• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

David Ross

eG Cook-Off 57: Bolognese Sauce

153 posts in this topic

I never got around to making this back in November, but tonight I found myself with a big hunk of leftover rare roasted leg of lamb in the fridge, so I decided to do something like a Bolognese. The bones plus some scraps of meat and fat are simmering in the crock pot now, and earlier I sauteed sofritto, then added the lamb along with a big blob of tomato paste. Once the meat was cooked I added a bit of milk, just enough to make it a little saucy, then turned off the heat. This mixture is going to sit out on my deck overnight while the stock simmers. Tomorrow morning, I'll strain and defat the stock and add it back to the crock pot along with the meat mixture, then set it on Low (or maybe on Warm?) and let it go all day.

Note: I have no wine in the house, and while I do have some bacon, my wife doesn't like it.

Share this post

Link to post
Share on other sites

My bolognese

Shredded carrot, diced onion and celery sweated in Bacon fat. Lots of crushed garlic ...6 big cloves ...added to the sofrito at the last minute. Ground beef rendered and added to the sofrito. One big can diced tomatoes... two cups red wine...simmered for an hour...then reduced and a can of toasted tomato paste added. Simmer for an hour and probably longer.

Share this post

Link to post
Share on other sites

If making Bolognese for lasagne, do you adjust the recipe at all? The lasagnes I've had have all had a more liquid sauce (with more tomato in particular) than what appears to be typical of true Bolognese sauce.

Or perhaps an authentic Lasagne alla Bolognese is a considerably less "saucy" lasagne than I'm used to...

Share this post

Link to post
Share on other sites

  • Similar Content

    • By eG Forums Host
      eGullet Recipe Cook-Off Index

      Thanks to chrisamirault, every now and then since December 2004, a good number of us have been getting together over at the eGullet Recipe Cook-Off.

      The Cook-Off is intended to be a forum at which we all can cook the same dish and share our experiences in a non-competitive, collaborative manner, making a dish:
      that you've always wanted to make at home (and may enjoy out) but rarely have made, or haven't made successfully; for which special but locatable ingredients may be used, but for which expensive special equipment is not required; that includes techniques, ingredient combinations, or other elements that intrigue you; from a different cuisine than that of the previous Cook-Off dish; that demands some time and effort, but that rewards that effort for even those first approaching it; and that motivates you to try it out, ask questions, serve it to friends, and share photos and stories. As we cook and compare, some of us post our recipes on RecipeGullet, the eGullet Society's wonderful database of cooking ideas, instructions, and insight.

      Finally, thanks to the internet, remember that you're never too late for an eGullet Cook-Off. While all have a specific starting time, none have an end time, and there are many of us eager to see what you will do with the cook-off recipes. So don't hesitate to contribute if you're finding this thread weeks or months after its start: by posting your own ideas, questions, or results, you can bump activity back up on this thread in no time!

      We've created this index so all cook-offs are easy to find and join in. We'll keep it updated.

      Here is the list:
      Cook-Off 1: Cassoulet Cook-Off 2: Char Siu Bao Cook-Off 3: Gumbo Cook-Off 4: Lamb Curry Cook-Off 5: Fried Chicken Cook-Off 6: Pad Thai Cook-Off 7: Moussaka Cook-Off 8: Pizza Cook-Off 9: Mole Poblano Cook-Off 10: Meatloaf and Burgers Cook-Off 11: Ice Cream, Gelato, Sorbet, and Sherbet Cook-Off 12: Composed Salads Cook-Off 13: Fresh and Stuffed Pasta, including Gnocchi Cook-Off 14: Bibimbap Cook-Off 15: Chili Cook-Off 16: Potato Pancakes Cook-Off 17: Sausages Cook-Off 18: Asian Noodle Soups Cook-Off 19: Eggs, Beaten, With Stuff In Them Cook-Off 20: Chowdah/Chowder Cook-Off 21: Risotto Cook-Off 22: Tempura Cook-Off 23: Crêpes Cook-Off 24: Kebabs, Satays, & Skewers Cook-Off 25: Tamales Cook-Off 26: Soup Dumplings (Xiao Long Bao) Cook-Off 27: Daube Cook-Off 28: Mafé (Peanut Stew) Cook-Off 29: Posole/Pozole Cook-Off 30: Felafel/Falafel Cook-Off 31: Paella Cook-Off 32: Pickles Cook-Off 33: Cold Noodle Dishes Cook-Off 34: Ceviche Cook-Off 35: Pot-au-feu/Simmered Meat'n'Veg Cook-Off 36: Stuffed Cabbage Rolls Cook-Off 37: Croquettes Cook-Off 38: Feijoada Cook-Off 39: Tacos Cook-Off 40: Cold Soups Cook-Off 41: Jerk Cook-Off 42: Ratatouille Cook-Off 43: Braised Brisket Cook-Off 44: Ossobuco Cook-Off 45: Fries / Frites / Chips Cook-off 46: Enchiladas Cook-off 47: Asian Tofu Dishes Cook-off 48: Grilled Pizza Cook-off 49: Slaws Cook-Off 50: Lamb Stew Cook-Off 51: Chicken and Dumplings Cook-Off 52: Lasagna Cook-Off 53: Grilled Chicken Cook-Off 54: Gratins Cook-Off 55: Shrimp & Grits Cook-Off 56: Savory-Filled Pastry Cook-Off 57: Bolognese sauce Cook-Off 58: Hash Cook-Off 59: Cured, Brined, Smoked and Salted Fish Cook-Off 60: Banh Mi Cook-Off 61: Gels, Jell-O and Aspic Cook-Off 62: Squid, Calamari and Octopus Cook-Off 63: Summer Squash Cook-Off 64: Confit Cook-Off 65: Pork Belly Cook-Off 66: Rhubarb Cook-Off 67: Apples Cook-Off 68: Citrus Fruits Cook-Off 69: Beer Cook-Off  70: Shellfish Grilled Over an Open Flame Cook-Off 71: Winter Squash Cook-Off 72: Ramen 
    • By David Ross
      Welcome back to our popular eGullet Cook-Off Series. Our last Cook-Off, Hash, took us into a heated discussion of the meat of the matter--should it be chopped, hashed, sliced, diced, or chunked.
      Click here, for our Hash discussion, and the answers to all of your questions about this beloved diner staple. The complete eG Cook-Off Index can be found here. Today we’re launching eGullet Cook-Off 59: Cured, Brined, Smoked and Salted Fish.
      Drying fish is a method of preservation that dates back to Ancient times, but more recently, (let’s say a mere 500 years ago or so), salt mining became a major industry in Europe and salt was a fast and economical way of preserving fish. Curing agents like nitrates were introduced in the 19th century, furthering the safety and taste of preserved fish.
      Where I live in the Pacific Northwest, Native Americans have been preserving fish and seafood for millennia. While we are best known for our ruby-red, oily-rich, smoked salmon, other species of fish found in the Pacific and in our streams are delicious when cured and smoked including Halibut, Sablefish and Idaho Rainbow Trout. And don’t think that you can’t smoke shellfish, alder-smoked Dungeness Crab is a wondrous Pacific Northwest delicacy that evokes memories of crab roasting over a driftwood fire on the beach.
      Another method of preserving fish is to bath the beauties in a brine—a combination of water, sugar, salt and spices that adds flavor and moisture to fish before it is dried or smoked. And speaking of smoked fish, you can do it in a small pan on top of the stove, in a cast iron drum, a barbecue pit, an old woodshed or a fancy digital smoker. The methods and flavors produced by smoking fish are endless.
      Old-fashioned ways of preserving fish, (while adequate at the time), aren't always the best method today. Today's technology provides us with the tools to create cured fish that is moist, succulent, tender and with a hint of smoke. The Modernist movement has certainly played a role in bringing this age-old craft into the 21st century, so for the avant-garde in the crowd, show us your creative wizardry for preserving fish the "modern" way.
      Cured, Brined, Smoked or Salted, the art of preserving fish opens us up to limitless possibilities that transcend the boundaries of cuisine and culture. So let’s sew-up the holes in our fishnets, scrub the barnacles off the rowboat and set out to sea in search of some delectable fish to cure, brine, smoke and salt.
    • By David Ross
      Welcome back to a time-honored, cherished eG tradition, the eG Cook-Off Series. Today were venturing into a new world for Cook-Off's. Member Kerry Beal came forward with a Cook-Off idea we just couldn't pass up--Pork Belly--and inspired a new idea for future Cook-Off's. Knowing we're a community of great culinary minds, we'll be inviting the Members to send us ideas for potential future Cook-Off's, (more information to come later). Take it away Kerry and let's raid the larder and start cookin.
    • By David Ross
      Fall is but a whisper of the recent past--at least it is where I live in the upper reaches of Eastern, Washington. We had our first fluff of snow a week ago and a reasonable November storm is predicted for this weekend with temperatures holding at a chilly 18 degrees at night.
      Along with the rumblings of cold winter weather and Holiday feasts, we turn our culinary musings to time-treasured, comfortable dishes. And so I invite you to join me in another kitchen adventure--the inimitable eG Cook-Off Series. In 2013, we've tackled the tricky cooking of Squid, Calamari and Octopus and we made delicious dishes out of the humble Summer Squash.
      (Click here http://forums.egulle...cook-off-index/ for the complete eG Cook-Off Index).
      But today we're shunning all manner of counting calories, salt or fat content--for what is rich in flavor is good for the soul my dear friends. Please join me in crafting, nuturing and savoring a dish of Confit.
    • By David Ross
      Hello friends and welcome back to a time-honored tradition--the popular eG Cook-Off Series. We're in the heat of summer right now and our gardens are literally blooming with all manner of peak of the season ripe fruits and succulent vegetables. And there's no better time of year to honor a vegetable that is often maligned as not being as colorful or trendy as the chi-chi breakfast radish or the multi-hued rainbow chard.

      In addition to not always being recognized for it's looks, every August and September it becomes the butt of jokes at State Fair competitions across the country. If you can get past the embarassment of seeing the poor devils dressed up and carved into silly, cartoon-like farm figures or pumped-up with organic steroids, you'll find a delicious, low-calorie vegetable packed with potassium and vitamin A. Yes friends, your dreams have come true for today we kick-off eG Cook-Off #62, "Summer Squash."
      (Click here http://forums.egulle...cook-off-index/ for the complete eG Cook-Off Index).

      According to the University of Illinois Extension Office, summer squash, (also known in some circles as Italian marrow), are tender, warm-season vegetables that can be grown anytime during the warm, frost-free season. Summer squash differs from fall and winter squash, (like pumpkins, acorn and butternut squash), because it is harvested before the outer rind hardens. Some of the most popular summer squash are the Green and Yellow Zucchini, Scallop, Patty Pan, Globe, Butter Blossom and Yellow Crookneck.

      My personal favorite summer squash is the versatile zucchini. Slow-cooked with sliced onion and ham hock, zucchini is perfectly comfortable nestled on a plate next to juicy, fried pork chops and creamy macaroni and cheese. But the chi-chi haute crowd isn't forgotten when it comes to zucchini, or, as the sniffy French call it, the "courgette." Tiny, spring courgette blossoms stuffed with herbs and ricotta cheese then dipped in tempura batter and gently fried are a delicacy found on Michelin-Star menus across the globe.

      Won't you please join me in crafting some delicious masterpieces that showcase the culinary possibilities of delicious summer squash.
  • Recently Browsing   0 members

    No registered users viewing this page.