Really? Probably the most overrated tasteless ****ing foodstuff on this flat Earth, along with rice and cous-cous. May make spaghetti bolognaise tonight however. Well, if you can't beat 'em....................... Pasta for ****s sake man.
Got a beef ragu with penne tonight. Will add chilli flakes and grated cheese and open a nice red to celebrate the day.
Sounds good, I'm dining with this charming lady tonight.................. please log in to view this image
I've always made it the way mother taught me but saw this on the BBC and thought I'd try it, see how different it turns out. I've never put butter, nutmeg or milk in before. Anyone agree/disagree with the recipe below? https://www.bbc.co.uk/food/recipes/rag_alla_bolognese_51842 The best ragù alla bolognese Ingredients 60g/2¼oz butter 2 tbsp olive oil 1 garlic clove 60g/2¼oz unsmoked pancetta, finely chopped 1 small onion, very finely chopped 1 carrot, very finely chopped 1 celery stick, very finely chopped 1 bay leaf 400g/14oz lean chuck or braising beef, coarsely minced 2 tbsp tomato purée 150ml/5fl oz red wine, such as Sangiovese or Barbera 2 pinches grated nutmeg 150ml/5fl oz beef stock 150ml/5fl oz whole milk salt and freshly ground black pepper tagliatelle, to serve Method Heat the butter and oil in a heavy-based saucepan. Add the garlic and cook for 1 minute, then remove it. Add the pancetta and cook for 5 minutes, stirring often. Add the onion and, when it begins to soften, stir in the carrot, celery and bay. Cook for 10 minutes, stirring often. Add the beef, turn the heat up to high and cook until medium-brown and nearly crisp, crumbling it in the pot using a fork. You need a high heat so that the meat browns rather than stews, but be careful not to let it become too brown and hard. Add the tomato purée and cook for 2 minutes. Add the wine, nutmeg and stock. Bring to the boil, then turn the heat down to very low, so that the mixture reduces very slowly. Set the lid askew over the pan and cook for about 2 hours, adding a couple of tablespoons of milk from time to time. By the end all the milk should have been added and absorbed, and the ragù should be rich with the texture of thick soup. Taste and adjust the seasoning. The ragù is now ready. Boil the tagliatelle and serve with the ragù.
Pasta is tremendous. It's nuanced. Different forms work fantastically with sauces and foods when the right pasta form is chosen.
