Is spaghetti bolognese a thing in the US?

Is spaghetti bolognese a thing in the US?

Anyway, spaghetti bolognese thread. Maybe you can give me some tips on composition. I'll detail my method and ingredients here:

>1 red pepper
>1 orange pepper
>1/2 red onion
>1/2 white onion
>many mushrooms
>1 chili pepper
>venison sausage chopped into small pieces
>no fucking carrot. none
>good chunk of beef mince
>good chunk of pork mince

>fry the tits off all of the above

At this point I have to incorporate shop bought sketti sauce. I don't really know how to make it myself

>loads of fresh sketti with some of those green strands

>compile all this goodshit into one
>cover with parmesan

>eat the shit out of it

How's this? Any good?

bump

Shoemaker.

what

add red wine
add salt/pepper
add tomatoes in any form
add bay leaves
add garlic
add cream/milk
add rosemary and oregano

If someone knows how to make a really good pasta sauce, please let me know.

That recipe is a fucking cobbler recipe. It's terrible. Might as well eat canned spaghetti.

red wine definitely. Cream or milk is definitely no. The fuck is wrong with you?

This is fucking horseshit. The recipe is lacking, certainly but it has good fucking potential It needs garlic and red wine and maybe a few more things.

Yeah if you like eating feces from a trough.

I'd rather eat this than the shit you're obviously used to. I'm guessing your common dining experience is along the lines of taking it up the shitter from an angry nignog while sucking a squeezy tube of cheese.

At least I know how to make Bolognese you tubby bitch

ok,
0,5kg minced meat of any kind
2-5 carrots depending on size
1 large onion
2 garlic things
0,25 L red wine from italy, no gay french shit
0,1 L whole milk or cream
1 red/orange/yellow/green/whatever pepper
dried chili
2-3 cans whole tomatoes


add little olive oil to pan/pot
throw in meat -> fry it
add vegetables -> more frying
add red wine and tomatoes
throw in all the spices you like the more italian the name the better
let that shit cook for at least half an hour
add the milk let it simmer a little more

eat

you can change whatever you dont like for some other shit like celery or mushrooms

milk in my opinion somehow binds everything together and makes the sauce nice and creamy

Yeah but you don't. You know dick all about bolognese. All you know is the girth of bubbas cock as it ploughs through your colon.

and take out bay leaves before eating

This is fucking good, all except for the carrots. What the fuck is up with carrots in bolognese?

Also, are you not making the sauce individually, or is the sauce just conforming from this process?

Add 1/2 cup of bubbas cock (sliced) in place of nduja or chorizo. It's in my recipe book, actually.

You should try it with some some sliced up sausage user. Shits fucking awesome.

No cream?

I don't get this at all. How does milk or cream get in here? With the mince?

Cream sets a base for all the flavors and like the other annon said it helps bind all the flavors and make your sauce more viscous.

So I'm missing cream, a bit of red wine and garlic. Also olive oil as well I guess. Fresh basil maybe. Who knows.

Cook most your veggies down and add the cream towards the end let your veggies and cream simmer for about 10 mins add your pasta of choice

Other than cream everything else is just what you prefer.

How much cream is going in there? Are we talking alot or is it just a splash?

Ingredients
Meat sauce:
6 ounces thick sliced bacon, cut into 1-inch pieces
2 large onions, finely chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 whole cloves
1 whole star anise pod
3 stalks celery, finely chopped
5 cloves garlic, 3 minced and 2 sliced
3 tablespoons olive oil, divided
8 ounces coarsely ground beef chuck
8 ounces coarsely ground pork butt
1 1/4 cups white wine, divided
3/4 cup evaporated milk
3 cups beef broth
1 -ounce dried porcini mushrooms, finely chopped
2 (28-ounce) cans diced tomatoes
1 tablespoon dried oregano
2 teaspoons dried basil
2 teaspoons dried marjoram
2 tablespoons tomato paste
1 tablespoon ketchup
1 tablespoon sherry vinegar
1 teaspoon Worcestershire sauce
1/3 cup finely grated Parmesan
Pasta:
1 gallon water
2 tablespoons kosher salt
1/2 pound dry spaghetti

For the meat sauce:

next:
For the meat sauce:
Place an 8-quart Dutch oven over low heat and add the bacon. Cook slowly until the bacon is crispy and has rendered its fat, 25 to 30 minutes. Remove the bacon from the pan for another use. Add the onion, salt, and pepper and stir to combine. Place the clove and star anise into a small spice bag, add to the Dutch oven and stir to combine. Cook, uncovered, over low heat, stirring occasionally, until the onions caramelize, 45 to 60 minutes. Add the celery and the 3 cloves of minced garlic to the pan and continue to cook over low heat until the celery is semi-translucent, approximately 30 minutes. Remove the spice bag from the pot.
Meanwhile, place a wide 4-quart saute pan, over high heat. Add 1 tablespoon of the olive oil and once it shimmers, add the beef chuck and the pork butt and cook, stirring frequently, until the meat is well browned, 4 to 5 minutes. Transfer the meat to a colander to drain. Return the pan to high heat, add 1/2 cup of the wine and deglaze the pan, scraping up any browned bits from the bottom of the pot. Transfer these bits and any remaining wine to the Dutch oven along with the meat.
Add another 1/2 cup of the wine, evaporated milk, beef broth, and mushrooms to the Dutch oven and stir to combine. Cover and cook over low heat, stirring occasionally, for 3 hours.
Once the sauce has been cooking for 1 1/2 hours, place the 4-quart saute pan over medium heat and add 1 tablespoon of olive oil.

next: Once it shimmers, add the 2 cloves of sliced garlic and cook for 30 to 45 seconds or until fragrant. Do not allow the garlic to brown. Add the tomatoes, oregano, basil, and marjoram and cook until most of the liquid has evaporated, approximately 30 minutes. Add the remaining 1/4 cup wine, tomato paste, ketchup, vinegar, and Worcestershire sauce and stir to combine. Decrease the heat to low and simmer for 30 minutes. Increase the heat to medium high; add the remaining 1 tablespoon of olive oil, and cook, stirring constantly, for 2 to 3 minutes.
Transfer the tomato mixture to the meat mixture and stir to combine. Simmer the sauce, uncovered, over low heat, stirring occasionally, while preparing the pasta.
For the pasta:
Bring the water and salt to a boil over high heat. Carefully add the pasta, stirring quickly to separate. Cover and return to a boil, being careful that the water does not boil over. Once boiling again, uncover and continue to cook until slightly less than al dente, 5 to 6 minutes. Drain in a colander.
Add the pasta to the meat sauce and cook, over low heat, for another 2 to 3 minutes or until the pasta is al dente. Add the Parmesan cheese and toss to combine. Transfer pasta and sauce to a serving bowl!!! VOILA