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Bolognaise sauce
Hoping someone can help, my partner finds the jars I get from the supermarket too tomatoey. Does anyone have any recipes that don't have tomatoes in? Thanks in advance Danielle |
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> >Hoping someone can help, my partner finds the jars I get from the >supermarket too tomatoey. Does anyone have any recipes that don't have >tomatoes in? > >Thanks in advance > >Danielle > I've never heard of a Bolognese sauce that doesn't have tomatoes as a major component. There are lots of other Italian sauces that are tomato- free, and some Bolognese-titled recipes ( like Lasagna Bolognese) that have a cheese and/or cream-based sauce. Try a search of the RecipeSource database, or make your own sauce from scratch (nearly always tastes better than store-bought) and you can regulate the tomato content to your own taste. Paul |
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On Sat 05 Mar 2005 05:21:12p, Graf von Spee wrote in alt.food.recipes:
>> >> >>Hoping someone can help, my partner finds the jars I get from the >>supermarket too tomatoey. Does anyone have any recipes that don't have >>tomatoes in? >> >>Thanks in advance >> >>Danielle >> > > I've never heard of a Bolognese sauce that doesn't have tomatoes > as > a major component. There are lots of other Italian sauces that are > tomato- free, and some Bolognese-titled recipes ( like Lasagna > Bolognese) that have a cheese and/or cream-based sauce. > Try a search of the RecipeSource database, or make your > own sauce from scratch (nearly always tastes better than store-bought) > and you can regulate the tomato content to your own taste. > > Paul > Hi Paul, While all Bolognese sauces contain tomato, I would have to agree that some of the jarred sauces are much too tomatoey for my taste. Here is one from American's Test Kitchens which I like. You may substitute cream for the milk. I've done it both ways. The beef and pancetta variation is also nice. CLASSIC BOLOGNESE SAUCE Makes generous 3 cups, enough to sauce 1 pound of pasta Don’t drain the pasta of its cooking water too meticulously when using this sauce; a little water left clinging to the noodles will help distribute the very thick sauce evenly into the noodles, as will adding an extra 2 tablespoons of butter along with the sauce. Top each serving with a little grated Parmesan and pass extra grated cheese at the table. If doubling this recipe, increase the simmering times for the milk and the wine to 30 minutes each, and the simmering time once the tomatoes are added to 4 hours. 3 tablespoons unsalted butter 2 tablespoons minced onion 2 tablespoons minced carrot 2 tablespoons minced celery 3/4 pound meatloaf mix or 1/4 pound each ground beef chuck, ground veal, and ground pork Salt 1 cup whole milk 1 cup dry white wine 1 can (28 ounces) whole tomatoes packed in juice, chopped fine, with juice reserved 1. Heat butter in large, heavy-bottomed Dutch oven over medium heat; add onion, carrot, and celery and sautè until softened but not browned, about 6 minutes. Add ground meat and 1/2 teaspoon salt; crumble meat with edge of wooden spoon to break apart into tiny pieces. Cook, continuing to crumble meat, just until it loses its raw color but has not yet browned, about 3 minutes. 2. Add milk and bring to simmer; continue to simmer until milk evaporates and only clear fat remains, 10 to 15 minutes. Add wine and bring to simmer; continue to simmer until wine evaporates, 10 to 15 minutes longer. Add tomatoes and their juice and bring to simmer; reduce heat to low so that sauce continues to simmer just barely, with an occasional bubble or two at the surface, until liquid has evaporated, about 3 hours (if lowest burner setting is too high to allow such a low simmer, use a flame tamer or a foil ring to elevate pan). Adjust seasonings with extra salt to taste and serve. (Can be refrigerated in an airtight container for several days or frozen for several months. Warm over low heat before serving.) BEEF BOLOGNESE SAUCE There is something very appealing about the simplicity of an all-beef sauce; while it may lack some of the finesse and sweetness of the master recipe, its pure beef flavor is uniquely satisfying. Follow recipe for Classic Bolognese Sauce, substituting 3/4 pound ground beef chuck for meatloaf mix. BEEF BOLOGNESE SAUCE WITH PANCETTA AND RED WINE All ground beef works best with the pancetta in this sauce. If you can't find pancetta, use prosciutto, but don't use American bacon, which is smoked and will overwhelm the beef. Last, I found that red wine stands up to the more robust flavors in this sauce better than the white wine. Follow recipe for Classic Bolognese Sauce, adding 2 ounces minced pancetta to butter along with vegetables, substituting 3/4 pound ground beef chuck for meatloaf mix, and substituting an equal amount of red wine for white wine. -- Wayne Boatwright ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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