by Julian Brunt, Our Mississippi Home
It’s been more than a year since I talked about my favorite pasta sauce of all time: Bolognaise. It’s a sauce that originated in Bologna, Italy, thus the name (a city that also gave us bologna, an American version of a sausage made there). I think it is the most satisfying sauce of them all.
If you take your time and make the sauce right, it is rich, hearty, and delicious. But the secret, as with so many recipes, is to take no shortcuts, particularly when it comes to the long slow simmer that is required.
Another vital consideration is the quality of ingredients. Please, please do not substitute parmesan in the can, for the real deal, Imported parmesan Reggiano. Please use the best, imported Italian whole canned tomatoes you can find. It really makes a difference. A good quality…
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