Every now and then, I get asked to share a good spaghetti bolognese recipe. I usually know what they want - it is a tomato-based meat spaghetti bolognese recipe. Actually, a true bolognese sauce does not have any tomatoes, and it involves cooking meat quite slowly with celery, carrots and onions, a little tomato paste and milk. The only seasoning is salt and pepper. If you do it right, it'll look something like this.
Strictly speaking, a bolognese sauce isn't served with spaghetti, but tagliatelli. Of course, I didn't have any. Hopefully the ragu alla bolognese police didn't notice.
In looking up Italian sauces, I came across this particular nugget, The Cook's Decameron A Study In Taste. Published in 1920, it has over two hundred Italian recipes and merits further inspection. However, I don't have time as I need to get back to vegetarian dishes. More on that at a later date!
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Finally, a piece of - well, I am not sure how to categorize it, but it is food related. Anyway. Just enjoy.
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