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National Sauce Month: Penne Bolognese

Posted Mar 13 2010 3:59pm

pasta thumb National Sauce Month: Penne Bolognese Usually when we go out to eat, I try and order something that I don’t have at home. It may be because it’s a pain to make or the ingredients are expensive. Then there are those recipes that are time consuming. A is the exception.

A Bolognese sauce is truly a labor of love, demanding the upmost patience from you, the chef. Many books I’ve consulted have the same basic type of recipe. The secret ingredient is time.

Take the time to make sure your meat browns nicely. Take the time for the wine and the milk to absorb. Don’t rush perfection. Finally, don’t baulk at the long simmer time (two hours plus). Time will reward you with one of the most delightful and satisfying of pasta dishes.

For my sauce, I always use red wine. After the wine, I add a half cup of milk and allow it to absorb. Part of the secret is the meat. I’ve made a very nice sauce using the three-meat pack for meatloaf which includes veal, beef, and pork.

Opt for good canned tomatoes. Don’t skimp with grocery store brands. This would be a great recipe for organic tomatoes. I always add garlic to my Bolognese sauce. How can you not add it?

So, if it’s raining and you have plenty of time to hang around at home, indulge yourself with a Bolognese sauce that will be sure to satisfy.

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