Wednesday, February 27, 2008

Pasta Bolognese

Like the rest of the foodie blogosphere, I was hooked by the NY Times Magazine story on bolognese sauce. I made the beef bolognese version and it was extremely good.

It takes a long time to make: about 45 minutes of "active" time and another 3 hours of simmering. But, the sauce holds well and improves over time. It's also freezable, so you can stock your freezer for a rainy (or snowy) day.

Click over on the link above for the recipe.

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