Tag: Bolognese Sauce

Basics & Tips

Pesto: What’s in a Name?

It seems to be everywhere…and not just the molto famoso “Ligurian” pasta with potato and green beans or with trofie pasta but dribbled or drizzled on anything you can imagine. But is that really “pesto?” Or, has the term “pesto,”

Read More »

A New Toy!

It was the spring of 1986 and I had a big income tax return in my hot little hands and I knew exactly where I was going to spend it! Back in the day, Kitchen Aid stand mixers were not

Read More »

“Official” Bolognese Sauce

This is it!  The “official” sauce from Bologna.  Buon appetito! 400 grams fresh pasta dough made with 4 eggs (never use spaghetti) 300 grams minced beef, the recommended cut is thin flank (aka skirt or finta cartella in Italian) but

Read More »

About Bolognese Sauce

No, I am not being a Bolognese Sauce snob, so there! There are many ideas on making a “proper” Bolognese sauce and the “correct” pasta to be used. Firstly, the sauce is a rather refined and delicate one. However, over time, it

Read More »