spaghetti

I got a major craving for pasta with meat sauce yesterday, but a long-simmered Ragu Bolognese was the last thing I needed to get started on at 7 p.m. I usually keep a supply of sauce portioned out in the freezer, but we ate the last of it ages ago, and it’s not exactly the sort of thing I cook during the summer months. I decided to make a quicker meat sauce instead, using a mixture of beef and pork, and deepening the flavor by including richly flavored ingredients and caramelizing the heck out of them.

Dinner: September 16, 2009

I used lots of onions, a generous pour of red wine, and a good amount of double-concentrated tomato paste as well as my usual canned whole San Marzanos. An hour and a half of cooking left me with a rich, meaty sauce that was just about what I had hoped for, but I think I’ll still call this a “work in progress.”

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