So along with my homemade meatballs, I plan to make my own italian
sauce this weekend too.

Most recipes call for cooking the sauce (simmer) anywhere from 3-4
hours and longer - even up to 8 hours. No problems there. The longer
you cook the better it will taste and all that is what I gather.

The question I have is: they say during to "stir occasionally". So
what does that mean - once every half hour? Once an hour?

I don't plan to stay inside the house all day since I have a child,
and have other things to do. And I'm also cooking this in stainless
steel.

So how long can I get away without stirring? I'd like to get up and
start cooking in the morning (7am) and have it done by lunch time or
so, this way I can be around to stir "occasionally", but just won't be
around every 30 mins.

I'm also concerned that if I don't stir every 15-30 mins it's going to
stick and burn to the stainless steel pot. Needless concern here?

Thanks as always,
Paul the cooking n00b

"meatnub" > ha scritto nel messaggio
...
> So along with my homemade meatballs, I plan to make my own italian
> sauce this weekend too.
>
> Most recipes call for cooking the sauce (simmer) anywhere from 3-4
> hours and longer - even up to 8 hours. No problems there. The longer
> you cook the better it will taste and all that is what I gather.

That is not always true. While some sauces benefit from a very slow, long
cooking, most Italian sauces do not. The ones that are the "go to" sauces
in the US are from immigrant families who remember the Sunday sauce as
something Granny cooked all Sunday morning with a lot of meat in it. That
is the tradition of Calabria, Campania and Sicily, places that were poor and
if there was ever meat it was cooked in that Sunday sauce. In the new world
there was much more meat and more fuel too, so that the tradition of a small
part of Italy has been exaggerated and made to stand in for all of Italy.

> The question I have is: they say during to "stir occasionally". So
> what does that mean - once every half hour? Once an hour?

If you do it in the oven once every hour will do. On top of the stove a
little more often to be sure nothing is sticking onto the bottom.
>
> I'm also concerned that if I don't stir every 15-30 mins it's going to
> stick and burn to the stainless steel pot. Needless concern here?

Cover it and put it into a slow oven and don't worry about it. Next time
consider a quicker and fresher sauce!

meatnub wrote:
> So along with my homemade meatballs, I plan to make my own italian
> sauce this weekend too.
>
> Most recipes call for cooking the sauce (simmer) anywhere from 3-4
> hours and longer - even up to 8 hours. No problems there. The longer
> you cook the better it will taste and all that is what I gather.
>
> The question I have is: they say during to "stir occasionally". So
> what does that mean - once every half hour? Once an hour?
>
> I don't plan to stay inside the house all day since I have a child,
> and have other things to do. And I'm also cooking this in stainless
> steel.
>
> So how long can I get away without stirring? I'd like to get up and
> start cooking in the morning (7am) and have it done by lunch time or
> so, this way I can be around to stir "occasionally", but just won't be
> around every 30 mins.
>
> I'm also concerned that if I don't stir every 15-30 mins it's going to
> stick and burn to the stainless steel pot. Needless concern here?
>
> Thanks as always,
> Paul the cooking n00b

This is the recipe/technique I use (with some modifications)when I make
my sauce:

http://www.spaghettisauceandmeatballs.com/

Giusi wrote on Fri, 6 Jun 2008 15:52:06 +0200:


> "meatnub" > ha scritto nel messaggio
> ...
>> So along with my homemade meatballs, I plan to make my own
>> italian sauce this weekend too.
>>
>> Most recipes call for cooking the sauce (simmer) anywhere
>> from 3-4 hours and longer - even up to 8 hours. No problems
>> there. The longer you cook the better it will taste and all
>> that is what I gather.

> That is not always true. While some sauces benefit from a
> very slow, long cooking, most Italian sauces do not.


What's your opinion of Bolognese Ragu? I like it and it does
take a long time to cook but I guess it's more of a meat sauce
with tomato than a tomato sauce for meatbalss etc.

--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"meatnub" > wrote in message
...
> So along with my homemade meatballs, I plan to make my own italian
> sauce this weekend too.
>
> Most recipes call for cooking the sauce (simmer) anywhere from 3-4
> hours and longer - even up to 8 hours. No problems there. The longer
> you cook the better it will taste and all that is what I gather.
>
> The question I have is: they say during to "stir occasionally". So
> what does that mean - once every half hour? Once an hour?
>
> I don't plan to stay inside the house all day since I have a child,
> and have other things to do. And I'm also cooking this in stainless
> steel.
>
> So how long can I get away without stirring? I'd like to get up and
> start cooking in the morning (7am) and have it done by lunch time or
> so, this way I can be around to stir "occasionally", but just won't be
> around every 30 mins.
>
> I'm also concerned that if I don't stir every 15-30 mins it's going to
> stick and burn to the stainless steel pot. Needless concern here?


Extended cook times are a myth for the most part. You really want your
seasonings to permeate the sauce. But beyond that, it's just overkill. Two
hours is plenty IMO. You can always make it the day before and refrigerate
it. It will be quite lovely the next day.

Consider your oven as an alternative to the stove. I would never leave my
stove on if I left the house even if it was just a few minutes let alone
hours. You're just asking for trouble if you do. The oven would be safer
and work just as well. 200F works quite well for an extended simmer then
you can finish it on the stove to cook off excess liquid. Less chance of
burning this way, too. Just bring the sauce to a boil, cover and into the
oven.

Stir every hour or so but if you use a really heavy duty pot and the oven,
you won't really need to stir it more than once or twice.

Paul

James Silverton wrote


>> That is not always true. While some sauces benefit from a
>> very slow, long cooking, most Italian sauces do not.

> What's your opinion of Bolognese Ragu? I like it and it does
> take a long time to cook but I guess it's more of a meat sauce
> with tomato than a tomato sauce for meatbalss etc.

Yes, it's meatier than southern italian ragu's and benefits from long
slow cooking. I usually cook it for about 3 hours due to the time I
have on my hands, otherwise if I can start it in the morning and use
it for dinner I let it go 4 or 5 hours. Some people goes even up to 10
hours, I never tried to cook it so long to test the differences.
--
Vilco
Think pink, drink rose'

On Jun 6, 9:45*am, meatnub > wrote:
> So along with my homemade meatballs, I plan to make my own italian
> sauce this weekend too.
>
> Most recipes call for cooking the sauce (simmer) anywhere from 3-4
> hours and longer - even up to 8 hours. No problems there. The longer
> you cook the better it will taste and all that is what I gather.
>
> The question I have is: they say during to "stir occasionally". So
> what does that mean - once every half hour? Once an hour?

It depends on how hard it's simmering. I cook mine pretty briskly,
to reduce it. Therefore, I stir about every 15 minutes. I set a
timer
so that I won't get distracted and forget.

And when it says "stir", it doesn't mean wave the spoon around in the
upper third of the pot. You'll need to really dig down and scrape the
bottom of the pot. I usually use a stiff, square pancake turner.

> I don't plan to stay inside the house all day since I have a child,
> and have other things to do. And I'm also cooking this in stainless
> steel.

You might want to save this for a day when you don't have other things
to do.

It doesn't matter whether it's stainless steel.

> So how long can I get away without stirring? I'd like to get up and
> start cooking in the morning (7am) and have it done by lunch time or
> so, this way I can be around to stir "occasionally", but just won't be
> around every 30 mins.
>
> I'm also concerned that if I don't stir every 15-30 mins it's going to
> stick and burn to the stainless steel pot. Needless concern here?

Not a needless concern at all. If you don't stir frequently enough,
you'll
end up with a scorched sauce, and there's really no way to get rid of
that foul taste. A little brown when you're scraping up the bottom is
ok,
black is bad.

Other posters have recommended the use of the oven; I've never done
that,
but it would probably work, at a very low temperature. I'd bring it
up to a
simmer on the stovetop, and then put it into an oven at about 250 F.

Cindy Hamilton

"James Silverton" > ha scritto nel messaggio
news:jXc2k.1364$MF3.385@trnddc06...
> Giusi wrote on Fri, 6 Jun 2008 15:52:06 +0200:
>
>
>> "meatnub" > ha scritto nel messaggio
>> ...
>>> So along with my homemade meatballs, I plan to make my own
>>> italian sauce this weekend too.
>>>
>>> Most recipes call for cooking the sauce (simmer) anywhere
>>> from 3-4 hours and longer - even up to 8 hours. No problems
>>> there. The longer you cook the better it will taste and all
>>> that is what I gather.
>
>> That is not always true. While some sauces benefit from a
>> very slow, long cooking, most Italian sauces do not.
>
>
> What's your opinion of Bolognese Ragu? I like it and it does take a long
> time to cook but I guess it's more of a meat sauce with tomato than a
> tomato sauce for meatbalss etc.
>
> --
>
> James Silverton
> Potomac, Maryland

It is one of the long and slow ones, but it really is a way of cooking a lot
of meat, at least as ragù. Spag bol I haven't really figured out yet, but
it ain't Italian, fer sure.

"Giusi" > wrote in message

> "James Silverton" > ha scritto
> nel
> messaggio news:jXc2k.1364$MF3.385@trnddc06...
>> Giusi wrote on Fri, 6 Jun 2008 15:52:06 +0200:
>>
>>
>>> "meatnub" > ha scritto nel messaggio
>>> ...
>>>> So along with my homemade meatballs, I plan to make my own
>>>> italian sauce this weekend too.
>>>>
>>>> Most recipes call for cooking the sauce (simmer) anywhere
>>>> from 3-4 hours and longer - even up to 8 hours. No problems
>>>> there. The longer you cook the better it will taste and all
>>>> that is what I gather.
>>
>>> That is not always true. While some sauces benefit from a
>>> very slow, long cooking, most Italian sauces do not.
>>
>>
>> What's your opinion of Bolognese Ragu? I like it and it does
>> take a
>> long time to cook but I guess it's more of a meat sauce with
>> tomato
>> than a tomato sauce for meatbalss etc.
>>
>
> It is one of the long and slow ones, but it really is a way of
> cooking a lot of meat, at least as ragù. Spag bol I haven't
> really
> figured out yet, but it ain't Italian, fer sure.

It may not be truly Italian but Ragu Bolognese (did I get that
right or not?), IMHO, is quite good on many different types of
spaghetti, gnocchi, and macaroni-type noodles. After all,
everyone is into fusion now :-)

--
Jim Silverton
Potomac, Maryland

"James Silverton" > ha scritto nel messaggio
news:8cf2k.1041$lE3.263@trnddc05...
> "Giusi" > wrote in message
>
>> "James Silverton" > ha scritto nel
>> messaggio news:jXc2k.1364$MF3.385@trnddc06...
>>> Giusi wrote on Fri, 6 Jun 2008 >> It is one of the long and slow ones,
>>> but it really is a way of
>> cooking a lot of meat, at least as ragù. Spag bol I haven't really
>> figured out yet, but it ain't Italian, fer sure.
>
> It may not be truly Italian but Ragu Bolognese (did I get that right or
> not?), IMHO, is quite good on many different types of spaghetti, gnocchi,
> and macaroni-type noodles. After all, everyone is into fusion now :-)
>
> --
> Jim Silverton
> Potomac, Maryland

No it is Italian and there is even an official recipe! I hang out with the
Brits a lot, and they make SpagBol, and that is what I said wasn't Italian.
For a start, you serve ragù Bolognese with tagliatelle, not spaghetti, but
more than that they use strange things in it like tomato soup, etc.

"meatnub" > wrote in message
...
> So along with my homemade meatballs, I plan to make my own italian
> sauce this weekend too.
>
> Most recipes call for cooking the sauce (simmer) anywhere from 3-4
> hours and longer - even up to 8 hours. No problems there. The longer
> you cook the better it will taste and all that is what I gather.
>
> The question I have is: they say during to "stir occasionally". So
> what does that mean - once every half hour? Once an hour?
>
> I don't plan to stay inside the house all day since I have a child,
> and have other things to do. And I'm also cooking this in stainless
> steel.
>
> So how long can I get away without stirring? I'd like to get up and
> start cooking in the morning (7am) and have it done by lunch time or
> so, this way I can be around to stir "occasionally", but just won't be
> around every 30 mins.
>
> I'm also concerned that if I don't stir every 15-30 mins it's going to
> stick and burn to the stainless steel pot. Needless concern here?
>
> Thanks as always,
> Paul the cooking n00b


The trick is to do it in the oven. It gets a nice, rich, deep flavor, and you don't
have to stand over it all day.
In the oven, stirring once every hour or so is plenty. Plus, if you need to, you can
leave the house without worrying that it will burn down. 200-225*f is plenty.

kimberly

"meatnub" > wrote in message
...
> So along with my homemade meatballs, I plan to make my own italian
> sauce this weekend too.
>
> Most recipes call for cooking the sauce (simmer) anywhere from 3-4
> hours and longer - even up to 8 hours. No problems there. The longer
> you cook the better it will taste and all that is what I gather.
>
> The question I have is: they say during to "stir occasionally". So
> what does that mean - once every half hour? Once an hour?
>
> I don't plan to stay inside the house all day since I have a child,
> and have other things to do. And I'm also cooking this in stainless
> steel.
>
> So how long can I get away without stirring? I'd like to get up and
> start cooking in the morning (7am) and have it done by lunch time or
> so, this way I can be around to stir "occasionally", but just won't be
> around every 30 mins.
>
> I'm also concerned that if I don't stir every 15-30 mins it's going to
> stick and burn to the stainless steel pot. Needless concern here?
>
> Thanks as always,
> Paul the cooking n00b

If it is at a slow simmer, stir every 10 minutes or so-or when you think it
is likely to burn the bottom.

On Jun 6, 9:45�am, meatnub > wrote:
> So along with my homemade meatballs, I plan to make my own italian
> sauce this weekend too.
>
> Most recipes call for cooking the sauce (simmer) anywhere from 3-4
> hours and longer - even up to 8 hours. No problems there. The longer
> you cook the better it will taste and all that is what I gather.
>
> The question I have is: they say during to "stir occasionally". So
> what does that mean - once every half hour? Once an hour?
>
> I don't plan to stay inside the house all day since I have a child,
> and have other things to do. And I'm also cooking this in stainless
> steel.
>
> So how long can I get away without stirring? I'd like to get up and
> start cooking in the morning (7am) and have it done by lunch time or
> so, this way I can be around to stir "occasionally", but just won't be
> around every 30 mins.
>
> I'm also concerned that if I don't stir every 15-30 mins it's going to
> stick and burn to the stainless steel pot. Needless concern here?

Tomato sauce needn't be cooked very long, with meatballs an hour is
plenty, longer and you'll have meat sauce and no balls. Save your
experimenting with long cooking sauces for winter/inclement weather,
for when you'll be home all day. If you're really in a rush try some
of the jarred sauces, typically simmering with meatballs will kinda
make the sauce home made in a dago ******* sorta way.

"Giusi" > wrote in message

> "James Silverton" > ha scritto
> nel
> messaggio news:8cf2k.1041$lE3.263@trnddc05...
>> "Giusi" > wrote in message
>>
>>> "James Silverton" > ha scritto
>>> nel
>>> messaggio news:jXc2k.1364$MF3.385@trnddc06...
>>>> Giusi wrote on Fri, 6 Jun 2008 >> It is one of the long
>>>> and slow
>>>> ones, but it really is a way of
>>> cooking a lot of meat, at least as ragù. Spag bol I haven't
>>> really
>>> figured out yet, but it ain't Italian, fer sure.
>>
>> It may not be truly Italian but Ragu Bolognese (did I get
>> that right
>> or not?), IMHO, is quite good on many different types of
>> spaghetti,
>> gnocchi, and macaroni-type noodles. After all, everyone is
>> into
>> fusion now :-) --
>> Jim Silverton
>> Potomac, Maryland
>
> No it is Italian and there is even an official recipe! I hang
> out
> with the Brits a lot, and they make SpagBol, and that is what
> I said
> wasn't Italian. For a start, you serve ragù Bolognese with
> tagliatelle, not spaghetti, but more than that they use
> strange
> things in it like tomato soup, etc.

Well, I won't argue with you since I don't even know what is
tagliatelli exactly but I guess it might be covered by what I
called "different types of spaghetti" :-) To me, spaghetti is
everything from hair thin round to 0.5 cm wide flat noodles.
Mostly, I would use a marinara sauce for spaghetti but certainly
not tomato soup!

--
Jim Silverton
Potomac, Maryland

On Jun 6, 3:01*pm, "Nexis" > wrote:
> "meatnub" > wrote in message
>
> ...
>
>
>
>
>
> > So along with my homemade meatballs, I plan to make my own italian
> > sauce this weekend too.
>
> > Most recipes call for cooking the sauce (simmer) anywhere from 3-4
> > hours and longer - even up to 8 hours. No problems there. The longer
> > you cook the better it will taste and all that is what I gather.
>
> > The question I have is: they say during to "stir occasionally". So
> > what does that mean - once every half hour? Once an hour?
>
> > I don't plan to stay inside the house all day since I have a child,
> > and have other things to do. And I'm also cooking this in stainless
> > steel.
>
> > So how long can I get away without stirring? I'd like to get up and
> > start cooking in the morning (7am) and have it done by lunch time or
> > so, this way I can be around to stir "occasionally", but just won't be
> > around every 30 mins.
>
> > I'm also concerned that if I don't stir every 15-30 mins it's going to
> > stick and burn to the stainless steel pot. Needless concern here?
>
> > Thanks as always,
> > Paul the cooking n00b
>
> The trick is to do it in the oven. It gets a nice, rich, deep flavor, and you don't
> have to stand over it all day.
> In the oven, stirring once every hour or so is plenty. Plus, if you need to, you can
> leave the house without worrying that it will burn down. 200-225*f is plenty.
>
> kimberly- Hide quoted text -
>
> - Show quoted text -

Yeah, this sounds like a plan. And I like the part about not having to
worry that the house will burn down ;-)

James Silverton wrote:

> Well, I won't argue with you since I don't even know what is tagliatelli
> exactly

a flat ribbon shaped pasta.

James Silverton wrote:
> Well, I won't argue with you since I don't even know what is
> tagliatelli exactly but I guess it might be covered by what I
> called "different types of spaghetti" :-) To me, spaghetti is
> everything from hair thin round to 0.5 cm wide flat noodles.
> Mostly, I would use a marinara sauce for spaghetti but certainly
> not tomato soup!

How about... all those things you described, except for the soup.. as
pasta

"Goomba" > ha scritto nel messaggio
...
> James Silverton wrote:
>
>> Well, I won't argue with you since I don't even know what is tagliatelli
>> exactly
>
> a flat ribbon shaped pasta.

Yes, but an egg pasta vs spaghetti which is not.

Sheldon wrote:
> On Jun 6, 9:45�am, meatnub > wrote:
>> So along with my homemade meatballs, I plan to make my own italian
>> sauce this weekend too.
>>
>> Most recipes call for cooking the sauce (simmer) anywhere from 3-4
>> hours and longer - even up to 8 hours. No problems there. The longer
>> you cook the better it will taste and all that is what I gather.
>>
>> The question I have is: they say during to "stir occasionally". So
>> what does that mean - once every half hour? Once an hour?
>>
>> I don't plan to stay inside the house all day since I have a child,
>> and have other things to do. And I'm also cooking this in stainless
>> steel.
>>
>> So how long can I get away without stirring? I'd like to get up and
>> start cooking in the morning (7am) and have it done by lunch time or
>> so, this way I can be around to stir "occasionally", but just won't be
>> around every 30 mins.
>>
>> I'm also concerned that if I don't stir every 15-30 mins it's going to
>> stick and burn to the stainless steel pot. Needless concern here?
>
> Tomato sauce needn't be cooked very long, with meatballs an hour is
> plenty, longer and you'll have meat sauce and no balls. Save your
> experimenting with long cooking sauces for winter/inclement weather,
> for when you'll be home all day. If you're really in a rush try some
> of the jarred sauces, typically simmering with meatballs will kinda
> make the sauce home made in a dago ******* sorta way.

The Jew ******* version sucks, Shelly.

In article <jXc2k.1364$MF3.385@trnddc06>,
says...
> Giusi wrote on Fri, 6 Jun 2008 15:52:06 +0200:
>
>
> > "meatnub" > ha scritto nel messaggio
> > ...
> >> So along with my homemade meatballs, I plan to make my own
> >> italian sauce this weekend too.
> >>
> >> Most recipes call for cooking the sauce (simmer) anywhere
> >> from 3-4 hours and longer - even up to 8 hours. No problems
> >> there. The longer you cook the better it will taste and all
> >> that is what I gather.
>
> > That is not always true. While some sauces benefit from a
> > very slow, long cooking, most Italian sauces do not.
>
>
> What's your opinion of Bolognese Ragu? I like it and it does
> take a long time to cook but I guess it's more of a meat sauce
> with tomato than a tomato sauce for meatbalss etc.
>
>

Actually I have a recipe for Bolognese that takes 45 minutes. Well,
longer than that actually probably close to an hour and fifteen minutes.

Basically you chop up 3 to 4 stalks of celery, 3 to 4 carrots, and a
large onion and saute in olive oil for 10-12 minutes. Then add 1.5lbs
ground beef or beef/pork combo and brown the meat, about 10 more
minutes.

I use Pastene Ground Peeled tomatoes along with 2 small cans of tomato
paste. I also add one empty can full of water.

Simmer for 45 minutes.

In article >,
says...
>
>
> "James Silverton" > ha scritto nel messaggio
> news:8cf2k.1041$lE3.263@trnddc05...
> > "Giusi" > wrote in message
> >
> >> "James Silverton" > ha scritto nel
> >> messaggio news:jXc2k.1364$MF3.385@trnddc06...
> >>> Giusi wrote on Fri, 6 Jun 2008 >> It is one of the long and slow ones,
> >>> but it really is a way of
> >> cooking a lot of meat, at least as ragù. Spag bol I haven't really
> >> figured out yet, but it ain't Italian, fer sure.
> >
> > It may not be truly Italian but Ragu Bolognese (did I get that right or
> > not?), IMHO, is quite good on many different types of spaghetti, gnocchi,
> > and macaroni-type noodles. After all, everyone is into fusion now :-)
> >
> > --
> > Jim Silverton
> > Potomac, Maryland
>
> No it is Italian and there is even an official recipe! I hang out with the
> Brits a lot, and they make SpagBol, and that is what I said wasn't Italian.
> For a start, you serve ragù Bolognese with tagliatelle, not spaghetti, but
> more than that they use strange things in it like tomato soup, etc.
>
>
>

Actually I like it with radiatore.

On Fri 06 Jun 2008 06:33:50p, T told us...

> In article <jXc2k.1364$MF3.385@trnddc06>,
> says...
>> Giusi wrote on Fri, 6 Jun 2008 15:52:06 +0200:
>>
>>
>> > "meatnub" > ha scritto nel messaggio
>> >
>> > m...
>> >> So along with my homemade meatballs, I plan to make my own
>> >> italian sauce this weekend too.
>> >>
>> >> Most recipes call for cooking the sauce (simmer) anywhere
>> >> from 3-4 hours and longer - even up to 8 hours. No problems
>> >> there. The longer you cook the better it will taste and all that is
>> >> what I gather.
>>
>> > That is not always true. While some sauces benefit from a very
>> > slow, long cooking, most Italian sauces do not.
>>
>>
>> What's your opinion of Bolognese Ragu? I like it and it does
>> take a long time to cook but I guess it's more of a meat sauce
>> with tomato than a tomato sauce for meatbalss etc.
>>
>>
>
> Actually I have a recipe for Bolognese that takes 45 minutes. Well,
> longer than that actually probably close to an hour and fifteen minutes.
>
> Basically you chop up 3 to 4 stalks of celery, 3 to 4 carrots, and a
> large onion and saute in olive oil for 10-12 minutes. Then add 1.5lbs
> ground beef or beef/pork combo and brown the meat, about 10 more
> minutes.
>
> I use Pastene Ground Peeled tomatoes along with 2 small cans of tomato
> paste. I also add one empty can full of water.
>
> Simmer for 45 minutes.

I'm probably wrong, but I thought bolognese sauce included some milk or
cream in the cooking process. No?



--
Wayne Boatwright
-------------------------------------------
Friday, 06(VI)/06(VI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Fleas on my catma!
-------------------------------------------

T wrote:

> Actually I like it with radiatore.

My Fiat's radiatore leaked.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project --> http://improve-usenet.org
Found 5/08: a free GG-blocking news *feed* --> http://usenet4all.se

Wayne Boatwright > wrote:

> I'm probably wrong, but I thought bolognese sauce included some
> milk or cream in the cooking process. No?

Certainly in Italian-American restaurants, "Bolognese" sauce
includes milk. Marcella Hazan says milk is essential.
I like versions that also have chicken liver, and lemon.

Steve

On Fri 06 Jun 2008 07:09:49p, Steve Pope told us...

> Wayne Boatwright > wrote:
>
>> I'm probably wrong, but I thought bolognese sauce included some milk
>> or cream in the cooking process. No?
>
> Certainly in Italian-American restaurants, "Bolognese" sauce
> includes milk. Marcella Hazan says milk is essential.
> I like versions that also have chicken liver, and lemon.
>
> Steve

The recipe I have used has called for milk and chicken liver, but no lemon.
Lemon sounds good.


--
Wayne Boatwright
-------------------------------------------
Friday, 06(VI)/06(VI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
If you can't say something nice, say
something surreal.
-------------------------------------------

On Fri 06 Jun 2008 07:07:53p, Blinky the Shark told us...

> T wrote:
>
>> Actually I like it with radiatore.
>
> My Fiat's radiatore leaked.
>
>

Did it leak bolognese sauce?

--
Wayne Boatwright
-------------------------------------------
Friday, 06(VI)/06(VI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Earth first! We'll abuse the other
planets later.
-------------------------------------------

In article .net>,
lid says...
> T wrote:
>
> > Actually I like it with radiatore.
>
> My Fiat's radiatore leaked.
>
>
>

Heh.. they're shaped kind of like a very open C with riges across them.
They hold the sauce very well.

In article 0>,
says...
> On Fri 06 Jun 2008 06:33:50p, T told us...
>
> > In article <jXc2k.1364$MF3.385@trnddc06>,
> > says...
> >> Giusi wrote on Fri, 6 Jun 2008 15:52:06 +0200:
> >>
> >>
> >> > "meatnub" > ha scritto nel messaggio
> >> >
> >> > m...
> >> >> So along with my homemade meatballs, I plan to make my own
> >> >> italian sauce this weekend too.
> >> >>
> >> >> Most recipes call for cooking the sauce (simmer) anywhere
> >> >> from 3-4 hours and longer - even up to 8 hours. No problems
> >> >> there. The longer you cook the better it will taste and all that is
> >> >> what I gather.
> >>
> >> > That is not always true. While some sauces benefit from a very
> >> > slow, long cooking, most Italian sauces do not.
> >>
> >>
> >> What's your opinion of Bolognese Ragu? I like it and it does
> >> take a long time to cook but I guess it's more of a meat sauce
> >> with tomato than a tomato sauce for meatbalss etc.
> >>
> >>
> >
> > Actually I have a recipe for Bolognese that takes 45 minutes. Well,
> > longer than that actually probably close to an hour and fifteen minutes.
> >
> > Basically you chop up 3 to 4 stalks of celery, 3 to 4 carrots, and a
> > large onion and saute in olive oil for 10-12 minutes. Then add 1.5lbs
> > ground beef or beef/pork combo and brown the meat, about 10 more
> > minutes.
> >
> > I use Pastene Ground Peeled tomatoes along with 2 small cans of tomato
> > paste. I also add one empty can full of water.
> >
> > Simmer for 45 minutes.
>
> I'm probably wrong, but I thought bolognese sauce included some milk or
> cream in the cooking process. No?
>
>
>
>

Ooops, that's what I forgot. Once the meat is browned you add about 4oz.
of milk and let it simmer for about 3 minutes.

On Fri 06 Jun 2008 08:41:37p, T told us...

> In article 0>,
> says...
>> On Fri 06 Jun 2008 06:33:50p, T told us...
>>
>> > In article <jXc2k.1364$MF3.385@trnddc06>,

>> > says...
>> >> Giusi wrote on Fri, 6 Jun 2008 15:52:06 +0200:
>> >>
>> >>
>> >> > "meatnub" > ha scritto nel messaggio
>> >> > news:adbfc025-31c9-4a1c-8537-

>> >> > m...
>> >> >> So along with my homemade meatballs, I plan to make my own
>> >> >> italian sauce this weekend too.
>> >> >>
>> >> >> Most recipes call for cooking the sauce (simmer) anywhere
>> >> >> from 3-4 hours and longer - even up to 8 hours. No problems
>> >> >> there. The longer you cook the better it will taste and all that
is
>> >> >> what I gather.
>> >>
>> >> > That is not always true. While some sauces benefit from a very
slow,
>> >> > long cooking, most Italian sauces do not.
>> >>
>> >>
>> >> What's your opinion of Bolognese Ragu? I like it and it does
>> >> take a long time to cook but I guess it's more of a meat sauce
>> >> with tomato than a tomato sauce for meatbalss etc.
>> >>
>> >>
>> >
>> > Actually I have a recipe for Bolognese that takes 45 minutes. Well,
>> > longer than that actually probably close to an hour and fifteen
minutes.
>> >
>> > Basically you chop up 3 to 4 stalks of celery, 3 to 4 carrots, and a
>> > large onion and saute in olive oil for 10-12 minutes. Then add 1.5lbs
>> > ground beef or beef/pork combo and brown the meat, about 10 more
>> > minutes.
>> >
>> > I use Pastene Ground Peeled tomatoes along with 2 small cans of tomato
>> > paste. I also add one empty can full of water.
>> >
>> > Simmer for 45 minutes.
>>
>> I'm probably wrong, but I thought bolognese sauce included some milk or
>> cream in the cooking process. No?
>>
>>
>>
>>
>
> Ooops, that's what I forgot. Once the meat is browned you add about 4oz.
> of milk and let it simmer for about 3 minutes.
>
>

Yep, that sounds about right.

--
Wayne Boatwright
-------------------------------------------
Friday, 06(VI)/06(VI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Useless Invention: Avalanche
prevention goggles.
-------------------------------------------

Wayne Boatwright wrote:

> On Fri 06 Jun 2008 07:07:53p, Blinky the Shark told us...
>
>> T wrote:
>>
>>> Actually I like it with radiatore.
>>
>> My Fiat's radiatore leaked.
>>
> Did it leak bolognese sauce?

It leaked antigelo sauce.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project --> http://improve-usenet.org
Found 5/08: a free GG-blocking news *feed* --> http://usenet4all.se

On Fri 06 Jun 2008 09:32:33p, Blinky the Shark told us...

> Wayne Boatwright wrote:
>
>> On Fri 06 Jun 2008 07:07:53p, Blinky the Shark told us...
>>
>>> T wrote:
>>>
>>>> Actually I like it with radiatore.
>>>
>>> My Fiat's radiatore leaked.
>>>
>> Did it leak bolognese sauce?
>
> It leaked antigelo sauce.
>
>

LOL! Probably wouldn't be too good on pasta.

--
Wayne Boatwright
-------------------------------------------
Friday, 06(VI)/06(VI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
You wearing a toupe or is that a
tribble on your head?
-------------------------------------------

Wayne Boatwright wrote:

> On Fri 06 Jun 2008 09:32:33p, Blinky the Shark told us...
>
>> Wayne Boatwright wrote:
>>
>>> On Fri 06 Jun 2008 07:07:53p, Blinky the Shark told us...
>>>
>>>> T wrote:
>>>>
>>>>> Actually I like it with radiatore.
>>>>
>>>> My Fiat's radiatore leaked.
>>>>
>>> Did it leak bolognese sauce?
>>
>> It leaked antigelo sauce.
>>
>>
>>
> LOL! Probably wouldn't be too good on pasta.

Plus, you couldn't freeze your leftovers.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project --> http://improve-usenet.org
Found 5/08: a free GG-blocking news *feed* --> http://usenet4all.se

On Fri 06 Jun 2008 10:22:36p, Blinky the Shark told us...

> Wayne Boatwright wrote:
>
>> On Fri 06 Jun 2008 09:32:33p, Blinky the Shark told us...
>>
>>> Wayne Boatwright wrote:
>>>
>>>> On Fri 06 Jun 2008 07:07:53p, Blinky the Shark told us...
>>>>
>>>>> T wrote:
>>>>>
>>>>>> Actually I like it with radiatore.
>>>>>
>>>>> My Fiat's radiatore leaked.
>>>>>
>>>> Did it leak bolognese sauce?
>>>
>>> It leaked antigelo sauce.
>>>
>>>
>>>
>> LOL! Probably wouldn't be too good on pasta.
>
> Plus, you couldn't freeze your leftovers.
>
>

LOL!

--
Wayne Boatwright
-------------------------------------------
Friday, 06(VI)/06(VI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Useless Invention: Avalanche
prevention goggles.
-------------------------------------------

meatnub wrote:
> So along with my homemade meatballs, I plan to make my own italian
> sauce this weekend too.
>
> Most recipes call for cooking the sauce (simmer) anywhere from 3-4
> hours and longer - even up to 8 hours. No problems there. The longer
> you cook the better it will taste and all that is what I gather.

Depends on the sauce, but yes, my Italian mother's sauce is cooked for
hours, sometimes as long as a day.

>
> The question I have is: they say during to "stir occasionally". So
> what does that mean - once every half hour? Once an hour?

Whenever you think of it. Keep it on a very low heat if you're doing it
for many hours, and it'll be fine. Add a little water or turn the heat
even farther down if you think it's getting too thick too soon.

When I make my mom's sauce, I start it, turn it wayyyyy down, and let it
cook overnight without stirring. This works in both my stainless pot and
my cast aluminum one.

Serene

Wayne wrote on Sat, 07 Jun 2008 03:46:11 GMT:

>> In article
>> 0>,
>> says...

>>>>Clipping<<<<<<


>> Ooops, that's what I forgot. Once the meat is browned you add
>> about 4oz. of milk and let it simmer for about 3 minutes.
>>
> Yep, that sounds about right.

My recipe calls for simmering for 2 hours and periodic addtions
of milk every half hour or so as the sauce thickens. It looks
strange just after the milk is added but the white color
disappears quickly.

--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not