Foodie update!!

[amorphousplasma]

I discovered the most AMAZING spaghetti bolognese recipe.  Savuer did an entire issue on Ragu alla bolognese with about 10 different recipes, and I chose the one that sounded the simplest and it is just mouth watering.  Only, instead of lard, I use vegetable oil :)  I then put away in mason jars and we have it for every meal.  It only lasts a few

Comments

[elffers]

any veggie recipes that are equally mouth watering? =P

among the list of things that make things better: wild mushrooms and smoked salmon.

[leebroadway]

How do you serve the bolognese? Do you throw it over pasta? :) I made it tonight - and followed the recipe to the letter (even the lard), but I only had ground sirloin so I substituted for chuck. It turned out kind of.. bland! But maybe I was expecting something more spaghetti-ish? At the end I dumped in a lot of garlic salt, black pepper, and some italian seasoning--that made it pretty yummy, and we ate it over whole wheat penne. (I have real issues with Italian food, because I dated an Italian for 5 years, and his family stuffed us full of really amazing delicious homemade Italian food all the time, and now everything I try to make doesn't compare. Le sigh.)

But I can see this being REALLY good in Shepherd's Pie, or lasagna (holy moly shepherd's pie!). If you wanted to make it more spaghetti sauce-like, what would you do? Garlic in with the veggies? Beef broth instead of water? A can of crushed tomatoes toward the end of that long simmer? That's what I was thinking, but I could be horribly wrong...

[amorphousplasma]

LOTS of salt. Matt adds MORE salt after I serve. And definitely chuck, don't use the good stuff, it needs the fat flavor, though after I've refrigerated it I remove the solidified fats. It's basically a meat paste... something between a liquified and solid meat emulsion. I serve it on spaghetti or on thicker pasta.When I want to make spaghetti sauce, I have a Sicilian tomato-based sauce that I use which has fresh, canned, and tomato paste (so VERY tomatoe-y), lots of garlic, onion, ground pork AND beef, AND pieces of salami. I'm in DC right now so I don't have it on hand but when I get back home I will send it to you!

[leebroadway]

I would appreciate that oh-so-much. I need to get my butt in gear and stop whining about all the good Italian food I'm missing by not being in NY. :) Make it instead!