échte bolognese-saus

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Op dinsdag 6 januari 2009 01:40 schreef TheBackpacker het volgende:
In echte bolognese-saus moet in ieder geval gehakt zitten

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Op dinsdag 6 januari 2009 01:49 schreef De_Kardinaal het volgende:
http://it.wikibooks.org/w(...)cette/Ragù_bolognese

Ingredienti

Un ragù tradizionale per quattro persone può essere preparato con:
300 g di polpa di manzo (la cartella che è la parte che divide i polmoni dalle costole)
100 g di pancetta di maiale dolce
mezzo bicchiere di vino rosso (sangiovese secco)
un bicchiere di brodo di carne
5 cucchiai di salsa di pomodoro (triplo o doppio concentrato)
1 cipolla, 1 carota ed 1 costa di sedano, (50 g l'uno, interi)

[modifica]
Preparazione

Far soffriggere il trito di pancetta e verdure; aggiungere poi la carne di manzo tritata e, dopo una abbondante rosolatura, versare mezzo bicchiere di vino rosso (sangiovese)secco. Ad evaporazione del vino terminata aggiungere la salsa di pomodoro, sale e pepe a piacere, un bicchiere di brodo di carne e continuare la cottura a fuoco basso per un paio d'ore.

Variante moderna: sostituire cartella e pancetta, con carne di manzo più magra e di maiale (ad esempio salsiccia fresca), soffrigendo in due cucchiai di olio extravergine di oliva.

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Op dinsdag 6 januari 2009 11:08 schreef JoPiDo het volgende:
Dat recept verzin je ter plekke! Een Italiaan vermoord je als hij hoort dat je wijn bij je saus mikt in combinatie met tomaten uit blik!

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Op dinsdag 6 januari 2009 11:08 schreef JoPiDo het volgende:
Dat recept verzin je ter plekke! Een Italiaan vermoord je als hij hoort dat je wijn bij je saus mikt in combinatie met tomaten uit blik!

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Recipe: Spaghetti Bolognese

Heston Blumenthal's recipe for Spaghetti bolognese.


As you might expect from a classic of the Italian kitchen, this involves no special equipment, just a long, slow simmer to allow the flavours to combine. However, I’ve added in a few things to boost those flavours. Caramelising onions with star anise produces vibrant flavour compounds that really enhance the meaty notes of the sauce, and the oaky quality of the chardonnay complements the sherry vinegar in the tomato compote. Finishing the compote on a high heat captures something of the fried character I enjoyed at Trattoria della Gigina. The use of milk might seem strange but it’s a standard part of many Italian ragù recipes: as it cooks, the proteins and sugars in milk react to give extra flavour and body.

Timing: Once the meat is browned and the caramelised onions are ready (an hour’s work at most) the sauce is virtually left to simmer unattended for 8 hours. Do the prep first thing in the morning and then the day’s your own until it’s time to serve up dinner (especially if you prepare the tomato compote in advance, though even this involves a fairly simple preparation, followed by a slow, carefree simmer). You can even do all the cooking of the Bolognese in advance, then simply warm it through and add the tarragon bouquet garni on the day.

For the sauce base:
125ml extra virgin olive oil
250g oxtail, boned and minced
250g pork shoulder, cut into 1cm cubes
375ml oaked chardonnay
1 star anise
2 large onions (about 450g), finely sliced*
2 large cloves of garlic
2 large onions (about 450g), finely diced
3 large carrots (about 400g), finely diced
3 celery stalks (about 125g), finely diced
250ml whole milk

For the tomato compote:
975g ripe tomatoes
1 tsp salt
200ml extra virgin olive oil
3 large cloves of garlic
1 large onion (about 225g), finely diced
1 heaped tsp coriander seeds
1 star anise
3 cloves
4-5 drops Tabasco
4-5 drops Thai fish sauce
2 tsps Worcestershire sauce
1 heaped tbsp tomato ketchup
30ml sherry vinegar
1 bouquet garni (consisting of 7 sprigs of
fresh thyme and 1 fresh bay leaf)
F or the finished spaghetti Bolognese:
1 batch of tomato compote
100g good quality spaghetti per person
sherry vinegar, to taste
Parmesan cheese (Parmigiano Reggiano)
1 bouquet garni (in a sheet of leek, wrap 6
tarragon leaves, 4 sprigs of parsley and
the leaves from the top of a bunch of
celery)
unsalted butter
extra virgin olive oil
salt and freshly ground black pepper

Preparing the Sauce Base
Place a large, heavy-bottomed frying pan over a medium heat for 5 minutes. Crush the star anise and bag it up in a square of muslin. Add this to the pan, along with 25ml oil and the sliced onions. Cook for 20 minutes, or until the onions are soft and caramelised, stirring occasionally. Set aside.

2. Meanwhile, preheat another large, heavybottomed frying pan over a low heat for 5 minutes. Mince the garlic. Pour 50ml oil into the pan, then tip in the garlic, onions, carrots and celery and cook this soffritto over a medium- low heat for about 20 minutes, or until the raw onion smell has gone. Transfer the soffritto to a bowl and wipe clean the pan.

3. Place the pan over a high heat for 10 minutes. Pour in 50ml olive oil and wait until it starts smoking: it must be hot enough so the meat browns rather than stews. Add the cubed pork and the minced oxtail. Stir until browned all over. (To brown properly, all the meat has to touch the surface of the pan. If it doesn’t, do it in batches.) Tip the browned meat into a sieve over a bowl (to allow the fat to drain off), then transfer the meat to a large pot or casserole. Deglaze the pan by adding a splash of wine, bringing it to the boil, and then scraping the base of the pan to collect all the tasty bits stuck to the bottom. Once the liquid has reduced by half, pour it into the large pot containing the meat.

4. Remove the bag of star anise from the caramelised onions and then tip the onions into the large pot containing the meat. Add the remaining wine and deglaze the frying pan (as in step 3). When the wine has reduced by half, pour it into the large pot. Add the soffritto to the pot as well.

5. Place the pot of Bolognese over a very low heat. Pour in the milk and enough water to cover entirely, and simmer very gently without a lid for 6 hours, stirring occasionally. At all times the ingredients should be covered by the liquid, so be prepared to add more water. (Don’t worry if the milk becomes slightly granular: it won’t affect the end result.)

Preparing The Tomato Compote
1. Bring a large pan of water to the boil. Fill a large bowl with ice-cold water. Remove the cores from the tomatoes with a paring knife. Blanch the tomatoes by dropping them into the boiling water for 10 seconds and then carefully removing them to the bowl of ice-cold water. Take them out of the water immediately and peel off the split skins. (If the tomatoes are not ripe enough, make a cross with a sharp knife in the underside of each, to encourage the skins to come away. They can be left in the hot water for an extra 10 seconds or so, but it’s important that they don’t overheat and begin to cook.)

2. Cut the tomatoes in half vertically. Scoop out the seeds and the membrane with a teaspoon, over a chopping board. Roughly chop the seeds and membrane, then tip them into a sieve over a bowl. Sprinkle over the salt and leave for 20 minutes to extract their juice, after which you can discard the seeds and membrane, reserving only the juice. 3. Roughly chop the tomato flesh and set aside.

4. Meanwhile, place a large, heavy-bottomed pan over a low heat. Add 100ml of the olive oil. Mince the garlic, then put it into the pan along with the onion. Cook for 10–15 minutes, until soft but not coloured.

5. Crush the coriander and put it in a muslin bag, along with the star anise and the cloves. Add it to the softened onions and garlic.

6.Take the juice drawn from the tomato seeds and membrane and add it to the onions and garlic along with the tomato flesh.

7. Add the Tabasco, fish sauce, Worcestershire sauce, tomato ketchup and sherry vinegar. Drop in the bouquet garni and cook over a low heat for 2 hours.

8. To add a roasted note to the compote, add the remaining oil and turn up the heat to high. Fry the compote for 15–20 minutes, stirring regularly to make sure it doesn’t catch, then pour off any olive oil not absorbed by the compote. Set aside a little to coat the cooked pasta. ( The rest can be stored in a jar and makes a great base for a salad dressing. The compote itself will keep in the fridge for a week.)

Cooking The Spaghetti Bolognese
1. Stir the tomato compote (including the bag of spices) into the Bolognese sauce and cook over a very low heat for a final 2 hours, stirring occasionally.

2. Bring a large pot of salted water to the boil for the pasta. For every 100g of pasta, you’ll need 1 litre of water and 10g salt. (If you don’t have a large enough pan it’s essential to use two pans rather than overcrowd one.)

3. Put the spaghetti into the pan, give it a stir, then bring back to the boil and cook until the pasta is just tender but with a bite. Check the cooking time on the packet and use that as a guideline, but taste it every few minutes as this is the only way to judge when the pasta is ready.

4. Before taking the Bolognese sauce off the heat, check the seasoning and then add some sherry vinegar (tasting as you go) to balance the richness of the sauce. Add a generous grating of Parmesan (but not too much, as it can make the sauce overly salty) and remove the sauce from the heat. Take out the original thyme and bay bouquet garni and the bag of spices. Replace these with the parsley and tarragon bouquet garni, stir in 100g of unsalted butter and let the sauce stand for 5 minutes.

5. Once the pasta is cooked, drain, and rinse it thoroughly. Return to the pot to warm through. (Since the ragù is not going to be mixed with the pasta, it needs to be rinsed to prevent it becoming starchy and sticking together.) Add a generous knob of butter (about 50g per 400g of pasta) and coat with olive oil and the reserved oil from the final frying of the compote. To serve, wind portions of pasta around a carving fork and lay them horizontally in wide, shallow bowls. Top with the Bolognese sauce and finish with a grating of Parmesan.