pasta alla bolognese
Monday I made an adaptation of a bolognese sauce in a great pasta sauce cook book I've got. It was so good I made it again for a meal today we were taking to a couple who recently had a baby.
The recipe came from The Top One Hundred Pasta Sauces by Diane Seed, illustrated by Robert Budwig (London: Seed Press, 1987), page 105. It's an authentic bolognese sauce in the Emilian style, rather than the marinara with meat that sometimes tries to pass for bolognese, which means bacon, sausage, ground meat(s), butter, cream, etc., all making for a rich, elegant sauce, even if not low-fat.
While the recipe calls for part ground pork and part ground beef, I used all beef the first time and it was fine. Also whole milk or half-and-half substitute adequately for heavy cream. I also cooked and drained the fat from the meats before adding the wine, rather than retaining all the meat fat for the sauce, as is traditional. It still tasted fabulous.
The recipe came from The Top One Hundred Pasta Sauces by Diane Seed, illustrated by Robert Budwig (London: Seed Press, 1987), page 105. It's an authentic bolognese sauce in the Emilian style, rather than the marinara with meat that sometimes tries to pass for bolognese, which means bacon, sausage, ground meat(s), butter, cream, etc., all making for a rich, elegant sauce, even if not low-fat.
While the recipe calls for part ground pork and part ground beef, I used all beef the first time and it was fine. Also whole milk or half-and-half substitute adequately for heavy cream. I also cooked and drained the fat from the meats before adding the wine, rather than retaining all the meat fat for the sauce, as is traditional. It still tasted fabulous.
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