Ragu alla Bolognese - Redux
This is a reprise of an enormously delicious sauce made last October--you can find that post here. The batch pictured here was actually made for New Year's Eve 2005 dinner, but I was inspired to post it and draw attention to the original venture by a recent post on Meathenge. Judging from the photo it seems Dr. Biggles has the exact same brand and model of pasta machine as Kitchen Monkey, so maybe he can tell me if he has any advice on cleaning it. I remember the flimsy, multilingual manual saying something about not using water. I then commenced to lose said manual. The spaghetti setting on the machine can be a nightmare if your dough gets stuck in the machine, so I tend to stick to trusty ol' tagliatelle, and yes, if you use semolina you'll have a much richer-tasting noodle. Serve with bruschetta to win the adoration of friends and family.
Seriously though, if you like good home-cooked Italian this sauce will rock your world. Time consuming, yes, but inexpensive. It has gone through modifications, but comes originally from one of Marcella Hazan's books. Did I mention she lives in Sarasota now? One of my friends saw her in Whole Foods the other day, which reminded me of the time a friend of mine from high school swore up and down that he had seen Bob Dylan in his local Berkeley, CA supermarket, standing in the frozen foods isle, staring at a box of Creamsicles. I believe him.
Posted by Kitchen Monkey at 4:42 PM