Marcella Hazan's Bolognese Sauce - q?
mtnrdredux_gw
2 years ago
Featured Answer
Sort by:Oldest
Comments (18)
mtnrdredux_gw
2 years agoRelated Discussions
Spaghetti sauce watery
Comments (59)Sleevendog, I read the Rao's (only bottled restaurant name on the store shelf) Marinara jar and there are no emulsifiers or anything. Tomatoes and oil, and other veg and spice. You can see that the oil separates a bit. I still think it's the oil that makes it stick, though, of course, if there are chemicals in the sauce, it could certainly help it along. I don't doubt that there are places with good tomatoes all over Italy. Just like in where I live in SoCal, I can get good tomatoes all year round. Though they have occasional periods when they aren't the very best, they're always available in quality that most people would consider excellent. Twenty miles from where I live, there are areas where it's hard to get any decent produce at all. I'm sure the "Italians" who were being spoken of as always using canned tomatoes were ordinary home cooks. That's whom I've heard it from. They think that the good cans have the ripest tomatoes in any season, and half the work is done for them, in making the puree. I have made sauces from 100% fresh, but I honestly can't tell the difference when it's done, other than having to put a lot more salt in. I have to thank you for the starch water explanation! I'd always heard this about using the starch water for thickening from TV chefs, and was baffled since I've never seen that much starch in the water and didn't realize they weren't really talking to me. The water for a restaurant's fill of dishes of pasta would be very different. And your point about thickening the spaghetti sauce with starch is something I never would have thought of (I don't finish my chili with masa, either), so thanks for teaching me a new trick....See MoreLet's discuss pasta sauce.
Comments (28)I was always intrigued by vintage cookbooks that used chicken livers in Italian meat sauces. A few years ago, I found another one in the book In Tuscany by France's Mayes, tried it, and really liked it. (Bracketed comments are mine.) FIORELLA'S RAGU DI FUNGHI PORCINI This recipe begins with odori, the earthy mix of root vegetables and parsleythat is at the heart of many Tuscan dishes. Serves 6 to 8 Odori: 1 carrot, minced 1 celery stalk, minced 1 onion, minced A handful of parsley, chopped 1 clove garlic, minced 2 Tbs. EV olive oil 2 Italian sausages, casings removed [14 oz.] 3/4 pound ground veal 2 chicken livers, cut in small pieces Salt Pinch of red pepper 2 cloves garlic, minced 1 cup red wine [I used chianti] 1 ounce dried porcini mushrooms 1 Tbs. tomato paste 6 to 7 fresh chopped tomatoes or one 28-ounce can tomatoes Sauté the odori ingredients in the olive oil [medium heat] to make the odori. Add the sausage, veal, liver, salt, red pepper and garlic. Sauté until brown, [medium-high heat] stirring often. When the mixture begins to stick to the pan, add the wine and stir [occasionally] until it evaporates. Meanwhile, put the dried mushrooms in hot water for 10 minutes. Remove them from the water [straining and reserving it], chop, and add them to the meat, stirring well. Add the tomato paste and the tomatoes. When the sauce has come to a boil, add the water from the dried mushrooms, well filtered. Simmer slowly for about 40 minutes. Serve with fresh-cooked, al dente tagliatelle or fettuccine. [I used fettuccini but would also be good on mafalda. It's too chunky for thin pasta like spaghetti.] I make different sauces depending on the time of year. In summer, my favorite is based on fresh tomatoes. In winter, I often use creamed vegetable soups with less liquid added as a sauce, especially roasted garlic soup. In springtime, we eat a lot of veal and I often make a sauce based on Veal Marengo....See MoreMiscellaneous Foodie Post
Comments (40)Mtn: Ever since you first mentioned making Spring Rolls and posted that recipe, I've been making them myself . . . but not with beef. I use either shrimp or pork. I tried tofu, too, but didn't much care for it like that. I was having a bit of a time because the first batch of "spring roll skins" stuck to my quartz counter, then to a thin cotton towel, then to waxed paper (LOL). I also had difficulty getting the rolls tight enough. But, they turned out delicious. The next day I was having my nails done and mentioned to the Vietnamese guy who always does my nails about my making them. He's a great guy and a good cook (better than his wife by far, so he does most of the cooking). He and the other nail technicians gathered around me, all giving me helpful hints . . . and all were horrified that the original recipe called for beef (LOL)! And so, I'm getting better and better. I was coached to not let the skins set in the warm water for the advised time, as they continue to soften once out. And to make them on a wood cutting board. I do use cooked quinoa in place of the rice, as we don't eat rice. They all shook their heads at the quinoa, too. I tried at first making the rolls without rice, quinoa or the like. Bad move! Now, though, with the quinoa, shrimp, shredded carrots and greens, etc. they almost look restaurant worthy. Thanks again for the recipe!...See MoreSalad to Serve With Lasagne?
Comments (28)Cyn, Marcella Hazan's recipe is almost exactly what we make. The only difference is we add about a cup or so of grated Parmesan to the béchamel itself (basically you make Bolognese sauce, and bechamel, you add Parmesan to the béchamel and then you mix the bechamel and the sauce- Hazan has you sprinkle Parmesan on top of the layers of meat/bechamel, we only sprinkle on top of the whole lasagne at the end and dot with butter.) Here is Marcella's recipe. The Bolognese looks daunting, but it's really easy. Simmering the meat with the milk is quite nice. As for a salad, I like a crunchy salad with a nice tangy vinaigrette. https://www.epicurious.com/recipes/member/views/marcella-hazans-lasagna-50141035...See Moremtnrdredux_gw
2 years agomtnrdredux_gw
2 years ago
Zalco/bring back Sophie!
2 years agomtnrdredux_gw
2 years ago
Kswl
2 years agolast modified: 2 years ago
dees_1
2 years ago
Funkyart
2 years agomtnrdredux_gw
2 years agoKswl
2 years agoFunkyart
2 years agomtnrdredux_gw
2 years agoFunkyart
2 years agolast modified: 2 years agomtnrdredux_gw
2 years agoYes, Funky, I prefer to think of it as tomato sauce. : )
It is here. To anyone who has not made it, please resist the urge to add any seasonings besides the salt. Trust me, it is sublime.
Funkyart
2 years ago
dees_1