Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how do you make bolognese sauce?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do you make bolognese sauce?),it will help you,my kids.
Answers:
This is the easiest dish to get right, you can add or change several of the ingredients according to taste:
Lightly fry one chopped (red) onion and one clove of garlic for approx 10 min if you have the time (2 min otherwise).
Add 1 pack of mince (lean beef or lamb) and fry this over on a higher heat till the meat has changed colour.
Now things get interesting, I tend to add a large squirt of tomato puree, one stock cube, herbs (mixed or oregano and thyme), a bay leaf, salt and pepper, a tin of chopped tomatoes or a tin of mixed beans.
I usually add some chilli as well for added flavour but as I said experiment to make what appeals to you.
For added flavour good old bisto gravy granules help thicken and improve the sauce.
Then leave to simmer, the longer the better, 40 mins should be about right. (ever noticed how these things taste better the next day when re-heated, this is due to the flavours infusing throughout)
Serve with spaghetti, pasta, baked potato or rice depending on what you prefer but always with cheese!
Enjoy, then sit back feeling full!
Other Answers:
BOLOGNESE (ITALIAN MEAT SAUCE)
1 c. mushrooms, sliced
1 lb. hamburger
1-2 lg. onions, chopped
1/4 lb. Prosciutto ham
2 tbsp. butter
2 tbsp. olive oil
4 c. or 1 can plum tomatoes
1 sm. can tomato paste
1 clove garlic, crushed
Saute onions, garlic and Prosciutto until onions are golden. Add hamburger, cook until browned. Add mushrooms, tomatoes and paste. Simmer for 2 hours, until thick
1 lb. ground beef
1 lb. ground veal or lamb
1 tablespoon olive oil
1 tablespoon butter
1 large onion, chopped
4 - 6 cloves of garlic....depending on your love for garlic and how much your family can stand
1/4 cup red wine
2 carrots, peeled and sliced
1 16 oz. can whole tomatoes with/ juice
salt & pepper to taste
1 pound penne pasta
Parmesan cheese for grating on top
PREP WORK Have all your meats ready to go and start a big pot of water boiling.
Peel and dice the onion. Then peel and finely chop the garlic. Peel the carrots and cut them into 1/2 inch pieces cutting across the carrot.
HOW TO MAKE AT HOME
In a large sauce pot, brown the chopped beef and (veal or lamb), drain fat and reserve meat for later.
In the same pot, sauté onion and garlic in the olive oil & butter until the onions are translucent.
Deglaze the pan with wine and reduce by half.
Puree the whole tomatoes and add them to the pot along with the sliced carrots and reserved meat.
Simmer for about 1 1/2 hours. (If the sauce become too dry add a little water or chicken stock)
Salt and Pepper to taste.
In a big pot of salted boiling water, cook pasta al dente.
Serve sauce over pasta with grated cheese.
Of course you'll want to have plenty of French or Italian bread to sop up any leftover sauce and be sure to enjoy a great bottle of red wine with this meal.
Source(s):
http://www.reluctantgourmet.com/bologne.htm
Cut a garlic in half, scrape both sides in a pan and throw away the remainder, adde chopped onion and start frying, till golden and soft. Add cubes of carrot (optional) to slightly sweeten the taste and balance the acidity of the tomatoes yet to be put in. Add the minced meat (either veal or pork, or 50 50) and cook till it is nice and brown. Add the pureed tomato (canned is fine) and let it reduce. and If you want u can also add tomato past for extra flavour, and an extra thickening agent. Let the sauce reduce on a low heat. Add Fresh basil leaves when ready. Adding the basil whilst cooking will result in it becoming dark and bitter and above all, it looks awful. AH a true classic.
Source(s):
May i come over when ur ready? and oh btw... inserting fake meat such as hamburger is not true bolognaise. Mine here recipie comes direct from my friends. I've italian ancestors. If u want to be true classic, the best past for this sauce is obv. SPAGHETTI
go to allrecipes.com
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.how do you make bolognese sauce?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do you make bolognese sauce?),it will help you,my kids.
Answers:
This is the easiest dish to get right, you can add or change several of the ingredients according to taste:
Lightly fry one chopped (red) onion and one clove of garlic for approx 10 min if you have the time (2 min otherwise).
Add 1 pack of mince (lean beef or lamb) and fry this over on a higher heat till the meat has changed colour.
Now things get interesting, I tend to add a large squirt of tomato puree, one stock cube, herbs (mixed or oregano and thyme), a bay leaf, salt and pepper, a tin of chopped tomatoes or a tin of mixed beans.
I usually add some chilli as well for added flavour but as I said experiment to make what appeals to you.
For added flavour good old bisto gravy granules help thicken and improve the sauce.
Then leave to simmer, the longer the better, 40 mins should be about right. (ever noticed how these things taste better the next day when re-heated, this is due to the flavours infusing throughout)
Serve with spaghetti, pasta, baked potato or rice depending on what you prefer but always with cheese!
Enjoy, then sit back feeling full!
Other Answers:
BOLOGNESE (ITALIAN MEAT SAUCE)
1 c. mushrooms, sliced
1 lb. hamburger
1-2 lg. onions, chopped
1/4 lb. Prosciutto ham
2 tbsp. butter
2 tbsp. olive oil
4 c. or 1 can plum tomatoes
1 sm. can tomato paste
1 clove garlic, crushed
Saute onions, garlic and Prosciutto until onions are golden. Add hamburger, cook until browned. Add mushrooms, tomatoes and paste. Simmer for 2 hours, until thick
1 lb. ground beef
1 lb. ground veal or lamb
1 tablespoon olive oil
1 tablespoon butter
1 large onion, chopped
4 - 6 cloves of garlic....depending on your love for garlic and how much your family can stand
1/4 cup red wine
2 carrots, peeled and sliced
1 16 oz. can whole tomatoes with/ juice
salt & pepper to taste
1 pound penne pasta
Parmesan cheese for grating on top
PREP WORK Have all your meats ready to go and start a big pot of water boiling.
Peel and dice the onion. Then peel and finely chop the garlic. Peel the carrots and cut them into 1/2 inch pieces cutting across the carrot.
HOW TO MAKE AT HOME
In a large sauce pot, brown the chopped beef and (veal or lamb), drain fat and reserve meat for later.
In the same pot, sauté onion and garlic in the olive oil & butter until the onions are translucent.
Deglaze the pan with wine and reduce by half.
Puree the whole tomatoes and add them to the pot along with the sliced carrots and reserved meat.
Simmer for about 1 1/2 hours. (If the sauce become too dry add a little water or chicken stock)
Salt and Pepper to taste.
In a big pot of salted boiling water, cook pasta al dente.
Serve sauce over pasta with grated cheese.
Of course you'll want to have plenty of French or Italian bread to sop up any leftover sauce and be sure to enjoy a great bottle of red wine with this meal.
Source(s):
http://www.reluctantgourmet.com/bologne.htm
Cut a garlic in half, scrape both sides in a pan and throw away the remainder, adde chopped onion and start frying, till golden and soft. Add cubes of carrot (optional) to slightly sweeten the taste and balance the acidity of the tomatoes yet to be put in. Add the minced meat (either veal or pork, or 50 50) and cook till it is nice and brown. Add the pureed tomato (canned is fine) and let it reduce. and If you want u can also add tomato past for extra flavour, and an extra thickening agent. Let the sauce reduce on a low heat. Add Fresh basil leaves when ready. Adding the basil whilst cooking will result in it becoming dark and bitter and above all, it looks awful. AH a true classic.
Source(s):
May i come over when ur ready? and oh btw... inserting fake meat such as hamburger is not true bolognaise. Mine here recipie comes direct from my friends. I've italian ancestors. If u want to be true classic, the best past for this sauce is obv. SPAGHETTI
go to allrecipes.com
correctness,It's Non-profit and only for informational purposes.
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