Finished Bolognese
Fall and winter are my favorite seasons - the leaves turn golden, the air turns crisp, the snow starts falling, and I develop a huge appetite for comfort food. What better way to satiate that craving than with a big batch of Bolognese. It can be used in so many meals--with pasta, in lasagna, topped with mashed potatoes and baked--that it's great to have on had during the busy holiday season. I pack extra into resealable containers and freeze them until I need them.
1 Ingredients for bolognese
2 Rendering the bacon
3 Sweating the vegetables
4 Browning the meat
5 Reducing the wine
6 Reducing the milk
7 The finished prodect
8 Packed for storage
9 With penne, Parmesan, and chopped parsley
From: E | 12/16/09 at 10:55 am
A good homemade Bolognese sounds really good right now - and I haven't even eaten breakfast!
Thanks for the recipe.
From: Charlyne Mattox | 12/17/09 at 4:22 pm
Hi -
I actually had a bowl for breakfast the other day. It was yummy!