Home Cooking

What's wrong with my Hazan ragu?


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Home Cooking

What's wrong with my Hazan ragu?

Rafie | | Sep 14, 2007 02:36 PM

I've been preparing for this moment - attempting the all-great Hazan bolognese ragu - for a while and today, finally got the chance to set aside an entire afternoon devoted to babying the pot.

Along the way, my excitement started waning with the inevitable taste tests, and now, after the requisite 3 hrs, I find the result - for lack of a better way to put it - to be Italian taco meat. It's got a little char despite my having added more than the 1/2 c of water, an unappetizing texture resembling that of wet dog food, and little depth of flavor beyond an odd tin-nish aftertaste.

Maybe I'm just used to ragus made from wild boar meat or short ribs when I go out....but is this what it's supposed to taste like?

I'm willing to give it another go if I can just identify a mistake I made. Some potential problems:

1) I used a Meursault white wine.
2) I added some ground pork
3) I used a combo of creamline milk and light cream instead of the whole milk. For some reason, I couldn't find whole milk in any grocery store.
3) I initially had the heat going on a bit high but soon tamed it...

Are these enough to warrant a big change in how it tastes? Thanks for letting me know!

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