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Author Topic: Ragu alla Bolognese  (Read 1203 times)

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Offline hikerman

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Ragu alla Bolognese
« Reply #-1 on: December 14, 2016, 09:29:34 PM »
I was home alone Monday so it was a good day to make some Italian meat sauce Bolognese-style. This is used on pasta and in making lasagna. I made a large batch so most got froze for some good quick meals down the road. This evening it tasted pretty good over tortellacci (tortellini stuffed with ricotta cheese and spinach), with a little Asiago grated on top, a nice salad and bread buttered alla Smokin Don!  :D
Mangia!

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Offline tomcrete1

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Re: Ragu alla Bolognese
« on: December 14, 2016, 09:38:34 PM »
Never seen or heard of that! But it does look great! I'd try that any day of the week! :)
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Offline ACW3

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Re: Ragu alla Bolognese
« Reply #1 on: December 14, 2016, 10:52:47 PM »
I was just looking at a Bolognese recipe this evening.  I haven't had any in a long time.  Seeing yours makes me want to make up a batch.  Thanks for posting.

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Offline RG

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Re: Ragu alla Bolognese
« Reply #2 on: December 15, 2016, 07:06:22 AM »
Plate me up!!!
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Offline HighOnSmoke

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Re: Ragu alla Bolognese
« Reply #3 on: December 15, 2016, 08:15:48 AM »
Looks delicious Gene!
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Offline Savannahsmoker

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Re: Ragu alla Bolognese
« Reply #4 on: December 15, 2016, 11:36:44 AM »
Exactly what one needs in the cold northern US after shoveling, blowing and plowing snow to clear out the driveway. ;D

Looks delicious Gene.
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Offline ClimberDave

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Re: Ragu alla Bolognese
« Reply #5 on: December 15, 2016, 12:54:01 PM »
Looks awesome,  love a  good Bolognese!

What  kind of meat did you use??
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Offline hikerman

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Re: Ragu alla Bolognese
« Reply #6 on: December 15, 2016, 01:13:39 PM »
Quote from: ClimberDave on December 15, 2016, 12:54:01 PM
Looks awesome,  love a  good Bolognese!

What  kind of meat did you use??
3# ground chuck
1# ground pork
1/2# diced bacon
When I can't find ground veal I add an envelope or 2 of unflavored gelatin. Keeps beef from drying out during the 3 hour simmer.
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Offline ClimberDave

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Re: Ragu alla Bolognese
« Reply #7 on: December 15, 2016, 01:22:30 PM »
Quote from: hikerman on December 15, 2016, 01:13:39 PM
Quote from: ClimberDave on December 15, 2016, 12:54:01 PM
Looks awesome,  love a  good Bolognese!

What  kind of meat did you use??
3# ground chuck
1# ground pork
1/2# diced bacon
When I can't find ground veal I add an envelope or 2 of unflavored gelatin. Keeps beef from drying out during the 3 hour simmer.

Yum!!
Recently came across a  pressure cooker  recipe for  Bolognese, have to  find it and  give it a try, looks sooo good.
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Offline Pappymn

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Ragu alla Bolognese
« Reply #8 on: December 15, 2016, 04:58:06 PM »
You did SD proud on that bread
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Offline Big Dawg

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Re: Ragu alla Bolognese
« Reply #9 on: December 16, 2016, 06:57:41 PM »
Got a full glass of Chianti and an empty bowl . . . . .





BD
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Offline hikerman

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Re: Ragu alla Bolognese
« Reply #10 on: December 16, 2016, 07:18:11 PM »
Quote from: Big Dawg on December 16, 2016, 06:57:41 PM
Got a full glass of Chianti and an empty bowl . . . . .





BD

Bill drink your glass of vino and then come on over. We've got you covered for more vino, pasta, and a good stogie too! ;)
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