In 2011 I ate at an excellent Italian restaurant in Philli. My company ordered a plate of pasta and bolognese sauce; it looked so good. (Somehow I survived dinner with a really fine duck in orange sauce). But sitting there, I decided to task myself with making a fine bolognese sauce.
Begin with
- 1 cup soffrito or,
- 1 large minced onion
- 3 cloves garlic
- 1 cup diced tomatoes
Saute in 2 tablespoons olive oil. Add ingredients to
- 1 pound lean ground beef
- 1 pound ground veal
- 1 pound ground pork
- 1/2 bottle dry white wine
Cook ingredients in wine until cooked and finely separated. Meat should be in a visible pool of liquid; better to separate the meat and result in a finer texter. A half hour before serving, add:
- 1 cup whole milk, half and half, cream, or sour cream
- crushed black pepper
- oregano
- basil
- more wine for a thinner sauce
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