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Originally Posted by geo1005
(Post 16845962)
The milk (or in my recipe above, table cream) neutralizes the acidic content of the tomatoes... smoothes things right out.
This thread is making me hungry! :D |
Originally Posted by Ancien Maestro
(Post 16847704)
the milk in the spaghetti idea isn't sitting well with me though:(
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Originally Posted by ILuvParis
(Post 16847734)
Try it, you'll like it. It isn't enough to even make the sauce creamy. I saw this thread this a.m. and I started chopping carrots and celery about an hour ago and stopped because I realize I don't have any onions and I don't feel like going out into the 90 degree heat. I was thinking about trying this sauce with lasagne.
The milk and tomatoes.. seems really odd and out of this world.. |
Originally Posted by Ancien Maestro
(Post 16847754)
The milk and tomatoes.. seems really odd and out of this world..
SO YUMMY! |
Originally Posted by missydarlin
(Post 16860785)
you've never had tomato cream sauce over pasta? Or creamy tomato soup?
SO YUMMY! |
Originally Posted by missydarlin
(Post 16860785)
you've never had tomato cream sauce over pasta? Or creamy tomato soup?
SO YUMMY! I prefer having cream of whatever that appears off white or something |
This isn't really a ragu but it's really simple.
1. Buy canned, whole tomatoes (~3 cans). Some fresh ones too. 2. Preheat oven to 500-550F. 3. Halve and seed all of them. Set aside a couple unseeded. DO NOT THROW AWAY THE JUICE FROM THE CAN. 4. Lay them down, inside up, in a roasting pan, salt, and pepper. Sprinkle with olive oil and add herbs to taste. 5. Roast the living daylights out of them. Takes about an hour. 6. While that's going, take the juice from the canned tomatoes and some red wine, and put into a saucepan. Reduce. Slice the tomatoes you set aside and set aside again. 7. Pull tomatoes out of the oven. Dump into large pot. Add the fresh tomatoes and reduction, then blend using a stick blender. If I have time or the energy to do a proper bolognese, on top of the above procedure I would: 1.Sautee ground beef and mushrooms. Sautee some pancetta to go with it if I remember to pick it up at the store. Set aside. 2. Sautee mire poix (by the way, they sell the stuff pre-chopped at Trader Joe's) in some butter. Dump the fresh tomatoes in here. Dump in the meat and mushroom mixture. Dump in enough chicken broth to cover. Put in tomato paste. Stir. Simmer until tomato mixture is ready. 3. Dump the ground tomato mixture into what is now sort of a "stew". Add fresh basil and oregano. Add a bit of heavy cream and parmesan cheese. Simmer, stirring constantly. Couple things: 1. Season as you go. Salt/pepper goes without saying. 2. Taste, taste, taste. 3. You have exactly three different items cooking at the same time. And if you don't want to have to clean for hours on end afterwards, you also want to clean up as you go. I don't have quantities because I don't normally measure (or pay attention to measurements). Probably the reason I suck at baking. Couple of times I hadd all of that going at once AND I decided I wanted meatballs instead of sauce. That was chaotic. |
Originally Posted by ILuvParis
(Post 16616507)
The OP's recipe is similar to one from Paul and Mira Sorvino which I came across years ago in the newspaper. I had misplaced it for quite awhile and Googled them and various sauces and never could find it, despite the fact that they have recipes all over the internet. Later, I did find the recipe, which I was happy about because I really like it. I was surprised there are no spices, such as oregano, but the wine gives it a great, rich flavor.
1 T olive oil 1 T butter 1 C finely chopped onion 1/3 C peeled and finely chopped carrot 1/4 C finely chopped celery 3/4 lb. ground chuck 1 C dry white wine 3/4 C whole milk 1 28 oz. canned tomatoes and their juice 2/3 t salt Freshly grated parmesan cheese. 1. In a 4 or 5 quart Dutch oven or stockpot, heat oil and butter over low heat. Add the onions and cook, stirring frequently, until tender, about 7 minutes. Add carrot and celery and cook, stirring frequently, until tender, about 4 minutes. Do not let vegetables brown. 2. Add the beef and cook until no longer pink, but not browned, about 6 minutes. Add wine and raise heat to medium high and cook, stirring frequently, until the wine is evaporated, about 15 minutes. 3. Lower heat to medium-low, add milk and cook, stirring frequently, until the milk has been absorbed by the meat, about 10 minutes. Add the tomatoes and their juice and the salt. Cook, stirring frequently, until the sauce is thick and creamy, about 2 hours. Serves four with 12 oz.of pasta, preferably rigatoni. Pass the parmesan cheese separately.
Originally Posted by geo1005
(Post 16662130)
Similar to mine! I use a mix of veal and beef instead of beef alone. And after the celery/carrot/onions have softened, I add a tablespoon of sugar and some chopped garlic.... then comes the red wine which gets reduced by half, followed by table cream (instead of milk). And always served with tagliatelli.
We make big batches in the 7.5 qt. Le Creuset and freeze smaller portions for that quick go-to meal when pressed for time. ^ |
Originally Posted by macdonaldj2
(Post 16556226)
my sauce takes about 2 days to prepare, or one really long day if I feel like staying home and my mother would shoot me if I gave out her recipe
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Originally Posted by skchin
(Post 17008937)
Please share, your mother will never find out.
We sometimes will ask, just to get the insider scoop on anything..;) |
Originally Posted by ILuvParis
(Post 17008428)
I've made this twice since we've posted. I doubled the recipe both times and froze half of it. The second time I used red wine and crushed tomatoes (instead of canned diced). I didn't notice much of a difference between the red and white wines. I think I'd have to taste them one after the other to determine which was better. I liked the consistency of the sauce better with the crushed tomatoes, however. :)
Stick with canned plum tomatoes - so much better. |
Originally Posted by nerd
(Post 17009423)
Canned diced tomatoes will usually suck. It appears they are picked barely red and immediately diced (this applies to Italian imports, domestics from Del Monte, and the store brands), yielding a flavorless, plastic-y batch. I am guessing it's because it's hard to put a nice ripe juicy tomato through a dicer machine.
Stick with canned plum tomatoes - so much better. How can you dice tomotoes and can them.. and expect the texture from becoming mushy? |
Originally Posted by Ancien Maestro
(Post 17009449)
Agreed..
How can you dice tomotoes and can them.. and expect the texture from becoming mushy? |
Originally Posted by ILuvParis
(Post 17009690)
Any canned tomato is going to be mushy because they are cooked.
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Originally Posted by ILuvParis
(Post 17009690)
Any canned tomato is going to be mushy because they are cooked.
So recently I did something terrible. I added tomato soup instead of tinned or fresh tomatos. I'm now making the best bolognese sauces I've ever made. I've been using the soup in some curries as well. This combined with the wonderful braised onions in Ez cans of onions ...... If you think about the work and time that goes into cream of tomato soup ....... Anyway - in the UK - Waitrose own brand is better than Heinz if anyone is interested. |
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