I’m making Bolognese ragu tomorrow and following, for the most part, the Marcella Hazan recipe in her book, Essentials of Classic Italian Cooking.
I’m going to use Italian sweet sausage as the pork component for the first time after having Bolognese with it at a local European style restaurant. I was pleasantly surprised by how it enhanced the ragu so re-read the Hazan recipe. Under her first bullet points, she strongly suggests using meat from the pork neck because it is more marbled and sweeter. I put the former revelation and the latter suggestion together and a light bulb went on. The only other variation is in the mirepoix. My wife is not a fan of carrots so likes them diced into oblivion.
Beyond those slight variations, who among you who cook Bolognese regularly have other ingredient or technique suggestions? Any suggestion to use red wine instead of white will be roundly ignored.
I’m going to use Italian sweet sausage as the pork component for the first time after having Bolognese with it at a local European style restaurant. I was pleasantly surprised by how it enhanced the ragu so re-read the Hazan recipe. Under her first bullet points, she strongly suggests using meat from the pork neck because it is more marbled and sweeter. I put the former revelation and the latter suggestion together and a light bulb went on. The only other variation is in the mirepoix. My wife is not a fan of carrots so likes them diced into oblivion.
Beyond those slight variations, who among you who cook Bolognese regularly have other ingredient or technique suggestions? Any suggestion to use red wine instead of white will be roundly ignored.
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