Hidden Kitchen Italian Meat Ragu alla Bolognese

[LucLeFou]

did you put any herbs in it?

[denniskercher]

@LucLeFou No herbs in this. Cook with a bay leaf or two and take them out at the end. This is a very plain but powerfully flavorful sauce. If you like to add herbs, I would do so at the beginning and use traditional herbs like oregano, thyme & rosemary.

[LucLeFou]

@denniskercher

Yes I usually add those... I add the following herbs in order of quantity:

-basil

-thyme

-nutmeg

-oregano

-parsley

But I'm always changing it around...next time I'll try it your way!

[denniskercher]

Thanks. Your site is amazing. Go for it.

Regards, Dennsi

[chefcommons]

Nice work, we liked your video very much so we embedded it on ChefCommons . com w/ link back and reference to Youtube. (Let us know if you don't wish for it to be featured)

[denniskercher]

Thanks. Your site is amazing. Go for it.

Regards, Dennsi

[gg0u41bb]

It should really be made with stock and tomato puree instead of tomatoes but it does look like everyone was enjoying it!

[denniskercher]

I've never seen a recipe that called for stock. And all the recipes I've seen called for tomatoes. It's definitely a rustic sauce so I'm good with chunks of tomatoes. A tomato puree would give it a smoother texture. Again, all totally subjective.

[gg0u41bb]

I must say I've never seen it made with tomatoes, only ever stock and puree. Getting part of your five fruit and veg a day by using tomatoes can't be a bad thing though! Worth a try I suppose.

[bigtwan83]

I actually seen a recipe calling for both. actually was on a show on the food network.

[cellardoor70]

I'm confused, I thought the meat had to b ground beforehand. I thought if you did it manually u got a very irregular result, but well I never lived in Emilia-Romagna so I might b wrong on that one.

Instead its very important that the meat b browned before adding any liquid/tomatoes otherwise it will lose water and flavor. And thats what happens if u put it on a 2-inch bed of veg without turning the heat up.

Also I think the wine was way too much. Red wine and tomatoes are conflicting flavors.

[denniskercher]

Yes the meat is ground beforehand from the butcher.

[mjd775]

...proper sauce doesnt have red wine. You need to reduce a cup of milk (30 mins) then you add white wine!! People should refer to the traditional 200 year old Italian cook book "Silver Spoon" allways white wine, never red!

[denniskercher]

Most recipes call for white wine. However the one I used called for red. End result was fabulous.

[nomad2k77]

Red wine, three type of meat and liver, slose enough. One of the few who made honour to the "ragu bolognese". Good job.

[cityzen86]

yeah..it's ragù alla bolognese, but the cooking is wrong ;)first u need a large pan so that you can sauté better the meat. first step: olio, the lard from the prosciutto and let it fry very slow. then put the veg medium heat and NO SALT!!! then ad one type of meat at the time + sausage( salsiccia) let it brown NO SALT!half a glass of red wine( that was too much) let it dry, then tab.spoon tomato paste then your tomatos..cover up and low very low heat for 4 hour.the more the best.salt at the end!

[Falcon2c]

Hi, Dennis, this is your long lost cousin, Penny. Your mom is my aunt and my father was Robert 9bobby). Jimmy sent your postings to me and they look delicious! Could you send me your receipes via email? Also, my husband was recently put on a very low sodium diet and I am having a hard time finding suitable recipes and adapting them to his limits. I would appreciate any advice. Thanks

[finger7]

It looks great. Keep it up.

[finger7]

You need to brown the meat, little portions at a time. Otherwise you are boiling the meat and it loses lots of flavor. Remove the veg. Turn the heat up high Add the veg once the meat is browned. If you try brown the meat all at once it will sweat and boil instead of brown.

[denniskercher]

Actually I usually saute the prosciutto with the veggies. When they are sweated, I add the meat a little at a time and brown it. Got a bit ahead of myself with the camera running. However, end result was fabulous, not boiled.