"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Reply
 
Thread Tools Display Modes
 
Old 09-19-2007, 04:56 PM   #11
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Alix, yes she is a member, but probably has not logged on in over a year so I am pretty safe unless someone blabs

I use regular hot Italian sausages, crumbled like the beef.

Jeekinz, I am with ya. I do not like sugar in my sauces. This sauce has plenty of sweetness from the carrots and cream anyway.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 09-19-2007, 04:57 PM   #12
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Thanks GB! Can't IMAGINE anyone blabbing!

I'm going to give this one a go this week I think. I have a ton of tomatoes that I need to use up and I don't want to use them all in salsa.
__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 09-19-2007, 04:59 PM   #13
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
One thing that is not listed in the recipe is that I now either skin the tomatoes or I run them through a food mill. Otherwise you end up with little bits of rolled up skin in the sauce. If you are not picky then you wouldn't care, but Iron Chef would slam my knuckles with a cleaver if I served something like that to him
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 09-19-2007, 05:07 PM   #14
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
YOW! That doesn't sound like fun! I think ironchef has a pretty wicked cleaver too!

Thanks for the tip. Do you just blanch them for a minute or two and peel the skins off that way?
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 09-19-2007, 05:11 PM   #15
Head Chef
 
elaine l's Avatar
 
Join Date: Aug 2006
Posts: 2,098
Sounds like a must try recipe. Thanks GB
__________________
elaine l is offline   Reply With Quote
Old 09-19-2007, 05:11 PM   #16
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Quote:
Originally Posted by GB View Post
If you are not picky then you wouldn't care, but Iron Chef would slam my knuckles with a cleaver if I served something like that to him
Oh GB I'm hurt.

I wouldn't slam your knuckles with anything. I might just say a wise *** remark like, "Hey, I guess you're going the textural route huh? Do we get served a side of dental floss with this too?"

Nah, seriously I wouldn't. I'm happy and appreciative when other people cook for me since it's so rare anymore.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 09-19-2007, 05:56 PM   #17
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
GB, the recipe sounds wonderful. I'm gonna have to try it.

Little off topic but I need to know: IC, and the rest of you, do you find that since people know you are profficient in the kitchen, that they are afraid to invite you to try their food, as they think they won't measure up? I have that problem. I really don't look down my nose on other people's cooking, and only offer advice if asked. I like other variations other than my own, and find that I can learn something from nearly anyone. I have learned treasures of info from a lady who made the worst pancakes on the planet. But could she ever make an excellent goat stew. Another thing I learned from a different lady was that baking soda can be used to tenderize the meat. But it needs to be completely washed out of the meat before cooking to avoid imparting a nasty flavor. The lady who I refer to didn't wash it off, and indeed, sprinkled it on while grilling the beef. It was terrible tasting, but tender.

And so, I glean from others both what to do, and what not to do.

Oh, and just for the record, I can't remember anything GB has ever posted that was something "not to do". GB, you're one of the valued resources around here.

Seeeeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 09-19-2007, 06:05 PM   #18
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
Quote:
Originally Posted by GB View Post
Bolognese Sauce

2 tablespoons evoo
1 small onion minced
1 carrot minced
1 celery stalk
¼ cup minced bacon
½ lb sausage
½ lb beef
¾ cup dry white wine
6 large tomatoes
1 cup stock
1 cup cream
You call that Bolognese sauce? I don't see no baloney in it!
__________________
Caine is offline   Reply With Quote
Old 09-19-2007, 06:08 PM   #19
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Quote:
Originally Posted by Goodweed of the North View Post
Little off topic but I need to know: IC, and the rest of you, do you find that since people know you are profficient in the kitchen, that they are afraid to invite you to try their food, as they think they won't measure up?
Maybe, but it feels like it's because it's expected of me.

It's always:

"So, are you cooking tonight?"
"What are you going to cook?"
"I don't feel like eating out. Can you cook something?"
"Dinner is at 6:30. Are you coming early to cook?"
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 09-19-2007, 06:12 PM   #20
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Yeh, I know. I even get it at work, especially if there's a pot luck coming up, and at our church as well. It does become expected. I was even chastized for not being the cook one year at our anual church pancake breakfast. I was told that it wasn't to happen again.

Seeeeeeya; Goodweed of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Reply

Tags
bacon, beef, bolognese, pork, recipe

Bolognese Sauce Bolognese Sauce 2 tablespoons evoo 1 small onion minced 1 carrot minced 1 celery stalk ¼ cup minced bacon ½ lb sausage ½ lb beef ¾ cup dry white wine 6 large tomatoes 1 cup stock 1 cup cream Saute onion, celery, and bacon with evoo till tender over med heat. Add beef and sausage. Cook till no longer red. Add wine and raise heat a little bit. Cook off most of the liquid. Add tomatoes and stock. Turn heat to low. After about an hour season with salt and pepper. Cook another hour till much of the liquid is gone. Add cream and cook another 15 - 30 minutes. 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


Similar Threads
Thread Thread Starter Forum Replies Last Post
History of sauces Leaf Storm Sauces 6 09-27-2014 11:14 AM
Ragu' Alla Bolognese - Authentic Bolognese Sauce Dianne International Cuisines and Ethnic Cookery 20 02-11-2012 08:20 AM
Glazed Duck W/Clementine Sauce FINALLY norgeskog Chicken, Turkey & other Fowl 5 02-22-2005 07:11 PM
No fresh tomatoes? Post favorite spaghetti sauce recipe... PA Baker Sauces 22 02-09-2005 04:43 PM
Lasagne made with Cheddar Cheese sauce. Paint Pasta, Rice, Beans, Grains... 4 02-01-2005 06:30 AM


» 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 11:40 AM.


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