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here is the salad i ate with that. basically just tomatoes, arugula, olive oil, some vinegar and chevre style goat cheese.
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here are the ingredients;
mushrooms!: a mix of shiitakes and cremini ^o^
it's just bacon but not smoked i guess… shit costs too much. $15 for a couple pounds :///
i don't care that it's the genuine stuff from italy but i was going to the expensive store to buy all this.
one link of italian sausage ^o^
one pound of ground veal ^o^
a carrot ^o^
a rib of celery ^o^
an onion ^o^
creme fraiche ^o^
pasta (egg tagliatelle), black pepper, white wine, kosher salt, and canned tomato paste… (i got tired of listing all the ingrediements)
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and uh… meat stock. i used my homemade chicken stock. obv it was still frozen rock solid out of the the freezer. bcuz i'm a dumbass and never think of it until the last minute.
veal stock would be a better match but…. anyone have a good source for veal bones in the fort worth area? i could ask the guy at the meat counter at central marmod but u need a number and he yells out the number and is scares. they prob have a source but i don't want to be the strange customer asking for off the wall shit.
like hey, have any veal bones?
so chicken stock works out ok for this dish………..
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u wanna cut the carrots, celery and onions brunoise
if u don't know how look up like youtube or some shit but basically u cut into matchsticks first (julienne) and then into equal sized squares (brunoise)
the technique for onions is a bit different bcuz of their layers but just look it up if u don't know how to cut things, i guess.
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and it's generally easier to cut pancetta with shears than with a knife. after unrolling it's basically the same as bacon but it's not smoky and pancetta actually has a very distinct flavor that salt pork doesn't…. anyway it's traditional for bolognese but u could use a few slices of thick cut bacon if u wanted to instead…
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brown the bacon in an enameled cast iron pot!
it's OK if the pan takes some color; u are gonna deglaze it anyway. once the bacon crisps up remove it to a plate…
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then add ur mirepoix of carrots celery and onions. notice there is no garlic and no green herbs. bcuz this is a traditional style bolognese and it usually does not have those things.
let the onions get soft. this pic shows quite a bit of brown stuff on the pan from the bacon, right?
the water given up by the onions and celery and carrots is basically enough to deglaze the pan.
just scrape the pan with a wooden spoon as they sweat.
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see how much cleaner the middle of the pan was after sauteing the mirepoix?
add a couple big spoonfuls, about half a 5 oz can of tomato paste, and let the paste develop a dark brown crust; almost burnt; on the pan.
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then once the tomato paste is turning too brown add some white wine to the pan and turn the heat up and scrape until everything is well combined
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now take the sausage out of its casing by slitting it down the middle and just pulling it out.
the casing is good meat too so i chop it up and include it in the final dish but otherwise it's a good treat for a cat
also add the veal
and add the meat stock.
i realize this picture looks horrific but this is part of making a very tasty sauce…
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season thoroughly with salt, black pepper, maybe a little fresh ground nutmeg and put it on low heat
about 180 to 190 degrees F
but well below boiling.
u wanna cook this at a low temp for a couple hours at least.
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also just posting a clearer picture of my pasta. i was saving this for a nice meal :///
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i decided to include mushrooms, which are not traditional with this but go very well regardless
here is a note about shiitakes, which are awesome. basically the stems are tough. so don't include them in ur food… but save them and freeze them to make mushroom stock. srsly. that's my advice. shiitake stems freeze well
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slice all ur mushrooms, whatever kind u are using. i was using shiitakes and creminis but just saute those in some butter until they have given up most of their water
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this was actually all from one eggkeikakut. i cooked this also. holy fug giant eggkeikakut.
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i like to cook bolognese uncovered so it can reduce down.
near the end of cooking it's traditional to add some dairy; milk or cream or whatever. i wanted to show the ingredients label on this creme fraiche, which i added a few big spoonfulls of; cultured cream: contains: milk
silly allergen warnings!
anyway u want the final sauce to be fairly thick and also a light color… so low heat and a long time are what u want.
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here is basically what the sauce looked like when i felt it was done.
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and these noodles… had such a yellow color. they are awesome. best dried pasta i've ever bought.
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out of focus picture of leftovers.
pls upboat and subscribe!!!!111
this was some really fuggin tasty food sorry u luppies couldn't share w/ me (lel)
tagliatelle al ragù bolognese con fungi?
works for me. ;ppp correct or not
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looks great! i'm already subscribed to the lelo cooking blog but i'll upboat as hard as I fuggin can :/\)>>24464<take the sausage out of its casing
haha word filtered!
hey if anyone cares this is also (along with bechamel) the ideal sauce for lasagna.. which should also be topped w/ some mozzarella in my imo opinion
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This looks lovely.
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Just wanted to add, this is nice thread.