Thread: 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

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.

Originally Posted by Necron99

You simmered that for 2 hours? There's almost no liquid..

Tis how a good bolognaise sandwich spread should be

^I guess you're right, the red wine really improves a bolognaise too

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.

Originally Posted by charleyboy

^ I've got some puree,would you like to borrow some?

That's a lotta chardonnay there CB..

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

^ Get outta my kitchen , Biatch

Originally Posted by November Rain

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?

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

Is that Irish Chardonnay I see there Charley ?

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

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!

Originally Posted by Dillinger

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?

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 ?

Jamie Oliver??!!! He is British. Here is how you make spaghetti gravy for men.

I've got crunchies in my fridge that the relatives bought over last visit.
I don't even eat the things....

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!

Sucka my spicy meataballs

An Authentic Ragu Bolognese - Italian - Recipes - from Delia Online

Originally Posted by Dillinger

Sucka my spicy meataballs

An Authentic Ragu Bolognese - Italian - Recipes - from Delia Online

Delia

Online cookery school

Chicken Liver

Waitrose





Froma da Italiano...

Tagliatelle al Ragu Bolognese by Antonio Carluccio

AO. Jamie Oliver is just like Dilly. A fookin' charlatan!

Necron, popping by Cha-am by any chance?

Originally Posted by Necron99

Delia

Originally Posted by Necron99

Waitrose

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.

Tesco's own Bolognese sauce is pretty good. And it's cheap and quick.