I am still working on the ultimate bolognese and I was pretty happy with this one. Didn't really plan this one but it came about from having some pork and veal mince and some good italian sausages - veal and fennel ones. So I thought I'd give it a go by squishing the meat out of the sausage skins and mixing with the other mince. Then went the usual bolognese process, added heaps of wine (nearly a whole bottle) just after I brown the meat and before adding the sauce. A mix of passata and tinned tomatoes. I went easy on salt and pepper, cause the snags had heaps of spice, added freshly grated nutmeg and a cinneman quill, chilli.Again let it sit on the flame for ages, hours and hours. This was a massive sauce and saves us when we don't feel like cooking and just take a tub of the sauce out of the freezer. We've been loving this with rigatoni, larger than usual penne and they just seem to be perfect to sop up all that delicious sauce.
The bolognese mission continues, but this was a memorable addition to the campaign.
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