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Spaghetti Bolognese Version 7

tshewman

Beef Short ribs and Pork shoulder seared, pressure cooked and pulled. Merged with Tomato compote, sauteed onions and cooked SV for 8 hrs. Fresh Pasta cooked in chicken and parmesan stock. Sauce was more dry than traditional, but more complex (and conveniently easier to plate). The texture much different than the traditional ground and I much prefer the pulled meat. Makes the eating experience a little less predictable and lively. The pasta took up every bit of sauce. Essentially a merger of Heston's ISOP and Bottura's Bolognese using both the PC and SV. Last time I cooked it all in the PC which was good but required allot of babysitting so the veg wouldn't burn to the bottom of the pot. I preferred this (#7) texture, flavor and combination of techniques a fair bit more.

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Comments

Jack_Mayer_85396

Looks delicious Todd! Nice job!

tshewman

Thanks Jack. I'm going to try it 1-2 more times when I get a chance and get you the recipe (I haven't forgotten).

Robert_Conn_II_123023

Nice touch using parmesan stock!

fisher23

If I could impose, me too please?

Amos_Schorr_168815

Nice. I really don't like the texture of meat sauces made with ground beef as much. That looks right up my alley. I also need to try La Genovese.

tshewman

Of course. It will be posted so everyone can have it. Jack simply asked a version or two ago. :-)

Hugo_Forte_185477

Was this recipe ever posted - I'm thinking about canning this up as a Christmas gift=)

tshewman

Sorry all, traveling. Here is where I'm at so far (still needs some tweeking). @John_Fisher_218893 and @Jack_Mayer_85396 as promissed:

Spaghetti bolognese (Version 8-about 100 to go ;-)):

For the tomato compote:

· 1.2kg tomatoes

· 200g olive oil (divided)

· 15g garlic minced

· 225g onion finely diced

· 1 heaped tsp coriander seeds

· 1 star anise

· .2g cloves

· 10g worcesterchire

· 30g ketchup

· 30g sherry vinegar

· 1g drops Oaxocan hot sauce

· 1.5g drops fish sauce

· 1 bouquet garni (7 sprigs thyme and 1 bay leaf)

1. Blanch, peel, core and seed the tomatoes. Place the pulp and seeds of the tomato in a sieve over a bowl and dust with 3g salt. Allow to sit for 20-25 minutes and collect tomato water that is left in the bowl. Discard the pulp and seeds.

2. Chop tomatoes and combine with tomato water.

2. Combine star anise, coriander seeds and cloves in a small piece of muslin/cheesecloth.

3. Combine tomatoes and tomato water with the remaining ingredients and 100g olive oil. Simmer over low heat for 2 hours.

4. After 2 hours, caramelize the oil - add remaining 100ml olive oil to compote mixture and cook compote over high heat until thick stirring constantly so tomatoes don’t stick to pan (approximately 20 minutes). Strain 100g (or more) of oil out of compote and set aside. Set aside 100g compote oil for sofrito and reserve any extra to toss with pasta later (or use on salads etc).

For the soffritto:

· 125g sticks celery, diced

· 400g carrot diced

· 450g onions diced

· 10g garlic minced

· 200g white wine (e.g. oaked chardonnay)

· 100g reserved compote oil

Fry the soffritto in compote oil over medium heat for about 10-15 minutes until softened. Raw onion scent should be gone, deglaze with wine and reduce to 50g and add to soffrito. Set aside

For caramelised onion:

· 450g onion sliced thin (e.g. 2mm)

· 5g star anise

· 125g olive oil

· 200g white wine (e.g. oaked chardonnay)

1. Heat oil in a large pan and fry the onion and star anise together for 20-30 mins until caramelised. 2. Discard anise.

3. Add onions to bowl with soffrito. Deglaze pan with white wine and reduce to 50g and add to sofrito and onion mixture.

For the meat:

· 1000g pork shoulder or butt (bone in) cut into 2.5cm X 5cm strips

· 1000g beef short rib (bone in) 5cm lengths

· 50g neutral oil or beef suet

· 200g white wine

1. Heat oil/suet until almost smoking.

2. Brown beef and pork on all sides being careful not to crowd pan.

3. Set aside in muslin/cheesecloth and tie muslin/cheesecloth.

4. Deglaze pan, reduce to 50g and add wine to vegetable mixture.

Combining ingredients:

1. In a pressure cooker, add a layer of oil to the bottom of the pressure cooker and add the vegetable mixture and tomato compote.

2. Over low heat combine while stirring occasionally for 5 minutes. The vegetables should still have water and will slowly become damp.

3. Add meat in muslin/cheesecloth on top of vegetable/compote mixture.

4. Put the lid on the pressure cooker, turn heat to high until it reaches full pressure (15psi) and turn the heat down to low (enough to maintain full pressure). Cook for 50 minutes while shaking the pot every 5 minutes to avoid the tomatoes and vegetable burning on the bottom. After about 30 minutes, there “should” be enough juice form the meat to not have to keep doing it.

5. Allow to naturally depressurize (to keep meat moist) at least 60 minutes.

6. Remove the meat and place into a bowl and strain the excess jus from the Bolognese sauce and place in the fridge and place the vegetable/compote mixture in a large saucepan. Discard the thyme . When chilled the liquid mixture will naturally separate into a fat, oil and stock layers. Reserve the oil for finishing and the remaining ingredients for another use.

7. Take the meat out of the muslin/cheesecloth and manually separate the fat and bones from the meat while keeping the beef and pork separate.

8. Using two forks, “pull” the meat in either direction such that small strands within the chuncks are created.

9. Measure 220g of each pulled beef and pulled pork (440g total) and put it into saucepan with compote/vegetable and discard the bouquet garni and muslin with spice mixture.

10. Preheat water bath to 60C

10. Place mixture in SV bag or Ziploc and cook in water bath for 8 hours.

For finishing

· Bolognese

· spaghetti

· Sherry vinegar to taste

· 1 bouquet garni wrapped in leek leaf-20 tarragon leaves, 5 sprigs of parsley and 5 celery leaves)

· 100g Butter (cubed), reserved Bolognese oil

· Salt and pepper to taste.

· Parmesan cheese (aged at least 24 months)

· 3000g white chicken and parmesan stock (Combine 2000g white chicken stock with 1000g parmesan stock)

1. Add 50g reserved oil and bouquet garni and cook bolognese over medium-low heat stirring occasionally (about 10 minutes).

2. Add butter a couple cubes at a time until sauce has a nice sheen.

3. Cook for another 15-20 minutes over low heat, add sherry vinegar and salt to taste at the end of this period.

4. For the spaghetti, cook accordingly (e.g. 10g salt per 1000g stock) and drain. Rinse briefly then return to the pan to warm. Toss in the butter and remaining reserved oil to coat well.

5. Serve the spaghetti by twirling around a carving fork. Add a generous serving of bolognese and top with plenty of freshly grated parmesan.

tshewman

see below - made some corrections and added included the stock I normally use. If you want it more savory use brown chicken stock (my preference)