Bolognese sauce....

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

Quoted message said:

... with spaghetti. Haven't had this for ages, and after all the "fancy
holiday meals", its about all I am up to today...

I have: ground beef, garlic (of course), onions, tomatoes (fresh and
canned), mushrooms, red wine, cream...however, DH despises celery and
most of the recipes I have list it as an ingredient. Any suggestions to
"replace the celery" or just leave it out?

Any favorite recipes?

Thanks

--
Cheers
Cathy(xyz)

I'd say leave it out. Bolognese sauce is basically a meat/veggie/tomato
sauce. Wing it. Will either one of you eat spinach? There was a veggie
sauce I used to make that had carrots, onions, celery, mushrooms, wine,
basil, oregano, plum tomatoes, olive oil, (trying to remember everything -
lost the recipe) and chopped spinach, that was AWESOME. I dunno, adding
spinach is just an idea.

kili

Mi e' parso che cathyxyz abbia scritto:

Quoted message said:

... with spaghetti. Haven't had this for ages, and after
all the "fancy holiday meals", its about all I am up to
today...
I have: ground beef, garlic (of course), onions, tomatoes
(fresh and canned), mushrooms, red wine, cream...however,
DH despises celery and most of the recipes I have list it
as an ingredient. Any suggestions to "replace the celery"
or just leave it out?
Any favorite recipes?

The start of "Ragu' alla bolognese" is a mix of celery, onion and
carrot, finely grated and sauteed. If you wish to leave the
celery out, leave it out: there should be no problem. Just sautee
your onion and carrot mix and then toss in the ground meat,
sautee a while and add a little of white wine, and when it
evaporates add some broth (and some milk too) and a bit of tomato
paste (concentrated). Salt and pepper as you like, cook a pair of
hours on low fire and you're done.
--
Vilco
Think Pink , Drink Rose'

In article <[email hidden]>,

cathyxyz said:

most of the recipes I have list it as an ingredient. Any suggestions to
"replace the celery" or just leave it out?

Any favorite recipes?

Thanks

Leave it out. Does he object to the texture or the flavor? If the
former, saute the celery with the onion, garlic, and carrots; cook with
some of the tomatoes until tender, then blend with a stick blender to
make the bits unidenifiable.
--
http://www.jamlady.eboard.com, updated 12-22-05

kilikini said:

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

Quoted message said:

... with spaghetti. Haven't had this for ages, and after all the "fancy
holiday meals", its about all I am up to today...

I have: ground beef, garlic (of course), onions, tomatoes (fresh and
canned), mushrooms, red wine, cream...however, DH despises celery and
most of the recipes I have list it as an ingredient. Any suggestions to
"replace the celery" or just leave it out?

Any favorite recipes?

Thanks

--
Cheers
Cathy(xyz)

I'd say leave it out. Bolognese sauce is basically a meat/veggie/tomato
sauce. Wing it. Will either one of you eat spinach? There was a veggie
sauce I used to make that had carrots, onions, celery, mushrooms, wine,
basil, oregano, plum tomatoes, olive oil, (trying to remember everything -
lost the recipe) and chopped spinach, that was AWESOME. I dunno, adding
spinach is just an idea.

kili

Thanks for the ideas... have fresh basil in the garden and I forgot to
mention the carrots - I do have some.

--
Cheers
Cathy(xyz)

Vilco said:

The start of "Ragu' alla bolognese" is a mix of celery, onion and
carrot, finely grated and sauteed. If you wish to leave the
celery out, leave it out: there should be no problem. Just sautee
your onion and carrot mix and then toss in the ground meat,
sautee a while and add a little of white wine, and when it
evaporates add some broth (and some milk too) and a bit of tomato
paste (concentrated). Salt and pepper as you like, cook a pair of
hours on low fire and you're done.

Thanks, will give the celery a miss...
--
Cheers
Cathy(xyz)

Melba's Jammin said:

In article <[email hidden]>,

cathyxyz said:

most of the recipes I have list it as an ingredient. Any suggestions to
"replace the celery" or just leave it out?

Any favorite recipes?

Thanks

Leave it out. Does he object to the texture or the flavor? If the
former, saute the celery with the onion, garlic, and carrots; cook with
some of the tomatoes until tender, then blend with a stick blender to
make the bits unidenifiable.

DH doesn't like the flavor of celery, so I guess I will just leave it
out. Thanks.

--
Cheers
Cathy(xyz)

On Thu 29 Dec 2005 05:52:11a, cathyxyz wrote in rec.food.cooking:

Quoted message said:

... with spaghetti. Haven't had this for ages, and after all the "fancy
holiday meals", its about all I am up to today...

I have: ground beef, garlic (of course), onions, tomatoes (fresh and
canned), mushrooms, red wine, cream...however, DH despises celery and
most of the recipes I have list it as an ingredient. Any suggestions to
"replace the celery" or just leave it out?

Any favorite recipes?

Is it the pieces of celery he doesn't like, or the flavor of celery? If the
former, you might try ground celery seed or celery salt. If the latter, you
could substitute fresh fennel.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright said:

Is it the pieces of celery he doesn't like, or the flavor of celery? If the
former, you might try ground celery seed or celery salt. If the latter, you
could substitute fresh fennel.

He doesn't like the taste of celery, hmmmm...fennel, never thought of
that - as DH would say: "Now that's a plot". 😉

DH likes fennel, so will try that next time (it's 6pm here, so my sauce
is already simmering on the stove....)

--
Cheers
Cathy(xyz)

cathyxyz said:

Wayne Boatwright said:

Is it the pieces of celery he doesn't like, or the flavor of celery? If the
former, you might try ground celery seed or celery salt. If the latter, you
could substitute fresh fennel.

He doesn't like the taste of celery, hmmmm...fennel, never thought of
that - as DH would say: "Now that's a plot". 😉

DH likes fennel, so will try that next time (it's 6pm here, so my sauce
is already simmering on the stove....)

Fennel is like cilantro in that some people think if a little is good,
a lot will be even better, and end up making red sauces that taste like
fennel and nothing else.

Quoted message said:

--
Cheers
Cathy(xyz)

--Bryan

BoboBonobo said:

Fennel is like cilantro in that some people think if a little is good,
a lot will be even better, and end up making red sauces that taste like
fennel and nothing else.

Quoted message said:

--Bryan

Yum. Nothing like cilantro on a Big Mac 😉
--
Cheers
Cathy(xyz)

cathyxyz said:

... with spaghetti. Haven't had this for ages, and after all the "fancy
holiday meals", its about all I am up to today...

I have: ground beef, garlic (of course), onions, tomatoes (fresh and
canned), mushrooms, red wine, cream...however, DH despises celery and
most of the recipes I have list it as an ingredient. Any suggestions to
"replace the celery" or just leave it out?

I would just leave it out.

serene

cathyxyz said:

... with spaghetti. Haven't had this for ages, and after all the "fancy
holiday meals", its about all I am up to today...

I have: ground beef, garlic (of course), onions, tomatoes (fresh and
canned), mushrooms, red wine, cream...however, DH despises celery and
most of the recipes I have list it as an ingredient. Any suggestions to
"replace the celery" or just leave it out?

Any favorite recipes?

This isn't a Bolognese sauce, but I made it last night. It was simple to
make, and it was delicious!

Perfect Polpette
http://www.panix.com/~clay/cookbook/bin/show_recipe.cgi?italian+recipe127

I also have several ragu recipes, including ragu all Bolognese, if you
don't want to go the meatball route:

http://www.panix.com/~clay/cookbook/bin/table_of_contents.cgi?italian

--
Clay Irving <[email hidden]>
Disobedience is the true foundation of liberty. The obedient must be
slaves.
- Henry David Thoreau

You could leave it out. My recipe includes a few shakes of nutmeg. That
might fill the void.

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

Quoted message said:

... with spaghetti. Haven't had this for ages, and after all the "fancy
holiday meals", its about all I am up to today...

I have: ground beef, garlic (of course), onions, tomatoes (fresh and
canned), mushrooms, red wine, cream...however, DH despises celery and most
of the recipes I have list it as an ingredient. Any suggestions to
"replace the celery" or just leave it out?

Any favorite recipes?

Thanks

--
Cheers
Cathy(xyz)

cathyxyz said:

BoboBonobo said:

Fennel is like cilantro in that some people think if a little is good,
a lot will be even better, and end up making red sauces that taste like
fennel and nothing else.

Quoted message said:

--Bryan

Yum. Nothing like cilantro on a Big Mac 😉

Good one. Any other ideas on how to make Big Mac sauce more
disgusting?

Quoted message said:

--
Cheers
Cathy(xyz)

Cheers to you as well.

--Bryan

BoboBonobo said:

cathyxyz said:

BoboBonobo said:

Fennel is like cilantro in that some people think if a little is good,
a lot will be even better, and end up making red sauces that taste like
fennel and nothing else.

Quoted message said:

--Bryan

Yum. Nothing like cilantro on a Big Mac 😉

Good one. Any other ideas on how to make Big Mac sauce more
disgusting?

Quoted message said:

--
Cheers
Cathy(xyz)

Cheers to you as well.

--Bryan

No, not really... I gather you are not a Mac Duck fan either? 😉

But seriously, we do like cilantro (coriander)... usually the fresh
leaves - we find it goes well with certain meats, pork fillet for
example. However, cilantro is one of those "either you love it or you
hate it" things, so that's just us!

--
Cheers
Cathy(xyz)

cathyxyz said:

BoboBonobo said:

cathyxyz said:

BoboBonobo wrote:

>Fennel is like cilantro in that some people think if a little is good,
>a lot will be even better, and end up making red sauces that taste like
>fennel and nothing else.

>--Bryan
>

Yum. Nothing like cilantro on a Big Mac 😉

Good one. Any other ideas on how to make Big Mac sauce more
disgusting?

Quoted message said:

--
Cheers
Cathy(xyz)

Cheers to you as well.

--Bryan

No, not really... I gather you are not a Mac Duck fan either? 😉

They don't have that. I am a duck fan though. I like to get duck at
Chinese takee-outee joints.

Quoted message said:

But seriously, we do like cilantro (coriander)... usually the fresh
leaves - we find it goes well with certain meats, pork fillet for
example. However, cilantro is one of those "either you love it or you
hate it" things, so that's just us!

I don't hate it in moderation. Not the leaves at least. The stems are
obnoxious.

Considering that it's well known that cilantro falls into the love or
hate category, one would think that when preparing food for those whom
you don't know, one'd err on the side of no cilantro.
I will say that I think scallions are nasty in any concentration.

Quoted message said:

--
Cheers
Cathy(xyz)

--Bryan

cathyxyz said:

... with spaghetti. Haven't had this for ages, and after all the "fancy
holiday meals", its about all I am up to today...

I have: ground beef, garlic (of course), onions, tomatoes (fresh and
canned), mushrooms, red wine, cream...however, DH despises celery and
most of the recipes I have list it as an ingredient. Any suggestions to

If you leave it out, what will happen? Damn little. Anyone who
claims they can taste whether or not celery was used in a Bolognese
sauce is a liar.
------------
There are no atheists in foxholes
or in Fenway Park in an extra inning
game.
____

Cape Cod Bob

Delete the two "spam"s for email

I reccomend you a good red wine whilst having some good spaghetti with
Bolognese sauce, such as the "Bonarda" one.
This wine is from Piedmont (Italy), for more information you can have a
look at:

http://www.vini-piemontesi.com