Ooh, get me!
Anyway, lunch was delish, bambi served with sweet onion and blue cheese sauce and very good chunky fries. Accompanied by a nice Pinot Noir, quite a nice treat compared to my average fodder.
Anyway, kind of as a post-script (and prompted by Heston Blumenthal in fact) I feel inspired to describe my idea of a decent Bolognese.
Ingredients
-----------
Pork mince, beef mince
Red onions
Garlic
Carrot
Celery
White wine
Red wine
Milk
Vine-ripened tomatoes
Ground coriander
Worcestershire sauce
Smoked bacon (optional)
Fresh pasta (e.g. tagliatelle, spaghetti, angellini)
Method
------
chop up the carrot and celery into small dice, heat up a large pan with some veg oil, chuck in the carrot and celery. Blanch the tomatoes in boiling water so you can peel off the skin. Discard the tomato skin and cut the tomatoes up, discarding the seeds and pulpy inner.
Chop up the onions into fine slice and start frying them in another large pan, aim to let the onion caramelise. Add the chopped tomato and some finely sliced garlic.
Going back to the carrot and celery, if you're using bacon (chopped up lardon styley) add that now. Then add the pork and beef mince - let the meat cook off for a bit then add the white wine and reduce by half. Now add the milk and turn the heat down. Let this cook slowly for about 2 hours, scooping off any fat that comes out.
Returning to the tomatoes, add the ground coriander and worcestershire sauce and black pepper. Chuck in the red wine and crack the heat up so that it reduces by half. Throw the tomato sauce over the meat and let it all cook gently together.
Heat up a large pan of salted water, throw the pasta in and drain once cooked. Don't hang about once you've drained it, plate it and ladle on portions of the bolognese sauce. Sprinkle freshly-grated parmesan over the sauce and serve.
Mmmmmmmmm!
No comments:
Post a Comment