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Posted to rec.food.cooking
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Sauce Bolognese Recipe
Steve Pope wrote:
> Christine Dabney > wrote:
>
>> On Sat, 8 Aug 2009 23:41:52 +0000 (UTC), (Steve
>
>
>>> Tonight I plan to make a boar ragu, to have over polenta.
>>> Same concept, but without the milk.
>
>> Wow, that seems like a wintry dish... I usually only serve things like
>> that in much, much cooler weather, even cold weather...
>> Now I know Berkeley is cooler, but THAT much cooler???
>
> It's actually a little warm here today. Maybe 75 peak,
> but cooling off.
>
> We stumbled into this; my partner had made up a batch of
> polenta already, there are tomatoes, and there was ground
> "wild boar" at the market. (Not from wild animals, but
> a supposed "wild" breed of boar.) So it seems like a suitable
> combination. And basil, a bunch of basil will go in it.
> I will not cook down the tomatoes to the point of full-fledged
> ragu-ness, this will be more of a fresh tomato sauce.
>
>> Me, I am making aioli, to go with a summery pasta dish from one of
>> Deborah Madison's books. I got gorgeous ripe tomatoes from the
>> farmers market on the way home from work this morning... Along with
>> some heavenly ripe peaches. And some sweet yellow corn.
>
> Sounds wonderful!
>
>
> Steve
Please report on the boar. Here when restaurants use that term I
think it is just pork.
--
Jean B.
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