I eat bolognese alot right, it's one of my favourite things. I've tried all recipes known to mankind, really. Ragu with added chicken liver, with extra pork trotter, without carrots, with beef mince, with bacon rather than proscuitto, without proscuitto.
THIS one is the business. I don't care what any of you say. This recipe is the fucking bollocks, try it. People will think you're a master chef. It's amazing. Don't forget the nutmeg, and use the best dried mushroom you can afford.
http://uk.phaidon.com/the-silver-spoon/recipes/2010/april/23/tagliatelle-bolognese/
We were kinda amazed. It's like the Aaliyah of ragu.
Mr Sloane
Your bolognese recipe comes from The Silver Spoon which seems to the non plus ultra of Italian cookery.
I'd love a copy. In fact I'm off to Amaz*n now.
Have you eaten at Bocca di Lupo? I looked through their book recently - seems great.
Mr Sloane - is 200g of pork enough for that? Looks a bit on the light side for 6 surely? I think I will try it this weekend though.
Not for six unless you're doing it as a first course. That recipe makes enough for three as a main course I'd reckon, you might wanna double if you're serving six. But yeah 200g is totally enough meat - I thought that it was too little as well but it works fine.
Havent been to the Bocca place, looks nice. Are there any other good Italians in London?
My favourites are the chicken recipes in Silver Spoon, so easy, soooo good.
I made ice cream with bay leaves and basil and a little bit of anise in it last night.
It is really fucking weird and I have no idea what I am doing, it tastes like nothing I have ever eaten in my entire life.
Re:ragu
For the best ragu recipe, head here. The Silver spoon recipe's good, but the cooking time is short (2h min - the ragu should be so dense your spoon can stand up in it). Also not a big fan of mushrooms in ragu. Maybe its more common in southern Italy.
Re:ragu
For the best ragu recipe, head here. The Silver spoon recipe's good, but the cooking time is short (2h min - the ragu should be so dense your spoon can stand up in it). Also not a big fan of mushrooms in ragu. Maybe its more common in southern Italy.
I've tried a couple of times. I don't think I've quite got the technique down and I don't really understand the variables involved well enough to know what I'm doing wrong.Thanks man. I'm gonna get the pasta machine out as well. Anyone here ever make pasta? It's easy enough but I've never found it to be so completely amazing as to justify the effort. This is normal pasta I'm talking about, not ravoli and the like which is a different bowl game.