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Saucey!

bolognese boy

My oh my, this gentleman is saucey! Last night, we had a delicious time preparing spaghetti bolognese with more than a touch of Californian sauce. Always a sucker for experimentation, I wholeheartedly embrace Richard’s thoroughly modern approach to this Italian staple.

Traditional Italian bolognese sauce hails from the town of Bologna. The official Bolognese delegation of the Accademia Italiana della Cucina states that it is made from a tomato sauce base with ground beef, pancetta, white wine and cream. However, there are as many recipes for bolognese sauces around the world as there are cooks. Here’s what we did last night.

First Richard seared equal amounts of ground beef, ground pork and ground lamb in three separate pans. Simultaneously, finely chopped onions, minced garlic and sliced crimini mushrooms were sautéed in salted bacon fat. The combined cooked meat and vegetables were then drenched with diced and sieved canned tomatoes and a liberal helping of tomato paste. Simmering slowly, the sauce was flavored with dried fennel seeds, oregano, basil, powdered dried porcini, ground pepper, a touch of chili and a bottle of really fine Californian red wine from Silver Lake Wine.

The resulting bolognese was perhaps the perfect dish to warm our cockles this crisp and chilly autumn night. A truly exceptional sauce which, of course, will improve as each day passes, getting richer and increasingly luscious as the days wane.


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