Once again, my pre-concieved notions of what constitutes a specific dish from (this time) Italian cuisine, has been breached. It's funny how the older I get, the less I know, up to and including the things I thought I knew.
Okay - so Bolognese sauce is supposed to be a light pink color? I'm fine with that, but I wish my father had told me he was utilizing names that sounded authentic for the food we did at my family's restaurant in the 80s, rather than permitting me to believe I had learned a few culturally specific dishes, rather than his very good sauces, which (as I said) he'd given region to, in order to write the menu. Make no mistake about it...I grew up cooking with my dad at home, that was one of the few things we consistently had time for, as eating and survival are somehow tied to each other. He worked in restaurants, that's where I get the idea that this lifestyle is okay from, but I digress.
The issue at hand is Bolognese, and not having yet turned to LaRousse, Bastianich, or Hazan, I consult your professional opinions. I see Bolognese as follows
1. Pancetta
2. Ground Pork
3. Ground Veal
4. Mirepoix
5. Garlic
6. R.Wine
7. Tomatoes (juice, etc.)
8. Bay Leaf and dry herbs and spices
That is up until yesterday, when milk was thrown into the mix. Maybe it's a regional American thing, and maybe not. Tell me what you think, and whether or not you do it.
And lastly, the more difficult question; Is there a chemical risk of curdling this sauce, should any precautions be taken beyond pre-scalding the milk to adjust acid?
xxoo
DB
Okay - so Bolognese sauce is supposed to be a light pink color? I'm fine with that, but I wish my father had told me he was utilizing names that sounded authentic for the food we did at my family's restaurant in the 80s, rather than permitting me to believe I had learned a few culturally specific dishes, rather than his very good sauces, which (as I said) he'd given region to, in order to write the menu. Make no mistake about it...I grew up cooking with my dad at home, that was one of the few things we consistently had time for, as eating and survival are somehow tied to each other. He worked in restaurants, that's where I get the idea that this lifestyle is okay from, but I digress.
The issue at hand is Bolognese, and not having yet turned to LaRousse, Bastianich, or Hazan, I consult your professional opinions. I see Bolognese as follows
1. Pancetta
2. Ground Pork
3. Ground Veal
4. Mirepoix
5. Garlic
6. R.Wine
7. Tomatoes (juice, etc.)
8. Bay Leaf and dry herbs and spices
That is up until yesterday, when milk was thrown into the mix. Maybe it's a regional American thing, and maybe not. Tell me what you think, and whether or not you do it.
And lastly, the more difficult question; Is there a chemical risk of curdling this sauce, should any precautions be taken beyond pre-scalding the milk to adjust acid?
xxoo
DB
If no one will follow you, you can't be the leader.
