It is said that there as many ways to make a Bolegnese, or ragu sauce as there are families in Bologna, Italy. I found this one in a Food & Wine magazine, but it’s not my favorite. I like the recipe in the Saveur cooking Italian book better. But it went down just as fast as the others I have tried. I think spaghetti night is just really hard to mess up. The good bread, sliced at the table, grated Parmesan, slurping noodles… It’s all good. Mom and dad can choose a nice red or white wine with this one as it isn’t a dark red sauce or too red meat, as we used beef, pork and a little veal. Plus the white wine softens it up. We got a loaf of rosemary bread from Essential baking and slathered those slices with butter to mop up. And there is usually seconds that get better by the next day.
Published by pjefood19
I am the husband and father of a lovely family of 5, living in the Greenwood area of Seattle. We are all recovering from the effects of encephalitis having struck our lovely Wife/Mom. We are coming along, together, to recovery in many ways. We have been broken, but not destroyed! Finding our bond of love through cooking and eating together, and with friends, we will recover, stronger together than before! View more posts