Mario Batali's Ragu Bolognese
by Mario B in Rouxbe RecipesThis classic ragu Bolognese consists of vegetables, veal, pork and pancetta which are slow-cooked with milk, white wine an...
| Comments: 38 | Views: 13856 | Success: 98% |
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This classic ragu Bolognese consists of vegetables, veal, pork and pancetta which are slow-cooked with milk, white wine an...
| Comments: 38 | Views: 13856 | Success: 98% |
White, yellow and red are often used. It depends on how much of a sweet or potent flavor you want. Here is a good link which talks all about onions. Really, whichever you have on hand will be fine, although consider the color when using red. Hope this helps!
All of the quantities are listed in step 2 of the text recipe. Hope this helps.
First of all, tomato paste is generally much thicker so will make the sauce thicker. You can also thicken a tomato sauce if using runnier tomato product (e.g. canned/strained) by simply simmering it and evaporating (reducing) some of the liquid.
Most importantly though, you should be thinking about ensuring that you have good canned tomato products. I searched "tomato" on Rouxbe here to find answers to these kinds of questions:
http://firewater.rouxbe.com/search?q=tomato&x=0&y=0
(click on the 'tip and technique' tab)
Re: white and red wine, I turn the question back to you. What do you think? Part of teaching is to help our students trust their own instincts.
Joe
I have used a larger pot, so the liquid evaporated sooner. Is it okay to add more liquid or would that change the overall flavor?
I've also substituted the pork with fresh sausage. It tastes good, but the texture is different. It seems a bit pasty. I'm guessing it is because of the fat in the sausage.
cheers.
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