Authentic Ragu Alla Bolognese I Made It

Authentic Ragu Alla Bolognese

pointsevenout 12 years ago
Recipe by Jencathen: Authentic Rag Alla Bolognese/saved
My second attempt at making bolognese. It's an interesting flavor; caramelized meat. I'll call it singed meat. Maybe I'm just not used to the taste.
Simmered down in 3 hours. Didn't need any S&P at the end.
Plated it up with angel hair pasta. Mother liked it. I think it doesn't give enough sauce to the pasta.
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chuckieb 12 years ago said:

That recipe sounds really tasty Points. Jencathen's picture appears to have more liquid in the sauce than yours. And you'd think between the cup of beef stock, cup of wine, two cups of milk and the liquid from the 28 oz. can of tomatoes that there would be enough liquid but it looks like you're saying after the four hour simmer time it evaporates away?

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pointsevenout 12 years ago said:

Yes, it all simmers away and mine was gone in 3 hours instead of 4. It's just like a long simmer on a maranara sauce. I couldn't see adding more water just to extend the time out to 4 hours.

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jencathen 12 years ago said:

I think the heat was too high when you cooked it. Next time try a very low (barely simmer). Hope the suggestions help. Thank you for trying to the recipe.

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pointsevenout 12 years ago said:

I have a simmer setting and then a low setting which is below a simmer setting. Are you saying I should use low to simmer with? Usually I use the low setting to keep something warm while I prepare something else. Never considered the low setting as an actual working heat.

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frankieanne 12 years ago said:

Boy, that definitely is a lot of meat there! I never knew that authentic ragu had milk in it!
Never heard that before. The recipe looks tasty though!

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