Marcella Hazan's recipe for bolognese is fabulous, but it does take several hours to cook--which is perfect for a cold, rainy October afternoon. The rich, meaty sauce on top of spaghetti rigate really took the edge of the chilly temperature outside, and it seemed to brighten moods all around as well. I followed the recipe pretty closely, as Marcella is a stickler for details, but I did use leaner beef (93%) and organic, not imported, tomatoes.
2 comments:
I love her bolognese sauce. Maybe I need to make that this weekend too. mmm, yeah, a double batch, with half saved for a lasagne!
You should! I was thinking of using the leftovers for a mini lasagne.
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