I really love cooking. I especially love cooking Italian food. I like to imagine myself like a Sofia Loren, wearing negligee and make up and standing on my balcony yelling "Mario! Mario!" while smells of garlic and basil fill up my 17th century apartment in Sienna. The reality is I'm usually wearing a velour tracksuit and slippers in the shape of Dutch clogs. But I have a balcony and I live in a city called Vienna. So pretty close right? Yeah. But sometimes it is nice to make a bit of an effort. Once in a while I'll wear heels and a dress and cook and listen to Maria Callas. There's something sexy about that and why not. Ladies, try it out one night. I guarantee you'll feel a whole lot more like Nigella Lawson rather than Julia Childs. Just do it. You'll see. Anyway, last night I made a Bolognese and I thought I would share my recipe with you. Now, everyone has their own way of making this sauce and I know there are heated debates over this but meh. This is mine and use it if you want to.
Bolognese Tova Style
A carton of pureed tomatoes
3 tbsp of tomato paste (concentrate)
3-4 cloves of chopped garlic
1 tbsp virgin olive oil
A splash of red wine
some nutmeg
some oregano
some salt and peppa
fresh basil
A pound of ground beef
In a saucepan, cook the garlic for a couple of minutes then throw the rest in and simmer on a low heat. Stir. Brown beef in a frying pan. Transfer beef to sauce and simmer for at least an hour. That's it. It's easy. You'll have lots of time to drink your wine and have a passionate fight session with your husband Lorenzo that will inevitably lead to flower pots being thrown off the balcony. Then you'll make love. Yup. All because of this one little recipe...
It's Friday and I'm stoked. It has been grey and rainy for the past week and I'm going a little loco but the forecast says that the sun is on its way. Better be.
Happy Friday!
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That is more or less my recipe as well. Although I think the gemischt ground meat (pork/beef) makes a better sauce than just pure beef.
ReplyDeleteAlso if you braise some pork shoulder until it shreads easily then add that (and some of the braising juices) to the other ingredients (instead of ground meat) it makes a really nice and somewhat rustic ragu instead of the old tried and tired bolognese.
I would throw a diced medium onion in there with the garlic as well.
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