Nicole Richie’s Spaghetti Bolognese

She looks like she's never eaten a bite of spaghetti.

Bolognese has carrot in it, you cretin. The sauce is based on a mirepoix.

What R2 said. Almost all bolognese contains a soffritto -- a holy trinity of chopped and slowly cooked onions, celery, and carrots.

I thought the carrots were to add a bit of sweetness. If they offend your aesthetic sensibilities, you can add a few whole carrots early in the cooking, and fish them out and eat them separately, after they've imparted their sweetness.

She looks great. So normal...no more of that Hwood phoniness.

she looks like someone who has thrown up everything they ever ate.

Surprised how long her marriage has lasted. Lionel Ritchie adopted her when she was 3, she seems to have done better than many other Hollywood adopted offspring. Though not without some bumps in the road.

For someone who has had such a tumultuous background, and unpromising early adulthood, she's matured very nicely.

R7 I feel like her sister Sofia is going to be a bigger mess.

Why did she feel the need to make this video?

[Quote] Why did she feel the need to make this video?

Why does anyone? Attention.

[quote]Why did she feel the need to make this video?

She's a friend of Bodega-cat, and she simply could not bear the idea of his going one more moment without knowing what Bolognese is.

I am constantly surprised she has managed to overcome her Paris Hilton years and become an interesting, entertaining person.

I "rediscovered" her on the sadly short-lived Tina Fey creation "Great News." Luckily, it's available on Netflix, so check it out. She also had a nice short stint recently on "Bless This Mess," another show I may be the only person watching.

The carrots counter the acid in the tomatoes. Good luck to you, OP, if you don't use a carrot in your sauce.

At least do as R4 sagely advised.

Remember when she was a fashion designer? I guess now she's coming for Martha Stewart's gig. It worked out well for Goop, maybe it'll work out well for her.

The idiot girl is cooking with the adhesive "Le Creuset" label still attached to the dutch oven.

Is she going to return it to the store when they have finished this video?

And in Southern California, they couldn't get a skilled hair dresser?

She didn’t strain the pasta!

Well, I'll say that she's a hell of a lot more convincing than that Paris Hilton makes Lasagna video - she didn't have a large spoon to stir the cheese mixture, so she grabs a stir spatula in the hopes that it will work instead and says "Okay, guys, it's working" as she stirs.... 😂😂😂😂😂

Both James Beard and the Guardian's bolognese recipes use carrot, QED. What's really unforgivable is the recent fad for putting cream in it. Why would you trayf such a universally beloved dish?

Who puts baloney in their pasta?

Marcella's recipe calls for milk, r19. Equally treyf-y, especially when you consider she was cooking for her Jewish husband. I make it her way. If I don't have any milk in the house, I leave it out. Sometimes—not often—I've used cream.

[quote] All About Mirepoix, Sofrito, Battuto, and Other Humble Beginnings

Here's an article about vegetable mixtures (incl. carrot) as bases for sauces. I'd like to try using carrot cut up really small. I think it would give a nice flavor but not scream out carrot.

I always see stickers on cookware & dishes (on TV shows). I hate it.

R22 - You can try grating the carrot with one of these . . .

[quote]Nicole Richie’s Spaghetti Bolognese

Women have the strangest nicknames for their vaginas.

why she look like a granny and ms Hilton looks young?

Good idea, R23. I have 2 Microplane graters. I think I'd use the coarser one. The fine one would probably drive me nuts.

r25 = Plastic surgery lobby chiming in

I thought black don’t crack? When did she turn into an old woman?

Out of boredom I watched this on YouTube. Half way through she gives a simple recipe for vinaigrette salad dressing. I tried it and now am making it for the second to bring to work. It's easy and tasty.

The one time I tried making bolognese was in the 1990s and the old cookbook I used definitely had milk. I don't think it's a new trend. You heated up the milk and poured it in a little at a time, stirring until the meat and mirepoix absorbed it, then added more milk.

I love these anorexic idiots and their “I love food so much!!” garbage on social media. Who does she think she’s fooling?

Give us a How-To video on eating cotton balls or discrete vomiting or hiding protruding bones from your parents

[quote]The carrots counter the acid in the tomatoes

There are only a couple of tablespoons so the effect is negligible. They're there as an aromatic component.

[quote] You heated up the milk and poured it in a little at a time, stirring until the meat and mirepoix absorbed it, then added more milk.

I add it after the meat if using it. No need to heat it up though, imho.

Many of you here will be horrified but I have eaten tasty vegetarian bolognese that substituted green lentils for the meat.

Lentils are not bad, r34. I wouldn't mix them with pasta myself, but the idea of making them with Bolognese elements does not disgust, especially since when I read "horrified" and "vegetarian," I thought you were going to say "with tofu," which to me is "nofood."

Rough chop mushrooms and saute the water out of them. Then season them. They make a good substitute for ground meat in a bolognese style sauce.

Some of you forgot her reality show with Paris Hilton. Nicole used to be a fat, fat, fatty. In one of the shows, she showed her "candy" drawer and she had every type of candy you could think of.

The carrots neutralize the acidity of the tomatoes and naturally sweeten the sauce. Some people use sugar or bread crumbs to achieve the same thing. I prefer the carrots.

Yes it is based on the mirepoix of celery, onion, and carrot. I've made Bolognese a zillion times.

R36 : I do a sauce like that but I leave out the onions, celery and carrot and just use garlic, parsley and butter.

R40 excerpted from Frauie Fraustein's [italic]Just Like That, Except...[/italic] Cookbook

I use shredded carrot in my red sauce to sweeten it in lieu of sugar. I can't stand the taste of sugar in any kind of red sauce. The shedded carrot practically dissolves in the sauce and is undetectable.

I find that the tomatoes are already "sweet" enough on their own but I also hate excess sugar and sweet things, so there's that.

I put tuna in my pasta sauce. Adds some protein and texture.

Anyone who thinks sauced tomatoes are "sweet" enough in a Bolognese (or other comparable sauce) and doesn't use carrot has a tongue of cork. That includes San Marzanos and homegrown Romas.

And the point is not merely the earthy grounding and slight sweetness that the carrots provide. The soffritto as a whole enriches the flavor of the sauce.

Obviously, she’s not eating it, nor anything else...

Sounds like Justin's making the cookiesss *wink*

[quote] Anyone who thinks sauced tomatoes are "sweet" enough in a Bolognese (or other comparable sauce) and doesn't use carrot has a tongue of cork. That includes San Marzanos and homegrown Romas.

I agree. I find canned tomatoes to be too tart, on their own. I always have to add something sweet to balance things out.

[quote] Anyone who thinks sauced tomatoes are "sweet" enough in a Bolognese (or other comparable sauce) and doesn't use carrot has a tongue of cork. That includes San Marzanos and homegrown Romas.

Or they haven't had their palate blunted by over-seasoning their food. If you think a couple tablespoons of carrot are going to make that much of a difference in terms of sweetness when there are already a large amount of tomatoes in play then you are just claiming so to toot your own horn.

I'm one of those who add neither carrots nor sugar to any sauce containing tomatoes.

It may be a matter of taste, but I think the tomatoes are fine the way they are.

My Spaghetti Bolognese consists of Spaghetti and Bologna.

If I'm making Bolognese, I use onions, carrots, and celery. Because Bolognese contains soffritto. To make Marinara, I use olive oil, garlic, chili flakes, tomatoes, and salt. For Marcella's tomato / butter / onion sauce, I use tomatoes, butter, onion, and salt.

Those are my three sauces. None gets sugar.

I've got some extra carrots and celery. I'm going to try another of Marcella's sauces, one that is basically soffritto and tomatoes. First I have to finish a batch of cannellini.

Whoosh, r43. Just...whoosh.

Can someone post a real bolognese recipe?

The secret? Heroin!

R55 = Pete Davidson.

[quote]I can't stand the taste of sugar in any kind of red sauce.

Someone on a recent pasta sauce thread said they added 1/4 cup sugar to their tomato sauce and it was the grossest thing I've ever heard.

If the sauce is too acidic you can add a pinch -- and I mean a pinch, no more than 1/8 of a teaspoon -- of baking soda to help neutralize. Maybe one small spoon of sugar if you absolutely need. At no point does anyone need 1/4 cup of sugar in their spaghetti sauce.

^Agree. If you use the right tomatoes (San Marzano) and paste, no sweeteners are needed. Cento brand for both is THE BEST.

r44=lesbian

Sadly, San Marzano tomatoes are widely counterfeited (seriously). Epicurious tested a number of canned tomato brands, and selected readily available RedGold/RedPack tomatoes as the best brand of canned tomatoes. They're grown on family farms in Indiana and they're inexpensive. I buy a flat of them at a time, and always have them in my pantry. I've only made Bolognese sauce a few times, since my cousin's sauce is unbeatable: otherwise, I'd share a recipe.

R60 - Isn't the point of San Marzano tomatoes is that they grow in the Campagnia region of Italy? Meaning it's as much the tomato as the soil in which it grows.

If they grow in Indiana, are they not technically San Marzanos but something else? (I'm not saying that something else can't be better; I'm just saying they can't be called San Marzano or San Marzano style.)

[quote]Isn't the point of San Marzano tomatoes is that they grow in the Campagnia region of Italy?

Campania.

The problem is that just because you buy a can of tomatoes labeled 'San Marzano' doesn't mean you're actually buying tomatoes grown in Campania. 'Italian' olive oil also suffers from counterfeiting: it's been documented that much of the olive oil sold in the US and labeled as Italian really isn't. We end up paying a premium, assuming that the labeling is accurate and guarantees a superior product, when that may not be the case.

NEVER buy Italian olive oil. The counterfeiting of olive oil is rampant throughout Europe. But olive oil produced in California. The olive oil produced there is excellent and the industry is regulated. You know what you're buying when you buy California olive oil. Not so with Italian olive oil.

R64 Another good choice is Palestinian olive oil.

[quote]Sadly, San Marzano tomatoes are widely counterfeited

This is why I never buy food from Italy. You can never trust their labels to be honest.

I always buy California olive oil. And I find the best canned tomatoes are Muir Glen organic.

[quote]Another good choice is Palestinian olive oil.

I don't trust Palestine to police its olive oil industry to make sure it is both 100% extra virgin olive oil and organic.

How do you poach fish or chicken in olive oil without it becoming greasy.

Poaching requires water, not olive oil.

For r69

[quote]This is why I never buy food from Italy. You can never trust their labels to be honest.

Aren't Italians (and French, as well as most other European producers) pretty vigilant about protecting their DOP products?

Here you go, R71.

$16 Billion in Italian food fraud.

She looks like an old Italian woman in a strange wig.

Cento is the real deal for San Marzano tomatoes. I will use nothing else.

Like this cunt actually eats

R74, since you like Cento, you might be interested in this Cento tomato paste in a tube. It's organic & double-concentrated. I like it. Frankly, though, I don't notice the difference between canned San Marzano & other kinds of canned tomatoes.

I use Cento tomatoes and tomato paste. I don't bother with the San Marzano, either. I can't taste the difference. I buy whole tomatoes, either the 28-oz (USA) or 35-oz (Italy) size. They're both delicious.

Guess I won't be seeing the Italian ones for a while.

I used to buy #10 cans at Costco for under $4. I wonder what those cost now.

^San Marzano are naturally sweeter. No carrots or sugar (dear God) are necessary. Tomatoes are a lot like grapes used for wine making. It really does matter what type and where they're grown. Lot's of people can't tell the difference between cheap wine and the good stuff either. Doesn't mean there isn't a world of difference.

Carrots and onions when either raw or cooked are fairly sweet to my tastes. I either shred or finely chop them in sauces.

She was even more annoying than Paris Hilton back in the days of "The Simple Life," but I give her credit for growing up into a much more mature and less attention-starved adult (Paris is still pretty much the same, except no one cares about her anymore). Nicole is still far too thin, though.

I honestly thought she died.

The question is does she even eat that shit?

I don't think she consumes anything but lettuce, coffee, and drugs

but she is hard to look at or listen to.....