Bolognese Sauce

15 years ago

In the liver thread, Ruthanna posted this:

"Since we're talking about liver, I'm curious if anyone has ever used ground or minced chicken livers in Bolognese sauce. In early 20th century recipes for it, adding about 1/4 lb. of chicken livers with the other ground meat shows up in just about all of the recipes for this sauce. By mid-century, the liver seems to have disappeared."

Do you make bolognese sauce? Have any tips, recipes or thoughts about it? I've been planning to make it for a long time and haven't gotten around to it. What should I do to make it really good?

I'd love to visit Bologna and hope to do so some day. I understand the food there is exceptionally good.

Jim

Sort by:Oldest

Comments (7)

ruthanna_gw
15 years ago
There was a thread earlier this year about Bolognese sauce and whether the meat should be cooked in milk or cream should be added to it after cooking, etc. but I can't seem to find it to give a link to it. Anyone remember the title of the thread?
seagrass_gw Cape Cod
15 years ago
I make Ragu Bolognese according to the recipe in Marcella Hazan's Essentials of Classic Italian Cooking. I have seen others that include chicken livers and would not be adverse to including them but have such a love for her recipe that I can't get past it.

seagrass
Related Discussions
Very Happy with my new BlueStar
Q
Comments (7)
I just posted on another thread, but had to throw my 2 cents in ... I'm also delighted with my Bluestar. Some of the concerns I had turned out to be completely unfounded, and while I had a few start-up issues (as with just about everything!), Bluestar and Eurostoves addressed them promptly and professionally. In my experience, the weird issues raised on these Bluestar threads (ovens not sealing, doors flopping open, doors too hot) are completely bogus. Cleaning the top is a challenge ... one needs to not be too compulsive about that. But wow does it cook great!!! A few things in addition to the great burners ... I had read about long preheat times on the oven: I have the 48" and the small oven preheats in just a few minutes, the large in only a few more. I've never had ovens preheat so fast (my Bluestar was a replacement for a Viking). I consider myself an accomplished cook and baker, but my baking has improved dramatically with this oven (I've never had a gas oven before and was very concerned about how it would work for baking), my griddle is fabulous and, while it does need some time to have the temp even out across the surface, it preheats much faster than contributors to these threads would lead one to believe. I just turn it on before I start prepping the food to cook and it's perfectly heated in time to cook. I did tons of research before purchasing and was scared to buy something so costly sight unseen, but what a great purchase! Matt at Bluestar ... if you read these threads thanks for all your help! You're doing a superb job.
...See More
Critique this recipe please....
Q
Comments (31)
Read again the difference between the Marcella Hazan recipe and the one I posted....MH has 2 T each of celery carrot and onion. the one I posted has 2 stalks of celery a large carrot and 2 stalks of celery....I am guessing a total of about 1 1/2 cups of chopped veggies....while the MH has only 3/4 of a cup MH's recipe contains both oil and butter....mine contains only the fat in one oz of pancetta. The recipe I posted calls for 1 cup of milk, MH's only for 1/2 cup, but admittedly it only has 3/4 pound of meat......but the recipe I posted says to brown the meat. I am not quarreling with the concept of a Bolognese sauce....but only with THAT recipe. But my own version of Sunday gravy without the rouladen is simmering away and I better shape the bread and enmpty the dishwasher. Linda c
...See More
Tried and true lasagna recipe???
Q
Comments (32)
My favorite is the one on the Prince Lasagna box. 16 oz Prince® Lasagna 3 each bulk Italian sausage 1/2 lb lean ground beef 1 each garlic clove, chopped 1 Tbsp dried oregano leaves 1/2 tsp salt 1/2 cup dry red wine 24 oz pasta sauce 2 cups ricotta cheese 1 cup grated Parmesan cheese 2 each eggs 2 Tbsps parsley sprigs, finely chopped 1/4 tsp ground black pepper 16 oz mozzarella cheese, shredded 1. Cook pasta according to package directions; drain. 2. Preheat oven to 350°F. 3. In large skillet, over medium heat, brown sausage and beef; pour off fat. 4. Add garlic, oregano, salt and wine; cook and stir 5 minutes. 5. Stir in pasta sauce; simmer 15 minutes, stirring occasionally. 6. In a medium bowl combine ricotta cheese, Parmesan cheese, eggs, parsley and pepper; mix well. 7. On bottom of greased 13 x 9-inch baking dish, spread 3/4 cup meat sauce. 8. Top with half each the pasta strips, ricotta cheese mixture, meat sauce and mozzarella. 9. Repeat layering. 10. Bake uncovered 30 minutes or until bubbly. 11. Let stand 10 minutes.
...See More
Penne with Bolognase
Q
Comments (9)
Where did you find a recipe spelled "Bolognase"? You wrote "Bolognese" in your main part, but the title has "Nase" in it, which means nose in German. Is this a Swiss recipe? I know that spellings can vary from one part of Italy to another, and so I'm curious as to the origin of this recipe. I have to substitute ground turkey (dark meat) when I make it (for my brother), and it's not the same. To compensate, I use red wine instead of white. We both like penne pasta very much, however, and I buy the whole wheat version.
...See More
bri29
15 years ago
I make my ragu from a combination of Mario Batali and Marcella Hazan's recipes and everyone loves it. It doesn't have any liver in it and I don't think it needs it at all.

My ragu bolognese is slightly different from the sauce I had in Bologna (a little more tomato), but you're right the food there is pretty fantastic. If you ever have a chance, go! Whenever I talked to people in Italy that were from other regions, they spoke of the food of Bologna with hushed reverence. It's just that good. Definitely go to the center/ Piazza Magiore and wander through the fresh market. Simply amazing.
jimster
Original Author
15 years ago
It looks unanimous for Marcella Hazan's book. I read reviews on Amazon and added it to my wish list. Don't know why it didn't grab my attention sooner except that I have developed some resistance to buying cookbooks. It looks like a book I need to own.

Molto Mario was a favorite cooking show of mine. I will try his recipe.

Thanks, folks.

Jim
spacific
15 years ago
Jim,
Good choice if you're a non-cookbook type person. Hazan's Essentials of Classic Italian Cooking is pefect for someone who doesn't really follow recipes, but likes to know about how things are done. She goes into great details about the hows and whys of ingredients, and the importance (or not) of their use. One of my favorite, reading for knowledge, not recipes books. And yes, I too am a fan of her method of bolognese.

As for use of chicken livers, So many recipes of old used every part of an animal as meat was (is) expensive. Now, in general people don't use organs as much anywhere. It might be worth an experiment. I would think they'd add an unidentifiable richness.
jimster
Original Author
15 years ago
spacific,

You couldn't have given a cookbook a higher recommendation than that, in my case. You have perfectly described the kind of book I like. Now I will move that book to the top of my wish list.

The use of chicken livers makes sense to me. I'll probably make the ragu without, as a benchmark, then try it with.

Restaurant menus seldom offer bolognese sauce. Or is it just me?

Jim
User
15 years ago
oh and her pork braised in milk....sublime!

Bolognese Sauce

Comments (7)

ruthanna_gw

seagrass_gw Cape Cod

Related Discussions

bri29

jimster
Original Author

spacific

jimster
Original Author

User

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Bolognese Sauce

Comments (7)

ruthanna_gw

seagrass_gw Cape Cod

Related Discussions

bri29

jimsterOriginal Author

spacific

jimsterOriginal Author

User

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

jimster
Original Author

jimster
Original Author