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I'm dying to find a decent ragu/bolognese sauce/enhanced olive oil recipe. Any advice?
Search out Heston Blumenthal's 'Perfect Bolognese'. I do a variation recipe based on it that I put together and it's a staple in our household now. I could post mine if your keen to try it.
Quote from: goncalo on April 16, 2013, 02:57 PMI'm dying to find a decent ragu/bolognese sauce/enhanced olive oil recipe. Any advice?I use a slightly modified Elizabeth David ragu recipe and the keys to a good bolognese in my opinion are minced chicken livers in with the beef simmered with a star anise and a small swirl of cream or milk at the end of cooking.
In any case, I would welcome hearing your recipe!
Quote from: goncalo on April 16, 2013, 04:12 PMIn any case, I would welcome hearing your recipe! You can mix around with meat, it works really well with lamb/beef or lamb/pork. Also, the longer you cook it, the better it gets.Hope you like it. INGREDIENTSServes 4500g lean minced beef250g minced pork500g fresh tagliatelle5 tbsp olive oil2 onions, finely chopped1 med carrot, finely chopped
Thanks Axe sounds delicious, apart from anchovies and I'll also ommit celery because I don't have it in stock. I trust the remaining ones will still do a great work.