Finding a perfect basic
Sep. 28th, 2010 11:50 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
venetia_sassyOne of our standard family dinners while I was growing up was Spaghetti Bolognese. But while it was nice bolognese, it was usually beef mince, jarred sauce and a splash of red wine. It did get boring. Since I started doing the cooking, I've been trying to avoid preprepared stuff as much as possible in my cooking so bolognese went off the menu until I could find a good recipe.
I have tried several recipes over the last few years and they were ... eh. Decent but no more exciting (and rather more work) than the jarred stuff.
The situation has changed.
Browsing foodgawker a few days ago, I spotted Bolognese Sauce with Cloves and Cinnamon. Hmm, says I, that looks interesting ... and I have that pork and veal mince in the freezer that I need to use ... and we have all that parsley ...
Well. It was good. Really, really good. Simple to cook, with a wonderfully rich flavour thanks to the spices. Served it over egg tagliatelle (that was what I had in the cupboard.) A fabulous cool-weather recipe.
The next time I make it (and there will be a next time!) I might add a grated zucchini to the sauce towards the end of cooking, just for some extra vegetable bulk that won't change the flavour too much. Apart from that? It was delicious and just as good the next day.
I have tried several recipes over the last few years and they were ... eh. Decent but no more exciting (and rather more work) than the jarred stuff.
The situation has changed.
Browsing foodgawker a few days ago, I spotted Bolognese Sauce with Cloves and Cinnamon. Hmm, says I, that looks interesting ... and I have that pork and veal mince in the freezer that I need to use ... and we have all that parsley ...
Well. It was good. Really, really good. Simple to cook, with a wonderfully rich flavour thanks to the spices. Served it over egg tagliatelle (that was what I had in the cupboard.) A fabulous cool-weather recipe.
The next time I make it (and there will be a next time!) I might add a grated zucchini to the sauce towards the end of cooking, just for some extra vegetable bulk that won't change the flavour too much. Apart from that? It was delicious and just as good the next day.
