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[Food] Spaghetti Bolognese - The Debate
- Thread starter TomandJerry
- Start date
I shall try this. Although, as mentioned, Henderson's is far superior to Worcester sauce. So I shall be using that.
albionalbino
Well-known member
Pork and beef minceAnd I hope freshly grated Parmesan
Of course. Sometimes grated, sometimes shaved. Sometimes a bit of fresh basil too
Hampster Gull
New member
- Dec 22, 2010
- 13,462
Brighton Mackem
Active member
Another one for Hendersons here
There’s always one open in Questions Lodge
Or in most Italian homes........so the answer is yes if you are either Italian or a border line alcoholic.
Been there many times as she still owns a flat in the City. The food from the region is definitely some of the best in Italy, that’s for sure. Lovely place to visit for a short break, Rick Stein did one of his weekend away shows there, worth a watch if it’s still on iPlayer.
Wrong-Direction
Well-known member
- Mar 10, 2013
- 13,417
juliant
Well-known member
Definitely red wine. And also I find making it the night before (the mince and sauce) help massively. Same as Lasagne with mince and sauce something about letting it soak in all the flavours for 24 hours and then re heating with fresh spaghetti
Cheshire Cat
The most curious thing..
Absolutely not. Unless I'm drinking it separately, in which case I suppose it mixes together on the way through
Celery, carrot, onion
beef, veal, or pork mince (or a combination thereof- not pork alone, obviously)
Pancetta/streaky bacon
Chicken livers
Tomato paste
Glass of milk (added to the meat and simmered away before adding the wine. White or red will do)
Optional extras- nutmeg, soy sauce, dash of worcestershire, fish sauce
Cook for a few hours then add to tagliatelle and toss well.
Top with parmesan.
beef, veal, or pork mince (or a combination thereof- not pork alone, obviously)
Pancetta/streaky bacon
Chicken livers
Tomato paste
Glass of milk (added to the meat and simmered away before adding the wine. White or red will do)
Optional extras- nutmeg, soy sauce, dash of worcestershire, fish sauce
Cook for a few hours then add to tagliatelle and toss well.
Top with parmesan.
Hampster Gull
New member
- Dec 22, 2010
- 13,462
Making my first home made baked beans tomorrow, the haricots are now soaking. Looking forward to making this “classic”
Cheshire Cat
The most curious thing..
Having an Italian mum I know the real history of Bolognese. She considered it a luxury when she was a kid as they didn’t eat meat all the time it was expensive. ...... so tomato sauce was the norm..... So yes stick wine in it but don’t scrimp on that cooking time. Big pan with plenty of liquid in to start. You’ll never agree on the true indredients because even local towns and villages nearby in Emilia Romagna argue non stop on different recipes.
Mr Putdown
Well-known member
It’s white wine in a bolognese sauce you oddball.
Friends used to wonder what I was eating when we had pasta growing up in the 60’s.
I still bloody love it though. A good ragu - and please do it with tagliatelle- is still one of my favourite dishes. With a glass of Chianto Classico. I love Italy
I still bloody love it though. A good ragu - and please do it with tagliatelle- is still one of my favourite dishes. With a glass of Chianto Classico. I love Italy
Mr Putdown
Well-known member
That’s the sort of slop you feed to a Chinese Snub Nosed Monkey. It might well be both amazing and 40 years old but it is not a Bolognese sauce.
I’m the most mild mannered bloke you’re ever likely to meet, but if you served me a spaghetti bolognese with chopped banana in it, I would muster all my remaining strength to punch you hard in the face.
Yoda
English & European
Actually a very standard ingredient in the region the recipe was invented, Bologna. Also, never served with spaghetti, serve with a fresh tagliatelle (also as per the traditional region) as the ragu sticks to the pasta better.
Cheshire Cat
The most curious thing..
There are some very odd people with very odd habits on this thread.
Spagetti, minced meat, tomatoes, onions, garlic, oregano.
Anything more is the New York version of real Italian pizza (aka not remotely authentic).
Spagetti, minced meat, tomatoes, onions, garlic, oregano.
Anything more is the New York version of real Italian pizza (aka not remotely authentic).