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Old 04-13-2016, 02:41 PM   #11
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That is what pasta water is for!

Andy, do you cook the chuck/pork in the sauce and then shred it, adding it back or braise/roast it ahead, then add it?

You did a better job of asking my question Craig.
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Old 04-13-2016, 03:12 PM   #12
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Kayelle and Craig, I cut the pork or chuck roast into 2"-3" chunks and thoroughly brown them in the pot then cook the meat with all the other ingredients until the chunks are easily shreddable. Then I shred and re-combine with the sauce.

For the linked recipe in this thread, I'd start by browning chunks of the meat of your choice and proceeding with the recipe.
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Old 04-13-2016, 07:08 PM   #13
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Thanks Andy!
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Old 04-13-2016, 08:03 PM   #14
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Is the bolognese meat sauce anything like this one?

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Because I wanted to try that, but the amount of onions sort of put me off.
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Old 04-13-2016, 08:47 PM   #15
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Is the bolognese meat sauce anything like this one?

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Because I wanted to try that, but the amount of onions sort of put me off.
The original poster included a recipe for Bolognese sauce. Try that first and then decide if you want to make changes: http://cooking.nytimes.com/recipes/1...olognese-sauce
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Old 04-14-2016, 11:49 PM   #16
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The original poster included a recipe for Bolognese sauce. Try that first and then decide if you want to make changes: Marcella Hazan's Bolognese Sauce Recipe - NYT Cooking
Thanks - I think I'll try the OP's recipe first and go from there.
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Old 04-15-2016, 12:49 AM   #17
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We had it again tonight. I emptied it into a pot and added a little more dry white wine and got it hot to burn off the wine. I also threw some fresh garlic in it.

Then I made a pasta bake. I put a layer of cooked rigatoni pasta in a pyrex and poured the bolognese sauce over it and topped it with some freshly grated mozzarella. Baked at 400 for 30 minutes.

Wow it was even better. Great stuff. And we have some left for a 3rd night day after tomorrow.

Pretty simple recipe. Just saute a mirepoix in a pan in some butter/EVOO and then cook the meat in with it, salt it, add some white wine and burn it off. Then add milk and nutmeg and burn it off and then add the peeled whole tomatoes (rough chopped) and simmer it for 4 hours. I have this one memorized. :) Way better than a jarred sauce.

The original recipe doesn't call for it, but if you like garlic I'd definitely add it -- yum.
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Old 04-15-2016, 01:41 AM   #18
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...Because I wanted to try that, but the amount of onions sort of put me off.
So use less onions! I'm pretty sure that Chef John won't show up at your place to read you the riot act.
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Old 04-16-2016, 01:16 AM   #19
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So use less onions! I'm pretty sure that Chef John won't show up at your place to read you the riot act.
I think the point of that recipe was all the onions. But even if he did show up at my place, one look at my kitchen (which is probably smaller than his shower) would send him screaming back down the road.
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