ho fun?

looks good tho

Yep, out of XL rice stick yesterday

Hi OOT cooks,

All that sauce/gravy talk got me in the mood for some bolognese, so I whipped this together:

2 lb spicy Italian sausage
1 lb ground beef
1 lb carrots
Red and green bell peppers
1 lb crimini mushrooms
2 onions
Parsley
Garlic
28oz can crushed tomatoes
Few tablespoons tomato paste
2 cups red wine
Salt, pepper, oregano, basil

Brown the meat, chop and sauté the vegetables, deglaze pot with red wine, then toss all the stuff in the pot and let everything simmer for a few hours.

Served with one of my favorite pastas, bucatini.

Kjs,

Re: short rib times and temps, this is great: https://www.chefsteps.com/activities...-ribs-your-way

Sorry I missed this. I used El D's guide and chose 133 F. Would do again.

El, interesting recipe. Would you call that garden style? Haven't tried adding peppers and mushrooms to a bolognese before. Why no celery? Have you tried a more authentic version that includes milk, nutmeg, and white wine with very little tomato?

Btc,

I dunno what technically defines something as a bolognese, so we can just call it Italian-style meat sauce. It was delicious. I really like adding mushrooms to meat sauces and stews for the richness they add.

The only real bolognese I’ve made is this one, which was also delicious: https://www.seriouseats.com/recipes/...ce-recipe.html

El, that other recipe calls for fish sauce! cmon man

I like the recipe you posted, going to have to try adding in the shrooms. Here are a few suggestions if want something a little different:

1. use celery
2. add some nutmeg
3. replace canned tomatoes for stock of choice
4. substitute red for white wine
5. after deglazing with wine, reduce, add milk, reduce, add stock...

Finished product should be orange colored and have pungent flavor.

All of kenji's umami stuff calls for fish sauce

Is Worcester sauce a sufficient sub for fish sauce? I believe it’s basically a fish sauce with a few add ons?

I would say no (it’s a lot of addons). Fish sauce is just anchovies and salt, iirc. I got a bottle of Red Boat for like $7 online or something, a little goes a long way so it lasts awhile.

Fish sauce is one of those things I can’t imagine not having. So many great sauces you can make from it. Couple of dashes in a stew or braise to add some depth of flavor.

Make yourself a batch of nuoc Cham and use it on everything. Super easy to make, keeps well, and is the goat “sauce” for broccoli (or almost any veggie). I say “sauce” because you use it more like vinegar.

You should be a fish sauce sales men.

Sub anchovy for fish sauce

If you feel that fish sauce is not Italian enough, could always go baller and sub some Colatura di Alici.

Can you rec a good fish sauce?

Like mullens, my standard go to is Red Boat.

For anyone sous viding steak, I recommend a few dashes of fish sauce in the bag prior to cooking. Gives a more "beefy" result, sort of like aged beef. It stinks coming out of the bag but that's no cause for alarm. Got that tip off a guy in the steak thread who worked at a butcher's where they sold already-sous-vided steaks for customers to take home and sear.

Reb Boat it is then, thanks just ordered.

Stew fans,

Have made some recently...

Beef Bourguignon. Followed this recipe stovetop version. https://cafedelites.com/beef-bourguignon/




Pretty tasty, but I prefer a richer, heartier stew. I used London broil because it was on sale, but chuck roast would have been better.

Beef stew. Irish beef stew maybe? Just kinda grabbed a bunch of stewy stuff for this.

3 lb chuck roast
1.5 lb new potatoes
1 lb carrot
2 onions
Small bag of pearl onions
1 lb crimini mushrooms
1 lb frozen peas
Parsley
Garlic
Can of Guinness
3 cups beef stock
Salt pepper thyme
Worcestershire sauce
Fish sauce (due to last few posts)
Olive oil
Butter

Cubed and seared roast in pot with a little olive oil, remove. I add salt and pepper at each step, I find it easier to get the seasoning right that way.

Blanch and peel (they pop right out) the pearl onions, set aside with beef.

Cut carrots into chunks and start them in the pot. Roughly chop onions and toss them in. Salt, pepper. Remove when onions are translucent and set aside with the other stuff.

Quarter the mushrooms and toss them in pot with a couple pats butter. Toss in a bunch of chopped garlic. When the mushrooms are done, deglaze pot with the beer.

Toss in all the stuff set aside, the new potatoes cut in half, the frozen peas, and a bunch of chopped up parsley. Pour a few cups of broth to cover.

Pour in some Worcestershire (a few tablespoons I guess) and fish sauce (a teaspoon maybe) and some thyme.

Simmer for a couple hours and that’s it.

El D,

Your bolognaise is very similar to mine. I sometimes skip the mushrooms if I don't have them handy and mine is a bit more tomatoey/saucey. I was a little surprised you didn't use bay leaves. If I have home made chicken stock and extra time, I'll use that too.

I do like a good stew

Rexx,

I often forget about bay leaves, definitely meant to put some in.

El, looks great. Do have something against celery?

Stew looks good. Would totally eat.

To continue pumpkin/squash theme:

Pumpkin-potatoes risotto. Basically like your normal risotto only instead of rice half-half potatoes and pumpkin. Lila are normal potatoes only lila. Although they are totally unfrugal with costing four times more than normally colored I wanted them for Halloween.