bolognese
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bolognese [2022/01/08 22:57] jforbes |
bolognese [2022/10/07 02:46] (current) jforbes |
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| * 3 Celery Stalks (about 125 g) finely diced. | * 3 Celery Stalks (about 125 g) finely diced. | ||
| * 250 g Pork Shoulder | * 250 g Pork Shoulder | ||
| - | * 250 g Oxtail, boned and minced | + | * 250 g Beef Chuck, boned and minced |
| * 375 ml Oaked Chardonnay | * 375 ml Oaked Chardonnay | ||
| * 250 ml of whole milk | * 250 ml of whole milk | ||
| Line 62: | Line 62: | ||
| - Add the remaining wine to the onion pan to deglaze it. Reduce the wine by half & pour it into the pot with the meat. | - Add the remaining wine to the onion pan to deglaze it. Reduce the wine by half & pour it into the pot with the meat. | ||
| - Add the soffritto. | - Add the soffritto. | ||
| - | - With the meat pot over a very low heat, pour in the milk and enough water to cover the mix and simmer very gently without a lif for 6hrs, stirring occasionally. Make sure the mix stays covered with liquid, adding water as necessary. The milk will go chunky but it doesn’t effect the final product. | + | - With the meat pot over a very low heat, pour in the milk and enough water to cover the mix and simmer very gently without a lid for 6hrs, stirring occasionally. Make sure the mix stays covered with liquid, adding water as necessary. The milk will go chunky but it doesn’t effect the final product. |
bolognese.1641700636.txt.gz · Last modified: 2022/01/08 22:57 by jforbes