Sauces-- Cooking For Jongs

[gaijin]

While I'm a jong myself, I do have a collection of recipes I'm willing to share from a project I'm outlining.

jm2e's request in the Costco thread --

I’d love to know your marinara recipe. Been thinking this place could use a Cooking For Jongs thread.

So, here you go--

While not a marinara, per se, it is essentially what marinara leads to-- a meat sauce for pasta... or whatever.



I've been aiming to start this thread for a while, and jm2e prompted it. As such, I will be uploading more sauce recipes weekly and/or as things progress. But, please do upload your own favorites in the spirit of educating all jongs in ways of upping our sauce game.

[Cruiser]

My basic red sauce is super simple.

Olive oil to saute a healthy amount of crushed garlic and red pepper flakes just until they start to get nice and aromatic. Then canned crushed tomatoes, salt, msg, a drip of good balsamic, and a bay leaf or 2. Simmer for 30-60m then adjust the salt, pinch of brown sugar if it's too tart, and stir in a bunch of minced fresh basil and return to a simmer for a moment.

I throw it into wide mouth pint size mason jars while it's still hot and it'll keep nicely in the fridge for a couple weeks.

[m2711c]

can’t boil yer beef without boiling some water…










fact.

[ötzi]

I think he should have suggested letting the water cool a bit before drinking it.

[JimmyCarter]

[mud]

Brown sugar and orange juice in a Bolognese?
Who's gandma in Dothan, AL sent you this?

[nickwm21]

Yeah - that’s not a classic bolognese… but it sounds fucking good.


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[dunfree]

Doesn’t a proper ragu bolognese require milk?

[skaredshtles]

This is the marinara I make - with nothing really measured on my part:

https://www.chefdenise.com/all/authe...marinara-sauce

And for Bolognese, I no longer use a recipe, but a combination of recipes I've tried over the years. Warning - this recipe makes a SHITLOAD of Bolognese.

BOLOGNESE


1 cup finely sliced bacon
1 large sweet onion, finely chopped
2-3 large carrots, finely chopped
3-4 celery stalks, finely chopped
1 lb ground beef
1 lb ground veal
1 lb ground pork
4 oz chicken livers, finely chopped
1c white or red wine
15oz can tomatoes crushed/pureed
1T tomato paste
1c beef stock
2 bay leaves
1 Parmesan rind
½c milk
salt & pepper to taste
fresh grated nutmeg


Cook bacon over medium heat until bacon renders. Add onion, carrot, celery. Let this cook over medium-low heat, covered, for awhile. 30 minutes is not unreasonable. Remove to a bowl.


Turn up heat to medium-high or high and add ground beef. Break up chunks as much as possible - you want tiny bits of beef. When ground beef is close to cooked, push to outside of pan and add veal. Break up into tiny bits. Once veal is almost done, push outside and add pork. Break into tiny bits. Do the same with the chicken livers.


Once all meat is added, cooked, and combined, pull off heat and spoon out some of the fat, if necessary. Return to high heat and deglaze pan with wine. Return soffrito to the pan. Reduce to about 1/2 the liquid. Add tomatoes and paste - combine well with meat. Add stock, cheese rind, bay leaves, milk, and combine everything. Reduce heat to medium-low to low to maintain a very slow simmer. Salt & pepper to taste.


Cover pan with lid slightly ajar so liquid can slowly evaporate. Cook for 3-8 hours - the longer, the better. Add a little water if the sauce gets too dry. Once sauce is near the end of simmering time - add about 1/2t nutmeg.


Key: try to get the best tomatoes & paste you can

[nickwm21]

Romesco is a favorite of mine. I use this NYT recipe.

https://cooking.nytimes.com/recipes/...cipe-iOS-share

For those without an account:



Broil/roast/grill tomatoes and peppers… Process/Blend with everything else…


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[Core Shot]

That is cool. I hope this thread is more than Italian sauce.

And for the love of god please use pancetta instead of bacon in a bolognese.

[skaredshtles]

That is cool. I hope this thread is more than Italian sauce.

And for the love of god please use pancetta instead of bacon in a bolognese.

Yeah - I just put "bacon" so people don't get intimidated.

And I prefer to use guanciale, you peasant.

[nickwm21]

The ATC/CI bolognese recipe has blitzed up mortadella in meat mix…


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[lowsparkco]

The ATC/CI bolognese recipe has blitzed up mortadella in meat mix…


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For those wondering, ATC is America’s Test Kitchen. Their cookbook is great. They use culinary science to create theories on how to make the greatest recipes easier to make, then they test them with tastings.

Living in rural environs I started using bologna instead of mortadella in this recipe with success. Just needs to be run in the food processor until it’s quite fine. The real kicker is adding the raw chicken livers at the end. I love it, others’ response has been mixed.

[skaredshtles]

The ATC/CI bolognese recipe has blitzed up mortadella in meat mix…

I would like to subscribe to their newsletter...

[dunfree]

Sunday Sugo ( from canal house cooks)
4 pork ribs
2 beef short ribs
3 Italian sausage
1/2 cup olive oil
2 onions
4 cloves garlic
3 tbs tomato paste
1 c red wine
28 oz crushed tomatoes
28oz tomatoe puree

brown meat, remove
cook onion & garlic
toast tomatoe paste
adf red wine, reduce
add crushed & puréed tomatoes
return meat, cook slow for 2-4 hrs
remove meat, shred meat, toss bones & cartilage, return meat to pot, serve over pasta

[nickwm21]

chicken livers

I find that quality matters A LOT when cooking with liver. Being the body’s filter and all… Mass market chicken liver from your discount grocery chain - yuck fuck that… but something from the fancy grocery store or local butcher shop - yep, throw that in.

I would like to subscribe to their newsletter...

Get their book. 20+ years of their recipes in one tome. By far the most used cookbook in the house.



I have quite a few cookbooks but 95% of my cooking comes from three sources:
- Serious Eats / Kenji’s books - Long, complicated recipes, Sunday cooks.
- NYT - Quick weeknight meals.
- That ATC book - All the standards.


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[mud]

If I have the time roasting the carrots, onions, tomatoes or garlic makes a big difference.
Those vegetables tend to do a lot of the lifting in everything but egg and milk sauces.

[skaredshtles]

I find that quality matters A LOT when cooking with liver. Being the body’s filter and all… Mass market chicken liver from your discount grocery chain - yuck fuck that… but something from the fancy grocery store or local butcher shop - yep, throw that in.

Interesting - I've not found the source of the chicken livers matters, having used both "regular" livers and those from "the fancy grocery store." But I cook the livers with the rest of the meats as opposed to putting them in later...

[XXX-er]

Jaques Pepin has some great recipes and they are usually so simpe there is no ingrediants list

he does a recipe for grilled Spam with Lima beans, so why would anyone grill spam ?

it was WWII and they hadnt had meat of any kind in a long time

[dunfree]

Interesting - I've not found the source of the chicken livers matters, having used both "regular" livers and those from "the fancy grocery store." But I cook the livers with the rest of the meats as opposed to putting them in later...

there’s a noticeable difference with pates, not so much with sauces.


Mowgli Chutney
4 tbs veg oil
1 tbs black mustard seed
1 tbs cumin seed
6 curry leaves
14.5 oz diced tomatoes
1/2” grated ginger
2 minced garlic cloves
1/2 tbs chili powder
1/2 tbs ground turmeric
2 Serrano peppers sliced
1 tsp salt

heat oil over mh, fry cumin & mustard & curry leaves for 30 seconds. Add everything except salt, fry for 5 minutes on low. Add salt, cook covered 15 minutes. Store in fridge, add as condiment

[skaredshtles]

there’s a noticeable difference with pates, not so much with sauces.

Let's be honest - liver is gross.

But in small quantities it really does add a certain something to Bolognese.

ETA: to be clear - this is the only dish I've *ever* used liver in. Because liver is gross.

[tgapp]

Agree with Dunfree here. All sorts of chemicals concentrate in the liver, which can create a noticeable difference in taste and quality. The difference between livers from animals in CAFOs (concentrated animal feeding operations/factory farms) vs higher quality, ethically raised animals is enormous.

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[jm2e]

Posting to secure my place in this soon to be epic thread.


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[Peruvian]

We used to pasture raise about 50 broiler chickens and process them ourselves annually. We would keep the livers for pate. I remember one that Mrs P made for my 40th b-day party that was amazing.