• Hello Graphic
    NEW MEMBER'S GUIDE
    INTRODUCE YOURSELF
    YOUR FAVORITE DRUGS?
    WHERE ARE YOU FROM?

  • NMI Moderators: Coffeeshroom

Hey guys

Arimane

Arimane

Greenlighter
Joined
Sep 24, 2010
Messages
20
Here's a new member, from Italy. I'm already registered at many drugs-related forums (mostly psychedelics, not more), but I often found interesting topics here too, and finally decided to register =)

Wish a nice day,

Arimane
 
Hi Ariman, welcome to Bluelight.

Okay, what is your nona's secret recipe for ragu alla bolognaise? I love Italian food!
 
welcome.gif
 
Thanks guys for kind welcome =)

Klue said:
Hi Ariman, welcome to Bluelight.

Okay, what is your nona's secret recipe for ragu alla bolognaise? I love Italian food!
Click to expand...

That's an important issue. In Italy we have two different bolognese recipes, one known from Rome to north, the other one on the south.
In the saouth we don't make ragù (with is tomato sauce left to boil with meat and vegetables) alla bolognese, we just make bolognese, wich includes shrooms, minced meat, besciamelle and is just done with tagliatelle.
In the north, they use to do ragu alla bolognese, wich is tomato sauce, (much) macinate meat, sedan, carrots, olive oil and pepper. I think pepper makes the difference.

But the real, strong difference is the preparation time. It should take like 2 ayahuasca washes, including the filtering time. So like 4 hours of really low heat, simmering, and stir it veeery often.


My grandma personally puts parmigiano and, not a secret but a particoular thing of her, whe cooks before in the pot and then like 15 minutes in the oven (don't worry about heat, bolognese has a pretty high melting point)

Hope it helps =D
 
Interesting! :)

The sauce I have been making lately starts with a soffritto for about half an hour or more. Then slowly render down the mince (we use Beef a lot but I have made a Pork one a couple of times too) and let it brown... yeah it takes about 2 hours. I buy Italian Passata and add that after letting some Tomato paste cook through too. Then it's basically ready but gets better the longer you simmer it for on a low heat like you said.

Towards then end is when I add any herbs I want, a Bay leaf being essential :)

I would love some proper Cookware and to have access to things like Pancetta and Prosciutto. Hamon is another thing I'm interested in trying because a mate raves about it!
 
You must log in or register to reply here.
Top