaghetti Bolognese? Heelllppp!

Are you going to mix it with your carrot cake?

[Finals must be due soon at the Thames Valley University]

-sw

Vilco said:

[email hidden] wrote

Quoted message said:

What's the best way to make spaghetti Bolognese? Heelllppp!

In Bologna the tradition IS NOT SPAGHETTI, the tradition are
TAGLIATELLE or PAPPARDELLE which are egg based. Spaghetti are not egg
based, so "spaghetti bolgonese" is an oximoron.
Tagliatelle alla bologonese is tradition, spaghetti alla bolognese is
just a FAKE served by southern italian cooks (note: Bologona is in the
Notth) all around the world.

And here I thought it was the national dish of the UK...

:-(

--
Best
Greg

"Vilco" <[email hidden]> wrote >

Quoted message said:

(note: Bologona is in the
Notth)

I remember pulling in to the train station at Bologna.
Graffitti on the wall said, "SHOW ME YOUR SHOES!"

🙂

"Little Malice" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

One time on Usenet said:

What's the best way to make spaghetti Bolognese? Heelllppp!

Someone (sorry, I can't recall who) posted this recipe, which although
I haven't tried it yet, sounds delicious. Note that you can use other
pasta besides spaghetti:

Ragù alla Bolognese

Adapted from "The Splendid Table" by Lynne Rossetto Kasper

1/2 cup heavy cream
10 oz fresh unsalted fatback or lean salt pork, cut into small dice
1 quart water
1 cup diced carrots
2/3 cup diced celery
1/2 cup diced onion
1 1/4 lbs beef skirt steak or boneless chuck blade roast, coarsely
ground
1/2 cup dry white wine
2 tablespoons double concentrated Italian tomato paste
DILUTED IN
10 tablespoons poultry or meat stock
1 cup whole milk
Salt & Pepper to taste

Simmer heavy cream in a small saucepan until reduced by one third
(should yield about 6 tablespoons) and set aside.

If using salt pork instead of fresh fatback it must be blanched in
the 1 quart of water. Boil water, add salt pork and blanch for 3
minutes. Drain and pat dry.

Saute the fatback/blanched salt pork in heavy 3 or 4 quart saucepan
over medium-low heat for about 8 minutes or until almost all of the
fat is rendered. Stir in the diced vegetables and saute for about 3
minutes or until onion is translucent.

Raise heat to medium and add ground beef. Cook beef for about 5
minutes or until meat is medium brown in color. Don't let meat get
crisp or overly browned.

Stir in wine and diluted tomato paste and reduce the heat to low.
It is critical the the mixture reduce as slowly as possible. Cook
partially covered for 2 hours, adding a tablespoon or two of milk
at intervals thoughtout that time. At the end of the two hours the
milk should be used up and the sauce only slightly liquid. Stir in
the reduced cream. Toss the sauce with freshly cooked pasta of
your choice, such as tagliatelle or penne.

This is a good one. I use 6 oz of diced Pancetta. I also buzz the veggies.
I use 1 Quart of stock. After sautéing the Pancetta, I degrease the pan and
add Olive Oil and a little Butter.

But no recipe is carved in stone.

"Vilco" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

[email hidden] wrote

Quoted message said:

What's the best way to make spaghetti Bolognese? Heelllppp!

In Bologna the tradition IS NOT SPAGHETTI, the tradition are
TAGLIATELLE or PAPPARDELLE which are egg based. Spaghetti are not egg
based, so "spaghetti bolgonese" is an oximoron.
Tagliatelle alla bologonese is tradition, spaghetti alla bolognese is
just a FAKE served by southern italian cooks (note: Bologona is in the
Notth) all around the world.
--
Vilco
Think pink, drink rose'

I don't care how authentic it is. Here in Southern California it is called
"spaghetti sauce." I don't see a lot of TAGLIATELLE or PAPPARDELLE on the
shelves at the markets around here.

I like meat sauce on thin spaghetti or even better angel hair. Here is a
guy who makes a ragu like mine except I don't use sugar:

http://www.spaghettisauceandmeatballs.com/

Mitch

One time on Usenet, "zara" <[email hidden]> said:

<snip>

Quoted message said:

This is a good one. I use 6 oz of diced Pancetta. I also buzz the veggies.

Buzz? Microwave?

Quoted message said:

But no recipe is carved in stone.

Amen to that...

--
Jani in WA

"Mitch Scherer" <[email hidden]> wrote

Quoted message said:

I like meat sauce on thin spaghetti or even better angel hair. Here is a
guy who makes a ragu like mine except I don't use sugar:

I love making meat sauce with really lean ground beef and cooking it
for a long time.

"cybercat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Mitch Scherer" <[email hidden]> wrote

Quoted message said:

I like meat sauce on thin spaghetti or even better angel hair. Here is a
guy who makes a ragu like mine except I don't use sugar:

I love making meat sauce with really lean ground beef and cooking it
for a long time.

YUM! The sauce gains flavor with time. I don't know where it comes from.
It's magic.

Mitch

Quoted message said:

Quoted message said:

This is a good one. I use 6 oz of diced Pancetta. I also buzz the
veggies.

Buzz? Microwave?

Probably stick blender.

Van

One time on Usenet said:

Little Malice says:

Quoted message said:

One time on Usenet, "zara" <[email hidden]> said:

Quoted message said:

Quoted message said:

Quoted message said:

This is a good one. I use 6 oz of diced Pancetta. I also buzz the
veggies.

Buzz? Microwave?

Probably stick blender.

Ahhh, that makes sense...

--
Jani in WA