CREAMY BOLOGNESE (FROM A PINCH OF NOM RECIPE)
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- Опубліковано 2 жов 2024
- CREAMY BOLOGNESE (FROM A PINCH OF NOM RECIPE)
TODAY KELLY MAKES A FABULOUS CREAMY BOLOGNESE FROM A RECIPE SHE FOUND IN ONE OF THE PINCH OF NOM BOOKS.
WE FIND PINCH OF NOM BOOKS EXCELLENT SO TAKE A LOOK AT THEM YOURSELF.
CREAMY BOLOGNESE
INGREDIENTS:
500g extra lean minced beef
1 onion, peeled and diced
4 garlic cloves, peeled and crushed
2 carrots, peeled and cut into
small dice
1 courgette, cut into small dice
2 peppers, deseeded and cut into small dice (optional, we didn’t use one)
1 × 400g tin chopped tomatoes
175ml skimmed milk
1 beef stock cube dissolved in
250ml boiling water
1 white wine stock pot a good handful of fresh basil, chopped
90g reduced-fat spreadable cheese sea salt and freshly ground
black pepper
Serve with pasta or on a jacket potato
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Another great recipe
It was such a surprise and so so nice.
Never would’ve thought of it but it makes sense especially if you like to add lots of cheese like me 😊
It was a revelation that certainly surprised us.
this looks such a great alternative to the usual spag bol
It’s perfect x
It was simply perfect ❤
It really was .
This really was a revelation ❤
So good.
Right I have to say this is a pile of rubbish.. The original ragu starts with the soffrito, carrotts, onion and celery minced up. So that's the base then the meat so beef, pork and veal, this is serious guys you mess this up you'll be hung from the longest pole, then a little red vino and finally cream, NOT MILK, and tomato concentrate added to water..I'm being really serious if you start adding tins of tomatoes you lose your arms you'll be thrown out of Italy. The PASTA jeze is a travesty in the UK.. This is a dish from the south of Italy you never use spaghetti it has to be tagliatelle, and not that crap stuff it must be extruded from a bronze die, so it looks rough on the outside.. If you want to make the real dish and not this travesty...mangia come se volessi vivere per sempre.. You have been warned LOL 🙂
Well everyone had their own opinions… remember this is not a classic version of anything. This is a recipe from an extremely popular low calorie cook book here in the U.K. we aren’t doing anything more than the recipe and to be honest it tastes great.
If we were in a Italy I dare say we would do something different, or if indeed we decided to create the ‘authentic’ version.
@@BIGOGGIEWORLD Yes but here's the problem I'm not saying you have done anything wrong I'm saying you really shouldn't call it bolognese because it's not!! Savoury mince is really what it is..I'm a traditionalist and we in the UK piss off just about every country around the world. Mexico (chilli con carne) wtf it's a no bean recipe incredibly complex and doesn't contain a bean or mince and it's called carne con chilli. CTM hell my beautiful Indian friends laugh at us and this, I lived in India, in fact they laugh at all of our Indian, so called food, because it's as Indian as if it came from Poland!!!..It doesn't represent the largest diverse food country on the planet. What I'm saying is that the British took stole and remade then called it by the same name..Imagine a country say Russia , just to be controversial, made a hotpot with mash beans and chicken and said it was authentic you'd laugh well that's what we are doing. The worst is pizza I hang my head because a simple thing is bastardised due to British colonial nonsense. I'm passionate about food but authentic food, food from that region and really food that shouldn't be messed around with because the original is incredible.. I hope we don't fall out because I do love your channel and I've been cooking around the world for over 40 years.. In India we say भारतीय लोग भारतीय भोजन.. It's very important that original recipes remain thus. G x
Looks great guys x
Thank you x