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Old 04-04-2013, 11:43 PM   #31
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Originally Posted by Cooking Goddess View Post
chopper, I find the paste-in-tube on the top shelf in the same row as the canned stuff. Very concentrated, like double strength. It's pricey, like $3 for a toothpaste-size, but nice if all you need is a little, like a Tbsp full. Otherwise if I need at least half a can I just open that, then freeze the rest for when I need paste again.
Thank you. I will look next time. Sometimes I only want a tablespoon!
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Old 04-05-2013, 11:56 AM   #32
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This sounds great! Thank you :) I like using pappardelle pasta with mine.
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Old 04-07-2013, 03:20 AM   #33
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If you want, you can use only tomato sauce (not concentrated), reducing the original quantity, and let the sauce simmer for 30 mins: after that, you can add milk and let it cook for 5 mins.
I tried that once and in my opinion it was no Bolognese.
A real one is for hubby's home office days or weekend. You'll have to take the time it needs.
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Old 04-08-2013, 03:45 AM   #34
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I tried that once and in my opinion it was no Bolognese.
A real one is for hubby's home office days or weekend. You'll have to take the time it needs.
I agree with you!

But if you don't have much time, you can easily cook a good dish spending less time!!!
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Old 04-08-2013, 02:15 PM   #35
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yeah, but that would rather be a carbonara than a bolognese......
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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
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