I don't even know how to pronounce this shit, let alone make it, but I had a hankering for bolognese after Lisa and Brian from
Big Ass Sandwiches made it for their
p:ear benefit dinner. They rocked the house with that shit. The eggplant tort (fancy name for eggplant parmesan) was out of this world but I have never dealt with eggplant so I attempted to replicate the bolognese instead. Even though this dish is traditionally prepared with beef, pork, or a mixture of the two, I chose buffalo because I had it on hand. This required a little more touch as buffalo is very lean and does not lend well to overcooking. Let's begin:
In a large pot melt 3tbl butter with 2tbl olive oil. Toss in one diced onion and three diced small ribs of celery. Saute that shit for a few minutes (don't over do it, dumbass) and add 1lb of ground buffalo. Lightly brown it for about a minute (keep most of that shit red) and salt and pepper that bitch. Pour in 1c of milk and simmer it down for about 15 minutes. The crappy picture above was taken right after I poured in the milk. Next, pour in 1c of champagne, but a rube like you can use Yellow Tail chardonnay, and let it cook down for another 15 minutes.
I took this fucking picture since some of you losers were insinuating that my glass of wine in a
previous post was water. Fuck you, assholes. "Why do all the pictures from your recent posts suck ass?" Admittedly my camera memory card ran out and I am fucking tired of deleting shit off it to take a new picture and I have been too lazy to purchase a new one. All of these are off my phone. Since I don't give a shit you are the only one that suffers and that is okay by me.
Once your wine cooks down, toss in some diced tomatoes. I used a 16oz can. Whatever. Lightly simmer for at least 1.5 hours. I did mine for a little over two. Toss with your favorite pasta. Luckily this tasted very similar to what Brian made so at least I know I didn't totally fuck it up. Eat it.
In a large pot melt 3tbl butter with 2tbl olive oil. Toss in one diced onion and three diced small ribs of celery. Saute that shit for a few minutes (don't over do it, dumbass) and add 1lb of ground buffalo. Lightly brown it for about a minute (keep most of that shit red) and salt and pepper that bitch. Pour in 1c of milk and simmer it down for about 15 minutes. The crappy picture above was taken right after I poured in the milk. Next, pour in 1c of champagne, but a rube like you can use Yellow Tail chardonnay, and let it cook down for another 15 minutes.
I took this fucking picture since some of you losers were insinuating that my glass of wine in a previous post was water. Fuck you, assholes. "Why do all the pictures from your recent posts suck ass?" Admittedly my camera memory card ran out and I am fucking tired of deleting shit off it to take a new picture and I have been too lazy to purchase a new one. All of these are off my phone. Since I don't give a shit you are the only one that suffers and that is okay by me.
Once your wine cooks down, toss in some diced tomatoes. I used a 16oz can. Whatever. Lightly simmer for at least 1.5 hours. I did mine for a little over two. Toss with your favorite pasta. Luckily this tasted very similar to what Brian made so at least I know I didn't totally fuck it up. Eat it.
20 comments:
bow-low-KNEES (bow as in "I tied a pretty bow on your present!" not as in "Bow low before me, peasant!")
One must *always* taste the wine (repeatedly) before cooking with it. Always buy enough to 'pickle the cook' in addition to the sauce. I personally use Pinot Gris, but the bubbly sounds good, too!
Nectar of the Pasta gods this stuff is!
I do love a good, homemade bolognese (bo-loan-yay-zuh, per Hubby's Italian granny). My fave is made of veal and pork, with a bit of bacon grease added before the olive oil, fresh home-grown roma tomatoes, and peccorino romano cheese! Everybody has a version of this sauce, and it can be a beautiful thing...
=^..^=
this shit will make your gut explode. in a good way.
That doesn't look very appetizing. Reminds me of the lentils my wife makes for herself and the kids. I wont touch that shit.
And how do you just happen to have buffalo meat?
I do like the bottle shot, though!
BO-LO-NAISE
I know buddy, it's pretty fuckin' advanced. Better go get the little lady and let her take it from here.
Somewhere there's a Native American crying.
That third picture looks like some terrible sloppy poo. Reminds me of Sunday morning on the shitter :)
I'll have to try this with buffalo. Well done.
dude you should actually use a mirepoix for this and you gotta add a little cinnamon and nutmeg to finish that shit off.
Careful BIRD- Asshole has issues with Nutmeg... I'd back away slowly if I were you;)
I happen to agree with you though!
I absolutely love your blog and it's direct approach telling the truth. The buffalo blognese looks great and I am going to make this. Thanks for the recipe. Keep up the great work with your articles and please stop by my health blog sometime. The web address is http://healthy-nutrition-facts.blogspot.com/.
You should brown the meat separately - very hot pan, fry until it pops like pop corn and has nice caramelisation on it.
Do it in small batches so the shit doesn't steam in it's own water. Deglaze the pan with some of the booze and then add that to your soffritto.
Then your ragu will get some deep colour and not look like a cat puked up its Whiskas.
Not sure I'd go white wine either (certainly not champagne), tried it and it's not for me - red wine is for bolognese.
I used this as a guide and subbed in hamburger for the buffalo - I'm cheep like that. Tossed in some basil and oregano too. It came out pretty well.
Thanks for the recipe.
Looks good, but hold the massive amounts of butter, milk (ugh), and cheap champagne. And no evil nightshade tomatoes for me, thanks.
Looks good. Would be interested in the eggplant tort too if you ever decide to give it a whirl.
Hello,
We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the Petitchef.com.
We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.
Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.
To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"
Best regards,
Vincent
petitchef.com
I'm amazed by your blog. It's a bit ironic for me but it's so cool... It's nice to see that a guy loves to cook and gives effort on blogging it. Keep up the good work.
Don't pat him on the back too much, Micah. He hasn't said anything in almost a month.
I guess we're expecting another triumphant return!
I guess you got a life?
Jeez, are you sure that is cooked, it look like a pile of worms in compost.
I need a lie down after looking at that photo.....
I have seen them dip ladles of stuff that looks like this out of the stomachs of dead people in morgues.
PussDaddy
This looks awesome- we get some killer bison meat around here (Gunpowder rules!) so I will def. try.
Post a Comment