Wednesday, March 08, 2006
Bolognese
Our Oscar night dinner spent more time bubbling on the stove than Joan and Melissa spent babbling on the carpet: 5 hours for the Bolognese sauce to come together. Dinner was in front of the TV (as it frequently is on Sunday nights for Classic Film Education 101). But instead of Psycho or Blow Up we settled in for the Red Carpet and a virtuoso performance by The Editor, who, having "mastered" the new DVR remote, provided simultaneous viewing of both Joan on the TV Guide channel and Isaac on E, while intermittently fast forwarding through commercials and sucking fettucine Bolognese.
The secret of this classic Italian meat sauce is long simmering, a minimum of 3 hours, but longer is better. It's basically saute'd ground beef and/or pork, onions, carrots and celery, then milk, slowly absorbed by the meat. and white wine which is also reduced. Add plum tomatoes and simmer away. Serve with grated Parmesan and red wine.
# posted by ira @ 12:07 PM 
