英国威廉希尔

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我做的第一件事在我们里面天was ragú bolognese. Previous to having all of the time in the world, I didn’t make it very often; we were too busy during the week and on the weekend, I preferred to be away from the stove. But that weekend! Our apartment smelled phenomenal as it gently bubbled on the back burner all afternoon, and I realized it had been way too long since we’d had the luxury of a multi-hour buildup to an anticipated meal.


我还记得我一直在欺骗本网站的肉酱食谱多年,是时候和盘托出。以前,我去到的配方被嵌入烤宽面条肉酱和呼应的是配方的警告:我觉得作为博洛尼亚著名的烩的多种解释有些人谁使它有 - 如果你已经找到了你,我看不出有任何理由将它德维尔。玛塞拉·黑曾在The Essentials of Classic Italian Cooking长期以来你可以称之为一个行业的领导者,但我喜欢一个nne Burrell’s,a milk-free, red wine-forward version that put the utmost care into building base layers of flavors.

你需要什么 cube-free bolognese 一个精心烹制的米尔普瓦 a little milk when it's done 倒掉,嚼劲

But tastes shift. These days, the SK house bolognese is a little bit Hazan, a little bit Burrell, and bunch of things I’ve found I prefer: a moderately tomato-forward flavor (which is less traditional), white wine instead of red (which can give off too much of a bourguignon vibe), and enough milk to give the bolognese some body but not so much that it’s pale. If I have pancetta, I might add it first; if I don’t, I’ll start with olive oil. I look out for less lean beef (80/20 or 85 works well here), which holds up better to long cooking times. And apparently — and my family finds this funny but we all have our Things — I cannot abide cubes of anything in my bolognese. All of my bad ragú memories come from versions where the canned dice of tomatoes,* carrots, and/or celery were still intact in the final sauce, confettied throughout. I prefer a more harmonious ragú, and so I use tomato paste instead of whole or chopped tomatoes, and I roughly mince my vegetables. Neither garlic nor pepper flakes are accepted on the Italian Academy of Cuisine ingredient list for拉古阿拉肉酱,but I like to live on (er, timidly approaching) the edge.

Finally, once you’ve built the foundation of flavor you must — there is no negotiating here — braise your bolognese for three to four hours. Beef takes three hours to cook to that wonderfully mellow, collapsed texture (it’s why you see similar cooking times for stew, short ribs, and brisket). Some recipes call for up to six hours, and although I don’t find I need it to get the ragú of my dreams, given that time is an abstract concept these days, you’re welcome to let it glurp longer on the stove. While the cooking is mostly hands off, you’ll want to visit the pot every 30 minutes and check the water level. Water is added gradually during the cooking time because we are braising, not boiling (shudder), the meat. Go ahead and taste it too, adjusting the seasoning as you need to, so by the time you’re ready to serve it, it’s absolutely perfect. You deserve nothing less.

*许多,事实上,治疗so that they hold their shape

bolognese + pasta water + pasta

先前

六个月前:Roasted Cabbage with Walnuts and Parmesan
One year ago:奥撕裂,蓬松煎饼
Two years ago:Chilaquiles早午餐砂锅
三年前:Rhubarb Upside-Down Spice Cake
四年前:完美的大蒜面包光头芦笋菜肉馅煎蛋饼Palm Springs Date Shake
五年前:Potato Scallion and Kale CakesSalted Chocolate Chunk Cookies,和Crispy Broccoli with Lemon and Garlic
Six years ago:Blue Sky Bran Muffins新鲜菠菜面食
Seven years ago:Spring Vegetable Potstickers基本募集维夫饼干
八年前:Bacon, Egg and Leek Risotto
Nine years ago:奶油玉米面包与阿勒颇Ribboned Asparagus Salad with Lemon
十年前:Radicchio, Apple, and Pear Salad纽约芝士蛋糕Shakshuka
十一年前:Black Bread牧场Rugelach
十二年前:Chocolate Walnut Cookies + More Flourless Dessert一个lmond Cake with Strawberry-Rhubarb Compote
Thirteen years ago:Corniest Corn MuffinsPineapple Upside-Down Cake

Simple, Essential Bolognese

  • Servings:4 to 6; makes just shy of 4 cups ragú
  • 资源:英国威廉希尔重拳出击厨房,与安妮·伯勒尔和玛塞拉·黑曾灵感
  • 打印

  • 1个小黄洋葱
  • 1个纤薄胡萝卜
  • 1肋芹菜
  • 2 cloves garlic (optional)
  • 2盎司培根,切块(可选)或2至3汤匙橄榄油
  • 粗盐
  • Freshly ground black pepper and red pepper flakes
  • 1 pound ground beef (80/20 or 85/15)
  • 1/2杯全脂牛奶,或3/4杯低脂一个的
  • 1/2 cup dry white wine
  • 1 6-ounce can tomato paste
  • 1 bay leaf
  • 一个few gratings of fresh nutmeg
  • 1 pound dried tagliatelle

    准备好你的蔬菜:切洋葱,胡萝卜,芹菜成大块。如果你有食品加工机或高功率的搅拌器,脉洋葱,胡萝卜,芹菜,大蒜在他们斩到机器(如果使用)切碎非常小,从方便面到豌豆大小。如果你没有一台机器,只是继续运行你的刀来回的蔬菜混合,加入大蒜,直到他们切碎非常小。

    Build the base flavor:加热中高热量的中型/大型重罐或荷兰烤箱(4-至5夸脱)。如果使用培根,将它添加到泛干燥,让它煮明快,呈现的脂肪水坑。如果您使用的不是烟肉,涂上橄榄油锅的底部,让它热身。对于这两种方法,盐和胡椒慷慨添加蔬菜和季节他们,并添加少许或辣椒片两种。煮的蔬菜,直到他们褐色均匀,搅拌频繁,没有烦恼,如果他们坚持下去,它将所有的工作了,大约10分钟。添加您的碎牛肉,季节它慷慨盐和胡椒,煮它,直到它是很好的,晒黑了,约10分钟。加入牛奶(我的照片做出来的秩序,并对此表示遗憾),煮它,直到它消失,3〜4分钟,拼抢的任何卡位。加酒,做同样的。加入番茄酱和煮3〜4分钟。加入2杯的水,月桂叶,和肉豆蔻,带来一煮,然后减少热量到中等偏低。 Congratulations, you’ve now reached the “walk away” portion of the recipe.

    煮肉酱:以下是如何在接下来的3个小时(或更多)时间会去:你会一直拿瓶水炉子附近。你会从搅拌时间酱时,我发现在每30分钟检查是对的。一个s the water in the sauce cooks off, you’ll want to add more but you don’t want to add more than 1 cup at a time or you’ll end up boiling the meat (shudder) rather than creating a thick, robust ragú. Taste it from time to time and add more seasoning if needed. Simmer for 3 hours — longer if you wish, but I promise that 3 solid hours will suffice. Remove and discard the bay leaf.

    To finish:一坨面食中公盐水做1〜2分钟害羞。在你排干,舀2杯煮的水进入你的水瓶。沥干面食和直接添加到所述肉酱,具有1/2至1杯的保留水的沿。煮1〜2分钟的面食和酱一起,如果需要继续前进加入更多的面食水。服务于广泛的碗。磨碎的巴马不是传统到结束,但作为奥斯卡可能是不回来吃饭,今晚,我说你,让你幸福的路上吃。

    提前做好:如果你不希望立即使用所有的肉酱,那飞驰冻结在一个袋子里有任何额外的空气压出。除霜的冰箱,并带回在同一个锅里一煮;你通常会需要的水一对额外的飞溅将其松开。

    一个dditional notes:

  • 鲜面条是肉酱传统的面食,但我用我所能得到的,松散扭曲trivelle。采用盒装,干面条甚至哈杉电话“无可指责”,因为我相信她会明白大流行的厨房需要住宿。Here’s a rich fresh pasta dough,should you wish to make your own tagliatelle; for a simpler one, use the pasta dough recipe within the烤宽面条肉酱食谱。
  • 我怀疑你是要问我使这个在InstantPot,我没有测试。然而,这个食谱有不俗的评价和建议,一旦你建立你所有的碱味层对小炒功能,在高约20分钟就会做的伎俩。
  • 我怀疑你是要问我关于土耳其为好,这我也没有测试。I do know that you’ll want to use ground dark meat and that the braising time will be, at most, a fraction of the three hours here — I suspect that 30 minutes will about as far as you can take it without it seeming over.
  • 如果你喜欢这个食谱的一切,但更喜欢一个更小番茄进肉酱,它是那样简单用半罐的番茄酱,而不是所有的,而牛奶翻一番。你不会伤害我的感情。
  • 如果您需要进行这项乳品免费的,你可以使用免费的乳制品牛奶代替全脂牛奶。
  • If you need to make this without wine, I’d deglaze the pan with 1 to 2 tablespoons white wine vinegar instead.

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169分上的评论simple, essential bolognese

      1. 梅利莎

        This is pretty much my go-to “quick” sauce recipe when made with ground lamb (we raise sheep). I generally find letting it simmer for a half hour or so is adequate with ground lamb.

        如果我有深谋远虑,未雨绸缪,这也是非常出色,带骨羊肩!我按照你的食谱书面但增加了在一个大罐碎番茄,然后在弹出全乱入炉中几小时325。

        My husband also has your “I can see the chunks of tomato!!!” aversion, so I usually blitz those through the food processor too. Serve it over noodles with some crumbled ricotta salata on top, and you’ve got something that probably doesn’t even vaguely qualify as “ragu” anymore, but it’s soooo good…

  1. Naomi

    这听起来很美味,是我的菜单上的明天!为了让奶牛自由/犹太 - 你小子不含乳制品牛奶(豆浆燕麦杏仁???)或别的东西(股票水?) - 谢谢!

  2. Devorah

    这可能是异端邪说,但有什么办法,使这家乳品免费的吗?一个好的奶油燕麦奶可能?

  3. Tamsin

    Hi Deb, I’m sure you’ve already told us before so apologies for asking again! Where is the black pan from? It’s just what I’m after.

    1. deb

      It’s my favorite pan (or at least a top three), the 4-quart braiser from Staub. I’m having trouble finding it online right now but I’ll email Staub and see if they can make a suggestion.

    2. 黄绿色Boyd

      What if I have everything at home except tomato paste? Not worth it, wait until I go back to the store?

      1. 妮可

        我通常使用全部或番茄丁(然后不加水)一罐我热捧,果汁和所有的,在食品加工。通过烩结束,番茄一直严重降低。

  4. Tamar

    很抱歉,如果我错过了在配方中的建议,但是如果我们想使这个乳品免费,你会建议使用不同的液体分或更好刚刚离开了呢?

  5. 一个sh

    只有我吗 ?我似乎无法看到blogpost..the过去后用图像的任何图像就是食品储藏室一个。

    1. deb

      我没有有一个问题 - 有没有其他人?它是否有助于清除缓存或者完全关闭并重新打开浏览器?约2.5个星期前,SK移动服务器和任何古怪可能只需要明确的一个缓存整顿起来。(照片实际上是托管场外,因此技术上并没有移动。)

        1. deb

          That’s not good. If you’re on Chrome, here are the cache-clearing directions:
          On your computer, open Chrome.
          一个t the top right, click More ⋮
          点击更多工具>清除浏览数据。
          一个t the top, choose a time range. To delete everything, select All time.
          旁边的“Cookie和其他网站数据”和“缓存的图片和文件,”检查框。
          单击清除数据。

  6. Caroline

    我想使这个周末!我所拥有的一切,除了我只有番茄酱管的悲惨结局。将一对夫妇的罐装去皮番茄工作?谢谢!

      1. Kat

        牛奶??从未使用过,在肉酱......想想在欧洲这是罕见的。我总是用蔬菜或牛肉汤。

        1. deb

          FromWikipedia: The Italian Academy of Cuisine (一个ccademia Italiana della Cucina)配方地限制从所述板部的成分,牛肉切(cartella迪万三),新鲜unsmoked烟肉(pancetta di maiale distesa),洋葱,胡萝卜,芹菜,passata(或番茄酱),肉汤,干白葡萄酒,牛奶,盐,和胡椒。

    1. 芭芭拉

      Yes, Emily! My original bolognese — made now for more than 40 years — came from Vincent Price’s wonderful “Treasury of Great Recipes.” His is much like Deb’s except is uses 2 minced chicken livers in addition to the beef and cream instead of milk. The chicken livers add an indescribable umami to the taste of the sauce.

  7. 芭芭拉Baker

    I would like to saute the ingredients and then put it in the crock pot. Suggestions for time and temp?

    1. Lucy

      是的,我想尝试缸罐为好。你仍然要慢慢加水?
      Could you just add more water and let it simmer away? If anyone has any suggestions, that would be great!

  8. 弗朗索瓦丝

    Ha! I love how you’ve tried to anticipate people’s substitution questions! That said I love a good long simmered ragu but with a vegetarian daughter they are sadly few and far between

  9. 黄绿色

    我已经松散以下的严重吃配方压力锅肉酱的指示作出的意大利肉酱面在锅里瞬间你烤宽面条肉酱食谱之前。基本上遵循所有使用炒香功能早期指示,然后加入足够的水,盖,密封和压力煮30分钟,然后取出盖焖煮直到它达到你想要的一致性。我怀疑,将工作做好在这里呢!

  10. 芭芭拉

    I hate to be “that person” but no one eats beef here and two are vegetarian. Would it be awful to use portobello mushrooms instead of the beef? Or should I just dream of how lovely this tastes and move on?

    1. deb

      我不明白为什么你不能;它绝对不会需要3个小时才能走到一起;甚至一个小时可能有很多。您可能要增加一倍米尔普瓦蔬菜了。

      1. 马塞拉

        我可以保证牛奶绝对是肉酱必须的,也是许多其他肉类食谱主食 - 尤其是小牛肉或猪肉。英国威廉希尔

    2. 妮可

      hello! my italian family’s sugo has no meat- and instead uses the dried porcini mushrooms and then their liquid that they have reconstituted in. otherwise this recipe is exactly the same.

  11. 达尼

    It’s so funny about the whole white wine vs red wine in the sauce, and what’s “officially” the proper wine to use according to the Italian Academy of Cuisine, not to mention that they have that to begin with. I don’t think we’d find that here in the US, but maybe we need it with something like NY Bagels vs everywhere else.

    But I think what I didn’t like in Anne Burrell’s bolognese was the red sauce and how bold the taste is. I’ve been making Marcella Hazan’s bolognese for some years, after Leite’s culinaria published a piece on it about 7 years ago I think, and I’ve been in love with her version ever since, preferring her technique, and the white wine. I do sneak in a clove or two of garlic just because I like the taste. Even better though, in the original article, the master herself Marcella Hazan commented how delighted she was that people were cooking it at home.

  12. 阿努

    有点乱,但如果哈杉叫使用盒装,干面条“无可指责”,她则表示这是“无可指责,无可挑剔。”所以,你有什么可约检疫或没有检疫担心:)

    1. Carla A

      是的,我不明白这一点 - 我想,“这样就意味着干燥的面食是玛塞拉的眼睛好了,对不对?”这是特别感兴趣的我,因为我26岁的儿子开始制作大约一年前新鲜的面食,现在是在“你怎能成为别的”阵营。难以忍受。所以,我想有玛塞拉在我身边(与26年干面条晚餐我担任的是他喜欢的就好了一起)!:)

    1. Erika Abbas

      我想使它完全一样的方式,并尽享羊肉的味道更深。我们最喜欢的肉酱是只羔羊,而米尔普瓦厨师倒有几分后加2个凤尾鱼片。这似乎羊肉味混合右转入西红柿,但没有丢失任何的羊肉味的气魄。

  13. 简利珀特

    Have you tried Rachel Ray’s version? Hers is very similar to yours but with parsley stems. I use larger can of crushed tomatoe then she does but it’s really wonderful. Can’t wait to try this version. Love all your recipes!

  14. 辛西娅

    这是如何使我的肉酱!当寻找食谱我看中了你的食谱烤宽面条英国威廉希尔肉酱和业余美食家的和捣碎起来。真是太棒了。长蒸煮时间真的有差别。最终的结果是柔滑和丰富。从我的挑剔家庭的两个大拇指。我知道我做这个周末!

    1. Ellen

      我不是专家博洛尼亚,但我培根使它现在(一小时后烹煮的延长期),并很高兴与怎么回事。这就是说,我应该更加小心的盐,腊肉咸比培根,我没有考虑到了点。

  15. Shannon

    I’ll try just about any simple bolognese sauce I come across and this one sounds amazing! Just made Marcella’s for the first time a couple weeks ago and did an online search before I started to see how all the major sites interpreted it and found that some added the wine first while others added the milk first. Do you have an explanation why one way is better than the other? I’m really curious! And bless you for using white wine. We are a white (and pink!) drinking house and I never know what to buy when I need red for a recipe.

  16. Sara

    happened to be craving a bolognese earlier this week and, per usual, Deb delivers.
    I’m normally a Nigel Slater bolognese loyalist, but I stayed true to this version with two exceptions: mixed 50/50 ground beef/lean ground pork – it’s what I had – and didn’t have pancetta but knew I wanted that flavor so used about a tbsp of bacon fat.
    太棒了!熟3小时准确,也许我的炉子烫伤,但必须密切关注,并往往比你的建议加水/我的预期。在最后添加面食水是必须的。谢谢,德布!

  17. MBC

    This looks delicious, I’ll have to make it for myself! For the preschooler and toddler I’ll have to make a few substitutions. Remove the tomato, wine, and beef. Serve the milk on the side in a sippy cup. Decrease the onion and celery to one speck suitable for flinging on the floor. Instead of mince for the carrots, cut lengthwise into approx 3″ spears. For tagliatelle substitute the pata shape-du-jour, currently penne (no lines!). Does that get us down to plain pasta with milk and carrot sticks? :)

    1. 大小姐

      哈哈,这是最好的评论。扔在地板上确实如此。我知道我的孩子会感谢所有击打厨房食谱我做饭......一天。英国威廉希尔英国威廉希尔

    2. 一个

      I’m over it and don’t even try anymore. Kiddo gets first dinner of child-deemed-acceptable food (yogurt, chicken nuggets (maybe), peanut butter, peanut butter toasted english muffin, peanut butter open face “sandwich” (detecting a trend here?), maybe an apple to take one bite out of and leave to experiments in dehydration methods, maybe some cereal, maybe some mac and cheese (but only the microwave kind), maybe a spare pea to smash to bits but not actually eat) and then when the adults eat some time later, is invited to try (but always rejects) anything remotely approaching “real” food. Even plain pasta was rejected last week. Repeat over and over while taking deep breaths: food is not a battle.

    3. 汉娜

      Thank you for this! Mama of a toddler here who needed to hear she’s not the only one struggling with food variety for her little one. :)

  18. Natalie McGehee

    嗨!谢谢你的食谱。其实我所做的哈杉配方昨天同意,它不是我经常做,但在家里做了这些天的检疫三次。也有一些是这么安慰约锅煨离开炉子上的时间。两个问题,你取出培根或添加蔬菜时留下的锅?另外,你觉得这个食谱将增加一倍或两倍好?谢谢

  19. 琳达Zerilli

    谢谢for the essential Ragu Bolognese. I have been making Hazan’s version for decades. I had two questions: first, why do you add the milk before the wine; second, doesn’t deeply browning the meat make it tough? I ask because Hazan was insistent in her original recipe that the wine comes first and the beef should just lose its red color. Every recipe I’ve tried in which the meat was really browned, including Burrell’s, turned out with dried out meat.
    谢谢!

  20. Simma Genzlinger

    前几年我泪流满面,当我加入了牛奶凝结,因为我已经避免Bolonese如初。有什么想法吗?

    1. 黄绿色

      我的建议是给这个配方 - 或任一德布命名的那些(伯勒尔,哈杉) - 再试一次!我从来没有见过牛奶不寒而栗。也许其他成分是太热了,所以你总是可以让它冷却下来只是有点是安全的......和使用鲜牛奶,也很安全。酒前加入牛奶。酸性和热补乳汁不寒而栗。

  21. 克里斯蒂娜

    This looks delicious and I’m making it tonight! I noticed you have red pepper flakes in your veg picture, but none in the recipe. Did you decide it just didn’t need any heat? Also – I’m on an iPhone X, and the pictures are blurry on the site. But if I click on it to the source picture, it is crystal clear. Hope this helps with any research on a potential issue. Thank you!

  22. 劳拉在这里鸣响,看看其他人有crockpot建议。Since the ‘confinement’ (as it’s called here in France) started, I’ve made David Lebovitz’ Hazan-derived bolognese sauce twice in the crockpot (although he doesn’t give slow cooker directions), and it’s turned out deliciously both times. (Link clickable in my name.)

    然而,Deb, your version calls for reducing the sauce — I guess that’s what makes it a ragu, and not a sauce ? — and the crockpot, by definition, cooks with the lid on, am I right?

    我不喜欢crockpot的“无人看管”的质量方针,结果总是那么细嫩,味道鲜美...。

  23. 凯瑟琳

    这看起来美味,但我不得不做出一个素食主义者版本。我想我会尝试扁豆。我不会吃的肉之外或任何加工的假肉。我觉得扁豆可能是不错的。

  24. 凯伦

    I made this this afternoon (without pancetta) in the instant pot. After 30 years slavishly following Marcella Hazan’s recipe, I feel that SK’s is the better sauce. The flavour is very rich and the sauce is fully integrated. The one thing Instant Pot users need to remember is that the water won’t evaporate in the cooking as it would be on the stove. Next time before pressure cooking I’ll only add water to the consistency I want in the end. The full amount makes the sauce too watery.

  25. 比娜Nihalani

    The ultimate bolognaise is Heston Blumenthal’s, Yes, it need five pans and six hours of simmering. Not to mention a prodigious amount of chopping! But it has a deeply savoury, umami quality that none of the others can touch. It also uses mainly basic ingredients. I make a huge batch with two kilos of meat and freeze it for using with pasta, lasagna and even a beefy Shepard’s Pie. I suggest everyone try it at least once. You’re unlikely to have this much time ever again (hopefully).

  26. Sandy G

    德布,你有很大的耐心解答这些问题。在食谱里给了一个勇敢的努力试图掩盖你能想到的...... ..for酒,西红柿,奶制品和牛肉每一个替代品。但你一次又一次地回答他们。然后你读其他人的食谱是如何比你的好。你然后去尖叫成一个枕头还是什么?谢谢你这么亲切!

    1. Laurie

      HAHAH,绝对。一次又一次。德布是亲切,耐心,启发并在她处理的替代问题实用。因此,我们有些不太蓄势读者(呃,我)会尖叫到我们代表她的枕头。而且,等等,我可以让这个肉酱无酱?

    2. deb

      哈哈,没有,不过谢谢你。我不介意回答问题。我有点受宠若惊任何人认为我知道我在说什么!(不过我也只是做它的时间,每天在短期内,然后在移动或我注意到我的耐心变薄 - 这是许多其他任务也同样如此)

  27. 四月围场

    真巧,我做了哈杉的肉酱昨晚!并希望它一直更番茄-Y。我想我知道我做饭下周末!

  28. 汉娜

    我们这个昨天使用不可能汉堡牛肉(虽然我们仍在使用的猪肉 - 我们不是素食主义者,只是想削减)。煨的时间只有20分钟左右,才在最后步骤中添加的面食 - 其他所有步骤都是一样的。很美味,我们会极力推荐... FYI对于那些谁正在考虑替代肉!

  29. 瑞秋乔伊

    Hi Deb! I am almost to the point where I can walk away for a bit but I’m wondering – could I transfer this to a crockpot on high for the 3 hour simmer part??? My stove fan is dying and I’m love to somehow keep cooking this as directing but get it off my sad sounding stove. Thanks!

    1. 瑞秋乔伊

      还有一两件事,我应该煨在这3小时覆盖或半覆盖或完全揭开?可能是一个肉酱菜鸟问题,对不起那么多!谢谢!

  30. MJ

    我很高兴看到这一点。我爱你的烤宽面条,但尝试过你的酱油在过去我认为红葡萄酒是太苛刻了。然而,哈杉的,我转身再次当我最近检疫博洛尼亚你的烤宽面条,是不够番茄-Y为我的美国人的口味。我期待着尝试这个新的版本,这看起来很完美 - 除了我将做一个双重配方。现在我的问题:如果我有腊肉,我应该使用,如果我没有烟肉?或者它只是为了更好地使用橄榄油?

    1. deb

      再次,咸肉或橄榄油:无论是。培根有烟熏的味道,这不是传统的,但我不认为这是太腊肉进这里,在这个小数目。

  31. 朱丽叶

    救命!我爱肉酱,我迫不及待地想试试这几招。但是,我必须确保我读它的权利。该食谱要求1磅80/20碎牛肉的,但它没有提到排出脂肪的牛肉煮熟后。那是对的吗??
    我只是想知道,如果假定的脂肪引流的(和或不小心被省略),或者如果脂肪应留给保证味道。我不想去通过3小时以上,使之与有它是油腻。请指教。

    1. deb

      我不漏发,也没有找到最终的酱太油腻,但是,如果你这样做,这是很容易从冰箱中删除任何多余的脂肪,一旦它的冷(和凝固在上面)

  32. 卡特里娜

    一个s soon as I read the line about hating chunks of anything in bolognese, I was sold on this. Couldn’t agree more!

    In classic pandemic cooking style, I had to make some adjustments based on what I had. The result was maybe not really this recipe, but I think the spirit was still there…? Sharing in case it helps others.

    - 我没有咸肉或任何类似,所以就没有它。
    - 我的番茄酱管下降到约2.5盎司我使用的,然后当它来到加水,我加水1杯和1杯震动意大利面酱的(我知道,我知道......但是这一切都是我的了!)。
    – I was lazy and didn’t bother with the bay leaf or nutmeg.
    - 我曾地面火鸡,它焖约40分钟,而不是小时(只加第一液体2杯并没有更多),它似乎是巨大的。

    Side note: when I threw the ground turkey into my Dutch oven, I sadly discovered it was still half frozen. Oddly, though, this seemed to be…a good thing? I usually struggle with ground turkey turning into kind of a rubbery worm-like texture, regardless of how much I got at it with a spatula. But in this case, since I was scraping it off a half-frozen mound of meat, it ended up being much more broken down and more similar in consistency to ground beef.

  33. 奎因

    Does anyone have any suggestions of where to buy fun pasta shapes online? Stores around here only carry the basic ones (spaghetti, penne, etc) but I’d love to try something different.

    1. deb

      Yes, I have two recommendations. First, my favorite pasta brand, when I can find it, isSetaro。他们有很大的形状,而且他们进口的,但并不十分昂贵。价格可以高看第一眼,但大部分的包都是1.1或2.2磅。第二个是纽约的品牌,Sfoglio,和I was delighted to find they still had pasta in stock when the shelves were wiped clean elsewhere. I use theirreginettihere和theirzuccahere

  34. 考特尼

    Would it be total sacrilege to replace the ground beef with a combo of beef/pork/veal (similar to your everyday meatballs)? I always want to make bolognese but I do not care for beef, and that mix is about as much as I can handle.

    1. Sarah

      我的比利时EX的妈妈给了我他们的家庭食谱肉酱包括碎牛肉,碎猪肉组合,和火腿切丁(约50/50牛肉/猪肉约2的比例:2:1)。另一个区别是,而不是在开始时加入全脂牛奶,其他一切被焖这里写的,然后在最后加起来1个奶油和温暖只是通过。这是可爱的。

  35. 卡门

    Ive used this same technique before using mushrooms instead of beef and it still came out with that deep rich flavor.

  36. Maro

    我会说,博洛尼亚是没有的事,我通常会做,甚至没有的事我通常会秩序,但这是绝对的美味,尤其是自制的面食(我的意思是,我们有时间......)。

    well worth the small up-front effort, the 3+ hours after that is a breeze and the result is so rich and flavorful. I can see this becoming a fall favorite!

  37. 斯蒂芬

    I made this last night. I found 2 cups of water to be too much, and the finished product was watery. In your insta gram story it did not look like you used 2 cups of water to begin with?

    1. deb

      你煮它涵盖了?(它应该被发现。)我想在视频版本,第一杯熟得快掉,所以我说第二个早,并不少见。我不需要3杯水+超过3小时的从未提出这一点。

  38. 一个ngela Stark

    This looks great! Sorry if I missed it, I know you say not to add more than 1 cup of water at a time – but how do you know how much is enough below that amount? THANKS!

  39. Brigitte

    爱酱的简化。我通常把my red sauce in the oven at 325 and slow simmer it there. Less chance of scorching it. I did it with this one as well and only had to add water once an hour. Delish! Thanks Deb.

  40. Kate

    This was INCREDIBLE. Hands down, one of the BEST smitten kitchen recipes I’ve ever made. Huge hit with my family (even the 5 year old!). Followed the recipe exactly except for subbing fennel for the celery because it’s what I had!
    三江源德布。你是一个摇滚明星。

  41. 米歇尔Agostinelli

    这是这么好!本周末看到您的帖子后,我做到了。我的丈夫已经宣布本作将于每周日从现在开始)!

  42. Erica

    I have made the lasagne bolognese – amazing. I have 1/2 Lb of fresh farm raised ground pork in my fridge. I want to make a half recipe. Questions: still use white wine? How long do I cook the sauce with a different meat and only half a recipe? thank you! (on another note- I’m not sure how I missed the toasted coconut shortbread cookies before this, but I have made them quite a few times in these past weeks. Now those are amazing!)

  43. LD

    我喜欢这个配方原样,就算我是无可指责的,并用我的干箱面条!(但是,正如你说的,因为她不来吃饭,我们都不介意。)

    It was super exciting to be able to get a carrot from the garden and use tomato paste that I made. I’d like to think that’s what tipped this already-great recipe into “epic.”

    Next time I make it, I’ll double it and add some ‘shrooms. Yum!

  44. SassyJanester

    德布亲爱的,显然我需要你更加明确,覆盖疏忽罪。我昨天焖6小时不再需要考虑加水。原因?用一个盖子。所以,很显然没有盖,对不对?

  45. GAR

    这是这么好!第一次拍肉酱,它原来这么好;我只希望我能翻番几招更多的剩菜。我生活在一个国家里,芹菜是不可用的,所以我用一个大胡萝卜代替。我也得不到酒在这里,所以我有一对夫妇的白葡萄酒醋汤匙(DEB提到这是在评论子的地方)取代。10/10将再次做出。

  46. 玛丽·弗朗西丝Hrynik

    What is the name of that great looking pan with two handles? The wrist is getting weaker.
    爱你的网站!

    谢谢,
    Mary

  47. 珍妮特Helgeson

    Here’s a meatless version: I too have sinned, altered Mrs Hazan’s excellent recipe through the years, much like you have, but the most dramatic change is replacing the beef with Morningstar Farms Crumblers. Simply delicious.

    1. 珍妮特Helgeson

      Oh, and when browning the meatless Crumblers I also add diced cremoni or white mushrooms and brown them until nearly crisp.

  48. 妮可

    我做了这个配方精确描述和它出来的精彩。我倒豪华肉酱了新鲜的面条,并担任其旁边一些自制的酵母和烤西兰花(好措施)。谢谢你,德布,对于这样一个描述性的,有益的食谱。

  49. 枷锁a Lamoureux

    使这个意大利猪肉热香肠代替牛肉,因为这是我手头上有什么 - 绝对精彩!守护者的食谱,是肯定的。

  50. evan

    Looking forward to making this! Any suggestions for substituting for the fresh nutmeg? Can’t get my hands on it during this unusual time.

  51. Gabrielle

    My husband (the cook in the family – I’m the baker) made this last night for dinner and it was DELICIOUS. So many levels of flavor. We both actually groaned out loud at our first bite.

    Being full-time caregivers for my FIL who has dementia, we’re always looking for easy delicious and nutritious meals to freeze for him that he can manage to reheat in the microwave himself to give us a break from daily meal prep (especially now that we can’t take him out to a restaurant for a break and leave cooking, serving, and clean-up to someone else! *Sigh*.). This one is being added to the rotation for sure!

    有在杂货店没有培根,所以我更好奇,用它试试这个,总有一天......没有任何干面条,这样用猫耳朵,并且做得也很完美。二手地面火鸡(85/15),并用小牛肉基础产品使其“比较强大”。我们选择离开了大蒜,是因为我的FIL的红辣椒片,我真的没有错过它。我的丈夫坦然所有的蔬菜用刀子,他关切的是,蔬菜(特别是洋葱)将在食品加工得到overprocessed。这似乎迎刃而解 - 要么没有大块。

    已经在期待我们有这个吃饭的下一次!

  52. 考特尼

    I’m excited to try this with ground venison- would it simmer less? Is there a downside to simmering too long?

  53. Nathanya Echols

    Can I just add a can of crushed tomatoes instead of tomato paste? I’m all out.

    PS。我一直在使用你的食谱了大约10年感觉。英国威廉希尔谢谢 。

  54. Bethany

    Oh dear. Just finished the sauce, and it’s very better. I used oat milk instead of regular, but other than that followed the recipe. I’m wondering if my veggies got overly browned? I did throw in some garlic cloves, and I usually don’t cook garlic at the same time as onions. Or maybe it’s the tomato paste brand I used?

    任何提示的救助?

  55. I tried this recipe in the instant pot. Super flavour full and it was easy enough even for me. There’s room for improvement but I am quite happy with this.
    哦,是的,我发现了控制水进入即时锅可能需要多试几次量,但是,否则你设置它,你可以忘记它是非常适合我。书签。

  56. Made this last night and it was a huge success! Very tasty! Hang in there Deb! Thank you for sharing your recipes. We all need some backup right now and you are definitely helping a lot of people!

  57. Raphaelle

    I made this this afternoon, to have for dinner. It was exactly what I hoped it to be – cozy, hearty, rich, comforting. I used 1tbsp bacon fat + 1tbsp olive oil in place of pancetta fat, otherwise followed the recipe to a T. Thank you, Deb.

  58. That is so droolworthy! I like to add a little anchovies in it for umami which dissolves, and then bake it in the oven, which makes the nice brown bits which you then stir back in!

  59. Cass

    Deb, I have never left a comment on ANY recipe before but I just made this and it was so delicious. I have made a billion of your recipes and have your first book and your recipes never fail me. Thank you!

  60. 嗨!I love your recipes, Thanks for sharing this post I appreciate your great effort in bringing all the tips together in the single post. for Bolognese recipe can I use goat meat instead of beef ?

  61. 维多利亚Bufford

    I read it as 16oz of tomato paste and only realized it called for 1 6oz can after I added it. is there any way to fix this? I added extra water. I’m so sad

    1. deb

      It will just be very tomato-y. You can double everything else and make a double batch of bolognese to even it out, but it shouldn’t be terrible as-is, just more tomato sauce-y.

  62. 海蒂

    Made this tonight and a rare occurence, I stuck to the recipe without my personal twist… except (haha always one) I used bacon fat to start instead of olive oil.

    这是我的第一个适当的肉酱。在“意大利面条酱”我从小一起长大的,并已演变成我自己现在是一个悲哀的事情。我将与此返工它的位置。

    您的博客,并kitchn是我的两个绝对去-TOS的一切食物。谢谢你的天赋和善良的共享都可以看到和学习​​。
    (Edmonton AB)

  63. Leah

    这个工作很好除了牛肉和拐杖d coconut milk, for any other other vegan cooks out there. I let the sauce simmer for about half an hour–next time I might see if it holds up for longer. It was incredibly rich and satisfying after the 30 minutes, though!

  64. Diana Jean White

    I love how you are so very particular about every step. I’ve made what I thought was Bolognese in the past but apparently was only a poor facsimile. I must say this was very good and not terribly labor-intensive. It made me feel I, and possibly I alone, was having an authentic dish. However, I served it with bucatini and grated romano. Ssshhhh.

  65. Chandra Fischer

    Oh my this was SO good! We regularly make Ina Garten’s “weeknight Bolognese”- It’s delicious and fast, but uses red wine. I had more time on my hands this week and loved the idea of using white wine and tomato paste- the sauce was positively silky and the flavors much more complex than our weeknight “get ‘er done” standby, but the recipe itself is also unfussy! Thanks for a great recipe.

  66. 梅根

    We loved this! Followed the recipe exactly, using the olive oil route rather than pancetta. My husband is a no-chunks-in-the-bolognese person, so he was especially delighted by this version. I mixed mine with spaghetti squash (a health food cop-out, maybe, but ultimately tasty) and he ate his slathered onto crusty sourdough. Whatever the Academy has to say about it, parmesan paired really well with the sauce.

    这无疑从全3小时煨受益。当我尝过一路上,我担心的是,葡萄酒和番茄酱过于辛,但烹饪时间结束时,他们已经很好地成熟了,仡味道可能脱颖而出。

    尽管久煮的时间,有比我做其他肉酱食谱准备要少得多,所以我认为这将是我们最喜爱的版本,即使检疫结束。英国威廉希尔感谢可爱的配方,德布!

  67. 斯蒂芬anie H

    This was lick-your-plate-delicious. So, so good. Thank you Deb for coming through with a winner one again.

  68. 看起来很美味!我很偶然从您的烤宽面条食谱做肉酱和它的美妙。谢谢你的非酒去釉的选择,但是我住在任何甚至建议酒根本就不是进口的国家。你以为其他醋会是更好的替代品?不知怎的,醋,使切口在这里。或者将白/红葡萄汁更好吗?我已经做了,在过去,没想到醋...

  69. Zoya

    I just made this and it was wonderful. I didn’t have white wine so I swapped in the same amount of port and it tasted incredible.

  70. Gini Bellettini

    This is outstanding! I’m keeping this recipe in the rotation. Fully developed flavor, really pretty simple prep.

  71. Seema

    Omg, I just made this tonight and had to sub finishing the ragu in the instant pot and again, omg! Turned out so so good! Thank you thank you for your awesome and approachable recipes.

  72. 朱丽叶

    Made this today and enjoyed it immensely. My husband and I picked up Patsy’s pizza last weekend (UWS) and he suggested we get their bolognese with pasta and I said “no, I’m going to make that” and low and behold was this post. He commented that it was just as good if not better than Patsy’s :)

  73. 梅西格林

    非常,非常好,即使没有酒。我不得不用白葡萄酒醋,因为我们没有白左(嘲弄!)和酒类专卖店现已关闭星期一!但酱是可爱。我焖它几乎6小时虽然。

  74. 芭芭拉价格

    I am worried. I doubled the recipe so 4 cups of water. after 1 hour of simmering the water doesn’t seem to be cooking down. what am I screwing up? My family is expecting an A dinner like I promised in 2 hours!!

  75. 艾米莉

    这昨晚熟,它是迄今为止我做过的最好的。我更喜欢到玛塞拉的,我以前的标准,这是因为番茄酱使它更丰富,更流畅(多番茄,安永)。老实说,这是很难把这个面食,而不是仅仅用勺子吃它。只有我做出的调整是芹菜的两轴之间,因为我喜欢额外的植物音符。

  76. 娜塔莎

    If I want to make this the day before, and then let it sit in the fridge overnight, would I stop the recipe at the Cook the Ragu step, reheat it, and then add make / add the pasta? Would that affect the taste at all?

    1. deb

      I would fully finish the sauce. The next day add some water to loosen as you reheat it, plus the pasta + pasta water as needed.

  77. 伊丽莎

    I made this last night and it turns out I prefer my bolognese more unctuous and less tomato forward so I added more whole milk along with the pasta water. Parmesan also helped but next time I will halve the tomato paste or try another recipe. I also added a parsnip because I had one and I take every opportunity to sneak vegetables into meat dishes. I did like using the food processor to chop (why do I always forget I have one?) so taking that step with me. My husband liked the original sauce but he also didn’t spend three hours checking (but not tasting !) a sauce every 30 minutes.

  78. LMJ

    我只是做了这个素食者使用TJ Beef-less Beef, which normally doesn’t taste like much but was actually the perfect vehicle here! I used heavy cream instead of milk to add some of the fat I’d be missing, but otherwise followed the recipe exactly and it turned out perfectly — it only needed about 45 min total, though. My meat-eating SO said he wouldn’t have noticed it wasn’t beef if he hadn’t seen me make it; highly recommended all around!

  79. 从纳奈莫凸轮

    Wonderful, made exactly as written. Two things I learned for next time. 1 – I think it is better without parmesan cheese. As you mentioned the Academy wasn’t coming to our house last night so I grated fresh parmesan on top because that’s what you do right? I very much preferred the pasta at the bottom which had no parmesan as it didn’t detract from the depth of flavour. Two – generously salting both times meant 1/2 a tsp for me (1 tsp total) – that was not enough for my taste, I’ll up it to 3/4 each time (1 1/2 tsp total) for next time. I had mine on bow tie pasta (COVID improvise) but my wife had hers on a hollowed out zucchini boat and loved it!

  80. Prema

    Deb, thank you for this recipe! I made it vegetarian by using TVP (textured vegetable protein) that I just reconstituted in hot water for a few minutes before adding it to the veggies, and then proceeded with the recipe accordingly. Took about 45 minutes from start to finish, so it’s a great weekday recipe…not an easy feat for a delicious bolognese!