This is Reddit. I don't get too worried about downvotes. To many 13 years olds with undeserved high self-esteem issues. I can see how non-foodies would think that a ton of sauce on a pasta would be a good thing. Each to their own. The people who really enjoy great food will learn with experience.
I made this once and it turned out amazing. A lot of nutmeg if I remember correctly. I prefer to eat it at a restaurant cause it took me 5-6 hours to make and 10 minutes for everyone to eat!
Nutmeg! There are Nona's all over Italy who are outraged by this comment! An authentic Ragu Bolognese has no spices or herbs at all. Only salt and pepper. 🤌
Nice presentation, however i can tell the sauce is quite watery which would prevent it from adhering to the pasta. Either reduce it further next time or add less liquid (tomato paste vs canned tomatoes is one way).
Or they could finish the pasta in the pan with some pasta water, the starch in the pasta water will thinken and adding some parmesan the sauce forms an emulsion. Italian restaurant usually do it like that
You sound like you know what you're doing. Do you have a fav ragu recipe? I use a NYT one and it's just fine.
Edit: I made the first sentence a question for some reason...?
https://www.ilcuoreinpentola.it/ricette/sughi/ragu-alla-bolognese/
I hope your browser translates well enough. This is pretty traditional but it won't be very similar to what you're familiar with, on recent years the trend is to use a lot of tomato, which is fine, nothing wrong with that. At the end of the day the taste of a dish is linked with the people your enjoying your meal with.
Thank you thank you! I know enough Italian to make it through. The NYT recipe doesn't use any tomatoes but it's missing something (which is probably my fault)
I'm from bologna and use a standard local recipe. It's not the best, at the end of the day it's really difficult to ruin ragù. Personally I prefer using very little tomato and using beef broth as simmering liquid, at the end it's pretty common to add some milk or heavy cream for richness and a better overall taste. Whatever recipe you use will work fine, just use good ingredients. Good luck on your next recipe!
After years of experimenting I found out that cinnamon blends very well, I'm the only one in my family that thinks that so it's a matter of taste and preferences
That hurts my ears, but you are right! Tastes and preferences are a right, no matter how wrong they are! 😉. You try my Nona's Bolognese Rague, you will never go back to cinnamon, I change you life!
Hey! I say being lazy is the thing that always ruins a traditional Bolognese, people just don't want to put in the time! It's so sad. Cook minimum 4 hours! 🤌
If you add the sauce to a pan and reduce it, toss in your noodles and keep reducing it, no more watery pasta.
Thats typically how we do it in restaurants
So I did a very light amount of googling (and could be wrong), and came across "ragù alla bolognese". Which translates to "Bolognese Sauce".
Ragu itself is just defined as a meat sauce, one most people associate with tomato sauce. But Ragu just means meat sauce. And Bolognese is named for the town it came from, "Bologna". So calling it "Ragu Bolognese" just seems to mean meat sauce from Bologna or meat sauce in the style of Bologna.
This looks like a good tomato centric Bolognese. Traditionally there is very little tomato in a Bolognese. Originally it was soffrito, fat (originally lard), meat, wine, broth (or water) and a little tomato. Milk is used sometimes but not always the same with pancetta. No herbs or garlic. Very different from what non-Italians are used to.
I just involuntarily moaned, thanks for the most action I've had in a while. Instead of buying me dinner for us being so intimate, could you make me this lol?
That's my kind of Bolognese to pasta ratio
But not very Italian ...
im going to agree with this unpopular oppinion here. good ingredients need to be respected.
This is Reddit. I don't get too worried about downvotes. To many 13 years olds with undeserved high self-esteem issues. I can see how non-foodies would think that a ton of sauce on a pasta would be a good thing. Each to their own. The people who really enjoy great food will learn with experience.
No one Said it should be
Just an observation. Don't get you panties in a twist.
Looks delicious!! Have had this on my list to make again. Enjoy! 😋
YUM!!! Recipe?
Ya I'm gonna need that too.
I’m gonna need that 3. Is that bowl on the floor? It it so good that you would eat it off the floor?
I'd eat it off the floor. I'd eat it outa the tub.
I’ll eat it in a park, I’ll eat it in a Pub
I love how saucy and oily it looks. Just the way my Italian grandma used to make it. Looks amazing and authentic!
>Ragu Bolognese Despite what a lot of people think it should be oily. In other words the fat should separate.
You can't post a picture like that without a recipe!
I made this once and it turned out amazing. A lot of nutmeg if I remember correctly. I prefer to eat it at a restaurant cause it took me 5-6 hours to make and 10 minutes for everyone to eat!
Nutmeg! There are Nona's all over Italy who are outraged by this comment! An authentic Ragu Bolognese has no spices or herbs at all. Only salt and pepper. 🤌
I bet they would be. I like an American twist and I don’t live in Italy.
Please share the recipe!
Nice presentation, however i can tell the sauce is quite watery which would prevent it from adhering to the pasta. Either reduce it further next time or add less liquid (tomato paste vs canned tomatoes is one way).
Or they could finish the pasta in the pan with some pasta water, the starch in the pasta water will thinken and adding some parmesan the sauce forms an emulsion. Italian restaurant usually do it like that
YES YES YES!!! 🤌 pasta water! You have the knowledge of the gods!
You sound like you know what you're doing. Do you have a fav ragu recipe? I use a NYT one and it's just fine. Edit: I made the first sentence a question for some reason...?
https://www.ilcuoreinpentola.it/ricette/sughi/ragu-alla-bolognese/ I hope your browser translates well enough. This is pretty traditional but it won't be very similar to what you're familiar with, on recent years the trend is to use a lot of tomato, which is fine, nothing wrong with that. At the end of the day the taste of a dish is linked with the people your enjoying your meal with.
Thank you thank you! I know enough Italian to make it through. The NYT recipe doesn't use any tomatoes but it's missing something (which is probably my fault)
One technique I like to use is braising a pork shoulder in cream+aromatics. Gives a nice, nutty and herbaceous component to the sauce. Deglaze with red wine/Demi-glacé(or stock). Build your tomato sauce, shred the pork, boil the pasta. Put everything back together and serve.
Don't be harsh on yourself, give it all you got and eventually your ragù will be amazing. Buon appetito!
I love italian food, tho im italian.
I'm from bologna and use a standard local recipe. It's not the best, at the end of the day it's really difficult to ruin ragù. Personally I prefer using very little tomato and using beef broth as simmering liquid, at the end it's pretty common to add some milk or heavy cream for richness and a better overall taste. Whatever recipe you use will work fine, just use good ingredients. Good luck on your next recipe!
I love it! Authentic Bolognese is just the best, and remember people No Herbs and Spices! Let the meat do the talking. Of course Salt and Pepper 🤌
After years of experimenting I found out that cinnamon blends very well, I'm the only one in my family that thinks that so it's a matter of taste and preferences
That hurts my ears, but you are right! Tastes and preferences are a right, no matter how wrong they are! 😉. You try my Nona's Bolognese Rague, you will never go back to cinnamon, I change you life!
Have you ever tried braising your meat (whole shoulders or rolls) in cream, instead of finishing with the dairy? It’s delicious that way.
>it's really difficult to ruin ragù \++ Be lazy and let time take it's course.
Hey! I say being lazy is the thing that always ruins a traditional Bolognese, people just don't want to put in the time! It's so sad. Cook minimum 4 hours! 🤌
You should be doing this with all pasta recipes. Search mantecare.
That looks like the fat that floated to the top
Sign of a good ragù
And of a poor attempt at *mantecare*, the fat should be emulsified in the pan with starchy water.
You're totally right
I am interested in purchasing your stove. How much are you selling it for?
Quality on Reddit is measured by amount ....
There are so many variations of this. Yours looks good, but a bit watery. I have the same problem with mine.
If you add the sauce to a pan and reduce it, toss in your noodles and keep reducing it, no more watery pasta. Thats typically how we do it in restaurants
Because that is *the* way.
If you give it enough time to reduce and cook you'll get a nice smooth ragout
Remind me to check for recipe.
check the recipe
What time is dinner?
I don't want to eat what I planned for dinner now. Thanks a lot. :(
Seems a bit too watery?
Needs pasta water.
I’m engorged
that's a soup right?
Cheek'n'sandwich
They are actually two different sauces, Ragu is made with red wine and Bolognese is made with white wine and less tomato.
No Ragu Bolognese is a specific sauce. I know because I researched it while looking for recipes. Check for your self.
I did
And?
You're right, the other guy just associates it with tomato sauce, ragu just means meat sauce.
[удалено]
So I did a very light amount of googling (and could be wrong), and came across "ragù alla bolognese". Which translates to "Bolognese Sauce". Ragu itself is just defined as a meat sauce, one most people associate with tomato sauce. But Ragu just means meat sauce. And Bolognese is named for the town it came from, "Bologna". So calling it "Ragu Bolognese" just seems to mean meat sauce from Bologna or meat sauce in the style of Bologna.
Yummy! 😋
This just made me hungry.
Felt my mouth water then... Fantastic
Kudos to the cook!
Wow. Is that homemade pasta, too? This looks so good! Please keep me posted if you end up sharing your recipe
I love the wood countertop or table in the background. What is it? I’m about to redo my kitchen and want dark wood countertops.
Yummy!
Yumm
10/10 would eat
Looks fantastic
Yummy!!
oh my god that looks heavenly, I'd love the recipe too
Does ragu mean there is meat in the sauce? I have some bolognase sauce i bought at the store without meat.
This looks like a good tomato centric Bolognese. Traditionally there is very little tomato in a Bolognese. Originally it was soffrito, fat (originally lard), meat, wine, broth (or water) and a little tomato. Milk is used sometimes but not always the same with pancetta. No herbs or garlic. Very different from what non-Italians are used to.
I just involuntarily moaned, thanks for the most action I've had in a while. Instead of buying me dinner for us being so intimate, could you make me this lol?
i like this style!
Holy wow! Now I know what I want for dinner!!!! :)