I’ve been working on a list of recipes that I will write about in the near future. Today’s entry is The Ultimate Bolognese Sauce from Bon Appétit magazine. I have always enjoyed Bolognese sauce in restaurants but I’ve not tried it at home. Most of my favorite pasta recipes are simple preparations that let a few quality ingredients shine – tomatoes, cream, Parmesan, garlic and a few others are all that you need. All-day projects such as lasagne and Bolognese sauces seem too complex. And while it is true that Bolognese sauce has a long list of ingredients, it is not a difficult recipe to prepare. Factor in the 6 – 8 hour braise in a 250° oven and there’s really not much to it.
Pronounced as bo-lo-NYE-se in Italian, it refers to a sauce made of meats stewed in tomato sauce for hours. To that basic mixture you add bay leaf, cloves, fennel seeds, red pepper flakes, and black pepper. A cup and a half of milk gives the sauce its distinctive color. Braise it until it breaks down into a smooth sauce and that’s about it. I love using wide noodles such as tagliatelle or pappardelle, usually found at Whole Foods or New Seasons. The sauce is braising as I write this and the heavenly scent is permeating the house. We don’t know if we can wait for it to finish.
This is a very rich sauce. Don’t place too much on a helping of pasta. Think of it somewhat like pesto – a little goes a long way.