Best Bolognese Recipe
It is cold outside and I have a friend in town and we want to spend most of our time in the kitchen this weekend making good Italian food. I've looked around at the reviews for various Bolognese recipes and they are all mixed including Anne Burrell's which I'm leaning toward). What is your favorite recipe?
And, if you have a favorite tiramisu recipe you can throw that at me too.
Thanks in advance!
My favorite (served with pappardelle made with a cup of AP, a cup of semolina, and four eggs):
Minced beef, veal, and pancetta,
minced onion, carrot, and celery for the soffrito
Home made chicken stock
Dried mushrooms reconstituted with hot water and Sherry
Brown meat, add soffrito, a bay leaf, and stock, simmer FFE, add wine of choice for last hour and toasted ground nutmeg, pepper, and fennel seed. Add a small amount of canned Italian tomatoes. A little cream.
I prefer Pecorino Romano on top.
Really intense, rich, "mind-blowing" Bolognese takes at least 8 hours on the stove.
It includes ground, sauteed chicken livers.
It includes lots of red wine (which is reduced).
It doesn't always include milk untl *after* the long-cooking.
It includes beef, veal and pork.
Just my opinion.
As for tiramisu -- we love anything traditional (our supermarket actually sells pretty good lady fingers, we get Mascarpone from the Italian grocer; make espresso -- but we add booze (usually Tuaca or Cognac) all over it.
Here's my recipe, which we love in our house; I usually use it for lasagna and don't add milk because the lasagna has lots of mozzarella cheese and parmigiano cream in it. When not making lasagna and using as sauce for pasta, however, I do add 3/4 c. milk after cooking the meats.
3 T. olive oil
1/3 c. diced carrots
2/3 c. finely chopped onion
6 oz. pancetta, chopped
6 oz. coarsely ground veal
12 oz. coarsely ground pork shoulder or butt
3/4 c. whole milk
1 c. red wine
2 28-oz cans plum tomatoes, chopped, or pureed in blender,w/juices
Salt, freshly ground pepper and nutmeg
Heat oil over med. heat; add carrots and saute 4-5 minutes. Add onions. Saute another 5 minutes or so. Add pancetta and cook, stirring occasionally, 10-12 min. Add veal and pork. Cook, but don't brown, for 10-15 min. Add milk, and cook until it is mostly absorbed, about 10 min. Add wine, and cook until it is mostly evaporated and absorbed, about 10-15 min. Add tomatoes. Simmer uncovered, stirring occasionally, until very thick, 2 - 2 1/2 hours. Season to taste w/salt, pepper, and nutmeg.
I just wanted to let you know that I made your recipe last night and it was absolutely delicious. Even my wife, who hands out compliments like they are precious gems, loved it and said so. I followed the recipe faithfully except I substituted some "spreadable salumi" called nduja http://www.urbandaddy.com/sfo/food/24... for the pancetta.
I'm so glad you (and your wife) liked it, Servorg! I made a batch last week: we had it on pappardelle one night, and I made lasagne the next. (Last night I took what was left from the freezer and added some Italian sausage and more tomatoes and made baked ziti.)
I've heard of nduja but never seen it anywhere; sounds like it was a fine substitute.
Marcella's is my fav but Anne's is a close second.
Here's the Marcella recipe link:
A link for a Limoncello tiramisu that people seem to like:
Here's a link for a clssic tiramisu, from a baking site I like: