Saturday, October 15, 2011

Bolognese Is a Labor of Love

Referring to my Italian cookbooks, I fell upon Marcella Hazan's bolognese recipe. This is not something to try to pull off on a weekday, but I had plenty of time on the long weekend. Bolognese done well has a rich and deep flavor, but it takes time. Used some onion, celery, carrot, garlic, beef and pork, white wine, milk and tomatoes with fresh oregano and parley. Lots of stirring was involved and quite a few hours of simmering on the stovetop, but it resulted in a flavorful sauce the boy loved.
After making the sauce during the weekend, it quickly reheated while the pasta cooked. I'll definitely appreciate the bolognese sauce in restaurants much more after this experience.

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