Theron wrote:

> I just made a tasty Bolognese Sauce. Nothing profound, though it's
> tasty with a good bulk sausage rather than beef or veal. I'd welcome
> thoughts.
> 1 medium onion, chopped - 1 cup
> 3 stalks celery, chopped - 1 cup
> 1 1/2 lb bulk Italian Sausage
> 1 1/2 Cups milk
> 1 1/2 C white wine
> 2 C canned diced tomatoes
> 1 TB dried provencial herbs
> 1 TB dried oregano
> salt and pepper to taste.

I usually make a similar ragu', but I use plain sausage (just meat, fat,
salt & pepper, no spices or herbs) and a ground lean cut of beef. The rest
of the ingredients is almost the same, as is the method.

> Toss to your liking with pasta. We like fresh linguini, which we
> fortunately can obtain readily here. Top with grated cheese of
> choice. Serve with garlic bread.

Linguine are a good choice for a ragu' like this. My other options for ragu'
a
- any other pasta format
- rice, adding the ragu' at 2-3 minutes before removing from fire
- over polenta
- over bread as a kind of warm snack
- over pizza. I'm the only one doing it here, and some pizzaioli refuse do
to it even if they have ragu' at hand for other dishes. Some pizzaioli who I
asked "pizza al ragu'" got really ****ed by my request, LOL
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano