Here’s my take on the recipe. To take a step further, I’ve read that the original Bolognese contained shredded, not minced meat so I used cubes of beef cheeks. This kicks the ass of any meat sauce pasta I have ever eaten.
(edit) Supplement photos:
Thursday, January 6, 2011
Serious Beef Cheek Ragù Bolognese
"To most people outside Italy, Bolognese is lowly refectoire fare... But in Bologna, one of Italy's most prestigious cities for food, ragù bolognese is a legendary dish that is not only part, but defines the city's identity... Two legendary Bologna home chefs, sisters Margherita and Valeria Simili, have become the most respected authority on all things related to Bolognese pasta. In their book 'Sfida al Matterello', a manual in Italian to teach the principles of homemade pasta, la sfoglia bolognese, there is a whole chapter about making ragù. It is called 'His Majesty the Ragù'.” – FXcusine.com
Here’s my take on the recipe. To take a step further, I’ve read that the original Bolognese contained shredded, not minced meat so I used cubes of beef cheeks. This kicks the ass of any meat sauce pasta I have ever eaten.
(edit) Supplement photos:
Here’s my take on the recipe. To take a step further, I’ve read that the original Bolognese contained shredded, not minced meat so I used cubes of beef cheeks. This kicks the ass of any meat sauce pasta I have ever eaten.
(edit) Supplement photos:
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