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There are many versions of Bolognese sauce. Some cooks swear by adding pancetta, others claim there should be no tomatoes, and Chef Heston Blumenthal of The Fat Duck even adds star anise for depth. Our version uses veal (though you could easily substitute pork), tomatoes, and some milk to give the sauce a rich, rounded note. Bolognese is often an all-day project, as some recipes call for it to cook 6 or 12 hours, but ours can be made in 90 minutes. Try using it in our Lasagne alla Bolognese.
Game plan: If you have a food processor, this is the time to pull it out. Pulse the onion, carrots, and celery together until they are all minced and uniform in size.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...