"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 03-29-2013, 07:00 PM   #11
Executive Chef
 
chopper's Avatar
 
Join Date: Jan 2011
Location: Colorado
Posts: 4,345
Quote:
Originally Posted by ragno nero cuocet View Post
TY so much!



That's it!

I think you say tomato paste...
Tomato paste in a tube? Who knew? I've only seen it in cans.

I love your recipes and your English. You are doing great.
__________________

__________________
No matter where I serve my guests, it seems they like my kitchen best!
chopper is offline   Reply With Quote
Old 03-29-2013, 09:53 PM   #12
Assistant Cook
 
Lindazoe's Avatar
 
Join Date: Mar 2013
Location: Australia
Posts: 36
Send a message via Skype™ to Lindazoe
Quote:
Originally Posted by ragno nero cuocet View Post
But also pay attention to use a good parmigiano.
Which is the best to buy? Do you like the Parmigiano Reggiano to cook with or is there a better one you recommend?
__________________

__________________
I have this theory that chocolate slows down the aging process........it may not be true, but do I dare take the chance..........
Lindazoe is offline   Reply With Quote
Old 03-30-2013, 02:01 AM   #13
Master Chef
 
cara's Avatar
 
Join Date: Aug 2005
Location: Hannover, Germany
Posts: 5,763
I think a Pecorino will work, too ;-)

ragno,
sounds really good, almost the way I do it
but I would never ever use concentrato di pomodoro in a Ragu... don't like the taste of it..
the whole ragu definitely needs its time so I use the canned tomatoes and cooking time is at least 3 hours, but mostly longer, so believe me, it's creamy, too ;o)
__________________
LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"
cara is offline   Reply With Quote
Old 03-30-2013, 02:05 AM   #14
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,698
cara mia!!!

willkommen zuruck!
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 03-30-2013, 02:19 AM   #15
Master Chef
 
cara's Avatar
 
Join Date: Aug 2005
Location: Hannover, Germany
Posts: 5,763
bucky,
I've been here quite a few times, but believe it or not, there was nothing to add my two cents ;o)

Thanks for the re-welcome ;o))
__________________
LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"
cara is offline   Reply With Quote
Old 03-30-2013, 03:15 AM   #16
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,698
bitte.

how's your horse headed boss, and the biological weapins development going? ...

just kidding.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 03-30-2013, 03:52 AM   #17
Master Chef
 
cara's Avatar
 
Join Date: Aug 2005
Location: Hannover, Germany
Posts: 5,763
we are still looking for the ONE weapon, but it seems we are close to it... changed our profession at work a bit into ornithology as we are feeding all the birds in town it seems ;o)
strong and long winter here.. *sigh*

we are highjacking this thread ;o)

how's Joisey doing this winter?

Ps: ha.. I forgot... I'm learning english at work now
__________________
LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"
cara is offline   Reply With Quote
Old 03-30-2013, 04:05 AM   #18
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,698
lol, we're having an average winter here.

but back to ragu alla bolognese.

no herbs?

va fa napoli!
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 03-30-2013, 04:11 AM   #19
Master Chef
 
cara's Avatar
 
Join Date: Aug 2005
Location: Hannover, Germany
Posts: 5,763
herbs are not absolutely necessary, they can be added, but I've done a ragu without before..
If you have a good meat basis it should work without
__________________
LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"
cara is offline   Reply With Quote
Old 03-30-2013, 04:16 AM   #20
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,698
omg, you've awakened the cracken!

bolognesse is not just meat and sauce. as much as it ends up served that way...
__________________

__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Reply

Tags
italian, recipe

Ragu alla bolognese, original Italian receipe Hi all my friends, 5th receipe is dedicated to one of the most famous Italian dishes: "Ragu alla bolognese". There are 1000 different receipes to cook it, but I honestly think that this one is the better one. Ingredients: 350gr of chopped pork leg 100gr of pancetta (it's similar to bacon) 250gr of chopped beef meat 30gr of concentrated tomato sauce 250gr of meat broth 1 glass of milk 1 glass of red wine 50gr butter 3 spoons of oil pepper salt 1 onion 1 carrot 1 celery parmigiano reggiano Now, let's go step by step... 1 finely chop onion, carrot and celery 2 in a large pot, put butter and oil and let them cook at medium heat, until butter will be dissolved 3 put chopped ingredients into the pot: cook them at medium heat for about 5 minutes, or until onion becomes caramelized 4 put all the finely chopped meat (pancetta, pork and beef) into the pot, at medium/high heat, and let cook it until you'll see that all the ingredients become cooked (they will change color). Stir occasionally to be sure that meal does not stick on the bottom of the pot. 5 add red wine, medium/high heat, and wait until it will be totally dissolved 6 in a little pot, add concentrated tomato sauce to the broth, medium heat, and stir until you will obtain a red hot broth 7 put an half of the broth into the large pot, and cook it at low heat for 90 minutes, sometimes adding the remained broth. You have to use all the broth. 8 When all the broth will be dissolved, add the milk and continue cooking for 10 minutes 9 Add salt and pepper and continue cooking for 5 minutes 10 Cook your favorite pasta format (but let me say that the perfect one is homemade "fettuccine") and season it with your "ragu alla bolognese" 11 Scatter pasta with abundant parmigiano 12 Enjoy... The principal differences between this recipe and the other ones are: a - we use concentrated tomato sauce and broth instead of normal tomato sauce: in this way, ragu will be creamier b - we use milk: also in this case, ragu will be creamier and more delicate c - we cook ragu for about 2 hours d - we use salt and pepper only at the end of the receipe: ragu flavor will be less "aggressive" I swear on my name: a perfect result is guaranteed! Enjoy..... 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:49 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.