Comments on: spaghetti bolognese http://www.cookinghow.com/2009/02/spaghetti-bolognese/ bringing the joy of cooking back home... one delicious recipe at a time. Sat, 01 Oct 2011 14:28:33 +0000 http://wordpress.org/?v=8350 hourly 1 By: Dave http://www.cookinghow.com/2009/02/spaghetti-bolognese/comment-page-1/#comment-873 Dave Sun, 05 Dec 2010 22:27:06 +0000 http://www.cookinghow.com/?p=1549#comment-873 Lovely! Using it as inspiration this afternoon! Thank you for the idea! Lovely! Using it as inspiration this afternoon! Thank you for the idea!

]]> By: Lilia http://www.cookinghow.com/2009/02/spaghetti-bolognese/comment-page-1/#comment-662 Lilia Fri, 24 Sep 2010 19:41:27 +0000 http://www.cookinghow.com/?p=1549#comment-662 Sha: I've made this bolognese sauce with Cabernet and Bordeaux a few times, but it might come on a little strong, especially if you're a non-drinker. I'd recommend you use a Pinot Noir, which I also love with this recipe. It also pairs beautifully with the final dish. You should be able to find a bottle of 2009 Castle Rock Mendocino County Pinot Noir at stores for about $10. (If you can find it, 2007 is even better.) Give it a try and let me know how it goes! Sha: I’ve made this bolognese sauce with Cabernet and Bordeaux a few times, but it might come on a little strong, especially if you’re a non-drinker. I’d recommend you use a Pinot Noir, which I also love with this recipe. It also pairs beautifully with the final dish. You should be able to find a bottle of 2009 Castle Rock Mendocino County Pinot Noir at stores for about $10. (If you can find it, 2007 is even better.) Give it a try and let me know how it goes!

]]> By: Sha http://www.cookinghow.com/2009/02/spaghetti-bolognese/comment-page-1/#comment-659 Sha Fri, 24 Sep 2010 18:13:23 +0000 http://www.cookinghow.com/?p=1549#comment-659 I'm a non-drinker and am having trouble with what a "good red wine" is. There are many websites offering lots of advice, but for me it makes it all the more confusing. If it's okay, can you tell me specifically what red wine you used? I'd greatly appreciate it! I’m a non-drinker and am having trouble with what a “good red wine” is. There are many websites offering lots of advice, but for me it makes it all the more confusing. If it’s okay, can you tell me specifically what red wine you used? I’d greatly appreciate it!

]]> By: Kim - Liv Life http://www.cookinghow.com/2009/02/spaghetti-bolognese/comment-page-1/#comment-607 Kim - Liv Life Sun, 19 Sep 2010 15:42:44 +0000 http://www.cookinghow.com/?p=1549#comment-607 Nicely done!! I have to say that is one of the most amazing spaghetti photos I've ever seen. Your narrative was spot on and this appears to be one of those recipes to make as written (and I don't usually do that!). Excellent post, easy to follow, well written directions and a lovely photo! Nicely done!! I have to say that is one of the most amazing spaghetti photos I’ve ever seen. Your narrative was spot on and this appears to be one of those recipes to make as written (and I don’t usually do that!). Excellent post, easy to follow, well written directions and a lovely photo!

]]> By: Lisa~Korean American Mommy http://www.cookinghow.com/2009/02/spaghetti-bolognese/comment-page-1/#comment-604 Lisa~Korean American Mommy Sun, 19 Sep 2010 11:31:04 +0000 http://www.cookinghow.com/?p=1549#comment-604 Congrats on Top 9! This looks fantastic. Congrats on Top 9! This looks fantastic.

]]> By: Ebony http://www.cookinghow.com/2009/02/spaghetti-bolognese/comment-page-1/#comment-594 Ebony Fri, 17 Sep 2010 21:06:35 +0000 http://www.cookinghow.com/?p=1549#comment-594 Agree with Paul above!!! The recipe sounds amazing and would love to try it one weekend when I have the time. I cant believe all the people giving their advice for improvement. Post your recipes on your own blog! Will post again once I make it. YUM. Agree with Paul above!!! The recipe sounds amazing and would love to try it one weekend when I have the time. I cant believe all the people giving their advice for improvement. Post your recipes on your own blog!

Will post again once I make it. YUM.

]]> By: sensiblecooking http://www.cookinghow.com/2009/02/spaghetti-bolognese/comment-page-1/#comment-567 sensiblecooking Thu, 16 Sep 2010 16:00:32 +0000 http://www.cookinghow.com/?p=1549#comment-567 Now that is the spaghetti I want to make and eat. Now that is the spaghetti I want to make and eat.

]]> By: Paul Williams http://www.cookinghow.com/2009/02/spaghetti-bolognese/comment-page-1/#comment-312 Paul Williams Tue, 08 Jun 2010 07:48:48 +0000 http://www.cookinghow.com/?p=1549#comment-312 Some of you people are unbelievable. Dumb as in fact. Lilia has kindly shared this recipe and idiots come along and ask if you can substitute jars of readymade tomato sauce, different types of wine and goodness forbid want a vegetarian version of a meat sauce. Experiment all you like and post your own recipes but don't insult the owner of this recipe. Try baking a cake by substituting flour with salt and see how you go. Some of you people are unbelievable. Dumb as in fact. Lilia has kindly shared this recipe and idiots come along and ask if you can substitute jars of readymade tomato sauce, different types of wine and goodness forbid want a vegetarian version of a meat sauce. Experiment all you like and post your own recipes but don’t insult the owner of this recipe.

Try baking a cake by substituting flour with salt and see how you go.

]]> By: Paul Bradiagan http://www.cookinghow.com/2009/02/spaghetti-bolognese/comment-page-1/#comment-21 Paul Bradiagan Sat, 08 May 2010 20:50:09 +0000 http://www.cookinghow.com/?p=1549#comment-21 Ciao! Owned 5 pizzerias in Toledo, won “Best of Pizza” 4 out of 5 years. Sold profitably when diabetes made work not able on feet. I love to cook and make people happy. This is a very nice and simple recipe. Make a double of triple size batch and freeze. Small improvements… Quality tomato and beef.
The paste should be the best San Marino or Italian import
(I use 6 in 1 tomastoes in puree from California…. 70 cents a can more, but unbelieveable taste.)
“Cream” the garlic with kosher salt and side of broad blade knife (mashed garlic cloves…. I add more.)
Extra yellow onions, which are soaked for 3-4 hours in cold water to sweeten… Heat and slowly carmalize (transparent to brownish color) , add onions after the celery and carrots (mini cubes) are soft and mallable. A separate pan: brown meat with 2 tbspoons of olive oil, breaking it down finely, stir, stir, stir (I use chuck for best flavor 80-20 mix) and then drain of oil/fat. A fresh pot: simmer and add meat, veggies, tomaotes over medium-lo heat 15-20 minutes, add and use whole milk until the sauce is delicious “pink” color. Salt and pepper to taste, add some grated cheese (put the cheese in before salting!), but little, better to garnish along with fresh basil. I use a thick long Amish noodle, that is hearty and “meat-like” and is cooked in boiling water for 9 minutes and drained. I put the noodles back into pot (still hot from boiling water) on medium-lo, and add 2 ladles of sauce and stir. Do not over sauce. Add a little more sauce and turn off heat. Stir gently, allow to sit 2-4 minutes (absorbing the sauce), plate, and top with 1/2 laddle of sauce atop, and a tablspoon of Parm and tspoon of fresh basil. I serve with a fresh fruit cup (cantelope is perfect), and fresh green salad (with oil&red wine vinegar/fresh blasck pepper and parm shake dressing.)
Fit for a King/Queen, and the sauce freezes well for next lunch. Don’t make too many noogles, and if no Amish fresh noodles, us a feticini noodle. Wow. I making this currently and cooking sauce down for 3 hours on simmer to meld all the flaors. Use good Red wine. Rinse cans out with rd wine and toss in the gravy/sauce. Ciao Ciao! Owned 5 pizzerias in Toledo, won “Best of Pizza” 4 out of 5 years. Sold profitably when diabetes made work not able on feet. I love to cook and make people happy. This is a very nice and simple recipe. Make a double of triple size batch and freeze.
Small improvements… Quality tomato and beef.
The paste should be the best San Marino or Italian import
(I use 6 in 1 tomastoes in puree from California…. 70 cents a can more, but unbelieveable taste.)
“Cream” the garlic with kosher salt and side of broad blade knife (mashed garlic cloves…. I add more.)
Extra yellow onions, which are soaked for 3-4 hours in cold water to sweeten… Heat and slowly carmalize (transparent to brownish color) , add onions after the celery and carrots (mini cubes) are soft and mallable.
A separate pan: brown meat with 2 tbspoons of olive oil, breaking it down finely, stir, stir, stir (I use chuck for best flavor 80-20 mix) and then drain of oil/fat.
A fresh pot: simmer and add meat, veggies, tomaotes over medium-lo heat 15-20 minutes, add and use whole milk until the sauce is delicious “pink” color. Salt and pepper to taste, add some grated cheese (put the cheese in before salting!), but little, better to garnish along with fresh basil.
I use a thick long Amish noodle, that is hearty and “meat-like” and is cooked in boiling water for 9 minutes and drained. I put the noodles back into pot (still hot from boiling water) on medium-lo, and add 2 ladles of sauce and stir. Do not over sauce. Add a little more sauce and turn off heat. Stir gently, allow to sit 2-4 minutes (absorbing the sauce), plate, and top with 1/2 laddle of sauce atop, and a tablspoon of Parm and tspoon of fresh basil. I serve with a fresh fruit cup (cantelope is perfect), and fresh green salad (with oil&red wine vinegar/fresh blasck pepper and parm shake dressing.)
Fit for a King/Queen, and the sauce freezes well for next lunch. Don’t make too many noogles, and if no Amish fresh noodles, us a feticini noodle. Wow. I making this currently and cooking sauce down for 3 hours on simmer to meld all the flaors. Use good Red wine. Rinse cans out with rd wine and toss in the gravy/sauce. Ciao

]]> By: Jimmy http://www.cookinghow.com/2009/02/spaghetti-bolognese/comment-page-1/#comment-20 Jimmy Fri, 26 Mar 2010 22:12:38 +0000 http://www.cookinghow.com/?p=1549#comment-20 Percatelli instead of spaghetti makes an interesting pairing for the sauce. i. e., a nice sturdy pasta that holds up to the rich flavors of the bolognese. Percatelli instead of spaghetti makes an interesting pairing for the sauce. i. e., a nice sturdy pasta that holds up to the rich flavors of the bolognese.

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