Orang Utan
Psychick Worrier Ov Geyoor
a little bit of milk, hardly any tomato, just a tiny squeeze of puree and the only herb/spice i use is nutmeg. if i'm cooking a more to tomatoey bolognaise, i might use some dried basil
What's for tea tonight? (#8)
- Thread starter aqua
- Start date
Ron Merlin
Jus de chaussettes
Hmm, I may well add some, then. We've got a fair bit growing outside and I haven't touched it yet. Cheers 
Ron Merlin
Jus de chaussettes
Nutmeg? The mind boggles. I've just been using fresh thyme.
Interesting, though. Might try it in future. Ta!
Orang Utan
Psychick Worrier Ov Geyoor
here's the recipe:
500g (18 oz) tagliatelle
15g (1/2 oz) dried porcini mushrooms (optional)
60 g (2 oz) unsalted butter
60g (2 oz) streaky unsmoked bacon, finely chopped
40g (l'/2 oz) celery, finely chopped
40g (1/2 oz) carrot, finely chopped
a small onion or shallot
300g (11 oz) excellent beef mince
1½ tumblers good red wine
nutmeg, grated
1½ teaspoons plain flour
2 scant teaspoons tomato paste
a little broth
good Parmesan cheese, grated
Soak the porcini for an hour in a little warm water, if using. Melt three quarters of the butter in a casserole with the bacon. When the bacon begins to colour add the celery, carrot and chopped onion and let them soften gently. Add the beef, and brown it Pour in half the wine and cook briskly to evaporate most of it. Season with salt, pepper and nutmeg, sprinkle with the flour, stir, add the tomato paste, the porcini and a ladle of broth. Cover, and simmer the sauce very slowly for at least l'/2 hours, stirring occasionally and adding a little porcini liquid, strained through a muslin, or some hot broth. Towards the end add 2 tablespoons of milk, to soften the flavour, taste and adjust the seasoning. Have ready a large pan of boiling salted water. Cook the pasta al dente, place on a warm dish, add the remaining butter in little flakes, and top with three-quarters of the sauce - the rest is passed round at table, like the Parmesan.
This is the classic version, but some people add 2 tablespoons of thick cream to the sauce at the very end. In Bologna they also vary the recipe by using half beef, half pork
500g (18 oz) tagliatelle
15g (1/2 oz) dried porcini mushrooms (optional)
60 g (2 oz) unsalted butter
60g (2 oz) streaky unsmoked bacon, finely chopped
40g (l'/2 oz) celery, finely chopped
40g (1/2 oz) carrot, finely chopped
a small onion or shallot
300g (11 oz) excellent beef mince
1½ tumblers good red wine
nutmeg, grated
1½ teaspoons plain flour
2 scant teaspoons tomato paste
a little broth
good Parmesan cheese, grated
Soak the porcini for an hour in a little warm water, if using. Melt three quarters of the butter in a casserole with the bacon. When the bacon begins to colour add the celery, carrot and chopped onion and let them soften gently. Add the beef, and brown it Pour in half the wine and cook briskly to evaporate most of it. Season with salt, pepper and nutmeg, sprinkle with the flour, stir, add the tomato paste, the porcini and a ladle of broth. Cover, and simmer the sauce very slowly for at least l'/2 hours, stirring occasionally and adding a little porcini liquid, strained through a muslin, or some hot broth. Towards the end add 2 tablespoons of milk, to soften the flavour, taste and adjust the seasoning. Have ready a large pan of boiling salted water. Cook the pasta al dente, place on a warm dish, add the remaining butter in little flakes, and top with three-quarters of the sauce - the rest is passed round at table, like the Parmesan.
This is the classic version, but some people add 2 tablespoons of thick cream to the sauce at the very end. In Bologna they also vary the recipe by using half beef, half pork
Ron Merlin
Jus de chaussettes
Noted, cheers OU
I actually fell asleep thinking of frying onions last night...
I actually fell asleep thinking of frying onions last night...
ringo
Macaroni cheese controller
Marcella Hazan (Italian cookery writing guru) recommends cooking the meat in milk before adding the tomatoes. The milk tenderises the meat and counteracts the acidity of the tomatoes, apparently. Dunno but it tastes good.
Ron Merlin
Jus de chaussettes
Ta Ringo - another useful tip
Yo Momma!
madzone
Physically unfavourable
How many types of nutmeg?
dilute micro
esse quam videri
Butternut Squash Stifado
- in caps because I wish you could smell it. Someday there will be a scratch-n-sniff internet - but now you have to make do.
Think of butternut squash 1 inch and a quarter thick barely dusted with flour and deep browned slowly on each side in olive oil until softish.
Then after removing the squash - chopped onions just lightly browned in olive oil. Then a cup&half or more of red wine added to them and 4 or 5 Tbs of red wine vinegar and a few big dollops of tomato puree + ground cumin, pinch of allspice, bay leaf and a sprig of rosemary. That cooks for about 5 or so minutes. Then add the squash back to the pan and a handful of olives which you cook covered for 10 minutes (based on the US/UK minute conversion chart).
It is aroma heaven. You could eat anything that smelled like this zombie style.
oh yeah salt and pepper too.
- in caps because I wish you could smell it. Someday there will be a scratch-n-sniff internet - but now you have to make do.
Think of butternut squash 1 inch and a quarter thick barely dusted with flour and deep browned slowly on each side in olive oil until softish.
Then after removing the squash - chopped onions just lightly browned in olive oil. Then a cup&half or more of red wine added to them and 4 or 5 Tbs of red wine vinegar and a few big dollops of tomato puree + ground cumin, pinch of allspice, bay leaf and a sprig of rosemary. That cooks for about 5 or so minutes. Then add the squash back to the pan and a handful of olives which you cook covered for 10 minutes (based on the US/UK minute conversion chart).
It is aroma heaven. You could eat anything that smelled like this zombie style.
oh yeah salt and pepper too.
Thimble Queen
Called away to another place
marks and sparks lasagne... im getting so lazy about cooking these days... it was tasty though x
crustychick
doo-woop-de-doo
fuck knows - maybe a veggie curry... am in a bad mood so can't really be arsed 
TitanSound
Mr Beardy Drummer
I'm planning a night of xbox and weed. So Thai takeway it is then
Lentils with onion, SeeWoo stock, tuna, red pepper and served with hard boiled eggs last night.
It was really simple to make and surprisingly delicious
Had this again last night, still lovely and will be made more often
Ron Merlin
Jus de chaussettes
She Who Must Be Obeyed is home today, so jerk chicken tonight
Oh, and a big THANK YOU to OU for the milk in bolognese sauce tip. Made a real difference last night. Cheers!
Oh, and a big THANK YOU to OU for the milk in bolognese sauce tip. Made a real difference last night. Cheers!
QueenOfGoths
Fuck you Dave!
Duck stir fry with noodles - I think the sauce is sweet chilli and garlic, it's out of a bottle not making my own as it's Friday and I can't be arsed!
Sweet, salt or toffee?
ElizabethofYork
Old Crone
Being taken out to swanky restaurant. Don't know yet what I'll be having.
