bolognese « Tag

Posted on 14 November 2011 by

Roasted Tomato Bolognaise, Second Version

By David Harbilas

The first version of my roasted tomato bolognaise is best made during the winter months, when fresh tomatoes are either unavailable or of poorer quality.

This version, then, is what you might make in summer, when the juicier, riper fruit is available.

Granted, roasting improves the flavor of substandard tomatoes, so this is easily one that will work with those less than desirable ones found in supermarkets all winter long.

But the effect is much different than that made with canned tomatoes. Where the canned version is rich and meaty, this is sweet and lighter in texture. As with the canned version it goes well with a wide-cut pasta.

Serves 4-6

Posted on 13 November 2011 by

Roasted Tomato Bolognaise First Version

By David Harbilas

Bolognaise meat sauce is something that my father used to make often when I was young.

He went through many variations and ended up settling on Mario Batali’s version, which can be found in many of his books.

This version of the sauce makes use of canned plum tomatoes, and much like my recipe for lamb stew in roasted tomato sauce, it benefits from a long, slow cooking in the oven, rather than over the stove.

There is something inexplicable to surrounding the cooking vessel with heat, rather than applying heat directly from a stove-top burner, that creates a flavor far different from simmering.  Serve this with a wide noodle, like papardelle or fettucine.

Serves Many!


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