recipe for via matta's bolognese sacue?
while i am thinking of it, has the recipe for via matta's bolognese sauce ever been published anywhere -- on the internet, in a newspaper/magazine, etc
thanks for the help. greatly appreciated.
i just made the bolognese sauce using barbara lynch's recipe. it is now going to simmer for another hour or two.
however, my sauce looks browner and much less red than i expected. i treated myself to some tagliatelle bolognese at the bar at via matta last night so i would have a fresh reference in my mind. it also seems to lack tomato flavor. any advice? any ideas on if i should add anything or just let it simmer and hope for the best.
re: Bob Dobalina
From 2002 (method paraphrased) - to serve with a pound of rigatoni:
(Adapted from Heidi da Empoli)
Extra virgin olive oil
1/2 sweet onion, peeled and finely chopped
2 medium carrots, peeled and finely chopped
1 stalk celery, finely chopped
Freshly ground black pepper
1 lb mild Italian pork sausage meat, removed from casings
1 lb ground beef (not lean)
1.5 cups dry white wine
1 cube beef bouillon dissolved in 2 cups simmering water
1.5 oz dried porcini mushrooms rehydrated in 3 cups lukewarm water, then chopped (reserving the liquid)
1/3 cup heavy cream
1 pound rigatoni
3/4 cup freshly grated Parmigiano-Reggiano cheese, for garnish
1. Saute onion, carrots and celery in olive oil over high heat until glassy and just tender, about 5 minutes. Season with salt and pepper. Add the meat to the pan and brown well.
2. Add the wine and keep at a rapid simmer until the pan is almost dry. Then add the bouillon and lower the heat to medium low (or whatever level produces a gentle simmer). Simmer uncovered until the bouillon is nearly gone.
3. Add mushroom liquid to cover the meat halfway (about 1 cup) along with the mushrooms and continue simmering about 10 minutes. Adjust salt and pepper to taste; it should be highly seasoned. Add the cream, remove from the heat and cover. This sauces is designed to be thinned with about a cup of the pasta cooking water and finish cooking the pasta in the sauce, with the grated cheese as a garnish. Serve on warmed dishes.