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Out of the Blue

I had a little culinary adventure over the weekend, as I've long intended to try to make a Bolognese sauce, as this is one of my favorite Italian ragus. It came out pretty well for a first try, which is a shock considering that in the middle of the process it seemed like it was not even remotely coming together as expected. I then found a video of Mario Batali making a Bolognese which showed some key flaws in my technique (in particular how he let the meat cook down), so I'm looking forward to trying this again soon and getting a little more autenticità going.

I heard from a couple of readers on Android phones who hit some sort of ad redirect here last night. Apologies if you experienced this, I'm looking into it right now.

Links: Thanks Ant and Acleacius.
Play: People on My Lawn 2.
Stories: WB secures commercial control of Superman. More crap movies to come.
Images: Office Tetris.
Take the good stuff.
Media: Sad Death Of A BMW.
The Ol' "Snakes In A Peanut Can" Trick.
The Spider Who Couldn't Hide.
The Funnies: Savage Chickens.
…meanwhile, at WinZip headquarters.
Brevity.

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4. Re: Out of the Blue Jan 14, 2013, 13:17 Cutter
 
You've never made a bolongnese sauce before? Man, I do it like every other week. The key to a great sauce is a good Italian tomato paste - I usually get a tube of the stuff from an Italian specialty store. It adds a real depth of flavour to your sauce you won't get any other way. Besides that I'll just do a marinara every other week to cut back on the meat and get more veg in. One of my favourite - and the absolute easiest things to do in the world is a roast sausage ragu. Last night I did gnocchi in a cream sauce with peas and bacon and some garlic bread. Mmm, good times. Yeah, probably 3/4 of my diet is Italian.  
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