I finally got around to making a 2x recipe of Marcella Hazan's bolognese, a recipe and sauce I've made many times.
This blog (I love blogs) gives the idea:
So it's getting late and I've just stopped with the browning part. The rest, domani.
I cheated, in that I added some garlic in the battuto (the classic of carrot, celery, onion), and some black pepper when the meat went in, very not usual.
But, damn, I shouldn't have tasted, that meat at this point was wonderful. I could scarf the pan.
Maybe a whole new way of cooking ground meat, for me, and it's early in the recipe.
People have often liked when I've made homemade pasta and the MHazan bolognese, but not all. Diane thought it was boring, or a similar word, and she was right. I now add pepper and garlic. Roger liked it.
Wow, at this stage.
Just wait, I'll ruin it.