Sunday, 28 October 2012

Not Italian

Not  Italian? Do We Look Like We Care?

Bolognese sauce not Italian, it’s an English interpretation so what! Where would we be without it, it’s our dish and we should celebrate it, and be proud. I’ll bet the Italians wish it was theirs, but it’s not, so hands off. They have a dish in Bologna that they say is the inspiration, I’ve looked at the recipe and I think it would turn out bland, also I’ve seen them dish it up in Bologna on TV, a wee dollop of spaghetti and a little spoonful of ragout on top, no cheese!!! The diner has mix it up! This is unusual just about every other pasta dish is tossed in sauce. Bolognese is a main meal, you poor old Latinos, loadsa pasta, loadsa sauce, loadsa fresh grated parmiggiano, a glass of red wine and fresh baked ciabatta to mop up the sauce. Somebody should show these Eye Ties how to eat LOL

Bolognese Sauce
In a big pot, fry off, in olive oil, 6 diced onions, in a sauté pan fry off in small batches, 3kg of minced beef, adding them to the big pot. Take a head of garlic, skin and crush the cloves with salt to a paste and add to pot. Stir in a level dsp of plain flour. Deglaze the sauté pan, with a splash of good red wine, I use a Barolo around the £10 mark; add the deglassage and the rest of the red wine to the pot. Then add a goodly amount of dried Italian herb, don’t be afraid, I’ve never used too much LOL, Now add a whole tube of tomato purée, and about 6 cans of chopped tomatoes, I say about, cos I’m never sure, it’s about getting the consistency right, it need to be fairly stiff, too stiff there’s always tomato juice. At this point, use your black pepper grinder till you get wanker’s cramp. It needs bacon, I’ve tried Italian bacon and speck which is similar and it’s good but not that obtainable and expensive. English smoked bacon is chemically cured and full of watery crap, I buy it in catering packs, so I peel off a pile of rashers about 2” thick, slice into strips, place in a big pan of hot water, get my mitts in to separate the strips then bring to the boil, dump into a colander and wash under the tap. Worthy of note is all bacon should be blanched prior to cooking, I eat bacon every day and that would be pain in the arse, fortunately If you use a George Formby Grill (a bit like a George Foreman Grill but it sings “When I’m Cleanin Winders” while it cooks) put the bacon on while the grill is cold and it sheds its own weight in watery crap before it actually starts to cook. So the bacon goes in the pot, plus a big box of sliced open cap mushroom. Bang in the oven at least 3 hours, bish bosh. Probably about 16 portions to freeze

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