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Comments on: http://www.fifthestate.co.uk/2006/10/the-best-ragu-alla-bolognese-no-debate/ Fri, 29 Oct 2010 11:47:06 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Che Cosa C’č Per Il Conpanatico? « Culinary Travels Of A Kitchen Goddess http://www.fifthestate.co.uk/2006/10/the-best-ragu-alla-bolognese-no-debate/comment-page-1/#comment-245409 Che Cosa C’č Per Il Conpanatico? « Culinary Travels Of A Kitchen Goddess Thu, 26 Mar 2009 23:10:41 +0000 http://fifthestate.co.uk/2006/10/the-best-ragu-alla-bolognese-no-debate/#comment-245409 [...] The ragu recipe used was up to us, I oh so surprisingly chose Giorgio Locatelli’s recipe from, you’ve guessed it, Made in Italy: Food & Stories. It’s my families favourite version so what choice did I have? It’s also pretty quick to prepare and takes very kindly to incredibly long, slow cooking – I left it in the slow oven compartment of the range for the whole day and by that I mean it was in for a good 10 hours the day (giving the house a gorgeous scent) before we wanted to eat the lasagne, the flavours deepen and intensify for being left overnight. No photo unfortunately as I forgot, just take my word for it, it looked and smelt gorgeous. I used the hosts recipe for the béchamel.  [...]

]]> By: George@CulinaryTravels http://www.fifthestate.co.uk/2006/10/the-best-ragu-alla-bolognese-no-debate/comment-page-1/#comment-245401 George@CulinaryTravels Thu, 05 Mar 2009 11:38:51 +0000 http://fifthestate.co.uk/2006/10/the-best-ragu-alla-bolognese-no-debate/#comment-245401 Without a doubt this ragu is superb, Giorgio is is a masterchef and his book is 'the' book on Northern Italian food imho. I've a great batch of this ragu simmering now and it is making the house smell sumptuous. Without a doubt this ragu is superb, Giorgio is is a masterchef and his book is ‘the’ book on Northern Italian food imho. I’ve a great batch of this ragu simmering now and it is making the house smell sumptuous.

]]> By: Ragų alla Bolognese « Elust siin ja seal http://www.fifthestate.co.uk/2006/10/the-best-ragu-alla-bolognese-no-debate/comment-page-1/#comment-245350 Ragų alla Bolognese « Elust siin ja seal Mon, 01 Dec 2008 13:07:49 +0000 http://fifthestate.co.uk/2006/10/the-best-ragu-alla-bolognese-no-debate/#comment-245350 [...] Siin link Locatelli juurde ja siin Thredahlia blogist. [...] [...] Siin link Locatelli juurde ja siin Thredahlia blogist. [...]

]]> By: +ACc-ILLEGAL http://www.fifthestate.co.uk/2006/10/the-best-ragu-alla-bolognese-no-debate/comment-page-1/#comment-135957 +ACc-ILLEGAL Sun, 13 Apr 2008 23:33:19 +0000 http://fifthestate.co.uk/2006/10/the-best-ragu-alla-bolognese-no-debate/#comment-135957 <strong>None</strong> None None

None

]]> By: Chantelle http://www.fifthestate.co.uk/2006/10/the-best-ragu-alla-bolognese-no-debate/comment-page-1/#comment-98370 Chantelle Wed, 19 Dec 2007 16:14:27 +0000 http://fifthestate.co.uk/2006/10/the-best-ragu-alla-bolognese-no-debate/#comment-98370 I followed this recipe to the latter and it turned out very tasty inded. However there was one thing that threw me a bit, if anyone out there could help me I'd really appreciate it. When you add the red wine and then reduce it right down to nothing, should the hob be on a low temperature ... if so this takes about an hour. I am thinking that if I have it up high, so that the meat is boiling, then it's not going to end up lovely and soft ....? Thanks. I followed this recipe to the latter and it turned out very tasty inded. However there was one thing that threw me a bit, if anyone out there could help me I’d really appreciate it. When you add the red wine and then reduce it right down to nothing, should the hob be on a low temperature … if so this takes about an hour. I am thinking that if I have it up high, so that the meat is boiling, then it’s not going to end up lovely and soft ….?

Thanks.

]]> By: Andy http://www.fifthestate.co.uk/2006/10/the-best-ragu-alla-bolognese-no-debate/comment-page-1/#comment-89236 Andy Thu, 22 Nov 2007 12:46:21 +0000 http://fifthestate.co.uk/2006/10/the-best-ragu-alla-bolognese-no-debate/#comment-89236 IMHO this is a seriously good recipe that resulted in restaurant quality food. I went the whole hog and made the pasta and it was a fantastic meal....Giorgio - top man. IMHO this is a seriously good recipe that resulted in restaurant quality food. I went the whole hog and made the pasta and it was a fantastic meal….Giorgio – top man.

]]> By: Georgie http://www.fifthestate.co.uk/2006/10/the-best-ragu-alla-bolognese-no-debate/comment-page-1/#comment-87592 Georgie Sat, 17 Nov 2007 16:01:47 +0000 http://fifthestate.co.uk/2006/10/the-best-ragu-alla-bolognese-no-debate/#comment-87592 I have just made it for a get together of friends tonight. I used hare on the bone and, as suggested by Giorgio, just shredded the meat off the bone when cooked. I too only used 2/3 of a bottle of red and added more passata. It is the most glorious, thick, rich sauce. I have just made it for a get together of friends tonight. I used hare on the bone and, as suggested by Giorgio, just shredded the meat off the bone when cooked. I too only used 2/3 of a bottle of red and added more passata. It is the most glorious, thick, rich sauce.

]]> By: adrian http://www.fifthestate.co.uk/2006/10/the-best-ragu-alla-bolognese-no-debate/comment-page-1/#comment-81733 adrian Tue, 06 Nov 2007 13:33:07 +0000 http://fifthestate.co.uk/2006/10/the-best-ragu-alla-bolognese-no-debate/#comment-81733 I substituted lamb for the beef and made a quarter of the total quantity - fantastic! really is the best ragu ever I substituted lamb for the beef and made a quarter of the total quantity – fantastic! really is the best ragu ever

]]> By: Ross Johnson http://www.fifthestate.co.uk/2006/10/the-best-ragu-alla-bolognese-no-debate/comment-page-1/#comment-1931 Ross Johnson Fri, 12 Jan 2007 16:01:37 +0000 http://fifthestate.co.uk/2006/10/the-best-ragu-alla-bolognese-no-debate/#comment-1931 This has to be the best Ragu recipe (when applied to the anglocised precept of bolognase) that I have found, so firstly thankyou! But I have found that using 2/3 of a bottle of red with extra passata to constitute the other third works best for me. This has to be the best Ragu recipe (when applied to the anglocised precept of bolognase) that I have found, so firstly thankyou! But I have found that using 2/3 of a bottle of red with extra passata to constitute the other third works best for me.

]]> By: Lauren C Gurteen http://www.fifthestate.co.uk/2006/10/the-best-ragu-alla-bolognese-no-debate/comment-page-1/#comment-144 Lauren C Gurteen Wed, 01 Nov 2006 13:33:18 +0000 http://fifthestate.co.uk/2006/10/the-best-ragu-alla-bolognese-no-debate/#comment-144 My mum and I are mad for bolognese, eating at least one, often twice a week (probably not good on the waistline but hey!). If you want to try something different may I suggest adding cumin and worchester sauce - it gives it a little kick and really compliments the meat (especially if it is lamb mince you are using). My mum and I are mad for bolognese, eating at least one, often twice a week (probably not good on the waistline but hey!). If you want to try something different may I suggest adding cumin and worchester sauce – it gives it a little kick and really compliments the meat (especially if it is lamb mince you are using).

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