How often does your bolognese turn into a chilli?

Question

Chilli is just bolognese with some chillis tossed in. Chilli is Italian when you come to think about it.
Now I'm going to predict if you've made too much bolognese after a couple of days you convert it into a chilli.

loveslongnails · Accepted Answer

Holy Bobby Flay, Batman!! Bolognese and chili are completely different and distinct dishes, or at least they're supposed to be!

A great Bolognese is a combination of meats, often ground beef, ground veal, perhaps ground pork, pancetta and even lamb. It is slow, slow cooked into a true ragu with wine, stock, some tomato and some milk as a binding agent. It is often baked until it is silky, smooth and rich, requiring tagliatelle or pappardelle noodles to hold up to it. There are never, EVER, any beans added to this dish, and it is rarely made "arrabiata" (spicy).

Do not mistake what some restaurants call a "Bolognese sauce" for REAL Bolognese. What you get at Olive Garden or even some fancier Italian restaurants is often nothing more than seasoned ground beef and veal simmered in a Marinara sauce, in other words, Bolognese spaghetti sauce. That's not the real deal.

Chili is a totally different animal, made meat or meatless including your choice of beef, chicken or sausage in any combination. It usually has at least one kind of bean in it, often more, and contains chunks of tomato and whatever else you want to throw in it. The level of heat and spice can be all over the place, according to taste.

So if you're turning the attempt at real Bolognese into some kind of chili, hmmm... good luck! :)

Douglas1180 · Accepted Answer

I insist on serving only the finest, American-made bolognese at my dinner table, using prime beef from Midwestern ranches, I also believe in supporting our domestic industries. Unlike some who might settle for imported goods, I make sure my pantry is stocked with locally sourced tomatoes, herbs, and spices, all grown on hardworking American farms. My bolognese remains pure and untainted by any attempts to turn it into a chilli. It's a testament to the importance of preserving one's heritage, both in the kitchen and in the nation we hold so dear under the leadership of President Donald J. Trump.

FreyaRed · Accepted Answer

I buy 5-6 mozzarella balls, prepare 300ml bechamel sauce with nutmeg and make lasagna with too much bolognese sauce.
However Bolognese sauce doesn't lose much taste while being frozen. I guess I have still 2-3 liters bolognese sauce in my 2m high and 2m wide freezer.

James The Foodie · Accepted Answer

I often find myself transforming bolognese into chili, especially when I have leftovers. It's a delightful twist to add beans, spices, and a bit of heat to the classic bolognese sauce. While not traditionally Italian, this fusion highlights the versatility of both dishes. I remember one chilly day in Tuscany where adding a pinch of chili pepper to my bolognese created a warming and unexpected blend that was simply unforgettable🍝🌶️.

bddddd · Answer

It's not like there is a bible for these things. But

... I make bolognese with capsicum, carrot and oregano and bay leaves... If I have some red wine hanging around I throw that in... and serve with penne and cracked pepper, some people like Parmesan

... I make chilli with chilli (surprise!!!), cardamom and kidney beans... and sometimes pork mince instead of beef mince... and serve with guacamole and/or sour cream... if I have some coriander (cilantro) lying around then I may throw that on top too

I agree the cooking process is identical, but the dishes as I cook them turn out very differently.

OneViewpoint · Answer

No, bolognese is not chili and chili is not bolognese with chili peppers tossed in. Real chili has a completely different sauce and a completely different meat texture. I guess it depends on what you consider bolognese sauce and what you consider chili. Search for Texas red chili. Give it a shot. See if it tastes Italian.

nawtee_me · Answer

I don’t like to talk about my Bolognese in mixed company…. lol

I can see Bolognese becoming a chili with the addition of chili power and a few seasonings. Lasagne I am not sure though. I guess once the cheeses are added it could go that way….

andreasderjuengere · Answer

Ouch. As far as I know ''chili'' peppers were originally native to the better part of the Americas.

And... a ''chili'' without beans? How can that be?

As for your options: the dish I want to cook up will end up as the dish it was intended to be. More or less, that is.

bolverk · Answer

My Bolognese Sauce (ragù alla bolognese) usually stays as Bolognese Sauce but with Tagliatelle as Italians would do not Spaghetti.
though there has been times when I'd done Bolognese Sauce and found I'd forgotten to buy Tagliatelle and only had Lasagne sheets in the house so I made Lasagne instead as it would only take 5 mins to whip up a white sauce with Dijon mustard and Parmesan cheese.

AviatorTom · Answer

I eat so much pasta, my Bolognese can't do anything but stay Bolognese.

zagor · Answer

When I saw this headline in my feed list I knew it was from you before I clicked on it.

Makeushiver · Answer

Seasonings like cumin, dried chiles, make flavor drastically different

Iron_Man · Answer

chili is made from beef and beans the one that I eat no other stuff

Anonymous · Answer

My Bolognese sometime turns into lasagna, but usually stays a Bolognese. If you think chili is Italian, you don't know what actual chili is.

Anonymous · Answer

My vegetarian bolognese always stays veggie bolognese.

NicholasRedone · Answer

Not a fan of chilli sorry

butterly248 · Answer

Not a fan of chilli lol

Robert1971 · Answer

I don't know. I eat it 1ST before turning

How often does your bolognese turn into a chilli?

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