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Out of the Blue

I mentioned taking another crack at a Bolognese ragł over the weekend, and it came out pretty good for a second effort, especially considering MrsBlue's insistence I use ground beef, rather than a more traditional combination of pork and veal (due to the sources of them being iffy and creepy, respectively). Even after meddling, she was dubious about sharing this carnivorous delight with me, but that was before she smelled it cooking. By the time it was done late in the evening, she demanded a small standalone serving immediately, and by noon the next day that she suggested we make pasta for lunch, so I think I won her over. This success should help me make the case for using the proper meats next time, but in any event, I am happy with the progress in creating one of my favorite dishes.

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5. Re: Out of the Blue Feb 26, 2013, 12:25 Cutter
 
Why would she object to pork and veal? They add a subtler texture and taste which is what you want in a bolognese. It's not a pasta meat sauce per se. If that's what you want then you should be using a lean ground chuck, and browned mushrooms - which adds to the beef flavour. Even for a regular meat sauce I'll always use all 3 where possible. Luckily for me one of my local supermarkets regularly sells packages of all three for that express purpose! And never forget a good Italian tomato paste in either!!! If you're not using tomato paste don't bother making it!!!!!!!!!!!!

 
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