I have not tried it yet, but authentic bolognese (Marcella Hazan Classic Italian Cookbook) contains celery and does not brown the meat, just removes it of its color before adding the milk. Fresh grated nutmeg is stirred in after adding the milk. Then a cup of dry white wine is added and allowed to evaporate. Only afterward are the canned tomatoes incorporated. Then it is to be cooked 3 hrs. uncovered at a very, very low simmer. The end result is a very delicate, subtly flavored thick sauce. I will uncover the crockpot for the last couple of hours to allow it to thicken and not add any additional liquid until necessary. She suggests thinning it with a little water if it becomes necessary.I will make this tomorrow and let you know the results.
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I have not tried it yet, but authentic bolognese (Marcella Hazan Classic Italian Cookbook)...