This Bolognese is the Original, the Definitive, the Ultimate... It's just really really awesome. Using only the bare essentials and a few wise words from the great Antonio Carluccio, this sauce is little effort & great reward.
Fry beef and pork mince (half and half) in some butter until brown. Add chopped onion and garlic and season generously. Once the onion is translucent, add a glass of white wine (if you don't feel like opening a bottle for just a glass, use white vermouth, which I always keep beside the stove for such occasions). Stir in a few tablespoons of tomato paste and a bottle of sieved tomatoes (feel free to haughtily call this "Passata di Pomodoro", I always do). Bring to a boil and move to the lowest flame you've got. Leave to simmer gently for three hours. No, really.
Stir occasionally and finally add some dried oregano, if you feel like it.
Now for a major revalation: originally Bolognese is supposed to be eaten with fresh tagliatelle, not spaghetti. I know! End of the world, right? But it actually makes sense; this is such a thick, strong, dense sauce that only the broad strands of tagliatelle can really stand up to it. Now, the pasta doesn't necessarily need to be made fresh, I'm a great fan of dried pasta and could not imagine my life without it. But just do me a favour and use tagliatelle. It may sound wrong, but it's oh so very right.
Geen opmerkingen:
Een reactie posten