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. Wed, 08 Sep 2010 21:57:37 +0000 http://wordpress.org/?v=8408 hourly 1 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.

]]> By: Mary http://www.cookinghow.com/2009/02/spaghetti-bolognese/comment-page-1/#comment-19 Mary Sat, 20 Mar 2010 06:14:17 +0000 http://www.cookinghow.com/?p=1549#comment-19 I absolutely adore a really excellent Boognese saude, and it’s been a long time sice it’s “graced” my pallette, so I’m more and ready to head from the kitchen! I absolutely adore a really excellent Boognese saude, and it’s been a long time sice it’s “graced” my pallette, so I’m more and ready to head from the kitchen!

]]> By: Jacksson http://www.cookinghow.com/2009/02/spaghetti-bolognese/comment-page-1/#comment-18 Jacksson Sat, 20 Mar 2010 00:04:53 +0000 http://www.cookinghow.com/?p=1549#comment-18 where’s the heavy cream, the nutmeg, the finely minced chicken livers? It ain’t bolognese without ‘em! where’s the heavy cream, the nutmeg, the finely minced chicken livers? It ain’t bolognese without ‘em!

]]> By: Marilyn http://www.cookinghow.com/2009/02/spaghetti-bolognese/comment-page-1/#comment-17 Marilyn Sun, 14 Mar 2010 02:06:23 +0000 http://www.cookinghow.com/?p=1549#comment-17 Hi, I have a vegetarian in the house. Have you ever made it without meat? Any ideas for a substitution? When I make spaghetti, I just set aside the sauce before I add meat. I know I could do the same here but sometimes it is just not as flavorful. Hi, I have a vegetarian in the house. Have you ever made it without meat? Any ideas for a substitution? When I make spaghetti, I just set aside the sauce before I add meat. I know I could do the same here but sometimes it is just not as flavorful.

]]> By: Lilia http://www.cookinghow.com/2009/02/spaghetti-bolognese/comment-page-1/#comment-16 Lilia Wed, 26 Aug 2009 21:39:57 +0000 http://www.cookinghow.com/?p=1549#comment-16 Sounds delicious! It’s a great idea to use pureed veggies to thicken the sauce… I’ll give it a try next time Sounds delicious! It’s a great idea to use pureed veggies to thicken the sauce… I’ll give it a try next time

]]> By: Bonnie http://www.cookinghow.com/2009/02/spaghetti-bolognese/comment-page-1/#comment-15 Bonnie Wed, 26 Aug 2009 14:26:20 +0000 http://www.cookinghow.com/?p=1549#comment-15 Hi, I’m excited to try making your version of this sauce. I had this in a restaurant and my hubby loved it. So I set out on a quest to make my own. I had heard it was a sauce heavy with veggies and meat but not chunky. I came up with a cooked down sauce where I cooked my veggies till they fell apart,then blended them. I used a stock base with red wine, garlic, basil pesto and diced tomatoes with garlic and oregano. Added in ,my ground meat blend and drippings of beef/pork sausage/chicken. Thickened with tomato paste. It is a great way to hide veggies and the puree veggies thicken the sauce so you need little tomato paste. I had used half the meat mixture to make ravioli’s and use Alfredo as an accent sauce over this. Just not sure what to call my creation! Hi, I’m excited to try making your version of this sauce. I had this in a restaurant and my hubby loved it. So I set out on a quest to make my own. I had heard it was a sauce heavy with veggies and meat but not chunky. I came up with a cooked down sauce where I cooked my veggies till they fell apart,then blended them. I used a stock base with red wine, garlic, basil pesto and diced tomatoes with garlic and oregano. Added in ,my ground meat blend and drippings of beef/pork sausage/chicken. Thickened with tomato paste. It is a great way to hide veggies and the puree veggies thicken the sauce so you need little tomato paste. I had used half the meat mixture to make ravioli’s and use Alfredo as an accent sauce over this. Just not sure what to call my creation!

]]> By: Lilia http://www.cookinghow.com/2009/02/spaghetti-bolognese/comment-page-1/#comment-14 Lilia Thu, 25 Jun 2009 21:33:58 +0000 http://www.cookinghow.com/?p=1549#comment-14 Hi Christopher, I’ve read about white wine being using in traditional recipes, but I’ve only made it with red, and I quite like the robust flavor it brings to the sauce. Next time I’ll use a dry white wine and let you know how it goes =) When it comes down to it, I think it’s all a matter of personal taste… some prefer red, others white, just like some prefer vanilla, others chocolate =) To each his (or her) own! Hi Christopher, I’ve read about white wine being using in traditional recipes, but I’ve only made it with red, and I quite like the robust flavor it brings to the sauce. Next time I’ll use a dry white wine and let you know how it goes =) When it comes down to it, I think it’s all a matter of personal taste… some prefer red, others white, just like some prefer vanilla, others chocolate =) To each his (or her) own!

]]> By: Christopher http://www.cookinghow.com/2009/02/spaghetti-bolognese/comment-page-1/#comment-13 Christopher Tue, 02 Jun 2009 15:52:21 +0000 http://www.cookinghow.com/?p=1549#comment-13 Hello Lilia. I’ve read the use of white wine is more traditional for a bolognese sauce. Can you provide a taste comparitive opinion on using red vs. white? Hello Lilia. I’ve read the use of white wine is more traditional for a bolognese sauce. Can you provide a taste comparitive opinion on using red vs. white?

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