Page 1 of 2 12 LastLast
Results 1 to 25 of 37
  1. #1
    TD Fat Club VP Dillinger's Avatar
    Join Date
    Jul 2012
    Last Online
    @
    Posts
    27,905

    The best bolognaise sauce in the world, Probably

    OK, most of this is accredited to a certain fat chefs wife.

    I first came across this recipe years ago when receiving this in an email


    Jamie Oliver's new cook book for free!
    How good is this.....
    Cook book = 20
    Ingredients = 10
    Getting sacked for "accidentally" releasing the book to the entire
    planet before it even hits the shelves = PRICELESS!
    It seems that someone at Jamie Oliver's publishing company sent a word
    document version of his 2nd book to one of their mates this morning.
    Unfortunately for the poor sap who sent the word document, it is now flying
    around the web at a rate of knots. So print what you like AND please spare a
    thought for the poor bugger that originally sent it, while enjoying the food you
    make from the recipes!!!
    The deal of the day - Jamie Oliver's latest cook book. RRP 20 at most
    participating book stores. Yours for nothing! Enjoy & Pass it on!!
    Here's the PDF of the whole cook book
    http://www.1tvrus.com/f/index.php?ac...ogentry&id=152

    Here's your ingredients and instructions. Ignore the crunchies, theyre just there to wind a certain member up I dont even like the things




    My frying pan wasnt big enough so I've used half the recipe and will do the other half maybe on Thursday, if it tastes ok or if there's wine left

    If you cant read that sheet on there,:

    1lb/450g best minced beef
    8 rashers of smoked bacon sliced and chopped
    1 large onion, chopped
    2 cloves of garlic, finely chopped
    Level teaspoon salt
    Glass of red wine
    Teaspoon dried oregano
    Tin of tomatoes
    Large tube or half a tin of tomato puree (I use loads!)
    Black pepper
    Olive oil
    Handful fresh basil
    In a large pan, fry off the minced beef, bacon, onion and garlic in a tablespoon
    of olive oil. Add the wine and reduce to nothing, add the oregano, tinned
    tomatoes and tomato puree. I think that the tomato puree is important for
    flavour and it thickens the sauce. Add the salt and some freshly ground black
    pepper, bring it to the boil and simmer gently for a couple of hours. Add some
    ripped up fresh basil just before serving.
    Serve the sauce with pasta and Parmesan cheese or nice strong grated cheddar.
    A green salad is nice with this.

    As you can see I didnt have any tomato puree so I used some Ragu instead.

    Anyway here's some pics of the process



    grieves me doing this part, but we're half each on the glass


    Needs to be turned up to reduce to nothing


    I didn't think it was going to for a while


    Getting there on max heat


    Not looking too appetizing yet


    In with the condiments, tommies and Ragu


    Now all that's left to do is just let her simmer away for a couple of hours.

    Cheers


  2. #2
    Lord of Swine
    Necron99's Avatar
    Join Date
    Feb 2012
    Last Online
    @
    Location
    Nahkon Sawon
    Posts
    13,025
    Some Silly Dill said

    "best bolognaise sauce in the world"

    I disagree. In the harshest terms Sir. The harshest I say.

    You simmered that for 2 hours? There's almost no liquid...
    It flies in the face of all the known tenets of spaghetti science and probably some unknown ones too! Hersey, blaspheme even.

    I recon Essex Boy has fooked up on that one.
    I'll take the pepsi challenge with that slodge any day.



    Waddit taste like?



    Wine in a proper glass bottle an all.
    Posh.

  3. #3
    TD Fat Club VP Dillinger's Avatar
    Join Date
    Jul 2012
    Last Online
    @
    Posts
    27,905
    Quote Originally Posted by Necron99
    You simmered that for 2 hours? There's almost no liquid..
    Tis how a good bolognaise sandwich spread should be

  4. #4
    Thailand Expat cyrille's Avatar
    Join Date
    Oct 2006
    Last Online
    Today @ 12:35 AM
    Posts
    16,405
    I've come to the conclusion that the best bolognaise sauce, indeed the best spaghetti sauces of any kind, do not contain anything that comes out of a tin, a jar or a tube.

    So much more satisfying and less acidic with just fresh tomatoes, and they're only about 50 baht a kilo these days in Thailand for decent tomatoes.

    I do like the idea of throwing in some bacon though. I use half and half minced pork and minced beef to try and give some taste to the sawdust like ground beef in Thailand, but with limited success.

    Maybe bacon works better.

    And yes, it should definitely simmer for at least two hours.

  5. #5
    TD Fat Club VP Dillinger's Avatar
    Join Date
    Jul 2012
    Last Online
    @
    Posts
    27,905
    ^I guess you're right, the red wine really improves a bolognaise too

  6. #6
    Thailand Expat
    charleyboy's Avatar
    Join Date
    Oct 2012
    Last Online
    16-08-2019 @ 01:48 PM
    Location
    Cha-am.
    Posts
    3,697
    ^ I've got some puree,would you like to borrow some?

    Last edited by charleyboy; 04-02-2014 at 03:55 PM.

  7. #7
    Custom Title Changer
    CSFFan's Avatar
    Join Date
    Dec 2007
    Last Online
    Yesterday @ 07:19 PM
    Location
    Bangkok
    Posts
    8,194
    I like the idea of bacon as well, but I'd have sauted the bacon first so I could remove a bit of the grease, then added the beef, onion and garlic using the remainder of the grease to cook it in for flavoring.

  8. #8
    Lord of Swine
    Necron99's Avatar
    Join Date
    Feb 2012
    Last Online
    @
    Location
    Nahkon Sawon
    Posts
    13,025
    Quote Originally Posted by charleyboy View Post
    ^ I've got some puree,would you like to borrow some?


    That's a lotta chardonnay there CB..

  9. #9
    The cold, wet one
    November Rain's Avatar
    Join Date
    Aug 2007
    Last Online
    31-03-2015 @ 03:06 PM
    Location
    In my happy place
    Posts
    12,214
    Firstly it's Bolognese - from Bologna in Italy, and secondly it's a ragu based on carrots. The carrots, garlic and onions should be sweated down really slowly, before adding meat. I see no carrots!!!


    And adding commercial bought sauce?


    FAIL!



    Other than that it looks OK

  10. #10
    TD Fat Club VP Dillinger's Avatar
    Join Date
    Jul 2012
    Last Online
    @
    Posts
    27,905
    ^ Get outta my kitchen , Biatch

  11. #11
    Lord of Swine
    Necron99's Avatar
    Join Date
    Feb 2012
    Last Online
    @
    Location
    Nahkon Sawon
    Posts
    13,025
    Quote Originally Posted by November Rain View Post
    Firstly it's Bolognese - from Bologna in Italy, and secondly it's a ragu based on carrots. The carrots, garlic and onions should be sweated down really slowly, before adding meat. I see no carrots!!!


    And adding commercial bought sauce?


    FAIL!



    Other than that it looks OK

    Philistines and hacks NR.
    They laughed when I put carrot in mine....



    So Dill, is that it? Half a thread?
    Where's the money shot?

  12. #12
    TD Fat Club VP Dillinger's Avatar
    Join Date
    Jul 2012
    Last Online
    @
    Posts
    27,905
    Quote Originally Posted by Necron99
    So Dill, is that it? Half a thread?
    I'll be back Thursday, with fresh tomatoes, puree, parmesan, garlic bread, some spaghetti and more Crunchies

  13. #13
    TD Fat Club VP Dillinger's Avatar
    Join Date
    Jul 2012
    Last Online
    @
    Posts
    27,905


    Is that Irish Chardonnay I see there Charley ?

    I'm in Bangkok the weekend, I'll try and post you a crunchie

  14. #14
    Thailand Expat
    charleyboy's Avatar
    Join Date
    Oct 2012
    Last Online
    16-08-2019 @ 01:48 PM
    Location
    Cha-am.
    Posts
    3,697
    I watched a woman on Youtube make them. Went out and bought the ingredients...
    What a fookin' disaster that was, took an hour to clean the pan.







    ^ Stick it up yer jacksie...Sideways!

  15. #15
    Lord of Swine
    Necron99's Avatar
    Join Date
    Feb 2012
    Last Online
    @
    Location
    Nahkon Sawon
    Posts
    13,025
    Quote Originally Posted by Dillinger View Post
    Quote Originally Posted by Necron99
    So Dill, is that it? Half a thread?
    I'll be back Thursday, with fresh tomatoes, puree, parmesan, garlic bread, some spaghetti and more Crunchies

    Old dried stale pasta from a pack?

    PAaaalease.........

    Flour, water, how hard can it be?

  16. #16
    TD Fat Club VP Dillinger's Avatar
    Join Date
    Jul 2012
    Last Online
    @
    Posts
    27,905
    Quote Originally Posted by charleyboy
    Stick it up yer jacksie...Sideways!
    That was how they were getting brought through customs

    Stuff you then, anyone else wanna crunchie ?

  17. #17
    Thailand Expat
    aging one's Avatar
    Join Date
    Nov 2005
    Last Online
    Yesterday @ 10:17 PM
    Posts
    16,943
    Jamie Oliver??!!! He is British. Here is how you make spaghetti gravy for men.


  • #18
    Lord of Swine
    Necron99's Avatar
    Join Date
    Feb 2012
    Last Online
    @
    Location
    Nahkon Sawon
    Posts
    13,025
    I've got crunchies in my fridge that the relatives bought over last visit.
    I don't even eat the things....

  • #19
    The cold, wet one
    November Rain's Avatar
    Join Date
    Aug 2007
    Last Online
    31-03-2015 @ 03:06 PM
    Location
    In my happy place
    Posts
    12,214
    Quote Originally Posted by Necron99
    Philistines and hacks NR. They laughed when I put carrot in mine....
    Authentic Bolognese ragu sauces have carrots. Thems the roolz. And this lot call themselves cooks.... tut! tut!

  • #20
    TD Fat Club VP Dillinger's Avatar
    Join Date
    Jul 2012
    Last Online
    @
    Posts
    27,905

  • #21
    Lord of Swine
    Necron99's Avatar
    Join Date
    Feb 2012
    Last Online
    @
    Location
    Nahkon Sawon
    Posts
    13,025
    Quote Originally Posted by Dillinger View Post

    Delia

    Online cookery school

    Chicken Liver

    Waitrose





    Froma da Italiano...

    Tagliatelle al Ragu Bolognese by Antonio Carluccio

  • #22
    Thailand Expat
    charleyboy's Avatar
    Join Date
    Oct 2012
    Last Online
    16-08-2019 @ 01:48 PM
    Location
    Cha-am.
    Posts
    3,697
    AO. Jamie Oliver is just like Dilly. A fookin' charlatan!

    Necron, popping by Cha-am by any chance?

  • #23
    The cold, wet one
    November Rain's Avatar
    Join Date
    Aug 2007
    Last Online
    31-03-2015 @ 03:06 PM
    Location
    In my happy place
    Posts
    12,214
    Quote Originally Posted by Necron99
    Delia
    Quote Originally Posted by Necron99
    Waitrose

  • #24
    I am in Jail

    Join Date
    Jan 2011
    Last Online
    11-04-2019 @ 11:31 AM
    Location
    Planet Earth
    Posts
    1,951
    I just open a can of Prego tomato sauce and add my pork or beef meatballs and right at the end add some home-grown basil leaves....delish.

  • #25
    Custom user Neverna's Avatar
    Join Date
    Mar 2012
    Last Online
    @
    Location
    Behind a rhododendron bush
    Posts
    17,362
    Tesco's own Bolognese sauce is pretty good. And it's cheap and quick.




  • Page 1 of 2 12 LastLast

    Thread Information

    Users Browsing this Thread

    There are currently 1 users browsing this thread. (0 members and 1 guests)

    Posting Permissions

    • You may not post new threads
    • You may not post replies
    • You may not post attachments
    • You may not edit your posts
    •