I made bolognese and I didn't have pancetta so I used bacon instead and now the whole thing tastes smokey and bacony
Anon, you didn't make Bolognese.
>>21759368true bolognese has never been tried [outside of italy]
Should've made bolognese alla napoletana. No pancetta.Probably aren't any recipes in English but it's extremely simple. Make false ragù (olive oil and/or lard, onion, garlic, wine, reduce, wine, reduce, wine, reduce, pureed tomato, reduce, basil, salt, that's it) then olive oil, carrot, celery, onion, wine, reduce, wine, reduce, wine, reduce, lean beef mince, crumble cook, false ragù, herb celery, salt, that's it.Using a wide pan, false ragù will take about 40 minutes to make and the finished bolognese alla napoletana another 20ish minutes thereafter.
>>21759353>bolognese>doesnt use bolognaThere's your problem.
>>21759368I don't want to throw it away but it tastes ... not bad but it tastes like someone added an entire package of bacon to a meat sauce. I'm hoping the noodles and the parmesean will mitigate it a little.
>>21759379You can still use it for lasagna
>>21759379>noodles
>>21759381I was thinking about freezing it and doing exactly that. How much better is a lasagna going to mitigate it than spaghetti noodles and parmesean? I understand the lagagna has other stuff going for it. chatgpt recommended making another batch but without bacon and then combining them together.
>>21759387noodles of spaghetti I don't have rigotoni or tagliatelle on me.
>>21759389>spaghetti noodles>bolognesehereticalflat wide pastas or tubular pasta
>>21759389Well, the lasagna has the mild component of bechamel or ricotta layers, so it'll balance it much better.
>>21759353>I used bacon and now my food has bacon flavorHow could this be?
>>21759392Si può mangiare anche con tortelli/ni.
>>21759398Sorry I don't speak mobster
>>21759372>false ragùWhat's real ragu then? Also why multiple reductions? I suppose if you add a little liquid and reduce it then do that same thing a few times it might take less time than adding a lot of liquid and reducing that, is that the reason?
DISCOOOOOOOOORD
>>21759406>What's real ragu then?Adds meat, usually, though not always, with bone.>is that the reason?Yes.The combination of using a pan rather than a pot (wider, more surface area gives faster reduction) and adding and reducing wine a little at a time (also faster reduction) speeds up the cooking process significantly.
>>21759353code?
