am i making bolognese or something else?

Question

If i am cooking mincemeat with tomatos, onions garlic and trico-pasta, am i making a bolognese? i always thought bolognese was something slightly different... help me jamie oliver!

Answer 1

Something else, sounds nasty you must be in university.

Try a real bolognese receipe
1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
1 (28-ounce) can crushed tomatoes
1/4 cup flat-leaf Italian parsley, chiffonade
8 fresh basil leaves, chiffonade
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano

In a 6 quart pot, add extra-virgin olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 8 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens, about 1/2 hour. Finish bolognese with Pecorino Romano. Check for seasoning.
Serve hot.

Answer 2

Recipes differ greatly from a very classic and time-consuming ragù alla bolognese to a much simpler and quicker sugo di carne (‘meat sauce’). A simple but authentic form of ragù alla bolognese may be made as follows.
Prepare a soffritto of carrots, onions and celery—of which a sautéed mirepoix is merely one example—and other aromatics in olive oil.
Brown finely minced meat (beef flank and pancetta) in the soffritto. (As a short cut, one can use ground meat instead of minced, but the texture will suffer. Furthermore, such meat is rarely lean and the sauce is liable to be excessively greasy.)
Add a half-glass of white wine and let it reduce.
Add small amounts of tomato sauce and stock.
Simmer very gently until the meat softens and begins to break down into the liquid medium. This may take upward of four hours, classically one to two hours is enough.
Cream or milk is added about ten to fifteen minutes before cooking is completed.
The recipe issued in 1982 by the Bolognese delegation of Accademia Italiana della Cucina confines the ingredients to beef, pancetta, onions, carrots, celery, tomato paste, meat broth, white wine, and milk. However, different recipes, far from the Bolognese tradition, make use of chopped pork, chicken or goose liver along with the beef and/or veal for variety, or use butter with olive oil. Also, to make a richer sauce, prosciutto, mortadella, or porcini mushrooms can be added to the soffritto. Sometimes some fresh pork sausage meat (salsiccia) can be added to

Answer 3

It sounds like a type of home-made pasta! But it sure sounds yummy! Try mincemeat with a 'Dolimio Original' or 'RAGU' Sauce, both are great bolognaise sauces, serve it up onto long pasta and woo-la! You can add sweetcorn or chillis or anything you like?!?

Answer 4

Sounds like bolognase to me.

As far as I'm aware there are loads of variations on bolognase sauce, as long as it's mainly a mincemeat and tomato base it's bolgnase!

Answer 5

Basically, yes, but there are many variations; try adding sliced mushrooms and fine-chopped celery; an Oxo Italian cube is a good addition. Go for steak mince if you can - so much less fat.

Answer 6

A bolegnese is traditionally tomatoes, mince, onions and herbs, but you can add anything to suit your taste, I add a packet of Knorr Minestrone soup and half a tin of water, gives it a great flavour (in my humble opinion)

Answer 7

It sounds like bolognese to me.

Answer 8

Just go to this website:
http://www.allrecipes.com
here you can explore any recipe you want.
or try these sites if you want more:
http://www.epicurious.com
http://www.bbc.co.uk/food/recipes
http://www.recipesource.com
http://www.kraftfoods.com
http://www.copykat.com
http://www.foodtv.com
http://www.cooking.com/recipes

Good luck and hope this helps.

Answer 9

yes you are

Answer 10

you are gay