notbob > wrote in
:

> We've been discussing lasagna and Tammy mentioned classic Bolognese
> sauce. It's been long enough that I don't recall the last time it was
> brought up. What do you think makes a great Bolognese sauce. I read
> a pretty good sounding one in Saveur magazine using pork, beef, and
> lamb, cooked so long and slow even TX brisket Q'rs packed up and went
> home. Got any good recipes?
>
> nb
>


I use beef and veal, some red wine, good beef stock, homemade tomato 'sauce',
fresh herbs, cook it for a couple of hours, then let it 'rest' in the fridge
for about 2-4 days, reheat slowly and right at the last, add in some kalamata
olives that have been soaked in warm water and then squeezed to get the brine
off.


--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?