Celery in Bolognese, why?!
Celery in Bolognese, why?
Answers:
Why not? I put carrot in mine. I know people that put chopped sausage in it, also peas. I guess it's whatever you enjoy.
Celery, why?
Cooked celery adds a lovely flavour to homemade ragu sauce.I always add it.
Don't know, when my dad makes it he always puts celery in. I like it that way..
Celery works well in a lot of dishes like stews, soups, different pasta sauces. It doesn't have an over powering taste and it's very good for you.....
and more importantly, why not!
Why not? it's full of goodness and water content is high. But Bolognese tastes better with green olives...give it a try
There's carrots in it too. Ever read the ingredients in some of the stuff you buy? You'd be surprised at what's in that jar of store bought sauce. All of the ingredients are necessary to get the right flavor in the recipe. But if you truly don't like celery, leave it out. But the pieces are small enough where you won't even notice it.
Why not? I grate lots of vegetables into bolonese to 'hide' them from the kids.
It gives it texture & it livens up the aroma while adding a fresh, crisp taste.
celery is used as a seasoning, it gives the illusion in taste of salt. People use it to add a bit of flavour with out adding salt to a meal.
i dont know about celery, but bacon is the most amazing thing to put in a bolognese!
I completely agree. Celery is gross beyond imagining.
In classical French cuisine, carrots, onions & celery are a basis for virtually everything. (The combination is known as "mirepoix") Especially in sauces, soups, etc. But Bolognese is Italian, you say? True, but remember that French sooking has it's original in classical Italian cooking. Catherine De' Medici brought her chefs with her from Italy when she married King Henry II of France, because she found the French cooking of the time bland. If you want to make an authentic Sauce Bolognese, you should also add some heavy cream towards the very end of the cooking. The cream smoothes out the harsh acidic taste of the tomato, resulting in a rich sauce. Bon Appetite!
Because it tastes good and is also good for high blood pressure
Not sure - I don't bother