The Salsa thread got me thinking (and hungry) so wonder what people's go to recipes are for these two staple meals?
(I say bolognaise but also interested in other sauces to go with Pasta)
Our veggie version:
2 onions
3 peppers
1 bag quorn mince
6 gloves of garlic
6 chillies
2 tins chilli beans in sauce
2 tins tomatoes
mushrooms
Mixed herbs, chilli powder and cumin
Bung it all in a big pan and sweat it down. Best cooked the day before and given time to cool and "ferment".
1/3 of it serves 4.
Freeze the other 2 thirds.
(for 2 people)
1 onion, half a pepper, 4oz/ 100g mince, 2 garlic cloves
for chili: half a tin of chickpeas (OH allergic to kidney beans), tin of tomatoes, dessert spoon each of cumin/ chili powder/ paprika, beef stock cube, bit of water, handful of chilis.
for spag bog: 2 tins tomatoes.
Nom
Dammit, forgot the salt! and a bayleaf
500g of diced venison
Marinade for 24 hours in chilli paste
Cook with onion and some red chillies
Add a tin of chopped tomatoes.
Add a couple of squares of dark chocolate when ready.
Eat half. Freeze half.
My chilli recipe starts with slow-cooking a shoulder of pork (marinated in whatever bbq/chilli sauce I can find in the cupboard) for 12 hours, then 'pulling' it. Then it's:
Two or three finely chopped onions fried with garlic (depending on how much meat I get off the joint)
Add a sachet of Old El Paso chilli powder as a 'base', then add more chilli powder, cumin, coriander, turmeric, salt & pepper and stir through
Add the pulled meat and heat through
Add two or three tins of finely chopped tomatoes (I prefer Mutti) again depending on the amount of meat I have
Add a tube of tomato puree
Cook through and taste-test
Add whatever else I feel it might need (sometimes a bit of chilli sauce and/or Worcester sauce or whatever else I fancy)
Add two or three tins of kidney beans - ones in chilli sauce if I have them
Add a good big handful of sweetcorn
Simmer for an hour or so so the flavours develop.
Eat with air-fried sweet potatoes tossed in onion salt, garlic salt and paprika. (I add a couple of drops of Dave's Insanity Sauce to my portion of chilli as I like mine very hot).
Depending on how much I end up making, we have one portion each to eat and another four or five portions (for two people) to put in the freezer.
For me it's the base sauce that makes the Bolognese great. Yeah you can just fry stuff up and add a tin of tomatoes, but....
Roast some really ripe juicy tomatoes in olive oil until the skin is blackened and split and the insides are mushy.
Meanwhile heat some "cooking" olive oil in a heavy pan and cook your diced onion until soft, then add garlic and some anchovy fillets and a tablespoon of juice from the can and cook for another minute or so, stirring/mashing the anchovies into the mix, then add the de-skinned tomatoes and mush all together, add a bit of salt, bit of sugar and some torn fresh basil and stick on a low simmer for an hour to slowly cook and thicken. When you're close to the end add a massive knob of unsalted butter or much more really nice extra virgin olive oil than you think you need, and blend everything with a hand blender. It's the silkiest, tomato-iest sauce ever.
Chilli
Sweat a "soffritto" (finely diced onion, carrot and celery) for a few minutes.
Add garlic (flattened, sliced or grated depending on taste) and chopped fresh chilli or chilli flakes, cook a bit longer.
Add minced beef, stir and fry briskly until browned.
Add red wine, reduce by half. Be sure to check the wine for taste before adding and check again several times during cooking.
Add 1/4 tsp hot chilli powder, 1tsp cumin, big dollop of chipotle paste (and probably another one), stir around then add tinned tomatoes and whatever beans you like (I tend to mix red kidney, borlotti and chick peas). Water to loosen if necessary.
Cover and cook slowly for as long as you can wait. Check for seasoning and heat, adjust if necessary.
I agree it's better the day after. I have tried chocolate but found no advantage. A bit of spinach chucked in at the end isn't at all authentic but looks jolly.
It's good with skinless chicken thighs instead of beef too (and arguably more authentic as I believe a proper chilli sauce (or mole) uses turkey).
Often do veggie version with red lentils instead of meat.
Slow cooking and leaving to mature is always the way. Last vat of bolognaise sauce I did used half the mince I normally would have, substituted it for celery and carrots. A big finely chopped onion is essential, and I like doing the initial frying with the oil from the sundried tomatoes that get added later...
I love this recipe, quite a departure from how I used to do it, but it is deliciously meaty and rich
https://www.theguardian.com/lifeandstyle/wordofmouth/2010/nov/25/how-to-make-perfect-bolognese
Staple low labour option here is...as far in advance as possible:
Dice onion, crush a few cloves of garlic, olive oil, fry, add 500g mince (turkey or beef generally), fry, bottle of passata, 2-300ml of stock, grated carrot, 400g green lentils which doesn't seem to offend teenage boys.
Simmer for ever. Absolute minimum 30 mins I'd say. Ideally at least 6 hrs.
Got it down to about 5 mins prep time, always goes.
@t3apt03 – that recipe is very similar to how I do my ragu, although I just use bacon lardons (no chicken liver), and red wine rather than white.
The Guardian recipe up there is closer to a proper Bolognese than the rich, tomatoey sauce (properly a Ragu) most of us associate with Bolognese. I've yet to try it, I must do so.
My quick go to pasta sauce is Puttanesca. I always used to do it with tinned tomatoes though once when we had a glut of cherry tomatoes I did what I called my "deconstructed" version. It turned out to be genuine.
I start mine though with finely diced onion before adding the garlic, chilli and anchovy and chuck the olives and capers in at the end.
This is the official Bolognese
https://www.accademiaitalianadellacucina.it/it/ricette/ricetta/rag%C3%B9-classico-bolognese
Wow that's a brilliant looking website.
This is the official Bolognese
Glad to see it confirms milk (albeit optional), which most people scoff at, but is 100% authentic.
It's pretty damn close to how I make it in fact. I use more wine and don't bother with stock, and add mushrooms (which it notes as a sin).
Celery and carrot blitzed in the food processor is essential for good Bolognese. It should look like a kind of coarse orange paste. I often chuck bacon or pork loin into the processor at that point. Occasionally I'll peel, slice and fry up some chorizo or salami & throw that in. It then gets tipped into a high walled pan which will have the beef mince browning away along with finely diced onion & crushed garlic. Whack some oregano, basil, tinned whole tomatoes and puree along with a glug of good Valpol and a beef stock cube then cover & leave it gently simmering while you consume the rest of the wine.
Interesting that the official recipe forbids garlic, or any herbs & spices. I might try that. Last one I accidentally made without garlic got rejected by the kids.
This is the official Bolognese
https://www.accademiaitalianadellacucina.it/it/ricette/ricetta/rag%C3%B9-classico-bolognese
Apart from the fact that an "official" recipe for something that every family has a different recipe for is a bit crazy, that's the recipe that I use and it's great.
Milk and white wine FTW. No garlic, no herbs and not too many tomatoes.
I bloody love one-upmanship threads 😀 Never fail to raise a smile
It's imperative that you only use aged wagyu beef, and a 15 year old Chianti. If you don't use hand picked spices imported fresh from the colonies like I do, is it even a proper dish? Only use sun ripened vine tomatoes from a 3 square mile patch to the south east of Bologna, crushed by foot by the servants.
More helpfully, the main thing I've found that makes a differences to a chilli is not using just chilli powder. Smoked paprika, chipotle of some variety (flakes or sauce), cumin, coriander and cayenne to taste really seem to help.
Obviously non of that for a Bolognese, just a shit ton of garlic, and milk at the end.
Usually stick loads of diced carrots, celery, courgettes, red and green peppers, and some chopped up cauliflower in as well as it's a great way of getting veg into small people. If making a chilli, several tins of black beans and pinto beans. It's probably an abomination, but people usually eat it
Make loads, cook it for hours, freeze leftovers for a quick reheat, bonus.
Glad to see it confirms milk (albeit optional), which most people scoff at, but is 100% authentic.
My sister: "What are you doing putting milk in a Bolognese?"
Also my sister: "This is delicious."
Yep - the first time I made it in the traditional way, my wife was 'WTF"!, but she asks for it all the time now.
Milk is essential I agree. I also add chicken livers chopped finely and grated nutmeg. Try it. You can thank me later.
I also use a 50:50 mix of pork and beef.
https://www.seriouseats.com/the-best-chili-recipe
This is a good site for breaking down the different elements of a good chili. I usually use a mix of minced beef and something chunkier like beef cheek.
Porks and rose veal for *true* authenticity. 😉
VARIANTS NOT ALLOWED
1) Veal meat
Italy disagrees with you
Our veggie version:
Mine:
2 onions, diced
2 bell peppers, diced
2 cloves garlic, chopped
400g tin chopped tomatoes
400g tin red kidney beans, drained and rinsed
300ml stock
1/4 tsp cayenne
1tsp cumin
1/4 tsp cinnamon
1 tsp smoked paprika
1 tsp mild chilli*
1/2 tsp coriander leaf
1/2 tsp oregano
1 tbsp Marmite
Pinch of salt
Chunk dark chocolate
Star anise (remove after 10 mins)
Pack Quorn mince
I'm sure you can work out the method but, fry off the onions / peppers / garlic until the onions are softened. Then add in everything else bar the mince and simmer on a low heat for like an hour. For the mince either add it 15 minutes before the end of cooking, or fry it separately with a lug of oil to firm it up and then a dash of Worcestershire Sauce** / Henderson's / balsamic / a small amount of gravy to it. Overcooked Quorn mince turns to slurry, it is not good.
(* - I deliberately make a milder chilli because I'm usually catering for more delicate pallets. Increasing heat isn't hard, use hot chilli powder or add finely chopped whole chillies. For a table of mixed tastes I'll do a nuclear 'garnish' as a small side bowl that they can add to taste.)
(** - Lea & Perrin's isn't veggie friendly. If this is an issue, you either need to track down a vegan version which can be tricky and honestly I've yet to find one which is particularly good, or use Hendo's which is the best WS substitute I've found.)
(** - Lea & Perrin's isn't veggie friendly. If this is an issue, you either need to track down a vegan version which can be tricky and honestly I've yet to find one which is particularly good, or use Hendo's which is the best WS substitute I've found.)
Have you tried vegetarian fish sauce?
During lockdown, an Aussie comedian guy started doing cookery videos. Be warned, they are very sweary. It's like the opposite of Jamie Oliver!
Bolognaise:
Chilli con carne:
I know there was a bit of a fuss about Netflix fees, but switching to bolognaise seems really bizarre. Also, surely that'd be really messy?
During lockdown, an Aussie comedian guy started doing cookery videos. Be warned, they are very sweary. It's like the opposite of Jamie Oliver!
You have to pay for his Patreon to get the sweary versions now 🙁
Try and find some tins of these chillis; we get them from a market stall in Cardiff. It’s almost like cheating- they just add som much deep, smoky, chilli, unctuous flavour to a dish. Can’t be without them now.
I’ve also started oven roasting the mince while I make the chilli or bolognaise sauce then adding the lovely meat afterwards to simmer. Works really well.
I usually use a mix of minced beef and something chunkier like beef cheek.
My Mrs doesn't eat meat, so if I'm cooking for both of us I use Quorn mince. I reckon that's why I prefer something chunkier if I'm doing my own.
I bloody love one-upmanship threads
Ooh I don't think this thread has gone full STW. Yet! So far it's been "I do this" rather than "you must do this".
I'll probably get banned for saying this but...
For spag-bol I use pasta shells or the twirly ones, as spaghetti is anoying and messy to eat.
On chilli con carne, I just use whatever chilli sauce I fancy, I usualy have a few bottles of different types on the go as I do love a bit of chili sauce.
Also I use Thai fish sauce in lieu of worcester sauce as it's basically the same thing.
For spag-bol I use pasta shells or the twirly ones, as spaghetti is anoying and messy to eat.
Use whatever pasta you fancy. I think spag-bol is uniquely British and that sauce would normally be served in Italy with a heftier pasta such as pappardelle.
Have you tried vegetarian fish sauce?
a) I had no idea such a thing existed and
b) I'm in no particular hurry to find out. It's not an ingredient I ever had any interest in.
My sister: "What are you doing putting milk in a Bolognese?"
Also my sister: "This is delicious."
My wife: "What are you doing putting chilli powder in a Bolognese? Don't do that"
Me: "OK", but carries on regardless
Also my wife: "That was delicious."
Goes without saying, if you get the chance have a short break in Bologna. Ryanair go, quick train from the airport, friendly people, not expensive, fantastic food and a great place to pick up eg guanciale in oak-lined groceries served by moustachioed men in white jackets. Loads of museums and interesting buildings. Check which restaurants get rammed and slot in there early.
My recipe: fry up diced onion and carrots in a pan, when they're nearly cooked add garlic. In a separate frying pan, cook the mince until it's uniformly grey. Add half the mince to the onions/carrots/garlic, add a couple of tablespoons of tomato paste and a glass of wine. Turn up the heat on the remaining mince and get it nice and crispy. Add this to the onions etc. Add a glass of water, some dried oregano (or thyme), and a couple of teaspoons of gelatin, plus salt+pepper. I might also chuck in a bit of Worcestershire/fish sauce here. Cook, covered, on a low heat for at least an hour. Keep an eye on it and stir occasionally and add water if needed.
Here’s my Bolognese. It’s a mix of a few I’ve found includingthis rather extreme one that at least explains how various ingredients and methods add to the result.
Probably the main thing that makes a difference is slow cooking it in the oven for hours and scraping in the sticky bits as the sauce reduces, but I’ve also adapted it for a slow cooker and it’s still amazing.
Ingredients
750g minced beef 15% fat
500g minced pork
220g streaky unsmoked bacon
Optional minced lamb as well
800g canned chopped tomatoes
450ml chicken stock
450ml beef stock
475ml wine (red or white)
235ml whole milk
1 large onion finely minced
2 carrots finely chopped
4 ribs celery finely chopped
4 medium garlic cloves minced
25g fresh sage minced
50g fresh parsley, minced (divide into 2 portions)
2 bay leaves
85g parmesan grated
30ml fish sauce
olive oil
60g unsalted butter
salt
pepper
Method
In the main pan brown all the mince seasoned with salt and pepper. Stir and break up with a wooden spoon until no longer pink and set aside.
In another pan fry the bacon/pancetta in butter to render the fat for about 8 minutes but not browned the meat or butter.
Add onion carrots parsley garlic and sage and half the parsley. Cook for about 8 mins to soften but not browned the veg
Put in meat pan and cook on high for about 10 minutes, until most of liquid has evaporated
Add wine till mostly evaporated
Add stock, tomatoes, milk, and bay leaves and season gently with salt and pepper
Bring to simmer and then slow cook in oven at 150c. Stir occcasionally, scraping down side of pot until liquid has almost entirely reduced and sauce is rick and thick under heavy layer of fat (3-4 hours). If sauce still looks liquid or fat hasn’t separated after 4 hours, transfer to stove top and finish cooking at brisk simmer, stirring occaisionaly.
Skim off most of the fat leaving about a cup worth.
Taste. If it needs it, add Parmesan, some of the fish sauce and parsley bring to boil continually stirring. Season to taste with salt and pepper.
Cook pasta in well salted water until just barely al-dente. Drain, reserving 1/2 cup of cooking water. Return pasta to the pot and add just enough sauce to cover, along with some cooking water.
Cook over high heat, tossing and stirring gently, until sauce is thick and pasta is coated (about 30 seconds). Serve immediately with parmesan at the table.
Whatever your favourite recipe (we’ve all got our own preferences), I find what makes the biggest difference is how long you cook it for.
For a really rich taste, put it all together in the morning and let it slow cook all day.
For sure. That mince needs to bee cooked low and slow. Makes a huge difference.
A few folk have mentioned smoked Paprika, the best one I've found is called La Chinata. Delicious 😋
the best one I've found is called La Chinata. Delicious 😋
It is indeed, but you need to be careful. They do a ‘sweet’ and a ‘hot’, both of which come in identical packaging, only differentiated by a small icon on the bottom of the tin.
Pick the wrong one out of the cupboard and not only will your tea be going straight in the bin, your wife will accuse you of trying to kill her! The hot one really is hot! 🤣
