Saturday, November 5, 2011

Linguine Bolognese

Thursday, 27th October
Not really a proper Bolognese sauce, but I guess any mince and tomato sauce counts these days.
Browned the meat, onions and garlic, added some red wine, then chopped tomatoes, a squirt of puree and herbs. Cooked gently for a good while then added mushrooms.
I often find meals made with mince have a rather disappointing flavour, but this came out lovely and meaty. Although, I must say, despite the good quality beef and the longish cooking it still could have been more tender.

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