Fallow Spaghetti bolognese

[tozzybum]

So 2lbs Welsh fallow ( Cheers Tim),1lb Telford pork .
1lb mushrooms, 3x big onions .
A certain garlic and tomato sauce, added garlic .Mixed herbs,Marjoram, Basil and Oregano.
Butter and oil .
Rough chop onions ,tear mushrooms up .
Into a large pan add the venison and pork in oil and butter on simmer mixing regularly.
As all the moisture comes off keep draining away till a trickle is left .
Add garlic and herbs to taste ,lots .
Mix well then add onions mixing till onions soften then add the tomato and garlic sauce .
Simmer for about 30 minutes then add mushrooms.
After 15 minutes mushrooms should be happily infused with flavour.
Turn off heat and leave to cool ,
then into the fridge for at least a day .
I find this improves the flavour.

 

[opticron1]

then into the fridge for at least a day .
I find this improves the flavour.

It's funny you should write that as I find stews and mince dishes improve after being in the fridge for a day or so.... Funnily enough watching Michel Roux on the TV last night, he said exactly the same about a lovely slow cooked beef dish he was eating in the Camargue!

 

[gelert]

Definitely, mum would make lobsgows and by day 3 it was phenomenal.

 

[tozzybum]

We have a bulk cooking routine and all casseroles ,stews ,fajitas and bolognese dishes seem to improve so much after " maturing ".

 

[VSS]

We have a bulk cooking routine and all casseroles ,stews ,fajitas and bolognese dishes seem to improve so much after " maturing ".

It makes a big difference to curries, too. They're definitely better cooked a day or two in advance.

 

[SteveW]

Yes agree with all of the above, flavours even better after a day or two or if the surplus is frozen and eaten another time!
My missus doesn't put mushrooms in our bolognese which I miss, but it's not worth starting a fight over! This could be a whole new conversation!

 

[JockStalk]

Sounds fantastic and I’m another bulk cook and freeze proponent. Out the effort in once and reheat next time. Def tastes better after a bit of time. Plenty of time in that recipe to make your own tomato base sauce alongside.

Suggestion - add some red wine as it’s cooking after the tomato sauce added. Keeps it slack and adds great flavour with tomatoes. I sometimes add finely diced carrot/ courgette etc.

Chef might need to ‘check’ the wine too.

 

[VSS]

My missus doesn't put mushrooms in our bolognese which I miss, but it's not worth starting a fight over!

I should say that's definitely worth starting a fight over!
A little bit of dried mushroom crumbled into a bolognese makes all the difference!
Why dried mushroom, I hear you ask?
Because drying mushrooms is a fantastic way to preserve a glut. A whole bucketful of fresh field mushrooms will go down into one kilner jar once dried, and they're always on hand to add to cooking at any time of the year!

 

[SteveW]

I love mushrooms to be honest so you're probably right!
That's a great way to prevent waste of such a good resource!

 

[SteveW]

Without sounding like a numpty! What is the best way of processing them from fresh to the jar?

 

[VSS]

Without sounding like a numpty! What is the best way of processing them from fresh to the jar?

We just spread them whole (but minus stalks) on trays or racks, and either put them in the bottom oven of the Rayburn (with the door open) or leave them on top of the Rayburn at nights. Don't let them get too hot or they slowly cook and go all inky. You just want to dry them slowly.
In the absence of a Rayburn (or similar) you could use a food dehydrator, or maybe put them on trays in the airing cupboard?

Then break them up into kilner jars.
Keeps for years. Easily long enough to tide you over a couple of poor mushroom seasons.

You don't need to use much in cooking as the flavour is more intense than fresh mushroom.

(Parasol mushrooms are particularly good for drying, if you're lucky enough to find any. Giant puffballs are excellent too).

 

[gerarddwatts]

I'm afraid I'd need to argue about draining away liquid....that's flavour you are tipping down the drain!
Also, my secret ingredient...anchovies! Not a hint of anchovy in the dish, but salty umami flavour...
Got to have diced carrot and celery also

 

[VSS]

I'm afraid I'd need to argue about draining away liquid....that's flavour you are tipping down the drain!

Definitely this
Just cook it until it reduces down if it's too runny. Or thicken with a bit of cornflour.
Might be different if making beef or mutton bolognese, as you might want to skim off some fat, but certainly shouldn't be necessary with venison.

Also, my secret ingredient...anchovies! Not a hint of anchovy in the dish, but salty umami flavour...

Going to have to try this

 

[sauer]

gotta agree on curries bolognaise , mince stews etc all getting better day2 onwards etc !!!!!

not one to do bulk cooking but i see point and vak pack and freeze...... also want to do my own MRE style wet meals so ill bulk cook and freeze few for taking on days in truck out etc .

if like wee bit of heat i add a harissa paste just a wee bit to give a wee bit of background heat in bolognaise , got given a tube form a Tunisian i worked with abroad & they had it in everything


folk say front shoulder aint worth bothering with ?! ........pfffft that mince and subsequent meals ive had off of mince is amazing ! versatile and highly underrated!!!
mince & tatties
bolognaise
loaded dirty fries
burgers & sausages & meatballs
etc etc


Paul

 

[gelert]

A contentious tip, but a spoon full of coffee into the bolognaise is also a game changer, and adding milk while simmering. Agree with the mushrooms.

 

[shakey jake]

I tried not to but bolognaise ragu is a simple recipe, fine changing beef to venison but its a sofrito, tom paste, and red wine sauce, some fatty pork maybe. But coffee or anchovies.
I could cope with calling the sauce a ragu but im sorry my toys are being chucked out of the prame on this. This is nearly as bad as the vegan version of a dish

 

[gerarddwatts]

I tried not to but bolognaise ragu is a simple recipe, fine changing beef to venison but its a sofrito, tom paste, and red wine sauce, some fatty pork maybe. But coffee or anchovies.
I could cope with calling the sauce a ragu but im sorry my toys are being chucked out of the prame on this. This is nearly as bad as the vegan version of a dish

As you wish, but salted anchovies is a well known addition. I think you are getting overexcited to suggest it is as bad as a vegan dish!

 

[tozzybum]

Horses for courses ,il deffo reduce the next batch down and try dried mushrooms.
But itl be a cold day in hell before anchovies come anywhere near my kitchen

 

[long_range_rob]

Errrrr….. I think you’ll find it’s called Stag Bol.

 

[shakey jake]

Errrrr….. I think you’ll find it’s called Stag Bol.

That i can agree with