On Tue, 09 Mar 2010 10:26:19 -0800, Mort > wrote:

> sf wrote:
>
> > Any comments on the recipe in general?
> > Will it work basically as is or do you see something glaring that
> > needs to be fixed?
> >
> > http://www.epicurious.com/recipes/fo...e-Sauce-107226
> >
> > Bolognese Sauce
> > Mario Batali
>
> I've made this particular recipe and it's quite good. Hey,
> it's Mario.
>
> Instead of turkey I would use chuck. If you're worried
> about fat content you could use a very lean chuck. I just
> think a bolognese should have a solid beef character to it.
>
Thanks, Mort... I'll get some chuck and grind it at home then. I
didn't think Bolognese was supposed to be beefy with just veal and
pork in the recipe.

> The carrots are ok and will add a very minor note of sweetness.
> Definitely won't be overly sweet, especially with your garden
> variety supermarket carrot.
>
I'm gun shy on the carrots because I still remember the first real
Italian home made tomato sauce I ever ate (I watched her make it) was
too sweet from a very small amount of carrot.

> Make a lot! It freezes really well.

I just have my refrigerator's freezer and it's stuffed. So, I make
enough to eat in a couple of days of leftovers for lunch and be done
with it.


--
I love cooking with wine.
Sometimes I even put it in the food.