How do you make the perfect aunthentic spag bol?!
some say it needs carrots, celery and sugar!. what would you put in your best ever, justa like a mamma made spag bol!?Www@FoodAQ@Com
Answers:
I'm afraid that there is no 'authentic spag bol'!. In Italy it's only served in touristic resorts particularly popular with English and German tourists (e!.g!. Rimini)!.
Ragu` is generally a meat & tomato based sauce and is the proper name for what is often called wrongly bolognaise sauce!.
Italians NEVER serve it with spaghetti, only tagliatelle or other types of fresh egg pasta!.
The 'perfect' ragu` does not exist: every family, every chef will have their 'authentic' version but, usually, they are all delicious!. Www@FoodAQ@Com
Ragu` is generally a meat & tomato based sauce and is the proper name for what is often called wrongly bolognaise sauce!.
Italians NEVER serve it with spaghetti, only tagliatelle or other types of fresh egg pasta!.
The 'perfect' ragu` does not exist: every family, every chef will have their 'authentic' version but, usually, they are all delicious!. Www@FoodAQ@Com
This recipe is from Roberto Morsiani, a great chef who actually comes from Bologna, so trust me, he knows how to make it!.
This recipe would make enough sauce to cover a 500g packet of pasta plus there'd be some left over for another day!.
Ingredients:
-250g of minced pork, loin or neck
-400g minced lean beef
-100g minced pancetta
-50g diced Parma ham
-75g cubed salsiccia (fresh Italian sausage)
-125g finely chopped onion
- 75g finely chopped carrot
- 50g finely chopped celery
-1 glass of red wine
-150g of tomato paste
- 400cl of meat stock
- salt and pepper
- 2 tablespoons of olive oil
Method:
1!. Use a heavy deep pan with a lid!. Put 30g of olive in the pan and place on a high heat!. Add the pancetta, stir continually with a wooden spoon and let it cook until crisp!.
2!. Take the pan from the heat and remove the pancetta, setting it aside!. Put the pan back on the heat and add the onion, the carrot and the celery!. Lower the heat and cook the vegetables, stirring occasionally!. When the colour has deepened, add the chopped salsiccia!.
Stir and let the flavours mix for about 5 minutes, then add the minced pork!. Stir well, then add the minced beef and at a high heat let the meats brown!.
Purists can cook the minced beef and pork separately, then add them to the vegetables!. The reason is that they will brown better on their own than they will when cooked with the vegetables!. It's not vital, but it does improve the dish!.
3!. Once the meats have browned, add the cooked pancetta that you set aside, and add the glass of red wine!. Let this evaporate, then add the tomato paste!. Take care that the paste doesn't stick by stirring well!.
4!. After about 3-4 minutes add half of the meat stock, stir well and reduce the heat until the sauce barely simmers!. Cover the pan, leaving a space for venting, and let the sauce reduce while it darkens and the flavours intensify!. The longer this process takes, the better the sauce will be!.
Gradually add the rest of the stock, a little at a time, letting the sauce reduce between each addition!. Add the diced Parma ham half an hour before the cooking is complete!.
5!. When the sauce is ready remove it from the heat, cover the pan with its lid, and let the sauce rest!. The longer it rests, the more intense the flavours will be!. The day after it's made, it's at its best!. Www@FoodAQ@Com
This recipe would make enough sauce to cover a 500g packet of pasta plus there'd be some left over for another day!.
Ingredients:
-250g of minced pork, loin or neck
-400g minced lean beef
-100g minced pancetta
-50g diced Parma ham
-75g cubed salsiccia (fresh Italian sausage)
-125g finely chopped onion
- 75g finely chopped carrot
- 50g finely chopped celery
-1 glass of red wine
-150g of tomato paste
- 400cl of meat stock
- salt and pepper
- 2 tablespoons of olive oil
Method:
1!. Use a heavy deep pan with a lid!. Put 30g of olive in the pan and place on a high heat!. Add the pancetta, stir continually with a wooden spoon and let it cook until crisp!.
2!. Take the pan from the heat and remove the pancetta, setting it aside!. Put the pan back on the heat and add the onion, the carrot and the celery!. Lower the heat and cook the vegetables, stirring occasionally!. When the colour has deepened, add the chopped salsiccia!.
Stir and let the flavours mix for about 5 minutes, then add the minced pork!. Stir well, then add the minced beef and at a high heat let the meats brown!.
Purists can cook the minced beef and pork separately, then add them to the vegetables!. The reason is that they will brown better on their own than they will when cooked with the vegetables!. It's not vital, but it does improve the dish!.
3!. Once the meats have browned, add the cooked pancetta that you set aside, and add the glass of red wine!. Let this evaporate, then add the tomato paste!. Take care that the paste doesn't stick by stirring well!.
4!. After about 3-4 minutes add half of the meat stock, stir well and reduce the heat until the sauce barely simmers!. Cover the pan, leaving a space for venting, and let the sauce reduce while it darkens and the flavours intensify!. The longer this process takes, the better the sauce will be!.
Gradually add the rest of the stock, a little at a time, letting the sauce reduce between each addition!. Add the diced Parma ham half an hour before the cooking is complete!.
5!. When the sauce is ready remove it from the heat, cover the pan with its lid, and let the sauce rest!. The longer it rests, the more intense the flavours will be!. The day after it's made, it's at its best!. Www@FoodAQ@Com
For my Sauce Bolognese I use:
2 lbs ground Beef, Veal and Pork
1 large can Tomato Sauce
1 large can Tomato Puree
1 small can Stewed tomatoes
1/2 small can of Tomato Paste
I cup Red Wine
1 tbsp!. Beef Base
4 cloves Garlic (2 large, 2 small, finely diced)
1 large Vidalia Onion
2 stalk Celery, finely diced
2 stalk Carrots, finely shredded
Salt & Black Pepper
Olive Oil, Oregano, basil, rosemary, thyme
Romano and Parmesan Cheese
This is my own recipe that I use all the time and it almost tastes as good as my Mothers! Hope this helps you to make your Bolognese perfect and delicious!
Www@FoodAQ@Com
2 lbs ground Beef, Veal and Pork
1 large can Tomato Sauce
1 large can Tomato Puree
1 small can Stewed tomatoes
1/2 small can of Tomato Paste
I cup Red Wine
1 tbsp!. Beef Base
4 cloves Garlic (2 large, 2 small, finely diced)
1 large Vidalia Onion
2 stalk Celery, finely diced
2 stalk Carrots, finely shredded
Salt & Black Pepper
Olive Oil, Oregano, basil, rosemary, thyme
Romano and Parmesan Cheese
This is my own recipe that I use all the time and it almost tastes as good as my Mothers! Hope this helps you to make your Bolognese perfect and delicious!
Www@FoodAQ@Com
i am a chef, and i can honestly say!.!.!.!.!.!.!.!.!.!.!.!.!.!.!. there is no way to make an authentic recipe spag bol, i have heard all sorts of things from "it should have loads of sauce and little substance" to "it should have half pork and half beef" and even ate round a sicilians house where it was made without tomatoes and was very dry!.
my personal thing is to always add red wine and also throw in some cheese to thicken the sauce and add flavour!.
it is like looking for an authentic recipe to coq au vin, or to sheperds pie, they are generic recipes that are synonimous with a countries identityWww@FoodAQ@Com
my personal thing is to always add red wine and also throw in some cheese to thicken the sauce and add flavour!.
it is like looking for an authentic recipe to coq au vin, or to sheperds pie, they are generic recipes that are synonimous with a countries identityWww@FoodAQ@Com
sweat carrots, onion and celery until soft and tender
then add some smoked streaky bacon in cubes, keep stirring til browned
then add half minced beef and half minced pork, stir
then add dried oregano, 1 bay leaf, salt and pepper and clove of garlic
then add a can or 2 of chopped tomatoes and stir
cover until all the meat is cooked and delicious, about 30 mins altogether
yumWww@FoodAQ@Com
then add some smoked streaky bacon in cubes, keep stirring til browned
then add half minced beef and half minced pork, stir
then add dried oregano, 1 bay leaf, salt and pepper and clove of garlic
then add a can or 2 of chopped tomatoes and stir
cover until all the meat is cooked and delicious, about 30 mins altogether
yumWww@FoodAQ@Com
olive oil, garlic, onions, frozen tomatoes (that mom had put up while they were fresh) sweet basil, oregano, and a can of tomato sauce and paste and salt to taste and some Italian sausage if dad said there had to be meat!. but basically thats it - plain and simple but oh so goodWww@FoodAQ@Com
Mince, 3 cloves chopped garlic, tin chopped tomatoes and Ragu original!. bet you love it!Www@FoodAQ@Com