Comments on: Classic bolognese

By: J

Tue, 10 May 2011 23:39:15 +0000

First time here, because I was looking for a recipe for bolognese without tomatoes. You complained at the end that your meat was kind of clumpy. I tried a recipe today that was similar to this one, except it was incredibly easy, and you didn’t brown the meat. SHOCKING, I know. You put the meat, vegetables, milk, and red wine in a pan and cooked until the meat lost its pink color. Then add some broth and simmer for 3 hours. It hasn’t been 3 hours yet, so I don’t know…but I was shocked that there were no tomatoes, which is how I came to be here.

By: Stacy Davidson

Stacy Davidson — Fri, 24 Jul 2009 23:34:25 +0000

You 2 need to get along when cooking.

By: Runeo

Runeo — Fri, 22 May 2009 11:54:11 +0000

hey guys

I think this looks great, and agree with Waz on the sauce distribution.

With the celery – keep the base tightly cling-wrapped. this keeps it crisp for at least an extra few days.

When using tomato paste, i find that you get more flavour by waiting until the liquid has evaporated from the meat before adding the paste and then frying the combinedmeat and tomato paste for a minute or two, with the gas turned up to 11. Also, if you are adding tomatoes, a little sugar will help release even more of the tomato flavour.

By: perry

perry — Sun, 15 Feb 2009 03:33:07 +0000

I don’t understand why waz always worries about lennys salt intake, she doesn’t even take that much. And she eats healthy and she is beautiful and the perfect size.

By: Heath

Heath — Tue, 14 Oct 2008 05:23:39 +0000

I’m with Len! Even though not a traditional bolognese sauce, I like to bastardize this recipe with lots of goodies including semi-sundrieds and olives, and yes lots of tomatoes! To be honest, it just looked kind of boring with just the mince and no herbs/extra veggies…

Although I think on presentation (the sauce on top of the pasta), I’m with Waz… something just not quite appetizing about having it all mixed up like that.

By: giacomo

giacomo — Mon, 13 Oct 2008 11:42:27 +0000

hi i’m giacomo from italy!!!
i’m watched we with Adobe Media Palayer!!
Your ragù is not original!!!
byut Your web tv is nice
bye bye

By: Kara

Kara — Sun, 28 Sep 2008 17:46:40 +0000

Great episode. Don’t see what all the fuss is about though, Waz likes bolognese sauce and Lenny likes a tomato sauce with meat, whatever. How about tomato bolognese sauce for a title? I must say having also just watched the crumble episode that Lenny’s preferences usually win out (loose crumble for instance, among others), and so it was nice to see Waz’s for a change. Must also note that some people use dried herbs because of the cost, not necessarily because they are culinarily inept. Keep up the great podcast!

By: Merry

Merry — Sat, 27 Sep 2008 09:43:01 +0000

I watched your video with interest and remained completely loyal to my version of bolognese sauce even though it is more tomato’ee. I use crushed tomatoes and not puree so the taste is milder, and I use fresh herbs (sometimes this sometimes the other) green pepper and bay leaves.
I do cook it for at least 90 minutes and it is flavorful and lovely.

By: ddd

ddd — Fri, 19 Sep 2008 03:10:40 +0000

yipes, don’t put that tupperware in the microwave!
great recipe otherwise, great podcast, love it!

By: Lenny

Lenny — Thu, 11 Sep 2008 14:58:39 +0000

Gee, Pearl, thanks a million! Best CTK comment ever, in my book. Though, I have to say, I wasn’t really encouraged by the subseqent deafening silence of other CTK viewers. I mean, I would have thought at least my Mum could leave a message! Ho hum.

By: angie

angie — Tue, 02 Sep 2008 10:08:11 +0000

Sorry Waz, I agree with Lenn- need more tomatoes. My bastardised version of spag bol is a winner with the biggest food critic i know- Ben the toddler:
- mince (bash it up with the wooden spoon as you brown it to avoid lumps- I’m with you on that one Waz)
- finely chopped carrot, zucchini, onion and red capsicum
- passatta
- red wine
- stock
- milk
- pinch of nutmeg, pinch of sugar
- garlic
Any good pasta that’s in my cupboard.
Yum!

By: Sam

Sam — Mon, 01 Sep 2008 06:14:20 +0000

I tried a version by Mario Batali. No doubt that it’s a bugger to make, with long stirring sessions and a bunch of different meats, but boy oh boy, it’s really damn fine. Not really that different from the one you make here, but the slow and steady cooking of each individual stage just builds up this flavour that is quite astonishing. I warn you that the total cooking time is up around 3 hours though.

Video and recipe: http://www.avenuevine.com/archives/003141.html

By: Florian from Berlin

Florian from Berlin — Fri, 29 Aug 2008 13:51:33 +0000

Hi there,

a friend of mine was quite proud of his Bolognese, he made quite a fuss about it – his method was similar. He stressed finely grating the carrot, adding whole cloves of garlic (taking them out later), using red wine. Pretty important seemed also the browning of the meat. The pan had to be very hot and you should fry all the water out of the meat. When it’s dry, it will break apart more, so this should take care of lumps. He took over 4 hours to make his sauce – he would do other stuff besides but would regularly add wine, something like half a bottle in total.

I don’t think a few fresh herbs would do any harm, you could just throw in a twig of thyme and rosemary and fish it out later, no?

At an italian delicatessen there are a number of ragouts in glasses on sale, using different varieties of game, like hare, wild boar and so on. Maybe you should research the ragout side of the sauce a bit more and neglect the Bolgnese side, avoiding all the definitory trouble over tomatos.

Anyway, it looked quite yummy…
Now I’m hungry again.

Great.

By: Natalie

Natalie — Tue, 26 Aug 2008 20:55:55 +0000

Hi Great Episode!!!

I prefer tomatoes and fresh herbs mostly to increase the nutrients in the meal and if means not the traditional recipe, so be it. I try to avoid just meat and carbs but I know my fiance would love it this way

Nat a montreal

By: Millie

Millie — Mon, 25 Aug 2008 13:58:06 +0000

Hello. I just came across your podcast and I absolutely love it. It’s nice to see a food show where the ‘casters are not professionals and where the results are not always picture perfect or desired [like the chicken that was cooked on the hibachi (common US term for the grill you were using) on Cape Breton].

And Waz- you’re right. Add tomatoes and it’s no longer a bolognese sauce. It can be very tasty, but it’s not technically a bolognese. I’ve been looking online to see if there is a traditional Italian tomato and ground meat sauce recipe, and I’ve not found it yet (but will keep looking).

~Millie (from New York, but not the city with that name)

By: Pearl

Pearl — Sun, 24 Aug 2008 10:20:25 +0000

has anyone realised that Lenny looks really pretty in this episode?

By: Jennette

Jennette — Sat, 23 Aug 2008 14:47:54 +0000

Looked great. Thanks for posting a new video! Nice and informative, too.

I like to alternate tomato-based sauces with no-tomato sauces, myself, and I love cream/milk sauces on pasta. It looks like Lenny just doesn’t like Bolognese sauce, which is cool. It’s a meat-based sauce, as Waz points out, and something with a lot of tomato would not be Bolognese. So, even though you probably shouldn’t call it Bolognese if it has significantly more tomato, I say make your sauce how you like it.

By: Camille

Camille — Thu, 21 Aug 2008 23:33:52 +0000

Hey Waz and Lenny,
Your itunes podcasts are so original, funny, and convenient to download! My friend introduced me to Crash test kitchen a week ago and I’ve watched most of your videos. I really enjoy them. Waz, you’re hillarious and Lenny, you’re sensible and informative. Just thought I should drop by your site and leave a comment! Great job and please continue making videos. I have all your podcasts on my ipod. =)

Camille (writing from FLORIDA)

By: Leo

Leo — Thu, 21 Aug 2008 17:50:11 +0000

Yay, I’ve waited so long for a new video!

By: Warren

Warren — Wed, 20 Aug 2008 20:41:12 +0000

Need toms in that without a doubt!