Comments on: slowly but surely

By: Linguine Bolognese | lacomidabonita

Linguine Bolognese | lacomidabonita — Mon, 17 Oct 2011 21:17:14 +0000

[...] already have a favorite bolognese recipe, but was impressed with this one nonetheless (They’re also very similar, so maybe I’m just drawn to the same thing with [...]

By: Kristin at The Kitchen Sink

Kristin at The Kitchen Sink — Sun, 01 Nov 2009 23:28:09 +0000

erin: Thanks! My recommendation would be to use all ground veal. But using ground turkey in place of the ground pork should be fine, too (i.e. a blend of veal and turkey). And you can simply omit the pancetta. The taste will, of course, vary from the taste of the recipe as I made it, but I think it would be fine.

By: erin

erin — Sat, 31 Oct 2009 21:11:26 +0000

Hi I love your blog. I have never commented before. I would like to make this ragu, but don’t eat pork. you think i could use ground turkey meat? Also do you know a good suggestion for pancetta?

By: Carter @ The Kitchenette

Carter @ The Kitchenette — Sun, 25 Oct 2009 03:56:46 +0000

So I just discovered your blog, and I basically want to make everything on it. Just wanted you to know!

By: SK

SK — Thu, 22 Oct 2009 20:46:58 +0000

There’s a slightly different version on Mario’s Ragu Bolognese up at Epicurious (and an accompanying video out on YouTube) that calls for the tomato paste to be added first to the point of caramelization, and then the milk, and then – quite a while later – the wine. I wonder if it would make any difference to the taste of the end product?

Here’s the link to that version: http://www.epicurious.com/recipes/member/views/MARIO-BATALIS-RAGU-BOLOGNESE-1243581

By: Chiara

Chiara — Thu, 22 Oct 2009 17:13:07 +0000

I use red wine in mine and no milk because my sister’s MIL (who’s from Bologna) told me so. I also make it with beef and pork, for the same reason. Your pictures are beautiful, regardless of the ingredients, and made me very hungry for a good bolognese!

By: Sophie

Sophie — Thu, 22 Oct 2009 07:08:06 +0000

MMMMMMMMMMM,…the ragu looks fab & so damn tasty!!

By: Rose

Rose — Wed, 21 Oct 2009 21:04:05 +0000

Bolognese, regardless of which variation you take, is a fun and delicious process. The smell of it! Incredible! I remember being shocked and grossed out when I added milk to my first bolognese sauce! Hah! It makes such a difference though.

Lovely photographs and beautiful blog!

By: radish

radish — Wed, 21 Oct 2009 20:55:22 +0000

it’s funny bc when i made an olive oil cake last february using gina di palma recipe (of the babbo pastry fame) i was all, “brown butter sugar glaze? sugar glaze – ew!” but i shut myself up and trusted gina and lo! the cake was a miracle. i’m so glad this worked out bc it looks rather comfy and perfect for fall. i have some ground veal and should get my hands on pork too and just make a huge batch!

By: Kristin at The Kitchen Sink

Kristin at The Kitchen Sink — Wed, 21 Oct 2009 16:57:18 +0000

Christina: Batali calls for pancetta, here, which did indeed add a good smokiness.

Eliana: Thanks! I hope you do give a try.

Half Assed Kitchen: I think ground beef would be a fine substitute (or, as you suggest, all pork).

Diana: I’m definitely not a slow cooker expert, but I think that would work well. Just get it to the simmer stage and let the simmering happen in the slow cooker. Makes sense to me.

Whitney: Good to see you too!

Amy: You’re absolutely right about the assertiveness of the wine — until you add the pasta. And, nope, no magic window. Though I do take a lot of photos on a tiny ledge outside a french door that opens onto a four-story drop. It’s practically magic that I don’t send more cakes/etc tumbling down to the sidewalk below. : )

Mary: I tried for Babbo reservations too the last time I was in New York — no luck.

Amy: Good question! I minced it up, but Batali suggested (in another one of the recipes I saw, I think) that you could ask your butcher to grind it or, alternatively, grind it in the food processor. Mincing worked just fine (and I’ll do anything to avoid having to pull out and wash the food processor).

Kristen: I like that idea, though I’d miss the little nooks & crannies of a tubular-type pasta, which catch the sauce so nicely.

Kylee: Thanks! I saw some red wine recipes out there and, while that seemed more logical to me somehow (red sauce/red wine, maybe?), I went with this one.

Mimi: Thank you!

Ellen: Oh, I hope you give it a try!

Dawn: Indeed!

Dolce: We had this for dinner on a chilly Saturday and you’re so right — a perfect warm up.

Giao: Thanks!

Cara: Ha! It is certainly meaty.